Journal of Food Biochemistry最新文献

{"title":"Pharmacological Investigation of Syzygium diospyrifolium Fruit Extract: Antimicrobial and Diuretic Evidence From Experimental, DFT and Molecular Docking Studies","authors":"Md. Jahirul Islam Mamun,&nbsp;Sajeda Akter,&nbsp;Zobayed Islam,&nbsp;Md. Iqbal Hossen,&nbsp;Md. Hossain Rasel,&nbsp;Nazmul Hasan Eshaque,&nbsp;Qurratul Ain Sadia,&nbsp;Md. Mahmudul Hasan","doi":"10.1155/jfbc/4037376","DOIUrl":"https://doi.org/10.1155/jfbc/4037376","url":null,"abstract":"<p><i>Syzygium diospyrifolium</i>, a member of the family Myrtaceae, is traditionally used in South and Southeast Asia for the management of infectious and systemic disorders; however, its pharmacological validation remains limited. This study evaluated the antimicrobial and diuretic activities of the methanolic extract of <i>S</i>. <i>diospyrifolium</i> (MESD) fruits using in vitro, in vivo and in silico approaches to substantiate its ethnomedicinal relevance. Antibacterial activity was assessed by the disc diffusion method against selected Gram-positive and Gram-negative bacterial strains, while diuretic activity was examined in albino mice by measuring urine volume, electrolyte (Na⁺, K⁺ and Cl⁻) excretion, diuretic index and Lipschitz values, with furosemide serving as the standard reference drug. MESD demonstrated notable antibacterial activity against both bacterial groups, with pronounced inhibition against <i>Pseudomonas aeruginosa</i> and <i>Bacillus megaterium</i>, showing activity comparable to or exceeding that of amoxicillin at the tested concentration. In vivo evaluation revealed a significant, dose-dependent diuretic effect, characterised by increased urine output and enhanced electrolyte excretion, particularly at a dose of 400 mg/kg, which produced a diuretic index close to that of furosemide. To explore possible mechanisms of action, identified phytoconstituents were subjected to molecular docking against antibacterial (1HTB and 1LX6) and diuretic-related (1Z9Y and 7S1Y) protein targets using PyRx and CB-Dock. Friedelan-3-one and β-sitosterol exhibited strong binding affinities comparable to or greater than those of standard drugs. Additionally, ADME/T, toxicity prediction, PASS analysis, density functional theory (DFT) and molecular electrostatic potential studies supported the favourable pharmacokinetic profiles, chemical reactivity and interaction potential of the major compounds. Overall, the findings highlight <i>S. diospyrifolium</i> as a promising natural source of antimicrobial and diuretic agents, warranting further investigation.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/4037376","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148077502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and Anti-Inflammatory Potential of Kimchi-Derived Lactic Acid Bacteria Strains","authors":"Ye-Rang Yun,&nbsp;Ho-Jae Lee,&nbsp;Chang-Hee Jeong,&nbsp;Ho-Myeong Kim,&nbsp;Ji-Eun Lee,&nbsp;Wooje Lee,&nbsp;Sung Wook Hong","doi":"10.1155/jfbc/1356304","DOIUrl":"https://doi.org/10.1155/jfbc/1356304","url":null,"abstract":"<p>Lactic acid bacteria (LAB) isolated from kimchi are known to possess various functional properties, contributing to the health-beneficial effects of fermented products. Although the antioxidant activity of LAB has been previously reported, relatively few studies have focused on the antioxidant activity of LAB-derived cell-free supernatants (LAB CFS). We investigated the potential of LAB as inflammation-modulating kimchi starters and evaluated their inflammation-modulating activities in macrophages. We evaluated the antioxidant activities of LAB CFS using total antioxidant capacity (TAC) and ferric reducing antioxidant power (FRAP) assays before performing a cell-based assay. We first confirmed cell viability, and then screened macrophages exposed to lipopolysaccharide (LPS) based on nitric oxide (NO) production. Selected LAB were further evaluated for their effects on NO, reactive oxygen species (ROS), and the expression of inflammatory genes and proteins. Most LAB CFS exhibited antioxidant activity. Four LAB CFS (<i>Latilactobacillus curvatus-</i>W1, <i>Lactiplantibacillus plantarum-</i>W1, <i>Lactiplantibacillus plantarum-</i>W2, and <i>Levilactobacillus brevis-</i>W2) were selected for their potent inhibitory effects on NO production at concentrations of 5% and 10%, without exhibiting cytotoxicity. These LAB CFS significantly reduced NO and ROS levels and the proinflammatory gene and protein expression in macrophages. Among them, <i>L. brevis-</i>W2 effectively inhibited the inflammatory response in RAW264.7 cells. Overall, the LAB CFS isolated from kimchi showed significant antioxidant and inflammation-modulating activities. The results indicate that certain LAB CFS, especially <i>L. brevis-</i>W2, could serve as functional ingredients or effective starters for developing fermented foods to improve health benefits.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/1356304","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148076644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Centaurea virgata Lam. Instigates EtOH-Induced Gastric Toxicity/Ulcer In Vivo: Role of SOD/MDA, Bax/HSP 70, and TNF-α/IL-10","authors":"Khalid M. Alqaisi,&nbsp;Essa Qarani Rashid,&nbsp;Abdulrahman Ismael,&nbsp;Hawar Jawdat Jaffar,&nbsp;Ahmed A. J. Jabbar,&nbsp;Gharieb S. El-Sayyad,&nbsp;Hanan Ibrahim Alsharif,&nbsp;Abdulmohsen I. Algefare,&nbsp;Manal A. Alfwuaires,&nbsp;Marwa Yousry A. Mohamed,&nbsp;Hamdi Bendif,&nbsp;Talal Salem Al-Qaisi","doi":"10.1155/jfbc/5544037","DOIUrl":"https://doi.org/10.1155/jfbc/5544037","url":null,"abstract":"<p><i>Centaurea virgata</i> is broadly used as a traditional food and medicine across the globe for numerous health purposes. Although the species is reported to have antioxidant and anti-inflammatory activities, literature data on its gastroprotective effects are scarce. Due to numerous shortcomings of conventional anti-ulcer drugs, natural products gained renewed interest as a safer alternative. This study aimed to investigate the acute toxicity and gastroprotective effects of the aerial part extracts of <i>Centaurea virgata</i> (APCV) on ethanol-induced gastric ulcers in Sprague–Dawley rats. Rats were divided into 5 groups: normal control, ulcer control (saline + EtOH), reference (lansoprazole + EtOH), APCV 100 mg/kg + EtOH, and APCV 200 mg/kg + EtOH. APCV 100 or 200 mg/kg, administered orally 1 h before the ethanol-induced ulcer procedure delivery, increased the protective index % (26.82% and 31.40%, respectively). The histopathological results (using H&amp;E and PAS) indicated preserved gastric defense barriers (restored mucus secretion and gastric pH) and tissue architecture as a result of APCV pretreatment. APCV intervention (100 and 200 mg/kg) increased superoxide dismutase by 24.33% and 62.14%; catalase by 59.07% and 90.37%; and upregulated IL-10 by 24.40% and 79.52%, while significantly (<i>p</i> &lt; 0.01) lowering MDA by 25.97% and 38.77%, as well as significantly (<i>p</i> &lt; 0.001) downregulated IL-6 by 14.67% and 33.08% and TNF-α by 37.82% and 47.59%, respectively, compared to ulcer controls. It could also be noted that inhibited apoptosis (inhibited pro-apoptotic Bax and increased HSP 70 appearances in gastric tissues) occurred in gastric tissues pretreated with APCV. Taken together, APCV exhibited a gastroprotective potential against gastric ulcers, which is attributed to its attenuation effects on oxidative stress, inflammatory, and apoptotic pathways.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/5544037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148064819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biological Evaluation of Swintonia floribunda Leaf Extract Through Integrated GC-MS, In Vivo, In Vitro, and In Silico Approaches Targeting Diarrhea, Pain, Fever, and Inflammation","authors":"Farjana Akter Nipa,&nbsp;Mst. Riniara Khatun,&nbsp;Israt Jahan,&nbsp;Md Shirajul Islam,&nbsp;Sabbir Khan,&nbsp;Shariful Islam,&nbsp;Jannatul Nisa Nipa,&nbsp;Mahathir Mohammad,&nbsp;Md. Anisul Islam,&nbsp;Trishala Dutta,&nbsp;Md. Mustafiz Chowdhury,&nbsp;Mycal Dutta","doi":"10.1155/jfbc/3862780","DOIUrl":"https://doi.org/10.1155/jfbc/3862780","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Swintonia floribunda</i>, a member of the Anacardiaceae family, is a traditional medicinal plant in Bangladesh. The present study aimed to identify potential therapeutic agents from <i>Swintonia floribunda</i> leaves. Accordingly, we evaluated the methanolic extract of <i>Swintonia floribunda</i> leaves (MESFL) for anti-inflammatory, antinociceptive, antipyretic, and antidiarrheal activities using both in vitro and in vivo approaches.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The anti-inflammatory effect of MESFL was determined using protein denaturation and membrane stabilization assays. Antinociceptive activity was assessed in mice using acetic acid–induced writhing, formalin-induced paw-licking tests, and hot plate and tail immersion methods. The yeast-induced pyrexia model was used to evaluate antipyretic activity, while castor oil–induced gastrointestinal motility was assessed to evaluate antidiarrheal potential. GC-MS analysis confirmed the presence of bioactive compounds. Molecular docking and ADMET studies were conducted to elucidate binding mechanisms, pharmacokinetics, and safety profiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>MESFL exhibited significant antipyretic activity in vivo and moderate antidiarrheal activity by reducing intestinal motility. Both acetic acid–induced writhing inhibition, suppression of paw licking, and increased latency period in both the hot plate and tail immersion methods confirmed its strong antinociceptive effect. Anti-inflammatory activity was evident through inhibition of protein denaturation and protection against red blood cell lysis. GC-MS and docking studies revealed several active phytoconstituents; among them, gamma-tocopherol demonstrated the strongest binding affinities to COX-2 (PDB Code: 1CX2) and 5-lipoxygenase (PDB Code: 5Y3Z), while benzene derivatives showed interactions with heat shock protein 90α (PDB Code: 4U14) and voltage-gated sodium channel Nav1.7 (PDB Code: 4YK5). ADMET analysis confirmed favorable pharmacokinetic and safety characteristics, supporting the drug-likeness of the compounds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>MESFL exhibits notable anti-inflammatory properties, along with significant antinociceptive and antipyretic activities and moderate antidiarrheal potential. These findings highlight its promise as a natural source of novel therapeutic agents.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/3862780","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148065174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Tahini Halva Formulation Containing Ethyl Cellulose and Sorbitan Monostearate–Based Oleogels","authors":"Shahab Salamati,&nbsp;Mohammad Daneshi,&nbsp;Masoud Honarvar,&nbsp;Shima Yousefi","doi":"10.1155/jfbc/8851912","DOIUrl":"https://doi.org/10.1155/jfbc/8851912","url":null,"abstract":"<p>Emulsion stability is a critical quality attribute of tahini halva, a traditional Iranian confectionery. In this study, the effect of ethyl cellulose (EC; 0%–30% w/w) and sorbitan monostearate (SMS; 0%–10% w/w) oleogels, temperature (45–60°C), and mixing time (5–15 min) was investigated on the quality of tahini halva using response surface methodology (RSM). With increasing EC, SMS, temperature, and mixing time, the halva colloidal and emulsion stability increased, while oiling off decreased. Textural properties including hardness, adhesiveness, springiness, and chewiness of halva increased with increasing independent variables. With emulsifier concentration and mixing time increasing, the oil binding capacity of halva increased and the peroxide value (PV) decreased. Increasing temperature decreased oil binding capacity and increased PV. The optimum variables were 22.49% EC, 7.37% SMS, temperature of 49.06°C, and mixing time of 12.31 min with an overall composite desirability of 0.97. Since the predicted and actual values had no significant difference (<i>p</i> &gt; 0.05), the validation experiment of the model was confirmed. Overall, the results indicate that EC and SMS are effective stabilizers, significantly improving the emulsion stability and quality of tahini halva.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/8851912","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148099203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carbon Source–Dependent Metabolic Shift of Lactobacillus gasseri Reveals Condition-Specific Bioactive Metabolites for Postbiotic Applications","authors":"Dong Young Lee,&nbsp;Sanghyun Lim,&nbsp;Kyoung Heon Kim,&nbsp;Eun Ju Yun","doi":"10.1155/jfbc/6921958","DOIUrl":"https://doi.org/10.1155/jfbc/6921958","url":null,"abstract":"<p><i>Lactobacillus gasseri</i> is a probiotic bacterium with diverse health-promoting properties; however, how carbon source availability shapes its metabolite composition relevant to postbiotic applications remains insufficiently understood. In this study, we investigated carbon source–dependent metabolic shifts in an industrial <i>L</i>. <i>gasseri</i> strain CBT LGA1 by profiling intracellular metabolites using gas chromatography–mass spectrometry in cells cultured with glucose, galactose, or cellobiose as the sole carbon source. A total of 91 intracellular metabolites were identified, of which 64 were significantly altered across carbon sources (FDR-adjusted <i>q</i> &lt; 0.05). Principal component analysis (PCA) explained 58.7% of the total variance (<i>R</i>²<i>X</i> = 0.5871), with PC1 separating glucose and cellobiose conditions and PC2 distinguishing galactose. Glucose promoted the accumulation of pyruvate, a key central carbon metabolite, and lactate, a fermentation product, whereas galactose induced galactose-derived sugars and oxidative carbohydrate metabolites associated with the pentose phosphate pathway, accompanied by increased fatty acids and dipeptides. Cellobiose caused a marked accumulation of the upper glycolytic intermediates and nucleotides and exhibited the highest diversity of bioactive metabolites. Collectively, these findings demonstrate that carbon source selection critically modulates the intracellular metabolic landscape of <i>L. gasseri</i> and provide a metabolic basis for the rational design and optimization of condition-specific postbiotic production strategies.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/6921958","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148099204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Demonstrating Cheese Whey Supplementation as a Viable Food Ingredient in the Production of Traditional Korean Soy Sauce","authors":"Jun-Seo Jang,&nbsp;Chang-Ki Huh,&nbsp;Yu-Young Kim,&nbsp;Dae-Won Gwon,&nbsp;Ro-Jin Lee,&nbsp;Su-Hwan Kim","doi":"10.1155/jfbc/4695012","DOIUrl":"https://doi.org/10.1155/jfbc/4695012","url":null,"abstract":"<p>This study investigated the potential of using whey as a raw material for producing traditional Korean soy sauce. By incorporating whey into the soy sauce production process, we aimed to enhance both whey utilization and the quality of the soy sauce. Various whey ratios were tested to evaluate their effects on physicochemical properties, microbial populations, and antioxidant activity. Thirteen <i>Meju</i> samples were analyzed to determine the correlation between amino nitrogen content and enzyme activity. During fermentation, lactose content decreased, and regression analysis revealed a correlation between lactose and amino nitrogen levels, indicating that an amino nitrogen concentration of at least 284.23 mg/100 g is required to achieve a 50% reduction in lactose content. As the amount of whey added and the fermentation period increased, pH and lactose content decreased, while sugar content, titratable acidity, and free amino acid levels increased. Bacterial counts rose with the extended fermentation period but declined after 30 days. As the amount of whey added increased, polyphenol content rose by 188%–491% compared to the group without whey, and DPPH scavenging activity increased by 39%–161%. Using whey as the brewing water in soy sauce production resulted in a reduction of lactose by microorganisms in <i>Meju</i> and an increase in the free amino acid content in the final product. Therefore, whey has been confirmed as a viable raw material for soy sauce production.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/4695012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148097132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ameliorative Potential of Medicinal Honey on Cytarabine-Induced Toxicity: An In Vivo Study","authors":"Niloofar Honari,&nbsp;Bardia Zamani Ranjbar Gramroodi,&nbsp;Asghar Zarban,&nbsp;Mehri Shadi,&nbsp;Gholamreza Anani Sarab","doi":"10.1155/jfbc/1063557","DOIUrl":"https://doi.org/10.1155/jfbc/1063557","url":null,"abstract":"<p>Despite their effectiveness in cancer management and treatment, chemotherapeutic agents are often associated with significant adverse effects. Cytarabine, widely used in leukemia and other malignancies, can induce hepatotoxicity, nephrotoxicity, hematological disturbances, and oxidative stress, which limits its clinical usefulness. Given the growing evidence that the therapeutic value of honey largely depends on its phenolic composition and antioxidant capacity, this study evaluated the therapeutic properties of honey samples with different phenolic strengths against cytarabine-induced toxicity in rats. Forty-eight Wistar rats were allocated into eight groups and treated with cytarabine with or without weak, medium, or strong honey. Cytarabine administration significantly elevated serum markers of liver and kidney injuries, increased oxidative stress, and disrupted hematological indices. Cotreatment with honey—particularly the strong sample—substantially mitigated these effects by lowering ALT, AST, ALP, urea, creatinine, uric acid, and LDH levels, improving antioxidant status (FRAP, DPPH, and MDA), and restoring WBC, RBC, and platelet counts. Histopathological evaluations confirmed reduced hepatic and renal tissue damage in honey-treated groups. These findings demonstrate that medicinal honey rich in phenolic compounds provides measurable systemic protection against cytarabine toxicity and may serve as a promising natural adjuvant during chemotherapy.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/1063557","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148097124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pereskia aculeata Leaves as a Functional Food: Neurobehavioral and Redox Homeostasis Protection of Aged Drosophila melanogaster Against Paraquat Exposure","authors":"Jackeline De Miranda Schmidt,&nbsp;Elize Musachio,&nbsp;Débora Luísa Filipetto Pulcinelli,&nbsp;Maria Eduarda Chelotti,&nbsp;Nathália Cardoso de Afonso Bonotto,&nbsp;Caroline Prado Rehbein,&nbsp;Eliana Jardim Fernandes,&nbsp;Gustavo Petri Guerra,&nbsp;Maria Denise Schimith,&nbsp;Ivana Beatrice Mânica Da Cruz,&nbsp;Verônica Farina Azzolin,&nbsp;Cindhy Suely da Silva Medeiros,&nbsp;Caroline dos Santos Giuliani,&nbsp;Aline Sobreira Bezerra,&nbsp;Fernanda Barbisan","doi":"10.1155/jfbc/7286811","DOIUrl":"https://doi.org/10.1155/jfbc/7286811","url":null,"abstract":"<p>The aim of this study was to investigate the nutritional composition and functional properties of <i>Pereskia aculeata</i> Miller, known as Ora-pro-nóbis (OPN), and to evaluate whether dietary supplementation enhances resistance to paraquat-induced oxidative stress in aged <i>Drosophila melanogaster</i>. The nutritional and bioactive profile of OPN powder was characterized, and its functional impact was assessed using an experimental aging model. The flies were subjected to an aging protocol followed by dietary supplementation with OPN prior to an oxidative challenge. It was observed that prior supplementation with OPN preserved survival in flies exposed to PQ and protected locomotor function, an effect associated with modulation of acetylcholinesterase activity. OPN attenuated the oxidative damage and contributed to redox homeostasis, possibly by supporting endogenous antioxidant defenses. These results highlight the nutritional and functional potential of OPN, suggesting it as a promising dietary and therapeutic resource capable of strengthening the functional capacity of the antioxidant system and supporting functional resilience during aging.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/7286811","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148094901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yogurt Formula Optimization and Characterization Using Microbially Synthesized Selenium Nanoparticles and Pumpkin Flower Derivatives","authors":"Vasundhara Rao,&nbsp;Amrita Poonia","doi":"10.1155/jfbc/5081615","DOIUrl":"https://doi.org/10.1155/jfbc/5081615","url":null,"abstract":"<p>Pumpkin flowers are typically considered a waste despite possessing a rich source of bioactive compounds with many nutritional advantages. By processing these underutilized resources into functional powders or extracts, the food industry can transform low-value waste into high-quality ingredients that enhance the nutritional and antioxidant profiles of food systems. Incorporation of functional additives into conventional dairy products has attracted a lot of attention. This study examines the impacts of adding selenium nanoparticles and pumpkin flower extract to yogurt, with a particular emphasis on how these additions affect the physicochemical qualities, rheological behavior, and microbiological traits of yogurt. Different yogurt formulations were made with varying amounts of pumpkin flower extract (Y₁–Y₅) and pumpkin flower powder (P₁–P₅), and Y₄ was optimized formulation. Higher doses of pumpkin flower extract resulted in a considerable increase in the TPC and TFC, with values ranging from 8.55/100 to 23.75 mg GAE/100 g and 2.57/100 to 78.98 mg RE/100 g, respectively. By using DPPH radical scavenging to assess antioxidant activity, the results increased as well, ranging from 10.02% to 87.98%. Higher extract concentrations caused a modest drop in the yogurt’s pH while increasing its acidity, which ranged from 0.62% to 0.73%. Rheological characteristics showed a rise in the consistency coefficient (19.52 ± 0.02 to 34.55 ± 0.03 N/m²) and apparent viscosity (101.69 ± 0.16 to 132.99 ± 0.77 Pa·s) with notable variations between the samples. A qualitative study of potent bioactive compounds has been done through HR-MS, which confirmed the presence of bioactive compounds, namely, rutin, quercetin, quercetin-3β-D-glucoside, kaempferol, caffeic acid, and ferulic acid, lutein, and zeaxanthin. Selenium nanoparticles were added to the yogurt without having a negative impact on its physicochemical stability and microbiological safety. The findings point to a potential strategy for creating dairy products that promote health by adding pumpkin flower derivatives and selenium nanoparticles.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/5081615","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148095395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}