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22 pages, 1913 KB

Open AccessArticle

Strategic Characterization of Functional and Nutritional Traits in Yellow, Pink, and Black Oxalis tuberosa for Next-Generation Agricultural and Industrial Applications

by Franklin Oré Areche, Olivia Magaly Luque Vilca, Marino Bautista Vargas, Rafael Julian Malpartida Yapias, Alfonso Ruiz Rodríguez, Arcadio Sanchez Onofre, Severo Huaquipaco Encinas, Juan Alberto Julcahuanga Dominguez, Anyela Viviana Silva Guarnizo, Tania Jakeline Choque Rivera and Jhunior Marcía Fuentes

Foods 2026, 15(6), 1004; https://doi.org/10.3390/foods15061004 - 12 Mar 2026

Viewed by 495

Abstract

This study provides an integrated agronomic–functional–nutritional–bioactive characterization of three Oxalis tuberosa varieties (Yellow, Pink, and Black) cultivated under open-field conditions. Unlike previous studies that have typically examined isolated trait groups or single quality dimensions, this work simultaneously evaluates yield-related morphology, starch functional behavior, [...] Read more.

This study provides an integrated agronomic–functional–nutritional–bioactive characterization of three Oxalis tuberosa varieties (Yellow, Pink, and Black) cultivated under open-field conditions. Unlike previous studies that have typically examined isolated trait groups or single quality dimensions, this work simultaneously evaluates yield-related morphology, starch functional behavior, proximate composition, antioxidant activity, and pigment-associated color attributes within a unified experimental framework, enabling robust varietal comparison and application-oriented interpretation. The Yellow variety matured later (125 ± 2 days) and produced the highest total biomass (587 ± 32 g) and yield per plant (462 ± 28 g), with the longest tubers (8.7 ± 0.3 cm) and the greatest tuber number (12.1 ± 1.1 per plant). Functional assessments indicated that the Yellow variety exhibited superior swelling capacity (10.2 g/g) and solubility index (6.3%), together with the highest starch content (68.4 ± 2.1 g/100 g DW). Nutritional profiling further showed lower moisture and higher carbohydrate levels in the Yellow variety compared with the other varieties, supporting its suitability for food processing and agricultural production. In contrast, the Black variety showed the strongest antioxidant potential, with higher DPPH scavenging activity (46.2 ± 1.3%), total phenolics (5.9 ± 0.3 mg GAE/g DW), and flavonoids (2.3 ± 0.1 mg QE/g DW), consistent with its darker pigmentation and greater nutraceutical potential. The novelty of this study lies in its integrated, multi-trait comparison of oca varieties under the same open-field conditions with standardized agronomic management, allowing for the first simultaneous assessment of agronomic performance, starch functionality, nutritional quality, antioxidant capacity, and color attributes. Overall, these findings highlight the importance of varietal selection in determining agronomic performance, starch functionality, nutritional composition, and bioactive traits in Oxalis tuberosa, providing actionable evidence for targeted agricultural and industrial applications. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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20 pages, 5932 KB

Open AccessArticle

Xanthoceras sorbifolium Bunge Leaves Ameliorate Type 2 Diabetes Mellitus by Modulating Glucolipid Metabolism Through the Gut Microbiota–Metabolite Axis

by Qiong Jia, Xianyu Zhang, Mengting Han, Tian Zhong and Hui Zhou

Foods 2025, 14(22), 3809; https://doi.org/10.3390/foods14223809 - 7 Nov 2025

Viewed by 1199

Abstract

Xanthoceras sorbifolium Bunge leaves (XBL), traditionally consumed as herbal tea, have attracted increasing attention as potential functional food ingredients for managing type 2 diabetes mellitus (T2DM). This study investigated the anti-diabetic effects of an aqueous XBL extract in T2DM rats induced with a [...] Read more.

Xanthoceras sorbifolium Bunge leaves (XBL), traditionally consumed as herbal tea, have attracted increasing attention as potential functional food ingredients for managing type 2 diabetes mellitus (T2DM). This study investigated the anti-diabetic effects of an aqueous XBL extract in T2DM rats induced with a high-fat, high-sucrose diet combined with streptozotocin. XBL administration significantly improved glycemic control, insulin sensitivity, lipid profiles, and pancreatic and renal histopathology. Integrated 16S rRNA sequencing and untargeted fecal metabolomics revealed the modulation of key metabolic pathways, including linoleic acid and histidine metabolism, and elevated production of short-chain fatty acids (SCFAs) such as acetate and propionate. XBL also enriched beneficial gut microbes including Prevotella, Lachnospiraceae_NK4A136_group, and [Eubacterium]_xylanophilum_group, whose abundance showed positive correlations with SCFA levels and metabolic improvements. These findings demonstrate that XBL ameliorates T2DM through gut microbiota–SCFA–metabolite interactions and suggest its potential as a natural, multi-target dietary strategy for metabolic health management. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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18 pages, 1396 KB

Open AccessArticle

High-Pressure Homogenized Seaweed Cellulose Nanofibrils-Based Emulsion Gel: An Innovative Platform for Fucoxanthin Encapsulation and Stability Improvement

by Mingrui Wang, Ying Tuo, Yixiao Li, Qianhui Xiao, Yue Liu, Long Wu, Hui Zhou, Yidi Cai, Yuqing Zhang and Xiang Li

Foods 2025, 14(19), 3338; https://doi.org/10.3390/foods14193338 - 26 Sep 2025

Cited by 2 | Viewed by 1500

Abstract

Poor solubility and bioavailability have limited the application of fucoxanthin and functional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxanthin delivery. Cellulose nanofibrils (CNFs) were [...] Read more.

Poor solubility and bioavailability have limited the application of fucoxanthin and functional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxanthin delivery. Cellulose nanofibrils (CNFs) were isolated using high-pressure homogenization at 105 MPa through 5, 10, and 15 cycles (denoted as C5, C10, and C15) and yielding reduced crystallinity down to 52.91 ± 2.13% (C15). The minimum particle size of the present CNFs is approximately 37 nm (C15). Moreover, single-factor and orthogonal experiments optimized the stability of the present emulsion. A 17.5 mg/mL CNFs 50% oil phase with coconut oil, 0.5 mg/mL fucoxanthin, and homogenization for 60 s were identified to be the optimal conditions for such emulsion gel. The present emulsions demonstrated a high storage stability at 4 °C versus 25 °C, which maintained minimal phase separation over 8 days. The release kinetics showed significant dependencies with fucoxanthin release increasing to 9.22 ± 0.62% at pH 8.0, 9.52 ± 0.58% under 1000 mM NaCl, and 8.25 ± 0.62% at 100 °C. In addition, the CNFs effectively preserved the antioxidant activity of the fucoxanthin under different pH values, salinities, and temperatures. The results establish seaweed-derived CNFs as effective stabilizers for fucoxanthin encapsulation, enhancing stability while preserving functionality against food-processing stresses. To our knowledge, no prior research has been reported on a fucoxanthin delivery system utilizing an emulsion gel stabilized by cellulose nanofibrils (CNFs). Such emulsions might provide a sustainable strategy for valorizing seaweed waste and advance functional food applications of marine bioactives. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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12 pages, 1861 KB

Open AccessArticle

Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability

by Haoxuan Zhang, Huange Zhang and Hao Zhong

Foods 2025, 14(13), 2277; https://doi.org/10.3390/foods14132277 - 26 Jun 2025

Cited by 4 | Viewed by 3312

Abstract

Lactobacillus plantarum exhibits probiotic effects, including regulating the balance of the intestinal microbiota and enhancing immune function. However, this strain often experiences viability loss upon ingestion due to harsh conditions within the human digestive tract. This study aimed to evaluate the efficacy of [...] Read more.

Lactobacillus plantarum exhibits probiotic effects, including regulating the balance of the intestinal microbiota and enhancing immune function. However, this strain often experiences viability loss upon ingestion due to harsh conditions within the human digestive tract. This study aimed to evaluate the efficacy of metal–phenol networks (MPNs) fabricated via three polyphenols—tannic acid (TA), tea polyphenol (TP), and anthocyanin (ACN)—combined with Fe(III) coatings in protecting Lactobacillus plantarum during simulated digestion and storage. The results demonstrated that MPNs formed a protective film on the bacterial surface. While TA and ACN inhibited the growth of Lactobacillus plantarum YJ7, TP stimulated proliferation. Within the MPNs system, only Fe(III)-TA exhibited growth-inhibitory effects. Notably, ACN displayed the highest proliferation rate during the initial 2 h, followed by TP between 3 and 4 h. All MPN-coated groups maintained high bacterial viability at 25 °C and −20 °C, with TP-coated bacteria showing the highest viable cell count, followed by TA and ACN. In vitro digestion experiments further revealed that the Fe(III)-ACN group exhibited the strongest resistance to artificial gastric juice. In conclusion, tea polyphenol and anthocyanin demonstrate superior potential for probiotic encapsulation, offering both protective stability during digestion and enhanced viability under storage conditions. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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17 pages, 4092 KB

Open AccessArticle

Genotypic Diversity and Genome-Wide Association Study of Protein Content and Amino Acid Profile in Diverse Potato Accessions

by Haroon Rasheed, Yining Ying, Daraz Ahmad, Bowen Deng and Jinsong Bao

Foods 2025, 14(12), 2039; https://doi.org/10.3390/foods14122039 - 9 Jun 2025

Cited by 2 | Viewed by 2595

Abstract

The genotypic diversity and genome-wide association study (GWAS) of potato proteins and amino acid content were investigated in two environments: 98 potato accessions in Environment I and 93 in Environment II. Results revealed that aspartic acid was the most abundant amino acid in [...] Read more.

The genotypic diversity and genome-wide association study (GWAS) of potato proteins and amino acid content were investigated in two environments: 98 potato accessions in Environment I and 93 in Environment II. Results revealed that aspartic acid was the most abundant amino acid in environment I and glutamic acid in environment II. The limiting amino acids were cysteine in both environments. The environmental variance accounted for more than 40% of the total variance for all traits except for serine and gamma amino butyric acid (GABA), indicating that potato protein and most amino acids were affected by growing seasons. GWAS identified 78 significant loci associated with potato protein and amino acid contents. The pleiotropic loci, especially those located on chromosomes 6, 9, and 11, provide a strong genetic basis for quality improvement. This study provides genetic insights into potato proteins and amino acid diversity, thereby enhancing molecular breeding for nutritional qualities. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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33 pages, 9180 KB

Open AccessArticle

Comprehensive Evaluation of the Effects of Hot Air Drying Temperature on the Chemical Composition, Flavor Characteristics and Biological Activity of Houttuynia cordata Thunb.

by Ning Yin, Jing Luo, Chaoping Wang, Yaokun Xiong, Yong Sun, En Yuan and Hua Zhang

Foods 2025, 14(11), 1962; https://doi.org/10.3390/foods14111962 - 30 May 2025

Cited by 6 | Viewed by 4365

Abstract

This study systematically investigated the drying kinetics and quality characteristics of Houttuynia cordata Thunb. (HCT) under different processing conditions, evaluating how freeze-drying and hot-air drying (40 °C, 50 °C, 60 °C) affect bioactive compound preservation, antioxidant efficacy, and metabolic profiles to identify the optimal [...] Read more.

This study systematically investigated the drying kinetics and quality characteristics of Houttuynia cordata Thunb. (HCT) under different processing conditions, evaluating how freeze-drying and hot-air drying (40 °C, 50 °C, 60 °C) affect bioactive compound preservation, antioxidant efficacy, and metabolic profiles to identify the optimal drying method for maximizing its functional benefits. A thin-layer drying model was established to evaluate drying parameters such as effective diffusion coefficient and activation energy. Changes in chemical composition, sensory properties, and antioxidant activity were analyzed using UHPLC-LTQ-Orbitrap-MS, electronic nose/tongue, and HepG2 cell assays. Results showed that the Aghabashlo model was optimal for demonstrating the drying process with the best fit. The 50 °C heating temperature was shown to yield the highest diffusion coefficient. Hot-air drying at 50 °C balanced efficiency and sensory quality, whereas 60 °C significantly altered flavor and metabolite composition. Results of the metabolomic analysis indicated that freeze-drying enhanced the retention of phenolic acids and flavonoids, while hot-air drying led to increased fatty acid metabolites. Freeze-drying preserved the antioxidant activity and natural flavor of HCT. Nevertheless, the metabolic fate of rutin, quercetin, and chlorogenic acid was not significantly affected by the drying method (freeze-drying vs. 50 °C drying). These findings provide a theoretical foundation for improving HCT’s therapeutic and sensory qualities through optimized drying techniques. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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15 pages, 4217 KB

Open AccessArticle

Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt

by Jingjing Wang, Zeyuan Kang, Lifei Tang, Wenpei Qiu, Yuxin Wang, Tao Zhang, Daodong Pan and Maolin Tu

Foods 2025, 14(8), 1377; https://doi.org/10.3390/foods14081377 - 16 Apr 2025

Cited by 5 | Viewed by 1956

Abstract

Plant powders have exhibited great potential to enhance the antioxidant activity of yogurt. This study aims to evaluate the effects of hawthorn powder (1.0–3.0%, w/w) addition on the antioxidant activity and physical properties of set-type yogurt. The results demonstrated that [...] Read more.

Plant powders have exhibited great potential to enhance the antioxidant activity of yogurt. This study aims to evaluate the effects of hawthorn powder (1.0–3.0%, w/w) addition on the antioxidant activity and physical properties of set-type yogurt. The results demonstrated that yogurt containing 1–2% hawthorn powder exhibited improvements in quality, water-holding capacity, and texture. Notably, the antioxidant activities, including the DPPH radical, hydroxyl radical scavenging rate, and Fe²⁺ chelating activity, reached 68.2 ± 4.9%, 81.6 ± 0.5%, and 72.2 ± 2.0%, respectively, and were higher than those of ordinary yogurt. Microstructural observation revealed that appropriate hawthorn powder concentration promoted homogeneous protein network formation, contributing to improved texture stability. In conclusion, this research is of interest to the development of functional dairy products. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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Review

Jump to: Research

22 pages, 3735 KB

Open AccessReview

The Hawthorn (Crataegus spp.) Value Chain: An Integrated Analysis of Resource Availability, Phytochemical Characterization, and Therapeutic Applications

by Fengjin Zheng, Jing Chen, Yuan Tan, Xiaohua Dai, Xiangying Wei, Bo Lin, Krishan K. Verma and Gan-Lin Chen

Foods 2026, 15(1), 148; https://doi.org/10.3390/foods15010148 - 2 Jan 2026

Cited by 1 | Viewed by 1774

Abstract

Hawthorn is widely distributed across China, including Shanxi, Henan, Hebei, Shandong, and Shaanxi provinces. It is rich in functional components and nutritional elements, making it a crucial raw material for medicinal and food products. This review provides comprehensive information of the distribution of [...] Read more.

Hawthorn is widely distributed across China, including Shanxi, Henan, Hebei, Shandong, and Shaanxi provinces. It is rich in functional components and nutritional elements, making it a crucial raw material for medicinal and food products. This review provides comprehensive information of the distribution of hawthorn germplasm resources in China and compares the differences in nutrient composition, chemical substances, and functional activities among different species. Furthermore, it offers a statistical analysis of the diversified processing and applications of hawthorn in China. Finally, the review identifies current challenges in the agro-food industries and states the future outlook of the industry. By systematically integrating research findings into a comprehensive “resource–characterization–application” framework, the study addresses the current fragmentation and lack of systematic organization in hawthorn research. It seeks to provide a scientific basis for directional breeding, strategic planning of production areas, precise product development, and high-quality development of the hawthorn industry in years to come. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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30 pages, 1959 KB

Open AccessReview

Insights into the Mechanisms and Functional Effects of Insoluble Dietary Fiber Modification: A Review

by Jiayi Li, Wenjing Lang, Shuo Han, Xinyi Wu, Fuwei Hao, Yurong Zhou, Renpeng Du and Chen Song

Foods 2026, 15(1), 38; https://doi.org/10.3390/foods15010038 - 23 Dec 2025

Cited by 5 | Viewed by 3011

Abstract

Dietary fiber is an essential component of the human diet, and insoluble dietary fiber (IDF) accounts for a significant proportion. However, its poor solubility and rigid structure limit its high-value applications. In recent years, modification technologies have become key strategies for enhancing the [...] Read more.

Dietary fiber is an essential component of the human diet, and insoluble dietary fiber (IDF) accounts for a significant proportion. However, its poor solubility and rigid structure limit its high-value applications. In recent years, modification technologies have become key strategies for enhancing the functional properties of IDF and expanding its applications. This review systematically summarizes the latest advances in the field of IDF modification, emphasizing how different modification strategies precisely regulate the multilevel structure of IDF to selectively improve its physicochemical properties and physiological functions. The principles and mechanisms of physical, chemical, biological, and combined modification methods are explained, and the unique advantages and limitations of each method in terms of structural changes, functional enhancement, and application scenarios are compared. Using high-pressure hydrostatic pressure-assisted cellulase treatment on potato dietary fiber can effectively disrupt fiber rigidity, increase soluble dietary fiber (SDF), and markedly enhance cholesterol and glucose adsorption capacities, outperforming single-treatment approaches. Microwave-assisted enzymatic treatment of millet bran IDF raises its intestinal fermentation rate from 36% to 59% and doubles butyrate production, significantly boosting prebiotic activity and offering a new pathway for targeted modulation of gut microbiota; combined modification strategies further demonstrate synergistic benefits. Modified IDF can serve not only as a low-calorie fat replacer in foods but also, through specific structural alterations, be incorporated into plant-based meat products to improve their fiber attributes and nutritional density. Moreover, this review explores the emerging potential of modified IDF in pharmaceutical carriers and gut microecology regulation. The aim is to provide theoretical guidance for selecting and optimizing IDF modification strategies, thereby promoting the high-value utilization of agricultural processing by-products and the development of high-quality dietary fiber products. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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17 pages, 1904 KB

Open AccessReview

Potential and Challenges of Christensenella minuta as a Next-Generation Probiotic

by Rongrong Song, Xiaoxiao Wang, Meng Zhang and Minhao Xie

Foods 2025, 14(23), 4085; https://doi.org/10.3390/foods14234085 - 28 Nov 2025

Cited by 2 | Viewed by 2463

Abstract

Christensenella minuta, a Gram-negative, strictly anaerobic gut bacterium, has emerged as a promising next-generation probiotic due to its strong association with leanness and metabolic health. This review synthesizes current evidence on its multifaceted benefits, including the regulation of lipid and glucose homeostasis [...] Read more.

Christensenella minuta, a Gram-negative, strictly anaerobic gut bacterium, has emerged as a promising next-generation probiotic due to its strong association with leanness and metabolic health. This review synthesizes current evidence on its multifaceted benefits, including the regulation of lipid and glucose homeostasis via bile acid modulation and short-chain fatty acid production, immunomodulation through NF-κB pathway inhibition, and the enhancement of gut-barrier integrity. Additionally, C. minuta demonstrates protective roles in liver injury, gut–brain-axis communication, and polycystic ovary syndrome via butyrate-mediated mechanisms. However, challenges such as oxygen sensitivity during production, strain-specific effects, and limited long-term safety data hinder clinical translation. Future research must prioritize optimized cultivation, rigorous clinical trials, and strain-level characterization to harness its full therapeutic potential for metabolic and inflammatory diseases. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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23 pages, 1737 KB

Open AccessReview

Polyphenolic Compounds from Andean Berry (Vaccinium meridionale Swartz) and Derived Functional Benefits: A Systematic and Updated Review

by Ana Rosa Ramos-Polo, Ivan Luzardo-Ocampo, Sandra Navarro-Gallón, Silvia A. Quijano and Sandra Sulay Arango-Varela

Foods 2025, 14(22), 3861; https://doi.org/10.3390/foods14223861 - 12 Nov 2025

Viewed by 1265

Abstract

Andean berry (Vaccinium meridionale Swartz) is a species of berry mostly exclusive to the Andean ecosystems, mainly present in Colombia, Venezuela, Peru, and Jamaica, where it grows between 2000 and 3000 m.a.s.l. Although most of the fruit is harvested naturally, limited fruit [...] Read more.

Andean berry (Vaccinium meridionale Swartz) is a species of berry mostly exclusive to the Andean ecosystems, mainly present in Colombia, Venezuela, Peru, and Jamaica, where it grows between 2000 and 3000 m.a.s.l. Although most of the fruit is harvested naturally, limited fruit production significantly restricts large-scale farming and sales. Most research on phytochemicals from this berry has focused on polyphenolic compounds, particularly anthocyanins such as cyanidin-3-O-galactoside and delphinidin-3-O-hexoside. These compounds have significant antioxidant potential and require appropriate post-harvest handling to preserve their stability and biological functionality. A systematic literature search was conducted covering studies from January 2000 to January 2025 across Scopus, PubMed, Web of Science, and Google Scholar. Evidence from original research includes chemical analyses, in vitro biological activity, in vivo effects in animal models, and clinical studies. Although findings suggest antiproliferative, chemoprotective, and cardioprotective properties, current evidence remains largely preclinical, and clinical validation is urgently needed. Despite its promise, challenges persist in standardizing cultivation, scaling production, and optimizing post-harvest. The berry has been incorporated into food products, but further research is essential to support its transition from experimental use to validated clinical applications. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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27 pages, 4785 KB

Open AccessReview

Discovery of Gingipains and Porphyromonas gingivalis Inhibitors from Food-Derived Natural Products: A Narrative Review

by Desheng Wu, Xiaofeng Li, Guanglei Zhao, Lisha Hao and Xiaohan Liu

Foods 2025, 14(16), 2869; https://doi.org/10.3390/foods14162869 - 19 Aug 2025

Cited by 1 | Viewed by 4485

Abstract

Porphyromonas gingivalis is a key periodontal pathogen whose cysteine proteases, gingipains (Rgp and KGP), are essential for nutrient acquisition and virulence. Targeting gingipains may attenuate bacterial pathogenicity and prevent related systemic diseases. This paper aimed to review advances in food-derived natural products that [...] Read more.

Porphyromonas gingivalis is a key periodontal pathogen whose cysteine proteases, gingipains (Rgp and KGP), are essential for nutrient acquisition and virulence. Targeting gingipains may attenuate bacterial pathogenicity and prevent related systemic diseases. This paper aimed to review advances in food-derived natural products that inhibit P. gingivalis or gingipains, with emphasis on mechanisms, potency, and translational potential. A literature search of several databases identified 64 studies on food-derived compounds demonstrating in vitro, in vivo, or clinical effects against P. gingivalis or gingipains. The results showed that tea polyphenols and dihydrochalcones (e.g., phloretin and phlorizin) inhibited gingipain activity, and a variety of food-derived natural products (especially polyphenols and polysaccharides) suppressed the growth, survival, biofilm formation, and virulence of P. gingivalis. Structure–activity relationships suggest galloyl moieties and dihydrochalcone scaffolds enhance gingipain inhibition. Polysaccharides and alkaloids exhibited anti-adhesion or protease inhibition, though with limited potency data. In summary, food-derived natural products represent promising gingipain inhibitors. These inhibitors have potential structure–activity relationships, indicating that food-derived natural products have considerable research prospects. Future research should prioritize structure-based discovery and structure optimization to realize their therapeutic potential. Full article

(This article belongs to the Special Issue Nutritional Food Components: Their Natural Sources, Functions and Various Applications)

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