Nutritional Properties Research Articles

Double-sided effect of selenium on blood lipids: A dose-response meta-analysis

Abstract Background Selenium, a trace element with both nutritional and toxicological properties, has been suggested to increase cardiovascular risk, particularly concerning diabetes and blood pressure levels. However, the impact of selenium exposure on the risk of dyslipidemia remains uncertain. This meta-analysis explored the shape of the relation between selenium exposure and its effects on lipid profiles in the most relevant experimental human studies, randomized controlled trials (RCTs). Materials and methods The review was registered in PROSPERO (ID: CRD42022380432). Through a bibliographic search conducted on PubMed, Web of Science, Embase, and the Cochrane Library, we identified RCTs investigating the impact of selenium supplementation on lipid profile. We then compared the results between intervention and control groups and, whenever possible, evaluated the non-linear relationship using a dose-response approach. Results We could include 26 RCTs involving different populations, i.e. healthy individuals, pregnant women, and subjects with health conditions such as cardiovascular diseases and Alzheimer’s dementia. Study endpoints were levels of total cholesterol, high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, and triglycerides. Our dose-response analysis indicated that selenium supplementation exceeding 200 µg/day adversely affected total cholesterol, HDL, and triglyceride levels. Hence, a threshold for such a detrimental effect of selenium was observed on total and HDL cholesterol and triglycerides, while opposite and inconsistent results emerged for levels below 200 µg/day and for LDL-cholesterol. Blood selenium levels at the end of the studies were positively associated with adverse effects on all endpoints. Conclusions This first dose-response meta-analysis of the effects of selenium on blood lipids highlights the potentially adverse effects of this trace element, in the amount and the chemical forms used in the trials. Key messages • Elevated selenium levels correlated with adverse effects on lipid profile. • Selenium doses exceeding 200 µg/day showed adverse effects on total and HDL cholesterol and triglycerides levels.

Enhancing the Nutritional and Bioactive Properties of Bee Pollen: A Comprehensive Review of Processing Techniques

Bee pollen is recognized as a superfood due to its high content of nutrients and bioactive compounds. However, its bioavailability is restricted by a degradation-resistant outer layer known as exine. Physical and biotechnological techniques have recently been developed to degrade this layer and improve pollen’s nutritional and functional profile. This review examines how processing methods such as fermentation, enzymatic hydrolysis, ultrasound, and drying affect pollen’s chemical profile, nutrient content, and bioactive compounds. The review also considers changes in exine structure and possible synergistic effects between these methods. In addition, the challenges associated with the commercialization of processed bee pollen are examined, including issues such as product standardization, stability during storage, and market acceptance. The objective was to provide a understanding of the efficacy of these techniques, their physicochemical conditions, and their effect on the nutritional value of the pollen. The work also analyzes whether pollen transformation is necessary to maximize its benefits and offers conclusions based on the analysis of available methods, helping to determine whether pollen transformation is a valid strategy for inclusion in functional foods and its impact on consumer health. Although the literature reports that pollen transformation influences its final quality, further studies are needed to demonstrate the need for pollen exine modification, which could lead to greater market availability of pollen-based products with functional properties.

Ultrasonic‐assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making

AbstractBackground and ObjectiveThis study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post‐germination.FindingsThe study revealed that germination alone significantly increased γ‐aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.ConclusionThe study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health‐promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.Significance and NoveltyThis research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient‐rich, functional food ingredients, addressing the growing demand for healthier food products.

Reinforcing Nitrogen Nutrition Through Partial Substitution with Organic Nitrogen Enhances the Properties of Natural Rubber

The partial substitution of chemical fertilizer with organic fertilizer is a crucial practice for enhancing crop production and quality, although its impact on natural rubber has rarely been explored. In this study, a two-year field experiment was conducted to investigate the impact of different nitrogen application rates and varying proportions of organic nitrogen substitution on dry rubber yield, nitrogen nutrition, and natural rubber properties. Regarding nitrogen application, the control treatment received no nitrogen amendment, while the low-nitrogen treatment was amended with 138 g·tree−1·year−1 of nitrogen. The medium-nitrogen treatment received 276 g·tree−1·year−1 of nitrogen, and the high-nitrogen treatment received 552 g·tree−1·year−1 of nitrogen. In addition, the low-organic-nitrogen substitution treatment and medium-organic-nitrogen substitution treatment were amended with 276 g·tree−1·year−1 of nitrogen each. The results demonstrated that the 50% organic nitrogen substitution treatment resulted in the highest dry rubber yield across all sampling periods, ranging from 46.43 to 94.65 g·tree−1. Additionally, this treatment exhibited superior soil total nitrogen (1067.69 mg·kg−1), available nitrogen (84.06 mg·kg−1), and nitrogen content in roots (1.08%), leaves (3.25%), fresh rubber latex (0.27%), and raw natural rubber (0.44%) compared with other treatments. In terms of the physical properties of natural rubber, the 50% organic nitrogen substitution treatment resulted in advantages in the weight-average molecular weight (1.57 × 106 g·mol−1), number-average molecular weight (0.36 × 106 g·mol−1), plasticity retention index (97.35%), Wallace plasticity (40.25), and Mooney viscosity (81.40). For mechanical properties, natural rubber from the substitution treatment exhibited higher tensile strength (19.84 MPa), greater elongation at break (834.75%), and increased tear strength (31.07 N·mm−1). Overall, the substitution of 50% chemical nitrogen fertilizer with organic nitrogen fertilizer improved nitrogen nutrition in rubber trees by introducing organic nitrogen input, resulting in remarkable enhancements in natural rubber properties. Therefore, the incorporation of organic fertilizer as a substitution for 50% of chemical fertilizer is demonstrated as an effective strategy for improving both the yield and properties of natural rubber.

High Pressure Processing: Pros and Cons

The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatures during the preservation process. Food is exposed to high pressure, usually in the range of 100 to 600 MPa. High-performance processing keeps food at or slightly above room temperature to prevent heat-sensitive flavors and nutrients from being thermally destroyed during food preparation. This contributes to the preservation of the natural sensory and nutritional properties of the product. Because this process is able to eliminate bacteria and organisms responsible for spoilage, it is a very efficient way to increase the time available to eat foods. Unlike traditional heat-based methods, HPP inactivates harmful microorganisms and enzymes through the application of extreme pressure (100–600 MPa) at low temperatures, thereby reducing thermal degradation. HPP also helps retain bioactive compounds, making it an ideal choice for consumers looking for minimally processed, high-quality foods. This article explores the principles, applications, and benefits of HPP, as well as the challenges and future prospects of its integration into food processing systems.

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw > 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible.

Effect of Casing Mixtures along with Turmeric Powder on the Growth Parameters and Yield of White Button Mushroom [Agaricus bisporus (Lange) Imbach

Protein is one of the nutrients that is included in balance diet for proper growth and development of humankind. The amount of food that is needed for human consumption is insufficient. Agaricus bisporus (Lange) Imbach commonly known as white button mushroom, is the most widely accepted food globally with nutritional and medicinal properties. The present experiment was conducted during the Rabi season 2023 at Mushroom crop room, Department of Plant Pathology, SHUATS, Prayagraj, Uttar Pradesh to evaluate the effect of Turmeric powder at different concentrations (0.5%, 1%, 1.5%, 2% and 2.5%) incorporated into three different casing mixture viz., FYM + Cocopeat + Sawdust (1:1:1) with an objective to monitor the growth and yield aspects of white button mushroom. Turmeric at concentration 2% shows significant increase of weight of fruiting bodies, enhances stalk length, stalk diameter and pileus diameter. These results were also observed at 2.5% concentration but it also inhibited the growth of mold fungus as well as A. bisporus. Among all treatments used in the study, the results revealed that minimum average time taken for completion of spawn run (15.28 days) and pinhead initiation (17.29 days) as well as maximum pileus diameter (4.87 cm), stalk length (3.32 cm), stalk diameter (2.36 cm), yield (583.33 g) and biological efficiency (13.56) highest recorded in T4 [FYM + Cocopeat + Sawdust (1:1:1) + Turmeric powder @ 2%.

Proximate, Mineral, Amino Acid Composition, and Bioactive Properties of Dough Meals Supplemented with African Walnut Flour

This study investigated the impact of African walnut flour supplementation on the nutritional and bioactive properties of dough meals formulated with varying proportions of plantain flour. The proximate composition, mineral content, amino acid profile, color characteristics, antioxidant and anti-diabetic properties were analyzed for five different formulations: 100% plantain flour (P100), 95% plantain flour with 5% African walnut flour (PAW95), 90% plantain flour with 10% African walnut flour (PAW90), 85% plantain flour with 15% African walnut flour (PAW85), and 80% plantain flour with 20% African walnut flour (PAW80). The proximate analysis revealed significant variations, with moisture content ranging from 53.71% to 71.89%, ash content from 0.77% to 1.28%, and protein content from 3.38% to 11.14%. Notably, PAW80 showed the highest protein content. Mineral analysis showed that calcium, potassium, and magnesium levels varied significantly across the samples, with the highest calcium content observed in PAW80 (32.55 mg/kg) and the highest potassium content in PAW95 (47.80 mg/kg). Amino acid analysis indicated that essential amino acids, particularly leucine, valine, and lysine, were present in higher concentrations in the supplemented samples compared to P100. Antioxidant assays indicated that PAW80 had the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) (67.22%) and hydroxyl (73.66%) free radical scavenging activities. The in vitro anti-diabetic assays revealed that α-amylase and α-glucosidase inhibitory activities were enhanced with higher walnut flour supplementation. These findings suggest that African walnut flour can significantly enhance the nutritional quality and bioactive properties of plantain-based dough meals, and thus make it a functional food with potential health benefits.

Technique of functional simulation as a tool for providing the required quality of fortified bakery products

Relevance. The problem of irrational and unbalanced nutrition is relevant for almost all regions of Russia. There is a need to enrich everyday products with micronutrients that are of particular importance in the diet. Fortified bread and bakery products with specified consumer properties in the diet can be one of such valuable products.Methods. The methodology of structural analysis and design of systems (Structured Analysis and Design Technique, SADT) is often used in life cycle management of complex high-tech products and has not found wide application in the food industry. The authors substantiate the need to introduce tools for functional and graphical modeling of business processes that implement the SADT methodology in life cycle management to ensure the quality of finished bakery products.Results. An original generalized functional and logical model of the process “To produce enriched bread (bakery products) with regionally significant micronutrients” has been developed. The analysis of the technology of enriched bakery products, carried out at various levels of decomposition of the process, revealed that the quality of the finished product is significantly influenced by the choice of the technological stage of applying the components of the mixture proposed for the enriching composition. It has been established that preference should be given to organic forms of additives — components of the enriching composition. To preserve the nutritional properties of bakery products, an enriching composition is proposed to be applied to the surface of the finished product. The proposed method has been tested in experimental production conditions. Its manufacturability and controllability of the proposed technical solutions are proved. The approach to functional and graphical modeling of food technologies developed by the authors on the example of bakery products opens up prospects for improving the quality of finished products and can be widely used in food engineering.

Determination of the nutritional potential and valorization of saffron (Crocus sativus L.) wastes as an antioxidant agent in ruminant feeding: in vitro and in vivo studies.

Saffron (Crocus sativus L.) is a plant known for its diverse medicinal and nutritional properties, which has adapted well to arid and semi-arid regions of the world, particularly in the Middle East. Research on saffron wastes (SW) as a dietary additive for small ruminants is limited. Therefore, two primary experiments were designed to evaluate the nutritional potential of SW. In the first trial, the nutritional value of SW collected from various regions in northeast Iran was assessed through proximate analysis and in vitro procedures. In the second trial, the effects of incorporating SW (a 1: 1 mixture from all regions, w: w) at two levels (30 and 60g/day) into the diets of Afshari male lambs were investigated in comparison to a control diet. Except for dry matter and ether extract contents, other chemical and mineral compounds varied among the SW collected from different regions. The samples displayed diversity in potential gas production and estimated dry matter intake (DMI). In the in vivo experiment, DMI, nutrient digestibility, and most blood metabolites were not significantly affected by the addition of SW; however, malondialdehyde, total antioxidant capacity, and cholesterol levels were respectively decreased, increased, and decreased in lambs fed 60g SW/day compared to the control group. Overall, SW collected from various regions demonstrated different nutritional values. Although the dietary inclusion of SW at the level of 60g/day did not adversely effect on DMI, nutrient digestibility, or certain blood metabolites, it is suggested for its potential improvement in lambs' health indicators. Long-term studies are recommended for future SW evaluation in vivo.

Aroma compounds and physicochemical and functional properties of traditional Tokat bread

AbstractThis study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6‐day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and S. cerevisiae, D. hansenii, K. lactis, L. plantarum, and L. mesentorides species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies.

Recent Advances in the Health Benefits of Phenolic Acids in Whole Grains and the Impact of Processing Techniques on Phenolic Acids: A Comprehensive Review.

Phenolic acids, essential compounds in whole grains, are renowned for their health-enhancing antioxidant and anti-inflammatory properties. Variations in concentration, particularly of hydroxybenzoic and hydroxycinnamic acids, are observed among grain types. Their antiobesity and antidiabetes effects are linked to their modulation of key signaling pathways like AMPK and PI3K, crucial for metabolic regulation and the body's response to inflammation and oxidative stress. Processing methods significantly influence phenolic acid content and bioavailability in whole grains. Thermal techniques like boiling, baking, or roasting can degrade these compounds, with loss influenced by processing conditions. Nonthermal methods such as germination, fermentation, or their combination, can protect or enhance phenolic acid content under ideal conditions. Novel nonthermal approaches like ultrahigh pressure (UHP), irradiation, and pulsed electric fields (PEF) show promise in preserving these compounds. Further research is needed to fully comprehend the impact mechanisms of these innovative methods on the nutritional and sensory attributes of cereals.

Comparative effect of olive oil and flaxseed oil on drug induced hepatotoxicity in rats

AbstractThis study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 ± 0.44 U/L), ALT (50.77 ± 1.46 U/L), and AST (52.12 ± 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 ± 1.43 mg/dL) and triglyceride levels (57.14 ± 2.35 mg/dL) and increasing HDL levels (49.20 ± 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti‐inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity.

Natural ways of vitamin D supplementation – detailed evaluation of Cantharellus cibarius

Introduction and purpose: In the past, fungi were considered a very low-value meal, however in modern literature, they are increasingly more frequently studied for their nutritional and medical properties. They are being currently reconsidered as an abundant source of nutrients that may be incorporated in diets of individuals of special medical needs, such as obese and diabetic patients. The purpose of this review is to evaluate one of the most common edible mushroom species, Cantharellus cibarius (girolle, golden chanterelle) for its health promoting properties with particular emphasis on its vitamin D content. It was of considerable importance for us to analyse the amount of vitamin D in the mentioned mushroom, as this micronutrient deficiency is fairly common in the human population. Material and method: The available literature was reviewed as provided by PubMed database and Google Scholar, with the use of keywords. State of knowledge: Golden chanterelle mushroom is a valuable source of proteins, mineral ingredients like potassium, phosphorus, magnesium, iron and calcium, while containing low amounts of sodium and fat. The mushroom is especially valuable for its rich content of vitamin D, ranging up to 63 μg/100g fresh weight. Conclusions: This paper may help other scientists expand their research on golden chanterelle properties. Moreover, girolle, as naturally containing many pro-health metabolites, may serve as natural supplementation of microelements.

Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes

Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes

Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks.

The remarkable nutritional attributes and potential health advantages of quinoa make it an important candidate for developing innovative ready-to-eat food products. This work aimed to develop a functional ready-to-eat snack based on quinoa sourdough fermented by Lactiplantibacillus (L.) plantarum CRL 1964. Phytate, phosphates, and soluble mineral content (Fe, Mn, Zn, Mg, Ca, and P) were determined in snacks formulated with sourdough and control doughs. An in vitro digestion model was performed on quinoa snacks to assess their mineral bioaccessibility and dialyzability. Phytate content was significantly lower (ca. 42.3%) while phosphates were higher (ca. eightfold) in quinoa-based sourdough and sourdough-based snacks (S1964) than in controls. Soluble minerals were higher (10.2%-32.0%) in S1964 than in controls. Mineral bioaccessibility and mineral dialyzability were also higher (ca. 24.5%) among S1964 and control snacks. The developed quinoa snack made from sourdough fermented by L. plantarum CRL 1964 had less phytate concentration and high bioaccessibility of minerals. These findings underscore the relevance of this innovative technology in creating food products that are not only highly nutritious but also represent a valuable contribution to the market of healthy foods. PRACTICAL APPLICATION: In this study, a novel snack based on quinoa sourdough with improved nutritional properties was developed. The addition of quinoa sourdough fermented by Lactiplantibacillus plantarum CRL 1964 to the preparation of quinoa snacks resulted in a product with a lower concentration of phytate and a higher content of phosphates and minerals (soluble, bioaccessible, and dialyzable). These results underline the efficacy of the new snack as a promising alternative to conventional mineral fortification methods. This innovative approach holds promise for addressing nutritional deficiencies and the demand for healthy snack options in today's market.

Study on the Carcass Traits, Meat Quality, and Nutritional Attributes of Six Kinds of Jiangxi Local Breeds Cattle

The purpose of this study is to explore the carcass traits, meat quality, and nutritional attributes of local yellow cattle (Guangfeng, Ji’an, and Jinjiang) and buffalo (Poyanghu, Xiajiang, and Xinfeng mountain) in Jiangxi Province, and compare the differences among different breeds. The results showed that the dressing percentage, net meat percentage, and meat–bone ratio of Jinjiang cattle were highest, and that Jinjiang cattle had the best meat production performance. Regarding meat quality, the pH24h value of all breeds was at normal level, and no dark-cutting beef was produced. Poyanghu buffalo and Xinfeng mountain buffalo had higher redness (a*) values, and Guangfeng cattle had the best water retention and tenderness. The intermuscular fat of yellow cattle breeds was higher than that of buffalo breeds; Poyanghu buffalo had the highest crude protein content. The composition of amino acids and fatty acids was different among breeds, and the composition of Jiangxi breeds was healthy. The muscle fibers of buffalo breeds are generally smaller and denser than those of yellow cattle breeds. The MyHC-Ⅰ, MyHC-Ⅱa, and MyHC-Ⅱx were the main types of muscle fibers of Jiangxi local breeds, and the proportion varied with different breeds. This work elucidated the carcass characteristics, meat quality, and nutritional attributes of Jiangxi breed cattle to provide a theoretical basis for optimizing the development of beef cattle industry.

The Importance of Argan Oil in Medicine and Cosmetology.

Argan oil, rich in unsaturated fatty acids and polyphenols, exerts beneficial effects on both the intestinal and skin microbiotas. In the gut, it promotes the growth of beneficial bacteria, such as lactobacilli, while reducing pathogenic bacteria, due to its anti-inflammatory properties that help maintain microbial balance. Additionally, it improves the integrity of the intestinal mucosa, reducing the risk of dysbiosis. On the skin, argan oil hydrates and balances the lipid environment, creating a favorable setting for beneficial microorganisms, while also possessing antimicrobial and anti-inflammatory properties that soothe conditions like eczema and acne. Thus, argan oil is valuable for overall health, supporting digestion and skin health. The objective of this review is to provide a summary of the benefits of argan oil for alternative and complementary medicine. An exhaustive search of the literature was carried out using targeted keywords. A set of 83 articles were selected and analyzed. As the mechanisms of action of argan oil are not completely understood, this work highlighted the benefits of this oil by analyzing its nutritional properties and its beneficial effects on the intestinal and skin microbiotas. Indeed, argan oil is valuable for overall health.

Phytochemical profiling from Dioscorea bulbifera L. bulbils using LC-MS, proximate analysis and antidiabetic activity: in vitro and in silico approaches

ABSTRACT The nutritional value and medicinal properties of highly edible Bulbils of Dioscorea bulbifera L are still unexplored. This study reported the nutritional and medicinal values by In vitro, and In silico studies along with chemical profiling using LC-MS. The proximate analysis was conducted by the AOAC method. The antioxidant and antidiabetic activities were assessed using DPPH and α- α-glucosidase enzyme inhibition assay. Molecular docking was used to do an In silico examination of the identified molecules, and ADMET analysis of the hit candidate was also performed. The result showed that bulbils of D. bulbifera were found to have a higher percentage of protein (8.83%), fat (0.96%), and fiber (5.40%). It exhibited significant levels of phenolic and flavonoid content 106.93 ± 0.02 mg GAE/g and 11.51 ± 0.02 mg QE/g, respectively. The ethyl acetate fraction of D. bulbifera showed potent antioxidants with an IC 50 = 13.75 ± 0.6 μg/mL. Furthermore, the methanol extract showed more than 50 % inhibition activity with IC 50 values of 26.29 ± 0.6 μg/mL and 191.2 ± 0.7 μg/mL against α-glucosidase and α-amylase, respectively. The ethyl acetate fraction showed higher α-glucosidase and α-amylase inhibitory activity with an IC 50 of 14.42 ± 0.4 μg/mL and 171.5 ± 0.4 μg/mL, respectively, compared to the standard acarbose (p < 0.05). Chemical profiling of most bio-active ethyl acetate fraction was done using LC-MS analysis, where eleven compounds were annotated. In conclusion, bulbils of D. bulbifera demonstrate promising anti-diabetic activity through In vitro and In silico studies.

Saraca asoca (Roxb.) de Klilde, a sacred tree: its nutritional value, elemental composition and anti-nutritional content

The sacred Saraca asoca (Roxb.) de Klilde tree holds significant medicinal value and is utilized in ayurvedic preparations to treat various health conditions. This research investigated the nutritional, elemental and anti-nutritional properties of S. asoca leaves and flowers. The nutritional qualities of the tree parts were examined using the muffle furnace and micro-Kjeldahl techniques. Titration techniques were used to assess the anti-nutritional content of plants, whereas EDX (Energy dispersive X-ray) was used to determine the mineral content. Phytochemical analysis revealed the presence of tannins, phenols and flavonoids, along with antioxidant properties that could neutralize free radicals generated by metabolic processes in the body. Nutritional analysis indicated that the floral parts of S. asoca had higher moisture, carbohydrate and crude fat content than the leaves. Conversely, the leaves had elevated ash levels, crude fiber and protein. Leaf samples showed higher concentrations of minerals like calcium, phosphorus, sodium, iodine, iron and manganese compared to the floral samples. In contrast, flower samples exhibited higher potassium, copper, silicon and zinc levels. These findings highlight the rich nutritional profile, abundant phytochemicals and essential minerals in both tree parts, with low anti-nutrient content. This information could be instrumental in developing phytopharmaceuticals and nutritious food products. Additionally, utilizing these tree parts could offer a cost-effective way to enhance nutrient intake and address nutritional deficiencies in humans and animals.