Search Results (30)

In this study, carotenoids from four different paprika genotypes were analyzed at various maturation stages, as well as in Ajvar, a traditional Balkan product made from fully matured roasted paprika fruits. For this purpose, the HPTLC analytical method was used, and five dominant carotenoids were analyzed: β-carotene, lutein, zeaxanthin, capsanthin, and β-cryptoxanthin. Additionally, total carotenoids were analyzed spectrophotometrically, antioxidant capacity was determined, and their bioavailability was assayed using in vitro digestion. Finally, Raman spectroscopy, a non-destructive analytical method, was used to estimate the total carotenoid content. The results showed that the amount of all investigated carotenoids is the highest in the final maturity stage (0.38 g/100 g DM to 1.55 g/100 g DM). On the other hand, the lowest concentration of all investigated carotenoids was detected at the first stage of maturation, ranging from 0.01 g/100 g DM to 0.25 g/100 g DM. However, the analysis of carotenoid content in Ajvar showed a tendency for a decrease in concentration compared to their quantity in fresh fruits, although this was also dependent on the genotype (1.9–66.98% according to HPTLC results and 16.14–82.36% according to spectrophotometry). Antioxidant tests indicated an increase in antioxidant capacity with the ripening of paprika fruits, confirming the role of carotenoids as compounds capable of neutralizing harmful oxygen species (DPPH ranged from 0.21 to 1.50 µmol/g TEAC, CUPRAC ranged from 0.185 to 0.297 mg AsA/g DM, FRP ranged from 9.33 to 25.66 mg AsA/g DM). Quantification of total carotenoids by Raman spectroscopy showed that results were highly correlated with those obtained by HPTLC and the spectrophotometric method, highlighting the potential of Raman spectroscopy for carotenoid quantification. Based on the obtained results, it can be concluded that the traditional product Ajvar represents an important source of carotenoids, which are preserved after heat treatment with high biological activity relative to the final ripening stage of the paprika. Furthermore, the bioavailability of carotenoids from Ajvar is significantly higher compared to the results from fresh paprika analysis. Full article

(6S,9R)-vomifoliol (VO) is a natural norisoprenoid of the megastigmane type derived from Gaultheria procumbens, an aromatic, evergreen shrub whose leaves, fruits, and aerial parts are used in traditional phytotherapy to treat oxidative stress and inflammation-related disorders. The plant is known as a rich source of essential oil and polyphenols. However, the levels of other constituents of G. procumbens, including VO, have yet to be explored. There is also a knowledge gap in the pharmacological potential of VO in the context of inflammation. Therefore, the present study aimed to investigate the accumulation of VO in leaves, stems, and fruits of G. procumbens and to determine its antioxidant and anti-inflammatory effects in non-cellular in vitro and cell-based models of human immune cells ex vivo. The GC-FID-MS (gas chromatography coupled with flame ionisation detector and mass spectrometer) analysis revealed the leaves as the richest source of VO (0.36 mg/g dw of the plant material) compared to other G. procumbens organs. In non-cellular activity tests, VO showed comparable to positive control anti-inflammatory activity against lipoxygenase, with significantly weaker impact on hyaluronidase and cyclooxygenase-2, and no effect on cyclooxygenase-1 isozyme. VO at 5–75 μM revealed a significant and dose-dependent ability to reduce the reactive oxygen species (ROS) level, downregulate the release of pro-inflammatory cytokines [tumour necrosis factor-α (TNF-α), interleukin-8 (IL-8), IL-6, and IL-1β] and tissue-remodelling enzymes (elastase-2, metalloproteinase-9), and up-regulate the secretion of anti-inflammatory cytokine IL-10 in bacterial lipopolysaccharide (LPS)- and N-formyl-L-methionyl-L-leucyl-L-phenylalanine (fMLP)-stimulated human neutrophils and peripheral blood mononuclear cells (PBMCs) ex vivo. Furthermore, a significant reduction in IL-6, lipoxygenase (LOX), nuclear factor κ-light-chain-enhancer of activated B cells 1 (NF-κB1), and NF-κB2 gene expression in LPS-stimulated peripheral blood lymphocytes was demonstrated by real-time PCR. The cellular safety of VO at 5–75 μM was confirmed by flow cytometry, with the viability of neutrophils and PBMCs after incubation with VO at 93.8–98.4%. The results encourage further studies of VO as a promising non-cytotoxic natural anti-inflammatory agent and support the use of leaves of G. procumbens in the adjuvant treatment of oxidative stress and inflammation-related diseases of affluence. Full article

Ethnobotanical studies on foraging are essential for documenting neglected or previously unknown wild food plants, which may be crucial for promoting the diversification of food sources and contributing to food security and sovereignty. The Pashtuns of the Marwat tribe in NW Pakistan are renowned for their traditional customs and food systems. Studying the wild food plants (WFPs) and their associated bio-cultural diversity is quintessential for fostering food security and sovereignty in the region. The research presented here investigated the area’s wild food plants traditionally gathered and consumed. The field survey was conducted in 2023 with 87 study participants. A total of 41 plant species belonging to 24 botanical families was documented. The findings include food uses for Atriplex tatarica, Amaranthus graecizans, and Beta vulgaris subsp. maritima that have rarely been recorded in Pakistan. Moreover, the use of Citrulus colocynthus fruits in jam and Zygophyllum indicum leaves and stems in beverages are novel contributions to the gastronomy of NW Pakistan. The comparison with other food ethnobotanical studies conducted in North Pakistan suggests some similarities between the Lakki Marwat traditional WFPs and those from other semi-arid areas in North Pakistan, both Pashtun and non-Pashtun. While the findings underline the significant role of WFPs in local cuisine, we observed that this local knowledge is also threatened: the rapid spread of fast and industrialized food, modernization, and cultural dilution has led to an alarming reduction in these practices among the younger generations. Therefore, suitable measures to safeguard traditional plants, food knowledge, practices, and the associated culture are urgently needed. The urgency of this situation cannot be overstated, and it is crucial that we act now. Furthermore, preserving wild food plant-related cultural heritage may be fundamental to promoting food security and public health. Full article

Rosa Roxburghii (RR), a traditional Chinese medicinal fruit, is rich in bioactive substances that make it a potential natural antioxidant resource. This research aimed to study the antioxidant properties of RR by in vitro experiments and through intracellular assessment in H₂O₂-induced HepG2 cells. A non-targeted metabolic analysis was conducted to indicate changes in intracellular and extracellular metabolites. Differential metabolites and metabolic pathways were explored using PCA, PLS-DA, and KEGG pathway analysis. The results showed that RR rich in bioactive substances exhibited a significant antioxidative property in vitro and intracellularly. This property may be achieved by scavenging free radicals, increasing the activity of catalase (CAT), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and the levels of bicinchoninic acid (BCA) while reducing the reactive oxygen species (ROS) generation. This study identified 13 differential metabolites intracellularly and 7 extracellularly, among which the key differential metabolites included D-glucopyranose, D-mannose, fructose, citric acid, malic acid, cholesterol, and cholestenone. These key metabolites primarily regulated glucose-related metabolism, the citrate cycle, and the primary bile acid biosynthesis pathway in H₂O₂-induced HepG2 cells. These findings provide potential application evidence of RR in the development of natural resources for functional foods. Full article

(1) Background: Chayote [Sechium edule Jacq. (Sw.)] is a non-traditional export product; recently, demand has increased due to its nutritional and functional properties. There is a wide diversity of varietal groups (VGs) within this species. Despite this, only virens levis and nigrum spinosum varieties are commercialized on a large scale, while the rest are underutilized and poorly studied, so the genetic pool of this species is at risk. (2) Methods: The following variables were evaluated in the fruits of 10 chayote groups of varieties: shape, size, weight, stomatal frequency (SF), stoma size, stomatal index (SI), color index (CO*), pigments, titratable acidity (TA), total soluble solids (TSS), total sugars and moisture content. In addition, the postharvest behavior of the ten VGs stored at room temperature and the effect of 1-MCP on fruit quality during cold storage were evaluated. (3) Results: The groups a. minor and n. minor showed rapid weight loss, the albus varieties showed high epidermis oxidation, while v. levis, n. maximum, n. spinosum and n. xalapensis were susceptible to viviparity, blisters and fungal incidence. 1-MCP prevented chilling injury (CI) and weight loss. (4) Conclusions: The diversity of postharvest characteristics allows the use of VGs for different uses such as a fresh fruit, agroindustrial transformation or mixing with other vegetables. Full article

Vitamin B₁₂ is a critical nutrient in vegan and vegetarian lifestyles as plant-based vitamin sources are rare. Traditional fermented foods could be enriched by adding vitamin B₁₂-producing bacteria to offer non-animal vitamin sources. The aim was to isolate a vitamin B₁₂ producer that is capable of producing the human-active vitamin even at low pH values so that it can be used in fruit juice fortification. Therefore, fermented foods (homemade and industrial) and probiotics were screened for vitamin B₁₂ production strains. A modified microbiological vitamin B₁₂ assay based on Lactobacillus delbrueckii subsp. lactis DSM 20355 was used to identify vitamin B₁₂-containing samples and the presence of vitamin B₁₂-producing strains. The screening resulted in isolating several positive strains for vitamin B₁₂ formation derived from sourdough. Mass spectrometry confirmed the biosynthesis of solely the human physiologically active form. Species identification carried out by the German Strain Collection of Microorganisms and Cell Cultures resulted in two species: Acetobacter orientalis and Acetobacter malorum, of which two isolates were further characterised. The potential for cobalamin biosynthesises in food matrixes was demonstrated for A. malorum HFD 3141 and A. orientalis HFD 3031 in apple juice at different pH values (2.85–3.80). The isolates synthesised up to 18.89 µg/L and 7.97 µg/L vitamin B₁₂ at pH 3.80. The results of this study suggest that acetic acid bacteria (AAB) and fermented acetic acid foods are promising resources for vitamin B₁₂ and its producers, which might have been overlooked in the past. Full article

Breadfruit (Artocarpus altilis) is a traditional fruit tree of 15–30 m height in the tropics. The presence of size-controlling rootstock in the species is not known. A small tropical tree species, lakoocha (Artocarpus lakoocha), was recently identified as a potential vigor-controlling rootstock, conferring over a 65% reduction in breadfruit tree height. To better understand the intriguing scion/rootstock interactions involved in dwarfing, we investigate flavonoid accumulation and its regulation in breadfruit scions in response to different rootstocks. To this end, we isolated a chalcone synthase cDNA, AaCHS, and a full-length bifunctional dihydroflavonol 4-reductase cDNA, AaDFR, from breadfruit scion stems. The expression of both AaCHS and AaDFR genes was examined over the period of 16 to 24 months following grafting. During the development of the dwarf phenotype, breadfruit scion stems on lakoocha rootstocks display significant increases in total flavonoid content, and show upregulated AaCHS expression when compared with those on self-grafts and non-grafts. There is a strong, positive correlation between the transcript levels of AaCHS and total flavonoid content in scion stems. The transcript levels of AaDFR are not significantly different across scions on different rootstocks. This work provides insights into the significance of flavonoid biosynthesis in rootstock-induced breadfruit dwarfing. Full article

The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae × Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae × S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae × S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters. Full article

In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. However, a major challenge in formulating these beverages is the limited number of adapted microbial strains with probiotic phenotype that promote desirable sensory characteristics, besides remaining viable in the final product for long periods. Therefore, this review aimed to provide an overview of the production of traditional non-dairy fermented beverages produced in the world and to show the biotechnological potential of these foods as a source of strains presenting a probiotic phenotype. In addition, the latest developments on the role of lactic acid bacteria, Bifidobacterium, and yeast species in the development of new probiotic beverages from the fermentation of fruit and cereal are discussed. Finally, some aspects related to food safety issues are shown. Full article

The Mediterranean Diet (MD) is plant-based and consists of multiple daily portions of vegetables, fruit, cereals, and olive oil. Although there are challenges with isolating the MD from the typical Mediterranean lifestyle and culture (including prolonged ‘social’ meals and siestas), much evidence supports the health benefits of the MD that include improved longevity, reduced metabolic risk of Diabetes Mellitus, obesity, and Metabolic Syndrome, reduced risk of malignancy and cardiovascular disease, and improved cognitive function. The MD is also associated with characteristic modifications to gut microbiota, mediated through its constituent parts (primarily dietary fibres, extra virgin olive oil, and polyunsaturated fatty acids [including ω-3]). These include enhanced growth of species that produce short-chain fatty acids (butyrate), such as Clostridium leptum and Eubacterium rectale, enhanced growth of Bifidobacteria, Bacteroides, and Faecalibacterium prausnitzii species, and reduced growth of Firmicutes and Blautia species. Such changes in gut microbiota are known to be associated favourably with inflammatory and oxidative status, propensity for malignancy and overall metabolic health. A key challenge for the future is to explore the extent to which the health benefits of the MD are mediated by such changes to gut microbiota. The MD confers both health and environmental benefits. Adoption of the MD should perhaps be encouraged and facilitated more generally and not just restricted to populations from Mediterranean regions. However, there are key challenges to this approach that include limited perennial availability of the constituent parts of the MD in some non-Mediterranean regions, intolerability of a high-fibre diet for some people, and potential cultural disconnects that juxtapose some traditional (including Western) diets with the MD. Full article

Caryocar brasiliense Cambess is a plant species typical of the Cerrado, a Brazilian biome. The fruit of this species is popularly known as pequi, and its oil is used in traditional medicine. However, an important factor hindering the use of pequi oil is its low yield when extracted from the pulp of this fruit. Therefore, in this study, with aim of developing a new herbal medicine, we an-alyzed the toxicity and anti-inflammatory activity of an extract of pequi pulp residue (EPPR), fol-lowing the mechanical extraction of the oil from its pulp. For this purpose, EPPR was prepared and encapsulated in chitosan. The nanoparticles were analyzed, and the cytotoxicity of the encapsu-lated EPPR was evaluated in vitro. After confirming the cytotoxicity of the encapsulated EPPR, the following evaluations were performed with non-encapsulated EPPR: in vitro anti-inflammatory activity, quantification of cytokines, and acute toxicity in vivo. Once the anti-inflammatory activity and absence of toxicity of EPPR were verified, a gel formulation of EPPR was developed for topical use and analyzed for its in vivo anti-inflammatory potential, ocular toxicity, and previous stability assessment. EPPR and the gel containing EPPR showed effective anti-inflammatory activity and lack of toxicity. The formulation was stable. Thus, a new herbal medicine with anti-inflammatory activity can be developed from discarded pequi residue. Full article

Plant resources have been used by humans for their wellbeing for ages. Tribal communities live in far flung areas in close proximity with forests and have a rich cultural heritage and traditional knowledge of forest resources. The present study was carried out in the Rajouri district of Jammu and Kashmir to document the traditional knowledge of plant usage and local perception towards biodiversity conservation. A total of 86 informants were selected through non-probability sampling using a convenience sampling method based on easy access, availability and relevance of informants. During the present study, a total of 92 plant species belonging to 85 genera and 57 families were recorded. Fabaceae and Rosaceae were found to be dominant families. In terms of growth forms, herbaceous species were dominant, followed by trees. Leaves were the most common parts used, followed by fruits. These plant species are used for different purposes such as medicine, edibles, fodder and dye making. A number of plant species were found to be multipurpose in use. Most of the documented plant species are collected by local people from the wild. Local people perceived that the populations of many species, such as Dolomiaea costus, Dioscorea deltoidea and Dolomiaea macrocephala, have declined in recent decades. Climate change, urbanization, deforestation, pollution, overexploitation and species invasion are some of the major threats to biodiversity perceived by the local people. Therefore, the establishment of protected areas and cultivation of wild species are recommended to safeguard forest wealth of the area. Furthermore, mass awareness and cooperation-building programs are highly recommended so that locals can enthusiastically participate in conservation and management programs. Full article

Liquidambar styraciflua L. is an aromatic species, popularly used in traditional Chinese medicine to treat diarrhea, dysentery, coughs, and skin sores. The present study was designed to investigate the chemical composition and biological potential of extracts obtained from the fruits of this plant. For the chemical evaluation, it was used mainly liquid and gas chromatography, plus NMR, and colorimetric methods. The aqueous extract (EA) originated two other fractions: an aqueous (P-EA) and an ethanolic (S-EA). The three extracts were composed of proteins, phenolic compounds, and carbohydrates in different proportions. The analyses showed that the polysaccharide extract (P-EA) contained pectic polysaccharides, such as acetylated and methyl esterified homogalacturonans together with arabinogalactan, while the fraction S-EA presented phenolic acids and terpenes such as gallic acid, protocathecuic acid, liquidambaric acid, combretastatin, and atractyloside A. EA, P-EA, and S-EA showed antioxidant activity, with IC₅₀ values of 4.64 µg/mL, 16.45 µg/mL, and 3.67 µg/mL, respectively. The cytotoxicity followed the sequence S-EA > EA > P-EA, demonstrating that the toxic compounds were separated from the non-toxic ones by ethanol precipitation. While the fraction S-EA is very toxic to any cell line, the fraction P-EA is a promising candidate for studies against cancer due to its high toxicity to tumoral cells and low toxicity to normal cells. Full article

Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. Key findings and conclusions: The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions. Full article

Atmospheric cold plasma (ACP) is a non-thermal technology whose ability to inactivate pathogenic microorganisms gives it great potential for use in the food industry as an alternative to traditional thermal methods. Multiple investigations have been reviewed in which the cold plasma is generated through a dielectric barrier discharge (DBD) type reactor, using the atmosphere of the food packaging as the working gas. The results are grouped into meats, fruits and vegetables, dairy and lastly cereals. Microbial decontamination is due to the action of the reactive species generated, which diffuse into the treated food. In some cases, the treatment has a negative impact on the quality. Before industrializing its use, alterations in colour, flavour and lipid oxidation, among others, must be reduced. Furthermore, scaling discharges up to larger regions without compromising the plasma homogeneity is still a significant difficulty. The combination of DBD with other non-thermal technologies (ultrasound, chemical compounds, magnetic field) improved both the safety and the quality of food products. DBD efficacy depends on both technological parameters (input power, gas composition and treatment time) and food intrinsic properties (surface roughness, moisture content and chemistry). Full article