Bovine Colostrum in Pediatric Nutrition and Health DOI Open Access

Ahmet Alperen Canbolat,

Mauro Lombardo, Alicia del Carmen Mondragón

et al.

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.

Language: Английский

Functional Yogurt: Types and Health Benefits DOI Creative Commons
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda

et al.

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.

Language: Английский

Citations

5

Lactoferrin: Properties and Potential Uses in the Food Industry DOI Open Access
Ramazan Demir, Sümeyye Sarıtaş, Mikhaël Bechelany

et al.

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.

Language: Английский

Citations

0

Advancing Pickling Techniques to Enhance Bioactive Compounds and Probiotic Content in Pickled Vegetables DOI
Ahmada Ahmada Kh, Abdullah Abdulaziz Abbod Abdo, Sohail Khan

et al.

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 27

Published: March 12, 2025

Language: Английский

Citations

0

Enhancing the Physicochemical Properties, Bioactivity, and Functional Applications of Fresh Jujube Juice Using Media Milling DOI Creative Commons
Hong‐Yi Kang,

An‐I Yeh,

Min‐Hsiung Pan

et al.

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.

Language: Английский

Citations

0

Exploring the Microbiome and Functional Metabolism of Fermented Camel Milk (Shubat) Using Metagenomics DOI Creative Commons
Sagyman Zhadyra, Fei Tao, Ping Xu

et al.

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.

Language: Английский

Citations

0

Enhancing total phenolic, flavonoid, and antioxidant capacity in black orchid (Coelogyne pandurata Lindl.) with paclobutrazol application DOI Creative Commons
Pebra Heriansyah, Sandra Arifin Aziz, Dewi Sukma

et al.

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.

Language: Английский

Citations

0

Pea dispersion as a basis for the production of fermented products DOI Creative Commons
Daria A. Fomicheva,

Santanu Barua,

Maryia D Hurda

et al.

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.

Language: Английский

Citations

0

Quality Characteristics and Antioxidant Activity of Fermented Symbiotic Beverages Supplemented with Eucheuma Cottonii DOI
Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim

et al.

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.

Language: Английский

Citations

0

Prebiotics extracted from fruits and vegetables can be applied to lactic acid bacteria to improve their antioxidant activity DOI

Nipaporn Chadathong,

Paradorn Chancha,

Surasak Siripornadulsil

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106577 - 106577

Published: April 1, 2025

Language: Английский

Citations

0

Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: a comprehensive comparison with conventional approaches in the baking industry DOI Creative Commons
Giuseppe Perri, Graziana Difonzo,

Lorenzo Ciraldo

et al.

Current Research in Food Science, Journal Year: 2025, Volume and Issue: 10, P. 101053 - 101053

Published: Jan. 1, 2025

Language: Английский

Citations

0