Harmful effects of malnutrition and possible sustainable solution

Malnutrition is a condition that results from eating a diet that does not supply a healthy amount of one or more nutrients. It is a condition characterized by lack of one or more essential nutrients from the diet or a surplus of some nutrients which affect the body negatively. Malnutrition consists of two types: undernutrition and overnutrition. Undernutrition involves the deficiency of macronutrients like protein or calories and micronutrients like iron, iodine and many more. Protein energy malnutrition is caused by the inadequate intake of protein and calories. It is further classified in three types, kwashiorkor, marasmus and marasmic kwashiorkor. Malnutrition mainly affects an individual’s immune system, lean body mass, cardio-respiratory functions, muscle functions. Malnutrition can be caused due to many factors including unavailability of food, poverty, higher food prices and many more. Strategies like biofortification and supplementation are used for the treatment of malnutrition.

The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil

Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories, and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular, mayonnaise and its derivatives. Nowadays, the oil and fat industry produces a whole “line” of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%). The aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes. Results. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, has been theoretically and experimentally substantiated, and formulations of these mayonnaises have been elaborated. Based on the organoleptic analysis, it is determined that the use of hemp oil in the technology of mayonnaise sauce has a positive effect on its organoleptic characteristics. The study of the fatty acid composition shows that the optimal ratio of fatty acids of the groups ω-3: ω-6, as 1:4, has a sample of mayonnaise sauce (M2), containing 75% of hemp oil in its composition. The analysis of the fatty acid composition also confirms the functionality of all developed samples of mayonnaise. It is found that all elaborated samples of mayonnaise, based on hemp oil, fully comply with the normative indicators of structure (effective viscosity and stability of the emulsion), and quality indicators (pH, acid number, and peroxide value). It is investigated that the microbiological parameters of the control sample of mayonnaise and experimental samples with partial or complete replacement of the oil and fat fraction with hemp oil during storage (28 days) indicate that opportunistic and pathogenic microflora are within acceptable values. Conclusions and discussion. The studied quality indicators make it possible to substantiate the technology of mayonnaise sauce based on hemp oil with increased biological value.

Sprouts, Microgreens and Edible Flowers as Novel Functional Foods

Nowadays, interest in novel functional foods has been on the rise, compelled by the increased interest of the consumers, researchers, food nutritionists, producers, and extension specialists for diets able to maintain health and preventing chronic diseases by providing essential nutrients, phytochemicals, and calories for the body metabolism [...]

Serratia plymuthica MBSA-MJ1 Increases Shoot Growth and Tissue Nutrient Concentration in Containerized Ornamentals Grown Under Low-Nutrient Conditions

High fertilizer rates are often applied to horticulture crop production systems to produce high quality crops with minimal time in production. Much of the nutrients applied in fertilizers are not taken up by the plant and are leached out of the containers during regular irrigation. The application of plant growth promoting rhizobacteria (PGPR) can increase the availability and uptake of essential nutrients by plants, thereby reducing nutrient leaching and environmental contamination. Identification of PGPR can contribute to the formulation of biostimulant products for use in commercial greenhouse production. Here, we have identified Serratia plymuthica MBSA-MJ1 as a PGPR that can promote the growth of containerized horticulture crops grown with low fertilizer inputs. MBSA-MJ1 was applied weekly as a media drench to Petunia×hybrida (petunia), Impatiens walleriana (impatiens), and Viola×wittrockiana (pansy). Plant growth, quality, and tissue nutrient concentration were evaluated 8weeks after transplant. Application of MBSA-MJ1 increased the shoot biomass of all three species and increased the flower number of impatiens. Bacteria application also increased the concentration of certain essential nutrients in the shoots of different plant species. In vitro and genomic characterization identified multiple putative mechanisms that are likely contributing to the strain’s ability to increase the availability and uptake of these nutrients by plants. This work provides insight into the interconnectedness of beneficial PGPR mechanisms and how these bacteria can be utilized as potential biostimulants for sustainable crop production with reduced chemical fertilizer inputs.

Spectral Blocking of Solar Radiation in High Tunnels by Poly Covers: Its Impact on Nutritional Quality Regarding Essential Nutrients and Health-Promoting Phytochemicals in Lettuce and Tomato

Spectral characteristics of solar radiation have a major role in plant growth and development and the overall metabolism, including secondary metabolism, which is important for the accumulation of health-promoting phytochemicals in plants. The primary focus of this study was to determine the effect of spectral characteristics of solar radiation on the nutritional quality of lettuce (Lactuca sativa L., cv. red leaf ‘New Red Fire’ and green leaf ‘Two Star’ and tomato (Solanum lycopersicum L., cv. BHN-589) grown in high tunnels in relation to the accumulation of essential nutrients and phytochemicals. Solar spectrum received by crops was modified using photo-selective poly covers. Treatments included commonly used standard poly, luminescence poly (diffuse poly), clear poly, UV blocking poly, exposure of crops grown under the standard poly to full sun 2 weeks prior to harvest (akin to movable tunnel), and 55% shade cloth on the standard poly. All the poly covers and shade cloth reduced the PAR levels in the high tunnels, and the largest reduction was by the shade cloth, which reduced the solar PAR by approximately 48%. Clear poly allowed the maximum UV-A and UV-B radiation, while standard poly allowed only a small fraction of the solar UV-A and UV-B (between 15.8% and 16.2%). Clear poly, which allowed a higher percentage of solar UV-A (60.5%) and UV-B (65%) than other poly covers, increased the total phenolic concentration and the antioxidant capacity in red leaf lettuce. It also increased the accumulation of flavonoids, including quercetin-3-glucoside, luteolin-7-glucoside, and apigenin-3-glucoside in red leaf lettuce, compared to the standard poly. Brief exposure of crops grown in high tunnels to full sun prior to harvest produced the largest increase in the accumulation of quercetin-3-glucoside, and it also resulted in an increase in luteolin-7-glucoside and apigenin-3-glucoside in red leaf lettuce. Thus, clear poly and brief exposure of red leaf lettuce to the full sun, which can increase UV exposure to the plants, produced a positive impact on its nutritional quality. In contrast, shade cloth which allowed the lowest levels of solar PAR, UV-A and UV-B relative to the other poly covers had a negative impact on the accumulation of the phenolic compounds in red leaf lettuce. However, in green leaf lettuce, luminesce poly, clear poly, UV-block poly, and shade treatments increased the accumulation of many essential nutrients, including protein, magnesium, and sulfur in green leaf lettuce compared to the standard poly. Poly cover treatments including shade treatment did not affect the accumulation of either carotenoids (lutein, β-carotene, and lycopene) or essential nutrients in mature tomato fruits. The results show that clear poly cover can enhance the accumulation of many phenolic compounds in red leaf lettuce, as does the brief exposure of the crop to the full sun prior to harvest. Thus, UV radiation plays an important role in the accumulation of phenolic compounds in red leaf lettuce while the overall spectral quality of solar radiation has a significant influence on the accumulation of essential nutrients in green leaf lettuce.

Enhancement of Agricultural Crops: A CRISPR/Cas9-Based Approach

Horticultural crops are indispensable agricultural food materials with all essential nutrients. Though, severe threats like pests, diseases, and adverse abiotic factors will affect their productivity and quality. This permits to promote sustainable agriculture by utilizing the recent biotechnological approach to tackle the mentioned issues. In recent year’s genome editing technologies has become one of the most executed genetic tools which altered plant molecular biology. Recently, CRISPR-Cas utilizes for its high target specificity, easier design, and higher success rate. This chapter deals with recent advances in CRISPR/Cas9 technology in horticultural crops in response to the enrichment of essential metabolites, which was achieved by introducing the viral genome to the host via CRISPR-mediated targeted mutation. Furthermore, the strategies based on CRISPR/Cas9 targeted modifications of genes in crop species such as rice, wheat, and soy will be discussed. Finally, we discuss the challenges, improvements, and prospective applications of this cutting-edge technology.

Microbiomes of Blood-Feeding Arthropods: Genes Coding for Essential Nutrients and Relation to Vector Fitness and Pathogenic Infections. A Review

Background: Blood-feeding arthropods support a diverse array of symbiotic microbes, some of which facilitate host growth and development whereas others are detrimental to vector-borne pathogens. We found a common core constituency among the microbiota of 16 different arthropod blood-sucking disease vectors, including Bacillaceae, Rickettsiaceae, Anaplasmataceae, Sphingomonadaceae, Enterobacteriaceae, Pseudomonadaceae, Moraxellaceae and Staphylococcaceae. By comparing 21 genomes of common bacterial symbionts in blood-feeding vectors versus non-blooding insects, we found that certain enteric bacteria benefit their hosts by upregulating numerous genes coding for essential nutrients. Bacteria of blood-sucking vectors expressed significantly more genes (p < 0.001) coding for these essential nutrients than those of non-blooding insects. Moreover, compared to endosymbionts, the genomes of enteric bacteria also contained significantly more genes (p < 0.001) that code for the synthesis of essential amino acids and proteins that detoxify reactive oxygen species. In contrast, microbes in non-blood-feeding insects expressed few gene families coding for these nutrient categories. We also discuss specific midgut bacteria essential for the normal development of pathogens (e.g., Leishmania) versus others that were detrimental (e.g., bacterial toxins in mosquitoes lethal to Plasmodium spp.).

Autophagy regulates whitefly–symbiont metabolic interactions

Nutritional symbionts are restricted to specialized host cells called bacteriocytes in various insect orders. These symbionts can provide essential nutrients to the host. However, the cellular mechanisms underlying the regulation of these insect–symbiont metabolic associations remain largely unclear. The whitefly, Bemisia tabaci MEAM1, hosts Portiera and Hamiltonella bacteria in the same bacteriocyte. In this study, the induction of autophagy by chemical treatment and gene silencing decreased symbiont titers, and essential amino acid (EAA) and B vitamin contents. In contrast, the repression of autophagy in bacteriocytes via Atg8 silencing increased symbiont titers, and amino acid and B vitamin contents. Furthermore, dietary supplementation with non-EAAs or B vitamins alleviated autophagy in whitefly bacteriocytes, elevated TOR (target of rapamycin) expression and increased symbiont titers. TOR silencing restored symbiont titers in whiteflies after dietary supplementation with B vitamins. These data suggest that Portiera and Hamiltonella evade autophagy of the whitefly bacteriocytes by activating the TOR pathway via providing essential nutrients. Taken together, we demonstrated that autophagy plays a critical role in regulating the metabolic interactions between the whitefly and two intracellular symbionts. Therefore, this study reveals that autophagy is an important cellular basis for bacteriocyte evolution and symbiosis persistence in whiteflies. The whitefly symbiosis unravels the interactions between cellular and metabolic functions of bacteriocytes. Importance Nutritional symbionts, which are restricted to specialized host cells called bacteriocytes, can provide essential nutrients for many hosts. However, the cellular mechanisms of regulation of animal–symbiont metabolic associations have been largely unexplored. Here, using the whitefly- Portiera / Hamiltonella endosymbiosis, we demonstrate autophagy regulates the symbiont titers, and thereby alters the essential amino acid and B vitamin contents. For persistence in the whitefly bacteriocytes, Portiera and Hamiltonella alleviate autophagy by activating the TOR (target of rapamycin) pathway through providing essential nutrients. Therefore, we demonstrate that autophagy plays a critical role in regulating the metabolic interactions between the whitefly and two intracellular symbionts. This study also provides insight into the cellular basis of bacteriocyte evolution and symbiosis persistence in the whitefly. The mechanisms underlying the role of autophagy in whitefly symbiosis could be widespread in many insect nutritional symbioses. These findings provide new avenue for whitefly control via regulating autophagy in the future.

Cooked sausage enriched with essential nutrients for the gastrointestinal diet

Introduction. People with gastrointestinal disorders should have a sparing diet with a balanced chemical and amino acid composition including all essential components. Based on formulations of meat products, we identified a number of essential nutritional components that could improve the diet for gastrointestinal pathologies. In this study, we aimed to develop a formulation for cooked sausage enriched with deficient essential nutrients. Study objects and methods. Our study object was cooked sausage. First, we analyzed the diet for people with gastrointestinal disorders. Then, we formulated a meat-based product (cooked sausage), determined its chemical and amino acid compositions, as well as vitamin and mineral contents, and assessed the balance of amino acids. Finally, we evaluated the biological value and safety of the formulated sausage on laboratory mice. Results and discussion. The chemical and amino acid compositions of a daily gastrointestinal diet in medical institutions revealed a deficiency of some water-soluble vitamins, vitamin A, calcium, magnesium, and iron, as well as an imbalance of amino acids. To replenish the deficiency, we formulated a meat-based product composed of trimmed beef and pork, beef liver, egg mix, food gelatin, chitosan succinate, rice flour, and soy fortifier. The product was classified as a meat and cereal cooked sausage of grade B, in which most amino acids were used for anabolic purposes. Its daily portion of 100 g eliminated the deficiency of potassium and iron, almost completely replenished magnesium, calcium, and vitamin A, as well as reduced the deficiency of dietary fiber by 4.8 g. The cytological studies of the blood of laboratory animals, whose basic diet contained the formulated sausage, proved its high biological value and safety. Conclusion. We found that the formulated meat and cereal sausage can be included in the diet for patients with gastrointestinal diseases and used in medical institutions to eliminate the deficiency of essential nutrients.