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Topic Review
Edible Insects as a Source of Dietary Fiber
The consumption of insects as an alternative protein source is acceptable as a sustainable alternative to mainstream protein sources. Apart from containing a high protein content, insects also have dietary fiber in the form of chitin, which helps to enrich gut microbiota. The importance of the gut microbiome in general health has recently been underlined for humans, farm animals, pets, poultry, and fish. The advances in 16S RNA techniques have enabled the examination of complex microbial communities in the gastrointestinal tract, shedding more light on the role of diet in disease and immunity. The gut microbiome generates signals influencing the normal nutritional status, immune functions, metabolism, disease, and well-being. The gut microbiome depends on dietary fiber; hence, their diversity is modulated by diet, a relevant factor in defining the composition of gut microbiota. Small shifts in diet have demonstrated an enormous shift in gut microbiota. Edible insects are an excellent source of protein, fat, and chitin that could influence the gut microbiota as a prebiotic. Chitin from insects, when consumed, contributes to a healthy gut microbiome by increasing diversity in fecal microbiota. Moreover, a high fiber intake has been associated with a reduced risk of breast cancer, diverticular disease, coronary heart disease, and metabolic syndrome.
  • 814
  • 09 May 2023
Topic Review
Characterization, High-Density Fermentation, and  Production of  Lactobacilli
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.
  • 812
  • 01 Dec 2022
Topic Review
Antimicrobial Impacts of Microbial Metabolites on Fishery Products
Biopreservative bacteria, or their metabolites, compete with the undesirable microbiota and dominate the microbiota by utilizing available nutrients. Microbial metabolites (bacteriocins, reuterin, pediocin, lacticin, bacteriophage, organic acids and others) possess antimicrobial activity against a wide spectrum of spoilage and pathogenic microorganisms, including anti-listeria.
  • 807
  • 27 Apr 2022
Topic Review
Anti-Cancer Effects of Dietary Polyphenols
Consumption of coffee, tea, wine, curry, and soybeans has been linked to a lower risk of cancer in epidemiological studies. Several cell-based and animal studies have shown that dietary polyphenols like chlorogenic acid, curcumin, epigallocatechin-3-O-gallate, genistein, quercetin and resveratrol play a major role in these anticancer effects. Several mechanisms have been proposed to explain the anticancer effects of polyphenols. Depending on the cellular microenvironment, these polyphenols can exert double-faced actions as either an antioxidant or a prooxidant, and one of the representative anticancer mechanisms is a reactive oxygen species (ROS)-mediated mechanism. These polyphenols can also influence microRNA (miR) expression. In general, they can modulate the expression/activity of the constituent molecules in ROS-mediated anticancer pathways by increasing the expression of tumor-suppressive miRs and decreasing the expression of oncogenic miRs.
  • 806
  • 15 Jul 2022
Topic Review
Polyphenol-Rich Lentils and Their Health Promoting Effects
Lentil (Lens culinaris; Family: Fabaceae) is a potential functional dietary ingredient which has polyphenol-rich content. Several studies have demonstrated that the consumption of lentil is immensely connected to the reduction in the incidence of diseases such as diabetes, obesity, cancers and cardiovascular diseases due to its bioactive compounds. There has been increasing scientific interest in the study area of lentils as the functional food due to its high nutritive value, polyphenols, and other bioactive compounds. These polyphenols and the bioactive compounds found in lentil play an important role in the prevention of those degenerative diseases in humans. Besides that, it has health-promoting effects. 
  • 804
  • 07 Oct 2023
Topic Review
Shiga Toxin-Producing Escherichia coli and Milk Fat Globules
Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion.
  • 801
  • 06 Apr 2022
Topic Review
The Mediterranean Diet
A cornerstone of any healthy lifestyle program is the inclusion of a balanced diet that can prevent various diseases, including cardiovascular conditions. The Mediterranean diet (MD) has become one of the most studied and widely reported diets and has received a lot of attention. The MD is a dietary plan based on Crete’s traditional eating habits. 
  • 798
  • 25 Oct 2023
Topic Review
The Effects of Chlorogenic Acids in Coffee
Coffee is one of the most widely consumed beverages, which has several effects on the human body. In particular, current evidence suggests that coffee consumption is associated with a reduced risk of inflammation, various types of cancers, and certain neurodegenerative diseases. Among the various constituents of coffee, phenolic phytochemicals, more specifically chlorogenic acids, are the most abundant, and there have been many attempts to utilize coffee chlorogenic acid for cancer prevention and therapy. Due to its beneficial biological effect on the human body, coffee is regarded as a functional food.
  • 795
  • 04 Apr 2023
Topic Review
Role of Nutraceuticals in Neuroblastoma
Neuroblastoma (NB) is a highly malignant embryonic extracranial solid tumor that arises from sympathoadrenal neuroblasts of neural crest origin. In addition to genetic factors, NB has been linked to maternal exposure to a variety of substances during pregnancy. Recent interest in the potential of nutrients to prevent cancer and reduce malignancy has resulted in the identification of several nutraceuticals including resveratrol, curcumin, and molecular components of garlic, which together with certain vitamins may help to prevent NB development. As NBs arise during fetal development and progress during early childhood, specific NB inhibiting nutraceuticals and vitamins could enhance the preventative influence of maternal nutrition and breast feeding on the development and early progression of NB.
  • 791
  • 22 Nov 2022
Topic Review
β-Carotene within Loaded Delivery Systems
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. 
  • 789
  • 23 Mar 2021
Topic Review
In Vivo Exploration of Antioxidant Activity
In vivo exploration of antioxidant activity involves studying how antioxidants function within living organisms, providing a comprehensive understanding of their biological relevance, efficacy, and potential therapeutic applications. Unlike in vitro studies, which assess antioxidant activity in controlled environments, in vivo studies account for factors like bioavailability, metabolism, tissue distribution, and interaction with other biomolecules. Commonly used models include rodents, zebrafish, and fruit flies, with techniques that measure oxidative stress markers such as malondialdehyde (MDA) and enzyme activities. In vivo antioxidant research is crucial for understanding how these compounds can prevent and treat diseases linked to oxidative stress, including cardiovascular diseases, neurodegenerative disorders, and cancer. Additionally, antioxidants are explored for their potential in promoting healthy aging, extending lifespan, and protecting against environmental stressors like radiation and chemical toxicants. Despite their significance, in vivo studies face challenges, including species differences, dose translation, and ethical considerations. Future research aims to integrate in vitro, in vivo, and computational models to develop novel antioxidants with improved efficacy and safety. Ultimately, in vivo antioxidant research is essential for translating laboratory findings into practical health applications, guiding the development of therapies that combat oxidative stress and related diseases.
  • 789
  • 02 Sep 2024
Topic Review
Milk Powder Composite Flour
Chickpea (Cicer arietinum L.) is an important grain legume with a multitude of nutritional and health benefits. Indeed, it contains a high proportion of non-digestible carbohydrates and contains a rich variety of phytochemicals, including natural antioxidants such as phenolic or flavonoid compounds that decrease oxidative stress and inflammation related to many chronic ailments. The fortification of bakery products with chickpea flour has already been employed and appears to be promising in particular for the functional food market. The addition of chickpea flour to wheat flour improves the quality of protein, fiber, and mineral content of the bread. Unfortunately, a threshold of 5 to 10% of chickpea flour is imposed in order to not lose some organoleptic qualities such as chewiness, limiting the nutritional improvement that this legume could bring to bread.
  • 788
  • 26 Aug 2021
Topic Review
Conflicting Issues of Sustainable Consumption and Food Safety
Food-related consumer decisions have an impact on the environment. However, trending patterns of sustainable consumption often pose a challenge for food-safety authorities: these initiatives may unintentionally compromise food safety. Food-related consumer decisions, such as choosing what to eat, where to purchase, how much to consume, and what handling and disposal practices to use, clearly have an impact on the environment . Sustainable consumption has recently become a dominant issue in consumer decisions in which both personal needs and social responsibility are considered.
  • 788
  • 18 Nov 2022
Topic Review
Applications of Quinoa Seeds
Quinoa is a kind of  plant specy that comes from the Chenopodiaceae family, besides its direct consumption as a food, quinoa contains nutritional components such as protein with balanced aminoa acids, lipids, phytochemicals, etc. Quinoa has been remported to play a positive role in anti-oxidative, anti-inflammatory, immunomodulatory, anticarcinogenic, etc. which makes it beneficial for maintaining human health.
  • 788
  • 09 Jun 2023
Topic Review
Discriminating Red Grape Extracts
Hydroalcoholic extracts obtained from the skin/seed/pulp of red grapes are good sources of polyphenols and flavonoids, compounds known for their antioxidant action and for their protection against diseases, such as cancer, diabetes, cardiovascular disease, and neurodegenerative diseases. The anthocyanin content of the extracts obtained from the skin of the four varieties of red grapes can be defined as moderate, as it is known that factors, such as maturity and climate, can change the presence of these compounds in grapes. Previous studies revealed that the hydroalcoholic extracts obtained from the skin of the organic system varieties (e.g., Feteasca Neagra, Merlot, and Pinot Noir), contain a high content of polyphenols, flavonoids and tannins.
  • 788
  • 24 Aug 2021
Topic Review
Sustainable Functional Food Ingredients Impact on Gut Microbiota
Food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. Understanding how newly developed ingredients from undervalued agro-industrial sources behave and modulate the gut microbiota, supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims.
  • 785
  • 08 Jun 2023
Topic Review
Obesity Treating Natural Products
Obesity is a global issue faced by many individuals worldwide. However, no drug has a pronounced effect with few side effects. Green tea, a well-known natural product, shows preventive effects against obesity by decreasing lipogenesis and increasing fat oxidation and antioxidant capacity. In contrast, other natural products are known to contribute to obesity. The natural products were classified as single compounds, foods, teas, fruits, herbal medicines—single extract, herbal medicines—decoction, and herbal medicines—external preparation. Then, the mechanisms of these medicines were organized into lipid metabolism, anti-inflammation, antioxidation, appetite loss, and thermogenesis. This research aimed to assess the efficacy and mechanisms of effective natural products in managing obesity. Several clinical studies reported that natural products showed antiobesity effects, including Coffea arabica (coffee), Camellia sinensis (green tea), Caulerpa racemosa (green algae), Allium sativum (garlic), combined Ephedra intermedia Schrenk, Thea sinensis L., and Atractylodes lancea DC extract (known as Gambisan), Ephedra sinica Stapf, Angelica Gigantis Radix, Atractylodis Rhizoma Alba, Coicis semen, Cinnamomi cortex, Paeoniae radixalba, and Glycyrrhiza uralensis (known as Euiiyin-tang formula).
  • 783
  • 27 Sep 2023
Topic Review
Chitooligosaccharide and Its Derivatives
Chitooligosaccharide (CHOS), a depolymerized chitosan, can be prepared via physical, chemical, and enzymatic hydrolysis, or a combination of these techniques.
  • 782
  • 31 Oct 2023
Topic Review
Chitosan and Chitooligosaccharide as Non-Plant-Derived Prebiotics
Chitin was first isolated from a mushroom by French chemist Henri Braconnot in 1811. It is the second-most abundant natural long-chain polymer, after only cellulose. Chitin is composed of N-acetyl-glucosamine monomers linked by a β-1,4-glycosidic bond, with the degree of polymerization (DP) ranging from about 1000 to 3000. This polymer widely exists in the exoskeleton of crabs, shrimps, and insects, as well as in the cell walls of fungi, where it forms a highly ordered crystal structure and plays a role in supporting and protecting cells. Chitin with a high molecular weight (MV) and a degree of acetylation (DA) over 90% is highly hydrophobic and hardly dissolves in water and most solvents.
  • 776
  • 23 Jun 2022
Topic Review
Biocontrol of Listeria monocytogenes
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. 
  • 775
  • 06 Mar 2022
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