eFood最新文献

{"title":"Exploring the therapeutic potential of Bifidobacterium longum subsp. longum CCFM1029 in Parkinson's disease: Insights from behavioral, neurophysiological, gut microbiota, and microbial metabolites analysis","authors":"Tiantian Li,&nbsp;Chuan Zhang,&nbsp;Qiannan Wang,&nbsp;Shuan Wang,&nbsp;Leilei Yu,&nbsp;Qixiao Zhai,&nbsp;Fengwei Tian","doi":"10.1002/efd2.156","DOIUrl":"https://doi.org/10.1002/efd2.156","url":null,"abstract":"<p>The pathogenesis of Parkinson's disease (PD) is closely related to the gut microbiota, and microecological therapies based on gut probiotics have received widespread attention, among which <i>Bifidobacterium</i> has been demonstrated to have a potential neuroprotective effect, but specific mechanisms have been lacking in the investigation. Here, we show that <i>Bifidobacterium longum subsp. longum</i> CCFM1029 significantly inhibited LPS-induced inflammatory responses in microglia and alleviated 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced motor dysfunction, dopaminergic neuronal damage, and neuroinflammation in PD mice. Subsequently, the mechanism of action of CCFM1029 in PD was systematically elucidated by the neurochemical and biochemical analysis in PD mice, together with microbiomic and metabolomic analysis. It was found that CCFM1029 intervention restores dysbiosis in the gut microbiota linked to PD and reverses alterations in microbial metabolites. We established the interactions among the gut microbiota, metabolites, and brain by integrating behavioral and neurophysiological data with changes in the composition of the gut microbiota and metabolomic characteristics. We found that CCFM1029 intervention increases levels of the beneficial gut microbial metabolites indole-3-acrylic acid and short-chain fatty acid (acetic and butyric acid) and decreases levels of the neuroinflammation-associated metabolite N-acetylhistamine. To summarize, our findings suggest CCFM1029 as a novel dietary supplement can prevent and mitigate the progression of PD through the microbiota-gut-brain axis.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and characterization of bioemulsifier from local isolate of Saccharomyces cerevisiae strain JZT351: Antioxidant and antimicrobial effects","authors":"Jaffar Z. Thraeib,&nbsp;Ammar B. Altemimi,&nbsp;Alaa Jabbar Abd Al-Manhel,&nbsp;Rawaa H. Tlay,&nbsp;Mohamed Ibrahim Younis,&nbsp;Tarek Gamal Abedelmaksoud","doi":"10.1002/efd2.70001","DOIUrl":"https://doi.org/10.1002/efd2.70001","url":null,"abstract":"<p>The widespread use and circulation of industrial emulsifiers pose significant health risks, compounded by their limited availability and high cost. Consequently, there is growing interest in exploring the potential of natural sources, such as microorganisms like yeast, for emulsifier production. In this study, 25 strains of <i>Saccharomyces cerevisiae</i> were isolated from 17 distinct local sources. The yeasts were characterized based on cell shape, size, and colony morphology using yeast malt agar, followed by morphological, microscopic, and biochemical analyzes. Among the isolates, AC1 from a vinegar starter demonstrated superior bioemulsifier production. Emulsification efficiency tests revealed that AC1 exhibited values of 7.1 cm, 0.71 nm, and 34.50%, outperforming other isolates. The biomass yield was approximately 4.35 g/L. This strain was registered in the gene bank as JZT351 (OR115510) after a 100% match with <i>S. cerevisiae</i>. Optimal bioemulsifier production conditions for JZT351 were identified using a liquid yeast extract peptone dextrose medium, with date juice replacing 75% of the glucose, at pH 5.5, 30°C, and 72 h. The resulting emulsification activity, index, and oil displacement were 8.69 cm, 0.95 nm, and 39.7%, respectively. Fourier-transform infrared spectroscopy (FTIR) compared the functional groups of the bioemulsifier with those of conventional emulsifiers. Molecular characterization was confirmed by 1H NMR. FTIR spectra revealed bioemulsifier bands at 3443.28, 2929.34, 1656.559, 1534.09, 807.06, and 1656.55 cm⁻¹. At 0.5–5 ppm, signals and spectral frequencies corresponded to a mannoprotein structure. The bioemulsifier exhibited 58.09% antioxidant activity at 10 mg/mL, as assessed by DPPH scavenging. It showed the highest inhibition against <i>Pseudomonas aeruginosa</i> and the least against <i>Candida albicans</i>.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A systematic review exploring the variation in the compositional make-up and phytochemical constituents of wheatgrass and pulse microgreens as a function of diverse growing condition","authors":"Arun Kumar,&nbsp;Narpinder Singh","doi":"10.1002/efd2.70003","DOIUrl":"https://doi.org/10.1002/efd2.70003","url":null,"abstract":"<p>The wheatgrass and pulse microgreens have gained popularity for their concentrated phytochemical content. However, the variability in growth parameters and compositional constituents of wheatgrass and pulse microgreens is dependent on the prevailing environmental conditions. Nowadays, wheatgrass and pulse microgreens are used as culinary sources or incorporated into various food products and consumed by a large proportion of the global population. Therefore, it is necessary to review the impact of growth conditions to meet the increased demand. This will allow breeders to adjust their cultivation techniques according to consumer preferences for specific nutritional components. This systematic review seeks to provide an analysis of the available literature on the variation in growth and compositions of wheatgrass and pulse microgreens as the influence of diverse growing conditions. The growth of wheatgrass and pulse microgreens can be influenced by a range of growth conditions, such as variations in light intensity, temperature, nutrient availability, and cultivation techniques. The variation in growth and compositional components, in terms of proximate composition and certain constituents such as chlorophyll, antioxidants, minerals, phenolic compounds, and secondary metabolites, is discussed in relation to the changing cultivation parameters as published in recent studies. However, this review only covers the compositional make-up of wheatgrass and pulse microgreens. There remains a need to summarize the compositional profiles of other microgreen species under various conditions. Ultimately, this review illuminates the promise of emerging superfoods and underscores how their growth and composition can vary depending on cultivation methods, ultimately impacting their capacity to promote health. In addition, there is a need to establish dose–response relationships to address various diseases. Therefore, additional research may be warranted.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Postbiotics: Enhancing human health with a novel concept","authors":"Mingzhi Da,&nbsp;Jun Sun,&nbsp;Chen Ma,&nbsp;Daotong Li,&nbsp;Li Dong,&nbsp;Li-Shu Wang,&nbsp;Fang Chen","doi":"10.1002/efd2.180","DOIUrl":"https://doi.org/10.1002/efd2.180","url":null,"abstract":"<p>Postbiotics is a novel category of biotics that encompasses dead cells, metabolites, and derivatives from gut microbiota. These substances can exhibit their effects without containing cells, such as in cell-free supernatants and spent media. Examples of widely studied postbiotics include short-chain fatty acids, exopolysaccharides, cell wall fragments, and bacterial lysates. Evidence suggests that postbiotics have numerous benefits for human health, including antiaging, and anti-inflammatory properties, and participation in immune and lipid metabolism regulation. Specifically, postbiotics can improve intestinal health by strengthening the intestinal barrier, reducing inflammation, and promoting antibacterial activity. These findings may pave the way for the development of postbiotic functional foods in the future. This review provides an overview of the components, health effects, and industrial applications of postbiotics, aiming to consolidate existing research conclusions and serve as a reference for future studies.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.180","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional and phytochemicals analysis of high-altitude common bean (Phaseolus vulgaris L.) cultivars of Nepal","authors":"Binod S. Neupane,&nbsp;Dinesh Olee,&nbsp;Deepa S. Shrestha,&nbsp;Ganga P. Kharel,&nbsp;Niranjan Koirala","doi":"10.1002/efd2.182","DOIUrl":"https://doi.org/10.1002/efd2.182","url":null,"abstract":"<p>The common bean, <i>Phaseolus vulgaris</i> L., is an important legume grown in all parts of Nepal to supply dietary protein for humans and livestock. They are rich in a variety of bioactive compounds and thus possess health-promoting effects in the prevention of chronic diseases, including cancer, cardiovascular diseases, obesity, and diabetes. The present study examined the nutritional and proximate composition and screened the bioactive compounds present in beans grown in the high-altitude regions of Nepal. The analysis of 18 beans indicated the moisture (6.48%–8.83%), crude protein (17.39%–23.54%), carbohydrate (58.74%–66.37%), crude fat (0.78%–1.58%), crude fiber (3.36%–4.75%), total ash (3.33%–4.69%), and total energy (340.24–350.16 kcal/100 g). The results showed that the common beans were also good sources of nutritionally important minerals, including copper (2.72–8.77 mg/kg), calcium (843.86–2763.62 mg/kg), iron (38.93–73.69 mg/kg), magnesium (1540.63–2083.52 mg/kg), sodium (205.91–695.81 mg/kg), potassium (13,560.21–16,957.05 mg/kg), and zinc (19.80–31.00 mg/kg) on a dry weight basis. Quantification of bioactive compounds revealed the highest concentration of total phenolic content (TPC) in the beans from Jumla (5.96 mg GAE/g) than Dolakha and Darchula. However, the total flavonoid content was higher in Dolakha beans (3.47 mgQE/g). The EP-15-03FB landrace from Jumla was superior in terms of protein, phytochemical, and TPC. The results of this study will provide valuable information on the nutritional and phytochemical contents of beans and serve as a basis for further utilization of common beans.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Traceability of cowpea origin from southern China using stable isotopes and multi-elements","authors":"Jing Nie,&nbsp;Karyne M. Rogers,&nbsp;Xunfei Deng,&nbsp;Chunlin Li,&nbsp;Zhiwei Wang,&nbsp;Xiangyun Wang,&nbsp;Zhibo Huan,&nbsp;Hanyi Mei,&nbsp;Syed Abdul Wadood,&nbsp;Shengzhi Shao,&nbsp;Yongzhi Zhang,&nbsp;Mingyue Wang,&nbsp;Yuwei Yuan","doi":"10.1002/efd2.178","DOIUrl":"https://doi.org/10.1002/efd2.178","url":null,"abstract":"<p>Verification of cowpea geographical origin has become more critical in recent times to guarantee food safety and enhance government management of potentially hazardous pesticide farming practices. Cowpea samples harvested in five major southern provinces in China were characterized by stable isotopes (<i>δ</i>¹³C, <i>δ</i>¹⁵N, <i>δ</i>²H, <i>δ</i>¹⁸O) and elemental contents (Ca, K, Mg, Na, P, Cu, Fe, Mn, Ni, Zn, Mo, C, N) using inductively coupled plasma mass spectrometry. A combined isotope and elemental approach reflected regional elemental differences from China's eastern seaboard that are uptaken by cowpea from the environment. Results showed that many of the isotope and elemental variables differed significantly among production regions, with Cu, Zn, <i>δ</i>¹⁸O, P, K, <i>δ</i>¹³C, Mo, Ca, and Mg identified as the most important classification variables of projection (VIP &gt; 1). Stable isotopes and elemental contents were representative of regional and local climate, soil geology, and fertilization practices, respectively. The cowpea elemental contents analyzed in this study were all within the expected guideline range for Asian vegetables and posed no health concerns to consumers. Two regional models and one local model based on supervised pattern recognition method of Partial Least Squares-Discriminant Analysis (PLS-DA) were developed, and the overall discrimination accuracies ranged from 78.0% to 99.2%. These chemometric models provide a useful method to verify Chinese cowpea origins and improve food safety controls for consumers.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Role of nutraceuticals in viral infections as immunomodulators: A comprehensive review","authors":"Sunanda Biswas,&nbsp;Souti Biswas,&nbsp;Gopalakrishnan PadmaPriya,&nbsp;Jaspreet Kaur,&nbsp;Atreyi Pramanik,&nbsp;Fakhar Islam,&nbsp;Fatima Tariq,&nbsp;Ali Imran,&nbsp;Mohd Asif Shah","doi":"10.1002/efd2.70000","DOIUrl":"https://doi.org/10.1002/efd2.70000","url":null,"abstract":"<p>Nutraceuticals are dietary supplements produced from food sources that are intended to improve health through immune system modulation or by helping to prevent and treat a variety of ailments. Their anti-inflammatory, immunomodulatory, and antioxidant qualities are well recognized. In certain instances, they even show direct microbiological efficacy against viral infections. Because of their special capacity, they may be able to help slow the spread and effects of very infectious illnesses, such as pandemics like COVID-19. Nutraceuticals work well against viral infections because of a number of intricate processes. Reducing the harm that infections do to the immune system is one of the main effects. Nutraceuticals have the power to stimulate and activate the immune system, improving the body's capacity to identify and eliminate infections. Additionally, they are essential in reducing oxidative damage, which can result in serious consequences and is frequently intensified during viral infections. Nutraceuticals also strengthen immunity by promoting regulatory T cell differentiation and proliferation, which is crucial for preserving immune system homeostasis and limiting hyperinflammatory reactions. They control the production of proinflammatory cytokines, which helps to avoid cytokine storms during viral infections that may seriously harm tissue. This regulation lowers the danger of hyperinflammation and enhances overall results by supporting a balanced immune response. Through a number of biochemical mechanisms, nutraceuticals can strengthen the body's defenses against viral infections. They promote a more effective and efficient immune response by regulating immune cell activities, oxidative stress reduction, and antioxidant pathway activation. Furthermore, by interacting with different cellular signaling pathways, nutraceuticals can affect the synthesis and function of important immune components. This study clarifies the molecular processes behind the immunomodulatory effects of nutraceuticals, highlighting their crucial role in both treating and preventing viral infections.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70000","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of phosphorylated long-chain inulin on the quality characteristics of fresh noodles","authors":"Jiaxin Che,&nbsp;Denglin Luo,&nbsp;Zhouya Bai,&nbsp;Yingyu Zhao,&nbsp;Chonghui Yue,&nbsp;Peiyan Li,&nbsp;Libo Wang","doi":"10.1002/efd2.185","DOIUrl":"https://doi.org/10.1002/efd2.185","url":null,"abstract":"<p>In this paper, phosphorylation was employed to modify long-chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteristics, color, moisture distribution, and microstructure of the fresh noodles, as well as the secondary structure and disulfide bond content of gluten protein, were analyzed. The results indicate a significant enhancement in the quality of fresh noodles with the addition of PFXL. Specifically, the substitution of 6.0% PFXL for wheat flour yielded the highest springiness and whiteness in the fresh noodles. PFXL addition facilitated the transition of tightly bound water to weakly bound and free water within the noodle system, thereby contributing to the softness of the noodles. Furthermore, the introduction of 6% PFXL promoted the formation of a greater number of hydrogen and disulfide bonds, resulting in a higher content of α-helix and β-sheet structures. This collective effect served to enhance the overall quality of the noodles. These findings provide valuable insights into the potential applications of long-chain inulin and offer compelling evidence for the production of high-quality dietary fiber noodles.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142013600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Punicalagin prevents the bone loss of diabetic mice induced by high-fat diet via the metabolism of gut microbiota","authors":"Jie Gao,&nbsp;Qinglian Hua,&nbsp;Lingling Chen,&nbsp;Junwei Zhang,&nbsp;Haifeng Zhao,&nbsp;Xiangyuan Meng,&nbsp;Feng Zhong,&nbsp;Tianlin Gao","doi":"10.1002/efd2.186","DOIUrl":"https://doi.org/10.1002/efd2.186","url":null,"abstract":"<p>Diabetes often induces bone loss and the dysregulation of gut microbiota (GM) is an important cause. Punicalagin (PU) was reported to regulate GM. Therefore, we hypothesized that PU could alleviate diabetes-induced bone loss through GM and their metabolites. In this study, high-fat diet-induced diabetic mice showed bone erosion and poor biomechanical properties, while PU intake significantly improved the bone condition of diabetic mice. Further investigation revealed that the abundance of some beneficial bacteria, such as <i>Akkermansia</i> and <i>Ruminiclostridium_9</i>, was higher after PU intake and highly positively correlated with the concentrations of short-chain fatty acids (SCFAs) and serum vitamin K₂, respectively. In addition, these bacteria were associated with the levels of bone metabolism-related markers such as procollagen type I N-terminal propeptide (P1NP) and runt-related transcription factor-2 (Runx2). Mechanistically, PU, on the one hand, promotes the metabolism of SCFAs, thereby increasing the levels of bone synthesis markers and inhibiting the secretion of bone absorption markers. On the other hand, the higher level of vitamin K₂ greatly accelerated bone mineralization and enhanced bone strength. This work provides a new perspective to explore the mechanism by which PU intervention alleviates diabetes-induced bone loss by regulating the GM and their metabolic products.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 5","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142013570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review","authors":"Sangram Sonawane,&nbsp;Rafeeya Shams,&nbsp;Kshirod K. Dash,&nbsp;Vaishnavi Patil,&nbsp;Vinay K. Pandey,&nbsp;Aamir H. Dar","doi":"10.1002/efd2.171","DOIUrl":"https://doi.org/10.1002/efd2.171","url":null,"abstract":"<p>The present review focuses on the physico-chemical properties of buckwheat (BW) and shows that its incorporation makes food more nutritious. The bioactive substances included in BW, including vitamins, proteins, flavonoids, phenolic acids, dietary fibre, and fagopyrins are effective in treating chronic illnesses. It is also a rich source of protein of excellent quality as it contains balanced amino acids. Various bioactive compounds like phenolics, flavonoids including orientin, quercetin, rutin, vitexin, isovitexin and isoorientin, tannins and steroids help in providing therapeutic benefits. It has a number of beneficial impacts on health, including anti-inflammatory, anti-hemorrhagic, cardiovascular, antioxidant, and blood vessel protective properties. The food sector has experienced an increased interest in producing items based on BW, which boasts advantageous flavor profiles and technical attributes while offering health benefits and accommodating those with gluten sensitivity. BW is a beneficial ingredient for bread, rice, soup, cakes, noodles, cookies, and gluten-free beer due to its functional properties. This review also emphasizes on the BW as a functional food in numerous industries including agriculture, food, pharmaceutical and as animal fodder. It provides researchers knowledge that could be useful for developing future plans, such as selecting BW as promising bioactive ingredients for functional foods.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}