Food Science & Nutrition最新文献

Arthrospira platensis (Spirulina) has been recognized for its diverse benefits to human health. Currently, stress and sleep disorders are prevalent and increasing annually worldwide. This study aimed to conduct a randomized controlled trial to assess the effects of Spirulina on sleep quality, mental health status, and body mass index (BMI) measurements in adults with mild to moderately severe depression. Sixty-six participants with mild to moderately severe depression were randomly assigned to receive either 2 g/day of Spirulina (two 1000 mg capsules) (n = 33) or a placebo (n = 33) for 8 weeks. Assessments conducted at baseline, week 4, and the end of the intervention included General Interview Questionnaires (GIQ), BMI, pulse and blood pressure measurements, the Depression Anxiety Stress Scales (DASS-21), the Pittsburgh Sleep Quality Index (PSQI), and the Sleep Hygiene Index (SHI). Sixty-three participants completed the trial. Adherence to supplementation was high, with two participants in the Spirulina group reporting missed doses for one day and 3 days, respectively. Out of 66 participants, three from the control group dropped out by the end of the study. Analysis using repeated measures ANOVA revealed a significant difference in PSQI scores in the experimental group from baseline to 8 weeks, with the mean score decreasing from 7.03 ± 3.52 to 4.97 ± 1.98. The control group's mean score decreased from baseline to week 4, followed by a slight increase by week 8. Comparing the experimental and control groups at week 8, the mean PSQI scores differed significantly, with 4.97 ± 1.98 and 6.73 ± 2.69 (95% CI [−2.945, −0.582], p = 0.004). Significant differences were found in sleep quality and sleep latency between the groups, with scores of 0.82 ± 0.58 and 1.33 ± 0.61 (95% CI [−0.815, −0.215], p = 0.001) and 0.79 ± 0.70 and 1.33 ± 0.71 (95% CI [−0.900, −0.191], p = 0.003), respectively. Both groups showed statistically significant decreases in DASS-21 scores. The experimental group exhibited gradual reductions across all assessments (19.27 ± 13.09, 14.24 ± 10.13, 11.58 ± 8.19) at p < 0.05. Conversely, the control group saw an increase in mean scores by week 8 (15.43 ± 9.18, 12.57 ± 9.83, 12.63 ± 10.50). BMI indices and blood pressure exhibited no statistically significant changes (p > 0.05). Sleep quality, sleep latency, and mental health improved after Arthrospira platensis daily softgel supplementation. Further clinical studies, potentially conducted over extended periods, could provide additional support for the trends observed in this study.

Sumac (Rhus coriaria L.) is a rich source of polyphenols and anthocyanins with potential antimicrobial, anti-inflammatory, and antioxidant characteristics. Regarding the different health-promoting effects of Rhus coriaria L., the present study aimed to formulate and investigate multiple attributes of a sugar-free medicated chewing gum containing sumac extract. Accordingly, we incorporated different concentrations of a freeze-dried ethanolic extract of sumac (0%–20%) into a sugar-free chewing gum to develop a functional food. Then, the produced samples were characterized according to their textural, color, sensory, and functional properties. The results indicated that the antioxidant and phenolic content of chewing gums significantly increased by increasing sumac extract amounts (p < 0.05). All samples had favorable sensory scores, which show the suitability of sumac usage. Texture parameters, like chewiness and firmness of samples, were influenced by the sumac addition, while the Chroma index was intensified in a higher amount of sumac (p < 0.05). In conclusion, applying sumac bioactive compounds may be a good solution for food industries to deliver decent plant-based pigments and phytocompounds in sugar-free products that can be used as functional foods for different preventive/therapeutic purposes.

Women with a history of gestational diabetes mellitus have an increased risk of developing type 2 diabetes. Healthy diet and lifestyle habits may contribute to reducing this risk. This study aimed to describe dietary intake and lifestyle habits of women with a history of gestational diabetes mellitus and determine the impact of nutrition and lifestyle counseling on dietary intake and lifestyle goals. This retrospective cohort study included 32 women with a history of gestational diabetes mellitus 6 months postpartum who attended the student-led nutrition clinic between 01 June 2021 and 31 August 2022. Dietary intake, lifestyle, and physical activity habits were extracted from student dietitians' notes. The mid-p-value McNemar's test was used to determine whether attendance at the student-led dietetic clinic was associated with a change in the proportion of women meeting the guidelines. Fifteen percent (n = 5) of women did not meet any food group recommendations prior to any interventions. Most women (46.8%) engaged in less than the recommended level of physical activity and more than a quarter (28.1%) did not engage in any physical activity at their initial consultation. After attending at least one consultation, a greater proportion of women met recommendations for at least one food group (41.1% vs. 18.7%, p = 0.256) and a greater proportion of women met physical activity guidelines (60% vs. 25%, p = 0.125). In this cohort of postpartum women with a history of gestational diabetes mellitus, adherence to the Ministry of Health Eating and Activity guidelines was poor. Positive changes towards adherence are possible after attendance at a student-led nutrition and dietetic clinic.

Genotypic differences influence many characteristics of garlic. These differences are particularly prominent in antioxidant, phenolic, and volatile compounds. Therefore, garlics obtained from four different regions of Turkey (Ankara, Mersin, Maraş, Taşköprü) were used in yogurt production. Gross composition, acidity, antioxidant capacity, phenolic compounds, water-holding capacity, volatile compound profile, microbiological, textural, and sensory properties of the samples were determined during 30-day storage period. The addition of garlic did not significantly change the composition, acidity, water-holding capacity, and textural properties of the samples. However, the count of lactic acid bacteria was lower in the samples with garlic compared to the control sample. In addition, depending on the garlic genotype, the addition of garlic increased the antioxidant and phenolic contents of yogurts at varying levels. Yogurt with Taşköprü garlic (sample coded D) showed the highest phenolic compound and antioxidant capacity. Similarly, sulfur compounds were detected in garlic-added yogurts at varying levels depending on the genotype. Among these compounds, diallyl disulfide was found to be at the highest level. All sulfur compounds were found at the highest levels in yogurt with Ankara and Taşköprü garlics. These yogurt samples (coded samples A and D), which were identified with high amounts of diallyl sulfide, diallyl disulfide, and diallyl trisulfide, received significantly lower taste scores from the panelists compared to the control sample due to their strong and pungent taste. This study revealed that garlic obtained from different genotypes had different effects on yogurt properties.

Apple snacks were obtained by using convective air (CD) and infrared drying (IR). The apple slices were immersed in Hibiscus sabdariffa aqueous extract for 30 min, followed by drying at temperatures varying between 50°C and 70°C. The kinetics of drying data were analyzed based on higher values of R² and lower SSR values and fitted to the Page model. The effective moisture diffusivity was higher for infused samples. The color of the infused sample increases, whereas the other colorimetric indices denote the appearance of enzymatic and non-enzymatic browning. The browning index indicated a combined inhibitory effect of Hibiscus extract and temperature, up to 70°C, on oxidative enzymes. Regardless of the drying method, the infused samples showed significantly lower firmness and increased crispness. The rehydration and shrinkage ratio showed the highest value after 5 min of drying at 70°C, with higher values for IR. Color was highly appreciated for the infused variants, with the highest overall acceptability scores for the variants obtained by drying at 70°C. The antioxidant activity of all samples showed no statistically significant differences (p < 0.05), with the highest value of 3.19 ± 0.03 mMol/g DW for the infused samples dried by CD at 50°C. Cafestol was the main compound found in all samples; moreover, the infused samples showed higher values for bioactive compounds due to the extract's contribution to the polyphenolic profile of the samples. The potentially functional properties of the infused apple snacks were appreciated based on the phytochemical profile, antioxidant activity, color, and textural properties.

Identifying the optimal formulation is essential for achieving health benefits, preserving texture, and enhancing the flavor of baked goods. This study examined the effects of aqueous cinnamon extract (Cinnamomum zeylanicum) at concentrations of 0.05%, 0.10%, 0.15%, 0.20%, and 0.25% (W/V) on the antioxidant activity, physicochemical, textural, and sensory properties of oil cakes enriched with these extracts. HPLC analysis of the aqueous extract identified cinnamaldehyde as the dominant compound (30.5%), along with significant amounts of eugenol, cinnamic acid, and coumarin. The results showed that increasing the cinnamon extract concentration enhanced TPC, TTC, %RSA, and %FRAP values. The pH of the cake samples did not significantly differ across concentrations (p < 0.05). The moisture content was higher than the control, but water activity decreased with higher extract concentrations. The 0.25% sample showed significant differences in protein content compared to the control, 0.05%, and 0.10% samples (p < 0.05). Fat and carbohydrate contents were generally lower than the control. TPA results showed decreased hardness, cohesiveness, resilience, and fracturability with higher cinnamon extract levels. Additionally, increased extract levels improved the springiness of the cakes. The 0.20% and 0.25% samples had the highest overall consumer acceptability. The study found that samples containing 0.20% and 0.25% cinnamon extract were the most effective concentrations for oil cakes. This indicates that aqueous cinnamon extract, with its antioxidant properties, can serve as a beneficial additive to enhance the quality of oil cakes.

The classical renin-angiotensin system (RAS) axis is implicated in NAFLD development by promoting oxidative stress and inflammation, whereas the nonclassical axis antagonizes its effects. In the present study, we evaluated the effects of resveratrol (RSV), a polyphenol antioxidant, alone and in combination with atorvastatin (AT) on the RAS axes in NAFLD mice. Male C57/BL6 mice were fed a normal diet (control group) or a high-fat diet (HFD) for 12 weeks to induce NAFLD. Afterwards, the animals received AT (20 mg/kg), RSV (100 mg/kg/day), and AT + RSV (20 and 100 mg/kg/day) by oral gavage for 4 weeks. NAFLD animals exhibited swollen hepatocytes with numerous fat-containing vacuoles. Serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities were increased in NAFLD mice. Additionally, HFD mice exhibited dyslipidemia, as manifested by increased cholesterol (Chol), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C), and decreased high-density lipoprotein cholesterol (HDL-C). HFD significantly increased oxidative stress, as manifested by high levels of malondialdehyde and low paraoxonase 1 activity. Additionally, NAFLD mice showed significantly increased IL-1β, IL-6, and TNF-α expression and reduced IL-10 expression. An imbalance among RAS axes was evident as high expression levels of angiotensinogen, renin, and type 1 angiotensin receptor and reduced expression levels of angiotensin-converting enzyme 2 and angiotensin 1–7. RSV ameliorated these changes in NAFLD mice, which were comparable with the beneficial effects of AT. Interestingly, the ameliorative effects of AT increased considerably when it was administered in combination with RSV. Overall, our findings indicate that RSV attenuates HFD-induced NAFLD in mice, particularly when co-administered with AT, at least by regulating the RAS axes, oxidative stress, and inflammation.

The quality of fats in the diet affects the development of chronic kidney disease. In this study, we aimed to understand the relationship between dietary fat markers and the risk of diabetic nephropathy (DN) in patients with Type 2 diabetes (T2DM).In this case retrospective study, 309 patients with T2DM (151 with DN, and 158 without DN) were included. A 147 item questionnaire measuring food frequency and the International Physical Activity Questionnaire (IPAQ) were used. Anthropometric indices, and biochemical factors were measured or recorded from the patient's files. Quantitative Insulin Sensitivity Check Index (QUICKI), Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), atherogenic, thrombogenic, and lipophilic indices were calculated. Modified nutritionist IV software and the USDA composition table were used. Odds ratios (OR) and 95% confidence intervals (CI) were obtained using a case–control design. Age, BMI, energy in Model 1 and physical activity, blood glucose, level of insulin, lipid profile, creatinine level, and CRP were adjusted as interventions in Model 2. Compared to control subjects, patients with diabetic nephropathy (DN) had a significantly higher body mass index (BMI), level of fasting insulin, fasting blood sugar (FBS), total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) and creatinine as well as lower intakes of energy, carbohydrates, mono—and polyunsaturated fatty acids, fiber, and cholesterol compared to controls. After adjustment for possible confounders, patients in the highest quartile of the atherogenic (OR: 3.49, 95% CI: 1.65–7.41), thrombogenic (OR: 4.3, 95% CI: 1.86–8.72), and lipophilic (OR: 3.50, 95% CI: 1.62–7.52) indices had significantly higher odds of DN than those in the lowest quartile. There was a considerable relationship between higher dietary fat indices (including atherogenic, thrombogenic, and lipophilic indices) and a higher chance of developing nephropathy.

Hoang, T. N. N., Nguyen, Q. L., Le, T. T. N., Vo, N. H., Dong, T. A. D., & Le, T. H. A. (2024). Comparative Study on the Hypoglycemic Effects of Different Parts of Musa balbisiana. Food Science & Nutrition, 12(12), 10,347–10,356. https://doi.org/10.1002/fsn3.4573.

1. In section 2.2. Samples Preparation:

The following paragraph was missing a sentence: “To determine the diabetic properties of parts of M. balbisiana, these parts, including corm, inflorescence, fruit, peel, and seed, were extracted according to the protocol in our previous study (Nhon Hoang et al. 2023). Briefly, powder materials were added with 70% methanol, with the material/solvent ratios 1/20 w/v, and put in a water bath at 60°C for 120 min. After that, the obtained mixtures were centrifuged at 5500 rpm for 15 min and then filtered through the Whatman No. 4 filter paper to have homogenous extracts. Fresh pseudostem was pressed to obtain pseudostem juice. The obtained powder of corm, pseudostem, inflorescence, fruit, peel, and seed was diluted by dimethyl sulfoxide (DMSO) to have samples in different concentrations for the in vitro experiments and will diluted in distill-water for in vivo experiments.”

This should be revised as:

“To determine the diabetic properties of parts of M. balbisiana, these parts, including corm, inflorescence, fruit, peel, and seed, were extracted according to the protocol in our previous study (Nhon Hoang et al. 2023). Briefly, powder materials were added with 70% methanol, with the material/solvent ratios 1/20 w/v, and put in a water bath at 60°C for 120 min. After that, the obtained mixtures were centrifuged at 5500 rpm for 15 min and then filtered through the Whatman No. 4 filter paper to have homogenous extracts. Fresh pseudostem was pressed to obtain pseudostem juice. Next, the gained extracts and juice were partitioned with a chloroform-methanol solvent system to remove lipids and other pigments and select the fractions with high content of total polyphenols, flavonoids, and saponins for freeze-drying to obtain samples. The obtained powder of corm, pseudostem, inflorescence, fruit, peel, and seed was diluted by dimethyl sulfoxide (DMSO) to have samples in different concentrations for the in vitro experiments and will diluted in distilled water for in vivo experiments.”

2. In the Abstract, the sentence “Seed poses the highest capacity among surveyed parts on α-amylase (IC50: f μg/mL) and α-glucosidase (IC₅₀: 21.63 μg/mL) as well as effectively lowers the blood glucose index (IG) in alloxan-induced mice” was incorrect. It should be revised to “Seed poses the highest capacity among surveyed parts on α-amylase (IC50: 51.29 μg/mL) and α-glucosidase (IC₅₀: 21.63 μg/mL) as well as effectively lowers the blood glucose index (IG) in alloxan-induced mice.”.

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Honeybee pollen is the most important food and protein source for bees. It is a highly nutritious natural product for humans due to its content. Pollen shows different phytochemical content and variable biological activity according to different geography and vegetation. Therefore, in this study, the comprehensive phytochemical content by LC-MS/MS, and its antioxidant properties by different assays, with enzyme inhibition potential; antidiabetic, anticholinergic, and antiglaucoma properties, were determined from a pollen sample from Bingöl province, one of the significant beekeeping centers in Türkiye. As a result of LC-MS/MS, 15 metabolites were determined, and the highest concentration of quinic acid (1.531 mg analyte/g extract) was found. Antioxidant results: total phenolic content 113.14 mg GAE/g, total flavonoid content 64.11 mg QE/g, Fe³⁺ reduction 0.43 μg/mL, CUPRAC 0.511 μg/mL, FRAP 0.976 μg/mL, DPPH IC₅₀: 1.06 μg/mL, ABTS IC₅₀: 0.933 μg/mL, and DMPD IC₅₀: 0.598 μg/mL. In addition, pollen showed antiglaucoma, anticholinergic, and antidiabetic properties by inhibiting carbonic anhydrase isoenzyme II (hCA II), acetylcholinesterase (AChE), and α- amylase enzymes, respectively. In this study, it was determined that Bingöl pollen has a comprehensive phytochemical content and antioxidant properties and, for the first time, inhibits hCA II, AChE, and α-amylase enzymes.