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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":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":"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}
Pub Date : 2023-10-26DOI: 10.31989/ffhd.v13i10.1208
Artur Matevosyan, Anna Tadevosyan, Anahit Tovmasyan, Armenuhi Asatryan, Stepan Mairapetyan
Background: Population growth increases the demand for food all over the world. According to the Food and Agriculture Organization of the United Nations, by 2050 the world population will reach 9.1 billion people, for whom food production is expected to increase by 25-70 %. That will lead to an increase in the demand for alternative farming technologies allowing us to ensure higher yields in less time. One such alternative and highly profitable plant growing technology is soilless culture or hydroponics. Climate change, improved technological capabilities, and need to increase self-sufficiency are good reasons for the introduction of soybean in Armenia.Soy, as one of the richest and cheapest sources of protein, plays an important role in the diet of people in many countries. The seed of soybeans contains 17 % oil and about 50 % protein. Because soybeans contain no starch, they are a good source of protein for diabetics.Objective: To establish the possibility and efficiency of soybean cultivation in Ararat Valley by traditional agricultural method and by the regulated hydroponic system and to investigate the nutritional value of soybean seeds.Results: The cultivation method had some influence on soybean yield and on the biosynthesis of several nutritional components. Thus, soilless culture conditions contributed to the increase in soybean yield: the weight of seeds obtained from one plant was 38.7 g while in the soil it was only 19.9 g. Soil plants were distinguished by the maximum accumulation of fat (28.9 %), while hydroponic ones by the maximum content of protein (31.5 %) and sugar (6.3 %).Conclusion: The obtained results established the effectiveness of soybean cultivation in Armenia. The regulated hydroponic method ensures obtaining about 11.6 tons ha-1 of soybean seeds, 3.7 tons ha-1 of protein and 2.6 tons ha-1 of fat. The work was supported by the Science Committee of the Republic of Armenia, in the frames of the research project N 21T-4B167.Keywords: Glycine max (L.) Merr., soilless culture, proteins, fats, sugars
{"title":"Nutritional Value of Soybean under Outdoor Hydroponics and Soil Conditions of the Ararat Valley","authors":"Artur Matevosyan, Anna Tadevosyan, Anahit Tovmasyan, Armenuhi Asatryan, Stepan Mairapetyan","doi":"10.31989/ffhd.v13i10.1208","DOIUrl":"https://doi.org/10.31989/ffhd.v13i10.1208","url":null,"abstract":"Background: Population growth increases the demand for food all over the world. According to the Food and Agriculture Organization of the United Nations, by 2050 the world population will reach 9.1 billion people, for whom food production is expected to increase by 25-70 %. That will lead to an increase in the demand for alternative farming technologies allowing us to ensure higher yields in less time. One such alternative and highly profitable plant growing technology is soilless culture or hydroponics. Climate change, improved technological capabilities, and need to increase self-sufficiency are good reasons for the introduction of soybean in Armenia.Soy, as one of the richest and cheapest sources of protein, plays an important role in the diet of people in many countries. The seed of soybeans contains 17 % oil and about 50 % protein. Because soybeans contain no starch, they are a good source of protein for diabetics.Objective: To establish the possibility and efficiency of soybean cultivation in Ararat Valley by traditional agricultural method and by the regulated hydroponic system and to investigate the nutritional value of soybean seeds.Results: The cultivation method had some influence on soybean yield and on the biosynthesis of several nutritional components. Thus, soilless culture conditions contributed to the increase in soybean yield: the weight of seeds obtained from one plant was 38.7 g while in the soil it was only 19.9 g. Soil plants were distinguished by the maximum accumulation of fat (28.9 %), while hydroponic ones by the maximum content of protein (31.5 %) and sugar (6.3 %).Conclusion: The obtained results established the effectiveness of soybean cultivation in Armenia. The regulated hydroponic method ensures obtaining about 11.6 tons ha-1 of soybean seeds, 3.7 tons ha-1 of protein and 2.6 tons ha-1 of fat. The work was supported by the Science Committee of the Republic of Armenia, in the frames of the research project N 21T-4B167.Keywords: Glycine max (L.) Merr., soilless culture, proteins, fats, sugars","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136376115","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 : 2023-10-24DOI: 10.31989/ffhd.v13i10.1141
Fatma Hulyam Eren, Seray Kabaran
Background: There are no specific regulations governing the labeling of dark chocolate or its bioactive component quantities.. The main alkaloid of the cocoa bean is theobromine. Chocolate is by far the main source of theobromine in the Western diet. To assess their effects on health, it is essential to understand the ingredients and composition of biologically active substances in chocolates available in stores.Objective: The present study aims to analyze the theobromine contents of commercial chocolates and evaluates the association between the labeled cocoa mass percentage (%), theobromine contents and evaluated non-fat cocoa solid (NFCS) parameters of dark chocolates. Materials and Methods: Several types of chocolates (bittersweet dark [60-80% cacao], semisweet dark [45-50% cacao], milk chocolate, and chocolate spreads) were analyzed using UV-Vis spectrophotometry with duplicate measurements.. Samples (n=20) typically 6 months apart from production dates have been selected. Results: Overall range for theobromine content varied from 1.9 to 9.6 mg/g. Of all, bittersweet dark chocolate had the highest (8.1±1.01 mg/g) concentration of theobromine in comparison to semisweet dark chocolate (6.4±0.79 mg/g). Milk-chocolate (2.7±0.26 mg/g) and chocolate-spreads (2.7±0.81 mg/g) had the lowest concentration of theobromine. A strong correlation between theobromine content and declared cocoa solid % was found in both of the dark chocolate categories (r = 0.523, p = 0.081 and r = 0.771, p = 0.009 for semisweet and bittersweet dark chocolate, respectively). NFCS indicated a correlation between the labeled cocoa solid % (R2 = 0.766) and the calculated cocoa solid % (R2 = 0.803) in dark chocolates. A high correlation has also been determined between the labeled cocoa solid percentage and the calculated cacao solid percentage in dark chocolates (R2 = 0.902).Conclusion: The labeled content of the cocoa mass of dark chocolates could be a preliminary information for the consumer about theobromine capacity.Keywords: Theobromine, chocolate, dark chocolate, cocoa-percentage, UV-Vis spectrophotometry
背景:黑巧克力的标签或其生物活性成分的数量没有具体的规定。可可豆的主要生物碱是可可碱。巧克力是迄今为止西方饮食中可可碱的主要来源。为了评估它们对健康的影响，有必要了解商店出售的巧克力中生物活性物质的成分和组成。目的:分析商品巧克力中可可碱的含量，评价黑巧克力中可可质量百分比(%)、可可碱含量与评价的非脂可可固体(NFCS)参数的关系。材料和方法:使用重复测量的紫外可见分光光度法分析了几种类型的巧克力(苦甜黑巧克力[60-80%可可]，半甜黑巧克力[45-50%可可]，牛奶巧克力和巧克力酱)。样本(n=20)通常是在生产日期后6个月选择的。结果:可可碱含量的总体范围为1.9 ~ 9.6 mg/g。与半甜黑巧克力(6.4±0.79 mg/g)相比，苦甜黑巧克力的可可碱浓度最高(8.1±1.01 mg/g)。牛奶巧克力(2.7±0.26 mg/g)和巧克力酱(2.7±0.81 mg/g)的可可碱浓度最低。在两类黑巧克力中，可可碱含量和可可固体含量之间存在很强的相关性(r = 0.523, p = 0.081, r = 0.771, p = 0.009，分别为半甜和苦甜黑巧克力)。NFCS显示黑巧克力中标示的可可固含量%与计算出的可可固含量%之间存在相关性(R2 = 0.766)。黑巧克力中标示的可可固体含量与计算出的可可固体含量之间也有很高的相关性(R2 = 0.902)。结论:黑巧克力中可可块的标示含量可为消费者提供可可碱含量的初步信息。关键词:可可碱，巧克力，黑巧克力，可可含量，紫外可见分光光度法
{"title":"Evaluation of theobromine content and the relationship between cocoa percentages in dark chocolates","authors":"Fatma Hulyam Eren, Seray Kabaran","doi":"10.31989/ffhd.v13i10.1141","DOIUrl":"https://doi.org/10.31989/ffhd.v13i10.1141","url":null,"abstract":"Background: There are no specific regulations governing the labeling of dark chocolate or its bioactive component quantities.. The main alkaloid of the cocoa bean is theobromine. Chocolate is by far the main source of theobromine in the Western diet. To assess their effects on health, it is essential to understand the ingredients and composition of biologically active substances in chocolates available in stores.Objective: The present study aims to analyze the theobromine contents of commercial chocolates and evaluates the association between the labeled cocoa mass percentage (%), theobromine contents and evaluated non-fat cocoa solid (NFCS) parameters of dark chocolates. Materials and Methods: Several types of chocolates (bittersweet dark [60-80% cacao], semisweet dark [45-50% cacao], milk chocolate, and chocolate spreads) were analyzed using UV-Vis spectrophotometry with duplicate measurements.. Samples (n=20) typically 6 months apart from production dates have been selected. Results: Overall range for theobromine content varied from 1.9 to 9.6 mg/g. Of all, bittersweet dark chocolate had the highest (8.1±1.01 mg/g) concentration of theobromine in comparison to semisweet dark chocolate (6.4±0.79 mg/g). Milk-chocolate (2.7±0.26 mg/g) and chocolate-spreads (2.7±0.81 mg/g) had the lowest concentration of theobromine. A strong correlation between theobromine content and declared cocoa solid % was found in both of the dark chocolate categories (r = 0.523, p = 0.081 and r = 0.771, p = 0.009 for semisweet and bittersweet dark chocolate, respectively). NFCS indicated a correlation between the labeled cocoa solid % (R2 = 0.766) and the calculated cocoa solid % (R2 = 0.803) in dark chocolates. A high correlation has also been determined between the labeled cocoa solid percentage and the calculated cacao solid percentage in dark chocolates (R2 = 0.902).Conclusion: The labeled content of the cocoa mass of dark chocolates could be a preliminary information for the consumer about theobromine capacity.Keywords: Theobromine, chocolate, dark chocolate, cocoa-percentage, UV-Vis spectrophotometry","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265856","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：