Functional Food Ingredients Research Articles

Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review

AbstractThe present review focuses on the physico‐chemical properties of buckwheat (BW) and shows that its incorporation makes food more nutritious. The bioactive substances included in BW, including vitamins, proteins, flavonoids, phenolic acids, dietary fibre, and fagopyrins are effective in treating chronic illnesses. It is also a rich source of protein of excellent quality as it contains balanced amino acids. Various bioactive compounds like phenolics, flavonoids including orientin, quercetin, rutin, vitexin, isovitexin and isoorientin, tannins and steroids help in providing therapeutic benefits. It has a number of beneficial impacts on health, including anti‐inflammatory, anti‐hemorrhagic, cardiovascular, antioxidant, and blood vessel protective properties. The food sector has experienced an increased interest in producing items based on BW, which boasts advantageous flavor profiles and technical attributes while offering health benefits and accommodating those with gluten sensitivity. BW is a beneficial ingredient for bread, rice, soup, cakes, noodles, cookies, and gluten‐free beer due to its functional properties. This review also emphasizes on the BW as a functional food in numerous industries including agriculture, food, pharmaceutical and as animal fodder. It provides researchers knowledge that could be useful for developing future plans, such as selecting BW as promising bioactive ingredients for functional foods.

Upcycling of melon seed (Cucumis melo L.) oil processing by-product: evaluation of functional properties and nutritional components as novel ingredient

BackgroundDefatted melon seed, a major by-product from melon oil processing chain, is scarcely utilsed. However, it has high potential value and can be used as novel ingredient in food products production. In line with zero waste policy and food sustainability, exploring and utilisation of this oil processing by-product can reduce food waste, and is key to moving towards a more sustainable food system. Therefore, this study aimed to assess the nutritional profile and functional properties of three varieties of defatted melon seeds (Galia, Cantaloupe, and Honeydew), and then compare them with defatted pumpkin seeds (as control group).ResultsIn this study, three varieties of melon seeds (Galia, Cantaloupe, and Honeydew) and pumpkin seeds (as control group) were defatted using Soxhlet extraction with petroleum ether; subsequently, their functional properties and nutritional components were assessed. The defatted melon seeds contained high level of protein (51.1–54.2%, w/w), dietary fibre (29.4–33.2%, w/w), potassium (1181.0–2373.1 mg/100 g), and GABA (γ-aminobutyric acid, 1.4–4.3 mmol/kg), whereas in terms of anti-nutritional compounds, they contained a relatively high amount of phytic acid (5.0%—5.8%, w/w). They also exhibited good in water/oil absorption capacity and emulsifying capacity. The phenolics were mainly free phenolics (FP) fraction (75%–77%), followed by the conjugated phenolics (CP) fraction (15%–16%), and the bound phenolics (BP) fraction (about 8%); the antioxidant capacity of each fraction followed the same sequence (FP > CP > BP).ConclusionConsidering the nutritional composition, functional properties, and the presence of potentially bioactive compounds, defatted melon seeds have considerable potential to be used as a functional food ingredient for the reformulation of foods.Graphical

Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate.

The incorporation of functional food ingredients in chocolate that seek to eliminate, if not completely, most of the added sugar content, as well as the use of alternative chocolate production techniques, have gained popularity in recent years. This study aimed to incorporate red beetroot powder into dark chocolate and investigate the effect of red beetroot powder concentration and processing time in a melanger on the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate. The addition of red beetroot powder increased the moisture content, particle size distribution and hardness of the chocolates, while the opposite was true for processing time with no effect on the colour. Except for taste, which had an average score of 3.2 ± 1.8 on the 7-point hedonic scale, consumers scored all the other sensory attributes of the chocolates above 4.0. Among the chocolates with red beetroot powder, samples with a 15% red beetroot powder addition had a high average overall acceptability score of >5, while the 30% sample scored <4. Red beetroot powder can be used to replace sugar in dark chocolate without affecting its physicochemical properties, sensory profile or consumer acceptability. However, the target market should be considered when determining the level of red beetroot powder incorporation in terms of chocolate taste. This research has the potential to improve the overall health-promoting properties of dark chocolate by eliminating added sugar (partially or completely). It would also help to diversify beetroot utilization, allow small-scale processors to venture into chocolate production and expand the small-scale chocolate value chain. © 2024 Society of Chemical Industry.

Characterization of Marigold Flower (Tagetes erecta) Extracts and Microcapsules: Ultrasound-Assisted Extraction and Subsequent Microencapsulation by Spray Drying.

Ultrasound-assisted extraction using response surface methodology was employed to extract marigold flower, resulting in a marigold flower extract (MFE) with elevated levels of total phenolic compounds (TPCs), total flavonoid content (TFC), total carotenoid content (TCC), and antioxidant activity, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, under conditions of 40 °C temperature, 15 min extraction time, and 68% ethanol concentration. The MFE was subsequently encapsulated using spray drying with 45% maltodextrin (MD) (MFE-MD; 1:1, 1:2) and 20% gum arabic (GA) (MFE-GA; 1:2, 1:3). The MD (1:2 ratio) sample showed the highest encapsulation yield, while the 45% MD (1:1 ratio) sample exhibited the highest encapsulation efficiency (p ≤ 0.05). Samples containing 45% MD (1:1 ratio) and 20% GA (1:2 ratio) had the highest moisture content, with the 45% MD (1:1 ratio) sample showing the lowest water activity (p > 0.05). These samples also displayed higher L* and a* values compared to the 20% GA samples, which had increased b* values (p ≤ 0.05). Micrographs of the 20% GA (1:3 ratio) and 45% MD (1:2 ratio) samples revealed spherical shapes with smooth surfaces. The 20% GA (1:2 ratio) microcapsules exhibited the highest total phenolic content (TPC) among the samples (p ≤ 0.05). Thus, ultrasound-enhanced extraction combined with response surface methodology proved effective in producing functional food ingredients from plants.

Valorization of animal waste proteins for agricultural, food production, and medicinal applications

IntroductionAnimal waste proteins have been increasing in the past decade, along with consumer demands. Their huge volume and the environmental issues caused by improper treatment probably pose a massive threat to human health. These animal waste proteins contain many valuable bioactive peptides and can be used not only as nutrient substances but also as primary functional ingredients in many industries, including agriculture, food, and pharmaceuticals. However, the advancement of the value-added application of animal waste proteins within the past 10 years has not been elucidated yet. In this regard, this paper scrutinized the studies on the applications of hydrolysates and peptides from animal waste proteins throughout the last decade, hoping to display a whole picture of their value-adding applications.MethodsThe Web of Science and Google Scholar were searched from January 1, 2013, to December 12, 2023. This review included field trials, in vitro and in vivo assays, and in silico analysis based on literature surveys or proteolysis simulation. The quality of the included studies was evaluated by Journal Citation Reports, and the rationality of the discussion of studies included.ResultsNumerous studies were performed on the application potential of hydrolysates and peptides of animal waste proteins in agricultural, food, and medicinal industries. Particularly, due to the nutritional value, safety, and especially competitive effects, the peptide with antioxidant, antimicrobial, antihypertensive, antidiabetic, or antithrombotic activities can be used as a primary functional ingredient in food and pharmaceuticals.DiscussionThese value-added applications of animal waste proteins could be a step towards sustainable animal by-products management, and simultaneously, open new avenues in the rapid development of nutraceuticals and pharmaceuticals. However, further studies on the bioavailability and structure-activity relationship are required to verify their therapeutic effects.

Protective effects of fermented Rosa roxburghii Tratt juice against ethanol‑induced hepatocyte injury by regulating the NRF2‑AMPK signaling pathway in AML‑12 cells.

Alcohol‑related liver disease (ALD) is a major health concern worldwide. In recent years, there has been growing interest in natural products and functional foods for preventing and treating ALD due to their potential antioxidant and hepatoprotective properties. Rosa roxburghii Tratt, known for its rich content of bioactive compounds, has demonstrated promising health benefits, including anti‑inflammatory and antioxidant effects. Fermentation has been utilized as a strategy to enhance the bioavailability and efficacy of natural products. In the present study, using a mixture of Rosa roxburghii Tratt juice, lotus leaf extract and grape seed proanthocyanidins fermented by Lactobacillus plantarum HH‑LP56, a novel fermented Rosa roxburghii Tratt (FRRT) juice was discovered that can prevent and regulate ethanol‑induced liver cell damage. Following fermentation, the pH was significantly decreased, and the content of VC and superoxide dismutase (SOD) were significantly increased, along with a noticeable enhancement in hydroxyl and 2,2‑diphenyl‑1‑picrylhydrazyl free radical scavenging abilities. Alpha Mouse liver 12 cells were exposed to ethanol for 24 h to establish an in vitro liver cell injury model. The present study evaluated the effects of FRRT on cell damage, lipid accumulation and oxidative stress markers. The results revealed that FRRT pretreatment (cells were pre‑treated with 2.5 and 5 mg/ml FRRT for 2 h) significantly reduced lipid accumulation and oxidative stress in liver cells. Mechanistically, FRRT regulated lipid metabolism by influencing key genes and proteins, such as AMP‑activated protein kinase, sterol regulatory element binding transcription factor 1 and Stearyl‑CoA desaturase‑1. Furthermore, FRRT enhanced antioxidant activity by increasing SOD activity, glutathione and catalase levels, while reducing reactive oxygen species and malondialdehyde levels. It also reversed the expression changes of ethanol‑induced oxidative stress‑related genes and proteins. In conclusion, a novel functional food ingredient may have been discovered with extensive potential applications. These findings indicated that FRRT has antioxidant properties and potential therapeutic benefits in addressing ethanol‑induced liver cell damage through its effects on liver lipid metabolism and oxidative stress.

Storage quality assessment of a sheet snack produced from liang leaves (Gnetum gnemon var. tenerum)

This study investigates a novel leaf sheet snack from liang, an indigenous vegetable in Southern Thailand. The prepared snack has high protein, fiber, calcium, and vitamins A and B2. Storage conditions and packaging impact its shelf life. Based on the calculation, laminated aluminum foil extended shelf life to 1 year at 30°C and relative humidity (RH) of 60%. Moisture absorption during storage led to physicochemical changes, including reduced vitamin content, while total polyphenols, flavonoids, and antioxidant activity remained stable. Microbiological quality was acceptable over a period of 12 weeks but high RH during storage deteriorated sensory attributes. Liang leaves showed promise of being a functional food ingredient.

Bioactives of the Freshwater Aquatic Plants, Nelumbo nucifera and Lemna minor, for Functional Foods, Cosmetics and Pharmaceutical Applications, with Antioxidant, Anti-Inflammatory and Antithrombotic Health Promoting Properties

Despite significant progress, certain inflammation related to chronic disorders, including cardiovascular diseases (CVD) and cancer, still present high mortality rates. Thus, further study is needed to address such pathologies more appropriately. Apart from classic therapeutics, natural bioactives with less toxic side effects have gained attention, including those with potential pharmaceutical properties derived from several plants. Within this article, the potential utilization of freshwater aquatic plants as sources of bioactives with antithrombotic, anti-inflammatory and antioxidant properties is outlined. Emphasis is given to a well-established aquatic plant with known but not fully clarified and overviewed bio-functional and pharmaceutical properties, the Chinese lotus (Nelumbo nucifera), as well as to a so far neglected aquatic plant, Lemna minor, which has not yet been thoroughly reviewed for such applications. The latent usually grows naturally in large numbers at the surface of stored water basins of retrieved water from the last stages of wastewater treatment facilities. The continuous growth of this aquatic plant in such conditions further suggests that it can be a sustainable source of natural bioactives, if appropriately valorized, with an economic benefit and in a friendly environmental approach. The abundant content of both freshwater aquatic plants in bioactive components with potent antioxidant, anti-inflammatory and antithrombotic activities is thoroughly outlined, while their applications as functional ingredients in several functional products (functional foods, cosmetics and pharmaceuticals) are also discussed. The outlined outcomes urge further study of both aquatic plants and especially of Lemna spp. to fully elucidate their potential as alternative sustainable sources of bioactive ingredients for functional foods, supplements, nutraceuticals, nutricosmetics, cosmeceuticals, cosmetics and pharmaceutical products with health-promoting properties against inflammation and thrombosis related manifestations and their associated chronic disorders.

Chinese Artichoke (Stachys affinis Bunge): The Nutritional Profile, Bioactive Profile and Food Applications-A Review.

Stachys affinis Bunge, known as Chinese artichoke, is a perennial plant originating from China, which has uprising scientific interest due to its complex and beneficial content. Chinese artichoke is rich in bioactive compounds useful for human health, including antioxidants, polyphenols, and prebiotics, and its edible tubers are high in essential nutrients and dietary fiber. Studies show its potential as a functional food ingredient in various products like rice bars, bread, and chocolate, enhancing their nutritional and sensory properties. Additionally, Chinese artichoke exhibits significant anti-inflammatory, neuroprotective, and antibacterial activities, warranting further research and utilization in the food industry. This review aims to summarize the existing knowledge of the S. affinis Bunge plant, focusing on its health-promoting aspects.

Obtaining coffee mucilage microcapsules by spray drying using chemically modified banana starch

The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spray-dried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 µmol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 µmol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 µm in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.

Nanoemulsification of epigallocatechin gallate for debitterization, antibrowning, and inhibition of intracellular lipid accumulation

This study addressed the instability of epigallocatechin gallate (EGCG), a green tea-derived polyphenol, by developing a robust EGCG oil-in-water nanoemulsion. The nanoemulsion comprised lecithin (dispersed phase), pectin (continuous phase), and gallic acid (antibrowning agent). Using a blend of phases via high-energy ultrasonication, we achieved an 88.9% encapsulation efficiency. The nanoemulsion's physical properties improved, yielding a small droplet size (diameter: 169.3 nm) and low polydispersity index (0.16). The nanoemulsion exhibited long-term stability, 82% DPPH radical scavenging activity and 63% browning prevention compared with EGCG. Upon expressing the human taste receptor TAS2R16 + GIRK1/4 in Xenopus oocytes, the nanoemulsion elicited a 50% decrease in bitterness compared with EGCG, as quantified by the oocytes' membrane potential using the two-electrode voltage clamp method. Treating 3T3-L1 cells with the nanoemulsion resulted in a 49% reduction in lipid accumulation and 58% enhancement of triglyceride degradation, as confirmed via Oil Red O staining and lipolysis studies, respectively. This study provides insights into establishing an effective emulsification system for EGCG, enhancing its role as a functional food ingredient.

Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity

SummaryEmpty carob pods, a by‐product of carob seed production, are abundant in D‐pinitol, dietary fibre and phenolics, offering diverse potential health benefits. However, they also contain high levels of sugars. This study evaluated the capacity of Saccharomyces cerevisiae in submerged fermentation of empty carob pods to enhance D‐pinitol to total carbohydrate ratio, and contents of dietary fibre, and phenolics. Empty carob pods were fermented at pH 5.0, 5.5, 6.0, 6.5, and 7.0 at 30 °C for 10, 20, 30 and 50 h. After 20 h of fermentation, the total carbohydrates decreased by 70% (P &lt; 0.001); the ratio of D‐pinitol to total carbohydrates increased by nearly fivefold (P &lt; 0.05); total phenolic and total flavonoid contents and antioxidant activity significantly increased (P &lt; 0.05), whereas condensed tannin content and α‐glucosidase inhibitory activity remained stable. Fermented carob pods may be potentially used as a functional food ingredient to help control blood glucose levels.

CBD oil by-product (Hemp flakes): Evaluation for nutritional composition, heavy metals and functionality as a food ingredient

BackgroundThe recent interest among consumers in industrial hemp due to health and wellness benefits has led to several products from industrial hemp, including cannabidiol (CBD) oil. CBD oil extraction from hemp buds and flowers generates by-product biomass (hemp flakes), often posing disposal challenges and with little or no applications. We hypothesized that hemp flakes possess residual compounds with nutritional and health value that could be used to improve utilization. MethodsLocally sourced hemp flakes were compared to three commercial hemp protein products. The nutritional composition (proximate analysis), heavy metals (Al, Cu, As, Pb, Co, Cd), and functional composition (phenolic and antioxidant properties–total phenolic compounds (TPC), total flavonoid compounds (TFC), ferric reducing antioxidant potential (FRAP), 1,1–diphenyl-1-picrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC)), (CBD, cannabiodiolic acid–CBDA, cannabichromene–CBC, cannabigerol–CBG, and cannabinol–CBN) contents were determined and compared. FindingsHemp flakes had a similar nutritional composition to commercial hemp protein products, with heavy metal levels within FDA allowed limits. The by-product had significantly higher CBDA levels than commercial products. Overall, hemp flakes had comparable nutrient composition and antioxidant capabilities. Based on the protein composition of hemp flakes (31.62 %) versus the highest commercial product (43 %), hemp flakes are an acceptable functional food ingredient.

Identification of procyanidins as α-glucosidase inhibitors, pancreatic lipase inhibitors, and antioxidants from the bark of Cinnamomum cassia by multi-bioactivity-labeled molecular networking

This study examined the suppressive effects of 16 selected plant-based foods on α-glucosidase and pancreatic lipase and their antioxidant properties. Among these, the bark of Cinnamomum cassia (Cinnamon, WLN-FM 15) showed the highest inhibitory activity against α-glucosidase and the highest antioxidant activity. Additionally, WLN-FM 15 showed promising results in the other tests. To further identify the bioactive constituents of WLN-FM 15, a multi-bioactivity-labeled molecular networking approach was used through a combination of GNPS-based molecular networking, DPPH-HPLC, and affinity-based ultrafiltration-HPLC. A total of nine procyanidins were identified as antioxidants and inhibitors of α-glucosidase and pancreatic lipase in WLN-FM 15. Subsequently, procyanidins A1, A2, B1, and C1 were isolated, and their efficacy was confirmed through functional assays. In summary, WLN-FM 15 has the potential to serve as a functional food ingredient with the procyanidins as its bioactive constituents. These results also suggest that the multi-bioactivity-labeled molecular networking approach is reliable for identifying bioactive constituents in plant-based foods.

Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties

Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids. In this research, the effects of the partial substitution of animal fat with CSS on physicochemical, textural, and sensory properties in chicken patty production were investigated. For this purpose, four different groups of chicken patties were produced in which animal fat was replaced with CSS at different rates (control: 12% fat, SS1: 10% fat + 2% silverskin, SS2: 8% fat + 4% silverskin, SS3: 6% fat + 6% silverskin). The substitution of animal fat with CSS resulted in decreases in pH, moisture content, water activity, and color values while increasing TBARS (Thiobarbituric acid-reactive substances) and moisture retention. The cooking process also significantly affected the physicochemical properties (p &lt; 0.01). Textural parameters, apart from adhesiveness, were affected by the replacement of animal fat with CSS. While hardness increased compared to the control, resilience, and springiness decreased. On the other hand, cohesiveness was similar in control and SS1 but decreased in other ratios. The use of CSS affected all sensory characteristics, and the sensory evaluation scores closest to the control were determined in the group that used 2% CSS instead of animal fat.

Transcriptome profiling reveals the protective mechanism of sulfated Cyclocarya paliurus polysaccharides against oxidative damage of IEC-6 cell.

Our previous studies have shown that sulfated Cyclocarya paliurus polysaccharides (SCP3) can alleviate intestinal oxidative stress (OS) damage by improving the antioxidant capacity of the intestine, but its mechanism still needs further exploration. This study aimed to reveal the possible underlying protective mechanism of SCP3 against OS damage of intestinal epithelial cells (IEC-6) based on transcriptome profiling. The results showed that SCP3 could increase the activity of superoxide dismutase and reduce the production of malondialdehyde and reactive oxygen species. In addition, the SCP3 could also alleviate the H2O2-induced high apoptosis rate and mitochondrial membrane potential decrease in IEC-6 cells. RNA-sequencing results showed that there were 2152 differentially expressed genes between the control group and the SCP3 group, and the mitogen-activated protein kinases (MAPK) and PI3K-Akt signaling pathways are the main signaling pathways that contributed to SCP3 protecting IEC-6 cells from OS damage. In summary, the SCP3 plays a role in improving intestinal cell damage by inhibiting OS, which may be closely related to the PI3K/Akt and MAPK signaling pathways. PRACTICAL APPLICATION: This study provides a theoretical basis for the practical application of Cyclocarya paliurus polysaccharides as an antioxidant ingredient in auxiliary medicines and functional foods.

Engineered Chlorella vulgaris improves bioethanol production and promises prebiotic application.

Microalgal biomass for biofuel production, integration into functional food, and feed supplementation has generated substantial interest worldwide due to its high growth rate, non-competitiveness for agronomic land, ease of cultivation in containments, and presence of several bioactive molecules. In this study, genetic engineering tools were employed to develop transgenic lines of freshwater microalga Chlorella vulgaris with a higher starch content, by up-regulating ADP-glucose pyrophosphorylase (AGPase), which is a rate-limiting enzyme in starch biosynthesis. Expression of the Escherichia coli glgC (AGPase homolog) gene in C. vulgaris led to an increase in total carbohydrate content up to 45.1% (dry cell weight, DCW) in the transgenic line as compared to 34.2% (DCW) in the untransformed control. The starch content improved up to 16% (DCW) in the transgenic alga compared to 10% (DCW) in the control. However, the content of total lipid, carotenoid, and chlorophyll decreased differentially in the transgenic lines. The carbohydrate-rich biomass from the transgenic algal line was used to produce bioethanol via yeast fermentation, which resulted in a higher ethanol yield of 82.82mg/L as compared to 54.41mg/L from the untransformed control. The in vitro digestibility of the transgenic algal starch revealed a resistant starch content of up to 7% of total starch. Faster growth of four probiotic bacterial species along with a lowering of the pH of the growth medium indicated transgenic alga to exert a positive prebiotic effect. Taken together, the study documents the utilization of genetically engineered C. vulgaris with enriched carbohydrates as bioethanol feedstock and functional food ingredients.

Astragalus Extract Mixture HT042 Alleviates Dexamethasone-Induced Bone Growth Retardation in Rat Metatarsal Bones.

The most widely used synthetic glucocorticoid, dexamethasone (DEX), causes stunted growth in children when used excessively or for long periods of time; however, there are still plenty of pediatric patients require long-term treatment with DEX. As an alternative, growth hormone is used in combination, but it has side effects, a high cost, and psychological factors, and it is not satisfactory in terms of effectiveness. It is necessary to develop a safe and affordable treatment that can replace it. The Korean Food and Drug Administration approved HT042, a standardized functional food ingredient, with the claim that it can help height growth of children. In this study, it was found that HT042 activated the Indian hedgehog/parathyroid hormone-related protein signaling pathway and enhanced the number of growth hormone receptors and insulin-like growth factor-1 receptors on the growth plate surface, which were reduced by DEX treatment, and restored growth retardation. In metatarsal bone and primary chondrocyte models, it was found that HT042 can promote the length of growth plate and recover DEX-induced growth retardation. It was also found that HT042 promotes cell proliferation using bromodeoxyuridine and terminal deoxynucleotidyl transferase dUTP nick end labeling assays; moreover, we verified increased expression of GHR/IGF-1R and Ihh/PTHrP pathway activity using qRT-PCR, western blotting, and siRNA analyses to verify its direct action on the growth plate. The anti-apoptotic effect of HT042 was identified by regulating the expression of apoptotic factors such as caspase-3, Bcl2, Bclx, and Bax. These results were identified using both ex vivo and in vitro models. Our study verified that co-administration of HT042 could recover the DEX induced growth retardation.

Genus Sambucus: Exploring Its Potential as a Functional Food Ingredient with Neuroprotective Properties Mediated by Antioxidant and Anti-Inflammatory Mechanisms.

The genus Sambucus, mainly Sambucus nigra, has emerged as a valuable source of bioactive compounds with potential neuroprotective properties. This review explores the antioxidant, anti-inflammatory, and neuroregenerative effects of Sambucus-derived compounds and their implications for brain health and cognitive function. In vitro studies have demonstrated the ability of Sambucus extracts to mitigate oxidative stress, modulate inflammatory responses, and promote neural stem cell proliferation and differentiation. In vivo studies using animal models of neurodegenerative diseases, such as Alzheimer's and Parkinson's, have shown that Sambucus compounds can improve cognitive function, motor performance, and neuronal survival while attenuating neuroinflammation and oxidative damage. The neuroprotective effects of Sambucus are primarily attributed to its rich content of polyphenols, particularly anthocyanins, which exert their benefits through multiple mechanisms, including the modulation of signaling pathways involved in inflammation, apoptosis, mitochondrial function, and oxidative stress. Furthermore, the potential of Sambucus as a functional food ingredient is discussed, highlighting its application in various food products and the challenges associated with the stability and bioavailability of its bioactive compounds. This review provides a comprehensive overview of the current state of research on the neuroprotective potential of Sambucus and its derivatives, offering valuable insights for the development of dietary strategies to promote brain health and prevent age-related cognitive decline.

Preparation and identification of novel angiotensin-I-converting enzyme inhibitory peptides from Moringa oleifera leaf

Moringa oleifera (M. oleifera) is considered a medicinal and edible plant with significant health benefits for humans and animals. It is speculated that the antihypertensive effect of M. oleifera leaf is attributed to the inhibition action of protein-derived bioactive components on Angiotensin-I-Converting Enzyme (ACE). In view of this, combined enzymatic hydrolysis was adopted instead of individual enzymatic treatment to prepare ACE inhibitory peptides, and the hydrolysis conditions were optimized from the perspective of ACE inhibitory activity. Following ultrafiltration, QExactive identification, and in silico screening, four novel ACE inhibitory peptides (IPPAYSK, ILVDR, FFFPK, and LLDPR) were collected. The IC50 values of these peptides ranged from 81.25 to 510.67 μM. In addition, molecular docking simulation and inhibition kinetics were analyzed to explain the inhibition mechanisms. Our study confirms that M. oleifera leaf is a superior source of ACE inhibitory peptides and has potential to serve as ingredients in functional foods for the prevention or management of hypertension.