Functional Foods in Health and Disease最新文献

{"title":"The role of curcumin in periodontal therapy: An update","authors":"Reem Al-Kattan","doi":"10.31989/ffhd.v14i4.1327","DOIUrl":"https://doi.org/10.31989/ffhd.v14i4.1327","url":null,"abstract":"Background: Periodontal diseases, including gingivitis and periodontitis, present a significant global health burden, particularly affecting adults and especially the aging population. The etiology involves complex interactions between microbial colonization and host immune-inflammatory responses, leading to tissue destruction and bone resorption. Current conventional treatments, primarily focused on mechanical debridement and antimicrobial agents, often have limitations and challenges, including antibiotic resistance and limited tissue regenerative potential. Curcumin, a polyphenolic compound derived from the Curcuma longa plant, has emerged as a promising adjunctive therapeutic agent owing to its remarkable pharmacological properties. Extensive preclinical research has revealed the potential anti-inflammatory, antioxidant, antimicrobial, and immunomodulatory effects of curcumin. These attributes make it a compelling candidate for addressing various aspects of periodontal pathogenesis. Furthermore, curcumin's capacity to in vitro inhibit various periodontopathogens such as Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans demonstrates its potential as a natural antimicrobial agent. Its adjunctive use in local drug delivery systems, such as gels or nanoparticles, holds promise for targeted delivery and sustained release within periodontal pockets, enhancing its therapeutic potential. However, challenges related to its bioavailability, stability, and dosage standardization need to be addressed forsuccessful clinical outcomes.\u0000Keywords: periodontal diseases; curcumin; bioactive compounds, inflammatory response, microbial dysbiosis","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141008454","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":"Some selected properties of the recombinant aminoacylase from   Escherichia coli LGE 36","authors":"Hasmik Yepremyan","doi":"10.31989/ffhd.v14i5.1332","DOIUrl":"https://doi.org/10.31989/ffhd.v14i5.1332","url":null,"abstract":"Background: Aminoacylase has seen extensive use in the synthesis of L-amino acids. L-amino acids are widely used in the food and medical industries, as well as in healthcare. The effect of metal ions and inhibitors on the enzyme activity of recombinant intracellular aminoacylase of Escherichia coli LGE 36 was studied. Acetyl-D,L-methionine and glycyl-L-methionine dipeptide were used as substrates. It has been shown that with the addition of Co2+ ions, the acylase activity of the recombinant enzyme towards N-acetyl-D,L-methionine increases 3 times. In the case of glycyl-L-methionine, the peptidase activity of the recombinant aminoacylase of Escherichia coli LGE 36 increases more than 40 times. A number of other metal ions studied do not stimulate the hydrolytic activity of the enzyme, moreover some of them even inhibit it. PCMB completely inactivates the recombinant aminoacylase, EDTA reduces enzyme activity by 85%.\u0000Objective: This study aims to investigate how metal ions and inhibitors affect the enzyme activity of recombinant intracellular aminoacylase Escherichia coli LGE 36.\u0000Methods: In this study, a recombinant strain-producer of aminoacylase derived from Escherichia coli LGE 36 was employed. Escherichia coli cells were cultured in M9 minimal medium supplemented at 37°C. To assess aminoacylase activity, assays were conducted at 37°C using a reaction mixture of 0.2 ml final volume comprising 100 mM Na, K-phosphate buffer at pH 7.0, 0.2 mM CoCI2, 40 mM N-acetyl-D, L-methionine, and the enzyme in the appropriate concentration. Acylase activity was quantified as the amount of enzyme catalyzing the formation of 1µmol of L-methionine within 1 minute at 37°C and pH 7.0.\u0000Results: Some characteristics of the recombinant intracellular aminoacylase from E. coli LGE 36 were determined.  For investigating the impact of metallic ions and inhibitors, acetylmethionine and glycylmethionine were employed as the substrates.\u0000Conclusion: The present study and the choice of right strategies for functional food products allows optimizing the process for production of optically active amino acids using the recombinant enzyme to obtain food and feed additives.\u0000Keywords:  ion, metals, inhibitors, acetylmethionine, glycylmethionine, recombinant aminoacylase from Escherichia coli, enzyme.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141034596","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":"Effects of γ-aminobutyric acid (GABA) intake in combination with exercise on muscle strength in humans with decreased mobility: a randomized, double-blind, placebo-controlled, parallel-group study","authors":"Eriko Uehara, Hideki Hokazono, Akihito Tomonaga, Mitsuhiko Fukagawa","doi":"10.31989/ffhd.v14i4.1334","DOIUrl":"https://doi.org/10.31989/ffhd.v14i4.1334","url":null,"abstract":"Background: Aging-related declines in skeletal muscle mass, muscle strength, and physical function are related to instability, falls, and frailty in older people, resulting in the need for nursing care.\u0000Objective: To investigate the effect of oral γ-aminobutyric acid (GABA) intake and exercise on muscle parameters in healthy subjects whose muscle strength is beginning to decline with age.\u0000Methods: A randomized, double-blind, placebo-controlled, parallel-group comparative study was conducted. Fifty subjects (over 40 years old) were randomly divided into the GABA (100 mg/day) or placebo food intake group. Subjects orally consumed the respective study substance every day for 12 weeks. They performed daily “locomotion training” as devised by the Japanese Orthopedic Society. Muscle mass, fat mass, and knee extension muscle strength were measured.\u0000Results: The two groups had no significant differences in muscle and fat mass. Compared with the placebo food group, the GABA group showed a significant improvement in knee extension muscle strength in the left and right legs at pre-dose Week 0 (at Week 6, p = 0.02). In post hoc subgroup analysis by sex, when compared with the placebo food intake group, the GABA food intake group showed significant improvement in knee extension muscle strength of the right leg at Weeks 6 (p = 0.001) and 12 (p = 0.007), the left leg at Week 6 (p = 0.02), the stronger of the left and right legs at pre-dose Week 0 (at Week 6, p = 0.001), and the weaker of the left and right legs at pre-dose Week 0 (at Week 12, p = 0.013) in males.\u0000Conclusions: These results suggest that GABA intake combined with daily exercise is effective for maintaining knee extension muscle strength, which decreases with age. Furthermore, there were no safety issues with the intake of GABA-containing food during this study.\u0000Trial registration: UMIN-CTR: UMIN000050152.\u0000Keywords: γ-Aminobutyric acid, GABA, Muscle mass, Knee extension muscle strength, Aging","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140706750","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":"New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk","authors":"Lusine Danielyan, H.G. Hovhannisyan, Lusine Baghdasaryan, A. Barseghyan","doi":"10.31989/ffhd.v14i4.1347","DOIUrl":"https://doi.org/10.31989/ffhd.v14i4.1347","url":null,"abstract":"Background: The cultures used in the production of \"bio-yoghurts\" typically consist of a blend of traditional yogurt starters, such as S. thermophilus and L. delbrueckii subsp. bulgaricus, along with probiotics like L. acidophilus, L. casei, L. reuteri, and Bifidobacterium spp. These probiotics, although beneficial, face challenges thriving in milk due to its short fermentation time (4–5 hours). The rapid acidification caused by the starter’s results in probiotic levels dropping below the \"therapeutic minimum\" during the intended refrigerated shelf life of the product. A potential solution to this issue lies in leveraging lactic acid bacteria isolated from the human milk which possess both robust probiotic characteristics and starter properties. Incorporating such strains in yogurt starter could address the acidity imbalance and contribute to maintaining optimal probiotic levels throughout the refrigerated shelf life of the product.\u0000Objective: This research aims to develop a new generation of sustainable functional yoghurts suitable for consumers of all ages using as starters predominant probiotic lactic acid bacteria isolated from the breast milk of healthy women.\u0000Results: This study marks the first implementation of the critical dilution culture method in sterile cow milk for the selection of predominant lactic acid bacteria (LABs) from women's breast milk. Remarkably, all samples yielded LAB capable of independently fermenting milk. Although breast milk is a good medium for the growth of residential lactic acid bacteria, it never coagulates due to low concentration of caseins. The isolated strains, identified as belonging to the species L. delbrueckii subsp. lactis, L. fermentum, L. casei subsp. sakei, Streptococcus thermophiles and Lactococcus lactis, exhibited probiotic and adaptive properties essential for gut colonization in humans. Utilizing symbiotic LAB starters were created functional yogurts with heightened technological, physicochemical, and sensory characteristics. \u0000Conclusions: Yogurts fermented using human milk LABs are safe and can be recommended as a functional dairy food, for pregnant women as well as for pre-term and full-term infants as a substitute/supplement for mother's milk. Moreover, these LABs can be included in infant formulas or used in pre-treatment of infant formula milk to improve its nutritional value and safety.\u0000Keywords: Breast milk, lactic acid bacteria, probiotic, milk fermentation, functional yogurt","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140737144","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":"Atractylodin, β-eudesmol, and (+)-hinesol in Atractylodes chinensis rhizomes improve glomerular injuries in high immunoglobulin A mice","authors":"Mikio Nishizawa, Toshinari Ishii, Yuto Nishidono, Saki Shirako, Ken Tanaka, Y. Ikeya","doi":"10.31989/ffhd.v14i4.1318","DOIUrl":"https://doi.org/10.31989/ffhd.v14i4.1318","url":null,"abstract":"Background: The rhizome of Atractylodes chinensis (Asteraceae), a crude drug of Japanese Kampo medicines, has been administered to patients with edema, nephrotic syndrome, and gastrointestinal disorders. Essential oils, such as sesquiterpenoids (e.g., β-eudesmol and hinesol) and atractylodin, are rich in the rhizomes. Previously, we discovered that atractylodin, a polyacetylene compound, found in an ethyl acetate (EtOAc)-soluble fraction from a methanol extract of A. chinensis rhizomes, possessed marked anti-inflammatory activities. Oral administration of the EtOAc-soluble fraction reduced immunoglobulin A (IgA) deposition in the renal glomeruli of high immunoglobulin A (HIGA) mice, a model of human IgA nephropathy. An increased serum IgA forms immune complexes and causes the deposition on renal glomeruli, leading to inflammation by the complement-mediated pathway.\u0000Objective: The aim of this study is to identify the compounds that reduce IgA deposition in an EtOAc-soluble fraction of A. chinensis rhizomes.\u0000Methods: Metabolites in the serum of HIGA and control BALB/c mice were analyzed by gas chromatography–mass spectrometry. A standard diet including each compound was fed to HIGA and BALB/c mice for 20 weeks to evaluate the improvement of glomerular IgA deposition.\u0000Results: Metabolomic analysis of serum suggested that the HIGA mice exhibit a state near the early stage of chronic kidney disease, compared with the BALB/c mice. When mice were orally administered each hydrophobic compound of A. chinensis rhizomes, it was revealed that atractylodin, as well as β-eudesmol and (+)-hinesol, efficiently inhibited glomerular IgA deposition. Furthermore, the renal levels of complement component 3 (C3) and proinflammatory cytokine mRNAs were decreased, when the hydrophobic compounds were orally administered to HIGA mice.\u0000Conclusion: Atractylodin, β-eudesmol, and (+)-hinesol may inhibit glomerular IgA deposition, probably by attenuating complement-mediated injuries and suppressing proliferation of mesangial cells in the renal glomeruli. These compounds might improve the pathological findings of human IgA nephropathy.\u0000Keywords: Atractylodes chinensis; Crude drug; Immunoglobulin A nephropathy; Metabolomics; Complement","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140748700","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":"The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae","authors":"Svetlana A. Grinvald, Nadezhda V. Barakova, Elena Kiprushkina, Birlant A. Jamaldinova, Irina Ushaeva, Grigory Tochilnikov, Vladimir Sadovoy, Polina I. Gunkova","doi":"10.31989/ffhd.v14i3.1191","DOIUrl":"https://doi.org/10.31989/ffhd.v14i3.1191","url":null,"abstract":"Background: Bakery products are one of the most widely consumed in the world, but they have very low nutritional value and a short shelf life. Unconventional flour can be used to address these issues. They contain vitamins, minerals, and polyphenols that can significantly increase the nutritional value of the final product. It is known that phenolic compounds have a beneficial effect on the human body, preventing various diseases, inactivating free radicals, and also suppressing the growth of pathogenic microorganisms that develop in bakery products. Despite these advantages, unconventional types of flour have a specific biochemical composition that can negatively affect the course of the technological process. One of the most important stages in the production of bakery products is fermentation. Earlier studies have shown that phenolic compounds can be adsorbed by yeast, but high concentrations significantly reduce the viability of yeast cells.\u0000Objective: To study the influence of phenolic and flavonoid compounds contained in flour from green buckwheat, flax, grape, and dogwood seeds on the fermentative activity of S. cerevisiae yeast. To achieve this goal, it was necessary to determine the total amount of phenolic and flavonoid substances contained in flour from grape and dogwood seeds, green buckwheat, and flax flour, and to study the effect of flour and individual phenolic compounds on the fermentative activity of yeast. The most common polyphenolic compounds in all three types of flour were selected for the study – rutin, gallic acid, and tannin.\u0000Methods: The fermentation activity of yeast was assessed by measuring carbon dioxide release during fermentation, with samples prepared using varying concentrations of flour from grape seeds, green buckwheat, and dogwood seeds. Ethanol extraction from raw materials was conducted using 60% ethyl alcohol, followed by spectrophotometric determination of phenolic composition and flavonoid content. Rutin, tannin, and gallic acid were defined using specific titration and spectrophotometric methods.\u0000Results: It was found that flour from grape seeds contains the highest amount of phenolic and flavonoid compounds compared to other types of flour, namely: 1352 milligrams of gallic acid/100 grams and 227 milligrams of rutin/100 grams respectively. The lowest amount was found in flour from green buckwheat – 350 milligrams of gallic acid/100 grams and 109 milligrams of rutin/100 grams respectively. The addition of the tested types of flour positively affects the fermentative activity of bread yeast, increasing the release of carbon dioxide by 1.5-2 times compared to the control sample. The highest amount of CO2 was released when using flour from grape seeds. Studies of the phenolic and flavonoid composition showed that grape seeds contain the highest amount of gallic acid and tannin compared to other types of flour. Individual phenolic compounds have a positive effect on the process of carbon dioxide release. Th","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140367638","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":"The effects of cyclodextrin on plaque accumulation in healthy Japanese adults: A randomized, placebo-controlled, double-blind, parallel-group comparison study","authors":"Hikaru Teshima, Hikaru Kato, Yasuyuki Nakamura, Naoko Suzuki, Masahiko Horiuchi","doi":"10.31989/ffhd.v14i2.1324","DOIUrl":"https://doi.org/10.31989/ffhd.v14i2.1324","url":null,"abstract":"Background: Cyclo-isomalto-oligosaccharides (CI) have been reported to inhibit glucosyltransferases (GTF) in vitro. GTF is an enzyme related to oral plaque synthesis. However, there are few clinical studies to investigate the effect of CI on oral plaque via inhibiting GTF activity.\u0000Objective: The purpose of this study was to evaluate the inhibitory effect of consuming CI-Dextran mix on plaque accumulation in healthy Japanese adults.\u0000Methods: This randomized, placebo-controlled, double-blind, parallel-group comparison study was conducted from May 26, 2022, to September 16, 2022. Individuals who agreed to participate in the study were randomly assigned to the CI-Dextran mix group with 60 mg/day (n = 22), the CI-Dextran mix group with 600 mg/day (n = 11), or the placebo group (n = 22). The intervention period was three days, and the outcome of this study was the plaque index (PlI), an indicator of plaque accumulation. \u0000Results: Our results showed that the CI-Dextran mix group (600mg/day) had significantly lower post-intervention PlI values than the placebo group in a full analysis set (FAS). In individuals identified as prone to plaque accumulation among the FAS, both CI-Dextran mix groups showed significantly lower PlI values than the placebo group. No adverse events were observed during the study period, and consumption of the test food under the study conditions was considered safe.\u0000Conclusions: Our results clearly indicated that a high dose of CI-Dextran mix (600 mg/day) could significantly reduce plaque formation in healthy Japanese adults, while a marginal reduction was noted for the group taking a low dose (60 mg/day). In particular, intake of both doses (CI-Dextran mix 60 mg/day and 600 mg/day) in individuals who were prone to plaque accumulation, could significantly inhibit plaque formation.\u0000Keywords: CI-Dextran mix, cyclodextran, plaque inhibition, functional carbohydrates, isomaltooligosaccharide, Randomized Controlled Trial\u0000Trial registration: UMIN000047901. Foundation: Nissin Sugar Co., Ltd.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140426986","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":"In vitro assessment of thrombolytic potential of red and white ginger (Zingiber officinale)","authors":"Reinhard Pinontoan, Patricia Ansyra Injilia Leke, Jevon Aaron Lesmana, Jonathan Suciono Purnomo, Dikson Dikson, Ariela Samantha","doi":"10.31989/ffhd.v14i1.1245","DOIUrl":"https://doi.org/10.31989/ffhd.v14i1.1245","url":null,"abstract":"Background:  Cardiovascular diseases (CVDs) are a leading cause of death, and their pathogenesis is commonly attributed to thrombosis. Although existing medications are effective and fast-acting for thrombosis management, they tend to be expensive and cause severe side effects. Plant-based thrombolytic agents are actively sought after as inexpensive and safe alternatives for the treatment and prevention of thrombosis. Red ginger (Zingiber officinale var. rubrum) and white ginger (Zingiber officinale var. officinale) are widely used in foods and beverages and are believed to confer a wide variety of health benefits. Objective: This study aims to elucidate the thrombolytic and fibrinolytic potential of red and white ginger extracts in vitro.Methods: In this study, in vitro analyses were performed using erythrocyte liberation, euglobulin degradation, fibrin degradation, and fibrin zymography assays. The ability of crude enzyme extracts from both red (rgEx) and white ginger (wgEx) to degrade blood clots was analyzed using the erythrocytes liberation assay. Then, the thrombolytic and fibrinolytic activities of rgEx and wgEx were evaluated using euglobulin and fibrin degradation assays, both of which were visualized using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Finally, fibrinolytic enzymes were identified using a fibrin zymography assay. Results: Red and white ginger extracts were found to have strong thrombolytic properties via high total liberated erythrocyte count from the erythrocyte liberation assay. The ginger extract proteases can rapidly degrade euglobulin and fibrin, with their priority order beginning with A","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139532092","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":"The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese","authors":"Firas Najm Ismael, Sara Thamer Hadi","doi":"10.31989/ffhd.v14i1.1262","DOIUrl":"https://doi.org/10.31989/ffhd.v14i1.1262","url":null,"abstract":"Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage.     Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139386526","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":"Safety evaluation of high bioavailability curcumin in Healthy Japanese Adults: A Randomized, placebo-controlled, double-blind, parallel-group comparison study","authors":"Hyunjin Lee, Y. Kuwabara, Akiko Hirose, Toshihiro Kakinuma, Asami Baba, T. Takara","doi":"10.31989/ffhd.v13i12.1207","DOIUrl":"https://doi.org/10.31989/ffhd.v13i12.1207","url":null,"abstract":"Background:  Curcumin is the principal component responsible for the pharmacological action of Curcuma longa. It has been proven to exhibit a diverse range of functions. It has been used in many fields as a spice, coloring agent, cosmetic, and food preservative.Objective: To evaluate the safety of the intake of highly bioavailable curcumin (CR-033P and TS-P1) in humans. Methods: We conducted two trials. The participants were healthy Japanese adults.  Participants of tria1 1 (Long-term intake trial) took CR-033P or TS-P1 for 12 weeks (as curcumin 150 mg/day). Participants of Trial 2 (Excessive intake trial) took TS-P1 for 4 weeks (as curcumin 750 mg/day).  The safety assessment involved monitoring the occurrence of side effects or adverse events, along with the analysis of urinalysis and blood parameters.Results: The safety analysis population of Trial 1 included 33 participants in the CR-033P group, 32 participants TS-P1, and 30 participants in the Placebo group. The safety analysis population of trial 2 included 22 participants in TS-P1 and 20 participants in the Placebo group. In both Trial 1 and Trial 2, few participants were observed to experience adverse events and  however these were not adverse events related to the CR-033P or TS-P1. Results of urinalysis and blood analysis were confirmed to not exhibit medically problematic changes related to the CR-033P or TS-P1.Conclusions: These trials proved the safety of the long-term intake of CR-033P or TS-PI- (as curcumin 150mg/ day) and the safety of the excessive intake of TS- P1 for four weeks (as curcumin 750mg/ day). TS-P1 and CR-033P can be considered a safe curcumin supplement based on these results.     Keywords: Curcumin, bioavailability, safety, high dose, long term dose, Healthy Japanese Adults, BMI, Blood pressure Trial registration: Trial 1: UMIN000046160, Trial 2: UMIN000048797. Foundation:Theravalues Corporation","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138955717","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}