Preventive Nutrition and Food Science最新文献

Eclampsia is a prevailing hypertensive disorder that poses more significant risks to mothers and neonates globally. This review aimed to investigate eclampsia [preeclampsia and postpartum eclampsia (posteclampsia)] and the supportive role of dietary and lifestyle management. The review was compiled by searching various engines such as Google Scholar, Research Gate, BASE, PubMed Central, National Center for Biotechnology Information, and other related search engines. Eclampsia is believed to involve genetic and nongenetic factors, although the precise underlying mechanism remains unclear. Nevertheless, the traditional diagnosis of the disorder typically involves the coexistence of various factors such as an unhealthy lifestyle, diabetes mellitus, hypertension, low micronutrient levels, obesity, and proteinuria. Consuming at least 330 g fresh or 4 g dried fruits daily minimizes preeclampsia. Diets high in sugar, fat, and salt are associated with higher vulnerability to the disease. Calcium supplementation is beneficial for women as it helps to reduce the occurrence of preeclampsia. Evidence for vitamin D supplementation is inconclusive and requires further research. Selenium supplementation has shown a negative correlation with the chance of preeclampsia. Dietary patterns with higher intakes of a plant-based diet, including micronutrients, and a healthy lifestyle significantly reduce the risk of preeclampsia and posteclampsia. Furthermore, clinical trials could explore the potential benefits of dietary supplements in preventing or treating eclampsia. There is a need for further exploration into the benefits of personalized medical nutrition therapy for preeclampsia and posteclampsia. Lastly, modern prognostic tools can diagnose disorders promptly and help with effective medicinal and nutritional management.

Oxidative stress is an important contributor to degenerative diseases in the elderly. Pumpkin is known for its potent antioxidant properties. The present study evaluated the effects of two types of instant pumpkin soups on the antioxidant capacity and oxidative stress in the elderly. This study used a quasi-experimental design to compare two types of instant pumpkin soups: instant pumpkin soup supplemented with chicken breast (IPB) and instant pumpkin soup prepared with the original recipe (IPO). Plasma antioxidants [superoxide dismutase (SOD), glutathione peroxidase, and catalase] and oxidative stress markers [malondialdehyde (MDA), oxidized low-density lipoprotein (ox-LDL), 8-isoprostane, tumor necrosis factor-α (TNF-α), and 8-hydroxy-2'-deoxyguanosine (8-OHdG)] were analyzed using enzyme-linked immunosorbent assay. The results showed that IPB had higher protein (13.40% vs. 2.20%), fiber (13.9% vs. 9.21%), β-carotene (6.28 mg/100 g vs. 3.38 mg/100 g), vitamin A (96.63 µg/100 g vs. 81.82 µg/100 g), and ash contents (5.68% vs. 3.00%) than IPO. Both soups demonstrated antioxidant activity, with IPB showing greater effects than IPO. IPB significantly increased the plasma SOD (432.63±396.03 pg/mL; P=0.011), but not IPO (127.30±364.69 pg/mL; P=0.326). Both soups reduced plasma ox-LDL, TNF-α, and 8-OHdG levels. Compared with IPO, IPB significantly decreased plasma MDA levels (P<0.05). Reductions in ox-LDL (-555.03±155.86 vs. -83.09±66.45 pg/mL; P<0.001) and TNF-α (-58.24±22.85 vs. -30.59±18.08 ng/mL; P=0.012) were significantly greater in the IPB group than in the IPO group. These findings suggest that IPB may serve as a functional food for reducing oxidative damage in the elderly.

This study aimed to compare the functional compounds and antioxidant activity of Houttuynia cordata Thunb. (HC) leaves and stems harvested in summer and winter and to select the optimal sample to determine its growth-promoting effects on Lactiplantibacillus plantarum. Dried HC leaves and stems were extracted using boiling water, and colorimetric methods were used to measure their total polyphenol and flavonoid contents and antioxidant capacity. High-performance liquid chromatography was used to determine the content of active compounds, including quercitrin, hyperoside, and quercetin. The results showed that the raw materials of HC leaves harvested in summer had significantly higher quercitrin and hyperoside contents compared with those of HC stems harvested in winter. Boiling water extracts of HC (BWEHC) leaves harvested in summer also exhibited higher total polyphenol and flavonoid contents and antioxidant activity than stems harvested in winter. During fermentation, BWEHC leaves were fermented with L. plantarum at solid-solvent ratios of 0.3%－1.5% (w/v) for 24－72 h. The optimal fermentation condition was a solid-liquid ratio of 0.9% (w/v) with a fermentation time of 48 h as this condition resulted in the highest bacterial counts. After fermentation, the quercetin content, total polyphenol and flavonoid content, and antioxidant activity significantly improved, whereas the quercitrin and hyperoside contents decreased compared with those in nonfermented samples. The L. plantarum count was considerably higher in BWEHC leaves than in the control group. In conclusion, BWEHC leaves could serve as a potential prebiotic for L. plantarum and may offer benefits as a functional food.

Polycystic ovary syndrome (PCOS) is a neuroendocrine disorder that commonly causes anovulation and infertility worldwide. Aside from infertility, patients with PCOS suffer from sleep disturbances and mental health issues. Recent studies have shown that functional foods may have a beneficial impact on psychological disorders and sleep quality. Therefore, the present study aimed to investigate the effects of daily intake of a fortified yogurt on the psychological and sleep profiles of women with PCOS. In this 8-week randomized double-blind controlled trial, after a 2-week run-in period, participants in the intervention group (n=45) received yogurt fortified with 10⁶ colony-forming units/g of probiotics (Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5) along with 50 IU of vitamin E and 1,000 IU of vitamin D, and those in the placebo group (n=45) received low-fat yogurt. The psychological status and sleep quality of patients were measured using the Depression, Anxiety, and Stress Scale-21 Items and Pittsburgh Sleep Quality Index before and after the study, respectively. The registration number of this study was IRCT20231210060323N1. The results showed that the intervention group exhibited a significant improvement in depression status compared with the placebo group (P=0.01). However, no statistically beneficial impact was observed on sleep quality in patients with PCOS (P=0.44). This trial indicated that consuming yogurt with probiotics, vitamin E, and vitamin D may alleviate depression in patients with PCOS and that nutritional interventions could be advantageous, particularly for individuals who prefer not to take antidepressant medications. However, further research is needed to confirm the results.

Djulis (Chenopodium formosanum Koidz.) possesses various biological activities, including anti-oxidant, anti-hyperglycemic, anti-aging and hepatoprotective properties. Although djulis husk is typically considered agricultural waste, there is value in exploring ways to utilize it effectively. This study aimed to investigate the protective effects of the water extract of djulis husk (WDH) in rats with high-fructose-induced metabolic syndrome. The results showed that WDH significantly ameliorated the metabolic syndrome induced by a high-fructose diet in rats. Supplementation with low-dose WDH (0.5% of diet, w/w) significantly improved metabolic syndrome, including high blood pressure, hypertriglyceridemia, and insulin resistance. The protective effects of WDH against metabolic syndrome may be associated with increased expression of the genes encoding insulin receptor substrates-1 (IRS-1) and glucose transporter 4 (GLUT-4) in the epididymal fat. Thus, WDH is likely a functional food ingredient for the prevention of metabolic syndrome.

This study investigated the potential of substituting wheat flour with drum-dried overripe Kepok plantain flour (KPF) to enhance instant the nutritional and textural properties of noodles. Noodles were prepared with varying KPF substitutions (10%, 20%, and 30%) and compared to a control (0% KPF). The results show that KPF remarkably influences the adhesiveness, springiness, cohesiveness, and hardness of noodles. Notably, 10% KPF substitution yielded noodles with moderate elasticity and good shape retention but increased their firmness. Increasing the KPF substitution resulted in less sticky noodles, with noodles with 20% KPF substitution showing improved elasticity and shape retention but a firmer texture. At 30% substitution, noodles were less sticky and slightly softer, although their shape retention somewhat decreased. Moreover, KPF substitution greatly altered the pasting properties of flour. Increasing the KPF substitution resulted in lower peak viscosity values, indicating a potential for stronger gelling of amylose in the noodles. This modification aligns with the desired characteristics of alkaline noodles, suggesting that KPF substitution, particularly at 30%, can improve the gelling properties and overall quality of the final product. Furthermore, KPF substitution improved the cooking quality, resulting in shorter cooking times and lower cooking losses than control noodles. This is attributed to the lower water uptake of KPF noodles, leading to a slimmer shape after cooking. Furthermore, KPF substitution increased the content of resistant starch and decreased oil absorption during frying. This study highlights the potential of KPF as a functional ingredient for developing more nutritious and sustainable instant noodles.

Stingless bee honey and Clitoria ternatea flowers are functional foods known for their numerous health benefits. Incorporating these functional ingredients into fermented milk can influence the properties of the final product. This study aimed to evaluate the effects of supplementing stingless bee honey (SBH) from Heterotrigona itama and Clitoria ternatea flower extract (CTFE) on the physicochemical and functional characteristics of fermented goat milk. SBH and CTFE were added in varying concentrations during the fermentation process. The proximate composition, total titratable acidity (TTA), pH, color (L*, a*, b*), total lactic acid bacteria (LAB), antioxidant capacity, and total phenolic content were analyzed. Supplementation with SBH and CTFE led significant changes in proximate composition across treatments, with notable increases in carbohydrate content and total LAB. However, SBH and CTFE had no effect on the TTA or pH of the fermented goat milk. Brightness and yellowness increased with SBH, while CTFE reduced L* and a* values. Moreover, antioxidant capacity and total phenolic content increased with higher concentrations of SBH and CTFE. In conclusion, SBH and CTFE supplementation can modify the physical properties of fermented goat milk while enhancing its quality by boosting total LAB, antioxidant capacity, and total phenolic content.

The inhibitory effect of Chrysanthemum indicum L. on adipocyte differentiation can be enhanced by lactic acid bacteria (LAB) fermentation. In this study, we assessed the cellulose resolution, C. indicum L. quantity, and fermentation time and process to verify the LAB selection and fermentation efficiency. In addition, the antioxidant activity, adipocyte signaling and differentiation, and hedgehog (Hh) signaling were investigated, and the changes in compounds before and after fermentation were determined by ultra-high performance liquid chromatography (UHPLC). All strains exhibited satisfactory cellulose resolution. With 20% C. indicum L., fermentation was only effective up to 24 h. The results of the antioxidant assays showed that the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging capacities were higher in all fermentations than in unfermented C. indicum L. extract (CI). 3T3-L1 cell differentiation signaling evaluation revealed that CI inhibited adipocyte differentiation by reducing peroxisome proliferator-activated receptor-γ, CCAAT/enhancer binding protein-α, and phosphorylated AMP-activated protein kinase activity in all fermentations. In the Hh signaling analysis, CI fermented with Lactococcus lactis KCTC 3115 significantly increased glioma-associated oncogene 1 (GLI1) activity by inhibiting patched 1 activity and activating smoothened (P<0.001). UHPLC quantitative analysis revealed elevated levels of luteolin and quercetin. Fermentation with C. indicum L. and L. lactis KCTC 3115 activated GLI1, a transcription factor in the Hh signaling pathway, which enhanced the inhibition of adipocyte differentiation, indicating its potential in anti-obesity treatment. However, the exact compounds affecting GLI1 activity require further elucidation in future studies.

Vascular smooth muscle cells (VSMCs) undergo metabolic pathway transitions, including aerobic glycolysis, fatty acid oxidation, and amino acid metabolism, which are important for their function. Metabolic dysfunction in VSMCs can lead to age-related vascular diseases. O-GlcNAcylation, a nutrient-dependent posttranslational modification linked specifically to glucose metabolism, plays an important role in this context. Magnolia kobus DC. (MK), derived from the flower buds of Magnolia biondii, is known for its anticancer, anti-allergy, and anti-inflammatory properties. However, the role of O-GlcNAcylation in VSMCs under aging and the association between MK and O-GlcNAc remain unclear. Therefore, the present study aimed to determine the effects of O-GlcNAc on VSMC proliferation, along with the expression of MOF (males absent on the first, KAT8) and its correlation with the efficacy of MK. The results showed that aging and O-GlcNAc induction increased the expression levels of O-GlcNAc, O-GlcNAc transferase (OGT), ataxia telangiectasia mutated (ATM) protein, and MOF in mouse vascular smooth muscle cells (MOVAS) and aorta tissue. Transfection with OGT siRNA reduced the expression of MOF and OGT, indicating that OGT regulates MOF and influences cell proliferation. MK treatment reduced the expression of OGT, ATM, and MOF, which was correlated with O-GlcNAc levels. These findings suggest that O-GlcNAcylation is important for VSMC homeostasis and may be a novel target for vascular diseases. Thus, MK exhibits potential as a new drug candidate for treating vascular diseases by modulating O-GlcNAcylation and MOF interactions.

This study aimed to develop tuber bread from purple sweet potato and bambara beans with high satiety and low glycemic index (GI). Different ratios of purple sweet potato to bambara bean were used: 100:0 (F0), 80:20 (F1), 60:40 (F2), and 40:60 (F3). The satiety index (SI) was determined by assessing the consumption of a 240 kcal isocaloric food and collecting data through a visual analog scale. Blood samples were collected from 11 subjects to determine the GI of the test food. This was achieved using the finger-prick capillary blood sampling method or an EasyTouch glucometer. The results showed that tuber-bread F1 was categorized as high-fiber sources (6.92±0.03 g), whereas F2 and F3 were classified as fiber sources (5.50±0.07 and 5.14±0.11 g, respectively). Significant differences were observed among all formulas. Additionally, formula F3 showed a high SI (160.12%±18.38%) and GI (81.94±2.13), suggesting that the consumption of fiber-rich food may promote feelings of fullness and reduce food cravings. The satiety score analysis of the selected products against standard food yielded a regression equation (y=-0.257x+66.648), showing that tuber-bread F3 extended satiety by up to 95 min compared with white bread. As a result, tuber-bread F3 may help to reduce the consumption of additional food, which is frequently a significant contributor to excessive calorie intake.