Functional Food Ingredients Research Articles

Oral administration of egg white ovotransferrin prevents osteoporosis in ovariectomized rats

Ovotransferrin, an iron-binding glycoprotein, accounting for approximately 12 % of egg white protein, is a member of transferrin family. Our previous studies showed that ovotransferrin stimulates the proliferation and differentiation of osteoblasts, while inhibits osteoclastogenesis and resorption activity. The work aims to study the efficacy of orally administered ovotransferrin on the prevention of osteoporosis using ovariectomized (OVX) Sprague-Dawley rats. Oral administration of ovotransferrin showed no negative effect on body weight, food intake and organ weight. After 12-week treatment, feeding ovotransferrin at a dose of 1 % (1 g ovotransferrin/100 g diet) prevented OVX-induced bone loss and maintained relatively high bone mineral density and integrated bone microarchitecture. The serum concentration of biomarkers indicating bone formation was increased in ovotransferrin administration groups, while the bone resorption biomarkers were decreased. Ovotransferrin feeding also decreased the production of serum cytokine TNF-α and IL-6, which are two stimulators for osteoclast differentiation. In addition to its direct regulatory role on bone turnover, ovotransferrin supplementation might benefit osteoporosis prevention by inhibiting adipogenesis, and regulating immune response. Our results suggested the potential application of ovotransferrin as a functional food ingredient on the prevention of osteoporosis.

Sulfated polysaccharide from Apostichopus japonicus viscera exhibits anti-inflammatory properties in vitro and in vivo

Polysaccharides from sea cucumbers are known for their biological activities, but little is known about those from sea cucumber viscera. The present study isolated a sulfated polysaccharide (SCVP-2) from the viscera of Apostichopus japonicas, which had a molecular weight of 209.1 kDa. SCVP-2 comprised 66.3 % total sugars, 2.1 % uronic acid, 4.5 % proteins, and 25.5 % sulfate groups, containing glucosamine, galactosamine, glucose, galactose, and fucose. FT-IR and NMR analyses identified SCVP-2 as a fucoidan sulfate with sulfation patterns of the fucose branches as Fuc2S, Fuc4S, and Fuc0S. SEM and AFM analyses showed irregular clusters and linear conformations. SCVP-2 demonstrated strong anti-inflammatory properties both in vitro and in vivo. In lipopolysaccharide (LPS)-induced inflammation in macrophage RAW264.7 cells, SCVP-2 significantly reduced nitric oxide (NO) and cytokine secretion (IL-1β, IL-6, TNF-α). Additionally, it downregulated the expression of these cytokine genes. Furthermore, the anti-inflammatory mechanism of SCVP-2 was related to the inhibition of the MAPKs and NF-κB pathways. SCVP-2's anti-inflammatory capacity was confirmed in acute inflammation models, including xylene-induced ear swelling and acetic acid-induced peritoneal capillary permeability, and in high-fat diet-induced systemic low-grade chronic inflammation. In conclusion, SCVP-2 exhibits significant anti-inflammatory activity, suggesting its potential for development as a functional food ingredient or therapeutic agent for inflammation-related diseases.

Coloured Cereals: Nutritional Benefits and Therapeutic Properties

: Worldwide, cereals are staple foods and are needed for proper growth and development of humans. In the food industry, coloured cereals have gained popularity as potential nutraceuticals. These are high in phytochemicals, which are crucial in protecting the body from allergies, cancer, diabetes, and cardiovascular disease. Due to their strong antioxidant effects, phenolic compounds have sparked a lot of interest in many scientific fields. Anthocyanins have the potential of functional food ingredient. Anthocyanins are the ubiquitous family of natural pigments which are found in large quantities in various cereals such as corn, wheat, barley, rice, sorghum and its varieties and various colored cereals like black, red, and pink cereals. Cereals contain phenolic compounds which are found in either bound or Free State, which is called the total phenolic compound content. The present review provides health benefits properties of various photochemical of cereals, including phenolics, flavonoids, anthocyanin, proanthocyanidins, tocopherols and phytates.

Fabrication of Hibiscus sabdariffa L. microparticles in Arabic gum and maltodextrin: multivariate optimization, chemometric analysis, simulated gastrointestinal digestion, and application as functional food ingredient

Fabrication of Hibiscus sabdariffa L. microparticles in Arabic gum and maltodextrin: multivariate optimization, chemometric analysis, simulated gastrointestinal digestion, and application as functional food ingredient

Scalable Purification, Storage, and Release of Plant-Derived Nanovesicles for Local Therapy Using Nanostructured All-Cellulose Composite Membranes.

Plant-derived nanovesicles such as bilberries nanovesicles (BNVs) show immense promise as next-generation biotherapeutics and functional food ingredients; however, their isolation, purification, and storage on a large scale remain a challenge. In this study, biocompatible and nanostructured composite all-cellulose membranes are introduced as a scalable and straightforward approach to the isolation of BNV. The membranes consisting of a cellulose acetate matrix infused with anionic or cationic nanocelluloses promoted selective capture of BNVs through electrostatic and size-exclusion-mediated depth filtration. Furthermore, the surface of the composite membrane acted as a storage matrix for BNVs, ensuring their prolonged stability at 4 °C. The BNVs stored in the membrane could be promptly released through elution assisted by low-pressure vacuum filtration or diffusion in liquid media. The morphology, bioactivity, and stability of the extracted BNVs were preserved, and the release rate of BNVs in different cell cultures could be regulated, facilitating their use for local therapy. Consequently, this approach paves the way for the scalable production, purification, and storage of nanovesicles and advances their use in biotherapeutics and functional foods.

Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM)

Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIOM incorporated cookies was lower (2.52–3.22 N) than wheat flour cookies (3.30 N). The water activity value of all the cookie samples during the 30-day storage was less than 0.6, indicating that the product was stable. Sensory analysis showed that the panelists preferred 10% SIOM-blend cookies over commercial cookies because of their better color, sweetness, texture, and appearance. Moreover, the overall acceptability of SIOM cookies was greater than 6 on a 9-point hedonic scale. This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products.

Pleurocinus ostreatus Polysaccharide Alleviates Cyclophosphamide-Induced Immunosuppression through the Gut Microbiome, Metabolome, and JAK/STAT1 Signaling Pathway.

This study investigated the structure of Pleurocinus ostreatus polysaccharide (POP-1) and its effect on immunocompromised mice induced by cyclophosphamide (CY). Novel POP-1 was α- and β-glucopyranose, its molecular weight was 4.78 × 104 Da, it was mainly composed of glucose (88.9%), and it also contained galactose (2.97%), mannose (5.02%), fucose (0.3%), arabinose (0.21%), ribose (0.04%), galactose acid (0.17%), and glucose acid (1.45%). After POP-1 was administered to immunosuppressed mice, results showed that POP-1 increased the body weight, spleen, and thymus index and enhanced T lymphocyte proliferation in mice. POP-1 up-regulated the expression of CD3+, CD4+, and CD8+ lymphocytes and the ratio of CD4+/CD8+ in the mouse spleen to increase immunoglobulin (IgM, IgG, and IgA) and secrete cytokines (IL-2, IL-6, TNF-α, and IFN-γ) through activation of the JAK/STAT1 signaling pathway. Moreover, POP-1 remarkably reversed the gut-microbiota dysbiosis in immunosuppressed mice by increasing the abundance of Muribaculaceae, Lactobacillaceae, Blautia, and Ligilactobacillus and altered the fecal metabolites by increasing hexahomomethionine, DG(8:0/20:4(5Z, 8Z, 11Z, 14Z)-OH(20)/0:0, 2-((3-aminopyridin-2-yl)methylene)hydrazinecarbothioamide, Ginkgoic acid, and carboxy-ethyl-hydroxychroman, which is closely related to the immunity function. This study indicates that P. ostreatus polysaccharide effectively restores immunosuppressive activity and can be a functional ingredient in food and pharmaceutical products.

Preface for special issue on Microbial Chemical Factories

Microbial chemical factories utilize engineering design principles to re-build natural production pathways, enabling the precise, quantitative, and efficient synthesis of chemicals. This is achieved through the optimization of synthetic pathways, the reconstruction of biochemical networks, the development of novel components, and the integration of pathways with cellular and environmental contexts. As a transformative approach to chemical production, microbial chemical factories play a critical role in establishing renewable raw material pathways for industrial economic development and advancing sustainable growth. This innovative model has become a strategic priority for technological advancement and industrial competitiveness in developed nations. This industry has expanded into diverse sectors, including pharmaceuticals, food production, chemicals, and energy. To showcase the most recent scientific advancements in the field of microbial chemical production and to promote the evolution of the bio-manufacturing industry, we organized a special issue entitled "Microbial Chemical Factories". This edition features the latest research conducted by domestic scientists, focusing on areas such as the synthesis of material monomers, pharmaceutical intermediates, functional food ingredients, organic acid biosynthesis, and the development and utilization of non-food feedstock. It provides reference and guidance for the further development of microbial chemical factories.

Utilization of Germinated Seeds as Functional Food Ingredients: Optimization of Nutrient Composition and Antioxidant Activity Evolution Based on the Germination Characteristics of Chinese Chestnut (Castanea mollissima).

The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the "Zaofeng" Chinese chestnut to germinate, and sowed the seeds in wet sand at 22 °C and 85% relative humidity. The germination rate, length, diameter, and fresh weight of the sprouts were investigated at 0, 2, 4, 6, 8, and 10 days after sowing, and the kinetic changes of amylose, amylopectin, sugar components, soluble protein, vitamin C, GABA, total phenols, flavonoids, and the DPPH and ABTS free radical scavenging activity in the germs and cotyledons were monitored, respectively. The findings revealed that the germination rate and germ biomass increased continuously during germination. The germination rate reached 90% on the 8th day after sowing. Germination reduced amylose in cotyledons from 42.3% to 34.2%, amylopectin from 42.9% to 25.8%, total sugar from 12.6% to 11.4%, and vitamin C from 1.45 mg/g to 0.77 mg/g. Meanwhile, soluble protein in the embryos rose from 0.31% to 0.60%, vitamin C from 21.1 to 29.4 mg/g, GABA from 0.49 to 1.68 mg/g, total flavonoids from 53.6 to 129.7 mg/g, and ABTS antioxidant activity from 1.52 to 3.27 μmol TE/g. The average contents of D-fructose, inositol, vitamin C, GABA, polyphenols, and flavonoids and the DPPH and ABTS antioxidant activity in germs were as high as 22.5, 6, 35, 7.5, 10, 20, and 10 and 20-fold those of cotyledons, respectively. Especially, the average content of glucose in germ was as high as 80-fold that of cotyledon. D-xylulose, D-galacturonic acid, and D-ribose were only found in germs, but not in cotyledons. Considering the germ biomass and functional components content, germs of Chinese chestnuts germinated at 22 °C for 8 days are considered the most suitable raw material for functional food products. In conclusion, controlled germination not only enhances the physicochemical and functional properties of Chinese chestnut germs but also reduces the caloric content and improves the nutritional composition of the cotyledons appropriately. Moreover, the comprehensive evaluation of compositional changes and functionality in the embryo and cotyledon of Chinese chestnuts will provide a solid foundation for subsequent functional food processing utilizing germinated Chinese chestnuts.

Monotropein mitigates methotrexate-induced liver injury by activating autophagy and inhibiting ferroptosis

Methotrexate (MTX) is effective for the therapy of cancer, lupus erythematosus, rheumatoid arthritis, psoriasis and other diseases. However, the hepatotoxicity of MTX often leads to withdrawal and discontinuation of drugs, and then limits its clinical application. Monotropein (MON), an iridoid glycosides distributing in many edible and medicinal plants, has been exhibited to prevent liver and kedney injury induced by chemicals and related diseases. The current study aimed to assess the potential beneficial effects of MON in mitigating MTX-induced liver injury together with delineating the implicated mechanisms. A MTX-induced liver injury model in mice and BRL 3A cells were developed to explore the hepatoprotection of MON. GEO and WGCNA analysis were conducted to predict the possible mechanism of MTX on liver injury. The results demonstrated that MON can decrease the serum levels of AST and ALT, increase the activities of antioxidant SOD and GSH, and improve the morphological alteration of liver tissue, and reduce the accumulation of lipids in hepatocytes and liver tissue of mice treated with MTX. Moreover, our results also exhibited that MON can activate autophagy as assessed by autophagosome formation, expression of protein related with autophagy, and inhibit ferroptosis as evaluated by mitochondrial integrity, Fe2+level and key protein expression changes, and CQ (inhibitor of autophagy) and RSL-3 (the activator of ferroptosis) reversed the effects of MON on autophagy and ferroptosis of hepatocytes injured by MTX. Therefore, MON attenuates liver injury of MTX by activating autophagy and inhibiting ferroptosis. These findings provide new insights into MON as a potential healthy ingredient in functional food.

Innovation management model for functional food ingredients and additives. Alignment with hype cycle, Python S-curves, and open innovation variables

ObjectiveThe objective of this article is to generate an innovation management model for organizations in the functional food ingredients and additives sector, based on prioritization of variables, stakeholder consultation, technology surveillance, HypeCycle for emerging technologies and S-curves. Method and analysisA literature review was conducted on innovation management models and associated articles were selected from which the relevant variables. Three surveys were used; one for the statistical analysis of 97 initial variables, prioritizing a total of 32 variables that were the input for survey II; survey III validated a graphical conceptual model of innovation management; the HypeCycle and S-curves Were used to analyze the emergence component as input for open innovation strategies. three possible innovation management models for the sector were validated by stakeholders of an organization in the sector, from a statistical point of view, mode, modal frequency and consensus percentages were used in the 3 surveys and non-linear regression models, T value, P value and Durwin Watson in the calculations of S curves. FindingsFrom the literature review, 97 variables were identified, prioritizing 32 of them by stakeholders in survey one. Excellent, good, average and poor states were generated on these variables in survey two, including analysis of relevance and congruence for each question, the Survey 3 presented three graphic concept models for prioritization, obtaining 1 MGI prioritized for the sector, in the Hypecycle methodology 13 emergency components related to nanoencapsulation were identified, in S curves 13 nonlinear regression models were applied in nanoencapsulation, mixing and drying obtaining inflection points in the years 2016 – 2020 for nanoencapsulation technology, 2020–2030 for mixing and 2033 – 2042 for drying technology. Finally, 7 open innovation platforms with previous innovation challenges in food and agribusiness were identified. ConclusionsThe MGI proposed for the sector under analysis corresponds to a structured one that facilitates the identification, development and commercialization of new ingredients and functional food additives, improving competitiveness and response to market and user demands.Furthermore, the alignment with the Hypecycle or over-expectation cycles with the proposed MGI allowed us to capture how this methodology helps manage the adoption of emerging technologies in nanoencapsulation, mixing and drying. Regarding the analysis variables, the research showed the importance of integrating these variables with external collaborations, such as collective collaboration, and with open innovation platforms, to promote the co-creation and expansion of knowledge in the food ingredients and additives industry. functional in Colombia, the complementary S-curve methodology allowed us to discover that the life cycle of the mixing and drying technology has not reached its inflection point, which constitutes an opportunity for organizations in the sector. This could be validated through of Python libraries and code to validate turning point calculations.This article is relevant to explore new alternatives for the co-development of innovation management models - MGI -, applied to specific sectors taking into account open innovation variables. The novelty of the research lies in the fact that the results obtained, aligned with the prioritization of variables, consultation with stakeholders, technological surveillance, Hypecycle and S-curves, become inputs for specific strategies and challenges of Open Innovation for ingredient and additive industries. functional foods and opportunities for R&D&i activities and projects in this sector.

Development of Functional Foods: A Comparative Study on the Polyphenols and Anthocyanins Content in Chokeberry and Blueberry Pomace Extracts and Their Antitumor Properties.

Developing of functional foods is a promising strategy to reduce the increasing burden of colorectal cancer worldwide. Fruit pomace, particularly polyphenol and anthocyanin-rich chokeberry and blueberry, is a valuable ingredient for functional foods and nutraceuticals. Our study aimed to evaluate the anti-inflammatory and antiproliferative effects of chokeberry and blueberry pomace extracts on C2BBe1 colorectal carcinoma cells and explore the underlying signaling pathways. We analyzed both pomace extracts for total polyphenols and anthocyanins using Folin-Ciocalteu method and ultra-performance liquid chromatography, while antioxidative activity was assessed via the 2,2-diphenyl-1-picrylhydrazyl radical scavenging method. We evaluated the in vitro anti-inflammatory and antiproliferative effects using trypan blue exclusion, MTT and LDH assays, and assessed protein levels of p-Erk1/2, Akt-1, STAT1, STAT3, occludin, oxidized proteins, and MDA-protein adducts through western blotting, as well as analysis of a 37-plex panel of inflammatory markers. Chokeberry extracts exhibited higher total polyphenol content, anthocyanin levels, and antioxidative activity compared to blueberry extracts, however, blueberry extracts effects on cell viability and proliferation in C2BBe1 cells were stronger. Both fruit pomaces induced non-inflammatory cell death characterized by membrane integrity loss, beneficial in cancer therapy. Our data suggests chokeberry's cytotoxicity may be mediated by Erk signaling and Akt-1 inhibition, while blueberry uniquely decreased occludin levels. These berries pomaces' potential to mitigate cancer risks and enhance treatment efficacy is promising, warranting further investigation for functional foods development.

Heat-killed Bifidobacterium longum BBMN68 and inulin protect against high-fat diet-induced obesity by modulating gut microbiota.

Obesity, a pervasive global epidemic, has heightened susceptibility to chronic ailments and diminished the overall life expectancy on a global scale. Probiotics and inulin (IN) have been documented to mitigate obesity by exerting an influence on the composition of the gut microbiota. Whether heat-killed Bifidobacterium longum BBMN68 (MN68) and IN have an anti-obesity effect remains to be investigated. In this study, Wistar rats were fed a high-fat diet (HFD), and orally administered heat-killed MN68 (2 × 1011 CFU/kg) and/or inulin (0.25 kg/kg) for 12 weeks. Histological analysis, serology analysis and 16S rRNA gene sequencing were performed. Heat-killed MN68 + IN treatment showed an enhanced effect on preventing weight gain, diminishing fat accumulation, and regulating lipid metabolism, compared to either heat-killed MN68 treatment or inulin treatment. Gut microbiota results showed that heat-killed MN68 + IN treatment significantly increased the relative abundance of Bacteroidota, Oscillospira, Intestinimonas, Christensenella, and Candidatus_Stoquefichus, and reduced the relative abundance of Enterococcus. Furthermore, heat-killed MN68 + IN significantly increased the SCFA levels, which were correlated with changes in the gut microbiota. This research provides support for the application of heat-killed MN68 and IN in the treatment of obesity, and highlights the combination of heat-killed BBMN68 and IN as functional food ingredients.

Comparative Analysis of Antioxidant, Nutritional, Phytochemical and Enzyme Inhibition Properties of Justicia carnea and Alchornea cordifolia Leaf Meals

In recent years, there has been an increasing interest in plant-derived compounds for their potential health benefits and therapeutic applications. In this study, two botanical species, Alchornea cordifolia and Justicia carnea leaf meals were examined for their antioxidant characteristics, phytochemical and proximate composition, anti-proteinase properties and lipase, albumin, alpha-amylase and alpha-glucosidase inhibitory properties. A. cordifolia exhibited significantly higher levels of vitamin C, ferric ion-reducing antioxidant power, 2, 2-diphenyl-1-picrylhydrazyl hydrate scavenging activity and flavonoid content compared to J. carnea, indicating superior antioxidant potential. Conversely, J. carnea showed higher saponin and cardiac glycoside content. Notably, A. cordifolia demonstrated stronger inhibition of lipase albumin and anti-proteinase activities, as well as higher inhibition of alpha-amylase and alpha-glucosidase enzymes compared to J. carnea. Proximate composition analysis revealed differences in moisture, nitrogen-free extract, crude fat, crude fiber and crude protein contents between the two leaf meals. In conclusion, A. cordifolia emerges as a promising source of antioxidants and enzyme inhibitors, highlighting its potential as a valuable nutraceutical resource. Its superior properties to J. carnea suggest its potential application as a functional food ingredient for promoting health and preventing metabolic disorders. This study provides valuable insights into the biochemical and nutritional composition of these leaf meals, contributing to the understanding of their potential health benefits.

Preparation, characterization and microencapsulation of walnut (Juglans regia L.) peptides-zinc chelate.

In this research, a novel kind of walnut (Juglans regia L.) peptides-zinc (Zn-WPs) chelate was obtained using the mass ratio of the walnut peptides (WPs) to ZnSO4.7H2O of 3.5:1 at pH 8.5 and 50°C for 84min, with the chelation rate of 84.5%. In comparison to walnut peptides (WPs), the contents of aspartic acid and glutamic acid in Zn-WPs chelate are approximately 27%, indicating that hydrophilic amino acids predominantly bind with walnut peptides. Following chelation with zinc ions, the ultraviolet-visible (UV) characteristic absorption peak shifted from 213nm to 210nm, while the average particle size of the chelate increased to 8.0±0.14µm, presenting a loose spherical structure under scanning electron microscopy. These findings suggest the formation of new substances. Fourier-transform infrared spectroscopy (FTIR) revealed carboxyl, amino, and peptide bonds as the chelation sites of WPs and zinc. The IC50 of walnut peptides-zinc (Zn-WPs) chelate is 2.91mg/mL, indicative of a favorable DPPH radical scavenging rate. Furthermore, Zn-WPs chelate microcapsules were produced via the spray drying method, achieving an encapsulation rate of 75.67±0.83% under optimal conditions. These microcapsules demonstrate robust stability across diverse environmental conditions. This study underscores the potential of Zn-WPs and its chelate microcapsules to enhance stability and bioactivity under varying circumstances. PRACTICAL APPLICATION: In this study, a new walnut peptide-zinc (Zn-WPs) chelate was prepared. The presence of zinc ions changes the structure and properties of walnut peptides and improves its stability. The production of Zn-WPs chelate microcapsules enables Zn-WPs to have strong in vitro stability under different pH and simulated gastrointestinal digestion conditions. These results provide novel insights for developing the walnut peptides as bioactive ingredients in functional foods.

Factors Affecting Seaweed (Eucheuma cottoni) Production in Banten Province (Case in Lontar Village)

Seaweed is one of the plants that has a lot of potential as a functional food ingredient, active ingredient of drug preparation and even cosmetics that are quite natural in producing various pharmacological activities both as a source of antioxidants, antibacterials, antimicrobials and anticancer. Seaweed is currently a potential asset for areas that are able to produce it to meet the increasing market needs. Lontar Village, located in Banten Province, is one of the main seed producing areas. However, seed production factors are one of the main indicators that need to be used as a standard in this study, such as the length of the rope span, age characteristics, education characteristics, characteristics of the seed farmer's business experience. This type of research is quantitative and data is obtained primarily and secondarily. The data obtained were analyzed using the SPSS 26 program. The results of the study showed that the factors that influence seaweed production in Banten Province, especially Lontar Village, are influenced by the length of the rope span, age characteristics, education characteristics, characteristics of the seaweed farmer's business experience. The conclusion is that seaweed production is influenced by various characteristics, namely age, education, and seaweed farming experience.

The mechanistic insights and therapeutic implications of sheepskin collagen peptide as a novel anti-photoaging agent

This study explores the protective effects of sheepskin collagen peptide (SSCP) against ultraviolet (UV) radiation-induced skin damage. Molecular docking revealed that SSCP bind to matrix metalloproteinase 1 (MMP-1), forming hydrogen bonds and salt bridges, particularly through interactions with key residues Glu219, Tyr237, Ser239, and Tyr240, thereby potentially inhibiting MMP-1's catalytic activity. In UVA-irradiated human skin fibroblasts, SSCP improved cell viability and migration, reduced matrix metalloproteinases overexpression, and decreased levels of reactive oxygen species and malondialdehyde. Additionally, SSCP suppressed mitogen-activated protein kinase pathway activation, indicated by reduced phosphorylation of JNK and p38, highlighting its role in mitigating oxidative stress and aiding cellular recovery post-UVA exposure. These findings underscore the potential of SSCP as an effective ingredient in anti-photoaging cosmetics and functional foods, offering a comprehensive strategy for preserving skin health and combating UV-induced aging.

Identification of an arabinogalactan with special structure from Moringa Oleifera leaf and exploration of its immunomodulatory activity

Arabinogalactan exhibits many biological activities, which is the candidate for functional food ingredients. However, there is limited research on the arabinogalactan from Moringa Oleifera leaf, and its structure needs to be more accurately characterized. This study investigated structural characteristics and immunomodulatory activity of a high-purity polysaccharide from Moringa oleifera leaf (i.e. MOLP-PE) to further explore arabinogalactan from Moringa Oleifera leaf and its potential application area. The results showed that MOLP-PE was a unique type II arabinogalactan: the main chain consisted of → 3, 4)-α-D-Galp-(1→, →3)-β-D-Galp-(1→ and →2, 4)-β-D-Rhap-(1→, with branches at the C-4 position of →3, 4)-α-D-Galp-(1→ and →2, 4)-β-D-Rhap-(1→, consisting of →5)-α-L-Araf-(1→, →3)-α-L-Araf-(1→, →6)-β-D-Galp-(1→ and →4)-β-D-GalpA-(1→. Compared with arabinogalactan from larch, galactan and arabinan, MOLP-PE exhibited stronger ability in stimulating proliferation, phagocytosis and cytokines release of macrophages and bound with Toll-like receptor 4 closer via more binding sites, which might be due to its higher contents of 1,3-linked-Galp and 1,5-linked-Araf. These findings elucidated that MOLP-PE, as type II arabinogalactan with a unique structure, could be exploited as an immunomodulatory food ingredient.

Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruits: Insights into Innovative Drying Technologies and Their Structural Characteristics, Antioxidant, Antiglycation, and α-Glucosidase Inhibitory Activities.

The selection of an optimal drying method is essential for extending the shelf life and enhancing the quality of Rosa sterilis fruits. This study investigated the effects of both innovative (microwave vacuum drying and infrared drying) and traditional (freeze-drying and hot air drying) techniques on the structural characteristics and bioactivities of polysaccharides from R. sterilis fruits (RSPs). Four different RSPs were obtained from fruits dried using these methods. Results demonstrated that the structural characteristics and bioactivities of RSPs varied significantly with the drying method. Notable differences were observed in extraction yield, total sugar, uronic acid content, monosaccharide molar ratios, molecular weight distribution, particle size, thermal stability, and microstructures of RSPs. Despite these variations, the types of constituent monosaccharides and major glycosidic linkages remained consistent across all methods. Notably, RSPs obtained via microwave vacuum drying (RSPs-MVD) showed a higher uronic acid content and lower molecular weight, and exhibited stronger in vitro antioxidant, α-glucosidase inhibitory, and antiglycation activities. These findings suggest that microwave vacuum drying is an effective pre-drying technique for extracting RSPs, making them suitable as bioactive ingredients in functional foods and pharmaceuticals for managing diabetes mellitus and its complications.

Mutagenicity and Genotoxicity Assessment of Leuconostoc lactis DMLL10 Isolated from Kimchi.

Leuconostoc lactis DMLL10 is a microorganism specific to kimchi fermentation. In this study, we sought to evaluate the toxicity of this strain, which was newly isolated from kimchi, to determine its safety as a food ingredient. Bacterial reverse mutation assay, chromosomal aberration assay, and mammalian cell in vitro micronucleus assay were performed to assess the genetic toxicity of Leu. lactis DMLL10. The strain did not induce mutagenicity in Salmonella typhimurium TA98, TA100, TA1535, TA1537, or Escherichia coli WP2uvrA, with or without metabolic activation of S9 mixture. The oral administration of Leu. lactis DMLL10 also did not significantly increase the number of micronucleated polychromatic erythrocytes, or the mean ratio of polychromatic to total erythrocytes. Additionally, Leu. lactis DMLL10 did not cause a significant chromosomal aberration in CHU/IL cells in the presence or absence of S9 activation. Therefore, Leu. lactis DMLL10 can be suggested as a functional food ingredient with reliability and safety.