Search Results (2,468)

Alzheimer’s disease and related neurodegenerative disorders are associated with progressive cognitive decline, primarily driven by cholinergic dysfunction and impaired synaptic signaling. Hericium erinaceus, also known as lion’s mane mushroom, has been reported to promote neuronal differentiation and synaptic plasticity. In this study, a standardized H. erinaceus extract powder (HEP) was prepared from fruiting bodies and quantified using hericene A as a marker compound. The neuroprotective effects of HEP were then evaluated in both cellular and animal models of scopolamine-induced cognitive dysfunction. Pretreatment of SH-SY5Y human neuroblastoma cells with HEP (5–25 μg/mL) significantly improved cell viability and reduced scopolamine-induced apoptosis, while enhancing the activation of neuroplasticity-related signaling proteins, including brain-derived neurotrophic factor (BDNF), cAMP response element-binding protein (CREB), and extracellular signal-regulated kinase (ERK). In vivo, oral administration of HEP (300 mg/kg) to scopolamine-treated ICR mice markedly improved cognitive performance, increasing the recognition index to 63.8% compared with 41.6% in the scopolamine group, and enhancing spontaneous alternation in the Y-maze test to 59.6%. These cognitive improvements were accompanied by preserved hippocampal neuronal structure and increased BDNF immunoreactivity. Additionally, HEP improved cholinergic function by restoring serum acetylcholine levels and reducing acetylcholinesterase activity. Collectively, these findings suggest that standardized HEP exerts neuroprotective and cognition-enhancing effects via modulation of cholinergic markers and activation of BDNF-mediated neuroplasticity, highlighting its potential as a functional food ingredient or nutraceutical for preventing cognitive decline related to cholinergic dysfunction. Full article

Licorice (Glycyrrhiza uralensis Fisch.) is a widely used natural sweetener and functional food ingredient. Its sensory profile, nutritional value, and bioactive composition are strongly affected by geographical origin and cultivation mode, particularly the distinction between wild and cultivated resources. Consequently, developing a rapid and robust method for origin traceability is imperative for rigorous quality control and product standardization. This study proposes a non-destructive traceability framework integrating near-infrared (NIR) spectroscopy with a Support Vector Machine (SVM). The method’s validity was rigorously evaluated using a comprehensive dataset collected from China’s three primary production regions—Gansu Province, the Inner Mongolia Autonomous Region, and the Xinjiang Uygur Autonomous Region, encompassing both wild and cultivated resources. Experimental results demonstrated that the proposed framework achieved an overall classification accuracy exceeding 99%. The results show that the proposed method offers a rapid, efficient, and environmentally friendly analytical tool for the quality assessment of licorice, providing a scientific basis for rigorous quality control and standardization in the functional food industry. Full article

Background/Objectives:Pyrus ussuriensis Maxim. has been cultivated in many regions worldwide. This plant is also regarded as a profitable fruit crop for the development of many food and functional products. There is limited research on the application of the LC-MS associated reaction method for screening active compounds. In this study, we developed an analytical technique employing an ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UHPLC-ESI-MS/MS) system. Methods: The metabolite annotation procedure was used to interpret and validate data analysis via spectral matching against public databases. Results: As a result, metabolites from P. ussuriensis water and EtOH extracts were identified, and their quantities were further evaluated. The established method was employed to determine antioxidant capacity using a pre-incubation UHPLC-2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, thereby identifying antioxidant ingredients. The antioxidative interference of active constituents was predicted by calculating the decrease in the peak areas of the chemical composition detected in chromatograms between treated and non-treated samples. Furthermore, drug-likeness was also assessed via pharmacokinetics (absorption, distribution, metabolism, and excretion: ADME) evaluation. Conclusions: The online UHPLC-MS-DPPH method would be a powerful tool for the rapid characterization of antioxidant ingredients in plant extracts. The current study highlights the value of P. ussuriensis for improved health benefits. Full article

The increasing demand for sustainable and clean-label foods has intensified the search for natural preservatives that are capable of replacing synthetic additives. In this study, an exploratory assessment of two distinct spruce needle aqueous extracts were conducted—an aqueous extract of Picea pungens (NWE-1) and an aqueous extract of Picea abies obtained after prior supercritical CO₂ treatment (NWE-2)—and both were investigated as potential bioactive ingredients for plant-based meat analogues. Using UPLC–MS, both extracts were comprehensively characterized, revealing a diverse array of phenolic acids, flavonoids, and glycosides. Even though NWE-2 contained a broader range of bioactive compounds, NWE-1 exhibited superior antibacterial performance (total microbial count (TMC)—4.94 log CFU/g), effectively limiting microbial contamination and ensuring product stability for up to 16 days of storage below the typical spoilage threshold (6.0–7.0 log CFU/g). Sensory analysis indicated that the model plant-based meat analogue matrix tolerated up to 3% (w/w) inclusion of NWE-1 and 5% (w/w) inclusion of NWE-2 before significant degradation of flavor and overall acceptability occurred. By utilizing conifer needles as an underexploited side-stream biomass, this work offers an approach for the valorization of conifer needle material through combined green extraction and food application, contributing to circular and resource-efficient processing concepts. The study provides an exploratory perspective on the potential role of forest-derived resources in the development of natural preservatives and their possible contribution to more sustainable food preservation strategies within a circular bioeconomy framework. Full article

Promising approach for the expansion of the functional food sector is combining various ingredients with potential health benefits. The aim of this study was to create protein aggregates by freeze-drying encapsulation. Rice or pea proteins were used as carriers for encapsulation of chokeberry juice polyphenols. Additionally, disaccharides (sucrose and trehalose) were added to explore possible enhancement of encapsulation of polyphenols. Two methods were employed for complexation of ingredients prior to freeze-drying: one based on complexation of all ingredients at the same time and the other on complexation first of proteins with disaccharides and then with chokeberry juice. All parameters affected the binding of polyphenols on proteins. Total polyphenols, proanthocyanidins, individual polyphenols, and antioxidant potentials of created protein aggregates were determined. When rice protein was the main carrier, the addition of disaccharides caused a decrease in total polyphenols and proanthocyanindins contents (22.41–24.01 mg GAE/g and 6.36 mg–7.28 PB2E/g, respectively) in comparison to aggregates without their addition (28.03 mg GAE/g and 8.57 mg PB2E/g, respectively). In the case of pea proteins, a different trend was observed. Aggregates without disaccharide addition had a lower amount of total polyphenols and proanthocyanindins (21.25 mg GAE/g and 5.56 mg PB2E/g, respectively) than those with disaccharide addition (21.42–26.44 mg GAE/g and 6.37 mg–9.45 PB2E/g, respectively). Interactions between compounds were proven through IR spectra, and they included changes in amid structures, as well as hydrogen bonds and hydrophobic interactions. Such formulated plant-based protein aggregates can be used in the food industry for the enrichment of foods with polyphenols, incensement of antioxidant potential, and prolonging stability of products. Full article

This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung beans, haricot beans, butter beans, and black beans). The pH dropped significantly (p ≤ 0.05) after 48 h (6.61–4.91) of fermentation, with a corresponding increase in TTA, which ranged from 0.3 to 1.28 g lactic acid/100 g sample. Colour analysis showed that fermentation caused a decrease in L* values (2.97–23.86% reduction), with the highest reduction observed in black bean flour (23.86% at 24 h), along with an increase in the browning index. The total phenolic content increased significantly (p ≤ 0.05) in all the samples, with the most pronounced increase observed in mung bean 24 h (6.85 mg GAE/g). Similarly, the values for total flavonoid increased from 2.26 to 6.48 mg QE/g, and antioxidant activities such as DPPH ranged from 45.04 to 74.51%, FRAP from 1.65 to 8.03 Mm TE/g, and ABTS from 60.86 to 90.01%. Ultra-high performance liquid chromatography–photodiode array quantification of the targeted phenolic compounds showed a significant increase, with the highest notable increase for trans-ferulic acid in mung bean (330% after 48 h). Water absorption capacity generally showed an increase, whereas bulk density ranged from 0.55 to 0.91 g/cm³ and decreased in all legumes. There were differences in the pasting properties of the selected legumes. The peak time of unfermented butter bean was 33.08 min and remained constant at 33.15 min at 24 and 48 h of fermentation. Thermal analysis indicated the alteration of gelatinization parameters, with a decrease in peak temperature, whereas higher gelatinization enthalpy was observed. Findings from this study show that fermentation with the starter cultures can significantly improve the bioactive compound and functional properties of legume flours and thus act as potential ingredients in functional food development. Full article

Periodontitis is a chronic inflammatory condition characterized by dysregulated immune responses that promote alveolar bone destruction. Targeting inflammatory signaling pathways has therefore become an important area of investigation. This study investigated the anti-inflammatory and bone-protective effects of Magnolia kobus DC. extract (MKE) in a ligature-induced periodontitis rat model. Rats were assigned to five groups (n = 5 per group): non-ligature control, ligature control, doxycycline (20 mg/kg), MKE 100 mg/kg, and MKE 400 mg/kg, and treated orally for eight weeks. Periodontal damage and alveolar bone loss were assessed by micro-computed tomography (micro-CT), gingival index, and tooth mobility. Micro-CT analysis demonstrated a dose-dependent reduction in alveolar bone loss, as evidenced by a significant decrease in the cementoenamel junction–alveolar bone crest (CEJ–ABC) distance and reduced furcation involvement in MKE-treated groups compared with the ligature control group, while tooth mobility scores were significantly improved. Serum levels of receptor activator of nuclear factor kappa-B ligand, interleukin-1β, tumor necrosis factor-α, and cyclooxygenase-2 were significantly decreased, while nuclear factor kappa-B signaling was suppressed in gingival tissue. The extract also significantly reduced matrix metalloproteinases 3, 8, 9, and 13, and increased collagen type I and II expression. In summary, MKE exerted anti-inflammatory and bone-protective properties, effectively reducing alveolar bone loss and maintaining periodontal structure. These findings support MKE’s potential application as a natural anti-inflammatory and bone-protective agent and as a functional food ingredient for periodontitis prevention and treatment, meriting further clinical evaluation. Full article

Oxidative stress and inflammation are key drivers in the pathogenesis of various chronic diseases, including cardiovascular disease, neurodegenerative disorders, chronic kidney disease, and diabetes. This study evaluated the antioxidant and anti-inflammatory activities of SHE, CME, and FCME, all cultivated in northern Thailand. Human embryonic kidney cells (HEK293) were exposed to FeSO₄ to induce oxidative stress and to LPS to stimulate inflammation. Cell viability was assessed using the MTT assay, while intracellular ROS production was measured using the DCFH-DA. Lipid peroxidation was quantified using the thiobarbituric acid reactive substances assay, and the interleukin-6 (IL-6) release was determined by ELISAs. All extracts demonstrated low cytotoxicity; however, cell death increased at 48 h compared to 24 h. At 200 µg/mL, SHE, CME, and FCME significantly reduced the H₂O₂-induced ROS generation, with the combined treatment of SHE and FCME producing a more pronounced reduction than the individual treatments. Furthermore, the combination of SHE and FCME markedly decreased malondialdehyde (MDA) and IL-6 levels compared with other groups. These findings suggest that shallot and cha-miang extracts, particularly in combination, exhibit promising antioxidant and anti-inflammatory properties in kidney cell models. This combination could therefore be explored as a nutraceutical strategy for the prevention and management of chronic kidney disease, in which oxidative stress and inflammation play pivotal roles. Overall, our finding highlight the potential of the combined use of SHE and FCME as a functional ingredients in the food and pharmaceutical industries. Full article

Long-term excessive fat intake can easily induce metabolic diseases such as fatty liver and hyperlipidemia. As a natural active ingredient, polysaccharides exhibit notable lipid-lowering effects and can serve as effective lipid regulators. Nevertheless, the lipid-lowering effect of Arabica coffee cherry peel polysaccharides (CCPPs) and the underlying regulatory mechanism remain poorly understood. This study isolated polysaccharides from coffee cherry peel, and their functional properties and the lipid-lowering effects and mechanisms on hyperlipidemic mice. In high-fat diet-fed (HFD-fed) mice, CCPP administration had significant regulatory effects on various metabolic parameters. In laboratory mice where hyperlipidemia is induced by a high-fat diet, CCPP administration improved serum lipid levels and demonstrated anti-inflammatory and antioxidant effects. These benefits were achieved by reducing pro-inflammatory cytokine expression, enhancing antioxidant enzyme activity, and lowering overall oxidative stress. Additionally, it effectively decreased fat area in liver tissues and adipocytes. Specifically, compared with the control group, after high-dose CCPP intervention, the adipocyte area of mice on a high-fat diet was significantly reduced by 41.3%. Notably, CCPP intervention resulted in a shift in the gut microbiota composition. At the phylum level, the model group showed a significant increase in Bacillota and a concomitant reduction in Bacteroidetes in comparison with the control group. Compared with the model group, CCPP intervention, especially in the CCPP-H group, resulted in an increase in the proportion of Bacteroidetes and a decrease in Bacillota. At the genus level, CCPP modulated the abundances of key bacterial genera; for instance, the relative abundance of Lachnospiraceae_NK4A136_group increased from 2.64% in the model group to 11.9% in CCPP-H group, while Faecalibaculum decreased from 62.69% to 41.27% in CCPP-L group and 25.29% in CCPP-H group. These shifts suggest that CCPP has a reparative effect on the gut microbial composition, potentially contributing to the promotion of gut health. Taken together, these factors highlight the promise of CCPP as a functional food ingredient for dietary interventions to ameliorate obesity and hyperlipidemia. Full article

Modifying proteins through grafting with polyphenols has received much attention recently due to its immense application potential. This stems from the formation of protein-polyphenol complexes, altering the structural and functional properties of the constituent molecules. In food systems, the interaction between proteins and polyphenols, including covalent and non-covalent binding, represents a green, simple, and effective strategy to transform difficult-to-process protein sources into high-value functional ingredients. In addition, the complexes formed can increase stability, biological activity, and bioavailability of polyphenols, thereby expanding their applications. Gaining insight into protein-polyphenol complexes is essential for developing novel complexes, formulations, and other applications utilizing protein and natural polyphenols. Thus, this review outlines the binding affinities and interaction mechanisms, explains factors affecting complex formation, revisits structural modulation of protein, modern processing technologies, and systematically discusses the synergistic bioactivities of the resulting complexes. We also discuss strategies to address the applications of protein–polyphenol complexes for developing functional food products with prolonged shelf life. These applications can be expanded to other industrial areas, such as pharmaceuticals and material engineering, contributing towards better nutritional quality, beneficial healthy aspects, and sustainability. Full article

Wild seeds constitute a taxonomically diverse and underexplored reservoir of C18-series bioactive fatty acids (BFAs) with significant nutritional, biomedical, and industrial relevance. This review integrates current knowledge on their lipid composition, metabolic architecture, and potential applications. Numerous wild taxa accumulate high levels of oleic, linoleic, α-linolenic, γ-linolenic, and stearidonic acids, while others synthesise structurally specialised compounds such as punicic, petroselinic, and sciadonic acids. These FAs, together with tocopherols, phytosterols, and phenolics, underpin antioxidant, anti-inflammatory, immunomodulatory, and cardiometabolic effects supported by in vitro and in vivo evidence. The occurrence of these unusual lipids reflects lineage-specific modulation of plastidial and endoplasmic-reticulum pathways, including differential activities of SAD, FAD2/3, Δ6- and Δ5-desaturases, elongases, and acyl-editing enzymes that determine the final acyl-CoA and TAG pools. Wild seed oils show strong potential for translation into functional foods, targeted nutraceuticals, pharmacologically relevant lipid formulations, cosmetic ingredients, and bio-based materials. However, their exploitation is constrained by ecological sustainability, oxidative instability of PUFA-rich matrices, antinutritional constituents, and regulatory requirements for novel lipid sources. This review positions wild seeds as high-value, underused lipid resources with direct relevance to health and sustainability. It underscores their potential to enhance nutritional security and offer alternatives to conventional oil crops. Full article

This investigation focuses on optimising the milling processes of white quinoa (Chenopodium quinoa Willd.) to enhance its industrial applications. Three milling technologies—knife, disc, and ball milling—were employed to produce flours characterised by various physicochemical analyses. The granulometric analysis indicated that ball milling achieved the finest particle size distribution, significantly improving water absorption capacity and dispersion. Mathematical modelling confirmed that the Rosin–Rammler–Bennett model provided superior predictive capability for rheological behaviour (R² > 0.9624). X-ray diffraction revealed a reduction in crystallinity as milling progressed, while differential scanning calorimetry indicated a decrease in gelatinisation enthalpy and temperature range, suggesting enhanced thermal processing efficiency. Ball milling of the quinoa flour resulted in marked structural changes, as observed by electron microscopy, which are associated in the literature with potential benefits for technological applications in gluten-free and health-oriented foods. Furthermore, fractionation of the flours yielded nutrient-rich bran, containing high levels of protein and fibre. These findings establish critical processing–structure–function relationships, promoting the scalable production of high-value quinoa ingredients that cater to the increasing demand for sustainable and health-oriented food solutions. Full article

Malting is a sustainable, low-cost, and adaptable technique that enhances the nutritional and functional value of cereals while contributing to waste reduction, improved food safety, and the valorization of brewing by-products such as brewers’ spent grain. It was originally developed for barley but is now used with a wide range of cereals. Malting, in its simplest form, involves controlled germination and drying, which enhance enzyme activity and improve grain nutritional quality. Our review introduces a broader perspective by addressing how malting can enhance health benefits through malted forms of both common and less prominent cereals such as sorghum, teff, millet, triticale, quinoa, and buckwheat. Nutritional enhancement takes place by increasing nutrient bioavailability, changing chemical composition, and reducing antinutrients, while inducing the production of bioactive compounds with antioxidant, anti-inflammatory, and antidiabetic activities. This review examines brewers’ spent grain (BSG), a nutrient-dense brewing by-product that is widely recognized as a sustainable ingredient for food and nutrition applications. Full article

This study demonstrates a sustainable, integrated pathway for valorizing carrot processing by-products through solvent-free lycopene recovery. The approach combines optimized infrared dehydration with ultrasound-assisted extraction using edible oils. Drying kinetics were modeled at multiple temperatures, with the Midilli model providing the best fit (R² > 0.99), enabling accurate prediction of moisture content removal while preserving bioactive compounds. Optimization via Box–Behnken design identified efficient extraction conditions (49.7–60 °C, 10 mL/g, 60 min), achieving lycopene equivalent (LE) yields of 3.07 to 5.00 mg/kg oil. Sunflower and blended oils showed comparable performance under maximum sonication power (240 W), with strong agreement between predicted and experimental yields. The process generated two valuable outputs: a functional lycopene-enriched oil and an exhausted carrot powder co-product, the latter retaining its crude fiber content despite other compositional changes. This research presents a scalable, green methodology that aligns with circular economy principles, transforming agro-industrial waste into functional food ingredients without organic solvents. Thus, the developed approach establishes a transferable model for the sustainable valorization of carotenoid-rich residues, contributing directly to greener food production systems. By providing a practical technological framework to convert waste into wealth, this work supports the fundamental transition toward a circular bioeconomy. Full article

Pacay (Inga feuilleei D.C.) is a species native to Peru. To the author’s knowledge, the only information found in the literature reference of the chemical composition of the pacay’s edible part (fruit) corresponds to the Peruvian table of food composition of the Ministry of Health. Considering the lack of information on this important plant, this study aims to (1) compare the nutritional profiles of the Limeña and Corriente varieties, (2) evaluate the distribution of bioactive compounds across the fruit’s principal fractions (pulp, seed, and peel/mesocarp), and (3) determine the antioxidant capacity and bioactives associated with each fraction. Results showed clear differences both between plant tissues and between genotypes. The edible part showed high amounts of carbohydrates (84–87%), seeds are rich in protein (18–21%), and peels are rich in fiber (around 34%). Amylopectin was the majority starch fraction (86%) found in pacay seeds. All pacay fractions stand out for their high content of total polyphenols, being higher in the case of the peel (1843 mg GAE/100 g). Hydroxycinnamic acids content (40–136 mg FAE/100 g) was higher than the flavonols (18–50 mg GAE/100 g), and both were present in higher amounts in the case of the seed fraction. These findings could be important to enhance the knowledge about this species and its revalorization as functional ingredients to be used in food formulation. Full article