Gut microbiota-mediated metabolism of green tea catechins and the biological consequences: An updated review.

Multiple beneficial effects have been attributed to green tea catechins (GTCs). However, the bioavailability of GTCs is generally low, with only a small portion directly absorbed in the small intestine. The majority of ingested GTCs reaches the large intestinal lumen, and are extensively degraded via biotransformation by gut microbiota, forming many low-molecular-weight metabolites such as phenyl-γ-valerolactones, phenolic acids, butyrate, and acetate. This process not only improves the overall bioavailability of GTC-derived metabolites but also enriches the biological activities of GTCs. Therefore, the intra- and inter-individual differences in human gut microbiota as well as the resulting biological contribution of microbial metabolites are crucial for the ultimate health benefits. In this review, the microbial degradation of major GTCs was characterized and an overview of the in vitro models used for GTC metabolism was summarized. The intra- and inter-individual differences of human gut microbiota composition and the resulting divergence in the metabolic patterns of GTCs were highlighted. Moreover, the potential beneficial effects of GTCs and their gut microbial metabolites were also discussed. Overall, the microbial metabolites of GTCs with higher bioavailability and bioactive potency are key factors for the observed beneficial effects of GTCs and green tea consumption.

The occurrence, role, and management strategies for phytic acid in foods.

Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.

Potential Beneficial Effects of Naringin and Naringenin on Long COVID-A Review of the Literature.

Coronavirus disease 2019 (COVID-19) caused a severe epidemic due to severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2). Recent studies have found that patients do not completely recover from acute infections, but instead, suffer from a variety of post-acute sequelae of SARS-CoV-2 infection, known as long COVID. The effects of long COVID can be far-reaching, with a duration of up to six months and a range of symptoms such as cognitive dysfunction, immune dysregulation, microbiota dysbiosis, myalgic encephalomyelitis/chronic fatigue syndrome, myocarditis, pulmonary fibrosis, cough, diabetes, pain, reproductive dysfunction, and thrombus formation. However, recent studies have shown that naringenin and naringin have palliative effects on various COVID-19 sequelae. Flavonoids such as naringin and naringenin, commonly found in fruits and vegetables, have various positive effects, including reducing inflammation, preventing viral infections, and providing antioxidants. This article discusses the molecular mechanisms and clinical effects of naringin and naringenin on treating the above diseases. It proposes them as potential drugs for the treatment of long COVID, and it can be inferred that naringin and naringenin exhibit potential as extended long COVID medications, in the future likely serving as nutraceuticals or clinical supplements for the comprehensive alleviation of the various manifestations of COVID-19 complications.

Beneficial effects of Bacillus mojavensis strain MTC-8 on plant growth, immunity and disease resistance against Magnaporthe oryzae.

Rice blast, a prevalent and highly destructive rice disease that significantly impacts rice yield, is caused by the rice blast fungus. In the present study, a strain named MTC-8, identified as Bacillus mojavensis, was demonstrated has strong antagonistic activity against the rice blast fungus, Rhizoctonia solani, Ustilaginoidea virens, and Bipolaria maydis. The potential biocontrol agents were identified using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) analysis and chromatography. Further investigations elucidated the inhibitory mechanism of the isolated compound and demonstrated its ability to suppress spore germination, alter hyphal morphology, disrupt cell membrane integrity, and induce defense-related gene expression in rice. MTC-8 promoted plant growth and may lead to the development of a biocontrol agent that meets agricultural standards. Overall, the Bacillus mojavensis MTC-8 strain exerted beneficial effects on plant growth, immunity and disease resistance against rice blast fungus. In this study, we isolated and purified a bioactive substance from fermentation broth, and the results provide a foundation for the development and application of biopesticides. Elucidation of the inhibitory mechanism against rice blast fungus provides theoretical support for the identification of molecular targets. The successful development of a biocontrol agent lays the groundwork for its practical application in agriculture.

Olea europaea L-derived secoiridoids: Beneficial health effects and potential therapeutic approaches.

Over the years, health challenges have become increasingly complex and global and, at the beginning of the 21st century, chronic diseases, including cardiovascular, neurological, and chronic respiratory diseases, as well as cancer and diabetes, have been identified by World Health Organization as one of the biggest threats to human health. Recently, antimicrobial resistance has also emerged as a growing problem of public health for the management of infectious diseases. In this scenario, the exploration of natural products as supplementation or alternative therapeutic options is acquiring great importance, and, among them, the olive tree, Olea europaea L, specifically leaves, fruits, and oil, has been increasingly investigated for its health promoting properties. Traditionally, these properties have been largely attributed to the high concentration of monounsaturated fatty acids, although, in recent years, beneficial effects have also been associated to other components, particularly polyphenols. Among them, the most interesting group is represented by Olea europaea L secoiridoids, comprising oleuropein, oleocanthal, oleacein, and ligstroside, which display anti-inflammatory, antioxidant, cardioprotective, neuroprotective and anticancer activities. This review provides an overview of the multiple health beneficial effects, the molecular mechanisms, and the potential applications of secoiridoids from Olea europaea L.

C-reactive Protein Levels in Patients With Autoimmune Hypothyroidism Before and After Levothyroxine Treatment.

BACKGROUND: Hypothyroidism is one of the most common endocrine disorders. Most patients with hypothyroidism have autoimmune thyroiditis (Hashimoto's), characterized by elevated concentrations of anti-thyroperoxidase (ATPO) antibodies. Both overt hypothyroidism (OH) and subclinical hypothyroidism (SH) have been associated with cardiovascular risk factors, including markers of inflammation. High-sensitivity C-reactive protein (hs-CRP) is a veridical marker of systemic inflammation. Even a minor increase in hs-CRP is considered a cardiovascular risk; therefore, evidence of a beneficial effect of levothyroxine treatment on hs-CRP could be an argument in favor of therapy for SH. AIM: To assess hs-CRP levels in patients with hypothyroidism and evaluate levothyroxine treatment's effect on hs-CRP. STUDY DESIGN: This is a cohort study in which patients with hypothyroidism were evaluated before and after treatment with levothyroxine. METHODS: 37 patients (17 with OH and 20 with SH) and 38 healthy controls were included in the study. hs-CRP was measured at the baseline visit, then after 2 and 4 months of levothyroxine therapy at a dose necessary to achieve euthyroidism as evidenced by a normal level of thyroid-stimulating hormone (TSH). RESULTS: hs-CRP was significantly increased in OH (p < 0.001) and SH (p = 0.001) at baseline as compared to controls. hs-CRP significantly decreased in SH (2.2±1.6 mg/L at baseline visit, 1.4±1.1 mg/L after 2 months of levothyroxine treatment, P = 0.017) and tended to decrease in OH (2.3±1.6 mg/L at baseline visit, 1.6±1.1 mg/L after 4 months of levothyroxine treatment, P = 0.067*). CONCLUSIONS: Patients with hypothyroidism have increased hs-CRP levels compared to a healthy control group and, thereby, a moderately increased cardiovascular risk. Achievement of euthyroidism by levothyroxine treatment decreased the levels of hs-CRP in patients with hypothyroidism.

Efectos benéficos de la Moringa oleífera en la salud de las personas / Effects of Moringa oleifera on Human Health

Introducción: El programa nacional cubano de la agricultura urbana y suburbana prioriza la promoción, venta, divulgación del cultivo casero y a nivel comunitario de la Moringa oleífera, pues se le atribuyen múltiples beneficios para el bienestar general del ser humano. Objetivo: Describir los efectos benéficos de la Moringa oleífera en la salud de las personas. Métodos: Se realizó una búsqueda de la literatura relevante sobre el tema, en el mes de agosto de 2020. Se utilizaron como buscadores de información científica a SciELO, Pubmed, Google y Google Académico. La estrategia de búsqueda incluyó los siguientes términos como palabras clave: moringa oleífera, nutrición, efectos benéficos. Se evaluaron artículos de revisión, de investigación y páginas web que, en general, tenían menos de 10 años de publicados, en idioma español, portugués e inglés, y que hicieran referencia específicamente al tema de estudio a través del título. Esto permitió evaluar 68 artículos, de los cuales 36 fueron referenciados. Conclusiones: La Moringa oleífera, es una planta apreciada por sus propiedades nutricionales, nutracéuticas y funcionales. Ejerce un efecto benéfico en la salud de las personas, atribuibles fundamentalmente a sus propiedades antioxidantes, insulinosensibilizantes e inmunomoduladoras, con amplias consecuencias de protección sobre varios órganos y de equilibrio en el metabolismo de los carbohidratos, los lípidos y las proteínas. Asimismo, se plantea que, posee efectos anticancerígenos, antiinflamatorios y actividad antimicrobiana, antifúngica, antiviral y antihelmíntica, entre otras cualidades. De ahí, su empleo como suplemento nutricional y coadyuvante en la prevención y el tratamiento de múltiples enfermedades(AU)

Introduction: The Cuban national program for urban and suburban agriculture has among its priorities the promotion, sale and dissemination of the home and community cultivation of Moringa oleifera, since it is attributed multiple benefits for the general well-being of the human being. Objective: To describe in a general way, the beneficial effects of Moringa oleifera on people's health. Method: A search of the relevant literature on the subject was carried out in August 2020. Scielo, Pubmed, Google and Google Scholar were used as search engines for scientific information. The search strategy included the following terms as keywords: Moringa oleifera, nutrition, beneficial effects. Review articles, research articles and Web pages that, in general, had been published for less than 10 years, in Spanish, Portuguese and English, and that made specific reference to the subject of study through the title, were evaluated. This allowed evaluating 68 articles, of which 36 were referenced. Conclusions: Moringa oleifera is a plant appreciated for its nutritional, nutraceutical and functional properties. It exerts a beneficial effect on people's health, fundamentally attributable to its antioxidant, insulin-sensitizing and immunomodulatory properties, with broad protective consequences on various organs and balance in the metabolism of carbohydrates, lipids and proteins. Likewise, it is proposed that it has anticancer, anti-inflammatory effects and antimicrobial, antifungal, antiviral and anthelmintic activity, among other qualities. Hence, its use as a nutritional supplement and adjuvant in the prevention and treatment of multiple diseases(AU)

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

RESUMO O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado.

α-Lactoalbúmina como ingrediente de fórmulas infantiles

La α-lactoalbúmina es la principal proteína del lactosuero en la leche materna, alcanzando una concentración de 2,44 g/L en la leche madura. Su principal función es la síntesis de lactosa a partir de glucosa y galactosa en la glándula mamaria, aunque posee además otros efectos beneficiosos sobre la salud del lactante debido a su elevada proporción de aminoácidos esenciales (triptófano y cisteína). Según diversos estudios parece influir positivamente en la absorción de hierro en el intestino del niño, y en experimentos in vitro, unida al ácido oleico (complejo HAMLET), es efectiva frente a tumores celulares como el papiloma humano. El complejo HAMLET también presenta un claro efecto antimicrobiano frente a Streptococcus pneumoniae, Haemophilus influenzae, cepas enteropatógenas de Escherichia coli y Salmonella thypimurium, sin embargo no se ha demostrado que durante la digestión de la leche materna se forme dicho complejo en el tracto digestivo del lactante. El desarrollo de fórmulas infantiles destinadas a la alimentación del niño durante el primer año de vida ha mejorado considerablemente en las últimas décadas intentando no sólo adecuar la concentración de nutrientes a los requerimientos del lactante, sino también adicionando compuestos bioactivos de diferente naturaleza, como la α-lactoalbúmina, con el objetivo de alcanzar los efectos funcionales que se producen en los niños alimentados con leche materna.

α-Lactalbumin as an ingredient of infant formula. α-lactalbumin is the main whey protein in human milk rising 2,44 g/L in mature milk. It has a key function in the synthesis of lactose from glucose and galactose in the mammary gland although this compound has also other beneficial effects on the infant health due to the high proportion of essential aminoacids (tryptophan and cysteine). It seems also to increase iron absorption in the digestive track, and in in vitro experiments, linked to oleic acid (HAMLET complex), has shown anticarcinogenic effects against cellular tumor such as human papilloma. In addition, this complex has been reported to exhibit antimicrobial properties against Streptococcus pneumoniae,Haemophilus influenzae, enteropathogenic strains of Escherichia coli and Salmonella thypimurium. However, the in vivo synthesis of HAMLET complex during milk digestion has not been proved yet. Infant formula have been improved considerably during the last decades not only adapting nutrient concentrations to infants requirements but also by the addition of new bioactive ingredients such as α-lactalbumin, to have the same functional effect as in breast fed babies.