Plant Foods for Human Nutrition最新文献

Hairy root cultures represent a valuable biotechnological tool for the sustainable production of bioactive secondary metabolites. Kalanchoë daigremontiana is known synthesize phenolic compounds and flavonoids associated with antioxidant and health-promoting properties. This study aimed to establish K. daigremontiana hairy root cultures through infection with Rhizobium rhizogenes and to characterize their growth and phenolic profile. Three strains of R. rhizogenes (A4, ATCC 15834 + pTDT, and K599) were evaluated using in vitro-grown plantlets of K. daigremontiana. Root induction and development were monitored, and quantitative image analysis was performed. Next, five hairy root lines were successfully obtained using the ATCC 15,834 + pTDT strain. The rolA, rolB, rolC, rolD, genes and additional T-DNA markers (orf13, orf14 genes), as well as the TDT protein, were detected in all transformed lines. Morphometric evaluation revealed enhanced growth dynamics in lines KdA2, KdB6, and KdB11. Total phenolic and flavonoids contents in hairy roots extracts ranged from 15.60 to 18.37 mg of gallic acid equivalents (GAE)/g extract and 8.77-13.87 mg quercetin equivalents (QE)/g extract, respectively, compared with 278.13 mg GAE/g extract and 32.97 mg QE/g in wild-type roots. Although in hairy root cultures, basal phenolic levels were lower than in wild-type roots, the established cultures provide a genetically stable platform that can be further optimized through elicitation strategies to enhance the production of health-relevant metabolites. These findings underscore the importance of exploring differential accumulation of metabolites in hairy root cultures.

The association of sodium intake with hypertension has prompted the salt reduction in food processing. However, salt reduction is technologically challenging in process like breadmaking. The aim of this study was to identify the impact of salt reduction on the dough properties, technological characteristics and in vitro digestion on gluten and gluten-free flatbreads. In addition, the inclusion of choline chloride, (E 1001) as salt replacer (25% choline chloride substitution) was explored. Gluten-free dough exhibited higher hardness than gluten dough due to the predominance of gelatinized starch. Salt reduction gluten-free dough presented lower hardness because of the hydrophobicity of the rice proteins. The texture of the flatbreads was not affected by the addition of choline chloride, with control and choline chloride-enriched flatbreads showing similar strength and extensibility. Moreover, gluten-free flatbreads with choline chloride presented lower starch hydrolysis, because of the ionic compound (choline chloride) on starch gelatinization, which increases the viscosity of the system. In conclusion, gluten-free flatbread with choline chloride could represent a potential strategy to decrease the glycemic index and mitigate hypertension in consumers of gluten-free bread.

Plant-derived exosome-like nanoparticles (PELNs) offer both prophylactic and therapeutic potential for ulcerative colitis (UC). Following the successful isolation of Sargassum fusiforme-derived exosome-like nanoparticles (SELNs), this study investigated the protective efficacy of SELNs in mitigating Citrobacter rodentium-induced colitis. SELNs administration exhibited prolonged gut retention and colon-targeting efficacy and significantly alleviated colitis symptoms, including body weight loss, colonic shortening, and histological damage, while promoting tight junction and MUC2 protein expression. SELNs suppressed the TLR4/MyD88/NF-κB cascade, a key inflammatory pathway, resulting in downregulated pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) and upregulated anti-inflammatory cytokines (IL-10, IL-22), coupled with iNOS abrogation. Furthermore, SELNs modulated the gut microbiota compositon, especially increasing the abundance of Muribaculum intestinale, and promoted the production of short-chain fatty acids (SCFAs). Collectively, these findings suggest that SELNs possess significant promise as a functional food ingredient for colitis through intestinal homeostasis modulation and inflammatory pathway regulation. Given their natural source and potent anti‑inflammatory effects, SELNs hold good potential for commercialization as a novel nutraceutical for inflammatory bowel disease intervention.

Siraitia grosvenorii (Swingle) C. Jeffrey, a plant belonging to the Cucurbitaceae family, is widely recognized as a food-medicine homologous species in southern China. In this study, bioactive compounds from S. grosvenorii were investigated, and their potential application in developing functional biscuits was explored. Five triterpenoids were isolated from the 70% ethanol extract: 11-oxomogroside V (1), mogroside VIB (2), 11-oxomogroside VI (3), mogroside V (4), and mogrol (5). Among these, mogroside V exhibited the strongest inhibitory effect on α-amylase, with an IC₅₀ value of 0.44 ± 0.009 µM/L, indicating potent enzyme inhibition. Kinetic analyses revealed that compounds 1-5 acted as complex inhibitors of porcine pancreatic α-amylase, interacting with both the enzyme and the PPA-starch complex. Compound 1 functioned as a non-competitive inhibitor, while the others act competitively. Circular dichroism spectroscopy demonstrates that compound 4 induced the most pronounced alteration in the secondary structure of α-amylase, leading to enzyme inhibition. Furthermore, a functional biscuit incorporating S. grosvenorii extract was developed, and texture profile analysis showed that the extract had minimal impact on biscuit texture. These findings highlight the α-amylase inhibitory potential of S. grosvenorii and its promise as a natural sweetener and functional ingredient for improving the nutritional value of baked products.

Natural products have acquired prominence in scientific study and medicine owing to their increasing significance in the treatment of human ailments. Manihot esculenta Crantz (cassava) is a fundamental agricultural food crop, widely utilized for its starchy tubers. Cassava leaves are rich in essential components such as calcium, iron, protein, and vitamins A, B, C and K. The leaves have several secondary metabolites, including alkaloids, tannins, and flavonoids, which exhibit anti-inflammatory, antibacterial, anti-diabetic, and immune-modulatory properties. These secondary metabolites may safeguard cells against oxidative stress, chronic diseases, viral ailments, cardiovascular conditions, and specific cancer kinds. These bioactive compounds play a vital role in mitigating oxidative stress, chronic inflammation, and immune dysregulation-key factors implicated in cancer initiation and progression-thus warranting comprehensive investigation of cassava leaves within this framework. Despite their rich phytochemical composition, the nutritional and medicinal significance of cassava leaves remains underexplored. This review aims to summarize the phytochemical constituents of cassava leaves and elucidate their potential health-promoting translational values and anticancer properties. By integrating in vitro, in vivo, and clinical evidence, the review highlights the molecular mechanisms of cassava leaf phytochemicals underlying their anticancer effects and discusses translational implications, existing research gaps, and future directions for experimental and clinical studies.

Pearl millet (Pennisetum glaucum), a vital cereal crop widely cultivated in the arid and semi-arid regions due to its remarkable tolerance to drought, high temperature, and poor soil fertility. More prominently, these grains are rich in carbohydrates and high proportion of starch, which tends to sediment when the grain extract is prepared in liquid food forms. To address this stability issue, various processing techniques and additives have been explored, among which High-Pressure Microfluidization (HPMF), an efficient hydrothermal-mechanical method capable of inducing controlled structural modifications. Moreover, by employing this technique, the present study was primarily directed toward investigating the impact of HPMF on the physical stability of pearl millet extract, with emphasis on assessing its resistance to phase separation, sedimentation, and structural degradation during storage. Typically, the optimized malting conditions were standardized as soaking at 35 °C for 12 h, followed by sprouting at 30 °C for 2 days, and then drying at 48 °C for 8 h. Further, nisin was incorporated at three concentrations (10,25 and 50 ppm), extending its shelf life to 12 days. Subsequently, soy protein was added at 6, 8 and 10% levels, and the samples were subjected to microfluidization at four pressures viz., 10,000, 15,000, 20,000 and 25,000 psi (68.95, 103.43, 137.90 and 172.38 MPa) for one and five cycles. As a result, the combination of 8% soy protein with 25,000 psi (172.38 MPa) for five cycles yielded the lowest sedimentation rate, maintaining physical stability for 12 days. Meanwhile, the treated samples exhibited pH 7.0, titratable acidity 0.16, viscosity 26.32 and TSS 15 °Brix. Collectively, these findings confirmed that the synergistic application of HPMF and Soy Protein Isolate (SPI) fortification markedly enhances the stability of pearl millet extract, offering a promising strategy for formulating shelf-stable and value-added millet beverages/products. Overall, this approach offers promising potential for the development of shelf-stable, ready-to-drink millet-based beverages, catering to the growing demand for nutritious and sustainable plant-based alternatives.

Hypertension, a major risk factor for cardiovascular disease, is largely regulated by the renin-angiotensin system (RAS). This study evaluates the multitarget potential of three amaranth-derived peptides -SFNLPILR, FNLPILR, and AFEDGFEWVSFK- previously identified as renin inhibitors. We assessed their ability to inhibit angiotensin-converting enzyme (ACE), modulate ACE2 activity, and their bioavailability. In vitro assays demonstrated that SFNLPILR and FNLPILR are potent ACE inhibitors (IC₅₀ = 0.075 and 0.055 mM, respectively), with selective or minimal modulation of ACE2 enzymatic activity. Bioinformatic analysis identified encrypted bioactive motifs with known ACE -inhibitory activity within their sequences. Molecular docking revealed that both peptides interact with ACE's catalytic residues through the LR motif. Additionally, transepithelial transport studies using Caco-2 monolayers confirmed that peptide fragments can cross the intestinal barrier. These findings position SFNLPILR and FNLPILR as promising multifunctional candidates for the development of functional foods aimed at reducing hypertension risk via RAS modulation.

This review emphasizes significance of Vitamin C as an essential water-soluble antioxidant found in fruit juices and reviews its sensitivity to heat throughout processing. The goal of this review is to integrate current knowledge regarding the variables impacting Vitamin C stability and to assess non-thermal processing technologies as substitutes for traditional heat treatments. Heat processing, though effective in microbial safety, generally results in a 50-70% reduction in natural Vitamin C levels. Recent research shows that non-thermal technologies like pulsed electric field, high-pressure processing, pulsed light, ultrasonication, ultraviolet, and cold plasma deliver better Vitamin C yields often more than 90% without compromising the natural flavor, color, and nutritional integrity of fruit juices. For example, pineapple juice treated with pulsed light retained 71% Vit C against 41% through thermal pasteurization, and cold plasma-treated tomato juice retained up to 95%. Together, these non-thermal technologies provide a promising way to ensure the nutritional integrity and sensory properties of fruit juices. Future research should aim at optimizing hurdle technology for industrial applications, allowing for energy-efficient, safe, and nutrient-preserving processing of fruit beverages.

Evaluating mineral bioaccessibility in plant-based foods is essential to assess their real nutritional value. Hummus, a legume-based preparation widely consumed and culturally accepted, is a promising vehicle to enhance mineral intake, yet little is known about its micronutrient bioaccessibility. This study evaluated the mineral composition and in vitro bioaccessibility of iron (Fe), zinc (Zn), and calcium (Ca) in hummus prepared from whole brown lentil flour (BH), dehulled brown lentil flour (DBH), and dehulled Turkish red lentil flour (DTH). Potential modulators including phytic acid, total phenolic compounds, dietary fiber, and ascorbic acid were also analysed. Although dehulled flours contained lower Fe and Ca contents, hummus prepared from them showed significantly higher Fe and Ca bioaccessibility compared with BH. This improvement appears to be associated with the reduction in phenolic compounds, despite similar phytic acid levels. In contrast, Zn bioaccessibility was greater in DBH and BH (≈ 20%) than in DTH (15%), likely reflecting varietal differences. Phytic acid: mineral molar ratios were included to estimate the inhibitory potential of phytic acid toward Ca, Fe, and Zn. However, these ratios did not consistently predict mineral bioaccessibility, whereas the ascorbic acid: Fe ratio correlated positively with Fe bioaccessibility. A 250 g portion of hummus contributed modest amounts of minerals relative to daily requirements: DTH provided the highest Fe (0.60 mg), while DBH contributed slightly more Ca (≈ 7.1 mg) and Zn (0.6 mg). Overall, lentil hummus can be considered a food capable of reasonably improving Fe and Zn intake in plant-based diets.