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Abstract This work implemented a non-invasive volatile organic compounds (VOCs) monitoring approach to study how food components are metabolised by the gut microbiota in-vitro. The fermentability of a model food matrix rich in dietary fibre (oat bran), and a pure prebiotic (inulin), added to a minimal gut medium was compared by looking at global changes in the volatilome. The substrates were incubated with a stabilised human faecal inoculum over a 24-h period, and VOCs were monitored without interfering with biological processes. The fermentation was performed in nitrogen-filled vials, with controlled temperature, and tracked by automated headspace-solid-phase microextraction coupled with gas chromatography–mass spectrometry. To understand the molecular patterns over time, we applied a multivariate longitudinal statistical framework: repeated measurements—ANOVA simultaneous component analysis. The methodology was able to discriminate the studied groups by looking at VOCs temporal profiles. The volatilome showed a time-dependency that was more distinct after 12 h. Short to medium-chain fatty acids showed increased peak intensities, mainly for oat bran and for inulin, but with different kinetics. At the same time, alcohols, aldehydes, and esters showed distinct trends with discriminatory power. The proposed approach can be applied to study the intertwined pathways of gut microbiota food components interaction in-vitro.

Abstract Biostimulants are heterogeneous products designed to support plant development and to improve the yield and quality of crops. Here, we focused on the effects of triacontanol, a promising biostimulant found in cuticle waxes, on tomato growth and productivity. We examined various phenological traits related to vegetative growth, flowering and fruit yield, the metabolic profile of fruits, and the response of triacontanol-treated plants to salt stress. Additionally, a proteomic analysis was conducted to clarify the molecular mechanisms underlying triacontanol action. Triacontanol application induced advanced and increased blooming without affecting plant growth. Biochemical analyses of fruits showed minimal changes in nutritional properties. The treatment also increased the germination rate of seeds by altering hormone homeostasis and reduced salt stress-induced damage. Proteomics analysis of leaves revealed that triacontanol increased the abundance of proteins related to development and abiotic stress, while down-regulating proteins involved in biotic stress resistance. The proteome of the fruits was not significantly affected by triacontanol, confirming that biostimulation did not alter the nutritional properties of fruits. Overall, our findings provide evidence of the effects of triacontanol on growth, development, and stress tolerance, shedding light on its mechanism of action and providing new insights into its potential in agricultural practices.

Ginger (Zingiber officinale) is a rhizome that has been used as a healthy herbal plant for years. Ginger’s chemical components are recognized to provide beneficial health effects, namely as antioxidants and anti-inflammatory agents with the potential to operate as immunomodulators. This literature review covers numerous publications concerning ginger’s immunomodulatory potential, associated with antioxidant and anti-inflammatory effects in modifying the body’s immune system. Pathophysiology of oxidative stress and inflammation were introduced before diving deep down into the herbal plants as an immunomodulator. Ginger’s antioxidant and anti-inflammatory properties are provided by gingerol, shogaols, paradol, and zingerone. Ginger’s antioxidant mechanism is linked to Nrf2 signaling pathway activation. Its anti-inflammatory mechanism is linked to Akt inhibition and NF-KB activation, triggering the release of anti-inflammatory cytokines while reducing proinflammatory cytokines. Ginger consumption as food and drink was also explored. Overall, ginger and its active components have been shown to have strong antioxidant properties and the potential to reduce inflammation. Challenges and future prospects of ginger are also elaborated for future development. Future collaborations between researchers from various fields, including chemists, biologists, clinicians, pharmacists, and the food industry, are required further to investigate the effect of ginger on human immunity. Collaboration between researchers and industry can help accelerate the advancement of ginger applications.

Maize porridge, known as ''polenta'' in Italy, is a global staple food. This study aims to characterize the quality of four Italian flint maize landraces by investigating physical properties and macronutrients composition. By using SPME GC–MS and PTR-ToF-MS we analyzed the flours volatilome and changes in aroma profile post- cooking. Cooking induced the formation of 5 compounds and the loss of up to 25 compounds, primarily through evaporation. Post-cooking, the concentrations of some sulphur compounds (methanethiol, dimethyl sulfide and dimethyl trisulfide), lipid oxidation compounds (2-pentylfuran and hexanal) and Maillard reaction compounds including some aldehydes (nonanal, benzaldehyde, phenylacetaldheyde), pyridine and furans (furfural and furfuryl alcohol) increased. Differences in volatilome and macronutrients contents among landraces were also observed with Marano samples having on average a significantly higher concentration of proteins (13.67 %), while the Nostrano samples had the highest fat content (5.00 %). Fatty acid profile differences were mirrored in the volatilome. Spin flours had the highest level of linoleic acid, leading to elevated levels in cooked polenta due to linoleic acid oxidation. The differences in volatilome and macronutrients contents among the samples confirmed that local landraces are not only important for biodiversity and cultural heritage but also lead to unique aroma compounds profiles.

This research aimed to compare the in vitro digestibility and fermentability of melanoidins extracted from cocoa nibs fast-roasted with a fluidized bed roaster (FR-melanoidins), melanoidins from cocoa nibs slow-roasted in a convective oven (SR-melanoidins), and native high molecular weight compounds extracted from unroasted cocoa nibs (UR-HMWC). Data showed that both types of melanoidin extracts, especially FR-melanoidins, better release polyphenols during digestion and earlier produce short-chain fatty acids during in vitro fermentation than UR-HMWC. The delayed catabolism of UR-HMWC resembled that of dense fibers, while FR- and SR-melanoidins resembled oligosaccharides. The production of SCFA was positively correlated with the increase in Bacteroides sp. The profile of the genera identified in the proximal colon showed the differences in fermentability between FR- and SR-melanoidins, with FR-melanoidins having the higher relative growth of nonpathogenic bacteria. This study demonstrated the in vitro digestibility of bound phenolic compounds and the potential prebiotic activity of cocoa melanoidins.

The high prevalence of iron deficiency in humans, alongside the lack of sustainable iron sources call for alternatives. Although understudied, edible insects are high in potentially bioavailable iron. Insect ferritin is thought to make insect-based iron bioavailable (entoferritin). This review examined the use of entoferritin as an iron supplement based on its properties and comparison to mammalian and plant ferritins. Entoferritin is a large, soluble, iron-affine transporting protein complex. These features enable mild entoferritin purification. These purifying methods may not affect other products due to the common structure of edible insect processing chains. The protein complex can accumulate an abundance of bioavailable iron and be absorbed through a human endocytosis mechanism. However, insect ferritin delivery systems into the human iron pool, bioavailability and safety have various possible limits and require further exploration. This paper suggests that entoferritin could help the valorization of edible insects and fight iron deficiency.

Glycation enhances plant protein techno-functionality; however, digestibility and the equilibrium between peptides absorbed and those reaching the colon can be altered. This study evaluated how undigested glycated lentil proteins, potentially reaching the colon affect the gut microbiota using batch fermentation and the Simulator of Human Intestinal Microbiome Ecosystem (SHIME®). Lentil protein-fructose mixtures were incubated at 60 °C for 0, 24, or 48 h (conjugates labelled LP+Fr0, LP+Fr1, LP+Fr2). Maillard reaction markers increased by over 10-fold and in vitro protein digestibility decreased by 23.5 % after 48-h incubation. Short- and branched-chain fatty acids produced by 48 h-fermentation of the insoluble hydrolysates of conjugates were comparable. LP+Fr2 hydrolysates caused 42 % relative increase in Bacteroidetes in the proximal colon of Donor 1 whereas 26 % increase was observed with LP+Fr0 hydrolysates. Bacteria population profile in the colon sections was differentially modulated depending on the donor. Our findings show that the extent of glycation does not affect short- and branched-chain fatty acid levels produced in the colon, while the effect on microbiota population is dependent on host and colon section.

Background: Advanced Glycation End products (AGEs) are a heterogeneous group of stable reaction products formed when amino acids, peptides, or proteins are glycated by the non-enzymatic Maillard Reaction. The formation and accumulation of these products in vivo are linked to many inflammation-based pathological outcomes and part of the pathophysiology of non-communicable diseases like eye cataracts and Alzheimer's disease. Since our diet contains high levels of the same compounds, it has been questioned whether their consumption is also detrimental to health. However, this is still under debate. In this context, the intestinal epithelium is an important target tissue since it is chronically exposed to relatively high concentrations of dietary AGEs. Scope of review: This review summarizes the current evidence on the impact of dietary AGEs on the intestinal epithelium and critically reflects on its methodology. Major conclusions: In healthy rodent models, an inflammation-independent impaired intestinal barrier function is claimed; however, dietary AGEs showed anti-inflammatory activity in IBD models. In vitro studies could be a valuable tool to unravel the underlying mechanisms of these effects, however the available studies face some limitations, e.g. lack of the physicochemical characterization of the glycated proteins, the inclusion of the proper controls and the dose-dependency of the effect. In addition, studies using more advanced in vitro models like intestinal organoids and co-cultures with immune cells exposed to gut microbial metabolites derived from the fermentation of AGEs are still needed.

Abstract Background Benign prostatic hyperplasia (BPH) is the most common urologic disease among elderly men. The diagnosis of BPH is usually driven by lower urinary tract symptoms (LUTS) that can significantly affect patients’ quality of life. This phase II prospective, randomized double-blinded, placebo-controlled study aimed to determine the efficacy and safety of a novel whole tomato-based food supplement on LUTS of patients diagnosed with BPH. Methods Forty consecutive patients with histologically proved BPH were randomized 1:1 to receive daily for 2 months a sachet (5 g) of a newly developed whole tomato food supplement (WTFS) (treatment = Group A) or placebo (Group B). Patients were asked to fill the International Prostatic Symptom Score (IPSS) questionnaire before and after treatment. Results All but 1 patient in Group B successfully completed the scheduled regimen. No side effects were recorded. Unlike placebo, treatment significantly reduced (P

Current generations have been strongly influenced by mass communication and massive immigration flows, which may change local lifestyles and perceptions of inhabitants towards traditional foods and beverages (TFBs). TFBs constitute a core element of the cultural identity of a country, although some of them are losing their appeal. In this study, the authors explored the TFBs perceptions of inhabitants in nine countries to determine if their food identity is changing by analysing the TFBs most frequently mentioned by different age cohorts within a country. Six countries were found to have a distinctive core of TFBs shared across age cohorts (homogenous), whereas the remaining showed a heterogeneous pattern. Correspondence and cluster analyses usually grouped younger generations together implying higher similarities among these cohorts. Furthermore, the binary logistic regression analyses performed identified significant differences in the probability of mentioning a specific TFBs across age cohorts per country. Data collected show younger cohorts focusing on TFBs categorised as snacks and foods on-the-go, whereas older cohorts more often refer to time-consuming savoury preparations. The results suggest that lifestyles and current societal trends in food consumption, for example, convenience and healthiness, are impacting the food culture and identity of countries, and therefore play an important role in the variation of TFBs perception and consumption between age cohorts within countries. The results obtained in this study could not only be used by food policymakers and nutritionists to distinguish the current trends that are reshaping the food identity and eating behaviours of the population but also to improve or develop new dietary strategies by age cohorts in the countries studied.

Pharmaceutical formulations for improving stability and bioavailability of curcuminoids are often produced using excipients unsuitable for food applications. In this work, turmeric oleoresin was microencapsulated by spray drying using gum arabic and maltodextrins to prepare a new ingredient (GA/MD) for food industry. In vitro bioaccessibility and degradation of curcuminoids along the gastro-intestinal tract was investigated, and compared with two commercial ingredients, turmeric powder and Meriva®. Curcuminoids were significantly degraded under the gastro-intestinal conditions in all the formulations; however, their bioaccessibility in GA/MD ingredient was 25-fold higher than that of turmeric powder, but slightly lower (1.2-fold) to that of Meriva®. After addition to rice and yoghurt, the curcuminoid bioaccessibility of GA/MD was about 2- fold higher than for the ingredient alone and 1.5- fold higher than for Meriva®; furthermore, addition to rice improved bioaccessibility more than in yogurt. Studies using different coating agents and other food matrices are needed.

Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta product, and this hinders its utilization in other rice-growing sub-Saharan regions. This study aims to gain insight into the pepeta processing knowledge and final product, and assess variations in the processing conditions and parameters across the study area. A survey among 257 Tanzanian processors and consumers revealed that the pepeta product is widely known, rated second (73.5% respondents) as rice-based food after wali (cooked white rice, (100%)) and linked to traditions of the communities in the study area. Harvest of immature rice grain, roasting, pounding, cleaning, and packing are the main process steps of pepeta production. Method of rice harvest, rice suitability for pepeta production after optimum harvest, dryness of grains and number of pounding as indicator to terminate roasting and pounding process respectively, and packaging materials used varied significantly across respondents in the study area. Reported criteria considered by respondents for product acceptability did not vary significantly across study area. The criteria include colour (76.5%), general appearance (60.8%), texture (64.7%) and taste (52.9%). Immature rice paddy and pepeta were sold at a higher price than mature rice paddy and white rice, respectively, which implies that options to facilitate pepeta processing through, for instance, standardization of processing conditions and parameters could lead to increased income.

Innovations are urgently required to transform toward a more circular food system in which the food production and processing is more sustainable and the dietary patterns of consumers are more healthy and sustainable. It is needed to be more innovative in a multidisciplinary and consumer oriented way. Therefore, this paper introduces circular food design model and presents some applications. This paper presents background information regarding relevant models of product development and combines approaches and insights from different disciplines, such as consumer and food science, all present in the food system. In addition, the linkage with design thinking is addressed. Moreover, research questions are presented focused on the identification, development and optimization phase with regard to agricultural production, food storage, processing, retail and consumption. This circular food design model can support a way of thinking that will lead to multidisciplinary and citizen participating in food product development. The added value of circular food design model is; first, the model stimulates a citizen participation approach in a creative way; second, the model supports communication and collaboration among all involved disciplines. The newly developed circular food design model visualizes an iterative approach meant to be a flexible and creative tool to structure the new food development in the different phases to support value creation in the food system in order to support its transition.

Colonic fermentation of resistant starch provides health benefits to the host. However, physical characteristics of the food matrix could limit the availability of starch and other dietary fibres for microbiota utilization. In this study, the influence of food structural aspects was studied by using cotyledon cells from red kidney beans with different levels of cellular integrity. In-vitro colonic fermentation was conducted in the simulator of the human intestinal microbial ecosystem (SHIME®) where the utilization of starch and other non-starch polysaccharides was investigated along the three colon regions. Results indicate that plant cell integrity modulates nutrient utilization by gut microbiota where higher amounts of starch were delivered to distal regions of the colon in intact samples. Other dietary fibre constituents, such as pectin, were also differentially fermented depending on the level of cellular integrity. Moreover, bean supplementation produced changes in microbiota population favouring the proliferation of Bifidobacterium species.

Melanoidins are Maillard reaction products similar to dietary fiber but their effect on food intake was under-investigated. A randomized, crossover study of 14 healthy subjects investigated whether melanoidins modulated energy intake and affected the postprandial dynamics of 21 gut-brain modulators of appetite including gastrointestinal peptides, endocannabinoids, N-acylethanolamines and neuropeptides. At breakfast the subjects consumed a bread enriched with either 3 g coffee melanoidins (CM), 3 g bread melanoidins (BM), or a conventional bread (CT). Energy intakes at lunch and throughout the day were measured, while appetite sensations and blood samples were collected before and 30, 60, 120, and 180 min after breakfast. Compared to CT, CM significantly reduced daily energy intake by 26%. CM lowered blood glucose peak, insulin, α-melanocyte stimulating hormone, orexin-A, β-endorphin, and blunted the response of three N-acylethanolamines versus BM. Coffee melanoidins at breakfast reduces daily energy intake and modulates postprandial glycemia and other biomarkers.

Our study aim is to investigate the role of Intestinimonas, Nε-fructosyllysine (FL)-degrading bacterium, in infants and adults. We used lysine and subsequently FL in anaerobic serial dilutions of stools of infants and adults to enrich lysine and FL-degrading species. The fecal microbiota of adults were able to ferment lysine and FL to butyrate. Different groups of Intestinimonas spp. were detected from all lysine enrichments whereas the FL enrichments consisted of broader taxonomic groups with a reduced abundance of Intestinimonas-related species. Remarkably, the capability to degrade FL was only observed in formula-fed but not in breast-fed infants, which may relate to high contents of FL in formulas after thermal treatment. This possibility was supported by analyzing metagenomic datasets of 3-month and 4-month infants. Our data indicate the key role of Intestinimonas-like bacteria in FL degradation in formula-fed infants and adults as a profound example of adaptation of intestinal bacteria to dietary components.

For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature, and time on the quality of vacuum-fried mango. Unripe mango was dehydrated faster than ripe mango and had a higher hardness after frying at 110 and 120°C. Fat content in fried ripe mango was higher. Total ascorbic acid and β-carotene in both ripening stages were not different, but after frying total ascorbic acid in unripe mango remains higher. A novel image analysis was applied to quantify the color distribution of fried mango. Color changes in unripe mango were more susceptible to temperature and time. Considering all quality parameters, vacuum frying of unripe mango at the optimal condition of 100°C for 20 min is preferred for producing high-quality healthier fruit snacks.

This study aimed at effective fractionation of Hermetia illucens into lipid and protein, considering the insects' anatomy. A hybrid approach was developed, separating the exoskeleton by mechanical pressing and fractionating the slurry by sonication and enzymatic treatment. Microscopy showed that the peripheral fat bodies were tightly attached to muscle fibers. Blanching caused protein aggregation and entrapment of fat in the protein matrix, resulting in 25.0% loss in fat extraction, compared to only 3.3% loss for unblanched larvae. After centrifugation of the juice obtained from unblanched larvae a cream layer rich of lipids and proteins, a supernatant with soluble protein, and a pellet including mainly insoluble proteins were obtained. Blanched juice centrifugation formed a lipid fraction, a reduced cream layer, and more pellet. Whereas, sonication hardly affected the fractionation, enzymatic treatment resulted in solubilisation of pellet protein and an increased lipid layer. In conclusion, processing without blanching is very effective to extract more lipids (>80%) from whole larvae in the form of a cream layer, while blanched-enzymatic treatment allows the extraction of lipids in a clear lipid layer (>40%). In both cases, around 50% of protein was recovered in the residue and the other 50% mainly in the pellet after centrifugation.

In this study, the effect of berry polyphenols on starch digestion was tested in vitro both by co-digestion of berry extract with bread or by fortifying bread with berry extract. Results show that the co-digestion of bread with berry extracts significantly reduce the rate and extent of starch digestion. Sixty one percent of starch digestion is inhibited by co-digesting 1 g of raspberry extract with 4 g of the bread. The inhibition obtained by co-digesting berry extracts and bread is much higher than the inhibition obtained by digesting berry-fortified bread. Interactions of polyphenols with matrix reduce polyphenols bio-accessibility, thus reducing the amount of polyphenols available for α-amylase inhibition. The interaction of polyphenols and starch seems also a crucial mechanism for the inhibition of starch digestion. This study shows that the co-ingestion of berry polyphenols with bread is a promising strategy to reduce glycaemic index of starchy food.

Allergy is becoming a rapidly increasing problem worldwide, and in vitro models are frequently used to study the mechanisms behind the different types of allergic response. The dendritic cell (DC)–T-cell model can be used to study sensitization. However, lipopolysaccharide (LPS) is often used to maturate the DCs, but it gives rise to a DC1 phenotype, whereas Th2-driven inflammatory diseases such as allergy are characterized by the involvement of the DC2 phenotype. Our aim was to create a DC2–T-cell human model (human moDC2s) to study in vitro sensitization and validate the model using polyunsaturated fatty acids (PUFAs) that were previously shown to have immunomodulatory properties. We found that the generated DC2s expressed OX40L and drove naive T-cells into IL-13 production of CD4+ effector T-cells. In line with in vivo findings, n−3 long-chain (LC)PUFA docosahexaenoic acid (DHA) effectively decreased the DC2's surface expression of OX40L, as well as the IL-12p40 and IL-23 cytokine production by DC2s and subsequently lowered IL-13 production by DC2-induced effector T-cells. Similar cytokine production effects were found with eicosapentaenoic acid (EPA) and arachidonic acid (AA), whereas linoleic acid (LA) increased OX40L surface expression and subsequent T-cell-derived IL-13/IFNγ ratios, suggesting an increased risk of allergy development. Altogether, these data show that human moDC2s are able to induce Th2-type IL-13 secretion by T-cell differentiated in the presence of these DC2s and that this model can be differentially modulated by PUFAs. These results are in line with previous in vivo studies using PUFAs, indicating that this model may be of use to predict in vivo outcomes.

Developing new food products is a complex process. Even if a company performs new product development activities successfully, it is still uncertain if consumers will adopt the product. The Bass diffusion model has often been used to study product adoption. However, existing modifications of the Bass diffusion model do not capture the complexity of consumer food choice and they have limitations in situations where there is no sales data. To avoid these challenges, the system dynamics approach can be employed. This paper aimed at extending the existing system dynamics Bass diffusion model to investigate the dynamic adoption process of insect-based food from a consumer research perspective. We performed a structured review of the literature on edible insects to build the model. The model was used to study adoption of the product amongst consumers in the Netherlands. Simulations revealed that diffusion of a radical innovation, such as an insect-based burger, can proceed for many years before there are observable adopters in the total population, under the currently reported practices in the Netherlands. Expanding awareness of this innovation requires many decades, which can be quickened by developing strategies aimed at increasing word-of-mouth. Nevertheless, the low likelihood to adopt such food remains a challenge towards full adoption, even when the sensory quality of products is improved. To fully explore how to improve the diffusion outcome of edible insects, more knowledge on mechanisms related to positive and negative word-of-mouth, and adoption of insect-based burgers by people who initially reject them, is needed. Our study demonstrated that system dynamics models could have potential in designing new food product strategies in companies, as they facilitate decision-making and uncover knowledge gaps.

We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is increasing globally. Hence, turmeric paste was added to milk to investigate the release of turmeric antioxidants when changing the matrix (cow vs. soy), the amount of turmeric paste (0%, 2%, and 6%), and the effect of heating (with and without). Proximate, physicochemical, and mineral analysis were carried out for all samples. The total phenol content (TPC) and total antioxidant activity were measured using Folin–Ciocalteu and Quencher methods. Protein ranged from 2.0% to 4.0%, and minerals ranged from 17.8 to 85.1, 0.37 to 0.53, and 0.29 to 0.30 mg/100 mL for calcium, iron, and zinc, respectively. TPC ranged from 0.01 to 0.147 GAE (g/kg) and antioxidant activity from 7.5 to 17.7 TEAC (mmol Trolox/kg sample). Overall, turmeric added nutritional and chemical value to all the samples with and without heat treatment. However, turmeric-fortified soya milk samples showed the highest protein, iron, zinc, TPC, and antioxidant activity. This study identified a cheap, additional nutrient source for developing-countries’ malnourished populations by utilizing soya bean milk to produce golden milk.

Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the presence of health-promoting compounds in the final product. Roasting promote melanoidins formation and polyphenols depolymerization. Results of Forastero and Criollo cocoa beans were processed in different conditions showed that higher fat content and high phenolic content could promote melanoidins formation. Forastero variety had the highest melanoidins and phenols concentration under severe roasting conditions. More severe thermal treatment decreased the concentration of total phenolic compounds and proanthocyanidins in both varieties and also influenced the flavan-3-ols profile. The antioxidant activity determined using DPPH Quencher assay was the highest in Forastero fractions above 20 kDa obtained under severe roasting condition; thus supporting the idea that melanoidins play a major role in roasted cocoa antioxidant activity. It can be concluded that a proper design of roasting process and the adequate selection of cocoa variety can optimize the cocoa health potential; especially melanoidins and phenolic compounds.

Several peptides derived from food protein digestion possess regulatory functions that can lead to health promotion. Such peptides can be used as nutraceuticals and their inclusion as active components of functional food products is increasingly gaining attention. However, physiological evidence to support health benefits is available only in some cases. Low bioavailability of peptides is a major factor that limits their application and often attributed to their selective intestinal uptake and physiological instability when consumed orally. Peptides are notably reactive due to their nucleophilic moieties. This makes them highly susceptible to undergoing structural changes and reactions with the food matrix during product development. Such interactions can reduce the bioaccessibility and bioavailability of peptides, and can also alter their biological activities when measured using in vitro assays. Food matrix-peptide interactions can result in the generation of new compounds, which may be bioactive or undesirable. Moving forward, it is important to select friendly processing methods and less reactive matrices when producing peptides to preserve their structures and improve their bioaccessibility, bioavailability and use in products designed for disease prevention and management.

Blanched and unblanched garlic were fermented using L. plantarum for investigation of organosulphide profiles, hydrogen sulphide-releasing activity, pH, titratable activity and microbial growth. Both raw and blanched garlic preparations allowed growth of L. plantarum with corresponding lowering of pH below 4.0 and an increase in titratable acidity from an initial value of less 0.05% to 0.3 and 0.5%, respectively. Fermentation, alone, decreased allicin and vinyl dithiins, but increased the concentration of DATS. The H2S-releasing activity, expressed as DATS-E (mmol DATS/g oil), of raw-fermented (2.91) garlic was not significantly different to that of raw (4.74) garlic, but values in blanched (0.41) and blanched-fermented (0.71) samples significantly decreased. Reductions in DATS-E values in blanched and blanched-fermented garlic corresponded well with the negative effect of blanching on the organosulphide concentrations of the products. Fermentation with L. plantarum retains H2S-releasing activity by increasing DATS, despite notable losses in allicin and allicin transformation products.

This article contains experimental data on the identification and quantification of the organosulfides on boiled garlic extracts. Data included are related to the research article “Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic” (R. Tocmo, Y. Wu, D. Liang, V. Fogliano, D. Huang, 2016) [1]. Characterization was carried out by GC–MS and HPLC. Dose-response curves obtained from the cell-based H2S-releasing capacity assay of allicin transformation products, namely vinyl dithiins and ajoene are also included. DATS-E values were calculated from these dose-response curves to quantify the contribution of the individual polysulfides to the H2S-releasing capacity of boiled extracts.

Objectives: Unhealthy dietary patterns have been associated with colorectal cancer (CRC) onset while Mediterranean Diet (MD) has been proposed for CRC prevention. This study evaluated the effect of a Mediterranean Diet Mix (MD-MIX) on colonic tumors development in A/J mice fed a low-fat (LFD) or a high-fat western diet (HFWD), and injected with the procarcinogen azoxymethane (AOM).Materials and Methods: Forty A/J male mice were randomly assigned into four feeding arms (10 mice/arm; LFD, LFD-MD-MIX, HFWD, HFWD-MD-MIX) to be treated with AOM. Ten mice were exposed to the diets alone (Healthy LFD and Healthy HFWD) to be used as control. Tumor incidence and multiplicity were evaluated at sacrifice. Mucosal fatty acid content and urinary phenolic compounds were assayed by mass spectrometry. Apoptosis was evaluated by TUNEL assay and gene expression markers. Cell proliferation was evaluated by Ki67 immunohistochemistry. Microbiota composition was assessed at different time points by 16S RNA sequencing.Results: A tumor incidence of 100% was obtained in AOM-treated mice. The MD-MIX supplementation was able to reduce the number of colonic lesions in both LFD and HFWD-fed mice and to induce apoptosis, in particular in the LFD-MD-MIX arm. Moreover, a preventive effect on low-grade dysplasia and macroscopical lesions (>1 mm) development was found in HFWD-fed mice together with a regulation of the AOM-driven intestinal dysbiosis.Conclusions: MD-MIX was able to counteract CRC development in mice under different dietary backgrounds through the regulation of apoptosis and gut microbiota.

Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility of enriching fresh consumed products, such as many vegetables, adopting specific agronomic approaches, has been considered. This review discusses the most recent findings on agronomic biofortification of vegetables, aimed at increasing in the edible portions the content of important minerals, such as calcium (Ca), magnesium (Mg), iodine (I), zinc (Zn), selenium (Se), iron (Fe), copper (Cu), and silicon (Si). The focus was on selenium and iodine biofortification thus far, while for the other mineral elements, aspects related to vegetable typology, genotypes, chemical form, and application protocols are far from being well defined. Even if agronomic fortification is considered an easy to apply technique, the approach is complex considering several interactions occurring at crop level, as well as the bioavailability of different minerals for the consumer. Considering the latter, only few studies examined in a broad approach both the definition of biofortification protocols and the quantification of bioavailable fraction of the element.

Pseudomonas fragi is the dominant spoilage organism in various foods, especially in spoiled milk, fish, and meats. Its growth can be inhibited by releasing allyl isothiocyanate (AITC) from ground mustard seeds in food packages. This paper aims to investigate the antimicrobial potential of ground mustard seeds against P. fragi growth and the effectiveness of released AITC concentration from mustard seeds on microbial inhibition of the spoilage bacteria growing in the liquid medium. The AITC concentration in the headspace and the liquid medium was measured and the growth of P. fragi in the liquid medium was monitored. Depending on the concentration of AITC, not only growth was inhibited but a reduction of the total count of P. fragi was even observed. The inactivation rate (k) of P. fragi was estimated using first-order inactivation kinetics and the minimum gaseous-released AITC to inactivate P. fragi was determined. Higher AITC concentration in the headspace and liquid medium was observed when using a higher amount of ground mustard seeds and a lower food to headspace ratio. Increasing the amount of ground mustard seeds (>100 mg per 10 mL liquid medium) led to full inactivation of P. fragi in 48 hours. By using an inhibition sigmoid Emax model, the minimum gaseous-released AITC for inactivation of P. fragi in 48 hours was observed around 15 µg/L headspace. These results indicate that inhibition of the spoilage bacteria and extending the shelf life using ground mustard seeds is only possible by applying a careful design of the packaging system.

Bambara groundnut (Vigna subterranea (L.) Verdc.) is an indigenous legume crop, cultivated by subsistence farmers throughout sub-Saharan countries. Research findings indicate that the crop has great nutritional and agronomic potential, but it remains scientifically neglected. A baseline study was conducted in seven districts in semi-arid regions of rural Zimbabwe to gather knowledge on current production and utilization of bambara groundnut, assess its role in providing sustainable food and nutrition security for rural populations and determine priorities for follow-up research. Results revealed a variety of bambara groundnut processing techniques, which included boiling, soaking, roasting and milling across the surveyed districts. Reported constraints to processing and consumption included long cooking time, difficulties with milling and high firewood and water requirements. Fifty to eighty percent of respondents in all districts consumed bambara groundnut once or twice weekly from August to December. Preferred consumer attributes were taste, the satiating effect, nutritional benefits or a combination of these. Current, culturally acceptable processing techniques need improvement to support sustainable bambara groundnut processing while optimising nutrient bio-accessibility. Ultimately, community resilience to food and nutrition insecurity can be promoted by exchange of bambara groundnut processing knowledge amongst the production areas, involving the different stakeholders in the food supply chains.

Sorghum (Sorghum bicolor) extract is traditionally used as red biocolorant in West Africa to colour foods, among which wagashi, a soft cheese. This biocolorant is a source of the phytoalexin apigeninidin and phenolic acids, and users claim that it has preservative effects next to its colouring properties. If such a claim can be scientifically substantiated, it adds a valuable functional property to this natural red colorant, thereby increasing its potential applications in the food industry. Hence, the present study evaluated the antimicrobial properties of dye sorghum extracts using challenge tests in broth and wagashi as a model of a popular food application. The alkaline extract and hot aqueous extract were used for dyeing wagashi by 87.7% and 12.3% of the traders, respectively. The dyeing procedure is perceived as a preservation strategy, and is also a means to maximise the revenues. However, results demonstrated that the application of sorghum biocolorant on wagashi had no inhibitory effect on the growth of fungi (Penicillium chrysogenum, Cladosporium macrocarpum) and Escherichia coli O157:H7. Furthermore, sorghum biocolorant in broth had no effect on growth of Listeria monocytogenes and Escherichia coli O157:H7. Consequently, the commonly used extracts for colouring soft West-African cheese did not show a preservative effect. In addition, dyeing did not affect the physico-chemical properties of wagashi. Still, the red colour hampered visual detection of microbial growth, thus clarifying the preservative effect reported by users.

[This corrects the article DOI: 10.1371/journal.pone.0189685.].

Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasting, emulsification and foaming capacity. Pre-treatment of seeds (i.e. soaking, roasting and combined soaking and roasting) improved dehulling efficiency of BG varieties. Protein content of flour ranged from 15.6-19.6%, starch from 47.8-52.0% and sucrose from 1.9-5%. An improvement was observed for protein and ash content of pre-treated flour compared to raw flour. Heat treatments increased onset gelatinization temperature of flour. Black-eye BG flours that had higher starch content, also had better gelation capacity than red BG flours. All pre-treatment methods decreased flour emulsification capacity and stability. Dry-roasting caused a greater decline than other methods, whereas soaking had little effect on emulsion stability. Further, soaking increased foaming capacity, whilst a decline was observed in roasted flour. All pre-treatment methods increased oil absorption capacity of both BG flour varieties. Overall, soaked and combined soaked and roasted flour is recommended for BG flour to be incorporated in food products.

Strychnos cocculoides fruit is an important food source for rural populations in Zimbabwe in times of scarcity. Its thick pulp tightly adheres to its seeds, causing pulp extraction constraints and waste during processing, leading to underutilisation. Therefore, pectinase maceration combined with heat treatments was studied to improve juice yield and juice quality. Metabolite profiling according to the heat map, FancyTile chromatic scale approach and phenolic compound content were used to compare the identified compounds. Prior to treatments, 16 known phenolic compounds, predominantly belonging to the phenolic acids, flavonoids and iridoid glucoside classes, were tentatively characterized for the first time in S. cocculoides using High Resolution Mass Spectrometry and LC/MS/MS. Overall, results showed that enzymatic treatments increased pulp yield (by 26%), physicochemical quality (38% increase in juice clarity), content of phenolic compounds (predominantly kaempferol, quercetin, caffeic acid, protocatechuic acid, iridoids) and antioxidant activity.The improved extraction of S. cocculoides pulp increases juice yield as well as juice quality by supplying larger amounts of phenolic compounds that have potential health benefits and act as dietary sources of antioxidants for the prevention of diseases caused by oxidative stress.

Insects are investigated as alternative protein source to meet the increasing demand for proteins in the future. Enzymatic browning occurring during grinding of insect and subsequent extraction of proteins can influence the proteins' properties, but it is unclear which enzymes are responsible for this phenomenon. This study was performed on larvae of three commonly used insect species, namely Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens. Oxygen consumption measurements on protein extracts showed activity on L-tyrosine, L-3,4-di-hydroxy-phenylalanine (L-DOPA) and L-dopamine, indicating phenoloxidase as a key player in browning. Furthermore, no reaction on 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) was observed, ruling out an important contribution of laccase to browning. The browning reaction was most prominent at pH 6 for T. molitor and A. diaperinus, and 7 for H. illucens. As the enzyme activity of H. illucens was the lowest with the darkest color formation, this was likely caused by another factor. The activity of phenoloxidase was confirmed for T. molitor and A. diaperinus by activity measurements after fractionation by anion-exchange chromatography. Color measurements showed the presence of activity on both L-DOPA and L-tyrosine in the same fractions. Both substrates were converted into dopachrome after incubation with enzyme-enriched fractions. No DOPA-decarboxylase, tyrosine hydroxylase and peroxidase activities were observed. By using native PAGE with L-DOPA as staining-solution, active T. molitor protein bands were resolved and characterized, identifying a tyrosinase/phenoloxidase as the active enzyme species. All together, these data confirmed that tyrosinase is an important enzyme in causing enzymatic browning in T. molitor and likely in A. diaperinus.

Spices and herbs are known not only for their taste, aroma and flavour, but also for their medical properties and value. Both spices and herbs have been used for centuries in traditional medical systems to cure various kinds of illnesses such as common cold, diabetes, cough and cancers. The aim of this work was the comparison between two different extractive techniques in order to get qualitative and quantitative data regarding bioactive compounds of four different spices (Cinnamomum zeylanicum, Coriandrum sativum, Cuminum cyminum, Crocus sativus). The plants were extracted employing ultrasonication and microwave-assisted extractions. The efficiency of extraction of bioactive compounds obtained with the microwave extraction process was in general about four times higher than that resulting from sonication extraction. The various extracts obtained were analyzed for their antioxidant activity using ABTS, DPPH and FRAP assays and for their total polyphenolic content. It can be concluded that microwave-assisted extractions provide significant advantages in terms of extraction efficiency and time savings.

Pseudomonas syringae pv. syringae strain B359 secreted two main lipodepsipeptides (LDPs), syringomycin E (SRE) and syringopeptin 25A (SP25A), together with at least four types of cell wall—degrading enzymes (CWDEs). In antifungal bioassays, the purified toxins SRE and SP25A interacted synergistically with chitinolytic and glucanolytic enzymes purified from the same bacterial strain or from the biocontrol fungus Trichoderma atroviride strain P1. The synergism between LDPs and CWDEs occurred against all seven different fungal species tested and P. syringae itself, with a level dependent on the enzyme used to permeabilize the microbial cell wall. The antifungal activity of SP25A was much more increased by the CWDE action than was that of the smaller SRE, suggesting a stronger antifungal role for SP25A. In vivo biocontrol assays were performed by using P. syringae alone or in combination with T. atroviride, including a Trichoderma endochitinase knock-out mutant in place of the wild type and a chitinase-specific enzyme inhibitor. These experiments clearly indicate that the synergistic interaction LDPs—CWDEs is involved in the antagonistic mechanism of P. syringae, and they support the concept that a more effective disease control is given by the combined action of the two agents.

UnlabelledThe aim of the present work was to test the potential of Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) in the diagnosis of liver cirrhosis and the assessment of disease severity by direct analysis of exhaled breath. Twenty-six volunteers have been enrolled in this study: 12 patients (M/F 8/4, mean age 70.5 years, min-max 42-80 years) with liver cirrhosis of different etiologies and at different severity of disease and 14 healthy subjects (M/F 5/9, mean age 52.3 years, min-max 35-77 years). Real time breath analysis was performed on fasting subjects using a buffered end-tidal on-line sampler directly coupled to a PTR-ToF-MS. Twelve volatile organic compounds (VOCs) resulted significantly differently in cirrhotic patients (CP) compared to healthy controls (CTRL): four ketones (2-butanone, 2- or 3- pentanone, C8-ketone, C9-ketone), two terpenes (monoterpene, monoterpene related), four sulphur or nitrogen compounds (sulfoxide-compound, S-compound, NS-compound, N-compound) and two alcohols (heptadienol, methanol). Seven VOCs (2-butanone, C8-ketone, a monoterpene, 2,4-heptadienol and three compounds containing N, S or NS) resulted significantly differently in compensate cirrhotic patients (Child-Pugh A; CP-A) and decompensated cirrhotic subjects (Child-Pugh B+C; CP-B+C). ROC (Receiver Operating Characteristic) analysis was performed considering three contrast groups: CP vs CTRL, CP-A vs CTRL and CP-A vs CP-B+C. In these comparisons monoterpene and N-compound showed the best diagnostic performance.ConclusionsBreath analysis by PTR-ToF-MS was able to distinguish cirrhotic patients from healthy subjects and to discriminate those with well compensated liver disease from those at more advanced severity stage. A breath-print of liver cirrhosis was assessed for the first time.

IntroductionInfant formula-feeding is associated with reduced insulin sensitivity. In rodents and healthy humans, advanced glycation end product (AGE)-rich diets exert diabetogenic effects. In comparison with human breast-milk, infant formulas contain high amounts of AGEs. We assessed the role of AGEs in infant-formula-consumption-associated insulin resistance.MethodsTotal plasma levels of N(ε)-(carboxymethyl)lysine (CML), AGEs-associated fluorescence (λ(ex) = 370 nm/λ(em) = 445 nm), soluble adhesion molecules, markers of micro- binflammation (hsCRP), oxidative stress (malondialdehyde, 8-isoprostanes) and leptinemia were determined, and correlated with insulin sensitivity in a cross-sectional study in 166 healthy term infants aged 3-to-14 months, subdivided according to feeding regimen (breast-milk- vs. infant formula-fed) and age (3-to-6-month-olds, 7-to-10-month-olds, and 11-to-14-month-old infants). Effects of the consumption of low- vs. high-CML-containing formulas were assessed. 36 infants aged 5.8 ± 0.3 months were followed-up 7.5 ± 0.3 months later.ResultsCross-sectional study: 3-to-6-month-olds and 7-to-10-month-old formula-fed infants presented higher total plasma CML levels and AGEs-associated fluorescence (pConclusionsIn healthy term infants, high dietary load with CML does not play a pathophysiological role in the induction of infant formula-associated insulin resistance. Whether a high load of AGEs in early childhood affects postnatal programming remains to be elucidated.

Following a previous work on the immunological detection of syringopeptins (SPs), polyclonal antibodies with a high specificity for syringomycins (SRs) were raised in rabbits and purified. Assayed in a competitive ELISA, the most common forms of SR, i.e. SR-E and SR-G, were recognised with a detection limit of 0.1 mg per well, whereas other structurally related bacterial lipodepsipeptides (LDP), such as SPs, pseudomycins (PSs) and syringotoxins (STs) were not recognised. The immuno-assay (competitive ELISA) method developed in this work is about 100 times more sensitive than the current chromatographic (HPLC) method and requires no previous extraction of the toxin. The production of LDP in culture by strains of three pathovars of Pseudomonas syringae (pv. aptata, pv. lachrymans and pv. syringae) was found to range from 0.026 to 0.055 mg ml-1 for SRs and from 0.02 to 0.06 mg ml-1 for SPs. Both the concentration of LDP in aqueous extracts from zucchini cotyledons infected by P. syringae pv. lachrymans and the severity of symptoms were shown to increase progressively after infection. The immunologically estimated concentration of SRs in the infected cotyledons averaged 0.22 mg g-1 f wt after 12 hours, and 0.39 mg g-1 after 4 days. The corresponding values for SPs were 0.11 and 0.37 mg g-1. In a recovery experiment, solutions of pure toxins (0.22 mg SR-E and 0.14 mg SP25A g-1 f wt) were injected in healthy cotyledons. After 2 days, overestimation due to toxin complexing in planta was of 10% for (SR-E) and 40% for (SP25A). Applying these percentages to the values estimated for infected cotyledons, the net concentrations were as follows: 12 h after inoculation: 0.20 (SRs) and 0.07 (SPs) mg g-1 f wt; four days after inoculation: 0.35 (SRs) and 0.22 (SPs) mg g-1 f wt. The values obtained with aqueous extracts from infected plants are relatively high if compared to the figures of the in vitro experiments. It is assumed that the high reactivity of ELISA to the immune-LDP-related compounds present in the water extracts from infected plants is due to the presence of high molecular weight LDP complexes having a cross-reactivity with antibodies substantially higher than that of free toxins.