Current Nutrition & Food Science最新文献

{"title":"Exogenous Enzymes in Cheese Making: An Overview","authors":"E. Caputo, C. Meinardi, L. Mandrich","doi":"10.2174/1573401318666220218111515","DOIUrl":"https://doi.org/10.2174/1573401318666220218111515","url":null,"abstract":"\u0000\u0000The flavour in mature cheese results from a complex series of biochemical events that occur in the curd during ripening. More than 500 varieties of cheese are produced in the world, and each of them possesses its typical sensory characteristics. Flavour depends on milk variety, starter bacteria used in cheese-making and ripening. \u0000Amino acids and free fatty acids (FFA) act mainly as precursors of a series of catabolic reactions, still not well understood. These reactions lead to the production of aroma compounds such as esters, fatty acids, aldehydes, alcohols, ketones, hydrocarbons, lactones, and sulphur. \u0000Enzymes involved in all these processes are derived from milk, Lactic Acid Bacteria (LAB), Non-Starter Lactic Acid Bacteria (NSLAB), rennet, or fungi. In cheese industrial production, the milk pasteurization process leads to the removal of endogenous bacteria, therefore it is necessary to add exogenous enzymes to enrich and standardize cheeses flavour. \u0000Here, we reviewed some exogenous enzymes used in industrial cheeses production, or which have interesting potential in cheese making and ripening.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49122821","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}

{"title":"A Review on the Nutraceutical Anti-Metastatic Importance of Annona Muricata Crude Extract (AMCE) and its Coping Mechanism Against Breast Cancer","authors":"Ms. Dimple Dalal, Srujana Medithi","doi":"10.2174/1573401318666220218110419","DOIUrl":"https://doi.org/10.2174/1573401318666220218110419","url":null,"abstract":"\u0000\u0000Annona Muricata is used as a folkloric herbal medicine as it has anticancer, antiproliferative and anti-tumorigenic properties. The extracts from various parts of the plant are considered therapeutic due to Annonaceous Acetogenin compounds which are an absolute boon to the versatility of the plant, paving the mechanistic pathways for its therapeutic potential.\u0000\u0000\u0000\u0000Google Scholar and PubMed databases were reviewed with the main focus on availing information on Annona muricata and its anticancer effect on breast cancer.\u0000\u0000\u0000\u0000- An array of clinical investigations on the dosage of extracts on cell lines, animal models, and human trials provide confirmatory insights of A. muricata as a preventive and therapeutic measure for cancer. The extract when administered at different dosages shows a high cytotoxic effect on the cancer cells, mostly accounting for an IC50 of less than 1000µg/mL which is of significance.\u0000\u0000\u0000\u0000Although high efficacy has been conclusive, assurance of the safety prior to commercialization is of significance. Investigations are required to define the origin and magnitude of side effects along with long-term safety for the enhancement of efficacy and optimum utilization of potential chemo-preventive properties of the plant for the curation of a nutraceutical intervention for cancer that surpasses the traditional medicine.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41720870","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}

{"title":"Determination of Quality of Green Chili Sauce Served by Street Food Venders (SFVs) in Delhi (India)","authors":"Sukhneet Suri, Arushi Jain, Meenaxi Lohia","doi":"10.2174/1573401318666220217105651","DOIUrl":"https://doi.org/10.2174/1573401318666220217105651","url":null,"abstract":"\u0000\u0000India is enriched with local culture and street food vending practices. Street Food Joints (SFJs) cater to the demands of economical and on-the-go needs of the consumers. In view of its increasing popularity, the quality and safety aspects of street foods need continuous evaluation.\u0000\u0000\u0000\u0000There are not many studies in our country focusing on the quality determination of sauces being served as an accompaniment to street foods by local venders. Therefore, this study was undertaken to assess the quality of commonly served green chili sauce.\u0000\u0000\u0000\u0000A total of 100 samples in duplicate of green chili sauce were collected from Street Food Joints in five geographical zones of Delhi. The pH, titratable acidity and Total Soluble Solids (TSS) content on salt-free basis was assessed for all samples using standardized estimation techniques given by National regulator (Food Safety and Standards Authority of India-FSSAI).\u0000\u0000\u0000\u0000The pH of the samples was in the range of 3.1-5.1. The average titratable acidity expressed as acetic acid was 0.67± 0.25 %, which is below the limit of 1% given by FSSAI. The average TSS content (salt-free basis) was found to be 6.23 ± 3.75 % which is well below the regulatory limit of 8%. Only 25% of samples conformed to the national regulatory limits for all parameters.\u0000\u0000\u0000\u0000Stringent surveillance system which lays emphasis on the training of microentrepreneurs needs to be framed to ensure regulatory compliance amongst small-scale manufacturers of street foods such as green chili sauce.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46237038","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}

{"title":"Role of Plant Derived Products Through Exhilarating Peroxisome Proliferator Activated Receptor-γ (ppar-γ) in the Amelioration of Obesity Induced Insulin Resistance","authors":"Devender Singh, Sachin Sharma, M. Choudhary, Prabhjeet Kaur, V. Budhwar","doi":"10.2174/1573401318666220217111415","DOIUrl":"https://doi.org/10.2174/1573401318666220217111415","url":null,"abstract":"\u0000\u0000Insulin resistance is an elemental facet of the etiology of diabetes mellitus and the principal relating factor between obesity and diabetes. Oxidative stress, lipotoxicity, inflammation and receptor dysfunction are the underlying determinants of insulin resistance commencement in metabolic illnesses. ppar-γ is a nuclear transcription factor whose activation or inhibition directly influences insulin resistance and controls glucose and lipid homeostasis by modulating gene expression. Synthetic ligands of ppar-γ are therapeutically employed to counter the hyper-glycaemia associated with obesity and type 2 diabetes, but they possess severe side effects. In the modern era, bioactive phytochemicals have been employed in the drug development process and a considerable investigation has recently been initiated to analyze the ppar-γ activating ability of diverse phytochemicals. In this review, we outlined the role of phytochemicals in insulin resistance treatment through ppar-γ activation.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44902283","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}

{"title":"Technological, Biochemical and Microbiological Evaluation of Dehydrated Pleurotus ostreatus Powder for Nutraceutical Applications","authors":"Daily Arias-Ramos, Idelsy Chil-Núñez, H. Morris, Miladis Camacho-Pozo, Yamila Lebeque-Pérez, Gabriel Llauradó-Maury, P. Cos, C. Vervaet","doi":"10.2174/1573401318666220211101143","DOIUrl":"https://doi.org/10.2174/1573401318666220211101143","url":null,"abstract":"\u0000\u0000Background: Mushroom-based products can serve as superior nutraceuticals in both preventing and alleviati human diseases. Dehydrated powder of Pleurotus ostreatus grown in Cuba has a rich nutritional composition and a large number of therapeutic properties. However, technological parameters (e.g. rheological), as well as biochemical and microbiological quality control standards for its use as a raw material in the manufacture of solid dosage forms with nutraceutical and biopharmaceutical applications have not been established yet.\u0000\u0000\u0000\u0000The study aims to determine the technological, biochemical and microbiological quality parameters of dehydrated Pleurotus ostreatus powder.\u0000\u0000\u0000\u0000Rheological ngproperties (Carr´s index, Hausner´s ratio, angle of repose and flow rate) were determined in seven batches of mushroom powder. Biochemical and microbiological analyses were performed using standard methods. Other physicochemical properties (mean particle size, pH and moisture) were also determined.\u0000\u0000\u0000\u0000Technical parameters showed a mean particle size of 224.08±7.96 µm, Carr´s compressibility index (23.08-26.58%), Hausner´s ratio (1.30-1.36), angle of repose (36.6-41.90°) and flow rate (3.69-6.93 g cm-2 s-1), typical of materials with poor flowability. Biochemical analyses indicated significant nutraceutical composition: protein (25.0-30.4%), carbohydrate (45-60%), ash (6.1-9.8%), fiber (5-9%), -D-Glucans (1.47-1.61%), iron (21-50 mg/100 g), zinc (3.8-8.0 mg/100 g), and polyphenols (123-160 mg/100 g). Moisture content was ≤3.50% and microbiological analyses were in agreement with ISO standards.\u0000\u0000\u0000\u0000Dehydrated P. ostreatus powder exhibits good nutraceutical composition and microbiological quality. Technological parameters evidenced poor flow properties, suggesting the need to include excipients to improve the rheological properties for applications as an active ingredient in solid dosage forms for health benefits.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42920067","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}

{"title":"Clinical Overview of Arthritis with a Focus on Management Options and Preventive Lifestyle Measures for Its Control","authors":"U. Gupta, Subhas C. Gupta, S. S. Gupta","doi":"10.2174/1573401318666220204095629","DOIUrl":"https://doi.org/10.2174/1573401318666220204095629","url":null,"abstract":"\u0000\u0000Arthritis is the spectrum of conditions that cause swelling and tenderness of one or more body joints with key symptoms of joint pain and stiffness. Its progression is closely tied to age. Although there are a number of arthritis types, such as, ankylosing, gout, joint infections, juvenile idiopathic, reactive and septic; the two most common types are osteoarthritis and rheumatoid arthritis. Osteoarthritis causes the articulating smooth cartilage that covers the ends of bones, where they form a joint, to breakdown. Rheumatoid arthritis is a disease in which the immune system attacks joints, beginning with the cartilaginous lining of the joints. The latter is considered a systemic disease, i.e. affecting many parts of the body, but the respiratory system is involved in 10 to 20 % of all mortality. Osteoarthritis is one of the leading causes of disability globally. Several preventive measures to control arthritis have been suggested, such as the use of analgesics, non-steroid anti-inflammatory drugs, moderate to vigorous physical activity and exercise, reducing sedentary hours, getting adequate sleep and maintaining a healthy body weight. Foods including, a Mediterranean diet rich in fruits and vegetables, fish oil, medicinal plants and microbiota are vital protective methods. The intake of vitamins such as A and C, minerals e.g., selenium and zinc; poly unsaturated and n-3 fatty acids is also a significant preventive measures.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45693613","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}

{"title":"Micronutrient Fortification in Foods and Soy Milk, Plant Based Milk Substitute, as a Candidate Vehicle","authors":"Baishakhi De, T. K. Goswami","doi":"10.2174/1573401318666220204091748","DOIUrl":"https://doi.org/10.2174/1573401318666220204091748","url":null,"abstract":"\u0000\u0000Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for a successful fortification.\u0000\u0000\u0000\u0000Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, plant based milk substitute as a candidate vehicle for fortification.\u0000\u0000\u0000\u0000Methods: Literature mining was done in food research journals, Pubmed, Scopus for collection of adopted fortification strategies and preferred vehicles for fortification.\u0000\u0000\u0000\u0000Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lacto-vegetarians and especially those with bovine milk allergy and lactose intolerance. This plant-based milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro-and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants.\u0000\u0000\u0000\u0000Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, promoting public awareness about the need of fortification are other necessary requisites.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43174092","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}

{"title":"A Review: Application of Enzymes in Dairy Processing Industry","authors":"Akash Kumar, Aarzoo Jangra, Jhilam Pramanik","doi":"10.2174/1573401318666220204093121","DOIUrl":"https://doi.org/10.2174/1573401318666220204093121","url":null,"abstract":"\u0000\u0000Enzymes are proteins and bio-catalyst. They are responsible for initiating a specific response to a specific outcome. In the dairy industry numerous enzymes are used; rennet and proteolytic enzymes. These enzymes are used for the coagulation and ripening of cheese. Enzymes are also used to increase the nutritional value of dairy products to alleviate the state of malnutrition. This review paper converges on\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41364764","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}

{"title":"Chronic Kidney Disease, Metabolic Syndrome and Cardiovascular Risk: Insights and Associated Mechanistic Pathways","authors":"T. R. Nogueira, Camila Santos Marreiros, Betânia de Jesus e Silva de Almendra Freitas","doi":"10.2174/1573401318666220203164619","DOIUrl":"https://doi.org/10.2174/1573401318666220203164619","url":null,"abstract":"\u0000\u0000This study is a narrative review that aims to address the conceptual, characteristic, pathophysiological, and mechanistic aspects that define the profile of metabolic syndrome and chronic kidney disease. The objective was to investigate current knowledge and elucidate, through discussions on the topic, the main interrelated paths. This review was carried out unsystematically, from March to May 2020, by means of a survey of the literature indexed in the PubMed, Web of Science, and Scopus (Elsevier®) databases. The scientific materials collected showed that the cross-talk between the diseases in question is mainly based on the conditions of resistance to insulin action, endothelial dysfunction, activation pathways of the Renin-Angiotensin-Aldosterone system and adipokine imbalance, also emphasizing the influence of atherosclerotic events in kidney damage. Furthermore, it was reinforced the fact that inflammatory processes play an important role in the worsening and evolution of the clinical condition of patients, especially when they have underlying pathologies chronically treated for subclinical inflammation. It is expected that a greater number of original researches will propose to investigate other possible interactions, with a view to standardized treatment of these diseases or nutritional management.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44159665","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}

{"title":"Zinc, Copper, Magnesium Levels in Polycystic Ovarian Syndrome Patients","authors":"S. Kharb, Chetna Bhatotiya, S. Gaur, Rajni Goel, Aparna Khadelwal, S. Nanda","doi":"10.2174/1573401318666220201114704","DOIUrl":"https://doi.org/10.2174/1573401318666220201114704","url":null,"abstract":"\u0000\u0000Background: Polycystic ovarian syndrome (PCOS) is one of the most common endocrine diseases and the status of trace elements is not clear.\u0000\u0000\u0000\u0000Aim and Objectives: In the present cross-sectional study, the potential relationships between serum levels of zinc, copper, magnesium and PCOS were explored.\u0000\u0000\u0000\u0000Materials and Methods: One hundred participants with PCOS and 100 healthy controls were studied. They were in the age group (15-35 years) with the same socio-demographic characteristics. Blood samples were drawn to estimate the levels of serum zinc, copper, magnesium by autoanalyzer.\u0000\u0000\u0000\u0000Results: Serum zinc and magnesium levels were found significantly higher among the study group as compared to the control group. Serum copper levels were significantly lower in the study group. Among the PCOS women, serum copper levels were significantly correlated with age and BMI. Serum magnesium and zinc levels had a maximum area under the ROC curve and the high discriminating power of serum magnesium correlated with zinc levels for PCOS.\u0000\u0000\u0000\u0000Conclusion: These results suggest that trace elements have a role in the pathogenesis of PCOS and their possible supplementation may have a role in the management of PCOS.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48561873","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}