Bacillus subtilis ZB423: 90-Day repeat dose oral (gavage) toxicity study in Wistar rats.

The novel genetically modified probiotic Bacillus subtilis ZB423 was assessed in a 90-day repeated-dose oral toxicity study adhering to Good Laboratory Practice (GLP) and Organization for Economic Cooperation and Development (OECD) guidelines. Spray-dried spores at a concentration of 1.1E12 CFU/g were administered at doses of 130, 260, and 519 mg/kg body weight/day correlating to 1.43 × 1011, 2.86 × 1011, and 5.71 × 1011 CFU/kg/day, respectively, by oral gavage to Wistar rats for a period of 90 consecutive days. Results showed no toxicologically relevant findings for B. subtilis ZB423 from measured parameters. The no observed adverse effect level (NOAEL) of B. subtilis ZB423 is 519 mg/kg body weight/day corresponding to 5.71 × 1011 CFU/kg/day for lyophilized B. subtilis ZB423 spores under the test conditions employed.

Antilisterial and antioxidant exopolysaccharide from Enterococcus faecium PCH.25 isolated from cow butter: characterization and probiotic potential.

Exopolysaccharides produced by lactic acid bacteria have gained attention for their potential health benefits and applications in functional foods. This study explores the isolation and characterization of a novel exopolysaccharide-producing strain from dairy products. The aim was to evaluate its probiotic potential and investigate the properties of the produced exopolysaccharide. A strain identified as Enterococcus faecium PCH.25, isolated from cow butter, demonstrated exopolysaccharide production. The study's novelty lies in the comprehensive characterization of this strain and its exopolysaccharide, revealing unique properties with potential applications in food, cosmetic, and pharmaceutical industries. The E. faecium PCH.25 strain exhibited strong acid tolerance, with a 92.24% viability rate at pH 2 after 2 h of incubation. It also demonstrated notable auto-aggregation (85.27% after 24 h) and co-aggregation abilities, antibiotic sensitivity, and absence of hemolytic activity, suggesting its probiotic potential. The exopolysaccharide produced by this strain showed bactericidal activity (MIC and MBC = 1.8 mg/ml) against Listeria monocytogenes and antioxidant properties (22.8%). Chemical analysis revealed a heteropolysaccharide composed of glucose and fructose monomers, with various functional groups contributing to its bioactivities. Physical characterization of the exopolysaccharide indicated thermal stability up to 270 °C, a negative zeta-potential (-27 mV), and an average particle size of 235 nm. Scanning electron microscopy and energy dispersive X-ray analysis revealed a smooth, nonporous structure primarily composed of carbon and oxygen, with an amorphous nature. These findings suggest that the exopolysaccharide from E. faecium PCH.25 has potential as a natural antibacterial and antioxidant polymer for use in functional foods, cosmetics, and pharmaceuticals.

Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (Oratosquilla nepa) Protein: A Strategy for Developing Value-Added Ingredients.

This study focused on the production of protein isolates from mantis shrimp (MS). The pH-shift method was investigated to understand its impact on the protein yield, quality, and properties of the produced isolates. The first step was determining how the pH affected the protein solubility profile, zeta potential, and brown discoloration. The pH-shift process was then established based on the maximum and minimum protein solubilization. The solubilization pH had a significant impact on the mass yield and color of the produced protein, with a pH of 1.0 producing the maximum mass in the acidic region, whereas a maximum was found at a pH of 12.0 in the alkaline region (p < 0.05). Both approaches yielded mantis shrimp protein isolates (MPIs) with precipitation at a pH of 4.0 and a mass yield of around 25% (dw). The TCA-soluble peptide and TBARS levels were significantly lower in the MPI samples compared to MS raw material (p < 0.05). The MPIs maintained essential amino acid index (EAAI) values greater than 90%, indicating a high protein quality, and the pH-shift procedure had no negative impact on the protein quality, as indicated by comparable EAAI values between the mantis shrimp protein isolate extract acid (MPI-Ac), mantis shrimp protein isolate extract alkaline (MPI-Al), and MS raw material. Overall, the pH-shift approach effectively produced protein isolates with favorable quality and nutritional attributes.

The relative nature of the standards for proof of safety: a review of FDA's safety standards for various consumer products.

Are all food ingredients, dietary supplement ingredients and even foods, required to meet the same safety standards? Are they all equally safe? If so, then why do the various categories have different expressions describing their safety, such as "reasonable certainty of no harm" for food ingredients and "reasonable expectation of no harm" for dietary supplement ingredients? The basis for these different expressions is that they are not standards of safety, but standards of proof of safety. Just as in criminal vs. civil courts, the threshold for proving guilt or fault is different, so too are there differences between various categories of consumer products regulated by the US Food and Drug Administration. This manuscript describes the threshold requirements for each standard, as well as to the identity of the decision makers on what is safe, their credentials as decision makers and the databases mandated for their use.

Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach.

This study investigated the potential of incorporating cardoon (Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 °C for 30 s, TP) treatments and stored at 4 °C for 50 days. Cardoon-fortified smoothies exhibited higher viscosity, darker color, increased phenolic compound levels, and greater anti-inflammatory and antioxidant activities. Furthermore, the cardoon blade ingredients contributed to a more stable dietary fiber content throughout the smoothies' shelf-life. HPP-processed smoothies did not contain sucrose, suggesting enzymatic activity that resulted in sucrose hydrolysis. All beverage formulations had low or no microbial growth within European limits. In conclusion, the fortification of smoothies with cardoon blades enhanced bioactive properties and quality attributes during their shelf-life, highlighting the potential of this plant material as a potential functional food ingredient in a circular economy context.

Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties.

In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.

Plant Tissue Culture: Industrial Relevance and Future Directions.

Plant tissue culture has evolved in the last decades with several types of cultures being developed to promote a more sustainable food production system. Moreover, these cultures can be applied for the production of relevant metabolites with medicinal potential, thus contributing to nutrition and healthcare. Importantly, plant micropropagation has enabled agricultural expansion and tissue culture has emerged as a promising production alternative for several plants and their metabolites in the food, cosmetic, and pharmaceutical industries. Plant tissue cultures present several advantages over conventional propagation techniques as they are season independent, enabling a continuous supply of the plants/compounds of interest, with the guarantee of high phytosanitary quality. In addition, genetic uniformity is generally maintained, thus reducing chemical variability that can compromise safety and efficacy. Nevertheless, despite their undeniable potential, with many researchers focusing on new strategies to improve production yield in cell cultures, such as with the use of elicitors or resorting to metabolomics engineering, an effective and lucrative large-scale production has yet to be obtained. Indeed, only a few compounds with market value are produced in this regard and several limitations such as contaminations, low culture yield and production costs still need to be overcome in order to take advantage of the full potential of these techniques.

In silico evaluation of the potential allergenicity of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredient.

The world's hunger for novel food ingredients drives the development of safe, sustainable, and nutritious novel food products. For foods containing novel proteins, potential allergenicity of the proteins is a key safety consideration. One such product is a fungal biomass obtained from the fermentation of Rhizomucor pusillus. The annotated whole genome sequence of this strain was subjected to sequence homology searches against the AllergenOnline database (sliding 80-amino acid windows and full sequence searches). In a stepwise manner, proteins were designated as potentially allergenic and were further compared to proteins from commonly consumed foods and from humans. From the sliding 80-mer searches, 356 proteins met the conservative >35% Codex Alimentarius threshold, 72 of which shared ≥50% identity over the full sequence. Although matches were identified between R. pusillus proteins and proteins from allergenic food sources, the matches were limited to minor allergens from these sources, and they shared a greater degree of sequence homology with those from commonly consumed foods and human proteins. Based on the in silico analysis and a literature review for the source organism, the risk of allergenic cross-reactivity of R. pusillus is low.

Development of a Reverse-Yield Factor Database Disaggregating Japanese Composite Foods into Raw Primary Commodity Ingredients Based on the Standard Tables of Food Composition in Japan.

The reverse-yield factor (RF) database was developed for qualitatively and quantitatively disaggregating Japanese composite foods into raw primary commodity (RPC) ingredients. Representative equations for four types (dried, salted, fermented and mixed foods) were developed to calculate RFs using the food content and composition data for composite foods listed in the Standard Tables of Food Composition in Japan-2020-(STFCJ), published by the Ministry of Education, Culture, Sports, Science and Technology of Japan. Out of 1150 composite foods identified in the STFCJ, RFs for 54 dried, 41 salted, 40 fermented and 818 mixed foods were obtained. RFs for 197 mixed foods could not be calculated because these foods were produced from ingredients with no specified information and/or through complex processing. The content and composition of Japanese composite foods would be interpreted representatively by RFs in the developed database.

PA YEAST SC-1, Polyamine-Rich Saccharomyces cerevisiae, Induces Muscle Hypertrophy in C2C12 Myotubes.

Maintenance of appropriate muscle mass is necessary for good quality of life as skeletal muscles play critical roles in locomotion, metabolic homeostasis, and thermogenesis. Polyamines are essential metabolites that regulate several important cellular functions. In C57BL6 mice who underwent sciatic nerve transection of the hind limb, compensatory muscle hypertrophy is enhanced by the administration of polyamines. However, the action mechanisms of polyamines in muscle hypertrophy remain unclear. Here, we isolated PA YEAST SC-1, a polyamine-rich Saccharomyces cerevisiae, from Baker's yeast. We examined whether PA YEAST SC-1 induces muscle hypertrophy and elucidated the underlying action mechanisms of polyamines and the active ingredients in PA YEAST SC-1 using C2C12 myotubes. PA YEAST SC-1 at 1 mg/mL increased myosin heavy chain expression in C2C12 myotubes. Mechanistically, PA YEAST SC-1 induced the activation of Akt/mechanistic target of rapamycin kinase/p70S6K signaling. Furthermore, PA YEAST SC-1 decreased the expression levels of the ubiquitin ligases, atrogin-1 and muscle RING finger-1, via forkhead box O1 phosphorylation. These findings suggest PA YEAST SC-1 as an effective food ingredient for the treatment of muscle hypertrophy.

Database of Food Fraud Records: Summary of Data from 1980 to 2022.

Food fraud prevention and detection remains a challenging problem, despite recent developments in regulatory and auditing requirements. In 2012, the United States Pharmacopeial Convention created a database of food ingredient fraud. The objective of this research was to report on updates made to the database structure and to provide an updated analysis of food fraud records. The restructured database was relational and included four tables: ingredients, adulterants, adulteration records, and references. Four adulteration record types were created to capture the variety of information that can be found in public food fraud reports. Information was searched and extracted from the peer-reviewed scientific literature, media publications, regulatory reports, judicial records, trade association reports, and other public sources covering 1980-present. Over an almost seven-year data entry period, a total of 15,575 records were entered, sourced primarily from the peer-reviewed literature and media reports. The percentage of records that included at least one potentially hazardous adulterant ranged from 34% to 60%, depending on the record type. The ingredients with the highest number of incident and inference records included fluid cow's milk, extra virgin olive oil, honey, beef, and chili powder. The ingredient groups with the highest number of incident and inference records included Dairy Ingredients, Seafood Products, Meat and Poultry Products, Herbs, Spices, and Seasonings, Milk and Cream, and Alcoholic Beverages. This database was created to serve as a standardized source of information about publicly documented occurrences of food fraud and other information relevant to fraud risk to support food fraud vulnerability assessments, mitigation plans, and food safety plans. These data support the contention that food fraud presents a public health risk that should continue to be addressed by food safety systems worldwide.

Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut.

In this study, tiger nut was pretreated with xylanase (Xyl), microwave radiation (MW), and a combination of both (MW + Xyl). The structure, nutritional composition, technofunctional, and antioxidant properties of the pretreated and untreated (control) tiger nut flour (TNF) were investigated. The Fourier transform infrared spectroscopic and X-ray diffractrometric spectra of the control and the pretreated samples are similar; however, there was a slight change in some peaks in the pretreated samples, indicating structural re-organization of macromolecules. Scanning electron microscopic images show reductions of surface erosion and formation of clusters in the MW + Xyl-treated TNF compared to the other pretreated samples. Pretreatment increased the protein, Ca, total phenolic content, and swelling capacity of TNF by 3.71-7.31%, 29.41-32.35%, 4.39-9.65%, and 1.59-6.75%, respectively. Meanwhile, 45.52-58.78% and 11.54-15.38% reductions in fat content and water absorption capacity, respectively, were recorded. Pretreatment of TNF with Xyl and MW + Xyl increased its soluble dietary fiber by 26.84% and 64.34%, respectively; however, a 3.31% reduction was recorded following MW treatment. The highest 2, 2-diphenyl-1-picrylhydrazyl scavenging activity (53.20%) was recorded in the MW + Xyl-treated TNF. These findings proved that pretreating TNF with microwave radiation and Xyl could improve its technological and nutritional qualities, enhancing its applicability in food systems.

Food-grade phytosome vesicles for nanoencapsulation of labile C-glucosylated xanthones and dihydrochalcones present in a plant extract matrix-Effect of process conditions and stability assessment.

Phytosomes consist of a phytochemical bound to the hydrophilic choline head of a phospholipid. Their use in food products is gaining interest. However, literature on the use of food-grade solvents, crude plant extracts as opposed to pure compounds, and unrefined phospholipids to prepare phytosomes is limited. Furthermore, studies on compound stability are lacking. This study aimed to develop nano-phytosome vesicles prepared from inexpensive food-grade ingredients to improve the stability of polyphenolic compounds. Cyclopia subternata extract (CSE) was selected as a source of phenolic compounds. It contains substantial quantities of C-glucosyl xanthones, benzophenones, and dihydrochalcones, compounds largely neglected to date. The effect of process conditions on the complexation of CSE polyphenols with minimally refined food-grade fat-free soybean lecithin (PC) was studied. The PC:CSE ratio, sonication time, and reaction temperature were varied. This resulted in phytosomes ranging in vesicle size (113.7-312.7 nm), polydispersity index (0.31-0.48), and zeta potential (-55.0 to -38.9 mV). Variation was also observed in the yield (93.5%-96.0%), encapsulation efficiency (3.7%-79.0%), and loading capacity (LC, 1.3%-14.7%). Vesicle size and LC could be tailored by adjusting the sonication time and PC:CSE ratio, respectively. Chemical interaction between the lipid and the phenolic compounds was confirmed with nuclear magnetic resonance. Phytosomal formulation protected the compounds against degradation when freeze-dried samples were stored at 25 and 40°C for 6 months at low relative humidity. The study provided valuable information on the importance of specific process parameters in producing food-grade phytosomes with improved phenolic stability.

Biovalorization of mango byproduct through enzymatic extraction of dietary fiber.

Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60 °C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60 min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems.

A New CNN-Based Single-Ingredient Classification Model and Its Application in Food Image Segmentation.

It is important for food recognition to separate each ingredient within a food image at the pixel level. Most existing research has trained a segmentation network on datasets with pixel-level annotations to achieve food ingredient segmentation. However, preparing such datasets is exceedingly hard and time-consuming. In this paper, we propose a new framework for ingredient segmentation utilizing feature maps of the CNN-based Single-Ingredient Classification Model that is trained on the dataset with image-level annotation. To train this model, we first introduce a standardized biological-based hierarchical ingredient structure and construct a single-ingredient image dataset based on this structure. Then, we build a single-ingredient classification model on this dataset as the backbone of the proposed framework. In this framework, we extract feature maps from the single-ingredient classification model and propose two methods for processing these feature maps for segmenting ingredients in the food images. We introduce five evaluation metrics (IoU, Dice, Purity, Entirety, and Loss of GTs) to assess the performance of ingredient segmentation in terms of ingredient classification. Extensive experiments demonstrate the effectiveness of the proposed method, achieving a mIoU of 0.65, mDice of 0.77, mPurity of 0.83, mEntirety of 0.80, and mLoGTs of 0.06 for the optimal model on the FoodSeg103 dataset. We believe that our approach lays the foundation for subsequent ingredient recognition.

Effects of the Complex of Panicum miliaceum Extract and Triticum aestivum Extract on Hair Condition.

Proso millet (Panicum miliaceum L.) and common wheat (Triticum aestivum L.) have been used as major crops in multiple regions since ancient times, and they contain various nutrients that can affect human hair health. This study investigated the various biological effects of a complex of millet extract and wheat extract (MWC) on hair health. Human immortalized dermal papilla cells (iDPCs) for an in vitro study and an anagen-synchronized mouse model for an in vivo study were employed. These findings revealed that the application of the MWC in vitro led to an increase in the mRNA levels of antioxidant enzymes (catalase and SOD1), growth factors (IGF-1, VEGF, and FGF7), and factors related to hair growth (wnt10b, ß-catenin) while decreasing inflammatory cytokine mRNA levels (IL-6 and TNFα). The mRNA levels of hair follicles (HFs) in the dorsal skin of the mouse model in the early and late telogen phases were also measured. The mRNA levels in the in vivo study showed a similar alteration tendency as in the in vitro study in the early and late telogen phases. In this model, MWC treatment elongated the anagen phase of the hair cycle. These findings indicate that the MWC can suppress oxidative stress and inflammation and may elongate the anagen phase by enhancing the growth factors involved in the wnt10b/ß-catenin signaling pathway. This study suggests that the MWC might have significant potential as a functional food for maintaining hair health.

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder.

In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 µg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system.

Variability in nutrient composition of the edible long-horned grasshopper (Ruspolia differens) in Uganda and its potential in alleviating food insecurity.

Ruspolia differens Serville (Orthoptera: Tettigonidae) is a highly nutritious and luxurious insect delicacy that is consumed as a food source in many African countries. However, the nutrient profile of R. differens in different geographical regions have received limited research interest. Here, we provide comprehensive evidence of geographical impact on the nutrient profile of R. differens and its potential to meet the recommended dietary intake of the population. Our results demonstrated that proximate composition, fatty acids, amino acids, minerals, vitamins, and flavonoid contents of R. differens collected from five districts in Uganda varied considerably. The crude protein (28-45%), crude fat (41-54%), and energy (582-644 Kj/100 g) contents of R. differens exceed that reported from animal origins. The highest crude protein, crude fat, and carbohydrate contents of R. differens were recorded in Kabale, Masaka, and Kampala, respectively. A total of 37 fatty acids were identified with linoleic acid (omega-6 fatty acid) being the most abundant polyunsaturated fatty acid in R. differens from Kabale, Masaka, and Mbarara. All essential amino acids were recorded in R. differens, particularly histidine with values exceeding the daily requirement for adults. Mineral and vitamin content differed significantly across the five districts. The highest quantity of flavonoids was recorded in R. differens from Hoima (484 mg/100 g). Our findings revealed that R. differens could be considered as functional food ingredients capable of supplying essential macro- and micronutrients that are critical in curbing the rising food insecurity and malnutrition in the regions.

Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata.

Himanthalia elongata is a brown seaweed containing several nutritional compounds and bioactive substances including antioxidants, dietary fibre, vitamins, fatty acids, amino acids, and macro- and trace- elements. A variety of bioactive compounds including phlorotannins, flavonoids, dietary fucoxanthin, hydroxybenzoic acid, hydroxycinnamic acid, polyphenols and carotenoids are also present in this seaweed. Multiple comparative studies were carried out between different seaweed species, wherein H. elongata was determined to exhibit high antioxidant capacity, total phenolic content, fucose content and potassium concentrations compared to other species. H. elongata extracts have also shown promising anti-hyperglycaemic and neuroprotective activities. H. elongata is being studied for its potential industrial food applications. In new meat product formulations, it lowered sodium content, improved phytochemical and fiber content in beef patties, improved properties of meat gel/emulsion systems, firmer and tougher with improved water and fat binding properties. This narrative review provides a comprehensive overview of the nutritional composition, bioactive properties, and food applications of H. elongata.