Pub Date : 2024-11-14DOI: 10.1016/j.fbio.2024.105472
Su Jiang-Peng , Fang Jia-Qin , Liu Chuang , Liu Shou-Ping , Chen Chun , Tan Chin-Ping , Wang Ping-Ping , Peng Yun-Ping , Fu Xiong
The incidence of diabetes, a serious metabolic disorder, has surged in recent decades. While conventional treatments for diabetes can have side effects and tolerability issues, natural berry polysaccharides have shown promising hypoglycemic properties with minimal side effects, offering significant potential for diabetes prevention and management. However, the connections between the sources, structures, and hypoglycemic activities of these polysaccharides have not been thoroughly discussed. This review systematically examines recent studies on the extraction, structural analysis, and hypoglycemic effects of berry polysaccharides, with a focus on their structure-activity relationships and underlying mechanisms. Generally, these findings are intended to serve as a valuable reference for future research and the application of berry polysaccharides in the functional food industry.
{"title":"Advances in structure-hypoglycemic activity relationship and mechanisms of berry polysaccharides","authors":"Su Jiang-Peng , Fang Jia-Qin , Liu Chuang , Liu Shou-Ping , Chen Chun , Tan Chin-Ping , Wang Ping-Ping , Peng Yun-Ping , Fu Xiong","doi":"10.1016/j.fbio.2024.105472","DOIUrl":"10.1016/j.fbio.2024.105472","url":null,"abstract":"<div><div>The incidence of diabetes, a serious metabolic disorder, has surged in recent decades. While conventional treatments for diabetes can have side effects and tolerability issues, natural berry polysaccharides have shown promising hypoglycemic properties with minimal side effects, offering significant potential for diabetes prevention and management. However, the connections between the sources, structures, and hypoglycemic activities of these polysaccharides have not been thoroughly discussed. This review systematically examines recent studies on the extraction, structural analysis, and hypoglycemic effects of berry polysaccharides, with a focus on their structure-activity relationships and underlying mechanisms. Generally, these findings are intended to serve as a valuable reference for future research and the application of berry polysaccharides in the functional food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105472"},"PeriodicalIF":4.8,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-14DOI: 10.1016/j.fbio.2024.105454
Rui Xiao , Yang Cao , Linlin Wang , Peijun Tian , Qixiao Zhai , Jianxin Zhao , Gang Wang , Yu Zhu
Despite numerous studies suggesting a link between probiotics and non-alcoholic fatty liver disease (NAFLD), the effects on clinical outcomes remain contentious. This meta-analysis evaluates probiotic effects on liver enzymes, glycaemic control, lipids, and inflammation in NAFLD patients. Comprehensive searches up to April 2024 in PubMed, Web of Science, Embase, and Cochrane Library were conducted without language restrictions. A random-effects model derived aggregated outcomes, with subgroup analyses for BMI, study location, and intervention duration. Incorporating 33 studies with 1940 participants from 15 countries, significant reductions were observed in ALT (SMD: −0.87, 95% CI: −1.22, −0.53), AST (SMD: −1.10, 95% CI: −1.48, −0.71), fasting blood glucose (SMD: −0.30, 95% CI: −0.49, −0.11), fasting insulin (SMD: −0.64, 95% CI: −1.20, −0.07), HbA1c (SMD: −0.45, 95% CI: −0.85, −0.06), insulin resistance (SMD: −0.35, 95% CI: −0.56, −0.14), total cholesterol (SMD: −0.39, 95% CI: −0.66, −0.11), triglycerides (SMD: −0.27, 95% CI: −0.43, −0.12), low-density lipoprotein cholesterol (SMD: −0.31, 95% CI: −0.52, −0.10), and TNF-α (SMD: −0.99, 95% CI: −1.67, −0.31) compared to controls. Subgroup analyses showed multi-strain or combined probiotics were more effective than single-strain. Efficacy on fasting insulin, total cholesterol, and TNF-α was significantly influenced by BMI and geographic region. Our findings suggest probiotics significantly improve liver enzyme levels, blood lipid profiles, blood glucose control, and inflammatory markers in NAFLD patients. Multi-strain probiotics or combined supplements particularly enhance insulin sensitivity and reduce total cholesterol and TNF-α levels, especially in individuals aged 55 years or younger and those with a baseline BMI below 30 kg/m2.
{"title":"The role of probiotics in the treatment of non-alcoholic fatty liver disease (NAFLD): New insights based on meta-analysis and subgroup analysis","authors":"Rui Xiao , Yang Cao , Linlin Wang , Peijun Tian , Qixiao Zhai , Jianxin Zhao , Gang Wang , Yu Zhu","doi":"10.1016/j.fbio.2024.105454","DOIUrl":"10.1016/j.fbio.2024.105454","url":null,"abstract":"<div><div>Despite numerous studies suggesting a link between probiotics and non-alcoholic fatty liver disease (NAFLD), the effects on clinical outcomes remain contentious. This meta-analysis evaluates probiotic effects on liver enzymes, glycaemic control, lipids, and inflammation in NAFLD patients. Comprehensive searches up to April 2024 in PubMed, Web of Science, Embase, and Cochrane Library were conducted without language restrictions. A random-effects model derived aggregated outcomes, with subgroup analyses for BMI, study location, and intervention duration. Incorporating 33 studies with 1940 participants from 15 countries, significant reductions were observed in ALT (SMD: −0.87, 95% CI: −1.22, −0.53), AST (SMD: −1.10, 95% CI: −1.48, −0.71), fasting blood glucose (SMD: −0.30, 95% CI: −0.49, −0.11), fasting insulin (SMD: −0.64, 95% CI: −1.20, −0.07), HbA1c (SMD: −0.45, 95% CI: −0.85, −0.06), insulin resistance (SMD: −0.35, 95% CI: −0.56, −0.14), total cholesterol (SMD: −0.39, 95% CI: −0.66, −0.11), triglycerides (SMD: −0.27, 95% CI: −0.43, −0.12), low-density lipoprotein cholesterol (SMD: −0.31, 95% CI: −0.52, −0.10), and TNF-α (SMD: −0.99, 95% CI: −1.67, −0.31) compared to controls. Subgroup analyses showed multi-strain or combined probiotics were more effective than single-strain. Efficacy on fasting insulin, total cholesterol, and TNF-α was significantly influenced by BMI and geographic region. Our findings suggest probiotics significantly improve liver enzyme levels, blood lipid profiles, blood glucose control, and inflammatory markers in NAFLD patients. Multi-strain probiotics or combined supplements particularly enhance insulin sensitivity and reduce total cholesterol and TNF-α levels, especially in individuals aged 55 years or younger and those with a baseline BMI below 30 kg/m<sup>2</sup>.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105454"},"PeriodicalIF":4.8,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A therapeutic strategy to treat Type 2 diabetes mellitus (T2D) is focused on controlling postprandial glucose levels by inhibiting α-amylase and α-glucosidase. These enzymes are essential to convert assimilable carbohydrates into glucose. Nutraceuticals contained in plant foods exert inhibitory properties on these enzymes, which are comparable to standard antidiabetic drugs. The present review aimed to compilate and discuss the hypoglycemic effectiveness of selected nutraceuticals by contrasting docking analysis and available experimental data. The binding energies for α-amylase and α-glucosidase inhibitors considered in our compilation were in the range from −19.19 to −5.20 kcal/mol and −14.50 to −4.35 kcal/mol, respectively. In vivo and in vitro experimental evidence, indicates that small molecules (mainly polyphenols) and biopeptides can be initially predicted as natural inhibitors of α-amylase and α-glucosidase by molecular docking. Detailed analysis sustains that the active site of α-amylase may experience more extensive ligand interactions at neighboring subsites stabilized under higher binding energies than α-glucosidase. Interestingly, higher binding energy is proportional to the ligand molecular weight for α-amylase with a moderate Pearson correlation coefficient of 0.5514. Derived from the analyzed scientific literature, recent findings suggest that several molecular properties and forces contribute to ligand stabilization in the active site of both enzymes. Despite our review provides concrete evidence on the use of dietary natural products as potential inhibitors of α-amylase and α-glucosidase, doses, toxicity, and pharmacokinetics data should endorse the reliability of in silico approaches to envision compound effectiveness.
{"title":"Dietary natural products as inhibitors of α-amylase and α-glucosidase: An updated review of ligand-receptor correlations validated by docking studies","authors":"Maricruz Rangel-Galván , Yesenia Pacheco-Hernández , Edmundo Lozoya-Gloria , Nemesio Villa-Ruano","doi":"10.1016/j.fbio.2024.105456","DOIUrl":"10.1016/j.fbio.2024.105456","url":null,"abstract":"<div><div>A therapeutic strategy to treat Type 2 diabetes mellitus (T2D) is focused on controlling postprandial glucose levels by inhibiting α-amylase and α-glucosidase. These enzymes are essential to convert assimilable carbohydrates into glucose. Nutraceuticals contained in plant foods exert inhibitory properties on these enzymes, which are comparable to standard antidiabetic drugs. The present review aimed to compilate and discuss the hypoglycemic effectiveness of selected nutraceuticals by contrasting docking analysis and available experimental data. The binding energies for α-amylase and α-glucosidase inhibitors considered in our compilation were in the range from −19.19 to −5.20 kcal/mol and −14.50 to −4.35 kcal/mol, respectively. <em>In vivo</em> and <em>in vitro</em> experimental evidence, indicates that small molecules (mainly polyphenols) and biopeptides can be initially predicted as natural inhibitors of α-amylase and α-glucosidase by molecular docking. Detailed analysis sustains that the active site of α-amylase may experience more extensive ligand interactions at neighboring subsites stabilized under higher binding energies than α-glucosidase. Interestingly, higher binding energy is proportional to the ligand molecular weight for α-amylase with a moderate Pearson correlation coefficient of 0.5514. Derived from the analyzed scientific literature, recent findings suggest that several molecular properties and forces contribute to ligand stabilization in the active site of both enzymes. Despite our review provides concrete evidence on the use of dietary natural products as potential inhibitors of α-amylase and α-glucosidase, doses, toxicity, and pharmacokinetics data should endorse the reliability of <em>in silico</em> approaches to envision compound effectiveness.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105456"},"PeriodicalIF":4.8,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In response to the growing consumer focus on healthy, balanced diets, demand for functional foods and products for special nutrition, particularly those enriched with proteins, has significantly increased. Bio-processed marine products have emerged as alternative nutrient sources with potential benefits for consumer well-being. Among these, seafood proteins are especially promising due to their functional properties, including water and oil retention, film formation, emulsification, solubility, and gelling capacities. Recent research highlights the unique roles of various classes of seafood proteins derived from by-products and side-streams as functional ingredients in developing novel protein-enriched foods and in drug delivery. In this framework this review aims to explore eco-innovative extraction technologies and functional properties of native seafood proteins and hydrolysates derived from discarded raw materials, focusing on their applications as bioactive compounds in the development of both protein-enriched foods and biomedical products. Key research findings in these areas are summarized, emphasizing the need for further studies in the fields of chemical engineering, food and biomedical sciences. Finally, this work aims to draw the attention of researchers and industry professionals to advance a comprehensive understanding of seafood protein circular bioeconomy and enhance their use in food and medical applications.
{"title":"Sustainable valorisation of seafood-derived proteins: Current approaches for recovery and applications in biomedical and food systems","authors":"Slim Smaoui , Elahesadat Hosseini , Zenebe Tadesse Tsegay , Teresa D'Amore , Theodoros Varzakas","doi":"10.1016/j.fbio.2024.105450","DOIUrl":"10.1016/j.fbio.2024.105450","url":null,"abstract":"<div><div>In response to the growing consumer focus on healthy, balanced diets, demand for functional foods and products for special nutrition, particularly those enriched with proteins, has significantly increased. Bio-processed marine products have emerged as alternative nutrient sources with potential benefits for consumer well-being. Among these, seafood proteins are especially promising due to their functional properties, including water and oil retention, film formation, emulsification, solubility, and gelling capacities. Recent research highlights the unique roles of various classes of seafood proteins derived from by-products and side-streams as functional ingredients in developing novel protein-enriched foods and in drug delivery. In this framework this review aims to explore eco-innovative extraction technologies and functional properties of native seafood proteins and hydrolysates derived from discarded raw materials, focusing on their applications as bioactive compounds in the development of both protein-enriched foods and biomedical products. Key research findings in these areas are summarized, emphasizing the need for further studies in the fields of chemical engineering, food and biomedical sciences. Finally, this work aims to draw the attention of researchers and industry professionals to advance a comprehensive understanding of seafood protein circular bioeconomy and enhance their use in food and medical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105450"},"PeriodicalIF":4.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-12DOI: 10.1016/j.fbio.2024.105422
Lucas Fornari Laurindo , Larissa Naomi Takeda , Nathalia Mendes Machado , Alda Maria Machado Bueno Otoboni , Ricardo de Alvares Goulart , Vitor Cavallari Strozze Catharin , Luís R. Silva , Sandra Maria Barbalho , Rosa Direito
Acerola, renowned for its unique flavor and exceptionally high vitamin C content, supports a rapid production cycle with the potential for up to eight harvests per year. As demand for fresh acerola fruit and its pulp derivatives rises, the use of its by-products is also expected to increase. These versatile by-products find applications in a range of products, including edible films, prebiotics, natural preservatives, and colorants. Beyond their nutritional advantages, acerola components have demonstrated potential in reducing inflammation, mitigating oxidative stress, and preventing conditions such as diabetes, dyslipidemia, obesity, and cancer. The presence of antinutritional factors like tannins, acerola extract is safe for both oral and intravenous use. This review aims to highlight the diverse applications and benefits of acerola and its by-products, underscoring their role in the development of healthier food products to meet the growing global demand.
针叶樱桃以其独特的风味和极高的维生素 C 含量而闻名，生产周期短，每年可收获八次。随着对新鲜针叶樱桃果实及其果肉衍生物需求的增加，预计其副产品的使用量也会增加。这些用途广泛的副产品可用于多种产品，包括食用薄膜、益生元、天然防腐剂和着色剂。除了营养方面的优势，针叶树果实成分在减少炎症、减轻氧化应激以及预防糖尿病、血脂异常、肥胖和癌症等疾病方面也具有潜力。由于存在单宁酸等抗营养因子，因此金针菜提取物在口服和静脉注射中都是安全的。这篇综述旨在强调针叶樱桃及其副产品的各种应用和益处，强调它们在开发更健康食品以满足日益增长的全球需求方面的作用。
{"title":"Health benefits of acerola (Malpighia spp) and its by-products: A comprehensive review of nutrient-rich composition, pharmacological potential, and industrial applications","authors":"Lucas Fornari Laurindo , Larissa Naomi Takeda , Nathalia Mendes Machado , Alda Maria Machado Bueno Otoboni , Ricardo de Alvares Goulart , Vitor Cavallari Strozze Catharin , Luís R. Silva , Sandra Maria Barbalho , Rosa Direito","doi":"10.1016/j.fbio.2024.105422","DOIUrl":"10.1016/j.fbio.2024.105422","url":null,"abstract":"<div><div>Acerola, renowned for its unique flavor and exceptionally high vitamin C content, supports a rapid production cycle with the potential for up to eight harvests per year. As demand for fresh acerola fruit and its pulp derivatives rises, the use of its by-products is also expected to increase. These versatile by-products find applications in a range of products, including edible films, prebiotics, natural preservatives, and colorants. Beyond their nutritional advantages, acerola components have demonstrated potential in reducing inflammation, mitigating oxidative stress, and preventing conditions such as diabetes, dyslipidemia, obesity, and cancer. The presence of antinutritional factors like tannins, acerola extract is safe for both oral and intravenous use. This review aims to highlight the diverse applications and benefits of acerola and its by-products, underscoring their role in the development of healthier food products to meet the growing global demand.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105422"},"PeriodicalIF":4.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-08DOI: 10.1016/j.fbio.2024.105431
Xinrui Gao , Xi Feng , Tao Hou , Wen Huang , Zhili Ma , Dexin Zhang
Inflammatory bowel disease (IBD) is a complex and chronic inflammatory disorder mainly affecting the intestine. However, IBD can present in a variety of extraintestinal manifestations (EIMs), which increase the risk of morbidity and mortality. The incidence of IBD has rapidly increased worldwide, imposing a marked global burden of disease. Natural products such as flavonoids have attached attention due to their bioactivity and safety. In this review, we focus on elucidating the key mechanisms through which flavonoids exert their antioxidant, anti-inflammatory, immunoregulatory, and gut microbiota stabilizing effects in treating IBD, while emphasizing their protective role in maintaining the intestinal epithelial barrier and gut-vascular barrier. Antiviral properties, as well as modulation of enteroendocrine system for prevention and treatment of IBD have also been discussed. Importantly, flavonoids may also play a potential role in the development of intestinal fibrosis and EIMs associated with IBD.
{"title":"The roles of flavonoids in the treatment of inflammatory bowel disease and extraintestinal manifestations: A review","authors":"Xinrui Gao , Xi Feng , Tao Hou , Wen Huang , Zhili Ma , Dexin Zhang","doi":"10.1016/j.fbio.2024.105431","DOIUrl":"10.1016/j.fbio.2024.105431","url":null,"abstract":"<div><div>Inflammatory bowel disease (IBD) is a complex and chronic inflammatory disorder mainly affecting the intestine. However, IBD can present in a variety of extraintestinal manifestations (EIMs), which increase the risk of morbidity and mortality. The incidence of IBD has rapidly increased worldwide, imposing a marked global burden of disease. Natural products such as flavonoids have attached attention due to their bioactivity and safety. In this review, we focus on elucidating the key mechanisms through which flavonoids exert their antioxidant, anti-inflammatory, immunoregulatory, and gut microbiota stabilizing effects in treating IBD, while emphasizing their protective role in maintaining the intestinal epithelial barrier and gut-vascular barrier. Antiviral properties, as well as modulation of enteroendocrine system for prevention and treatment of IBD have also been discussed. Importantly, flavonoids may also play a potential role in the development of intestinal fibrosis and EIMs associated with IBD.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105431"},"PeriodicalIF":4.8,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-07DOI: 10.1016/j.fbio.2024.105428
Hanbing Jia , Feiyue Ren , Hongzhi Liu
Dietary bioactives exist widely in fruits, vegetables, grains, and nuts, and are highly favored by consumers due to their diverse health benefits, including managing type Ⅱ diabetes, hypertension, cardiovascular diseases, obesity, and cancer. However, their bioaccessibility and bioavailability are limited due to stability and water solubility issues. This review discusses the impact of chemical structure, other nutrients in food matrices, and thermal and non-thermal processing on the bioaccessibility, and bioavailability of bioactive components. Additionally, it analyzes emerging technologies such as supercritical carbon dioxide treatment, cold atmospheric plasma treatment, nano particles, and edible coatings in food processing. It emphasizes their potential to enhance bioavailability, antioxidant capacity, and sensory properties of bioactive components, aligning with sustainable development principles. The review also provides a retrospective on optimizing nanostructure preparation, including suitable natural materials, states, and processing conditions, offering guidance for future research.
{"title":"Evaluation of bioaccessibility and bioavailability of dietary bioactives and their application in food systems","authors":"Hanbing Jia , Feiyue Ren , Hongzhi Liu","doi":"10.1016/j.fbio.2024.105428","DOIUrl":"10.1016/j.fbio.2024.105428","url":null,"abstract":"<div><div>Dietary bioactives exist widely in fruits, vegetables, grains, and nuts, and are highly favored by consumers due to their diverse health benefits, including managing type Ⅱ diabetes, hypertension, cardiovascular diseases, obesity, and cancer. However, their bioaccessibility and bioavailability are limited due to stability and water solubility issues. This review discusses the impact of chemical structure, other nutrients in food matrices, and thermal and non-thermal processing on the bioaccessibility, and bioavailability of bioactive components. Additionally, it analyzes emerging technologies such as supercritical carbon dioxide treatment, cold atmospheric plasma treatment, nano particles, and edible coatings in food processing. It emphasizes their potential to enhance bioavailability, antioxidant capacity, and sensory properties of bioactive components, aligning with sustainable development principles. The review also provides a retrospective on optimizing nanostructure preparation, including suitable natural materials, states, and processing conditions, offering guidance for future research.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105428"},"PeriodicalIF":4.8,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-05DOI: 10.1016/j.fbio.2024.105397
Sathsara Thakshani Deyalage , James Duncan House , Sijo Joseph Thandapilly , Maneka Malalgoda
Wheat is fundamental to human civilization and has played a prominent role in feeding the world and enhancing food security globally. As a staple food commodity, wheat contributes a significant portion of the human daily caloric intake in many parts of the world. However, given the need for diversifying the global food system, there is an increasing interest in identifying wheat species which are healthy and can be grown sustainably. The earliest cultivated forms of wheat (einkorn, emmer, and spelt) have been reintroduced recently for their potential for producing nutritionally rich food products with exceptional health benefits. Several studies revealed notable differences in the nutritional composition of ancient wheat compared to common wheat particularly in terms of protein and starch content, dietary fiber, minerals, and vitamins. Additionally, ancient wheat exhibited higher levels of bioactive compounds, such as phenolics and carotenoids, which are associated with potential health-promoting effects. Furthermore, investigations into the structural and physicochemical properties of ancient wheat demonstrated distinct characteristics, predominantly the variations in gluten protein composition, potentially leading to differences in dough rheology and breadmaking qualities. This review consolidates current knowledge on the nutritional characteristics and structural and physicochemical properties of ancient wheat species, providing valuable insights into their potential significance. Exploring ancient wheat facilitates the development of novel food products which could ultimately promote a healthy and sustainable food system.
{"title":"Nutritional characteristics and physicochemical properties of ancient wheat species for food applications","authors":"Sathsara Thakshani Deyalage , James Duncan House , Sijo Joseph Thandapilly , Maneka Malalgoda","doi":"10.1016/j.fbio.2024.105397","DOIUrl":"10.1016/j.fbio.2024.105397","url":null,"abstract":"<div><div>Wheat is fundamental to human civilization and has played a prominent role in feeding the world and enhancing food security globally. As a staple food commodity, wheat contributes a significant portion of the human daily caloric intake in many parts of the world. However, given the need for diversifying the global food system, there is an increasing interest in identifying wheat species which are healthy and can be grown sustainably. The earliest cultivated forms of wheat (einkorn, emmer, and spelt) have been reintroduced recently for their potential for producing nutritionally rich food products with exceptional health benefits. Several studies revealed notable differences in the nutritional composition of ancient wheat compared to common wheat particularly in terms of protein and starch content, dietary fiber, minerals, and vitamins. Additionally, ancient wheat exhibited higher levels of bioactive compounds, such as phenolics and carotenoids, which are associated with potential health-promoting effects. Furthermore, investigations into the structural and physicochemical properties of ancient wheat demonstrated distinct characteristics, predominantly the variations in gluten protein composition, potentially leading to differences in dough rheology and breadmaking qualities. This review consolidates current knowledge on the nutritional characteristics and structural and physicochemical properties of ancient wheat species, providing valuable insights into their potential significance. Exploring ancient wheat facilitates the development of novel food products which could ultimately promote a healthy and sustainable food system.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105397"},"PeriodicalIF":4.8,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.fbio.2024.105389
Priyanka Roy, Valeria Graceffa
Agriculture-based food byproducts cause enormous environmental stress and a market value loss of 132 billion euros per year. The most wasted product groups in Europe are fruits, vegetables, and cereals. However, food byproducts often contain even more bioactive compounds than edible parts; for example, phenolic compounds and flavonoids are generally stored in seeds and peels. Recent evidence suggests that agricultural waste has therapeutic properties, ranging from antiaging and skin hydration activity to anti-inflammatory, wound healing, or anticancer effects. This review performed a detailed literature search on the therapeutic potential of fruit and vegetable waste via PubMed. It provides a comprehensive review and suggests novel uses and rationalized approaches, with the final aim of providing a practical guide to conducting further experiments in the field. The types of bioactive compounds and their abundance in agricultural waste are initially discussed. Variables affecting the extraction yield, such as the effect of sample pretreatment, the choice of the most appropriate solvent, and different solvent extraction methodologies, are then explored. The therapeutic properties and molecular mechanisms are finally critically discussed.
{"title":"From waste to therapeutics: Extraction methodologies and biological properties of bioactive compounds from fruit and vegetable waste","authors":"Priyanka Roy, Valeria Graceffa","doi":"10.1016/j.fbio.2024.105389","DOIUrl":"10.1016/j.fbio.2024.105389","url":null,"abstract":"<div><div>Agriculture-based food byproducts cause enormous environmental stress and a market value loss of 132 billion euros per year. The most wasted product groups in Europe are fruits, vegetables, and cereals. However, food byproducts often contain even more bioactive compounds than edible parts; for example, phenolic compounds and flavonoids are generally stored in seeds and peels. Recent evidence suggests that agricultural waste has therapeutic properties, ranging from antiaging and skin hydration activity to anti-inflammatory, wound healing, or anticancer effects. This review performed a detailed literature search on the therapeutic potential of fruit and vegetable waste via PubMed. It provides a comprehensive review and suggests novel uses and rationalized approaches, with the final aim of providing a practical guide to conducting further experiments in the field. The types of bioactive compounds and their abundance in agricultural waste are initially discussed. Variables affecting the extraction yield, such as the effect of sample pretreatment, the choice of the most appropriate solvent, and different solvent extraction methodologies, are then explored. The therapeutic properties and molecular mechanisms are finally critically discussed.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105389"},"PeriodicalIF":4.8,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-01DOI: 10.1016/j.fbio.2024.105396
Fernando Rivero-Pino , Maria J. Leon , Sergio Montserrat-de la Paz
The search for ingredients from novel sources is gaining interest within the framework of promoting a more sustainable food system. The exploration of insects as a source of antimicrobial peptides could be useful for identifying compounds able to inhibit the growth of several microorganisms in different food applications. The purpose of this review is to recapitulate the literature on edible insect protein hydrolysates as a source of antimicrobial peptides, their mechanisms, and their use in the food industry by producing fortified products or edible coatings, and their use in agriculture. Scarce investigation has been carried out in the framework of their incorporation into the food system regarding their antimicrobial properties. Locusta migratoria, Hermetia illucens, and Tenebrio molitor are some of the most studied species. The literature available suggests promising results in areas such as fortification of foods or active packaging, based on the antimicrobial properties they might exert.
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