Bioactive Food Components Research Articles

Development and quality evaluation of a finger millet (Eleusine coracana (L.) Gaertn.) flour incorporated set yoghurt.

Nutritional and therapeutic properties of yoghurts can be enhanced by incorporating bioactive food components. The present study was focused on formulating a finger millet flour incorporated set yoghurt to deliver the inherent health benefits of finger millet to consumers in a ready-to-eat way. Ten yoghurt samples were formulated incorporating different percentages of finger millet flour. Physicochemical and microbiological properties of the yoghurts were evaluated. When considering organoleptic properties, 7% finger millet flour incorporated yoghurt was selected as the most preferable yoghurt among the tested finger millet flour incorporated yoghurts. It was complying with the physicochemical requirements and microbiological limits mentioned in the Sri Lanka Standard - Specification for yoghurts. Incorporation of 7% finger millet flour enhanced the nutritional composition of the yoghurt in terms of total dietary fibers (1.04%), total phenolic content (54.09 mg Gallic acid equivalents/100 g of yoghurt), total flavonoid content (8.00 mg Quercetin equivalents/100 g of yoghurt) and antioxidant properties including ABTS radical scavenging activity (190.81 mg Trolox equivalents/100 g of yoghurt) without affecting the sensory properties. Since it was formulated without adding gelatine, the 7% finger millet flour incorporated yoghurt is suitable for lacto-vegetarians. When stored in a refrigerator at 4 °C, the 7% finger millet flour incorporated yoghurt could be stored satisfactorily for four weeks. The finger millet flour incorporated yoghurt is capable of not only fulfilling the consumer demands for finger millet-based ready-to-eat foods and diversified yoghurt products, but also delivering additional health benefits, beyond the basic nutritional functions of a yoghurt, to consumers.

Construction of biopolymer-based hydrogel beads for encapsulation, retention, and colonic delivery of tributyrin: Development of functional beverages (fortified bubble tea)

Tributyrin (TB) can be hydrolyzed into short chain fatty acids (butyric acid) in the gastrointestinal tract, which are claimed to exhibit beneficial health effects in the colon. However, digestion of tributyrin in the stomach and small intestine may promote its absorption in the upper gastrointestinal tract, thereby reducing its potential colonic health benefits. In this study, we therefore developed a novel method of encapsulating emulsified tributyrin within biopolymer-based hydrogel beads (≈ 800 μm) that were then encapsulated inside the boba beads (≈ 8–10 mm) found in bubble tea. The hydrogel beads were designed to retain and protect the tributyrin under upper gastrointestinal tract (GIT) conditions, but then release it within the colon. The concentration of tributyrin within the boba beads was 33.3 mg/g, which is above the value reported to exhibit health benefits. The morphology, encapsulation properties, water holding capacity, stability, and swelling properties of the tributyrin-loaded boba beads were characterized. Tapioca-based beads exhibited a larger degree of swelling when incubated in water for 12h (>95 %), whereas agar-based beads did not (< 20 %). In addition, the potential gastrointestinal fate of both free and encapsulated tributyrin oil droplets was assessed using an in vitro digestion model. The free tributyrin oil droplets were almost completely hydrolyzed (103.2 %) by the end of the small intestine phase, whereas the tributyrin oil droplets encapsulated within the agar-based (29.4 %) or tapioca-based (40.3 %) boba beads were much more resistant to digestion. The tapioca-based beads were partially broken down as they passed through the simulated GIT, while the agar-based beads maintained their structural integrity. The tapioca-based beads were gradually broken down as they passed through the simulated GIT, while the agar-based ones maintained their structural integrity. Agar beads were also harder, more resilient, and chewier than the tapioca ones. Both types of boba beads tended to swell and disintegrate when heated to high temperatures (90 °C), with the effect being more pronounced for the agar beads. Overall, our results suggest that the agar-based boba beads had greater potential for the delivery of tributyrin to the colon than the tapioca-based ones. The recent popularity of bubble tea means that it may be a suitable vehicle for delivering bioactive food components, like functional lipids, vitamins, nutraceuticals, or probiotics.

Polysaccharide Based Self-Driven Tubular Micro/Nanomotors as a Comprehensive Platform for Quercetin Loading and Anti-inflammatory Function.

Quercetin (QR) is a natural flavonoid with strong anti-inflammatory properties, but it suffers from poor water solubility and bioavailability. Micro/nanomotors (NMs) are tiny devices that convert external energy or chemical fuels into an autonomous motion. They are characterized by their small size, rapid movement, and self-assembly capabilities, which can enhance the delivery of bioactive ingredients. The study synthesized natural polysaccharide-based nanotubes (NTs) using a layer-by-layer self-assembly method and combined with urease (Ure), glucose oxidase (GOx), and Fe3O4 to create three types of NMs. These NMs were well-dispersed and biocompatible. In vitro experiments showed that NMs-Fe3O4 has excellent photothermal conversion properties and potential for use in photothermal therapy. Cellular inflammation model results demonstrated that QR-loaded NMs were not only structurally stable but also improved bioavailability and effectively inhibited the release of inflammatory mediators such as IL-1β and IL-6, providing a safe and advanced carrier system for the effective use of bioactive components in food.

Impact of a Pulse-Enriched Human Cuisine on Functional Attributes of the Gut Microbiome Using a Preclinical Model of Dietary-Induced Chronic Diseases.

Introducing grain legumes, i.e., pulses, into any food pattern effectively increases dietary fiber and other bioactive food components of public health concern; however, the impact depends on the amount consumed. Given the convergence of preclinical and clinical data indicating that intake of at least 300 g (1.5 cup) of cooked pulse per day has clinically observable benefit, the feasibility for a typical consumer was demonstrated by creation of a fourteen-day menu plan that met this criterion. This menu plan, named Bean Cuisine, was comprised of a combination of five cooked pulses: dry beans, chickpeas, cowpeas, dry peas, and lentils. As reported herein, the impact of each menu day of the fourteen-day plan on gut microbial composition and predicted function was evaluated in female C57BL/6J mice, a strain commonly used in studies of metabolic dysfunction-associated chronic diseases. We report that pulse-related effects were observed across a wide variety of food item combinations. In comparison to a pulse-free human cuisine, all pulse menu days enriched for a gut ecosystem were associated with changes in predicted metabolic pathways involving amino acids (lysine, tryptophan, cysteine), short-chain fatty acids (butyrate, acetate), and vitamins (B1, B6, B9, B12, K2) albeit via different combinations of microbiota, according to the PICRUSt2 estimates. The predicted metabolic functions correlating with the various pulses in the menus, indicate the value of a food pattern comprised of all pulse types consumed on a regular basis. This type of multi-pulse food pattern has the potential to enhance the taxonomic and functional diversity of the gut microbiome as a means of strengthening the resilience of the gut ecosystem to the challenges associated with the daily activities of living.

Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity

Ingestion of fermented foods impacts human immune function, yet the bioactive food components underlying these effects are not understood. Here, we interrogated whether fermented food bioactivity relates to microbial metabolites derived from aromatic amino acids, termed aryl-lactates. Using targeted metabolomics, we established the presence of aryl-lactates in commercially available fermented foods. After pinpointing fermented food-associated lactic acid bacteria that produce high levels of aryl-lactates, we identified fermentation conditions to increase aryl-lactate production in food matrices up to 5 × 103 fold vs. standard fermentation conditions. Using ex vivo reporter assays, we found that food matrix conditions optimized for aryl-lactate production exhibited enhanced agonist activity for the human aryl-hydrocarbon receptor (AhR) as compared to standard fermentation conditions and commercial products. Reduced microbial-induced AhR activity has emerged as a hallmark of many chronic inflammatory diseases, thus we envision strategies to enhance AhR bioactivity of fermented foods to be leveraged to improve human health.

Steady-State Delivery and Chemical Modification of Food Nutrients to Improve Cancer Intervention Ability.

Cancer is a crucial global health problem, and prevention is an important strategy to reduce the burden of the disease. Daily diet is the key modifiable risk factor for cancer, and an increasing body of evidence suggests that specific nutrients in foods may have a preventive effect against cancer. This review summarizes the current evidence on the role of nutrients from foods in cancer intervention. It discusses the potential mechanisms of action of various dietary components, including phytochemicals, vitamins, minerals, and fiber. The findings of epidemiological and clinical studies on their association with cancer risk are highlighted. The foods are rich in bioactive compounds such as carotenoids, flavonoids, and ω-3 fatty acids, which have been proven to have anticancer properties. The effects of steady-state delivery and chemical modification of these food's bioactive components on anticancer and intervention are summarized. Future research should focus on identifying the specific bioactive compounds in foods responsible for their intervention effects and exploring the potential synergistic effects of combining different nutrients in foods. Dietary interventions that incorporate multiple nutrients and whole foods may hold promise for reducing the risk of cancer and improving overall health.

Nutrigenomics and nutrigenetics: Special emphasis on optimization of human health and animal performance

Environmental factors, food’s nutrients, and genetic makeup play an important role in phenotypic appearance of a trait via the principles of biological sciences. The nutritional genomics focuses on the interaction between bioactive food components and the genome, which includes nutrigenetics and nutrigenomics. The influence of nutrients on genes expression is called nutrigenomics, while the heterogeneous response of gene variants to dietary nutrients is called nutrigenetics. Nutrigenomics is providing the effects of ingested food’s nutrients on gene expression and gene regulation, i.e., diet-gene interaction in order to identify the dietetic components having beneficial or detrimental health effects. It elucidates that how DNA and genetic code influence the need for specific nutrients and also within specific quantities are required for maintaining good health throughout life. It is helpful to determine the personalized diet that means individual nutritional requirements based on the genetic makeup of the person as well as clarifies some etiological perspectives of chronic diseases like type-2 diabetes, cancer, obesity and cardiovascular diseases (CVD) because of associations between diet and chronic diseases. Rearing of farmed animals is a vital component of global food production systems, its impact on the environment, human health, animal welfare, and biodiversity is being increasingly challenged. Developments in genetic and genomic technologies have had a key role in improving the productivity of farmed animals for decades. The goal of discussing these issues is to get a better understanding of basic biological issues and to apply their knowledge to practical problems such as medicine, and improvement of animal performance. Therefore, this review article is focus on the role of genes and the use of genomic techniques in human health, as well as animals’ well-being and welfare.

Curcumin and omega-3 polyunsaturated fatty acids as bioactive food components with synergistic effects on Alzheimer's disease.

Curcumin and omega-3 polyunsaturated fatty acids (ω-3 PUFA) are multifunctional compounds which play an important role in Alzheimer's disease (AD) and little has been addressed about the role of these two compounds together in the progression of the disease. There is evidence of the beneficial effect of combined administration of ω-3 PUFA and other dietary supplements such as vitamins and polyphenols in the prevention of AD, although much remains to be understood about their possible complementary or synergistic activity. Therefore, the objective of this work is to review the research focused on studying the effect and mechanisms of action of curcumin, ω-3 PUFA, and the combination of these nutraceutical compounds, particularly on AD, and to integrate the possible ways in which these compounds can potentiate their effect. The most important pathophysiologies that manifest in AD will be addressed, in order to have a better understanding of the mechanisms of action through which these bioactive compounds exert a neuroprotective effect.

Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?

Scientific advancements in understanding the impact of bioactive components in foods on the gut microbiota and wider physiology create opportunities for designing targeted functional foods. The selection of bioactive ingredients with potential local or systemic effects holds promise for influencing overall well-being. An abundance of studies demonstrate that gut microbiota show compositional changes that correlate age and disease. However, navigating this field, especially for non-experts, remains challenging, given the abundance of bioactive ingredients with varying levels of scientific substantiation. This narrative review addresses the current knowledge on the potential impact of the gut microbiota on host health, emphasizing gut microbiota resilience. It explores evidence related to the extensive gut health benefits of popular dietary components and bioactive ingredients, such as phytochemicals, fermented greens, fibres, prebiotics, probiotics, and postbiotics. Importantly, this review distinguishes between the potential local and systemic effects of both popular and emerging ingredients. Additionally, it highlights how dietary hormesis promotes gut microbiota resilience, fostering better adaptation to stress-a hallmark of health. By integrating examples of bioactives, this review provides insights to guide the design of evidence-based functional foods aimed at priming the gut for resilience.

The Role of Functional Foods and Nutraceuticals in Disease Prevention and Health Promotion

Functional foods containing bioactive compounds may help prevent chronic conditions and promote wellness beyond basic nutrition. Likewise, dietary nutraceutical supplements show promise for reducing disease risk. This review synthesizes current evidence regarding effects of key functional foods and nutraceuticals on outcomes related to cardiovascular disease, cancer, inflammation, immunity, microbiome health, and integrative markers of metabolic health. We specifically summarize findings from clinical trials and experimental studies on foods (e.g. fatty fish, soy, cocoa, nuts, berries, yogurt) and nutritional supplements (e.g. probiotics, vitamins, omega fatty acids, phytochemicals). Collectively, data supports that achieving optimal intake of certain bioactive functional food components may help reduce morbidity and mortality from highly prevalent chronic illnesses. However, further research should continue investigating mechanisms of action, safe effective dosages, nutrigenomic responses, and strategies to improve consumer selection and adherence. Ultimately nutrition-based lifestyle approaches emphasizing functional foods and nutraceuticals aligned with dietary guidance have potential to significantly impact public health by filling nutritional gaps, regulating disease pathways, and promoting protective responses.

Targeting Mitochondrial Dysfunction for the Prevention and Treatment of Metabolic Disease by Bioactive Food Components.

Dysfunctional mitochondria have been linked to the pathogenesis of obesity-associated metabolic diseases. Excessive energy intake impairs mitochondrial biogenesis and function, decreasing adenosine-5'-triphosphate production and negatively impacting metabolically active tissues such as adipose tissue, skeletal muscle, and the liver. Compromised mitochondrial function disturbs lipid metabolism and increases reactive oxygen species production in these tissues, contributing to the development of insulin resistance, type 2 diabetes, and non-alcoholic fatty liver disease. Recent studies have demonstrated the therapeutic potential of bioactive food components, such as resveratrol, quercetin, coenzyme Q10, curcumin, and astaxanthin, by enhancing mitochondrial function. This review provides an overview of the current understanding of how these bioactive compounds ameliorate mitochondrial dysfunction to mitigate obesity-associated metabolic diseases.

Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications

Flaxseed (Linum usitatissimum) from the family Linaceae, is a valuable medicinal oil seed crop cultivated all around the world. Presence of proteins, dietary fiber, fatty acids, especially α-linolenic acid, vitamins, minerals, phenolics, flavonoids and other bioactive components in significant amounts, enhances medicinal, pharma food and commercial value of flaxseed. It has been added in a variety of bakery items, beverages and dairy products. Moreover, consumption of flaxseed upsurge due to its risk lowering ability of numerous degenerative (diabetes, obesity) and chronic disorders (cardiovascular diseases and cancer). Flaxseed also has prebiotic properties and improve the health of gut microbiota. Additionally, flaxseed also contains several antinutrients such as phytic acid, protease inhibitors, and cyanogenic glycosides, which can limit the bioavailability of certain essential nutrients and can reduce nutritional value. Flaxseed meal interactions, dosage and supplementations have also been discussed. The focus of the current review is on recent studies on humans and animals as well as flaxseed's commercial use in a variety of food products as proof of its phytochemical content and potential health benefits.

Metabolism of Two Mogroside Isomers, Mogroside III and Mogroside IIIE, in Normal and Drug-Metabolizing Enzyme-Induced Rats.

Mogrosides III (1) and IIIE (2) are two important bioactive cucurbitane-type triterpenoid triglycosides in the edible fruits of Siraitia grosvenorii (Swingle), which are isomers and have only a minor difference in their structures. To clarify the effects of structural difference and drug-metabolizing-enzyme induction on their metabolism in vivo, their metabolites in normal rats and drug-metabolizing-enzyme-induced rats were tentatively identified and semiquantified by using the HPLC-DAD-ESI-IT-TOF-MSn technique. Totally, 76, 78, 96, and 121 metabolites of mogrosides were identified in the NIII (normal rats orally administered with mogroside III), NIIIE (normal rats orally administered with mogroside IIIE), EIII (drug-metabolizing-enzyme-induced rats orally administered with mogroside III), and EIIIE (drug-metabolizing-enzyme-induced rats orally administered with mogroside IIIE) groups, respectively. The metabolite differences among these groups indicated that their minor structural differences are responsible for the significant differences in their metabolites, and the induction of drug-metabolizing enzymes significantly increased the number of their metabolites. These findings would improve our understanding of the in vivo processes of mogrosides III and IIIE as well as their interactions with other food bioactive components or drugs.

Fabrication of natural deep eutectic solvent based water-in-oil high internal phase emulsion: Improving loading capacity and stability of curcumin

Water-in-oil high internal phase emulsions (HIPEW/O) are promising as fat substitutes and nutrient carriers in food systems. A method was developed to replace the water phase of HIPEW/O with natural deep eutectic solvents (NDES) to enhance the loading and stability of nutraceuticals. NDESs, comprising varying ratios of d-glucose, sucrose, and water, were used. Higher sucrose ratios resulted in larger crystals in NDES-based HIPEW/O. Glucose-to-sucrose molar ratios below 1 generated gel-like HIPEs with excellent thermal, centrifugal, freeze-thaw, and storage stability. Increased sucrose proportion in NDES promoted crystal formation, thus improving emulsion stability. NDES-HIPEs demonstrated high curcumin loading with high encapsulation efficiency. Crystal-containing NDES-HIPEs exhibited improved ultraviolet and gastrointestinal stability. This study presents a novel method for HIPEW/O preparation. Using NDES as the internal phase regulates crystal morphology, enhances emulsion stability, and protects nutrients. These unique emulsions hold potential as carriers for bioactive components in food, nutraceutical, and pharmaceutical applications.

Binding Modes of Carnostatine, Homocarnosine, and Ophidine to Human Carnosinase 1.

Carnosine (CAR), anserine (ANS), homocarnosine (H-CAR), and ophidine (OPH) are histidine-containing dipeptides that show a wide range of therapeutic properties. With their potential physiological effects, these bioactive dipeptides are considered as bioactive food components. However, such dipeptides display low stability due to their rapid degradation by human serum carnosinase 1 (CN1). A dimeric CN1 hydrolyzes such histidine-containing compounds with different degrees of reactivities. A selective CN inhibitor, carnostatine (CARN), was reported to effectively inhibit CN's activity. To date, the binding mechanisms of CAR and ANS have been recently reported, while no clear information about H-CAR, OPH, and CARN binding is available. Thus, in this work, molecular dynamics simulations were employed to elucidate the binding mechanism of H-CAR, OPH, and CARN. Among all, the amine end and imidazole ring are the main players for trapping all of the ligands in a pocket. OPH shows the poorest binding affinity, while CARN displays the tightest binding. Such firm binding is due to the longer amine chain and the additional hydroxyl (-OH) group of CARN. H-CAR and CARN are analogous, but the absence of the -OH moiety in H-CAR significantly enhances its mobility, resulting in the reduction in binding affinity. For OPH which is an ANS analogue, the methylated imidazole ring destroys the OPH-CN1 interaction network at this region, consequentially leading to the poor binding ability. An insight into how CN recognizes and binds its substrates obtained here will be useful for designing an effective strategy to prolong the lifetime of CAR and its analogues after ingestion.

Microencapsulation of micronized tart cherry puree: Characterization and physicochemical assessment

Tart cherries are known for their high phenolic content and a plethora of health benefits pertaining to heart health, muscle recovery, sleep quality, inflammation, and arthritis, to name a few. However, maximizing the bioavailability of these bioactive food components is often a challenge in the food and beverage industry. The aim of this research was to investigate the spray drying process for microencapsulation to increase the stability of compounds and improve their release properties, thereby resulting in enhanced bioavailability. In our study, we investigated the effects of micronization methods and microencapsulation using wall material combinations on the physical attributes, morphology, and chemical properties of spray-dried tart cherry microcapsules. Micronized and non-micronized purée was spray-dried utilizing different ratios of maltodextrin (MD) and gum arabic (GA) as wall materials. The microcapsules were evaluated for process yield, color, hygroscopicity, particle surface shape using Scanning Electron Microscopy (SEM), anthocyanin encapsulation efficiency, antioxidants and phenolics. The results demonstrated that the total phenolics, flavonoid content, and antioxidant activity increased for all wall material conditions with a reduction in particle size. The findings suggest that high-pressure homogenization (HPH) and the combination of MD and GA in an equal ratio (MD: GA 15%:15%) can effectively improve the extractability of phenolics and antioxidants. This study underscores the potential of spray-dried fruit juice powders and contributes to filling the current knowledge gap regarding the microencapsulation of tart cherries, particularly in the context of micronized fruit purées.

Building self-sustainable basic food systems: role of bioactive components and beyond in science and innovation

The world is actively seeking for ways to establish a global food system that demonstrates sustainability in the realms of food security, food safety, and nutrition security. Reflecting on the profound impacts of the COVID-19 pandemic, ongoing war in Ukraine, and accelerated climate crisis with extreme weather events, there arises an urgent necessity for reevaluating the current approach in building sustainable food systems. This contribution considers opportunities and limitations in moving towards more self-sustainable food systems, particularly for basic foods. It also emphasizes the need for caution when contemplating the pursuit of this endeavor and discusses key issues pertaining to basic foods, deforestation, renewable energies, workforce, supply chains, and the environment. Lastly, the roles of science and innovation within the framework of national self-sustaining basic foods systems are elucidated, including opportunities in optimizing the utilization of food bioactive components. It is anticipated that the framework can serve as a tool to foster the development of comprehensive policies that suits the particular needs and development stage of each country. These policies, in turn, will advance the implementation of technologies, promote culture cultivation, and facilitate education and training, all geared towards achieving the goals of a more resilient and sustainable food system.

Secondary metabolite profiling, antioxidant capacity, enzyme inhibitory potential and in silico studies of Launaea intybacea (Jacq.) Beauverd: A multifunctional approach to probe into the new nutraceuticals

Regular intake of bioactive components in herbal supplements and functional foods exert significant long-term health promoting effects; however, there is limited knowledge about medicinal potential of many wild plants. Launaea intybacea, growing in Cholistan Desert is being used in folk medicine system without authentication. In the present study dry powdered of L. intybacea was extracted separately with methanol, n-hexane, ethyl acetate and water. The methanolic extract (LI-M) afforded equal phenolic (20.68 ± 0.19 mgGAE/g extract) and flavonoid (20.92 ± 0.17 mgQE/g extract), whereas, hexane (LI-H) and ethyl acetate (LI-E) extracts showed the highest phenolic contents with values as 25.30 ± 0.14 and 25.38 ± 0.48 mg GAE/g extract, respectively, and LI-E showed significant flavonoid content (12.42 ± 0.29 mg GAE/g extract). The LI-M exhibited good inhibitory activity against DPPH and ABTS free radical (30.67 ± 0.07 and 58.28 ± 4.98 mg TE/g extract, respectively), while the LI-E showed free radical inhibitory values as 11.74 ± 0.27 and 44.79 ± 1.56 mg TE/g extract, respectively. LI-H only displayed significant inhibitory value (28.19 ± 1.24 mg TE/g extract) against ABTS radical. The highest CUPRAC activity (86.22 ± 1.35 mg TE/g extract) was also associated with LI-H, while LI-M and LI-E also showed significant activity with the values as 78.77 ± 0.88 and 76.77 ± 1.08 mg TE/g extract, respectively. FRAP activity was nearly equally associated with LI-M, LI-H and LI-E in the range of 47.46 to 40.07 mg TE/g extract, whereas, the phosphomolybdenum and metal chelating activities were observed higher for LI-H (1.29 ± 0.05 mmol TE/g extract and 27.48 ± 0.32 mg EDTAE/g extract, respectively, followed by LI-E. In enzyme inhibition assay, all the extracts were equally active (3.94 to 3.41 mg GALAE/g extract) against AChE, while LI-H showed the highest inhibitory values of 5.13 ± 0.28 mg GALAE/g extract against BChE. Against tyrosinase, the LI-M showed inhibitory value as 46.94 ± 1.53 mg KAE/g extract, while against α-amylase and α-glucosidase, the higher values (0.58 ± 0.02 and 1.80 ± 0.01 mmol ACAE/g extract, respectively) were associated with LI-E. UHPLC-MS analysis disclosed 102 secondary metabolites comprising of various classes. The above results authenticate medicinal use of Launaea intybacea (Jacq.) Beauverd and proposed the use of its extracts in nutraceutical and health promoting formulations.

Exploring the Multifaceted Potential of a Peptide Fraction Derived from Saccharomyces cerevisiae Metabolism: Antimicrobial, Antioxidant, Antidiabetic, and Anti-Inflammatory Properties.

The rising demand for minimally processed, natural, and healthier food products has led to the search for alternative and multifunctional bioactive food components. Therefore, the present study focuses on the functional proprieties of a peptide fraction derived from Saccharomyces cerevisiae metabolism. The antimicrobial activity of the peptide fraction is evaluated against various foodborne pathogens, including Candida albicans, Candida krusei, Escherichia coli, Listeria monocytogenes, and Salmonella sp. The peptide fraction antioxidant properties are assessed using FRAP and DPPH scavenging capacity assays. Furthermore, the peptide fraction's cytotoxicity is evaluated in colorectal carcinoma and normal colon epithelial cells while its potential as an antidiabetic agent is investigated through α-amylase and α-glucosidase inhibitory assays. The results demonstrate that the 2-10 kDa peptide fraction exhibits antimicrobial effects against all tested microorganisms, except C. krusei. The minimal inhibitory concentration for E. coli, L. monocytogenes, and Salmonella sp. remains consistently low, at 0.25 mg/mL, while C. albicans requires a higher concentration of 1.0 mg/mL. Furthermore, the peptide fraction displays antioxidant activity, as evidenced by DPPH radical scavenging activity of 81.03%, and FRAP values of 1042.50 ± 32.5 µM TE/mL at 1.0 mg/mL. The peptide fraction exhibits no cytotoxicity in both tumor and non-tumoral human cells at a concentration up to 0.3 mg/mL. Moreover, the peptide fraction presents anti-inflammatory activity, significantly reducing the expression of the TNFα gene by more than 29.7% in non-stimulated colon cells and by 50% in lipopolysaccharide-stimulated colon cells. It also inhibits the activity of the carbohydrate digestive enzymes α-amylase (IC50 of 199.3 ± 0.9 µg/mL) and α-glucosidase (IC20 of 270.6 ± 6.0 µg/mL). Overall, the findings showed that the peptide fraction exhibits antibacterial, antioxidant, anti-inflammatory, and antidiabetic activity. This study represents a step forward in the evaluation of the functional biological properties of S. cerevisiae bioactive peptides.

Molecular Mechanisms Underlying Cancer Prevention and Intervention with Bioactive Food Components

Cancer is the second-leading cause of death in the world, and it represents a major health challenge [...]