Preventive Nutrition and Food Science最新文献

Among organ transplant operations, liver transplantation (LTX) has one of the highest risks of postoperative infection. This study aimed to systematically review the current evidence on the use of probiotics and synbiotics in reducing the incidence of postoperative infections in liver transplant recipients. A systematic search was performed to identify studies that investigated the role of probiotics and synbiotics in reducing postoperative infection rates in liver transplant recipients. Eight studies that qualified were included in the review. The results showed that probiotics and synbiotics effectively reduced the overall infection rates in liver transplant patients compared with the placebo or control groups. This positive effect might be attributed to improved intestinal barrier function, gut microbiota restoration, and decreased inflammation. Furthermore, probiotic treatment was associated with shorter durations of antibiotic use and hospital stays. The use of probiotics and synbiotics after LTX holds promise in decreasing postoperative infections and providing substantial advantages for patients. Probiotics have been shown to boost the levels of beneficial bacterial, decrease inflammation, fortify the intestinal barrier, lessen oxidative stress, and improve the generation of anti-inflammatory short-chain fatty acids. However, more extensive research is needed to identify the most effective probiotic strains and evaluate their effectiveness in this specific patient demographic.

This study aimed to examine the effects of the substitution of wheat flour with rambutan seed flour (RSF) on the physical, textural, and nutritional properties of cookies. In the experiments, 0% (control), 10%, 15%, 20%, 25%, and 30% of the wheat flour was substituted with RSF. The findings indicated that the lightness (L*) and yellowness/blueness (b*) values reduced (from 64.50±1.64 to 53.28±2.35 and from 42.31±0.44 to 37.70±0.90, respectively) as the percentage of RSF increased. The redness/greenness (a*) value increased slightly from 15.08±0.91 to 16.50±0.89. The moisture content rose from 4.94% in the control sample to 7.99% in the sample where 30% of the wheat flour had been substituted with RSF, and the spread ratio decreased significantly, reaching its lowest (4.28±0.74) in the 30% substitution condition. The textural analysis revealed that the fracturability and hardness increased by 15% to 25%, while at 10% substitution with RSF, they were not different from control formula cookies. At 30% substitution, both the fracturability value and hardness decreased to 19.48±2.30 and 28.67±1.57 N, respectively, due to fiber-induced disruptions in the dough matrix. Nutritionally, the protein content increased significantly from 7.59% in the control to 14.73% at 30% substitution with RSF, while the fat content also increased with increasing RSF proportion, although the fat content did not vary (P<0.05) between the 20% and 30% RSF substitutions. The recommended substitution quantity of RSF is therefore 15% to 25%, which optimally balances the nutritional value with acceptable physical and textural properties. This work highlights the potential of using RSF, an upcycled agricultural by-product, in the development of sustainable food alternatives. This research adds to the existing understanding of biophysical interactions in the development of functional foods.

[This retracts the article on p. 31 in vol. 29, PMID: 38576881.].

In this study, we investigated the effects of various citric acid concentrations and hydrolysis times on the physical and chemical characteristics of gembili (Dioscorea esculenta) starch. The gembili starch was hydrolyzed using citric acid at concentrations of 0.1, 0.2, and 0.3 M for 6, 12, 18, and 24 h. The recovery yield was between 90.67% and 96.03%, with the highest amylose and resistant starch, following starch hydrolysis, at a citric acid concentration of 0.1 M and hydrolysis time of 12 h (C1-12). Starch hydrolysis using 0.1 M citric acid increased the oil holding capacity, while the water holding capacity remained the same for all treatments. During hydrolysis at concentrations of 0.2 and 0.3 M, solubility increased, whereas swelling power decreased. The L* value and whiteness index increased at citric acid concentrations of 0.2 and 0.3 M, respectively. The starch exhibited type-A diffraction patterns and polygonal morphology in all treatments. Pasting properties analysis indicated no significant differences with the same citric acid concentrations, except for pasting temperature observations with the value between 77.65°C to 80.95°C. Thermal properties analysis revealed that the onset temperature value was significantly different in the native and citric acid-hydrolyzed starches. Particle size distribution analysis indicated a wider range of particle sizes at increasing concentrations of citric acid. Fourier transform infrared spectroscopy analysis indicated a lack of new peaks after the modifications. The results of this study provide information on the effects of acid hydrolysis on the functional properties and health benefits of gembili starch.

Osteoarthritis (OA), a degenerative disease characterized by cartilage degradation and inflammation, occurs due to trauma caused by external stimuli or cartilage aging. Pyropia yezoensis is a red alga that belongs to the Porphyra family and is consumed as food in Asia, especially Korea, Japan, and China. P. yezoensis contains various bioactive substances, including carotenoids, flavonoids, and vitamins, that exert anti-inflammatory, antioxidant, and anti-photoaging effects. In the present study, the anti-osteoarthritic effects of 30% fermented alcohol extract of P. yezoensis (30% FEPY) on interleukin-1 beta (IL-1β)-stimulated chondrocytes and a destabilization of the medial meniscus (DMM)-induced OA rat model were investigated. The results showed that pretreatment with 30% FEPY significantly reduced the IL-1β-induced expression of inflammatory factors (e.g., inducible nitric oxide synthase and cyclooxygenase-2) and cartilage-degrading enzymes [matrix metalloproteinase (MMP) 1, MMP3, MMP13, a disintegrin and metalloproteinase with thrombospondin motifs (ADAMTS) 4, and ADAMTS5], which was analyzed using Griess reaction, enzyme-linked immunosorbent assay, and Western blot analysis. The anti-osteoarthritic effects of 30% FEPY, which were mediated through mitogen-activated protein kinase and nuclear factor kappa-light-chain-enhancer of activated B cell signaling, were analyzed using Western blot analysis. In an in vivo study, Safranin O staining and immunohistochemistry analysis revealed that treatment with 30% FEPY significantly increased cartilage degradation and collagen type II protein expression in the DMM group. These findings collectively suggest that 30% FEPY is a promising candidate for alleviating OA progression and developing new therapeutic drugs.

Sarcopenia refers to the loss of muscle mass with age, significantly impacting the lives of the elderly. Fingerroot [Boesenbergia pandurata (Roxb.) Schltr.] exhibits antioxidant, anti-inflammatory, antibacterial, and anti-obesity activities. In this study, we demonstrated the inhibitory effect of fingerroot extract (B. pandurata extract, BPE) standardized with panduratin A on sarcopenia in aged rats. The results showed that BPE significantly increased the weights of the gastrocnemius and tibialis anterior muscle tissues and the cross-sectional area of the muscle fibers. In addition, BPE activated the phosphoinositide 3-kinase/Akt pathway, thereby activating the mammalian target of rapamycin pathway for protein formation and inhibiting proteolysis by decreasing forkhead box O3a-mediated muscle-specific ubiquitin ligases. BPE not only reduced tumor necrosis factor alpha and interleukin-6 levels but also stimulated the activities and mRNA expression of catalase and superoxide dismutase. The results suggest that BPE can be used as a functional food ingredient to inhibit or decelerate sarcopenia progression.

Soybean isoflavone aglycones are more readily absorbed by humans than isoflavone glycosides and can inhibit adipogenesis. Various methods are used to convert isoflavone glycosides to their corresponding aglycones. However, few studies have used enzyme complexes to achieve this conversion. The present study examined the changes in the isoflavone profile of soybean extract prepared with Bionuruk^TM, a fermentation starter (SE-B), and investigated its effects on lipid accumulation. SE-B was obtained by reacting soybean with Bionuruk^TM at 37°C for 24 h. High-performance liquid chromatography was used to analyze the isoflavone profile of SE-B. The effects of SE-B on adipogenesis were assessed in 3T3-L1 adipocytes. Cytotoxicity and lipid accumulation were measured by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay and Oil Red O assay, respectively. The mRNA and protein expression levels of adipogenesis-related transcription factors were measured by quantitative reverse transcription polymerase chain reaction and Western blot analysis. The isoflavone glycosides in SE-B were converted to their corresponding aglycones through the reaction with Bionuruk^TM. Notably, the highest conversion rate was observed in SE-B10 (SE-B prepared with 10% Bionuruk^TM), which exhibited the strongest inhibition of lipid accumulation (50.3% at 5.4 µg/mL). Furthermore, the mRNA and protein expression levels of peroxisome proliferator-activated receptor gamma, CCAAT/enhancer-binding protein-alpha, and adipocyte protein 2 were lower in cells treated with SE-B10 than in those with other treatments, and the effects were dose-dependent. In conclusion, isoflavone glycosides in soybeans were efficiently converted to their corresponding aglycones through the reaction with 10% Bionuruk^TM, and SE-B10 inhibited lipid accumulation in 3T3-L1 adipocytes, suggesting its potential role in regulating adipogenesis in humans.

Jack bean sprouts are rich in plant-based proteins, which possess additional functional properties. However, no studies have reported using different packaging to ferment tempeh to increase the amino acids and nutritional properties of jack bean sprouts. The present study aimed to determine the effects of fermentation time and different packaging materials on the amino acid, proximate, and antinutrient concentrations of tempeh from jack bean sprouts. This study used experimental methods with two factors: fermentation time (36, 48, 60, and 72 h) and packaging material (plastic, banana leaf, and teak leaf). The results showed that the fermentation time contributed to significant changes (P<0.05), including an increase in the moisture, protein, and crude fiber contents of tempeh; a decrease in the fat and carbohydrate contents; and a decrease in antinutritional compounds (tannins, phytic acid, and hydrogen cyanide). The soluble protein content of tempeh was higher after 48 h of fermentation than after 36 h of fermentation, and the content remained consistent across all tempeh treatments until 72 h of fermentation. The amino acid concentration of tempeh fermented for 48 h was evaluated. Tempeh packaged in teak leaves exhibited the highest contents of essential and nonessential amino acids (34.27 and 58.97 g/100 g protein dry weight, respectively), followed by tempeh packaged in banana leaves and plastic. Regardless of packaging materials, tempeh fermented for 48 h contained the highest amounts of hydrophobic amino acids, including L-leucine, L-alanine, L-proline, L-phenylalanine, L-valine, and L-isoleucine.

Astragalus membranaceus is a perennial plant belonging to the Fabaceae family that is widely distributed across northern Asia. A. membranaceus roots have been used as a traditional medicinal herb because of their numerous health benefits. However, the physiological properties of A. membranaceus leaves remain unknown. During allergic reactions, chemical mediators are released from mast cells, which trigger immediate hypersensitivity and subsequent macrophage-mediated inflammation. In the present study, we investigated the inhibitory effects of A. membranaceus leaf extract (AMLE) on allergic and inflammatory responses in immune cell lines. The results showed that AMLE suppressed the release of histamine and leukotriene B₄ from stimulated mast cells during allergic response by inhibiting the influx of calcium ions and downregulating the expression of 5-lipoxygenase. Moreover, AMLE suppressed the release of nitric oxide, prostaglandin E₂, and cytokines from stimulated macrophages during inflammatory response. These effects were attributed to the suppression of mRNA and protein expressions of inducible nitric oxide synthase and microsomal prostaglandin E synthase-1 and the inhibition of the nuclear translocation of nuclear factor kappa-light-chain-enhancer of activated B cells. Compared with the A. membranaceus root extract, AMLE had more potent inhibitory effects. Quercetin and kaempferol, the predominant polyphenolic compounds present in AMLE, suppressed the release of chemical mediators during allergic and inflammatory responses in immune cells. These results suggest that A. membranaceus leaves have a therapeutic potential for alleviating allergic inflammation and that polyphenols are the primary bioactive constituents of A. membranaceus leaves.

This study aimed to investigate whether L-lactic acid (LA), as a better solvent than ethanol (EtOH), enhances the bioaccessibility of phenolic compounds in red and green Brazilian propolis and to evaluate their potential anticancer effects in vitro. In vitro gastrointestinal digestion was performed by sequentially subjecting propolis extracts to buccal, gastric, and intestinal digestion phases, and samples were collected at each stage for analysis. The total phenolic content (TPC) was determined using the Folin-Ciocalteu reagent with gallic acid as a standard. The total antioxidant capacity was evaluated using the cupric ion reducing antioxidant capacity and 2,2-diphenyl-1-picrylhydrazyl assays. The phenolic compounds of propolis samples were determined by high-performance liquid chromatography with diode-array detection analysis. The anticancer effects of propolis samples were evaluated using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. The results showed that the TPC and antioxidant activity were markedly higher in the gastric and intestinal digestive products of LA propolis extracts than in those of ethanolic extracts. Treatment with red propolis LA extracts (RP-LA) resulted in a dose-dependent reduction in the viability of lung and colon carcinoma cells. Specifically, treatment with 1,750 ppm of RP-LA decreased the survival rate of carcinoma cells by 85% to 90%, whereas treatment with ethanolic propolis extracts at the same concentration did not exhibit any cytotoxic effect on cell viability. These findings suggest that LA is a more effective solvent than EtOH for extracting bioactive compounds from propolis, enhancing its antioxidant and anticarcinogenic potential.