Development Of Functional Food Ingredients Research Articles

Optimization of Crystalline Xylose Production from Coffee Cherry Processing Waste

Purpose: This study aims to optimize the production of crystalline xylose from coffee cherry processing waste (CCPW) by investigating the influence of substrate concentration (SC), xylanase concentration (XC), and commercial xylose crystal concentration (CXC) on the process. Theoretical Reference: The research utilizes Response Surface Methodology (RSM) to design experiments and analyze the effects of SC, XC, and CXC on crystalline xylose production. Method: Experimental laboratory procedures were conducted with varying levels of SC (10-20%), XC (1-5%), and CXC (2-7%). Xylose production was carried out in fed-batch mode, with substrate feeding every 12 hours. Solvent volume was maintained at 250ml, with 60% added initially and the remaining 40% distributed incrementally during production. Results: The study found significant effects of XC and SC on xylose production, while CXC showed no significant influence. The optimized conditions were determined with SC at 10%, XC at 5%, and CXC at 7%, resulting in a xylose content of 0.804 g/L and a desirability value of 0.632. The model's validity was confirmed with a validation accuracy of 98.99%. Conclusion: The research demonstrates the effectiveness of RSM in optimizing crystalline xylose production from CCPW, highlighting the importance of XC and SC levels in the process. Implications of Research: The optimized conditions identified in this study offer practical insights for enhancing xylose production efficiency from CCPW, potentially contributing to the development of functional food ingredients and process engineering applications. Originality/Value: This study contributes to the field by providing a systematic approach to maximizing xylose production from coffee cherry processing waste, offering valuable knowledge for both academia and industry.

Expectorant Effects of Immature Asian Pear Extract on PM2.5-Induced Subacute Pulmonary Injury in Mice

This study investigated the expectorant effects of immature Asian pear extract (IAP; Pyrus pyrifolia Nakai) on subacute pulmonary injuries in Balb/c mice induced by particulate matter with a diameter of approximately 2.5 μm (PM2.5). IAP was administered at three doses, namely, 400, 200, and 100 mg/kg. The body weight and weight gain changes, lung weights, lung and body surface gross inspections, tracheal secretions, and substance P and ACh content in lung tissue homogenate were observed one day after the tenth IAP administration. The mRNA expression of the genes related to mucus production and lung histopathology was compared with that of the negative and positive controls. Favorable pulmonary protective effects on PM2.5-induced subacute pulmonary injuries, mucus overproduction, and respiratory acidosis were observed in groups treated with IAP at all three doses, possibly through potent anti-inflammatory and mucolytic expectorant activities mediated by the increase in the content of lung substances P and ACh and the downregulation of lung MUC5AC and MUC5B mRNA expression in a dose-dependent manner. The results of this study show that an appropriate oral administration of IAP has sufficient pulmonary protective effects and can be used as a candidate for the development of functional food ingredients.

Agaricus subrufescens fermented rye affects the development of intestinal microbiota, local intestinal and innate immunity in suckling-to-nursery pigs

BackgroundAgaricus subrufescens is considered as one of the most important culinary-medicinal mushrooms around the world. It has been widely suggested to be used for the development of functional food ingredients to promote human health ascribed to the various properties (e.g., anti-inflammatory, antioxidant, and immunomodulatory activities). In this context, the interest in A. subrufescens based feed ingredients as alternatives for antibiotics has also been fuelled during an era of reduced/banned antibiotics use. This study aimed to investigate the effects of a fermented feed additive -rye overgrown with mycelium (ROM) of A. subrufescens—on pig intestinal microbiota, mucosal gene expression and local and systemic immunity during early life. Piglets received ROM or a tap water placebo (Ctrl) perorally every other day from day 2 after birth until 2 weeks post-weaning. Eight animals per treatment were euthanized and dissected on days 27, 44 and 70.ResultsThe results showed ROM piglets had a lower inter-individual variation of faecal microbiota composition before weaning and a lower relative abundance of proteobacterial genera in jejunum (Undibacterium and Solobacterium) and caecum (Intestinibacter and Succinivibrionaceae_UCG_001) on day 70, as compared to Ctrl piglets. ROM supplementation also influenced gut mucosal gene expression in both ileum and caecum on day 44. In ileum, ROM pigs showed increased expression of TJP1/ZO1 but decreased expression of CLDN3, CLDN5 and MUC2 than Ctrl pigs. Genes involved in TLR signalling (e.g., TICAM2, IRAK4 and LY96) were more expressed but MYD88 and TOLLIP were less expressed in ROM pigs than Ctrl animals. NOS2 and HIF1A involved in redox signalling were either decreased or increased in ROM pigs, respectively. In caecum, differentially expressed genes between two groups were mainly shown as increased expression (e.g., MUC2, PDGFRB, TOLLIP, TNFAIP3 and MYD88) in ROM pigs. Moreover, ROM animals showed higher NK cell activation in blood and enhanced IL-10 production in ex vivo stimulated MLN cells before weaning.ConclusionsCollectively, these results suggest that ROM supplementation in early life modulates gut microbiota and (local) immune system development. Consequently, ROM supplementation may contribute to improving health of pigs during the weaning transition period and reducing antibiotics use.

Understanding the pH-dependent interaction of anthocyanin with two food-derived transferrins

The potential binding of cyanidin-3-O-glucoside (C3G) to bovine lactoferrin (BLF) and ovotransferrin (OTF) at pH 3, 5, and 7 was investigated for the first time. Multiple spectroscopic techniques demonstrated pH-dependent alterations in the conformational characteristics of BLF and OTF upon complexation with C3G. Fluorescence quenching assays showed that their highest binding affinity was at pH 7. Hydrophobic interactions and hydrogen bonds were found to be crucial in molecular dynamics simulations but with significantly lower probabilities of formation at pH 3 (p < 0.05). At pH 7, electrostatic attraction can occur for the negatively charged forms of C3G, and the well-maintained native structures of BLF and OTF may be favorable for stabilizing the C3G binding sites. This study sheds light on the stronger interaction of C3G with BLF/OTF at pH 7, which may have implications for future applications such as anthocyanin stabilization or the development of functional food ingredients.

Interaction assessment of polysaccharides and minor bioactive compounds in functional food ingredients of plant origin

At present, the scientific based view of creation enriched, specialized and functional products based on bioactive compounds (BAC) of plant origin has been formed. Interactions between polysaccharides (hydrocolloids), macronutrients of the food system and minor BAC are a determining factor in their bioavailability and should be taken into account when developing formulations and evaluated accordingly. The objective of the research was to consider the theoretical aspects of the interaction of polysaccharides and minor BAC in functional food ingredients of plant origin, as well as to provide an overview of currently available methods for their evaluation. Material and methods. The search and analysis of publications were carried out using the eLIBRARY, PubMed, Scopus, Web of Science databases, mainly in the last 10 years. Results. The main interaction mechanisms of the polysaccharides with minor BAC were determined using the example of the components of the polyphenol complex (flavonoids), ecdysteroids. These include: adsorption, the formation of an "inclusion complex", hydrogen bonding between OH-groups. The interaction of BAC with other macromolecules can occur with their significant modification as a result of the formation of complexes and cause a decrease in biological activity. The assessment of the degree of interaction of hydrocolloids with minor BAC can be carried out using both in vitro and in vivo methods. Most of these studies are carried out in vitro, do not take into account many factors that affect the bioavailability of BAC. Thus, it can be noted that, despite significant progress in the development of functional food ingredients based on medicinal plant materials, the studies of the interactions of BAC with polysaccharides using relevant models are not currently carried out to the extent necessary. Conclusion. Based on the data presented in the review, it can be concluded that plant polysaccharides (hydrocolloids) have a significant effect on the biological activity and availability of minor BAC (polyphenols, ecdysteroids). As an optimal technique for a preliminary assessment of the degree of interaction, it is recommended to use a model that includes the main enzymatic systems, which allows you to accurately reproduce the processes occurring in the gastrointestinal tract; at the final stage, it is necessary to confirm the biological activity in vivo.

Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam.

Appropriate modification methods can increase the proportion of soluble dietary fiber (SDF). In this study, grapefruit peel insoluble dietary fiber (GP-IDF) was modified with the combined microwave and enzymatic method to obtain SDF. With regard to structural characterization, SDF from grapefruit peel IDF (GP-IDF-SDF) presented as a flat sheet with cracks, composed of a typical cellulose type I crystal, and had good stability below 200 °C. Galacturonic acid, arabinose and glucuronic acid were the main monosaccharide compositions, indicating that pectin might have been the principal component. Moreover, GP-IDF-SDF was excellent in water retention capacity (13.43 ± 1.19 g/g), oil retention capacity (22.10 ± 0.85 g/g) and glucose adsorption capacity (14.49 ± 0.068 mg/g). Thereafter, the effects of GP-IDF-SDF and commercial pectin addition on the color, rheology, texture and sensory properties of blueberry jam were compared. The results showed that the color of jam with GP-IDF-SDF was lighter. The addition of GP-IDF-SDF had less effects on the viscosity and gel strength of jam, but it enhanced the stability of jam. According to sensory data, the color, texture and spreadability of jam with GP-IDF-SDF or pectin were improved and more acceptable. Overall, GP-IDF-SDF had functional characteristics and played a positive role in jam, and it is expected to be a candidate for the development of functional food ingredients.

Dual Effect of the Acidic Polysaccharose Ulvan on the Inhibition of Amyloid-β Protein Fibrillation and Disintegration of Mature Fibrils.

The abnormal folding and aggregation of amyloid-β protein (Aβ) is the main reason for the occurrence and development of Alzheimer's disease (AD). The discovery of novel inhibitors against Aβ aggregation is still the current research focus. Herein, we report the inhibitory effect of ulvan, an acidic polysaccharide from green algae of the genus Ulva, against Aβ fibrillation using thioflavin T (ThT) fluorescence and atomic force microscopy (AFM) assays. It is shown that ulvan effectively inhibits Aβ fibrillogenesis in a concentration-dependent manner and actively inhibits the formation of A11-reactive Aβ oligomers, the most toxic Aβ species. The circular dichroism spectrum reveals that ulvan blocks the conformational transition of Aβ40 from the initial random coil to a β-sheet structure, but it only delays the conformational transition of Aβ42. It is also found that ulvan greatly reduces Aβ-induced cytotoxicity by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. In addition, ulvan effectively downregulates intracellular reactive oxygen species production and protects PC12 cells from the damage caused by Aβ fibrillation. Moreover, ulvan disaggregates preformed mature fibrils into off-pathway oligomers and greatly decreases their associated cytotoxicity, as revealed using ThT fluorescence, AFM, MTT, and dot-blotting assays. The above results not only fully describe the inhibitory effect of ulvan on Aβ fibrillation and its related cytotoxicity but also provide novel ideas for the development of functional food ingredients from seaweed to treat AD.

Preparation and physicochemical properties of fiber-rich fraction from pineapple peels as a potential ingredient

Pineapple (Ananas comosus L. Merr.) peels as agricultural wastes represent around 35% of the whole fruit mass. By different preparation methods, the pineapple peel fiber was analyzed and evaluated for its composition and functional properties, which would provide a clue to its physiological function. The pineapple peel contained an appreciable amount of insoluble fiber-rich fraction (FRF) (41.8-48.0 g/100 g) including insoluble dietary fiber (IDF), alcohol-insoluble solids (AIS), and water-insoluble solids (WIS), which primarily consisted of cellulose, pectic substances and hemicellulose. These fractions also contained notable proportions of lignin (60.7-65.8 g/100 g). Compared with cellulose, these FRFs exhibited the greater water- and oil-holding capacities (7.94-12.3 mL/g and 5.84-8.64 g/g, respectively), swelling properties (10.6-18.4 mL/g), and cation-exchange capacities (102-120 mequiv/kg). The results indicate that the physicochemical properties of various fibers are dependent on the preparation method and composition. Every insoluble FRF studied possesses interesting characteristics, suggesting possible uses in the development of functional food ingredients for reduction of calories or dietary fiber enrichment.

Study on Functional Components of Functional Food Based on Food Vitamins

The research and development of functional food ingredients of food vitamins are gradually moving towards serialization, nutrition, functionalization and standardization, and more and more high-tech applications in this area. In addition to rich basic nutrients (i.e. proteins, fats, sugars, vitamins and minerals), food also contains a wide range of bioactive substances, such as polyphenol compounds, organic sulfur compounds, phytoestrogen terpenoids, etc. At present, the research on functional ingredients of these food sources has become a hot research field in the international academic circle. This paper discusses the meaning of functional foods and their functional ingredients, and expounds the synthesis and extraction of vitamin E. At the same time, the function of compound food fiber in functional food was introduced.

Trypsin-hydrolyzed Corn Silk Proteins: Antioxidant Activities, in vitro Gastrointestinal and Thermal Stability, and Hematoprotective Effects

The aim of this study was to examine the antioxidant capacity of Trypsin-hydrolyzed corn silk proteins, specifically radical scavenging, ferric reducing and anti-lipid peroxidation activities, as well as stability after heating and simulated gastrointestinal digestion. Among the 1–5-h hydrolysates, the 1-h Trypsin hydrolysate (T1H) was the strongest. T1H exhibited stronger H2O2 [half maximal effective concentration (EC50) = 156.44 µg/mL] and superoxide (EC50 = 0.33 mg/mL) scavenging activities than glutathione, carnosine and N-acetylcysteine. Radical scavenging activities of T1H were heat-stable (25–100°C), although lost by 20–58% after gastrointestinal digestion. Ferric reducing activity of T1H was heat-stable, even enhanced by 20% after gastrointestinal digestion. Lecithin liposome assay found anti-lipid peroxidation activity of T1H resistant to gastrointestinal peptidases. By contrast, 100°C incubation reduced anti-lipid peroxidation activity of 0.5 mg/mL T1H to 3.5-fold lower than that of 25°C incubation. At 30 µg/mL, T1H (3% hemolysis) was stronger than glutathione (32% hemolysis) in protecting human red blood cells. T1H was 1.5-fold more potent than glutathione and carnosine in alleviating lipid peroxidation in the cells. Overall, T1H demonstrated strong, heat-stable radical scavenging activities, besides partial resistance to gastrointestinal peptidases. T1H was also hematoprotective. T1H is a promising antioxidant for the development of functional food ingredients and nutraceuticals.

Enzyme-aided release of bioactive compounds from coriander (Coriandrum sativum L.) seeds and their residue by-products and evaluation of their antioxidant activity.

Enzyme-assisted extraction has emerged as an attractive green, cost-effective and high bioactive yielding technology by which desired bioactives with preserved or better efficacy are released. In the present study, the ability of cellulase, hemicellulase and their binary mixture (cellulase:hemicellulase; 1:1) in improving the extraction of essential oils from coriander (Coriandrum sativum L.) seeds, or the residue by-products from the distillation process containing value-added phytochemicals (fatty acids and phenolics) were evaluated. Cellulase and the binary mixture improved the extraction of essential oils by 44.2 and 40%, respectively. Application of enzymes was associated with increased amount of oxygenated terpenes in the essential oils derived from enzyme-treated samples. Linalool, camphor and geranyl acetate were the prominent compounds. From the hydrodistillation residues, a better recovery of petroselinic-rich oil with a good nutritional quality was also observed in enzyme-treated seeds. They also contained an appreciable amount of polyphenols and showed an improved antioxidant activity as revealed by the DPPH, FRAP and cellular antioxidant activity assays. The results suggested that enzyme pre-treatment allowed better recovery without alteration of the essential oil composition. The hydrodistillation residues obtained could be potentially exploited for the development of functional food ingredients and nutraceuticals.

In silico approaches towards the exploration of rice bran proteins-derived angiotensin-I-converting enzyme inhibitory peptides

ABSTRACTRice bran is an important underutilized by-product of rice-processing industries, and a huge amount of bran is released during rice processing. It can be used as a prime source of bioactive peptides towards the development of functional food ingredients. The aim of the study was to evaluate the potential of rice bran proteins such as glutelin, globulin, and prolamin as a precursor of bioactive peptides using various in silico approaches (BLAST, BIOPEP, PeptideRanker, PepDraw, Pepcalc, and ToxinPred). Rice bran proteins majorly release angiotensin-I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. Papain protease can cleave the rice bran proteins effectively compared with other proteases to release ACE-inhibitory peptides. Physicochemical studies have shown that ACE-inhibitory peptides have low molecular weight profiles. These peptides have been classified as bitter peptides with a non-toxic profile. The result of this study demonstrates the usefulness of in silico approaches and provides a theoretical basis for the development of rice bran proteins as a source of bioactive peptides. The predicted prominent ACE-inhibitory peptides could be used for the development of functional food products or nutraceuticals.

Ex vivo and in vitro assessment of anti-inflammatory activity of seed β-conglutin proteins from Lupinus angustifolius

The development of functional food ingredients using legume seed proteins has potential for nutraceutical use. We purified recombinant β-conglutin proteins (rβ1 to rβ4, and rβ6) from narrow-leafed lupin using affinity–chromatography, and evaluated their anti-inflammatory activity using ex vivo and in vitro systems. rβ1, rβ3, and rβ6 produced lower levels of pro-inflammatory mediators such as nitric oxide (about –34.0–fold in all cases), iNOS mRNA (−7.15, −7.97, −7.41–fold), interleukin 1β (−12.05, −11.64, −12.16–fold), chemokine CCL5 (−16.0, −18.0, −19.0–fold), and cytokines including TNF-α, INF-γ, IL-1β, IL-2, IL-6, IL-8, and IL-12 (β1: −28, −100, −8, −2, −49, −45, −127–fold; β3: −22, −400, −9, −3, −33, −10, −2.54–fold; β6: −72, −122, −11, −3, −2000, −13, −338–fold).These results suggest that the β1, β3, and β6 conglutins have potential as functional food components in nutraceuticals and that can provide alternative therapies for the prevention and treatment of inflammatory-related diseases.

The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls.

Soluble dietary fibers (SDFs) have earned a healthy reputation due to their distinguished physiological functions. In this study, SDF was efficiently extracted from soy hulls using a phosphate-assisted subcritical water extraction method. The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soy hull soluble dietary fiber (SHSDF) were evaluated. The results indicated that the major component of SHSDF was pectic polysaccharides, and with comparison to commercial oat β-glucan, SHSDF had favorable solubility, viscosity, water-holding ability (5.26 g water per g sample), and oil holding capacity (4.83 g oil per g sample). It also possessed good in vitro cholesterol-binding capacity (6.18 mg g-1 sample at pH 2 and 7.62 mg g-1 sample at pH 7), bile acid-binding capacity (3.3, 1.73 and 6.65 μM of GCA, GCDCA and GDCA per 100 mg of sample), glucose dialysis retardation index (64.76%), and in vivo hypocholesterolemic activity (16.88% and 35.28% reduction in serum total cholesterol and LDL level in rats, respectively). These data suggest that SHSDF has great potential in food applications, especially in the development of functional food ingredients.

Evaluation of the Antimicrobial Activities of 35 Seaweed Extracts against Pathogenic Bacteria and Candida sp.

In the course of this study aimed at the development of functional food ingredients from seaweeds, the in vitro antimicrobial activities of methanol extracts prepared from 35 different seaweeds (17 phaeophyta, 11 rhodophyta and 7 chlorophyta) were determined against food-borne diseases and pathogenic microorganisms including multi-drug resistant (MDR) Pseudomonas sp. and Candida sp. Based on disc-diffusion assays at 500 g/disc concentration of the methanol extracts, Ishige okamurai, I. foliacea, Sargassum confusum, and S. yamade exhibited strong antibacterial activities in a broad-spectrum, except against Pseudomonas aeruginosa. In addition to the latter four seaweeds, Ecklonia stolonifera, E. cava and Eisenia bicyclis also demonstrated antifungal activity against C. albicans. Among these 8 selected seaweeds, I. okamurai, I. foliacea, and S. yamade exhibited strong hemolytic activity (55-93%) at 500 g/ml against human RBC. Organic solvent sequential fractions using hexane, ethylacetate and butanol, and water residues were prepared from the 8 selected seaweeds and their anti-Candida sp. activities were further determined. The ethylacetate and butanol fraction of I. okamurai, and the hexane fraction of I. foliacea demonstrated antifungal activity against MDR-pathogenic Candida sp. Although the solvent fractions had no activity against MDR-Pseudomonas sp., our results suggest that seaweeds, especially Ishige okamurai, I. foliacea, S. confusum, and S. yamade could be developed as broad-spectrum antimicrobial ingredients.