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.

Anti-Oxidative Effects of Bioactive Compounds in Spirulina Microalgae and Bilberry

Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aqueous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS)). Spirulina and Bilberry pure and combination samples [100% Spirulina (100S), 100% Bilberry (100B), 50% Spirulina + 50% Bilberry (50S + 50B), 75% Spirulina + 25% Bilberry (75S + 25B), & 25% Spirulina + 75% Bilberry (25S + 75B)], were extracted with aqueous (deionized water) and 80% ethanol solutions. Colorimetric antioxidant assays were used to determine total phenolics, total flavonoids, and their antioxidant potential. 80% ethanol Spirulina and Bilberry (pure and combination) extracts resulted in higher TFC, FRAP, and DPPH, whereas aqueous extracts had higher TPC, NORS, and TEAC, suggesting both hydrophilic and lipophilic bioactive compounds in Spirulina and Bilberry. Spirulina and Bilberry are two potential functional food ingredients for the food industry due to their antioxidative properties.

Seaweed nutraceuticals and their therapeutic role in disease prevention

There is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans.Seaweed bioactives including polysaccharides,pigments,fatty acids,polyphenols and peptides have been proven to possess various beneficial biological properties that could potentially contribute to functional food and nutraceutical development.These bioactive are explored for functional properties such as antioxidant,antibacterial,anticancer,antidiabetic,antitumor,antiviral,anti-inflammatory and anticoagulant properties,both in an in-vitro and in-vivo model system.This review critically examines the existing scientific knowledge on primary and secondary metabolites from seaweed and their functional properties for health-related conditions.It presents an update on the most recent evidence relating to their effect on health-related conditions and their action on cellular metabolism.Recent advancement and challenges for seaweed bioactive as a nutraceutical in relation to their biocompatibility and bioavailability to understand their therapeutic development is discussed.

Advances in the Health Benefits of Garlic

Functional ingredients, health functions and current situation of utilization and processing of garlic were summarized to provide theoretical reference for the further development of garlic products and the healthy development of garlic industry.

Effect of Acai Powder and Polydextrose on Bread Quality Using Surface Response

The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.

Impact of simulated in vitro gastrointestinal digestion on bioactive compounds,bioactivity and cytotoxicity of melon (Cucumis melo L. inodorus) peel juice powder

The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products,considering (i) the recovery and accessibility indexes,(ii) the changes on antioxidant activity,and (iii) the prebiotic effect.Throughout exposition to GIT conditions a decrease on the total phenolic content (TPC = 65.31%) and antioxidant activity by ABTS = 39.77% and DPPH = 45.91% were observed.However,these both parameters exhibited stable accessibility,accounting with 81.89%,76.55%,and 54.07% for TPC,ABTS and DPPH,respectively.After gastrointestinal digestion,the non-absorbed fraction exhibited a positive impact on the growth of Bifidobacterium and Lactobacillus strains,possibly associated with the high content of simple sugar (glucose and fructose).This fraction also showed to be safe on Caco-2 intestinal cells.These findings suggest that MPJ might be used as a potential food functional ingredient.