Natural Food Ingredients Research Articles

Synergistic Effects of Heat-Killed Kefir Paraprobiotics and Flavonoid-Rich Prebiotics on Western Diet-Induced Obesity.

The synergistic anti-obesity effect of paraprobiotic heat-killed lactic acid bacteria (HLAB) and prebiotics has not been studied. To determine the anti-obesity properties of prebiotic polyphenol-rich wine grape seed flour (GSF) and paraprobiotic HLAB, C57BL/6J mice were administered a high-fat and high-fructose diet (HFFrD) with 5% microcrystalline cellulose (CON), HFFrD supplemented with 2.5% GSF, HFFrD with orally administered HLAB, or HFFrD with a combination of GSF and orally administered HLAB (GSF+HLAB) for 8 weeks. Compared with the CON group, the GSF and HLAB groups both showed significant reductions in HFFrD-induced body weight gain and adipose tissue weights (p < 0.05). Interestingly, combined supplementation with GSF and HLAB revealed statistically significant synergistic effects on body weight gain, visceral adiposity, and plasma triacylglycerol concentrations (p < 0.05). The synergistic action was significantly related to a decreased adipocyte gene expression in fatty acid synthesis and inflammation metabolism. In conclusion, the combination of prebiotic GSF and paraprobiotic kefir HLAB is potentially useful, as natural food ingredients, in the prevention of obesity and obesity-related diseases, especially for immunocompromised individuals.

2-Methyloxolane (2-MeOx) as Sustainable Lipophilic Solvent to Substitute Hexane for Green Extraction of Natural Products. Properties, Applications, and Perspectives.

This review presents a complete picture of current knowledge on 2-methyloxolane (2-MeOx), a bio-based solvent for the extraction of natural products and food ingredients. It provides the necessary background about the properties of 2-MeOx, not only its solvent power and extraction efficiency, but its detailed toxicological profile and environmental impacts are discussed. We compared 2-MeOx with hexane which is the most used petroleum-based solvent for extraction of lipophilic natural products. The final part focuses on successful industrial transfer, including technologic, economic, and safety impacts. The replacement of petroleum-based solvents is a hot research topic, which affects several fields of modern plant-based chemistry. All the reported applications have shown that 2-MeOx is an environmentally and economically viable alternative to conventional petroleum-based solvents for extraction of lipophilic foodstuff and natural products.

Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt

Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.

Legume lipoxygenase: Strategies for application in food industry

AbstractLipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated with the production of aroma substrates, color changes, and alternation of physico‐chemical characteristics. The associated reaction could be either desirable or undesirable in food production. An understanding of LOX characteristics and functional principles is essential for utilizing LOX as a natural food ingredient. Legumes are nutrient‐dense food ingredient and also serve as a good source of LOX. This paper is focused on the biological function of LOX in legumes, the history of legume LOX, the application of legume LOX in the food industry, and the inhibition strategies of unwanted LOX‐catalyzed reaction.

Microfiltered red-purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient.

Complete characterization of microfiltered red-purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiological, physicochemical, and chemical changes of MRPPC were evaluated. The results showed that UPLC-ESI-QTOF-MSE was effective for the simultaneous determination of twenty metabolites, putatively identified as carbohydrates, flavonoids, and betalains. The MRPPC was shown to have microbiological and physicochemical stability through twelve weeks of storage, and chemometric analyses efficiently distinguished the metabolic profile in each storage period. Sensory analysis revealed that the MRPPC was useful as a food colorant in yogurt, where it improved color quality without affecting aroma and other characteristics. These results indicate that MRPPC is promising food ingredient as a natural red-purple colorant.

Storage stability of healthy nutrient bar without preservatives as dietary supplement for women at risk of osteoporosis

The objective of this study was to examine the stability of the healthy nutrient bars developed as a supplement for the women approaching menopause, who are at risk of osteoporosis. In this study, convenient, ready-to-eat highly nutritious bars with natural food ingredients of plant origin were developed. These analyzed both nutritionally and microbiologically to check their suitability for supplementation to women at risk of osteoporosis. Bars were packed in metalized polyester films (MPF) under ambient conditions for a period of 90 days to further check their storage stability for a period of three months. The parameters which were determined to check its storage stability were physical, oxidative, sensory and textural profile analysis on monthly basis and microbiological changes on fortnightly basis. Physical characteristics of the bar showed no significant change however chemical parameters like Thiobarbituric acid (TBA) and free fatty acid values increased significantly (p≤0.05) on storage. Bars remained microbiologically safe and acceptable during entire period of storage under ambient temperature (15-35°C) conditions. After 3 months of storage, the overall acceptability score of bars decreased significantly (p≤0.05) from 8.25 to 7.42 on a 9 point hedonic scale with an increase in free fatty acid values from 1.15 to 3.36 meqO2/kg fat, TBA value from 0.22 to 0.91 mg malonaldehyde (MA)/ kg and Browning Index showed no significant increase from 0.14 to 0.28 (OD) on three months of storage. Texture profile analysis helped in evaluating the change in hardness gumminess, chewiness and cohesiveness of the bar, which affected the physical appearance and overall acceptability of the product.

The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compounds

Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxidants, colorants and organic food ingredients were exploited. CC fruits had high level of vitamin C (48–108 mg/100 g), malic acid (104–375 mg/100 g), and total polyphenols (158-591mgGAE/100 g). They also displayed high antioxidant activity based on DPPH (623–1903µmolTE/100 g), ABTS (441–1475µmolTE/100 g), and FRAP (1509–5954µmolFe2+/100 g) assays. UHPLC-PDA-HESI-MS/MS analyses were used to quantify the concentration of phenolic acids (7.69–19.87 mg/100 g), flavonoids (10.87–44.34 mg/100 g), anthocyanins (11.85–195.43 mg/100 g) and iridoids (129.07–341.20 mg/100 g). For each of this groups, the most abundant were caftaric acid (12.24 mg/100 g), quercetin 3-glucuronide (29.66 mg/100 g), cyanidin 3-O-galactoside (130.93 mg/100 g) and loganic acid (303.3 mg/100 g), respectively. PCA and cluster heatmap analysis highlighted potentials for further exploitation of local genotypes and cultivars through organic food processing and breeding program.

Chemical Composition, Physicochemical and Technological Properties of Selected Fruit Peels as a Potential Food Source

ABSTRACT Fruits after processing leave large proportion of peels, which is a nuisance to the environment as a solid waste. The aim of this study was to ascertain the chemical composition, physicochemical properties, and technological properties of selected such fruit peels to determine their suitability for use as natural food ingredients. Peels from four fruit varieties namely pineapple (PP), orange (OP), yellow passion fruit (PFP) and avocado (AP) were collected from fruit waste of Sri Lankan food industries. Proximate compositions of those were analyzed by AOAC approved methods in dry matter basis. Bulk density (BD), color values (L*, a*, b*), water-holding capacity (WHC), oil- holding capacity (OHC), emulsifying Capacity (EC), emulsifying stability (ES), least gelation concentration (LGC), foaming capacity (FC) and foaming stability (FS) of the peel powders were evaluated by using appropriate physical and chemical tests. All the readings were taken in triplicates. The results showed that AP and OP are rich sources of lipids while all the peels are rich in crude fibers. PFP showed significantly high WHC (99.00 ± 0.00%) as well as prominent OHC (30 ± 0.00%) and SC (16.94 ± 0.47). OP and PP can contribute as good bulking agents. Whereas, AP observed weak gelling and foaming abilities. Color values of four peels were significantly different. These results confirmed the utilization of peels of desired physicochemical and technological properties as sources of food fibers or bulk ingredients in food applications requiring oil and moisture retention. Among studied fruit peels PFP having good potential for use as excellent food hydrocolloid.

Toxicity study and blood pressure–lowering efficacy of whey protein concentrate hydrolysate in rat models, plus peptide characterization

We evaluated the acute (single-dose) and subacute (repeated-dose) oral toxicity of alcalase-hydrolyzed whey protein concentrate. Our acute study revealed no death or treatment-related complications, and the median lethal dose of whey protein concentrate hydrolysate was >2,500 mg/kg. In the subacute study, when the hydrolysate was fed at 3 different concentrations (200, 400, and 800 mg/kg), no groups showed toxicity changes compared with controls. Then, whey protein concentrate hydrolysate was orally administered to spontaneously hypertensive rats. Results revealed significant reductions in blood pressure in a dose-dependent manner, and dosing at 400 mg/kg led to significant blood pressure reduction (-47.8 mm Hg) compared with controls (blood pressure maintained) and the findings of previous work (-21 mm Hg). Eight peptides-RHPEYAVSVLLR, GGAPPAGRL, GPPLPRL, ELKPTPEGDL, VLSELPEP, DAQSAPLRVY, RDMPIQAF, and LEQVLPRD-were sequentially identified and characterized. Of the peptides, VLSELPEP and LEQVLPRD showed the most prominent in vitro angiotensin-I converting enzyme inhibition with half-maximal inhibitory concentrations of 0.049 and 0.043 mM, respectively. These findings establish strong evidence for the in vitro and in vivo potential of whey protein concentrate hydrolysate to act as a safe, natural functional food ingredient that exerts antihypertensive activity.

Mathematical modeling of the technological processes of catering products production

AbstractTechnological processes of catering products manufacture need energy optimization. This article proposes the improvement of mathematical modeling apparatus at the stage of technological processes design and reconstruction. The authors used data from large restaurant‐type catering enterprises typical for million‐plus cities, some of which prepare fast‐food dishes. The possibilities of calorie generation during photosynthesis and the generation of electricity by photocells were examined to understand the energy benefits for catering enterprises. Emphasis is placed on minimizing energy consumption for heating and cooling in food production cycles using cogeneration, regeneration, and generation from local renewable energy sources. Cooking and storage chambers can be differentiated by thermal potentials. The modeling algorithm is deepened by the introduction of links between power consumption and generation equipment. A set of organizational measures of reconstruction is proposed in the design of production systems, which allows one to save up to 33–80% of the total energy costs of a real network of catering outlets.Practical ApplicationsThe use of modern energy technologies in the production processes of public catering enterprises will reduce total costs by up to 80% and improve the overall environmental friendliness of the food industry. While planning reconstruction of basic energy equipment, buildings, and mechanisms, the following must be taken into account. These include concepts of a healthy diet, local renewable energy resources, cultivating local natural food ingredients, and utilizing heat and calorie emissions. Up to 50% of the existing equipment requires such a reconstruction in public catering in developing countries. The principles recommended by the authors for the reconstruction of the production processes of public catering enterprises require the use of advanced algorithms for the mathematical optimization of energy flows and balances.

The application of various types of organic fertilizer and N, P, K combination on soil fertility, growth and yield of black rice

Black Rice is a source of carbohydrates foodstuff that is a local natural wealth of Indonesia. Black Rice contains a lot of aleurone and endosperm which produce anthocyanin (functions as an antioxidant and antidote to free radicals) so that it has dark purple to black colour. Beside, this black rice also contains fewer sugar levels, more fibre and vitamin E. Other advantages of black rice. It can be used as natural medicine or natural functional food ingredients to treat the body from degenerative diseases such as cancer. Potential yield of black rice is around 4–5 t/ha. Fertilizer is one of the most important factors besides land, labour and capital. Balanced fertilisation has an important role to improve agricultural products. In this study, the extent of the role of various types of organic fertilizers (straw compost, cattle manure, chicken manure and sheep manure) and N, P, K fertilizers on soil quality, the growth and yield of black rice were investigated. The experimental design was carried out using a Randomized Block Design (RBD) consisting of 10 treatments with triplicates. The combination of treatment consisted of straw compost, cattle manure, chicken manure, sheep manure and 0-100% N, P, K. The results showed that the combination of various types of organic fertilizers and N, P, K fertilizers had an effect on plant height, number of tillers and black rice yield (dry grain weight). The application of chicken fertilizers which was added with N, P, K fertilizers for one recommendation gave grain weight of 55.40 g/tiller(7,09 ton/ha).

Effects of Pyruvic Acid, Succinic Acid, and Oregano Essential Oil on Salmonella, Natural Microflora, and Quality of Raw Ground Chicken

ObjectivesThe growing stringency of regulations related to pathogens in raw poultry and increasing consumer demand for more natural food ingredients makes it imperative to explore alternative antimicrobial agents. The aim of this study was to assess the anti-Salmonella effect of combinations of succinate or pyruvic acid with oregano essential oil in raw ground chicken. Additionally, their effect on natural microflora and quality of ground chicken over simulated retail display was evaluated.Materials and MethodsNalidixic acid (NA) adapted Salmonella Typhimurium was inoculated on skin-on broiler breast meat pieces. The antimicrobial treatments given to meat were 2 and 3% pyruvic acid (PA) or monosodium succinate (SA) in combination with 0.5% essential oil (EO). Agar at the concentration of 0.05% was added to water used to prepare antimicrobial solutions to disperse the essential oil. Mode of antimicrobial treatment was 30 s dip. The meat was then ground and evaluated for pathogen reduction. Data were analyzed using 1-way ANOVA. Surviving Salmonella were recovered on XLT-4 with 50 ppm NA. Non-inoculated meat was similarly treated with antimicrobial dip and ground. Ground chicken was packaged in foam trays with PVC overwrap, and evaluated for mesophilic aerobic plate count (APC), psychrotrophic count (PC), pH, instrumental color (CIE L*, a*, and b*), and expressible moisture over 8 d of simulated retail display.A factorial design was assigned to the experiment with antimicrobial treatments and display days as the fixed effect factors. Data were analyzed using a mixed general linear model that considered replicates as a random effect in addition to the mentioned fixed effects. All trials were conducted in three replicates.ResultsMaximum reduction obtained in Salmonella counts from ground chicken was 1.52 log CFU/g and 0.98 log CFU/g, resulting from 3% SA + 0.5% EO, and 3% PA + 0.5% EO, respectively. Three percent SA + 0.5% EO treatment resulted in ground chicken with approximately 1.2 log CFU/g lower APC on Day 8 that was significantly lower (P &lt; 0.05) than all other treatments. This treatment also resulted in less pH variation over the entire shelf life duration and lighter color of ground meat on Day 8.ConclusionThese results indicate that combination of monosodium succinate and oregano essential oil provides effective reduction of Salmonella and improved raw quality of ground chicken. This antimicrobial combination can be employed as a clean label ingredient for raw chicken applications.

Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions.

This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: “source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)”. This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

AbstractThe aim of this research was to develop a natural food ingredient based on maple sugar powders (MSP) enriched in polyphenols. By incorporating 0.01% (wt/vol) of hot water extract (hot water extraction: 90°C and 1 hr; bark/water, 1/10 wt/vol) from sugar and red maple bark into substandard quality maple syrup, the latter was enriched by 13–20% in total phenolic content (TPC). The mixtures (syrup and extracts) were dehydrated using freeze‐drying (FD: at −36°C for 15 hr and subsequently at 30°C for 10 hr) or vacuum double‐drum drying (VDD: at 80°C and 660 Torr) to obtain the powders. Influence of drying processes on TPC, antioxidant capacity, and physical properties of powders was studied. Both drying processes caused a decrease in TPC and antioxidant capacity of MSP. Nevertheless, bark extracts contributed to higher TPC (8–10%) and antioxidant capacity (&gt;40%) compared to control MSP. The moisture content of VDD powders (0.63–0.71%, dry basis) was significantly lower than that of FD powders (4.10–4.40%, dry basis). MSP produced by FD were amorphous and those produced by VDD crystalline. FD powders had instant‐like properties (dissolution time of 12–13 s), whereas those produced by VDD were less cohesive (Hausner ratio, 1.13–1.21), with excellent flowability.Practical ApplicationsConsumers are increasingly attracted by natural food products. Canada is the world major producer of maple syrup, a nutritious natural sweetener exclusively obtained from maple trees sap. Unfortunately, a “very dark” color syrup is accumulated as surplus in large quantity in Canada as it is considered of substandard quality. In this research, freeze‐drying (FD) and vacuum double‐drum drying (VDD) techniques were studied to produce maple sugar powders (MSP) from this substandard surplus syrup. This syrup was additionally enriched in polyphenols by adding hot water extracts from maple barks. The obtained polyphenol‐enriched MSP have shown interesting qualities for application as natural sweeteners, such as free flowing or instant‐like powder. Our results indicate that FD and VDD are suitable techniques for substandard syrup conversion into value‐added maple product. MSPs have a huge potential of application as natural food ingredients of instant drinks, cereal mix, cookies, and energy bars.

Functional Properties of Ethyl Acetate-methanol Extract of Commonly Edible Molluscs

ABSTRACTMarine molluscs are consumed as culinary delicacies and represent a relatively untapped source of natural functional food ingredients. The bioactive potential of ethyl acetate-methanol (C2H5OAc/CH3OH) extract of molluscs Uroteuthis duvaucelii, Amphioctopus marginatus, Crassostrea madrasensis, and Sepiella inermis were demonstrated using different in vitro systems. The C2H5OAc/CH3OH extract of A. marginatus displayed greater 2, 2-diphenyl-1-picryl-hydrazil (IC90 1.76 mg mL−1) radical quenching capacity along with potential hydroxymethylglutaryl coenzyme-A reductase (HMGCR)-inhibiting activity (IC90 1.21 mg mL−1) and angiotensin converting enzyme-I inhibitory property (ACE-I) (IC90 0.87 mg mL−1) compared to those displayed by other molluscs. The organic extract of S. inermis set forth significantly higher pro-inflammatory 5-lipoxygenase inhibitory property (IC90 1.96 mg mL−1) along with potential antidiabetic activity as determined by dipeptidyl peptidase-4 (DPP-4) antagonistic activities (IC90 2.62 mg mL−1, P < .05). Significant correlations were observed between bioactive properties and electronegative groups of organic extracts of a mollusc. The free radical quenching property of the extracts exhibited a positive correlation towards other bioactivities, implicating the role of antioxidant property of the compounds in the extract to inhibit lifestyle ailments. The present study indicated that S. inermis and A. marginatus could be utilized as functional food ingredients to combat hypertension, hyperlipidemia, and inflammation-related risks.

Bioactive triterpene glycosides from the fruit of Stauntonia hexaphylla and insights into the molecular mechanism of its inflammatory effects.

Chromatography of the ethanol extract of the medicinal fruit Stauntonia hexaphylla resulted in the purification of 26 compounds (1-26), including two undescribed triterpene saponins 1 and 2 (hexaphylosides A and B). Their structures were confirmed by spectroscopic data, including IR, HR QTOF MS, 1H, 13C NMR, COSY, HMQC, HMBC, and TOCSY, and HPLC sugar analysis after acid hydrolysis. The anti-inflammatory effects of the high-purity constituents (1-26) on lipopolysaccharide (LPS)-induced RAW264.7 macrophage cells were investigated by screening nitric oxide production. The NO inhibitory activity of compounds 6 and 10 with the IC50 values of 1.33 and 1.10 µM, respectively. The structure-activity relationships (SAR) of the isolated compounds were also analyzed. Furthermore, compounds 6 and 10 inhibited the protein expression inducible nitric oxide synthase (iNOS), and cyclooxygenase (COX)-2 via Western blotting analysis. This showed that compounds 6 and 10 contributed to the anti-inflammatory effects of S. hexaphylla fruit, which could be developed as a natural nutraceutical and functional food ingredient.

Food Processing at a Crossroad.

Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing—nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic cooking into advanced food technology. As a consequence, we analyze new and emerging technologies in relation to their contributions to food-health impacts. During the last 35 years, new and emerging food technologies have initiated a paradigm shift away from conventional process methodologies to gentler, non-thermal processing. Reducing the existing uncertainties in the assessment of impact of technology like “minimal processing,” we propose the use of the newly established ISO standard for natural food ingredients as a “reference point.” Finally, we assess the usefulness of recently proposed classification systems, e.g., NOVA classification, based on comprehensive insights of recently published nutritional analysis of those classifications. This paper calls for a radical change and worldwide adaptation of the key research and developmental areas tackling the grand challenges in our food systems.

Antioxidative oxygenated terpenoids with bioactivities against pro-inflammatory inducible enzymes from Indian squid, Uroteuthis (Photololigo) duvaucelii

Cephalopod squid, Uroteuthis (Photololigo) duvaucelii is consumed as culinary delicacy along the southwest part of Asian continent. Ethyl acetate:methanol extract of U. duvaucelii was chromatographically fractionated to yield C19 furano-norditerpenoid (1) along with irregular C15 sesquiterpenoid (2) and C20 diterpenoid compounds (3). In vitro anti-inflammatory and antioxidant analyses were utilised to evaluate their bio-potentials. The C19 furano-norditerpenoid was reported for significantly effective 2,2-diphenyl-1-picrylhydrazyl radical inhibition (IC50 0.60 mg/mL) than other compounds and α-tocopherol (IC50 ≥ 0.64 mg/mL). The 2,2’-azino-bis-3-ethylbenzothiozoline-6-sulfonic acid inhibition and ferrous ion chelating potentials were higher for compounds 1 and 2 (IC50 ∼ 0.69 and ∼0.84 mg/mL, respectively) compared to α-tocopherol (IC50 0.76–0.95 mg/mL). The studied compounds displayed comparable inhibitory activities with synthetic ibuprofen against pro-inflammatory inducible 5-lipoxygenase (IC50 ∼ 0.92 mg/mL). The lower hydrophobicity and steric variables were directly correlated with their antioxidative and anti-inflammatory properties. The studied compounds could be utilised as natural antioxidants and anti-inflammatory functional food ingredients.

Prospecting prebiotics, innovative evaluation methods, and their health applications: a review.

Prebiotics are necessary natural and synthetic food ingredients that help in the growth and development of gut microflora. There is a complex relationship between gut dysbiosis and microbes, so alteration in both probiotics and prebiotics can reduce illness of gut, which further plays a decisive role in human health. The prebiotic efficiency can be validated using various in vitro and in vivo experiments, and this gives an important insight to this field. This review focuses on these aspects including the standardized assessment of prebiotics and its metabolic products for customary applications. This review has also summarized the mechanism of their beneficial actions such as immunomodulation, nutrient absorption, pathogen inhibition, etc., and its significance in human nutrition. In addition to this, some fascinating applications of prebiotics in health-related disorders have also discussed, with current challenges in this facet.

Noncoding RNAs as Molecular Targets of Resveratrol Underlying Its Anticancer Effects.

Cancer is a significant disease burden worldwide. Chemotherapy is the mainstay of cancer treatment. Clinically used chemotherapeutic agents may elicit severe side effects. Remarkably, most of cancer cells develop chemoresistance after a period of treatment. Therefore, it is imperative to seek more effective agents without side effects. In recent years, increasing research efforts have attempted to identify natural agents that may be used alone or in combination with traditional therapeutics for cancer management. Resveratrol is a natural polyphenolic phytoalexin that can be found in various foods including blueberries, peanuts, and red wine. As a natural food ingredient, resveratrol possesses antioxidant, anti-inflammatory, and cardioprotective properties. Moreover, resveratrol exhibited promising effects in suppressing the initiation and progression of cancers. Noncoding RNAs (ncRNAs) have been universally accepted as vital regulators in cancer pathogenesis. The modulation of miRNAs and lncRNAs by resveratrol has been described. Thus, the mechanism involving the domination of ncRNA function is one of the keys to understand the anticancer effects of resveratrol. In this review, we focus on the antagonistic effects of resveratrol on cancer progression through regulation of miRNAs and lncRNAs. We also discuss the potential application of resveratrol in cancer management.