Functional Food Ingredients Research Articles

New Insights into Red and White Quinoa Protein Isolates: Nutritional, Functional, Thermal Properties

Quinoa (Chenopodium quinoa Willd.) seeds, renowned for their nutritional richness and balanced amino acid profile, offer promising potential as food ingredients. This study focused on extracting and characterizing the protein isolates from red and white quinoa varieties to evaluate their physicochemical and functional properties. Protein isolation involved alkaline solubilization and isoelectric precipitation, followed by characterization through amino acid analysis, phenolic profiling, scanning electron microscopy (SEM), zeta potential measurement, particle size distribution analysis, Differential Scanning Calorimetry (DSC), and rheological studies. The results showed that both the red and white quinoa protein isolates exhibited high protein content and essential amino acids, with notable differences in their amino acid compositions. The phenolic and flavonoid content varied between the red and white quinoa seeds, highlighting their potential antioxidant properties. SEM revealed distinct microstructural differences between the red and white quinoa protein isolates. Zeta potential measurements indicated the negative surface charges, influencing the stability in the solution. A particle size distribution analysis showed the monomodal distributions with minor variations in the mean particle size. The DSC profiles demonstrated multiple denaturation peaks, reflecting the complex protein compositions. Rheological studies indicated diverse gelation behaviors and mechanical properties. Overall, this comprehensive characterization underscores the potential of quinoa protein isolates as functional food ingredients with diverse applications in the food industry.

Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non-volatile components of Jiang-flavor baijiu.

Fu Brick tea (FBT) extract has been demonstrated to lower blood lipids, protect liver, and prevent obesity. Despite these benefits, there are no products on the market that combine FBT with other foods or beverages. In this study, we developed a novel product by combining FBT with high-alcohol Jiang-flavor baijiu, resulting in FBT-baijiu. High-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis revealed that FBT-baijiu contains health-promoting alkaloids, including eurocristatine (13.60 ± 0.13 mg/L), (-)-neoechinulin A (10.26 ± 0.09 mg/L), neoechinulin D (7.89 ± 0.05 mg/L), variecolorin G (6.94 ± 0.05 mg/L), and echinulin (25.46 ± 0.27 mg/L), which are known to be present in FBT. The aroma compounds of the FBT-baijiu and the base baijiu were analyzed using comprehensive gas chromatography-olfactometry-mass spectrometry (GC-O-MS) technology. The major volatile compounds of two baijiu samples were identified using relative odor activity values (r-OAVs) analysis. The FBT-baijiu showed a significant reduction in ester content, but a remarkable enhancement in aromatic properties. The findings show that combining FBT with baijiu not only offers functional components but also enhances the flavor profile. This study highlights the potential of utilizing FBT as a functional food ingredient or additive, paving the way for the development of new health-promoting products. © 2024 Society of Chemical Industry.

Extraction of phenolic compounds and antioxidant activity analysis of Ficus carica L. seed oil using supercritical fluid technology

The rationale behind this study was to investigate the potential of fig (Ficus carica L.) kernel oil as a source of bioactive compounds, particularly focusing on its phenolic compounds, due to the increasing interest in plant-based oils with antioxidant properties for use in functional foods and nutraceuticals. The primary objective was to identify and quantify the active phenolic components present in fig kernel oil. Utilizing an additional co-solvent in the supercritical fluid extraction (SFE) process, specific phenolic compounds, such as 4-hydroxybenzoic acid, 3-hydroxybenzoic acid, and syringic acid, were exclusively identified in the CO2 + ethanol (IC-2-1) sample. Furthermore, other notable compounds, including vanillin, verbascoside, ferulic acid, luteolin 7-glucoside, hesperidin, rosmarinic acid, quercetin, and kaempferol, were detected in both the IC-2-1 and CO2 (IC-1-1) samples. These findings suggest that fig kernel oil with its rich phytochemical profile, is a promising alternative oil source and has significant potential as a functional food ingredient. Further research on the SFE of fig seeds and oil is recommended to expand its applications and potential health benefits.

Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt’s antioxidant activity, reaching up to 10.17 µmol TEAC/g, and strengthened its ability to inhibit lipid oxidation during storage. This study also observed a reduction in the viability of lactic acid bacteria, particularly L. delbrueckii subsp. bulgaricus, suggesting that the extracts may have antimicrobial properties. Notably, using FE, especially at a concentration of 2% (YFE2%), improved both antioxidant and textural properties while reducing syneresis by the end of the storage period. Sensory evaluations showed positive results for YFE1% and YFE2% formulations. These findings suggest that FE has significant potential as a functional food ingredient. This research lays the groundwork for future studies exploring the integration of Malvaviscus arboreus-based ingredients into functional food products, opening new possibilities for innovation in this field.

Proximate Analysis of Lemongrass Powder (Cymbopogon citratus)

Lemongrass (Cymbopogon citratus), a widely utilized aromatic herb, holds significant potential as a nutritional and functional food ingredient. This study evaluates the proximate composition of lemongrass powder to determine its key nutritional components, including moisture, ash, crude protein, crude fat, crude fibre, and carbohydrates. The results reveal a low moisture content (6.5 ± 0.2%), indicative of prolonged shelf life, and moderate ash content (4.3 ± 0.1%), suggesting a rich mineral profile. The crude protein (8.2 ± 0.3%) and fat (3.1 ± 0.2%) contents highlight its modest contribution to dietary protein and low-fat applications. Notably, the high crude fibre (16.7 ± 0.4%) and carbohydrate (61.2 ± 0.5%) levels underline its suitability as a dietary fibre source and energy provider. These findings support lemongrass powder's utility in food formulations and nutraceuticals, emphasizing its potential health benefits and multifunctionality. Further research on its bioactive compounds and antioxidant properties is recommended to expand its applications.

Standardized Boesenbergia pandurata Extract Prevents Dexamethasone-Induced Muscle Atrophy and Dysfunction in C57BL/6 Mice.

Muscle atrophy, characterized by diminished muscle mass and impaired function, poses a substantial global health concern. Boesenbergia pandurata (Roxb.) Schltr., commonly known as fingerroot, possesses a variety of advantageous activities, including anti-inflammatory, antioxidant, antibacterial, and anticancer effects. However, there are currently no preclinical studies available that explore the potential of B. pandurata extract (BPE) to mitigate muscle atrophy. In this study, we aimed to explore the protective effects of BPE, standardized to panduratin A content, against muscle atrophy and its underlying molecular mechanisms in a dexamethasone-induced muscle atrophy mouse model. Compared with the dexamethasone group, BPE significantly restored muscle mass, muscle volume, muscle fiber cross-sectional area, grip strength, and exercise endurance. Additionally, BPE suppressed inflammatory responses by downregulating the expressions of nuclear factor kappa B and inflammatory cytokines while also enhancing antioxidant effects by increasing the expressions of antioxidant enzymes. Moreover, BPE promoted protein synthesis and muscle differentiation by stimulating the phosphatidylinositol 3-kinase/Akt/mammalian target of rapamycin signaling pathway. Furthermore, it suppressed myostatin expression and inhibited the expressions of E3 ubiquitin ligases by preventing the nuclear translocation of forkhead box O3a, thereby alleviating proteolysis. Overall, BPE effectively regulates unbalanced protein metabolism, suggesting its potential as a functional food ingredient for preventing muscle wasting diseases.

A comparative analysis on impact of drying methods on antioxidants, antidiabetes and antiobesity activities in green algae Caulerpa lentillifera: In vitro study

Marine algae, particularly Caulerpa lentillifera (C. lentillifera), have gained attention as potent sources of bioactive compounds with diverse health benefits. Despite its promising bioactivity, the influence of drying methods on its health-promoting properties remains underexplored. This study investigates the impact of different drying methods on the antioxidant, antidiabetic, and antiobesity activities of C. lentillifera. Fresh samples (GACL-FS) and those dried using air-fryer (GACL-AFD) and microwave (GACL-MD) methods were evaluated for carrageenan content, protein composition, and bioactive potentials. GACL-MD preserved the highest levels of protein, while fresh samples retained the highest carrageenan content. Antioxidant assays revealed superior performance in GACL-MD samples, showing significant DPPH and ABTS inhibition compared to Trolox standards. Similarly, antidiabetic assays demonstrated comparable α-glucosidase inhibition across all drying methods, suggesting robust retention of antidiabetic properties. Antiobesity activity, evaluated through lipase inhibition assays, highlighted GACL-MD's efficacy at lower concentrations, akin to Orlistat, while fresh and air-fryer dried samples showed varied results. In conclusion, C. lentillifera exhibits substantial potential as a functional food ingredient, with the drying method significantly influencing its bioactive profile. Microwave drying emerged as optimal for preserving antioxidant and antiobesity activities, emphasizing the need for tailored drying strategies to enhance nutritional benefits. Future research should focus on optimizing processing techniques and elucidating underlying mechanisms to fully harness C. lentillifera's health-promoting properties in functional food development and public health interventions.

Enhancing bioactive compounds extraction from Noni leaves (Morinda citrifolia) by enzymes-assisted extraction

Noni leaves provide several health benefits as food and traditional medicines due to their bioactive compounds. This study investigated the preliminary effects of cellulase and hemicellulase assisted extraction on bioactive compounds extraction from Noni leaves compared to maceration technique. Cellulase and hemicellulase-assisted extraction formed small holes on the extracts surface and provided rough surface, angular and fragmentation structures indicated some breakdown of Noni leaves cell wall after enzyme reaction. There was a significant difference of the extracts particle size between the samples from cellulase assisted extraction and hemicellulase assisted extraction while no significant difference was observed between the samples from maceration technique and cellulase assisted extraction. For antioxidant activity, cellulase assisted extraction provided the highest antioxidant activity (92.83 and 73.05 mg TEAC/ g of sample which was determined by DPPH and FRAP method respectively). However, hemicellulase extraction exhibited the lowest antioxidant activity (36.38 and 33.33 mg TEAC/ g of sample in DPPH and FRAP method respectively). Cellulase-assisted extraction provided higher asperuloside content (0.14±0.01 μM/ g of sample) as compared to maceration technique (0.13±0.01 μM/ g of sample) and hemicellulase-assisted extraction (0.05±0.01 μM/ g of sample). These results can lead to the use of green technology for bioactive compounds extraction from plant sources for use as a medical and functional food ingredient.

Potential blood pressure regulatory effect of low molecular weight α-chymotrypsin extract and its peptides from Stichopus japonicus: Peptide-ACE interaction study via in silico molecular docking

Hypertension is a significant risk factor for cardiovascular disease and heart damage. Stichopus japonicus (S. japonicus) is a red sea cucumber with antioxidant and anti-hypertensive activities. However, its anti-hypertensive mechanism remains unclear. In this study, we evaluated the inhibitory effects of angiotensin-converting enzyme (ACE) of α-chymotrypsin-assisted hydrolysate of S. japonicus (α-chy) and its ultrafiltrate fractions (>10 kDa [α-chy-I], 5–10 kDa [α-chy-II], and <5 kDa [α-chy-III]). Low molecular α-chy-III exerted excellent ACE inhibitory and anti-hypertensive activities in spontaneously hypertensive rats (SHR). Moreover, α-chy-III significantly reduced the systolic and diastolic blood pressure by modulating the serum angiotensin and ACE levels. Histological analysis revealed that α-chy-III markedly protected the aorta, heart, and kidney tissues of SHR from hypertension-induced tissue damage.Taken together, our findings highlight the potential of α-chy-III as a functional food ingredient for the treatment of hypertension and its comorbidities.

Valorization of brewer's spent grains through Ganoderma lucidum cultivation: Functional food ingredients and bread prototypes

Brewer spent grain (BSG) is the primary by-product of beer production, representing 85% of total waste in this industry. This study aimed to valorize BSG by incorporating it into the cultivation medium for Ganoderma lucidum to develop functional food ingredients with enhanced techno-functional and nutritional properties, particularly focusing on fiber and protein content. The following four samples were analyzed: (1) 100% BSG, (2) 50% BSG and 50% commercial fungal medium (Mix), (3) lyophilized biomass of G. lucidum, and (4) oven-dried biomass of G. lucidum (OGB). BSG had the highest fat (6.17 ± 0.26 g·100 g−1db), protein (19.66 ± 0.80 g·100g−1db), soluble dietary fiber (15.87 ± 0.76 g·100g−1db) and carbohydrate levels (29.99 ± 0.60g·100 g−1db). The Mix demonstrated the highest total fiber content (70.02 ± 0.62 g·100 g−1db) and insoluble dietary fiber (63.15 ± 0.71 g·100 g−1db). Four prototypes were created by partially substituting wheat flour with different percentages of BSG and OGB in traditional bread recipes. A 7-point hedonic scale assessed appearance, odor, texture, and taste, and a 5-point Likert scale rated overall acceptance. Samples A1 and B2 had the highest scores across hedonic attributes (>6). B2 excelled in overall acceptance (4.36), while D2 scored the lowest (2.89) due to its bitter taste, most likely derived from the presence of fungal triterpenoids.

Prospects of Corn (Zea mays L.) Polysaccharides: Structural Features, Bioactivities and Applications.

Over the past few years, the identification and study of bioactive and health-promoting new ingredients from natural sources have garnered significant interest. Corn has increasingly come into focus due to its substantial nutritional and medicinal benefits. Researches have shown that corn polysaccharide exhibits anti-tumor, anti-oxidative, hepatoprotective, renoprotective, hypoglycemic, immunomodulatory, and various other beneficial effects. Furthermore, variations in extraction materials and methods can result in differences in the structural and biological properties of corn polysaccharides. This article reviews the latest advancements in the extraction and purification techniques, structural characteristics, biological activities, structural modifications, and toxicological assessments of corn polysaccharides. The aim is to furnish evidence that supports the further development of corn polysaccharides as therapeutic agents and functional food ingredients.

Food Functional Powders with Redox Capacity and Antioxidant Properties Obtained from Food Losses and Waste of Olive Oil Industry

Food powders were produced from olive pomace (Coratina, COP, and Arbequina, AOP) using freeze-drying with maltodextrin (MD) and native corn starch (NS) as wall materials in varying proportions. Optical microscopy revealed that OP was partially recovered by MD and NS. COP presented a total polyphenol content (TPC) of 53.8 g GAE/kg; meanwhile, AOP was 31.9 g GAE/kg. Accordingly, powders obtained from COP presented higher TPC than those from AOP. NS allowed obtaining powders with higher TPC and antioxidant activity. The greatest encapsulation efficiency was achieved by using 15% MD, achieving values of 94.9% for COP and 89.4% for AOP. Hydroxytyrosol was identified as the predominant polyphenol in the powders. It was demonstrated that powders could be added to food formulations and withstand cooking temperatures up to 220 °C without suffering a significant thermal degradation. Chemometric analysis of MIR and NIR spectra evidenced that they are analytical techniques capable of differentiating OP varieties and wall material types, besides variations in OP concentration. Results derived from this study demonstrated that it is feasible to give added value to olive pomace, obtaining powders rich in antioxidants to be used as ingredients of functional foods.

Sorghum (Sorghum bicolor L. Moench var. bioguma) Cookies (SoKis): Source of Antioxidant and Prebiotic

Sorghum bicolor L. Moench, locally called “cantel,” is an underused local food in Indonesia, which contains resistant starch and has the potential to act as prebiotic. Several studies have also reported the role of its phytochemical compounds as antioxidants. Therefore, this study aims to determine the potential of sorghum as a source of antioxidants and prebiotic in cookies products. Sorghum was dried under various temperatures (40, 55, and 70 °C) for 4 h, ground into flour, and used in cookies production to replace wheat flour (WF) in various ratios of sorghum flour (SF):WF (0:100, 25:75, 50:50, 75:25, 100:0 % (w/w)). Phytochemical compounds were tested using the maceration method and qualitatively by assessing the color change and physical appearance of SF. Antioxidants activity was analyzed using the 1,1-diphenyl-2- picrylhydrazyl (DPPH) method, while nutritional content was determined with proximate analyses. The total plate count (TPC) method was carried out to assess the growth of Bifidobacterium longum, and organoleptic test (n = 30) was performed using 5 points-hedonic scale. SF with a drying temperature of 55˚C was used as an ingredient for making cookies based on its moisture content (4.24 ± 0.084) and antioxidant activity value (70.77 ± 2.91%). The analysis results showed the presence of flavonoid, alkaloid, tannin, and polyphenol compounds in SF. Cookies with SF:WF ration of 50:50 (w/w) (SoKis) showed the best acceptance based on organoleptic test compared to the other formulation with antioxidant activity of 36.18 ± 2.56%. In addition, soKis contained 2.715% water, 1.425% ash, 24.57% fat, 8.24% protein, 63.05% carbohydrate, 0.255% crude fiber and could support the growth of B. longum with a value of 2.46 × 10 8 CFU/mL. Based on these results, sorghum could be used and developed as a functional food ingredient.

Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo.

Post-harvest processing plays a crucial role in enhancing the bioactive properties of vegetables. This study aimed to investigate the impact of post-harvest aging on parsnip's bioactive profile and its protective effects against acrolein (Acr)-induced inflammation, a common pollutant and irritant linked to respiratory inflammation. Parsnips (Pastinaca sativa L.) were aged at 60°C for up to 30 days, with extracts collected at intervals. Total phenolic content (TPC) and antioxidant capacity were assessed using DPPH assays. Key bioactive compounds, including falcarindiol, DDMP, and 5-HMF, were quantified. In vitro studies used BEAS-2B cells to evaluate anti-inflammatory effects, while in vivo tests involved treating Acr-exposed mice with aged parsnip extract to observe cytokine responses. Aged parsnip extracts showed a 9.96-fold increase in TPC and a 4.25-fold increase in antioxidant capacity after 30 days. Bioactive compounds significantly increased in aged samples, especially falcarindiol and 5-HMF. In vitro, aged parsnip reduced Acr-induced TNF-α and IL-1β expression. In vivo, treated mice showed reduced bronchial inflammation, goblet cell hyperplasia, and cytokine expression compared to controls. These findings suggest that post-harvest aging enhances parsnip's antioxidant and anti-inflammatory properties, highlighting its potential as a functional food ingredient for managing inflammation and respiratory health.

Exploring the Optical Properties of Carotenoid-Based Nanoparticles: The Role of Terminal Groups.

Carotenoids are increasingly used as naturally occurring food colorants. For application as beverage colorants, fat-soluble carotenoids are formulated into dispersion systems via nanoparticle (NP) formation. In recent years, the antioxidant properties of carotenoids have gained immense recognition for their preventive health benefits, thereby highlighting further interest in their development as functional food ingredients. Although functional carotenoids in dispersion-based formulations are desirable, knowledge regarding the structural and optical properties of NPs of carotenoids other than those of β-carotene, and methods to efficiently produce and compare NPs of various carotenoids, remain scarce. In this study, NPs of β-carotene, lycopene, astaxanthin, and lutein were prepared using a simple reprecipitation method, with a focus on understanding the variations in the molecular self-assembly influenced by the quality of solvent used during reprecipitation. This study presents the novel finding that the terminal groups of carotenoids significantly affect the intermolecular interactions, thereby altering the structural and optical properties of the resulting NPs. Our findings are expected to contribute to the development of new technologies for controlling the color of carotenoids based on the crystal structure of the NPs.

Extraction, purification, and mechanism of immunomodulatory peptides obtained from silkworm pupa protein hydrolysate

Silkworm pupa, a by-product of silk reeling, is rich in protein; however, it has traditionally been used as animal feed. This study isolated and purified peptides from the enzymatic hydrolysates of silkworm pupa protein, thus effectively enhancing its utilization. The immune activity of these peptides was evaluated in macrophages, and 609 peptides were identified using LC-MS/MS. These active peptides were screened based on their toxicity, allergenic, and biological activity, and their interactions with TLR2 and TLR4/MD-2 were predicted via molecular docking. Results indicated that APFAPAPL, YLPPFNSF, and FIPNEAFAGRPF could strongly bind to TLR2 and TLR4/MD-2 through hydrogen bonding and hydrophobic interactions. These peptides were synthesized using solid-phase synthesis, and their immune activity was verified by proliferation, NO, ROS and TNF-α secretion assays. All three peptides promoted the proliferation, phagocytosis, and secretion of ROS and TNF-α by macrophages. Western blot analysis showed that the peptides activated RAW 264.7 cells via the NF-κB and MAPK signaling pathways, mediated by TLR2 and TLR4/MD-2 receptors. Therefore, this study provides a new understanding of the immunomodulatory activity of silkworm pupa proteins, implying their potential use as functional food ingredients.

Health Benefits of Prebiotics, Probiotics, Synbiotics, and Postbiotics.

The trillions of microbes that constitute the human gut microbiome play a crucial role in digestive health, immune response regulation, and psychological wellness. Maintaining gut microbiota is essential as metabolic diseases are associated with it. Functional food ingredients potentially improving gut health include prebiotics, probiotics, synbiotics, and postbiotics (PPSPs). While probiotics are living bacteria that provide health advantages when ingested sufficiently, prebiotics are non-digestible carbohydrates that support good gut bacteria. Synbiotics work together to improve immunity and intestinal health by combining probiotics and prebiotics. Postbiotics have also demonstrated numerous health advantages, such as bioactive molecules created during probiotic fermentation. According to a recent study, PPSPs can regulate the synthesis of metabolites, improve the integrity of the intestinal barrier, and change the gut microbiota composition to control metabolic illnesses. Additionally, the use of fecal microbiota transplantation (FMT) highlights the potential for restoring gut health through microbiota modulation, reinforcing the benefits of PPSPs in enhancing overall well-being. Research has shown that PPSPs provide several health benefits, such as improved immunological function, alleviation of symptoms associated with irritable bowel disease (IBD), decreased severity of allergies, and antibacterial and anti-inflammatory effects. Despite encouraging results, many unanswered questions remain about the scope of PPSPs' health advantages. Extensive research is required to fully realize the potential of these functional food components in enhancing human health and well-being. Effective therapeutic and prophylactic measures require further investigation into the roles of PPSPs, specifically their immune-system-modulating, cholesterol-lowering, antioxidant, and anti-inflammatory characteristics.

Ultrasound-assisted extraction and antioxidant activity of polysaccharides from Tenebrio molitor

Tenebrio molitor, which is rich in various nutrients, and its polysaccharides, as significant bioactive substances, exhibit strong antioxidant effects. This study utilized defatted T. molitor as raw material and employed an ultrasound-assisted extraction method. The factors considered include extraction temperature, time, ultrasound power, and liquid-to-feed ratio, with the yield of T. molitor polysaccharides as the response value. Based on single-factor experiments and response surface methodology, the optimal extraction parameters for T. molitor polysaccharides were determined. Following purification, protein removal, and dialysis to eliminate impurities, the structure of the extracted polysaccharides was preliminarily investigated using infrared spectroscopy. Their antioxidant activities were explored by measuring their DPPH·, OH·, and ABTS+· radical scavenging abilities and Fe3+ reducing power. The results indicated that the optimal conditions for ultrasound-assisted extraction were an extraction temperature of 75 °C, an extraction time of 150 min, an ultrasound power of 270 W, and a liquid-to-feed ratio of 15:1 mL/g, yielding a polysaccharide extraction rate of 9.513%. Infrared spectroscopy analysis revealed the presence of pyranose sugars with main functional groups including C-O, C=O, and O-H. Antioxidant activity tests showed that within a certain concentration range, the higher the polysaccharide concentration, the stronger its radical scavenging abilities. Compared with Vitamin C(Vc), the polysaccharides had stronger scavenging abilities for DPPH· and OH·, some scavenging ability for ABTS+·, and Fe3+ reduction ability, and corresponding to IC50 values of 0.9625, 9.1909, and 235.69 mg/mL respectively. The Fe3+ reducing power reached a maximum absorbance of 0.38899 at a concentration of 1.6 mg/mL. T. molitor polysaccharides demonstrate promising antioxidant activity and potential as functional ingredients in food, health products, and pharmaceuticals, providing new technical references for the development and utilization of T. molitor resources.

Immunomodulation of exopolysaccharide produced by Lacticaseibacillus rhamnosus ZFM216 in cyclophosphamide-induced immunosuppressed mice by modulating gut microbiota

This study investigated the immunoregulatory activity of exopolysaccharides (EPS) produced by Lacticaseibacillus rhamnosus ZFM216 in immunosuppressed mice induced by cyclophosphamide (CTX). The results showed that EPS treatment effectively improved the body weight, immune organ index and splenic lymphocyte proliferation. EPS also mitigated the damage of immune organs, restored intestinal morphology, and regulated the levels of serum hemolysin and cytokines (e.g. TNF-α, INF-γ and IL-10). EPS promoted the release of NO, TNF-α, IL-1β, and IL-6 in RAW 264.7 cells, however, such effect was inhibited in the presence of inhibitors of TLR4 and MAPKs signaling pathways-related proteins, confirming that EPS achieved the immunomodulation by activating these two signaling pathways. Additionally, EPS, as a prebiotic, effectively improved the diversity of microbial communities, regulated the relative abundance of dominant microbial communities, restored CTX-induced gut microbiota dysbiosis, and promoted the production of short chain fatty acids (SCFAs) in the gut of mice. Thus, immunoregulatory effect of EPS could be attributed to its good ability to modulate the gut microbiota. EPS produced by L. rhamnosus ZFM216 has promising application as an ingredient of functional foods due to its potent probiotic effect.

Protocol Refinement for the Development of Coconut Inflorescence Powder

Aims: Coconut inflorescence holds significant potential as a nutraceutical due to its rich composition of bioactive compounds, including vitamins, minerals, and antioxidants. Its use in promoting health and preventing diseases has made it a valuable ingredient in both traditional medicine and modern functional foods. The aim of the study is the protocol refinement for the development of coconut inflorescence powder with acceptable moisture content and superior sensory quality. Study Design: Completely randomized design (CRD). Place and Duration of Study: Department of Plantation, Spices, Medicinal and Aromatic Crops, College of Agriculture, Vellayani, Kerala Agricultural University, between May 2024 and October 2024. Methodology: In the present study, coconut inflorescence was harvested at 5-6 months before inflorescence opening, size reduced (1 cm3 pieces), and precooked by adopting different methods, viz., steaming, boiling, dry roasting, and microwave cooking (non-precooked inflorescence was used as the control). The precooked inflorescence pieces were dried by different drying methods viz., hot-air oven drying at 600C (Control), cabinet drier at 600C, 700C, 800C and solar drying for developing coconut inflorescence powder (CIP). CIP was analyzed for moisture content and sensory quality. Results: CIP prepared by steaming the coconut inflorescence pieces for 30 minutes and drying in cabinet dryer at 600C (C1D1) recorded the least moisture content, 1.83±0.07 per cent. However, CIP prepared by boiling (95-1000C) the inflorescence pieces by submerging for 30 minutes and drying in cabinet dryer at 600C (C2D1) showed the highest mean rank value for all the sensory attributes viz., colour (735.50), consistency (730.63), flavour (730.68), mouthfeel (734.75) and taste (735.23) on a nine-point hedonic scale with a moisture content, 4.20±0.04 per cent. The lowest mean rank value for colour was recorded by C1D1 and C2D0 (211.06). The lowest values for consistency, mouthfeel, flavour and taste were observed for the treatments C4D1 (289.81), C4D1 (290.61), C4D0 (226.05) and C0D0 (216.50), respectively. Hence, C2D1 was identified as the best precooking and drying method for the preparation of coconut inflorescence powder.