Pub Date : 2026-01-01DOI: 10.1016/j.jff.2025.107145
Jincheng Xi , Shanshan Wang , Ruixue Wang , Ling Wang , Hongzhao Lu , Tao Zhang , Wenxian Zeng
Ulcerative colitis (UC), an inflammatory bowel disease with long-term medication side effects, requires safe therapies. Lueyang black-bone chicken liver peptides (BLP) were prepared by hydrolyzing its liver with 1 % alkaline protease for 1 h. Peptides with a molecular weight of less than 1.5 kDa account for 77.6 %. The hydrophobic and basic amino acids of BLP accounted for 47.20 % and 11.75 %, respectively. In dextran sulfate sodium (DSS)-induced UC mice, BLP increased body weight, reduced DAI scores, restored colon length, ameliorated tissue damage, decreased inflammatory cytokines, and upregulated tight junction proteins (claudin-1, occludin and ZO-1). Meanwhile, BLP increased the abundance of probiotics (Akkermansia, Dubosiella, Coriobacteriaceae_UCG-002, and Bifidobacterium). Among them, Akkermansia promoted the synthesis of key metabolites, such as 5-hydroxyindole-3-acetic acid, picolinic acid, prostaglandin D2, lipoxin A4 and chenodeoxycholic acid, thereby alleviating UC. This study provides a new evidence for UC relief and a basis for high-value utilization of chicken liver.
{"title":"Alleviative effect of Lueyang black-bone chicken liver peptides on dextran sodium sulfate-induced ulcerative colitis in mice","authors":"Jincheng Xi , Shanshan Wang , Ruixue Wang , Ling Wang , Hongzhao Lu , Tao Zhang , Wenxian Zeng","doi":"10.1016/j.jff.2025.107145","DOIUrl":"10.1016/j.jff.2025.107145","url":null,"abstract":"<div><div>Ulcerative colitis (UC), an inflammatory bowel disease with long-term medication side effects, requires safe therapies. Lueyang black-bone chicken liver peptides (BLP) were prepared by hydrolyzing its liver with 1 % alkaline protease for 1 h. Peptides with a molecular weight of less than 1.5 kDa account for 77.6 %. The hydrophobic and basic amino acids of BLP accounted for 47.20 % and 11.75 %, respectively. In dextran sulfate sodium (DSS)-induced UC mice, BLP increased body weight, reduced DAI scores, restored colon length, ameliorated tissue damage, decreased inflammatory cytokines, and upregulated tight junction proteins (claudin-1, occludin and ZO-1). Meanwhile, BLP increased the abundance of probiotics (<em>Akkermansia</em>, <em>Dubosiella, Coriobacteriaceae_</em>UCG-002, and <em>Bifidobacterium</em>). Among them, <em>Akkermansia</em> promoted the synthesis of key metabolites, such as 5-hydroxyindole-3-acetic acid, picolinic acid, prostaglandin D2, lipoxin A4 and chenodeoxycholic acid, thereby alleviating UC. This study provides a new evidence for UC relief and a basis for high-value utilization of chicken liver.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107145"},"PeriodicalIF":4.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.jff.2025.107128
Ang Liu , Jiang-yong Hong , Fei Huang , Bo-yu Dong , Qiu-ping Yao , De-quan Zhu
Kiwifruit pomace, a processing byproduct with lipid metabolism-regulating potential, is often discarded because of its low bioavailability. In this study, fungal fermentation, which is an efficient bioprocessing strategy, was applied to increase the contents of its active components and its bioavailability. Seven cholesterol-lowering fungal strains isolated from fermented foods—Talaromyces sp. FR, Aspergillus sp. C1YC, Fusarium solani A4YC, Alternaria alstroemeriae C2SLB, Monascus purpureus HQM, Penicillium rubens C3SLB, and Penicillium chrysogenum C2YC—were used for pomace fermentation. The contents of flavonoids, total phenolics, and soluble dietary fibre significantly increased (P < 0.05), with the greatest increases (1.94-, 1.42-, and 1.31-fold, respectively) observed in the HQM group. All the strains and fermented pomace extracts exhibited considerable cholesterol-degrading ability, reaching 74.79 % with the HQM suspension. Extracts of C1YC and C3SLB showed prominent antioxidant capacity, whereas the HQM extract strongly bound bile salts. α-Glucosidase activity and α-amylase activity were inhibited by the C2YC and HQM suspensions (84.84 % and 83.01 %, respectively). Compared with the control, the FR-fermented pomace adsorbed 6.01 times more fat. This study is the first to report direct cholesterol degradation by Talaromyces sp., Fusarium solani, and Alternaria alstroemeriae, confirming that fungal fermentation increases the value of kiwifruit pomace.
{"title":"The effects of fermentation by cholesterol-lowering fungi on the functional components and bioactive properties of kiwifruit pomace","authors":"Ang Liu , Jiang-yong Hong , Fei Huang , Bo-yu Dong , Qiu-ping Yao , De-quan Zhu","doi":"10.1016/j.jff.2025.107128","DOIUrl":"10.1016/j.jff.2025.107128","url":null,"abstract":"<div><div>Kiwifruit pomace, a processing byproduct with lipid metabolism-regulating potential, is often discarded because of its low bioavailability. In this study, fungal fermentation, which is an efficient bioprocessing strategy, was applied to increase the contents of its active components and its bioavailability. Seven cholesterol-lowering fungal strains isolated from fermented foods—<em>Talaromyces</em> sp. FR, <em>Aspergillus</em> sp. C1YC, <em>Fusarium solani</em> A4YC, <em>Alternaria alstroemeriae</em> C2SLB, <em>Monascus purpureus</em> HQM, <em>Penicillium rubens</em> C3SLB, and <em>Penicillium chrysogenum</em> C2YC—were used for pomace fermentation. The contents of flavonoids, total phenolics, and soluble dietary fibre significantly increased (<em>P</em> < 0.05), with the greatest increases (1.94-, 1.42-, and 1.31-fold, respectively) observed in the HQM group. All the strains and fermented pomace extracts exhibited considerable cholesterol-degrading ability, reaching 74.79 % with the HQM suspension. Extracts of C1YC and C3SLB showed prominent antioxidant capacity, whereas the HQM extract strongly bound bile salts. α-Glucosidase activity and α-amylase activity were inhibited by the C2YC and HQM suspensions (84.84 % and 83.01 %, respectively). Compared with the control, the FR-fermented pomace adsorbed 6.01 times more fat. This study is the first to report direct cholesterol degradation by <em>Talaromyces</em> sp., <em>Fusarium solani</em>, and <em>Alternaria alstroemeriae</em>, confirming that fungal fermentation increases the value of kiwifruit pomace.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107128"},"PeriodicalIF":4.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.jff.2025.107142
Jiyan Sun , Yanxiaofan Sun , Yuxin Shi , Xuhui Lei , Zhiying Xu , Yichao Ma , Shu Liu , Yunhai He , Qiukuan Wang , Dandan Ren
Solving the problem of obesity has been globally recognized as a crucial public health challenge. Recent studies have shown that fucoxanthin and conjugated linoleic acid could work together to exert an anti-obesity effect. In this study, sodium alginate- and chitosan-modified fucoxanthin and conjugated linoleic acid complex liposome (S-C-L) was prepared and characterized. The anti-obesity effect and mechanism of action of S-C-L were evaluated by establishing an obese mouse model. The results indicated that S-C-L reduced the weight and fat content of obese mice and improved their oxidative stress state. It regulated the expression levels of mRNA and protein by activating the AMPK signaling pathway, thereby enhancing energy expenditure and inhibiting the differentiation of adipocytes, confirming its anti-obesity properties. Comprehensive analysis indicated that S-C-L had broad application potential in the development of anti-obesity foods and health products.
{"title":"Anti-obesity effects of fucoxanthin and conjugated linoleic acid complex liposomes in high-fat diet mice through regulation of AMPK signaling pathway","authors":"Jiyan Sun , Yanxiaofan Sun , Yuxin Shi , Xuhui Lei , Zhiying Xu , Yichao Ma , Shu Liu , Yunhai He , Qiukuan Wang , Dandan Ren","doi":"10.1016/j.jff.2025.107142","DOIUrl":"10.1016/j.jff.2025.107142","url":null,"abstract":"<div><div>Solving the problem of obesity has been globally recognized as a crucial public health challenge. Recent studies have shown that fucoxanthin and conjugated linoleic acid could work together to exert an anti-obesity effect. In this study, sodium alginate- and chitosan-modified fucoxanthin and conjugated linoleic acid complex liposome (S-C-L) was prepared and characterized. The anti-obesity effect and mechanism of action of S-C-L were evaluated by establishing an obese mouse model. The results indicated that S-C-L reduced the weight and fat content of obese mice and improved their oxidative stress state. It regulated the expression levels of mRNA and protein by activating the AMPK signaling pathway, thereby enhancing energy expenditure and inhibiting the differentiation of adipocytes, confirming its anti-obesity properties. Comprehensive analysis indicated that S-C-L had broad application potential in the development of anti-obesity foods and health products.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107142"},"PeriodicalIF":4.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-19DOI: 10.1016/j.jff.2025.107140
Chiwen Cheng , Jingjing Xu , Yixiao Zhang , Shuhuan Yu , Yunfeng Duan , Kang Yu , Qing Wang , Yangyang Peng , Yanqing Li , Wen Yao , Yijie Pi , Jing Wei , Tingtao Chen , Yifeng Yu
This study investigated the effect of Bifidobacterium bifidum BB00 supplementation on the prevention of postoperative dry eye (DE) following refractive surgery. In this randomised, double-blind, placebo-controlled trial, 100 patients received either BB00 (2 × 109 CFU/day) or placebo for 30 days. DE incidence, ocular surface disease index (OSDI), fluorescein breakup time (FBUT), and Schirmer I test results were assessed, while gut microbiota composition was analysed via 16S rRNA sequencing. Among the 89 participants who completed the study, BB00 supplementation significantly reduced DE incidence and improved OSDI, FBUT, and Schirmer I values (all p < 0.05) compared with placebo. Surgery-induced dysbiosis, characterised by reduced Bifidobacterium and elevated Prevotella abundance, was partially reversed. Although BB00 supplementation delayed DE onset and improved ocular surface parameters, no significant effect on corneal healing was observed under the experimental conditions applied (p > 0.05).
{"title":"Effectiveness of Bifidobacterium bifidum BB00 as adjunctive therapy for postoperative dry eye: a double-blind, randomised, placebo-controlled trial","authors":"Chiwen Cheng , Jingjing Xu , Yixiao Zhang , Shuhuan Yu , Yunfeng Duan , Kang Yu , Qing Wang , Yangyang Peng , Yanqing Li , Wen Yao , Yijie Pi , Jing Wei , Tingtao Chen , Yifeng Yu","doi":"10.1016/j.jff.2025.107140","DOIUrl":"10.1016/j.jff.2025.107140","url":null,"abstract":"<div><div>This study investigated the effect of <em>Bifidobacterium bifidum</em> BB00 supplementation on the prevention of postoperative dry eye (DE) following refractive surgery. In this randomised, double-blind, placebo-controlled trial, 100 patients received either BB00 (2 × 10<sup>9</sup> CFU/day) or placebo for 30 days. DE incidence, ocular surface disease index (OSDI), fluorescein breakup time (FBUT), and Schirmer I test results were assessed, while gut microbiota composition was analysed via 16S rRNA sequencing. Among the 89 participants who completed the study, BB00 supplementation significantly reduced DE incidence and improved OSDI, FBUT, and Schirmer I values (all <em>p</em> < 0.05) compared with placebo. Surgery-induced dysbiosis, characterised by reduced <em>Bifidobacterium</em> and elevated <em>Prevotella</em> abundance, was partially reversed. Although BB00 supplementation delayed DE onset and improved ocular surface parameters, no significant effect on corneal healing was observed under the experimental conditions applied (<em>p</em> > 0.05).</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107140"},"PeriodicalIF":4.0,"publicationDate":"2025-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145799076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.jff.2025.107138
Takahiro Sekikawa , Yanmei Li , Tatsuya Izumi
Haematococcus algae-derived astaxanthin (HPA) has been shown to exhibit potent anti-ultraviolet (UV) effects due to its antioxidative properties, confirming the effectiveness of an HPA intake of 4 mg/day to 12 mg/day for 10–16 weeks. However, whether an HPA intake of <10 weeks produces a similar effect has not been determined. Thus, we evaluated the anti-UV effect of consuming 6 mg HPA per day for 8 weeks. This study included healthy Japanese individuals who were randomly assigned to either the HPA intake group or the non-HPA intake (placebo) group (n = 22 per group). The evaluation items were minimal erythema dose (MED), skin color, transdermal water loss, skin moisture content, skin viscoelasticity, and glycation stress indicators. HPA consumption significantly increased the MED and reduced the subjective dryness of the hair, suggesting that HPA exhibits anti-UV effects on the skin and hair (UMIN000053035).
{"title":"Anti-ultraviolet effects of astaxanthin derived from Haematococcus pluvialis microalgae on the skin, hair, and nails of Japanese people: A randomized, placebo-controlled, double-blind, parallel-group comparative study","authors":"Takahiro Sekikawa , Yanmei Li , Tatsuya Izumi","doi":"10.1016/j.jff.2025.107138","DOIUrl":"10.1016/j.jff.2025.107138","url":null,"abstract":"<div><div><em>Haematococcus</em> algae-derived astaxanthin (HPA) has been shown to exhibit potent anti-ultraviolet (UV) effects due to its antioxidative properties, confirming the effectiveness of an HPA intake of 4 mg/day to 12 mg/day for 10–16 weeks. However, whether an HPA intake of <10 weeks produces a similar effect has not been determined. Thus, we evaluated the anti-UV effect of consuming 6 mg HPA per day for 8 weeks. This study included healthy Japanese individuals who were randomly assigned to either the HPA intake group or the non-HPA intake (placebo) group (<em>n</em> = 22 per group). The evaluation items were minimal erythema dose (MED), skin color, transdermal water loss, skin moisture content, skin viscoelasticity, and glycation stress indicators. HPA consumption significantly increased the MED and reduced the subjective dryness of the hair, suggesting that HPA exhibits anti-UV effects on the skin and hair (UMIN000053035).</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107138"},"PeriodicalIF":4.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145799081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.jff.2025.107139
Ivan Hric , Libuša Nechalová , Miroslava Šimiaková , Eva Baranovičová , Galal Ali Esmail , Riadh Hammami , Adela Penesová , Viktor Bielik
Bryndza, a traditional sheep cheese from Eastern Europe, is a natural source of probiotic lactic acid bacteria (LAB). This study investigated the effects of encapsulated bryndza probiotic capsules on the gut microbiome and metabolome of young athletes. Recreational runners (n = 26 experimental; n = 18 control) completed an 8-week intervention. Participants in the experimental group consumed Bryndza capsules. Stool samples and body composition were collected before and after intervention. Microbiota composition was analyzed by 16S rRNA gene sequencing, and fecal metabolites were measured using nuclear magnetic resonance spectroscopy. Bryndza capsules contained viable LAB, including Lacticaseibacillus paracasei, Lactococcus lactis, Leuconostoc mesenteroides, and Enterococcus species. No changes in body composition were observed. In the experimental group, butyrate-producing bacteria, such as Anaerostipes hadrus, Eubacterium ventriosum, and Faecalibacterium prausnitzii, increased significantly. Our findings indicate that lyophilized and encapsulated Bryndza retains probiotic activity and positively modulates the gut microbiome, particularly by enhancing butyrate-producing bacteria.
{"title":"Lyophilized Bryndza cheese capsules increase butyrate-producing gut bacteria in recreational athletes: A randomized controlled trial","authors":"Ivan Hric , Libuša Nechalová , Miroslava Šimiaková , Eva Baranovičová , Galal Ali Esmail , Riadh Hammami , Adela Penesová , Viktor Bielik","doi":"10.1016/j.jff.2025.107139","DOIUrl":"10.1016/j.jff.2025.107139","url":null,"abstract":"<div><div>Bryndza, a traditional sheep cheese from Eastern Europe, is a natural source of probiotic lactic acid bacteria (LAB). This study investigated the effects of encapsulated bryndza probiotic capsules on the gut microbiome and metabolome of young athletes. Recreational runners (<em>n</em> = 26 experimental; <em>n</em> = 18 control) completed an 8-week intervention. Participants in the experimental group consumed Bryndza capsules. Stool samples and body composition were collected before and after intervention. Microbiota composition was analyzed by 16S rRNA gene sequencing, and fecal metabolites were measured using nuclear magnetic resonance spectroscopy. Bryndza capsules contained viable LAB, including <em>Lacticaseibacillus paracasei</em>, <em>Lactococcus lactis</em>, <em>Leuconostoc mesenteroides</em>, and <em>Enterococcus</em> species. No changes in body composition were observed. In the experimental group, butyrate-producing bacteria, such as <em>Anaerostipes hadrus</em>, <em>Eubacterium ventriosum</em>, and <em>Faecalibacterium prausnitzii</em>, increased significantly. Our findings indicate that lyophilized and encapsulated Bryndza retains probiotic activity and positively modulates the gut microbiome, particularly by enhancing butyrate-producing bacteria.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107139"},"PeriodicalIF":4.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145799082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-18DOI: 10.1016/j.jff.2025.107136
Mengyao Song , Xilong Liu , Di Ma , Yiming Pan , Xinqi Liu , Lu Li
{"title":"The efficacy and mechanisms of flavonoids in the prevention and treatment of osteoporosis: with an emphasis on the role of gut flora","authors":"Mengyao Song , Xilong Liu , Di Ma , Yiming Pan , Xinqi Liu , Lu Li","doi":"10.1016/j.jff.2025.107136","DOIUrl":"10.1016/j.jff.2025.107136","url":null,"abstract":"","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107136"},"PeriodicalIF":4.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145799079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Honey, which is considered as a functional food, is rich in bioactive compounds. This study aimed to create a pure honey candy from Apis dorsata honey using low-temperature processing and nori wrapping to boost nutritional stability. Three drying methods were evaluated: dehydrator, oven, and air fryer. The oven method (40 °C for 10 h and then 60 °C for 38 h) optimally preserved antioxidant activity, with the lowest IC50 value; thus, it was chosen for final production. Nori wrapping significantly increased protein and flavonoid contents while reducing hydroxymethylfurfural and sugar levels. A pilot intervention where homemakers and toddlers consumed 15 g of nori-wrapped honey candy daily for 7 days showed significant increases in Foxp3 (immune biomarker), reduced fatigue, and improved sleep. Cortisol and estrogen levels were slightly, but not significantly, modulated. These findings indicate that nori-wrapped honey candy is an innovative functional food with promising immunomodulatory and health-promoting benefits, particularly for stress- and fatigue-prone populations.
{"title":"Pure honey candy wrapped in nori (Phorphyra spp.): Innovative low-temperature processing to enhance antioxidant activity and immunomodulatory effects","authors":"Andi Nilawati Usman , Risfah Yulianty , Andi Ariyandy , Burhan Basaran , Muhammad Tamar , Fendi Fendi","doi":"10.1016/j.jff.2025.107129","DOIUrl":"10.1016/j.jff.2025.107129","url":null,"abstract":"<div><div>Honey, which is considered as a functional food, is rich in bioactive compounds. This study aimed to create a pure honey candy from <em>Apis dorsata</em> honey using low-temperature processing and nori wrapping to boost nutritional stability. Three drying methods were evaluated: dehydrator, oven, and air fryer. The oven method (40 °C for 10 h and then 60 °C for 38 h) optimally preserved antioxidant activity, with the lowest IC<sub>50</sub> value; thus, it was chosen for final production. Nori wrapping significantly increased protein and flavonoid contents while reducing hydroxymethylfurfural and sugar levels. A pilot intervention where homemakers and toddlers consumed 15 g of nori-wrapped honey candy daily for 7 days showed significant increases in Foxp3 (immune biomarker), reduced fatigue, and improved sleep. Cortisol and estrogen levels were slightly, but not significantly, modulated. These findings indicate that nori-wrapped honey candy is an innovative functional food with promising immunomodulatory and health-promoting benefits, particularly for stress- and fatigue-prone populations.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107129"},"PeriodicalIF":4.0,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145799080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.jff.2025.107123
Dan Long , Huan Zhao , Xia Wu , Lu Jin , Yuanquan Ran , Qiong Hu , Xiaoqing Zhao , Tian Zhang , Minyi Tian
This study investigated the phytochemical characteristics and first explored its anti-inflammatory action related to IBD of Chinese bayberry (Morella rubra Lour.) seed. High total phenolic and flavonoid contents were found in its 70 % ethanol (EE) and water extracts (WE). Besides, 83 substances comprising 12 flavonoids and 26 phenolic compounds were identified. In LPS-stimulated RAW264.7 macrophages, EE demonstrated a more pronounced inhibitory effect on the excess inflammatory factor production (IL-1β, IL-6, PGE₂, NO, and TNF-α) in comparison to WE and significantly suppressed the ROS overproduction and LPS-activated MAPK and NF-κB pathways. In a DSS-induced mouse IBD model, EE effectively ameliorated the colonic histopathological lesions and pathological symptoms of diarrhea, weight loss, and hematochezia. Additionally, EE mitigated oxidative stress (by elevating SOD/CAT activity and reducing MDA content) and inflammation (by depressing IL-6, IL-1β, and TNF-α levels) in serum and tissues. These findings suggest that Chinese bayberry seed possesses anti-inflammatory properties relevant to IBD, indicating its potential application in functional foods.
{"title":"Chinese bayberry (Morella rubra Lour.) seed improves DSS-induced inflammatory bowel disease by inhibiting inflammation and oxidative stress","authors":"Dan Long , Huan Zhao , Xia Wu , Lu Jin , Yuanquan Ran , Qiong Hu , Xiaoqing Zhao , Tian Zhang , Minyi Tian","doi":"10.1016/j.jff.2025.107123","DOIUrl":"10.1016/j.jff.2025.107123","url":null,"abstract":"<div><div>This study investigated the phytochemical characteristics and first explored its anti-inflammatory action related to IBD of Chinese bayberry (<em>Morella rubra</em> Lour.) seed. High total phenolic and flavonoid contents were found in its 70 % ethanol (EE) and water extracts (WE). Besides, 83 substances comprising 12 flavonoids and 26 phenolic compounds were identified. In LPS-stimulated RAW264.7 macrophages, EE demonstrated a more pronounced inhibitory effect on the excess inflammatory factor production (IL-1β, IL-6, PGE₂, NO, and TNF-α) in comparison to WE and significantly suppressed the ROS overproduction and LPS-activated MAPK and NF-κB pathways. In a DSS-induced mouse IBD model, EE effectively ameliorated the colonic histopathological lesions and pathological symptoms of diarrhea, weight loss, and hematochezia. Additionally, EE mitigated oxidative stress (by elevating SOD/CAT activity and reducing MDA content) and inflammation (by depressing IL-6, IL-1β, and TNF-α levels) in serum and tissues. These findings suggest that Chinese bayberry seed possesses anti-inflammatory properties relevant to IBD, indicating its potential application in functional foods.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"136 ","pages":"Article 107123"},"PeriodicalIF":4.0,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145799078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.jff.2025.107130
Priya Yadav , Janani Sankar , Christoph Mora , Shengyu Mu , Nancy J. Rusch , Fumiya Watanabe , Gregory Guisbiers , Sankar Devarajan
This study investigates the impact of NanoEncapsulated Gamma Oryzanol (NEGO) on H2O2-induced NIH/3T3 fibroblasts and the enzymes associated with aging. NEGO was prepared using high-speed emulsification and characterized by UV–visible spectroscopy, dynamic light scattering (DLS), zeta potential, scanning and transmission electron microscopy techniques (SEM and TEM). Its antioxidant activity and enzyme inhibition (elastase, collagenase, hyaluronidase, and tyrosinase) were assessed, and in-silico docking was used to determine the binding propensity of Gamma Oryzanol (GO) with the enzymes. NEGO showed a remarkable absorption peak of GO at 326 nm, average size distribution of 162 nm (PDI: 0.2), large zeta potential (−51 mV), smooth, and spherical morphology. It showed a strong antioxidant effect and a dose-dependent inhibition of enzymes, and molecular docking confirmed the high binding affinity of GO (−7.0 to −8.1 kcal/mol) with the enzymes. NEGO enhanced cell viability, lowered reactive oxygen Species (ROS), and accelerated fibroblast migration. These findings highlight NEGO's promise as a natural, food-derived approach to mitigate ROS-induced cellular damage.
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