Nutritional Constituents Research Articles

Morphological characterization, molecular identification, and metabolic profiles of two novel isolated bamboo mushrooms (Phallus sp.) from Thailand.

The well-characterized edible and medicinal bamboo mushroom is Phallus indusiatus, a Chinese bamboo mushroom with long white indusium (skirt). To date, scientists have found more than five species of bamboo mushrooms in Thailand, containing bamboo mushrooms with long white, short white, and several colored skirts. Still, most of them are unidentified species and lack metabolic profile data. Hence, this study aims to evaluate the species of the long white-skirt Chinese bamboo mushroom-like (CH-isolate) and short white-skirt (TH-isolate) bamboo mushrooms isolated from a local farm in northern Thailand. External morphology and molecular identification were used to identify the species. Nutritional and metabolic studies were conducted to determine the nutrients and metabolites from both isolates. Our morphological and evolutionary phylogenetic analyses suggested that CH- and TH-isolates were different species. Interestingly, the CH-isolate, which has a similar morphology to P. indusiatus, clearly demonstrated the difference in species. In addition, the nutritional and metabolomic analysis revealed that CH- and TH-isolate contain different nutritional constituents and metabolic profiles. Our study reports the two new species of bamboo mushrooms that were suspected to be found in Thailand and their metabolic profiles that could be beneficially used in further studies. However, definitive confirmation of the novel species will be made in the future.

Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition.

Ogi, a traditional staple food made from submerged fermented cereal grains, is high in carbohydrates and low in protein. It is essential to conduct this research because termite flour (TF) addition may affect other quality aspects in addition to increasing protein content. Using 100 g of Ogi powder as a control sample, the chemical and phytochemical content of Ogi developed from blends of Ogi powder (OP) (50-100 g) with termite flour (TF) (10-50 g) was assessed using standard methods. The average proximate composition of the supplemented Ogi powder was 9.89% moisture, 3.87% fat, 2.59% crude fiber, 2.42% ash, 15.82% protein, and 65.41% total carbohydrates. Zinc is 3.19 mg/100 g while iron is 2.03 mg/100 g on average. Phytate (0.12 mg/100 g), oxalate (0.06 mg/100 g), saponin (0.73 mg/100 g), and tannin (0.02 mg/100 g) are phytochemical constituents. Though, supplemented Ogi powder of higher protein, ash, and iron contents than those of the control sample could be achieved by blending 50.0 g of OP with 50.0 g TF, 75.0 g of OP with 58.3 g TF, and 39.6 g OP with 30 g TF. However, blending 52.31% Ogi powder and 43.58% termite flour could produce a supplemented Ogi powder with nutritional and phytochemical constituents than those of the control sample. While the product could help lower the rate of protein-energy malnutrition, the supplemented Ogi powder's amino acid, and carotenoid profiles need to be assessed.

A minireview on vermicompost and vermiwash as green pesticide for sustainable crop production: Approaches, applications, and advancements

AbstractIndiscriminate use of chemicals is the main cause of reduction in crop yield as well as certain serious diseases. There is an increased demand of organic substitutes which can be met by production of technology that involves the use of organic and environment friendly fertilizers. Vermicompost and vermiwash are suitable substitute for chemical fertilizer. In vermicomposting, organic matter is exposed to bacteria and enzymes of earthworm gut that alter the nutritive constituents and provide the unique consistency and property to vermicompost, also the derived leachate is vermiwash. Chemically, they consist of mucous, proteins, hormones, enzymes, macronutrients, micronutrients, and several microorganisms. Vermicompost and vermiwash hold immense potential for sustainable crop production by the application as fertilizer, biopesticide and disease control, food security, enhancing salinity tolerance as well as in allied fields. This technology is also undergoing advancements with the progression of science and technology. This review focusses on the approaches for preparing vermicompost and vermiwash, applications in the field of sustainable crop production and others as well as advancements in this technology.

Determination of nutritional constituents of guava (Psidium guajava) leaves powder

Determination of nutritional constituents of guava (Psidium guajava) leaves powder

Effects of methanolic curry leaf extracts (Ocimum irvinei) on the haematological parameters of Wistar rats

This study was set to evaluate the effect of administration of the methanolic extract of Ocimum Irvinei leaf on the haematological parameters of both male and female wistar rats. Previous reports have shown that this plant species is a good medicinal plant which has been used since antiquity for various ailments and also has a rich embodiment of nutritional and phytochemical constituents. Its application is mostly seen as a spice in most of dishes due to its flavouring. The haematological parameters analysed were Haemoglobin (HGB), Platelet Distribution Width (PDW), Platelet Large Cell Ratio (P-LCR), Procalcitonin Test (PCT), Haematocrit (HCT), Mean Platelet Volume (MPV), Mean Cell Volume (MCV), Mean Cell Haemoglobin (MCH), Mean Corpuscular Haemoglobin Concentration (MCHC), Red Blood Cell Count (RBC), Red Cell Distribution Width (RDW), and White Blood Cell Count (WBC) with Mindray BC-2800 Auto Haematology Analyser. Result obtained from the study showed that there was very little difference in the haematological parameters across groups and between both sexes. This infers that administration of the leaf extract of O. irvineihas little or no pronounced effect on the blood cells. Since there was very little change observed in the results of the test subjects, it is recommended that this study should be carried out for a longer period of time (a year or more) to stand the chance of getting more pronounced results. When compared with the Rat Reference Range shown in chapter one, there were several notable differences between the results and the normal range; while some where relatively higher or lower, some were well within the range.

Structure Elucidation and Immunoactivity Study of Armillaria mellea Fruiting Body Polysaccharides

Polysaccharides are the main nutritional constituents in the Armillaria mellea fruiting bodies. The structure and immunoactivity of Armillaria mellea polysaccharide are valuable to be determined for development. In the present study, two polysaccharides, including Armillaria mellea neutral polysaccharide (AMPN) and Armillaria mellea acidic polysaccharide (AMPA), were prepared and determined. AMPN and AMPA were separated and refined by the ion exchange column and gel chromatographycolumn. Analysis of AMPN and AMPA revealed molecular weights of 4.432 × 103 Da and 7.323 × 103 Da. The monosaccharide composition analysis revealed that AMPN was mainly composed of 68.3%glucose, while AMPA consisted primarily of glucose, mannose, and galactose, accompanied by 8.9% galacturonic acid and 3% fucose. Then, infrared spectra analysis, Congo red staining, methylation, and NMR spectroscopy analysis were conducted as a means to clarify the structure of AMPN and AMPA. The NMR spectra demonstrated that the two polysaccharides included both α and β-configuration glycosidic bonds. The Congo red experiment suggests that AMPN and AMPA all had obvious triple helix structures.The effects of AMPN and AMPA on immune repair ability were compared by immune deficiency mice. The activity experiment showed that AMPN and acidic polysaccharides extracted from the Armillaria fruiting body have biological immune activity. Among them, AMPA showed higher immune activity. These findings suggest that Armillaria mellea fruiting bodies may be used as a source of dietary supplements and functional products.

Immune boosting and ameliorative properties of aqueous extract of Vernonia amygdalina Delile against MSG-induced genotoxicity: An in silico and in vivo approach

Vernonia amygdalina (VA) is popularly consumed as food and as medicine due to its nutritional and bioactive constituents. This study assessed the anti-genotoxic effect of aqueous leaf extract of VA against monosodium (MSG) –induced genotoxicity. Crude extraction and phytochemical analysis were done using standard methods. In silico studies was done using compounds in the extract against Bcl-2, NF-kB 50, DNA polymerase lambda, DNA ligase, superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX). Twelve rats were divided into three groups with four rats in each group. Group I was fed on food and water, group II received MSG (4 g/kg) per body weight (pbw) intraperitoneally, group III received MSG (4 g/kg) pbw intraperitoneally followed by oral dose of VA leaf extract (250 mg/kg) per body weight. The number of the micronucleated red blood cells and white blood cells were determined from blood smears microscopically. Results showed that aqueous extract of VA contained in mg/100 g alkaloids (7.04 ± 0.16), saponins (3.91 ± 0.13), flavonoid (1.64 ± 0.16), phenol (3.40 ± 0.12) and tannins (0.07 ± 0.32). In silico studies revealed high binding interaction (ΔG > −8.6) of vernoniosides D and E with all the tested proteins. There was a reduction in the number of micronucleated cells, neutrophils and eosinophils of the treated group compared to the MSG group, while there was an increase in the lymphocyte count. The anti-genotoxic effects of VA leaf extract might be attributed to the synergistic interaction of the various bioactive components in the extract. VA could be a potential plant for the prevention of cancer and other diseases that attenuate the immune system.

Decoding the enhanced antioxidant activities of the combined small berry pomaces by widely targeted metabolomics analysis

Small berry pomaces (SBPs) are poorly utilized as an inexpensive source of bioactive compounds. This study investigated the impact of compounding treatment on nutritional and antioxidant characteristics of combined SBPs, in comparison with single SBP. The results showed that the amounts of protein, minerals, dietary fiber (DF) and anthocyanidins were significantly (p < 0.05) higher in combined SBPs than in combined fruits. Moreover, the combined SBPs were characterized by an elevated abundance of minerals and anthocyanidins (6 kinds, and 5 kinds, respectively), substantiating the effectiveness of compounding treatment on SBP nutrition. A total of 776 secondary phytochemicals were detected in combined SBPs by a widely targeted metabolomics approach. Each SBP contained approximately 100 kinds of unique natural antioxidants. Furthermore, the combined SBPs group had the highest antioxidant activity compared with single SBP. Meanwhile, the antioxidant activities determined in combined SBPs were higher than arithmetic mean value of single SBP. The synergism and interaction of active components in different sources of SBPs play vital role in the high antioxidant capacity of combined SBPs. All the results provide reference for the comprehensive development and utilization of fruit residues. The SBPs should be highly prized for their substantial amount of nutritional and bioactive constituents, including protein, DF, essential minerals and secondary metabolites. These secondary metabolites are positively associated with antioxidant benefits. The present study summarizes the knowledge about bioactive compounds and antioxidant activities of combined SBPs group and discusses the relevant mechanisms. A conclusion can be educed that combined process is an effective way to improve properties of the pomaces.

Millet Starch – A Potential Functional Ingredient

Millets are primitive grains that were majorly cultivated in Indian subcontinent from ancient times. These are small seeded categorized as major and minor millets. Millets are resilient to adverse effects of climate change. They are regarded as "nutri-cereal" due to their high nutritional value compared to rice, wheat, and corn. Starch is the major nutritional constituent of millets with average content ranging from 55% to 61% in different millets. The application of millets depends on the physicochemical, structural, and functional properties of their starch. Millet starch is majorly isolated by wet milling methods, however, studies have shown the effect of dry milling on structural and functional properties of millet starches. Moreover, non-thermal methods have also been employed to enhance the functionality of millet starches. Studies have also demonstrated the functionality of millets in improvement of human metabolic heath and reduction of life-style related diseases. Modified millet starches are also utilised in food and non-food industries.

Phytochemical compounds and pharmacological activities of Ipomoea batatas L.: An updated review

This article provides an overview of Ipomoea batatas L., the Ipomoea genus. The review covers traditional uses, nutritional value, phytochemical compounds, pharmacological activities, and toxicity studies. Data were collected from scientific databases and search engines. Sweet potatoes are used in various countries for traditional uses such as dietary fiber sources, treating allergies, and providing energy in diabetes mellitus treatment. The primary phytochemical compounds in Ipomoea batatas are phenolic compounds, flavonoids, anthocyanins, and carotenoids. Sweet potato contains several nutritional constituents: vitamin C, protein, fiber, carbohydrates, β-carotene, and minerals. Sweet potato exhibits various pharmacological activities, such as antioxidant, aphrodisiac, anticancer, and anti-inflammatory. The types of phytochemical compounds in each part of the plant are different. Each pharmacological activity and mechanism of action depends on the phytochemical compounds, part and variety of the plant, and extraction solvent. However, further study is required to investigate the chronic toxicity of Ipomoea batatas.

Determination of Some Organic and Inorganic Nutritional Constituents in Beta Vulgaris Roots Prepared in Different Methods

The nutritional value of the roots of Iraqi Beta vulgaris plant that have been prepared using several conventional techniques will be evaluated in the current research. One of the best and most important nutritional sources of iron, nitrate of nitrogen, magnesium, potassium, ascorbic acid, and folic acid is the juice of beta vulgaris roots.&#x0D; Spectrophotometric techniques like UV-Visible, HPLC, and AAS have been used to estimate the levels of some organic and inorganic nutritional constituents and determine the level of the nitrate ion using an ion selective electrode technique in the prepared beta vulgaris root juice. The concentration of these organic and inorganic components varies depending on how the Beta vulgaris juice is prepared. The roots of Beta vulgaris have been processed in four different ways.&#x0D; Ascorbic acid content is greatest in the prepared sample with sodium chloride (4.124 mg in 200 mL), while the sample treated with acetic acid has a high concentration of Betalains (10.96 mg in 200 mL) and folic acid (5.736 mg in 200 mL).&#x0D; The potassium (552 mg in 200 mL) and magnesium (54 mg in 200 mL) concentrations in juice from the acetic acid-treated sample were relatively higher than those obtained from other methods, whereas the prepared sample with NaCl has a high concentration of NO3- (616 mg in 200 mL) and the prepared sample with cool water has a high concentration of iron (0.75 mg in 200 mL).

Nutritional and Bioactive Constituents of Antioxidant and Antimicrobial Properties in Spinacia oleracea: A Review

In recent years, overwhelming studies have recognized the excellent functional and nutritional properties of green leafy vegetables that can be gained through a proper human diet. Among the vegetables studied, Spinacia oleraceaLinn. or commonly known as spinach is widely being acknowledged for having a diverse range of nutritional composition and bioactive phytochemical compounds. Spinach, which is grouped under the Amaranthaceae family, contains various beneficial effects owing to their nutritional compositions, such as carbohydrates, proteins, fats, fibre, minerals, vitamins, and bioactive constituents that are directly linked to various bio-functional properties. The valuable bio-constituent of polyphenols that exist in spinach contributes to its effective antioxidant and antimicrobial properties. Therefore, the antioxidant from spinach extract is a promising source of natural antioxidants to replace the harmful effect of synthetic antioxidants. Moreover, it can inhibit cellular oxidative damage, increase storage stability, and restrict the growth of a wide range of pathogenic bacteria, which offers a huge prospect for potential food application. Therefore, the main attention of this review was to highlight the effective antioxidant and antimicrobial properties of phytochemical compounds in spinach extract. Additionally, this review provided a comprehensive description of the wide range of food applications with regards to the use of spinach extract.

Pumpkin seed oil: A comprehensive review of extraction methods, nutritional constituents and health benefits.

Pumpkin seed oil (PSO), a rich source of nutrient contents, is extracted from the seeds of different pumpkin varieties for food and medicine industries. Accordingly, this article was designed to provide an evidence-based review of the literature, with the purpose of achieving practical conclusions involved the extraction technologies, nutritional properties, and validated biological activities of PSO. From the previous literatures, PSOs contain a large proportion of unsaturated fatty acids, with linoleic acid as the main component, and an amount of tocopherol, phytosterol, and phenolic acids. Some differences in the yield, composition and physicochemical properties of PSO can be associated with the pumpkin's cultivars and the extraction methods. Some novel technologies involved in supercritical fluid extraction, enzyme-assisted aqueous extraction, ultrasound-assisted extraction have been gradually replacing the conventional technologies as the most promising method which promote safe, non-polluting and effective recovery of PSO. This healthy vegetable oil was reported by several in vitro and in vivo studies to have potential protective roles in oxidative stress, inflammation, cancer, and cardiovascular diseases. This article is protected by copyright. All rights reserved.

Quantitative Determination of Casein and Lactose in Processed and Unprocessed Milk Samples from Ogwashi-Uku, Delta State

Milk is one of the most important nutritional constituent of our diet because it is largely composed of proteins and along with vitamins and minerals. This present study was based on determining the amount of casein and lactose present in processed (Dano cool cow and Peak milk) and unprocessed milk (Cow and Goat milk) samples collected from Ogwashi-uku, Delta State. The casein content was analyzed using Kjeldahl method and lactose content was analyzed using Benedict’s Method. Results from this study shows that cow milk sample; an unprocessed form of milk has more lactose content (40.298%) than other forms of milk while Dano cool cow milk, a processed milk has more casein (23.93%) as compared to all other milk. High concentration of casein is more beneficial to health and high percentage of lactose do not poses no threat as it can be digested easily.

Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin

In this paper, the effects of four cooking procedures were evaluated, two occurring in atmospheric (in ventilated and steam oven) and two in subatmospheric (vacuum and sous vide cooking) conditions on pork Longissimus lumborum. The main objective of the study was to compare and evaluate the physical and chemical characteristics. Samples were cooked in four independent trials namely Oven (O), Steaming (ST), Vacuum Cooking (VC) and Sous Vide (SV). The analyses included temperature, cooking effect, percentage weight loss, texture (cutting and double compression tests), colour (superficially and inside the sample), microstructure (optical microscopy) and fibres shortening analysis. To assess cooking effects on significant nutritional constituents, the fatty acid composition and the content of B vitamins were analysed. Volatile profiles of samples were also compared using solid-phase microextraction. SV cooking resulted in the less favourable meat texture, presenting the highest hardness and chewiness. Moreover, high hardness values measured on SV samples is also related to the high weight loss. The technique of oven cooking (O) demonstrated superior results in terms of mechanical properties, which are closely associated with the cooking values. Specifically, the cook value C0 was significantly higher in the case of oven cooking compared to SV, VC, and ST. Mild temperature conditions and cooking times of the four considered cooking techniques did not induce significant variations in the fatty acid composition and volatile profile. Conversely, SV and VC allowed the highest amount of vitamin B retention in cooked meat. This work suggests that some differences emerged on the effects due to sub-atmospheric and atmospheric cooking compared to traditional ones.

Seasonal variation of nutritional and bioactive constituents in Polygonatum odoratum

Changes in the main nutrients and functional components during the growth and development of Polygonatum odoratum rhizome (POR) in the third year after planting were investigated. Carbohydrates and crude proteins were the two main components in POR and their contents were negatively associated. From spring to autumn, the carbohydrate content decreased first and then increased, with the lowest content (69.1%) in the tender POR harvested in summer and the highest content (84.8%) in the tender POR harvested in autumn, while the crude protein content exhibited an opposite trend, with the lowest content (5.4%) in the senescent POR harvested in autumn and the highest content (18.2%) in the tender POR harvested in summer. POR harvested in summer was rich in soluble sugar and free amino acids with better taste, which makes it suitable for common food development, while POR harvested in autumn was high in polysaccharides and saponins, which makes it suitable for medicinal use. This study provides some data for the classified processing and harvesting of POR. In the future, it is necessary to further study the relationship between fertilization management and composition change of this medicine food homology plant.

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry.

In this paper, we study the effect of microbial fermentation on the nutrient composition and flavor of sweet potato slurry, different strains of Aspergillus niger, Saccharomyces cerevisiae, Lactobacillus plantarum, Bacillus coagulans, Bacillus subtilis, Lactobacillus acidophilus, and Bifidobacterium brevis were employed to ferment sweet potato slurry. After 48 h of fermentation with different strains (10% inoculation amount), we compared the effects of several strains on the nutritional and functional constituents (protein, soluble dietary fiber, organic acid, soluble sugar, total polyphenol, free amino acid, and sensory characteristics). The results demonstrated that the total sugar level of sweet potato slurry fell significantly after fermentation by various strains, indicating that these strains can utilize the nutritious components of sweet potato slurry for fermentation. The slurry's total protein and phenol concentrations increased significantly, and many strains demonstrated excellent fermentation performance. The pH of the slurry dropped from 6.78 to 3.28 to 5.95 after fermentation. The fermentation broth contained 17 free amino acids, and the change in free amino acid content is closely correlated with the flavor of the sweet potato fermentation slurry. The gas chromatography-mass spectrometry results reveal that microbial fermentation can effectively increase the kinds and concentration of flavor components in sweet potato slurry, enhancing its flavor and flavor profile. The results demonstrated that Aspergillus niger fermentation of sweet potato slurry might greatly enhance protein and total phenolic content, which is crucial in enhancing nutrition. However, Bacillus coagulans fermentation can enhance the concentration of free amino acids in sweet potato slurry by 64.83%, with a significant rise in fresh and sweet amino acids. After fermentation by Bacillus coagulans, the concentration of lactic acid and volatile flavor substances also achieved its highest level, which can considerably enhance its flavor. The above results showed that Aspergillus niger and Bacillus coagulans could be the ideal strains for sweet potato slurry fermentation.

Emerging Paradigms in Inflammatory Disease Management: Exploring Bioactive Compounds and the Gut Microbiota.

The human gut microbiota is a complex ecosystem of mutualistic microorganisms that play a critical role in maintaining human health through their individual interactions and with the host. The normal gastrointestinal microbiota plays a specific physiological function in host immunomodulation, nutrient metabolism, vitamin synthesis, xenobiotic and drug metabolism, maintenance of structural and functional integrity of the gut mucosal barrier, and protection against various pathogens. Inflammation is the innate immune response of living tissues to injury and damage caused by infections, physical and chemical trauma, immunological factors, and genetic derangements. Most diseases are associated with an underlying inflammatory process, with inflammation mediated through the contribution of active immune cells. Current strategies to control inflammatory pathways include pharmaceutical drugs, lifestyle, and dietary changes. However, this remains insufficient. Bioactive compounds (BCs) are nutritional constituents found in small quantities in food and plant extracts that provide numerous health benefits beyond their nutritional value. BCs are known for their antioxidant, antimicrobial, anticarcinogenic, anti-metabolic syndrome, and anti-inflammatory properties. Bioactive compounds have been shown to reduce the destructive effect of inflammation on tissues by inhibiting or modulating the effects of inflammatory mediators, offering hope for patients suffering from chronic inflammatory disorders like atherosclerosis, arthritis, inflammatory bowel diseases, and neurodegenerative diseases. The aim of the present review is to summarise the role of natural bioactive compounds in modulating inflammation and protecting human health, for their safety to preserve gut microbiota and improve their physiology and behaviour.

Phytochemical and Nutritional Constituents of Leaf Extracts of Two Edible Medicinal Plants in Nigeria: A Comparative Appraisal

Phytochemical and Nutritional Constituents of Leaf Extracts of Two Edible Medicinal Plants in Nigeria: A Comparative Appraisal

Peningkatan Potensi Biji Kelor (Moringa oleifera) sebagai Pangan Pencegah Hiperkolesterolemia

Moringa (Moringa oleifera) seeds contain good nutritional constituents and several components that can potentially reduce cholesterol levels, namely oleic acid, phytosterols, and dietary fiber. However, it tastes bitter, so it needs to be treated so that the bitter taste disappears but does not affect much of the content that can lower cholesterol. This study aims to get moringa seeds that are not bitter and have the potential to prevent hypercholesterolemia. The soaking treatment of peeled moringa seeds in either water or 3.5% NaCl salt, followed by 80 minutes of boiling, resulted in moringa flour with a very low bitter taste. The oleic acid content of the seed flour from soaking treatment with water or salt by boiling for 40 or 80 minutes is still high, in the range of 69–72%. Oleic acid is known to improve blood cholesterol profiles. The content of phytosterols, one of the cholesterol absorption inhibitors, from moringa flour treatment of 27–29 mg/100 g dw, is much higher than control flour (15 mg/100 g dw). The dietary fiber content of moringa seeds (total dietary fiber, soluble dietary fiber, insoluble dietary fiber) generally does not change after treatment. The results showed that soaking moringa seeds in water for 24 hours, followed by boiling for 80 minutes, produced moringa flour that can be used to develop hypercholesterolemia prevention foods.&#x0D; &#x0D; Keywords: bitter taste, cholesterol, moringa seeds, oleic, phytosterol