Search Results (206)

Objective: This study aimed to determine the possibility of creating a new animal model in which diabetic retinopathy (DR) progresses due to hypertension caused by salt loading. Methods: Male Spontaneously Diabetic Torii (SDT) fatty rats were divided into two groups: one group received 0.3% saline water starting at 8 weeks of age for a duration of 16 weeks (salt SDT fatty group), while the control group was provided with tap water (SDT fatty group). In addition, Sprague-Dawley (SD) rats receiving tap water served as normal controls. Retinal function was assessed by electroretinography (ERG) at 8 and 24 weeks of age. At 24 weeks, following perfusion with fluorescein dextran, the eyes were enucleated, and retinal flat mounts were prepared for vascular evaluation. Retinal thickness and the number of retinal folds were assessed histologically, and ultrastructural changes in the retina were examined using transmission electron microscopy. Results: Saline administration did not lead to significant changes in food consumption or body weight among the groups. In the salt SDT fatty group, blood pressure was significantly elevated, while blood glucose levels showed a slight reduction. ERG analysis showed that the amplitude of oscillatory potential (OP)1 waves was suppressed, and the latencies of OP3, OP4, and OP5 waves were prolonged. Although no significant changes were noted in retinal thickness or the number of retinal folds, thickening of the retinal capillary basement membrane was evident in the salt SDT fatty group. Conclusions: Hypertension induced by 0.3% saline promotes DR progression in SDT fatty rats. This model may help clarify the role of hypertension in DR. Full article

The rising cost of mineral fertilizers and the decreasing availability of manure in vegetable farming highlight the need for alternative fertilization strategies. To examine the possibility of applying byproducts from the food processing industry, sugar beet molasses, and compost from brewery sewage sludge in celery production, the field experiment was conducted over two years, using a randomized complete block design with three replications. The examined variants were T0—control (without fertilizer); T1—mineral fertilizer; T2—cattle manure; T3—sheep manure; T4—poultry manure; T5—supercompost; and T6—molasses. In the first year, there was no significant difference between T1 and T5 in thickened root yield, while these two variants achieved significantly higher yield compared with other variants. In both years, the highest leaf yield was achieved with T1, while no significant difference was found between T5, T6, and conventional organic fertilizers of animal origin. The highest amount of N was absorbed by roots in T1 (42.0 kg/ha and 51.2 kg/ha, respectively), while the lowest amount was absorbed in T0 (25.5 kg/ha and 26.7 kg/ha, respectively). A significantly higher amount of P₂O₅ was absorbed by roots in all organic fertilizer variants compared to T0 and T1. In both years, of all the nutrients, K₂O was the most absorbed nutrient by the celery root, while CaO was absorbed in greater quantities than N. Based on two years of research, it can be concluded that compost from brewery sludge and sugar beet molasses can be used as an alternative source of nutrients for plants. Full article

This study aimed to improve the visual appeal of texture-modified (TM) dishes for individuals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat-softening methods while preserving its solid appearance and ensuring a uniform texture when combined with a thickened soup. A grinding and reconstitution approach enabled the incorporation of pea protein (0% and 1%), olive oil (0%, 5%, or 10%), and papain (0% and 0.2%) to enhance the nutritional and sensory properties. This method successfully matched the firmness of TM meat with that of the thickened soup. Papain significantly reduced the firmness, and olive oil decreased the cohesiveness. After categorizing the TM meat and thickened soup as IDDSI level 4, four dishes at three firmness levels were developed. This study highlighted the potential of this approach to integrate solid and liquid food matrices, contributing to the advancement of TM food engineering and to the challenge of improving visual sensory acceptance and personalizing TM diets for individuals with dysphagia. Full article

Dysphagia is a common clinical condition, especially among older adults, associated with an increased risk of malnutrition, aspiration, and respiratory complications. A key therapeutic approach involves modifying liquid consistency using thickening agents to achieve safer swallowing. Although rotational rheometry offers accurate viscosity characterization, its complexity and cost limit routine application in clinical or domestic settings. This study evaluates and correlates different methods for measuring the viscosity of thickened liquids, comparing rheological data with empirical techniques such as the Ford cup, Bostwick consistometer, and Line-Spread Test (LST). Several thickeners were tested—guar gum, xanthan gum, a guar/xanthan blend, maltodextrin-based mixtures, and a commercial thickener—across a range of concentrations, temperatures, and preparation times. The results demonstrate that simple methods, particularly the Bostwick consistometer and LST, show strong correlations with rheometer measurements within the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 2 (mildly thick) and Level 3 (moderately thick) ranges. However, limitations were observed at extreme viscosities, where certain methods lacked sensitivity or operational feasibility. These findings support the potential of empirical tools for practical viscosity screening in dysphagia management, especially where rheometry is unavailable. This work provides evidence-based guidance for clinicians, caregivers, and food service professionals seeking safe, reproducible, and standardized approaches to fluid consistency assessment. Full article

Artemisia absinthium L. contributes to ecological stabilization in arid regions through its deep root system for sand fixation and soil microenvironment modulation, thereby effectively mitigating desertification. Total terpenoids have been extracted from A. absinthium (AATP) and found to have antioxidant and anti-inflammatory activities. Terpenoids are a class of natural products derived from methyl hydroxypropanoic acid, for which their structural units consist of multiple isoprene (C5) units. They are one of the largest and most structurally diverse classes of natural compounds. However, there are still large gaps in knowledge regarding their exact biological activities and effects. Atherosclerosis (AS) is a prevalent cardiovascular disease marked by the chronic inflammation of the vascular system, and lipid metabolism plays a key role in its pathogenesis. This study determined the extraction and purification processes of AATP through single-factor experiments and response surface optimization methods. The purity of AATP was increased from 20.85% ± 0.94 before purification to 52.21% ± 0.75, which is 2.5 times higher than before purification. Studies have shown that the total terpenoids of A. absinthium significantly reduced four indices of serum lipids in atherosclerosis (AS) rats, thereby promoting lipid metabolism, inhibiting inflammatory processes, and hindering aortic wall thickening and hepatic fat accumulation. It is known from network pharmacology studies that AATP regulates the Janus kinase/signal transducer (JAK/STAT) signaling axis. Molecular docking studies have indicated that the active component of AATP effectively binds to Janus kinase (JAK2) and signal transducer (STAT3) target proteins. The results indicate that AATP can inhibit the release of pro-inflammatory mediators (such as reactive oxygen species (ROS)) in LPS-induced RAW264.7 macrophages. It also inhibits the M1 polarization of RAW264.7 macrophages. Protein immunoblotting analysis revealed that it significantly reduces the phosphorylation levels of Janus kinase (JAK2) and the signal transducer and activator of transcription 3 (STAT3). Research indicates that the active components in A. absinthium may exert anti-atherosclerotic effects by regulating lipid metabolism and inhibiting inflammatory responses. It holds potential value for development as a functional food or drug for the prevention and treatment of atherosclerosis. Full article

Highly pathogenic avian influenza (HPAI) H5N1, particularly clade 2.3.4.4b, has demonstrated an unprecedented capacity for cross-species transmission, with recent reports confirming its presence in dairy cattle in the United States of America (USA) in 2024. This unexpected spillover challenges traditional understanding of the virus’s host range and raises serious public health and veterinary concerns. Infected cattle presented with clinical signs such as decreased milk production, thickened or discolored milk, respiratory issues, and lethargy. Pathological findings revealed inflammation of the mammary glands and the detection of a virus in nasal secretions and raw milk, suggesting a potential for both intra- and interspecies transmission. While the current risk of human-to-human transmission remains low, the detection of H5N1 in a human exposed to infected cattle highlights the need for heightened surveillance and protective measures. Moreover, the presence of infectious viruses in the food chain, particularly in unpasteurized milk, introduces a new dimension of zoonotic risk. This review synthesizes emerging evidence on the epidemiology, pathology, diagnostic findings, and zoonotic implications of HPAI H5N1 infection in cattle. It also highlights the importance of genomic surveillance, intersectoral collaboration, and One Health approaches in managing this evolving threat. As the virus continues to circulate and adapt across diverse hosts, including wild birds, domestic poultry, and now mammals, the potential for reassortment and emergence of novel strains remains a significant concern. Immediate actions to strengthen biosecurity, monitor viral evolution, and protect both animal and human populations are critical to mitigate the global risk posed by this expanding panzootic. Full article

As emerging contaminants increasingly detected in aquatic and terrestrial ecosystems, environmental estrogens (EEs) pose significant ecological risks to marine ecosystems, particularly affecting photosynthetic microorganisms occupying fundamental roles in marine food webs. This review summarizes the current knowledge on the toxicological effects of EEs in marine microalgae through a systematic analysis of dose-dependent physiological, biochemical, and molecular responses. Experimental evidence reveals a biphasic response pattern characterized by growth promotion and photosynthetic enhancement in microalgae under low-concentration EE exposure (0.1–10 μg/L), while marked inhibition of both growth and photosynthetic activity was observed at elevated EE concentrations (>50 μg/L). Notably, sustained EE exposure induces metabolic reprogramming, manifested through reduced protein and polysaccharide biosynthesis concurrent with accelerated lipid accumulation. Cellular stress responses include significant ultrastructural alterations such as chloroplast membrane disruption, cell wall thickening, and the formation of multicellular aggregates. The study further elucidates the concentration-dependent modulation of toxin metabolism, with sublethal doses stimulating intracellular microcystin synthesis (1.5–2.3-fold increase), while acute exposure triggers toxin release through membrane permeabilization. At molecular levels, transcriptomic analyses identify the up-regulation of heat shock proteins (HSP70/90) and the differential expression of genes governing cell cycle progression (cyclin-D), apoptotic pathways (caspase-3), photosynthetic electron transport (psbA), and oxidative stress responses (SOD, CAT). These findings demonstrate that EEs exert multilevel impacts on microalgal physiology through interference with fundamental metabolic processes, potentially disrupting marine primary productivity and biogeochemical cycles. The identified response mechanisms provide critical insights for environmental risk assessment and establish a conceptual framework for investigating estrogenic pollutant effects in aquatic ecosystems. Full article

One of the world’s most sustainable solutions is to replace fossil-based polymers with biopolymers. The production of xanthan gum can be optimized using various renewable and cost-effective raw materials, which is a key focus in industrial biotechnology. Xanthan gum is a bioengineered thickening, stabilizing, and emulsifying agent. It has unique properties for use in many industries (food, biotechnology, petrochemicals, agricultural, cosmetics, wastewater treatment) and medical applications. It is tasteless, environmentally safe, non-toxic, and biodegradable. The biotechnological production of xanthan gum depends on several factors: bacterial strain development, culture medium preparation, carbon sources, fermentation parameters and modes, pH, temperature, recovery, purification, and quality control regulations. Bio-innovative strategies have been developed to optimize the production of xanthan gum. A variety of carbon and nitrogen sources, as well as alternative renewable sources, have been used in the production of xanthan gum. The aim of the present study was to optimize the xanthan gum yield using Xanthomonas campestris bacteria and different carbon (D-glucose, D-sorbitol, lactose, sucrose, D-mannitol, D-fructose, erythritol, coconut palm sugar, L-arabinose, unrefined cane sugar), various nitrogen (bacterial peptone, casein peptone, L-glutamic acid, L-arginine, L-methionine, L-tryptophan, malt extract, meat extract, L-phenylalanine, soy peptone) and alternative carbon (orange peels, tangerine peels, lemon peels, avocado peels, melon peels, apple peels, cellulose, xylose, xylitol) sources. The xanthan gum samples were analyzed using antioxidant methods. Our study showed that using L-glutamic acid as the carbon source for 72 h of bacterial fermentation of Xanthomonas campestris resulted in the highest xanthan gum yield: 32.34 g/L. However, using renewable resources, we achieved a very high concentration of xanthan gum in just 24 h of fermentation. According to the reducing power and DPPH methods, the highest antioxidant activities were measured for xanthan gum whose biosynthesis was based on renewable resources. Xanthan gum structures have been verified by FT-IR and ¹H NMR analysis. The sustainable biotechnology study has the advantage of increasing the sustainable production of xanthan gum by using renewable alternative resources compared to other production processes. Xanthan gum continues to be a valuable biopolymer with a wide range of industrial applications while promoting environmentally friendly production practices. Full article

Underutilized starch sources are gaining increasing recognition. However, the inherent functional deficiencies of native starch have limited its application in food industry. To counteract the deficiencies in its native characteristics, starch can be modified by acetylation. Two waxy starches (proso millet and amaranth) and four non-waxy starches (foxtail millet, quinoa, buckwheat, and oat) were modified by acetic anhydride and vinyl acetate, respectively. Degree of substitution of acetylated starches revealed that granule size did not significantly affect acetylation efficiency in starches from different plant origins. Acetylation increased peak and final viscosity of starches, with vinyl acetate exhibiting a more pronounced effect than acetic anhydride. Acetic anhydride decreased K and increased n values of non-waxy starches, showing reduced thickening ability. In contrast, vinyl acetate modification showed opposite trends, suggesting increased viscosity and pseudoplasticity. For non-waxy starches, G′_25°C, G′_0.1Hz, G′_20Hz and gel hardness decreased after acetylation, indicating that acetylation contributed to a less solid and less elastic gel network. The extent of change in vinyl acetate modification was more pronounced than that of acetic anhydride. For waxy starch, vinyl acetate modification decreased tan δ_25°C and increased gel hardness. In summary, acetylation reagent type was the major factor determining the pasting properties of acetylated starch, but the presence or absence of amylose would influence the rheological and gel properties of acetic anhydride and vinyl acetate modified starches. These findings could help unlock the potential applications of acetylated underutilized starches in the food industry. Full article

Due to its gelling and thickening properties, sweet potato starch (Ipomoea batatas L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings. The objective of this study was to use sweet potato starch by adding it to salad dressing-type emulsion formulations. Sweet potato starch was characterized (microscopic appearance, granule size, and thermal properties). Four formulations (F1–F4) were developed incorporating different amounts of sweet potato starch (2 and 4%), and were characterized by particle size, emulsion stability, rheology, and sensory analysis. The starch granules were oval shaped, with a size range of 10–33 μm, and a temperature and enthalpy gelatinization (ΔH) of 69.08 °C and 10.72 J/g, respectively. The formulations were evaluated for 30 days, the particle size had a range of 2.18–13.88 μm, the emulsion stability was 98.89–100%, all formulations presented a creaming index at 0%, and the coalescence rate obtained values between −2.33 × 10⁻⁸ and 7 × 10⁻⁸Kc (s⁻¹) showing a significant difference. The consistency coefficient (K) was obtained, 2.477–35.207 Pa·sⁿ, and there was no significant difference between F1 and F2 with respect to a commercial dressing. In the sensory analysis, F2 presented greater acceptance. The values obtained suggest that sweet potato starch could be used in this type of food, showing similarities to the commercial brand. Full article

The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. In addition, the structural, thermal, morphological, and functional properties were evaluated. After optimization with single US (41 min and 91% sonication intensity), sonication induced starch granule fragmentation, altering amorphous and partially crystalline regions, which increased amylose content (34%), reduced particle size (Dx50 = 12 μm), and modified granule surface morphology. The dual modification (the subsequent OSA reaction lasted 4.6 h under the same conditions) reached a degree of substitution of 0.02 and 81% efficiency, imparting amphiphilic properties to the starch. OSA groups were mainly incorporated into amorphous and surface regions, which decreased crystallinity, gelatinization temperature, and enthalpy. The synergistic effect of the modification with US and OSA in the dual modification significantly improved the solubility and swelling power of starch, resulting in better dispersion, functionality in aqueous systems, and chemical reactivity. These findings highlight the potential of dual modification to transform mango cotyledon starch into a versatile ingredient in the food industry as a thickener, a stabilizer in soups and sauces, an emulsifier, a carrier of bioactive and edible films; in the cosmetic industry as a gelling and absorbent agent; and in the pharmaceutical industry for the controlled release of drugs. Furthermore, valorizing mango cotyledons supports circular economy principles, promoting sustainable and value-added food product development. Full article

The extraction of Spanish broom fibers presents significant commercial opportunities. However, the traditional production process is associated with a high environmental impact and considerable waste. This work demonstrates how to address the limitations of alkaline maceration by employing a natural maceration process. This innovative method not only reduces environmental harm but also facilitates the extraction of large quantities of pectin (6%). Notably, pectin has been obtained from the waste product of broom processing, creating a dual source of profit: both cellulose and pectin. This means that not only can the fibers be utilized for various applications, but the by-products can also be transformed into a valuable marketable product. Pectin, a valuable polysaccharide widely used in the food industry as a gelling agent, thickener, and stabilizer, can significantly increase the economic viability of broom cultivation. Moreover, the high yield of pectin from Spanish broom underscores the plant’s potential as a sustainable resource, making it an attractive alternative to more environmentally damaging crops. Pectin obtained has been characterized by Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM), providing valuable insights into its structural and morphological properties. Full article

Galactomannans (GMs) are polysaccharides with diverse industrial applications due to their functional properties, such as their use in thickeners, stabilizers, and gelling agents. Their use originated in the food industry and has rapidly expanded to other industries due to their biocompatibility, biodegradability, non-toxicity, and low cost. Galactomannans can be extracted from different plant species, resulting in gums with diverse physicochemical properties. Furthermore, there are different methods for their extraction and purification, each with their own advantages and disadvantages. The structure of galactomannans determines their application in industry, so their characterization is also important. This article presents a comprehensive review of galactomannan sources, as well as their extraction, purification, and characterization methods. It also includes the main applications of these polysaccharides in various sectors. Full article

A 3-year-old intact female French Bulldog presented with chronic diarrhea, intermittent vomiting, hyporexia, and weight loss over seven weeks. The blood test results were unremarkable, except for mild hypocholesterolemia. Abdominal ultrasonography revealed intestinal wall thickening, particularly in the muscular layer, with focal loss of wall layering in the distal ileum near the ileocecal junction. Capsule endoscopy revealed mild-to-moderate mucosal irregularities and changes in the ileum, with a reduced luminal diameter caused by irregularly protruding walls, leading to the partial obstruction of the distal ileum. To remove the obstructed segment, surgical resection and anastomosis were performed from the distal ileum to the ileocecal junction, including the ileocolic valve region. Histopathological examination confirmed intestinal smooth muscle hyperplasia with mild infiltration of macrophages, neutrophils, and lymphocytes. As the underlying cause could not be identified, the condition was classified as an idiopathic condition. Postoperatively, long-term management of the clinical symptoms was implemented, including antibiotics, anti-inflammatory medications, and dietary modifications (the elimination of table foods). Over a one-year follow-up period, ultrasonography revealed mild recurrent inflammation and muscular hyperplasia; however, the clinical signs resolved, except for occasional episodes of diarrhea. Full article

Sweet potato (Ipomoea batatas (L.) Lam.; SP) flour enhances food nutrition and bioactivity while functioning as a thickening/gelling agent. This study investigated the impact of two drying methods [hot-air (75 °C/20 h) and freeze-drying (−41–30 °C/70 h)] on the physical–functional properties of flours from three SP varieties: Bonita (white-fleshed), Bellevue (orange-fleshed), and NP1648 (purple-fleshed). Particle size, morphology, water/oil absorption capacities (WAC/OAC), bulk density, swelling power (SwP), water solubility (WS), foaming/emulsifying properties, least gelation concentration (LGC), and gelatinisation temperature (GT) were analysed. Both the drying method and variety significantly influenced these properties. Hot-air-dried flours exhibited bimodal particle distribution, compact microstructure, and aggregated starch granules, yielding higher WAC (≈3.2 g/g) and SwP (≈3.6 g/g). Freeze-dried flours displayed smaller particles, porous microstructure, and fragmented granules, enhancing OAC (≈3.0 g/g) and foaming capacity (≈17.6%). GT was mainly variety-dependent, increasing as Bellevue (74.3 °C) < NP1648 (78.5 °C) < Bonita (82.8 °C), all exceeding commercial potato starch (68.7 °C). NP1648 required lower LGC (10% vs. 16% for others). All flours exhibited high WS (24–39.5%) and emulsifying capacity (≈44%). These results underscore the importance of selecting the appropriate drying method and variety to optimise SP flour functionality for targeted food applications. Freeze-dried flours might suit aerated/oil-retentive products, while hot-air-dried flours could be ideal for moisture-sensitive formulations. Full article