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Special Issue Information

Dear Colleagues,

The creation of new products containing specific physiologically active ingredients that contribute to the improvement of our health is a great challenge for scientists, technologists, doctors and nutritionists. The purpose of this special topic is to provide information on the properties and potential uses of bioactive ingredients in the production of food products and their role in human nutrition. Many food companies use the raw materials and nutrients they primarily have to enrich the product with substances adapted to current trends for all consumers and responding to the needs of scientifically justified prevention nutrition. There are many substances that, when added to food, give it a functional character and thus help support proper health and the course of natural processes in the body. The food industry has a considerable amount of bioactive substances that are increasingly used in the production of functional food products. From the consumer’s point of view, it is important that the daily diet is enriched with those bioactive ingredients that most effectively support and regulate physiological processes, and at the same time, in a manner tailored to the individual and specific needs of the body. This Special Issue is dedicated to an overview of the potential of various bioactive compounds in human nutrition. We also encourage potential authors to submit articles on the possibilities of designing new food products to be used in the prevention of various disease states.

You may choose our Joint Special Issue in Foods.

Dr. Marek Kieliszek
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Nutrition
Functional foods
Genetically modified foods
Trace elements
Fatty acids
Nutraceutical components
Vitamins
Probiotics
Human health
Antioxidants

Published Papers (2 papers)

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Research

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17 pages, 2140 KiB

Open AccessArticle

Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion

by Paulina Kęska and Joanna Stadnik

Nutrients 2022, 14(4), 770; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14040770 - 11 Feb 2022

Cited by 8 | Viewed by 1585

Abstract

The ability of peptides from an aqueous and salt-soluble protein extract of dry-cured pork loins to inhibit the action of dipeptidyl peptidase IV was determined. This activity was assessed at different times of the production process, i.e., 28, 90, 180, 270 and 360 days. The resistance of the biological property during the simulated digestive process was also assessed. For this, the extracts were hydrolyzed with pepsin and pancreatin as a simulated digestion step of the gastrointestinal tract and fractionated (>7 kDa) as an intestinal absorption step. The results indicate that dried-pork-loin peptides may have potential as functional food ingredients in the prevention and treatment of type 2 diabetes mellitus. In particular, the APPPPAEV, APPPPAEVH, KLPPLPL, RLPLLP, VATPPPPPPK, VPIPVPLPM and VPLPVPVPI sequences show promise as natural food compounds helpful in maintaining good health. Full article

(This article belongs to the Special Issue The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application)

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Other

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16 pages, 3284 KiB

Open AccessOpinion

Combining the Anticancer and Immunomodulatory Effects of Astragalus and Shiitake as an Integrated Therapeutic Approach

by Biju Balakrishnan, Qi Liang, Kevin Fenix, Bunu Tamang, Ehud Hauben, Linlin Ma and Wei Zhang

Nutrients 2021, 13(8), 2564; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13082564 - 27 Jul 2021

Cited by 17 | Viewed by 5063

Abstract

Astragalus root (Huang Qi) and Shiitake mushrooms (Lentinus edodes) are both considered medicinal foods and are frequently used in traditional Chinese medicine due to their anticancer and immunomodulating properties. Here, the scientific literatures describing evidence for the anticancer and immunogenic properties of Shiitake and Astragalus were reviewed. Based on our experimental data, the potential to develop medicinal food with combined bioactivities was assessed using Shiitake mushrooms grown over Astragalus beds in a proprietary manufacturing process, as a novel cancer prevention approach. Notably, our data suggest that this new manufacturing process can result in transfer and increased bioavailability of Astragalus polysaccharides with therapeutic potential into edible Shiitake. Further research efforts are required to validate the therapeutic potential of this new Hengshan Astragalus Shiitake medicinal food. Full article

(This article belongs to the Special Issue The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application)

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