The influence of nutritional habits, body mass index and intestinal microbiota in mastocytosis on clinical symptoms using conventional culture and next generation sequencing.

BACKGROUND: Mastocytosis is a rare neoplastic disease of the bone marrow associated with the proliferation and accumulation of mast cells in various internal organs, including the gastrointestinal tract. There are few studies describing the gut microbiome of patients with mastocytosis using next generation sequencing supported using traditional culture methods. The aims of the study were, firstly, the determination of nutrition habits, composition of the intestinal microflora and BMI in mastocytosis, and secondly, analysis of mastocytosis severity and symptoms depending on the composition of the intestinal microflora. METHODS: The study included 47 patients with indolent systemic mastocytosis and 18 healthy controls. All participants gave their informed consent to participate in the study. The study consisted of 3 parts: I-clinical assessment, II - examination of the intestinal microflora using the biochemical method, III - 16S rRNA sequencing. RESULTS: The nutrition habits and BMI of mastocytosis patients were similar to controls; however, most patients with mastocytosis had a low dietary vitamin and mineral content. As many as 94.5% of patients had too little fiber intake and mineral content. The most common cause of the abnormal stool test result with traditional culture was a titer of E. coli <106 . The low richness of microbiota species indicated by the Simpson index was observed in mastocytosis, p = 0.04. There were no significant differences in the composition of the intestinal microflora depending on the type of mastocytosis; however, the tryptase level correlated with the amount of Suterella, Barnesiellaceae, Eubacterium, Odoribacter, and Anaerostipes. CONCLUSIONS: The nutritional habits and BMI of mastocytosis patients are similar to the general population, except for too little fiber intake and mineral content. The gastrointestinal symptoms of mastocytosis patients may be related to the low richness of microbiota species and the amount of Suterella, Barnesiellaceae, Eubacterium, Odoribacter, Anaerostipes, which correlated with tryptase levels.

The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes.

Several types of proteins are used in athletes' supplementation; nevertheless, given the problem of protein deficiency in the world and the growing need for ecological sources of protein, it is very interesting to study the quality of alternative protein sources, such as insect protein. This study investigated the nutritional value, micronutrient content, amino acid profile, and chemical score of banded cricket protein quality in the form of flour, defatted flour, and a protein preparation, as well as popular commercial protein supplements. In addition, in vitro digestion was performed, and the antiradical activity of the hydrolysates was compared. Generally, the defatted cricket flour was the most similar to commercial supplements regarding nutritional value because it contained 73.68% protein. Furthermore, the defatted flour was abundant in essential minerals, such as iron (4.59 mg/100 g d.w.), zinc (19.01 mg/100 g d.w.), and magnesium (89.74 mg/100 g d.w.). However, the protein preparation had an amino acid profile more similar to that of commercial supplements (total content of 694 mg/g protein). The highest antiradical activity against ABTS·+ was noted for the defatted flour (0.901 mM TE/100 g) and against DPPH· for the cricket flour (2.179 mM TE/100 g). Therefore, cricket can be considered an organic protein source for the production of valuable protein supplements.

The Use of Saccharomyces cerevisiae Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production.

Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium by means of PEF was characterised by its highest content, at 39.3 mg/100 g, which was higher by 50% and 24%, respectively, compared to the control bread sample with an admixture of yeasts cultured without any addition of magnesium and with no PEF treatment and to the control bread sample with an admixture of yeasts cultured with an addition of magnesium but no PEF treatment. The addition of yeasts supplemented with magnesium using PEF in bread production did not cause any statistically significant changes in the chemical composition of any of the analysed samples. However, statistically significant changes were noted in the technological properties of breads produced with an admixture of yeasts supplemented with magnesium by means of PEF treatment. An increase of moisture to 54.03 ± 0.29% led to a reduction of the total baking loss. No statistically significant differences were noted in the bread volume in samples K1, K2, and P, varying from 239 to 269 cm3/100 g.

Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations.

Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity-near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76-4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.

Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties.

Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g-1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g-1 and 13.35 µg g-1, respectively) was noticed. Enriching pasta with a 0-5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g-1 to 8.82 g 100 g-1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g-1 to 5.63 g 100 g-1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour.

Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters.

The objective of this study was to determine of nutritional value, in vitro cytotoxicity, and oxidative stress parameters in cells of selected insect species (Tenebrio molitor and Zophobas morio) after 30 days of Styrofoam consumption. Furthermore, part of our research is also a consumer survey on the willingness to eat insects fed with Styrofoam (EPS 80). Mealworms fed with Styrofoam were determined to have higher protein (48.66 ± 0.92%) and ash content (4.81 ± 0.22%) with reduced fat (24.05 ± 0.55%) and carbohydrate content (2.95 ± 0.15%) than insects with a conventional diet (48.66 ± 0.92, 2.82 ± 0.12, 43.74 ± 0.77, and 4.78 ± 0.18, respectively) while in the case of superworms, no significant difference in nutrient composition was observed. Moreover, Styrofoam has no influence on the health status of gut cells in examined insects. Additionally, in studied concentrations of insects extracts standardized for protein replacement of the traditional insect diet with polystyrene foam did not increase the cytotoxic properties.

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour.

Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus vulgaris L.).

The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL-1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions.

Current Trends of Bioactive Peptides-New Sources and Therapeutic Effect.

Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.

Silver nanoparticles of different sizes induce a mixed type of programmed cell death in human pancreatic ductal adenocarcinoma.

Pancreatic ductal adenocarcinoma, with the high resistance to chemotherapeutic agents, remains the fourth leading cause of cancer-death in the world. Due to the wide range of biological activity and unique properties, silver nanoparticles (AgNPs) are indicated as agents with potential to overcome barriers involved in chemotherapy failure. Therefore, in our study we decided to assess the ability of AgNPs to kill pancreatic cancer cells, and then to identify the molecular mechanism underlying this effect. Moreover, we evaluated the cytotoxicity of AgNPs against non-tumor cell of the same tissue (hTERT-HPNE cells) for comparison. Our results indicated that AgNPs with size of 2.6 and 18 nm decreased viability, proliferation and caused death of pancreatic cancer cells in a size- and concentration-dependent manner. Ultrastructural analysis identified that cellular uptake of AgNPs resulted in apoptosis, autophagy, necroptosis and mitotic catastrophe. These alterations were associated with increased pro-apoptotic protein Bax and decreased level of anti-apoptotic protein Bcl-2. Moreover, AgNPs significantly elevated the level of tumor suppressor p53 protein as well as necroptosis- and autophagy-related proteins: RIP-1, RIP-3, MLKL and LC3-II, respectively. In addition, we found that PANC-1 cells were more vulnerable to AgNPs-induced cytotoxicity compared to pancreatic non-tumor cells. In conclusion, AgNPs by inducing mixed type of programmed cell death in PANC-1 cells, could provide a new therapeutic strategy to overcome chemoresistance in one of the deadliest human cancer.

Metal nanoparticles in dermatology and cosmetology: Interactions with human skin cells.

Nanotechnology is a rapidly developing branch of science, which studies control of phenomena and materials sized below 100 nm. Nanotechnology is applicable in many areas of life and medicine including skin care and personal hygiene. The nanoparticles (NPs) of metals and metal oxides are increasingly used in dermatology and cosmetology, especially in prevention and treatment of bacterial and fungal infections, in protection against the harmful effects of the sun and in preparations reducing the visibility of scars by accelerating the repair processes of skin cells. NPs may also be used for skin care and dermatological treatments to improve the quality of life of patients. Nanodermatology and nanocosmetology offer effective, safe, fast-acting product formulations, thus minimizing the side effects of the products used so far. The unique properties of NPs: high surface area relative to the size as well as the ability to penetrate biological membranes and barriers greatly reduces systemic dose thus potential side effects and toxicity. Recent studies show very promising clinical potential of NPs to serve as controlled release and delivery systems for drugs/active substances. In addition, NPs can be used in diagnostic imaging of skin diseases. However, NPs may also carry a risk of cytotoxicity and side effects. The present review focuses on the use of metal and metal oxide NPs in dermatology and cosmetology and their interactions with skin cells.

Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects.

This study investigated the effect of heat treatment of edible insects on antioxidant and anti-inflammatory activities of peptides obtained by in vitro gastrointestinal digestion and absorption process thereof. The antioxidant potential of edible insect hydrolysates was determined as free radical-scavenging activity, ion chelating activity, and reducing power, whereas the anti-inflammatory activity was expressed as lipoxygenase and cyclooxygenase-2 inhibitory activity. The highest antiradical activity against DPPH• (2,2-diphenyl-1-picrylhydrazyl radical) was noted for a peptide fraction from baked cricket Gryllodes sigillatus hydrolysate (IC50 value 10.9 µg/mL) and that against ABTS•+ (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical) was the highest for raw mealworm Tenebrio molitor hydrolysate (inhibitory concentration (IC50 value) 5.3 µg/mL). The peptides obtained from boiled locust Schistocerca gregaria hydrolysate showed the highest Fe2+ chelation ability (IC50 value 2.57 µg/mL); furthermore, the highest reducing power was observed for raw G. sigillatus hydrolysate (0.771). The peptide fraction from a protein preparation from the locust S. gregaria exhibited the most significant lipoxygenase and cyclooxygenase-2 inhibitory activity (IC50 value 3.13 µg/mL and 5.05 µg/mL, respectively).

Molecular Mechanism of Silver Nanoparticles-Induced Human Osteoblast Cell Death: Protective Effect of Inducible Nitric Oxide Synthase Inhibitor.

BACKGROUND: Silver nanoparticles (AgNPs) show strong antibacterial properties, making them excellent candidates to be used in orthopaedic repair and regeneration. However, there are concerns regarding the cytotoxicity of AgNPs and molecular mechanisms underlying AgNPs-induced bone cells toxicity have not been elucidated. Therefore, the aim of our study was to explore mechanisms of AgNPs-induced osteoblast cell death with particular emphasis on the role of nitric oxide (NO) generated by inducible nitric oxide synthase (iNOS). METHODS AND RESULT: Silver nanoparticles used in this study were 18.3±2.6 nm in size, uncoated, spherical, regular shape and their zeta potential was -29.1±2.4 mV as measured by transmission electron microscopy (TEM) and zetasizer. The release of silver (Ag) from AgNPs was measured in cell culture medium by atomic absorption spectroscopy (AAS). The exposure of human osteoblast cells (hFOB 1.19) to AgNPs at concentration of 30 or 60 µg/mL for 24 or 48 hours, respectively resulted in cellular uptake of AgNPs and changes in cell ultrastructure. These changes were associated with apoptosis and necrosis as shown by flow cytometry and lactate dehydrogenase (LDH) assay as well as increased levels of pro-apoptotic Bax and decreased levels of anti-apoptotic Bcl-2 mRNA and protein. Importantly, we have found that AgNPs elevated the levels of nitric oxide (NO) with concomitant upregulation of inducible nitric oxide synthase (iNOS) mRNA and protein. A significant positive correlation was observed between the concentration of AgNPs and iNOS at protein and mRNA level (r = 0.837, r = 0.721, respectively; p<0.001). Finally, preincubation of osteoblast cells with N-iminoethyl-l-lysine (L-NIL), a selective iNOS inhibitor, as well as treating cells with iNOS small interfering RNAs (siRNA) significantly attenuated AgNPs-induced apoptosis and necrosis. Moreover, we have found that AgNPs-induced cells death is not related to Ag dissolution is cell culture medium. CONCLUSION: These results unambiguously demonstrate that increased expression of iNOS and generation of NO as well as NO-derived reactive species is involved in AgNPs-induced osteoblast cell death. Our findings may help in development of new strategies to protect bone from AgNPs-induced cytotoxicity and increase the safety of orthopaedic tissue repair.

Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.).

Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be beneficial to human health and protect against negative change in food. The aim of this study was to investigate the effect of heat treatment on the release of antioxidant peptides obtained by hydrolysis of the yellow string beans protein. The antioxidant properties of the hydrolysates were evaluated through free radical scavenging activities (DPPH and ABTS) and inhibition of iron activities (chelation of Fe2+). The results show that the heat treatment had influence on both increased peptides content and antioxidant activity after pepsin hydrolysis of string bean protein. The peptides content after protein hydrolysis derived from raw and heat treated beans were noted 2.10 and 2.50 mg·ml-1, respectively. The hydrolysates obtained from raw (PHR) and heat treated (PHT) beans showed better antioxidant properties than protein isolates (PIR and PIT). Moreover, the hydrolysates obtained from heat treated beans showed the higher ability to scavenge DPPH• (46.12%) and ABTS+• (92.32%) than obtained from raw beans (38.02% and 88.24%, correspondingly). The IC50 value for Fe2+ chelating ability for pepsin hydrolysates obtained from raw and heat treatment beans were noted 0.81 and 0.19 mg·ml-1, respectively. In conclusion, the results of this study showed that the heat treatment string beans caused increase in the antioxidant activities of peptide-rich hydrolysates.