Functional Food Research Articles

Efficacy and safety of Latilactobacillus curvatus LB-P9 on hair health: a randomized, double-blind, placebo-controlled clinical trial

IntroductionNumerous factors influence hair health, including genetic predisposition, hormonal changes, stress, nutritional deficiencies, medical conditions, or medications. With the rising interest in maintaining hair health, alternative approaches such as functional cosmetics and food products are gaining attention. Probiotics, health-beneficial live microorganisms, are emerging as potential candidates for improving hair health. Therefore, this study aimed to evaluate the effects and safety of oral intake of Latilactobacillus curvatus LB-P9 on hair health.MethodsThe study was a randomized, double-blind, placebo-controlled clinical trial involving participants (aged 18–60 years old) with mild to moderate hair damage. Participants were randomly assigned to the test (receiving LB-P9 supplements) or control (receiving a placebo) groups, respectively. Efficacy was assessed using measures such as hair luster, elasticity, and participant satisfaction. Safety evaluations comprised physical examinations, vital sign measurements, laboratory tests, and observation of adverse reactions.ResultsOverall, 80 participants were enrolled in the trial. Significant improvements were observed in hair luster, elasticity, and participant satisfaction in the test group compared to the control group. In the test group, the hair luster parameter increased by 1.65 ± 2.30 (LBNT) at 24 weeks (p < 0.001), indicating a 19% improvement over the control group. Subgroup analysis revealed significant improvement in hair luster among females with short hair. Additionally, hair tensile strength, reflecting hair elasticity and participant satisfaction are increased by 10.27 ± 16.40 (gf/mm2) at 24 weeks (p = 0.001) in the test group. The subjective indicator of participant satisfaction, which improves as survey scores decrease, significantly decreased in the test group by −17.81 ± 14.35 points (p < 0.001) after 24 weeks of consuming the test food than before consuming it. No significant adverse reactions were reported, and safety evaluations indicated no adverse effects linked to LB-P9 consumption.ConclusionProbiotics, including LB-P9, may serve as an alternative in the management of hair health. The findings of this study support the possible benefits of LB-P9 supplementation in enhancing hair luster and elasticity.

Functional Food Nutrients, Redox Resilience Signaling and Neurosteroids for Brain Health

The interplay between functional food nutrients and neurosteroids has garnered significant attention for its potential to enhance stress resilience in health and/or disease. Several bioactive nutrients, including medicinal herbs, flavonoids, and bioavailable polyphenol-combined nanoparticles, as well as probiotics, vitamin D and omega-3 fatty acids, have been shown to improve blood–brain barrier (BBB) dysfunction, endogenous neurosteroid homeostasis and brain function. These nutrients can inhibit oxidative stress and neuroinflammation, which are linked to the pathogenesis of various neurological disorders. Interestingly, flavonoids exhibit dose-dependent effects, activating the nuclear factor erythroid 2–related factor 2 (Nrf2) pathway at the physiological/low dose (neurohormesis). This leads to the upregulation of antioxidant phase II genes and proteins such as heme oxygenase-1 (HO-1) and sirtuin-1 (Sirt1), which are activated by curcumin and resveratrol, respectively. These adaptive neuronal response mechanisms help protect against reactive oxygen species (ROS) and neurotoxicity. Impaired Nrf2 and neurosteroid hormone signaling in the brain can exacerbate selective vulnerability to neuroinflammatory conditions, contributing to the onset and progression of neurodegenerative and psychiatric disorders, including Alzheimer’s disease, anxiety and depression and other neurological disorders, due to the vulnerability of neurons to stress. This review focuses on functional food nutrients targeting Nrf2 antioxidant pathway and redox resilience genes to regulate the neurosteroid homeostasis and BBB damage associated with altered GABAergic neurotransmission. By exploring the underlying molecular mechanisms using innovative technologies, we aim to develop promising neuroprotective strategies and personalized nutritional and neuroregenerative therapies to prevent or attenuate oxidative stress and neuroinflammation, ultimately promoting brain health.

Modified Cellulose Nanocrystals Encapsulating Cannabigerol: A Step Forward in Controlling Intestinal Inflammatory Disorders

Cannabigerol (CBG) from Cannabis sativa L. is known for its anti-inflammatory, antibacterial, and antioxidant properties, showing potential against intestinal inflammation. However, its lipophilic nature limits its absorption and stability. Researchers have explored cellulose nanocrystals (CNCs) to deliver lipophilic compounds and enhance their biological outcomes. This study investigated the capability of modified CNC with cetyltrimethylammonium bromide (CTAB) to effectively deliver CBG. The encapsulation process’s impact on cytotoxicity, biological activity, and controlled release during digestion was assessed. Results indicated that CNC-CTAB encapsulation significantly reduced CBG’s cytotoxicity on intestinal cells, allowing safer administration of higher doses. The antioxidant and anti-inflammatory properties of the encapsulated CBG were retained, resulting in a decrease in reactive oxygen species and cytokine levels in intestinal cells. Additionally, the system inhibited the growth of the intestinal pathogen Campylobacter jejuni. The study supports using CNC-CTAB as an efficient delivery system to enhance CBG’s potential against intestinal inflammation. Incorporating this system into food matrices could lead to novel functional foods for managing intestinal inflammation.

Effect of nanoemulsified and encapsulated Planiliza abu protein on fortified yogurt

AbstractFortified dairy products such as yogurt have attracted a lot of attention due to the increasing concern for public health. This study aimed to determine the effects of nanoemulsified and a microencapsulated protein hydrolysate obtained from Planiliza abu on some of the properties of yogurt. The physicochemical, rheological, microbiological, and sensory evaluation of the fortified yogurt samples stored at 4°C were assessed during 21 days. The fish protein hydrolysates (FPHs) < or >10 kDa protein were used. The amino acid profile of Planiliza abu was glutamic acid (78.99%), aspartic acid (59.53%), and lysine (53.54%). No significant change was observed in titratable acidity (TA) and pH of supplemented yogurts during refrigeration. The highest survival level of lactic acid bacteria (LAB), water‐holding capacity (WHC), and viscosity and the lowest syneresis were observed in fortified samples with FPH <10 kDa. The highest ferric reducing antioxidant power (FRAP) was achieved in yogurt fortified with nanoemulsion FPH < 10 kDa (NEh10a, 0.41 mg/g). The results showed that fortified yogurt with FPH, particularly less than 10 kDa, is among the desirable functional food with appropriate gel network and consistency as well as better taste and mouth feel, and higher overall acceptance.

Review of hemp components as functional feed and food ingredients: impact on animal product quality traits and nutritional value

This review examined the potential of hemp components as functional feed and food ingredients, focusing on their impact on the quality and nutritional value of animal products. Following hemp legalization, there was growing interest in its potential to enhance animal diets and processed animal products due to its rich nutritional profile, including high levels of polyunsaturated fatty acids (PUFA), essential amino acids, and fibre. Incorporating hemp components into feed for monogastric animals, particularly poultry, improved lipid stability, sensory attributes, and the fatty acid composition of meat and eggs. Hemp supplementation for ruminants, especially in goats, increased PUFA and conjugated linoleic acid (CLA) content in milk, improved meat tenderness, and enhanced oxidative stability. However, research on hemp supplementation for pigs and beef remained limited, indicating the need for further exploration of these species. Hemp cake, rich in protein, fibre, and essential fatty acids, was the most widely used hemp component due to its economic viability, nutritional benefits, and sustainability, contributing to improved meat and milk quality. Regulatory concerns about the transfer of tetrahydrocannabinol (THC) residues in the produced animal products restricted the use of hemp biomass. In processed animal products, hemp components were studied for their potential to enhance nutritional value, replace animal fats, and serve as natural preservatives. Although they improved the fatty acid profile and antioxidant properties of meat products, challenges such as textural changes and increased lipid oxidation needed to be addressed for optimal use. Limited studies on dairy products indicated promising nutritional enhancements, but textural issues could impact consumer acceptance. In conclusion, hemp components show significant potential for improving the quality and nutritional value of animal products. Further research is necessary to address regulatory, sensory, and formulation challenges and to expand their application across different animal species and processed animal products.

Elucidation of anti-human melanoma and anti-aging mechanisms of compounds from green seaweed Caulerpa racemosa.

Human melanoma is linked with aging-related disorders, prompting interest in the development of functional foods derived from natural ingredients to mitigate its incidence. Molecules in green seaweeds such as Caulerpa racemosa can serve this purpose due to their anti-tumor and anti-inflammatory properties. A previous work study compounds profiling has been carried out, and in this research the molecular docking studies targeting receptors associated with melanoma (GRP78, IRE1, BRAF) and aging (mTOR, AMPK, SIRT1) identified four promising compound in an extract of C. racemosa. The current study aims to the mechanism of those compounds at a cellular level using the human A375 (BRAF-V600E mutation) and A375 and B16-F10 cell lines. The MTT assay was used to evaluate the potential of GSCRE compounds against A375 and B16-F10 cell lines, with comparisons made to normal HDFa cell lines. Results indicated that compound C2, also known as Caulersin, demonstrated a significantly different ∆G affinity binding score compared to the control drug Dabrafenib. GSCRE crude extract, particularly C2, showed potential in modulating mTOR, AMPK, and SIRT1 pathways and downregulating GRP78, IRE1, and BRAF signaling (p < 0.05). Interestingly, C2 was less effective in suppressing A375 and B16-F10 cell lines (LD50 C2 < LD50 Dabrafenib/control), with its LD50 value nearly matching that of the Trametinib control in B16-F10 cell lines. Consequently, GSCRE, especially C2 or Caulersin, shows promise as a new molecule for developing functional foods to combat aging and human melanoma. However, further in vivo studies and clinical trials are necessary to confirm these findings.

Functional Food Potential of Chrysanthemum morifolium, Perilla frutescens, and Sophora japonica in Managing Hyperuricemia through Dual Enzyme Inhibition.

Amid growing concerns regarding gout and hyperuricemia associated with high-protein and purine-rich diets, the need for effective prevention and management strategies with minimal side effects has become increasingly critical. This study evaluates the potential of three commonly consumed plant-based functional foods, Chrysanthemum morifolium, Perilla frutescens, and Sophora japonica, inhibiting xanthine oxidase (XO) and adenosine deaminase (ADA), key enzymes in uric acid metabolism. Results from hyperuricemia model mice indicate that this blend significantly reduces serum uric acid levels, mirroring the efficacy of conventional prevention and management strategies such as allopurinol but with fewer adverse effects. Liquid chromatography-mass spectrometry (LC-MS) analysis confirms that flavonoids are the primary bioactive agents, exhibiting a strong affinity for XO. These findings highlight the viability of integrating plant-based functional foods into comprehensive gout management strategies, underscoring their role in enhancing patient health through dietary innovation.

Antidiabetic activity of Inonotus obliquus water extract in alloxan-induced diabetic mice.

The Inonotus obliquus is a medicinal mushroom that grows on mature birch trees and is commonly used in traditional medicine for various ailments. The current study aimed to explore the hypoglycemic, hypolipidemic, and pancreatic protective effects of the water extract of Mongolian natural Inonotus obliquus on alloxan-induced diabetic mice. Alloxan monohydrate (200 mg/kg) was intraperitoneally single injected into C57BL/6 mice to induce diabetes. Alloxan-induced diabetic mice were orally given the water extract of inonotus obliquus (WEIO) at doses of 500 mg/kg and subcutaneously administered with insulatard 0.6 IU for 4weeks. Subsequently, the levels of factors related to blood glucose, insulin and lipids were assessed. WEIO significantly restored body weight, reduced fasting blood glucose levels, improved glucose tolerance ability, and increased insulin levels compared to the control diabetic mice. WEIO also enhanced cholesterol transportation in the liver, correlated with increased HDL-C levels and decreased TC, TG and LDL-C levels. Histologic examinations revealed that WEIO alleviated alloxan-induced pancreatic tissue damage. Natural Mongolian I. Obliquus water extracts have an antihyperglycemic effect and enhance islet cell function in alloxan-induced diabetic mice. It is a good candidate for a hypoglycemic functional food or medicine.

Selenium Biofortification of Allium Species

Allium species have great potential in the production of functional food via selenium biofortification. This review is devoted to the specificity of Allium plant biofortification with Se, including the genetic peculiarities, effect of the chemical form of the microelement, methods of supply, sulfur and AMF effects, and hormonal regulation. The biosynthesis of methylated Se amino acids and the beneficial effect of Se treatment on secondary metabolite accumulation and plant yield are discussed. Special attention is paid to the production of functional foods based on Allium plants enriched in different ways: bread with leek leaf powder, Allium microgreens and seedlings, and ‘Black garlic’ biofortified with Se. Further focus is provided to the high variability of Allium crop yield and quality under Se supply governed by genetic factors and environmental stresses, and to the need for plant growth technology optimization to obtain the predicted nutritional characteristics of the derived functional product with high anti-carcinogenic activity.

Peptidomic Analysis of Potential Bioactive Peptides in Mare Milk Under Different Heat Treatment Conditions

Active peptides in mare milk have unique biological activities, but how the bioactive protein in mare’s milk changes under the influence of temperature has not been fully studied. Therefore, in this study, the differential expression of bioactive peptides potentially present in horse milk under different heat treatment conditions was investigated for the first time using peptidomic and bioinformatic techniques. We collected a total of 15 samples. In this study, we divided the samples into five groups, specifically, 65 °C, 30 min; 72 °C, 15 min; 83 °C; 10 min; 95 °C, 5 min; and an untreated group as a control, which involved four different temperature treatments, in order to understand changes in bioactive peptides and to identify the sequence of bioactive peptides. In the experiment, a total of 2341 active peptides were identified. The amino acid composition of the potential active peptides remained stable across different temperatures, but their abundance varied with temperature. In all, 23 peptides from 20 different proteins were identified, with the highest number of active peptides identified at 72 °C. Through database searches, we found that a majority of these peptides were within β-lactoglobulin and immunoglobulin domain proteins, which are known for their potential biological activities. These findings provide a theoretical foundation for the development of peptides with different bioactivities as potential functional foods.

Antioxidants, ACE I Inhibitory Peptides, and Physicochemical Composition, with a Special Focus on Trace Elements and Pollutants, of SPRING Spawning Atlantic Herring (Clupea harengus) Milt and Hydrolysates for Functional Food Applications

Norwegian spring spawning (NVG) herring milt is a raw material with high nutritional and functional values. However, its incorporation into food presents physicochemical and sensory challenges. Its high DNA content, the presence of TMA/TMAO and possibly heavy metal and/or environmental pollutants, and its bitter taste due to amino acids or peptides requires a careful approach to food development. Hydrolysis with food-grade enzymes enable an improvement in both the functional and sensory properties of the substrate and the increased stability of the raw materials and end products. HLPC, GC-MS, and in vitro protocols were used for the characterisation of manually extracted material (sample code: HMC) and milt from a fish-filleting line from early spring/late autumn catches. Three different food-grade protein hydrolysates were prepared from these raw materials (sample codes: H1, H2, and H3) as a means to estimate their functional food development potential. Combinations of three commercial enzymatic preparations were applied, targeting specific sensory properties. Parameters related to consumer safety (e.g., the presence of heavy metals and TMA/TMAO); beneficial health effects, such as antioxidant or antihypertensive bioactivities (measured using in vitro TAC, ORAC, DPPH, and ACE I inhibitory activity assays); the presence of beneficial fatty acids and micronutrients; and the protein quality were studied. On the basis of their total amino acid compositions, freeze-dried herring milt and hydrolysates could provide high-quality protein with most of the essential amino acids and taurine. Powdered milt has a particularly high fatty acid profile of bioavailable omega-3 fatty acids (2024.06 mg/100 g docosahexaenoic acid (DHA; 22:6n-3) and 884 mg/100 g eicosapentaenoic acid (EPA; 20:5n-3)). The experimentally measured levels of arsenic (3.9 ± 1.2 mg/kg) and cadmium (0.15 ± 0.05 mg/kg) were higher than the levels of the other two heavy metals (mercury and lead). The bioactivity is concentration-dependent. Overall, this work presents complementary information for the future utilisation of C. harengus powdered milt (possibly obtained directly from a fish-filleting line) and some of its protein hydrolysates as food ingredients.

Water-Soluble Intracellular Polysaccharides (IPSW-2 to 4) from Phellinus igniarius Mycelia: Fractionation, Structural Elucidation, and Antioxidant Activity

Phellinus igniarius is a medicinal fungus. Nonetheless, research on its water-soluble intracellular polysaccharides (IPSW-2 to 4) fractionation, structural elucidation, and antioxidant activity is limited. In this study, water-soluble intracellular polysaccharides (IPSW-2 to 4) were extracted and fractionated from P. igniarius mycelia, and their antioxidant and structural properties were assessed using GC-FID, GC-MS, FTIR, and NMR spectroscopy (1H and 13C). In the water-eluted P. igniarius polysaccharide fractions (IPS30W, IPS60W, and IPS80W) of anion-exchange chromatography, the polysaccharide content was 79.05%, 68.25%, and 62.06%, with higher yields of 25.07%, 21.38%, and 20.34%, respectively. In contrast, the salt (NaCl) elution fractions (IPS30S1, IPS60S1, IPS60S2, and IPS80S1) of anion-exchange chromatography had lower polysaccharide content and yield. Hence, water elution fractions (IPS30W, IPS60W, and IPS80W) were selected for further purification. After repeated purification using size-exclusion chromatography, IPSW-2 to 4 were obtained with a yield of 8% to 15.83%. The IPSW-2 to IPSW-4 structures were elucidated, and they showed no triple helical conformation. Based on periodate oxidation, Smith degradation, methylation analysis, and 1H and 13C NMR spectroscopy, the primary structures of IPSW-2, IPSW-3, and IPSW-4 were all glucan, with the main chain consisting of (1→6)-α-D-Glcp, (1→3,4)-α-D-Glcp, and (1→3, 6)-α-D-Glcp, with α-D-Glcp as a side chain. Finally, antioxidant analysis showed that IPS30W, IPS60W, and IPS80W were all more capable of scavenging superoxide anions than the polysaccharides of Phyllostachys (13.8%) and floribunda (15.1%) at the same concentration (0.40 mg/mL). This will serve as a guide for the development of functional foods.

Optimized Liquid Medium Formulation for Sanghuangporus vaninii and Biological Activity of the Exopolysaccharides

Aims: Sanghuangporus vaninii (S. vaninii) is a rare medicinal mushroom that is rich in polysaccharides, triterpenes, flavonoids, and other bioactive compounds. It has good potential development value. Methods and Results: We performed single factor experiments and Box-Behnken response surface methodology to optimize the liquid fermentation medium formulation for S. vaninii with mycelial biomass as the indicator. The in vitro antioxidant and anti-cancer capacity of the exopolysaccharides of S. vaninii were estimated. The optimal liquid fermentation media composition for the MS-4, MS-6, and MS-8 strains of Sanghuangporus vaninii consisted of 25.86 ± 0.068 g/L maltose, 7.3 ± 0.043 g/L yeast extract, and 0.71 ± 0.005 g/L dandelion powder. The average mycelial biomass of S. vaninii under optimal conditions was 12.61 g/L. The mycelial biomass of the Sanghuangporus vaninii strains in the optimized formulation was 109–191% higher than that obtained with the basic potato dextrose broth (PDB). The exopolysaccharides of Sanghuangporus vaninii exhibited an ABTS radical scavenging activity with an EC50 of 0.021 ± 0.017 mg/mL and a DPPH radical scavenging activity with an EC50 of 0.076 ± 0.043 mg/mL. In anti-cancer assays, these exopolysaccharides demonstrated an IC50 value of 1.98 ± 0.36 mg/mL against PC-3 human prostate cancer cells, indicating significant bioactivity, highlighting their potential as functional food ingredients. Conclusions: In this study, the formula of liquid fermentation of S. vaninii strains was optimized, which lays a theoretical foundation for increasing the yield of S. vaninii and its application in industry. Moreover, our data showed the clinical potential of the S. vaninii exopolysaccharides as antioxidants and anti-cancer drugs.

Targeted Screening of Lactiplantibacillus plantarum Strains Isolated from Tomatoes and Its Application in Tomato Fermented Juice

This study explores the functional attributes of Lactiplantibacillus plantarum (L. plantarum) strains isolated from fermented tomato juice, focusing on their physiological, biochemical, and probiotic characteristics. The identified 66 gram-positive strains included 36 L. plantarum ones, which exhibited robust growth in acidic environments (pH 2.0–5.0) and utilization of various carbohydrates. Notably, seven strains outperformed a commercial strain in extreme acidic conditions. Antioxidant activity varied, with strain A24 showing the highest hydroxyl radical scavenging ability, while strains with high surface hydrophobicity had lower DPPH scavenging activity, indicating no direct correlation between these properties. Strains also showed strain-specific differences in carbohydrate utilization and antibiotic resistance, with some resistant to gentamicin and ciprofloxacin. Survival rates under simulated gastrointestinal conditions were strain-specific, with some strains demonstrating high survival rates, indicating their potential as probiotics. Furthermore, 13 strains used as fermentation starters in tomato juice significantly enhanced antioxidant activity and reduced pH and total soluble solids, indicating efficient sugar utilization and lactic acid production. These findings suggest that L. plantarum strains are well-suited for functional food fermentation and probiotic applications, with strain-specific traits offering versatility for use in acidic food products and probiotic formulations.

Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods

Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods

Buttermilk and Whey as Functional Foods to Ameliorate Clindamycin-Induced Changes in Mouse Intestine: Modulation of Intestinal Motility and Toll-like Receptors Expression.

Antibiotic treatment is one of the main causes of intestinal dysbiosis, leading, in turn, to other intestinal alterations given the multiple relationships of the microbiota with gut health. Whey and buttermilk are two by-products from the dairy industry with numerous bioactive components. This study aimed to assess the potential of two formulas, containing a mixture of lactoferrin, milk fat globule membrane (MFGM), and whey or buttermilk, to reverse the negative effects of clindamycin on gut motility, Toll-like receptors (TLRs) expression, and oxidative stress in the intestine. For this purpose, a murine model of intestinal dysbiosis was established by clindamycin treatment. Male C57BL/6 mice were treated with saline (Control), clindamycin (Clin), a formula containing whey (F1), or buttermilk (F2) supplemented with lactoferrin and MFGM, Clin+F1, or Clin+F2. Clin delayed the whole gut transit, reduced the response to acetylcholine, decreased TLR2 expression, and increased TLR4 expression in the intestine. F1 and F2 formulas reversed the effects of Clin, restoring TLR2 receptor levels and normalizing intestinal dysmotility. These results indicate that whey- and buttermilk-based formulas supplemented with lactoferrin and MFGM could be used as functional foods to prevent or treat motility disorders and restore some components of the immune system after antibiotic treatment.

A Systematic Review of the Twelve Most Popular Bean Varieties, Highlighting Their Potential as Functional Foods Based on the Health Benefits Derived from Their Nutritional Profiles, Focused on Non-Communicable Diseases

A Systematic Review of the Twelve Most Popular Bean Varieties, Highlighting Their Potential as Functional Foods Based on the Health Benefits Derived from Their Nutritional Profiles, Focused on Non-Communicable Diseases

Industrial Production of Functional Foods for Human Health and Sustainability

Functional foods significantly affect social stability, human health, and food security. Plants and microorganisms are high-quality chassis for the bioactive ingredients in functional foods. Characterised by precise nutrition and the provision of both nutritive and medicinal value, functional foods serve a as key extension of functional agriculture and offer assurance of food availability for future space exploration efforts. This review summarises the main bioactive ingredients in functional foods and their functions, describes the strategies used for the nutritional fortification and industrial production of functional foods, and provides insights into the challenges and future developments in the applications of plants and microorganisms in functional foods. Our review aims to provide a theoretical basis for the development of functional foods, ensure the successful production of new products, and support the U.N. Sustainable Development Goals, including no poverty, zero hunger, and good health and well-being.

Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions.

Protein properties can be modified by thermal treatment at different pH values, resulting in the formation of protein aggregates with diverse morphologies and functionalities. This study investigated the morphology of aggregates of Antarctic krill protein (AKPS) formed by thermal treatment (90 °C, 15 min) at pH 2, 3, 4, and 6-12, characterized the different morphologies of AKPS, and determined the metal ion (Ca2+, Fe2+, and Zn2+)-binding capacities. Results showed that heat treatment with different pH values generated various AKPS with distinct morphology and metal ion-binding abilities. AKPS have formed fibrils at pH ≤ 3, particles at pH 4-7, and amorphous aggregates at pH ≥ 8. Fibrous AKPS (pH 2) exhibited a high solubility (80.36%) and strong reducing effect on iron. The binding capacities of Ca2+ and Fe2+ reached 36.08% and 66.75%. Particulate AKPS (pH 6 and 7) primarily only showed Zn2+-binding capacity similar to that of casein phosphopeptide (17.33%). Amorphous AKPS (pH 9-11) displayed the optimal capacity to bind Zn2+ and Fe2+ (26.90% and 74.94%). The alterations in morphology and functional characteristics of AKPS permit the design of various nanostructures for food-derived mineral supplements, thus developing their potential for application in functional foods.

Isolation and assessment of probiotic potential of Acidipropionibacterium acidipropionici C03B-STR from goat milk with cholesterol-lowering capability.

Elevated levels of cholesterol or triglycerides in the blood are one of the major risk factors for coronary heart disease, which is the foremost leading cause of death across the world. The aims of this study were to isolate and verify the potential probiotic strain and cholesterol-lowering capability from goat milk. The C03B-STR isolate had a broad-spectrum antibacterial property and exhibited remarkable bacteriostatic activity against Klebsiella pneumoniae ATCC 13883 (27.00 ± 1.73mm), Pseudomonas aeruginosa ATCC 27853 (19.33 ± 0.57mm) and Staphylococcus aureus ATCC 10832 (19.00 ± 1.00mm) by agar well diffusion assay. This isolate is closely related to the 16S rDNA sequence of Acidipropionibacterium acidipropionici. Acidipropionibacterium acidipropionici C03B-STR can survive under acidic conditions (60.51 ± 0.02% of survival rate at pH 3.0 for 3h) and was as bile-tolerant strain (> 80% of survival rate at 0.30% bile salts after 3h of incubation). Furthermore, it showed significantly high cell surface hydrophobicity (74.36 ± 0.23%) and aggregation capability (> 83%) (p ≤ 0.05) but displayed low to moderate co-aggregation ability (44-61%). This strain can also be regarded as strongly adhesive (73.69 ± 0.74%) and inhibit pathogen attachment to the Caco-2 cell lines (39.20 ± 0.59-69.01 ± 0.29%). A. acidipropionici C03B-STR appeared to be safe (non-haemolytic) and controllable (sensitive to various antibiotics). Notably, it had the potential to suppress cholesterol uptake in Caco-2 cells (approximately 45%) and also reduced cholesterol level above 84% during the exponential phase under acidic conditions. Thus, A. acidipropionici C03B-STR from goat milk may be a promising novel potential cholesterol-lowering probiotic strain for application in functional foods and biotherapeutics.