Functional Foods in Health and Disease最新文献

{"title":"Protective effects of Quercus salicina blume leaves aqueous extracts against cadmium-induced oxidative stress and cell cytotoxicity in HK-2 cells","authors":"Yun Jeong Kim, Joo-Won Lee, Ae-son Om","doi":"10.31989/ffhd.v13i11.1057","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1057","url":null,"abstract":"Background: Quercus salicina Blume is an evergreen plant growing southern parts of Korea and Japan, and has been used for the treatment of dysentery, dermatitis, and hemorrhage from possible effects such as anti-inflammatory, anti-endemic and litholytic activities. We investigated the underlying mechanisms of Quercus salicina Blume leaf extracts (QS) protection against cadmium treatment utilizing human kidney origin HK-2 cells.Methods: To ascertain the functional constituents of the hot water-extracted QS, we conducted analyses to determine the total phenolic and flavonoid contents. Subsequently, the antioxidant activity was assessed using DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric ion reducing antioxidant power) methods. After treating HK-2 cells with QS and Cd, we confirmed the production of reactive oxygen species (ROS) and the expression of related proteins through western blotting. This investigation aimed to assess the antioxidant and anti-apoptotic effects of QS against cadmium-induced oxidative stress. Results: QS exhibited strong antioxidative potential, since the samples exhibited significantly high DPPH and FRAP values. Upon exposure of HK-2 cells to cadmium, inducing oxidative stress, the application of QS effectively reinstated cellular antioxidative functions, leading to an augmentation in cell viability. Notably, the presence of QS attenuated the heightened expression of oxidative marker enzymes induced by cadmium treatment, including SOD (superoxide dismutase) 1, catalase, Nrf-2, and Heme-oxygenase. The apparent disappearance of the apoptotic bodies indicates a potential apoptosis controlling effect of QS. Furthermore, the considerable increase in sub-G1 phase with the addition of cadmium was diminished under QS treatment indicating the ability of QS to reduce the degree of apoptosis related cell cycle phase. The apoptotic quenching effects of QS were accompanied by the downregulation of pro-apoptotic protein Bax and up-regulation of pro-apoptotic Bcl-2. The examination of cleaved caspase-9 and caspase-3 has provided evidence that the pronounced anti-apoptotic activities observed in cadmium-challenged HK-2 cells significantly diminished in the presence of QS. Conclusions: QS is a highly effective antioxidant and reduces cell cytotoxicity caused by cadmium through antioxidant functions and anti-apoptotic capabilities.Keywords: Quercus salicina Blume leave, cadmium, antioxidant, anti-apoptosis","PeriodicalId":507841,"journal":{"name":"Functional Foods in Health and Disease","volume":"95 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246768","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":"Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake","authors":"C. G. Mendoza-Mendoza, Ramón Marcos Soto-Hernánde, M. C. Mendoza-Castillo, Adriana Delgado-Alvarado, F. Sánchez-Ramírez","doi":"10.31989/ffhd.v13i11.1194","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1194","url":null,"abstract":"Background: Anthocyanins (AAs) are natural pigments and bioactive compounds that are of broad interest due to their potential beneficial effects on health. In the market, while some foods, such as berries, provide important amino acid (AA) intakes, there is a growing trend to explore new sources. In Mexico, there is the Mexican Purple Corn, a variant capable to produce AAs in all the organs of the corn ear. We overlook that the preparation of foods and beverages from these raw materials may represent the development of potential functional foods and a means to increase the dietary intake of AAs. Methods: We used spectrophotometry to quantify the total anthocyanins content (TAC) of three foods made from purple kernels, and six beverages prepared from corn husks+corncobs or corn silks. Foods consisted of elote (Mexican street corn or corn on a cob), a snack, and tortillas, while beverages involved what we named functional beverages, infusions, and hot teas. We compared their TAC values and estimated the AAs intake. Results: Foods and beverages exhibited total antioxidant capacities (TACs) ranging from 3.0 mg to 119.5 mg per 100 g of biomass (p ≤ 0.05). Notably, most beverages demonstrated higher TACs than foods. The corn husks+corncobs infusion recorded the highest TAC, succeeded by functional beverages derived from amino acid (AA) extracts of corn husks+corncobs (67.04 and 93.12 mg of TAC per 100 g of biomass, p ≤ 0.05). Among hot teas and infusions, maceration in the latter resulted in a higher AA extraction. For foods, TACs varied from 4.3 to 38.4 mg of TAC per 100 g of biomass, and, similar to beverages, the preparation process influenced TAC. The roasted snack exhibited a higher AA content.  Conclusion: Mexican Purple Corn shows promise as a source for foods and beverages rich in amino acids (AAs). This crop represents an option to increase the daily intake of this flavonoid, and to acquire its potential bioactive effects. On a regular day, we can obtain 95 mg of TA from 300 g of purple corn-based foods, and 750 mL of different beverages made from corn husks, corncobs, and corn silks. Keywords: Mexican Purple Corn, anthocyanins, corn husks, corncobs, corn silks, dietary source of anthocyanins.","PeriodicalId":507841,"journal":{"name":"Functional Foods in Health and Disease","volume":"30 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139267641","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":"Characterization of glucose Oxidase from Penicillium chrysogenum MDC 8358: Prospects for application in food industry","authors":"Ani Paloyan, Karine G. Dukova, Artur A. Hambardzumyan","doi":"10.31989/ffhd.v13i11.1216","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1216","url":null,"abstract":"Backgrounds: Food enzymes play a crucial role in enhancing specific food attributes, such as improving texture, eliminating toxins and allergens, producing carbohydrates, and enhancing flavor and appearance characteristics. Glucose oxidase (GOX) catalyzes the oxidation of glucose to produce gluconic acid and hydrogen peroxide, making it applicable in various practical scenarios. This enzyme could be utilized to eliminate glucose, thereby facilitating the creation of functional food suitable for individuals with diabetes and glucose intolerance.Our main goal was to characterize GOX from a Penicillium chrysogenum strain isolated from Armenian ecosystems.Methods:GOX of P. chrysogenum MDC 8358 was obtained by surface fermentation using glucose as a carbon source.  The enzyme was purified 230-fold to homogeneity using a three-step purification scheme consisting of ion exchange, adsorption, and gel filtration chromatography.  Results:The specific activity of the purified enzyme reached 271.2 U/mg. GOX from P. chrysogenum MDC 8358 has shown to be dimeric with a molecular weight of 135.5 kDa, consisting of two equal subunits with a molecular weight of 70 kDa. Isoelectric focusing has revealed a pH of 4.6. The enzyme has displayed a temperature optimum of 40 °C, and a pH optimum of 6.8, being more thermostable at acidic pH. Characterized GOX was highly specific for β-D-glucose and has shown only minor activities to mannose, xylose, and galactose. Keywords:Penicillium chrysogenum MDC 8358, surface fermentation, glucose oxidase, purification, characterization, functional food preservation","PeriodicalId":507841,"journal":{"name":"Functional Foods in Health and Disease","volume":"42 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139274992","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 probiotics in ulcerative colitis patients: a randomized controlled double blind clinical trial","authors":"Babak Tamizifar, A. Feizi, Marzieh Rahim khorasani, N. Kassaian, Ali Zamanimoghadam, Shayan Arbabnia, Peyman Adibi Sede","doi":"10.31989/ffhd.v13i11.1098","DOIUrl":"https://doi.org/10.31989/ffhd.v13i11.1098","url":null,"abstract":"Background: In the recent decade, ulcerative colitis (UC) as a chronic inflammatory bowel disease has a growing incidence and prevalence in the world.Probiotics might be a promising approach to improve ulcerative colitis by favorably modifying the gut microbiota.  Methods: A double-blind, randomized, placebo-controlled, parallel-group clinical trial was conducted on sixty patients with mild/moderate ulcerative colitis. Participants were administered either placebo (n = 30) or a multi-strain probiotic (n= 30) for 16 weeks. Clinical disease status, via Lichtiger and Mayo questionnaires, was assessed at baseline and after 8 and 16 weeks of intervention. Fecal calprotectin was measured before and after the study period. Within and between groups, comparisons were made using per-protocol (PP) and intention-to-treat (ITT) approaches, and a P-value≤0.05 was considered a statistically significant level. Results: Of the sixty patients who agreed to participate in the study, 18 dropped out during the study due to low compliance and gastrointestinal complications. The two groups were comparable in baseline variables (P>0.05). During the study, the within and between groups’ differences of calprotectin and Mayo scores were not statistically significant. Although the mean score of Lichtiger was significantly decreased in the probiotic group during the study period (P = 0.001), no statistically significant differences compared with the placebo group were seen.Conclusion: Our study elucidated that probiotic supplementation does not significantly improve UC patients, which may be due to the strain and dose administered. Future research should focus on the best effective strains and doses for ulcerative colitis.Keywords:probiotic, ulcerative colitis, IBD, clinical trial","PeriodicalId":507841,"journal":{"name":"Functional Foods in Health and Disease","volume":"59 sp2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139275383","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}