Analysis of these results suggests that curcumin, by modulating the JAK2/NLRP3 signaling pathway, alleviated AFB1-induced liver pyroptosis and fibrosis in ducks. Curcumin is a potential agent capable of both preventing and treating the liver toxicity associated with the presence of AFB1.
Fermentation's global use was fundamentally tied to its role in preserving both plant and animal foods. The surge in dairy and meat alternatives has fostered a significant growth in fermentation technology, a crucial method for enhancing the sensory, nutritional, and functional aspects of the next generation of plant-based products. This review article focuses on the fermented plant-based market, particularly dairy and meat substitutes. Fermentation acts to improve the overall sensory and nutritional value of dairy and meat alternatives. Manufacturers of plant-based meat and dairy products can capitalize on precision fermentation to develop products that provide an experience similar to meat or dairy. Harnessing the potential of digitalization's progress will significantly enhance the creation of high-value ingredients, including enzymes, fats, proteins, and vitamins. Following fermentation, innovative post-processing techniques, including 3D printing, hold promise for replicating the structure and texture of conventional products.
Monascus metabolites, exopolysaccharides, are crucial for its health-promoting properties. Nonetheless, the minimal production rate restricts their applicability. Consequently, the core focus of this research was to increase the yield of exopolysaccharides (EPS) and streamline the liquid fermentation process with the addition of flavonoids. Improvements to the EPS yield were realized by manipulating both the medium's formulation and the culture's growth parameters. A fermentation process yielding 7018 g/L of EPS was established using 50 g/L of sucrose, 35 g/L of yeast extract, 10 g/L of magnesium sulfate heptahydrate, 0.9 g/L of potassium dihydrogen phosphate, 18 g/L of potassium hydrogen phosphate trihydrate, 1 g/L of quercetin, 2 mL/L of Tween-80, a pH of 5.5, a 9% inoculum size, a 52-hour seed age, a 180 rpm shaking rate, and a 100-hour fermentation duration. Subsequently, the inclusion of quercetin dramatically amplified EPS production by 1166%. The EPS samples also revealed minimal citrinin traces. Subsequently, a preliminary evaluation of the exopolysaccharides' composition and antioxidant potential of quercetin-modified exopolysaccharides was undertaken. A change in the exopolysaccharide composition and molecular weight (Mw) was observed upon the introduction of quercetin. To evaluate the antioxidant activity of Monascus exopolysaccharides, the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS+), and hydroxyl radical assays were conducted. Monascus exopolysaccharides display exceptional scavenging activity against DPPH and -OH. Subsequently, quercetin's effect on ABTS+ scavenging was observed to be amplified. In conclusion, these observations offer a possible justification for utilizing quercetin to enhance EPS production.
The inability to assess bioaccessibility in yak bone collagen hydrolysates (YBCH) restricts their feasibility as functional food products. Simulated gastrointestinal digestion (SD) and absorption (SA) models were πρωτοποριακά employed in this study to quantify the bioaccessibility of YBCH for the first time. Characterizing the variations in peptides and free amino acids was the primary objective. No discernible shift occurred in peptide concentration during the SD. Caco-2 cell monolayers showed a peptide transport rate of 2214, with a percentage deviation of 158%. The final count of identified peptides totaled 440, with over 75% possessing lengths spanning from seven to fifteen. Peptide identification revealed that approximately 77% of the initial sample's peptides persisted after the SD treatment, and roughly 76% of the digested YBCH peptides were detectable following the SA procedure. The gastrointestinal tract's ability to digest and absorb peptides was seemingly limited in the case of the majority of peptides from the YBCH source, as these results imply. Following in silico predictions, seven characteristic bioavailable bioactive peptides were screened in vitro, manifesting a wide spectrum of bioactivities. A novel study explores the alterations in peptides and amino acids that occur in YBCH as it traverses the gastrointestinal tract and is absorbed. This research provides a crucial framework for understanding the bioactive mechanisms of YBCH.
With the continuous progression of climate change, plants may exhibit a greater sensitivity to attacks from pathogenic, predominantly mycotoxigenic fungi, subsequently increasing the presence of mycotoxins. Fusarium fungi, a significant source of mycotoxins, are also key pathogens in agricultural crops. The study's central purpose was to quantify the effect of weather conditions on the natural occurrence of Fusarium mycotoxins, such as deoxynivalenol (DON), fumonisins B1 and B2 (FUMs), zearalenone (ZEN), T-2, and HT-2 toxins (T-2/HT-2), in maize crops harvested from Serbia and Croatia over a four-year period (2018-2021). A correlation between the year of maize production, country-specific weather conditions, and the frequency and contamination levels of Fusarium mycotoxins was ascertained across the samples studied. Maize samples in both Serbia and Croatia showed a high presence of FUMs, representing between 84 and 100% of the contaminants. A detailed assessment of Fusarium mycotoxin contamination in Serbia and Croatia, from 2012 to 2021, was completed. Results indicated the most significant maize contamination in 2014, primarily DON and ZEN, and tied to extremely high levels of precipitation in both Serbia and Croatia. In contrast, FUM contamination displayed a consistent high presence during all ten investigated years.
Worldwide, honey, a functional food, is recognized for its diverse array of health advantages. In this study, the physicochemical and antioxidant properties of honey, originating from two bee species—Melipona eburnea and Apis mellifera—were assessed during two seasons. AZD8797 research buy Additionally, an examination of honey's antimicrobial effect was conducted on three bacterial cultures. Four clusters of honey quality, determined by a multivariate function of discrimination and LDA analysis, were characterized by the interplay of bee species and collection season. The physicochemical attributes of *Apis mellifera* honey adhered to the Codex Alimentarius stipulations, whereas the honey obtained from *Megaponera eburnea* demonstrated moisture levels exceeding the Codex's prescribed ranges. AZD8797 research buy The honey produced by A. mellifera demonstrated heightened antioxidant activity, and both honey types showcased inhibition of S. typhimurium ATCC 14028 and L. monocytogenes ATCC 9118 growth. The resistance of E. coli ATCC 25922 to the examined honey was evident from the results.
For the delivery of antioxidant crude extracts (350 mg/mL) from cold brew spent coffee grounds, an ionic gelation technique was employed, resulting in an alginate-calcium-based encapsulation matrix. To assess the stability of the encapsulated matrices, all samples were subjected to diverse simulated food processes, including pH 3, pH 7, low-temperature long-time (LTLT) pasteurization, and high-temperature short-time (HTST) pasteurization. Analysis of the results revealed that alginate (2%, w/v)/maltodextrin (2%, w/v) (CM) and alginate (2%, w/v)/inulin (5%, w/v) (CI) treatments improved encapsulation efficacy (8976% and 8578%, respectively) while demonstrating reduced swelling rates following simulated food processing. In contrast to the release pattern of pure alginate (CA), CM and CI controlled antioxidant release, displaying a gastric phase release (CM: 228-398%, CI: 252-400%) and a gradual intestinal release (CM: 680-1178%, CI: 416-1272%). In comparison to other simulated food processes, the pasteurization treatment at pH 70 achieved the highest accumulation of total phenolic content (TPC) and antioxidant activity (DPPH) after digestion using the in vitro gastrointestinal system. The gastric phase witnessed a heightened release of encapsulated compounds due to the thermal process. Conversely, the pH 30 treatment yielded the lowest accumulation of TPC and DPPH, exhibiting 508% and 512% respectively, suggesting a protective effect of phytochemicals.
Solid-state fermentation (SSF), facilitated by Pleurotus ostreatus, contributes to the improved nutritional value of legumes. While drying is a common practice, it frequently leads to substantial changes in the physical and nutritional components of the outcome. This study examines the variations in properties (antioxidant properties, ACE-inhibitory capacity, phytic acid content, colour, and particle size) of two fermented lentil flours (Pardina and Castellana) due to air-drying temperatures (50, 60, and 70°C), contrasting the findings with a freeze-drying process. Pleurotus benefits greatly from the Castellana substrate, exhibiting biomass production four times greater than when grown on other types of substrate. In this particular variety, there's an almost complete reduction of phytic acid, decreasing from 73 mg/g db to a low of 0.9 mg/g db. AZD8797 research buy Air-drying's impact on particle size and final color was substantial, notably with E values greater than 20; nevertheless, temperature variations were insignificant. SSF decreased the total phenolic content and antioxidant capacity for every variety; in contrast, drying at 70°C enhanced the total phenolic content of fermented Castellana flour by an impressive 186%. A study of various drying procedures revealed that freeze-drying led to a larger decrease in the evaluated parameters, specifically reducing total phenolic content (TPC) from 24 to 16 and gallic acid content per gram of dry basis from 77 to 34 mg in the dried Pardina and Castellana flours. The cardiovascular benefits of flour are significantly increased through the process of fermentation and drying, which also inhibits angiotensin I-converting enzyme.