Julian E. Nixon, Zeynep Banu Guzel-Seydim, Atif C. Seydim, Xiuping Jiang, William C. Bridges, Annel K. Greene
Introduction: Authentic kefir originates from the Caucasus mountains of Eastern Europe and is a fermented milk product made from kefir grains. Authentic kefir contains lactic acid bacteria, acetic acid bacteria and yeasts which provides kefir with numerous health benefits such as anticarcinogenic, antimutagenic and anti-allergic properties. Nigella sativa is a plant known by many regional names such as black cumin and black carraway. Seeds from the plant are processed to produce black seed oil. Black seed oil has many potential health benefits such as antibacterial and antifungal capabilities. In countries including Turkey and India, black seed oil is commonly added to kefir or yogurt. The purpose of this study was to determine if different concentrations of black seed oil would negatively impact beneficial kefir microorganisms when consumers mix black seed oil into kefir. Results: Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk with kefir grains and incubated. Each mixture was tested for pH, Lactobacillus spp., Lactococcus spp., yeast, and coliform microbial counts. Results indicated that the pH and microbial counts of the control (0%) and 0.1% black seed oil samples were not significantly different (P > 0.05). The pH and microbial count results of 1% black seed oil in kefir indicated slight although not significant inhibition (P > 0.05) as compared to the control and 0.1% black seed oil. The pH and microbial counts of 5% black seed oil were significantly different (P < 0.05) from the other samples indicating inhibition of the kefir microorganisms.Conclusion:Black seed oil inhibited kefir microorganism when added at the rate of 5%.Keywords: Kefir, Black Seed Oil, Lactobacillus spp., Lactococcus spp., Yeast, Probiotic
{"title":"Black seed oil impact on authentic kefir microbiota","authors":"Julian E. Nixon, Zeynep Banu Guzel-Seydim, Atif C. Seydim, Xiuping Jiang, William C. Bridges, Annel K. Greene","doi":"10.31989/ffs.v3i10.1210","DOIUrl":"https://doi.org/10.31989/ffs.v3i10.1210","url":null,"abstract":"Introduction: Authentic kefir originates from the Caucasus mountains of Eastern Europe and is a fermented milk product made from kefir grains. Authentic kefir contains lactic acid bacteria, acetic acid bacteria and yeasts which provides kefir with numerous health benefits such as anticarcinogenic, antimutagenic and anti-allergic properties. Nigella sativa is a plant known by many regional names such as black cumin and black carraway. Seeds from the plant are processed to produce black seed oil. Black seed oil has many potential health benefits such as antibacterial and antifungal capabilities. In countries including Turkey and India, black seed oil is commonly added to kefir or yogurt. The purpose of this study was to determine if different concentrations of black seed oil would negatively impact beneficial kefir microorganisms when consumers mix black seed oil into kefir. Results: Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk with kefir grains and incubated. Each mixture was tested for pH, Lactobacillus spp., Lactococcus spp., yeast, and coliform microbial counts. Results indicated that the pH and microbial counts of the control (0%) and 0.1% black seed oil samples were not significantly different (P > 0.05). The pH and microbial count results of 1% black seed oil in kefir indicated slight although not significant inhibition (P > 0.05) as compared to the control and 0.1% black seed oil. The pH and microbial counts of 5% black seed oil were significantly different (P < 0.05) from the other samples indicating inhibition of the kefir microorganisms.Conclusion:Black seed oil inhibited kefir microorganism when added at the rate of 5%.Keywords: Kefir, Black Seed Oil, Lactobacillus spp., Lactococcus spp., Yeast, Probiotic","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136104269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Our review is focused on examining whether or not resveratrol is effective in managing and treating childhood obesity based on its beneficial health effects, while also discussing the progress made in developing functional food products containing resveratrol. Resveratrol is a natural phenolic compound found in the Veratrum grandiflorum and is known for its antioxidant properties. Resveratrol can be found in various foods like berries, grapes, pistachios, dark chocolate, peanut skins, soybeans, and pomegranates. Studies evaluating the effectiveness of resveratrol in the management and treatment of childhood obesity have been conducted both in animals and humans. Through numerous mechanisms, such as activation of AMPK, increasing lipolysis, decreasing leptin levels and leptin/soluble leptin receptor (sOB-R) ratio, managing embryonic oxidative stress biomarkers, and reducing body weight and adiposity in offspring, resveratrol has been shown to be effective in ameliorating symptoms of obesity. Thus far, researchers have established both a goal to be accomplished (treatment and management of childhood obesity) and a bioactive compound (resveratrol) to accomplish that goal, as well as appropriate dosages and times of consumption for preclinical trials, mechanisms of action, and relevant biomarkers of resveratrol. These findings have been used to conduct various preclinical trials to test the efficacy and safety of resveratrol both in vivo and on animals. To our knowledge, the following steps have not yet been completed and are required for future research; 1) clinical trials involving resveratrol supplementation to establish safety, appropriate dosage, and time of consumption in humans, 2) creation of a specialized label for resveratrol functional food products, 3) publications submitted to open access, peer-reviewed journals, 4) approval by a reliable governmental agency, 5) official establishment of the product, and 6) epidemiological studies and after-market research conducted following release of the functional food product to the general public.Keywords: Resveratrol, Obesity, Childhood, Maternal, Cardiovascular, Diabetes, Inflammation.Graphical Abstract: Effects of resveratrol on managing childhood obesity
{"title":"The effectiveness of resveratrol in the management of childhood obesity","authors":"Peyton Dutka, Danik Martirosyan","doi":"10.31989/ffs.v3i10.1244","DOIUrl":"https://doi.org/10.31989/ffs.v3i10.1244","url":null,"abstract":"Our review is focused on examining whether or not resveratrol is effective in managing and treating childhood obesity based on its beneficial health effects, while also discussing the progress made in developing functional food products containing resveratrol. Resveratrol is a natural phenolic compound found in the Veratrum grandiflorum and is known for its antioxidant properties. Resveratrol can be found in various foods like berries, grapes, pistachios, dark chocolate, peanut skins, soybeans, and pomegranates. Studies evaluating the effectiveness of resveratrol in the management and treatment of childhood obesity have been conducted both in animals and humans. Through numerous mechanisms, such as activation of AMPK, increasing lipolysis, decreasing leptin levels and leptin/soluble leptin receptor (sOB-R) ratio, managing embryonic oxidative stress biomarkers, and reducing body weight and adiposity in offspring, resveratrol has been shown to be effective in ameliorating symptoms of obesity. Thus far, researchers have established both a goal to be accomplished (treatment and management of childhood obesity) and a bioactive compound (resveratrol) to accomplish that goal, as well as appropriate dosages and times of consumption for preclinical trials, mechanisms of action, and relevant biomarkers of resveratrol. These findings have been used to conduct various preclinical trials to test the efficacy and safety of resveratrol both in vivo and on animals. To our knowledge, the following steps have not yet been completed and are required for future research; 1) clinical trials involving resveratrol supplementation to establish safety, appropriate dosage, and time of consumption in humans, 2) creation of a specialized label for resveratrol functional food products, 3) publications submitted to open access, peer-reviewed journals, 4) approval by a reliable governmental agency, 5) official establishment of the product, and 6) epidemiological studies and after-market research conducted following release of the functional food product to the general public.Keywords: Resveratrol, Obesity, Childhood, Maternal, Cardiovascular, Diabetes, Inflammation.Graphical Abstract: Effects of resveratrol on managing childhood obesity","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135367257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Adebodun Great, Abolanle A.A. Kayode, Samuel Adebodun
Gestational diabetes (GDM) refers to glucose intolerance which manifests as hyperglycemia during pregnancy. Some features related to GDM include insulin resistance, an abnormal increase in weight and increased risks of complications during delivery. Severe cases of GDM can result in hyperinsulinemia, macrosomia, obesity, and type II diabetes in the offspring. Due to changes in placental hormones including estrogen and progesterone observed in normal pregnancy, there is a decrease in the sensitivity of target organs to insulin resulting in a compensatory production of insulin to maintain glucose homeostasis. However, this inability of the β-cells to effectively handle this high demand for insulin can result in GDM. Exercise and dietary therapies are the major treatments for GDM and if these two are not effective, oral hypoglycemic agents and insulin injections are usually considered. There have been concerns about the safety of these oral hypoglycemic agents hence, alternative therapies including the use of medicinal plants are being considered. This review, therefore, aims to explore the modes of action of some medicinal plants, functional foods and bioactive compounds as alternative treatments for gestational diabetes. Google Scholar, ScienceDirect, PubMed, ResearchGate were searched for relevant articles published between 2010-2023 using the keywords “medicinal plants and gestational diabetes”, “bioactive compounds and gestational diabetes”, “functional foods and gestational diabetes”. From the research articles, some of the mechanisms of action include reduced blood glucose level, improved insulin sensitivity, lipid profile and oxidative status, increased body weight of offspring. However, further scientific evidence is required to validate and re-validate their safety and efficacy.Keywords: Gestational diabetes mellitus, hyperglycemia, pregnancy, glucose intolerance, insulin resistance, bioactive compounds.
{"title":"A Review on alternative treatments of gestational diabetes mellitus: Focus on phytotherapy","authors":"Adebodun Great, Abolanle A.A. Kayode, Samuel Adebodun","doi":"10.31989/ffs.v3i9.1137","DOIUrl":"https://doi.org/10.31989/ffs.v3i9.1137","url":null,"abstract":"Gestational diabetes (GDM) refers to glucose intolerance which manifests as hyperglycemia during pregnancy. Some features related to GDM include insulin resistance, an abnormal increase in weight and increased risks of complications during delivery. Severe cases of GDM can result in hyperinsulinemia, macrosomia, obesity, and type II diabetes in the offspring. Due to changes in placental hormones including estrogen and progesterone observed in normal pregnancy, there is a decrease in the sensitivity of target organs to insulin resulting in a compensatory production of insulin to maintain glucose homeostasis. However, this inability of the β-cells to effectively handle this high demand for insulin can result in GDM. Exercise and dietary therapies are the major treatments for GDM and if these two are not effective, oral hypoglycemic agents and insulin injections are usually considered. There have been concerns about the safety of these oral hypoglycemic agents hence, alternative therapies including the use of medicinal plants are being considered. This review, therefore, aims to explore the modes of action of some medicinal plants, functional foods and bioactive compounds as alternative treatments for gestational diabetes. Google Scholar, ScienceDirect, PubMed, ResearchGate were searched for relevant articles published between 2010-2023 using the keywords “medicinal plants and gestational diabetes”, “bioactive compounds and gestational diabetes”, “functional foods and gestational diabetes”. From the research articles, some of the mechanisms of action include reduced blood glucose level, improved insulin sensitivity, lipid profile and oxidative status, increased body weight of offspring. However, further scientific evidence is required to validate and re-validate their safety and efficacy.Keywords: Gestational diabetes mellitus, hyperglycemia, pregnancy, glucose intolerance, insulin resistance, bioactive compounds.","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135981851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Buch, Alondra Alvarado, T. Oo, Isabela Salman, Clarissa Hauber, Peyton Dutka, D. Martirosyan
Starvation is the deliberate deprivation of food that occurs when perpetrators impede the victims from accessing the necessities to sustain life. Throughout history, starvation had been utilized as a form of genocide by many past regimes. It is used as a method to enforce a surrender from the victim or as a military strategy during warfare. Genocide, one of the most devasting crimes against humanity, as defined by Rafael Lempkin and categorized by the United Nations Genocide Convention, is the deliberate attempt to annihilate a certain ethnic, religious, or social group of people. The purpose of this article is to examine the immediate and lasting effects of the cognitive, psychological, and mental aspects of starvation. In this current blockade of Artsakh, a dispute arises in the Artsakh region, also known as the Nagorno-Karabakh region, between Azerbaijan and the Republic (unrecognized) of Artsakh. Since December 12, 2022, ecologists from Azerbaijan have blocked the Berdzor (Lachin) Corridor, the only route that linked Artsakh to the world, thus preventing the transportation of fuel, medicine, and food. Russian peacekeepers have been stationed at the Corridor in Artsakh; however, the Azerbaijan government has consolidated its blockade and has disregarded the appeals made by the Russian peacekeepers. In this article, the effects of starvation on the cognitive, psychological, and mental functioning of the human body are presented as they related to historical genocide. The impacts of starvation and malnutrition can be highly detrimental, leading to long-lasting impacts, and can disrupt the balance of essential nutrients and neurotransmitters in the brain, such as serotonin and dopamine. Malnourishment also impairs cognitive function, leading to symptoms like fatigue, weakness, irritation, poor memory, and attention deficit. Fluctuating blood sugar levels and imbalanced hormones caused by starvation impact emotional regulation and increase the risk of developing mood disorders. The blockade of Artsakh could potentially cause both severe short term and long-term damage to the mental health of the victims. Since the blockade occurred more than 250 days ago, detrimental damages have already occurred. This article strongly calls upon the international community to take immediate action against this blockade and help prevent future genocide. Keywords: Starvation, Genocide, Artsakh (Nagorno-Karabakh), blockade, Lachin corridor, bioactive compound, functional foods
{"title":"The Impact of Food Deprivation and Starvation on Mental Health: Blockade on Artsakh (Nagorno - Karabakh)","authors":"L. Buch, Alondra Alvarado, T. Oo, Isabela Salman, Clarissa Hauber, Peyton Dutka, D. Martirosyan","doi":"10.31989/ffs.v3i8.1204","DOIUrl":"https://doi.org/10.31989/ffs.v3i8.1204","url":null,"abstract":"Starvation is the deliberate deprivation of food that occurs when perpetrators impede the victims from accessing the necessities to sustain life. Throughout history, starvation had been utilized as a form of genocide by many past regimes. It is used as a method to enforce a surrender from the victim or as a military strategy during warfare. Genocide, one of the most devasting crimes against humanity, as defined by Rafael Lempkin and categorized by the United Nations Genocide Convention, is the deliberate attempt to annihilate a certain ethnic, religious, or social group of people. The purpose of this article is to examine the immediate and lasting effects of the cognitive, psychological, and mental aspects of starvation. In this current blockade of Artsakh, a dispute arises in the Artsakh region, also known as the Nagorno-Karabakh region, between Azerbaijan and the Republic (unrecognized) of Artsakh. Since December 12, 2022, ecologists from Azerbaijan have blocked the Berdzor (Lachin) Corridor, the only route that linked Artsakh to the world, thus preventing the transportation of fuel, medicine, and food. Russian peacekeepers have been stationed at the Corridor in Artsakh; however, the Azerbaijan government has consolidated its blockade and has disregarded the appeals made by the Russian peacekeepers. In this article, the effects of starvation on the cognitive, psychological, and mental functioning of the human body are presented as they related to historical genocide. The impacts of starvation and malnutrition can be highly detrimental, leading to long-lasting impacts, and can disrupt the balance of essential nutrients and neurotransmitters in the brain, such as serotonin and dopamine. Malnourishment also impairs cognitive function, leading to symptoms like fatigue, weakness, irritation, poor memory, and attention deficit. Fluctuating blood sugar levels and imbalanced hormones caused by starvation impact emotional regulation and increase the risk of developing mood disorders. The blockade of Artsakh could potentially cause both severe short term and long-term damage to the mental health of the victims. Since the blockade occurred more than 250 days ago, detrimental damages have already occurred. This article strongly calls upon the international community to take immediate action against this blockade and help prevent future genocide. Keywords: Starvation, Genocide, Artsakh (Nagorno-Karabakh), blockade, Lachin corridor, bioactive compound, functional foods","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85265362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Migraines are one of the world’s leading disabilities, disproportionally affecting women. Socioeconomic challenges worsen the quality of life for migraine sufferers, many of whom express dissatisfaction with current therapies. Since the vascular theory of migraines has already been disproven, current research investigates neurovascular aspects like cortical spreading depression (CSD) and potentially impaired oxygen metabolism in mitochondria. This review aims to assess the efficacy of bioactive compounds such as red wine, CoQ10, caffeine, magnesium (Mg2+), and riboflavin (B2) in reducing or preventing migraines. A review of current and past literature is used to reach conclusions on these compounds. The goal of researching these compounds is to potentially help decrease cases of excessive medication use or offer complementary options for individuals dissatisfied with their current therapies.The outcomes of studies regarding red wine are not definitively established, and the ambiguous role of caffeine requires further research on controlled intake and dosage. Compounds such as CoQ10, magnesium, and riboflavin exhibit potential as prophylactic supplements for the reduction of migraine occurrences. Evaluation using the functional food product creation guidelines set by the Functional Food Center has allowed CoQ10, magnesium, and riboflavin to be evaluated up to step 10. Future research should aim to refine the information that remains unresolved from these steps, particularly by addressing factors such as dosage, timing, and frequency of consumption. Additionally, efforts could be directed toward identifying a suitable food vehicle that incorporates all the beneficial bioactive compounds.Keywords: Migraine; bioactive compounds; functional food; cortical spreading depression; CoQ10; red wine; caffeine; magnesium; IgG-based elimination diet; dietary approaches to stop hypertension (DASH)
{"title":"Migraine management: a review of healthy diets and bioactive compounds","authors":"Isabela Salman, D. Martirosyan","doi":"10.31989/ffs.v3i8.1149","DOIUrl":"https://doi.org/10.31989/ffs.v3i8.1149","url":null,"abstract":"Migraines are one of the world’s leading disabilities, disproportionally affecting women. Socioeconomic challenges worsen the quality of life for migraine sufferers, many of whom express dissatisfaction with current therapies. Since the vascular theory of migraines has already been disproven, current research investigates neurovascular aspects like cortical spreading depression (CSD) and potentially impaired oxygen metabolism in mitochondria. This review aims to assess the efficacy of bioactive compounds such as red wine, CoQ10, caffeine, magnesium (Mg2+), and riboflavin (B2) in reducing or preventing migraines. A review of current and past literature is used to reach conclusions on these compounds. The goal of researching these compounds is to potentially help decrease cases of excessive medication use or offer complementary options for individuals dissatisfied with their current therapies.The outcomes of studies regarding red wine are not definitively established, and the ambiguous role of caffeine requires further research on controlled intake and dosage. Compounds such as CoQ10, magnesium, and riboflavin exhibit potential as prophylactic supplements for the reduction of migraine occurrences. Evaluation using the functional food product creation guidelines set by the Functional Food Center has allowed CoQ10, magnesium, and riboflavin to be evaluated up to step 10. Future research should aim to refine the information that remains unresolved from these steps, particularly by addressing factors such as dosage, timing, and frequency of consumption. Additionally, efforts could be directed toward identifying a suitable food vehicle that incorporates all the beneficial bioactive compounds.Keywords: Migraine; bioactive compounds; functional food; cortical spreading depression; CoQ10; red wine; caffeine; magnesium; IgG-based elimination diet; dietary approaches to stop hypertension (DASH)","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80760948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The frontiers of nanomedicine are consistently being challenged by the gradually expanding knowledge of the properties of nanoparticles. Toward this end, biogenic synthesis of silver nanoparticles utilizing natural compounds in plants as reducing and capping agents grabbed considerable attention, in lieu of synthetic hazardous physical and chemical techniques. Green synthesis of silver nanoparticles (AgNPs) has proven safe and effective in treating type 2 diabetes mellitus. Currently, biogenic silver nanoparticles have gained importance as safe and efficient antiglycation agents. Therapeutic strategies by employing nanomedicines from natural sources have been initiated to end the limitations of currently available medications for the treatment of various disorders, including diabetes, Alzheimer’s, cancer, and hepatitis. This article highlights the medicinal efficacy of silver nanoparticles synthesized from different plant extracts for their antidiabetic potential characterized through various in vivo and in vitro assays and unravels their unique properties. This article also focuses on the signaling pathways linked to type II diabetes and the demand for nanomedicine and greener pathways for future pharmacological industries.Keywords: Biogenic silver nanoparticles, antioxidant, Type 2 Diabetes Mellitus (T2DM), α-glucosidase assay, α-amylase assay
{"title":"A review on biogenic silver nanoparticles as efficient and effective antidiabetic agents","authors":"M. Wahab, S. Janaswamy","doi":"10.31989/ffs.v3i7.1119","DOIUrl":"https://doi.org/10.31989/ffs.v3i7.1119","url":null,"abstract":"The frontiers of nanomedicine are consistently being challenged by the gradually expanding knowledge of the properties of nanoparticles. Toward this end, biogenic synthesis of silver nanoparticles utilizing natural compounds in plants as reducing and capping agents grabbed considerable attention, in lieu of synthetic hazardous physical and chemical techniques. Green synthesis of silver nanoparticles (AgNPs) has proven safe and effective in treating type 2 diabetes mellitus. Currently, biogenic silver nanoparticles have gained importance as safe and efficient antiglycation agents. Therapeutic strategies by employing nanomedicines from natural sources have been initiated to end the limitations of currently available medications for the treatment of various disorders, including diabetes, Alzheimer’s, cancer, and hepatitis. This article highlights the medicinal efficacy of silver nanoparticles synthesized from different plant extracts for their antidiabetic potential characterized through various in vivo and in vitro assays and unravels their unique properties. This article also focuses on the signaling pathways linked to type II diabetes and the demand for nanomedicine and greener pathways for future pharmacological industries.Keywords: Biogenic silver nanoparticles, antioxidant, Type 2 Diabetes Mellitus (T2DM), α-glucosidase assay, α-amylase assay","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79901619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. A. Elgadir, S. Chigurupati, ABDALBASIT ADAM MARIOD
Objective: Phenolic compounds are essential for defense reactions, including antioxidant, anti-inflammatory, antidiabetic, anti-proliferative activity, and anti-aging activity. Coming from the class of phytomedicine, they are widespread in the plant kingdom and are commonly taken as substances in the daily diet. They are mainly found in various types of edible plants, especially fruits, vegetables, and tea. Phenolic compounds have been investigated for their effects on human health due to their beneficial effects against oxidative stress activities. The proposed main mechanism of this protective effect against harmful oxidation processes is related to the radical scavenging activity of the phenolic compounds due to reactive oxygen and nitrogen substances. The review uses up-to-date data via manual screening of the titles and abstracts of retrieved articles using string pharmaceutical and medical benefits of phenolic compounds as keywords to obtain publications from the electronic databases PubMed and Google Scholar using the publish or perish tool. However, priority has been given to the scientific papers, reports, and literature issued within the past 5 years.Several types of research have been conducted on phenolic compounds due to their potential pharmacological activities. Dietary intake of phenolic compounds is also associated with reducing the risk of cardiovascular disease, mainly caused by oxidative stress and behavioral risk factors such as alcohol abuse, tobacco use, a high-fat diet, and a sedentary lifestyle. They are effective in fighting against various types of diseases.Conclusion: This review article highlights the currently available information and knowledge on the potential pharmaceutical and health benefits of phenolic compounds.Keywords: Phenolic compounds, flavanoids, Heart disease, Antioxidant, Cancer, Diabetes mellitus
{"title":"Selected potential pharmaceutical and medical benefits of phenolic compounds: Recent advances","authors":"M. A. Elgadir, S. Chigurupati, ABDALBASIT ADAM MARIOD","doi":"10.31989/ffs.v3i7.1118","DOIUrl":"https://doi.org/10.31989/ffs.v3i7.1118","url":null,"abstract":"Objective: Phenolic compounds are essential for defense reactions, including antioxidant, anti-inflammatory, antidiabetic, anti-proliferative activity, and anti-aging activity. Coming from the class of phytomedicine, they are widespread in the plant kingdom and are commonly taken as substances in the daily diet. They are mainly found in various types of edible plants, especially fruits, vegetables, and tea. Phenolic compounds have been investigated for their effects on human health due to their beneficial effects against oxidative stress activities. The proposed main mechanism of this protective effect against harmful oxidation processes is related to the radical scavenging activity of the phenolic compounds due to reactive oxygen and nitrogen substances. The review uses up-to-date data via manual screening of the titles and abstracts of retrieved articles using string pharmaceutical and medical benefits of phenolic compounds as keywords to obtain publications from the electronic databases PubMed and Google Scholar using the publish or perish tool. However, priority has been given to the scientific papers, reports, and literature issued within the past 5 years.Several types of research have been conducted on phenolic compounds due to their potential pharmacological activities. Dietary intake of phenolic compounds is also associated with reducing the risk of cardiovascular disease, mainly caused by oxidative stress and behavioral risk factors such as alcohol abuse, tobacco use, a high-fat diet, and a sedentary lifestyle. They are effective in fighting against various types of diseases.Conclusion: This review article highlights the currently available information and knowledge on the potential pharmaceutical and health benefits of phenolic compounds.Keywords: Phenolic compounds, flavanoids, Heart disease, Antioxidant, Cancer, Diabetes mellitus","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76466799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The human gut microbiota is dominated by bacteria, and the host dietary intake is one factor that can modulate the diversity of the gut microbiota to health or diseases. According to the FAO, there is an annual steady decline in agricultural practices of over one percent. There has been an anticipation that algae production will be increased to supplement the use of vegetables from terrestrial land. Seaweed is a sustainable crop that offers a rich source of bioactive compounds, yet its potential is not fully exploited. Seaweeds) has been part of the staple diets of East Asian populations for a long time, and their bioactive compounds have the potential to be functional foods. As such, it has become pertinent to explore how seaweed can modulate gut microbial composition and function to improve host health. The purpose of the study is to conduct an extensive literature review to ascertain what is known about the effects of seaweed on the microbiota. A systematic search was conducted using relevant databases to find studies looking at the effects of green seaweed on the microbiota. From all 8,951 search results, 7 publications were included in this systematic review. The result showed that seaweed has a prebiotic effect in vitro digestive systems and a significant increase in SCFA production. Studies indicated that oligosaccharides and polysaccharides gotten from seaweed can regulate intestinal metabolism and could manage inflammatory bowel disease. The results of this review showed that consumption of seaweed is beneficial to the host and the gut microbiota.Keywords: Seaweed, algae, marine algae, flora, microbiota
{"title":"Determining the effect of seaweed intake on the microbiota: a systematic review","authors":"Miriam Hagan, T. Fungwe","doi":"10.31989/ffs.v3i6.1117","DOIUrl":"https://doi.org/10.31989/ffs.v3i6.1117","url":null,"abstract":"The human gut microbiota is dominated by bacteria, and the host dietary intake is one factor that can modulate the diversity of the gut microbiota to health or diseases. According to the FAO, there is an annual steady decline in agricultural practices of over one percent. There has been an anticipation that algae production will be increased to supplement the use of vegetables from terrestrial land. Seaweed is a sustainable crop that offers a rich source of bioactive compounds, yet its potential is not fully exploited. Seaweeds) has been part of the staple diets of East Asian populations for a long time, and their bioactive compounds have the potential to be functional foods. As such, it has become pertinent to explore how seaweed can modulate gut microbial composition and function to improve host health. The purpose of the study is to conduct an extensive literature review to ascertain what is known about the effects of seaweed on the microbiota. A systematic search was conducted using relevant databases to find studies looking at the effects of green seaweed on the microbiota. From all 8,951 search results, 7 publications were included in this systematic review. The result showed that seaweed has a prebiotic effect in vitro digestive systems and a significant increase in SCFA production. Studies indicated that oligosaccharides and polysaccharides gotten from seaweed can regulate intestinal metabolism and could manage inflammatory bowel disease. The results of this review showed that consumption of seaweed is beneficial to the host and the gut microbiota.Keywords: Seaweed, algae, marine algae, flora, microbiota","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91538440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Eggs are an excellent nutrient-dense food containing proteins, fats, carbohydrates, minerals, and vitamins. While many proteins are present in egg yolk, there arefew studies on their health benefits. Objective: The aim of this study was to explore the antioxidant peptides derived from the soluble protein fractions of egg yolk. Lipids and lipoproteins were removed with activated carbon and centrifugation after water dilution at acidic pH. Materials and Methods: Compared with 3.6 grams of protein in egg white, egg yolk contains 2.7 grams of protein in a single large egg. The egg yolk soluble protein (EYsP) was digested with pepsin for 2h at pH 3.0 (P-EYsP), followed by digestion with trypsin (P-EYsP-T), α-chymotrypsin (P-EYsP-α), or both enzymes (P-EYsP-T/α). The most active digest was fractionated using sephacryl S-100 gel filtration, followed by reversed phase-HPLC of the most active fraction. The antioxidant activities were evaluated using a superoxide anion-generating system of xanthine oxidase, DPPH-scavenging assay, and yeast cells as an oxidative-stress tolerance cellular model. Results: The intact proteins (EYsP) showed antioxidant activity, but pepsin hydrolysate (P-EYsP) exhibited greater superoxide-scavenging activities than EYsP, while P-EYsP-T, P-EYsP-α and P-EYsP-T/α lacked activities. The P-EYsP and its subsequent proteases (P-EYsP-T, P-EYsP-α and P-EYsP-T/α) exhibited significant DPPH reduction, but P-EYsP-T, P-EYsP-α and P-EYsP-T/α exhibited the strongest DPPH reduction activities. MALDI-TOF-MS analysis revealed five major antioxidant peptides, two derived from yolk glycoprotein 40 (859 Da, 883Da), two from lipovitelline (901Da, 945 Da), and one from livetin (1089 Da). The peptides exhibited potent superoxide anion as well as DPPH scavenging activities and markedly enhanced the tolerance of yeast cells against peroxide-induced oxidative stress.Conclusion: The results show that these bioactive peptides hold a fascinating opportunity for their potential as nutraceuticals in prevention and combating oxidative stress-associated diseases.Keywords: Egg yolk proteins; bioactive peptides; antioxidant; superoxide-scavenging; DPPH-reduction; yeast tolerance
背景:鸡蛋是一种营养丰富的食物，含有蛋白质、脂肪、碳水化合物、矿物质和维生素。虽然蛋黄中含有许多蛋白质，但很少有关于它们对健康有益的研究。目的:研究从蛋黄可溶性蛋白中提取的抗氧化肽。在酸性条件下用水稀释后，用活性炭去除脂质和脂蛋白。材料和方法:与蛋白中含有3.6克蛋白质相比，单个大鸡蛋中蛋黄含有2.7克蛋白质。将蛋黄可溶性蛋白(EYsP)在pH 3.0条件下用胃蛋白酶(P-EYsP)消化2h，然后用胰蛋白酶(P-EYsP- t)、α-凝乳胰蛋白酶(P-EYsP-α)或两种酶(P-EYsP- t /α)消化。采用sepphacryl S-100凝胶过滤对活性消解物进行分离，并采用反相高效液相色谱法对活性消解物进行分离。利用黄嘌呤氧化酶的超氧阴离子生成系统、dpph清除实验和酵母细胞作为氧化应激耐受细胞模型来评估其抗氧化活性。结果:完整蛋白(EYsP)具有抗氧化活性，而胃蛋白酶水解产物(P-EYsP)具有较强的超氧化物清除活性，而P-EYsP- t、P-EYsP-α和P-EYsP- t /α缺乏超氧化物清除活性。P-EYsP及其后续酶(P-EYsP- t、P-EYsP-α和P-EYsP- t /α)均表现出显著的DPPH还原活性，但P-EYsP- t、P-EYsP-α和P-EYsP- t /α还原DPPH的活性最强。MALDI-TOF-MS分析发现了5种主要的抗氧化肽，其中2种来自蛋黄糖蛋白40(859、883Da)， 2种来自脂卵磷脂(901Da、945 Da)， 1种来自活蛋白(1089 Da)。该多肽具有清除超氧阴离子和DPPH的活性，显著增强了酵母细胞对过氧化物诱导的氧化应激的耐受性。结论:研究结果表明，这些生物活性肽在预防和对抗氧化应激相关疾病方面具有潜在的营养价值。关键词:蛋黄蛋白;生物活性肽;抗氧化剂;superoxide-scavenging;DPPH-reduction;酵母宽容
{"title":"Identification of potent antioxidant bioactive peptides from the soluble proteins of chicken egg yolk","authors":"H. Ibrahim, Ai Hitotsumatsu, T. Miyata","doi":"10.31989/ffs.v3i6.1110","DOIUrl":"https://doi.org/10.31989/ffs.v3i6.1110","url":null,"abstract":"Background: Eggs are an excellent nutrient-dense food containing proteins, fats, carbohydrates, minerals, and vitamins. While many proteins are present in egg yolk, there arefew studies on their health benefits. Objective: The aim of this study was to explore the antioxidant peptides derived from the soluble protein fractions of egg yolk. Lipids and lipoproteins were removed with activated carbon and centrifugation after water dilution at acidic pH. Materials and Methods: Compared with 3.6 grams of protein in egg white, egg yolk contains 2.7 grams of protein in a single large egg. The egg yolk soluble protein (EYsP) was digested with pepsin for 2h at pH 3.0 (P-EYsP), followed by digestion with trypsin (P-EYsP-T), α-chymotrypsin (P-EYsP-α), or both enzymes (P-EYsP-T/α). The most active digest was fractionated using sephacryl S-100 gel filtration, followed by reversed phase-HPLC of the most active fraction. The antioxidant activities were evaluated using a superoxide anion-generating system of xanthine oxidase, DPPH-scavenging assay, and yeast cells as an oxidative-stress tolerance cellular model. Results: The intact proteins (EYsP) showed antioxidant activity, but pepsin hydrolysate (P-EYsP) exhibited greater superoxide-scavenging activities than EYsP, while P-EYsP-T, P-EYsP-α and P-EYsP-T/α lacked activities. The P-EYsP and its subsequent proteases (P-EYsP-T, P-EYsP-α and P-EYsP-T/α) exhibited significant DPPH reduction, but P-EYsP-T, P-EYsP-α and P-EYsP-T/α exhibited the strongest DPPH reduction activities. MALDI-TOF-MS analysis revealed five major antioxidant peptides, two derived from yolk glycoprotein 40 (859 Da, 883Da), two from lipovitelline (901Da, 945 Da), and one from livetin (1089 Da). The peptides exhibited potent superoxide anion as well as DPPH scavenging activities and markedly enhanced the tolerance of yeast cells against peroxide-induced oxidative stress.Conclusion: The results show that these bioactive peptides hold a fascinating opportunity for their potential as nutraceuticals in prevention and combating oxidative stress-associated diseases.Keywords: Egg yolk proteins; bioactive peptides; antioxidant; superoxide-scavenging; DPPH-reduction; yeast tolerance","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72600989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this literature review was to evaluate the effectiveness of the exploring the effectiveness of lactobacillus probiotics in weight management: a literature review in weight management. Obesity is defined as the accumulation of excessive fat, which may result in many potential health risks. A body mass index over 30 is considered obese, and obesity rates have increased by over 400% since 1975. Obesity is one of the leading underlying causes of health issues in developed nations, causing problems such as cardiovascular disease, stroke, and certain cancers. Additionally, obesity is also known to be heavily associated with type ii diabetes, high blood pressure (hypertension), and musculoskeletal disorders. To combat the issues connected with obesity, diet, and exercise are essential. In this article, we recommend the use of probiotics’ biocompound from the genus lactobacillus in addition to diet and exercise as an intervention for obese individuals. Probiotics may facilitate weight loss by increasing microbiome quantity and variety, regulating immune responses, and improving metabolic rates. An online search was conducted in the following databases: pubmed® and the functional food center’s journal database. Studies published between January 1, 2010, and April 1, 2023, were included. More rcts are needed to increase the certainty of the evidence and to verify our conclusions, especially in those who have conditions that are comorbid with obesity, such as type 2 diabetes.Another major objective of this research will be reviewing accumulated data from the perspective of functional food definition and steps on how to create ideal functional food products. Functional foods, products that contain bioactive compounds, such as vitamins, minerals, antioxidants, and other beneficial substances, are crucial in promoting health and preventing diseases. Functional food science involves isolating and combining bioactive compounds to create functional ingredients that provide targeted health benefits. The development of functional food incorporates a multidisciplinary approach to food science, nutrition, biotechnology, and other related fields. Hence, by accumulating data on functional food science and by using quantum end tempus theories about bioactive compounds, researchers can provide valuable insights for creating ideal and innovative functional food products that meet consumer demands for healthier food options. Keywords:Obesity, probiotics, Lactobacillus, quantum theory of functional foods, type 2 diabetes
{"title":"Exploring the effectiveness of lactobacillus probiotics in weight management: A literature review","authors":"Kelly Williams, T. Oo, D. Martirosyan","doi":"10.31989/ffs.v3i5.1115","DOIUrl":"https://doi.org/10.31989/ffs.v3i5.1115","url":null,"abstract":"The objective of this literature review was to evaluate the effectiveness of the exploring the effectiveness of lactobacillus probiotics in weight management: a literature review in weight management. Obesity is defined as the accumulation of excessive fat, which may result in many potential health risks. A body mass index over 30 is considered obese, and obesity rates have increased by over 400% since 1975. Obesity is one of the leading underlying causes of health issues in developed nations, causing problems such as cardiovascular disease, stroke, and certain cancers. Additionally, obesity is also known to be heavily associated with type ii diabetes, high blood pressure (hypertension), and musculoskeletal disorders. To combat the issues connected with obesity, diet, and exercise are essential. In this article, we recommend the use of probiotics’ biocompound from the genus lactobacillus in addition to diet and exercise as an intervention for obese individuals. Probiotics may facilitate weight loss by increasing microbiome quantity and variety, regulating immune responses, and improving metabolic rates. An online search was conducted in the following databases: pubmed® and the functional food center’s journal database. Studies published between January 1, 2010, and April 1, 2023, were included. More rcts are needed to increase the certainty of the evidence and to verify our conclusions, especially in those who have conditions that are comorbid with obesity, such as type 2 diabetes.Another major objective of this research will be reviewing accumulated data from the perspective of functional food definition and steps on how to create ideal functional food products. Functional foods, products that contain bioactive compounds, such as vitamins, minerals, antioxidants, and other beneficial substances, are crucial in promoting health and preventing diseases. Functional food science involves isolating and combining bioactive compounds to create functional ingredients that provide targeted health benefits. The development of functional food incorporates a multidisciplinary approach to food science, nutrition, biotechnology, and other related fields. Hence, by accumulating data on functional food science and by using quantum end tempus theories about bioactive compounds, researchers can provide valuable insights for creating ideal and innovative functional food products that meet consumer demands for healthier food options. Keywords:Obesity, probiotics, Lactobacillus, quantum theory of functional foods, type 2 diabetes","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89311798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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