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Biomedical Aspects of Nutrition and Functional Food

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Applied Chemistry".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 16080

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Special Issue Editors

Prof. Dr. Shaobo Zhou

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Guest Editor

School of Science, Faculty of Engineering and Science, University of Greenwich, Chatham ME4 4TB, Kent, UK
Interests: nutrients; nutrition; nutraceutical; functional food; trace elements

Prof. Dr. Weihong Lu

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Guest Editor

School of Medicine and Health, Harbin Institute of Technology, No.92, Xidazhi Road, Mingde Building, Harbin 150001, China
Interests: natural products; nutrition; public health

Dr. He Li

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Guest Editor

College of Health Sciences, Jiangsu Normal University, Xuzhou 221116, China
Interests: food nutrition; functional food; proteins and peptides; biomacromolecule; nutrition and health

Special Issue Information

Dear Colleagues,

Functional food/Nutraceutical is an emerging common and key discipline in research contexts or within the food, nutrition, pharmaceutical or biotechnology industries. Revolutionary progress was made in recent decades due to novel manufacturing technologies of extraction, bioavailability improvements and innovative food processing. It is quickly developed due to its therapeutic/health benefits in preventing disease or slowing aging. The biomedical effects and mechanism of functional food will advance our knowledge in their application and development. The Special Issue on “Biomedical Aspects of Nutrition and Functional Food” will cover the discovery and the biomedical role of functional foods/nutraceuticals for health promotion and disease prevention and intervention. Furthermore, it will cover the biomedical research advance of the bioactive nature products or food components, and research development of the assessment of functional foods. This Special Issue will present the research progress on the biomedical effect, mechanism and applications of functional foods. Therefore, we invite authors to submit unpublished, original, and high-quality work on this topic, as well as related issues and challenges.

Key content:

The effects and mechanisms of functional food on aging or aging-related problems: e.g., muscle atrophy, sarcopenia, sarcopenic obesity and osteosarcopeinc obesity, vascular cognitive impairment and Alzheimer's disease, etc.

Biomedical aspects of nutraceuticals on cancer/metabolic syndromes/nervous disease/cardiovascular disease, etc.

Biotechnology, e.g., nanoparticles etc. application for improvement the nutraceutical bioavailability and delivery;

Biomedical aspects of natural sources and novel biotechnology for design or discovery nutraceutical;

Applications of medicinal and food homologous plant-based bioactive components as functional food;

Biomedical aspects of physiochemical properties, characterisations, and quantitative analysis;

Foodomics aspect of the comprehensive research involving proteomics, metabolomics, nutrigenomics and chemical genomics of foods and its interaction with human health

Prof. Dr. Shaobo Zhou
Prof. Dr. Weihong Lu
Dr. He Li
Guest Editors

Manuscript Submission Information

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Keywords

nutrients
nutrition
nutraceutical
functional food
disease
health

Published Papers (5 papers)

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Research

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13 pages, 561 KiB

Open AccessArticle

Asteraceae Seeds as Alternative Ingredients in a Fibre-Rich Diet: Protein Quality and Metabolic Effects in Rats

by Jarosław Koza and Adam Jurgoński

Molecules 2023, 28(7), 3275; https://doi.org/10.3390/molecules28073275 - 06 Apr 2023

Cited by 1 | Viewed by 1157

Abstract

We verified whether milk thistle seeds and pot marigold seeds provided valuable components for a fibre-rich diet and how their addition affected body composition, nitrogen balance and lipid metabolism in rats. Growing rats were fed a control diet (5% fibre) or three fibre-rich diets (24% fibre), which contained cellulose as the sole source of fibre (24%; positive control), milk thistle seeds (32%) or pot marigold seeds (39%). All diets were balanced in macronutrients, including total protein content (9%), which was half of the amount recommended for rats to maximise protein absorption and utilisation, and the ratio of plant protein to animal protein (approx. 1:1). After 4 weeks, dietary pot marigold seeds reduced body weight gain, which translated into lower gains of body fat and lean mass in rats (all at p ≤ 0.05). Protein digestibility differed among individual fibre-rich diets (p ≤ 0.05), with the lowest result having been recorded for dietary pot marigold seeds (73%), followed by dietary milk thistle seeds (78%), and the highest result having been recorded for dietary soybean protein isolate (control protein source, 89%). Nitrogen retention was higher with dietary soybean protein isolate (53%) and dietary milk thistle seeds (47%) than with dietary pot marigold seeds (38%) (p ≤ 0.05). In the caecal digesta, the concentrations of the major short-chain fatty acids were almost or >2-fold higher after dietary milk thistle seeds and pot marigold seeds than after the positive control diet (all at p ≤ 0.05). Dietary pot marigold seeds enlarged the liver and increased the plasma activities of liver enzymes but reduced hepatic lipid contents (all at p ≤ 0.05). Certain Asteraceae seeds provide components of varied nutritional quality, with milk thistle seeds being a relatively good source of protein and both types of seeds being a source of fermentable fibre. Pot marigold seeds have potential anti-obesogenic effects, but with the risk of damaging internal organs. Full article

(This article belongs to the Special Issue Biomedical Aspects of Nutrition and Functional Food)

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14 pages, 1017 KiB

Open AccessArticle

Molecular Action Mechanism of Coixol from Soft-Shelled Adlay on Tyrosinase: The Future of Cosmetics

by Li-Yun Lin, Yi-Lun Liao, Min-Hung Chen, Shih-Feng Chang, Kuan-Chou Chen and Robert Y. Peng

Molecules 2022, 27(14), 4626; https://doi.org/10.3390/molecules27144626 - 20 Jul 2022

Cited by 4 | Viewed by 1767

Abstract

Coix lacryma-jobi var. ma-yuen L. Gramineae is widely cultivated in Taiwan. Literature regarding the molecular action mechanism of coixol on tyrosinase and the application of coicis seed extracts to the processing of facial masks is still lacking. Solvent extractability analysis revealed that most of the polyphenolics in coicis seeds were water soluble (3.17 ± 0.12 to 3.63 ± 0.07 μg/mLGAE). In contrast, the methanolic extract contained the most flavonoids (0.06 ± 0.00~0.26 ± 0.03 μg/mL QE) and coixol (11.43 ± 0.13~12.83 ± 0.14 μg/mL), showing potent antioxidant capability. Additionally, the contents of coixenolide (176.77 ± 5.91 to 238.60 ± 0.21 μg/g), phytosterol (52.45 ± 2.05 to 58.23 ± 1.14 mg/g), and polysaccharides (3.42 ± 0.10 to 4.41 ± 0.10 mg/g) were rather high. The aqueous extract (10 μg/mL) and the ethanolic extract (1 mg/mL) showed no cytotoxicity to B16F10 melanocytes. More attractively, the ethanolic extract at 1 mg/mL caused 48.4% inhibition of tyrosinase activity in B16F10 melanocytes, and 50.7% on human tyrosinase (hTyr) fragment 369–377. Conclusively, the coicis seed extracts containing abundant nutraceuticals with promising anti-hTyr activity and moisturizing capability can serve as good ingredients for facial mask processing. Full article

(This article belongs to the Special Issue Biomedical Aspects of Nutrition and Functional Food)

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18 pages, 2648 KiB

Open AccessArticle

Effect of Flavonoids in Hawthorn and Vitamin C Prevents Hypertension in Rats Induced by Heat Exposure

by Wei Du, Hong-Min Fan, Yu-Xin Zhang, Xiao-Hua Jiang and Yun Li

Molecules 2022, 27(3), 866; https://doi.org/10.3390/molecules27030866 - 27 Jan 2022

Cited by 3 | Viewed by 3000

Abstract

Background: Excessive oxidative stress is associated with hypertension in professional high-temperature working conditions. Polyphenols exhibit a cardioprotective effect. Hawthorn contains high amounts of flavonoids, though its effect on hypertension protection has yet to be studied. This study aims to investigate this effect of extract of hawthorn (EH) or its combination with vitamin C (Vit. C) in rats induced by working under a hot environment. Methods: Forty-two male rats were randomly divided into a control group under normal temperature and six treatment groups exposed at 33 ± 1 °C along with 1 h of daily treadmill running. They were orally provided with water, Vit. C (14mg/kg), EH (125, 250, and 500 mg/kg), and EH500 + Vit. C, once a day for four weeks. Results: Both EH and Vit. C alone reduced the systolic and diastolic blood pressure of rats exposed to the heat environment; however, their joint supplementation completely maintained their blood pressure to the normal level throughout the experimental period. No morphological changes were found on the intima of aorta. Moreover, the co-supplementation of EH and Vit. C prevented the changes of heat exposure in inducing oxidative stress markers, such as glutathione peroxidase, catalase, total antioxidant capacity, and nitric oxide; the synergistic action was more effective than either individual treatment of EH and Vit. C. Furthermore, the administration of EH had more potent effects on increasing superoxide dismutase, IL-2, the 70 kilodalton heat shock proteins and high sensitivity C reactive protein, and decreasing serum malondialdehyde and lipofuscin in vascular tissue than those in Vit. C group. Conclusions: A strong synergistic effect of EH and Vit. C on the prevention of hypertension under heat exposure was established, as they inhibited the oxidative stress state. This study also sets up a novel intervention strategy in animal models for investigation on the early phases of hypertension induced by heat exposure. Full article

(This article belongs to the Special Issue Biomedical Aspects of Nutrition and Functional Food)

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Review

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25 pages, 1425 KiB

Open AccessReview

Actional Mechanisms of Active Ingredients in Functional Food Adlay for Human Health

by Yawen Zeng, Jiazhen Yang, Jia Chen, Xiaoying Pu, Xia Li, Xiaomeng Yang, Li’e Yang, Yumei Ding, Mingying Nong, Shibao Zhang and Jinbao He

Molecules 2022, 27(15), 4808; https://doi.org/10.3390/molecules27154808 - 27 Jul 2022

Cited by 14 | Viewed by 4271

Abstract

Medicinal and food homologous adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) plays an important role in natural products promoting human health. We demonstrated the systematic actional mechanism of functional ingredients in adlay to promote human health, based on the PubMed, CNKI, Google, and ISI Web of Science databases from 1988 to 2022. Adlay and its extracts are rich in 30 ingredients with more than 20 health effects based on human and animal or cell cultures: they are anti-cancer, anti-inflammation, anti-obesity, liver protective, anti-virus, gastroprotective, cardiovascular protective, anti-hypertension, heart disease preventive, melanogenesis inhibiting, anti-allergy, endocrine regulating, anti-diabetes, anti-cachexia, osteoporosis preventive, analgesic, neuroprotecting, suitable for the treatment of gout arthritis, life extending, anti-fungi, and detoxifying effects. Function components with anti-oxidants are rich in adlay. These results support the notion that adlay seeds may be one of the best functional foods and further reveal the action mechanism of six major functional ingredients (oils, polysaccharides, phenols, phytosterols, coixol, and resistant starch) for combating diseases. This review paper not only reveals the action mechanisms of adding adlay to the diet to overcome 17 human diseases, but also provides a scientific basis for the development of functional foods and drugs for the treatment of human diseases. Full article

(This article belongs to the Special Issue Biomedical Aspects of Nutrition and Functional Food)

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19 pages, 1887 KiB

Open AccessReview

The Hypopigmentation Mechanism of Tyrosinase Inhibitory Peptides Derived from Food Proteins: An Overview

by Yuqiong Song, Shengjun Chen, Laihao Li, Yaoxun Zeng and Xiao Hu

Molecules 2022, 27(9), 2710; https://doi.org/10.3390/molecules27092710 - 22 Apr 2022

Cited by 28 | Viewed by 4133

Abstract

Skin hyperpigmentation resulting from excessive tyrosinase expression has long been a problem for beauty lovers, which has not yet been completely solved. Although researchers are working on finding effective tyrosinase inhibitors, most of them are restricted, due to cell mutation and cytotoxicity. Therefore, functional foods are developing rapidly for their good biocompatibility. Food-derived peptides have been proven to display excellent anti-tyrosinase activity, and the mechanisms involved mainly include inhibition of oxidation, occupation of tyrosinase’s bioactive site and regulation of related gene expression. For anti-oxidation, peptides can interrupt the oxidative reactions catalyzed by tyrosinase or activate an enzyme system, including SOD, CAT, and GSH-Px to scavenge free radicals that stimulate tyrosinase. In addition, researchers predict that peptides probably occupy the site of the substrate by chelating with copper ions or combining with surrounding amino acid residues, ultimately inhibiting the catalytic activity of tyrosinase. More importantly, peptides reduce the tyrosinase expression content, primarily through the cAMP/PKA/CREB pathway, with PI3K/AKT/GSK3β, MEK/ERK/MITF and p38 MAPK/CREB/MITF as side pathways. The objective of this overview is to recap three main mechanisms for peptides to inhibit tyrosinase and the emerging bioinformatic technologies used in developing new inhibitors. Full article

(This article belongs to the Special Issue Biomedical Aspects of Nutrition and Functional Food)

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