Nutrients,
Journal Year:
2024,
Volume and Issue:
16(24), P. 4305 - 4305
Published: Dec. 13, 2024
Bovine
colostrum
(BC),
the
first
milk
secreted
by
mammals
after
birth,
is
a
trending
alternative
source
for
supplementing
infants
and
children,
offering
benefits
gut
immune
health.
Its
rich
components,
such
as
proteins,
immunoglobulins,
lactoferrin,
glycans,
are
used
to
fortify
diets
support
development.
Preterm
development
crucial,
especially
in
maturation
of
essential
systems,
from
2010
2020,
approximately
15%
all
premature
births
occurred
at
less
than
32
weeks
gestation
worldwide.
This
review
explores
composition,
benefits,
effects
BC
on
general
along
with
preterm
who
require
special
care,
highlights
its
role
growth
also
associated
specific
pediatric
diseases,
including
necrotizing
enterocolitis
(NEC),
infectious
diarrhea,
inflammatory
bowel
disease
(IBD),
short-bowel
syndrome
(SBS),
neonatal
sepsis,
gastrointestinal
respiratory
infections,
some
minor
conditions.
discusses
clinical
trials
regarding
these
conditions
which
occasionally
encountered
infants.
The
anti-inflammatory,
antimicrobial,
immunomodulatory,
antiviral
properties
discussed,
emphasizing
mechanisms
action.
Clinical
trials,
particularly
humans,
provide
evidence
supporting
inclusion
formulas
diets,
although
precise
standards
age,
feeding
time,
amounts
needed
ensure
safety
efficacy.
However,
potential
adverse
effects,
allergic
reactions
caseins
immunoglobulin
E,
must
be
considered.
More
comprehensive
necessary
expand
infant
feeding,
important
components
BC,
should
further
studied
their
synergistic
diseases.
Ultimately,
shows
promise
health
incorporated
into
nutritional
supplements
caution.
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(24), P. 11798 - 11798
Published: Dec. 17, 2024
In
the
past
decade,
increasing
interest
in
healthy
consumption
has
encouraged
development
of
functional
products
yogurt
sector.
Dairy
are
extensively
used
production
foods
because
their
excellent
and
versatile
technological
properties.
Among
dairy
products,
is
one
that
been
most
widely
to
deliver
bioactive
compounds
consumers.
The
market
features
various
types
yogurt,
including
probiotic,
prebiotic,
synbiotic,
high
protein,
lactose
free,
novel
known
as
easy-to-digest
yogurt.
added
ingredients
these
influence
structural,
nutritional,
properties
These
effects
vary
depending
on
chemical
biological
characteristics
each
ingredient.
Additionally,
during
fermentation,
substances
can
impact
number
viability
bacteria
involved,
affecting
quality
storage.
Furthermore,
associated
with
health
benefits.
benefits
linked
not
only
supporting
but
also
altering
course
a
disease
or
alleviating
symptoms.
This
review
article
discusses
its
effects,
incorporating
recent
studies.
International Journal of Molecular Sciences,
Journal Year:
2025,
Volume and Issue:
26(4), P. 1404 - 1404
Published: Feb. 7, 2025
Lactoferrin
(LF)
is
an
80
kDa
glycoprotein
that
contains
approximately
700
amino
acids
and
a
member
of
the
transferrin
family.
The
essential
properties
LF,
including
antimicrobial,
antiviral,
anticancer,
anti-inflammatory,
antioxidant,
probiotic
effects,
have
been
studied
for
decades.
iron
chelation
activity
LF
significantly
associated
with
its
antioxidant
properties.
Owing
to
prebiotic
activity,
also
facilitates
growth
beneficial
microorganisms
iron-defense
immediate-effect
on
pathogens.
Additionally,
ability
regulate
cell
signaling
pathways
immune
responses
makes
prominent
modulatory
protein.
These
diverse
characteristics
gained
interest
in
therapeutic
potential.
Studies
suggested
could
serve
as
alternative
source
antibiotics
severe
infections
illnesses.
has
food
industry
potential
additive
fortify
products
such
yogurt,
infant
formula,
meat
derivatives
while
improving
shelf
life
foods
providing
antimicrobial
activity.
Prior
using
industry,
safety
toxicity
processing
are
necessary
be
investigated.
investigations
crucial
addressing
harm
or
side
effects
ensuring
healthy
lifestyle.
This
review
discusses
attributes
particularly
exploitation
industry.
ACS Omega,
Journal Year:
2025,
Volume and Issue:
unknown
Published: March 18, 2025
This
study
systematically
evaluated
the
effects
of
media
milling
on
physicochemical
properties,
bioactive
compound
content,
and
functional
applications
fresh
jujube
(Ziziphus
jujuba
Mill.)
juice.
Optimization
experiments
identified
ideal
conditions
for
nanoparticle
production,
including
5%
solid
content
a
180
min
duration,
resulting
in
significantly
reduced
particle
sizes─volume-weighted
average
diameter
(from
229.0
±
1.0
to
25.0
0.2
μm)
number-weighted
7.2
0.0
0.1
μm)─and
improved
dispersion
stability.
Media
enhanced
key
properties
such
as
zeta
potential,
viscosity,
suspension
stability,
while
also
modifying
color
pH.
The
process
notably
increased
compounds,
total
flavonoids
2.9
3.8
mg
catechin
equivalent
(CE)/g
dry
weight
(DW))
triterpenoids
15.4
1.2
28.0
4.9
oleanolic
acid
(OAE)/g
DW).
antioxidant
activity
before
after
milling,
assessed
using
2,2-diphenyl-1-picrylhydrazyl
(DPPH),
ferric
reducing
power
(FRAP),
2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic
acid)
(ABTS)
assays,
remained
comparable.
Fermentation
with
Lactiplantibacillus
plantarum
demonstrated
that
both
blended
media-milled
juice
can
serve
effective
substrates
substrate
utilization
lactic
production.
Anti-inflammatory
assays
RAW
264.7
macrophages
revealed
nitric
oxide
production
lower
levels
pro-inflammatory
cytokines
IL-1β,
showcasing
juice's
potential
modulate
inflammation.
In
dextran
sodium
sulfate
(DSS)-induced
colitis
mouse
model,
safety,
though
it
did
not
show
significant
protective
effects.
These
findings
position
promising
food
ingredient
health
promotion
disease
management.
Foods,
Journal Year:
2025,
Volume and Issue:
14(7), P. 1102 - 1102
Published: March 22, 2025
Shubat
is
a
traditional
fermented
camel
milk
drink
that
originated
in
Central
Asia,
with
especially
deep
cultural
roots
Kazakhstan.
However,
systematic
studies
on
the
microbial
ecology
and
functional
genes
of
remain
scarce.
As
distinctive
fer-mented
food,
its
diversity
properties
have
not
been
fully
ex-plored.
This
study
investigates
potential
by
using
advanced
metagenomic
techniques.
Its
community
mainly
composed
bacteria
(96.6%),
Lactobacillus,
Lactococcus,
Streptococcus
being
dominant
genera.
Functional
annotations
through
EggNOG,
KEGG,
CAZy
databases
highlighted
metabolic
versatility
Shubat's
microbiota.
Key
pathways
included
amino
acid
carbohydrate
metabolism,
vitamin
biosynthesis,
central
carbon
emphasizing
their
roles
fermentation
nutritional
enhancement.
The
identification
various
enzymes
related
to
chemical
synthesis
further
emphasizes
contribution
microbiota
unique
flavor
texture.
only
provides
an
important
basis
for
scientific
understanding
but
also
expands
application
possibilities
food
field
health
nutrition
confers
modern
value
significance
food.
integration
science
tradition
has
facilitated
development
microbiology
paved
new
global
dissemination
foods
foods.
BIO Web of Conferences,
Journal Year:
2025,
Volume and Issue:
171, P. 01007 - 01007
Published: Jan. 1, 2025
The
Black
Orchid
(
Coelogyne
pandurata
Lindl.)
is
a
species
with
promising
secondary
metabolite
content,
including
total
phenolics,
flavonoids,
and
antioxidant
capacity,
making
it
highly
valuable
for
horticultural
applications.
This
research
investigated
the
influence
of
Paclobutrazol
application
on
phenolic
flavonoid
capacity
Orchid.
study
was
conducted
using
randomized
complete
block
design
(RCBD)
treatments
at
concentrations
0,
50,
100,
150
ppm.
Each
experimental
unit
three
replicates.
data
were
analyzed
ANOVA,
followed
by
Tukey’s
HSD
test
5%
significance
level
to
compare
treatment
means.
Total
phenolic,
flavonoid,
capacities
analysed
Nano-spectrophotometer.
Results
indicated
that
ppm
significantly
increased
concentration
in
leaves,
showing
significant
difference
compared
control.
However,
no
effect
observed
content
or
activity
either
leaves
bulbs.
New Technologies,
Journal Year:
2025,
Volume and Issue:
21(1), P. 90 - 109
Published: April 4, 2025
Introduction.
Plant-based
products,
including
fermented
are
becoming
increasingly
popular.
This
is
due
to
the
fact
that
an
increasing
number
of
people
adhere
vegetarianism
for
ethical,
environmental,
religious
or
medical
reasons.
The
goal.
goal
research
was
determine
possibility
using
pea
dispersion
as
a
basis
production
products
with
antioxidant
properties.
Methods.
conducted
in
laboratories
Faculty
Biotechnology
ITMO
University.
fermentation
process
Lactobacillus
acidophilus,
delbrueckii
subsp.
shermani,
Streptococcus
thermophilus,
Bacillus
coagulans
cultures
studied
terms
acid
accumulation
dynamics
and
changes
active
acidity,
biomass
increase,
organoleptic
properties
after
fermentation,
well
activity
during
storage.
Results.
efficiency
varies
significantly
depending
on
culture
used.
longest
time
15
hours
found
strain,
shortest
–
7
thermophilus
.
Most
samples
showed
increase
dispersion,
highest
values
by
B.
bifidum
-
23.64%
9.25
lg
(CFU
/
ml)
MTCC
5856
14.68%
7.26
ml).
On
first
day
most
activity,
which
decreases
shelf
life.
Fermentation
leads
significant
improvement
product,
improving
homogeneity
reducing
bitterness.
Conclusion.
Thus,
promising
both
independent
component
desserts,
frozen
ones.
Research Square (Research Square),
Journal Year:
2025,
Volume and Issue:
unknown
Published: April 11, 2025
Abstract
Seaweeds
are
an
excellent
source
of
nutrients
and
bioactive
compounds
associated
with
health
benefits.
In
this
study,
symbiotic
beverages
were
prepared
by
submerged
fermentation
Lactobacillus
SCOBY
as
fermented
materials
using
Eucheuma
Cottonii
seaweed.
During
fermentation,
the
quality
characteristics
analyzed
physicochemical
(pH,
acidity,
sugar,
alcohol
content),
Total
phenolic
content
(TPC),
flavonoid
(TFC),
antioxidant
capacity
(DPPH,
FRAP)
organoleptic
properties
(9-point
hedonic
scale)
seaweed
beverages.
The
pH
levels
Lacto-based
(5.2
±
1.64)
SCOBY-based
reached
(4.5
0.12)
acidity
for
(0.5
0.06)
(0.9
0.07)
after
30
days
fermentation.
Sugar
decreased,
increased
increase
in
number
days.
protein
significantly
(p
<
0.05)
during
However,
have
a
low
content,
high
(0.25
mg/ml).
flavonoids
(29.44
0.63)
contents
(27.44
0.02).
DPPH
value
is
(61.23
1.54%),
(61.98
0.22%),
FRAP
(17.53
0.08%)
(19.98
heavy
metal
was
below
standard
value;
therefore,
it
safe
consumption.
results
showed
that
enhanced
nutritional
improved
sensory
properties,
indicating
possibility
commercialization.
