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Human microbiome and homeostasis: insights into the key role of prebiotics, probiotics, and symbiotics
Bahare SalehiORCID Icon,Marina Dimitrijevi?,Ana Aleksi?,Katarzyna Neffe-Skoci?ska,Dorota Zieli?ska,Danuta Ko?o?yn-Krajewska,Javad Sharifi-RadORCID Icon,Zorica Stojanovi?-Radi?,Selvaraj Milton Prabu,Célia F. RodriguesORCID Icon &Natália MartinsORCID Icon show less
doi : 10.1080/10408398.2020.1760202
Volume 61, Issue 9, Pages 1415-1428 | Published online: 13 May 2020
The interest in the study of the gut microbiome has grown exponentially. Indeed, its impact on health and disease has been increasingly reported, and the importance of keeping gut microbiome homeostasis clearly highlighted. However, and despite many advances, there are still some gaps, as well as the real discernment on the contribution of some species falls far short of what is needed. Anyway, it is already more than a solid fact of its importance in maintaining health and preventing disease, as well as in the treatment of some pathologies. In this sense, and given the existence of some ambiguous opinions, the present review aims to discuss the importance of gut microbiome in homeostasis maintenance, and even the role of probiotics, prebiotics, and symbiotics in both health promotion and disease prevention.
Grape terpenoids: flavor importance, genetic regulation, and future potential
Mahmuda Akter MeleORCID Icon,Ho-Min KangORCID Icon,Young-Tack LeeORCID Icon &Mohammad Zahirul IslamORCID Icon
doi : 10.1080/10408398.2020.1760203
Volume 61, Issue 9, Pages 1429-1447 | Published online: 13 May 2020
Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes recent research on terpenoids with regard to grape wine. Although, the grapevine terpene synthase gene family is the largest identified, genetic modifications involving terpenes to improve wine flavor have received little attention. Key enzyme modulation alters metabolite production. Over the last decade, the heterologous manipulation of grape glycosidase has been used to alter terpenoids, and cytochrome P450s may affect terpene synthesis. Metabolic and genetic engineering can further modify terpenoid metabolism, while using transgenic grapevines (trait transfer to the plant) could yield more flavorful wine. We also discuss traits involved in wine aroma quality, and the strategies that can be used to improve grapevine breeding technology.
Recent advances in the application of metabolomics for food safety control and food quality analyses
Shubo Li,Yufeng Tian,Pingyingzi Jiang,Ying Lin,Xiaoling Liu &Hongshun Yang
doi : 10.1080/10408398.2020.1761287
Volume 61, Issue 9, Pages 1448-1469 | Published online: 22 May 2020
As one of the omics fields, metabolomics has unique advantages in facilitating the understanding of physiological and pathological activities in biology, physiology, pathology, and food science. In this review, based on developments in analytical chemistry tools, cheminformatics, and bioinformatics methods, we highlight the current applications of metabolomics in food safety, food authenticity and quality, and food traceability. Additionally, the combined use of metabolomics with other omics techniques for “foodomics” is comprehensively described. Finally, the latest developments and advances, practical challenges and limitations, and requirements related to the application of metabolomics are critically discussed, providing new insight into the application of metabolomics in food analysis.
Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals
Maria Elisa Caetano-SilvaORCID Icon,Flavia Maria Netto,Maria Teresa Bertoldo-Pacheco,Amparo Alegría &Antonio Cilla
doi : 10.1080/10408398.2020.1761770
Volume 61, Issue 9, Pages 1470-1489 | Published online: 06 May 2020
Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, antihypertensive, and opioid. Among them, metal-binding capacity has gained prominence. Mineral chelating peptides have shown potential to be applied in food products so as to decrease mineral deficiencies since peptide-metal complexes could enhance their bioavailability. Furthermore, many studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable structure with the metal and avoiding its interaction with other food constituents. These complexes can be formed during gastrointestinal digestion or can be synthesized prior to intake, with the aim to protect the mineral through the gastrointestinal tract. This review addresses: (i) the amino acid residues for metal-binding peptides and their main protein sources, (ii) peptide-metal complexation prior to or during gastrointestinal digestion, (iii) the function of metal (especially Fe, Ca, and Zn)-binding peptides on the metal bioavailability and (iv) their reactivity and possible pro-oxidant and side effects.
Intestinal microbiota alterations in chronic kidney disease and the influence of dietary components
Mateo Ondrussek-Sekac,Diana Navas-Carrillo &Esteban Orenes-Piñero
doi : 10.1080/10408398.2020.1761771
Volume 61, Issue 9, Pages 1490-1502 | Published online: 12 May 2020
In chronic kidney disease, as in many other diseases, dysbiosis of intestinal microbiota has been reported as a disturbance or imbalance of the normal microbiome content that could disrupt the symbiotic relationship between the host and associated microbes, a disruption that can result in diseases. The disruption of gut barrier function allows the translocation of endotoxins and bacterial metabolites to the organism, thus contributing to uremic toxicity, inflammation and progression of chronic kidney disease. Increased intake of some nutrients and different nutritional strategies have been proposed to modulate gut microbiota, thus offering the opportunity for therapeutic interventions modifying the diet, decreasing uremic toxins production, increasing toxin excretion and finally modifying the normal microbiome content. The use of probiotics, prebiotics and low protein diets, among other approaches, could also improve this imbalance and/or decrease permeability of the intestinal barrier. In this review, the link between nutrients, microbiota and uremic toxins with chronic kidney disease progression has been studied thoroughly. Furthermore, this review outlines potential mechanisms of action and efficacy of probiotics, prebiotics and low protein diets as a new chronic kidney disease management tool.
Does the contribution of human milk oligosaccharides to the beneficial effects of breast milk allow us to hope for an improvement in infant formulas?
Jean-Pierre ChouraquiORCID Icon
doi : 10.1080/10408398.2020.1761772
Volume 61, Issue 9, Pages 1503-1514 | Published online: 12 May 2020
Human milk is a source of nutrients and contains many distinct bioactive components. Among these, human milk oligosaccharides (HMOs) have attracted considerable attention and are being investigated as a “novel foods”. Human milk is unique in its oligosaccharide composition. Recent research has focused on the complexity of HMOs by highlighting their diversity, structural variability, concentration variance, and structure-function relationships. In vitro and in vivo studies have demonstrated that HMOs drive infant gut microbiota, improve intestinal barrier functions, and modulate cell receptor signaling, thereby contributing to the development of infant immunity. These studies, combined with epidemiological data, indicate that some HMO may confer health benefits by preventing infections and diseases such as necrotizing enterocolitis and allergies. However, randomized controlled trials are restricted to structurally simple compounds such as 2’ fucosyllactose and lacto-N-neotetraose. More controlled clinical trials are needed to justify routine supplementation of formula. It is felt that a better understanding of the role of HMOs leading to the development of inexpensive methods for large-scale HMO production is needed.
A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods
Georgia Frakolaki,Virginia Giannou,Dimitrios Kekos &Constantina Tzia
doi : 10.1080/10408398.2020.1761773
Volume 61, Issue 9, Pages 1515-1536 | Published online: 13 May 2020
Probiotic strains are claimed to confer health benefits to human organisms when consumed in adequate amounts. Thus, over the last decades there has been an increased interest in the production of functional foods containing probiotic bacteria. However, in order to display optimal probiotic functionality, these bacteria should survive through the gastrointestinal tract (GI) in high populations, reaching 106–107cfu (colony-forming unit)/g or mL at the end of product’s shelf life. The food products that can be used as probiotic bacteria carriers exhibit limitations concerning the viability of the cells, associated with parameters such as the acidity of the food matrices or their processing and storage conditions. Moreover, the acid environment of the GI system may be crucial for their survival. Thus, techniques such as microencapsulation and enrichment with prebiotic substances are proposed for their protection. Aim of this review is to present the bacterial strains exhibiting probiotic properties, the microencapsulation techniques which are applied for their protection, as well as their advantages and disadvantages. Finally, the characteristics of the most important food products that have been used as possible matrices for microencapsulated probiotic cells are described.
Pseudocereals: a novel source of biologically active peptides
Diego MoralesORCID Icon,Marta Miguel &Marta Garcés-Rimón
doi : 10.1080/10408398.2020.1761774
Volume 61, Issue 9, Pages 1537-1544 | Published online: 14 May 2020
The interest in the research about underexploited foods has increased in the last two decades. Pseudocereals have been consumed by the ancient populations for hundreds of years. These plants that do not belong to the family of cereals, but that have properties and uses similar to them, stand out among underexploited foods. Some of the most representative species are quinoa, amaranth, chia and buckwheat. They do not contain gluten but high valued proteins and peptides can be obtained from them, as well as other nutritional and bioactive compounds such as flavonoids, phenolic acids, fatty acids, vitamins and minerals. Anticancer, antioxidant, anti-inflammatory, hypocholesterolemic and antihypertensive properties have been found and postulated for pseudocereals protein derived peptides. These interesting characteristics of pseudocereals are producing an increase of the relevance of these crops. The purpose of this work was to carry out an exhaustive revision of the scientific literature describing the biological activities of peptides and protein hydrolysates obtained from the most widely studied pseudocereals: quinoa, amaranth, chia and buckwheat.
Chemical food contaminants during food processing: sources and control
Changjian LiORCID Icon,Changyan Li,Hang Yu,Yuliang Cheng,Yunfei Xie,Weirong Yao,Yahui Guo &He Qian
doi : 10.1080/10408398.2020.1762069
Volume 61, Issue 9, Pages 1545-1555 | Published online: 12 May 2020
With the development in international food trade, there has been emerging risks in the food chain. Food contamination can be caused by several factors in a complex food chain. This articles provides a comprehensive review of known chemical contaminants from the production of raw materials to the consumption of food products as well as prevention and control measures. Specifically, this review discusses the following topics, raw material contamination caused by environmental pollution, endogenous food contamination caused by processing methods, and cold chain system challenges in food e-commerce.
Research progress of black tea thearubigins: a review
Kun ZhuORCID Icon,Jie Ouyang,Jianan Huang &Zhonghua LiuORCID Icon
doi : 10.1080/10408398.2020.1762161
Volume 61, Issue 9, Pages 1556-1566 | Published online: 29 May 2020
As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea’s characteristic color, mouthfeel, and potential health benefits. But compared to lower molecular weight black tea polyphenols, there are fewer researches that focus on TRs because of their heterogeneity. This review summarized recent research progress on (1) isolation method of TRs; (2) structure analysis and formation mechanism of TRs; (3) biofunctions of TRs, including antioxidation, antimutagenic and anticancer effects, effects on mitochondrial activation, gastrointestinal motility and skeletal health, to show some future research aspects and prospects of TRs.
Glycemic index of pulses and pulse-based products: a review
Maleeka Singh,Annamalai Manickavasagan,Shanmugam Shobana &Viswanathan Mohan
doi : 10.1080/10408398.2020.1762162
Volume 61, Issue 9, Pages 1567-1588 | Published online: 18 May 2020
Pulses are a major source for plant-based proteins, with over 173 countries producing and exporting over 50 million tons annually. Pulses provide many of the essential nutrients and vitamins for a balanced and healthy diet, hence are health beneficial. Pulses have been known to lower glycemic index (GI), as they elicit lower post prandial glycemic responses, and can prevent insulin resistance, Type 2 diabetes and associated complications. This study reviews the GI values (determined by in vivo methodology) reported in 48 articles during the year 1992–2018 for various pulse type preparations consumed by humans. The GI ranges (glucose and bread as a reference respectively) for each pulse type were: broad bean (40?±?5 to 94?±?4, 75 to 93), chickpea (5?±?1 to 45?±?1, 14?±?3 to 96?±?21), common bean (9?±?1 to 75?±?8, 18?±?2 to 99?±?11), cowpea (6?±?1 to 56?±?0.2, 38?±?19 to 66?±?7), lentil (10?±?3 to 66?±?6, 37 to 87?±?6), mung bean (11?±?2 to 90?±?9, 28?±?1 to 44?±?6), peas (9?±?2 to 57?±?2, 45?±?8 to 93?±?9), pigeon peas (7?±?1 to 54?±?1, 31?±?4), and mixed pulses (35?±?5 to 66?±?23, 69?±?42 to 98?±?29). It was found that the method of preparation, processing and heat applications tended to affect the GI of pulses. In addition, removal of the hull, blending, grinding, milling and pureeing, reduced particle size, contributed to an increased surface area and exposure of starch granules to the amylolytic enzymes. This was subsequently associated with rapid digestion and absorption of pulse carbohydrates, resulting in a higher GI. High or increased heat applications to pulses were associated with extensive starch gelatinization, also leading to a higher GI. The type of reference food used (glucose or white bread) and the other nutrients present in the meal also affected the GI.
