Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation

Hydrolyzed collagen (HC) from sea bass skin prepared using papain and Alcalase had antioxidant potency and could enhance MRC-5 cell proliferation and lamellipodia formation. HC can be used as a nutraceutical or functional food ingredient.

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Safety assessment of the innovative functional food ingredient from Cannabis sativa L. wastes

The EuroBiotech Journal ◽

10.2478/ebtj-2020-0015 ◽

2020 ◽

Vol 4 (3) ◽

pp. 134-143

Author(s):

Fatmanur Gönce ◽

Elmas Ersöz ◽

Meryem Kara ◽

Gökhan Kars ◽

Saliha Dinç ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Food ◽

Cannabis Sativa ◽

Cell Types ◽

Promoting Effect ◽

Food Ingredient ◽

Health Promoting ◽

Genetic Level ◽

Growth Profiles

AbstractXylooligosaccharides (XOS) are the oligomers of β-1,4 linked xylose monomers and they have health promoting effect by modulating the beneficial microorganisms in intestine. In this study, hydrolysate obtained from hemp (Cannabis sativa) shives was investigated in terms of its in vitro toxicological impacts at cellular and genetic levels and antioxidant activity. The hydrolysate was found to contain 0.264 mg mL-1 of xylose, 0.789 mg mL-1 of xylobiose and 0.171 mg mL-1 of xylotriose in addition to hydroxymethlyfurfural (HMF) and furfural (F) at concentrations of 0.545 mg mL-1 and 0.107 mg mL-1, respectively. The cells, colon epithelial cells (CoN) and colon cancer cells (Caco-2), exposed to 5.00 mg mL-1 or lower XOS hydrolysate showed very similar growth profiles to the untreated control cells. At the genetic level, the oxidative responses of the cell types to XOS hydrolysate were different as measured by NFE2L2 (Nuclear factor, erythroid-derived 2-like 2) gene expression. Regarding antioxidant activity, the amount of XOS hydrolysate (IC50) that cleared 50 % of the 2,2-diphenyl-l-picrylhydrazyl (DPPH) in the medium was calculated as 0.12 mg mL-1. To conclude, based on in vitro studies, XOS hydrolysate obtained from lignocellulosic hemp shives emerges as an innovative, alternative and safe functional food candidate.

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The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽

10.3390/foods_2020-08486 ◽

2020 ◽

Vol 70 (1) ◽

pp. 86

Author(s):

Joncer Naibaho ◽

Małgorzata Korzeniowska ◽

Aneta Wojdyło ◽

Adam Figiel ◽

Baoru Yang ◽

...

Keyword(s):

Antioxidant Capacity ◽

Dietary Fiber ◽

Functional Food ◽

Fiber Content ◽

Food Ingredient ◽

Insoluble Dietary Fiber ◽

Spent Grain ◽

In Vitro Assessment ◽

Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

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Cheese as a functional food for older adults: comparing the bioactive properties of different cheese matrices following simulated gastrointestinal in vitro digestion

International Journal of Food Sciences and Nutrition ◽

10.1080/09637486.2020.1825644 ◽

2020 ◽

pp. 1-14

Author(s):

Aimee M. Plante ◽

Aoife L. McCarthy ◽

Fiona O’Halloran

Keyword(s):

Older Adults ◽

Functional Food ◽

In Vitro Digestion ◽

Bioactive Properties

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In Vitro Evaluation of Enriched Brewers’ Spent Grains Using Bacillus subtilis WX-17 as Potential Functional Food Ingredients

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-020-03424-5 ◽

2020 ◽

Author(s):

Yong Xing Tan ◽

Wai Kit Mok ◽

Wei Ning Chen

Keyword(s):

Bacillus Subtilis ◽

Functional Food ◽

Food Ingredients ◽

In Vitro Evaluation ◽

Spent Grains

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Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds

Nutrients ◽

10.3390/nu11061411 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1411 ◽

Cited By ~ 5

Author(s):

Amaia Iriondo-DeHond ◽

Fresia Santillan Cornejo ◽

Beatriz Fernandez-Gomez ◽

Gema Vera ◽

Eduardo Guisantes-Batan ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Fiber ◽

Unsaturated Fatty Acids ◽

Safety Evaluation ◽

In Vitro Digestion ◽

Spent Coffee Grounds ◽

Food Ingredient ◽

Coffee Grounds ◽

Total Fat

The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repeated intake study was carried out in Wistar rats using a dose of 1 g SCGs/kg b.w. for 28 days. Fat metabolism was evaluated by analysis of total fat, cholesterol, and histology in liver. The dietary fiber effect of SCGs was measured radiographically. The absence of mycotoxins and toxicity was reported in SCGs. A total of 77% of unsaturated fatty acids and low amounts of kahweol (7.09 µg/g) and cafestol (414.39 µg/g) were bioaccessible after in vitro digestion. A significantly lower (p < 0.1) accumulation of lipids in the liver and a higher excretion of these in feces was found in rats treated with SCGs for 28 days. No lipid droplets or liver damage were observed by histology. SCGs acutely accelerated intestinal motility in rats. SCGs might be considered a sustainable, safe, and healthy food ingredient with potential for preventing hepatic steatosis due to their effect as dietary fiber with a high fat-holding capacity.

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Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food

Foods ◽

10.3390/foods10071458 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1458

Author(s):

Joana Matos ◽

Cláudia Afonso ◽

Carlos Cardoso ◽

Maria L. Serralheiro ◽

Narcisa M. Bandarra

Keyword(s):

Functional Food ◽

Isochrysis Galbana ◽

In Vitro Digestion ◽

Added Value ◽

Alpha Linolenic Acid ◽

Microalgal Biomass ◽

Marine Microalga ◽

Freeze Dried

Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w/w) of I. galbana freeze-dried biomass and 2% (w/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g w/w), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays.

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Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient

Functional Foods in Health and Disease ◽

10.31989/ffhd.v11i10.836 ◽

2021 ◽

Vol 11 (10) ◽

Author(s):

Aleem Muhammad ◽

Aqsa Akhtar ◽

Sadia Aslam ◽

Rao Sanaullah Khan ◽

Zaheer Ahmed ◽

...

Keyword(s):

Functional Food ◽

Fatty Acid Content ◽

Poppy Seed ◽

Food Ingredient ◽

Medicinal Uses ◽

Food Ingredients ◽

Polyunsaturated Fatty Acid Content ◽

Poppy Seeds ◽

Bioactive Potential

The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements. Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses

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A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies

Molecules ◽

10.3390/molecules25081958 ◽

2020 ◽

Vol 25 (8) ◽

pp. 1958 ◽

Cited By ~ 1

Author(s):

Lucia Ferron ◽

Raffaella Colombo ◽

Barbara Mannucci ◽

Adele Papetti

Keyword(s):

In Vitro Digestion ◽

Food Ingredient ◽

Food Industries ◽

Age Related ◽

Glycation End Products ◽

Enzymatic Systems ◽

Key Factor ◽

Typical Type

The reuse of byproducts from agricultural and food industries represents the key factor in a circular economy, whose interest has grown in the last two decades. Thus, the extraction of bioactives from agro-industrial byproducts is a potential source of valuable molecules. The aim of this work was to investigate the in vitro capacity of byproducts from a new Italian corn variety, named Moradyn, to inhibit the accumulation of advanced glycation end products (AGEs) involved in several chronic age-related disorders. In addition, the hypoglycemic effect of Moradyn was tested by in vitro enzymatic systems. A Moradyn phytocomplex and its purified anthocyanin fraction were able to inhibit fructosamine formation and exhibited antiglycative properties when tested using BSA-sugars and BSA-methylglyoxal assays. These properties could be attributed to the polyphenols, mainly anthocyanins and flavonols, detected by RP-HPLC-DAD-ESI-MSn. Finally, a Moradyn phytocomplex was submitted to a simulated in vitro digestion process to study its bioaccessibility. Moradyn could be considered as a promising food ingredient in the context of typical type 2 diabetes risk factors and the study will continue in the optimization of the ideal formulation to preserve its bioactivities from digestion.

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