Pub Date : 2024-07-22DOI: 10.2174/0115734013307562240702114411
Sergej M. Ostojic, V. Štajer, N. Todorovic, Marijana Ranisavljev, Bogdan Andjelic, J. Panić, Alexandros Nikolaidis, Ron Kramer, Milan Vraneš
A blend of creatine nitrate and creatinine has demonstrated promising bioavailability; however, prior studies have not thoroughly examined its pharmacokinetics and safety profiles, particularly its impact on kidney stress indicators, such as serum cystatin C. This study aimed to assess the effects of varying doses of creatine nitrate-creatinine intervention on pharmacokinetics and safety in healthy humans. Ten young adults (mean age 26.1 ± 5.0 years; 5 females) volunteered for this double-blind, crossover, randomized controlled trial. The participants were randomly assigned to receive either a low-dose creatine nitrate-creatinine mixture (CN-CRN-Low; 1.5 g of creatine nitrate and 1.5 g of creatinine), a high-dose creatine nitrate-creatinine mixture (CN-CRN-High; 3 g of creatine nitrate and 3 g of creatinine), or 1.5 g of creatine nitrate (CONTROL) in both a single-dose pharmacokinetics experiment, and a 14-day safety trial. Both CN-CRN-Low and CN-CRN-High interventions displayed increased volume of distribution and total clearance compared to the CONTROL intervention (P < 0.05) in a single-dose pharmacokinetics experiment. Additionally, the CN-CRN-High intervention showed significantly higher creatine maximum serum concentrations compared to the other interventions (P < 0.05). Serum cystatin C levels remained unchanged across all interventions (P = 0.65), with no participants experiencing abnormal cystatin C concentrations or major changes in other safety biomarkers. The present study demonstrates dose-specific utilization of creatine nitrate-creatinine intervention, with the mixture induced no kidney damage. Further studies are needed to explore the potential functional and performance benefits of creatine nitrate-creatinine supplementation in diverse clinical and athletic cohorts.
{"title":"Effects of Short-Term Creatine Nitrate Plus Creatinine Intake on Creatine\u0000Pharmacokinetics and Safety Biomarkers in Healthy Adults","authors":"Sergej M. Ostojic, V. Štajer, N. Todorovic, Marijana Ranisavljev, Bogdan Andjelic, J. Panić, Alexandros Nikolaidis, Ron Kramer, Milan Vraneš","doi":"10.2174/0115734013307562240702114411","DOIUrl":"https://doi.org/10.2174/0115734013307562240702114411","url":null,"abstract":"\u0000\u0000A blend of creatine nitrate and creatinine has demonstrated promising\u0000bioavailability; however, prior studies have not thoroughly examined its pharmacokinetics and\u0000safety profiles, particularly its impact on kidney stress indicators, such as serum cystatin C.\u0000\u0000\u0000\u0000This study aimed to assess the effects of varying doses of creatine nitrate-creatinine intervention on pharmacokinetics and safety in healthy humans.\u0000\u0000\u0000\u0000Ten young adults (mean age 26.1 ± 5.0 years; 5 females) volunteered for this double-blind, crossover, randomized controlled trial. The participants were randomly assigned to receive either a low-dose creatine nitrate-creatinine mixture (CN-CRN-Low; 1.5 g of creatine nitrate\u0000and 1.5 g of creatinine), a high-dose creatine nitrate-creatinine mixture (CN-CRN-High; 3 g of creatine nitrate and 3 g of creatinine), or 1.5 g of creatine nitrate (CONTROL) in both a single-dose\u0000pharmacokinetics experiment, and a 14-day safety trial.\u0000\u0000\u0000\u0000Both CN-CRN-Low and CN-CRN-High interventions displayed increased volume of distribution and total clearance compared to the CONTROL intervention (P < 0.05) in a single-dose\u0000pharmacokinetics experiment. Additionally, the CN-CRN-High intervention showed significantly\u0000higher creatine maximum serum concentrations compared to the other interventions (P < 0.05).\u0000Serum cystatin C levels remained unchanged across all interventions (P = 0.65), with no participants experiencing abnormal cystatin C concentrations or major changes in other safety biomarkers.\u0000\u0000\u0000\u0000The present study demonstrates dose-specific utilization of creatine nitrate-creatinine\u0000intervention, with the mixture induced no kidney damage. Further studies are needed to explore\u0000the potential functional and performance benefits of creatine nitrate-creatinine supplementation in\u0000diverse clinical and athletic cohorts.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"12 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141816156","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 : 2024-07-11DOI: 10.2174/0115734013307493240627033411
Fatoumata Camara, W. Coulibaly, Tano Marie-Ange Sakia Mian, Koua Jean-Brice Ahoussi, Salimata Coulibaly, Vijayakumar Varadarajan, C. Diguță, Florentina Matei
In Côte d’Ivoire, sorghum was most commonly used to produce beer. However, the population must focus on other sorghum uses. Sorghum possesses numerous health and nutritional benefits that must be explored, such as its involvement in diabetes management and prevention. Globally, the prevalence of diabetes is rising. Understanding the glycemic index (GI) is crucial for managing and preventing it. The GI gauges how quickly or slowly blood glucose rises in response to a meal. The aim of this study was to investigate the glycemic index (GI) of sorghum household cookies. The macro- and micronutrients and phytochemical compounds content of sorghum cookies have been determined. Microbiological analysis of sorghum cookies during storage at room temperature has been carried out by spoilage germ and pathogenic germ enumeration. The glycaemic index (GI) of sorghum cookies has been investigated by the blood sugar response method. In this study, the results showed that the sorghum-based biscuit has an energy value of 515.655±0.5 Kcal/GMS due to its carbohydrate content of 54.95±0.028 %, fat content of 30.05±0.05 %, and protein content of 6.34±0.0141 %. It also contains minerals such as sodium (3.21±0.014 mg), phosphorus (14±0.41 g), and calcium (122±5.65 mg). The phenolic compound content was: total phenols 2756.72±294.5 μg EAG/gMS, flavonoids 497.29±13.016 μg EQ/gMS, and condensed tannins 651.59±199.429 μg EC/gMS. The glycaemic index of household cookies made from sorghum was investigated. The results revealed that sorghum cookies exhibited a low glycaemic index of 40.82%, which is less than 55% in accordance with the norm. Also, microbiological analysis showed the total absence of spoilage germs and pathogenic germs during 30 days of storage at room temperature. Sorghum cookies present a low glycaemic index and can be used in diabetes management and prevention. They are stored at room temperature for 30 days under hygienic conditions.
{"title":"Household Production of Cookies from Sorghum (Sorghum bicolor) with a Low Glycaemic Index in Prevention and Management of Type 2 Diabetes\u0000in Côte d’Ivoire","authors":"Fatoumata Camara, W. Coulibaly, Tano Marie-Ange Sakia Mian, Koua Jean-Brice Ahoussi, Salimata Coulibaly, Vijayakumar Varadarajan, C. Diguță, Florentina Matei","doi":"10.2174/0115734013307493240627033411","DOIUrl":"https://doi.org/10.2174/0115734013307493240627033411","url":null,"abstract":"\u0000\u0000In Côte d’Ivoire, sorghum was most commonly used to produce beer.\u0000However, the population must focus on other sorghum uses. Sorghum possesses numerous\u0000health and nutritional benefits that must be explored, such as its involvement in diabetes management\u0000and prevention. Globally, the prevalence of diabetes is rising. Understanding the glycemic\u0000index (GI) is crucial for managing and preventing it. The GI gauges how quickly or\u0000slowly blood glucose rises in response to a meal.\u0000\u0000\u0000\u0000The aim of this study was to investigate the glycemic index (GI) of sorghum household\u0000cookies.\u0000\u0000\u0000\u0000The macro- and micronutrients and phytochemical compounds content of sorghum cookies\u0000have been determined. Microbiological analysis of sorghum cookies during storage at room\u0000temperature has been carried out by spoilage germ and pathogenic germ enumeration. The glycaemic\u0000index (GI) of sorghum cookies has been investigated by the blood sugar response method.\u0000\u0000\u0000\u0000In this study, the results showed that the sorghum-based biscuit has an energy value of\u0000515.655±0.5 Kcal/GMS due to its carbohydrate content of 54.95±0.028 %, fat content of\u000030.05±0.05 %, and protein content of 6.34±0.0141 %. It also contains minerals such as sodium\u0000(3.21±0.014 mg), phosphorus (14±0.41 g), and calcium (122±5.65 mg). The phenolic compound\u0000content was: total phenols 2756.72±294.5 μg EAG/gMS, flavonoids 497.29±13.016 μg\u0000EQ/gMS, and condensed tannins 651.59±199.429 μg EC/gMS. The glycaemic index of household\u0000cookies made from sorghum was investigated. The results revealed that sorghum cookies\u0000exhibited a low glycaemic index of 40.82%, which is less than 55% in accordance with the\u0000norm. Also, microbiological analysis showed the total absence of spoilage germs and pathogenic\u0000germs during 30 days of storage at room temperature.\u0000\u0000\u0000\u0000Sorghum cookies present a low glycaemic index and can be used in diabetes management\u0000and prevention. They are stored at room temperature for 30 days under hygienic conditions.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"100 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141657596","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 : 2024-07-08DOI: 10.2174/0115734013308306240616081605
P. Pandey, Neha Minocha
Proportion of children globally experience dietary deficiencies, which have a negative imp A considerable act on their physical and cognitive growth and heighten their vulnerability to illnesses. In addition, undernutrition worsens the intensity of several infections, such as measles and malaria. Food fortification is an important nutritional strategy that helps to combat micronutrient deficiencies and decrease their occurrence in many low- and middle-income nations. Although there has been a significant rise in recent years, food fortification schemes have also encountered considerable criticism from the scientific community. The present review aimed to clarify the actual influence of food fortification measures on the mitigation of malnutrition. A detailed review of the current state of the art in nanotechnology applications for food enrichment is provided in this manuscript. A comprehensive literature search was conducted utilizing databases such as Web of Science/ Knowledge, Google Scholar, Elsevier ScienceDirect, and Springer Online Journals. The search query included phrases such as food fortification, micronutrient shortages, fortified food, the impact of food fortification, and food-to-food fortification. The paper discusses the nanostructures, such as nanoparticles, nanocapsules, and nanoemulsions, in encapsulating, delivering, and safeguarding bioactive compounds within food matrices, with a particular emphasis on nanofortification. Recent advancements in nano-enabled food fortification are summarised in the manuscript, which also identifies significant challenges and opportunities for future commercialization and research. Food fortification is essential for both developed and developing nations to ensure that processed foods contain the necessary nutrients, hence improving their nutritional value for human consumption. Nanotechnology can be applied to enrich food by improving bioavailability and providing a delivery system for phytochemicals, vitamins, and minerals. This review enhances our knowledge regarding the profound consequences it may have on the future of nutrition and food technology.
全球有相当比例的儿童存在饮食不足问题，这对他们的身体和认知能力的成长产生了相当大的负面影响，并使他们更容易生病。此外，营养不良还会加重麻疹和疟疾等多种传染病的病情。在许多中低收入国家，食品营养强化是一项重要的营养战略，有助于防治微量营养素缺乏症，减少微量营养素缺乏症的发生。尽管近年来食品营养强化计划大幅增加，但也受到了科学界相当多的批评。本综述旨在阐明食品营养强化措施对缓解营养不良的实际影响。本手稿详细回顾了纳米技术在食品营养强化方面的应用现状。我们利用 Web ofScience/Knowledge、Google Scholar、Elsevier ScienceDirect 和 Springer Online Journals 等数据库进行了全面的文献检索。这些搜索包括食品营养强化、微量营养素短缺、强化食品、食品营养强化的影响以及食品对食品营养强化等词组。本文讨论了纳米颗粒、纳米胶囊和纳米乳液等纳米结构在食品基质中封装、输送和保护生物活性化合物的作用，特别强调了纳米强化。该手稿总结了纳米食品营养强化的最新进展，并指出了未来商业化和研究面临的重大挑战和机遇。食品营养强化对发达国家和发展中国家都至关重要，可确保加工食品含有必要的营养成分，从而提高其营养价值，供人类食用。纳米技术可以通过提高生物利用率和提供植物化学物质、维生素和矿物质的传输系统来强化食品。本综述加深了我们对纳米技术可能对未来营养和食品技术产生的深远影响的认识。
{"title":"Nano-Fortifying the Future Plate: A Critical Review of Nanotechnology\u0000Applications in Food Enrichment","authors":"P. Pandey, Neha Minocha","doi":"10.2174/0115734013308306240616081605","DOIUrl":"https://doi.org/10.2174/0115734013308306240616081605","url":null,"abstract":"\u0000\u0000Proportion of children globally experience dietary deficiencies, which have a negative\u0000imp A considerable act on their physical and cognitive growth and heighten their vulnerability to\u0000illnesses. In addition, undernutrition worsens the intensity of several infections, such as measles\u0000and malaria. Food fortification is an important nutritional strategy that helps to combat micronutrient deficiencies and decrease their occurrence in many low- and middle-income nations. Although\u0000there has been a significant rise in recent years, food fortification schemes have also encountered\u0000considerable criticism from the scientific community. The present review aimed to clarify the actual influence of food fortification measures on the mitigation of malnutrition. A detailed review of\u0000the current state of the art in nanotechnology applications for food enrichment is provided in this\u0000manuscript. A comprehensive literature search was conducted utilizing databases such as Web of\u0000Science/ Knowledge, Google Scholar, Elsevier ScienceDirect, and Springer Online Journals. The\u0000search query included phrases such as food fortification, micronutrient shortages, fortified food,\u0000the impact of food fortification, and food-to-food fortification. The paper discusses the nanostructures, such as nanoparticles, nanocapsules, and nanoemulsions, in encapsulating, delivering, and\u0000safeguarding bioactive compounds within food matrices, with a particular emphasis on nanofortification. Recent advancements in nano-enabled food fortification are summarised in the manuscript,\u0000which also identifies significant challenges and opportunities for future commercialization and research. Food fortification is essential for both developed and developing nations to ensure that processed foods contain the necessary nutrients, hence improving their nutritional value for human\u0000consumption. Nanotechnology can be applied to enrich food by improving bioavailability and providing a delivery system for phytochemicals, vitamins, and minerals. This review enhances our\u0000knowledge regarding the profound consequences it may have on the future of nutrition and food\u0000technology.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141668878","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 : 2024-07-01DOI: 10.2174/0115734013267449230922113820
F. Baghdadi, K. Nayebzadeh, M. Aminifar, A. Mortazavian
Pectin production has recently attracted considerable research interest due to its various applications arising from its unique characteristics. Lime peel, as a by-product of juice factories, has a promising potential for pectin extraction. Lime peel pectin samples were extracted by three extraction processes: a) 90°C of heating for 120 min, b) 90°C of heating for 90 min and then 32 min of sonication, and c) 80°C of heating for 60 min and then 22 min of sonication. Then, they were purified either by ethanol or sodium caseinate (SC) and characterized. SC purification did not enhance the pectin yield; rather, it diminished the level of nonpectin components and resulted in purer pectin (i.e., lower sugar content). The samples purified with SC showed much lower viscosity in solution and storage modulus than the samples purified with ethanol, which could be attributed to their lower sugar content and higher pH (~ 4.6 vs. 2). However, pectin samples purified with SC had a relatively high sugar gel consistency, maybe due to protein retention in their structure as well as the preferential hydration effect of added sucrose. The compact and extended conformations of the pectin sample, which was extracted by “(c) extraction method” and purified with ethanol, resulted in its high viscosity and storage modulus in solution and the highest gel consistency (16.91 Kg.s) compared to the other samples. Regardless of the conditions of extraction procedures, the purification method had a considerable impact on the pectin samples’ characteristics and potential applications.
{"title":"Comparison of Different Extraction and Purification Methods of Lime\u0000Peel Pectin and Evaluation of Physiochemical, Rheological, and Textural\u0000Properties","authors":"F. Baghdadi, K. Nayebzadeh, M. Aminifar, A. Mortazavian","doi":"10.2174/0115734013267449230922113820","DOIUrl":"https://doi.org/10.2174/0115734013267449230922113820","url":null,"abstract":"\u0000\u0000Pectin production has recently attracted considerable research interest\u0000due to its various applications arising from its unique characteristics. Lime peel, as a by-product\u0000of juice factories, has a promising potential for pectin extraction.\u0000\u0000\u0000\u0000Lime peel pectin samples were extracted by three extraction processes: a) 90°C of heating\u0000for 120 min, b) 90°C of heating for 90 min and then 32 min of sonication, and c) 80°C of heating\u0000for 60 min and then 22 min of sonication. Then, they were purified either by ethanol or sodium\u0000caseinate (SC) and characterized.\u0000\u0000\u0000\u0000SC purification did not enhance the pectin yield; rather, it diminished the level of nonpectin\u0000components and resulted in purer pectin (i.e., lower sugar content). The samples purified\u0000with SC showed much lower viscosity in solution and storage modulus than the samples purified\u0000with ethanol, which could be attributed to their lower sugar content and higher pH (~ 4.6 vs. 2).\u0000However, pectin samples purified with SC had a relatively high sugar gel consistency, maybe due\u0000to protein retention in their structure as well as the preferential hydration effect of added sucrose.\u0000\u0000\u0000\u0000The compact and extended conformations of the pectin sample, which was extracted\u0000by “(c) extraction method” and purified with ethanol, resulted in its high viscosity and storage modulus\u0000in solution and the highest gel consistency (16.91 Kg.s) compared to the other samples. Regardless\u0000of the conditions of extraction procedures, the purification method had a considerable impact\u0000on the pectin samples’ characteristics and potential applications.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141694386","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 : 2024-06-10DOI: 10.2174/0115734013296899240429101819
Putri Masitha Silviandari, Sri Raharjo, A.D. Setiowati
α-tocopherol and tocotrienol are known for their antioxidant properties and cannot be produced directly in the human body. However, their use remains limited because of their low solubility, instability, and susceptibility to oxidation and high temperatures This study aims to identify the optimal formulation of a carrier of phytonutrient αtocopherol/tocotrienol prepared via ultrasonication with rice bran oil (RBO), palm kernel stearin (PKS), and Tween 80 and determine the characteristics of the optimal formulation during storage. The box-behnken design (three factors and levels) was used to determine the formulation of a nanostructured lipid carrier -tocopherol/tocotrienol (NLC-TT) based on the solid: liquid lipid ratio, total lipid: surfactant ratio, and sonication time. The optimal NLC-TT formulation prepared with a solid: liquid lipid ratio of 7.5:2.5, total lipid: surfactant ratio of 1:3.9, and sonication time of 12 min and 6 s yielded a particle size of 126.7 nm, a polydispersity index of 0.339, a zeta potential of -31.7 and an encapsulation efficiency (EE) of 96.4%. During storage, NLC-TT and NLC-free particles exhibited particle sizes of 123.6-144.2 nm, polydispersity indices of 0.245-0.339, zeta potentials of -31.7--39.6 mV, EEs of 96.4%-89.6%, stabilities of 2.02-1.63, peroxide values of 0.05-0.25 mEqO2/kg, anisidine values of 0.07-1.60 and free fatty acid contents of 0.04%-0.08%. RBO and PKS are potential lipid-based carrier systems for tocopherol/ tocotrienol and exhibit good stability during storage.
{"title":"Optimization and Characterization of a Nanostructured Lipid Carrier\u0000Containing α-Tocopherol/Tocotrienol Prepared Using Rice Bran Oil and\u0000Palm Kernel Stearin","authors":"Putri Masitha Silviandari, Sri Raharjo, A.D. Setiowati","doi":"10.2174/0115734013296899240429101819","DOIUrl":"https://doi.org/10.2174/0115734013296899240429101819","url":null,"abstract":"\u0000\u0000α-tocopherol and tocotrienol are known for their antioxidant properties\u0000and cannot be produced directly in the human body. However, their use remains limited because of their low solubility, instability, and susceptibility to oxidation and high temperatures\u0000\u0000\u0000\u0000This study aims to identify the optimal formulation of a carrier of phytonutrient αtocopherol/tocotrienol prepared via ultrasonication with rice bran oil (RBO), palm kernel stearin (PKS), and Tween 80 and determine the characteristics of the optimal formulation during\u0000storage.\u0000\u0000\u0000\u0000The box-behnken design (three factors and levels) was used to determine the formulation of a nanostructured lipid carrier -tocopherol/tocotrienol (NLC-TT) based on the solid:\u0000liquid lipid ratio, total lipid: surfactant ratio, and sonication time.\u0000\u0000\u0000\u0000The optimal NLC-TT formulation prepared with a solid: liquid lipid ratio of 7.5:2.5,\u0000total lipid: surfactant ratio of 1:3.9, and sonication time of 12 min and 6 s yielded a particle size\u0000of 126.7 nm, a polydispersity index of 0.339, a zeta potential of -31.7 and an encapsulation efficiency (EE) of 96.4%. During storage, NLC-TT and NLC-free particles exhibited particle sizes\u0000of 123.6-144.2 nm, polydispersity indices of 0.245-0.339, zeta potentials of -31.7--39.6 mV,\u0000EEs of 96.4%-89.6%, stabilities of 2.02-1.63, peroxide values of 0.05-0.25 mEqO2/kg, anisidine\u0000values of 0.07-1.60 and free fatty acid contents of 0.04%-0.08%.\u0000\u0000\u0000\u0000RBO and PKS are potential lipid-based carrier systems for tocopherol/ tocotrienol\u0000and exhibit good stability during storage.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"115 42","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141361155","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 : 2024-06-03DOI: 10.2174/0115734013297002240522063241
P. N, Nitya Rajan, Sreelasya Chagalasetty, Vijay Kakani
Food recommendation systems (FRS) have gained prominence for providing personalized dietary recommendations. This paper explores the integration of FRS and nutritional therapy to enhance the management of diabetes mellitus. Nutritional therapy plays a crucial role in controlling blood glucose levels and reducing complications in diabetes. The study reviews and analyzes various food recommendation models in diverse scenarios of diabetic nutritional therapy. By considering specific needs and constraints, the strengths of each model are assessed, leading to the identification of the most suitable model for each scenario. The findings contribute to improving the quality of dietary guidance for individuals with diabetes.
{"title":"A Comprehensive Review of Food Recommendation Systems in the\u0000Context of Nutritional Therapy for Diabetes Mellitus","authors":"P. N, Nitya Rajan, Sreelasya Chagalasetty, Vijay Kakani","doi":"10.2174/0115734013297002240522063241","DOIUrl":"https://doi.org/10.2174/0115734013297002240522063241","url":null,"abstract":"\u0000\u0000Food recommendation systems (FRS) have gained prominence for providing personalized\u0000dietary recommendations. This paper explores the integration of FRS and nutritional\u0000therapy to enhance the management of diabetes mellitus. Nutritional therapy plays a crucial\u0000role in controlling blood glucose levels and reducing complications in diabetes. The study reviews\u0000and analyzes various food recommendation models in diverse scenarios of diabetic nutritional\u0000therapy. By considering specific needs and constraints, the strengths of each model are\u0000assessed, leading to the identification of the most suitable model for each scenario. The findings\u0000contribute to improving the quality of dietary guidance for individuals with diabetes.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"77 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141388489","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 : 2024-03-28DOI: 10.2174/0115734013286979240321060512
Alireza Badi, Ashkan Dirbaziyan, P. Shakib, abbas Morovvati, Mohsen Zargar
Pseudomonas aeruginosa is an opportunistic pathogen protected from antibiotics' harmful effects by various mechanisms. One of the most important mechanisms is the activation of exudation systems. Therefore, identifying such targets in food contaminating bacteria can help us target them and eliminate bacteria resistant to several drugs, making food safe. Therefore, the present study aimed to trace Mex A and Mex B efflux pump genes in Pseudomonas aeruginosa isolated from dairy products in Qom City, Iran. 300 samples of raw milk, 30 samples of pasteurized milk, and 30 samples of local cream were collected. After a 24-hour culture on nutrient agar and blood agar and performing warm staining, confirmatory biochemical tests were performed to identify bacteria. The disk method was used according to CLSI guidelines to determine the antibiotic sensitivity pattern. Then Mex A and Mex B efflux pump genes were detected using specific primers with PCR technique. 117 strains of Pseudomonas aeruginosa were isolated from 300 raw milk samples, and 7 strains were resistant to ciprofloxacin. Out of 117 Pseudomonas aeruginosa isolates, 51 isolates (43.5%) had Mex A gene and 10 isolates (8.5%) had Mex B gene. Three isolates had both Mex A and Mex B genes. Among the strains with resistance to ciprofloxacin (7 isolates), 4 isolates did not have any of the genes. One isolate had Mex A and Mex B genes; 2 isolates were Mex A positive and Mex B negative, and Mex B positive and Mex A negative isolates were not observed. Based on the results, among the studied isolates, the Mex A gene was more abundant. In addition, no significant relationship was found between the existence of Mex A and Mex B genes and ciprofloxacin resistance.
铜绿假单胞菌是一种机会性病原体，可通过各种机制免受抗生素的有害影响。其中最重要的机制之一就是激活渗出系统。因此，确定食品污染细菌中的此类靶标有助于我们锁定它们，消灭对多种药物产生耐药性的细菌，从而确保食品安全。因此，本研究旨在追踪伊朗库姆市乳制品中分离出的绿脓杆菌的 Mex A 和 Mex B 外排泵基因。在营养琼脂和血琼脂上进行 24 小时培养并进行温染色后，进行确认性生化测试以鉴定细菌。根据 CLSI 指南，采用磁盘法确定抗生素敏感性模式，然后使用特定引物和 PCR 技术检测 Mex A 和 Mex B 外排泵基因。从 300 份生乳样本中分离出 117 株铜绿假单胞菌，其中 7 株对环丙沙星耐药。在 117 株铜绿假单胞菌中，51 株（43.5%）带有 Mex A 基因，10 株（8.5%）带有 Mex B 基因。有 3 个分离株同时具有 Mex A 和 Mex B 基因。在对环丙沙星有抗药性的菌株（7 个分离株）中，有 4 个分离株没有任何基因。结果表明，在所研究的分离株中，Mex A 基因的含量较高，此外，Mex A 和 Mex B 基因的存在与环丙沙星耐药性之间没有显著关系。
{"title":"Evaluation of Mex A' Mex B Efflux Pump Gene in Pseudomonas aeruginosa\u0000Isolated from Milk in Qom Province, Iran","authors":"Alireza Badi, Ashkan Dirbaziyan, P. Shakib, abbas Morovvati, Mohsen Zargar","doi":"10.2174/0115734013286979240321060512","DOIUrl":"https://doi.org/10.2174/0115734013286979240321060512","url":null,"abstract":"\u0000\u0000Pseudomonas aeruginosa is an opportunistic pathogen protected from\u0000antibiotics' harmful effects by various mechanisms. One of the most important mechanisms is the\u0000activation of exudation systems. Therefore, identifying such targets in food contaminating bacteria\u0000can help us target them and eliminate bacteria resistant to several drugs, making food safe. Therefore,\u0000the present study aimed to trace Mex A and Mex B efflux pump genes in Pseudomonas\u0000aeruginosa isolated from dairy products in Qom City, Iran.\u0000\u0000\u0000\u0000300 samples of raw milk, 30 samples of pasteurized milk, and 30 samples of local\u0000cream were collected. After a 24-hour culture on nutrient agar and blood agar and performing\u0000warm staining, confirmatory biochemical tests were performed to identify bacteria. The disk\u0000method was used according to CLSI guidelines to determine the antibiotic sensitivity pattern.\u0000Then Mex A and Mex B efflux pump genes were detected using specific primers with PCR technique.\u0000\u0000\u0000\u0000117 strains of Pseudomonas aeruginosa were isolated from 300 raw milk samples, and 7\u0000strains were resistant to ciprofloxacin. Out of 117 Pseudomonas aeruginosa isolates, 51 isolates\u0000(43.5%) had Mex A gene and 10 isolates (8.5%) had Mex B gene. Three isolates had both Mex A\u0000and Mex B genes. Among the strains with resistance to ciprofloxacin (7 isolates), 4 isolates did not\u0000have any of the genes. One isolate had Mex A and Mex B genes; 2 isolates were Mex A positive\u0000and Mex B negative, and Mex B positive and Mex A negative isolates were not observed.\u0000\u0000\u0000\u0000Based on the results, among the studied isolates, the Mex A gene was more abundant.\u0000In addition, no significant relationship was found between the existence of Mex A and Mex B\u0000genes and ciprofloxacin resistance.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"89 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140371123","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 : 2024-03-21DOI: 10.2174/0115734013293555240319070046
K. E. El Moutaouakil, A. Ahourag, Fatima Belhabib, Aayah Hammoumi, A. Patriciu, S. Chellak, Hicham Baizri
While most healthy diets can help control the progression of disease, they can fail in the long term for many factors. Patients abandon the diet altogether after a while because it is too restrictive or the foods are unappealing; still, others engage in less physical activity because they consume fewer calories. What's more, almost all plans are based on optimization models. These models produce statistical diets offering limited choices to users, and a small substitution can call the whole diet into question. Almost all plans are based on optimization models. These models produce statistical diets offering limited choices to users, and a small substitution can call the whole diet into question. This article develops an intelligent system for generating flexible nutritional menus that each person can adopt to their environment and dietary preferences (food availability, price, patient eating habits, etc.). The system implements mathematical fuzzy optimization models and constraint satisfaction programming. Objective: this paper builds a personalized nutritional menu based on mathematical modeling and constraints satisfaction programming. First, the Moroccon foods were decomposed using fuzzy Cmeans. Next, the artificial foods, formed by the centers, were introduced into a fuzzy mathematical optimization diet model, which controlled the total glycemic load and met the World Health Organization (WHO) and Dietary Guidelines for Americans (GDA) recommendations (requirements for personalized menu). Then, we used a genetic algorithm strategy to generate optimal serving sizes and to build a nutritional menu based on the groups formed. To help patients choose customized diets, the menu was transformed into a constraint satisfaction programming model. The proposed strategy was applied to Moroccan foods, experimental results show that all diets offer a wide range of choices to users and that substitutions comply with WHO and GDA recommendations. The suggested scheme has been applied to Moroccan foods; experimental findings demonstrate that all diets provide users with a wide variety of options that keeps consumers on their diet.
{"title":"Fuzzy Modeling to Personalized Nutritional Menu","authors":"K. E. El Moutaouakil, A. Ahourag, Fatima Belhabib, Aayah Hammoumi, A. Patriciu, S. Chellak, Hicham Baizri","doi":"10.2174/0115734013293555240319070046","DOIUrl":"https://doi.org/10.2174/0115734013293555240319070046","url":null,"abstract":"\u0000\u0000While most healthy diets can help control the progression of disease,\u0000they can fail in the long term for many factors. Patients abandon the diet altogether after a\u0000while because it is too restrictive or the foods are unappealing; still, others engage in less physical\u0000activity because they consume fewer calories. What's more, almost all plans are based on\u0000optimization models. These models produce statistical diets offering limited choices to users,\u0000and a small substitution can call the whole diet into question.\u0000\u0000\u0000\u0000Almost all plans are based on optimization models. These models produce statistical diets offering limited choices to users, and a small substitution can call the whole diet into question.\u0000\u0000\u0000\u0000This article develops an intelligent system for generating flexible nutritional menus\u0000that each person can adopt to their environment and dietary preferences (food availability,\u0000price, patient eating habits, etc.). The system implements mathematical fuzzy optimization\u0000models and constraint satisfaction programming.\u0000\u0000\u0000\u0000Objective: this paper builds a personalized nutritional menu based on mathematical modeling and constraints satisfaction programming.\u0000\u0000\u0000\u0000First, the Moroccon foods were decomposed using fuzzy Cmeans.\u0000Next, the artificial foods, formed by the centers, were introduced into a fuzzy mathematical optimization\u0000diet model, which controlled the total glycemic load and met the World Health Organization\u0000(WHO) and Dietary Guidelines for Americans (GDA) recommendations (requirements\u0000for personalized menu). Then, we used a genetic algorithm strategy to generate optimal\u0000serving sizes and to build a nutritional menu based on the groups formed. To help patients\u0000choose customized diets, the menu was transformed into a constraint satisfaction programming\u0000model.\u0000\u0000\u0000\u0000The proposed strategy was applied to Moroccan foods, experimental results show that\u0000all diets offer a wide range of choices to users and that substitutions comply with WHO and\u0000GDA recommendations.\u0000\u0000\u0000\u0000The suggested scheme has been applied to Moroccan foods; experimental findings\u0000demonstrate that all diets provide users with a wide variety of options that keeps consumers\u0000on their diet.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":" 34","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140387812","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 : 2024-03-05DOI: 10.2174/0115734013295086240226075044
Zahra Tofighi, M. Rafraf, Aida Malek Mahdavi, T. Jafari-Koshki, Elham Elhami
Considering the significance of relation between dietary diversity and dietary antioxidants in the mechanism of obesity and related outcomes and due to limited studies in postmenopausal women, the present research was designed to evaluate the relationship between Dietary Diversity Score (DDS) and Dietary Total Antioxidant Capacity (DTAC) with some cardio- metabolic risk factors and Pro-Oxidant-Antioxidant Balance (PAB) level in overweight and/or obese postmenopausal women. The research participants comprised 128 overweight and/or obese postmenopausal women aged 45-65 years attending the health centers. Anthropometric measures, e.g., weight, height, waist and hip circumferences, were obtained. Serum lipid profile, glucose, and insulin were determined, and the Homeostasis Model Insulin Resistance (HOMA-IR) was estimated. PAB was determined. DDS and DTAC were determined using information from the Food Frequency Questionnaire (FFQ). Compared to those in the first tertile, there was no significant relationship between anthropometric and biochemical data with DDS neither among participants in the second tertile nor the third tertile (P>0.05). Furthermore, considerable negative relationships were only observed between waist-to-hip ratio (P=0.035) and waist-to-height ratio (P=0.006) with DTAC among participants in the second tertile compared with those in the first tertile. Also, insulin and HOMA-IR were inversely related to DTAC among participants in the second tertile (both P<0.001) and the third tertile (P=0.004 and P=0.009, respectively) compared to those in the first tertile. There was a considerable negative relationship between PAB and DTAC (P=0.036) among participants in the third tertile compared with those in the first tertile. DDS was not correlated with a lower risk of obesity, abdominal adiposity, and better metabolic features. Furthermore, this study demonstrated that higher DTAC was correlated with lower abdominal obesity, insulin, HOMA-IR, and PAB levels.
{"title":"Relationship between Dietary Diversity Score and Dietary Total Antioxidant Capacity with some Cardio-Metabolic Risk Factors and Pro-Oxidant-\u0000Antioxidant Balance in Overweight and Obese Postmenopausal Women","authors":"Zahra Tofighi, M. Rafraf, Aida Malek Mahdavi, T. Jafari-Koshki, Elham Elhami","doi":"10.2174/0115734013295086240226075044","DOIUrl":"https://doi.org/10.2174/0115734013295086240226075044","url":null,"abstract":"\u0000\u0000Considering the significance of relation between dietary diversity and dietary\u0000antioxidants in the mechanism of obesity and related outcomes and due to limited studies in\u0000postmenopausal women, the present research was designed to evaluate the relationship between\u0000Dietary Diversity Score (DDS) and Dietary Total Antioxidant Capacity (DTAC) with some cardio-\u0000metabolic risk factors and Pro-Oxidant-Antioxidant Balance (PAB) level in overweight and/or\u0000obese postmenopausal women.\u0000\u0000\u0000\u0000The research participants comprised 128 overweight and/or obese postmenopausal women\u0000aged 45-65 years attending the health centers. Anthropometric measures, e.g., weight, height,\u0000waist and hip circumferences, were obtained. Serum lipid profile, glucose, and insulin were determined,\u0000and the Homeostasis Model Insulin Resistance (HOMA-IR) was estimated. PAB was determined.\u0000DDS and DTAC were determined using information from the Food Frequency Questionnaire\u0000(FFQ).\u0000\u0000\u0000\u0000Compared to those in the first tertile, there was no significant relationship between anthropometric\u0000and biochemical data with DDS neither among participants in the second tertile nor the\u0000third tertile (P>0.05). Furthermore, considerable negative relationships were only observed between\u0000waist-to-hip ratio (P=0.035) and waist-to-height ratio (P=0.006) with DTAC among participants\u0000in the second tertile compared with those in the first tertile. Also, insulin and HOMA-IR\u0000were inversely related to DTAC among participants in the second tertile (both P<0.001) and the\u0000third tertile (P=0.004 and P=0.009, respectively) compared to those in the first tertile. There was\u0000a considerable negative relationship between PAB and DTAC (P=0.036) among participants in\u0000the third tertile compared with those in the first tertile.\u0000\u0000\u0000\u0000DDS was not correlated with a lower risk of obesity, abdominal adiposity, and better\u0000metabolic features. Furthermore, this study demonstrated that higher DTAC was correlated with\u0000lower abdominal obesity, insulin, HOMA-IR, and PAB levels.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"113 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140079317","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 : 2024-02-28DOI: 10.2174/0115734013252120231121072447
Ittishree Bhardwaj, Reena Gupta
Since a couple of decades, respiratory ailments have emerged as a significant public health issue. Numerous primitive civilizations acknowledged the need to relieve the inflamed airways and nasal passages oxidants are a persistent danger to the lungs since they can be produced either intracellularly by metabolic processes (such as mitochondrial electron transfer during respiration or during phagocyte activation) or from another source such as tobacco smoking or air pollutants. It is likely to be advantageous to target oxidative stress with antioxidants or increase endogenous antioxidant levels in the treatment of COPD, asthma, and COVID-19. In trials on both human beings and animals, the administration of small antioxidants via the intratracheal, oral, and vascular routes exhibited only minimal therapeutic potential against short- and long-term oxidative stress. Lipids, proteins, and nucleic acids all respond to oxygen in quick and practical ways. For the ROS (reactive oxygen species) system to run properly, it requires adequate oxidation-reducing components, like vitamins and antioxidants intake. Numerous nutrients, including vitamins such as vitamin A, vitamin B etc., minerals (magnesium, zinc, and iron), flavonoids, and fatty acids, have prominent functions in reducing the likelihood of viral diseases and chronic lung disorders. In this review, the applications of antioxidants in the prevention of respiratory diseases are discussed along with some reported nutraceuticals being used in respiratory disease and patents. The applications of antioxidants in preventing and managing respiratory diseases are discussed in this review, shedding light on the importance of ongoing research in this field. Nutraceuticals, which combine the benefits of nutrition and pharmaceuticals, are also explored as potential solutions for respiratory health.
几十年来，呼吸系统疾病已成为一个重要的公共健康问题。许多原始文明都认识到有必要缓解发炎的呼吸道和鼻腔。氧化剂对肺部的危害是长期存在的，因为它们可以通过代谢过程（如呼吸过程中的线粒体电子传递或吞噬细胞活化过程）在细胞内产生，也可以从其他来源（如吸烟或空气污染物）产生。在对人体和动物进行的试验中，通过气管内、口服和血管途径服用小剂量抗氧化剂对短期和长期氧化应激的治疗潜力微乎其微。脂质、蛋白质和核酸都会以快速而实用的方式对氧气做出反应。ROS（活性氧）系统要正常运行，就需要足够的氧化还原成分，如维生素和抗氧化剂的摄入。许多营养素，包括维生素 A、维生素 B 等、本综述讨论了抗氧化剂在预防呼吸系统疾病中的应用，以及一些已报道的用于呼吸系统疾病的营养保健品和专利。本综述还探讨了营养保健品，它结合了营养和药物的益处，是呼吸系统健康的潜在解决方案。
{"title":"Application of Antioxidants in Curing Respiratory and Pulmonary Disorders","authors":"Ittishree Bhardwaj, Reena Gupta","doi":"10.2174/0115734013252120231121072447","DOIUrl":"https://doi.org/10.2174/0115734013252120231121072447","url":null,"abstract":"\u0000\u0000Since a couple of decades, respiratory ailments have emerged as a significant public\u0000health issue. Numerous primitive civilizations acknowledged the need to relieve the inflamed airways\u0000and nasal passages oxidants are a persistent danger to the lungs since they can be produced\u0000either intracellularly by metabolic processes (such as mitochondrial electron transfer during respiration\u0000or during phagocyte activation) or from another source such as tobacco smoking or air pollutants.\u0000It is likely to be advantageous to target oxidative stress with antioxidants or increase endogenous\u0000antioxidant levels in the treatment of COPD, asthma, and COVID-19. In trials on both human\u0000beings and animals, the administration of small antioxidants via the intratracheal, oral, and\u0000vascular routes exhibited only minimal therapeutic potential against short- and long-term oxidative\u0000stress. Lipids, proteins, and nucleic acids all respond to oxygen in quick and practical ways.\u0000For the ROS (reactive oxygen species) system to run properly, it requires adequate oxidation-reducing\u0000components, like vitamins and antioxidants intake. Numerous nutrients, including vitamins\u0000such as vitamin A, vitamin B etc., minerals (magnesium, zinc, and iron), flavonoids, and fatty\u0000acids, have prominent functions in reducing the likelihood of viral diseases and chronic lung disorders.\u0000In this review, the applications of antioxidants in the prevention of respiratory diseases are\u0000discussed along with some reported nutraceuticals being used in respiratory disease and patents.\u0000The applications of antioxidants in preventing and managing respiratory diseases are discussed in\u0000this review, shedding light on the importance of ongoing research in this field. Nutraceuticals,\u0000which combine the benefits of nutrition and pharmaceuticals, are also explored as potential solutions\u0000for respiratory health.\u0000","PeriodicalId":502426,"journal":{"name":"Current Nutrition & Food Science","volume":"16 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140418166","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}
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