Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of khambir, a leavened flat bread

Role of blood lipids in mediating the effect of dietary factors on gastroesophageal reflux disease: a two-step mendelian randomization study

BACKGROUND

Growing studies have indicated an association between dietary factors and gastroesophageal reflux disease (GERD). However, whether these associations refer to a causal relationship and the potential mechanism by which dietary factors affect GERD is still unclear.

METHODS

A two-step mendelian randomization analysis was performed to obtain causal estimates of dietary factors, blood lipids on GERD. Independent genetic variants associated with 13 kinds of dietary factors and 5 kinds of blood lipids at the genome-wide significance level were selected as instrumental variables. The summary statistics for GERD were obtained from European Bioinformatics Institute, including 129,080 cases and 473,524 controls. Inverse variance weighted was utilized as the main statistical method. MR-Egger intercept test, Cochran's Q test, and leave-one-out analysis were performed to evaluate possible heterogeneity and pleiotropy. And the potential reverse causality was assessed using Steiger filtering.

RESULTS

The results of the inverse variance weighted method indicated that genetically predicted total pork intake (OR = 2.60, 95% CI: 1.21-5.58, p = 0.0143), total bread intake (OR = 0.68, 95% CI: 0.46-0.99, p = 0.0497), total cereal intake (OR = 0.42, 95% CI: 0.31-0.56, p = 2.98E-06), and total cheese intake (OR = 0.41, 95% CI: 0.27-0.61, p = 1.06E-05) were associated with the risk of GERD. Multivariable Mendelian randomization analysis also revealed a negative association between total cereal intake, total cheese intake and the risk of GERD, but the effect of total pork intake and total bread intake on GERD disappeared after adjustment of smoking, alcohol consumption, use of calcium channel blockers, BMI, physical activity levels, and biological sex (age adjusted). Furthermore, the concentration of low-density lipoprotein cholesterol (LDL-C) is negatively correlated with total cheese intake, which mediates the impact of total cheese intake on GERD. The proportion mediated by LDL-C is 2.27% (95%CI: 1.57%, 4.09%).

CONCLUSIONS

This study provides evidence that an increase in total cereal intake and total cheese intake will decrease the risk of GERD. Additionally, LDL-C mediates the causal effect of total cheese intake on GERD. These results provide new insights into the role of dietary factors and blood lipids in GERD, which is beneficial for disease prevention.

Production of glutathione from probiotic Bacillus amyloliquefaciens KMH10 using banana peel extract

Glutathione, a tri-peptide (glutamate-cysteine-glycine) with the thiol group (-SH), is most efficient antioxidative agent in eukaryotic cells. The present study aimed to isolate an efficient probiotic bacterium having the potential to produce glutathione. The isolated strain Bacillus amyloliquefaciens KMH10 showed antioxidative activity (77.7 ± 2.56) and several other essential probiotic attributes. Banana peel, a waste of banana fruit, is chiefly composed of hemicellulose with various minerals and amino acids. A consortium of lignocellulolytic enzyme was used for the saccharifying banana peel to produce 65.71 g/L sugar to support the optimal glutathione production of 181 ± 4.56 mg/L; i.e., 1.6 folds higher than the control. So, the studied probiotic bacteria could be an effective resource for glutathione; therefore, the stain could be used as natural therapeutics for the prevention/treatment of different inflammation-related gastric ailments and as an effective producer of glutathione using valorized banana waste that has excellent industrial relevance.

Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential

Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.

Understanding dietary carbohydrates in black soldier fly larvae treatment of organic waste in the circular economy

Black soldier fly larvae (BSFL) treatment is promising for organic waste valorisation in the circular economy; however, waste variability impacts the process performance and quality of produced larvae. Specifically, variation in the carbohydrate profile of treated wastes has been suggested to have a significant impact on BSFL treatment performance and quality of produced larvae, with particular carbohydrates either positively or negatively influencing these variables. This study examines the hypothesis that the types of carbohydrates within the substrate can have significant influence on larval survival, waste reduction, bioconversion, and waste conversion efficiency, as well as the crude lipid content and fatty acid profiles of the produced larvae. The carbohydrates explored were D glucose, sucrose, D (-) fructose, corn and wheat starch, D (+) galactose, D (+) mannose, D (+) xylose, D (-) arabinose and xylan from beechwood. Young larvae were grown for 9 days on chicken feed-based diets containing various carbohydrate additives each at 20 dry mass %. Treatments containing hemicellulose constituents galactose and arabinose produced the most adverse effects on process performance relative to the benchmark. Xylan was significantly detrimental to bioconversion (-14.7 ± 3.8%) and waste conversion efficiencies (-19.0 ± 4.4%). There were minimal significant effects on performance from mono- and di-saccharides and starch additives. Larvae crude lipid contents were significantly increased by wheat starch (+12.6 ± 3.0%) and decreased by galactose (-15.0 ± 1.4%) and xylan additives (-27.5 ± 3.4%), however fatty acid profiles were largely unaffected and were dominated by lauric acid. These results indicate that despite an otherwise balanced and nutritious substrate, the carbohydrate profile of organic waste should be an important consideration in BSFL treatment when ensuring process performance and larval lipid contents. The consequences of these results for BSFL treatment of real wastes are discussed. Large scale treatment facilities should formulate substrates accordingly and identify methods to mitigate the anti-nutritional effects of poor carbohydrate profiles, particularly those high in hemicelluloses and their constituents.

Fermented Foods and Their Abating Role in Gastric Ulcers

Helicobacter pylori plays a consequential role in gastric inflammations and ulceration. The cure for the same was researched and identified to be the triple therapy regime. Intensive research in the field also proved that altering the food habits during ulcers will be a major factor in the time period that is required for cure. Fermented foods usage dates back to ancient civilizations, but their role in maintaining gastric health are slowly being uncovered. One such major role reported will be the bacterial check that the probiotics in fermented food do in human gastrointestinal tract. Various species of bacteria present in the fermented products will lead to reduction of the H. Pylori infection in the GI tract.Key teaching pointsMicrobes that are active in fermented foods reduce inflammation and improve histological conditions of ulcers caused due to H. pylori.Microbes such as Lactobacillus that were in fermented products when tested showed inhibitory effects, decreasing infection density and reducing mucus depletion.Lactic fermented products showed a decrease in urease activity and reduces H. pylori adhesion through various organic acid secretions.Organisms in fermented products involve various mechanisms like lowering gut pH, improving immunological responses, scavenging free radicals and so on.Fermented foods have many modulatory effects that help fighting and curing gastric ulcers.

Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus, which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.

Graphic abstract

Glycopeptides from Paecilomyces sinensis ameliorate ethanol-induced gastric ulcers via anti-inflammation and the miR-9-5p-MEK/ERK signaling pathway

The aim of this study was to investigate the immunomodulatory effect and mechanism of the glycopeptides from Paecilomyces sinensis (CPS-II) on ethanol induced ulcers in mice. In this study, histopathological evaluation (H&E staining) and the gastric ulcer score, ulcer index, total acid secretion and gastric pH value were used to determine the anti-ulcer activity. The expression levels of interleukin (IL)-6, interleukin (IL)-10 and tumor necrosis factor-α (TNF-α) were detected by ELISA. The contents of superoxide dismutase (SOD), malondialdehyde (MDA) and epidermal growth factor (PEG2) in serum were measured according to the instructions for the reagents. Western blotting was used to detect the effect of CPS-II on the MEK/ERK pathway. The results showed that CPS-II could inhibit the ulcer score and ulcer index compared with the disease control group. CPS-II could significantly increase gastric pH and decrease gastric acid secretion in mice. The ELISA analysis showed that the expression levels of IL-6 and TNF-α in the CPS-II treatment group were significantly decreased, while the expression levels of IL-10 were significantly increased in the CPS-II treatment group. In the resveratrol treatment group, the content of MDA in serum was decreased, and the level of PEG2 and the activity of SOD in serum were significantly increased, which indicated that CPS-II has immunoregulation and anti-ulcer properties. The CPS-II treatment group could reduce the expression level of miR-9-5p in gastric tissue. pEGFR had been identified as a potential target of miR-9-5p. Western blot analysis showed that CPS-II could up-regulate the relative protein expression of pEGFR/EGFR, pRaf/Raf, pMEK/MEK, pERK/ERK, and ZO-1. The results showed that CPS-II could reduce oxidative stress and inflammatory response by regulating the miR-9-5p-MEK/ERK signaling pathway, thus protecting the gastric mucosa and improving stress gastric ulcers.

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial community in this beverage. Participating lactic acid bacterial diversity in this beverage were determined by using PCR denaturing gradient gel electrophoresis (PCR-DGGE) as Lactobacillus plantarum, Lactobacillus brevis, Lysinibacillus sp., Lysinibacillus fusiformis, and a group of uncultured Bacillus sp. The beverage was enriched with a significant amount of lactic acid (17.63 mg/g), acetic acid (0.18 mg/g), folic acid, thiamine, pyridoxine, ascorbic acid, linolenic acid, linoleic acid, palmitic acid, and oleic acid. The phytase activity in this beverage was shown highest (18.93 U/g) at the fourth day of fermentation. The beverage was also augmented with essential minerals like calcium, ferrous, magnesium, and sodium, whereas the quantity of chromium, lead, cobalt, and nickel were gradually decreased during the course of fermentation. Gas chromatography–mass spectrometry (GC-MS) analysis clearly revealed that three types of esters were produced during fermentation. This study clearly demonstrated that a group of lactic acid bacteria along with other microorganism provide a wide array of bioactive substances make this beverage more nutritious.

Progress in pretreatment and analysis of organic Acids: An update since 2010

Organic acids, as an important component of food, have great influence on the flavor, texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids are also used as additives and preservatives. Because organic acids are crucial to predict and evaluate food maturity, production and quality control, the rapid and sensitive determination methods of organic acids are necessary. This review aims to summarize and update the progress of the determination of organic acids in food samples. Pretreatment methods include simple steps (e.g., "dilute and shoot," protein precipitation, filtration, and centrifugation) and advanced microextraction methods (e.g., hollow fiber liquid phase microextraction, stir bar sorptive extraction and dispersive micro-solid phase extraction). Advances in novel materials (nanomaterial), solvents (ionic liquids and supercritical fluids) and hybrid methods are clearly displayed in detail. Continuous progress which has been made in electrochemical method, two-dimensional chromatography, high resolution mass is thoroughly illustrated.