Functional probiotic foods development : trends, concepts, and products

Functional foods offer positive effects on health beyond basic nutrition. Functional foods are considered to promote optimal health and help reducing the risk of illness. The Food and Drug Administration regulates the functional foods claims that manufacturers can make about nutrient content, effects on disease, health, or body function. Probiotics are live microorganisms, which exert positive health effects when consumed in sufficient amounts. According to a definition given by the International Scientific Association for Probiotics and Prebiotics (ISAPP), probiotics are “Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” [1]. Microorganisms, such as Lactobacillus rhamnosus GG, L. reuteri, bifidobacteria, and certain strains of L. casei or the L. acidophilus group, have been characterized for their probiotic properties, and they are commonly used in probiotic foods, particularly fermented milk products. Several other microorganisms, including Escherichia coli strain Nissle 1917, Enterococcus faecium SF68, and Saccharomyces boulardii, have shown therapeutic applications. Well documented health benefits attributed to probiotic microorganisms include modulation of the intestinal microflora, immune system boosting, and alleviation of complaints due to lactose intolerance

The impact of date palm fruits and their component polyphenols, on gut microbial ecology, bacterial metabolites and colon cancer cell proliferation

The fruit of the date palm (Phoenix dactylifera L.) is a rich source of dietary fibre and polyphenols. We have investigated gut bacterial changes induced by the whole date fruit extract (digested date extract; DDE) and its polyphenol-rich extract (date polyphenol extract; DPE) using faecal, pH-controlled, mixed batch cultures mimicking the distal part of the human large intestine, and utilising an array of microbial group-specific 16S rRNA oligonucleotide probes. Fluorescence microscopic enumeration indicated that there was a significant increase in the growth of bifidobacteria in response to both treatments, whilst whole dates also increased bacteroides at 24 h and the total bacterial counts at later fermentation time points when compared with DPE alone. Bacterial metabolism of whole date fruit led to the production of SCFA, with acetate significantly increasing following bacterial incubation with DDE. In addition, the production of flavonoid aglycones (myricetin, luteolin, quercetin and apigenin) and the anthocyanidin petunidin in less than 1 h was also observed. Lastly, the potential of DDE, DPE and metabolites to inhibit Caco-2 cell growth was investigated, indicating that both were capable of potentially acting as antiproliferative agents in vitro, following a 48 h exposure. This potential to inhibit growth was reduced following fermentation. Together these data suggest that consumption of date fruits may enhance colon health by increasing beneficial bacterial growth and inhibiting the proliferation of colon cancer cells. This is an early suggestion that date intake by humans may aid in the maintenance of bowel health and even the reduction of colorectal cancer development

Expression of recombinant Streptokinase from local Egyptian Streptococcus sp. SalMarEg

Streptokinase (SK) is a therapeutically important thrombolytic agent. Cardiovascular disease is the first cause of adult death worldwide. In Egypt about 13% of the population die every year due to ischemic heart disease. In spite of this fact, there is no local production of cardiovascular therapeutics. We reported for the first time the expression of a recombinant SK from a local Streptococcus strain. When produced on industrial scale this r-SK may substantially contribute to reducing the costs of thrombolytic therapy in developing countries. In this study, a highly purified r-SK from Streptococcus sp. isolated from Egyptian pharyngitis patients was obtained. The isolated strain was partially identified using 16S rDNA sequencing and named Streptococcus sp. SalMarEg. It was found to be phylogenetically related to Streptococcus pyogenes. Analysis of the obtained sequence showed high similarity with other SK genes. The protein expression in a prokaryotic system obtained a 47-kDa SK protein that could be purified using a single-step his-tagged affinity purification chromatography, with nearly 80% recovery. The clot lytic activities of both recombinant and commercial SK were similar, thus giving the basis to scale up this SK product in order to evaluate the possibilities of its commercialization in local and/or regional markets.Key words: Streptokinase, Streptococcus SalMarEg, thrombolytic agent, heterologous expression

Chickpea protein isolation, characterization and application in muffin enrichment

The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectric precipitation at pH 4.5. SDS-PAGE revealed three subunits with molecular weights of 47, 30 and 85 kDa; representing the globulin fractions, legumin-like and vicilin-like proteins. Maximum protein solubility (83.32%) was obtained at pH 11. CPI exhibited an emulsifying activity index of 25.17 m² g¯¹, emulsion stability index of 14.09 min. The foaming capacity and stability were 62% and 94.49%, respectively. Water and oil absorption were 3.65 and 2.30 mL g¯¹, respectively. CPI was added to muffin batter at 0, 2.5, 5, 7.5 and 10%. CPI fortified muffins showed reduction in moisture content, which influenced texture profile analysis through increasing hardness, gumminess and chewiness values. Additionally, both protein content and protein digestibility of muffins increased to 22.2 and 94.08%, respectively. CPI-enriched muffins were darker (lower L) with yellowish crumbs (higher b). Finally, preliminary sensory evaluation showed high consumer acceptance for CPI-enriched muffins

Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate

Pasta is healthy, cheap, versatile, and convenient as a carrier of bioactive components. The present work focused on increasing the nutritional quality of pasta via chickpea flour and protein isolate in addition to monitoring the influences of this fortification on the physicochemical, texture and sensory attributes of functional pasta. Eight fortified pasta products were prepared of durum semolina wheat with partial replacements of 2.5, 5, 7.5 and 10% of chickpea flour (CF)/or chickpea protein isolate (PI). Cooking quality, moisture content, swelling index, starch content, in-vitro protein digestibility, texture and sensory properties were evaluated. CF and PI fortifications decreased optimum cooking time (Min. 5 min) and starch content (Min. 62%) with overall increases in cooking losses (Max. 5.79%), swelling index (SI) (Max. 31.69%), hardness (Max. 22.13 g), cohesiveness (Max. 1.13), springiness (Max. 1.11 cm), gumminess (Max. 21.34 N) and doubled the chewiness (Max. 21.36 g cm¯¹). The impact of pasta enrichment on its in-vitro protein digestibility against control (91.89%) was varied where CF substitution resulted increased protein digestibility (Max. 95.57%), while counter results have been announced by PI that significantly decreased pasta protein digestibility to (48.55%). Absorbed water was increased along with CF or PI substitutions resulting in higher moisture cooked pasta (Max. 68.83%). Panelists’ opinion summed the upraised differences positively affecting chickpea fortified pasta sensory attributes to gain high acceptance scores. Enrichment the nutritional quality of pasta by fortification with chickpea flour and protein isolate can be recommended supported by enhancements in rheological and sensorial properties

Physicochemical characterization and antioxidant activity of honey with Eragrostis spp. pollen predominance

This study aimed to characterize the pollen and physicochemical profiles, and to evaluate the antioxidant capacity of six samples of Moroccan honey. The pollen grains of Eragrostis spp. were predominant in all samples (from a minimum of 46.581.59% to 72.72 +/- 2.43% as a maximum), exceeding the minimum (generally 45%) required for the monoflorality nomination of a honey sample, and suggestion a case of newly reported honey. The analyzed samples had low diastase activity and hydroxymethylfurfural (HMF) content. Potassium was the dominant element in practically all samples, except the sample with the highest Eragrostis spp. pollen percentage, which showed sodium predominance. The honey color ranged from water white to light amber, and positively correlated the concentrations of phenols, proline and the capacity for scavenging free radicals. However, great variability observed in all the analyzed parameters, and could not be explained by the variability of the Eragrostis spp. pollen percentage, which suggests a hypothesis of low concentrated nectar. Practical applicationsThe melissopalynological profile of honey is an important parameter for determining the type of honey (multifloral, monofloral, blossom, honeydew) and its relationship to the botanical and geographical provenance. There is generally a relationship between the pollen profile of honey and the biological properties. The physicochemical characterization, antioxidant activity and melissopalynological profile of Eragrostis honey was reported for the first time in this study. These data intend to contribute for the introduction of a new type of honey labeled as Eragrostis honey. At the same time, the evaluation of the antioxidant activity may also trigger the search of other biological properties with medicinal attributes for the new Eragrostis ssp. honey.Portuguese National Funding Agency for Science, Research and Technology (Fundacao para a Ciencia e a Tecnologia - FCT) [UID/AGR/00239-2013, UID/BIA/04325/2013 - MEDTBIO, UID/Multi/04326/2013, UID/BIA/04050/2013]info:eu-repo/semantics/publishedVersio

Nutraceuticals: opening the debate for a regulatory framework

Currently, nutraceuticals do not have a specific definition distinct from those of other food-derived categories, such as food supplements, herbal products, pre- and probiotics, functional foods, and fortified foods. Many studies have led to an understanding of the potential mechanisms of action of pharmaceutically active components contained in food that may improve health and reduce the risk of pathological conditions while enhancing overall well-being. Nevertheless, there is a lack of clear information and, often, the claimed health benefits may not be properly substantiated by safety and efficacy information or in vitro and in vivo data, which can induce false expectations and miss the target for a product to be effective, as claimed. An officially shared and accepted definition of nutraceuticals is still missing, as nutraceuticals are mostly referred to as pharma-foods, a powerful toolbox to be used beyond the diet but before the drugs to prevent and treat pathological conditions, such as in subjects who may not yet be eligible for conventional pharmaceutical therapy. Hence, it is of utmost importance to have a proper and unequivocal definition of nutraceuticals and shared regulations. It also seems wise to assess the safety, mechanism of action and efficacy of nutraceuticals with clinical data. A growing demand exists for nutraceuticals, which seem to reside in the grey area between pharmaceuticals and food. Nonetheless, given specific legislation from different countries, nutraceuticals are experiencing challenges with safety and health claim substantiation

Chemical characterisation and the anti-inflammatory, anti-angiogenic and antibacterial properties of date fruit (Phoenix dactylifera L.)

Ethnopharmacological relevance: Date fruit, Phoenix dactylifera L. has traditionally been used as a medicine in many cultures for the treatment of a range of ailments such as stomach and intestinal disorders, fever, oedema, bronchitis and wound healing. Aim of the review: The present review aims to summarise the traditional use and application of Phoenix dactylifera date fruit in different ethnomedical systems, additionally the botany and phytochemistry are identified. Critical evaluation of in vitro and in vitro studies examining date fruit in relation to anti-inflammatory, anti-angiogenic and antimicrobial activities are outlined. Key Findings: The ethnomedical use of Phoenix dactylifera in the treatment of inflammatory disease has been previously identified and reported. Furthermore, date fruit and date fruit co-products such as date syrup are rich sources of polyphenols, anthocyanins, sterols and carotenoids. In vitro studies have demonstrated that date fruit exhibits antibacterial, anti-inflammatory and anti-angiogenic activity. The recent interest in the identification of the numerous health benefits of dates using in vitro and in vivo studies have confirmed that date fruit and date syrup have beneficial health effects that can be attributed to the presence of natural bioactive compounds. Conclusions: Date fruit and date syrup have therapeutic properties, which have the potential to be beneficial to health. However, more investigations are needed to quantify and validate these effects

Functional Probiotic Foods Development: Trends, Concepts, and Products

Functional foods offer positive effects on health beyond basic nutrition [...