Editorial

3 pages, 153 KiB

Open AccessEditorial

Effect of Natural Food Product Interventions on Chronic Diseases

by Tao Wu

Foods 2024, 13(6), 849; https://doi.org/10.3390/foods13060849 - 11 Mar 2024

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With the rise in people’s living standards, chronic diseases such as obesity, diabetes and cardiovascular diseases have become predominant [...] Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

Research

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13 pages, 3050 KiB

Open AccessArticle

Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding Sites

by Chaozhong Fan, Xintong Wang, Xiwang Song, Ronghao Sun, Rui Liu, Wenjie Sui, Yan Jin, Tao Wu and Min Zhang

Foods 2023, 12(1), 226; https://doi.org/10.3390/foods12010226 - 03 Jan 2023

Cited by 8 | Viewed by 2215

Abstract

Peptide iron chelate is widely regarded as one of the best iron supplements for relieving iron deficiency. In this study, a new type of walnut peptide iron (WP-Fe) chelate was prepared using low molecular weight walnut peptides (WP) as raw materials. Under the [...] Read more.

Peptide iron chelate is widely regarded as one of the best iron supplements for relieving iron deficiency. In this study, a new type of walnut peptide iron (WP-Fe) chelate was prepared using low molecular weight walnut peptides (WP) as raw materials. Under the conditions of this study, the chelation rate and iron content of the WP-Fe chelate were 71.87 ± 1.60% and 113.11 ± 2.52 mg/g, respectively. Fourier transform infrared spectroscopy (FTIR), zeta potential, amino acid composition, and other structural analysis showed that WP-Fe is formed by the combination of carboxyl, amino and carbonyl with Fe²⁺. The WP-Fe chelate exhibits a honeycomb-like bulk structure different from that of WP. In addition, we predicted and established the binding model of ferrous ion and WP by molecular docking technology. After chelation, the free radical scavenging ability of the WP-Fe chelate was significantly higher than that of the WP. Overall, the WP-Fe chelate has high iron-binding capacity and antioxidant activity. We believe that peptides from different sources also have better iron binding capacity, and peptide iron chelates are expected to become a promising source of iron supplement and antioxidant activities. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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21 pages, 1128 KiB

Open AccessArticle

Influence of Dietary Inulin on Fecal Microbiota, Cardiometabolic Risk Factors, Eicosanoids, and Oxidative Stress in Rats Fed a High-Fat Diet

by Bernat Miralles-Pérez, Maria Rosa Nogués, Vanessa Sánchez-Martos, Àngels Fortuño-Mar, Sara Ramos-Romero, Josep L. Torres, Julia Ponomarenko, Susana Amézqueta, Xiang Zhang and Marta Romeu

Foods 2022, 11(24), 4072; https://doi.org/10.3390/foods11244072 - 16 Dec 2022

Cited by 3 | Viewed by 1514

Abstract

The present study examined the influence of inulin on fecal microbiota, cardiometabolic risk factors, eicosanoids, and oxidative stress in rats on a high-fat (HF) diet. Thirty-six male Wistar–Kyoto rats were divided into three dietary groups: standard diet, HF diet, and HF diet + [...] Read more.

The present study examined the influence of inulin on fecal microbiota, cardiometabolic risk factors, eicosanoids, and oxidative stress in rats on a high-fat (HF) diet. Thirty-six male Wistar–Kyoto rats were divided into three dietary groups: standard diet, HF diet, and HF diet + Inulin diet. After 10 weeks, the HF + Inulin diet promoted high dominance of a few bacterial genera including Blautia and Olsenella in feces while reducing richness, diversity, and rarity compared to the HF diet. These changes in fecal microbiota were accompanied by an increased amount of propionic acid in feces. The HF + Inulin diet decreased cardiometabolic risk factors, decreased the amount of the eicosanoids 11(12)-EET and 15-HETrE in the liver, and decreased oxidative stress in blood compared to the HF diet. In conclusion, increasing consumption of inulin may be a useful nutritional strategy to protect against the onset of obesity and its associated metabolic abnormalities by means of modulation of gut microbiota. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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23 pages, 5184 KiB

Open AccessArticle

Modified Highland Barley Regulates Lipid Metabolism and Liver Injury in High Fat and Cholesterol Diet ICR Mice

by Jinfeng Zhou and Leiyan Wu

Foods 2022, 11(24), 4067; https://doi.org/10.3390/foods11244067 - 16 Dec 2022

Cited by 5 | Viewed by 1506

Abstract

Highland barley (Hordeum vulgare L. HB) has been demonstrated to have a series of dietotherapy values, including being low fat, low sugar, high fiber, and especially high in β-glucan. Long-term consumption could reduce the incidence of chronic diseases and metabolic syndromes. In [...] Read more.

Highland barley (Hordeum vulgare L. HB) has been demonstrated to have a series of dietotherapy values, including being low fat, low sugar, high fiber, and especially high in β-glucan. Long-term consumption could reduce the incidence of chronic diseases and metabolic syndromes. In this study, the regulating effect of modified highland barley (MHB) products, namely microwave fluidized HB, extruded and puffed HB, and ultrafine pulverized HB on lipid metabolism and liver injury in mice fed a high fat and cholesterol diet (HFCD) was investigated using microbiota diversity gene sequencing and untargeted metabolomics. A total of six groups of mice were supplemented with a normal diet or an HFCD, with or without MHB, and the experimental period lasted 10 weeks. The obtained results demonstrated that MHB supplementation could effectively reverse the increase in body weight gain and adipose tissue accumulation caused by an HFCD (p < 0.05). Moreover, serum biochemical parameters showed that MHB supplementation significantly decreased total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) levels, while increasing high-density lipoprotein cholesterol (HDL-C) levels. The results of hematoxylin and eosin (H&E) assays showed that MHB supplementation could significantly improve the liver injury and adipose tissue accumulation. In addition, 16S rRNA amplicon sequencing showed that MHB supplementation increased the bacteroidetes/firmicutes ratio and the abundance Lactobacillus abundance, while also decreasing the Proteobacteria abundance, which are bacteria closely associated with the hyperlipidemia caused by HFCD. LC-MS metabolomics indicated that MHB supplementation significantly enhanced the levels of Deoxycholic acid, Myclobutanil, 3-Epiecdysone, 3,4-Dihydroxybenzeneacetic acid, and so on. In addition, MHB supplementation promoted activation of the Arachidonic acid metabolism pathways, the expression of ABC transporters, bile secretion, primary bile acid biosynthesis, and so on. Above all, this study showed the potential capacity of MHB to relieve hyperlipidemia and provides a reference for developing a new dietary intervention supplement to ameliorate hyperlipidemia. Full article

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12 pages, 3421 KiB

Open AccessArticle

Hypoglycemic Effects and Mechanisms of Buckwheat–Oat–Pea Composite Flour in Diabetic Rats

by Xueqian Yin, Siqi Liu, Xiaoxuan Zhang, Yuanzhi Jian, Jing Wen, Ruoyu Zhou, Ning Yin, Xinran Liu, Chao Hou and Junbo Wang

Foods 2022, 11(23), 3938; https://doi.org/10.3390/foods11233938 - 06 Dec 2022

Cited by 1 | Viewed by 1405

Abstract

Nutritional intervention is a basic way to prevent and treat diabetes mellitus. Appropriate whole grain intake daily is recommended. The study aimed to explore the feasibility of a kind of buckwheat–oat–pea composite flour (BOP, quality ratio of buckwheat:oats:peas = 6:1:1) as a stable [...] Read more.

Nutritional intervention is a basic way to prevent and treat diabetes mellitus. Appropriate whole grain intake daily is recommended. The study aimed to explore the feasibility of a kind of buckwheat–oat–pea composite flour (BOP, quality ratio of buckwheat:oats:peas = 6:1:1) as a stable food substitution and its underlying mechanisms. High-fat food (HFD) and streptozotocin injection were used to induce diabetes in rats, and buckwheat, oats, and three different doses of BOP were added to the HFD separately for diet intervention. The whole study lasted for 10 weeks, and the glucose tolerance test, lipids, liver injury, and gut microbiota were evaluated in the last week. The diabetic rat model was successfully induced. The BOP significantly changed the glucose and lipids metabolism, decreased liver injury, and changed the composition of the gut microbiota of diabetic rats. The outcomes of the current study revealed that BOP is a potential stable food substitution. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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14 pages, 1450 KiB

Open AccessArticle

Domestic Cooking Affects the Prebiotic Performances of Chinese Yam

by Lingxiao Gong, Linlin Hu, Feiyue Liu, Jingwen Chi, Rui Chen and Jing Wang

Foods 2022, 11(23), 3794; https://doi.org/10.3390/foods11233794 - 24 Nov 2022

Cited by 1 | Viewed by 1407

Abstract

The appropriate domestic cooking methods can retain and protect the biological properties of foods well. Thus, the objective of this study was to unravel the effect of different cooking methods on the microbiota modulatory properties of yam and their non-starch polysaccharides by an [...] Read more.

The appropriate domestic cooking methods can retain and protect the biological properties of foods well. Thus, the objective of this study was to unravel the effect of different cooking methods on the microbiota modulatory properties of yam and their non-starch polysaccharides by an in vitro simulated digestion and fermentation model. The results showed that different cooking processes led to different changes in polysaccharide content. The polysaccharide content of yam increased by 21.3~108.2% or decreased by 12.0% compared with that of raw yam. Additionally, the soluble polysaccharides contents in all cooked yam samples significantly increased by 16.85~119.97% after in vitro digestion. The regulation of whole-yam digesta on gut microbiota was partly related with yam polysaccharides. Both yam and yam polysaccharide fermentation appeared to promote beneficial bacteria, such as Bifidobacteria, Bacteroides spp. and Megasphaera and suppressed bacterial pathogens such as Ruminococcusforques and Escherichia-Shigella. Household cooking significantly influenced the prebiotic performances of yam and yam polysaccharides by changing the heat-sensitive microbial substrates and their physiology properties. According to our results, normal-pressure steaming and normal-pressure boiling processes can retain the microbiota modulatory effects of Chinese yam. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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13 pages, 2878 KiB

Open AccessArticle

Polyphenolics from Syzygium brachythyrsum Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation

by Xue-Lian Chen, Pu-Lin Liang, Ming-Jiong Gong, Ya Xu, Liang Zhang, Xiao-Hui Qiu, Jing Zhang, Zhi-Hai Huang and Wen Xu

Foods 2022, 11(21), 3543; https://doi.org/10.3390/foods11213543 - 07 Nov 2022

Cited by 2 | Viewed by 1499

Abstract

Evidence suggests that the immunomodulatory property of polyphenols may also contribute to the reduction of cardiovascular risk. In the present study, we investigated the polyphenol extraction (PE) from Syzygium brachythyrsum, a functional food resource in south China, regarding the protective effect on [...] Read more.

Evidence suggests that the immunomodulatory property of polyphenols may also contribute to the reduction of cardiovascular risk. In the present study, we investigated the polyphenol extraction (PE) from Syzygium brachythyrsum, a functional food resource in south China, regarding the protective effect on inhibiting foam cell formation and the underlying molecular mechanism based on an ox-LDL-induced RAW264.7 macrophage model. The results of Oil Red O staining, Dil-ox-LDL fluorescent staining, and cholesterol efflux experiments showed that PE, and its two phenolics brachythol B (BB) and ethyl gallate (EG), significantly inhibited the foam cell formation, which may be associated with reducing the expression of SR-A1 and CD36 while increasing expression of SR-B1, ABCG1, and PPARγ. In addition, BB and EG also reduce the inflammatory response by down-regulating the expression of NF-κB and MAPK signal pathway proteins, thereby inhibiting the expression of inflammatory factors. Altogether, PE and its two components BB and EG attenuated foam cell formation and macrophage inflammation response. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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13 pages, 1665 KiB

Open AccessArticle

Effects of Coix Seed Oil on High Fat Diet-Induced Obesity and Dyslipidemia

by Lichun Chen, Songwen Xue, Binhao Dai and Huimin Zhao

Foods 2022, 11(20), 3267; https://doi.org/10.3390/foods11203267 - 20 Oct 2022

Cited by 3 | Viewed by 2089

Abstract

Dietary intervention is becoming more popular as a way to improve lipid metabolism and reduce the prevalence of diet-related chronic disorders. We evaluated the effects of several dietary oils on body weight, fat mass, liver weight, and tumor necrosis factor in obese mice [...] Read more.

Dietary intervention is becoming more popular as a way to improve lipid metabolism and reduce the prevalence of diet-related chronic disorders. We evaluated the effects of several dietary oils on body weight, fat mass, liver weight, and tumor necrosis factor in obese mice given a high-fat diet (HFD) to discover if coix seed oil (CSO) had an anti-obesity impact. As compared to other dietary fats, CSO treatment considerably lowered body weight and liver index, successfully sup-pressed total cholesterol and triglyceride content, and raised liver lipid deposition and lipid metabolism problem induced by high fat intake. Furthermore, gas chromatography research revealed that CSO extracted by supercritical fluid, with 64% being CSO extracted by supercritical fluid, and the greatest amounts of capric acids and lauric acids being 35.28% and 22.21%, respectively. CSO contained a high content of medium-chain fatty acids and was able to modify hepatic fatty acid metabolism and lipid levels in HFD-induced obese mice. According to the results, CSO has the potential to replace dietary lipids as a promising functional lipid in the prevention of met-abolish disorders. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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14 pages, 2653 KiB

Open AccessArticle

Effect of Silkworm Pupa Protein Hydrolysates on Proliferation of Gastric Cancer Cells In Vitro

by Weixin Li, Lixia Mu, Yuxiao Zou, Weifei Wang, Haifeng Zhao, Xuli Wu and Sentai Liao

Foods 2022, 11(15), 2367; https://doi.org/10.3390/foods11152367 - 07 Aug 2022

Cited by 6 | Viewed by 1710

Abstract

The proliferation inhibition effects of the hydrolysates from silkworm pupa proteins on MGC-803 gastric cancer cells were investigated in this study. The specific morphological changes (cell membrane, cell nucleus and cytoskeleton) of cells were measured. In vitro, the proliferation of MGC-803 cells was [...] Read more.

The proliferation inhibition effects of the hydrolysates from silkworm pupa proteins on MGC-803 gastric cancer cells were investigated in this study. The specific morphological changes (cell membrane, cell nucleus and cytoskeleton) of cells were measured. In vitro, the proliferation of MGC-803 cells was inhibited by silkworm pupa protein hydrolysates (SPPHs) in a dose-dependent manner. The flow cytometry analysis showed that the blocking effect of SPPHs on the MGC-803 cells was mainly in the G₀/G₁-phase. The morphological changes, disintegration of the cytoskeleton and retardant cell cycles were probably related to the activation of apoptosis. Thus, SPPHs could be promising as a chemopreventive agent due to their ability to promote apoptosis of tumor cells. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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16 pages, 2804 KiB

Open AccessFeature PaperArticle

Red-Skin Extracts of Lotus Seeds Alleviate High-Fat-Diet Induced Obesity via Regulating Lipoprotein Lipase Activity

by Hong Xu, Hang Gao, Feiyue Liu and Lingxiao Gong

Foods 2022, 11(14), 2085; https://doi.org/10.3390/foods11142085 - 13 Jul 2022

Cited by 7 | Viewed by 13474

Abstract

In recent years, obesity has become an epidemic and an important public health concern. This study was designed to explore the anti-obesity effects of red-skin extracts (RSE) from lotus seeds on high-fat-diet (HFD)-fed mice. In this study, a total of 55 phenolic compounds [...] Read more.

In recent years, obesity has become an epidemic and an important public health concern. This study was designed to explore the anti-obesity effects of red-skin extracts (RSE) from lotus seeds on high-fat-diet (HFD)-fed mice. In this study, a total of 55 phenolic compounds from the RSE were tentatively characterized using a UPLC-Q/TOF-MS system, including 9 phenolic acids and derivatives, 40 flavonoids, 2 proanthocyanidin, and 4 coumarins and derivatives. Our data demonstrated that RSE could significantly ameliorate obesity characteristics of HFD-fed mice by regulating tissue specific lipoprotein lipase (LPL) activities. In detailed, the activity and expression of LPL in adipose tissue was inhibited, and the activity and expression of LPL in skeletal muscle tissue was enhanced. Overall, these findings suggested that RSE from the red skin of lotus seeds could serve as a great candidate for a value-added, functional ingredient due to its anti-obesity effects via the regulation of LPL activity. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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20 pages, 7133 KiB

Open AccessArticle

Large Yellow Tea Extract Ameliorates Metabolic Syndrome by Suppressing Lipogenesis through SIRT6/SREBP1 Pathway and Modulating Microbiota in Leptin Receptor Knockout Rats

by Guohuo Wu, Xiaoyun Sun, Huijun Cheng, Shan Xu, Daxiang Li and Zhongwen Xie

Foods 2022, 11(11), 1638; https://doi.org/10.3390/foods11111638 - 01 Jun 2022

Cited by 14 | Viewed by 3061

Abstract

Metabolic syndrome is a chronic metabolic disorder that has turned into a severe health problem worldwide. A previous study reported that large yellow tea exhibited better anti-diabetic and lipid-lowering effects than green tea. Nevertheless, the potential mechanisms are not yet understood. In this [...] Read more.

Metabolic syndrome is a chronic metabolic disorder that has turned into a severe health problem worldwide. A previous study reported that large yellow tea exhibited better anti-diabetic and lipid-lowering effects than green tea. Nevertheless, the potential mechanisms are not yet understood. In this study, we examined the prevention effects and mechanisms of large yellow tea water extract (LWE) on metabolic syndrome using leptin receptor knockout (Lepr^−/−) rats. Seven-week-old male Lepr^−/− and wild type (WT) littermate rats were divided into Lepr^−/− control group (KO) (n = 5), Lepr^−/− with LWE-treated group (KL) (n = 5), WT control group (WT) (n = 6), and WT with LWE intervention group (WL) (n = 6). Then, the rats were administered water or LWE (700 mg/kg BW) daily by oral gavage for 24 weeks, respectively. The results showed that the administration of LWE significantly reduced the serum concentrations of random blood glucose, total cholesterol, triglyceride, and free fatty acids, and increased glucose tolerance in Lepr^−/− rats. Moreover, LWE remarkably reduced hepatic lipid accumulation and alleviated fatty liver formation in Lepr^−/− rats. A mechanistic study showed that LWE obviously activated SIRT6 and decreased the expression of key lipogenesis-related molecules SREBP1, FAS, and DGAT1 in the livers of Lepr^−/− rats. Furthermore, LWE significantly improved microbiota dysbiosis via an increase in gut microbiota diversity and an abundance of the microbiota that produce short chain fatty acids (SCFAs), such as Ruminococcaceae, Faecalibaculum, Intestinimonas, and Alistipes. Finally, LWE supplementation increased the concentrations of SCFAs in the feces of Lepr^−/− rats. These results revealed that LWE attenuated metabolic syndrome of Lepr^−/− rats via the reduction of hepatic lipid synthesis through the SIRT6/SREBP1 pathway and the modulation of gut microbiota. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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25 pages, 9086 KiB

Open AccessArticle

The Protective Effect of Polysaccharide SAFP from Sarcodon aspratus on Water Immersion and Restraint Stress-Induced Gastric Ulcer and Modulatory Effects on Gut Microbiota Dysbiosis

by Dongjing Zhang, Ming Xiang, Yun Jiang, Fen Wu, Huaqun Chen, Min Sun, Lingzhi Zhang, Xianfeng Du and Lei Chen

Foods 2022, 11(11), 1567; https://doi.org/10.3390/foods11111567 - 26 May 2022

Cited by 10 | Viewed by 2213

Abstract

Sarcodon aspratus is a popular edible fungus for its tasty flavour and can be used as a dietary supplement for its functional substances. This study was conducted to evaluate the potential health benefits of Sarcodon aspratus polysaccharides (SAFP) on water immersion and restraint [...] Read more.

Sarcodon aspratus is a popular edible fungus for its tasty flavour and can be used as a dietary supplement for its functional substances. This study was conducted to evaluate the potential health benefits of Sarcodon aspratus polysaccharides (SAFP) on water immersion and restraint stress (WIRS)-induced gastric ulcer in rats. The results indicated that SAFP could decrease myeloperoxidase (MPO) activity and plasma corticosterone levels, as well as enhance Prostaglandin E2 (PGE2) and Nitrate/nitrite (NOx) concentration in rats. Furthermore, SAFP significantly attenuated the stress damage, inflammation, pathological changes and gastric mucosal lesion in rats. Moreover, high-throughput pyrosequencing of 16S rRNA suggested that SAFP modulated the dysbiosis of gut microbiota by enhancing the relative abundance of probiotics, decreasing WIRS-triggered bacteria proliferation. In summary, these results provided the evidence that SAFP exerted a beneficial effect on a WIRS-induced gastric ulcer via blocking the TLR4 signaling pathway and activating the Nrf2 signaling pathway. Notably, SAFP could modulate the WIRS-induced dysbiosis of gut microbiota. Thus, SAFP might be explored as a natural gastric mucosal protective agent in the prevention of gastric ulcers and other related diseases in the food and pharmaceutical industries. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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14 pages, 2661 KiB

Open AccessSystematic Review

The Effect of MUFA-Rich Food on Lipid Profile: A Meta-Analysis of Randomized and Controlled-Feeding Trials

by Xinyi Cao, Jiayue Xia, Yuhao Zhou, Yuanyuan Wang, Hui Xia, Shaokang Wang, Wang Liao and Guiju Sun

Foods 2022, 11(13), 1982; https://doi.org/10.3390/foods11131982 - 05 Jul 2022

Cited by 11 | Viewed by 3021

Abstract

Since the effects of mono-unsaturated fatty acids (MUFA) on lipid profile are still controversial, a meta-analysis of randomized controlled trials was conducted in the present study to assess the effect of MUFA-rich food on lipid profiles. The study was designed, conducted, and reported [...] Read more.

Since the effects of mono-unsaturated fatty acids (MUFA) on lipid profile are still controversial, a meta-analysis of randomized controlled trials was conducted in the present study to assess the effect of MUFA-rich food on lipid profiles. The study was designed, conducted, and reported according to the guidelines of the 2020 preferred reporting items for systematic reviews and meta-analysis (PRISMA) statement. A systematic and comprehensive search was performed in several databases from inception up to 30 January 2022. The results showed that the intake of edible oil-derived MUFA (EDM) could increase the blood HDL-C level (mean difference = 0.08; 95%CI: −0.01, 0.17, p = 0.03), but did not affect the level of TC, TG, or LDL-C. Moreover, the consumption of other food-derived MUFA (ODM) significantly decreased TG concentration (mean difference = −0.35; 95%CI: −0.61, −0.09, p = 0.01)), but did not affect the level of TC, LDL-C, or HDL-C. Findings from this study suggest that MUFA-rich food might be beneficial to modulate the blood lipid profile. Full article

(This article belongs to the Special Issue Intervention Effect of Natural Food Products on Chronic Diseases)

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