Nattokinase as a functional food ingredient:therapeutic applications and mechanisms in age-related diseases

Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary supplement.NK has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases.In this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer’s disease,other abnormalities and cancer.We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society.The challenges and unsolved issues in this area are also discussed.

Development of a Functional Food Snack Product Utilizing Underexplored and Underutilized Ingredients: Spirulina Microalgae and Bilberry

Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).

The hypoglycemic potential of phenolics from functional foods and their mechanisms

Long-term postprandial hyperglycemia is a primary risk factor for developing chronic metabolic diseases such as obesity,type 2 diabetes,and cardiovascular disease.Chronic hyperglycemia induces the glycation of proteins,oxidative stress,inflammation and increases plasma insulin and lipid concentrations.Insulin resistance is the primary cause of postprandial excursions of blood glucose and lipids.Hyperglycemia can be treated by lowering dietary carbohydrates intake,digestion,and absorption.Various functional foods improve glucose metabolism by increasing insulin sensitivity and inhibitingα-glucosidase in the small intestine.Natural phytochemicals,especially active phenolics are good antioxidants and show anti-inflammatory action and regulate blood glucose.This review aimed to report on hypoglycemic properties of active phenolics from functional foods and their proposed anti-diabetic mechanisms.Nevertheless,further clinical trials are required to confirm the bioavailability,safety,and efficacy of phenolics,especially the dosage and duration of treatment,to avoid adverse effects and give better dietary recommendations.

How functional foods play critical roles in human health

How do functional foods affect human health?To answer this question it is important to understand what happens when food is digested and taken up by the gastrointestinal(GI)tract.The gut is a selective nutrient absorption system and the most important signal transduction and information exchange system within the body.It acts as a signal transducer,a neuroendocrine sensor,and an immunological recognition and presentation system.It is also a complex information exchange system comprising a number of signaling networks involving GI cells and cells immobilized in organs or transported in blood.The bioactivity of functional foods in vivo may be due to their effects on such networks,but this raises the question of what signaling pathways are used by non-nutrients that cannot be absorbed by the gut.The purpose of this review is to describe intestinal nutrient transportation,identify a number of widely expressed receptors and signal transduction pathways,and outline our current understanding of the mechanisms involved in health and disease.At the end of the review,a method for developing a cell communication network is described.This network is convenient for investigating the effects of oral administration of experimental medicines,drugs,or functional foods on cytokines of interest.Because cytokines and chemokines are transported via the circulatory system,a simple 2–3 mL blood sample from a volunteer is a rich source of information.This method may become the gold standard for evaluating the effects of functional foods or medicines in vivo.©2012 Production and hosting by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.

Functional food products in Japan:A review

Japan has a long history of using foods with health benefits and Japanese people are well-known for their longevity.In 1991,the Ministry of Health,Labor and Welfare introduced a functional food regulation called“foods for specified health uses”(FOSHU)in Japan.After the introduction of the functional food system,many clinically proven FOSHU products with health benefits have been developed and launched in the market.As a result,the net sales of FOSHU products reached 6.2 billion dollars in 2007.Most of the health claims relate to improving gastro-intestinal health using probiotics.Triglycerides,high blood pressure,high LDL-cholesterol,and high blood glucose are mainly associated with the related health claims.After 2007,the market for FOSHU products was almost saturated.However,a novel functional regulatory system\called“Foods with Function Claims”was established in 2015 based on the Dietary Supplement Health and Education Act system established in the USA.Major health claims in the new regulation system are associated with fatigue,eyes,memory,stress,sleep,joints,blood flow,body temperature,muscles,and Body Mass Index.After the introduction of the new system,the total sales for functional foods including FOSHU products reached 8 billion dollars in 2018.The new functional regulatory system is more flexible in terms of health claims,the protocol for clinical studies,and the required results.Therefore,the market for new regulatory products is still growing.In the present paper,the potential of both regulatory systems and some related issues will be discussed.

Functional foods effective for hepatitis C: Identification of oligomeric proanthocyanidin and its action mechanism

Hepatitis C virus(HCV)is a major cause of viral hepatitis and currently infects approximately 170 million people worldwide.An infection by HCV causes high rates of chronic hepatitis(】75%)and progresses to liver cirrhosis and hepatocellular carcinoma ultimately.HCV can be eliminated by a combination of pegylatedα-interferon and the broad-spectrum antiviral drug ribavirin;however,this treatment is still associated with poor efficacy and tolerability and is often accompanied by serious side-effects.While some novel direct-actingantivirals against HCV have been developed recently,high medical costs limit the access to the therapy in cost-sensitive countries.To search for new natural anti-HCV agents,we screened local agricultural products for their suppressive activities against HCV replication using the HCV replicon cell system in vitro.We found a potent inhibitor of HCV RNA expression in the extracts of blueberry leaves and then identified oligomeric proanthocyanidin as the active ingredient.Further investigations into the action mechanism of oligomeric proanthocyanidin suggested that it is an inhibitor of heterogeneous nuclear ribonucleoproteins(hn RNPs)such as hn RNP A2/B1.In this review,we presented an overview of functional foods and ingredients efficient for HCV infection,the chemical structural characteristics of oligomeric proanthocyanidin,and its action mechanism.

Effect of plant-based functional foods for the protection against salt induced endothelial dysfunction

This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction.A randomized crossover design was employed.Ten healthy subjects were recruited,and on five separate occasions they received,in random sequence one of the following 5 treatments:250 mL of plain water(control)alone,and with beetroot powder,celery powder,green tea extract or beetroot powder with green tea extract prior to consuming 150 mL of high-salt chicken broth.Flow-mediated dilation(FMD),blood pressure(BP),heart rate(HR)and pulse-wave velocity(PWV)were measured at fasting and at 30,60,90 and 120 min postprandial.Comparing with control,beetroot supplementation led to a significantly increased HR at 30,60 and 90 min postprandially(P=0.025,0.004,<0.001,respectively).No significant difference was observed for FMD,BP and PWV between control and any of the treatments.Salt reduction may still be the most effective strategy to improve vascular health.

The immunity-promoting activity of porcine placenta in mice as an immunomodulator for functional foods

This study was to explore the immunity-promoting activity of porcine placenta as a potential raw material for functional foods.Porcine placenta was subjected to the analysis for its bioactive substances,and their immunity-promoting activity was determined in mice supplemented with porcine placenta extract(PPE)and freeze-dried porcine placenta powder at high(PPH)and low(PPL)dosage.Results showed that porcine placenta contained placental peptides and 15 free amino acids,and the amounts of estrogen and progesterone in products developed from porcine placenta were within the limit of national standard.Mice model experiment revealed that compared with the control,the PPH treatment significantly improved the spleen index(P<0.05)by increasing the phagocytic rate of macrophages from 20%to 60%and the conversion rate of T lymphocytes from 8%to 60%.The q PCR analysis disclosed that the porcine placenta powder enhanced mice immunity via promoting the expression of Th1 cytokines of interleukin-2(IL-2)and IFN-γ,especially the former,by almost 8 times in the spleens of male mice,while inhibited Th2 cytokines of IL-4 and IL-10.This investigation has provided a reference for the development of porcine placenta as a raw material applied in functional foods to improve human immunity.

Dietary Fiber, Phytonutrients and Antioxidant Activity of Common Fruit Peels as Potential Functional Food Ingredientw

Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.

Algae as Functional Foods for the Elderly

Older people may have more difficulties in acquiring the nutrients they need from diet and they are at greater risk of chronic diseases. Hence, functional foods based on algae, might have a role in improving very important nutrients intake without an increase in calories. This is crucial for middle age people that become less active and will not dispend as much energy as they use to, which will contribute for certain diseases associated with age. Algae produce a great variety of biological active compounds which cannot be found in other organisms. Moreover, they have been reported for their potential medicinal uses. Therefore, they have high potential as a source of functional ingredients. In this review, we will give relevant information about the issue, explain above, pointing out the information related to the compounds that could be responsible for the improvement in quality of life during elderly. It will be also referred that seaweeds can be a source of new compounds for drug discovery.

Antioxidant and Phenolic Profile of Mahaleb Plant as a Functional Food

Prunus mahaleb L.(syn.Cerasus mahaleb L.Mill.)(mahaleb)is a member of medicinal plants and grows naturally in Tokat and in some other regions of Turkey.Seed and flesh of mahaleb fruit are used as mahaleb vine,mahaleb flour,mahaleb oil and as puree.Wild fruits contain many bioactive compounds,such as phenolic compounds,anthocyanins,flavonoids,and vitamins C and tocopherols.Depending on its health promoting effects it is usually used in folk medicine,such as for diabetes.It is shown that wild fruits and other parts of the mahaleb tree possess free radical scavenging,antioxidant,anti-inflammatory,and anticancer activities,and are classified as functional foods in preventing several chronic diseases.The present study evaluates the phenolic contents and antioxidant activities of the methanolic extracts of the fruits,leaves and barks of mahaleb plant that is collected from Tokat.The total phenolic content(170.21 mg gallic acid GA/g)in barks and the total flavonoid(260.5 mg quercetin QE/g)and anthocyanin(38.54 mg catechin CA/g)contents in fruits were greater than the other parts of the plants.Antioxidant activity of the samples was determined using the 2,2-diphenil-1picrylhydrazyl radical(DPPH).The antioxidant activity was the highest with the fruit,which showed 90.2%in DPPH assays.This study showed that all parts of mahaleb have high phenolic,flavonoid,and anthocyanin contents,potentially.These findings suggest that mahaleb plant(fruits can be consumed;the other parts not consumed but can be used in other ways)could serve as a source of bioactive compounds and as being rich in anthocyanin pigments,it could be used as a natural food colorant and antioxidant component in the utilization formula of functional foods.

Development of a Functional Food Product Using Guavas

The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be consumed as a snack. The objectives were to develop a guava cheese (GC) and determine the antioxidant potential of the product. Formulation consisted of guava puree with added sucrose or agave, chia seeds and almonds. Pectin was added at select concentrations (0.5%, 1%, 1.5%) along with citric acid to enhance the consistency of GC. Physiochemical and sensory parameters were analyzed for extended shelf life (3 months) studies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not change over the 90-day period. Ash, protein and fat contents of 0% pectin were 2% lower than GC with pectin. Sensory parameters (firmness, mouthfeel, flavor and overall acceptability) of GC 0% pectin and 1% GC were similar. Total content in 0%, 0.5%, 1%, and 1.5% pectin added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent (GAE)/100g. Flavonoid content in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg catechin equivalent (CE)/100g. Similarly, antioxidant of potential measure by DPPH radical scavenging was similar in all samples (IC50 at 0.8 mg/ml). Guava cheese may be utilized as a healthy fruit snack because of added alternative sweeteners and functional ingredients to obtain health benefits. Adding pectin to guava cheese improved functionality by increasing antioxidant potential as well as physical properties.

Evaluation of Kenyan Orange Fleshed Sweet Potato （Ipomoea batatas Lam,） Purees for Functional Food Production

Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.

Are Functional Foods Marketed in Honduras a Healthy Option?

Background: Functional foods have been proposed as vehicles to prevent diseases in response to disease increase throughout the world. Methods: Descriptive cross-sectional study. The nutritional labeling of processed functional foods (PFF) commercially available in Honduras was examined to consider health benefits based on functionality according to the Central American Technical Regulation (CATR) and critical nutrient content according to the profile of the Panamerican Health Organization (PAHO). Results: Out of a national sample of 631 commercial processed foods (CPF), 144 were defined as functional;sweetened and flavored yogurts and cereal bars reached the highest proportions (70% and 66%) of products available in their respective categories. None of the categories was on average “low in calories” according to criteria of CATR;sweetened breakfast cereals were the most caloric (180 kcal) and only sweetened juices had “calorie free” products (15%). Prepared meat did not meet the criterion of “low cholesterol” even though all the products in this category were the reduced fat version of the original CPF. All categories of cereal-based products met the “source of dietary fiber” criteria and 64% of baked products were “high in dietary fiber”. More than 70% of PFF exceeded the sugar recommendation of the PAHO profile, mainly sweetened breakfast cereals (100%) and sweetened juices (93%). 49% of the products exceeded the sodium recommendation, particularly baked products (100%) and cheeses (86%);100% of the later exceeded the recommendation of total fats. More than 60% of products simultaneously exceeded between 2 and 3 of PAHO profile criteria;5% exceeded all the criteria and 4% met all the PAHO profile criteria. The average price of PFF was $2.34, while that of conventional products was $1.87;sweetened breakfast cereals were the most expensive ($3.49 and $3.28) and sweetened juices were the cheapest ($1.79 and $1.89) for both CPF and PFF. Conclusions: PFF marketed in Honduras have an excessive content of critical nutrients. These results demonstrate the need for a rigorous and mandatory regulation in the production, advertising and sale of functional and conventional processed foods.

Exploring phytochemicals of Withania somnifera from different vicinity for functional foods

The well-known relation between food and bioactives explores the great prospective of innovative and novel food to maintain or improve health,increasing the demand investigating advance products with medicinal effect.Withania somnifera also known as‘Ashwagandha’in India,is one of the most utilized plants in different ancient medicine systems.The present work is an effort to develop a knowledge-based concept and a quality control approach for the development of functional foods.The study took into account the standardization criteria and examined how different geographies or different field sites(of India)would influence the phytoconstituents and their distribution in the different samples of W.somnifera.Phytoconstituents level were strongly influenced by soil quality,cultivar,and growing season.An increase in phenolic content,flavonoid content,antioxidants and the quality yield,were all correlated with increased phytoconstituent concentrations.The highest hydro-methanolic extract yield(by reflux(Soxhlet),sonication(20 min)and maceration(16 h)was from the sample collected from Rajasthan(18.61%,m/m)followed by West Bengal(11.21%)and Madhya Pradesh(12.67%)respectively.The methanolic extract of Rajasthan sample(produced by the reflux(Soxhlet)extraction method)had the highest concentrations of flavonoids(65.32 mg quercetin equivalent(QE)/g)and the total phenols(60.35 mg gallic acid equivalent(GAE)/g),while Madhya Pradesh sample(distilled water reflux(Soxhlet))extract had the highest antioxidant content(74.13%).High performance thin layer chromatography(HPTLC)method was also utilized for identification of withanolides A.Chromatographic separations were carried out using V(ethyl acetate):V(toluene):V(acetic acid)=9.1:1:0.6 as the mobile phase.The gas chromatograph-mass spectrometer(GC-MS)study of hydro-methanolic Soxhlet extract of W.somnifera from 3 different regions of India was done and the total phytochemical substances identified were 132 in sample from Rajasthan,107 in sample from West Bengal,and 164 in sample from Madhya Pradesh respectively.To conclude,the present study demonstrates how,within a framework of integrated agricultural practices,yield and phytochemicals merge into a new paradigm of functional foods.

Review on herbal tea as a functional food:classification,active compounds,biological activity,and industrial status

Most herbal tea infusions use edible medicinal plants as raw material and are consumed daily.Although herbal tea has a long history of health care applications worldwide,there is a lack of systematic research on the classification and functional nutritional value of various herbal teas.In recent years,the discovery of the rich biological activities and health benefits of herbal tea has become a driving force for researchers interested in its development as a functional food.However,the shortcomings of herbal tea products are not fully known.In particular,the quality evaluation system is not perfect,and there is insufficient data on the mechanism of action of herbal teas in their traditional uses.To better understand the functions and mechanisms of various herbal teas,this article reviews the classification,effective chemical composition,main biological activities,and mechanism of action of herbal teas.Finally,the current advantages,limitations,and direction of future development of herbal tea are determined and discussed.

New horizons for selenium in animal nutrition and functional foods

Selenium(Se),one of the indispensable nutrients for both human health and animal growth,participates in various physiological functions,such as antioxidant and immune responses and metabolism.The role of dietary Se,in its organic and inorganic forms,has been well documented in domestic animals.Furthermore,many feeding strategies for different animals have been developed to increase the Se concentration in animal products to address Se deficiency and even as a potential nutritional strategy to treat free radical-associated diseases.Nevertheless,studies on investigating the optimum addition of Se in feed,the long-term consequences of Se usage in food for animal nutrition,the mechanism of metallic Se nanoparticle(SeNP)transformation in vivo,and the nutritional effects of SeNPs on feed workers and the environment are urgently needed.Starting from the absorption and metabolism mechanism of Se,this review discusses the antioxidant role of Se in detail.Based on this characteristic,we further investigated the application of Se in animal health and described some unresolved issues and unanswered questions warranting further investigation.This review is expected to provide a theoretical reference for improving the quality of food animal meat as well as for the development of Se-based biological nutrition enhancement technology.

Chokeberry(Aronia melanocarpa)as a new functional food relationship with health:an overview

As a consumer product,black chokeberry(Aronia melanocarpa)is diffi cult to consume due to its pungent taste.It is mainly used in various food industries to produce a variety of juices,preserves,extracts,fruit teas and nutritional supplements.Traditionally,Potawatomi Native Americans used black chokeberry to treat colds,coughs and fever.It has been found to contain numerous active ingredients.Currently,there are many health and medical products that contain black chokeberry.The purpose of this review is to understand the nutritional benefi ts of black chokeberry and to explore its benefi cial effects on biological systems in vitro,thereby emphasizing its therapeutic prospects.

Brown rice:a missing nutrient-rich health food

Brown rice(BR)is a traditional health food being rich in various active substances, which have effective preventive and therapeutic effects on many diseases. In this review, we systemically summarized the efficacy of BR on cardiovascular diseases(CVDs), hyperlipidemia, hypertension, diabetes, obesity, osteoporosis, neurodegenerative diseases, cancer, immune disorders, inflammation, anxiety, liver and stomach damage, etc. Underlying mechanisms have also been analyzed, which include regulating lipid synthesis and metabolism, improving insulin levels and increasing glucose metabolism, anti-oxidation, promoting the immune system, transcription and non-transcriptional regulation, blocking cell cycle, thereby improving disease symptoms and reducing its recurrence rate. Generally, BR has been almost disappeared in modern society, but it is promising to exploit the potential to become a functional food. Further research on the nutritional value, variety differences, storage problems, taste and molecular mechanism of BR will be conducive to help meticulously design clinical intervention trials and ultimately improve the treatment and prevention of various diseases.

Safety and quality of bacterially fermented functional foods and beverages: a mini review

Bacteria have been employed widely in the food and beverage industry,with evolving dimensions in recent years.Proteases derived from lactic acid bacteria(LAB)are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life,nutritional content,flavour,and texture quality,thus making fermented foods and beverages functional and therapeutic.This review focuses on bacteria,especially protease-producing LAB used in food processing,and their usefulness in the production of functional foods and beverages.A case study of oat beverages was briefly explored due to its popularity.The safety and quality importance of the food products were also considered with a few recommendations.