Gluten proteolysis as alternative therapy for celiac patients: A mini-review

Celiac disease (CD) results from damage to the small intestinal mucosa due to an inappropriate immune response to a cereal protein (wheat, rye, barley). The only treatment for CD is life-long avoidance of gluten proteins. Gluten-free products are not widely available and usually more expensive. That is why; there is an urgent need to develop an alternative therapy. Enzymatic degradation of gluten among other approaches, abolishing its immunogenic and toxigenic activities, is an attractive alternative strategy for oral therapy in CD. Several proteases following different approaches were studied. This review focuses on enzymes (microbial or vegetal) designed to digest gluten. Also, recent biotechnological procedures that use microorganisms (cell factories for enzymes) as starter culture to eliminate gluten are reviewed in this manuscript. Keywords: Celiac disease, gluten, proteolytic activity, lactic acid bacteria, therapyAfrican Journal of Biotechnology Vol. 11(29), pp. 7323-7330, 10 April, 201

Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review

Bacteria belonging to the genus Enterococcus spp.—a member of the lactic acid bacteria group—are natural inhabitants of various environments, including vegetable products. Although some strains show pathogenic determinants, overall these bacteria may have some pro-technological features. Some enterococci have been described as potential starter or protective cultures in the dairy industry, since they contribute to the organoleptic and quality characteristics of dairy products. Although several fermented vegetable products have a long history in human nutrition, studies regarding autochthonous enterococci and their application to fermented vegetable foods are much less numerous than those concerning dairy foods. In this review, after a general overview of enterococci, their presence and role in fermented vegetable foods (including table olives, sauerkraut, kimchi, tomato juice, French beans, caper berries and cereal-based products) will be covered

Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate milk, coffee beverages, matcha green tea, and beyond

Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-kappa B, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.info:eu-repo/semantics/publishedVersio

Analysis of main and healthy phenolic compounds in foods

Background: In the last few decades, the media has been overwhelming the consumer with various dietary requirements that some of which lead to no avail. On the other hand, the Mediterranean diet, which stems from a very ancient lore, stands as one of the most effective diets whose conspicuous and positive results are still impacting the lives of many Mediterranean locals. The "Mediterranean Diet" is an umbrella term that is used to denote a plethora of natural ingredients used in the culinary tradition of the region, and which comprises but is not limited to olive oil, cereals, wine, fruits, dried fruits, and spices. MD components are known for being rich in antioxidant compounds. Polyphenols belong to the category of antioxidants that occur in the above-mentioned Mediterranean foods. Objective: The current review aims at presenting main classes of phenols from plant foods, their role as dietary components, and an overview on analytical methods for their extraction from food matrices, their separation, detection and quantification. Conclusions: The discrimination of phenols is not an easy matter, and several methods are described in the literature, mainly chromatographic methods, which are herein reviewed. In short, phenols are mainly found in vegetable foods in which the Mediterranean Diet is rich. The health effects of some phenols and analytical methods are herein revised. Highlights: Phenols or Phenolics is a designation corresponding to compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring. Phenols in foods occur mainly as secondary metabolites of vegetables, often found in polymeric forms (polyphenols). Phenols from foods are mainly simple phenols (e.g., caffeic acid), flavonoids, the most varied and ubiquitous class (e.g., catechin, quercetin), stilbenes (resveratrol), lignans, and tannins. In addition to the wide range of polyphenols present in foods, the compounds are quantitatively and qualitatively distributed in a heterogenous way in the different compartments of the food matrix. This structural and compartmental diversity leads to an important variability of the physicochemical properties impacting otherwise the extraction of phenols. Total phenols are determined by the Folin Cioucalteau method, as described in European Pharmacopeaea.info:eu-repo/semantics/publishedVersio

Bioactive phytochemicals from olive (Olea europaea) processing by-products

The olive sector is key in the Mediterranean countries and comprises olive oil extraction and table olive production, carried out by companies of different typologies and technological development. Due to increased awareness of the Food-Health-Environment Nexus, the popularity of olive oil has been steadily increasing worldwide, and consequently, more biowastes are produced (e.g., olive pomace and wastewaters). Comparatively to the olive oil industry, the table olives’ processing may generate highly variable amounts of wastewaters of different types, from close to zero waste, when olives are just dehydrated, as in Greek-style, to the serious environmental issues posed by the preparation of oxidized black olives (e.g., Californian-style). Most common industrial processes for olive oil and table olive obtainment generate biowastes that are pollutant and costly to treat. Such biowastes can be viewed as an environmental burden or a source for highly emanded chemicals, mainly due to their high content in phenolic compounds, which are highly valued by pharma and food industries, Therefore a growing number of publications and patents highlight the relevance of a circular economy approach in allowing increased profits through some innovation and process optimization. It is noteworthy that the circular approach aims at optimizing the resources (by re-using them and tackling waste) while minimizing the environmental impact of manufacturing operations (eco-economic decoupling). The current chapter focuses on olive by-products, presenting their compositions, highlighting the presence of certain bioactive compounds. We discuss herein prospective ways to valorize olive processing by-products in compliance with the 2030 agenda and with strict legislation on environmental protection. We believe that the information and proposed strategies are relevant to many stakeholders including smallholders in developing countries.info:eu-repo/semantics/publishedVersio

Phenols, flavors, and the Mediterranean Diet

Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers' approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.info:eu-repo/semantics/publishedVersio