Current Nutrition & Food Science - Volume 16, Issue 3, 2020

Background: Besides the well-known positive effect on the reduction of the risk of cardiovascular diseases, in the latest decades growing evidence has accumulated on the beneficial effects of MD on various aspects of health outcomes. Nevertheless, data concerning the existence of a direct positive effect of MD, irrespective of its beneficial effect on body weight, in osteo-articular diseases, are still controversial. In osteo-articular diseases, a pro-inflammatory environment is highlighted, with an increased systemic levels of pro-inflammatory cytokines. Objective: Our objective is to investigate the effects of adherence to the Mediterranean diet and osteo-articular diseases. Conclusion: Many foods included in MD, have anti-inflammatory properties, due to the presence of nutrients, such as polyunsaturated (PUFA) and monounsaturated (MUFA) fats. The two types of polyunsaturated fatty acids, omega-3 and omega-6, have opposing effects on the inflammatory process. Omega-6 stimulates the production of pro-inflammatory cytokines, while omega-3 fatty acids exert anti-inflammatory effects, including significant reductions in the release of pro-inflammatory cytokines. Some studies have shown that the dietary pattern of MD consumption has an important role in the prevention and development of inflammatory arthritis. Nevertheless, the possible influence of MD on chronic osteo-articular diseases is very limited, this review updates the main experimental and clinical evidences concerning the potential beneficial effects of the Mediterranean Diet on the most diffuse osteo-articular chronic and degenerative joint disease.

Breast cancer (BC) is the most frequently diagnosed type of cancer and the leading cause of cancer deaths in women worldwide. A number of established risk factors for BC have been identified in many previous studies which included age, reproductive history, lactation, hormone levels or use, genetic factors, breast density and various diet and lifestyle factors. Several previous studies highlighted the independent effect of dietary patterns, lifestyle factors, macro- and micronutrients intake, physical activity, tobacco smoking, and weight gain on the risk BC. Although a number of risk factors have been identified for BC, however, some are difficult to modify such as genetic factors, while dietary pattern, physical activity, nutrient intake and smoking are modifiable risk factors which could be targeted to reduce the risk of this devastating disease. Even though there is a quick advancement in BC cancer therapy, but still, the survival rate is not increasing. Therefore, preventing cancer development is more important than treating or inhibiting its progression and such prevention can reduce the suffering and pain of patients and their families.

In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate or protein-based replacers, water and vegetable oils. It is also possible to reduce sodium chloride in meat products by reducing the size of crystals and full or partial replacement of sodium chloride with other chloride salts. Among various strains of probiotic to incorporate in meat products, spore former probiotics such as Bacillus spp. is the most reasonable choice due to their stability during processing. Despite the desirable elevation of the nutritional value of food, it should be taken into consideration that manipulation of the formulation can cause many technological difficulties or/and may negatively impact sensory properties of food due to unacceptable and undesirable changes. The empiric evidences represented that taste, as a major factor in sensory features, is dramatically fundamental for functional food acceptance by consumers. In this review, the major aspects that should be considered in the context to retain sensory and textural attributes of meat-based functional foods are discussed.

Background: Recent studies have demonstrated the role of micronutrients in the manifestation of comorbidities associated with obesity. Vitamin D deficiency, in particular, appears to be associated with increased levels of inflammatory markers, which may lead to chronic low-grade inflammation, elevating the risk of chronic diseases such as diabetes, metabolic syndrome, and cardiovascular disease. The objective of this study was to perform a systematic review of observational studies conducted to investigate the effect of vitamin D deficiency on inflammatory markers in obese subjects. Methodology: This systematic review was conducted in accordance with the “STROBE” and PRISMA recommendations. Observational studies that evaluated the effect of vitamin D status on inflammatory markers in obese subjects were selected and reviewed. Searches were conducted in the PubMed, SciVerse Scopus, and Web of Science databases from February 21 to 22, 2018. Results: After the selection and removal of duplicate articles, 10 eligible articles were identified. Results from eight observational studies showed an association between vitamin D deficiency or insufficiency in the body and increased concentrations of inflammatory markers in obese individuals. On the other hand, two of the studies did not demonstrate any correlation. With regard to the inflammatory markers evaluated, eight studies showed high concentrations of ultra-sensitive C-reactive protein, five studies found an increase in interleukin-6 concentrations, and two studies noted increased levels of tumor necrosis factor. Conclusion: The data presented in this systematic review provide evidence of the association between vitamin D deficiency and increased inflammation in obesity.

Background: Nonsteroidal anti-inflammatory drugs (NSAIDs) are widely used to relieve pain and reduce inflammation. However, gastric complications remain a major problem limiting their clinical usage. This study was carried out to evaluate the therapeutic effect of Nigella sativa seed (N. sativa seed) hydroalcoholic extract on indomethacin-induced gastric ulcer in rats and its possible mechanism. Methods: This study was carried out on forty-eight male Wistar rats. Gastric ulcer was induced by indomethacin (35 mg/kg). N. sativa seed extract (100, 200, and 400 mg/kg) and ranitidine (50 mg/kg) was administered orally for five days after ulcer induction. Ulcer index, gastric acid secretion, gastric mucus content, total thiol, malondialdehyde (MDA), and total hexose, and protein content in gastric juice were determined. Results: The ulcer index in groups of N. sativa seed was significantly lower as compared to indomethacin group. N. sativa seed significantly decreased MDA and protein content, but increased total thiol, total hexose, and mucus content as compared to indomethacin group. N. sativa seed did not affect gastric acid secretion. Conclusion: These findings showed that the gastroprotective effect of N. sativa seed against indomethacin- induced ulcer was mainly exerted by antioxidant activity, stimulation of gastric mucus secretion and also increased total hexose in the gastric mucosa.

Objective: The present study designed to evaluate the proximate composition, minerals content and in vitro antioxidant properties, in the tuber of Dioscorea glabra R. Baron. The estimation of phenolic acids, polyphenolics and quantitation of water-soluble vitamins like ascorbic acid (C), thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6) and folic acid (B9) in the plant were carried out by High Performance liquid chromatography (HPLC) method. Methods: The proximate parameters, minerals and toxic heavy metals such as lead, cadmium, arsenic and mercury were estimated in the wild edible plant using standard food analysis techniques. The HPLC analysis was carried out using Dionex Ultimate 3000 liquid chromatograph attached with Acclaim C 18 column (5 μm particle size, 250 x 4.6 mm), and photo diode array (PDA) detector. Results: The present study showed the presence of a very good amount of protein (4.823±0.041%), carbohydrate (42.43±0.057%) and minerals and heavy metals in various amount. The total phenolic and flavonoid content were found 335.64 ± 3.92 mg/100gm and 65.73 mg/100gm, respectively in the plant. The plant showed the presence of a very good amount of vitamin C (23.49±0.0413 mg/100gm) along with water-soluble B vitamins ranged between 0.036 to 4.159 mg/100gm. The HPLC analysis also indicated the presence of phenolic acids and polyphenolics in various amounts in this wild edible plant. Conclusion: The abundance of protein, fat, carbohydrate, minerals, water soluble vitamins and natural antioxidant components in this plant makes them as a considerable source of nutrition and could be consumed as a regular diet to the human being.

Background: The aim of this study was to investigate the mechanisms underlying possible toxic effects of sulphite on neurodegeneration. Methods: Male Wistar rats were assigned to each of the four groups: Control (Control), Sulphite-treated (Sulphite), 6-hydroxydopamine (6-OHDA)-injected (6-OHDA), and sulphite-treated and 6-OHDA-injected (6-OHDA+Sulphite). Sodium metabisulphite was administered orally by gavage at a dose of 100 mg/kg/day for 45 days. Experimental PD was created stereotactically via the unilateral infusion of 6-OHDA into the medial forebrain bundle (MFB). Rotarod performances, plasma S-sulfonate levels, caspase-3 activities, Bax and Bcl-2 levels, tyrosine hydroxylase (TH) and cleaved caspase-3 double staining were investigated. Results: The rotarod test showed that the 6-OHDA-injected animals exhibited shorter time on the rod mile compared to the control group; however, there was no difference between 6-OHDA and 6-OHDA+Sulphite groups. Plasma levels of S-sulfonate in Sulphite and 6-OHDA+ Sulphite groups increased in contrast to their corresponding control groups. Caspase-3 enzyme activity increased in the 6-OHDA group whereas it did not in control. However, sulphite treatment did not affect these activity levels. Anti-apoptotic protein Bcl-2 concentration decreased, but the concentration of pro-apoptotic protein Bax increased in the 6-OHDA group compared to the control group. The expression of caspase-3 increased, while the number of tyrosine hydroxylase (TH)-positive neurons decreased in 6-OHDA group as compared to the control groups. However, sulphite treatment had no effect on these parameters. Conclusion: Sulphite is not a potentially aggravating factor for the activity of caspase-3 in a 6- OHDA-induced experimental model of Parkinson’s disease.

Background: Millets are small-seeded cereals having excellent nutritional quality. They are comparable or superior to some commonly consumed cereals like wheat and rice. Millets are gluten-free, have low Glycemic Index and are a good source of calcium, iron, potassium, zinc magnesium and B vitamins. Natural fermentation of millets can improve their lower cooking quality, taste, low bioavailability and palatability. Objective: This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutritional factors of pearl millet using a second order central composite design. Results: The cofficient of determination, R2 values for Total reducing sugar, iron content, antioxidant activity and tannin content was greater than 0.900. Statistical analysis showed that sugar, iron content, antioxidant activity and tannin content varied significantly (p <0.05) with a change in pH, temperature and time. pH was found to be the most important factor affecting the quality parameters of the pearl millet during fermentation as it exerted a strong influence (p < 0.01) on all the dependent variables. Conclusion: Increase in total reducing sugar, iron content, antioxidant activity and decrease in tannin content of pearl millet were observed along with a decrease in pH and temperature of fermentation. On the basis of response surface and contour plots, the fermentation conditions of pearl millet were optimized at a temperature of 40°C, pH 5 and time duration of 8 hours.

Background: Adequate consumption of fruits and vegetables (FV) is associated with reduced risks of various diseases, especially due to their nutrient, fiber, and bioactive compound content. Polyphenols are included in this last class. In Brazil, as in several other regions of the world, consumption of FV is low. Data on the importance of the recommended intake of FV for the ingestion of these compounds and subclasses are scarce. Objective: To estimate the intake of polyphenols by Brazilian adults and to verify the impact of the recommended consumption of FV for this intake. Methods: Data from 21,959 adults were obtained from the Brazilian Dairy Survey of the Household Budget Survey (POF 2008-2009). Food intake was estimated from a single food register. Polyphenol intake was calculated using the Phenol-Explorer database. To evaluate the impact of FV on the consumption of polyphenols, the population was divided into two groups according to the FV intake as recommended by the World Health Organization. Results: The average consumption of phenolic compounds was 441.04 mg among individuals consuming less than 400 g of FV daily, and 651.86 mg those consuming equal or more than 400 g daily. In addition, individuals consuming 400 g or more FV per day consumed approximately 12 times more phenolic from FV, especially flavonoids and the anthocyanin and flavanone subclasses. Conclusion: The high consumption of FV is essential for a higher dietary intake and diversity of polyphenols and flavonoids compounds by the Brazilian population.

Background: We have done a systematic study on the antioxidant activity of the methanol and petroleum ether (60-80°C) extracts (MEC and PEC respectively) of Curry leaves (Murraya koenigii Spreng. Family: Rutaceae) using various in-vitro chemical methods. Methods: Both of these two extracts were found to be highly efficient in the formation of Ag and Au nanoparticles. So, we have explored their ability to form the nanoparticles to study their antioxidant activity. In all the assay systems, MEC showed higher activity over PEC in aqueous medium. This may be due to the higher solubility of MEC and its active components, like polyphenols and flavonoids in the aqueous medium. PEC contains lesser amount of these water soluble active components but PEC was rich in carbazole types of alkaloids which are hydrophobic in nature. So, to enhance the antioxidant activity of PEC and its carbazole constituents, like 2-hydroxy carbazole and mahanimbine, we have encapsulated these in the biopolymeric matrix of the mucilage isolated from an edible vegetable, Abelmoschus esculentus L. (commonly known as Lady's finger, family: Malvaceae). Result: It was interesting to note that, PEC and its carbazole compounds showed better antioxidant activity (ferrous ion chelation and ferric reducing antioxidant activity) in aqueous medium after this encapsulation process. Conclusion: The protocols used in the present study were very simple and can be implemented in any lab set-up. In future, this work can be extended to evaluate antioxidant potentials of other plant based materials.

Background: Tualang honey (TH) has been shown to exert beneficial effects on learning and memory function in various animal models. However, its learning and memory effects in lipopolysaccharide (LPS) rat model have not been elucidated. Objective: The present study aimed to investigate the cognitive-enhancing effects of TH and its methanolic fraction in comparison to the clinically approved N-methyl-D-aspartate (NMDA) receptor antagonist (memantine) using LPS rat model. Methods: A total of ninety male Sprague Dawley rats were divided into 5 groups: (i) control, (ii) untreated LPS (iii) LPS treated with 200 mg/kg TH, (iv) LPS treated with 150 mg/kg methanol fraction of TH (MTH) and (v) LPS treated with 10 mg/kg memantine. All treatments were administered intraperitoneally once daily for 14 days. Morris water maze (MWM) and novel object recognition (NOR) tests were performed to assess spatial and recognition memory function. Results: The present study confirmed that LPS significantly impairs spatial and recognition memory and alone treatment with TH or MTH improved spatial and recognition memory comparable to memantine. Conclusion: Both TH and its methanolic fraction improved spatial and recognition memory of LPS rat model comparable to memantine. Thus, TH and its methanolic fraction have potential preventivetherapeutic effects for neurodegenerative diseases involving neuroinflammation.

Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products. Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese. Methods: Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage at 20°C. Results: High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28 days of storage. The product was characterized as moderately rancid, with malonaldehyde values of 0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke treatment were less than 0.12 and 0.19 μg.kg-1, respectively. Conclusion: In this way, the use of liquid and traditional smoke with temperature control ~300°C for a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese.

Background: Plantago ovata Forsk (Psyllium seed) is an annual plant of plantago genus. This plant widely grows in India and Iran. The Psyllium seed contains mucilage, protein, sugar, fat and tannins. Seed’s husk is a known source to extract hydrocolloid. Objective: The aim of this study was to optimize gum extraction from the Psyllium seed. Methods: The response surface methodology (RSM) was used to estimate the effect of independent variables on the extraction yield of Psyllium gum. The obtained experimental data were fitted to a second- order polynomial equation using multiple regression analysis and analyzed by appropriate statistical methods. A central composite design (CCD) was used for experimental design and analysis of the results to obtain the best possible combination of extraction temperature (X1= 60-80°C), extraction time (X2= 1-3 h), and the ratio of water to raw material (X3= 30-70%) for the maximum gum extraction. Results: Optimum extraction conditions were extraction temperature of 79°C, extraction time of 2.5 h, and the ratio of water to the raw material of 57%. The experimental extraction yield under optimal conditions was found to be 9 ± 0.25%, which was in agreement with the predicted value of 9.4%. Conclusion: This study showed that Psyllium gum can be used as a hydrocolloid source for pharmaceutical and food industry such as edible films for food packaging.

Introduction: Thyroid hormones (TH) are important determinants of glucose homeostasis, and in contrast, insulin is the first hormone responsible for glycemic control. Objective: The objective of the present study was to correlate the levels of insulin and thyroid hormones in diabetic animals after caffeine consumption associated with physical exercise. Methods: A total of 48 animals, 60 days old were allocated in eight experimental groups: Control, Diabetic, Exercise, Diabetes + exercise, Caffeine, Diabetes + Caffeine, Caffeine + Exercise, and Diabetes + Exercise + Caffeine. Diabetes model was induced by intraperitoneal administration of 120 mg/kg of alloxan. On the test day, 6 mg/kg of caffeine was administrated 30 minutes before physical exercise. After, animals performed a 60 minutes’ session of predominantly aerobic exercise, using an overload of 6% of their body’s weight. Blood has been collected by a caudal puncture to future insulin, TSH, T3, and T4 analyses. Results: After caffeine treatment and training, insulin values were higher for the control groups (231%) when compared to the diabetic groups. A significant increase in plasmatic insulin concentration was found in caffeine group (95%) and Exercise+Caffeine group (56%) when compared to Control and Exercise groups. TSH values were increased for Diabetes, Diabetes+Caffeine and Diabetes+ Exercise+Caffeine groups (30%) compared to the other groups. A reduction in T4 values occurred in the animals of groups Diabetes+Exercise and Diabetes +Caffeine (66%) compared to the Control group. T3 values were significantly increased for the Diabetes+Exercise group (70%) when compared to the Diabetes+Exercise+Caffeine group. Conclusion: Physical exercise and caffeine consumption were able to promote hormonal changes in diabetic animals after 30 days of training. The study showed a reduction in the serum concentration of thyroid hormones, but insulin levels were higher.

Background: Dhokora khar (solid alkali), derived from water hyacinth (Eichhornia crassipes) is used by the people of Assam as a traditional food additive and as an antacid. It is usually prepared from the aqueous extract of water hyacinth ash. It is very popular in lower Assam particularly in the district of Barpeta and nearby areas. Apart from its use as a food additive in preparing palatable dishes, it is also used for the cure of ailments arising from stomach acidity and indigestion. In rural Assam, this khar finds applications as a natural fertilizer as well as a cleansing agent. Methods: Standard chemical and spectral procedures have been used to confirm the presence of acid and basic radicals. SEM-EDX, Atomic Absorption Spectrometry and Flame Photometry were used for information on chemical constituents. Results: Chemical information has established that dhokhora khar consists of a mixture of carbonates, chlorides, sulfates and phosphates of various metals such as K, Mg, Ca, Na, Fe, Mn, Zn, Cu, etc. It is highly rich in potassium. Conclusion: The investigation suggests that dokhora khar consists of a mixture of carbonates, chlorides, sulfates and phosphates of various metals such as K, Mg, Ca, Na, Fe, Mn, Zn, Cu, etc. Some of these metals such as Fe, Co, Mn, Ni, Cu, Zn, Cr, etc., are essential nutrients. Hence the results establish that the consumption of this traditional food additive by the natives of Assam provides health benefits.

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

Background: The relationship between food insecurity and mental and physical components of health-related quality of life (HRQOL) has been less addressed by healthcare professionals. Objective: We aimed to investigate the relationship between household food insecurity and mental and physical components of HRQOL in a large sample of urban people and to determine whether household food insecurity has a negative effect on mental and physical components of HRQOL. Methods: This cross-sectional study was conducted across twenty-two districts of Tehran (capital of Iran) during 2011. The participants were selected through multistage cluster random sampling. Two questionnaires were used to measure household food insecurity and HRQOL in the study population, while descriptive and inferential statistics were applied to test the relationships between these two parameters. Results: The mean age of the study population was 44.5 ± 15.5 years and most were female (64.8%). The results of this study indicated an independent relationship between household food insecurity and different subscales of HRQOL (p<0.001). Household food insecurity had a significant negative relationship with physical (β= -5.93; p<0.001) and mental (β= -6.54; p<0.001) summary scores of HRQOL. Likewise, average scores on all subscales of HRQOL according to household food security status were significantly different (p<0.001). Conclusion: Food insecurity was associated with mental and physical components of HRQOL among urban participants and can be considered as a part of comprehensive interventions that target to improve general health.

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

Background: The active compounds of Cornus mas L. were extracted by the aid of water and ethanol and were incorporated into soybean oil samples. Afterward, their antioxidant activities were examined. Methods: The 1, 1 diphenyl-2- picrylhydrazyl (DPPH) and beta-carotene methods were approached in order to assess the antioxidant capacity. Different concentrations of extracts prepared (0,200, 400 and 800 mg/lit) and β hydroxyl toluene (BHT, 100 mg/lit) were added into soybean oil, and the resulted mixtures were incubated for 35 days at 65°C. Peroxide values (PVs) and thiobarbituric acidreactive substances (TBARs) levels were measured each week during the incubation. The collected data from each incubation was analyzed using ANOVA test. Results: Results demonstrated that corresponded values for β-carotene-linoleic acid and DPPH assay of the Cornus mas L. extracted by ethanol and water were lower than synthetic antioxidant and BHT. Conclusion: PVs and TBARs levels of soybean oil during the incubation time was decreased by the incorporation of extracts (water and ethanol) of Cornus mas L. while compared to the control.