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Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 6916

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Special Issue Editors

Dr. Aman Khan

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Guest Editor

Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Lanzhou 730000, China
Interests: biochemical compounds; immunity; food fermentations; gut health; probiotics

Prof. Dr. Xiangkai Li

E-Mail Website
Guest Editor

Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Lanzhou 730000, China
Interests: functional food; immune function; gut microbiota; bioactive compound identification; probiotics; fermentation
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Special Issue Information

Dear Colleagues,

Functional foods contain bioactive ingredients, including polyphenols, fatty acids, carotenoids, steroids, and polysaccharides, that provide health benefits beyond basic nutrition. These biochemical compounds possess antioxidant, anti-inflammatory, and other beneficial properties. In this way they contribute to various aspects of human health, including cardiovascular health, immune function, gut health, and disease prevention. Furthermore, incorporating functional foods into the diet could promote overall wellbeing and reduce the risk of chronic disease.

Profiling of biochemical compounds in various functional food.
Pharmacological properties of bioactive compounds.
Application of bioactive ingredients in models.
Clinical and epidemiological studies of biochemical compounds.

Dr. Aman Khan
Prof. Dr. Xiangkai Li
Guest Editors

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Keywords

functional foods
bioactive ingredients
health benefits
immune function
gut health
disease prevention

Published Papers (5 papers)

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Research

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23 pages, 3455 KiB

Open AccessArticle

Screening and Characterization of Phenolic Compounds from Selected Unripe Fruits and Their Antioxidant Potential

by Akhtar Ali, Zeshan Asgher, Jeremy J. Cottrell and Frank R. Dunshea

Molecules 2024, 29(1), 167; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29010167 - 27 Dec 2023

Cited by 1 | Viewed by 868

Abstract

The food sector’s interest in sustainability and the demand for novel bioactive compounds are increasing. Many fruits are wasted every year before ripening due to various climatic conditions and harsh weather. Unripe mangoes, grapes, and black lemons could be rich sources of phenolic compounds that need to be fully elucidated. Using fruit waste as a source of bioactive chemicals has grown increasingly appealing as it may have significant economic benefits. Polyphenols are beneficial for human health to inhibit or minimize oxidative stress and can be used to develop functional and nutraceutical food products. In this context, this study aimed to characterize and screen unripe mangoes, grapes, and black lemons for phenolic compounds using LC-ESI-QTOF-MS/MS and their antioxidant activities. Unripe mangoes were quantified with higher total phenolic content (TPC, 58.01 ± 6.37 mg GAE/g) compared to black lemon (23.08 ± 2.28 mg GAE/g) and unripe grapes (19.42 ± 1.16 mg GAE/g). Furthermore, unripe mangoes were also measured with higher antioxidant potential than unripe grapes and black lemons. A total of 85 phenolic compounds (70 in black lemons, 49 in unripe grapes, and 68 in unripe mango) were identified, and 23 phenolic compounds were quantified using LC-MS/MS. Procyanidin B2, gallic acid, epicatechin, caffeic acid, quercetin, and chlorogenic acid were measured with higher concentration in these selected unripe fruits. A positive correlation was found between phenolic contents and the antioxidant activities of unripe fruits. Furthermore, chemometric analysis was conducted to validate the results. This study will explore the utilization of these unripe fruits to develop functional and therapeutic foods. Full article

(This article belongs to the Special Issue Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health)

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16 pages, 3328 KiB

Open AccessArticle

Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity

by Deborah Giordano, Angelo Facchiano, Paola Minasi, Nunzio D’Agostino, Mario Parisi and Virginia Carbone

Molecules 2023, 28(19), 6772; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28196772 - 22 Sep 2023

Cited by 2 | Viewed by 1179

Abstract

The affinity of specific phenolic compounds (PCs) and capsaicinoids (CAPs) present in three Capsicum annuum varieties (Friariello, Cayenne and Dzuljunska Sipka) to the transient receptor potential vanilloid member 1 (TRPV1) was investigated by integrating an analytic approach for the simultaneous extraction and analysis through high-performance liquid chromatography coupled with ion trap mass spectrometry (HPLC/ITMS) and UV detection (HPLC-UV) of PCs and CAPs and structural bioinformatics based on the protein modelling and molecular simulations of protein–ligand docking. Overall, a total of 35 compounds were identified in the different samples and CAPs were quantified. The highest content of total polyphenols was recorded in the pungent Dzuljunska Sipka variety (8.91 ± 0.05 gGAE/Kg DW) while the lowest was found in the non-pungent variety Friariello (3.58 ± 0.02 gGAE/Kg DW). Protein modelling generated for the first time a complete model of the homotetrameric human TRPV1, and it was used for docking simulations with the compounds detected via the analytic approach, as well as with other compounds, as an inhibitor reference. The simulations indicate that different capsaicinoids can interact with the receptor, providing details on the molecular interaction, with similar predicted binding energy values. These results offer new insights into the interaction of capsaicinoids with TRPV1 and their possible actions. Full article

(This article belongs to the Special Issue Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health)

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17 pages, 3102 KiB

Open AccessArticle

Microbial-Transferred Metabolites of Black Tea Theaflavins by Human Gut Microbiota and Their Impact on Antioxidant Capacity

by Li Sun, You Su, Kaiyin Hu, Daxiang Li, Huimin Guo and Zhongwen Xie

Molecules 2023, 28(15), 5871; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28155871 - 04 Aug 2023

Cited by 1 | Viewed by 1160

Abstract

Theaflavins (TFs), the primary bioactive components in black tea, are poorly absorbed in the small intestine. However, the biological activity of TFs does not match their low bioavailability, which suggests that the gut microbiota plays a crucial role in their biotransformation and activities. In this study, we aimed to investigate the biotransferred metabolites of TFs produced by the human gut microbiota and these metabolites’ function. We profiled the microbial metabolites of TFs by in vitro anaerobic human gut microbiota fermentation using liquid chromatography tandem mass spectrometry (LC-MS/MS) methods. A total of 17 microbial metabolites were identified, and their corresponding metabolic pathways were proposed. Moreover, full-length 16S rRNA gene sequence analysis revealed that the TFs altered the gut microbiota diversity and increased the relative abundance of specific members of the microbiota involved in the catabolism of the TFs, including Flavonifractor_plautii, Bacteroides_uniformis, Eubacterium_ramulus, etc. Notably, the antioxidant capacity of the TF sample increased after fermentation compared to the initial sample. In conclusion, the results contribute to a more comprehensive understanding of the microbial metabolites and antioxidant capacity of TFs. Full article

(This article belongs to the Special Issue Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health)

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Review

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35 pages, 1587 KiB

Open AccessReview

Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

by Barbara Wróblewska, Aleksandra Kuliga and Kinga Wnorowska

Molecules 2023, 28(24), 8081; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28248081 - 14 Dec 2023

Cited by 1 | Viewed by 1669

Abstract

Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential ‘metabolic prebiotics’, they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body. Full article

(This article belongs to the Special Issue Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health)

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18 pages, 1714 KiB

Open AccessReview

Research Progress on Effects of Ginsenoside Rg2 and Rh1 on Nervous System and Related Mechanisms

by Silu Liu, Weijia Chen, Yan Zhao, Ying Zong, Jianming Li and Zhongmei He

Molecules 2023, 28(23), 7935; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28237935 - 04 Dec 2023

Viewed by 1384

Abstract

Neurological-related disorders are diseases that affect the body’s neurons or peripheral nerve tissue, such as Parkinson’s disease (PD) and Alzheimer’s disease (AD). The development of neurological disorders can cause serious harm to the quality of life and functioning of the patient. The use of traditional therapeutic agents such as dopamine-promoting drugs, anticholinergic drugs, cholinesterase inhibitors, and NMDA receptor antagonists is often accompanied by a series of side effects such as drug resistance, cardiac arrhythmia, liver function abnormalities, and blurred vision. Therefore, there is an urgent need to find a therapeutic drug with a high safety profile and few side effects. Herbal medicines are rich in active ingredients that are natural macromolecules. Ginsenoside is the main active ingredient of ginseng, which has a variety of pharmacological effects and is considered to have potential value in the treatment of human diseases. Modern pharmacological studies have shown that ginsenosides Rg2 and Rh1 have strong pharmacological activities in the nervous system, with protective effects on nerve cells, improved resistance to neuronal injury, modulation of neural activity, resistance to cerebral ischemia/reperfusion injury, improvement of brain damage after eclampsia hemorrhage, improvement of memory and cognitive deficits, treatment of AD and vascular dementia, alleviation of anxiety, pain, and inhibition of ionic-like behavior. In this article, we searched the pharmacological research literature of Rg2 and Rh1 in the field of neurological diseases, summarized the latest research progress of the two ginsenosides, and reviewed the pharmacological effects and mechanisms of Rg2 and Rh1, which provided a new way of thinking for the research of the active ingredients in ginseng anti-neurological diseases and the development of new drugs. Full article

(This article belongs to the Special Issue Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health)

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