Dietary L-proline supplementation ameliorates autism-like behaviors and modulates gut microbiota in the valproic acid-induced mouse model of autism spectrum disorder

The effective intervention strategy for autism spectrum disorder(ASD)are currently limited.Herein,we attempted to evaluate the potential of L-proline(Pro),a multifunctional amino acid,in ameliorating autismlike behaviors and clarify the molecular mechanisms involved by using the typical valproic acid(VPA)-induced mouse model of ASD.Pro significantly attenuates repetitive behaviors and social dysfunction in ASD mice.The correlation analysis revealed that the beneficial effects of Pro on autism-like behaviors are related to the modulation of gut microbiota structure and composition.The histological analysis revealed that Pro could reverse the decrease of Nissl-positive cells in the prefrontal cortex(PFC)induced by VPA exposure.RNA sequencing demonstrated that Pro can also alter the PFC transcriptomic profile distinguished by the regulation of genes involved in Parkinson disease,neuroactive ligand-receptor interaction,oxidative phosphorylation,and mitogen activated protein kinase signaling pathway.Overall,dietary Pro supplementation may be a promising intervention strategy for ASD.

Effect of Ozone Treatment on Microbiological Properties of Stored Wheat

In this study, ozone gas was applied to samples of durum wheat stored in four experimental groups (durum wheat without any treatment for comparison, durum wheat treated with ozone, purified durum wheat, and purified durum wheat treated with ozone). Two groups were treated with ozone gas at 3 ppm concentration for 1 hour. Groups were then placed in air-tight glass jars and stored for 6 months at variable temperatures between 24.7°C to 34.8°C. Microbiological (total count bacteria, yeast/molds and coliform) and physical properties (moisture, color and ash) evaluated. Ozone application statistically caused a significant reduction in the numbers of bacteria, yeast, molds and coliforms. Ozone application, washing process and storage temperature are the major factors affecting the microbial counts. No significant differences were determined in moisture and ash contents of samples after ozone treatment. The color measurement results showed that color values of wheat samples were affected by ozone treatment, storage and washing.

Evaluation of the Potential of Araucaria angustifolia Seeds as Source of Oligosaccharides, Resistant Starch and Growth of Probiotic Bacteria

“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.

Effect of Light Emitting Diodes (LEDs) on Growth, Mineral Composition, and Nutritional Value of Wheat & Lentil Sprouts

Sprouts are ready-to-eat and are recognized worldwide as functional components of the human diet.Recent advances in innovative agricultural techniques could enable an increase in the production of healthy food.The use of light-emitting diode(LED)in indoor agricultural production could alter the biological feedback loop,increasing the functional benefits of plant foods such as wheat and lentil sprouts and promoting the bioavailability of nutrients.The effects of white(W),red(R),and blue(B)light were investigated on the growth parameters and nutritional value of wheat and lentil sprouts.In the laboratory,seeds were sown under three different LED treat-ments:white,red,and blue light,while normal incandescent light served as a control.Percentage seed germina-tion improved by 18.34%and 12.67%for wheat and 18.34%and 12.67%for lentil sprouts under LED treatments R and B,respectively.An increase in total soluble protein and sugar by 33.4%and 9.23%in wheat and by 31.5%and 5.87%in lentils was observed under the R LED treatment.Vitamin C concentrations in wheat and lentils were significantly increased by R LED compared to all other treatments.Other parameters,including potassium and sodium concentrations,were significantly increased under red and blue light compared to the control;white light,on the other hand,significantly decreased all these parameters.According to the experimental data,red and blue LED light could be beneficial in the production of functional wheat and lentil sprouts with high nutrient concentrations.

Phenolic compounds of green tea: Health benefits and technological application in food

Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications.

Significance of Biogenic Amines in Foods and Their Reduction Methods

The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.

Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)

Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P < 0.05). These differences were due to the variation of ingredients used at different locations. The major unsaturated fatty acids were oleic (C18:1, 16.41% - 57.69%), and linoleic acids (C18:2, 9.74% - 56.31%). Palmitic (C16:0, 16.90% - 37.66%) and stearic acids (C18:0, 0.65% - 11.34%) were the main saturated fatty acids. This study suggested that Tarhana soup is a good source of unsaturated fatty acids. Antioxidant properties of phenolic compounds and their effect on peroxidation of lipids in Tarhana should be tested in future studies.

Opportunities and Challenges of Plant Bioactive Compounds for Food and Agricultural-Related Areas

The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years.In this context,the advancement of bioprocessing as an alternative for exploring the potential of ecologically based products,especially in biofuels,food,and agro-industrial business,exposes the rational efficiency of the application of renewable sources in different industrial segments.Industries strongly associated with food production concentrate large amounts of wastes rich in bioactive compounds.A range of highly effective technologies has been highly explored to recover large concentrations of prominent compounds present in these materials.The advances in this scenario assurance value addition to these by-products,in addition to highlighting their various technological applications,considering the biorefinery and ecologically based production concepts.Accordingly,this review article described a detailed and systematic approach to the importance of using bioactive compounds and exploring the main sources of these elements.Also,some recent and innovative research that has achieved encouraging results was highlighted.Furthermore,the study included the main extraction technologies that have been investigated as a strategy of prospecting the application of bioactive compounds and optimizing the processes for obtaining natural compounds from plant sources.Finally,future outlooks were presented to contribute to the innovative opportunities and applicability of highly promising technologies and manipulations of bioactive compounds from a range of perspectives.

Bio-control of Some Food-Borne Pathogenic Bacteria by Bacteriophage

In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.

Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)

This study aims to investigate the effect of sodium replacement on the quality characteristics of pastırma.For this purpose,pastırma production with four different salt mixtures(Ⅰ.100%NaCl;Ⅱ.50%NaCl+50%KCl;Ⅲ.40%NaCl+40%KCl+20%CaCl_(2);Ⅳ.30%NaCl+40%KCl+20%CaCl_(2)+10%MgCl_(2))were carried out using traditional method.The use of different salt mixtures for pastırma had no statistically significant effect on the microbial counts and residual nitrite of the final product.The a*and b*values were affected by this treatment.The salt mixture containing CaCl_(2) or CaCl_(2)+MgCl_(2) significantly decreased the pH values and sensory scores.The eighteen volatile compounds were affected by the salt mixtures.Na^(+),K^(+),Ca^(2+),and Mg^(2+)had a certain increase depending on their ratio in the salt mixtures.The highest Cathepsin activity in all pastırma samples was observed in Cathepsin B+L.The salt mixture with NaCl+KCl+CaCl_(2)+MgCl_(2) increased acid lipase activity.However,this mixture had no significant effect on neutral lipase activity.

Use of ultrasound in food preservation

Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.

Exploration of Higher Vocational Food Specialty of Inorganic and Analytical Chemistry Teaching Reform under the Background of Information Technology

Inorganic and analytical chemistry is an important professional basic courses in higher vocational of food specialty. With the extensive application of Intemet technology, we analyzed the problems which appeared in ＂Inorganic and Analytical Chemistry＂ and described some reform measures on the course in this paper.

The alarming surge of HIV/AIDS in Khyber Pakhtunkhwa,Pakistan demands urgent attention

The escalating human immunodeficiency virus(HIV)outbreaks in Pakistan are a matter of concern for both general population and health care settings[1].The first case of HIV was reported in 1987.Since then,0.2 million people are living with HIV,63202 know their positive status,and 40652 patients are acquiring health assistance from 78 anti-retroviral therapy centers[2,3].According to reports,the cases of HIV/AIDS escalated to 75%within a decade since 2013,with merely 4500 in Pakistan[1,2].

Impact of Cooking Time on the Physicochemical and Nutritional Properties of Macrotermes subhyalinus and Imbrasia obscura

Insects are considered as an important source of essential nutrients because of their nutritional value which in turn is related to proteins, lipids, and mineral elements. In order to optimise the nutritional quality of insects, there is a need to identify processing and cooking methods that will result in higher retention of quality nutrients. Several researchers have investigated the effect of cooking methods on the nutritional quality of edible insects. The effect of cooking time on physico-chemical and nutritional parameters of Macrotermes subhyalinus Rambur and Imbrasia obscura Butler was evaluated in this study. M. subhyalinus échantillons were fried and grilled at a temperature of 150°C at intervals of 3, 6, 9, and 12 minutes. I. obscura was initially boiled at 93.4°C for 6, 9, 12, and 15 minutes. Then, I. obscura which had been boiled for six minutes at 93.4°C was fried for 3, 6, 9, and 12 minutes, respectively, at 150°C. The analysis used the pre-levered samples from those various times. The results obtained for M. subhyalinus and I. obscura respectively demonstrate that these two insects comprise primarily proteins (36.83 and 59.04 g/100g DM), lipids (54.24 and 18.67 g/100g DM), and total mineral content (5.87 and 7.82 g/100g DM). With increased cooking time, physical-chemical and nutritional indicators decreased significantly (p 0.05). When the insects were fried and toasted, the total mineral content increased, but only the lipids increased considerably (p 0.05). Fry for 3 to 6 minutes and toast for 3 to 6 minutes are treatments for M. subhyalinus that better conserve nutrients. To preserve the nutritional value, scalding I. obscura for 6 minutes and combining it with frying it for 3 minutes are highly advised.

Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix

The aim was to develop films with a new mixture of collagen fiber plus polyvinyl alcohol added of oregano or rosemary essential oils at different levels (0%, 2%, 4% and 6%), as well as to assess the antimicrobial activity, physical, optical, microstructure and molecular properties in the films. An interaction between the ingredients was observed at the molecular level by FTIR. The amide II and amide III bands, which are important to verify collagen conformation, showed intense peaks in the films. The formation of a network through collagen fibers was produced, acting as a reinforcement in matrix. The films with essential oil had an expressive antimicrobial activity by the steam contact method (micro-atmosphere), mainly for Escherichia coli and Staphylococcus aureus. The mixture of collagen fiber plus polyvinyl alcohol added of essential oils is a promising matrix for application in food as active packaging.

Knowledge, Attitudes, and Practices Relating to Food and Nutrition among Pregnant Women Attending Antenatal Clinics at Menontin Hospital (Benin)

Introduction: Pregnancy is a critical period during which environmental factors such as nutrition can affect the optimal development of the fetus. This study aims to evaluate the knowledge, attitudes, and practices in food and nutrition among pregnant women in antenatal consultation at Menontin Hospital in 2021. Methods: This was a cross-sectional, descriptive study including 96 pregnant women at Menontin Hospital in Cotonou. Variables including socio-anthropological data, level of knowledge of nutritional requirements and their consequences on malnutrition, and description of physical activity practices were collected using a questionnaire and data on pregnant women’s dietary practices, macronutrient consumption, and fruit and vegetable consumption were documented using a food frequency questionnaire. Results: The majority of pregnant women (88%) were unaware of their nutrient needs during pregnancy. Only 49.6% of them took at least three meals and two snacks a day, and 45% practiced less than 30 minutes of physical activity per day. The consumption of carbohydrates, proteins, and lipids were respectively in the proportions of 36.5%, 50%, and 38.5%. It was also found that 48% of pregnant women did not consume fruits and vegetables daily. Conclusion: The pregnant women followed in the Mènontin area hospital had a low level of knowledge in terms of food and nutrition during pregnancy. Consequently, their attitudes and practices were unfavorable to good nutrition for both the mother and the child.

Purification of Antimicrobial Peptide from Antarctic Krill (Euphausia superba) and its Function Mechanism

The preliminary purification and antimicrobial mechanism of antimicrobial peptide from Antarctic Krill were studied in this paper. The results showed that the molecular weight range of antimicrobial polypeptide （CMCC-1） obtained by cation exchange chromatography was between 245-709D as detected by molecular sieve chromatography, and the minimum inhibition concentration （MIC） of CMCC-1 against Staphylococcus aureus was 5.0mgmL^-1. The antimicrobial mechanism of CMCC-1 was studied with S. aureus as indicator bacterium. Compared with control group, the results of the experimental group in which S. aureus was treated with CMCC-1 were as follows： l） CMCC-1 could inhibit cell division at logarithmic phase. 2） The protein and reducing sugar con- tent, and the conductivity of culture medium increased, and the activity of alkaline phosphatase and [3-galactosidase could be detected in the culture medium. 3） Observation under scanning electron microscope revealed that somatic morphology became irregular, and then somatic surface became coarse. The cell became much smaller, and most somatic ceils gathered. The boundary between cells became dim and finally fused as a whole. 4） Observation under transmission electron microscope showed that the surface of S. aureus became rough and the reproducing ability was restrained. The cell wall became thin and the cytoplasm shrunk. Substances inside cell leaked out, which caused cells death. 5） SDS-PAGE analysis showed that some bands disappeared, and the residual bands became vague. 6） The genomic DNA electrophoresis results showed that the genomic DNA bands ofS. aureus were not degraded but the brightness significantly reduced. Thus, it is supposed that CMCC-1 could destroy the cell wall and membrane of S. aureu, increase the cell membrane permeability and the leaking-out of intracellular substances, and thus cause the death ofS. aureu.

High Pressure Treatment Changes Spoilage Characteristics and Shelf Life of Pacific Oysters(Crassostrea gigas)During Refrigerated Storage

The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.

Application of Lactic Acid Bacteria(LAB) in Freshness Keeping of Tilapia Fillets as Sashimi

Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

Comparative Study on Antineoplastic Activity of Polysaccharide from Four Kinds of Sea Cucumber

The antineoplastic activity of polysaccharide was investigated in Stichopus chlorontus, Isostichopus badionotus, Stichopus horrens and Holothuria lessoni massin. Crude polysaccharide was prepared with enzyme hydrolyzation method and purified by anion exchange chromatography using DEAE-sepharose fast flow column. The effect of polysaccharide on cells apoptosis of SiHa and U87 was examined with cell counting kit-8 colorimetry method. Western blotting was used to analyze related proteins of cellular apoptosis including p53 and Bcl-2. Results showed that there were two main components in each sea cucumber polysaccharide, which could be eluted down by 1.0 mol/LNaCl solution. The four types of polysaccharide in the second component were named as SC-2, IB-2, HLM-2 and SH-2, respectively. They were used for comparing the antineoplastic activity. Results showed that SC-2, IB-2, HLM-2 and SH-2 could promote apoptosis of U87 and SiHa cells. SH-2 and HLM-2 were selected for the subsequent experiment to explore the additional effect of U87 and SiHa cells, The protein expressions of Bcl-2 and p53 decreased considerably with the increase of polysaccharide concentration in U87 cells. In SiHa cells, protein expressions of Bcl-2 and high dosage group of p53 decreased significantly, whereas no obvious decrease was observed in other groups. The polysaccharides are more effective in promoting apoptosis of U87 and SiHa cells from S. horrens and H. lessoni massin than from the rest species.