Health-Promoting Effects and Mechanisms of Functional Food Ingredients

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: 15 August 2024 | Viewed by 1464

Special Issue Editors

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Guest Editor
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Interests: nutrition metabolism and disease regulation; bioactive compounds; lipid metabolism; targeting delivery

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Guest Editor
Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
Interests: functional foods; targeting delivery; nutrition and health

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Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: phytochemicals; prevention or treatment of chronic diseases; lipid metabolites and cancer
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Special Issue Information

Dear Colleagues,

With the development of science and technology, as well as the in-depth investigation of food chemicals and biological functions, more attention has been paid to the role of food in health promotion. Most acute and chronic diseases in humans are related to long-term unhealthy diets; therefore, studying the health-promoting effects of the bioactive ingredients of functional foods is of great significance. Using analytical chemistry, molecular biology, cell biology, histopathology and other technologies to study the interaction of functional food ingredients with organism biomacromolecules, gut microbiota, etc., can help us to further explore the mechanisms of active ingredients in the treatment and prevention of diseases (such as cancer, obesity, diabetes and cardiovascular disease) and in health promotion. Constructing targeted delivery systems to improve the bioavailability of functional food ingredients can also reveal the interaction mechanisms and health-promoting effects that occur with the organism at the molecular level, allowing precise nutritional intervention to be achieved.

Dr. Jing Meng
Prof. Dr. Feijun Luo
Prof. Dr. Haixia Yang
Guest Editors

Manuscript Submission Information

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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.


  • functional food ingredients
  • bioactive compounds
  • nutrition metabolism
  • health promotion and disease regulation
  • bioavailability
  • targeting delivery

Published Papers (1 paper)

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15 pages, 5888 KiB  
Sea Cucumber Peptide Alleviates Ulcerative Colitis Induced by Dextran Sulfate Sodium by Alleviating Gut Microbiota Imbalance and Regulating miR-155/SOCS1 Axis in Mice
by Jing Mao, Yunjiao Zhao, Lechen Wang, Tao Wu, Yan Jin, Jing Meng and Min Zhang
Foods 2023, 12(18), 3434; - 15 Sep 2023
Cited by 2 | Viewed by 1103
Sea cucumber peptides have been proven to exhibit a variety of biological activities. Ulcerative colitis (UC) is a chronic disease characterized by diffuse inflammation of the mucosa of the rectum and colon with increasing incidence and long duration, and is difficult to cure. [...] Read more.
Sea cucumber peptides have been proven to exhibit a variety of biological activities. Ulcerative colitis (UC) is a chronic disease characterized by diffuse inflammation of the mucosa of the rectum and colon with increasing incidence and long duration, and is difficult to cure. The effect of sea cucumber peptide on UC is currently unknown. In this study, 1.5% dextran sulfate sodium (DSS) was added to the drinking water of mice to induce a UC model, and the daily doses of sea cucumber peptide (SP) solution of 200 mg/kg·BW, 500 mg/kg·BW, and 1000 mg/kg·BW were given to UC mice to detect the relieving effect of SP. The results showed that SP can reduce the disease activity index (DAI) of UC mice induced by DSS and can alleviate colon shortening, intestinal tissue damage, and the loss of intestinal tight junction proteins (Claudin-1, Occludin). SP decreased the spleen index, pro-inflammatory factors (IL-1β, IL-6, TNF-α), and myeloperoxidase (MPO) levels in UC mice. SP can alleviate the imbalance of gut microbiota in UC mice, increase the abundance of the Lachnospiraceae NK4A136 group, Prevotellaceae UCG-001, and Ligilactobacillus, and reduce the abundance of Bacteroides and the Eubacterium rum group, as well as alleviating the decrease in short-chain fatty acid (SCFA) content in the feces of UC mice. Notably, SP inhibited miR-155 expression in the colon tissue of UC mice and increased its target protein, suppressor of cytokine signaling 1 (SOCS1), which acts as an inflammatory inhibitor. In summary, the ameliorative effect of SP on UC may be achieved by improving the imbalance of gut microbiota and regulating the miR-155/SOCS1 axis. This study provides a new idea for developing SP as a nutritional supplement to maintain intestinal health. Full article
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