Current Nutrition & Food Science - Volume 15, Issue 4, 2019

Aegle Marmelos (L.) Correa (A. marmelos), is a medicinal plant of Rutaceae family having a long history of curative property in traditional medicine. This plant is a rich source of bioactive compounds and natural antioxidants which can be isolated from its various parts such as fruit (carotenoids, tannins, flavonoids, ascorbic acid, marmelosin, marmelide, psoralen, aurapten, luvangetin); leaf (phenols, lupeol, skimmianine, citral, aegeline, eugenol, citronella, marmesinine) and bark (marmin, skimmianine, fagarine) etc. Many clinical and pre-clinical researches suggest the therapeutic applications of A. marmelos, such as anti-bacterial, anti-fungal, anti-viral, anti-ulcer, anti-diabetic, anticancer, anti-inflammatory and antioxidant properties which play a potential role in the prevention and treatment of various diseases. This review article focuses on exploring novel bioactive compounds of the above plant possessing potential therapeutic and health promoting applications.

Vitamin B12 production by using propionibacteria and enriching food to produce functional foods is an important subject for researches. Some microorganisms have the potential to produce a wide range of components that are health promoting for human. Among them Propionibacteria has been identified as an effective producer of vitamin B12 and anti-microbial compounds such as propionic acid for decades. In this study at first, the structure, health beneficial effects and properties of vitamin B12 as well as scaled up production of vitamin are mentioned. Then biotechnological strategy is described as a solution to overcome vitamin deficiency and production of functional food. Finally, the specification of propionibacteria and its growth condition as well as bacterium ability to produce some other interesting metabolite in human food as byproduct are discussed.

Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional properties and it is described as “the seed of the 21st century” and “new gold and super nutrient”. Objective: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), omega- 3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thickener, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, pasta, and sausages can be enriched with seeds and chia oil can be used as fat replacer for these products. Some studies have shown that consumption of the seed is beneficial for health problems such as dyslipidemia, inflammation, cardiovascular diseases and insulin resistance. However, the results of studies demonstrating the effect of the seeds on diseases have been controversial and many of the studies on this subject are animal studies. There is a need for further studies to reveal the effects of chia seed on human health and its importance in the food industry.

“Nutrition” and “Pharmaceutical” together build up the perception of “Nutraceuticals” that refer to the food or dietary supplements that help to incorporate additional health benefits to the fundamental sustenance accomplished on daily basis. Each nutraceutical contains one or more bioactive molecules that are usually obtained by chemical and/ or biotechnological synthesis or by extraction from natural sources. Among the natural sources, marine bionetwork possess immense potential for the presence of bioactive compounds. Some of these bioactive compounds as isolated from marine sources, have potential use as nutraceuticals. This mini review provides a brief overview of nutraceutical compounds from marine sources that are currently under research and/or have been commercialized. A detailed discussion on the biochemical categories of compounds and the marine organisms that play as potential sources of these bioactive nutraceutical compounds have been included.

Background: The consumption of herbal teas has gained much attention due to its healthpromoting benefits, including antioxidant, neuroprotective, antimicrobial, antitumor, and antiinflammatory effects. These biological activities are associated in part to the antioxidant activity of chemical compounds present in teas, especially flavonoids and phenolic acids. Objective: The aim of this study was to evaluate a total of 17 different botanical herbal infusions consumed in Brazil in terms of their phenolic antioxidants. Methods: The analysis performed were total phenolic compounds, total flavonoids, total flavonols, tannin content and in vitro antioxidant activity (DPPH, ABTS, CUPRAC, FRAP, and ORAC assays). Data were processed using univariate, bivariate and multivariate analysis (hierarchical cluster analysis). Results: The use of Hierarchical Cluster Analysis (HCA) suggested an unsupervised classification relationship based on level of functionality of the herbal teas. Higher levels of total phenolics, total flavonoids and antioxidant activity were found in Anemopaegma mirandum while higher values of tannin content and total flavonols were found in Peumus boldus. All antioxidant activity assays showed significant correlations among each other (r > 0.84, p < 0.001), and with total phenolic and flavonoids (r > 0.83, p < 0.001). Using HCA, three clusters were suggested and cluster 1 showed the highest functionality. Conclusion: The herbal infusions evaluated can be a good resource of bioactive compounds to consume and supplementing food products. Nevertheless, future studies should focus on the evaluation of these herbal teas using in vivo systems to understand the mechanisms of action when these different herbal infusions are used as beverages.

Background: Legume plants are known for their rich medicinal and nutritional values. Large amount of medicinal information of various legume plants have been dispersed in the form of text. Objective: It is essential to design and construct a legume medicinal plants database, which integrate respective classes of legumes and include knowledge regarding medicinal applications along with their protein/enzyme sequences. Methods: The design and development of Legume Medicinal Plants Database (LegumeDB) has been done by using Microsoft Structure Query Language Server 2017. DBMS was used as back end and ASP.Net was used to lay out front end operations. VB.Net was used as arranged program for coding. Multiple sequence alignment, phylogenetic analysis and homology modeling techniques were also used. Results: This database includes information of 50 Legume medicinal species, which might be helpful to explore the information for researchers. Further, maturase K (matK) protein sequences of legumes and mangroves were retrieved from NCBI for multiple sequence alignment and phylogenetic analysis to understand evolutionary lineage between legumes and mangroves. Homology modeling technique was used to determine three-dimensional structure of matK from Legume species i.e. Vigna unguiculata using matK of mangrove species, Thespesia populnea as a template. The matK sequence analysis results indicate the conserved residues among legume and mangrove species. Conclusion: Phylogenetic analysis revealed closeness between legume species Vigna unguiculata and mangrove species Thespesia populnea to each other, indicating their similarity and origin from common ancestor. Thus, these studies might be helpful to understand evolutionary relationship between legumes and mangroves. LegumeDB availability: http://legumedatabase.co.in/

Background: Barnyard millet is rich in protein, iron, calcium, phosphorus, fibre and vitamin content whereas finger millet is used in regular food and considered to be more nutritious than rice. Objective: The aim of this research was to develop new food supplements with potential pharmacological activity from readily accessed natural products. Methods: In the present study, we investigated the nutritional and mineral profile of the extracts of Eleusine coracana (L.) Gaertn. and Echinochloa frumentacea Link seeds. The extraction process involved fractionation with various solvents whereas the estimation of nutrients and minerals was done using AOAC method and ICPMS techniques. Results: The levels of crude protein, carbohydrates, crude fibre and ash content in E. coracana seeds were found to 7.30%, 68.10%, 3.60% and 8.50%, respectively whereas 2.87%, 80.93%, 5.80% and 5.30%, respectively were measured in the seeds of E. frumentacea. Conclusion: The seeds of E. coracana and E. frumentacea were found as highly medicinal and nutritional due to the presence of vitamins, minerals and other needful nutrients.

Background: There is a constant search of new plant proteins, with adequate nutritional and functional properties, as well as bioactive properties and low-cost for utilization in various food formulations. Objective: The aim of this work was to access the nutritional and functional potential of protein from Irvingia gabonensis, for utilization as ingredient or supplement in food. Methods: Proximate composition and amino acid were analyzed. Nutritional parameters were calculated from amino acid composition. Physicochemical properties and secondary structure of protein were determined. Finally, effect of oil to water ratio (OWR), pH and concentration on emulsifying properties was analyzed. Results: The flour contained 22.26% protein, 5.30% ash and 60% carbohydrates. Proteins contained all essential amino acids, with high content of Leu, Ile, Val, Thr and sulfur-containing amino acids. Essential amino acid index (69%), protein efficiency ratio (2.39-2.63) and biological value (79.91%) were studied. The maximum protein solubility (61%) was noticed at pH 8, while high hydrophobicity was observed at pH 2. A transition from an irregular secondary structure to a more ordered structure was found from pH 2-4 to pH 6-10. pH, OWR and concentration significantly affected emulsifying properties of Irvingia gabonensis almonds. The maximum emulsifying capacity (EC) was observed under acidic pH and high flour concentration. EC increased with increasing OWR and concentration, while decreased with increasing pH. High ES (25-35%) was observed at pH 4-8 and OWR of 1/3 to 1/2 (v/v), at flour concentration of 3-4% (w/v). Conclusion: Irvingia gabonensis showed good potential as food ingredient or supplement.

Background: Algeria has a particular geographical position with a wide band of very varied vegetation including the aromatic and medicinal plants. These plants are able to produce much diversified natural compounds, which can be very useful health care and treatment of diseases. Objective: This study was carried out to evaluate the antioxidant capacity and antibacterial activity of Anvillea radiata (Asteraceae) extracts, one of the medicinal plants used as food and in folk medicine in Algeria. Methods: The extraction was carried on the aerial part by methanol and water to give Met.E and Aq.E. The ABTS and DPPH free radicals-scavenging tests are used to evaluate the antioxidant activity of extracts. Moreover, the antibacterial activity was evaluated using disc diffusion method. Finally, the extracts were subject to the phytochemical analysis using the HPLC-TOF/MS equipment. Results: The Met.E showed the highest amount of total phenolic and flavonoids content (266.12 μg EAG/mg E and 50.83 μg EQ/mg E, respectively). The results of the antioxidant activity revealed that the Met.E showed a good scavenging activity against ABTS and DPPH free radical with EC50=0.067 mg/ml and EC50=0.33 mg/ml, respectively. Moreover, the A. radiata extracts present a highest antibacterial activity against M. luteus NRRL B-4375, B. subtilis NRRL NRS-744 and S. aureus ATCC 25923, with inhibition zone ranging from 18 to 23 mm to Met.E and 12-18 mm to the Aq.E. In addition, the Met.E of A. radiata showed a better MIC against S. aureus, M. luteus and B. subtilis (MIC= 6.25, 25 and 25 μg/ml, respectively). The HPLC-TOF/MS analysis of Met.E reveals the presence of two major compounds, rutin and fumaric acid, when Aq.E contains the syringic acid as a major compound. Conclusion: The data of our study reported that the Met.E extract of A. radiata had a considerable antioxidant capacity and antibacterial effect, which may be due to their richness by phenolic compounds such as rutin and fumaric acid.

Background: A nutricereal based fermented baby food was investigated to predict its shelf life using chemical kinetic modeling. An optimized baby food formulation, packaged in metalized polyester packets was stored at accelerated conditions for 180 days and analyzed for Hydroxy Methyl Furfural (HMF), Thiobarbituric Value (TBA), Free Fatty Acid Content (FFA) and sensory characteristics. Objective: The objective of the study was to determine the shelf life of the optimized nutricereal based fermented baby food using chemical kinetic modeling. Methods: Chemical kinetics analysis by investigating the Hydroxymethyl Furfural content, thiobarbituric value (TBA), free fatty acid content (FFA) and sensory characteristics of the optimized baby food. Results: Shelf life model based on chemical and sensory acceptability was derived using Arrhenius equation modeling. Thus, the baby food had a predictive shelf life of 54 weeks when stored at 10°C in metalized polyester based on the chemical (HMF, TBA and FFA) and sensory (overall acceptability) characteristics. A most suitable model based on FFA was developed considering lowest root mean square (RMS) percentages and least deviations in actual and predicted values. Conclusion: Chemcial kinetics could be applied to determine the shelf life of the fermented baby foods. HMF, TBA and FFA play key role in the shelf life of the stored fermented product. A model based on FFA is most suitable to determine the shelf life of the powdered nutricereal based fermented baby food packged in metalized polyster, stored at 10°C.

Background: The Prickly pear "Opuntia ficus-indica" is a xerophytic plant of the Cactaceae family, which represents a gold mine, can be exploited in several sectors. Objective: The present study describes and provides basic information on the physico-chemical properties, mineral and lipid compositions of the cactus seeds from Algeria (Relizane), in order to evaluate the nutritional value of the Opuntia extracts. Methods: The seed oil was extracted by soxhlet, and analyzed by GC-MS the physical properties were determined using standard methods of Association of Analytical Communities (AOAC). Results: The cactus powder and its seeds showed a content of 6.42% in lipids and 91.24% in ashes. Freshly extracted oil showed acid and peroxide values respectively 2.66 mg (KOH)g and 1.5Meq (O2)/Kg. Iodine and saponification values were 199.5 g (I2)/100 g and 181.44 mg (KOH)/g respectively. Main fatty acids identified by GC-MS were linoleic (C18:2), oleic (C18:1), palmitic (C16:0), palmitoleic (C16:1) and stearic (C18:0) acids with respective contents 60.23%, 13.35%, 14.20%, 1.05 and 3.12%. Mineral analysis revealed significant levels of calcium and potassium namely 72 and 3.50mg/100g respectively, and they contain no trace of the toxic compounds (lead and cadmium). Conclusion: The nopal fruit represents a very important nutritional value. This plant is far from being a simple cactus, it is a source of immense wealth.

Background: Agaricus bisporus (A. bisporus) is an edible basidiomycete mushroom native to grasslands in Europe and North America. A. bisporus, commonly known as white button mushroom (WBM), is widely cultivated in most countries, and it constitutes the bulk of all mushrooms consumed in the United States and Australia. Traditionally this fungus has used in the treatment of heart diseases. Also it has anti-ageing property.Mushrooms have been found effective against cancer, cholesterol reduction, stress, insomnia, asthma, allergies and diabetes. Objective: The present research was designed to appraise the cardioprotective activity of a hydroalcoholic extract of Agaricus bisporus (EEAB) on Isoproterenol (ISO) induced myocardial infarction (MI) in Albino Wistar rat. Traditionally, Agaricus bisporus is reported in the treatment of heart diseases, cancer, cerebral stroke and anti-ageing property. Materials and Methods: Wistar rats of different sex were randomly split into five groups namely positive control, negative control, standard, test-1 and test-2 and received distilled water, ISO (85 mg/kg), Simvastatin (10 mg/kg/day, oral) and EEAB (200 and 400 mg/kg/day, p.o.) for 30 days, respectively. MI was induced in rats by ISO at an interval of 24 hrs on 31 and 32 day and on the next day, blood was amassed through retro-orbital plexus for the assessment of biochemical markers (cholesterol, lowdensity lipoprotein, high-density lipoprotein, very low-density lipoprotein, triglycerides, alanine aminotransferase and total protein) and finally, the rats were immolated by cervical dislocation. The heart tissue was reaped instantly, cleaned with chilled isotonic saline and clasped in 10% buffered formalin and used for the histopathological analysis. Results: ISO p.o. administration significantly elevated the cholesterol, low density lipoprotein, very low density lipoprotein, triglycerides, alanine aminotransferase and aspartate aminotransferase levels while it decreases high-density lipoprotein and total protein in plasma and administration of EEAB decreases the level of cholesterol, low-density lipoprotein, very low-density lipoprotein, triglycerides, alanine aminotransferase and aspartate aminotransferase levels while it increases high-density lipoprotein and total protein levels. Pretreatment with EEAB protected the cardiotoxicity induced by ISO. The histopathological findings support the analysis of biochemical parameters, ISO-induced myocardium showed infracted zone with edema, inflammatory cells, lipid droplets, myocardial necrosis and vacuolization of myofibrils which were reduced. Conclusion: It can be an outcome that EEAB possessed cardioprotective activity against experimental and clinical studies of ISO-induced myocardial infarction in rats.

Background: Buckwheat is now becoming increasingly popular due to its health benefits. The most attractive feature of its seeds are gluten-free with high-quality protein and presence of bioactive compounds with health-promoting effects. The aim of this study was to determine the effect of processing treatments on nutritional and physicochemical properties of buckwheat which would further be utilized for the production of a varied range of novel products. Methods: The different processing treatments such as cooking, fermentation, and germination were given to buckwheat seeds. The native and processed buckwheat were then analyzed for their nutritional properties such as moisture, ash, fat, crude fiber, protein, total phenol, tannin and phytate content using standard methods. The physicochemical properties were also determined using standard methods. Results: Processing treatments significantly (p≤0.05) reduces the tannin and phytate content and significantly (p≤0.05) increases the total phenol content. Also, processing had a varied effect on Water Absorption Capacity (WAC), Oil Absorption Capacity (OAC), least gelation concentration and bulk density. The WAC and OAC of buckwheat flours were significantly (p≤0.05) varied from 2.15 to 3.89 g/g and 1.96 to 2.32 g/g, respectively. Conclusion: The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale.

Background: White, green and black are the major tea types obtained from the same tea plant (Camellia sinensis). The differences in processing result in different types of tea, of which green tea (20%) and black tea (78%) are the most consumed worldwide and also white tea is gaining popularity due to its subtle taste and recent evidences about its health benefits. Silver needle is a sub type of white tea, made purely from buds whereas green tea is procured from leaves that are steamed or panfried, and to produce black tea, the tea leaves are withered, fully oxidized and then dried. Objective: The present study was undertaken to analyze and compare the antioxidant activity and phenolic composition of white (silver needle), green and black teas of same brand. Method: The radical scavenging ability of different tea types was measured using various antioxidant assays. The total phenolic content was also estimated using Folin-Ciocalteu’s method. Results: The white tea (silver needle) demonstrated highest radical scavenging activity followed by green and then black tea in various antioxidant assays performed. The total phenolic content of different types of tea exhibited the following order: white tea (133.30mg/g) > green tea (118.37mg/g) > black tea (101.8mg/g). A strong correlation was observed between the total phenolic content and antioxidant activity of different tea types, the correlation coefficient ranged from 0.87-0.97. Conclusion: White tea (silver needle) manifested highest antioxidant activity followed by green and least in black tea. The pronounced antioxidant ability of WT (silver needle) may be ascribed to the different parts of the plant (unopened buds) and the least processing it undergoes, followed by obtaining green tea and black tea from different parts of the plant (leaves), and variation in degree of processing.