Ganoderma polysaccharides(GPs),derived from various species of the Ganoderma genus,exhibit diverse bioactivities,including immune modulation,anti-tumor effects,and gut microbiota regulation.These properties position G...Ganoderma polysaccharides(GPs),derived from various species of the Ganoderma genus,exhibit diverse bioactivities,including immune modulation,anti-tumor effects,and gut microbiota regulation.These properties position GPs as dual-purpose agents for medicinal and functional food development.This review comprehensively explores the structural complexity of six key GPs and their specific mechanisms of action,such as TLR signaling in immune modulation,apoptosis pathways in anti-tumor activity,and their prebiotic effects on gut microbiota.Additionally,the structure-activity relationships(SARs)of GPs are highlighted to elucidate their biological efficacy.Advances in green extraction techniques,including ultrasonic-assisted and enzymatic methods,are discussed for their roles in enhancing yield and aligning with sustainable production principles.Furthermore,the review addresses biotechnological innovations in polysaccharide biosynthesis,improving production efficiency and making large-scale production feasible.These insights,combined with ongoing research into their bioactivity,provide a solid foundation for developing health-promoting functional food products that incorporate GPs.Furthermore,future research directions are suggested to optimize biosynthesis pathways and fully harness the health benefits of these polysaccharides.展开更多
This study took the teaching practice of food-related majors in Chengdu University,a representative applied institution in China,as an example.Aligning with the course characteristics and educational objectives of Fun...This study took the teaching practice of food-related majors in Chengdu University,a representative applied institution in China,as an example.Aligning with the course characteristics and educational objectives of Functional Foods,it introduced the features of the BOPPPS teaching model and its implementation in course design.By incorporating research cases and presenting teaching examples,the steps and methods of BOPPPS-based teaching reform were explored while incorporating ideological and political elements into specialized instruction.This study provides insights and references for reforming other food-related courses and contributes to cultivating more food professionals with practical awareness and critical thinking.展开更多
Tuna comes from the prickly pear cactus,which is grown in infertile soils and severely drought-stricken conditions.Its nutritional properties are little known and its cost is very affordable.Tamarind grows in warm,sem...Tuna comes from the prickly pear cactus,which is grown in infertile soils and severely drought-stricken conditions.Its nutritional properties are little known and its cost is very affordable.Tamarind grows in warm,semi-dry climates;it can withstand drought and seasonal flooding.The seeds,leaves,flowers,fruits,and even the wood can be harvested.It has nutritional properties.展开更多
Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the ser...Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary supplement.NK has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases.In this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer’s disease,other abnormalities and cancer.We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society.The challenges and unsolved issues in this area are also discussed.展开更多
Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used ...Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).展开更多
Long-term postprandial hyperglycemia is a primary risk factor for developing chronic metabolic diseases such as obesity,type 2 diabetes,and cardiovascular disease.Chronic hyperglycemia induces the glycation of protein...Long-term postprandial hyperglycemia is a primary risk factor for developing chronic metabolic diseases such as obesity,type 2 diabetes,and cardiovascular disease.Chronic hyperglycemia induces the glycation of proteins,oxidative stress,inflammation and increases plasma insulin and lipid concentrations.Insulin resistance is the primary cause of postprandial excursions of blood glucose and lipids.Hyperglycemia can be treated by lowering dietary carbohydrates intake,digestion,and absorption.Various functional foods improve glucose metabolism by increasing insulin sensitivity and inhibitingα-glucosidase in the small intestine.Natural phytochemicals,especially active phenolics are good antioxidants and show anti-inflammatory action and regulate blood glucose.This review aimed to report on hypoglycemic properties of active phenolics from functional foods and their proposed anti-diabetic mechanisms.Nevertheless,further clinical trials are required to confirm the bioavailability,safety,and efficacy of phenolics,especially the dosage and duration of treatment,to avoid adverse effects and give better dietary recommendations.展开更多
Japan has a long history of using foods with health benefits and Japanese people are well-known for their longevity.In 1991,the Ministry of Health,Labor and Welfare introduced a functional food regulation called“food...Japan has a long history of using foods with health benefits and Japanese people are well-known for their longevity.In 1991,the Ministry of Health,Labor and Welfare introduced a functional food regulation called“foods for specified health uses”(FOSHU)in Japan.After the introduction of the functional food system,many clinically proven FOSHU products with health benefits have been developed and launched in the market.As a result,the net sales of FOSHU products reached 6.2 billion dollars in 2007.Most of the health claims relate to improving gastro-intestinal health using probiotics.Triglycerides,high blood pressure,high LDL-cholesterol,and high blood glucose are mainly associated with the related health claims.After 2007,the market for FOSHU products was almost saturated.However,a novel functional regulatory system\called“Foods with Function Claims”was established in 2015 based on the Dietary Supplement Health and Education Act system established in the USA.Major health claims in the new regulation system are associated with fatigue,eyes,memory,stress,sleep,joints,blood flow,body temperature,muscles,and Body Mass Index.After the introduction of the new system,the total sales for functional foods including FOSHU products reached 8 billion dollars in 2018.The new functional regulatory system is more flexible in terms of health claims,the protocol for clinical studies,and the required results.Therefore,the market for new regulatory products is still growing.In the present paper,the potential of both regulatory systems and some related issues will be discussed.展开更多
Hepatitis C virus(HCV)is a major cause of viral hepatitis and currently infects approximately 170 million people worldwide.An infection by HCV causes high rates of chronic hepatitis(】75%)and progresses to liver cirrh...Hepatitis C virus(HCV)is a major cause of viral hepatitis and currently infects approximately 170 million people worldwide.An infection by HCV causes high rates of chronic hepatitis(】75%)and progresses to liver cirrhosis and hepatocellular carcinoma ultimately.HCV can be eliminated by a combination of pegylatedα-interferon and the broad-spectrum antiviral drug ribavirin;however,this treatment is still associated with poor efficacy and tolerability and is often accompanied by serious side-effects.While some novel direct-actingantivirals against HCV have been developed recently,high medical costs limit the access to the therapy in cost-sensitive countries.To search for new natural anti-HCV agents,we screened local agricultural products for their suppressive activities against HCV replication using the HCV replicon cell system in vitro.We found a potent inhibitor of HCV RNA expression in the extracts of blueberry leaves and then identified oligomeric proanthocyanidin as the active ingredient.Further investigations into the action mechanism of oligomeric proanthocyanidin suggested that it is an inhibitor of heterogeneous nuclear ribonucleoproteins(hn RNPs)such as hn RNP A2/B1.In this review,we presented an overview of functional foods and ingredients efficient for HCV infection,the chemical structural characteristics of oligomeric proanthocyanidin,and its action mechanism.展开更多
This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction.A randomized crossover design was employed.Ten healthy subje...This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction.A randomized crossover design was employed.Ten healthy subjects were recruited,and on five separate occasions they received,in random sequence one of the following 5 treatments:250 mL of plain water(control)alone,and with beetroot powder,celery powder,green tea extract or beetroot powder with green tea extract prior to consuming 150 mL of high-salt chicken broth.Flow-mediated dilation(FMD),blood pressure(BP),heart rate(HR)and pulse-wave velocity(PWV)were measured at fasting and at 30,60,90 and 120 min postprandial.Comparing with control,beetroot supplementation led to a significantly increased HR at 30,60 and 90 min postprandially(P=0.025,0.004,<0.001,respectively).No significant difference was observed for FMD,BP and PWV between control and any of the treatments.Salt reduction may still be the most effective strategy to improve vascular health.展开更多
This study was to explore the immunity-promoting activity of porcine placenta as a potential raw material for functional foods.Porcine placenta was subjected to the analysis for its bioactive substances,and their immu...This study was to explore the immunity-promoting activity of porcine placenta as a potential raw material for functional foods.Porcine placenta was subjected to the analysis for its bioactive substances,and their immunity-promoting activity was determined in mice supplemented with porcine placenta extract(PPE)and freeze-dried porcine placenta powder at high(PPH)and low(PPL)dosage.Results showed that porcine placenta contained placental peptides and 15 free amino acids,and the amounts of estrogen and progesterone in products developed from porcine placenta were within the limit of national standard.Mice model experiment revealed that compared with the control,the PPH treatment significantly improved the spleen index(P<0.05)by increasing the phagocytic rate of macrophages from 20%to 60%and the conversion rate of T lymphocytes from 8%to 60%.The q PCR analysis disclosed that the porcine placenta powder enhanced mice immunity via promoting the expression of Th1 cytokines of interleukin-2(IL-2)and IFN-γ,especially the former,by almost 8 times in the spleens of male mice,while inhibited Th2 cytokines of IL-4 and IL-10.This investigation has provided a reference for the development of porcine placenta as a raw material applied in functional foods to improve human immunity.展开更多
Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed ...Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.展开更多
Older people may have more difficulties in acquiring the nutrients they need from diet and they are at greater risk of chronic diseases. Hence, functional foods based on algae, might have a role in improving very impo...Older people may have more difficulties in acquiring the nutrients they need from diet and they are at greater risk of chronic diseases. Hence, functional foods based on algae, might have a role in improving very important nutrients intake without an increase in calories. This is crucial for middle age people that become less active and will not dispend as much energy as they use to, which will contribute for certain diseases associated with age. Algae produce a great variety of biological active compounds which cannot be found in other organisms. Moreover, they have been reported for their potential medicinal uses. Therefore, they have high potential as a source of functional ingredients. In this review, we will give relevant information about the issue, explain above, pointing out the information related to the compounds that could be responsible for the improvement in quality of life during elderly. It will be also referred that seaweeds can be a source of new compounds for drug discovery.展开更多
Prunus mahaleb L.(syn.Cerasus mahaleb L.Mill.)(mahaleb)is a member of medicinal plants and grows naturally in Tokat and in some other regions of Turkey.Seed and flesh of mahaleb fruit are used as mahaleb vine,mahaleb ...Prunus mahaleb L.(syn.Cerasus mahaleb L.Mill.)(mahaleb)is a member of medicinal plants and grows naturally in Tokat and in some other regions of Turkey.Seed and flesh of mahaleb fruit are used as mahaleb vine,mahaleb flour,mahaleb oil and as puree.Wild fruits contain many bioactive compounds,such as phenolic compounds,anthocyanins,flavonoids,and vitamins C and tocopherols.Depending on its health promoting effects it is usually used in folk medicine,such as for diabetes.It is shown that wild fruits and other parts of the mahaleb tree possess free radical scavenging,antioxidant,anti-inflammatory,and anticancer activities,and are classified as functional foods in preventing several chronic diseases.The present study evaluates the phenolic contents and antioxidant activities of the methanolic extracts of the fruits,leaves and barks of mahaleb plant that is collected from Tokat.The total phenolic content(170.21 mg gallic acid GA/g)in barks and the total flavonoid(260.5 mg quercetin QE/g)and anthocyanin(38.54 mg catechin CA/g)contents in fruits were greater than the other parts of the plants.Antioxidant activity of the samples was determined using the 2,2-diphenil-1picrylhydrazyl radical(DPPH).The antioxidant activity was the highest with the fruit,which showed 90.2%in DPPH assays.This study showed that all parts of mahaleb have high phenolic,flavonoid,and anthocyanin contents,potentially.These findings suggest that mahaleb plant(fruits can be consumed;the other parts not consumed but can be used in other ways)could serve as a source of bioactive compounds and as being rich in anthocyanin pigments,it could be used as a natural food colorant and antioxidant component in the utilization formula of functional foods.展开更多
The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid...The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be consumed as a snack. The objectives were to develop a guava cheese (GC) and determine the antioxidant potential of the product. Formulation consisted of guava puree with added sucrose or agave, chia seeds and almonds. Pectin was added at select concentrations (0.5%, 1%, 1.5%) along with citric acid to enhance the consistency of GC. Physiochemical and sensory parameters were analyzed for extended shelf life (3 months) studies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not change over the 90-day period. Ash, protein and fat contents of 0% pectin were 2% lower than GC with pectin. Sensory parameters (firmness, mouthfeel, flavor and overall acceptability) of GC 0% pectin and 1% GC were similar. Total content in 0%, 0.5%, 1%, and 1.5% pectin added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent (GAE)/100g. Flavonoid content in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg catechin equivalent (CE)/100g. Similarly, antioxidant of potential measure by DPPH radical scavenging was similar in all samples (IC50 at 0.8 mg/ml). Guava cheese may be utilized as a healthy fruit snack because of added alternative sweeteners and functional ingredients to obtain health benefits. Adding pectin to guava cheese improved functionality by increasing antioxidant potential as well as physical properties.展开更多
Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato ...Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.展开更多
Background: Functional foods have been proposed as vehicles to prevent diseases in response to disease increase throughout the world. Methods: Descriptive cross-sectional study. The nutritional labeling of processed f...Background: Functional foods have been proposed as vehicles to prevent diseases in response to disease increase throughout the world. Methods: Descriptive cross-sectional study. The nutritional labeling of processed functional foods (PFF) commercially available in Honduras was examined to consider health benefits based on functionality according to the Central American Technical Regulation (CATR) and critical nutrient content according to the profile of the Panamerican Health Organization (PAHO). Results: Out of a national sample of 631 commercial processed foods (CPF), 144 were defined as functional;sweetened and flavored yogurts and cereal bars reached the highest proportions (70% and 66%) of products available in their respective categories. None of the categories was on average “low in calories” according to criteria of CATR;sweetened breakfast cereals were the most caloric (180 kcal) and only sweetened juices had “calorie free” products (15%). Prepared meat did not meet the criterion of “low cholesterol” even though all the products in this category were the reduced fat version of the original CPF. All categories of cereal-based products met the “source of dietary fiber” criteria and 64% of baked products were “high in dietary fiber”. More than 70% of PFF exceeded the sugar recommendation of the PAHO profile, mainly sweetened breakfast cereals (100%) and sweetened juices (93%). 49% of the products exceeded the sodium recommendation, particularly baked products (100%) and cheeses (86%);100% of the later exceeded the recommendation of total fats. More than 60% of products simultaneously exceeded between 2 and 3 of PAHO profile criteria;5% exceeded all the criteria and 4% met all the PAHO profile criteria. The average price of PFF was $2.34, while that of conventional products was $1.87;sweetened breakfast cereals were the most expensive ($3.49 and $3.28) and sweetened juices were the cheapest ($1.79 and $1.89) for both CPF and PFF. Conclusions: PFF marketed in Honduras have an excessive content of critical nutrients. These results demonstrate the need for a rigorous and mandatory regulation in the production, advertising and sale of functional and conventional processed foods.展开更多
Collagen,an abundant extracellular matrix protein in food-producing animals,is widely integrated into food systems for its unique physicochemical properties.Oral collagen-based supplements have received increasing att...Collagen,an abundant extracellular matrix protein in food-producing animals,is widely integrated into food systems for its unique physicochemical properties.Oral collagen-based supplements have received increasing attention for their potential to enhance overall well-being.This review aims to provide valuable insights into the application of oral collagen supplements in food systems,promoting their broader use in food processing,preservation,and the development of functional foods.Specifically,the applications of oral collagen-based supplements in functional foods,focusing on their biological activities,health benefits,and functional properties are summarized.Importantly,their molecular mechanisms of biological activities are critically discussed,including antioxidant,angiotensin-converting enzyme inhibitory,and dipeptidyl peptidase IV inhibitory activities.The health benefits of oral collagen-based supplements,particularly in improving skin,immune,and gastrointestinal health are also explored.Additionally,various functional properties of collagen-based supplements are evaluated,including their stability,bioavailability,taste masking,and sensory attributes.展开更多
Sumac(Rhus coriaria)is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region.It is a high shrub or small tree with imparipinna...Sumac(Rhus coriaria)is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region.It is a high shrub or small tree with imparipinnate leaves,villus and red fruits with one-seeded drupe,and small greenish-white flowers.The nutraceutical and pharmaceutical potential of sumac makes it a remarkable functional food.In this review,the phytochemical and nutritional properties of sumac as an under valorized functional food have been discussed.Flavonoids,anthocyanins,phenolic acids,and organic acids have been reported as dominant phytochemicals in sumac,which are well known for their pharmacological properties that attract many consumers to commonly choose sumac in their diet as well as food preparations.The remarkable volatile compounds present in sumac give it a unique aroma that increases its acceptance by consumers and potential use in the food industry.Sumac has been evaluated for a broad range of nutritional and pharmacological activities such as antioxidant,antinociceptive,anti-inflammatory,anti-diabetic,hepatoprotective,cardioprotective,anticancer,anti-infertility,and neuroprotective potential.This review has also briefly outlined the safety concerns concerning the use of sumac in terms of toxicology and interactions.展开更多
Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits.Currently,dairy milk is the most nutritionally complete beverage,but it suffers from the presence of indigest...Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits.Currently,dairy milk is the most nutritionally complete beverage,but it suffers from the presence of indigestible lactose and allergenic proteins.Coconut milk has been around for a long time,but its application is limited due to a perceived lack of specific nutrients,high saturated fat levels,and low acceptability.Recent evidence indicates,however,that the saturated fat and other plant-based components found in coconut milk are good for metabolic outcomes and brain health.The conversion of coconut milk to yoghurt will further improve its functionality by boosting its existing nutritional qualities.In this article,the nutritional value of coconut milk,as well as its potential downsides,its application as yoghurt,and suggestions for enhancing its nutritional functionality will be examined.展开更多
基金supported by the National Natural Science Foundation of China(Nos.82373762,31872675)Major Special Programe of science and technology of Yunnan(202402AA310032,202305AH340005)+1 种基金the Cooperation Project with DR PLANT Company(2023)the Foundation of the State Key Laboratory of Phytochemistry and Plant Resources in West China(Nos.P2020-KF02,P2022-KF10).
文摘Ganoderma polysaccharides(GPs),derived from various species of the Ganoderma genus,exhibit diverse bioactivities,including immune modulation,anti-tumor effects,and gut microbiota regulation.These properties position GPs as dual-purpose agents for medicinal and functional food development.This review comprehensively explores the structural complexity of six key GPs and their specific mechanisms of action,such as TLR signaling in immune modulation,apoptosis pathways in anti-tumor activity,and their prebiotic effects on gut microbiota.Additionally,the structure-activity relationships(SARs)of GPs are highlighted to elucidate their biological efficacy.Advances in green extraction techniques,including ultrasonic-assisted and enzymatic methods,are discussed for their roles in enhancing yield and aligning with sustainable production principles.Furthermore,the review addresses biotechnological innovations in polysaccharide biosynthesis,improving production efficiency and making large-scale production feasible.These insights,combined with ongoing research into their bioactivity,provide a solid foundation for developing health-promoting functional food products that incorporate GPs.Furthermore,future research directions are suggested to optimize biosynthesis pathways and fully harness the health benefits of these polysaccharides.
文摘This study took the teaching practice of food-related majors in Chengdu University,a representative applied institution in China,as an example.Aligning with the course characteristics and educational objectives of Functional Foods,it introduced the features of the BOPPPS teaching model and its implementation in course design.By incorporating research cases and presenting teaching examples,the steps and methods of BOPPPS-based teaching reform were explored while incorporating ideological and political elements into specialized instruction.This study provides insights and references for reforming other food-related courses and contributes to cultivating more food professionals with practical awareness and critical thinking.
文摘Tuna comes from the prickly pear cactus,which is grown in infertile soils and severely drought-stricken conditions.Its nutritional properties are little known and its cost is very affordable.Tamarind grows in warm,semi-dry climates;it can withstand drought and seasonal flooding.The seeds,leaves,flowers,fruits,and even the wood can be harvested.It has nutritional properties.
基金supported by the China Postdoctoral Science Foundation(2021M693870,2022M711395)the National Natural Science Foundation of China(32000426,31971335)Department of Education of Liaoning Province(1911520092).
文摘Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary supplement.NK has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases.In this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer’s disease,other abnormalities and cancer.We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society.The challenges and unsolved issues in this area are also discussed.
文摘Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).
文摘Long-term postprandial hyperglycemia is a primary risk factor for developing chronic metabolic diseases such as obesity,type 2 diabetes,and cardiovascular disease.Chronic hyperglycemia induces the glycation of proteins,oxidative stress,inflammation and increases plasma insulin and lipid concentrations.Insulin resistance is the primary cause of postprandial excursions of blood glucose and lipids.Hyperglycemia can be treated by lowering dietary carbohydrates intake,digestion,and absorption.Various functional foods improve glucose metabolism by increasing insulin sensitivity and inhibitingα-glucosidase in the small intestine.Natural phytochemicals,especially active phenolics are good antioxidants and show anti-inflammatory action and regulate blood glucose.This review aimed to report on hypoglycemic properties of active phenolics from functional foods and their proposed anti-diabetic mechanisms.Nevertheless,further clinical trials are required to confirm the bioavailability,safety,and efficacy of phenolics,especially the dosage and duration of treatment,to avoid adverse effects and give better dietary recommendations.
文摘Japan has a long history of using foods with health benefits and Japanese people are well-known for their longevity.In 1991,the Ministry of Health,Labor and Welfare introduced a functional food regulation called“foods for specified health uses”(FOSHU)in Japan.After the introduction of the functional food system,many clinically proven FOSHU products with health benefits have been developed and launched in the market.As a result,the net sales of FOSHU products reached 6.2 billion dollars in 2007.Most of the health claims relate to improving gastro-intestinal health using probiotics.Triglycerides,high blood pressure,high LDL-cholesterol,and high blood glucose are mainly associated with the related health claims.After 2007,the market for FOSHU products was almost saturated.However,a novel functional regulatory system\called“Foods with Function Claims”was established in 2015 based on the Dietary Supplement Health and Education Act system established in the USA.Major health claims in the new regulation system are associated with fatigue,eyes,memory,stress,sleep,joints,blood flow,body temperature,muscles,and Body Mass Index.After the introduction of the new system,the total sales for functional foods including FOSHU products reached 8 billion dollars in 2018.The new functional regulatory system is more flexible in terms of health claims,the protocol for clinical studies,and the required results.Therefore,the market for new regulatory products is still growing.In the present paper,the potential of both regulatory systems and some related issues will be discussed.
基金Supported by The Collaboration of Regional Entities for the Advancement of Technological Excellence from Japan Science and Technology Agency
文摘Hepatitis C virus(HCV)is a major cause of viral hepatitis and currently infects approximately 170 million people worldwide.An infection by HCV causes high rates of chronic hepatitis(】75%)and progresses to liver cirrhosis and hepatocellular carcinoma ultimately.HCV can be eliminated by a combination of pegylatedα-interferon and the broad-spectrum antiviral drug ribavirin;however,this treatment is still associated with poor efficacy and tolerability and is often accompanied by serious side-effects.While some novel direct-actingantivirals against HCV have been developed recently,high medical costs limit the access to the therapy in cost-sensitive countries.To search for new natural anti-HCV agents,we screened local agricultural products for their suppressive activities against HCV replication using the HCV replicon cell system in vitro.We found a potent inhibitor of HCV RNA expression in the extracts of blueberry leaves and then identified oligomeric proanthocyanidin as the active ingredient.Further investigations into the action mechanism of oligomeric proanthocyanidin suggested that it is an inhibitor of heterogeneous nuclear ribonucleoproteins(hn RNPs)such as hn RNP A2/B1.In this review,we presented an overview of functional foods and ingredients efficient for HCV infection,the chemical structural characteristics of oligomeric proanthocyanidin,and its action mechanism.
基金funded by the Seed Funding for Translational and Applied Research,University Grants Council,The University of Hong Kong(Ref:201611160038)。
文摘This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction.A randomized crossover design was employed.Ten healthy subjects were recruited,and on five separate occasions they received,in random sequence one of the following 5 treatments:250 mL of plain water(control)alone,and with beetroot powder,celery powder,green tea extract or beetroot powder with green tea extract prior to consuming 150 mL of high-salt chicken broth.Flow-mediated dilation(FMD),blood pressure(BP),heart rate(HR)and pulse-wave velocity(PWV)were measured at fasting and at 30,60,90 and 120 min postprandial.Comparing with control,beetroot supplementation led to a significantly increased HR at 30,60 and 90 min postprandially(P=0.025,0.004,<0.001,respectively).No significant difference was observed for FMD,BP and PWV between control and any of the treatments.Salt reduction may still be the most effective strategy to improve vascular health.
基金supported by grants from the National Key Research and Development Projects(2019YFE0103800)Scientific Research Project of Sichuan Provincial Health Department(No.18PJ586)Research and Innovation Team Project of Chengdu Medical College(No.CYTD16-04)。
文摘This study was to explore the immunity-promoting activity of porcine placenta as a potential raw material for functional foods.Porcine placenta was subjected to the analysis for its bioactive substances,and their immunity-promoting activity was determined in mice supplemented with porcine placenta extract(PPE)and freeze-dried porcine placenta powder at high(PPH)and low(PPL)dosage.Results showed that porcine placenta contained placental peptides and 15 free amino acids,and the amounts of estrogen and progesterone in products developed from porcine placenta were within the limit of national standard.Mice model experiment revealed that compared with the control,the PPH treatment significantly improved the spleen index(P<0.05)by increasing the phagocytic rate of macrophages from 20%to 60%and the conversion rate of T lymphocytes from 8%to 60%.The q PCR analysis disclosed that the porcine placenta powder enhanced mice immunity via promoting the expression of Th1 cytokines of interleukin-2(IL-2)and IFN-γ,especially the former,by almost 8 times in the spleens of male mice,while inhibited Th2 cytokines of IL-4 and IL-10.This investigation has provided a reference for the development of porcine placenta as a raw material applied in functional foods to improve human immunity.
文摘Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.
文摘Older people may have more difficulties in acquiring the nutrients they need from diet and they are at greater risk of chronic diseases. Hence, functional foods based on algae, might have a role in improving very important nutrients intake without an increase in calories. This is crucial for middle age people that become less active and will not dispend as much energy as they use to, which will contribute for certain diseases associated with age. Algae produce a great variety of biological active compounds which cannot be found in other organisms. Moreover, they have been reported for their potential medicinal uses. Therefore, they have high potential as a source of functional ingredients. In this review, we will give relevant information about the issue, explain above, pointing out the information related to the compounds that could be responsible for the improvement in quality of life during elderly. It will be also referred that seaweeds can be a source of new compounds for drug discovery.
文摘Prunus mahaleb L.(syn.Cerasus mahaleb L.Mill.)(mahaleb)is a member of medicinal plants and grows naturally in Tokat and in some other regions of Turkey.Seed and flesh of mahaleb fruit are used as mahaleb vine,mahaleb flour,mahaleb oil and as puree.Wild fruits contain many bioactive compounds,such as phenolic compounds,anthocyanins,flavonoids,and vitamins C and tocopherols.Depending on its health promoting effects it is usually used in folk medicine,such as for diabetes.It is shown that wild fruits and other parts of the mahaleb tree possess free radical scavenging,antioxidant,anti-inflammatory,and anticancer activities,and are classified as functional foods in preventing several chronic diseases.The present study evaluates the phenolic contents and antioxidant activities of the methanolic extracts of the fruits,leaves and barks of mahaleb plant that is collected from Tokat.The total phenolic content(170.21 mg gallic acid GA/g)in barks and the total flavonoid(260.5 mg quercetin QE/g)and anthocyanin(38.54 mg catechin CA/g)contents in fruits were greater than the other parts of the plants.Antioxidant activity of the samples was determined using the 2,2-diphenil-1picrylhydrazyl radical(DPPH).The antioxidant activity was the highest with the fruit,which showed 90.2%in DPPH assays.This study showed that all parts of mahaleb have high phenolic,flavonoid,and anthocyanin contents,potentially.These findings suggest that mahaleb plant(fruits can be consumed;the other parts not consumed but can be used in other ways)could serve as a source of bioactive compounds and as being rich in anthocyanin pigments,it could be used as a natural food colorant and antioxidant component in the utilization formula of functional foods.
文摘The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be consumed as a snack. The objectives were to develop a guava cheese (GC) and determine the antioxidant potential of the product. Formulation consisted of guava puree with added sucrose or agave, chia seeds and almonds. Pectin was added at select concentrations (0.5%, 1%, 1.5%) along with citric acid to enhance the consistency of GC. Physiochemical and sensory parameters were analyzed for extended shelf life (3 months) studies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not change over the 90-day period. Ash, protein and fat contents of 0% pectin were 2% lower than GC with pectin. Sensory parameters (firmness, mouthfeel, flavor and overall acceptability) of GC 0% pectin and 1% GC were similar. Total content in 0%, 0.5%, 1%, and 1.5% pectin added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent (GAE)/100g. Flavonoid content in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg catechin equivalent (CE)/100g. Similarly, antioxidant of potential measure by DPPH radical scavenging was similar in all samples (IC50 at 0.8 mg/ml). Guava cheese may be utilized as a healthy fruit snack because of added alternative sweeteners and functional ingredients to obtain health benefits. Adding pectin to guava cheese improved functionality by increasing antioxidant potential as well as physical properties.
文摘Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.
基金the Institute for Technology in Health Care(ITHC),which agreed to finance this study.
文摘Background: Functional foods have been proposed as vehicles to prevent diseases in response to disease increase throughout the world. Methods: Descriptive cross-sectional study. The nutritional labeling of processed functional foods (PFF) commercially available in Honduras was examined to consider health benefits based on functionality according to the Central American Technical Regulation (CATR) and critical nutrient content according to the profile of the Panamerican Health Organization (PAHO). Results: Out of a national sample of 631 commercial processed foods (CPF), 144 were defined as functional;sweetened and flavored yogurts and cereal bars reached the highest proportions (70% and 66%) of products available in their respective categories. None of the categories was on average “low in calories” according to criteria of CATR;sweetened breakfast cereals were the most caloric (180 kcal) and only sweetened juices had “calorie free” products (15%). Prepared meat did not meet the criterion of “low cholesterol” even though all the products in this category were the reduced fat version of the original CPF. All categories of cereal-based products met the “source of dietary fiber” criteria and 64% of baked products were “high in dietary fiber”. More than 70% of PFF exceeded the sugar recommendation of the PAHO profile, mainly sweetened breakfast cereals (100%) and sweetened juices (93%). 49% of the products exceeded the sodium recommendation, particularly baked products (100%) and cheeses (86%);100% of the later exceeded the recommendation of total fats. More than 60% of products simultaneously exceeded between 2 and 3 of PAHO profile criteria;5% exceeded all the criteria and 4% met all the PAHO profile criteria. The average price of PFF was $2.34, while that of conventional products was $1.87;sweetened breakfast cereals were the most expensive ($3.49 and $3.28) and sweetened juices were the cheapest ($1.79 and $1.89) for both CPF and PFF. Conclusions: PFF marketed in Honduras have an excessive content of critical nutrients. These results demonstrate the need for a rigorous and mandatory regulation in the production, advertising and sale of functional and conventional processed foods.
基金support from the National Key R&D Program of China(2022YFA0912800)National Excellent Young Scientists Fund(00308054 A1045)+5 种基金National Natural Science Foundation of China(22178233)Talents Program of Sichuan Province,Double First-Class University Plan of Sichuan University,State Key Laboratory of Polymer Materials Engineering(sklpme 2020-03-01)Tianfu Emei Program of Sichuan Province(2022-EC02-00073-CG)Postdoctoral Special Funding of Sichuan Province(TB2022063)Postdoctoral Funding of Sichuan University(2022SCU12099)Ministry of Education Key Laboratory of Leather Chemistry and Engineering,and National Engineering Research Center of Clean Technology in Leather Industry.
文摘Collagen,an abundant extracellular matrix protein in food-producing animals,is widely integrated into food systems for its unique physicochemical properties.Oral collagen-based supplements have received increasing attention for their potential to enhance overall well-being.This review aims to provide valuable insights into the application of oral collagen supplements in food systems,promoting their broader use in food processing,preservation,and the development of functional foods.Specifically,the applications of oral collagen-based supplements in functional foods,focusing on their biological activities,health benefits,and functional properties are summarized.Importantly,their molecular mechanisms of biological activities are critically discussed,including antioxidant,angiotensin-converting enzyme inhibitory,and dipeptidyl peptidase IV inhibitory activities.The health benefits of oral collagen-based supplements,particularly in improving skin,immune,and gastrointestinal health are also explored.Additionally,various functional properties of collagen-based supplements are evaluated,including their stability,bioavailability,taste masking,and sensory attributes.
文摘Sumac(Rhus coriaria)is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region.It is a high shrub or small tree with imparipinnate leaves,villus and red fruits with one-seeded drupe,and small greenish-white flowers.The nutraceutical and pharmaceutical potential of sumac makes it a remarkable functional food.In this review,the phytochemical and nutritional properties of sumac as an under valorized functional food have been discussed.Flavonoids,anthocyanins,phenolic acids,and organic acids have been reported as dominant phytochemicals in sumac,which are well known for their pharmacological properties that attract many consumers to commonly choose sumac in their diet as well as food preparations.The remarkable volatile compounds present in sumac give it a unique aroma that increases its acceptance by consumers and potential use in the food industry.Sumac has been evaluated for a broad range of nutritional and pharmacological activities such as antioxidant,antinociceptive,anti-inflammatory,anti-diabetic,hepatoprotective,cardioprotective,anticancer,anti-infertility,and neuroprotective potential.This review has also briefly outlined the safety concerns concerning the use of sumac in terms of toxicology and interactions.
基金Universiti Putra Malaysia Inisiatif Putra Siswazah Grant,with a reference to UPM.RMC.800-2/1/2022/GPIPS/9740400Ministry of Higher Education,Malaysia(01-01-20-2323FR,with reference code:FRGS/1/2020/STG01/UPM/02/2)for the financial support。
文摘Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits.Currently,dairy milk is the most nutritionally complete beverage,but it suffers from the presence of indigestible lactose and allergenic proteins.Coconut milk has been around for a long time,but its application is limited due to a perceived lack of specific nutrients,high saturated fat levels,and low acceptability.Recent evidence indicates,however,that the saturated fat and other plant-based components found in coconut milk are good for metabolic outcomes and brain health.The conversion of coconut milk to yoghurt will further improve its functionality by boosting its existing nutritional qualities.In this article,the nutritional value of coconut milk,as well as its potential downsides,its application as yoghurt,and suggestions for enhancing its nutritional functionality will be examined.
