Berry Powder Research Articles

HEALTH-IMPROVING PRODUCTS MADE FROM FRUIT AND BERRY POWDERS AND THEIR APPLICATION IN PRACTICAL MEDICINE

The research was aimed to analyze the possibility of using fruit and berry powders to produce health-improving, therapeutic and prophylactic agents, and their application in practical medicine. The methodology included a comprehensive analysis and generalization of the available practical, scientific, and applied material and making corresponding conclusions and proposals. The following methods of scientific knowledge were used: the dialectical method, the systemic-structural method, the terminological method, the systemic-functional method, the historical method, the legal-dogmatic method, the method of generalization. The health-improving, therapeutic and prophylactic properties of fruit and berry powders (concentrates) produced according to modern, innovative, universal, zero waste technologies developed by the researchers of the King Danylo University in collaboration with the researchers of the Ivano-Frankivsk National Medical University and successfully implemented at the agricultural enterprise of health-improving products “Agrotechnologies” in Olesha territorial community of Ivano-Frankivsk region, Ukraine, were highlighted. Technologies allow for turning all types of fruit, berry and vegetable raw materials and mushrooms into high-quality semi-finished powders (concentrates) and a wide range of dry foods. Infrared drying process, which takes place at low temperatures, is aimed at removing water from the product, while completely preserving the structure of the plant cell, vitamins, and trace minerals. The main technological processes are as follows: inspecting, washing, cutting, if necessary, drying, crushing, sifting, fractionating, packing. Fruit, berry and vegetable raw materials and mushrooms are harvested in forestry enterprises of western Ukraine and cultivated in sufficient quantities on eco clean soils of the Dniester canyon. Powders (concentrates) obtained from eco clean raw materials are the versatile and effective raw material for manufacturing a wide range of health-improving, therapeutic and prophylactic nutritional products, medications, and biologically active additives. They can serve as effective fillers for bakery, pasta and confectionery products, soft drinks, ice-creams, yoghurts, jellies, food concentrates; they can be blended, when producing various beverages and condiments.
 Conclusions. The authors structured and summarized the therapeutic and prophylactic properties of fruit and berry powders (concentrates), provided examples of their application in practical medicine, as well as when manufacturing certain types of health-improving products. The advantage of fruit and berry and vegetable powders over other semi-finished products (extracts, syrups, purees, concentrated juices) and raw materials is that they are well preserved, easy to transport, contain more nutrients per unit weight. The obtained results can be used by food companies, research and manufacturing research laboratories for developing new formulations for products of higher biological value and organizing their production, as well as creating new highly effective medicines and food additives.

Antibacterial Activity of Sea Buckthorn (Hippophae rhamnoides L.) against Pathogenic Microbes

Sea buckthorn (Hippophae rhamnoides L.) is a unique and valuable plant and has recently gained worldwide attention mainly for its medicinal and nutritional potential. It is a thorny bush with yellow-orange pearl shaped fruits and has a high content of vitamins, minerals, natural antioxidants and omega-3,6 fatty acids.Doses of 2 mg/ml, 4 mg/ml and 6 mg/mlof aqueous extract of plant berry powder were evaluated against Gram positive and Gram negative microbes by usingdisc diffusion and agar well diffusion method. The zone of inhibition was compared with the standard drugs vancomycin andKanamycin(30 µg/ml). It was concluded that the aqueous extract of berry powder has antibacterial activity, which may be used to preventvarious diseases and can be incorporated in human and animal diet.

Influence of adding wild berry powders on the quality of pasta products

Pasta is a popular food item among consumers all over the world. They have high energy value, low cost and long shelf life. However, the biological value of these products is quite low. Adding components rich in dietary fiber, vitamins and minerals to their composition will significantly improve their nutritional value. The purpose of the article is to analyze the possibility of producing pasta with the addition of derivatives from the processing of wild berries Sambucus nigra, Viburnum opulus, Hippophae rhamnoides L., which have a rich nutrient composition and are available raw materials. The technology, developed in the work for processing berries by osmotic dehydration, allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. Sensory evaluation of pasta was carried out according to the Croatian Official Methods, moisture content of pasta was determined by drying to constant weight. Sensory analysis of pasta showed that the addition of powders does not lead to a deterioration in their quality. Their appearance, taste, smell, shape and elasticity are improved. The quality of the pasta samples, containing 5 % of the powder, was determined as “good” according to the results of the evaluation of the tasting group. And the samples with a powder content of 10 % have a "high" quality. The addition of powders has practically no effect on the drying conditions and moisture content of the finished products. With the addition of Viburnum opulus powders, the moisture content is reduced compared to controls. Humidity of all samples is within the permissible limits, which indicates their resistance to storage

Bogyós és más gyümölcs nyersanyagok hamisításáról

We studied organoleptic, physical, chemical parameters, and nutrient composition of strawberry, raspberry, and melon powders and identified their profile of organic acids and mineral composition produced by a Russian company. It was found that the color and flavor ranges of the studied materials were uncharacteristic of the initial raw materials. The actual protein and lipids levels did not correspond to the ones declared by the manufacturer in the labeling, and were uncharacteristic of the processed raw materials. In all powder samples the sugars were represented by sucrose in 80-97%. This high level of sucrose content indicated the addition of 40.4-52.3% white sugar. The amount and ratio of organic acids did not correspond to the profile of natural raw materials. Thus, the strawberry powder lacked oxalic and tartaric acids, the raspberry raw material lacked malic acid, and the melon material – citric acid. The strawberry powder above the detection limit did not contain such essential macro- and microelements as Ca, Mg, B, Co, the amount of Si, Fe, K was at trace level. The raspberry powder was devoid of detectable amount of Co and K, and B, Ca, Cu, Mg, Mn, Si important for plant life were present in residual amounts. The “obligatory” amount of K, Fe, Ca, Co, Cu, Mg, Mn were absent in the melon powder, which did not correspond to the fundamental laws of the plant physiology. The results obtained allowed to conclude about misinformation and qualitative adulteration of the materials. Currently, there are practically no studies aimed at determining quality and chemical composition of fruit and berry powders in order to identify adulteration, though this type of survey would be great practical interest both for producers and consumers.

Prospects for the use of complex additives from natural raw materials in the development of functional bakery products

The development of innovative technologies for the processing of agricultural raw materials to obtain new types of functional and enriched food products is one of the directions for the development of scientific research in the field of food quality, set out in the document "Strategy for improving the quality of food products in the Russian Federation until 2030". Bakery products are one of the most promising objects for the design of functional food products, since they are a favorite component of the diet of Russians and are characterized by a low content of minerals, vitamins, dietary fiber, the deficiency of which is a serious problem. In this regard, the development of technologies for bakery products using secondary products of raw materials processing and natural sources of biologically active substances is relevant. The article presents the results of a study of the possibility of using complex additives from natural raw materials in the production of bakery products. As additives, we used dry cheese demineralized whey, vegetable and fruit and berry powders of infrared drying (from beets, carrots, cranberries, mountain ash). The powders were obtained by infrared drying followed by mechanochemical grinding. After infrared drying at a temperature of 60-70 ° C for 180-240 min, the powders were crushed into chips with an average equivalent particle size of 125-140 microns. We have developed technologies and recipes for new bakery products with the complex additives listed above. The finished products were examined for organoleptic, physicochemical and microbiological quality indicators. In terms of quality and safety, the samples meet the requirements of regulatory documents. The use of additives in baking bakery products improves the nutritional value of finished products, while the content of protein, minerals, fiber increases, including an increase in antioxidant activity.The combined use of these additives significantly improves the consumer properties of the developed bakery products, which makes it possible. get new functional products.

QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

Serenoa repens (Saw palmetto) for Lower Urinary Tract Symptoms (LUTS): The Evidence for Efficacy and Safety of Lipidosterolic Extracts. Part I

Lower urinary tract symptoms (LUTS) are classically characterized as being related to storage (e.g., frequency, urgency, and nocturia) or flow (e.g., weak stream, intermittency, straining, and incomplete emptying). Conventional prescription medications such as α1-blockers and 5α-reductase inhibitors are used to treat progressive LUTS in men. Due to the adverse events associated with these prescription drugs, many patients with mild-to-moderate LUTS may decide to initiate treatment with non-prescription medications and/or dietary supplements. The lipidosterolic extract of Serenoa repens (LSESr), at a recommended daily dose of 320 mg/day, has been the focus of numerous peer-reviewed studies and review articles concerning the treatment of LUTS, from the first publication in 1983 by Boccafoschi to the most recent publication in 2021 by Russo. Although it seems improbable that the beneficial effect of LSESr reflects a placebo effect given the consistent degree of efficacy comparing various studies published in different countries over a span of almost 40 years, this has been the prevailing impression stemming from essentially three publications in the Western medical literature. In addition, despite publications reporting findings of almost identical efficacy using LUTS endpoints such as the International Prostate Symptom Score (IPSS), the quality of life score (QoL), and the peak urinary flow (Qmax) in comparing LSESr with the α-blocker tamsulosin or the 5α-reductase inhibitor finasteride, and despite the recognized acceptance of the hexane lipidosterolic extract product (Permixon®) as an herbal medicine in Europe showing value in the treatment of LUTS, the use of LSESr remains controversial in the US. Contributing to such an opposing view in the US are the wide variability in quality, composition, and dosage of Serenoa products, the commercial prevalence of dried berry powder supplements, and the lack of awareness of a standardized Serenoa phytotherapy lipidosterolic profile. Can the controversy over the efficacy of LSESr in the context of LUTS be resolved? By understanding the main literature that has led to clinical practice guidelines for Serenoa repens for LUTS in Europe and the US, and by an in-depth analysis of the totality of the clinical literature concerning dose, extraction method, and quality of the Serenoa product used, it should be possible to answer this question. Given the extent of this global analysis, this report is presented in three sections. Part I introduces LUTS. What are the demographics of LUTS? What symptoms are assessed by LUTS, and how do we quantify LUTS? Why would a non-prescription item be a valuable consideration in LUTS treatment versus other treatment options? What is basic information about Serenoa repens, and what defines a standardized LSESr product? What are the published trials that have affected the acceptability of Serenoa repens in the treatment of LUTS? Finally, a major portion of Part I discusses the four major reviews of Serenoa repens versus LUTS that have influenced how it is accepted in the USA, in Europe, and in other parts of the world. Part I, therefore, lays the groundwork and is foundational for the important findings relating to LUTS and Serenoa repens that will be presented as Parts II and III in subsequent review articles.

Dose-Responses Relationship in Glucose Lowering and Gut Dysbiosis to Saskatoon Berry Powder Supplementation in High Fat-High Sucrose Diet-Induced Insulin Resistant Mice

Administration of freeze-dried powder of Saskatoon berry (SB), a popular fruit enriched with antioxidants, reduced glucose level, inflammatory markers and gut microbiota disorder in high fat-high sucrose (HFHS) diet-induced insulin resistant mice. The present study examined the dose-response relationship in metabolic, inflammatory and gut microbiotic variables to SB power (SBp) supplementation in HFHS diet-fed mice. Male C57 BL/6J mice were fed with HFHS diet supplemented with 0, 1%, 2.5% or 5% SBp for 11 weeks. HFHS diet significantly increased the levels of fast plasma glucose (FPG), cholesterol, triglycerides, insulin, homeostatic model assessment of insulin resistance (HOMA-IR), tumor necrosis factor-α, monocyte chemotactic protein-1 and plasminogen activator inhibitor-1, but decreased fecal Bacteroidetes phylum bacteria and Muribaculaceae family bacteria compared to low fat diet. SBp dose-dependently reduced metabolic and inflammatory variables and gut dysbiosis in mice compared with mice receiving HFHS diet alone. Significant attenuation of HFHS diet-induced biochemical disorders were detected in mice receiving ≥1% SBp. The abundances of Muribaculaceae family bacteria negatively correlated with body weights, FPG, lipids, insulin, HOMA-IR and inflammatory markers in the mice. The results suggest that SBp supplementation dose-dependently attenuated HFHS diet-induced metabolic and inflammatory disorders, which was associated with the amelioration of gut dysbiosis in the mice.

Effect of goji berry on the formation of extracellular senile plaques of Alzheimer’s disease

BACKGROUND: Alzheimer’s disease (AD) is the most common neurodegenerative disease and a major source of morbidity and mortality. Currently, no therapy nor drug can cure or modify AD progression, but recent studies suggest that nutritional compounds in certain foods can delay or prevent the onset of AD. Diets with high antioxidants is one of the examples which is believed to influence AD pathogenesis through direct effect on amyloid beta levels. Compared to other fruits and vegetables, goji berry (GB) has high levels of polyphenolic substances with antioxidant activities which have shown some positive effects on cognitive function while its mechanism on neuroprotection is yet to be explored. We investigated whether GB would decrease the quantity of amyloid beta in cell culture model of AD. OBJECTIVE: To assess the protective effects of GB against amyloid beta toxicity in M17 cells using different techniques. METHODS: Goji berry powder (GBP) at different concentrations was treated with 20 μM amyloid beta-induced neuronal cells. MTS assay (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxy-phenyl)-2-(4-sulfophenyl)-2H-tetrazolium), bicinchoninic acid (BCA) assay, Western blot analysis, enzyme-linked immunosorbent assay (ELISA) and atomic force microscopy (AFM) were performed to identify how GB affected amyloid beta. RESULTS: MTS assay indicated that GBP significantly increased cell viability up to 105% when GBP was at 1.2 μg/ mL. Western blot showed significant reduction of amyloid beta up to 20% in cells treated with 1.5 μg/ mL GBP. GBP at 1.5 μg/ mL was the most effective concentration with 17% reduction of amyloid beta in amyloid beta-induced neuronal cells compared to control (amyloid beta only) based on ELISA results. AFM images further confirmed increasing GBP concentration led to decreased aggregation of amyloid beta. CONCLUSION: GB can be a promising anti-aging agent and warrants further investigating due to its effect on reduction of amyloid beta toxicity.

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

SummaryIncorporation of bioactive‐containing fruits and/or vegetables into the carbohydrate‐rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical and nutritional properties of the starch pastes. The predictive in vitro glycaemic response of the pastes was highlighted by in vitro glycaemic glucose equivalent assay and alpha‐amylase inhibitory activity assay. Both assays showed that blackcurrant powder attenuated (P < 0.05) reducing sugar released, through the inhibition of α‐amylase. The colour profiles and textural properties of the pastes were modified by the additions of blackcurrant berry powder at different levels. Nutritional characteristics of the pastes, including total phenolic content and antioxidant activity, were significantly changed (P < 0.05) with the addition of blackcurrant powder.

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Wheat-based products have been supplemented with various health-promoting ingredients to improve their overall qualities. Maqui berries are one of the healthiest berries in nature; however, their use in cookie making has not been reported. Herein, we aimed to develop functionally and nutritionally improved wheat cookies by partially replacing white wheat flour with maqui berry powder (MBP). We prepared cookies supplemented with different MBP concentrations (2.5%, 5%, 7.5%, and 10%) and compared their quality characteristics and antioxidant activities with those of control cookies (100% wheat flour without MBP addition). The incorporation of MBP significantly affected the physicochemical parameters of cookie dough and cookies. Specifically, MBP supplementation significantly decreased the pH, while slightly decreasing the density of cookie dough (p<0.05). The cookie spread factor increased; however, the hardness decreased significantly as the MBP concentration increased (p<0.05). No significant changes in loss rates were observed upon MBP supplementation (p>0.05). Regarding the color of the cookie surface, L* and b* values significantly decreased, while the a* value increased with the addition of MBP (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly increased (p<0.05) as the concentration of MBP increased, and both activities were well correlated. Hedonic sensory results indicated that cookies supplemented with 7.5% MBP generally received satisfactory acceptance scores. Overall, the analysis indicated that cookies with acceptable physical characteristics and improved antioxidant activities can be produced by partially replacing wheat flour with MBP. Thus, the addition of MBP to cookies may be a valuable strategy to increase the consumption of health-promoting ingredients in a diet that includes convenience foods.

Saskatoon berry powder reduces hepatic steatosis and insulin resistance in high fat-high sucrose diet-induced obese mice

Non-alcoholic fatty liver disease is a common metabolic disorder associated with insulin resistance and lacks a specific treatment. Our previous studies demonstrated that freeze-dried Saskatoon berry powder (SBp) reduced high fat-high sucrose (HFHS) diet-induced hyperglycemia and insulin resistance in mice. The present study examined the effect of SBp and one of its active components, cyanidin-3-glucoside (C3G), on hepatic steatosis in mice fed with HFHS diet for 10 weeks. HFHS diet significantly increased fasting plasma glucose, cholesterol, triglycerides, insulin resistance, inflammatory markers (tumor necrosis factor-α, monocyte chemotactic protein-1, plasminogen activator inbitor-1), alanine aminotransferase activity, and monocyte adhesion compared to control diet. In the liver, HFHS diet increased steatosis, lipid accumulation, collagen deposition, and the abundance of patatin-like phospholipase domain-containing 3, CCAAT-enhancer-binding protein homologous protein, toll-like receptor-4, and macrophage marker. Supplementation with SBp (5%) or C3G in an amount corresponding to that in 5% SBp to HFHS diet had similar effects to reduced fasting plasma glucose, liver steatosis, enzyme activity, lipid, collagen and macrophage deposition, hyperglycemia, hyperlipidemia, insulin resistance, monocyte adhesion, markers related to liver steatosis, inflammation, oxidative or endoplasmic reticulum stress in the peripheral circulation and/or liver compared to mice fed with HFHS diet alone. No significant difference in the studied variables was detected between mice treated with HFHS+SBp and C3G diet. The results suggest that SBp or C3G administration attenuates HFHS diet-induced liver steatosis in addition to insulin resistance and chronic inflammation in mice. C3G may contribute to the beneficial effects of SBp.

Sublimation for Enrichment and Identification of Marker Compounds in Fruits

In this article, we describe the benefits of sublimation for natural product and food chemistry. The direct sublimation of substances from dried plant powders has not received much attention in research in the past, just like the sublimation of substances from dried plant extracts. We used sublimation to study dried sea buckthorn berry powders and dried sea buckthorn berry extracts. The results of the powder sublimations were compared to that of dried chokeberry, wolfberry, and European cornel powder. 52 marker substances of which 27 are specific for sea buckthorn were found in the sea buckthorn powder sublimates using LC/MS. The majority of them are not described in the literature and were obtained by direct sublimation. Accordingly, sublimation can help to identify new plant constituents. Our identification method was validated by the analysis of four commercially available fruit powders. The sea buckthorn powder showed an almost 80% correlation with the determined marker substances, whereas the other fruit powders did not achieve more than 38% correlation. The sublimates of sea buckthorn extracts show additional marker substances compared to the fruit powder sublimate, and we think that both techniques can be used to fight food fraud.

Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology

The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has been proven to enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. A significant increase in the amount of vitamins was noted - in a strawberry-raspberry cocktail, the content of vitamin C increased 2.5 times, β-carotene - 100 times, vitamin E - 6 times (for a carrot-pumpkin cocktail). The content of the main macro- and microelements has also increased - potassium - by 15%, sodium - by 29%, iron - doubled, which is due to the full chemical composition of vegetable and fruit and berry powders. The use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products.

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry

The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and −2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.

Impact of Cyanidin-3-Glucoside on Gut Microbiota and Relationship with Metabolism and Inflammation in High Fat-High Sucrose Diet-Induced Insulin Resistant Mice.

The present study assessed the effects of freeze-dried cyanidin-3-glucoside (C3G), an anthocyanin enriched in dark-red berries, compared to Saskatoon berry powder (SBp) on metabolism, inflammatory markers and gut microbiota in high fat-high sucrose (HFHS) diet-induced insulin-resistant mice. Male C57 BL/6J mice received control, HFHS, HFHS + SBp (8.0 g/kg/day) or HFHS + C3G (7.2 mg/kg/day, equivalent C3G in SBp) diet for 11 weeks. The HFHS diet significantly increased plasma levels of glucose, cholesterol, triglycerides, insulin resistance and inflammatory markers. The HFHS + SBp diet increased the Bacteroidetes/Firmicutes (B/F) ratio and relative abundance of Muriculaceae family bacteria in mouse feces detected using 16S rRNA gene sequencing. The HFHS + SBp or HFHS + C3G diet attenuated glucose, lipids, insulin resistance and inflammatory markers, and increased the B/F ratio and Muriculaceae relative abundance compared to the HFHS diet alone. The relative abundances of Muriculaceae negatively correlated with body weight, glucose, lipids, insulin resistance and inflammatory mediators. Functional predication analysis suggested that the HFHS diet upregulated gut bacteria genes involved in inflammation, and downregulated bacteria involved in metabolism. C3G and SBp partially neutralized HFHS diet-induced alterations of gut bacteria. The results suggest that C3G is a potential prebiotic, mitigating HFHS diet-induced disorders in metabolism, inflammation and gut dysbiosis, and that C3G contributes to the metabolic beneficial effects of SBp.

Перспективы использования амаранта и непропаренной гречихи в сухих безглютеновых смесях для детей с непереносимостью глютена

Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity. 
 Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance. 
 Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product). 
 Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

Aronia berry inhibits disruption of Caco-2 intestinal barrier function

The objective of this work was to determine how aronia berry polyphenols and its microbial catabolites improve intestinal barrier function. Caco-2 cells were cultured on transwell plates and allowed differentiate to form a model intestinal barrier, having baseline transepithelial electrical resistance (TEER) ≥ 300 Ω cm2. Barrier function of differentiated Caco-2 cells was compromised by the addition of an inflammatory cocktail (IC: TNF-α, IL-1β, and IFN-γ to the basolateral media and lipopolysaccharide to the apical media). Polyphenol-rich aronia berry powder or individual polyphenols representative of parent compounds or catabolites were applied to the basolateral media concurrently with IC. TEER was determined subsequently by chopstick electrode or continuous analysis. Permeability was determined by application of 4 kDa FITC-dextran or Lucifer yellow. Expression of tight junction proteins was assessed by qRT-PCR analysis. Application of the IC to differentiated Caco-2 cells routinely reduced TEER by ~40% within 24 h. Individual polyphenols representative of parent compounds or phenolic microbial catabolites at 100 μM did not inhibit IC reduction of TEER in Caco-2 cells. Whole aronia berry powder inhibited loss of TEER by ~50% at 24 h after application of the IC. Furthermore 5 mg/mL of aronia berry powder prevented an IC-induced barrier permeability of FITC-dextran and Lucifer yellow. After 12 h of IC treatment, Caco-2 cells had increased claudin 1 (CLDN1) relative to the untreated control. Application of aronia berry powder inhibited CLDN1 and also increased expression of zonula ocludens-1 (ZO-1) after 12 h. In summary, aronia berry, but not its microbiota-derived catabolites improved intestinal barrier function in a cellular model of chronic colonic inflammation. In this case, improved barrier function was associated with modulation of tight junction expression.

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients.

The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26% for fruit powder, 5% for juice powder, and 34% for pomace), phenolic acids (33% for fruit powder, 55% for juice powder, and 20% for pomace powder), and flavanols (6% for fruit powder, 6% for juice powder, and 7% for pomace powder). In general, the content of polyphenols was more dependent on the content than on the type of carrier used for drying, regardless of the matrix tested. The average sum of polyphenols and the antioxidant activity (for ABTS and FRAP assay) of the powders with 30% of carrier addition were 5054.2 mg/100 g dry matter (d.m.) as well as 5.3 and 3.6 mmol Trolox/100 g d.m. in the ABTS and FRAP tests, respectively. The increase in carrier concentration by 20% caused a decrease of 1.5-fold in the content of polyphenols and a 1.6-fold and 1.5-fold in the antioxidant potential, regardless of the matrix tested. The principal component analysis (PCA) analysis indicated that the freeze-drying process led to the lowest degradation of the identified compounds, regardless of the matrix tested, with the exception of juice and pomace powders dried by vacuum drying at 60 °C. In this case, the release of (−)-epicatechin was observed, causing an increase in the flavanol contents. Thus, this work demonstrated the effect of processing and matrix composition on the preservation of antioxidant bioactives in Saskatoon berry powders. Properly designed high-quality Saskatoon berry powders with the mentioned carriers may be used as nutraceutical additives to fortify food products and to improve their functional properties.