Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives

Unleashing the nutritional potential of Brassica microgreens: A case study on seed priming with Vermicompost

Microgreens constitute ready-to-eat functional foods, being rich sources of phytonutrients and phytochemicals. Because of their short life cycle, seed priming is a promising strategy to fortify their functional outcome. Vermicompost was applied as seed priming agent for four Brassicaceae microgreens of nutritional interest. The combination of untargeted metabolomics and in vitro assays highlighted the involvement of phenolics and glucosinolates in the functional traits of microgreens, following species-specific responses. Cress accumulated specific polyphenols at low vermicompost dosage, while daikon mainly accumulated aliphatic glucosinolates. Mustard and red cabbage were found to repress glucosinolate accumulation while eliciting polyphenols following vermicompost fortification. The application of machine learning chemometrics revealed that both families of compounds coordinated the functionality of microgreens in terms of antioxidant and neuroprotective bioactivities, highlighting the importance of optimizing genotype-specific interventions. This research sheds light on nutritional enhancement of functional foods, paving the way toward the establishment of novel sustainable food systems.

Biopeptide-rich fermented hemp seeds: Boosting anti-inflammatory and immune responses through Lactiplantibacillus plantarum probiotic fermentation

Cannabis sativa L. (hemp) seeds are increasingly recognized as a promising food source rich in phytochemicals that support inflammatory and immunological reactions. This study investigates whether fermentation with Lactiplantibacillus plantarum can further enhance these functional properties, paving the way for hemp seeds to be developed into potent functional food ingredients. Aqueous, 70 % ethanol, and ethyl acetate extracts from both L. plantarum-fermented (FHS) and unfermented hemp seeds (HS) were evaluated for their anti-inflammatory activities using cell-based assays. The 70 % ethanol extract of FHS exhibited marked inhibitory effects on cytokines, including TNF-α, IL-1β, and IL-10, with fermentation significantly enhancing these effects by 25 %, 39.3 %, and 29.6 %, respectively, compared to the unfermented extracts. Additionally, mRNA expression analysis confirmed the strong immunomodulatory potential of the fermented extracts. Intracellular metabolomic analysis revealed that the 'antifolate resistance', 'nicotine addiction', 'aminoacyl-tRNA biosynthesis', and 'D-amino acid metabolism' are highlighted in the reasons for this enhancement. Furthermore, FHS significantly prolonged the survival of C. elegans exposed to pathogens, with gene expression analysis indicating modulation of the innate immune system via regulation of genes such as gcs-1, lys-1, dbl-1, pmk-1, elt-2, and dod-22. A comprehensive metabolomic and correlation analysis identified five novel bioactive peptides (AAELIGVP, AAVPYPQ, VFPEVAP, DVIGVPLG, PVPKVL) and bioactive acids (indoleacetic acid and homovanillic acid) that were enriched during fermentation, which are strongly linked to the enhanced anti-inflammatory and immunomodulatory effects observed. These findings suggest that L. plantarum-fermented hemp seeds hold significant promise as functional ingredients in anti-inflammatory and immunomodulatory food products, with potential applications in health and wellness industries.

Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders

Fruit and vegetable industries face a major environmental challenge with food loss and waste. Broccoli stems, comprising 38% of the plant's total weight, are usually discarded by the industry producing fourth-range and ready-to-use products, despite being rich in antioxidants, vitamins, fiber, carotenoids, phenolic compounds, and glucosinolates. Addressing the challenge of reducing waste in this sector includes the production of stable and nutrient-concentrated powders, which can be consumed directly or used as ingredients in functional food formulation. This study investigated fermentation with lactic acid bacteria (Limosilactobacillus reuteri, Lactiplantibacillus plantarum, and Lactobacillus salivarius) as a pretreatment for enhancing antioxidant and probiotic potential in broccoli stem powders. Results showed maximum counts 24 h after inoculation, and no effect of the previous disruption intensity on microbial growth was observed. Fermenting broccoli stems for 24 h with the three microbial strains led to a significant increase in total phenols and flavonoids but to a general reduction in the samples' capacity to scavenge DPPH and ABTS free radicals. Overall, ground broccoli stems exhibited the most favorable antioxidant properties following the 24 h fermentation step. The subsequent freeze-drying and final grinding had minimal impact on the microbial population but significantly enhanced the extractability of the antioxidant compounds. This study offers a valuable reference for researchers and stakeholders exploring the development of new products and innovations from vegetable waste.

Antioxidant and anti-inflammatory effects of solar salt brined kimchi

Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS), 1-year aged solar salt (SS1), and 3-years aged solar salt (SS3) were investigated. Anti-inflammatory effects were determined by analyzing cytotoxicity, nitric oxide (NO) production, and inflammation-related gene expression in lipopolysaccharide-treated RAW264.7 cells. Antioxidant activities of DSS, SS1, and SS3 were higher than that of PS. Solar salt significantly inhibited NO production with low cytotoxicity and decreased inflammation-related gene expression. Kimchi containing solar salt (DSSK, SS1K, and SS3K) showed higher antioxidant activity than PSK. Additionally, DSSK, SS1K, and SS3K significantly inhibited NO production and decreased the expression of inflammation-related genes. Owing to the antioxidant and anti-inflammatory effects, using solar salt in kimchi preparation could have potential health benefits.

The Relationship between Mustard Import and COVID-19 Deaths: A Workflow with Cross-Country Text Mining

We developed a workflow for the search and screening of natural products by drawing from worldwide experiences shared by online platform users, illustrated how to cope with COVID-19 with a text-mining approach, and statistically tested the natural product identified. We built a knowledge base, which consists of three ontologies pertaining to 7653 narratives. Mustard emerged from texting mining and knowledge engineering as an important candidate relating to COVID-19 outcomes. The findings indicate that, after controlling for the containment index, the net import of mustard is related with reduced total and new deaths of COVID-19 for the non-vaccination time period, with considerable effect size (>0.2).

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.

Harnessing the potential of Lactobacillus species for therapeutic delivery at the lumenal-mucosal interface

Lactobacillus species have been studied for over 30 years in their role as commensal organisms in the human gut. Recently there has been a surge of interest in their abilities to natively and recombinantly stimulate immune activities, and studies have identified strains and novel molecules that convey particular advantages for applications as both immune adjuvants and immunomodulators. In this review, we discuss the recent advances in Lactobacillus-related activity at the gut/microbiota interface, the efforts to probe the boundaries of the direct and indirect therapeutic potential of these bacteria, and highlight the continued interest in harnessing the native capacity for the production of biogenic compounds shown to influence nervous system activity. Taken together, these aspects underscore Lactobacillus species as versatile therapeutic delivery vehicles capable of effector production at the lumenal-mucosal interface, and further establish a foundation of efficacy upon which future engineered strains can expand.

Brassica juncea L. (Mustard) Extract Silver NanoParticles and Knocking off Oxidative Stress, ProInflammatory Cytokine and Reverse DNA Genotoxicity

Detoxification is one of the main vital tasks performed by the liver. The purpose of this study was to investigate whether mustard in its normal or nanoparticles could confer a protective/therapeutic effect against TAA-induced acute liver failure in experimental animal models. Mustard ethanolic extract was analyzed by HPLC/MS. To induce liver failure, male rats were injected with 350 mg/kg bw TAA IP, then treated orally with a dose of 100 mg/kg for 15 d of mustard extract and its nanoform before and following induction. The levels of serum liver functions, total cholesterol (TCHo), total glyceride (TG), total bilirubin (TBIL), hepatic malonaldhyde (MDA) and nitric oxide (NO),glutathione (GSH), sodium oxide dismutase (SOD), as well as tumor necrosis factor (TNF-α,) and interleukin 6 (IL-6), were estimated. DNA genotoxicity and hepatic pathology, and immunohistologic (IHC) changes were assayed. The antioxidant content of Phenolic acids, flavonoids in mustard ethanolic extract substantially decreased the levels of ALT, AST, ALP and rehabilitated the histopathological alterations. In addition, nanoforms of mustard ethanol extract have notably increased the levels of GSH, SOD and significantly reduced the levels of MDA. The expression levels of TNF-α and IL-6 in serum and tissue were markedly downregulated. DNA genotoxicity was significantly reversed. Mustard introduced a protective and medicinal effect against TAA in both its forms.

A review of Sulfur Mustard-induced pulmonary immunopathology: An Alveolar Macrophage Approach

Despite many studies investigating the mechanism of Sulfur Mustard (SM) induced lung injury, the underlying mechanism is still unclear. Inflammatory and subsequent fibroproliferative stages of SM-toxicity are based upon several highly-related series of events controlled by the immune system. The inhalation of SM gas variably affects different cell populations within the lungs. Various studies have shown the critical role of macrophages in triggering a pulmonary inflammatory response as well as its maintenance, resolution, and repair. Importantly, macrophages can serve as either pro-inflammatory or anti-inflammatory populations depending on the present conditions at any pathological stage. Different characteristics of macrophages, including their differentiation, phenotypic, and functional properties, as well as interactions with other cell populations determine the outcomes of lung diseases and the extent of long- or short-term pulmonary damage induced by SM. In this paper, we summarize the current state of knowledge regarding the role of alveolar macrophages and their mediators in the pathogenesis of SM in pulmonary injury. Investigating the specific cells and mechanisms involved in SM-lung injury may be useful in finding new target opportunities for treatment of this injury.