Human cytomegalovirus (CMV) establishes lifelong infection, and there is currently no vaccine or cure. Postnatally, infants can acquire the virus by consuming raw breast milk (BM) from seropositive mothers. Most of these infections are asymptomatic and do not result in either short- or long-term adverse health problems. However, preterm infants can experience significant illness, with severity inversely related to their gestational age at the time of infection. Given the risk of symptomatic disease, empirical treatments to prevent viral transmission in BM have been advocated. However, the American Academy of Pediatrics and the World Health Organization recommend feeding preterm infants their mother's raw BM because the health benefits outweigh the risks associated with postnatally acquired CMV infection. This review discusses the health advantages of providing raw mother's BM to preterm infants. It also explains how milk sterilization procedures can alter its nutritional content, leading to impaired growth and increased morbidity in this patient population. Furthermore, it details postnatal CMV infection in preterm infants, including known clinical findings, treatment recommendations, and potential outcomes.

Salmonella in microgreens: quantitative modeling of Salmonella Enteritidis in a controlled environment system.

This study explored meal preferences in young adults and moderation by dietary behaviours and cardiometabolic health. Between April and November 2022, Australian young adults (18-30 years) were invited to complete an online discrete choice experiment (DCE) to understand meal preferences and to provide an 8-item cardiometabolic profile analysis. Participants were presented with 12 choice sets reflecting a typical weekday meal and were asked to choose between four meal options, each with five meal attributes (preparation time, cost, taste, familiarity, nutrition content). Conditional logit models were used to determine meal preferences and associations with diet quality, hunger, appetite disinhibition and cardiometabolic health. A total of 229 adults (49% female, mean age 23.9 [SD 3.9] years) completed the DCE and provided cardiometabolic data. Higher nutrition content was the most important influence on meal choice (β=2.26, 95% CI: 1.97, 2.56), followed by better taste (β=2.05; 95% CI: 1.80, 2.29), higher quality (β=0.96; 95% CI: 0.79, 1.13), lower cost (β=-0.85; 95% CI: 1.07, -0.64), and lower preparation time (β=-0.75; 95% CI: 0.91, -0.59). Higher nutrition content was more important with higher diet quality and less important with increasing appetite disinhibition, VLDL-cholesterol, insulin, hsCRP and triglycerides levels; higher meal quality was more important with higher diet quality and less important with increasing appetite disinhibition; better taste was less important with increasing total and LDL cholesterol; lower cost was more important with increasing VLDL-cholesterol, insulin and triglycerides; and lower preparation time was more important with increasing VLDL-cholesterol and triglycerides. Meal preferences in young adulthood vary according to dietary behaviours and cardiometabolic profile. Targeted interventions and policies that address the underlying reasons for unhealthy behaviours in young adults and differ by cardiometabolic risk groups are needed.

The nutritional profile of sorghum grains, such as antioxidant (AOX) status and mineral content, can be influenced by a number of environmental factors and agricultural practices, as well as by biotic and abiotic stresses. We investigated the impact of contrasting nitrogen (N) and water availability on 15 traits associated with sorghum nutritional value, including AOX capacity (AOX), total phenolics content (TPC), total protein, ash, moisture, and the concentration of 10 macronutrients [nitrogen in leaves (NCL) and grains (NCS), P, K, Mg, Ca] and micronutrients (Fe, Cu, Zn, Mn) in grains. To this end, we evaluated a broad and genetically diverse germplasm collection of 124 accessions over two years of field experiments conducted under optimal N and water availability (control, +N+FC100); under N restriction (-N+FC100); and under N and water restriction (-N+FC50). Significant effects for treatment, accession, year, and their interactions were found for most traits. In general, N and water restriction treatments were detrimental -as compared to controls- for most traits, as evidenced by decreases in mean values of 10-50% (for -N+FC100) and 8-58% (-N+FC50) consistently found for 11 traits. The most affected variables under -N+FC100 conditions were Zn, Mg, and Cu; and P, Zn, Mg under -N+FC50. In contrast, AOX and TPC levels showed increases in mean values of ~ 11-103% under -N+FC100 and -N+FC50 conditions. These two variables were moderately-to-strongly correlated (r = 0.53-0.96) across all environmental conditions and years, suggesting that phenolic compounds are the main drivers of AOX capacity in sorghum. Results from principal component analysis clearly depicted the strong effects of N-restricted and combined N plus water-restricted conditions on sorghum's nutritional and mineral contents. Genetically-stable accessions with the greatest and lowest performances for each trait and growing condition were selected for breeding purposes. Nitrogen and water restrictions strongly -yet differentially- influence nutritional and mineral contents in sorghum, enhancing TPC and AOX while reducing mineral levels. This study characterized a large germplasm collection across various growing conditions and years, facilitating the selection of resilient genotypes for breeding programs aimed at improving nutritional value under changing climatic conditions.

In this study feather hydrolysate served as the sole nitrogen source for the cultivation of Spirulina (Limnospira platensis) replacing nitrate used in the standard medium. Although Spirulina is well known for its excellent nutritional content ideal for food and animal feed application and it allows a climate smart production system, its wide use remains limited because of high production cost. The growth medium used for cultivation where nitrate serves as the nitrogen source has significant contribution to the high production cost. Therefore, the use of cheaper growth substrates could help lower production cost and make Spirulina biomass accessible to most users. The feather hydrolysate used in this study was prepared through microbial solubilization which also resulted in the production of a protease that has properties suitable for different industrial applications. The whole feather hydrolysate and the enzyme-free feather hydrolysate obtained after recovery of the enzyme supported good growth of Spirulina equivalent to nitrate in the standard medium. Currently the poultry industry releases huge quantities of feather as waste posing serious risks of environmental pollution. The results of this study, therefore, indicate that feather could serve as a cheap substrate to produce an industrially important enzyme while the enzyme free hydrolysate serve as a substrate for the cultivation of Spirulina. This process, in addition to lowering production costs, could help to reduce environmental pollution. Therefore, integration of feather hydrolysis, enzyme production, and Spirulina cultivation could lead to a circular bioeconomy offering huge environmental and economic benefits.

What's in the Box? Analysis of the nutritional content and adoption of Health Star Ratings among packaged lunchbox snacks released in Australia: 2013-2024.

Lipases are industrially important enzymes with broad applications in food processing, particularly in enhancing dough quality. In the current work, a lipase-producing strain was collected from oil-contaminated soil and recognized as Microbacterium takaoensis through 16S rRNA gene sequencing. Optimal lipase production was achieved under submerged fermentation using olive oil (2.0%) as the carbon and yeast extract (0.5%) as the nitrogen source at pH 7.0. The purification of lipase was carried out by ammonium sulfate precipitation along with size exclusion chromatography. Molecular weight by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated the weight of lipase for approximately 40kDa. Biochemical characterization showed that the lipase exhibited optimal activity at 37°C and pH 7.0 and was significantly enhanced by Zn2+, Fe2+, and Cd2+. Functional application studies of the purified lipase in pizza dough show improved nutritional content, increased protein and lipid levels, and reduced fiber content. Textural analysis revealed enhanced softness and elasticity, whereas scanning electron microscopy (SEM) imaging confirmed improved microstructural uniformity in treated dough. These findings suggest that M. takaoensis derived lipase holds strong potential for clean-label applications in functional food development.

The perception of the odor of fatty acids provides individuals with information about the nutritional content of foods. This perception varies depending on biological and genetic factors. Previous studies have shown that odorant binding proteins (OBPs) present in olfactory mucus play an important role in capturing and transporting odorants, typically lipophilic molecules, through the mucus to the olfactory receptors (ORs). The main objective of this research was to study the role of the rs2590498 (A/G) polymorphism of the human OBPIIa gene on the threshold and intensity of odor perception of palmitic (PA), oleic (OA) and linoleic (LA) acids. Volunteers were genotyped for OBP polymorphisms and classified as normosmic or hyposmic based on their threshold for n-butanol. The results show that normosmic or AA genotype participants perceived the odors of PA, OA, and LA at lower concentrations and with greater intensity than hyposmic or AG/GG genotype participants. Furthermore, the perception intensity reported by participants showed the following decreasing order: LA > OA > PA. These findings indicate that the intensity and threshold of perception depend on the lipophilicity of the molecule. These results indicate that genetic and biological factors, as well as the chemical properties of the molecules, play a key role in the olfactory perception of fatty acids.

This study evaluated breast meat quality of broiler chickens following dietary inclusion of full-fat Black soldier fly (Hermetia illucens) larvae (BSFL) sourced from three food-waste production sites in a nutritionally balanced diet. Broilers were fed diets containing 0%, 3%, 6%, or 9% BSFL sourced from 3 different facilities in a 3 × 4 factorial design. At 42 days of age, breast meat samples were collected for evaluation of physicochemical traits, chemical composition, amino acid, and fatty acid profiles. Inclusion of dietary BSFL had no adverse effects on key meat quality parameters, including water-holding capacity, pH, color, cooking loss, or shear force. Breast meat protein content increased significantly in broilers fed the 9% BSFL diet compared with the control, while essential amino acid composition remained unchanged across treatments. In contrast, BSFL inclusion substantially modified the fat profile of breast meat, characterized by enrichment of short- and medium-chain saturated fatty acids, increased eicosapentaenoic acid, reduced ω-6 polyunsaturated fatty acids, and an improved ω-3/ω-6 ratio. These results demonstrate that food-waste-derived full-fat BSFL can be incorporated into broiler diets at levels up to 9% without compromising breast meat quality, while enhancing its nutritional fat profile and protein content.

Polished white rice (WR), high in refined carbohydrates, the main staple in South India is associated with enhanced risk of diabetes. Brown Rice (BR), with lower glycemic load, high fibre content and micronutrients, is a healthier choice. Two hundred and twelve Persons with Diabetes (PwD) attending a tertiary diabetes care centre in a city in South India responded to a questionnaire documenting types, frequency and reasons for rice consumption, awareness and beliefs about BR. A sub-set of 10, participated in qualitative interviews, which additionally, explored the influence of traditional beliefs on and consumption patterns of rice, barriers to BR consumption and willingness to accept it in their diet. Ninety-three percent reported consuming WR with traditional usage (97 %) being the main reason for its preference. Brand image, grain size, texture and taste, of rice were other decisional considerations. Awareness about health benefits of BR was limited, with 69 % and 51 % believing it to be nutritious and helping to reduce blood sugar respectively. Appearance, texture, taste and cost were deterrents to its use. Over half agreed to switch to BR if they believed it would improve their health. Participants with a shorter duration of diabetes were more willing to change to BR. The study highlights the need to promote greater literacy regarding health benefits of BR and other forms of less polished rice. Larger trials examining the effectiveness of BR viz-a viz other types of less polished rice on blood glucose levels, metabolic factors and nutritional content among PwD are needed.

Nutrition, encompassing vital macro- and micronutrients (including carbs, proteins, fats, vitamins such as D and C, and minerals like iron and calcium), is fundamental to supporting life, fostering healthy ageing, and averting disease. The information on the combined impact of dietary patterns, nutritional content, and lifestyle factors on metabolic health, disease risk, and healthy ageing is summarised in this publication. According to the discussion, both macronutrient and micronutrient surpluses and deficiencies upset metabolic homeostasis, which leads to obesity, insulin resistance, cardiovascular disease, and hepatic steatosis. Dietary habits are one of the three cornerstones of health and longevity, according to biogerontological theories of ageing. The free radical theory emphasises oxidative stress in cellular damage, and the disposable soma hypothesis emphasises the trade-off between reproduction and somatic upkeep. Clinical and epidemiological data indicate that cardiometabolic outcomes, including elevated insulin sensitivity, lipid profiles, and inflammatory markers, are strongly influenced by diet quality, dietary timing (such as time-restricted eating), and overall energy balance. The review also demonstrates how nutrients can control gene expression, signalling pathways, and epigenetic alterations in addition to serving as energy sources. Nutrient availability and disease susceptibility are largely determined by interactions between the gut microbiota, food, and human metabolism. Furthermore, individual reactions to diet are very variable due to genetic, metabolic, and environmental factors, which explains why customised nutrition plans are becoming more and more popular. The findings also show that dietary habits during childhood and adolescence have an impact on long-term disease prevention, and that combining lifestyle treatments (diet and exercise) can consistently reduce the risk of chronic illness. In order to optimise health and wellness over the course of a lifetime, the data generally supports switching from reductionist, single-nutrient dietary methods to integrated, systems-oriented strategies that take into account molecular, clinical, and sociocultural factors.

Measurement of nutritional content in indigofera zollingeriana hay by rotary drying in respect of temperature, heating duration, and storage time

Rice by-product-based diets as rearing substrates for yellow mealworm: physical characteristics and nutritional content interplay on larval growth.

Application of Acheta domesticus powder in food: impact on sensory, rheological, and functional properties

Optimal exposure dose of far infrared radiation for controlling Rhyzopertha dominica (Bostrichidae: Coleoptera) pest and boosting germination rate of Panicum miliaceum L. (Poaceae: Poales)

Climate Change and Child Nutrition.

Surface tension modulation of chitosan coating via citral nanoemulsion to enhance its preservation performance for postharvest fruit.

This study investigated the effects of air thawing (AT), running water thawing (RWT), microwave thawing (MT), ultrasonic thawing (UT), and high-pressure processing thawing (HPPT) on the physicochemical properties, nutritional content, sensory quality, microstructure, and antioxidant capacity of frozen Actinidia arguta. Except for air thawing, the other four thawing methods significantly improved thawing efficiency. MT caused uneven heating and was prone to local overheating. HPPT enhanced color appearance and resulted in higher levels of chlorophyll, β-carotene, flavonoids, ascorbic acid, and polyphenols. However, HPPT reduced water-holding capacity and resulted in a softer texture. Moisture distribution, texture analysis, and scanning electron microscopy revealed that UT achieved uniform thawing without causing severe damage to fruit tissue structure. Consequently, UT-treated A. arguta exhibited firmer tissue structure, better water retention, and improved consumer palatability. Regarding antioxidant activity, both UT and HPPT demonstrated significant advantages. In summary, HPPT yields nutritionally enriched Actinidia arguta, while UT produces Actinidia arguta with superior textural quality. This study provides alternative strategies to conventional thawing methods for frozen Actinidia arguta.

BackgroundSocial media is a widely used source of health information, yet the quality and accuracy of shared content can vary. Menstrual and hormonal health are especially prone to misinformation, given their complexity, individual variability, and the limited strength and consistency of available research evidence. This study explored Instagram content related to nutrition and menstrual health, identifying commonly recurring themes and assessing the quality and credibility of the information by comparing claims with current evidence and examining account holder credentials.ObjectivesTo identify predominant content themes and evaluate the quality and credibility of nutrition-related menstrual health information on Instagram.DesignQualitative study using inductive content analysis.MethodsInstagram accounts posting nutrition content about hormonal and menstrual health were identified through a structured search conducted on 29/01/25, with the ten most recent posts per account analysed. Inductive content analysis was used to code 52 posts from eligible accounts into emerging themes using NVivo software.ResultsOf 50 Instagram accounts identified, 21 met inclusion criteria. Four main themes were identified: Marketing and Engagement Strategies; Nutrition and Dietary Recommendations; Hormonal and Physiological Claims; and Symptoms, Wellbeing and Lifestyle Factors. Across these themes, many posts included claims that were not fully supported by current scientific evidence or lacked important context and nuance, particularly those relating to hormonal regulation, cycle-based nutrition advice and supplementation.ConclusionFindings from this study suggest that nutrition-related Instagram content on menstrual health frequently includes claims that are not fully aligned with current evidence or are presented without sufficient context or nuance. These findings highlight the importance of critically evaluating online health information and the need for clearer, evidence-based guidance in this area.

ABSTRACTThe growing popularity of plant proteins as food ingredients can be attributed to their high nutritional content and sustainability. However, their usage is restricted because of their limited functionality. This study investigated the structural conformation and functional properties of Lagenaria siceraria protein isolate‐cocoyam mucilage conjugates glycated at 24, 48, and 72 h, respectively. The conjugates were analyzed for proximate composition, amino acid and structural conformation, physicochemical, and some functional properties employing standard methods. The results showed that Lagenaria siceraria protein conjugates had improved ash and crude fiber content. Notably, the conjugation with cocoyam mucilage significantly increased the levels of arginine and valine. Increased absorbance observed at 304 nm confirmed the formation of early intermediate Amadori compounds in the conjugates. The α‐helix structure increased while the β‐sheet decreased as the glycation time advanced. The conjugates showed higher denaturation temperature compared to the protein isolate (84°C), indicating an improved resistance to thermal stress. Prolonged conjugation period between Lagenaria siceraria protein isolate and cocoyam mucilage enhanced the morphology of the modified protein. The solubility profile of the conjugates increased significantly compared to the protein isolate at the pH ranges under investigation. The emulsion activity of the conjugates was considerably increased, while the emulsion was significantly stabilized at every pH that was tested; the foaming qualities were noticeably enhanced. In this research, conjugating Lagenaria siceraria proteins with cocoyam mucilage has advantageous effects that improve solubility at higher pH levels. Overall, the results show that these conjugated proteins could be used as novel ingredients in food applications.