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Effects of Functional Foods and Dietary Bioactives on Human Health

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 August 2025 | Viewed by 6291

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Special Issue Editors

Dr. Shaobo Zhou

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Guest Editor

School of Science, Faculty of Engineering and Science, University of Greenwich, Chatham, UK
Interests: nutrition and health science; functional foods; pharmacological activity; natural products; drug discovery; bioactive peptides
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Linhong Yuan

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Guest Editor

1. School of Public Health, Capital Medical University, Beijing, China
2. Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing, China
Interests: functional foods; food science; phytochemistry; nutrition; bioactive peptides; dietary

Prof. Dr. Xiao Hu

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Guest Editor

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Interests: functional foods; food science; phytochemistry; lipid metabolism; nutrition; biomarkers; bioactive peptides

Special Issue Information

Dear Colleagues,

The field of functional foods and dietary bioactives has a significant impact on our health and is rapidly evolving. This Special Issue, entitled "Effects of Functional Foods and Dietary Bioactives on Human Health", seeks to highlight state-of-the-art research, critical reviews, and groundbreaking insights into the identification, characterization, and practical application of functional foods and dietary bioactives sourced from the vast diversity of nature, including plants, marine organisms, fungi, and bacteria.

This Special Issue aims to amass a collection of scholarly papers that will captivate the interest of researchers and professionals within the food, nutraceutical, pharmacological, and medical sectors. It endeavors to shed light on the entire discovery process, from the initial isolation of functional foods and dietary bioactives to the complex elucidation of their chemical structures and the mechanisms underlying their biophysiological impacts on health.

Featured within this Special Issue will be the latest advancements in technologies and methodologies that have revolutionized this field, including high-throughput screening and synthetic biology for the sustainable production of functional foods and dietary bioactives. Additionally, the integration of proteomics, metabolomics, and genomics offers profound insights into the biosynthesis of functional foods and dietary bioactives, facilitating the discovery of novel compounds and clarifying their mechanisms of improving human health.

Key topics to be explored in this Special Issue include, but are not limited to, the following:

The discovery and isolation of new functional foods and dietary bioactives and the elucidation of their chemical structure.
Bioactive compound characterization and their mechanisms of action.
Their therapeutic potential as nutraceuticals and pharmacological evaluation.
The synthesis and semi-synthesis of some of the natural or dietary product derivatives and their role as leads in health improvement discovery.
Technological advancements in dietary phytochemical discovery, product research, regulatory and safety evaluations, and comprehensive reviews and case studies on specific classes of functional foods and dietary bioactives.

Furthermore, this Special Issue will delve into the critical roles that functional foods and dietary bioactives play in health, e.g., combating antimicrobial resistance, their potential as anticancer and neuroprotective agents, and the regulatory and safety challenges that are pivotal in their health promotion or therapeutic application.

Through a meticulous scientific inquiry, this Special Issue aspires to make a substantial contribution to the discovery of new approaches in functional foods and dietary bioactives, ensuring that they remain at the forefront of advancements in human health and wellness. It aims to provide a holistic overview of current research and chart future directions, spotlighting emerging trends and challenges in this vibrant and indispensable field of study.

We invite you to contribute your unpublished, original, and high-quality research on this topic and its related challenges.

Dr. Shaobo Zhou
Prof. Dr. Linhong Yuan
Prof. Dr. Xiao Hu
Guest Editors

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 submissions that pass pre-check are 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. Molecules is an international peer-reviewed open access semimonthly 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 2700 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

food science
bioactive peptides
nutrition and health science
bioactive compounds
drug discovery
synthesis
pharmacological activity
functional foods

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Published Papers (6 papers)

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Research

18 pages, 682 KiB

Open AccessArticle

Immunomodulatory Properties of Sweet Whey-Derived Peptides in THP-1 Macrophages

by Eleni Dalaka, Georgios C. Stefos, Ioannis Politis and Georgios Theodorou

Molecules 2025, 30(6), 1261; https://doi.org/10.3390/molecules30061261 - 11 Mar 2025

Viewed by 640

Abstract

Sweet whey (SW), a by-product of cheese production, has potential immunomodulatory properties that could be beneficial in preventing inflammation-related diseases. This study investigated the effects of SW derived from bovine, caprine, ovine, or an ovine/caprine mixture of milk on inflammation-related gene expression in THP-1-derived macrophages, both with and without LPS stimulation. Cells were treated with SW-D-P3 (a fraction smaller than 3 kDa produced by in vitro digestion), and the expression of inflammation-related genes was assessed using quantitative PCR. Results showed that the expression of TLR2 and ICAM1 was attenuated in non-LPS-stimulated macrophages treated with SW-D-P3, regardless of animal origin. Moreover, the expression of TLR4, IL1B, and IL6 was decreased and the expression of an NF-κB subunit RELA and CXCL8 was elevated in a subset of samples treated with SW-D-P3, depending on the milk source. In LPS-challenged cells, the expression of CXCL8 was upregulated and the expression of IRF5 and TNFRSF1A was downregulated in SW-D-P3-treated cells, regardless of animal origin. On the other hand, a number of inflammation-related genes were differentially expressed depending on the animal origin of the samples. Moreover, the higher IL10 expression observed in cells treated with ovine/caprine SW-D-P3 compared to those treated with SW-D-P3 of bovine, caprine, or ovine origin suggests an anti-inflammatory response, in which alternatively activated macrophages (M2 polarization phenotype) may participate. Overall, these findings suggest that incorporating SW into the food industry, either as a standalone ingredient or supplement, may help to prevent inflammation-related diseases. Full article

(This article belongs to the Special Issue Effects of Functional Foods and Dietary Bioactives on Human Health)

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18 pages, 7624 KiB

Open AccessArticle

Rheological Behavior, Textural Properties, and Antioxidant Activity of Porphyra yezoensis Polysaccharide

by Chenyang Ji, Xiaoshan Long, Jingjie Wang, Bo Qi, Yang Cao and Xiao Hu

Molecules 2025, 30(4), 882; https://doi.org/10.3390/molecules30040882 - 14 Feb 2025

Cited by 1 | Viewed by 512

Abstract

Porphyra yezoensis has attracted much attention due to its gelling properties and bioactivity. In this study, the chemical structure of Porphyra yezoensis polysaccharides (PYPSs) was characterized, and the effects of concentration, temperature, pH, and calcium ion (Ca²⁺) addition on the rheological properties of PYPS were systematically investigated. Chemical composition analysis indicated that PYPS primarily contained galactose (89.76%) and sulfate (15.57%). Rheological tests demonstrated that PYPS exhibited typical pseudoplastic properties, with apparent viscosity increasing with an increasing concentration. Temperature elevation from 30 °C to 90 °C weakened the intermolecular forces and reduced the apparent viscosity, whereas neutral pH (7.0) provided an optimal electrostatic equilibrium to maintain the highest viscosity. Ca²⁺ could modulate the interactions between PYPS molecules and affect the formation of the gel network structure. When the Ca²⁺ concentration reached the optimal value of 6 mM, the calcium bridges formed between Ca²⁺ and PYPS molecules not only enhanced the rheological behavior and textural properties but also formed a smooth and well-ordered network structure, achieving the highest value of fractal dimension (D_f = 2.9600), though excessive Ca²⁺ disrupted this well-ordered structure. Furthermore, PYPS possessed significant scavenging ability against DPPH, ABTS, and HO• radicals, demonstrating its potential application as a natural antioxidant in functional foods. Full article

(This article belongs to the Special Issue Effects of Functional Foods and Dietary Bioactives on Human Health)

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19 pages, 3948 KiB

Open AccessArticle

Oleanolic Acid Slows Down Aging Through IGF-1 Affecting the PI3K/AKT/mTOR Signaling Pathway

by Yan Xu, Jianlei Wei, Wang Wang, Zebin Mao, Didi Wang, Tao Zhang and Pengxia Zhang

Molecules 2025, 30(3), 740; https://doi.org/10.3390/molecules30030740 - 6 Feb 2025

Viewed by 1174

Abstract

Objective: A pentacyclic triterpene, oleanolic acid (OA), has anti-inflammatory activity. The role of oleanolic acid in aging is poorly understood, and the regulatory mechanism of IGF-1 signaling in aging is still not fully understood. Thus, we hypothesized that OA could delay aging by regulating the PI3K/AKT/mTOR pathway via insulin-like growth factor-1 (IGF-1). Method: This study initially established a replicative aging model and a bleomycin-induced aging model in human dermal fibroblast (HDF) and mouse embryonic fibroblast (MEF) cell lines. On this basis, IGF-1 inhibitors or IGF-1 recombinant proteins were then combined with OA (at a concentration of 20 μM) and treated for 72 h. The project plans to detect the expression of aging-related proteins such as CDKN2A (p16) using Western blot technology, detect the expression of aging-related factors such as Interleukin-1 beta (IL-1β), Interleukin-6 (IL-6), and Interleukin-8 (IL-8) using Real-Time Quantitative Polymerase Chain Reaction (RT-qPCR), Enzyme-Linked Immunosorbent Assay (ELISA), and other technologies, and combine Senescence-Associated β-Galactosidase (SA-β-gal) staining to detect changes in aging. Results: The expression of IGF-1, PI3K/AKT/mTOR, aging-related proteins P16, and aging-related secretory factors (SASP) IL-1β, IL-6, and IL-8 was increased in senescent cells. After treatment with jujuboside, the expression of IGF-1, PI3K/AKT/mTOR, aging-related protein P16, and aging-related secretory factors IL-1β, IL-6, and IL-8 were decreased. Conclusion: The findings suggested that OA slowed down aging by inhibiting the PI3K/AKT/mTOR expression through IGF-1. These findings suggest OA as a potential new drug and its mechanisms for anti-aging. Full article

(This article belongs to the Special Issue Effects of Functional Foods and Dietary Bioactives on Human Health)

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16 pages, 1477 KiB

Open AccessArticle

Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10

by Dan Su, Junyu Zhu, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, De Zhang and Dejiang Ni

Molecules 2025, 30(2), 361; https://doi.org/10.3390/molecules30020361 - 17 Jan 2025

Viewed by 804

Abstract

Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan black tea (LBT) at different drying temperatures (70, 80, 90, 100, 110, 120, and 130 °C). During 80–120 °C, increasing the drying temperature enabled a higher sweet aroma concentration and enhanced the sweetness in the taste, in contrast to reducing the floral, fruity, and sweet aromas, and increasing the bitterness and astringency, at >120 °C. Additionally, with an increasing drying temperature, the contents of tea polyphenols and total catechins significantly decreased, with the theaflavins decreasing first and then increasing, and the alcohols, aldehydes, esters, and hydrocarbons increasing first and then decreasing. Meanwhile, compounds (including linalool, (Z)-linalool oxide (furanoid), (E)-linalool oxide (furanoid), cis-β-Ocimene, and methyl salicylate) contribute more to the floral and fruity aromas at <110 °C. Furthermore, low-temperature drying favors the antioxidant and inhibitory effects of the α-amylase, α-glucosidase, and glucose absorption activity. Both the tea quality and bioactivity results revealed 80–110 °C as the optimal drying temperature range for LBT. Full article

(This article belongs to the Special Issue Effects of Functional Foods and Dietary Bioactives on Human Health)

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16 pages, 941 KiB

Open AccessArticle

In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein

by Catalina Landeta-Salgado, Javiera Munizaga, María Paz González-Troncoso, Anamaría Daza-Sanchez, Irene Martínez and María Elena Lienqueo

Molecules 2025, 30(1), 165; https://doi.org/10.3390/molecules30010165 - 3 Jan 2025

Cited by 1 | Viewed by 1026

Abstract

Seaweed biomass is globally underutilized as a source of proteins despite its nutritional potential, with much of its use focused on hydrocolloid extraction. This study evaluated the nutritional quality and digestibility of protein and amino acids from two brown seaweeds (Durvillaea spp. and Macrocystis pyrifera), one green seaweed (Ulva spp.), and a novel mycoprotein derived from Durvillaea spp. through fungal fermentation. Using an in vitro gastrointestinal digestion Megazyme assay kit, protein digestibility-corrected amino acid scores (PDCAASs) and digestible indispensable amino acid scores (DIASSs) were determined. Compared with seaweeds, seaweed-derived mycoprotein presented significantly greater protein contents (~33%) and amino acid profiles (2.2 times greater than those of Durvillaea spp. and M. pyrifera), with greater digestibility (~100%) than seaweeds (<60%). The PDCAAS values were 0.37, 0.41, 0.53, and 0.89 for Ulva spp., Macrocystis pyrifera, Durvillaea spp., and mycoproteins, respectively. The DIASSs highlighted the superior nutritional quality of the mycoprotein, particularly for lysine (0.59) and histidine (0.67). SDS-PAGE revealed soluble peptides (<25 kDa) in Durvillaea spp., Macrocystis pyrifera, and mycoproteins, whereas Ulva spp. proteins exhibited limited solubility due to structural aggregation. These findings highlight the need to characterize the nutritional properties of edible seaweeds in Chile further and emphasize the importance of optimized processing techniques, such as fermentation or bioconversion, to improve the nutritional potential of seaweeds and develop high-quality food ingredients for diverse applications. Full article

(This article belongs to the Special Issue Effects of Functional Foods and Dietary Bioactives on Human Health)

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17 pages, 4600 KiB

Open AccessArticle

Extraction Method Effects on Structural Properties and Functional Characteristics of Dietary Fiber Extracted from Ginseng Residue

by Xiaoyu Feng, Kashif Ameer, Karna Ramachandraiah and Guihun Jiang

Molecules 2024, 29(20), 4875; https://doi.org/10.3390/molecules29204875 - 14 Oct 2024

Viewed by 1115

Abstract

In this research, the dietary fibers (DFs) from ginseng residue were extracted by employing three different extraction methods (alkaline: AL, acidic: AC, enzymatic: EN). The extracted DFs were characterized in terms of their structural and functional properties. The results clearly showed that, regardless of the extraction methods, all DF samples exhibited representative infrared spectral features. The DF extracted by AC (citric acid) had more porous structures with a looser configuration, in conjunction with high apparent viscosity, whereas the DF extracted by EN (α-amylase and protease) exhibited higher thermal stability. Moreover, the monosaccharide composition of the DF samples was significantly influenced by the extraction method type. The DF from ginseng residue extracted by AC had the highest functional properties, such as water holding capacity (8.16 g/g), oil holding capacity (3.99 g/g), water swelling capacity (8.13 g/g), cholesterol-absorption capacity (12.85 mg/g), bile acid absorption capacity (91.51 mg/g), nitrite ion absorption capacity (124.38 ug/g at pH 2.0), glucose absorption capacity (52.67 mg/g at 150 mmol/L), as compared to those of DF extracted by the EN and AL (sodium hydroxide) methods. Hence, ginseng residue-derived DF extracted by the AC method may be potentially employed in the preparation of functional food ingredients. Full article

(This article belongs to the Special Issue Effects of Functional Foods and Dietary Bioactives on Human Health)

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