scholarly journals Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

2018 ◽  
Vol 1 ◽  
Author(s):  
Xin Zhou ◽  
Da-Yong Zhou ◽  
Fa-Wen Yin ◽  
Liang Song ◽  
Yu-Xin Liu ◽  
...  
Keyword(s):  
Functional Food ◽  
Sea Cucumber ◽  
Total Lipids ◽  
Food Ingredients ◽  
Stichopus Japonicus ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Low Levels ◽  
First Time ◽  
By Products

Sea cucumber is a “healthy” food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus byproducts provide great potential as health-promoting food ingredients.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

scholarly journals Encapsulation of food protein hydrolysates and peptides: a review

RSC Advances ◽  
2015 ◽  
Vol 5 (97) ◽  
pp. 79270-79278 ◽  
Author(s):  
Aishwarya Mohan ◽  
Subin R. C. K. Rajendran ◽  
Quan Sophia He ◽  
Laurent Bazinet ◽  
Chibuike C. Udenigwe
Keyword(s):  
Functional Food ◽  
Protein Hydrolysates ◽  
Food Protein ◽  
Food Ingredients ◽  
Health Promoting

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

scholarly journals Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1474 ◽  
Author(s):  
Dario Donno ◽  
Federica Turrini
Keyword(s):  
Functional Food ◽  
Biological Activities ◽  
Well Being ◽  
Food Supplement ◽  
Biological Properties ◽  
The Novel ◽  
Food Ingredients ◽  
Health Maintenance ◽  
Plant Foods ◽  
Health Promoting

Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients.

Unexpected Beneficial Effects of Arsenic on Corn Roots Grown in Culture

2005 ◽  
Vol 2 (3) ◽  
pp. 167 ◽  
Author(s):  
Grant Evans ◽  
Julyette Evans ◽  
Andrea Redman ◽  
Nancy Johnson ◽  
Richard D. Foust
Keyword(s):  
Root Development ◽  
Contaminated Soils ◽  
Branch Length ◽  
Beneficial Effects ◽  
Chemically Modified ◽  
Transport Studies ◽  
Soil Arsenic ◽  
Low Levels ◽  
Arsenic Transport ◽  
First Time

Environmental Context. Phytoremediation, the process of using plants to remove metals from contaminated soils, shows promise as a low-technology method for economically removing arsenic, and other toxic metals, from soil. Arsenic transport studies in vascular plants have examined how arsenic is taken up, chemically modified, and transported from roots to other parts of the plant. No studies, to our knowledge, have examined the effect of low-level doses of arsenic on the roots themselves. This paper shows, for the first time, that arsenic at low levels may beneficially affect root development. Abstract. Corn (Zea mays) roots were grown in culture on modified Strullu–Roman medium in two separate experiments. Roots were exposed to one of four treatments combining arsenic (100 µg L−1 or 0.0 µg L−1) and phosphorous (4.8 mg L−1 or 0.0 mg L−1). The cultures were allowed to grow for 18 days or 21 days before they were used for quantitative measurement of root mass, root length, number of branches, and branch length. Results indicate roots grown in medium lacking phosphate but containing arsenic were longer and had greater mass than roots grown in medium with only phosphate. The data presented here suggest that arsenic at low levels might be beneficial for root development.

scholarly journals Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1682
Author(s):  
Nicole S. Wermter ◽  
Sascha Rohn ◽  
Franziska S. Hanschen
Keyword(s):  
Seasonal Variation ◽  
Hydrolysis Product ◽  
Red Cabbage ◽  
Beneficial Effects ◽  
Hydrolysis Products ◽  
Food Retailers ◽  
Brassica Vegetables ◽  
Health Promoting ◽  
First Time ◽  
Excellent Source

Brassica vegetables contain glucosinolates, which are well-known for their potential to form health-promoting isothiocyanates. Among those crucifers, white and red cabbage are commonly consumed vegetables, exhibiting different glucosinolate and hydrolysis profiles thereof. Regarding the health beneficial effects from these vegetables, more information, especially concerning the seasonal variation of glucosinolate profiles and the formation of their bioactive hydrolysis products in commercial cabbages, is needed. In this study, glucosinolates and glucosinolate hydrolysis product profiles in red and white cabbages from three different food retailers were monitored over six different sampling dates across the selling season in autumn. For the first time, it was shown that, while glucosinolate profiles were similar in each cabbage variety, glucosinolate hydrolysis product profiles and hydrolysis behavior varied considerably over the season. The highest total isothiocyanate concentrations were observed in conventional red (1.66 μmol/g FW) and organic white (0.93 μmol/g FW) cabbages purchased at the first sampling date in September. Here, red cabbage was with up to 1.06 μmol/g FW of 4-(methylsulfinyl)butyl isothiocyanate (sulforaphane), an excellent source for this health-promoting isothiocyanate. Cabbages purchased 11 weeks later in autumn released lower levels of isothiocyanates, but mainly nitriles and epithionitriles. The results indicate that commercial cabbages purchased in early autumn could be healthier options than those purchased later in the year.

scholarly journals Agro-industrial tomato by-products and extraction of functional food ingredients

2018 ◽  
Vol 105 (1) ◽  
pp. 63-70 ◽  
Author(s):  
Dalia Urbonavičienė ◽  
Ramunė Bobinaitė ◽  
Sonata Trumbeckaitė ◽  
Lina Raudonė ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Ingredients ◽  
By Products

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

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