Antioxidant capacity, antimicrobial activities and chemical composition of Pistacia atlantica subsp. kurdica essential oil

The Protective Effects of Pistacia Atlantica Gum in a Rat Model of Aluminum Chloride-Induced Alzheimer's Disease via Affecting BDNF and NF-kB

Alzheimer's disease (AD) is a neurodegenerative condition characterized by progressive cognitive deterioration, including deficits in memory and other cognitive functions. Oxidative stress and free radical damage play significant roles in its pathogenesis. This study aimed to investigate the potential anti-inflammatory and neuroprotective effects of Pistacia atlantica gum (administered at doses of 50 and 100 mg/kg for 14 days) in a rat model of AD induced by aluminum chloride (AlCl3). Behavioral changes were assessed using open field, passive avoidance, and elevated plus maze tests. Additionally, nitrite levels, nuclear factor-kappa B (NF-κB), brain-derived neurotrophic factor (BDNF), and immunostaining were evaluated. Administration of P. atlantica gum significantly increased step-through latency in the passive avoidance test (P < 0.01 and P < 0.001), enhanced mobility in the open field test (P < 0.01 and P < 0.001), and reduced anxiety-like behaviors in the elevated plus maze (P < 0.001) compared to the AlCl3 group. Treatment with the gum partially normalized the elevated levels of NF-κB and the decreased levels of BDNF caused by AlCl3 exposure. Our findings suggest that P. atlantica gum administration may alleviate oxidative stress, neuroinflammation, and cognitive impairment in AD rats.

Epinecidin-1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk

This study aimed to evaluate the effects of Epinecidin-1 (Epi-1) on total viable count (TVC), total psychrotrophic count (TPC), sensory attributes, and the survival of Escherichia Coli O157:H7 and Staphylococcus aureus bacteria inoculated in pasteurized milk samples during cold storage (4°C). Four treatments of milk samples were prepared including milk samples containing three concentrations of Epi-1 (0.0025, 0.005, and 0.01%) and control (without Epi-1). The treated milk samples were evaluated in vitro (minimum inhibitory concentration, Minimum bactericidal concentration, disk diffusion test, DPPH, reducing power assays) and in vivo (TVC, TPC, sensory properties, and enumeration of inoculated E. coli and S. aureus) during 9 days at cold storage. The best antibacterial and antioxidant power of Epi-1 was observed at a concentration of 0.01%. Based on the MICs and MBCs, the most susceptible and resistant bacteria to Epi-1 were B. cereus and S. aureus strains, respectively. The DPPH scavenging potential of Epi-1 was in the range of 77%-80%. Treated samples containing 0.01% Epi-1 had the lowest TVC and TPC and reached 3.9 and 2.96 CFU log/mL at the end day of storage. A decrease of 6 and 1.4 logs CFU/g of E. coli O157:H7 and S. aureus was seen in all treatments containing Epi-1, respectively, on the last day of storage period. There are no unpleasant sensory properties in treated samples with Epi-1. Our results indicate that Epi-1 has good potential as a bio-preservative to prevent raw milk spoilage and reduction of milk-borne pathogens.

Customized Technological Designs to Improve the Traditional Use of Rosa canina Fruits in Foods and Ingredients

The rosehip fruits from Romanian spontaneous flora were valorized in three different customized variants, including jellified products, juices, and a nutraceutical. Prior to the technological design, the rosehip samples were characterized for individual polyphenolic content. The samples (non)-enzymatically treated showed epicatechin as the major compound, whereas the enzymatic treatment enhanced the extraction of quercetin (40.23 ± 0.48 mg/100 g DW extract), gallic acid (9.74 ± 0.24 mg/100 g DW extract), and kaempferol. Different ratios and types of sugars were added to obtain jellified products, leading to a significantly different bioactive profile. The sugar-free and steviol samples showed the highest content in carotenoids (89.36 ± 0.06 mg/g dry weight (DW) and 39.22 ± 1.16 mg/g DW, respectively), leading to the highest antioxidant activity (8.19 ± 0.80 mMol Trolox/g DW and 20.16 ± 0.31 mMol Trolox/g DW, respectively). The gelling capacity increased with the increase in sugar content. The enzymatically treated rosehip fruit pulp was mixed in various ratios with apple juice, followed by pasteurization. The polyphenolic content was approximately two times higher in the blended juices (20.75 ± 1.40 mg gallic acid equivalents (GAE)/100 mL). The overall impression highlighted the preferences of panelists for sugar-free products, whereas adding apple juice significantly influenced their preferences. The fresh pulp was enhanced with pectin, followed by inoculation with Lactobacillus acidophilus, and freeze-dried showed satisfactory cell viability (approximately 7 log CFU/g DW), whereas an antidiabetic, anti-tyrosinase and anti-obesity potential of the powder was suggested. Our results provide enough evidence for customized processing of rosehip fruits in foods and nutraceuticals as a response to consumers' choices, highlighting the bioactive compounds and nutrient contents, whereas selected in vitro health-related evidence was suggested.

A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications

Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective of this study was to customize a technological design for appropriate valorization of blueberry pomace into a shelf-life-stable, dark purple multifunctional ingredient, containing lactic acid bacteria (Lactobacillus casei), by freeze-drying. The main anthocyanins in blueberries freeze-dried inoculated pomace are malvidin 3-O-glucoside, peonidin 3-O-glucoside, and cyanidin 3-O-glucoside. A viable cells content of 4.75×10⁸ CFU/g DW was found after freeze-drying and the ability of the freeze-dried powder to inhibit the DPPH radical was 171.98 ± 1.73 mMol Trolox/g DW. The results obtained from CIElab analysis show a tendency to red and blue, characteristic of blueberry anthocyanins. The bioaccesibility of anthocyanins from blueberry powder was 37.8% and the probiotic survival rate after passing through the digestion process was 49.56%. The inhibitory potential of the obtained powder on α-amylase, pancreatic lipase, and α-glucosidase and tyrosinase was assessed. A significant antidiabetic potential of the powder was found, with IC50 values for α-amylase of 2.61 ± 0.24 mg/ml and for α-glucosidase of 1.37 ± 0.01 mg/ml, significantly lower when compared to corresponding drugs used in current practices. The powder also showed a significant potential to inhibit tyrosinase, supporting the hypothesis that the pomace resulting from juice and wine manufacturing may be successfully used to develop multifunctional ingredients with significant health benefits. PRACTICAL APPLICATION: Nowadays, food scientists and industry are seeking technological alternatives to obtain functional ingredients, due to the global interest in translating and applying scientific knowledge to address consumers' health issues. In our study, a freeze-drying customized design involving the use of the blueberry pomace, pectin, and Lactobacillus casei was applied to develop an ingredient with multiple functions. Besides a remarkable color, the powder showed good antioxidant activity, in vitro cells viability, and inhibitory activity against some metabolic syndrome-associated enzymes.

Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics

Industrial processing of kiwifruits generates a large quantity of byproducts, estimated to be one million tons per year. The resulting byproducts are rich sources of bioactive components that may be used as additives, hence minimizing economic and environmental issues. In this study, kiwifruit byproducts were used to develop added-value food-grade ingredients containing probiotics. The byproducts were divided into peels and pomace. Both residues were inoculated with a selected strain of probiotic (Lacticaseibacillus casei 431^®), and two variants were additionally enhanced with prebiotic sources (buckwheat and black rice flours). The inoculated powders were obtained by freeze-drying, and the final ingredients were coded as KP (freeze-dried kiwi peels), KBR (freeze-dried kiwi pomace and black rice flour), KPB (freeze-dried kiwi pomace and buckwheat flour), and KPO (freeze-dried kiwi pomace). The phytochemical profile was assessed using different spectrophotometric methods, such as the determination of polyphenols, flavonoids, and carotenoids. The kiwi byproduct-based formulations showed a polyphenolic content varying from 10.56 ± 0.30 mg AGE/g DW to 13.16 ± 0.33 mg AGE/g, and the survival rate of lactic acid bacteria after freeze-drying ranged from 73% to 88%. The results showed an increase in total flavonoid content from the oral to gastric environment and controlled release in the intestinal environment, whereas a maximum survival rate of probiotics at the intestinal end stage was 48%. The results of SEM and droplet size measurements revealed vesicular and polyhedral structures on curved surfaces linked by ridge sections. The CIEL*a*b* color data were strongly associated with the particular pigment in kiwi pulp, as well as the color of the additional flour. Finally, the ingredients were tested in protein bars and enhanced the value of the final food product regarding its phytochemical and probiotic content.

Essential Oil Phytocomplex Activity, a Review with a Focus on Multivariate Analysis for a Network Pharmacology-Informed Phytogenomic Approach

Thanks to omic disciplines and a systems biology approach, the study of essential oils and phytocomplexes has been lately rolling on a faster track. While metabolomic fingerprinting can provide an effective strategy to characterize essential oil contents, network pharmacology is revealing itself as an adequate, holistic platform to study the collective effects of herbal products and their multi-component and multi-target mediated mechanisms. Multivariate analysis can be applied to analyze the effects of essential oils, possibly overcoming the reductionist limits of bioactivity-guided fractionation and purification of single components. Thanks to the fast evolution of bioinformatics and database availability, disease-target networks relevant to a growing number of phytocomplexes are being developed. With the same potential actionability of pharmacogenomic data, phytogenomics could be performed based on relevant disease-target networks to inform and personalize phytocomplex therapeutic application.