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New horizons for selenium in animal nutrition and functional foods

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Animal Nutrition 2022年第4期11卷 80-86页

作者： Xin Gu Chun-qi Gao Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics Breeding and ReproductionMinistry of AgricultureCollege of Animal ScienceSouth China Agricultural University GuangdongChina College of Animal SciencesZhejiang UniversityHangzhouChina

Selenium(Se),one of the indispensable nutrients for both human health and animal growth,participates in various physiological functions,such as antioxidant and immune responses and *** role of dietary Se,in its organic and inorganic forms,has been well documented in domestic ***,many feeding strategies for different animals have been developed to increase the Se concentration in animal products to address Se deficiency and even as a potential nutritional strategy to treat free radical-associated ***,studies on investigating the optimum addition of Se in feed,the long-term consequences of Se usage in food for animal nutrition,the mechanism of metallic Se nanoparticle(SeNP)transformation in vivo,and the nutritional effects of SeNPs on feed workers and the environment are urgently *** from the absorption and metabolism mechanism of Se,this review discusses the antioxidant role of Se in *** on this characteristic,we further investigated the application of Se in animal health and described some unresolved issues and unanswered questions warranting further *** review is expected to provide a theoretical reference for improving the quality of food animal meat as well as for the development of Se-based biological nutrition enhancement technology.

关键词： Selenium Antioxidant Meat quality functional foods

Potential of edible insects as source of functional foods:biotechnological approaches for improving functionality

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Systems Microbiology and Biomanufacturing 2022年第3期2卷 461-472页

作者： Wahengbam Deepanita Devi Rajkumari Bonysana Kokho Kapesa Amit Kumar Rai Pulok Kumar Mukherjee Yallappa Rajashekar Insect Bioresources Laboratory Animal Resources ProgrammeInstitute Bioresources and Sustainable Development(IBSD)Takyelpat Imphal WestManipur 795001India Institute of Bioresources and Sustainable Development Mizoram NodeAizwalMizoram 796001India

Consumption of insects as food has a long history and has been documented by many ***,it is extensively practiced in Africa,Asia,Australia,and Latin America as traditional food providing nutritional,economic and ecological benefit for rural *** today’s world,edible insects are limelight by many researchers and industrialist due to the presence of enormous nutrient potential as well as bioactive *** review mainly focuses on the potential of edible insect for its diverse nutraceutical properties,production and processing as a functional food and its acceptance and boost in the market trends in global *** consumption of edible insects is purely based on ethnic traditional knowledge of the local *** studies on edible insects have shown their potential as source of nutraceuticals with promote health benefit and can be an alternative source of *** of the edible insects are rich source of protein,energy,vitamins,essential fatty acids and *** these insects can be a source of bioactive compounds especially peptides,which can be applied in functional food *** many countries,the traditional knowledge of entomophagy is being applied for production of value-added products using modern technology.

关键词： Edible insects functional foods Nutrition Biotechnology approaches

The immunity-promoting activity of porcine placenta in mice as an immunomodulator for functional foods

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Food Science and Human Wellness 2022年第6期11卷 1475-1481页

作者： Zhiwei Zhou Dan Wang Wei Liu Lang He Pengkuan Liang Junli Hao Qun Sun Key Laboratory of Bio-resources and Eco-environment Ministry of the Education College of Life SciencesSichuan UniversityChengdu 610064China School of Biomedical Sciences and Technology Chengdu Medical CollegeChengdu 610500China

This study was to explore the immunity-promoting activity of porcine placenta as a potential raw material for functional *** placenta was subjected to the analysis for its bioactive substances,and their immunity-promoting activity was determined in mice supplemented with porcine placenta extract(PPE)and freeze-dried porcine placenta powder at high(PPH)and low(PPL)*** showed that porcine placenta contained placental peptides and 15 free amino acids,and the amounts of estrogen and progesterone in products developed from porcine placenta were within the limit of national *** model experiment revealed that compared with the control,the PPH treatment significantly improved the spleen index(Pfunctional foods to improve human immunity.

关键词： Porcine placenta Immunity promoting activity Phagocytic rate Cytokines functional foods

Effect of plant-based functional foods for the protection against salt induced endothelial dysfunction

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Food Science and Human Wellness 2022年第5期11卷 1299-1305页

作者： Sheung Yin San JenniferMFWan Jimmy Chun Yu Louie Discipline of Food and Nutritional Sciences School of Biological SciencesFaculty of ScienceThe University of Hong KongPokfulam 999067Hong KongChina

This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction.A randomized crossover design was *** healthy subjects were recruited,and on five separate occasions they received,in random sequence one of the following 5 treatments:250 mL of plain water(control)alone,and with beetroot powder,celery powder,green tea extract or beetroot powder with green tea extract prior to consuming 150 mL of high-salt chicken ***-mediated dilation(FMD),blood pressure(BP),heart rate(HR)and pulse-wave velocity(PWV)were measured at fasting and at 30,60,90 and 120 min *** with control,beetroot supplementation led to a significantly increased HR at 30,60 and 90 min postprandially(P=0.025,0.004,<0.001,respectively).No significant difference was observed for FMD,BP and PWV between control and any of the *** reduction may still be the most effective strategy to improve vascular health.

关键词： Endothelial dysfunction Salt intake functional foods Nitrate Flavonoids Flow-mediated dilation

Exploring phytochemicals of Withania somnifera from different vicinity for functional foods

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未来食品学报(英文) 2023年第3期3卷 278-287页

作者： Pooja Dhama Xianting Ding Alok Sharma Department of Pharmacognosy ISF College of PharmacyPunjab 142001India School of Biomedical Engineering Med-X Research InstituteShanghai Jiao Tong UniversityShanghai 200030China

The well-known relation between food and bioactives explores the great prospective of innovative and novel food to maintain or improve health,increasing the demand investigating advance products with medicinal *** somnifera also known as‘Ashwagandha’in India,is one of the most utilized plants in different ancient medicine *** present work is an effort to develop a knowledge-based concept and a quality control approach for the development of functional *** study took into account the standardization criteria and examined how different geographies or different field sites(of India)would influence the phytoconstituents and their distribution in the different samples of *** level were strongly influenced by soil quality,cultivar,and growing *** increase in phenolic content,flavonoid content,antioxidants and the quality yield,were all correlated with increased phytoconstituent *** highest hydro-methanolic extract yield(by reflux(Soxhlet),sonication(20 min)and maceration(16 h)was from the sample collected from Rajasthan(18.61%,m/m)followed by West Bengal(11.21%)and Madhya Pradesh(12.67%)*** methanolic extract of Rajasthan sample(produced by the reflux(Soxhlet)extraction method)had the highest concentrations of flavonoids(65.32 mg quercetin equivalent(QE)/g)and the total phenols(60.35 mg gallic acid equivalent(GAE)/g),while Madhya Pradesh sample(distilled water reflux(Soxhlet))extract had the highest antioxidant content(74.13%).High performance thin layer chromatography(HPTLC)method was also utilized for identification of withanolides *** separations were carried out using V(ethyl acetate):V(toluene):V(acetic acid)=9.1:1:0.6 as the mobile *** gas chromatograph-mass spectrometer(GC-MS)study of hydro-methanolic Soxhlet extract of *** from 3 different regions of India was done and the total phytochemical substances identified were 132 in sample from Rajasthan,107

关键词： Withania somnifera Bioactives Gas chromatograph-mass spectrometer(GC-MS) Quality functional foods

Safety and quality of bacterially fermented functional foods and beverages: a mini review

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Food Quality and Safety 2020年第3期4卷 123-127页

作者： Tolulope Joshua Ashaolu Department for Management of Science and Technology Development Faculty of Applied Sciences Ton Duc Thang UniversityHo Chi Minh CityVietnam

Bacteria have been employed widely in the food and beverage industry,with evolving dimensions in recent *** derived from lactic acid bacteria(LAB)are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life,nutritional content,flavour,and texture quality,thus making fermented foods and beverages functional and *** review focuses on bacteria,especially protease-producing LAB used in food processing,and their usefulness in the production of functional foods and beverages.A case study of oat beverages was briefly explored due to its *** safety and quality importance of the food products were also considered with a few recommendations.

关键词： protease functional foods fermented beverages lactic acid bacteria safety

How functional foods play critical roles in human health

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Food Science and Human Wellness 2012年第1期1卷 26-60页

作者： Guangchang Pang Junbo Xie Qingsen Chen Zhihe Hu Tianjin Key Laboratory of Food Biotechnology Tianjin 300134China Biotechnology&Food Science College Tianjin University of CommerceTianjin 300134China

How do functional foods affect human health?To answer this question it is important to understand what happens when food is digested and taken up by the gastrointestinal(GI)*** gut is a selective nutrient absorption system and the most important signal transduction and information exchange system within the *** acts as a signal transducer,a neuroendocrine sensor,and an immunological recognition and presentation *** is also a complex information exchange system comprising a number of signaling networks involving GI cells and cells immobilized in organs or transported in *** bioactivity of functional foods in vivo may be due to their effects on such networks,but this raises the question of what signaling pathways are used by non-nutrients that cannot be absorbed by the *** purpose of this review is to describe intestinal nutrient transportation,identify a number of widely expressed receptors and signal transduction pathways,and outline our current understanding of the mechanisms involved in health and *** the end of the review,a method for developing a cell communication network is *** network is convenient for investigating the effects of oral administration of experimental medicines,drugs,or functional foods on cytokines of *** cytokines and chemokines are transported via the circulatory system,a simple 2–3 mL blood sample from a volunteer is a rich source of *** method may become the gold standard for evaluating the effects of functional foods or medicines in vivo.©2012 Production and hosting by Elsevier *** behalf of Beijing Academy of Food Sciences.

关键词： functional foods Signal pathway Gut Cytokine Receptor Cell communication network

Algae as functional foods for the Elderly

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Food and Nutrition Sciences 2016年第12期7卷 1122-1148页

作者： Filipa Figueiredo Telma Encarnação Maria G. Campos Faculty of Pharmacy University of Coimbra Pólo das Ciências da Saúde Azinhaga de Santa Comba Coimbra Portugal Chemistry Centre of Coimbra Faculty of Science and Technology University of Coimbra Coimbra Portugal

Older people may have more difficulties in acquiring the nutrients they need from diet and they are at greater risk of chronic diseases. Hence, functional foods based on algae, might have a role in improving very important nutrients intake without an increase in calories. This is crucial for middle age people that become less active and will not dispend as much energy as they use to, which will contribute for certain diseases associated with age. Algae produce a great variety of biological active compounds which cannot be found in other organisms. Moreover, they have been reported for their potential medicinal uses. Therefore, they have high potential as a source of functional ingredients. In this review, we will give relevant information about the issue, explain above, pointing out the information related to the compounds that could be responsible for the improvement in quality of life during elderly. It will be also referred that seaweeds can be a source of new compounds for drug discovery.

关键词： functional foods Algae Elderly Antioxidant Inflammation Diabetes Obesity Neuroprotection

Are functional foods Marketed in Honduras a Healthy Option?

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Food and Nutrition Sciences 2019年第7期10卷 719-734页

作者： Adriana Hernandez Santana Sofia Raquel Mejia Motino Adriana B.Di Iorio Food Science and Technology Department Zamorano UniversitySan Antonio de OrienteHonduras

Background: functional foods have been proposed as vehicles to prevent diseases in response to disease increase throughout the world. Methods: Descriptive cross-sectional study. The nutritional labeling of processed functional foods (PFF) commercially available in Honduras was examined to consider health benefits based on functionality according to the Central American Technical Regulation (CATR) and critical nutrient content according to the profile of the Panamerican Health Organization (PAHO). Results: Out of a national sample of 631 commercial processed foods (CPF), 144 were defined as functional;sweetened and flavored yogurts and cereal bars reached the highest proportions (70% and 66%) of products available in their respective categories. None of the categories was on average “low in calories” according to criteria of CATR;sweetened breakfast cereals were the most caloric (180 kcal) and only sweetened juices had “calorie free” products (15%). Prepared meat did not meet the criterion of “low cholesterol” even though all the products in this category were the reduced fat version of the original CPF. All categories of cereal-based products met the “source of dietary fiber” criteria and 64% of baked products were “high in dietary fiber”. More than 70% of PFF exceeded the sugar recommendation of the PAHO profile, mainly sweetened breakfast cereals (100%) and sweetened juices (93%). 49% of the products exceeded the sodium recommendation, particularly baked products (100%) and cheeses (86%);100% of the later exceeded the recommendation of total fats. More than 60% of products simultaneously exceeded between 2 and 3 of PAHO profile criteria;5% exceeded all the criteria and 4% met all the PAHO profile criteria. The average price of PFF was $2.34, while that of conventional products was $1.87;sweetened breakfast cereals were the most expensive ($3.49 and $3.28) and sweetened juices were the cheapest ($1.79 and $1.89) for both CPF and PFF. Conclusions: PFF marketed in Ho

关键词： functional foods Sugars Sodium Fast foods Cholesterol