Current Nutrition & Food Science - Volume 17, Issue 5, 2021

Bread as the main food all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is considered weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks as the main factor in determining the integrity of the gluten network are also interrupted by the activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity, ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient option, considering its ability to introduce new crosslinks. This new crosslink formation can either improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in gluten free bread. The aim of this article is to review the application of microbial transglutaminase enzyme as an improving agent in wheat bread industry.

Background: Hepatitis C virus infection is a significant global health burden, which causes acute or chronic hepatitis. Acute hepatitis C is generally asymptomatic and progresses to cure, while persistent infection can progress to chronic liver disease and extrahepatic manifestations. Standard treatment is expensive, poorly tolerated, and has variable sustained virologic responses amongst the different viral genotypes. New therapies involve direct acting antivirals; however, it is also very expensive and may not be accessible for all patients worldwide. In order to provide a complementary approach to the already existing therapies, natural bioactive compounds are investigated as to their several biologic activities, such as direct antiviral properties against hepatitis C, and effects on mitigating chronic progression of the disease, which include hepatoprotective, antioxidant, anticarcinogenic and anti-inflammatory activities; additionally, these compounds present advantages, as chemical diversity, low cost of production and milder or inexistent side effects. Objective: To present a broad perspective on hepatitis C infection, the chronic disease, and natural compounds with promising anti-HCV activity. Methods: This review consists of a systematic review study about the natural bioactive compounds as a potential therapy for hepatitis C infection. Results: The quest for natural products has yielded compounds with biologic activity, including viral replication inhibition in vitro, demonstrating antiviral activity against hepatitis C. Conclusion: One of the greatest advantages of using natural molecules from plant extracts is the low cost of production, not requiring chemical synthesis, which can lead to less expensive therapies available to low and middle-income countries.

Background: Short-chain fatty acids (SCFAs), generally acetate, propionate along with butyrate, are aliphatic organic acids formed in the gut mucosa through bacterial fermentation of mostly undigested nutritional carbohydrates, again to a minor degree by natural and dietary proteins, such as mucous and shed epithelial cells. Methods: Many sources were used to collect information about Butyrate, such as Pub med, Google Scholar, Pubmed, Scopus and other reliable sources. Endogenous butyrate formation, absorption, and transportation by colon cells have now been well acknowledged. Butyrate exerts its action features by way of appearing as a histone deacetylase inhibitor, even signaling through a few protein receptors. Lately, butyrate has received special consideration for its favorable result on intestinal equilibrium and also energy metabolism. There is a growing interest in butyrate as its impact on epigenetic mechanisms will result in much more certain and also efficacious healing techniques for the prevention and therapy of various diseases that range from genetic conditions to other body disorders. Conclusion: With this assessment, we compile the existing information on the attributes of butyrate, particularly its potential effects and also mechanisms involved in cancer, inflammation, diabetes mellitus, neurological and cardiovascular disorder.

Introduction: Substituting corn in a fortified corn-soy blend (CSB+) with enzyme-active sorghum malt has the potential to be used as a suitable alternative supplementary porridge in the management of infants and young children (IYC) with moderate acute malnutrition (MAM) in Uganda. Objective: This study aimed to develop acceptable malted sorghum-based supplementary porridge (MSBP) that meets the energy and protein specifications for the management of IYC with MAM, using locally-available ingredients. Methods: MSBP formulations included the use of malted sorghum flour and extruded soy and corn flour. The ratio of the soy to corn ingredients was 3:7 (F617/F593), 1:1 (F892/F940), and 4:1 for CSB+, which is the standard care for the management of IYC with MAM in Uganda. The sorghum malt content for F617/F892 and F593/F940 was 25% and 30%, respectively. F617, F593, F892 and F940 met international specifications for a supplementary porridge. A comparison of the consumer acceptability scores and viscosity levels of these formulations was made, using analysis of variance. Results and Discussion: The scores for flavour, taste, mouth feel, sweetness and overall consumer acceptability differed among the formulations (p<0.05). F617 had a higher mean acceptability score than F593, F892 and F940 (p<0.05), as well as a higher energy and protein content than CSB+ (p<0.01). The energy density, protein density and viscosity of F617 were 1.6kcal/ g, 4g/100 kcal and 2809 cP, respectively, with a flour rate of 25%. Conclusion: Sorghum malt is suitable for the development of an acceptable supplementary porridge (MSBP). It meets the international energy and protein specifications for the management of IYC with MAM, and the F617 formulation meets these specifications.

Background: Biofortification has been proposed as an intervention towards alleviation of micronutrient deficiency in the population of developing countries. However, the presence of anti- nutritional factor phytic acid in staple cereals chelates divalent cations and decreases their bioavailability for monogastric animals. Thus, the use of phytase enzyme for hydrolysing phytate-P and enhancing the amount of free divalent cations is of great importance. Methods: In this study, two phytases i.e. APF1 phytase from fungal source and commercial wheat phytase were supplemented with flours of biofortified wheat genotypes and their impact on food quality parameters was accessed. Since commercial wheat phytase is costly, it was used as known phytase to compare the application of APF1 phytase. The phytic acid content was reduced in the range of 70 to 84% with APF1 phytase and 79 to 89% with the wheat phytase as compared to untreated samples, respectively. In contrast to phytate, the dialyzability of important micronutrients Fe and Zn enhanced in the range of 21.9 to 48% and 39.5 to 96% with APF1 phytase and, 6.10 to 30% and 23.2 to 81% with wheat phytase, over untreated samples, respectively. Results and Discussion: A decrease in tannin content was observed in the range of 8 to 23% and 7 to 23% after treatment with APF1 and wheat phytase, respectively. The phytase treatment has resulted in increased soluble protein content and inorganic phosphate content to different level over untreated samples. Conclusion: The study revealed that APF1 phytase was comparatively more effective for enhanced nutritional quality of wheat flour through phytase supplementation for its food based applications.

Background: There is a lack of data regarding breakfast consumption and quality among college students in the Kingdom of Saudi Arabia. Objective: The objective of this study was to assess the prevalence of breakfast consumption and examine the effect of breakfast location on breakfast nutritional quality and obesity risk among female college students at Taibah University. Methods: A total of 658 students participated in this cross-sectional study. Based on the Child and Adult Care Food Program (CACFP) recommendations, breakfast quality scores were computed by summing the individual food components and categorizing participants according to tertiles of the breakfast score distribution. Mixed-effects, repeated-measures models were used to examine BMI categories with increasing tertiles of breakfast quality scores, stratified by breakfast location. Results and Discussion: Approximately 68% of the participants reported having breakfast regularly. The mean breakfast quality score was determined for students who had breakfast at home (12.5 ± 0.11), at college (10.41± 0.06), and in other places (8.19± 0.48). Obesity was associated with lower average breakfast quality scores based on breakfast location [mean quintile 3 compared with 1 difference: home 13.6 (P < 0.001), college 9.1 (P < 0.001), other 8.6 (P < 0.001)]. Conclusion: The findings presented here indicated that a high percentage of students consume breakfast regularly. Students who had breakfast at home had high scores, which indicated good breakfast quality and a decreased risk of obesity. Further research on breakfast quality is needed in this area, as it affects the nutritional status and quality of life of the younger population.

Background: In Indonesia, to attain cost-effectiveness, home enteral formulas are produced from fresh foods, but they are not ready-to-use products, not durable, and have unstandardized nutrition contents. Objectives: We aimed to evaluate sensory characteristics and the physicochemical properties of a local food-based enteral nutrition product. Methods: We evaluated sensory characteristics of a local food-based enteral nutrition product consisting of color, odor, flavor, and texture using triangle test. The sensory evaluation involved 30 semi-trained sensory panelists. Physicochemical properties were also assessed through standardized laboratory analyses. The ingredients were arrowroot starch, rice flour, palm sugar, cork fish (Channa striata), tempeh powder, milk, and yellow pumpkins. The flavors were original, ginger and cinnamon. Panelists were asked to assess the color, odor, flavor and texture, and provide a score for each variable according to a 5-point Likert scale from strongly do not like to strongly like. The physicochemical properties, i.e. , the water and ash contents, water activity, antioxidant activity, heavy metal content, and viscosity, were analyzed. Results and Discussion: There were only significant mean rank differences of color between samples, while odor, flavor, and texture were not. Most panelists selected light brown, which was the original flavor, as their preferred color compared to ginger and cinnamon flavor (52.45 vs. 43.50 vs. 36.05, p=0.026). The most favorable odor was from the ginger flavor, but for flavor, almost all panelists selected the original flavor as being the best. The texture of all products was slightly sandy. The water, ash, Pb contents, Aw and antioxidant activity were 3.14%, 4.18%, 0.016 mg/kg, 0.22, and 14.1 ppm, respectively. Conclusion: The original product exhibited better organoleptic properties in terms of color and flavor, while the ginger flavor exhibited a better odor than the other variants. The physicochemical properties of the product met the Indonesian National Standard requirements.

Background: Enzymatic hydrolysis of fish protein using protease or fish protein hydrolysate can form bioactive peptides that have antidiabetic activity. One potential mechanism of fish protein hydrolysate is reducing blood glucose through increased endogenous glucagon like peptide (GLP)-1 production. Tempeh is soy fermented food that has protease which is potential biocatalyst in producing fish protein hydrolysate. Objective: To evaluate the antidiabetic properties of Selar (Selar crumenophthalmus) fish protein hydrolysate using tempeh protease as biocatalyst and duodenal gene expression of GLP-1. Methods: Selar fish protein isolate was digested for 8 hours at 37°C using crude tempeh protease. Diabetes mellitus was induced in rats by intraperitoneal injection of streptozotosin (65 mg/kg bw) and nicotinamide (230 mg/kg bw). Fish protein isolate and hydrolysate in dose of 300 mg/bw and 500 mg/ bw were orally administered daily for 4 weeks. Blood was drawn for fasting serum glucose and lipid profile analysis. Total RNAs were isolated from duodenum and quantitative real time PCR was performed to quantify mRNA expression of GLP-1. Data were analyzed using one way ANOVA and gene expression analysis were performed using Livak. Results and Discussion: There is a significant difference on fasting serum glucose, total cholesterol, triglyceride, LDL-cholesterol, HDL-cholesterol and duodenal GLP-1 mRNA expression level between groups (p<0.05). The duodenal GLP-1 mRNA expression was the highest in rats who received hydrolyzed fish protein 500 mg/ bw. Conclusion: Hydrolysis of selar fish protein using tempeh protease has anti-diabetic properties possibly through GLP-1 production.

Background: Childhood malnutrition is a common public health problem in Ethiopia. This animal study aims to evaluate the haematological, biochemical, and nutritional indices of weanling albino rats fed on complementary diets developed from selected cereals and legumes. Methods: The nutritional qualities of the formulated blends were assessed biologically by feeding white albino rats in order to determine feed intake, the growth rate, protein quality parameters, biochemical and haematological properties. The commercial weaning diet (cerifam) and casein were used as control diets. On the 28th day, blood samples were collected from three randomly selected rats by decapitation. Full blood count analysis was carried out using the Automated Haematologic Analyzer to determine haematological parameters. All the biochemical parameters were determined using Mindray diagnostic kits. Results and Discussion: The food intake pattern showed that animals placed on diet 3, diet 4, casein, and cerifam consumed more food than those fed on diet 1, diet 2, and diet 7. The mean growth rate of animals fed on diet 3 and diet 4 was significantly (p<0.05) higher than those placed on diet 1, diet 2, and diet 7 but similar to those fed with commercial diet and casein. The protein quality evaluation of the diets showed that the protein efficiency ratio ranged from 1.20 to 2.43 while the biological value was in the range of 54.53 to 69.48%. The net protein utilization and true digestibility were 65.62 to 70.21% and 59.01 to 64.01%, respectively. Serum total protein, albumin, and globulin levels in rats given diet 3 and diet 4 were comparable to the controls and within the normal range. Comparatively, the creatinine and urea levels of rats fed on the control and formulated diets were within the normal range. The serum alanine aminotransferase values of rats fed on the control and formulated diets ranged from 22.03 IU/L in diet 2 to 37.76 IU/L in diet 4 and were not significantly different from each other. In this study, the packed cell volume and haemoglobin values of the control and formulated diets were within the recommended range. Evidently, diet 3 and diet 4 gave the best growth performance after the feeding trials. Conclusion: The haematological and biochemical indices indicate that these diets can support effective growth and development in rats, and consumption of these diets has no detrimental effects on the liver and renal function.

Aims: In this study, the physical and rheological properties of three poly-floral honey samples collected from different places in the Kurdistan region were determined. Methods: The honey samples were analyzed for pH, free acidity, total ash content, moisture content, refractive index, soluble solids (Brix), electrical conductivity, volume expansion, density, specific heat capacity, surface tension, and rheological properties. The pH and free acidity of the honey samples varied from 4.10 to 4.81 to 30 to 62 mEq/kg, respectively. The total ash content ranged from 0.166 to 0.408%. The moisture content, soluble solids, and refractive index ranged from 15.60 to 16.60 g/100 g, 83.40 to 84.40, and 1.4998 to 1.5023, respectively. The electrical conductivity ranged from 40.896 to 44.471 mS/cm. The linear relationship between the electrical conductivity and the ash content was also calculated in this investigation. The volumetric expansion coefficient of the honey samples varied from 6.0098x10-4 to 6.69942x10-4 mm3/K. The density ranged from 1.42125995 to 1.45501137 g/cm3. The specific heat capacity varied from 2448.078 to 2575.004 J/kg.K. The surface tension varied from 0.2178 to 0.2282 N/m. The apparent viscosity was measured by Brookfield Viscometer, and the dynamic viscosity was measured by HAAKE Falling Ball Viscometer, after changing the temperature from 293 to 323 K. Results and Discussion: The honey samples of lower moisture content showed a greater increase in their apparent and dynamic viscosities. Arrhenius model was used to describe the effect of temperature on the honey viscosity. This model was used to determine the activation energy. Other rheological properties such as kinematic viscosity and fluidity, were also determined. Conclusion: All the honey samples behaved as Newtonian fluids in the whole temperature range.