Food Additives Research Articles

Investigation of reduced reverse degree based polynomials & indices of gold crystals

Gold is widely recognized as a noble metal due to its inherent inertness in its bulk form. Nevertheless, gold exhibits reactivity in its ionic form. The inert qualities of bulk gold have led to its extensive recognition as a fundamental raw ingredient in several biomedical processes. These applications encompass drug delivery microchips, dental prostheses, reconstructive surgery, food additives, and endovascular stents. Gold in large amounts can be thought of as safe. Gold can also exist as molecules or ions, specifically gold ions, making it easier to make gold nanomaterials. The distinctive characteristics of gold set it apart from its molecular or bulk states, making its execution a very efficient instrument in the field of nanomedicine. Some of these traits are ease of synthesis, a higher ratio of surface area to volume, more reactive particles, the ability to withstand changes to the surface, and strong optical properties. The reduced reverse degree-based polynomials and topological descriptors of the molecular structure of the gold crystal are investigated in this manuscript. The numerical and graphical analysis of outcomes this study are also described.

Grape seed extract protects rat offspring hippocampus from the silicon dioxide nanoparticles' neurotoxicity.

Silicon dioxide nanoparticles (SiO2-NPs) can be found in many products, such as composites, paints, ceramics, consumer products, and food additives. We recently demonstrated that via breastfeeding, SiO2-NPs transfer to the offspring's brain, interfering negatively with hippocampus development. In this work, we evaluated the protective effect of grape seed extract (GSE) against the adverse effects of SiO2-NPs. After delivery, animals were administered 25mg/kg SiO2-NPs with/without GSE (300mg/kg) for 20days (from 2nd to 21st days post-delivery) by gavage. SiO2-NPs increased malondialdehyde concentration and decreased antioxidant activity in the offspring's hippocampi. The mean number of dark neurons (DNs) was significantly higher in the hippocampi of the SiO2-NPs group, whereas the mean number of DCX + cells was significantly lower than in the control group. The offspring in the SiO2-NPs groups had a weak cognitive performance in adulthood. Interestingly, these adverse effects of SiO2-NPs were alleviated in the GSE-treated groups. Therefore, GSE can attenuate the damaging effects of maternal exposure to SiO2-NPs during lactation.

Assessment of the antioxidant and nutritive profile of the leaves and berries of Solanum nigrum and Solanum torvum Swart

The research focused on analyzing the antioxidant and nutritional properties of Solanum torvum leaves (STL) and berries (STF), as well as Solanum nigrum leaves (SNL) and berries (SNF). The study examined the basic nutritional composition, mineral content, metal presence, total phenolic compounds, and antioxidant capabilities of both plant species. Wild-harvested leaves and unripe berries of S. torvum and S. nigrum were cooked and ground for testing. Statistical analysis included the Student's T-test and calculations of mean ± SEM. Findings revealed that both species of Solanum are sources of dietary fibre, protein, and fats, along with essential minerals like sodium (Na), manganese (Mn), potassium (K), zinc (Zn), and iron (Fe) in different amounts. Notably, the leaves had higher iron content than the berries, indicating their potential superiority in addressing Iron Deficiency Anaemia. Antioxidant activity was highest in STF (61.34±1.05 mg/mL) for water-based extracts and SNL (42.86±1.49 mg/mL) for alcohol-based extracts, highlighting the impact of solvent choice on antioxidant measurement. STL exhibited the greatest phenolic concentration in water extracts, while STF had the highest in alcohol extracts (15.88±0.87 mg/g GAE). Additionally, palmitic acid was identified in SNL and STL, oleic acid (97.03 %, retention time: 10.00 min) in SNB, and Sitosterol (94.93 %, retention time: 26.82 min), a type of phytosterol, in STB. Considering the role of antioxidants in preventing lipid oxidation in food and their contribution to combating degenerative diseases, the study advocates for the potential use of these Solanum species as natural food additives to protect against oxidative damage.

The Fate of Phosphate: Assessing Dietary Intake and Urinary Excretion in Swedish Adolescents

BackgroundA high total phosphorus (P) intake has been proposed to promote endothelial dysfunction and atherosclerosis. A diet rich in foods containing P additives could contribute to an excessive intake, potentially reflected as increased concentration of P in urine. ObjectivesThis study aimed to assess the intake of total dietary P, P additives, and its sources and examine their correlation with urinary P in a cross-sectional national study in Swedish adolescents. MethodsWe constructed a database of P additives and applied it to the foods consumed by 3099 participants in the representative school-based dietary survey Riksmaten Adolescents 2016–17. Intake of total dietary P and P additives were assessed using two 24-h recalls. Urinary P was analyzed in a subsample of 756 participants using inductively coupled plasma mass spectrometry. Spearman rank correlation (ρ) was used to assess the association between dietary P intake and urinary P excretion. ResultsThe mean (SD) intake of total P was 1538 (±667) mg/d. Food containing P additives were consumed by 92% of adolescents and the median (IQR) intake was 49 (22–97; range: 0.01–947) mg/d, corresponding to 5% (1%–6%; range: 0%–50%) of total P. The main contributing food to P additives was cola drinks, while the main contributing food group was sausage dishes. Total P intake was weakly correlated with urinary P (ρ = 0.12; P < 0.01) but not with intake of P additives. ConclusionsNearly, all participants consumed P additives, contributing to an average of 5% of total P intake but ranging up to 50%. The intake of total P, but not P additives, was weakly reflected in the urinary P. Access to more comprehensive information on P additives in foods would improve further evaluation of potential health consequences.

Bioactive Peptides from Meretrix lusoria Enzymatic Hydrolysate as a Potential Treatment for Obesity in db/db Mice.

Obesity is acknowledged as a significant risk factor for cardiovascular disease, often accompanied by increased inflammation and diabetes. Bioactive peptides derived from marine animal proteins show promise as safe and effective anti-obesity agents by regulating adipocyte differentiation through the AMPK signaling pathway. Therefore, this study aims to investigate the anti-obesity and anti-diabetic effects of bioactive compounds derived from a Meretrix lusoria Protamex enzymatic hydrolysate (MLP) fraction (≤1 kDa) through a 6-week treatment (150 mg/kg or 300 mg/kg, administered once daily) in leptin receptor-deficient db/db mice. The MLP treatment significantly decreased the body weight, serum total cholesterol, triglycerides, and LDL-cholesterol levels while also exhibiting a beneficial effect on hepatic and serum marker parameters in db/db mice. A histological analysis revealed a reduction in hepatic steatosis and epididymal fat following MLP treatment. Furthermore, poor glucose tolerance was improved, and hepatic antioxidant enzyme activities were elevated in MLP-treated mice compared to db/db control mice. Western blot analysis showed an increased expression of the AMPK protein after MLP treatment. In addition, the expression of lipogenic genes decreased in db/db mice. These findings indicate that bioactive peptides, which are known to regulate blood glucose levels, lipid metabolism, and adipogenesis, could be beneficial functional food additives and pharmaceuticals.

Comparative analysis of Nigella sativa L. oil extraction processes: impacts on chemical composition, antioxidant and antimicrobial properties

ABSTRACT This work intended to study differences in oil yield and co-extraction of antioxidant and antibacterial compounds of Nigella sativa L. seed oil as a function of two main extraction processes: mechanical pressing and solvent extraction, including hexane and chloroform. Next, we studied such oils’ chemical composition and antioxidant and antibacterial activities. Notably, the chemical cartelization was conducted by use of HPLC. The antioxidant activity of the oils was assessed using DPPH, TAC, and FRAP assays. Antimicrobial activity was investigated against bacteria and fungi with clinical importanceT. HPLC-DAD analysis identified some bioactive compounds in the oils, including thymoquinone, carvacrol, and gallic acid. Results showed that oils extracted by different methods exhibit varying levels of antioxidant activity, with a higher concentration of antioxidant compounds in chloroform-extracted oils. Antimicrobial tests revealed significant inhibitory effects of the studied oils on the growth of bacteria and fungi. In conclusion, this research has made it possible to characterize the oils extracted from Nigella sativa L. Seeds by determining their chemical composition and biological properties, notably their antioxidant, antibacterial, and antifungal activity. These results contribute to a better understanding of the potential benefits of these oils for human health and open up exciting prospects for their use in various fields, notably as food additives and therapeutic agents.

Polyelectrolyte complex formation of alginate and chito oligosaccharide is influenced by their proportion and alginate molecular weight

Sodium alginate (SA) and chito oligosaccharide (COS) are widely used food additives in the food industry, and exploring their interaction to form polyelectrolyte complexes (PECs) may provide insights into food development. In the present study, the effects of viscosity-average molecular weight (Mv) and relative amounts of SA on the formation of sodium alginate/chito oligosaccharide polyelectrolyte (SCP) complexes were investigated. The results showed that the electrostatic interaction between -COOH and -NH2 and the hydrogen bonding between OH, were attributed to the formation of the SCP complexes. Then the formation and properties of SCP complexes were greatly dependent on the Mv and the relative amount of SA. SA with Mv of ≥2.16 × 106 Da could form spherical SCP complexes, while the SA/COS ratio (w/w) ≥ 0.8 was not conducive to the formation of SCP complexes. Moreover, the SCP complexes were more stable in the gastric environment than in the intestinal condition. In addition, 1.73 × 107 Da was the optimal Mv of SA for SCP complexes formation. This study contributed to a comprehensive understanding of the interaction between SA and COS, and shed light on the potential application of SA and COS formulation to develop new food products.

Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods

To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzyme-assisted: EA extractions). AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by ~10 %. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. The relatively low DE (18.5 %) of CA RGP facilitated stable gel formation. Notably, its highly branched RG-I region afforded more intramolecular hydrophobic interactions, making a more highly cross-linked gel network of better gel resilience. In contrast, TP induced the highest DE (57 %) and curved molecular chains; it inhibited Ca2+ binding, entanglement, and intramolecular hydrophobic interactions, and thus no gel formed. EA RGP was associated with the lowest molecular size, rendering it more difficult for Ca2+ to form links, which resulted no gel. These findings offer insights into the relationship among the extraction methods, molecular structures, and gelling properties of RGPs.

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on the oxidation of sunflower oil subjected to accelerated thermal storage at 60 °C for three months (12 weeks). The performance of the antioxidants studied was evaluated using several quality parameters: the free fatty acid value (FFA), primary oxidation (via the peroxide value (PV) and K232 value), secondary oxidation products (via the anisidine value (p-AV) and K270 value), and the total oxidation value (TOTOX). The fatty acid composition (FAC), oxidizability value (COX), iodine value (IV), and pigment content (chlorophyll and carotenoid) were also evaluated. The results revealed that the control sample of sunflower oil exhibited higher susceptibility to oxidative deterioration. Antioxidants at 200 ppm were more effective in preserving the oxidative stability of sunflower oil subjected to accelerated storage compared to the control oil. The smallest increases in all stability parameter indexes were recorded for antioxidant-supplemented sunflower oil. However, the IV and chlorophyll and carotenoid contents were reduced. At 200 ppm, vitamin E and β-carotene showed the greatest stability in sunflower oil, while their combination with vitamin A at 100 ppm of each showed the lowest stability. In addition, synthetic antioxidants provided greater protection against the degradation of polyunsaturated fatty acids (PUFAs). The highest level of PUFA degradation was recorded in the control oil, followed by the oil containing vitamin A. In conclusion, adding synthetic antioxidants to sunflower oil improves its stability during storage. However, some authors associated these molecules with a health risk due to carcinogenic effects as these molecules have been listed as “Generally Recognized As Safe” (GRAS).

Food Supplement Production from Propolis, Honey, and Mulberry Molasses Its Optimization

Abstract Turkish people have been producing and consuming molasses widely for many years. Nowadays, molasses is produced not only from grapes, but also from various fruits. Mulberry molasses are rich in potassium, magnesium, and calcium and have a strong antioxidant effect. It contributes to the healthy functioning of the body in terms of biological functions such as bone development, maintaining heart health, and strengthening the immune system. Honey is a natural sweetener and nutritional source. While it provides energy with its components such as fructose and glucose, organic acids, and polyphenols, it is also a real source of healing. Propolis, instead, is a natural bee product obtained by bees from plant buds and other plant materials. It has antimicrobial, antioxidant, anti-inflammatory, and immune system supporting properties. In this study, 12 different mixtures were created by adding different amounts of honey (15-78.5%) and propolis (1.5-5%) to mulberry molasses to increase their antioxidant, nutritional, and mineral values, and these mixtures were compared with mulberry molasses by performing analysis for pH value, electrical conductivity, water-soluble dry matter, ash content, HMF (Hydroxymethylfurfural), water activity, sugar profile, antioxidant content by the FRAP method, mineral content, total phenolic substance by the gallic acid method, aflatoxin, total acidity, and color (L, a, b). It was determined that the amount of antioxidant and phenolic substances increased as the percentage of propolis in the mixtures increased, thus providing the product with antimicrobial, antioxidant, anti-inflammatory, and immune system supporting properties. It was observed that the nutritional content was enriched due to the increase in the amounts of fructose and glucose with the increase in the percentage of honey. As a result, it is thought that the products obtained by adding propolis and honey to mulberry molasses can be used as natural antioxidant functional food or functional food additives.

Onions, Salt and Palm Oil Marination Reduced Polycyclic Aromatic Hydrocarbon in Cooked Chevon and Beef Meat: A Risk Assessment Study

The roles of foods in human health can be greatly influenced by processing. The process of singeing deposits polycyclic aromatic hydrocarbons (PAHs) on meat. However, some food additives have shown tendencies to reduce PAHs levels in singed food. This study conducted a risk assessment study on the effect of onions, salt and palm oil marination on Polycyclic aromatic hydrocarbon in cooked chevon and beef meat. The singed meat samples were cooked with specific quantities of additives (onions, salt and palm oil). PAHs levels were analyzed using Gas Chromatography Mass spectrophotometer (GC-MS) and the health risk assessment was conducted as described by USEPA. Our findings revealed that meat samples singed with augmented fire wood accumulated more PAHs than those singed with only firewood; also chevon accumulated more PAHs than beef. PAHs content in all singed meat samples cooked with maximum quantity of additives (15 g) for 30 min had reduction in concentration of about 99%. The estimated daily intake (EDI) showed that PAHs concentration were higher in uncooked meat samples singed with augmented firewood. The least concentration of PAH was seen in cooked chevon singed with only firewood (9.39E-06 mg/kg/day). The hazard quotients (HQs) evaluated showed that cooking the meat samples with additives, notably decreased PAHs concentration (from between 10−1 and 10−3 to between 10−5 and 10−7). The hazard index (HI) observed showed that PAHs concentration in cooked samples were lower than in uncooked samples. The Carcinogenic potency showed that the uncooked singed meat samples could lead to health complications except for the chevon sample singed with only firewood. However, all cooked samples showed lower health hazards with potency index which were all less than one (<1). The findings suggest that chevon accumulated PAHs more than beef. However, the carcinogenic potency of the PAHs in chevon was less than beef after cooking with additives.

Dietary exposure from food colours by Brazilian adolescents using the ERICA 2013–2014 food consumption database

Colouring food additives are added for the purpose of restoring, intensifying or imparting colour. Although food colours exposure estimates are available in Brazil, no comprehensive assessments were found covering all food colours allowed in the country and no study considered consumption data from ERICA (Study of Cardiovascular Risks in Adolescents), which covers data from more than 70,000 Brazilian students from 12 to 17 years old. This study estimated dietary exposure to 33 food colours authorized in Brazil and for which numerical safety values have been established, followed by risk characterization. Consumption data were obtained from two days dietary recalls applied to students in public and private schools from Brazilian cities with more than 100,000 residents. Exposure estimates were performed in two scenarios: mean and high exposures levels, undertaking conservative assumptions. Estimates were compared with the Acceptable Daily Intake (ADI) values established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Prioritization for future risk assessment was made based on ADI exceedance, with 14 colours as a low priority, 10 as a medium and 9 as a high priority. For high priority food colours, refined estimates are encouraged to evaluate more precisely real exposures and the need of implementation of management actions to reduce exposure.

FLAVANOIDS: AN ERA OF NUTRACEUTICALS TURNING IN TO MEDICINAL AGENTS

Flavonoids, present in plants, constitute a varied group of naturally occurring compounds well-known for their potential positive effects on health. These molecules present in fruits, vegetables, and beverages such as tea exhibit antioxidant, anti-inflammatory, and other bioactive properties that contribute to their positive impact on human health. In addition, flavonoids act as antioxidants, helping plants combat oxidative stress. Some flavonoids also participate in ultraviolet protection, defense against pathogens, and modulation of plant-microbe interactions. Flavonoids have a different subclass of flavones, flavonols, flavanones, flavan-3-ols, anthocyanins, and isoflavones. The term “bioavailability” describes how well the body absorbs and uses flavonoids, a broad class of plant-based chemicals. The chemical structure of flavonoids, the matrix of foods they are eaten interactions with other dietary components influence their bioavailability. This metabolism can lead to the formation of various metabolites, impacting the compounds’ bioactivity. Understanding these aspects is crucial for unlocking the full potential of flavonoids in promoting health and preventing diseases. Patents on flavonoids serve as legal protections for innovations related to these plant compounds. Companies and researchers seek patents to safeguard novel methods of extraction, synthesis, and applications ensuring exclusivity for a specified period. This exclusivity incentivizes investment in research and development, promoting the exploration of flavonoids for pharmaceuticals, food additives, and cosmetics. Ultimately, these legal protections encourage advancements in understanding and harnessing the diverse benefits of flavonoids across various industries.

Real-time quantitative detection of hydrocolloid adulteration in meat based on Swin Transformer and smartphone.

Hydrocolloids are widely used in meat products as common food additives. However, research has indicated that excessive consumption of these hydrocolloids may have potential health implications. Currently, consumers mainly rely on sensory evaluation to identify hydrocolloid adulteration in meat products. Although many studies on quantitative detection of hydrocolloids have been conducted by biochemical methods in laboratory environments, there is currently a lack of effective tools for consumers and regulators to obtain real-time and reliable information on hydrocolloid adulteration. To address this challenge, a smartphone-based computer vision method was developed to quantitatively detect carrageenan adulteration in beef in this work. Specifically, Swin Transformer models, along with pre-training and fine-tuning techniques, were used to successfully automate the classification of beef into nine different levels of carrageenan adulteration, ranging from 0% to 20%. Among the tested models, Swin-Tiny (Swin-T) achieved the highest trade-off performance, with a Top-1 accuracy of 0.997, a detection speed of 3.2ms, and a model size of 103.45 Mb. Compared to computer vision, the electrochemical impedance spectroscopy achieved a lower accuracy of 0.792 and required a constant temperature environment and a waiting time of around 30 min for data stabilization. In addition, Swin-T model was also capable of distinguishing between different types of hydrocolloids with a Top-1 accuracy of 0.975. This study provides consumers and regulators with a valuable tool to obtain real-time quantitative information about meat adulteration anytime, anywhere. PRACTICAL APPLICATION: This research provides a practical solution for regulators and consumers to non-destructively and quantitatively detect the content and type of hydrocolloids in beef in real-time using smartphones. This innovation has the potential to significantly reduce the costs associated with meat quality testing, such as the use of chemical reagents and expensive instruments.

Carrageenan in the Diet: Friend or Foe for Inflammatory Bowel Disease?

While the exact pathogenesis of IBD remains unclear, genetic, environmental and nutritional factors as well as the composition of the gut microbiome play crucial roles. Food additives, which are increasingly consumed in the Western diet, are being investigated for their potential effects on IBD. These additives can affect gut health by altering the composition of the microbiota, immune responses, and intestinal permeability, contributing to autoimmune diseases and inflammation. Despite the growing number of studies on food additives and IBD, the specific effects of carrageenan have not yet been sufficiently researched. This review addresses this gap by critically analyzing recent studies on the effects of carrageenan on the gut microbiota, intestinal permeability, and inflammatory processes. We searched the MEDLINE and SCOPUS databases using the following terms: carrageenan, carrageenan and inflammatory bowel disease, carrageenan and cancer, food additives and microbiome, food additives and intestinal permeability, and food additives and autoimmune diseases. In animal studies, degraded carrageenan has been shown to trigger intestinal ulceration and inflammation, highlighting its potential risk for exacerbating IBD. It can affect the gut microbiota, reduce bacterial diversity, and increase intestinal permeability, contributing to "leaky gut" syndrome. Some studies suggest that carrageenan may inhibit the growth of cancer cells by influencing the progression of the cell cycle, but the anti-cancer effect is still unclear. Carrageenan may also increase glucose intolerance and insulin resistance. Further research is needed to determine whether carrageenan should be excluded from the diet of individuals with IBD.

Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review.

The review titled Passion fruit by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms provide valuable insights into the health benefits and industrial applications of passion fruit waste. Passion fruits are a tropical and subtropical vine species, which produces edible fruits. Many food product types can be made from passion fruits. However, during passion fruit processing, large amounts of waste are released in to the environment. This review focuses on extraction methods of bioactive compounds from passion fruit by-products such as leaves, peels, seeds, and bagasse. This comprehensive review focuses on the bioactive compounds present in passion fruit by-products, emphasis on their mechanisms of action on non-communicable diseases. It also provides a detailed analysis of the extraction methods used to obtain these bioactive compounds, their potential industrial applications, and the factors that affect extraction efficiency. This review encourages further research and innovation in utilization of passion fruit waste as a source of bioactive compounds for non- communicable disease prevention and their mechanisms of action. This can advance the circular economy. It also highlights the importance of sustainable and green extraction methods, which have gained attention due to environmental concerns. Unlike previous reviews, this comprehensive article explores the potential health benefits of multiple passion fruit waste products. It also examines the possible applications of these extracts for industrial goods such as food additives, colorants, nutraceuticals, natural antioxidants, and antimicrobial agents. Overall, it contributes new information emphasizing the potential of passion fruit by-products as a source of bioactive, and the findings have implications for the scientific community and industry, promoting a deeper understanding of the health benefits and sustainable practices associated with passion fruit waste utilization.

Combining Flexible Region Design and Automatic Design to Enhance the Thermal Stability and Catalytic Efficiency of Leucine Dehydrogenase.

Leucine dehydrogenase (LeuDH, EC 1.4.1.9) can reversibly catalyze the oxidative deamination of l-leucine and some other specific α-amino acids to form the corresponding α-ketoacids. This reaction has great significance in the field of food additives and the pharmaceutical industry. The LeuDH from Exiguobacterium sibiricum (EsLeuDH) has high catalytic efficiency but limited thermal stability, hindering its widespread industrial application. In this study, a mutant N5F/I12L/A352Y of EsLeuDH (referred to as M2) was developed with enhanced thermal stability and catalytic activity through rational modification. The M2 mutant exhibits a half-life at 60 °C (t1/2(60 °C)) of 975.7 min and a specific activity of 69.6 U mg-1, which is 5.4 and 2.1 times higher than those of EsLeuDH, respectively. This research may facilitate the utilization of EsLeuDH at elevated temperatures, enhancing its potential for industrial applications. The findings offer a practical and efficient approach for optimizing LeuDH and other industrial enzymes.

Efficient Synthesis of Mannopyranoside-based Fatty Acyl Esters: Effects of Acyl Groups on Antimicrobial Potential.

The approval of Sucrose Fatty Acid Esters (SFAEs) as food additives/ preservatives with antimicrobial potential has triggered enormous interest in discovering new biological applications. Accordingly, many researchers reported that SFAEs consist of various sugar moieties, and hydrophobic side chains are highly active against certain fungal species. This study aimed to conduct aregioselective synthesis of SAFE and check the effect of chain length and site of acylation (i.e., C-6 vs. C-2, C-3, C-4, and long-chain vs. short-chain) on antimicrobial potency. A direct acylation method maintaining several conditions was used for esterification. In vitro tests, molecular docking, and in silico studies were conducted using standard procedures. In vitro tests revealed that the fatty acid chain length in mannopyranoside esters significantly affects the antifungal activity, where C12 chains are more potent against Aspergillus species. In terms of acylation site, mannopyranoside esters with a C8 chain substituted at the C-6 position are more active in antifungal inhibition. Molecular docking also revealed that these mannopyranoside esters had comparatively better stable binding energy and hence better inhibition, with the fungal enzymes lanosterol 14-alpha-demethylase (3LD6), urate oxidase (1R51), and glucoamylase (1KUL) than the standard antifungal drug fluconazole. Additionally, the thermodynamic, orbital, drug-likeness, and safety profiles of these mannopyranoside esters were calculated and discussed, along with the Structure-Activity Relationships (SAR). This study thus highlights the importance of the acylation site and lipid-like fatty acid chain length that govern the antimicrobial activity of mannopyranoside-based SFAE.

Impact of food additives on neurodevelopmental processes in zebrafish (Danio rerio): Exploring circadian clock genes and dopamine system.

Assessing the impact of food additives on neurodevelopmental processes extends beyond traditional acute toxicity evaluations to address subtler, long-term effects. This study investigates the impact of common food additives (tartrazine, sunset yellow, sodium benzoate, and aspartame) on neurodevelopment in zebrafish embryos, observed from 18hours postfertilization (hpf) to 91 days postfertilization (dpf). Results show reduced 96hpf locomotor activity after aspartame exposure, with elevated additives correlating with decreased heart rates and induced neurodegenerative phenotypes, including bent tails and abnormal pigmentation. Although locomotor activity decreases at 7 days postexposure, a gradual recovery is observed. Transcriptome analysis indicates alterations in clock genes (Cry2 and Per2) and dopamine-related genes (NURR1 and tyrosine hydroxylase) in zebrafish larvae. Dietary additive exposure during embryonic development impacts clock genes, influencing dopamine activity and resulting in neurobehavioral changes. This study underscores potential risks associated with dietary additive exposure during critical developmental stages, warranting reconsideration of consumption guidelines, especially for expectant mothers. Observed neurodevelopmental toxicity, even below recommended levels, emphasizes the importance of safeguarding neurodevelopmental health in early life. Our findings contribute to understanding the neurotoxic effects of dietary additives, emphasizing the necessity of protecting neurodevelopment during vulnerable periods. This study is the first to demonstrate a direct correlation between food additives and the dysregulation of key circadian rhythm and dopaminergic genes in zebrafish, providing new insights into the neurodevelopmental impacts of dietary additives. These findings pave the way for further research into the molecular mechanisms and potential implications for human health.

A Survey on Nutrition Labeling for Sodium, Potassium, and Phosphorus of Packaged Food and Beverages

Nutrition labeling is important to guide patients with chronic kidney disease to make informed choices. This study aimed to evaluate the extent and accessibility of nutrition labeling for sodium, potassium, and phosphorus on food and beverage products in a supermarket. A cross-sectional survey was conducted in a Malaysian supermarket. Information on sodium, potassium, and phosphorus contents was collected from the nutrition fact panel, while information on food additives containing sodium, potassium, and phosphorus was collected from the ingredient list. The survey included 2,577 foods and beverages, and 79.4% of the products included sodium information in nutrition fact panels, but only 11.7% and 2.0% disclosed potassium and phosphorus content, respectively. Sodium-containing additives were found in 78.6% of products; potassium- and phosphorus-containing additives were reported in 28.5% and 46.9% of products, respectively. Sodium-containing additives were typically listed as "salt," potassium-containing additives as "alternative names," and phosphorus-containing additives as "starch" and "E numbers." Imported products were more likely to include sodium (P<.001) and phosphorus (p=.036) contents, while more locally manufactured products reported sodium- (p=.003) and phosphorus- (P=.004) containing additives. There is limited availability of potassium and phosphorus information on nutrition labels in Malaysia food and beverage products, which presents significant challenges for individuals with chronic kidney disease in choosing appropriate products for their dietary needs.