Diet Supplementation with Madagascar Cockroach Flour (Gromphadorhina portentosa) Improved Malnourished Mice Metabolism and Ameliorated Liver Inflammatory Markers

Background: Malnutrition and accessible high-quality protein food sources are two of the world’s alimentary challenges. Edible insects are nowadays recognized as a possible functional food solution with lower environmental impacts and beneficial health effects. Objective: In this context, the aim of the present study is to evaluate Madagascar cockroach (Gromphadorhina portentosa) flour supplementation effects on a malnourished mice model, considering its effects on metabolism, adiposity, and inflammatory liver profiles. Method: Male Swiss mice are divided into five groups and fed with experimental diets for eight weeks, including a standard diet (ST) ad libitum, AIN93 ad libitum (AIN), insect flour-enriched AIN93 (AIN+IM), AIN-40% feed restriction (AIN-FR), and insect flour-enriched AIN-40% of feed restriction (AIN-FR+IM). The metabolic profiles, adipose tissue, biochemical parameters, and liver IL-6 and IL-10 expression are evaluated. Results: The main findings show a body weight and metabolism improvement followed by an increased recovery of the adipocyte area in the AIN-FR+IM group when compared to the AIN-FR malnourished group. Reduced hepatic IL-6 and increased IL-10 expression are also detected in the AIN-FR+IM group. Conclusion: The results show that insect flour supplementation enhances both body weight and adiposity gain/recovery. The results also show hepatic improvement of inflammatory markers.

Profiling of essential mineral content, heavy metals, and bacterial contaminants in conventional and organic eggs available in the hypermarkets of the Eastern Province of Saudi Arabia

Background: Eggs are commonly regarded as one of the best sources of various macro, and micronutrients, in particular, high biological value (BV) proteins, and both saturated, and unsaturated fatty acids. Apart from proteins, eggs are excellent sources of various high health value lipid components, carotenoids, minerals, and both water and lipid-soluble vitamins. However, the nutrient-rich nature of this ‘superfood’ also makes them susceptible to microbial contamination from various sources, such as fecal matter, drinking water for layer chicken, and the surrounding environment. Moreover, drinking water and chicken feed are also sources of heavy metal contamination. The presence of both factors poses serious health concerns for consumers. Objective: The main aim of this research was to proximate heavy metals and bacterial contaminants in nine different brands of brown organic and white conventional eggs available in the hypermarkets of the Eastern Province of Saudi Arabia. Methods: An Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES), was used to determine the concentration of metals with high sensitivity. Standard plate count eas followed by enrichment of bacterial contaminants in a double-strength nutrient broth medium for microbiological assessment. Results: The results indicated that Pb, Cd, Al, and As were present in high concentrations in all egg brands of both types (organic and conventional). The estimated daily intake (EDI) values for Ca, Fe, Mn, and Mg were within the range of WHO-recommended thresholds, and that these essential minerals were present in adequate amounts in all egg brands. The two major groups predominating the microbial loads were the family Enterobacteriaceae and Pseudomonas sp. Conclusion: The presence of heavy metals, such as Al, As, Pb, and Cd, in nearly all the brands, amounts that exceeded the established ADI and EDI thresholds were a considerable concern. In particular, the elevated levels of Cd and Pb, group 1 and group 2A probable human carcinogens respectively, demands that local regulatory authorities investigate the sources of heavy metal contamination, and alleviate this considerable risk to human health. Furthermore, this study could be a benchmark for establishing food safety and hygiene standards for local egg production, storage, handling, and transport in Saudi Arabia.

Phytochemicals as Potential Inhibitors of Advanced Glycation End Products: Health Aspects and Patent Survey

Background: Glycation is a chemical reaction that synthesize advanced glycation endproducts (AGEs). The AGEs irreversibly damage macromolecules present in tissues and organs, leading to the impairment of biological functions. For instance, the accumulation of AGEs induces oxidative stress and consequently inflammatory responses in human body, leading to the on set/worsening of diseases, including obesity, asthma, cognitive impairment, and cancer. There is a current demand on natural and low-cost sources of antiglycant agents. As a result, food phytochemicals presented promising results to inhibit glycation and consequently, the formation of AGEs. Objective: Here, we describe the mechanism of glycation on the worsening of diseases, the methods os detection, and the current findings on the use of phytochemicals (phenolic compounds, phytosterols, carotenoids, terpenes and vitamins) as natural therapeuticals to inhibit health damages via inhibition of AGEs in vitro and in vivo. Methods: This manuscript reviewed publications available in the PubMed and Science Direct databases dated from the last 20 years on the uses of phytochemicals to inhibit the AGEs in vitro and in vivo. Also, recent patents on the use of anti-glycant drugs were reviewed using the Google Advanced Patents database. Results and Discussion: Phenolic compounds have been mostly studied to inhibit AGEs. Food phytochemicals derived from agroindustry wastes, including peanut skins, and the bagasses derived from citrus and grapes are promising antiglycant agents via scavenging of free radicals, metal ions, the suppression of metabolic pathways that induces inflammation, the activation of pathways that promote antioxidant defense, the blocking of AGE connection with the receptor for advanced glycation endproducts (RAGE). Conclusion: Phytochemicals derived from agroindustry are promising anti-glycants, which can be included to replace synthetic drugs for AGE inhibition, and consequently to act as a therapeutical strategy to prevent and treat diseases caused by AGEs, including diabetes, ovarian cancer, osteoporosis, and Alzheimer’s disease.

An In Vitro Study on the Effects of Selected Natural Dietary Fiber from Salad Vegetables for Lowering Intestinal Glucose and Lipid Absorption

Background: Salad vegetables are good sources of dietary fiber and are becoming increasingly popular among consumers. Therefore, these plants have the potential to be developed as functional foods. Objective: Using an in vitro model, this study investigated the physical properties and intestinal glucose and lipid absorption capacities of dry dietary fiber from vegetables typically consumed in salads (types of lettuce, including red oak, red coral, green oak, butterhead, and cos). Method: Fiber was prepared from each type of lettuce using an enzymatic method and then characterized. Physical properties, including solubility and water-binding, swelling, cation-exchange, and oil-binding capacities, and antihyperglycemic and antihypercholesterolemic effects of fiber were investigated. Results: The hydration capacity of total dietary fiber and insoluble fiber from the majority of sources was significantly different from that of cellulose. Adsorption and diffusion of glucose were directly proportional to incubation time, and the diffusion rate was significantly lower in the treatments containing fiber compared to the cellulose control. Fiber from these vegetables also inhibited amylase and alpha-glucosidase activities. Moreover, fiber from all sources exhibited significantly higher sodium cholate and cholesterol-binding capacity compared to cellulose, and also retarded pancreatic cholesterol esterase activity in a concentration-dependent manner. Conclusion: This study demonstrates that natural dietary fiber from salad vegetables can reduce glucose and lipid absorption and breakdown rates, thus preventing increases in postprandial blood glucose and cholesterol levels, which can be beneficial to human health.

Microbial-based biocontrol solutions for fruits and vegetables: recent insight, patents, and innovative trends

Background: Fruits and vegetables are susceptible to colonisation by undesired microflora, which, in pre- and post-harvest conditions, negatively impacts on the quality of these products, leading to a reduction of yield, shelf-life and marketability. In the last years, the use of microbial Biological Control Agents (BCAs) has assumed international relevance in order to control harmful microorganisms, as a promising alternative to chemical interventions. Objective: The purposes of this review is to discuss the microbial-based solutions applicable for the biocontrol of the main microbial spoilers, phytopathogens, and human food-borne pathogens affecting fruits and vegetables during their production and storage. Results: A comprehensive overview of the scientific literature investigating the effectiveness of BCA-based products available on the market is provided, as well as of the most recent patents protecting biotechnological applications in this field. Innovative trends are discussed, with a particular focus on the integration of BCAs to minimise spoilage phenomena and microbiological risks adopting combined approaches. Conclusion: This study underlines the growing interest about biocontrol strategies to counteract the growth of spoilage and/or pathogenic microorganisms indicating that in the next years a considerable increase of commercial products and patents will worldwide developed to exploit innovative biotechnological solutions in the sector.