Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese

Invited review: Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources

Yogurt, as a globally prevalent fermented dairy product, is renowned for its substantial nutritional value and a myriad of health benefits, particularly pertaining to the digestive system. This narrative review elucidates the latest advancements in yogurt development from 2019 to 2024, addressing aspects of microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across diverse protein sources. The intrinsic quality of yogurt is notably influenced by its primary ingredient, milk, traditionally derived from animals such as cows, goats, and sheep. In recent years, plant-based yogurt (PBY) have emerged as a popular alternative to traditional dairy yogurts, that are made from plant sources and offer similar textures and flavors, catering to those seeking nondairy options. This discussion encompasses the advantages and limitations of various sources and explores methodologies to enhance yogurt quality using these diverse sources. Ensuring the microbiological safety of yogurt is thus paramount to its quality, as it involves both preventing the presence of harmful pathogens and managing spoilage to maintain freshness. This article encapsulates the potential hazards and corresponding antibacterial strategies that safeguard yogurt consumption. These strategies include the use of natural preservatives, advancements in packaging technologies, and the implementation of stringent hygiene practices throughout the production process. Moreover, the quality of yogurt is dependent not only on the source but also on the fermentation process and additional ingredients used. By addressing both the prevention of pathogen contamination and the control of spoilage organisms, this article explores comprehensive approaches but also examines the use of high-quality starter cultures, the role of prebiotics in enhancing probiotic efficacy, and genetic advancements, as well as improvements in the overall nutritional profile and shelf life of yogurt. Techniques to improve texture, flavor, and nutrient content are also discussed, providing a comprehensive overview of current quality enhancement methods. This analysis delves into the intricate mechanisms underpinning probiotic development, including the roles of prebiotics, supplementary starter cultures, and genetic factors that facilitate probiotic proliferation. These benefits include improved digestive health, enhanced immune function, and potential reductions in the risk of certain chronic diseases. Beyond quality and functionality, the sensory evaluation of yogurt remains crucial for consumer acceptance. In recent years, the incorporation of diverse additional ingredients into yogurt has been observed, aimed at augmenting its sensory attributes. This examination reveals these ingredients and their respective functions, such as natural flavorings, sweeteners, and texturizing agents, with the ultimate goal of enhancing overall consumer satisfaction. Consumer preferences exert a profound influence on yogurt production, rendering the understanding of customer opinions essential for devising competitive industry strategies. This article consolidates consumer feedback and preferences, striving to elevate yogurt quality and promote dietary diversity. The analysis includes trends such as the growing demand for organic and nondairy yogurts, the importance of sustainable practices, and the impact of marketing and packaging on consumer choices. This comprehensive overview serves as a valuable reference for the dairy industry and researchers dedicated to the advancement of yogurt development.

Technological aspects and health effects of hydrolyzed collagen and application in dairy products

With the rise of a consumer market increasingly concerned with food and healthy lifestyle habits, the search for functional products has increased in the last years. In this context, dairy products are relevant since they are already included in the consumer's diet. Furthermore, hydrolyzed collagen stands out among products with bioactive action, as it promotes the reduction of the incidence of arthritis, osteoporosis, hypertension, obesity, and premature aging and contains healing, antioxidant and antimicrobial properties. In addition to health benefits, the addition of these ingredients to dairy products can influence physical, chemical, rheological, microbiological, and sensory characteristics, such as: decreased syneresis and improved texture of fermented milks; viscosity increase in dairy beverage; increased proteolytic activity in cheeses; and increasing the viability of probiotics, without significantly altering the quality standards of the legislation. Despite the benefits described, more studies are needed to evaluate these effects in different dairy products.

A combined in vitro and in silico study of the inhibitory mechanism of angiotensin-converting enzyme with peanut peptides

Food-derived peptides with low molecular weight, high bioavailability, and good absorptivity have been exploited as angiotensin-converting enzyme (ACE) inhibitors. In the present study, in-vitro inhibition kinetics of peanut peptides, in silico screening, validation of ACE inhibitory activity, molecular dynamics (MD) simulations, and HUVEC cells were performed to systematically identify the inhibitory mechanism of ACE interacting with peanut peptides. The results indicate that FPHPP, FPHY, and FPHFD peptides have good thermal, pH, and digestive stability. MD trajectories elucidate the dynamic correlation between peptides and ACE and verify the specific binding interaction. Noteworthily, FPHPP is the best inhibitor with a strongest binding affinity and significantly increases NO, SOD production, and AT2R expression, and decreases ROS, MDA, ET-1 levels, ACE, and AT1R accumulation in Ang II-injury HUVEC cells.

Fish By-Product Collagen Extraction Using Different Methods and Their Application

The processing of fishery resources results in the production of a growing quantity of byproducts, including heads, skins, viscera, intestines, frames, and fillet cutoffs. These byproducts are either wasted or utilized for the production of low-value items and fish oil. Typically, fish processing industries use only 25%, while the remaining 75% is considered as waste by-products. This review presents a comprehensive review on the extraction of collagen from fish byproducts, highlighting numerous techniques including acid-soluble collagen (ASC), enzyme-soluble collagen (ESC), ultrasound extraction, deep eutectic solvent (DES) extraction, and supercritical fluid extraction (SFE). A detailed explanation of various extraction parameters such as time, temperature, solid to liquid (S/L) ratio, and solvent/pepsin concentration is provided, which needs to be considered to optimize the collagen yield. Moreover, this review extends its focus to a detailed investigation of fish collagen applications in the biomedical sector, food sector, and in cosmetics. The comprehensive review explaining the extraction methods, extraction parameters, and the diverse applications of fish collagen provides a basis for the complete understanding of the potential of fish-derived collagen. The review concludes with a discussion of the current research and a perspective on the future development in this research field.

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply

Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen-in-water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen-in-smoothie). Both studies used the 9-point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. PRACTICAL APPLICATION: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off-aromas and flavors can be masked by other properties.

Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey

This study investigated the potential bioactive properties of white cheeses produced in different regions of Turkey, including their potential antioxidant, antihypertensive, antidiabetic, antimicrobial, and anticancer activities. The cheese samples were analyzed both before and after in vitro digestion. The study found that all cheese samples exhibited significant angiotensin-converting enzyme inhibition activity both before (45.5%-70.1% for 0.03 g cheese/mL) and after in vitro digestion (25.5%-63.5% for 0.0167 g cheese/mL), whereas α-amylase inhibition activity was present in all samples (in the range of 5.1%-50.0% for 3.0 × 10-5  g cheese/mL) but disappeared after digestion, and α-glucosidase inhibition activity was only detected after in vitro digestion (from 20.5% to 60.4% for 5.6 × 10-5  g cheese/mL), indicating potential antidiabetic properties. However, antimicrobial and anticancer activities were not observed in any of the samples. The results also suggest that the bioactivity potential of white cheese may vary depending on the region of production, as cheeses from the Marmara region exhibited high α-glucosidase inhibition activity after digestion. In conclusion, while white cheese is a valuable addition to the diet due to its high nutritional value and potential health benefits. This study revealed the bioactive potential of ripened white cheese and in vivo investigations of the cheese components would better show their possible benefits. PRACTICAL APPLICATION: Although the bioactivity potentials varied among the ripened white cheese samples produced in different regions of Turkey, a consistent trend was observed in terms of their presence or absence. Our research revealed that all ripened cheese samples demonstrated significant potential antioxidant and antihypertensive activities, as well as potential antidiabetic properties. Moreover, it can be interpreted that ripened white cheese has the potential to reduce the digestion of carbohydrates when consumed with carbohydrate-rich foods. Although the present results provide limited practical findings directly applicable to the industry, if the data and information obtained from this study are further explored and further studies delving into specific mechanisms of bioactive components could emerge.

Evaluation of the Quality of Codonopsis Radix in Different Growth Years by the AHP-CRITIC Method

The quality of traditional Chinese medicines (TCM) has a significant correlation with the source and growth years. However, there is no research on the relationship between the growth period and the quality of Codonopsis Radix (CR). This work aims to evaluate the quality of CR in different growth years (2-5 years). First, the content of 6 efficacy-related and 28 nutrient-related components in different growth years of CR was analyzed. The results showed that with the increase in growth years of CR, the content of some components increased, while some decreased. Then, the AHP-CRITIC method was performed to score the CR in different growth years, the results showed that the comprehensive score of CR increased with the increase of growth years, and the 5-year-CR had the highest score. Finally, in vitro activity assays were designed to verify the evaluation results. The results demonstrated that with the increase of growth years, the spleen lymphocyte proliferation activity and DPPH free radical scavenging activity of CR were enhanced, which proved that the AHP-CRITIC method is reasonable to evaluate the quality of CR in different growth years. The aforementioned findings demonstrated that CR quality improved with longer planting years.

Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview

Waste processing from fish and seafood manufacturers represents a sustainable option to prevent environmental contamination, and their byproducts offer different benefits. Transforming fish and seafood waste into valuable compounds that present nutritional and functional properties compared to mammal products becomes a new alternative in Food Industry. In this review, collagen, protein hydrolysates, and chitin from fish and seafood byproducts were selected to explain their chemical characteristics, production methodologies, and possible future perspectives. These three byproducts are gaining a significant commercial market, impacting the food, cosmetic, pharmaceutical, agriculture, plastic, and biomedical industries. For this reason, the extraction methodologies, advantages, and disadvantages are discussed in this review.

The Effect and Mechanism of New Processing Method of Codonopsis pilosula on Endocrine Physique Index in Rats

Objective. To explore the effect and mechanism of a new processing method of Codonopsis pilosula (CP) on the endocrine physique index in rats. Methods. The rats were randomly assigned into the control group, model group, CP group (3.75 g/kg crude drug), rice-fried CP group (3.75 g/kg crude drug), and honey-roasted CP group (3.75 g/kg), with 10 rats in each group. All rats were gavaged according to the body weight of 1 mL/100 g every morning for 3 weeks. The water extracts of different processed products of CP were given to the drug group, the blank group, and the model group which were given the same volume of normal saline during the experiment. The model group and each administration group were fed every other day and drank freely for 21 days, during which the weight was weighed every 2 days. The changes of the organ index; the contents of cyclic adenosine monophosphate (cAMP), cyclic guanosine monophosphate (cGMP), adrenocorticotropic hormone (ACTH), and cortisol (Cor); and the activity of sodium and potassium adenosine triphosphate (Na+K+-ATP) were measured by enzyme-linked immunosorbent assay (ELISA). The expression of aquaporin-1 (AQP1) and aquaporin-2 (AQP2) mRNA was detected by RT-PCR. Results. Effect on the organ index: the organ index of the control group, CP group, rice-fried group, and honey moxibustion group was higher compared to that of the model group, and the organ index of the honey moxibustion group was the highest ( $P<0.05$ ). The level of cAMP and the ratio of cAMP/cGMP in the model group were significantly higher compared to those of the control group ( $P<0.05$ ); CGMP in the model group decreased significantly ( $P<0.05$ ). Compared with the model group, the level of cAMP in the CP group, rice-fried group, and honey moxibustion group decreased significantly, while the ratio of cGMP and cAMP/cGMP increased significantly ( $P<0.05$ ). Compared with the CP group, rice-fried group, and honey moxibustion group, the level of cAMP and the ratio of cAMP/cGMP in the honey moxibustion group were lower compared to those in the other two groups, and the ratio of cGMP in the honey moxibustion group was higher compared to that in the other two groups ( $P<0.05$ ). The contents of ACTH and Cor in the model group were significantly higher compared to those in the control group ( $P<0.05$ ). Compared with the model group, the contents of ACTH and Cor in the CP group, rice-fried group, and honey moxibustion group were significantly lower compared to those in the model group ( $P<0.05$ ). Compared with the CP group, rice-fried group, and honey moxibustion group, the contents of ACTH and Cor in the honey moxibustion group were higher compared to those in the other two groups ( $P<0.05$ ). The content of the Na+K+-ATP enzyme in the model group was significantly higher compared to that in the control group ( $P<0.05$ ). Compared with the model group, the content of the Na+K+-ATP enzyme in the CP group, rice-fried group, and honey moxibustion group decreased significantly ( $P<0.05$ ). Compared with the CP group, rice-fried group, and honey moxibustion group, the content of the Na+K+-ATP enzyme in the honey moxibustion group was higher compared to that in the other two groups ( $P<0.05$ ). The expression of AQP1 and AQP2 mRNA in the kidney tissue of the kidney yin deficiency model group was significantly higher compared to that of the control group ( $P<005$ ). Compared with the model group, the expression levels of AQP1 and AQP2 mRNA in the renal tissue of rats in the CP group, rice-fried group, and honey moxibustion group decreased in different degrees ( $P<0.05$ ). There was no statistical difference between the CP group, rice stir-frying group, and honey moxibustion group. Conclusion. This study proves that the new processing method of CP can improve the endocrine physique index of rats, enhance their organ quality, and regulate the disorder of water metabolism in kidney yin deficiency syndrome and has a certain therapeutic effect on kidney yin deficiency syndrome. Different new processing methods of CP have different effects on promoting endocrine physique indexes of rats. It is concluded that honey-roasted CP has the best effect on promoting spleen deficiency, which may be through glucose metabolism, amino acid metabolism, and nucleotide metabolism, increasing ATP energy metabolism, so as to strengthen the symptoms of spleen deficiency in rats. The experimental data of this study indicate that the effect of honey-roasted CP is better compared to that of other processed products, which provides an experimental basis for the rational clinical application of the new processed products.

Ultrasonic-Assisted Extraction of Codonopsis pilosula Glucofructan: Optimization, Structure, and Immunoregulatory Activity

In recent years, multiple edible polysaccharides from Codonopsis pilosula were mainly isolated with high average molecular weights and exhibited various bioactivities, but it was proven that low-molecular-weight polysaccharides could exert stronger activities due to the superior water solubility and permeability. In the present study, the water-soluble polysaccharide C. pilosula with low molecular weight was isolated under ultrasonic assistance at 30 °C, the extraction process was optimized via response surface method (RSM), and the structure and immunoregulatory activity were further investigated. The maximum yield (4.86%) for crude polysaccharides (cCPPs) was obtained under following parameters: ultrasonic power of 370 W, liquid/material ratio of 33 mL/g, ultrasonic time of 81 min. Subsequently, the cCPPs were further purified through dialysis and Sephadex G-25 column to acquire purified polysaccharide (CPPs). Structural analysis indicated that CPPs was a glucofructan (average molecular weight of 4.23 × 10³ Da) with (2→1)-β-D-Fruf and (1→)-α-D-Glcp as the backbone branched by (2→6)-β-D-Fruf. Additionally, CPPs could enhance immunoregulatory function by stimulating NO production and cytokine (IL-6 and TNF-α) secretion of RAW264.7 macrophages dose-dependently, which presented no cytotoxic effects. These data suggest that CPPs have the potential to be used as a nutritional dietary compound and natural immunostimulant supplement in the food industry.