Natural Functional Food Ingredients Research Articles

Ginseng Glucosyl Oleanolate from Ginsenoside Ro, Exhibited Anti-Liver Cancer Activities via MAPKs and Gut Microbiota In Vitro/Vivo.

Ginseng is widely recognized for its diverse health benefits and serves as a functional food ingredient with global popularity. Ginsenosides with a broad range of pharmacological effects are the most crucial active ingredients in ginseng. This study aimed to derive ginseng glucosyl oleanolate (GGO) from ginsenoside Ro through enzymatic conversion and evaluate its impact on liver cancer in vitro and in vivo. GGO exhibited concentration-dependent HepG2 cell death and markedly inhibited cell proliferation via the MAPK signaling pathway. It also attenuated tumor growth in immunocompromised mice undergoing heterograft transplantation. Furthermore, GGO intervention caused a modulation of gut microbiota composition by specific bacterial populations, including Lactobacillus, Bacteroides, Clostridium, Enterococcus, etc., and ameliorated SCFA metabolism and colonic inflammation. These findings offer promising evidence for the potential use of GGO as a natural functional food ingredient in the prevention and treatment of cancer.

Creation of flour confectionery products with an improved nutritional profile by modeling their recipe composition using natural functional food ingredients

The article deals with the issues of creating flour confectionery products with an improved nutritional profile due to the modeling of the recipe composition. In order to do it, there was used a technique to reduce the amount of critically important substances, followed by compaction of the recipe composition with ingredients with increased nutritional value: whole seeds and cereals. As a result, ways to create flour confectionery products with an improved nutritional profile were determined.

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.

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).

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.

Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

ABSTRACT Water chestnut peels have good antioxidant activity. The effects of simulated gastric fluid (SGF) and intestinal fluid (SIF) fluid digestion in vitro on the active substance and antioxidant activity of water chestnut peels that were pre-treated using different boiling times (P10 and P30) were investigated. The results showed that the SGF obviously increased both the total phenolic content and total flavonoid content of water chestnut peels. The SGF digestion significantly enhanced both the FRAP and ABTS antioxidant capacity of water chestnut peels only blanched with P10. However, the SIF digestion significantly increased the FRAP and ABTS antioxidant capacity of all water chestnut peels regardless of whether these were pre-treated or not. The HPLC results showed that the simulated digestion in vitro enhanced the flavonoids content of the peels. Water chestnut peels could be used as an inexpensive source of natural functional food ingredients.

Antioxidant and Anti-Adipogenic Activities of Trapa japonica Shell Extract Cultivated in Korea.

Trapa japonica shell contains phenolic compounds such as tannins. Studies regarding the antioxidant and anti-adipogenic effects of Trapa japonica shell cultivated in Korea are still unclear. Antioxidant and anti-adipogenic activities were measured by in vitro assays such as 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity, 2,2′-azinobis( 3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, ferric reducing ability of plasma assay, reducing power, superoxide dismutase-like activity, and iron chelating ability in 3T3-L1 cells. We also measured the total phenol and flavonoids contents (TPC and TFC, respectively) in Trapa japonica shell extract. Our results show that TPC and TFC of Trapa japonica shell extract were 157.7±0.70 mg gallic acid equivalents/g and 25.0±1.95 mg quercetin equivalents/g, respectively. Trapa japonica shell extract showed strong antioxidant activities in a dose-dependent manner in DPPH and ABTS radical scavenging activities and other methods. Especially, the whole antioxidant activity test of Trapa japonica shell extract exhibited higher levels than that of butylated hydroxytoluene as a positive control. Furthermore, Trapa japonica shell extract inhibited lipid accumulation and reactive oxygen species production during the differentiation of 3T3-L1 preadipocytes. Trapa japonica shell extract possessed a significant antioxidant and anti-adipogenic property, which suggests its potential as a natural functional food ingredient.

Polyphenolic plant extracts: effects on disorders of carbohydrate and lipid metabolism in laboratory animals

Modern nutrition has clear evidence of the involvement into the metabolism of many minor food components, which were not previously discussed as factors necessary for life support of health and ill human. One of the innovative approaches to the creation of a new generation of specialized food products for the dietary treatment of type 2 diabetes is a targeted use in their composition plant minor biologically active food substances with proven significant hypoglycemic, cholesterol-lowering and antioxidant action as a «micro-ingredients». Promising sources of natural functional food ingredients for the dietary treatment and prevention of type 2 diabetes and its attendant complications are plant extracts with a high content of natural polyphenolic compounds. The natural polyphenolic compounds include flavonoids, obligate food antioxidants what is the reason of their hypoglycemic and/or lipid-lowering effects. However, we consume no individual flavonoids, but their mixtures, with plant food. Data about antidiabetic properties of plant extracts containing various combinations of flavonoids are very important in the framework of the problem of dietary correction and prevention of type 2 diabetes from the position of clinical nutrition. The review briefly discusses the effect of green tea, bilberry leaves and bean coats plant extracts on disorders of carbohydrate and lipid metabolism in laboratory animals with experimentally or genetically determined diabetes. The presented analysis of publications shows that the results of experimental studies in vitro and in vivo confirm the antioxidant, hypoglycemic and/or hypolipidemic effect of polyphenolic plant extracts. It was concluded that the inclusion of plant extracts of flavonoids in the specialized food products for targeted nutritional correction and/or prevention of metabolic disorders of type 2 diabetes is a promising direction.

Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity

The aim of this study was to optimize extraction conditions for jujube pulp and seed in order to obtain maximum active ingredient yield and antioxidant activity, as well as to prepare chitosan nanoparticles loaded with jujube pulp and seed extracts for enhancing stability. The extraction conditions, i.e. temperature, time, and ethanol concentration, were optimized at the following respective values: 61.2°C, 38h, and 60.4% for pulp, and 58°C, 34h, and 59.2% for seed. The jujube nanoparticle size significantly increased with a higher chitosan/sodium tripolyphosphate ratio and extract concentration. Entrapment efficiency was greater than 80% regardless of preparation conditions. The stabilities of jujube pulp and seed extract in terms of total phenolic content and antioxidant activity were effectively enhanced by nanoencapsulation. In conclusion, jujube pulp and seed extracts prepared using optimal conditions could be useful as a natural functional food ingredient with antioxidant activity, and nanoencapsulation can be used to improve the stability of jujube extract. Therefore, these results could be used to promote the utilization of not only jujube pulp but also seed, by product.

Enzymatic Depolymerization of Gum Tragacanth: Bifidogenic Potential of Low Molecular Weight Oligosaccharides

Gum tragacanth derived from the plant "goat's horn" (Astragalus sp.) has a long history of use as a stabilizing, viscosity-enhancing agent in food emulsions. The gum contains pectinaceous arabinogalactans and fucose-substituted xylogalacturonans. In this work, gum tragacanth from Astragalus gossypinus was enzymatically depolymerized using Aspergillus niger pectinases (Pectinex BE Color). The enzymatically degraded products were divided into three molecular weight fractions via membrane separation: HAG1 < 2 kDa; 2 kDa < HAG2 < 10 kDa; HAG3 > 10 kDa. Compositional and linkage analyses showed that these three fractions also varied with respect to composition and structural elements: HAG1 and HAG2 were enriched in arabinose, galactose, and galacturonic acid, but low in fucose and xylose, whereas HAG3 was high in (terminal) xylose, fucose, and 1,4-bonded galacturonic acid, but low in arabinose and galactose content. The growth-stimulating potential of the three enzymatically produced gum tragacanth fractions was evaluated via growth assessment on seven different probiotic strains in single-culture fermentations on Bifidobacterium longum subsp. longum (two strains), B. longum subsp. infantis (three strains), Lactobacillus acidophilus , B. lactis, and on one pathogenic strain of Clostridium perfringens . The fractions HAG1 and HAG2 consistently promoted higher growth of the probiotic strains than HAG3, especially of the three B. longum subsp. infantis strains, and the growth promotion on HAG1 and HAG2 was better than that on galactan (control). HAG3 completely inhibited the growth of the C. perfringens strain. Tragacanth gum is thus a potential source of prebiotic carbohydrates that exert no viscosity effects and which may find use as natural functional food ingredients.

Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage

The present research aimed to evaluate the feasibility of a soybean Bowman-Birk inhibitor (BBI) as a natural functional food ingredient. The influence of food processing, storage and digestion on the structure and bioactivity of BBI added to a food matrix was evaluated. The cytotoxic effect of the digested samples was also tested with the aim to provide information regarding the safe use of BBI as a functional food ingredient. Samples of freshly squeezed orange juice (OJ) and two orange juice model systems (OJ-ms) supplemented and non-supplemented with BBI were prepared and processed mimicking pasteurization and sterilization industrial conditions. Moreover, pasteurized samples were stored at 4 °C for two months. The samples were digested in vitro under oral-gastrointestinal physiological conditions. Results seem to indicate that the activity of BBI supplemented to the food matrix sufficiently survives thermal processing, storage and digestion processes. Changes in BBI bioactivity may be ascribed among others to the Maillard reaction. Formation of early Maillard reaction products also called Amadori products has been detected in the food sample. No cytotoxic effect was observed for the samples under study. In conclusion, our findings support that BBI has significant potential as a natural functional food ingredient in pasteurized orange juice stored at 4 °C.

Optimization of Extraction Conditions forElsholtzia splendensand Its Antioxidant Activity

ABSTRACT Response surface methodology was used to optimize extraction conditions, including ethanol concentration (X1) and extraction time (X2), to obtain the maximal antioxidant activity of Elsholtzia splendens extract. The optimized values of X1 and X2 were found to be 54.61% and 116.8 min, respectively. Experimental results obtained for the optimum extraction conditions agreed favorably with the predicted results, indicating the usefulness of prediction models for antioxidant extractions. This potent antioxidant activity had good correlation with total flavonoid content. The E. splendens extract prepared according to optimal conditions demonstrated a concentration-dependent α,α-diphenyl-β-picrylhydrazyl (DPPH) scavenging activity and lipid peroxidation inhibitory activity. In conclusion, E. splendens extract prepared by optimal conditions may be useful as a natural functional food ingredient with antioxidant activity. PRACTICAL APPLICATIONS Natural antioxidant compounds have received much attention because of their potential protective effects against free radical damage preventing cardiovascular diseases and tumor formation. Elsholtzia splendens, a subclass of the family Labiatae, is used as an ingredient of traditional medicinal food in eastern Asia. Although many health-promoting properties of E. splendens were demonstrated by recent studies, in order to develop a functional food derived from new bioactive compounds, such as E. splendens, the extraction steps should be well characterized for the quality of extracts and the efficiency of extraction. In this paper, response surface methodology was used to optimize extraction conditions to obtain the maximal antioxidant activity of E. splendens extract. The optimized E. splendens extract demonstrated a potent radical-scavenging and lipid peroxidation inhibitory activity. It is expected that the E. splendens extract could be used in a wide range of foods as a potential functional food ingredient.