Food Additives, a Key Environmental Factor in the Development of IBD through Gut Dysbiosis

Diet is a key environmental factor in inflammatory bowel disease (IBD) and, at the same time, represents one of the most promising therapies for IBD. Our daily diet often contains food additives present in numerous processed foods and even in dietary supplements. Recently, researchers and national authorities have been paying much attention to their toxicity and effects on gut microbiota and health. This review aims to gather the latest data focusing on the potential role of food additives in the pathogenesis of IBDs through gut microbiota modulation. Some artificial emulsifiers and sweeteners can induce the dysbiosis associated with an alteration of the intestinal barrier, an activation of chronic inflammation, and abnormal immune response accelerating the onset of IBD. Even if most of these results are retrieved from in vivo and in vitro studies, many artificial food additives can represent a potential hidden driver of gut chronic inflammation through gut microbiota alterations, especially in a population with IBD predisposition. In this context, pending the confirmation of these results by large human studies, it would be advisable that IBD patients avoid the consumption of processed food containing artificial food additives and follow a personalized nutritional therapy prescribed by a clinical nutritionist.

Exploring the Effects of Implementing a Research-Based SSI Program on Students’ Understanding of SSI and Willingness to Act

This study aimed to examine the effects of a research-based SSI program on fostering students’ understanding of issues and their willingness to act. Twenty-five middle school students voluntarily participated in the program on the issue of artificial food additives over 6 months. The data were collected by means of interviews with the students, field notes, and students’ artifacts such as SSI maps and journals. Results indicated that students’ research experiences helped them widen their understanding of the issues and feel more connectedness to the issue and motivated to explore the hidden nature of the issue as they conducted their research. They found various stakeholders in the food industry and business network and discovered how individual stakeholders would be affected within the network. They also became aware of the inequality and injustice that arose in the network. In addition, their experience of executing research increased their confidence and willingness to act for resolving contentious issues.

Effects of Different Types of Feed on the Growth and Survival Rate of Betta splendens

Betta fish (Betta splendens) are freshwater ornamental fish that is very popular because it’s beautiful colors and unique behavior. This study aims to determine the growth measuring weight and length as well as the survival rate of betta fish seeds by providing different types of food that was conducted in door at Tulungagung, East Java, Indonesia. The study was experimentally designed with completely randomized design consisting of 3 treatments and 4 replications. The treatments A was fed with Tubifex sp., treatment B with artificial food (pellets), and treatment C was consisted of a combination of Tubifex sp., and artificial food. The test fish were 30 days old with a stocking density of 5/plastic bucket, where feeding was done ad-libitum. The study was conducted for 42 days. The parameters measured in this study were the growth in absolute weight and absolute length and its survival rate. Observations were analyzed using One Way Analysis of Variance (ANOVA) and further tests were carried out using the Duncan test. The results show that different feeding strategies had a significant effect on the growth of absolute weight and absolute length, and had no significant effect on the survival rate of betta fish. Water quality parameters measured include an average temperature was valued at 25.01oC-25.87oC, while the average pH was 8.42-8.47, and average dissolved oxygen (DO) was 4.13-4.17 mg/L.

The inhibitory Effects of Some Artificial Food Colorings on α-amylase and α-glucosidase: In Vitro and In Silico Studies

Background: Inhibition of α-amylase and α-glucosidase is considered as an important therapeutic target to manage type 2 diabetes mellitus (T2DM), reducing postprandial hyperglycemia (PPHG). Objective: The present work explored the antidiabetic activities of five artificial food colorings by α-amylase and α-glucosidase enzyme inhibition in vitro and in Silico. Methods: In this study, inhibition of α-amylase and α-glucosidase were evaluated. Further, the interaction between enzymes (α-amylase and α-glucosidase) and ligands (food colorings) was followed by QSAR and molecular docking studies. Results: The in vitro results obtained show that the blue patent (SIN131) exhibited more potent inhibition with IC50 values of 0.03± 0.01 mM and 0.014±0.001 mM against α-amylase and α-glucosidase inhibition respectively compared to acarbose. The QSAR study found a strong correlation between IC50 values with four molecular descriptors. This linear regression confirms that a strong polarity (Apol) and a low hydrophobia (ALogP) favor the inhibitory effect of these colorings toward both enzymes. Also, a negative role of the number of heavy atoms has been demonstrated in the phenomenon of inhibition of this enzyme. Finally, the descriptor εlumo (electronic affinity) plays a crucial role on the inhibitory power of these dyes toward both enzymes by electron transfer. The virtual screening of the inhibition of α-amylase and α-glucosidase by these colorings, using Molegro Virtual Docker (MVD), allowed us to obtain stable complexes with interaction energies resulting from the place of hydrogen bonds and several hydrophobic interactions. However, the sulfonate groups of these colorings can be the major factors in the inhibition of these enzymes. On the other hand, Rerank Score with the pose are perfectly correlated (R2> 0.76) to the inhibitory activity of these food colorings measured experimentally. Conclusion: The present study suggests that the Blue Patent V (SIN131) effectively act as α-amylase and α-glucosidase inhibitor leading to a reduction in starch hydrolysis and hence eventually to lowered glucose levels.

Study of the structural and mechanical properties of biopolymers in order to obtain a capsule-type product

The article presents some theoretical and experimental data on promising technologies, namely, the processes of obtaining artificial food materials such as spheres or "caviar". They are derived from molecular processes: solubilization, spherification, etc. Possible applications are the food industry, the food service industry, biotechnology, and others. There are different features of obtaining artificial products based on alginates. The peculiarities of the alginate structuring are that it is possible to form a gel layer-encapsulation and gel formation over the entire thickness of the product due to the special chemical properties of the fixing salt. Based on the theory of the molecular structure of biopolymers, molecular technologies for the synthesis of artificial food products were developed, using the example of molecular "caviar". As a result of our own experiments, we obtained a satisfactory encapsulated product from a biopolymer crosslinked with Ca2+ salts in terms of organoleptic and physico-chemical properties. The colloidal biopolymer solution for forming "eggs" was characterized using the method of rotational viscometry, which showed the features of the sodium alginate solution as a structured thixotropic material, which is characterized by" difficulty " of shear at low speeds of rotation of the viscometer rotor. Further on the rheogram, such material exhibits a predicted relatively stable flow. As a result, it can be used to produce semi-finished products of a given shape and texture as a food semi-finished product or product. If the technology is refined, it is possible to use colloidal systems based on alginates and other biopolymers in biotechnology, including the cultivation of microorganisms of various taxonomic groups.

AN OVERVIEW OF THE CAUSATIVE RISK FACTORS OF ATTENTION DEFICIT HYPERACTIVITY DISORDER AMONG CHILDREN

Attention deficit hyperactivity disorder is a complicated disorder that affects childrens cognition and behavior. The exact cause of ADHD is not known however, multiple risk factors may be involved. This study aims to provide an overview of the different risk factors involved in the development of ADHD through reviewing and summarizing all recently published researches in this respect. Multiple factors were evaluated to find out their relation to ADHD. Various genetic loci and mutations were found to be linked to ADHD susceptibility. Environmental factors as prenatal smoking, maternal obesity, vitamin D and minerals deficiencies, birth-related problems, pesticides, and lead exposure, artificial food coloring, and sugar consumption were investigated and proven to increase ADHD. Structural brain abnormalities and traumatic brain injury were also involved as risk factors of ADHD. Although the exact causes of ADHD are not discovered, multiple genetic, environmental and structural brain abnormalities proved to play a role in ADHD development. Mutations in Latrophilin 3 (LPHN3) gene linked with increase ADHD susceptibility. Reduced gray matter volume may contribute to ADHD development. Sugar consumption and artificial food colorings increase hyperactivity in both ADHD and normal children.