| 1. |
- Meyer, Jeremy, et al.
(author)
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Does dairy product consumption impact the prevalence of inflammatory bowel disease? : An ecological cross-sectional analysis
- 2021
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In: Journal of Functional Foods. - : ELSEVIER. - 1756-4646 .- 2214-9414. ; 80
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Journal article (peer-reviewed)abstract
- Modulation of the microbiota of patients suffering from inflammatory bowel disease (IBD) with probiotics was suggested to avoid active disease and/or to lower the intensity of the active phase. Considering that the ecological niche of Bifidobacterium spp and Lactobacillus spp includes fermented dairy products, and that countries with highest dairy product consumption were those with lowest prevalence of IBD, we aimed at determining if consumption of dairy products could modulate the prevalence of IBD. Linear regression was performed on data from the Global Burden of Diseases, Injuries, and Risk Factors Study reporting the prevalence of IBD and from the European Association of Dairy Trade reporting national consumptions of dairy products. Consumption of milk, cheese or yoghourt per capita did not correlate with the prevalence of IBD at the national level in Western countries. Considering the limitations of this type of analysis, we recommend to continue investigating the effect of dairy product consumption on IBD by cross-sectional, longitudinal or interventional studies.
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| 2. |
- Rambaran, Theresa F., et al.
(author)
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Rubus rosifolius varieties as antioxidant and potential chemopreventive agents
- 2017
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In: Journal of Functional Foods. - : Elsevier. - 1756-4646 .- 2214-9414. ; 37, s. 49-57
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Journal article (peer-reviewed)abstract
- Two Rubus rosifolius raspberry varieties described as ‘Red’ and ‘Wine Red’ were analyzed for their phytochemical constituents, impact on cytochromes P450 (CYP) enzyme activity, and antioxidant properties. Ellagic acid was the most predominant of the phenolics analyzed. Three compounds were isolated from the methanol extract of the ‘Red’ variety. β-sitosterol D-glucoside-6′-acetate and trachelosperogenin A were among the six compounds isolated from the ‘Wine Red’ EtOAc extract, and, to the best of our knowledge, are being reported in the genus for the first time. Euscaphic acid demonstrated the highest antioxidant activity (175.3 AE/100 mg fresh weight, FW). Pomolic acid demonstrated moderate inhibitory activity (IC50 = 9.4 µM) against the carcinogen-activating CYP1B1 enzyme, while cyanidin 3-O-glucoside was identified as a moderate, uncompetitive inhibitor of the same enzyme (Ki = 2.3 µM). Ellagic acid, quercetin and kaempferol were important contributors to the CYP1B1 inhibitory activity of the methanol extracts, indicating potential for chemopreventive effects.
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| 3. |
- Shi, Yu-Sheng, et al.
(author)
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Limonoids from Citrus : Chemistry, anti-tumor potential, and other bioactivities
- 2020
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In: Journal of Functional Foods. - : ELSEVIER. - 1756-4646 .- 2214-9414. ; 75
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Journal article (peer-reviewed)abstract
- Citrus limonoids are tetranortriterpenoids compounds mainly found in oranges, lemons, grapefruits, and other fruits of Citrus. They are proved to be the leading cause of bitterness in Citrus fruits and are mainly consumed for therapeutic purposes and as food. Numerous studies have focused on Citrus limonoids and intend to develop new chemotherapeutic or complementary medicine in recent years. Citrus limonoids showed various bioactivities such as anti-tumor, antioxidative, anti-inflammatory, anti-neurological diseases, immunomodulatory, anti -insect, anti-bacteria, antiviral activities, etc. This review summarized limonoids from Citrus to date, along with their chemical structures and biological activities with a particular focus on their anti-tumor potential.
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| 4. |
- Xu, Jingxiang, et al.
(author)
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Ulva lactuca polysaccharide inhibits hepatocellular carcinoma growth by induces the expression of CD5L and activates complement cascade
- 2024
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In: Journal of Functional Foods. - : Elsevier. - 1756-4646 .- 2214-9414. ; 112
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Journal article (peer-reviewed)abstract
- Ulva polysaccharide (ULP) as main active ingredient of Ulva lactuca, has good pharmacological activity. This study further explored its anti-tumor mechanisms in hepatocellular carcinoma (HCC) with wet experiments and bioinformatic analyses. Results indicate that the differential proteins after ULP treatment are mainly enriched in immunomodulatory and complement pathways, among which the immune molecule CD5L and the key proteins of the membrane attack complex (MAC) are significantly upregulated, and the expression of MAC proteins are positively correlated with the expression of CD5L. Moreover, results from TIMER2.0 indicated that CD5L expression had positive correlation with CD8 + T cell infiltration in HCC, and single cell RNA-Seq analysis showed CD5L positive macrophage cells have higher expression of CFP, C1QA, C1QB, and C1QC, which are key molecular of complement cascades. Take together, the results suggest that ULP may exerts its anti-tumor activity by induces the expression of CD5L in HCC.
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| 5. |
- Agah, Shahram, et al.
(author)
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Systematic review with meta-analysis: Effects of probiotic supplementation on symptoms in functional dyspepsia
- 2020
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In: Journal of Functional Foods. - : Elsevier BV. - 1756-4646. ; 68
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Research review (peer-reviewed)abstract
- The pathophysiology of functional dyspepsia (FD) remains poorly understood, but alterations of the small intestinal microbiome have been observed. The place of probiotics in treatment is uncertain. We performed a systematic review and meta-analysis of the currently available randomized, controlled trials (RCTs) to evaluate the potential beneficial effects and risks of probiotics in FD. Pubmed, EMBASE, Scopus, Web of Science and the Cochrane Controlled Trials Register were searched (up to May 2019) for RCTs evaluating the effects of probiotic supplementation compared to placebo in adults with FD. Two reviewers independently assessed eligibility, trial quality and extracted information from identified articles. To compare the effects of probiotics with placebo, risk ratios (RRs) with 95% confidence intervals (CIs) were pooled using random effects models. Six trials, including 422 participants were included but only three RCTs could be included in the meta-analysis. Lactobacillus strains showed potential positive effects in terms of improving upper gastrointestinal (GI) symptoms in patients with FD. Probiotic supplementation tended to improve global dyspepsia score (n = 3 RCTs, risk ratio [RR]: 1.35, 95% CI 0.99 to 1.84; P = 0.061) and bacterial composition in the GI tract. Probiotics were well tolerated without any serious adverse events. While the available data suggest that supplementation with probiotics may improve GI symptoms in patients with FD, the evidence is insufficient to draw clear conclusions regarding efficacy. Thus, high-quality RCTs are needed to establish the beneficial effects of probiotic supplementation on FD outcomes.
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| 6. |
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| 7. |
- Arena, Mattia Pia, et al.
(author)
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Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect
- 2016
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In: Journal of Functional Foods. - : Elsevier BV. - 1756-4646. ; 23, s. 12-23
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Journal article (peer-reviewed)abstract
- The influence of oat and barley β-glucans on some features of diverse probiotic strains was investigated. Neither barley nor oat β-glucans supported the growth of any of the investigated strains when used as the sole carbon source in fermentation media. No protective effect by β-glucans was observed on bacterial survival to in vitro simulation of the human digestive tract. Moreover, the presence of β-glucans did not enhance the ability of probiotic bacteria to adhere on human intestinal cells. The immunomodulatory activities of probiotics, β-glucans, and their combinations were studied and compared in vitro by transcriptional analysis of immune-related genes on LPS-stimulated THP-1 macrophages. Immune modulating properties were evidenced. In particular, mixtures of probiotic microorganisms and barley β-glucans exhibited synergistic effects in modulating the transcriptional level of several immune-related genes, leading to an overall enhanced anti-inflammatory effect. Together, these findings suggest a promising application of probiotic bacteria and β-glucans in the preparation of dietary mixtures presenting health-promoting features such as immunomodulatory properties.
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| 8. |
- Ayub, Mahnoor, et al.
(author)
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Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
- 2021
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In: Journal of Functional Foods. - : Elsevier BV. - 1756-4646. ; 87
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Journal article (peer-reviewed)abstract
- Quinoa (Chenopodium Quinoa Willd.), a South American grain, has great potential for innovation and development of improved food products because of its protein content and nutritional benefits. The study aimed to develop an instant-mix beverage based on fermented quinoa with reduced phytate content and viable lactic bacteria. Two different lactic fermentation processes were designed known as Fermentation type 1 (F1) and Fermentation type 2 (F2) using Lactobacillus plantarum 299v® to obtain fermented quinoa flour. In F1, roasted quinoa grains were fermented for 9 h whereas raw quinoa grains were fermented for 6 h in F2 followed by drying, roasting and fermenting again for 3 h. Phytate reduction, Lactobacillus growth, acidity, protein content, and estimated mineral absorption were evaluated along with organoleptic acceptability of the product. The fermented quinoa samples (frozen at −20 °C and −80 °C) were freeze-dried for the development of instant powder mix beverage with 3 different fruit flavours. Phytate was significantly reduced (p < 0.05) in 61.8% and 64.4% in F1 and F2 respectively, which increased the estimated mineral absorption (Phy:Fe, 5.5 and 5.3); (Phy:Zn, 9.3 and 8.8) in both fermentations. High microbial viability was obtained in the fermented freeze-dried samples. The developed instant-mix of pineapple-orange flavour with 5% of fermented quinoa flour showed highest acceptability among all flavours during the sensory evaluation. Thus, fermentation is an effective way to improve nutritional and sensorial properties of quinoa. The developed instant-mix beverage with fermented quinoa had reduced phytate content, high probiotic count and better sensorial characteristics than a commercial product.
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| 9. |
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| 10. |
- Burri, Stina C.M., et al.
(author)
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Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used
- 2017
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In: Journal of Functional Foods. - : Elsevier BV. - 1756-4646. ; 38, s. 119-127
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Journal article (peer-reviewed)abstract
- Horticultural plant materials not usually used from onion, carrot, beetroot, sea buckthorn, black and red currants as well as a wastewater powder from olive oil production were analyzed for total phenols content (FC), ferric reducing ability of plasma (FRAP), radical scavenging capacity (ABTS), and for major phenolic compounds by HPLC-MS. Antioxidant capacity and phenol content varied significantly between species and cultivars, with extracts of sea buckthorn leaves being superior. In different species, different phenolic compounds were closely associated with FRAP, ABTS and FC. For instance, hydrolysable tannins were major antioxidants in sea buckthorn whereas quercetin was the major antioxidant in onion peel and skin. This study shows that horticultural plant materials usually left in the field or waste materials from processing may have high antioxidant properties, and that extracts of these materials therefore could be of potential interest for development of antioxidant food additives.
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