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Special Issue "The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets"

A special issue of Sustainability (ISSN 2071-1050).

Deadline for manuscript submissions: 30 June 2018

Special Issue Editor

Guest Editor
Dr. Alessandra Durazzo

Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, 00178, Rome, Italy
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Interests: antioxidants; bioactive compounds; food quality; nutrition; food composition databases; biodiversity

Special Issue Information

Dear Colleagues,

There is a close correlation between the potential benefits and “functional role” of a food and the territory. Nutrition science should support sustainable ecosystems, ecological resources and healthy environments: nutrition and environmental sustainability are strictly linked through the food system.

Appropriate farming based land use, protection of animal health and welfare, environmental conservation as linked to climate knowledge, soil quality and landscaping, lead to the improvement of product quality. The valorization of the typical /local/traditional products by identifying and evaluating food nutritional quality and safety characteristics represents an important goal for the preservation of local agro-biodiversity and supporting sustainable ecosystems and productive system. In this context, it is becoming important to address the consumers towards a sustainable diet and environment-friendly foods and recipes. The determination of the nutritional composition of composite dishes has a key role for defining daily nutrient intakes at the population level and their association with health effects. Specific databases created to promote and preserve the nutritional characteristics of some national traditional foodstuffs are needed. Studies on the nutritional profile and bioactive components of typical foods, own of a territory, as well as traditional recipes are required.

Elucidation and clarification of relationship between the environment and the food quality, as well as evaluation of the influence of agricultural practices, wild species and intra-species biodiversity, environmental factors should be considered.

The overall benefits can be described in terms of increasing the nutritional value of local/traditional foods in the various European countries, ensuring their quality and  education of consumers regarding the use of those foods, fitting into a recommended dietary food pattern. The envisaged promotion of traditional products throughout environmentally sustainable techniques further contributes to environmental protection. This strategy should represent a valid tool for promotion of socioeconomic development, enhancement of territories and biodiversity preservation.

All these topics are welcome in this Special Issue.

Dr. Alessandra Durazzo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutritional composition
  • bioactive components
  • typical/local foods
  • environmental and socio-demographic factors
  • traditional recipes
  • Food Composition databases
  • traditional dietary patterns
  • sustainable diets

Published Papers (2 papers)

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Research

Open AccessArticle Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity
Sustainability 2017, 9(11), 2095; doi:10.3390/su9112095
Received: 25 September 2017 / Revised: 4 November 2017 / Accepted: 4 November 2017 / Published: 16 November 2017
PDF Full-text (1318 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
Saponins have been correlated with the reduction of cancer cell growth and the apoptotic effect of agave sap concentrate. Empirical observations of this artisanal Mexican food have shown that fermentation occurs after agave sap is concentrated, but little is known about the microorganisms
[...] Read more.
Saponins have been correlated with the reduction of cancer cell growth and the apoptotic effect of agave sap concentrate. Empirical observations of this artisanal Mexican food have shown that fermentation occurs after agave sap is concentrated, but little is known about the microorganisms that survive after cooking, or their effects on saponins and other metabolites. The aim of this study was to evaluate the changes in metabolites found in agave (A. salmiana) sap after its fermentation with microorganisms isolated from agave sap concentrate, and demonstrate its potential use to enhance anticancer activity. Microorganisms were isolated by dilution plating and identified by 16S rRNA analysis. Isolates were used to ferment agave sap, and their corresponding butanolic extracts were compared with those that enhanced the cytotoxic activity on colon (Caco-2) and liver (Hep-G2) cancer cells. Metabolite changes were investigated by mass spectrometry-based metabolomics. Among 69 isolated microorganisms, the actinomycetes Arthrobacter globiformis and Gordonia sp. were used to analyze the metabolites, along with bioactivity changes. From the 939 ions that were mainly responsible for variation among fermented samples at 48 h, 96 h, and 192 h, four were correlated to anticancer activity. It was shown that magueyoside B, a kammogenin glycoside, was found at higher intensities in the samples fermented with Gordonia sp. that reduced Hep-G2 viability better than controls. These findings showed that microorganisms from agave sap concentrate change agave sap metabolites such as saponins. Butanolic extracts obtained after agave sap fermentation with Arthrobacter globiformis or Gordonia sp. increased the cancer cell growth inhibitory effect on colon or liver cancer cells, respectively. Full article
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Open AccessCommunication Carbohydrates Components of Some Italian Local Landraces: Garlic (Allium sativum L.)
Sustainability 2017, 9(10), 1922; doi:10.3390/su9101922
Received: 11 September 2017 / Revised: 20 October 2017 / Accepted: 22 October 2017 / Published: 24 October 2017
PDF Full-text (2237 KB) | HTML Full-text | XML Full-text
Abstract
Garlic is one of the most widespread and ancient medicinal plants. Its health benefits are due to its chemical components, and among these is carbohydrate, whose characteristics have been so far little investigated. The aim of this study is to typify the various
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Garlic is one of the most widespread and ancient medicinal plants. Its health benefits are due to its chemical components, and among these is carbohydrate, whose characteristics have been so far little investigated. The aim of this study is to typify the various components of carbohydrate (starch, individual sugars, fructans, and total dietary fibre) in four commonly consumed “Italian local landraces”: Bianco Piacentino, Rosso di Castelliri, Rosso di Sulmona, Rosso di Proceno, which are grown in two different geographical areas—Viterbo and Alvito—under the same agronomic conditions. This study will also evaluate how genotype and the cultivation area can affect the profile of the carbohydrate components of these landrace strains. Regarding unavailable carbohydrates, all of the varieties showed appreciable contents of fructans, the most representative component, which ranged from 45.8 to 54.4 g/100 g d.w. In contrast, total dietary fibre values varied from 9.1 to 13.1 g/100 g d.w. in Rosso di Castelliri and Bianco Piacentino, respectively, which are both grown in Viterbo. As for starch, only some traces were found, while the amount of total sugars ranged between 2.12 and 3.27 g/100 g d.w., with higher levels of sucrose. Our findings could provide important information that may be adopted to enhance and promote the quality of some local Italian garlic landraces through highlighting the influence that the cultivar and the environmental conditions can have on carbohydrates components. Full article
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Figure 1

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