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.

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.

Function and Application Progress of Probiotics in Food

Probiotics have a long history of use in human production and life.With the gradual deepening of the research on the functions of probiotics,their various nutritional and health benefits for the human body have also become increasingly clear.Existing research shows that probiotics can regulate intestinal flora,and improve immunity and even the symptoms of some diseases.Therefore,in the food industry,the application of probiotics from traditional fermented foods to functional foods has become more and more extensive.In this paper,the research progress of nutritional function and application of probiotics in food at home and abroad was reviewed,in order to provide some reference for the safe application of probiotics in food.

Natural and modified food hydrocolloids as gluten replacement in baked foods:Functional benefits

Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.

Functional butter for reduction of consumption risk and improvement of nutrition

Butter has become renowned among consumers because of its exceptional flavor and taste.Nevertheless,conventional butter is deemed“unhealthy”due to its high concentration of saturated fats and cholesterol,which are linked to the development of cardiovascular ailments.Improving the health benefits of butter has become an essential topic of research in the butter industry.This review focuses on researches that have made improvements to functionality of butter,including the changes in fatty acid composition,cholesterol reduction,incorporation with bioactive substances,development of new sources.The reduction of saturated fatty acids and cholesterol in butter can help reduce the risk of disease from eating butter.In addition,incorporating probiotics or natural plant extracts can achieve nutritional functions such as balancing intestinal flora,enhancing nutrient absorption,and increasing the body’s antioxidant capacity.Butter substitute products can be based on new vegetable oils,insect fats or microbial fats,which cater to the consumer demands for low-calorie butter while reducing the environmental impact that results from butter production.This review summarizes the effects and characteristics of various improvement methods and proposes some possible directions for future development of functional butter.

Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A review

Type 2 diabetes is a complicated metabolic disorder with both short- and long-term undesirable complications. In recent years, there has been growing evidence that functional foods and their bioactive compounds, due to their biological properties, may be used as complementary treatment for type 2 diabetes mellitus. In this review, we have highlighted various functional foods as missing part of medical nutrition therapy in diabetic patients. Several in vitro, animal models and some human studies, have demonstrated that functional foods and nutraceuticals may improve postprandial hyperglycemia and adipose tissue metabolism modulatecarbohydrate and lipid metabolism. Functional foods may also improve dyslipidemia and insulin resistance, and attenuate oxidative stress and inflammatory processes and subsequently could prevent the development of long-term diabetes complications including cardiovascular disease, neuropathy, nephropathy and retinopathy. In conclusion available data indicate that a functional foods-based diet may be a novel and comprehensive dietary approach for management of type 2 diabetes.

Diets, functional foods, and nutraceuticals as alternative therapies for inflammatory bowel disease: Present status and future trends

Inflammatory bowel disease(IBD) is a serious health concern among western societies. The disease is also on the rise in some East Asian countries and in Australia. Health professionals and dietitians around the world are facing an unprecedented challenge to prevent and control the increasing prevalence of IBD. The current therapeutic strategy that includes drugs and biological treatments is inefficient and are associated with adverse health consequences. In this context, the use of natural products is gaining worldwide attention. In vivo studies and clinical evidence suggest that wellplanned dietary regimens with specific nutrients can alleviate gastrointestinal inflammation by modulating inflammatory cytokines, such as tumor necrosis factor α(TNF-α), interleukin 1(IL-1), IL-6, IL-1β, and IL-10. Alternatively, the avoidance of high-fat and highcarbohydrate diets is regarded as an effective tool to eliminate the causes of IBD. Many functional foods and bioactive components have received attention for showing strong therapeutic effects against IBD. Both animal and human studies suggest that bioactive functional foods can ameliorate IBD by downregulating the pro-inflammatory signaling pathways, such as nuclear factor κB, STAT1, STAT6, and pro-inflammatory cytokines, including IL-1β, IL-4, IL-6, COX-2, TNF-α, and interferon γ. Therefore, functional foods and diets have the potential to alleviate IBD by modulating the underlying pathogenic mechanisms. Future comprehensive studies are needed to corroborate the potential roles of functional foods and diets in the prevention and control of IBD.

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.

Development of Functional Foods with Cordyceps militaris as a Raw Material

Cordyceps militaris,as a rare edible fungus,has high medicinal and nutritional value,and has attracted much attention.This paper summarized a series of functional foods developed with C.militaris as a raw material from the perspective of Cordyceps drinks,dry C.militaris products,Cordyceps seasonings,and other Cordyceps foods in four broad categories and ten sub-categories,providing reference for continuous development and utilization.

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.

Characterization of yogurt goat milk added Aloe vera and Stevia rebaudiana with functional potential

The search for functional foods with health benefits has increased,and yogurt represents one of these products due to their properties,such as,source of probiotics that favour the gastrointestinal system,contains vitamins,minerals and improves the action of enzymes.Present work investigated bromatological,microbiological,sensorial properties and shelf-life of different yogurt goat milk formulations with Aloe vera and natural sweeteners.The goat yogurt with 99.40%A.vera pulp and 0.60%S.rebaudiana presented the best nutritional composition,being suitable for human consumption representing an innovative product with a great functional potential.The synergy between the ingredients used in the yogurt processing resulted in an innovative product to the market.Goat milk has a lower cost per liter in comparison with cow milk,Aloe vera is accessible due to its fast-vegetative propagation,Stevia Rebaudiana has a great popularity for being a natural sweetener with no calories,and all these products are produced in México.

Functional Foods: Can Food Technology Help in the Prevention and Treatment of Diabetes?

Recently, the interest in functional foods is increased dramatically thanks to some scientific evidences demonstrating that, regardless of their nutritional value, some foods components beneficially influence several functions of the body, making them “functional” for the prevention and treatment of degenerative diseases, such as type 2 diabetes and cardiovascular diseases. In particular, the marketplace offers conventional and modified functional foods which acting on intestine, glucose and lipid metabolism are potentially useful for diabetic patients. The field of functional foods, however, presents some criticalities. Up to now, only few functional foods have obtained the statement of a “Health Claim”, either because there are not sufficient scientific evidences based on human intervention studies, that justify a “Health Claim”, or because data are not consistent with the proposed claims. In addition, some functional foods show a low palatability and a lack of variety. Both these issues limit their ordinary intake. This critical aspect also involves the lack of a possible synergistic effect deriving from the contemporary consumption in the diet of different functional foods, as observed with some healthy dietary pattern. Functional foods represent, then, a challenge for the food industry, which needs to implement and/or develop innovative technologies able to create new foods with improved healthy properties, but also with better organoleptic properties suitable for a daily consumption.

Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh

Functional food can be either natural or processed. Food contains known biologically active compounds, which provides clinically proven and documented health benefit. So far, no database is available in Bangladesh regarding the functionality of the indigenous foods. As a primary step, this study had been conducted with an aim to identify and characterize functionality of the indigenous foods of Bangladesh. Eight fruits and vegetables, which are very popular for their taste, price and easy availability, have been selected for in vitro screening of their functionality. High levels of fat and sugar binding capacity were observed in Pineapple (500% and 270.891% respectively). High nuplli mortality rate was found in cytotoxicity test with Pomelo extract (100%), which also contained high level of vitamin C (155 mg/100g). Pomelo contained the highest level of antioxidant among all these foods (0.674 nMol/100μl/mg protein). Red amaranth contained highest amount of protein (4.31 g/100g). In stem amaranth, Iron level was highest (1855.67 mg/kg). Total phenolics content of Water spinach and Stem amaranth were found higher than the other samples (59.339 and 55.728 mg GAE/g respectively). All these experiments showed these vegetables and fruits have high health impacts and can be act as potential functional foods.

Functional Foods for Obesity Management

Obesity is a global problem and numbers are rising at a fast pace in developing countries and it becomes a major public health concern. Economic costs associated with obesity are high and increasing as the rate of obesity. Obesity leads to its co-morbidities;namely diabetes, hypertension, cardiovascular diseases, osteoarthritis, stroke and inflammatory diseases. Changes in life-style along with modifications to the diet are important in the management of obesity. Certain dietary components and foods have the ability to induce thermogenesis and modify the trafficking of nutrients in the body. Positive effects in managing obesity by natural components, and selected foods have drawn attention due to the potential side effects of obesity drugs. The food industry has developed low-density foods to reduce energy intake. Now focus has been geared towards the development of foods that possess more than one mechanism to alter the progression of obesity. In this review, selected foods and their components with potential anti-obesity properties are discussed.

Functional Foods, Old Age and Diabetes

The aim of this paper is to analyze aspects of nutrition and nourishment among elderly diabetic people. It is presented the current research of products with functional food properties that provide not only nutritional value but also other components which encourage a better quality of life during aging. In addition, it includes natural and industrialized functional foods that are commercialized and may be good for daily consumption.

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.

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.

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.