Search Results (126)

The Protected Designation of Origin (PDO) “Oliva di Gaeta” is a type of Italian fermented table olive obtained through a spontaneous fermentative process (“Itrana” method) driven by the indigenous olives microbiota. Although the use of starter cultures may improve the fermentative process and the quality of the final product, this has been poorly investigated for PDO Gaeta olives. In this study, we evaluated the use of Lactiplantibacillus pentosus O17 as a starter culture for the production of Gaeta-like olives. Three fermentations were performed: a spontaneous process (according to PDO regulation, trial A), fermentation driven by Lpb. pentosus O17 (trial B), and O17-driven fermentation combined with different brine formulation (trial C). Physicochemical properties (i.e., pH, titratable acidity, salt, and total phenolic content) and microbial population (plate counting and metataxonomy) were monitored up to 180 days. Sensory and texture profiles were evaluated in the final product. Driven fermentations (trials B and C) led faster acidification and enhanced the microbial quality of table olives without altering the organoleptic features of Gaeta-like olives. Our study suggests that the use of a starter culture and a different brining method could improve the microbiological quality of Gaeta-like olives, while preserving the traditional identity and the sensory attributes related to this PDO product. Full article

High-fat diets (HFDs) containing dietary fats with different fatty acid (FA) compositions alter gut microbiota composition in a fat-source-dependent manner. Immunoglobulin A (IgA) and unabsorbed lipids in the distal gut are potential regulators of the gut microbiota. However, their roles in mediating gut microbiota alterations induced by dietary fats with different FA compositions remain unclear. This study aims to examine the associations of these two factors with fat-source-dependent gut microbiota alterations. BALB/c mice were fed a normal diet, a high-lard diet, a high-olive oil diet, or a high-soybean oil diet for 27 weeks. Fecal samples were collected to assess microbiota composition, the IgA coating index (ICI)—which quantifies the extent of IgA coating on gut microbiota—and fecal fatty acid concentrations. At the phylum level, the concentration of fecal total long-chain fatty acids (LCFAs) was positively correlated with the relative abundance (RA) of Bacillota and negatively correlated with that of Bacteroidota. In addition, a trend toward a positive association between the RA and the ICI was observed for Bacillota but not for Bacteroidota. At the genus level, the RAs of 12 taxa were positively correlated with fecal LCFA concentrations, whereas those of 6 taxa were negatively correlated. Although the RAs of most taxa appeared to be influenced by unabsorbed lipids and additional factors, only four Bacillota genera exhibited a positive correlation between the RA and the ICI. Our observations suggest that IgA coating of the gut microbiota may have a minimal association with fat-source-specific alterations in gut microbiota composition during HFD intake. Full article

This study evaluated the potential of electronic nose (E-nose) technology to discriminate Spanish-style green table olives spoiled by different bacterial strains. Microbial growth, physicochemical properties, sensory attributes, and volatile organic compounds (VOCs) profiles were analyzed to assess spoilage patterns. The results indicated strain-dependent microbial survival during incubation, with Bacillus cereus and Enterobacter cloacae showing the highest tolerance. Inoculated olives exhibited significant changes in color, texture, pH, phenolic content, and antioxidant activity compared to the Control. Sensory evaluation revealed a reduction in positive attributes and the emergence of defects such as cooked, rancid, and woody aromas, particularly in olives inoculated with B. cereus and Escherichia coli. VOC analysis confirmed these alterations, showing strain-specific increases in aldehydes, phenols, and esters, along with reductions in alcohols and acids. Principal component analysis (PCA) of E-nose data successfully distinguished two groups—spoiled and non-spoiled samples—explaining 84.8% of variance, while Partial Least Squares Discriminant Analysis (PLS-DA) achieved a classification accuracy of 90.4%. These findings highlight the E-nose as a rapid, non-destructive, and reliable tool for detecting bacterial spoilage in table olives, with potential applications in quality control and early spoilage detection. Full article

Polysaccharide-based nanocarriers offer a novel delivery system for improving the stability, controlled release, and biological functionality of plant-derived bioactive materials. Olive leaf extract (OLE), rich in polyphenolic compounds with antioxidant and other bioactive properties, is limited by low stability and bioavailability. In this study, OLE-loaded alginate–chitosan nanoparticles were prepared using ionotropic gelation–polyelectrolyte complexation (IG-PEC) method, and their physicochemical properties, cytotoxic behavior, and potential prebiotic effects were evaluated. The resulting nanoparticles (232–237 nm) exhibited uniform spherical morphology, negative zeta potentials, and improved colloidal stability. Free OLE demonstrated concentration-dependent and selective cytotoxicity toward A549 and MCF-7 cancer cells, while exhibiting lower toxicity toward normal fibroblasts. In contrast, unloaded and OLE-loaded nanoparticles (1X, 2X) showed low cytotoxicity, suggesting superior biocompatibility of the polysaccharide nanocarrier. Notably, cultures supplemented with OLE-loaded nanoparticles showed a trend toward higher probiotic growth compared to free OLE, indicating a potential prebiotic effect and improved microbial tolerance to polyphenols during extended exposure. These findings highlight the advantages of polysaccharide-based nanoencapsulation for both stabilizing bioactive materials and supporting favorable microbial responses. The developed OLE nanocarriers may serve as a promising platform for nutraceutical, biomedical, and functional food applications. Full article

Fermented foods and prebiotics are increasingly studied for their potential therapeutic roles in metabolic disorders. In this study, 52 male Wistar rats maintained on a high-fat, high-sucrose (HFS) diet were supplemented for 8 weeks with either water kefir (providing approximately 10⁵ CFU per rat per day), olive leaf polyphenols (equivalent to 1.6 mg oleuropein daily), or a combination of both. Both interventions ameliorated HFS-diet induced weight gain, accompanied by reductions in subcutaneous and mesenteric fat, without additive effects when combined. Moreover, olive polyphenols decreased liver weight, suggesting a potential protective effect against hepatic steatosis through Fasn modulation. These metabolic improvements were accompanied by enhanced gut microbiota diversity. Together, these findings highlight water kefir and olive leaf polyphenols as potential dietary strategies for the management of obesity, hepatic steatosis, and dyslipidemia. Full article

Biosurfactants produced by halophilic bacteria are gaining attention as eco-friendly and biocompatible alternatives to synthetic surfactants due to their high surface activity, stability under extreme conditions, and intrinsic antimicrobial properties. These amphiphilic biomolecules hold great promise for bioremediation, biomedical, and pharmaceutical applications. In this study, moderately halophilic bacteria capable of biosurfactant production were isolated from saline mud collected at the Burgas solar salterns (Bulgaria). The halophilic microbiota was enriched in Bushnell–Haas (BH) medium containing 10% NaCl amended with different carbon sources. Primary screening in BH liquid medium evaluated the isolates’ ability to degrade n-hexadecane while at the same time producing biosurfactants. Thirty halophilic bacterial strains were isolated on BH agar plates supplemented with 2% n-hexadecane, 2% olive oil, or 2% glycerol. Four isolates—BS7OL, BS8OL, BS9GL, and BS10HD—with strong emulsifying activity (E₂₄ = 56%) and reduced surface tension in the range of 27.3–45 mN/m were derived after 7 days of batch fermentation. Strain BS10HD was chosen as the most potent biosurfactant producer. Its phylogenetic affiliation was determined by 16S rRNA gene sequence analysis; according to the nucleotide sequence, it was assigned to Halomonas ventosae. The extract material was analysed by thin-layer chromatography (TLC) and Fourier transform infrared spectroscopy (FTIR). Upon spraying the TLC plate with ninhydrin reagent, the appearance of a pink spot indicated the presence of amine functional groups. FTIR analysis showed characteristic peaks for both lipid and peptide functional groups. Based on the observed physicochemical properties and analytical data, it can be suggested that the biosurfactant produced by Halomonas ventosae BS10HD is a lipopeptide compound. Full article

Several antioxidants play an important role in improving athletic performance. Increased inflammation and oxidative stress during physical performance result in the production of free radicals, including reactive oxygen species (ROS), which leads to fatigue, muscle damage, and impaired performance. However, moderate and transient increases in ROS are physiologically essential, acting as signaling mediators that trigger adaptive cellular responses. Despite their harmful effects on athletic performance, ROS may also enhance physical protection by acting as signaling molecules against increased physical stress. Healthy dietary patterns such as the Mediterranean diet (MD) may contribute to decrease oxidative stress thanks to its content in fruits, vegetables, olive oil, legumes, and herbs/spices. Indeed, the beneficial effects of the MD can be attributed not only to its antioxidant properties but also to its well-documented anti-inflammatory effects, lipid-modulating actions, immune-supportive functions, and modulation of gut microbiota composition, which collectively influence metabolic and physiological resilience. The MD also plays a key role in competitive sport and training. In addition, several researchers have reported that the MD is essential for reducing risk of injury and illness, recovering and adapting between bouts of activity, and enhancing performance. In this context, following the key principles of an MD could also represent a useful framework for good dietary in competitive athletes. In this narrative review, we discuss the potential effects of antioxidants in sport and the impact of individual foods or compounds of the MD on oxidative stress and exercise performance in competitive athletes and physically active individuals. The potential modifications which could be made to the MD will be highlighted to maximize health and performance effects, in accordance with contemporary sports nutrition practices. Full article

Background: Rheumatoid arthritis (RA) is a chronic autoimmune disease, with key features being synovial hyperplasia, autoantibody production, and ultimately cartilage and bone destruction. The pathogenesis of rheumatoid arthritis (RA) is not fully understood, but it is estimated that genetic factors account for 50–60% of the risk, with the remainder attributed to environmental factors, including infectious agents, smoking, gut microbiota, and diet. Given that most current clinical trials on RA and nutrition are limited in sample size and duration, there is an unmet need for higher-quality studies in the future, a need that EULAR has already recognized. Objective: This article aims to investigate the impact of diet and nutritional factors on the development, progression, and potential prevention of RA. Specifically, it provides a comprehensive review of certain foods, such as alcohol, gluten, red meat, and saturated and trans fats, and their contribution to the onset and progression of rheumatoid arthritis (RA). In addition, it examines the effect of key anti-inflammatory nutrients in reducing the risk of RA, including olive oil, fatty fish, juices, and certain fruits. Finally, it discusses the potential protective effects of certain dietary patterns, such as the Mediterranean diet (MD) and diets rich in omega-3 polyunsaturated fatty acids (PUFAs). Methods: A comprehensive literature search was conducted in the PubMed/Medline, Science Direct, and Scopus databases (1990–2025). English-language observational studies, clinical trials, and systematic reviews addressing the relationship between diet and dietary patterns and RA were included. Results: High consumption of red and processed meat, saturated and trans fats, sugary drinks, and gluten (in vulnerable individuals) is associated with increased RA risk and greater disease activity, partly through pro-inflammatory pathways and gut dysbiosis. In contrast, regular intake of olive oil, fatty fish rich in omega-3 polyunsaturated fatty acids, fruit juices, cocoa, certain fruits, and vitamin D appears protective and may reduce disease activity and symptom severity. Adherence to anti-inflammatory dietary patterns, particularly the Mediterranean diet and diets rich in omega-3 fatty acids, is consistently associated with a lower incidence of RA, reduced inflammatory markers, and improved clinical outcomes. However, most available studies are limited by small sample sizes, short duration, heterogeneous methodologies, and potential confounding by other lifestyle factors (e.g., smoking, obesity). Conclusions: Although an appropriate diet and dietary habits cannot replace pharmacological therapy, current knowledge supports the inclusion of an anti-inflammatory diet as an adjunct strategy in the prevention and management of RA. The relatively limited studies that have been conducted suggest that high-quality, large-scale, prospective studies are needed to prevent and treat RA. These studies should incorporate genetic, microbiome, and long-term clinical endpoints, so as to establish definitive dietary recommendations and allow for personalized nutritional interventions for patients with RA. Full article

Atherosclerosis is a chronic inflammatory cardiovascular disease that may result from the interaction between oxidative stress, immune dysregulation, and metabolic disorders. Recent studies indicate that the well-known phenolic compounds, hydroxytyrosol (HTyr) and tyrosol (Tyr) present in extra virgin olive oil, confer cardioprotection through various mechanisms of action that include antioxidant, anti-inflammatory, and metabolic regulatory properties. The gut microbiota modulates the structure, bioavailability, and bioactivity of these phenolic compounds, thereby influencing their therapeutic potential. This review explores the intricate interactions between Tyr, HTyr, and gut microbiota within the context of atherosclerosis prevention and management. We explore how gut microbial metabolism can magnify or alter the biological effects of the Tyr and HTyr, and how interindividual differences in microbiota composition may influence their efficacy. A deeper understanding of these mechanisms could support the development of precision nutrition strategies aimed at reducing the risk of atherosclerosis. Full article

Agri-food residues have accumulated globally at unprecedented scales, generating environmental pressures and resource inefficiencies, a core problem addressed in this review, while simultaneously representing rich, underutilized reservoirs of health-promoting phytochemicals. This review synthesizes recent advances (2016–2025) in the green extraction, characterization, and biological validation of phytochemicals from plant-based residues, including polyphenols, flavonoids, carotenoids, alkaloids, and dietary fibers from key sources such as grape pomace, citrus peels, coffee silverskin, pomegranate peel, cereal brans, and tropical fruit by-products. Emphasis is placed on sustainable extraction methods: ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical CO₂ extraction (SFE), and natural deep eutectic solvents (NADES), which enable efficient recovery while minimizing environmental impact. In vitro, in vivo, and clinical studies demonstrate that residue-derived compounds exert antioxidant, anti-inflammatory, metabolic-regulating, and prebiotic effects, contributing to health in general and gut microbiota modulation. Integrating these bioactives into functional foods and nutraceuticals supports sustainable nutrition and circular bioeconomy goals by reducing food waste and promoting health-oriented valorization. Regulatory advances, including approvals from the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) for ingredients such as olive phenolics, citrus flavanones, and coffee cascara, further illustrate increasing translational readiness. The convergence of green chemistry, biorefinery design, and nutritional science positions agri-food residues as pivotal resources for future health-promoting and environmentally responsible diets. Remaining challenges include scaling cost-effective green processes, harmonizing life cycle assessment protocols, expanding toxicological datasets, and conducting longer-term clinical trials to support safe and evidence-based commercialization. Full article

Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (both brine and fruit) after six months of storage with wild fennel. Four production batches were analysed using a combined culture-dependent and culture-independent approach. Microbiological counts revealed variable levels of aerobic mesophilic microorganisms, yeasts, lactic acid bacteria (LAB), and staphylococci, with yeasts and LAB being predominant. Ten LAB strains were identified, including Enterococcus faecium, Leuconostoc mesenteroides subsp. jonggajibkimchii, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum, and Lactiplantibacillus pentosus. Yeast isolates belonged to Candida tropicalis, Torulaspora delbrueckii, and Saccharomyces cerevisiae. Amplicon sequencing (MiSeq Illumina) revealed distinct bacterial profiles between fruit and brine samples, with taxa from Actinobacteria, Bacteroidetes, Enterococcus, Lactobacillus, Leuconostoc, Alphaproteobacteria, Enterobacteriaceae, and other Gammaproteobacteria. Enterococcus and Leuconostoc were consistently detected, while Lactobacillus sensu lato appeared only in one fruit and one brine sample. These findings provide new insights into the microbial diversity of Sant’Agostino olives and contribute to the understanding of their fermentation ecology and potential for quality and safety enhancement. Full article

The search for novel microbial lipases with robust and versatile biochemical properties remains a priority in industrial biotechnology. In this study, the gut microbiota of the Peruvian anchovy (Engraulis ringens) was explored as a potential source of lipase-producing bacteria. A total of 31 distinct bacterial strains were isolated, among which 10 exhibited extracellular lipase activity in qualitative plate assays. Molecular identification revealed representatives of the genera Staphylococcus, Serratia, and Aeromonas. Two promising strains, Staphylococcus ureilyticus LMB-06 and LMB-Ju02, were selected based on their superior lipase productivity and were further subjected to partial biochemical characterization. Their lipase-containing secretomes displayed activity across a broad temperature range, retained stability under mildly acidic conditions (pH 5.0–6.0), tolerated several organic solvents, and exhibited enhanced activity in the presence of Ca²⁺. Notably, the lipase activity of LMB-06 was positively influenced by Mg²⁺ and K⁺—a response not previously reported for Staphylococcus lipases—suggesting unique enzymatic properties. In addition, LMB-06 retained activity in the presence of H₂O₂, highlighting its suitability for biodiesel production from recycled oils. Furthermore, hydrolysis assays using various natural oils as substrates revealed a marked preference for plant-based oils, particularly olive oil. Altogether, these findings highlight the value of S. ureilyticus strains from anchovy gut microbiota as novel biocatalyst sources for sustainable oil bioprocessing and oleochemical applications. Full article

A limited supply and price shortages of fishmeal with the expansion of aquaculture make it necessary to seek alternative protein sources. Soybean meal (SM) has been the widely preferred replacer for fishmeal in fish diets. Nevertheless, this substitution, especially when given at high doses, potentially shows adverse impact on fish intestinal health. This study aimed to investigate the effect of replacing fishmeal with SM on intestinal health in olive flounder (Paralichthys olivaceus). A 56-day feeding trial was conducted with 450 juvenile fish (initial weight: 6.32 ± 0.01 g) randomly allocated to five diets with graded SM replacement: 0% (FM), 12% (SM12), 24% (SM24), 36% (SM36), and 48% (SM48). The results demonstrated that concentrations of glucose, total triglyceride, and low-density lipoprotein cholesterol increased, whereas total protein and high-density lipoprotein cholesterol contents, and lysozyme activity decreased in serum with increasing dietary SM levels. Meanwhile, total antioxidant capacity and superoxide dismutase activity significantly decreased at replacement levels exceeding 24%, accompanied by elevated malondialdehyde concentration (p < 0.05). Compared with the FM group, the SM24, SM36, and SM48 groups showed significantly reduced VH and increased lamina propria width (p < 0.05). Increasing dietary SM levels upregulated expression of genes related to endoplasmic reticulum stress (ERS) (chop, perk, and grp78), inflammation (tnf-α and il-6), and apoptosis (bax, casp3, casp6, and casp9), while downregulated anti-inflammatory cytokines (il-10 and tgf-β1) and tight junction-related genes (zo-1, zo-2, claudin-5, ocln, muc-13, and muc-15) in the intestine (p < 0.05). There were significant differences in the abundances of intestinal microbiota at both the phylum and genus levels among the FM, SM24, and SM36 groups (p < 0.05), but the clusters and microbiota composition of the SM24 group were more similar to those of the FM group. In conclusion, replacing 24% of fishmeal with SM induced intestinal dysfunction through evoking ERS, inflammation, barrier disruption, and microbial dysbiosis in olive flounder. Full article

Background/Objectives: The effects of geographical origin, alongside age, diet, and drug treatments, on the gut microbiota have not been thoroughly analyzed in African countries. Furthermore, eukaryotic components, including Blastocystis, the most common intestinal protozoan worldwide, require further investigation. This study compares the gut microbiota of Italian subjects with that of two African groups to examine the influence of dietary patterns and the effects of Blastocystis presence and subtypes. Methods: Three cohorts of healthy subjects (Italians residing in Rome, Africans residing in the Côte d’Ivoire, and Africans living in Italy) were compared by sequencing the V3-V4 hypervariable regions of the 16S rDNA gene. Taxa abundance and associations with typical West African and Italian foods were determined using DESeq2. Co-abundant genera were identified with a weighted correlation network analysis (WGCNA). Blastocystis subtypes were determined and correlated with the microbial composition in the three groups. Results: Distinct microbial taxa were associated with specific foods, including palm oil, Cube Maggi, sunflower oil, and olive oil. A Mediterranean diet consumed for over two years did not alter the abundance of Faecalibacterium and Dorea in the Africans living in Italy compared with Africans living in Côte d’Ivoire, whereas differences were observed in the abundance of some Prevotella-9, Bacteroides, and Lachnospiraceae OTUs. Significant associations were identified between palm oil and Subdoligranulum, Cube Maggi and Dorea, sunflower oil and the Ruminococcus torques group, and olive oil and Faecalibacterium. Concerning Blastocystis, alpha and beta diversity analysis showed a significant separation between carriers and non-carriers. Conclusions: This study provides the first comparative analysis of gut microbiota composition between individuals from Côte d’Ivoire and Italians focusing on the influence of distinct dietary patterns. Full article

Hydroxytyrosol (HT) is a major phenolic compound in olives and extra virgin olive oil (EVOO), known for its antioxidant, anti-inflammatory, and cardiometabolic properties. The European Food Safety Authority (EFSA) has approved a health claim for the protection of LDL particles from oxidative damage only when HT is consumed within EVOO, which limits its direct use in supplements or functional foods. Since its biological effects depend on absorption, distribution, metabolism, and excretion (ADME), understanding how formulation and delivery strategies influence bioavailability is essential. HT is mainly present as secoiridoid derivatives in EVOO, whereas in supplements, it often appears in its free form, potentially affecting its metabolic fate. This review summarizes human studies on HT bioavailability from EVOO, isolated supplements, and enriched foods, and examines how matrix type, chemical modifications of HT, and advanced delivery systems, such as emulsions, encapsulation, and vesicular carriers, modulate absorption and metabolism. The gut microbiota is highlighted as an emerging factor in HT biotransformation, although its role remains underexplored. Further well-designed human studies are needed to guide the development of nutraceutical formulations capable of replicating the health benefits of EVOO beyond its natural matrix. Full article