Pub Date : 2024-01-04DOI: 10.31989/ffhd.v14i1.1262
Firas Najm Ismael, Sara Thamer Hadi
Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage. Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period
{"title":"The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese","authors":"Firas Najm Ismael, Sara Thamer Hadi","doi":"10.31989/ffhd.v14i1.1262","DOIUrl":"https://doi.org/10.31989/ffhd.v14i1.1262","url":null,"abstract":"Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage. Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"29 3","pages":""},"PeriodicalIF":1.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139386526","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}
Pub Date : 2023-12-20DOI: 10.31989/ffhd.v13i12.1207
Hyunjin Lee, Y. Kuwabara, Akiko Hirose, Toshihiro Kakinuma, Asami Baba, T. Takara
Background: Curcumin is the principal component responsible for the pharmacological action of Curcuma longa. It has been proven to exhibit a diverse range of functions. It has been used in many fields as a spice, coloring agent, cosmetic, and food preservative.Objective: To evaluate the safety of the intake of highly bioavailable curcumin (CR-033P and TS-P1) in humans. Methods: We conducted two trials. The participants were healthy Japanese adults. Participants of tria1 1 (Long-term intake trial) took CR-033P or TS-P1 for 12 weeks (as curcumin 150 mg/day). Participants of Trial 2 (Excessive intake trial) took TS-P1 for 4 weeks (as curcumin 750 mg/day). The safety assessment involved monitoring the occurrence of side effects or adverse events, along with the analysis of urinalysis and blood parameters.Results: The safety analysis population of Trial 1 included 33 participants in the CR-033P group, 32 participants TS-P1, and 30 participants in the Placebo group. The safety analysis population of trial 2 included 22 participants in TS-P1 and 20 participants in the Placebo group. In both Trial 1 and Trial 2, few participants were observed to experience adverse events and however these were not adverse events related to the CR-033P or TS-P1. Results of urinalysis and blood analysis were confirmed to not exhibit medically problematic changes related to the CR-033P or TS-P1.Conclusions: These trials proved the safety of the long-term intake of CR-033P or TS-PI- (as curcumin 150mg/ day) and the safety of the excessive intake of TS- P1 for four weeks (as curcumin 750mg/ day). TS-P1 and CR-033P can be considered a safe curcumin supplement based on these results. Keywords: Curcumin, bioavailability, safety, high dose, long term dose, Healthy Japanese Adults, BMI, Blood pressure Trial registration: Trial 1: UMIN000046160, Trial 2: UMIN000048797. Foundation:Theravalues Corporation
{"title":"Safety evaluation of high bioavailability curcumin in Healthy Japanese Adults: A Randomized, placebo-controlled, double-blind, parallel-group comparison study","authors":"Hyunjin Lee, Y. Kuwabara, Akiko Hirose, Toshihiro Kakinuma, Asami Baba, T. Takara","doi":"10.31989/ffhd.v13i12.1207","DOIUrl":"https://doi.org/10.31989/ffhd.v13i12.1207","url":null,"abstract":"Background: Curcumin is the principal component responsible for the pharmacological action of Curcuma longa. It has been proven to exhibit a diverse range of functions. It has been used in many fields as a spice, coloring agent, cosmetic, and food preservative.Objective: To evaluate the safety of the intake of highly bioavailable curcumin (CR-033P and TS-P1) in humans. Methods: We conducted two trials. The participants were healthy Japanese adults. Participants of tria1 1 (Long-term intake trial) took CR-033P or TS-P1 for 12 weeks (as curcumin 150 mg/day). Participants of Trial 2 (Excessive intake trial) took TS-P1 for 4 weeks (as curcumin 750 mg/day). The safety assessment involved monitoring the occurrence of side effects or adverse events, along with the analysis of urinalysis and blood parameters.Results: The safety analysis population of Trial 1 included 33 participants in the CR-033P group, 32 participants TS-P1, and 30 participants in the Placebo group. The safety analysis population of trial 2 included 22 participants in TS-P1 and 20 participants in the Placebo group. In both Trial 1 and Trial 2, few participants were observed to experience adverse events and however these were not adverse events related to the CR-033P or TS-P1. Results of urinalysis and blood analysis were confirmed to not exhibit medically problematic changes related to the CR-033P or TS-P1.Conclusions: These trials proved the safety of the long-term intake of CR-033P or TS-PI- (as curcumin 150mg/ day) and the safety of the excessive intake of TS- P1 for four weeks (as curcumin 750mg/ day). TS-P1 and CR-033P can be considered a safe curcumin supplement based on these results. Keywords: Curcumin, bioavailability, safety, high dose, long term dose, Healthy Japanese Adults, BMI, Blood pressure Trial registration: Trial 1: UMIN000046160, Trial 2: UMIN000048797. Foundation:Theravalues Corporation","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"22 7","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138955717","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}
Pub Date : 2023-12-18DOI: 10.31989/ffhd.v13i12.1236
Carlos Aulesa, Carmen Gongora
Aim/Objectives: The aim of this work is, to know the true essence and content of kombucha through the statistical analysis of the food classification and nutritional component of the world database of kombucha-registered trademarks, which has been provided to us by the OpenFoodFact Foundation.Method: To gain an understanding of kombucha, a study on the global market for this beverage has been conducted. A total of 2,818 kombucha brands are currently marketed and registered as of April 1, 2023.This research has been made possible thanks to the fact that OpenFoodFact. App provides us with detailed descriptions of the products, nutritional components, as well as Nutri-Score, Nova, and Eco-Score classifications for each registered trademark.Results: The statistical analysis of 2,673 brands from the 13 main Kombucha-producing countries reveals that, based on the Nutri-Score classification, 57% are deemed healthy (categories A, B, and C), while 43% are categorized as unhealthy (categories D and E). In terms of the Nova classification, 70% fall under the healthy categories (1, 2, 3), with the remaining 30% classified as unhealthy, specifically falling into category 4 as ultra-processed.Conclusions: The world market kombucha study shows contradictory results depending on the chosen food classification and the country. Global basic advice for its consumption and specific tips for groups such as people with diabetes or cardiovascular disease are proposed.Running Title: Global analysis market shows us kombucha´s distribution worldwide brands through the statistical analysis of OpenFoodFact database.Keywords: Kombucha, Probiotic fermented food, SCOBY, Nutri-Score food classification, Nova food classification, ultra-processed food.
{"title":"Kombucha: Probiotic beverage or ultra-processed food: A global review using nutritional classification","authors":"Carlos Aulesa, Carmen Gongora","doi":"10.31989/ffhd.v13i12.1236","DOIUrl":"https://doi.org/10.31989/ffhd.v13i12.1236","url":null,"abstract":"Aim/Objectives: The aim of this work is, to know the true essence and content of kombucha through the statistical analysis of the food classification and nutritional component of the world database of kombucha-registered trademarks, which has been provided to us by the OpenFoodFact Foundation.Method: To gain an understanding of kombucha, a study on the global market for this beverage has been conducted. A total of 2,818 kombucha brands are currently marketed and registered as of April 1, 2023.This research has been made possible thanks to the fact that OpenFoodFact. App provides us with detailed descriptions of the products, nutritional components, as well as Nutri-Score, Nova, and Eco-Score classifications for each registered trademark.Results: The statistical analysis of 2,673 brands from the 13 main Kombucha-producing countries reveals that, based on the Nutri-Score classification, 57% are deemed healthy (categories A, B, and C), while 43% are categorized as unhealthy (categories D and E). In terms of the Nova classification, 70% fall under the healthy categories (1, 2, 3), with the remaining 30% classified as unhealthy, specifically falling into category 4 as ultra-processed.Conclusions: The world market kombucha study shows contradictory results depending on the chosen food classification and the country. Global basic advice for its consumption and specific tips for groups such as people with diabetes or cardiovascular disease are proposed.Running Title: Global analysis market shows us kombucha´s distribution worldwide brands through the statistical analysis of OpenFoodFact database.Keywords: Kombucha, Probiotic fermented food, SCOBY, Nutri-Score food classification, Nova food classification, ultra-processed food.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"13 4","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138995376","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:The gut microbiome plays a vital role in maintaining intestinal homeostasis, and its modulation through dietary interventions has garnered considerable interest in improving human health. In this study, we investigated the effect of traditional Kazakh fermented milk products derived from camel milk on the gut microbiome of rats. Objective:The animals were divided into three groups: the Bactrian milk group (BCM), the camel yogurt group (CMY), and the camel cheese group (CMC). Results:After 4 weeks of intervention, the relative abundance of bacterial taxa varied significantly in the BCM and Bactrian milk derivative groups. The CMY group demonstrated a 2-fold increase in the relative abundance of the genus Ligilactobacillus (p=0.032), whereas the CMC group showed a 3-fold decrease (p=0.009). Prevotella_9 exhibited an inverse abundance vector in the CMY (p=0.0005) and CMC (p=0.0001) groups compared to the BCM group. Additionally, 53 metabolic pathways were predicted, each showing varying relative abundances in response to dietary interventions. Notably, the metabolic pathways associated with amines, polyamines, cell structure, fatty acids, and nucleoside and nucleotide biosynthesis underwent the greatest changes. Conclusion:Consumption of camel milk yogurt led to an increase in biodiversity and abundance in the gut microbiota (p<0.01), as evidenced by Shannon and Simpson's indices. In summary, our study demonstrates that fermented camel milk products significantly influence the gut microbiome and metabolic pathways.Keywords: Bactrian camel milk, gut microbiota, rats, yogurt, soft cheese
{"title":"Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome","authors":"Kozhakhmetov Samat, Tultabayeva Tamara, Suieubayev Maxat, Muhanbetganov Nurislam, Pernebek Zhanel, Tarzhanova Dinar, Uyzbayeva Indira, Khassenbekova Zhanagul, Zhantureyeva Akmaral, Jarmukhanov Zharkyn, Kozhakhmetova Saniya, Kushugulova Almagul","doi":"10.31989/ffhd.v13i12.1247","DOIUrl":"https://doi.org/10.31989/ffhd.v13i12.1247","url":null,"abstract":"Background:The gut microbiome plays a vital role in maintaining intestinal homeostasis, and its modulation through dietary interventions has garnered considerable interest in improving human health. In this study, we investigated the effect of traditional Kazakh fermented milk products derived from camel milk on the gut microbiome of rats. Objective:The animals were divided into three groups: the Bactrian milk group (BCM), the camel yogurt group (CMY), and the camel cheese group (CMC). Results:After 4 weeks of intervention, the relative abundance of bacterial taxa varied significantly in the BCM and Bactrian milk derivative groups. The CMY group demonstrated a 2-fold increase in the relative abundance of the genus Ligilactobacillus (p=0.032), whereas the CMC group showed a 3-fold decrease (p=0.009). Prevotella_9 exhibited an inverse abundance vector in the CMY (p=0.0005) and CMC (p=0.0001) groups compared to the BCM group. Additionally, 53 metabolic pathways were predicted, each showing varying relative abundances in response to dietary interventions. Notably, the metabolic pathways associated with amines, polyamines, cell structure, fatty acids, and nucleoside and nucleotide biosynthesis underwent the greatest changes. Conclusion:Consumption of camel milk yogurt led to an increase in biodiversity and abundance in the gut microbiota (p<0.01), as evidenced by Shannon and Simpson's indices. In summary, our study demonstrates that fermented camel milk products significantly influence the gut microbiome and metabolic pathways.Keywords: Bactrian camel milk, gut microbiota, rats, yogurt, soft cheese","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"10 5","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138979129","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}
Pub Date : 2023-12-07DOI: 10.31989/ffhd.v13i12.1193
N. Reeder, T. Tolar-Peterson, G. Adegoye, Erin Dickinson, Emily McFatter
Background:Regular consumption of nuts and peanuts may reduce the risk of cardiovascular disease due to the bioactive compounds found within them. Previous research suggests that including nuts and seeds as part of an overall healthy dietary pattern may help manage blood pressure, cholesterol, triglyceride, and fasting blood glucose levels, but few studies have examined the specific effect of dry-roasted, skinless peanuts on these outcomes. Objective:The objective was to examine the effect of regular consumption of dry-roasted, skinless peanuts on markers of metabolic health among women. Methods:This was a pre-post test study. Eligible women were randomized into either the intervention group (49 g peanuts/day, n=30) or the control group (participants’ usual diet minus peanuts, n=28) for 12 weeks. Anthropometrics, cholesterol, triglyceride, fasting blood glucose, and blood pressure levels were measured at baseline and end-line. Results:There were no significant between-group differences for any of the outcomes of interest. For the peanut group, there was a significant within-group decrease in systolic blood pressure (-7.0 mmHg; 95% CI: 1.3, 12.6), and a significant increase in total: HDL cholesterol ratio from baseline to endline (0.2; 95% CI: -0.3, 0.02). There was a significant within-group decrease in diastolic blood pressure for the control group (-6.3 mmHg; 95% CI: 2.0, 10.6). Conclusion:Among healthy young women, the addition of daily peanuts to a usual diet does not appear to negatively affect body composition as measured by BMI, waist circumference, and body fat percentage. Further research is needed to fully elucidate the effect of peanut consumption on indicators of cardiovascular health in different populations. Keywords: Nuts, Peanuts, Blood Pressure, Cholesterol, Metabolic Health, Women
{"title":"The effect of daily peanut consumption on indicators of metabolic health among healthy young women","authors":"N. Reeder, T. Tolar-Peterson, G. Adegoye, Erin Dickinson, Emily McFatter","doi":"10.31989/ffhd.v13i12.1193","DOIUrl":"https://doi.org/10.31989/ffhd.v13i12.1193","url":null,"abstract":"Background:Regular consumption of nuts and peanuts may reduce the risk of cardiovascular disease due to the bioactive compounds found within them. Previous research suggests that including nuts and seeds as part of an overall healthy dietary pattern may help manage blood pressure, cholesterol, triglyceride, and fasting blood glucose levels, but few studies have examined the specific effect of dry-roasted, skinless peanuts on these outcomes. Objective:The objective was to examine the effect of regular consumption of dry-roasted, skinless peanuts on markers of metabolic health among women. Methods:This was a pre-post test study. Eligible women were randomized into either the intervention group (49 g peanuts/day, n=30) or the control group (participants’ usual diet minus peanuts, n=28) for 12 weeks. Anthropometrics, cholesterol, triglyceride, fasting blood glucose, and blood pressure levels were measured at baseline and end-line. Results:There were no significant between-group differences for any of the outcomes of interest. For the peanut group, there was a significant within-group decrease in systolic blood pressure (-7.0 mmHg; 95% CI: 1.3, 12.6), and a significant increase in total: HDL cholesterol ratio from baseline to endline (0.2; 95% CI: -0.3, 0.02). There was a significant within-group decrease in diastolic blood pressure for the control group (-6.3 mmHg; 95% CI: 2.0, 10.6). Conclusion:Among healthy young women, the addition of daily peanuts to a usual diet does not appear to negatively affect body composition as measured by BMI, waist circumference, and body fat percentage. Further research is needed to fully elucidate the effect of peanut consumption on indicators of cardiovascular health in different populations. Keywords: Nuts, Peanuts, Blood Pressure, Cholesterol, Metabolic Health, Women","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"8 8","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138590382","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: Rice crackers are composed of carbohydrates refined from rice and enjoyed as a snack in Japan. Most rice crackers are crafted from white rice, and the potential postprandial blood glucose rise following their consumption may pose a clinical concern. Brown rice contains more dietary fiber than white rice and has been reported to suppress elevations of blood glucose. Dietary fiber-enhanced brown rice crackers have a significantly higher dietary fiber content than regular brown rice crackers and can be expected to suppress blood glucose elevations more reliably.Methods: We conducted a crossover trial in humans using white rice crackers and dietary fiber-enhanced brown rice crackers to investigate the effect of dietary fiber-enhanced brown rice crackers on postprandial blood glucose elevations. Participants ingested the 100 g rice crackers with 200 mL water for 10 min, and blood was collected from the fingertip at 7 time points: baseline, and at 15, 30, 45, 60, 90, and 120 min after ingestion of the rice cracker. The primary outcome measure was the blood glucose levels, and the secondary outcome measure was the incremental area under curve of blood glucose.Results: Glucose levels and incremental areas under curve at 60 min and 120 min after intake were significantly lower with dietary fiber-enhanced brown rice crackers than with white rice crackers. Incremental area under curves at 60 min and 120 min after intake of rice crackers were also significantly lower in dietary fiber-enhanced brown rice crackers than white rice crackers.Conclusions: Ingesting dietary fiber-enhanced brown rice crackers instead of white rice crackers could be useful for achieving better glycemic control.Keywords: Brown rice crackers, Dietary fiber, Postprandial blood glucose
{"title":"Effect of dietary fiber-enriched brown rice crackers on suppressing elevation of blood glucose level","authors":"Hiroshi Suzuki, Kenichi Watanabe, Izumi Ikeda, Yasunaga Takeda, Mariko Hatta, Chika Horikawa, Efrem D’Avila Ferreira, Wu Sijia, Khin Laymon, Hirohito Sone","doi":"10.31989/ffhd.v13i11.1231","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1231","url":null,"abstract":"Background: Rice crackers are composed of carbohydrates refined from rice and enjoyed as a snack in Japan. Most rice crackers are crafted from white rice, and the potential postprandial blood glucose rise following their consumption may pose a clinical concern. Brown rice contains more dietary fiber than white rice and has been reported to suppress elevations of blood glucose. Dietary fiber-enhanced brown rice crackers have a significantly higher dietary fiber content than regular brown rice crackers and can be expected to suppress blood glucose elevations more reliably.Methods: We conducted a crossover trial in humans using white rice crackers and dietary fiber-enhanced brown rice crackers to investigate the effect of dietary fiber-enhanced brown rice crackers on postprandial blood glucose elevations. Participants ingested the 100 g rice crackers with 200 mL water for 10 min, and blood was collected from the fingertip at 7 time points: baseline, and at 15, 30, 45, 60, 90, and 120 min after ingestion of the rice cracker. The primary outcome measure was the blood glucose levels, and the secondary outcome measure was the incremental area under curve of blood glucose.Results: Glucose levels and incremental areas under curve at 60 min and 120 min after intake were significantly lower with dietary fiber-enhanced brown rice crackers than with white rice crackers. Incremental area under curves at 60 min and 120 min after intake of rice crackers were also significantly lower in dietary fiber-enhanced brown rice crackers than white rice crackers.Conclusions: Ingesting dietary fiber-enhanced brown rice crackers instead of white rice crackers could be useful for achieving better glycemic control.Keywords: Brown rice crackers, Dietary fiber, Postprandial blood glucose","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"118 13","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134957741","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: Cauliflower heads are recognized as a rich sources of proteins, unsaturated fatty acids, numerous mineral elements, vitamins, and a high content of bioactive substances. Some studies report that the dynamics of accumulation of bioactive substances in cauliflower can be influenced by various factors. Objective: To determine the dependence of the content of bioactive components (ascorbic acid, B vitamins, macronutrients) on the stage of maturity of cauliflower heads and on the growing period.Methods: The study investigated the variation in vitamin C, B group vitamins (thiamine, pyridoxine, pantothenic acid, nicotinic acid, inositol), and seven macronutrients (silicon, aluminum, calcium, magnesium, sodium, phosphorus, potassium) during different stages of head ripening and cultivation periods in medium-ripening hybrids of cauliflower, specifically ‘Rocky F1’ and ‘Unibotra F1’. Ascorbic acid content in cauliflower heads was determined by the titration method. Quantitative analysis of the water-soluble B group vitamins was performed spectrophotometrically. The content of macronutrients was determined by the chemical-spectral method.Results: The maximum content of ascorbic acid in cauliflower Rocky F1 hybrid was observed at the stage of the heads technical ripening in spring cultivation conditions, and in Unibotra F1 hybrid - in the phase of new head formation in summer growing conditions. The content of group B vitamins, with the exception of pantothenic acid, was high in newly formed heads in both studied hybrids. In the conditions of spring cultivation, most of the studied macronutrients were high for Rocky F1 hybrid in the stage of technical ripening of heads, and for Unibotra F1 hybrid in the phase of new head formation (Si, Al, Na, P) and in middle ripening stage (Ca, Mg). Under the conditions of summer cultivation, most of the macronutrients were high for Rocky F1 hybrid in the phase of new head formation, and in Unibotra F1 hybrid - Si, Al, P were high in the phase of new head formation, and Ca, Mg, K - in middle ripening stage. Conclusion: The content of bioactive components (ascorbic acid, B vitamins, macronutrients) in cauliflower heads is influenced by the stage of cauliflower maturity and the cultivation period (spring, summer). This should be taken into account when developing targeting diets and growing cauliflower in semi-desert zones of the Republic of Armenia.Keywords: ascorbic acid, B vitamins, macronutrients, cauliflower head ripening stage
{"title":"Dynamics of bioactive substances accumulation during cauliflower maturation as a way to ensure functional crop properties","authors":"Laura Tadevosyan, Gayane Martirosyan, Irina Tsereteli, Irina Vardanyan, Merujan Zadayan, Alvina Avagyan","doi":"10.31989/ffhd.v13i11.1197","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1197","url":null,"abstract":"Background: Cauliflower heads are recognized as a rich sources of proteins, unsaturated fatty acids, numerous mineral elements, vitamins, and a high content of bioactive substances. Some studies report that the dynamics of accumulation of bioactive substances in cauliflower can be influenced by various factors. Objective: To determine the dependence of the content of bioactive components (ascorbic acid, B vitamins, macronutrients) on the stage of maturity of cauliflower heads and on the growing period.Methods: The study investigated the variation in vitamin C, B group vitamins (thiamine, pyridoxine, pantothenic acid, nicotinic acid, inositol), and seven macronutrients (silicon, aluminum, calcium, magnesium, sodium, phosphorus, potassium) during different stages of head ripening and cultivation periods in medium-ripening hybrids of cauliflower, specifically ‘Rocky F1’ and ‘Unibotra F1’. Ascorbic acid content in cauliflower heads was determined by the titration method. Quantitative analysis of the water-soluble B group vitamins was performed spectrophotometrically. The content of macronutrients was determined by the chemical-spectral method.Results: The maximum content of ascorbic acid in cauliflower Rocky F1 hybrid was observed at the stage of the heads technical ripening in spring cultivation conditions, and in Unibotra F1 hybrid - in the phase of new head formation in summer growing conditions. The content of group B vitamins, with the exception of pantothenic acid, was high in newly formed heads in both studied hybrids. In the conditions of spring cultivation, most of the studied macronutrients were high for Rocky F1 hybrid in the stage of technical ripening of heads, and for Unibotra F1 hybrid in the phase of new head formation (Si, Al, Na, P) and in middle ripening stage (Ca, Mg). Under the conditions of summer cultivation, most of the macronutrients were high for Rocky F1 hybrid in the phase of new head formation, and in Unibotra F1 hybrid - Si, Al, P were high in the phase of new head formation, and Ca, Mg, K - in middle ripening stage. Conclusion: The content of bioactive components (ascorbic acid, B vitamins, macronutrients) in cauliflower heads is influenced by the stage of cauliflower maturity and the cultivation period (spring, summer). This should be taken into account when developing targeting diets and growing cauliflower in semi-desert zones of the Republic of Armenia.Keywords: ascorbic acid, B vitamins, macronutrients, cauliflower head ripening stage","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"55 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135092874","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: Pectin exhibits different properties based on its degree of esterification, forming gels and serving as a structure-forming agent in food products, or forming complexes with heavy metal ions, finding applications in the development of therapeutic products for the elimination of heavy metal ions from the human body. Context and purpose of this study: The purpose of this study is to investigate the influence of enzymatic treatment on the yield and quality of apple and carrot juices, as well as the quality parameters of pectin in pomace. Our objectives were to select an enzymatic preparation for processing apple and carrot pomace and to study changes in the properties of pectins present in the pomace depending on the dosage of the enzyme preparation.Results: The results of our experiments revealed that for apple pomace processing, it is more beneficial to use the enzyme preparation Vegazym M with a dosage of 0.09% of the pomace mass, while for carrot pomace processing, the enzyme preparation Fructozym MA with a dosage of 0.07% of the pomace mass proved to be the most suitable. These enzyme preparations in the specified amounts ensure maximum juice yield. It has been established that changing the dose of enzymes changes the complexing properties of pectin, which allows its use in food products with therapeutic and prophylactic properties.Conclusions: The enzyme preparations allow for specific modifications, such as pectin modification in this case, enabling the versatile use of pectin as either a structure-forming agent or for the development of therapeutic and preventive food products.Keywords:Apple and carrot juices, enzyme preparations, apple and carrot pomace, pectin, soluble and insoluble pectin, degree of esterification and pectin complexation, functional products.
{"title":"Juice yield and pectin indicators in apple and carrot pomace","authors":"Arkan Al-Yasari, Nadezhda Barakova, Reem Alkhateeb, Filipp Hovhannisyan, Angelina Baskovtcev, Elena Kiprushkina","doi":"10.31989/ffhd.v13i11.1186","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1186","url":null,"abstract":"Background: Pectin exhibits different properties based on its degree of esterification, forming gels and serving as a structure-forming agent in food products, or forming complexes with heavy metal ions, finding applications in the development of therapeutic products for the elimination of heavy metal ions from the human body. Context and purpose of this study: The purpose of this study is to investigate the influence of enzymatic treatment on the yield and quality of apple and carrot juices, as well as the quality parameters of pectin in pomace. Our objectives were to select an enzymatic preparation for processing apple and carrot pomace and to study changes in the properties of pectins present in the pomace depending on the dosage of the enzyme preparation.Results: The results of our experiments revealed that for apple pomace processing, it is more beneficial to use the enzyme preparation Vegazym M with a dosage of 0.09% of the pomace mass, while for carrot pomace processing, the enzyme preparation Fructozym MA with a dosage of 0.07% of the pomace mass proved to be the most suitable. These enzyme preparations in the specified amounts ensure maximum juice yield. It has been established that changing the dose of enzymes changes the complexing properties of pectin, which allows its use in food products with therapeutic and prophylactic properties.Conclusions: The enzyme preparations allow for specific modifications, such as pectin modification in this case, enabling the versatile use of pectin as either a structure-forming agent or for the development of therapeutic and preventive food products.Keywords:Apple and carrot juices, enzyme preparations, apple and carrot pomace, pectin, soluble and insoluble pectin, degree of esterification and pectin complexation, functional products.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"33 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135876282","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}
Pub Date : 2023-11-02DOI: 10.31989/ffhd.v13i11.1183
Anush Vardanyan, Laura Ghalachyan, Anna Tadevosyan, Varduhi Baghdasaryan, Anjelika Stepanyan, Mahsa Daryadar
Background: In the medical fieldEleutherococcus senticosus (Rupr. & Maxim) (E. senticosus) or Siberian ginseng is known as a natural adaptogen and immunomodulator. All parts of E. senticosus: roots, stems, leaves, and berries, have medicinal properties. In medicine, E. senticosus is used to treat depression, Alzheimer's and Parkinson’s diseases, cardiovascular diseases, cerebral ischemia, and diabetes. The adaptogenic properties of the plant are related to its rich composition of biologically active compounds (phenylpropanoids, eleuterosides, flavonoids, phenolic acids, anthocyanins, vitamins, etc.). E. senticosus activates the body’s protection mechanisms, directly affecting tissue metabolism. It increases mental and physical performance, immunity, and protects from stress, making its use important in sports medicine and the military. The use of E. senticosus in food and dietary supplements has become popular in recent years, whereas some studies suggest that its potential benefits are the reduction of stress and enhancement of immune system function. Objective: To study the content of the main biologically active compounds of medicinal raw material (leaves) of E. senticosus, cultivated in outdoor hydroponics and soil conditions during different stages of growth and development. Methods: The spectrophotometric method was used to determine the content of total phenols, flavonoids, phenolic acids and eleutherosides in a 70 % water-alcohol extract from E. senticosus dry leaves at different phases of vegetation period. The spectra were recorded using an Agilent Cary 60 UV-Vis spectrophotometer. Moreover, the content of extractive substances was determined, and the content of vitamin C, and β-carotene in fresh leaves (State Pharmacopoeia 2015).Results:The results of our study showed that levels of phenolic compounds in the leaves of E. senticosus obtained in hydroponics and soil culture are the highest during the flowering phase (August-September). It was observed that during the flowering period, the content of total phenols, phenolic acids, and eleutherosides was 1.3 times higher, and flavonoids - 1.2 times higher compared to the vegetative phase. It is worth noting that the content of vitamin “C”, β-carotene and extractives was also higher during the flowering period. Hydroponic plants had higher content of vitamin “C”, β-carotene, and extractives, respectively by 1.4, 1.2 and 1.2 times compared to soil plants. This could be due to several factors such as the optimal content of nutrients (N=200 mg/L, P=65 mg/L, K=350 mg/L), and the high content of oxygen in the hydroponic system. Conclusion: According to the results of a phytochemical study of E. senticosus leaves grown in outdoor hydroponics and soil culture in the Ararat Valley, the highest content of biologically active compounds (eleutherosides, phenols, phenolic acids, vitamins) is recorded in hydroponic plants in the flowering period. In general, the research has practical importance,sin
{"title":"The phytochemical study of Eleutherococcus senticosus (Rupr. & Maxim) leaves in hydroponics and soil culture","authors":"Anush Vardanyan, Laura Ghalachyan, Anna Tadevosyan, Varduhi Baghdasaryan, Anjelika Stepanyan, Mahsa Daryadar","doi":"10.31989/ffhd.v13i11.1183","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1183","url":null,"abstract":"Background: In the medical fieldEleutherococcus senticosus (Rupr. & Maxim) (E. senticosus) or Siberian ginseng is known as a natural adaptogen and immunomodulator. All parts of E. senticosus: roots, stems, leaves, and berries, have medicinal properties. In medicine, E. senticosus is used to treat depression, Alzheimer's and Parkinson’s diseases, cardiovascular diseases, cerebral ischemia, and diabetes. The adaptogenic properties of the plant are related to its rich composition of biologically active compounds (phenylpropanoids, eleuterosides, flavonoids, phenolic acids, anthocyanins, vitamins, etc.). E. senticosus activates the body’s protection mechanisms, directly affecting tissue metabolism. It increases mental and physical performance, immunity, and protects from stress, making its use important in sports medicine and the military. The use of E. senticosus in food and dietary supplements has become popular in recent years, whereas some studies suggest that its potential benefits are the reduction of stress and enhancement of immune system function. Objective: To study the content of the main biologically active compounds of medicinal raw material (leaves) of E. senticosus, cultivated in outdoor hydroponics and soil conditions during different stages of growth and development. Methods: The spectrophotometric method was used to determine the content of total phenols, flavonoids, phenolic acids and eleutherosides in a 70 % water-alcohol extract from E. senticosus dry leaves at different phases of vegetation period. The spectra were recorded using an Agilent Cary 60 UV-Vis spectrophotometer. Moreover, the content of extractive substances was determined, and the content of vitamin C, and β-carotene in fresh leaves (State Pharmacopoeia 2015).Results:The results of our study showed that levels of phenolic compounds in the leaves of E. senticosus obtained in hydroponics and soil culture are the highest during the flowering phase (August-September). It was observed that during the flowering period, the content of total phenols, phenolic acids, and eleutherosides was 1.3 times higher, and flavonoids - 1.2 times higher compared to the vegetative phase. It is worth noting that the content of vitamin “C”, β-carotene and extractives was also higher during the flowering period. Hydroponic plants had higher content of vitamin “C”, β-carotene, and extractives, respectively by 1.4, 1.2 and 1.2 times compared to soil plants. This could be due to several factors such as the optimal content of nutrients (N=200 mg/L, P=65 mg/L, K=350 mg/L), and the high content of oxygen in the hydroponic system. Conclusion: According to the results of a phytochemical study of E. senticosus leaves grown in outdoor hydroponics and soil culture in the Ararat Valley, the highest content of biologically active compounds (eleutherosides, phenols, phenolic acids, vitamins) is recorded in hydroponic plants in the flowering period. In general, the research has practical importance,sin","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"150 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135933425","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:Fish protein supplementation may maintain muscle strength and prevent sarcopenia as it contains a complex array of macro- and micronutrients essential for building the skeletal muscle. Objective:The aim of this study was to evaluate the influence of perch essence (PE) supplementation on muscle mass and muscle function of through human and cell model. Methods:The open label clinical trial was conducted to assess the therapeutic effect of PE on muscle mass improvement. The mouse skeletal muscle cell (C2C12) model of muscle atrophy was analyzed for cell viability. Results:Our results showed PE contained abundant branched chain amino acid, taurine, hydroxyproline and collagen. After one month of supplementation with PE in our human model, there was a significant increase in muscle mass in the whole body and all parts of the body, with an increase of 1.55 % in the whole body, 1.79% in the trunk, 1.64% in the arms and 1.38% in the legs. The percentage of subcutaneous fat in the trunk, arms and legs also decreased significantly by 2.49%, 3.21% and 3.40% respectively. PE supplementation also improves muscle grip strength, especially with the dominant hand. The cell model results demonstrated that PE could effectively prevent skeletal muscle cell from death induced by dexamethasone. Conclusion:This study suggests that the branched chain amino acids, taurine, hydroxyproline and collagen in PE have the potential to serve as a good source of dietary supplements for the improvement of skeletal muscle mass and strength through cell protection.Keywords:branched chain amino acid, collagen, perch, skeletal muscle, sarcopenia
{"title":"Perch essence prevents cell death to improve skeletal muscle mass and strength: Evidence from in vitro and human model","authors":"Chih-Cheng Lin, Chih-Yu Hsieh, Ling-Ni Chen, Mao-Hsiang Lee, Yi-Han Ting, Ting-Ming Wang, Jia-Feng Chang","doi":"10.31989/ffhd.v13i10.1177","DOIUrl":"https://doi.org/10.31989/ffhd.v13i10.1177","url":null,"abstract":"Background:Fish protein supplementation may maintain muscle strength and prevent sarcopenia as it contains a complex array of macro- and micronutrients essential for building the skeletal muscle. Objective:The aim of this study was to evaluate the influence of perch essence (PE) supplementation on muscle mass and muscle function of through human and cell model. Methods:The open label clinical trial was conducted to assess the therapeutic effect of PE on muscle mass improvement. The mouse skeletal muscle cell (C2C12) model of muscle atrophy was analyzed for cell viability. Results:Our results showed PE contained abundant branched chain amino acid, taurine, hydroxyproline and collagen. After one month of supplementation with PE in our human model, there was a significant increase in muscle mass in the whole body and all parts of the body, with an increase of 1.55 % in the whole body, 1.79% in the trunk, 1.64% in the arms and 1.38% in the legs. The percentage of subcutaneous fat in the trunk, arms and legs also decreased significantly by 2.49%, 3.21% and 3.40% respectively. PE supplementation also improves muscle grip strength, especially with the dominant hand. The cell model results demonstrated that PE could effectively prevent skeletal muscle cell from death induced by dexamethasone. Conclusion:This study suggests that the branched chain amino acids, taurine, hydroxyproline and collagen in PE have the potential to serve as a good source of dietary supplements for the improvement of skeletal muscle mass and strength through cell protection.Keywords:branched chain amino acid, collagen, perch, skeletal muscle, sarcopenia","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"15 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136105158","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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