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Functional Properties and Health Benefits of Bioactive Substances in Plant...
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Functional Properties and Health Benefits of Bioactive Substances in Plant Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (14 April 2024) | Viewed by 1329

Special Issue Editor

Dr. Marta Isabel Correia Coelho

E-Mail Website
Guest Editor
Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal
Interests: food production; food characterization; functional food ingredients; food by-product valorization; bioaccessibility evaluation; gastrointestinal microbiota; biomarkers; genotoxicity mechanisms
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With the increasing body of research on the field of nutrition and its impact on health, certain commodities, such as plants rich in bioactive compounds (BCs), have emerged as promising candidates for promoting human health. These BCs have long been recognized for their potential contributions to health promotion through food consumption. However, the efficiency of BCs can be affected by several factors, highlighting the important influence of the intestinal microbiota (IM) on the absorption and metabolism of BCs. Also, diet is one of the most important regulators of IM since changes in dietary composition can enhance or inhibit the reproduction of some microbial species, which can have defensive or damaging effects. In addition, IM can synthesize and release a variety of metabolites that are absorbed and transferred into the circulating system, regulate the composition and function of the host’s IM, and play important roles in the development and progression of some pathologies.

Moreover, plants offer a viable alternative to synthetic substances, which are often associated with concerns about their natural origins and potential toxicological and carcinogenic effects.

Consequently, these BCs and the assessment of their effectiveness in commercial products have posed significant challenges for both researchers and participants in the food industry who are aiming to create products that are beneficial to human health.

The primary objective of this Special Issue is to shed light on the existing evidence concerning the numerous potential benefits of consuming plants. We will foreground in vivo studies and epidemiological research, as well as investigations into the bioavailability and bioaccessibility of these compounds. Additionally, we will explore how plant compounds can be used to enhance the nutritional and health-related properties of various food products.

Dr. Marta Isabel Correia Coelho
Guest Editor

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

  • bioaccessibility
  • bioavailability
  • diet
  • health effects

Published Papers (2 papers)

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Research

15 pages, 7043 KiB  
Article
Curcumin Inhibits α-Synuclein Aggregation by Acting on Liquid–Liquid Phase Transition
by Jian-Feng Li, Zi-Qun Jiang, Sen Cao, Meng-Xin Zhang, Li-Hui Wang, Jun Liu, Yan-Hua Lu, Hong-Yan Wang, Xiao-Jing Hong, Zhi-Guo Wang and Jun-Ping Liu
Foods 2024, 13(9), 1287; https://doi.org/10.3390/foods13091287 - 23 Apr 2024
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Abstract
Parkinson’s disease (PD), the second most common neurodegenerative disorder, is linked to α-synuclein (α-Syn) aggregation. Despite no specific drug being available for its treatment, curcumin, from the spice turmeric, shows promise. However, its application in PD is limited by a lack of understanding [...] Read more.
Parkinson’s disease (PD), the second most common neurodegenerative disorder, is linked to α-synuclein (α-Syn) aggregation. Despite no specific drug being available for its treatment, curcumin, from the spice turmeric, shows promise. However, its application in PD is limited by a lack of understanding of its anti-amyloidogenic mechanisms. In this study, we first reconstructed the liquid–liquid phase separation (LLPS) of α-Syn in vitro under different conditions, which may be an initial step in entraining the pathogenic aggregation. Subsequently, we evaluated the effects of curcumin on the formation of droplets, oligomers, and aggregated fibers during the LLPS of α-synuclein, as well as its impact on the toxicity of aggregated α-synuclein to cultured cells. Importantly, we found that curcumin can inhibit amyloid formation by inhibiting the occurrence of LLPS and the subsequent formation of oligomers of α-Syn in the early stages of aggregation. Finally, the molecular dynamic simulations of interactions between α-Syn decamer fibrils and curcumin showed that van der Waal’s interactions make the largest contribution to the anti-aggregation effect of curcumin. These results may help to clarify the mechanism by which curcumin inhibits the formation of α-Syn aggregates during the development of PD. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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15 pages, 2581 KiB  
Article
Structure Characterization and Functional Properties of Flaxseed Protein–Chlorogenic Acid Complex
by Weiwei Cao, Junliang Chen, Shuhua Ma, Xin Chen, Xin Dai, Li Zhang, Mengyao Guo, Linlin Li, Wenchao Liu, Guangyue Ren, Xu Duan and Qinggang Xie
Foods 2023, 12(24), 4449; https://doi.org/10.3390/foods12244449 - 12 Dec 2023
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Abstract
This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP–CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated [...] Read more.
This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP–CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated by FP ranged from 66.11% to 72.20% and the loading capacity of CA increased with an increasing addition ratio of CA with a dose-dependent relationship, which increased from 2.34% to 10.19%. The particle size, turbidity, zeta potential and PDI of FP and the FP–CA complexes had no significant discrepancy. UV–Vis and fluorescence spectra showed the existence of the interaction between FP and CA. SEM images showed that the surface of the FP–0.35%CA complex had more wrinkles compared to FP. Differential scanning calorimetry analysis indicated the decomposition temperature of FP at 198 °C was higher than that (197 °C) of the FP–0.35%CA complex, implying that the stability of the FP–CA complexes was lower than FP. The functional properties suggested that the FP–CA complex with 1.40% CA had a higher water holding capacity (500.81%), lower oil holding capacity (273.495%) and lower surface hydrophobicity. Moreover, the FP–CA complexes had better antioxidant activities than that of FP. Therefore, this study provides more insights for the potential application of FP–CA covalent complexes in functional food processing. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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