Beneficial Compounds Research Articles

Bilberry metabolomic and proteomic profiling during fruit ripening reveals key dynamics affecting fruit quality.

Bilberry (Vaccinium myrtillus L.) is a wildberry species that is prevalent in northern Europe. It is renowned and well-documented for its nutritional and bioactive properties, especially due to its anthocyanin content. However, an overview of biological systems governing changes in other crucial quality traits, such as size, firmness, and flavours, has received less attention. In the present study, we investigated detailed metabolomic and proteomic profiles at four different ripening stages of bilberry to provide a comprehensive understanding of overall quality during fruit ripening. By integrating omics datasets, we revealed a novel global regulatory network of plant hormones and physiological processes occurring during bilberry ripening. Key physiological processes, such as energy and primary metabolism, strongly correlate with elevated levels of gibberellic acids, jasmonic acid, and salicylic acid in unripe fruits. In contrast, as the fruit ripened, processes including flavour formation, cell wall modification, seed storage, and secondary metabolism became more prominent, and these were associated with increased abscisic acid levels. An indication of the increase in ethylene biosynthesis was detected during bilberry development, raising questions about the classification of non-climacteric and climacteric fruits. Our findings extend the current knowledge on the physiological and biochemical processes occurring during fruit ripening, which can serve as a baseline for studies on both wild and commercially grown berry species. Furthermore, our data may facilitate the optimization of storage conditions and breeding programs, as well as the future exploration of beneficial compounds in berries for new applications in food, cosmetics, and medicines.

THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH

Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus. The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.

Utilization of Aquatic Plants and Microalgae for Sustainable Aquaculture Production and Potential Biotechnological Applications

Locally available feedstuffs, such as grain seed cakes, oilseeds, and vegetable waste, hold immense potential as alternative feed sources in fish farming. However, these plant-based ingredients have low crude protein content and lack essential fatty acids, which lowers palatability and feed conversion efficiencies, leading to suboptimal fish growth. Traditional feedstuffs like fishmeal and soybean meal face sustainability challenges such as local unavailability, the presence of anti-nutritional factors, and energy-intensive processing. The rising costs of commercial aqua-feeds and feed scarcity necessitate exploring alternative fish feed options. Aquatic plants like Ipomoea aquatica, Lemna minor, and Azolla pinnata, along with green and blue-green microalgae such as Chlorella spp. and Arthrospira spp. (Spirulina), are promising alternatives due to their high protein content, availability of essential omega-3 fatty acids such as EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid), and beneficial bioactive compounds. These plants and microalgae, with crude protein content ranging from 25% to 65%, can significantly enhance fish growth, health, and product quality by partially or entirely replacing fishmeal. Their nitrogen-fixing abilities contribute to their high protein levels. Additionally, these organisms have various biotechnological applications, including phytoremediation, Integrated Multi-trophic Aquaculture (IMTA), aquaponics, biofloc technology, and constructed wetlands. Despite their potential, challenges in scaling up and integrating these alternatives into existing systems remain. Collaborative efforts and advocacy among farmer groups are crucial for knowledge sharing and fostering sustainable biotechnological solutions. Long-term strategies should focus on upscaling local feed production and research and development to achieve self-sufficiency and cost-effective natural feed production systems in fish farming.

Investigating the Antimicrobial Properties of Essential Oil Constituents and Their Mode of Action.

Essential oils (EOs) and plant extracts, rich in beneficial chemical compounds, have diverse applications in medicine, food, cosmetics, and agriculture. This study investigates the antibacterial activity of nine essential oil constituents (EOCs) against Escherichia coli, focusing on the effects of treatment pH and biosynthetic requirements. The impact of EOCs on bacterial inactivation in E. coli strains was examined using both nonselective and selective culture media. Computer-assisted drug design (CADD) methods were employed to identify critical binding sites and predict the main binding modes of ligands to proteins. The EOCs, including citral, α-terpinyl acetate, α-terpineol, and linalool, demonstrated significant bacterial inactivation, particularly under acidic conditions. This study revealed that EOCs have an effect on the presence of sublethal damage to both the cytoplasmic membrane and the outer membrane in Gram-negative bacteria. Adding penicillin G to the repair medium prevents the recovery of sublethal injuries in E. coli treated with α-terpinyl acetate, α-terpineol, linalool, and citral, indicating that peptidoglycan synthesis is essential for recovering from these injuries. However, penicillin G did not hinder the recovery process of most sublethally injured cells treated with the other assessed EOCs. Molecular docking studies revealed the favorable binding interactions of α-terpinyl acetate, α-terpineol, linalool, and citral with the β-lactamase enzyme Toho-1, indicating their potential as effective antibacterial agents. The findings suggest that EOCs could serve as viable alternatives to synthetic preservatives, offering new strategies for combating antibiotic-resistant bacteria.

Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review.

Barley (Hordeum vulgare) is a winter crop well known for its small-seeded grains and self-pollinating characteristics. The flour derived from barley grains plays a crucial role in numerous processed food items, contributing to their taste and nutritional value. Barley consists of complex carbohydrates (80%), proteins (11.5-14.2%), lipids (4.7-6.8%), β-glucans (3.7-7.7%), and ash (1.8-2.4%). Beyond its other nutrients, barley boasts a good reservoir of phenolic compounds (1.2-2.9 mg/g GAE). This abundance of beneficial compounds positions barley as an attractive industrial substrate. In this review, the nutritional composition and bioactive profile of barley are discussed in a systemic manner, emphasizing its potential in the development of innovative barley-based products that promote health and well-being. By incorporating barley into various food formulations, industries can not only boost nutritional content but also offer consumers a wide range of health benefits. In conclusion, barley's diverse applications in food and health highlight its essential role in promoting healthier living.

Effects of insect consumption on exercise performance, body composition and metabolism: a review

Abstract Insects contain a number of beneficial macronutrients, micronutrients, and bioactive compounds that play crucial roles for optimal bodily functions and exercise. This review aims to consolidate information from studies involving humans and animals that investigated the effect of insect consumption, either alone or in combination with exercise, on exercise performance, body composition, and metabolism. In humans, insect supplementation with exercise could improve strength. Insect supplementation, with or without exercise, could also improve body composition. However, the lack of dietary and physical activity control may have influenced these findings. Insect consumption alone caused increased blood amino acids, followed by activation of the mammalian target of rapamycin complex-1 (mTORC1) signalling and increased muscle protein synthesis, which is further elevated when combined with resistance exercise. In animals, insect consumption alone could improve endurance and fatigue biomarkers. It could also reduce fat mass and increase muscle mass. The reduction in fat mass was attributed to improvements in blood lipid profiles, while the increase in muscle mass is attributed to elevated blood amino acids and mTORC1. Interestingly, in combination with exercise, greater changes in these variables were observed, including increases in energy metabolism. Findings from animal studies, such as changes in muscle mass and protein metabolism, have been validated in humans, while outcomes regarding endurance, fat mass, and blood lipids have not been validated in humans. This encourages future research to focus on these parameters. Due to ethical constraints and impracticality, there has been a reliance on animal studies to elucidate certain mechanisms and parameters in humans. Overall, insect consumption, with or without exercise, in both humans and animals showed promising results in improving exercise performance, body composition, and metabolism and thus, could function as an alternative exercise supplement. Additionally, utilizing animal models has allowed researchers to better understand the key mechanisms behind these improvements.

Anticorrosion properties of flavonoids for rust-free building materials: a review

Abstract Rust-free building materials are crucial for ensuring the durability and structural stability of constructions. Corrosion, a widespread issue affecting metals like steel, copper, and concrete, can be effectively managed with the help of corrosion inhibitors. One effective method for corrosion inhibition involves the application of corrosion-inhibiting coatings, which form resilient and tightly adherent films on metal surfaces. Flavonoids, renowned for their diverse biological activities, demonstrate significant anticorrosive properties. They contain beneficial compounds such as antioxidants and chelating agents. The efficacy of plant extracts as corrosion inhibitors is influenced by their organic constituents, particularly phenols and flavonoids. Flavonoids act by creating a protective film that serves as a barrier, shielding the metal surface from corrosive agents and limiting their access to the metal. This contributes to the prevention of corrosion. The integration of flavonoids into building materials has the potential to transform corrosion prevention practices, leading to improved durability, reduced maintenance costs, and a more environmentally friendly built environment. This article explores the promising prospects of flavonoids as an innovative and sustainable approach to corrosion prevention in building materials. Additionally, it aims to stimulate further research endeavors, fostering the development of effective and eco-friendly corrosion protection strategies for the construction industry.

Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food

SummaryKombucha has gained global attention for its beneficial bioactive compounds. This study aimed to evaluate Thunbergia laurifolia tea as a potential substrate for Kombucha production due to its rich polyphenol content and biological properties, including antioxidant and anticancer properties, through monoculture and simultaneous mixed coculture fermentation. The pH and brix of the teas decreased significantly during fermentation, indicating sugar hydrolysis and organic acid synthesis by fermenting microbes. The alcohol content was higher in yeast monocultures (45.80 ± 0.00¬50.23 ± 0.08 g L−1) compared to mixed coculture fermented (CBY) tea (20.16 ± 0.00 g L−1). Total phenolic and flavonoid contents and antioxidant activity increased significantly in CBY tea compared to non‐fermented and monoculture teas. CBY also exhibited the highest cumulative phenolic compound content, including rosmarinic acid, caffeic acid, gallic acid, rutin, catechin, and quercetin, compared to monoculture teas. Overall, Thunbergia laurifolia tea shows promise as a substrate for kombucha production, with improved bioactive constituents and antioxidant activity.

Optimal formulation of bitter gourd and black galingale extract: Evaluation of effects on inflammation and oxidative stress-related genes

Reactive nitrogen and oxygen species (RNOS) are defined as highly reactive molecules that can be generated endogenously and exogenously. The overproduction of RNOS leads to inflammation, neurodegenerative diseases, diabetes, obesity, and cancer. Natural antioxidants derived from plants are molecules that can neutralize those RNOS. In this study, to increase the antioxidant capacity in neutralizing RNOS, an in vitro evaluation of a binary combination of bitter gourd (Momordica charantia L.) and black galingale (Kaempferia parviflora) extracts as potential natural antioxidant sources at different ratios was conducted. A combination at the ratio of 1:6 showed the highest total phenolic content (TPC) (336.48 ± 0.04 mg GAE/100g DW), while the ratios 1:6 (1511.73 ± 0.20 mg QE/100g DW) and 1:8 (1398.91 ± 0.28 mg QE/100g DW) exhibited the highest total flavonoid content (TFC) compared to the bitter gourd extract and other mixed ratios. The highest scavenging capacities in the DPPH, ABTS, and FRAP assays were detected at the ratios of 1:3 (IC50 9.1 ± 0.07 mg/mL; moderate synergism), 1:6 (IC50 1.07 ± 0.07 mg/mL; synergism), and 1:4 (IC50 2.44 ± 0.04 mg/mL; strong synergism), respectively. Based on the overall cumulative ability to scavenge free radicals with synergistic or additive antioxidant interactions and the presence of functional groups analyzed using FT-IR, the 1:6 ratio was determined as the best combination ratio to neutralize RNOS where 15 proposed beneficial bioactive compounds were detected. Additionally, in vivo studies showed that the increase of CAT mRNA expression and the suppression of NF-kB and CPT-1 mRNA expression at 250 mg/kg BW of dosage confirms that this methanolic mixed extract potentially can effectively act as both an anti-inflammation and antioxidant agent. This study demonstrates that a specific binary combination ratio of plant extracts can synergistically and additively increase their antioxidant capacity, even when utilized in small quantities.

Plant-microbe interactions in the rhizosphere for smarter and more sustainable crop fertilization: the case of PGPR-based biofertilizers.

Biofertilizers based on plant growth promoting rhizobacteria (PGPR) are nowadays gaining increasingly attention as a modern tool for a more sustainable agriculture due to their ability in ameliorating root nutrient acquisition. For many years, most research was focused on the screening and characterization of PGPR functioning as nitrogen (N) or phosphorus (P) biofertilizers. However, with the increasing demand for food using far fewer chemical inputs, new investigations have been carried out to explore the potential use of such bacteria also as potassium (K), sulfur (S), zinc (Zn), or iron (Fe) biofertilizers. In this review, we update the use of PGPR as biofertilizers for a smarter and more sustainable crop production and deliberate the prospects of using microbiome engineering-based methods as potential tools to shed new light on the improvement of plant mineral nutrition. The current era of omics revolution has enabled the design of synthetic microbial communities (named SynComs), which are emerging as a promising tool that can allow the formulation of biofertilizers based on PGPR strains displaying multifarious and synergistic traits, thus leading to an increasingly efficient root acquisition of more than a single essential nutrient at the same time. Additionally, host-mediated microbiome engineering (HMME) leverages advanced omics techniques to reintroduce alleles coding for beneficial compounds, reinforcing positive plant-microbiome interactions and creating plants capable of producing their own biofertilizers. We also discusses the current use of PGPR-based biofertilizers and point out possible avenues of research for the future development of more efficient biofertilizers for a smarter and more precise crop fertilization. Furthermore, concerns have been raised about the effectiveness of PGPR-based biofertilizers in real field conditions, as their success in controlled experiments often contrasts with inconsistent field results. This discrepancy highlights the need for standardized protocols to ensure consistent application and reliable outcomes.

A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.

Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process on their pH, color, and compositional traits, as well as their content of biogenic amines and salsolinol, was evaluated. The phenolic fraction was also investigated through both common and emerging methods. The results depict that the influence of the agronomical practices (organic/conventional) did not significantly (p < 0.05) affect the composition of the cocoa powders; similarly, the roasting process was not a determinant of the compounds traced. On the other hand, the alkalinization process greatly impacted color and pH, no matter the cocoa's provenience or obtention or other processes, also resulting in reducing the phenolic fraction of the treated samples. Principal component analysis confirmed that the alkali process acts on pH, color, and phenolic composition but not on the content of other bioactive molecules (biogenic amines and salsolinol). All the samples were safe, while the alkalized powders saw a great reduction in beneficial biocompounds. A novel strategy could be to emphasize on the label whether cocoa powder is non-alkalized to meet the demand for more beneficial products.

Metabolomic analysis reveals the positive effects of Rhizopus oryzae fermentation on the nutritional and functional constituents of adlay millet seeds

Adlay millet seeds are well known for excellent health benefits. However, using fungal fermentation to improve their nutritional and functional constituents and the underlying mechanisms has not been thoroughly investigated. Herein, we used Rhizopus oryzae as starter and applied metabolomics combining with quantitative verification to understand the changes of the nutritional and functional profiles of adlay millet seeds. Results showed that a total of 718 metabolites from 18 compound classes were identified. The fermentation with R. oryzae varied 203 differential metabolites, of which 184 became more abundant and 19 got less abundant, and many components such as amino acids, nucleotides, vitamins, flavonoids, terpenoids, and phenols significantly increased after the fermentation process. Interestingly, we found that R. oryzae synthesized high levels of two important beneficial compounds, S-adenosylmethionine (SAMe) and β-Nicotinamide mononucleotide (β-NMN), with their contents increased from 0.56 to 370.26 μg/g and 0.55 to 8.32 μg/g, respectively. The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis of enriched metabolites revealed the amino acid metabolic pathways were important for conversion of the primary and secondary metabolites. Specifically, aspartate can up-regulate the biosynthesis of SAMe and β-NMN. These findings improved our understanding into the effects of R. oryzae fermentation on enhancing the nutritional and functional values of cereal foods.

Challenges and Opportunities in the Sustainable Improvement of Carrot Production.

From an agricultural perspective, carrots are a significant tap root vegetable crop in the Apiaceae family because of their nutritional value, health advantages, and economic importance. The edible part of a carrot, known as the storage root, contains various beneficial compounds, such as carotenoids, anthocyanins, dietary fiber, vitamins, and other nutrients. It has a crucial role in human nutrition as a significant vegetable and raw material in the nutraceutical, food, and pharmaceutical industries. The cultivation of carrot fields is susceptible to a wide range of biotic and abiotic hazards, which can significantly damage the plants' health and decrease yield and quality. Scientific research mostly focuses on important biotic stressors, including pests, such as nematodes and carrot flies, as well as diseases, such as cavity spots, crown or cottony rot, black rot, and leaf blight, caused by bacteria, fungi, and oomycetes. The emerging challenges in the field include gaining a comprehensive understanding of the interaction between hosts and pathogens in the carrot-pathogen system, identifying the elements that contribute to disease development, expanding knowledge of systemic treatments, exploring host resistance mechanisms, developing integrated control programs, and enhancing resistance through breeding approaches. In fact, the primary carrot-growing regions in tropical and subtropical climates are experiencing abiotic pressures, such as drought, salinity, and heat stress, which limit carrot production. This review provides an extensive, up-to-date overview of the literature on biotic and abiotic factors for enhanced and sustainable carrot production, considering the use of different technologies for the shelf-life extension of carrots. Therefore, it addresses the current issues in the carrot production chain, opening new perspectives for the exploration of carrots both as a food commodity and as a source of natural compounds.

The Use of Bacteria, Actinomycetes and Fungi in the Bioprotection of Solanaceous Crops against Tobacco Mosaic Virus (TMV)

Tobacco mosaic virus (TMV) is one of the most persistent and infectious plant viruses. The substantial economic losses caused by TMV in the production of tobacco and vegetables (especially in the Solanaceae family) are prompting the introduction of innovative solutions that effectively inhibit infection by this pathogen. Biological control agents based on bacteria of the genera Pseudomonas, Bacillus, Pantoea and actinomycetes are becoming increasingly popular in the fight against TMV. Some fungi, including Fusarium spp., Trichoderma spp., Alternaria spp. and Sepedonium spp., as well as wood-rotting fungi, also exhibit high anti-TMV activity. This article presents a comprehensive review of recent scientific advances in the bioprotection of selected solanaceous crops against TMV. It provides information on the structure of the virus, its host range, pathogenicity and the severity of losses caused in pepper, tomato and tobacco production. The review characterises environmentally safe techniques involving biological control agents naturally occurring in the environment and the bioactive compounds extracted from them. It also identifies their effects on crops at the morphological, physiological and molecular levels. In addition, the manuscript outlines prospects for the future applications of beneficial micro-organisms and active compounds derived from them in the protection against TMV.

Exploring the combination of Asparagopsis taxiformis and phloroglucinol to decrease rumen methanogenesis and redirect hydrogen production in goats

Many strategies for mitigating enteric methane (CH4) emissions in ruminants have focused on suppressing the activity of rumen methanogens, but this often leads to excess dihydrogen (H2) accumulation in the rumen, which is subsequently expelled and represents a potential energy loss. We hypothesized that phloroglucinol could act as a H2 acceptor when rumen methanogenesis is inhibited and be potentially transformed into beneficial compounds for the animal. Eight adult goats were randomly assigned to a replicated 4 × 4 Latin square design with a 2 × 2 factorial arrangement of treatments: two levels of Asparagopsis taxiformis as CH4 inhibitor [0 vs. 5 g/kg on a dry matter (DM) basis; AT- and AT+, respectively] and two levels of phloroglucinol as alternative H2 acceptor (0 vs. 20 g/kg DM, PG- and PG+, respectively). Therefore, four dietary treatments were considered: i) basal diet (AT-PG-); ii) A. taxiformis alone (AT+PG-); iii) phloroglucinol alone (AT-PG+); and iv) the combination of A. taxiformis and phloroglucinol (AT+PG+). Animals were fed a maintenance diet with a 70:30 forage-to-concentrate ratio. After 10 d of adaptation to the diet, enteric gas emissions were measured in respiration chambers during 3 d prior to rumen content sampling on d 14. Dietary supplementation with A. taxiformis decreased CH4 production (-33.9 %) and increased H2 emissions (+3465 %), along with greater rumen propionate concentration. In contrast, phloroglucinol supplementation alone did not impact CH4 emissions or the rumen concentration of the main microbial groups but substantially increased acetate molar proportion (+10.2 %) which could act as an alternative H2 acceptor. Moreover, when A. taxiformis was combined with phloroglucinol, it resulted in a decrease in H2 emissions (-68.1 %). However, this decrease in H2 emissions was not fully explained by the increase in the acetate as phloroglucinol led to an increase in acetate both when methanogenesis was inhibited and when it was not. These findings suggest that the rumen fermentation of phloroglucinol may capture some of the additional H2 arising from the inhibition of methanogenesis by A. taxiformis through pathways other than acetate formation. Moreover, H2 emissions were not eliminated and most of the decrease occurred during the post-prandial stage, suggesting that the efficiency of H2 redirection could be further improved.

Comprehensive elucidation of the differential physiological kale response to cytokinins under in vitro conditions

BackgroundKale, a versatile cruciferous crop, valued for its pro-health benefits, stress resistance, and potential applications in forage and cosmetics, holds promise for further enhancement of its bioactive compounds through in vitro cultivation methods. Micropropagation techniques use cytokinins (CKs) which are characterized by various proliferative efficiency. Despite the extensive knowledge regarding CKs, there remains a gap in understanding their role in the physiological mechanisms. That is why, here we investigated the effects of three CKs – kinetin (Kin), 6-benzylaminopurine (BAP), and 2-isopentenyladenine (2iP) – on kale physiology, antioxidant status, steroidal metabolism, and membrane integrity under in vitro cultivation.ResultsOur study revealed that while BAP and 2iP stimulated shoot proliferation, they concurrently diminished pigment levels and photosynthetic efficiency. Heightened metabolic activity in response to all CKs was reflected by increased respiratory rate. Despite the differential burst of ROS, the antioxidant properties of kale were associated with the upregulation of guaiacol peroxidase and the scavenging properties of ascorbate rather than glutathione. Notably, CKs fostered the synthesis of sterols, particularly sitosterol, pivotal for cell proliferation and structure of membranes which are strongly disrupted under the action of BAP and 2iP possibly via pathway related to phospholipase D and lipoxygenase which were upregulated. Intriguingly, both CKs treatment spurred the accumulation of sitostenone, known for its ROS scavenging and therapeutic potential. The differential effects of CKs on brassicasterol levels and brassinosteroid (BRs) receptor suggest potential interactions between CKs and BRs.ConclusionBased on the presented results we conclude that the effect evoked by BAP and 2iP in vitro can improve the industrial significance of kale because this treatment makes possible to control proliferation and/or biosynthesis routes of valuable beneficial compounds. Our work offers significant insights into the nuanced effects of CKs on kale physiology and metabolism, illuminating potential avenues for their application in plant biotechnology and medicinal research.

Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.

Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short-term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 μm ol m-2 s-1) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest. The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness-related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor. Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry.

Flavonoid profiling of Plumula nelumbinis and evaluation of their anti‐inflammatory effects on lipopolysaccharide‐induced RAW 264.7 macrophages

AbstractThe lotus seed embryo, known as “Plumula nelumbinis,” holds significance in Chinese culture as a traditional medicinal and edible herb rich in beneficial bioactive compounds like flavonoids, alkaloids, and polyphenols. Using ultrahigh‐performance liquid chromatography‐quadrupole‐exactive Orbitrap mass spectrometry, we meticulously analyzed the total flavonoids in Plumula nelumbinis (PNF) sourced from Hangzhou's West Lake. Our investigation preliminarily identified 29 flavonoid compounds, including 21 flavonoid O‐glycosides, five flavonoid C‐glycosides, and three aglycones, through comparisons with standards and literature references. Subsequent cellular anti‐inflammatory experiments using lipopolysaccharide (LPS)‐induced RAW264.7 cells demonstrated that treatment with 300 μg/mL of lotus seed flavonoids significantly reduced inflammatory factors' production, such as nitric oxide, prostaglandin E2, tumor necrosis factor, interleukin‐6, and interleukin‐1β. Additionally, PNF effectively lowered intracellular reactive oxygen species levels, mitigated LPS‐induced cell apoptosis, and nuclear translocation of nuclear factor‐κB (NF‐κB) p65 protein, collectively suppressing the NF‐κB p65 inflammatory pathway and demonstrating potent anti‐inflammatory properties. Crucially, the observed gene expression patterns of inflammatory factors aligned with their respective protein secretion levels. This study provides a comprehensive exploration of lotus seed flavonoids' anti‐inflammatory potential, highlighting their significance in potential therapeutic applications and laying the groundwork for future advancements in related functional foods.

Semi-quantitative analysis on sea buckthorn phenolic-rich extract coating bone-like open porous NiTi-based alloy

This study investigates the feasibility of coating Ni–Ti alloy with sea buckthorn extract via a hydrothermal method for targeted delivery of beneficial phenolic compounds to bone tissue. The qualitative analysis confirmed the presence of flavonoids and tannins in sea buckthorn extract, supporting its osteogenic potential. The microhardness of the NiTi alloy substrate was suitable for biomedical applications, and successful coating was achieved without compromising its properties. NiTi alloy samples were coated with 18.1, 20.1, and 12.4 mg of extract, respectively. Comprehensive evaluations confirmed the successful integration of the extract onto the alloy's surface. The coated system exhibited sustained release properties over five days, with the highest release occurring on the first day (on average 32.1 % for the first peak and 72.1 % for the second peak), as determined by HPLC analysis. The findings demonstrate the potential of this novel approach in developing dual-functionality implants for bone health promotion. Overall, this study underscores the promising potential of Ni–Ti alloy coated with sea buckthorn extract as a targeted drug delivery system for bone tissue.

Nutritional and functional aspects of fermented algae

SummaryIn recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti‐inflammatory properties, immunomodulatory effects, anti‐glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored.