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Prospects for Human Health and Precise Nutrition - Biotechnology and...
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Prospects for Human Health and Precise Nutrition - Biotechnology and Value-Added Processing in the Development of Novel and Traditional Functional Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (14 July 2023) | Viewed by 6345

Special Issue Editors

Prof. Dr. Salam A. Ibrahim

E-Mail Website
Guest Editor
Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411-1064, USA
Interests: food microbiology; food safety; food fermentation; lactic acid bacteria; dairy food technologyfunctional foods; probiotics; prebiotics; organic acid production; spoilage microbes; fermented beverages; bioconversion process; rapid methods for detection foodborne pathogens
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Albert Ivanov Krastanov

E-Mail Website
Guest Editor
Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
Interests: biotechnology; food biotechnology; enzymology; functional food; probiotics name: Nadiya Boyko
Prof. Dr. Nadiya Boyko

E-Mail Website
Guest Editor
Department of Clinical Laboratory Diagnostics and Pharmacology, RDE Centre of Molecular Microbiology and Mucosal Immunology, Faculty of Dentistry, Uzhhorod National University, Uzhorod, Ukraine
Interests: traditional and novel functional foods; human microbiome; precise nutrition; foodomics; food composition databases; postbiotics; 3P medicine; prevention of noncommunicable diseases; regulation of immune system; influence on human health

Special Issue Information

Dear Colleagues,

Functional foods are traditional or novel foods or dietary components that are considered to have health benefits in addition to providing basic nutrition. Thus, functional foods can help to reduce the prevalence of diseases by optimizing and regulating the capacity of the human microbiome and immune system to prevent and control both infections caused by pathogens, and pathologies resuled by functional alterations in the host. Functional foods have been described as having the ability to modify physiological mechanisms at the gastrointestinal tract level by increasing biochemical parameters and improving neuronal functions. Some of the main types of functional foods, in addition to fermented conventional ones, include fruits and vegetables, whole grains, soy, nutraceuticals, probiotics, prebiotics, and synbiotics. Scientists worldwide are currently working on different facets of food production to provide information related to the functionality of food components, modern methods of production, and other health-related aspects. For example, biotechnology can be applied to enhance food quality and precise nutrition. Within the most common functional foods, nutraceuticals are frequently present. Consequently, modern biotechnological approaches for obtaining a new generation of probiotics, synbiotics and post-biotics as well as their characteristics, are of particular importance. With modern biotechnology, the levels of important biologically active and functional compounds in food can be improved. For instance, advancements in the fields of genomics, proteomics nutrigenomics, and metabolomics could be applied in order to enhance the production of functional compounds in food products as functional foods. In addition, food scientists work to integrate data related to traditional food products, unique recipes from local communities’ food perception into human health, and pathways to the sustainability of modern nutrition to develop a strategy for integration and harmonization all our multifaceted knowledge in the area of "personalized and healthy" nutrition.

Per the framework above, we would like to invite our colleagues to submit original research papers, review opinions, or short note articles to this Special Issue that would address research topics related to the application of biotechnology in functional foods and ingredients.

Prof. Dr. Salam A. Ibrahim
Prof. Dr. Albert Ivanov Krastanov
Prof. Dr. Nadiya Boyko
Guest Editors

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. Foods 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

  • functional food and ingredients
  • food composition data bases
  • probiotics, prebiotics and synbiotics
  • nutraceuticals
  • dietary and nutritional supplements
  • bioavailability of bioactive ingredients
  • health benefits and personalized nutrition
  • vitamins and minerals
  • food ingredients vs. whole foods
  • genetic modification and molecular approaches
  • nutrigenomics
  • novel food vs. traditional food
  • new food processing technology
  • postbiotics
  • gut microbiota regulation, human microbiome
  • foodomics
  • noncommunicable – food related diseases (NCD)
  • engineered food materials
  • biological active compounds (BAC)

Published Papers (3 papers)

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Research

18 pages, 1374 KiB  
Article
Oxidative Stress Response of Probiotic Strain Bifidobacterium longum subsp. longum GT15
by Olga V. Averina, Aleksey S. Kovtun, Dilara A. Mavletova, Rustam H. Ziganshin, Valery N. Danilenko, Dasha Mihaylova, Denica Blazheva, Aleksandar Slavchev, Mariya Brazkova, Salam A. Ibrahim and Albert Krastanov
Foods 2023, 12(18), 3356; https://doi.org/10.3390/foods12183356 - 07 Sep 2023
Viewed by 1301
Abstract
Bifidobacterium is a predominant and important genus in the bacterial population of the human gut microbiota. Despite the increasing number of studies on the beneficial functionality of bifidobacteria for human health, knowledge about their antioxidant potential is still insufficient. Several in vivo and [...] Read more.
Bifidobacterium is a predominant and important genus in the bacterial population of the human gut microbiota. Despite the increasing number of studies on the beneficial functionality of bifidobacteria for human health, knowledge about their antioxidant potential is still insufficient. Several in vivo and in vitro studies of Bifidobacterium strains and their cellular components have shown good antioxidant capacity that provided a certain protection of their own and the host’s cells. Our work presents the data of transcriptomic, proteomic, and metabolomic analyses of the growing and stationary culture of the probiotic strain B. longum subsp. longum GT15 after exposure to hydrogen peroxide for 2 h and oxygen for 2 and 4 h. The results of the analysis of the sequenced genome of B. longum GT15 showed the presence of 16 gene-encoding proteins with known antioxidant functions. The results of the full transcriptomic analysis demonstrated a more than two-fold increase of levels of transcripts for eleven genes, encoding proteins with antioxidant functions. Proteomic data analysis showed an increased level of more than two times for glutaredoxin and thioredoxin after the exposure to oxygen, which indicates that the thioredoxin-dependent antioxidant system may be the major redox homeostasis system in B. longum bacteria. We also found that the levels of proteins presumably involved in global stress, amino acid metabolism, nucleotide and carbohydrate metabolism, and transport had significantly increased in response to oxidative stress. The metabolic fingerprint analysis also showed good discrimination between cells responding to oxidative stress and the untreated controls. Our results provide a greater understanding of the mechanism of oxidative stress response in B. longum and the factors that contribute to its survival in functional food products. Full article
(This article belongs to the Special Issue Prospects for Human Health and Precise Nutrition - Biotechnology and Value-Added Processing in the Development of Novel and Traditional Functional Foods)
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15 pages, 2613 KiB  
Article
Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
by Ramize Hoxha, Yana Evstatieva and Dilyana Nikolova
Foods 2023, 12(13), 2552; https://doi.org/10.3390/foods12132552 - 29 Jun 2023
Cited by 6 | Viewed by 2685
Abstract
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12, inhibited the growth of [...] Read more.
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12, inhibited the growth of Kluyveromyces lactis, Kluyveromyces marxianus, and Saccharomyces cerevisiae. The strain L. delbrueckii subsp. bulgaricus KZM 2-11-3 directly inhibited Escherichia coli. The important characteristics for the quality of the yogurt product, such as physicochemical parameters during fermentation and storage, rheological characteristics, and sensory changes during the storage of samples were determined. The yogurt samples with the strains did not differ in most parameters from the control yogurt with the commercial starter. The added strains showed stable viability in the yogurt samples during storage. The yogurt sample with L. delbrueckii subsp. bulgaricus KZM 2-11-3 and the sample with both strains based on the total evaluation were very similar to the control yogurt with the commercial starter. Using these strains as probiotic supplements to enrich the starter cultures in yogurt production will contribute to developing new products with benefits to human health. Full article
(This article belongs to the Special Issue Prospects for Human Health and Precise Nutrition - Biotechnology and Value-Added Processing in the Development of Novel and Traditional Functional Foods)
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16 pages, 1681 KiB  
Article
Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage
by Yan Zhang, Yubing Hou, Shunliang Zhang, Nanqing Jing, Hongxing Zhang, Yuanhong Xie, Hui Liu, Jianguo Yan, Jianhua Ren and Junhua Jin
Foods 2023, 12(2), 336; https://doi.org/10.3390/foods12020336 - 10 Jan 2023
Cited by 4 | Viewed by 1726
Abstract
Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino [...] Read more.
Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage. Full article
(This article belongs to the Special Issue Prospects for Human Health and Precise Nutrition - Biotechnology and Value-Added Processing in the Development of Novel and Traditional Functional Foods)
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