Search Results (847)

As a typical whole-grain food, fresh waxy corn contains several health-promoting compounds including polyphenols and carotenoids. However, different processing methods can affect the content and health effects of these compounds. This study investigated the effects of atmospheric boiling (AB), high-pressure boiling (HB), high-pressure steaming (HS), and high-speed pulping (HP) on polyphenol and carotenoid content, antioxidant activity, and digestive properties in fresh waxy corn. The results showed that compared with the untreated group, HB could significantly increase the content of polyphenols and carotenoids (p < 0.05), with the contents of ferulic acid, quercetin, rutin and proanthocyanidins increasing by 29.06%, 23.71%, 38.15% and 20.82%, while lutein and zeaxanthin increased by 42.31% and 40.43%, respectively. The contents of ferulic acid and zeaxanthin in fresh waxy corn had the greatest correlation with the total antioxidant capacity. In vitro digestion experiments demonstrated that HB treatment improved the bioavailability of polyphenols and carotenoids; however, compared with young adults, polyphenols, including gallic acid, rutin, and quercetin, rather than carotenoids, acted as components with restricted absorption in the elderly gastrointestinal environment. Full article

Background/Objectives: Commercial collagen peptide products may differ in their structural characteristics and in vitro biological properties depending on manufacturing processes and hydrolysis conditions. However, comparative studies integrating simulated gastrointestinal digestion with structural, physicochemical, and cell-based analyses remain limited. This study comparatively evaluated commercially available bovine collagen peptide products marketed in Türkiye before and after simulated gastrointestinal digestion. Methods: Collagen peptide samples were characterized before and after simulated gastrointestinal digestion by determining hydroxyproline content, degree of hydrolysis (DH), molecular weight (MW) distribution, antioxidant activity, and fibroblast responses to investigate digestion-induced structural and biological changes. Results: Significant differences were observed among the evaluated products in hydroxyproline content, degree of hydrolysis, molecular weight distribution, antioxidant activity, and fibroblast responses. Simulated gastrointestinal digestion further hydrolyzed all collagen peptide samples, although the extent of structural modification varied among products. Antioxidant responses also differed following digestion, with some products maintaining relatively stable radical scavenging activity, whereas others exhibited increased or decreased antioxidant responses. Cell viability assays demonstrated that all collagen peptide samples were non-cytotoxic toward L929 fibroblasts under the experimental conditions. Conclusions: The findings indicate that simulated gastrointestinal digestion influences the structural characteristics and in vitro biological responses of commercial collagen peptide products to different extents. The observed differences among products suggest differential in vitro bioactivity associated with their structural characteristics and digestion behavior. Nevertheless, these findings are limited to in vitro observations and require confirmation through peptide characterization, bioavailability studies, animal models, and well-designed clinical investigations before conclusions regarding physiological efficacy or potential health benefits can be drawn. Full article

The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovata), enriched with duckweed (Lemna minor) flour at 0–20% inclusion levels, with and without egg addition. The study aimed to evaluate the combined effects of duckweed incorporation and processing (drying, cooking, and in vitro digestion) on nutritional quality, bioactive compound stability, and volatile aroma composition. Duckweed enrichment (5–10–12–50% based on millet flour) contributed to strengthening the protein content, total polyphenol levels, and antioxidant capacity across all formulations. Processing steps markedly influenced compound stability and bioaccessibility: thermal treatments reduced extractable antioxidant activity, whereas simulated gastrointestinal digestion enhanced the bioaccessibility of bioactive compounds. Technological properties were moderately affected, with increasing duckweed levels resulting in longer cooking times and higher water absorption capacity. GC–MS–olfactometry analysis revealed that duckweed flour is characterized by a complex volatile profile dominated by hydrocarbons, aldehydes, alcohols, and sulphur-containing compounds, contributing primarily green, fatty, and herbaceous odor notes. During pasta processing, a substantial shift in aroma composition was observed, with ketones and alcohols becoming dominant, while key duckweed-derived odor-active compounds (e.g., carotenoid degradation products and green leaf volatiles) were partially retained in the final products. Olfactometric evaluation confirmed that although processing reduces aroma intensity, duckweed-related volatile markers remain detectable at higher incorporation levels. Overall, millet–psyllium–duckweed pasta represents a promising gluten-free functional food system combining improved nutritional value with plant-based protein enrichment and antioxidant potential. However, aroma modification during processing remains a critical factor for sensory optimization and consumer acceptance. The results highlight the importance of integrating nutritional, technological, and GC–MS–olfactometry approaches in the development of next-generation sustainable cereal-based foods. Full article

Garlic peel is an underutilized by-product with potential as a source of phenolic compounds. This study evaluated garlic peel waste valorization using ultrasound-assisted extraction with eight natural deep eutectic solvent (NADES) formulations, compared with ethanol and water, in terms of phenolic composition, antioxidant capacity, storage stability, in vitro gastrointestinal behavior, bioaccessibility, and chemometric differentiation. Total phenolic content (TPC), antioxidant capacity, and individual phenolics were analyzed, while extract stability was monitored over 60 days at 4 °C and 25 °C. Glycerol:lactic acid (1:3) and glucose:lactic acid (1:5) exhibited the highest TPC among the NADES formulations, whereas ethanol showed stronger CUPRAC and FRAP responses. HPLC–PDA analysis revealed five flavonoids, including rutin, quercetin, two cyanidin derivatives, and one pelargonidin derivative, and seven phenolic acids, including gallic, protocatechuic, vanillic, chlorogenic, p-coumaric, ferulic, and sinapic acids. Selected NADES favored anthocyanin recovery and post-digestion retention of flavonols and hydroxycinnamic acids. Most choline chloride-based NADES enhanced TPC bioaccessibility (105–293%) compared with ethanol and water (86–126%). Storage stability depended on solvent composition and temperature, with 4 °C better preserving phenolic and antioxidant properties. Chemometric analyses confirmed solvent effects on extract composition. NADES-based extraction offers a green strategy for converting garlic peel waste into phenolic-rich functional extracts. Full article

While standard dietary frameworks and public health guidelines predominantly evaluate honey based on its high free-sugar content to regulate caloric intake, its comprehensive role as a complex and dense biological signaling matrix is often less characterized. This review integrates raw chemical profiling with physiological bioaccessibility to evaluate the effect of the floral source on the functional quality of monofloral honeys. Through a structured literature-based comparative synthesis, the specific enzymatic behaviors, gastrointestinal metabolic fates, and chemical biomarkers of four representative monofloral honeys—Manuka, Chestnut, Acacia, and Argan—were systematically mapped and contrasted. Honey bioactives undergo extensive metabolic transformation during gastrointestinal transit, actively communicating with the mucosal environment rather than acting as a static nutrient solution The synthesized literature highlights distinct botanical-specific mechanisms: Manuka honey matrices exhibit well-characterized topical antimicrobial kinetics, while data on Chestnut honey suggest a potential role in cellular redox homeostasis via the Nrf2 pathway and a highly specific, though preclinical, signaling axis through kynurenic acid–GPR35 interactions. Furthermore, in vitro profiles of Acacia honey support its potential to modulate digestive carbohydrate enzymes, providing a plausible framework for its lower postprandial glycemic responses. Conversely, Argan honey bioactivity remains restricted to preliminary baseline antioxidant screenings. We also note that sophisticated sugar adulteration and climate change create critical “phytochemical drift,” endangering the therapeutic consistency of honey. In summary, the identification of honey as a “functional interactome” offers a strong scientific foundation for evidence-based dietetics. The targeted use of verified medical-grade monofloral honeys must be supported by advanced authenticity testing, metabolomics, and in vivo pharmacokinetics in future clinical dietetic interventions. Full article

Background/Objectives: The aim of this study was to produce fermented sheep milk and to evaluate its microbiological properties. In addition, the survival of six probiotic strains was assessed using a standardized static in vitro digestion model. Methods: Fermented sheep milk samples supplemented with inulin or with the combination of inulin and sodium butyrate were analyzed using a standardized in vitro digestion procedure simulating oral, gastric, and intestinal phases. The survival rate of probiotic bacteria was additionally calculated. Results: The viable cell counts in sheep milk prior to digestion were significantly influenced by the bacterial strain used for fermentation. Analysis of variance demonstrated that probiotic survival during simulated gastrointestinal digestion was significantly affected by the investigated factors (bacterial strain, inulin supplementation, and supplementation with inulin and sodium butyrate), as well as by the interactions among these factors. The effects of supplementation on probiotic survival were strain-dependent. Conclusions: Considering the limited data available regarding the effects of sodium butyrate and inulin on probiotic survival in sheep milk matrices, the obtained results indicate that supplementation with these compounds may modulate the survival of probiotic strains during simulated gastrointestinal digestion in a strain-dependent manner. This study provides new insights into the influence of sodium butyrate and inulin on probiotic viability and gastrointestinal tolerance in fermented sheep milk. Full article

Tilapia (Oreochromis niloticus) scales represent an underutilized by-product with considerable potential as a source of bioactive peptides that can be released through enzymatic hydrolysis. This study evaluated the production of protein hydrolysates from demineralized tilapia scales using Alkaline Protease or Esperase 8.0 L^® (Alkaline Protease and Esperase 8.0 L® were kindly provided by Novozymes, Bagsværd, Denmark), and examined the impact of simulated gastrointestinal digestion (SGID) on their bioactivities. The highest degree of hydrolysis (DH) was obtained with Alkaline Protease (12.4%), generating peptide fractions predominantly below 1000 Da, with a major population around 888 Da. Both hydrolysates exhibited antioxidant activity, with the Alkaline Protease hydrolysate showing higher ferric reducing antioxidant power (FRAP) and Fe(II)-chelating activity. The hydrolysates also displayed significant angiotensin-converting enzyme (ACE) inhibitory activity (IC₅₀: 13–14 µg/mL), dipeptidyl peptidase IV (DPP-IV) inhibitory activity (IC₅₀: 0.66–0.69 mg/mL), and prolyl endopeptidase (PEP) inhibitory activity (IC₅₀: 0.63–0.72 mg/mL). The digests were non-cytotoxic at the concentrations tested (<10 mg/mL) in STC-1 enteroendocrine cells. Following SGID, increased ACE-inhibitory activity was observed, with IC₅₀ values as low as 4.6 µg/mL, whereas DPP-IV and PEP-inhibitory activities decreased. The intestinal digest of the Esperase hydrolysate also exhibited significant cellular antioxidant activity in the ROS assay. Overall, these results indicate that tilapia scale hydrolysates are a promising source of peptides associated with in vitro enzyme inhibitory and antioxidant activities. However, the specific bioactive peptides responsible for these effects were not identified. Therefore, further studies involving peptide characterization, bioavailability assessment, and in vivo validation are required to establish their physiological relevance and potential applications as functional ingredients. Full article

Marine rest raw materials are often undervalued or wasted despite their nutrient and bioactive composition. Calanus finmarchicus, harvested primarily for its omega-3-rich oil, yields a side-stream protein hydrolysate, C. finmarchicus hydrolysate (CFH), during commercial enzyme-assisted extraction. Although currently used as a feed ingredient, CFH contains low-molecular-weight peptides and free amino acids with potential for human health applications. This study evaluated the gastrointestinal stability of CFH and the impact of digestion on bioactivity using a static in vitro gastrointestinal digestion model. Fresh-frozen and freeze-dried C. finmarchicus were included to provide comparative data. Antioxidant capacity was measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, and antidiabetic activity by dipeptidyl peptidase-IV (DPP-IV) and protein tyrosine phosphatase 1B (PTP1B) inhibition assays. The hydrolysate maintained its antioxidant capacity throughout digestion (at 165 min: FRAP: 27.5 ± 0.6 µmol TE/g dry weight (DW); ORAC: 411 ± 37 µmol TE/g DW). Digestion increased its DPP-IV inhibitory activity, with the inhibitory concentration (IC₅₀) decreased from 3.73 to 1.96 mg/mL (p ≥ 0.05). PTP1B inhibitors were nonselective and detected only at 0 and 30 min. These findings support our hypothesis that CFH may serve as a nutraceutical for humans and provide a rationale for subsequent in vivo studies. However, further identification of bioactive components and in vivo validation are warranted. Full article

The aim of this study was to evaluate the effect of adding white mulberry (Morus alba L.) fruit to extruded corn snacks on their polyphenol profile, antioxidant properties, acetylcholinesterase (AChE) inhibitory activity and the preservation of phenolic compounds in an in vitro digestion model. Mixtures of corn grits with 0, 10, 15 and 20% dried mulberry fruit were extruded at temperatures of 100, 120 and 140 °C, and then the total polyphenol content (TPC) and antioxidant activity (IC₅₀ for DPPH) were determined. For selected samples (0%, 140—3E; 15% mulberry, 140—9E; mulberry—13E), further antioxidant tests (FRAP, CUPRAC, Fe²⁺ chelation) were performed, the phenolic compound profile (UHPLC) and AChE inhibition were assessed, and a two-step in vitro digestion was conducted. The addition of mulberry significantly increased TPC- and free-radical-scavenging capacity compared to the control sample, with snacks containing 15% mulberry extruded at 140 °C showing approximately a 3.5-fold higher TPC than the control, while dried mulberry fruit itself exhibited about a five-fold higher TPC than this enriched snack. Among the snacks, the most favorable DPPH-radical-scavenging effect was obtained for the variant with 20% mulberry at 120 °C (IC₅₀ = 0.176 mg/mL), whereas the mulberry fruit extract reached an IC₅₀ of 0.0926 mg/mL. In a two-step in vitro digestion model, the mulberry-enriched snack with 15% fruit retained 69.3% of its initial TPC after the gastric phase and 33.3% after the intestinal phase, compared with 55.0% and 20.0%, respectively, for the control snack, confirming a partial but meaningful preservation of phenolic compounds under simulated gastrointestinal conditions. UHPLC analysis confirmed that mulberry and the enriched snacks are a rich source of chlorogenic acids and their isomers, as well as quercetin and kaempferol glycosides, which largely survived the two-step in vitro digestion, despite an observed decrease in TPC after the gastric stage and a further reduction after the intestinal stage. At the same time, mulberry extract and mulberry-enriched snacks exhibited high antioxidant activity in all tests conducted and in vitro AChE inhibitory activity, suggesting that Morus alba L. fruit has the potential to be used as a natural functional ingredient in the production of gluten-free snacks with antioxidant and potentially neuroprotective properties. Full article

Wild rice (Zizania palustris L.; WR) is a nutrient-dense whole grain, naturally rich in phenolic acids with established antioxidant and health-promoting properties. This study investigated the effect of cooking and in vitro gastrointestinal digestion on the phenolic composition, bioaccessibility, and antioxidant capacity of commercial WR samples. Free phenolics predominated over bound forms in both raw and cooked samples, indicating that WR is a rich source of extractable phenolics. Cooking reduced total phenolics by 17–23% across WR varieties. Among individual compounds, p-hydroxybenzoic acid (up to 58.3%) and caffeic acid (up to 56.5%) exhibited the greatest bioaccessibility indices, while ferulic acid remained largely insoluble. In vitro gastrointestinal digestion facilitated the release of some bound phenolics, particularly during the intestinal phase, resulting in a total phenolic content (TPC) bioaccessibility of up to 22.61%. However, antioxidant activities, as measured by DPPH and ABTS assays, declined compared to cooked samples (5.53% and 9.34%, respectively). These findings reveal dynamic changes in phenolic composition and bioaccessibility during cooking and digestion, with the intestinal phase being pivotal for releasing certain bound phenolics. This underscores WR’s promise as a functional food source for phenolics, while highlighting the importance of evaluating food bioactives under physiologically relevant conditions. Full article

As a traditional element of Chinese medicine, Hippocampus erectus is well known for promoting adolescent growth, yet its active fractions and underlying molecular mechanisms remain unclear. In this study, the aqueous extract of H. erectus was subjected to in vitro simulated gastrointestinal digestion and ultrafiltration to separate three molecular weight fractions (<10 kDa, 10–30 kDa, >30 kDa). Their chemical profiles were characterized, and osteogenic activities were systematically evaluated using cell assays, a juvenile rat model, and integrated transcriptomics and data-independent acquisition (DIA) proteomics. Results revealed that chemical profiling showed the >30 kDa fraction was mainly composed of hemocyanin subunits, and the 10–30 kDa fraction was enriched in growth-related amino acids and steroid derivatives; functionally, the 10–30 kDa fraction promoted preosteoblast proliferation and early differentiation via enhanced alkaline phosphatase (ALP) activity, while the >30 kDa fraction dominated late osteoblast maturation and mineralization. Both fractions significantly increased rat body and bone length by expanding growth plate proliferative zones and elevating serum insulin-like growth factor-1 (IGF-1)/bone morphogenetic protein-2 (BMP-2) levels. Transcriptomic and proteomic analyses identified vascular endothelial growth factor (VEGF), Wingless-related integration site (Wnt), phosphatidylinositol 3-kinase-protein kinase B (PI3K-Akt), and extracellular matrix (ECM)–receptor interaction as potential core regulatory pathways. Integrated multi-omics analysis further confirmed Frizzled-related protein B (Frzb) and AKT1 substrate 1 (Akt1s1) as candidate key regulatory targets enriched in the Wnt and adenosine monophosphate-activated protein kinase (AMPK) signaling pathways. These findings elucidate the multi-fraction, multi-pathway mechanism of H. erectus in promoting skeletal development, providing scientific evidence for its traditional use and a theoretical basis for growth-promoting functional food development. Full article

Background/Objectives: Mushroom-derived phenolic compounds are gaining attention as bioactive molecules with potential roles in gut microbiota modulation, intestinal health, and metabolic regulation. Although mushroom polysaccharides are well established as fermentable substrates, the contribution of fungal phenolics to microbiota–host interactions remains less defined. This review aimed to critically analyse the evidence supporting mushroom-derived phenolic compounds as emerging prebiotic-like modulators of gut microbiota, intestinal function, and host metabolism. Methods: A narrative critical review was conducted using scientific literature retrieved from PubMed, Scopus, Web of Science, and Google Scholar. Studies addressing phenolic profiling in edible and medicinal mushrooms, gastrointestinal digestion, colonic fermentation, microbial biotransformation, gut microbiota modulation, intestinal barrier function, inflammation, and metabolic outcomes were considered. Particular attention was given to chromatographic and mass spectrometry-based studies, in vitro digestion/fermentation models, mechanistic studies, animal experiments, clinical trials, systematic reviews, and meta-analyses. Results: Current evidence shows that mushrooms contain diverse phenolic compounds, mainly phenolic acids such as gallic, protocatechuic, caffeic, p-coumaric, ferulic, vanillic, syringic, and cinnamic acids. Due to limited small intestine absorption, a substantial fraction of these compounds may reach the colon, where they undergo microbial biotransformation into smaller phenolic metabolites. These metabolites may influence microbial ecology, support beneficial taxa, modulate short-chain fatty acid production indirectly, attenuate oxidative stress and inflammatory signaling, and contribute to intestinal barrier integrity. However, most evidence derives from in vitro and preclinical studies, while human data remain limited and are mainly based on whole-mushroom interventions. Conclusions: Mushroom-derived phenolic compounds are promising prebiotic-like modulators within the microbiota–metabolite–host axis. Nevertheless, their specific contribution cannot yet be quantitatively distinguished from that of other mushroom constituents, particularly β-glucans, chitin, and other fungal polysaccharides, because most available evidence derives from whole-mushroom matrices, crude extracts, or polysaccharide-rich preparations rather than isolated phenolic fractions. Future studies should compare whole mushroom preparations, polysaccharide-rich fractions, and standardized phenolic-rich extracts, integrating metabolomics, microbiome profiling, and well-designed clinical trials to clarify the relative mechanistic and therapeutic relevance of mushroom phenolics. Future studies should use standardized phenolic-rich extracts, metabolomics, microbiome analysis, and well-designed clinical trials to clarify their mechanistic relevance, clinical significance, and translational potential. Full article

To exploit medicinal and edible plant resources, this study investigated the extraction, structural characterization, and in vitro digestion of Elaeagnus angustifolia polysaccharide (EAP). Despite the nutritional value of this polysaccharide, its digestive properties remain unclear. Ultrasound-assisted extraction was optimized via response surface methodology. Crude EAP was purified by AB-8 macroporous resin purification and decolorization, followed by deproteinization and dialysis. The purified product (91.07% total sugar; 2.37% protein) was characterized by ultraviolet (UV) spectroscopy, Fourier-transform infrared (FT-IR) spectroscopy, high-performance liquid chromatography (HPLC), and gel permeation chromatography (GPC), and its digestion profile was assessed using a three-stage in vitro model (INFOGEST 2.0). Under optimal conditions, the crude polysaccharide yield (based on ethanol-precipitated solid; 87.83% total sugar) reached 2.44 ± 0.01%. EAP was identified as a pyranose-type polysaccharide, with glucose, mannose, and galactose as the predominant monosaccharides (relative molar proportions, 0.470:0.199:0.081, normalized to the total detected monosaccharides), with a weight-average molecular weight of 1.739 × 10⁵ g·mol⁻¹. In vitro digestion revealed negligible digestibility in the oral phase (0%), and low digestibility in the gastric (0.55%) and intestinal (2.76%) phases, with a cumulative digestibility of 3.30%. This marked resistance to gastrointestinal digestion indicates EAP is a partially digestible polysaccharide with potential prebiotic properties. The demonstrated resistance to gastrointestinal breakdown provides a theoretical basis for the high-value utilization of EAP in functional foods as a potential fermentable substrate for gut microbiota modulation. Full article

Pomegranate (Punica granatum), a shrub belonging to the Lythraceae family, has long been recognized for its diverse pharmacological benefits, including potential roles in managing inflammation and diabetes. The present study explored the insulin-secretory and β-cell proliferative properties of the ethanol extract of P. granatum fruit peel (EEPG) and assessed its influence on glucose regulation in high-fat-fed diet-induced obese mice (HFDi-OM) through in vivo and in silico studies. In vitro, EEPG was found to activate cAMP-dependent pathways and regulate K_ATP channels, thereby enhancing glucose-stimulated insulin secretion from BRIN-BD11 β-cells, with partial reliance on extracellular calcium. EEPG promoted β-cell proliferation, as indicated by an increase in Ki-67 positive cells, and displayed inhibitory effects on glucose diffusion and starch hydrolysis, suggesting a capacity to delay carbohydrate digestion and absorption. Furthermore, EEPG demonstrated antioxidant activity by neutralizing free radicals. In an acute test, EEPG (at doses of 150 and 250 mg/5 mL/kg) improved oral glucose tolerance and elevated plasma insulin levels. Long-term oral treatment for 21 days to HFDi-OM led to a significant reduction in fasting blood glucose, body weight, and food and fluid intake. It also enhanced gastrointestinal motility and improved lipid profiles by increasing HDL and lowering total cholesterol, LDL, and triglycerides. The therapeutic properties of EEPG are likely attributed to its rich bioactive components, including flavonoids (quercetin, kaempferol, catechin, and epicatechin) and phenolic acids (ellagic acid), which exhibited strong multi-target binding affinities in in silico molecular docking studies toward SUR1, PDE4, PI3K, and α-amylase, thereby supporting enhanced insulin secretion, β-cell function and glucose homeostasis. Full article

Nuts are an important dietary source of phenolic compounds, which are associated with potential health benefits. In the present study, the bioaccessibility of phenolic compounds from almonds, peanuts, pistachios and their corresponding butters was investigated after in vitro gastro-intestinal digestion. High-resolution mass spectrometry analysis provided a comprehensive picture of the phenolic profiles across samples, with a total of 55–95 compounds identified per matrix. Pistachios showed the highest amount of phenolic compounds (60.603 ± 1.170 mg/100 g), followed by peanuts and almonds. Processing into butter affected phenolic concentration in a matrix-specific manner. Almond and peanut butters showed higher phenolic content compared to whole nuts, whereas pistachio butter exhibited lower levels than the whole nut. After digestion, differences in bioaccessibility were observed. Peanuts showed the highest phenolic bioaccessibility (84.31%), while almonds and pistachios exhibited lower values (<15%). Overall, phenolic bioaccessibility was mainly influenced by nut type and phenolic compound structure, rather than by their initial concentration or processing. These findings are based on an in vitro model representing an estimate of bioaccessibility rather than in vivo absorption. However, nut type and processing appear to influence the release of phenolic compounds, which is relevant for the nutritional evaluation of nuts and nut-derived products. Full article