Food Chemistry

Todays canola quality rapeseed press cake (RPC) is a protein-rich co-product with potential as human food, but its application is limited due to antinutritional compounds and bitter taste. It remains, however, unknown how introduction of raw RPC to a food matrix affects sensory perception and which metabolites drive the sensation. Here, raw RPC from whole or dehulled seeds was introduced into snack bars at 0%, 7%, 14%, and 21%, and sensory responses were correlated to selected known RPC-derived bitter compounds. A trained panel evaluated 13 RPC-characteristic sensory attributes, and the bitter compounds sinapic acid, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS), KSS-hexose, selected bitter glucosinolates, and goitrin were quantified using targeted LC-MS/MS. Most dose-dependent sensory responses increased up to 14% RPC and then plateaued, whereas astringent mouthfeel increased almost linearly across the full dose range. Dehulling intensified several odor- and flavor-related attributes but did not increase bitterness or protein content in the final product. Principal component analysis linked bitterness and astringency positively with KSS, KSS-hexose, and goitrin. Dose-over-threshold analysis further showed that goitrin, but not progoitrin, reached concentrations relevant for bitterness perception. Together, the results demonstrate that raw RPC contributes distinct dose-dependent sensory attributes and that metabolite transformations in the food matrix shape final sensory profiles. These findings provide a basis for developing RPC-containing foods and for breeding rapeseed lines with improved sensory characteristics. HIGHLIGHTSO_LIThis study presents the first sensory panel assessment of rapeseed press cake (RPC)-containing in food products (snack bars) made from whole and dehulled seeds. C_LIO_LI13 RPC-characteristic sensory attributes are identified. C_LIO_LISensory profiles of the tasted snack bars differed significantly, influenced by the dosage of RPC and by the dehulling treatment. Bitterness and astringency are positively correlated with the RPC dosage. C_LIO_LIGoitrin, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS) and sinapic acid are RPC-derived bitter compounds that correlate with bitter taste of RPC-containing snack bars. C_LIO_LIApproximately 90% of glucosinolates introduced with the RPC are not detected in the snack bars, and goitrin levels in snack bars accounts for only [~]10% of introduced progoitrin. C_LIO_LIGoitrin is - for the first time - reported to contribute to the perceived bitterness of an RPC-containing food product. C_LI

Cultivated meat is emerging as a novel food source with the potential to contribute to a more sustainable and ethical food production system. However, limited research to date has explored the extent to which the nutrition and the aroma of such foods can be altered through cell culture conditions. Here, we aimed to modulate the aromatic volatile compounds in heated porcine cultivated fat cells by manipulating the media components while ensuring the preservation of robust fat differentiation. Using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS), we demonstrated that supplementing cells with thiamine-HCl increased its intracellular concentration and promoted the production of 4-methyl-5-thiazoleethanol, contributing to milky aroma. Similarly, supplementation with L-methionine enhanced its intracellular concentration and increased the production of methional, a volatile compound with a potato-like aroma. Additionally, myoglobin significantly altered the volatile organic compound profile of cultivated fat. Notably, the concentration of {gamma}-nonalactone, (E,E)-2,4-decadienal and 2-pentylfuran were increased, which contribute to a coconut-like, deep fat, fruity aroma, respectively, as well as elevated levels of other alcohols, aldehydes and furans. These findings highlight the potential of culture media formulations to modulate the aroma in cultivated fat production, a unique opportunity to optimize sensory features using this novel food production technology. HighlightsNutrient composition and aroma profiles of cultivated pork fat upon baking were modulated by cell culture media supplementation. Supplementing with thiamine-HCl, L-methionine, or myoglobin increased intracellular levels of thiamine or methionine and modulated the formation of aroma volatiles, enhancing characteristic odors such as milky, potato-like, and coconut-like notes. Graphical Abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=106 SRC="FIGDIR/small/667495v1_ufig1.gif" ALT="Figure 1"> View larger version (15K): org.highwire.dtl.DTLVardef@11cd7c4org.highwire.dtl.DTLVardef@99b290org.highwire.dtl.DTLVardef@9a47beorg.highwire.dtl.DTLVardef@dc1689_HPS_FORMAT_FIGEXP M_FIG C_FIG Graphical overview of the methodology. Porcine dedifferentiated fat cells (pDFAT) were differentiated into adipocytes using adipogenesis media supplemented with aroma precursors. The cells were heated (cooked) and the resulting volatile compounds were analyzed using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS).

Little information exists on the variation of morphological characteristics, nutritional value, ruminal degradability, and molecular structural makeup of diverse whole-plant silage corn (WPSC) cultivars among different growing regions. This study investigated the between-regions discrepancies in five widely used WPSC cultivars in China (FKBN, YQ889, YQ23, DK301 and ZD958) in terms of 1) morphological characteristics; 2) crude protein (CP) chemical profile; 3) Cornell Net Carbohydrate and Protein System (CNCPS) CP subfractions; 4) in situ CP degradation kinetics; and 5) CP molecular structures. Our results revealed that significant difference were observed on growing region and WPSC cultivar interaction for all estimated morphological characteristics (P < 0.001), CP chemical profile (P < 0.001), CNCPS subfractions (P < 0.001) and CP molecular structural features (P < 0.05). Except ear weight (P = 0.18), all measured morphological characteristics varied among different growing regions (P < 0.001). Besides, WPSC cultivars planted in different areas had remarkably different (P < 0.01) CP chemical profiles and CNCPS subfractions. All spectral parameters of protein primary structure of WPSC differed (P < 0.05) due to the various growing regions, except amide II area (P = 0.28). Finally, the area ratio of amide I to II was negatively correlated with the contents of soluble CP ({delta} = -0.66; P = 0.002), CP ({delta} = - 0.61; P = 0.006), non-protein N ({delta} = -0.56; P = 0.004) and acid detergent insoluble CP ({delta} = - 0.43; P = 0.008), in conjunction with positively correlated with moderately degradable CP (PB1;{delta} = 0.58; P = 0.01). In conclusion, the current study suggested that even for the same WPSC cultivar, the morphological characteristics, protein nutritional values and rumen degradability significantly varied among different grown regions due to distinguished molecular structures. Author summaryAs the major roughage source, whole plant silage corn plays an essential role in ruminant feed industry. The quality and quantity of it largely influenced by environmental and climate conditions except genetic factors. However, there was limited information to systematically analyze whole plant silage corn from morphological characteristics, nutritional components, rumen degradation to its inherent molecular structures. Thus, this study was conducted to investigate the discrepancies of various silage-corn cultivars grown in different regions from internal structure to phenotype based novel technology - fourier transform infrared spectroscopy.

The dynamic transformations of physicochemical, microbiological, and metagenomic profiles in Queso Crema de Chiapas were studied during distinct ripening stages (2, 29, and 58 days). While the fundamental physicochemical characteristics--including protein, fat, and salt content--remained remarkably stable, a distinctive evolution in microbial diversity was observed, characterized by a decline in bacterial genera and a concurrent increase in fungi and yeasts as maturation progressed. The most abundant bacterial genera were Streptococcus, Lactobacillus, and Lactococcus throughout ripening. Streptococcus and Lactobacillus increased as ripening time progressed, while Lactococcus exhibited an opposite trend. In addition, several predominant fungal species were identified across the three ripening periods, including Candida versatilis, Candida etchellsii, and Candida tropicalis. Candida etchelsii decreased, and Candida tropicalis increased with ripening time. Notably, low levels of potentially pathogenic microorganisms were detected. This study highlights the influence of ripening duration on microbial composition, providing valuable insights for the production of artisanal cheeses and the enhancement of their quality.

Sorghum consumption has potential health-promoting effects for consumers. This study identified and compared sorghum-containing grain-based food products available in major supermarkets in China and Australia. A total of 1,692 products were audited in Shenzhen, China and Illawarra, Australia, in 2023/24. Breakfast cereals, snack bars, flours, pastas, and noodles were evaluated. Information on ingredients, including the presence of sorghum, food format, brand, product name, wholegrain/gluten-free labelling was recorded. In China, sorghum was found in 4.3% (12/279) of breakfast cereals, with only 1/12 sorghum-containing breakfast cereals listed sorghum in the first position of the ingredient list. Sorghum was found in 2.0% (9/458) of snack bars and was listed as either sorghum (n=3) or sorghum flour (n=6). In Australia, sorghum was found in 22/356 (6.2%) breakfast cereals, 9/285 (3.2%) snack bars, and was absent from all flours, pastas, and noodles. Most sorghum-containing cereals were extruded (36.4%) and labelled gluten-free (16/22, 73%) or wholegrain (14/22, 64%). Sorghum-containing snack bars, notably oat-bake and muesli bars, were mostly made from sorghum flour and flakes. Sorghum appeared in the first position in the ingredient list in 2/22 (9.1%) of breakfast cereals, and in the third or higher position for all snack bars. Among the breakfast cereal and snack bar subcategories analyzed, there were no significant differences in sorghum utilization between China and Australia (Fishers Exact Tests, p < 0.05), except for oat bake snack bars (higher in China, p = 0.0265). Overall, the audit data supported the conclusion that sorghum is underutilized as an ingredient in common grain-based food products available to consumers in major Chinese and Australian supermarkets. Greater awareness of its potential consumer health benefits is needed to drive utilization of sorghum grain in foods across different markets.

This study comparatively evaluated the elemental composition of green (raw) and common (thermally processed) Fagopyrum esculentum using inductively coupled plasma mass spectrometry (ICP-MS). Finely ground samples of both types were acid-digested and analyzed for macroelements (Ca, Mg, Na, K), microelements (Fe, Zn, Cu, Mn, Co, Ni, Cr, Mo), trace elements (Se, La, Zr, Y), and heavy metals (Ba, Cd, As, Sb). Results revealed that green buckwheat contained significantly higher levels of macroelements, particularly Mg (3130 ppm), Ca (5061 ppm), and Na (1500 ppm), compared to common buckwheat. Iron content was notably elevated in green buckwheat (1234 ppm) relative to the processed form (22 ppm), with moderate increases in Mn, Cr, and Zn. Trace elements such as La, Ce, and Y were also more abundant, while all heavy metals remained within WHO/FAO safety limits. These findings indicate that green buckwheat retains a richer and more diverse mineral profile due to minimal processing and may serve as a nutritionally superior source of essential elements for functional food development and micronutrient deficiency prevention.

Microgel beads of amidated low methoxy pectin and bovine lactoferrin were formed by external gelation of a water in oil emulsion with ferrous sulfate. The stability of the lactoferrin to gastric digestion and proteolysis by pepsin was determined by gel electrophoresis. The microparticles were then dispersed in chitosan and the resulting mixture was spray dried to form a shell that is insoluble at neutral pH conditions. The iron content of the microparticles without chitosan was 34 mg g-1 and with chitosan was 27 mg g-1. The addition of chitosan lead to reduced iron release at pH 7 (30%) compared to 60% iron release without chitosan, but did not prevent iron from releasing in acidic conditions (pH 1). The core shell microparticle system shows promise as an iron fortificant in food applications.

Hidden hunger due to micronutrient deficiencies affecting one in three people is a global concern. Identifying functional foods which provide vital health beneficial components in addition to the nutrients is of immense health relevance. Microgreens are edible seedlings enriched with concentrated minerals and phytochemicals whose dietary potential as functional foods needs evaluation. In this study, comprehensive biochemical, mineral, metabolic, and fatty acid profiles of four Brassicaceae microgreens - mustard (Brassica juncea), pak choi (Brassica rapa subsp. chinensis), radish pink (Raphanus sativus), and radish white (Raphanus ruphanistrum) was investigated. The biochemical and mineral profiling confirmed their promising nutritional and antioxidant nature and as excellent sources of minerals. Mineral profiling using inductively coupled plasma mass spectrometry (ICP-MS) exhibited promising levels of Fe, Mn, Mg, K, and Ca in microgreens. Gas chromatography-mass spectrometry (GC-MS) based metabolite profiling highlighted a range of phytochemicals-sugars, amino acids, organic acids, amines, fatty acids, phenol, and other molecules. Fatty acid profiling established promising levels of Oleic acid (C18:1; Monounsaturated fatty acids-MUFA) and linoleic acids (C18:2; omega-6 Poly unsaturated fatty acid-PUFA), which are health beneficial. It is estimated that fresh microgreens (100 g) can meet about 20 % to 50 % recommended dietary allowance (RDA) of macro- and micro-minerals along with providing useful fatty acids and antioxidants. Overall, the study highlighted Brassicaceae microgreens as an excellent nutrient source that can act as functional foods with promising potential to overcome "hidden hunger". Graphical Abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=133 SRC="FIGDIR/small/541100v1_ufig1.gif" ALT="Figure 1"> View larger version (62K): org.highwire.dtl.DTLVardef@d3b9c9org.highwire.dtl.DTLVardef@4a7604org.highwire.dtl.DTLVardef@8a164corg.highwire.dtl.DTLVardef@1be187b_HPS_FORMAT_FIGEXP M_FIG C_FIG HighlightsO_LIBrassicaceae microgreens are rich in molecules with relevance to nutrition and health C_LIO_LIThe biochemical analysis supported the antioxidant nature of microgreens C_LIO_LIComprehensive metabolite profiles of edible microgreens of Brassica juncea (Mustard), Brassica rapa subsp. chinensis (Pak Choi), Raphanus sativus (Radish Pink), and Raphanus ruphanistrum (Radish white) using GC-MS are reported C_LIO_LIIonomics analysis using the Brassicaceae microgreens exhibited promising levels of microminerals Fe, Mn, Mg, K, and Ca C_LIO_LIFatty acid profiles show promising levels of Linoleic acid and Oleic acid, which have health relevance C_LI

In previous studies, the oil extracted from the visceral fat of Caiman yacare (Daudin, 1802) demonstrated a wound-healing effect on the skin of Wistar rats. To enhance knowledge our about the mechanism underlying this effect, we analysed the oils toxicological potential in vitro. Cytotoxicity, genotoxicity, pro-oxidant, and antioxidant activities were evaluated in a V79-4 cell line. The oil was obtained using the Soxhlet method, and the proportions of the fatty acid profile was previously identified 43.74 % saturated and 34.65 % unsaturated fatty acids. Protocol 487 of the Organisation for Economic Co-operation and Development (OECD) was employed for cell line selection and concentrations. Cytotoxicity was determined using the MTT assay and clonogenic survival. Pro-oxidant and antioxidant activities were analysed using flow cytometry. Genotoxicity was evaluated using comet and micronucleus assays. The oil did not demonstrate cytotoxicity up to a concentration of 500 {micro}g/mL. At concentrations of 250 and 500 {micro}g/mL, the oil exerted a protective effect against oxidative stress and showed genotoxic effects only at the highest concentration (2000 {micro}g/mL). Like other oils of interest for human health, the oil extracted from the visceral fat of C. yacare demonstrated low toxicological potential in vitro. SUMMARY STATEMENTThe oil from Caiman yacare visceral fat presents low cytotoxicity and genotoxicity, highlighting its potential for therapeutic applications without adverse effects.

Goat whey protein (GWP) is recognized as a valuable source of bioactive peptides with significant health-promoting properties. In this study, GWP was enzymatically hydrolyzed using a combination of gastrointestinal enzymes-- pepsin, trypsin, and chymotrypsin--to generate peptides. These peptides were identified through high-resolution liquid chromatography-mass spectrometry (HR-LC/MS), resulting in library of 2,883 peptides with lengths ranging from 6 to 44 amino acids. Among them, 40 peptides were predicted to exhibit high bioactivity scores (0.90-1) based on PeptideRanker analysis, with 28 of these being classified as nontoxic. Molecular docking simulations were employed to investigate the interactions of these peptides with pancreatic lipase and -amylase to screening of inhibitors, these two enzymes critical in lipid and carbohydrate metabolism. Several peptides demonstrated strong binding affinities, suggesting their potential as enzyme inhibitors. Notably, peptides WPGIMR and WQDGSWQF showed the highest binding affinity for pancreatic lipase, while AAPFIWL and WQDGSWQF exhibited significant interactions with -amylase. These results shed light on the molecular mechanisms underlying the inhibitory activities of whey protein-derived peptides. They highlight their potential applications as functional food ingredients or natural therapeutic agents for managing metabolic disorders such as obesity and diabetes, advancing the understanding of whey protein hydrolysates in modulating key metabolic enzymes.

The aim of this study was to determine the effect of fermentation of mealworms (Tenebrio molitor) with commercial meat starters cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups and protein composition of the powders were evaluated. Regardless of the starter culture used, fermentation significantly (p < 0.05) reduced the crude and soluble protein content of the non-defatted mealworm powders and in general impaired their water and oil binding, foaming- and emulsifying properties. Defatting of the powders improved most functional properties studied, except the protein solubility, water binding capacity, foaming capacity and emulsion stability. The o-phthaldialdehyd assay revealed that the amount of free amino groups increased during fermentation, which may be attributed to proteolysis of mealworm proteins by the starters. Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As the molecular sizes of the soluble proteins decreased, it is clear that also the protein structure was modified by the fermentation process, which in turn led to changes in functional properties. It was concluded that fermentation of mealworms in general does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.

Ethanol-water extraction of phenolics from cowpeas was modeled and optimized by response surface methodology (RSM). The ethanol concentration and extraction temperature were shown to have a significant effect on phenolic extraction and antioxidant capacity. Modeling predicted that extraction of phenolics from cowpea flour for 42.8 minutes at 58.6{degrees}C with 58.4% ethanol would maximize the radical scavenging capacity of solutes. Extraction of phenolics under these optimized conditions yielded 11.05 {+/-} 0.10 mg chlorogenic acid equivalents (CAE)/g cowpea flour. These extracts contained 10.41 % {+/-} 0.11% phenolics by weight and had an antioxidant capacity of 0.45 {+/-} 0.02, closely approximating the predicted phenolic content of 10.11% {+/-} 0.44% and antioxidant capacity of 0.42 {+/-} 0.04. Extracted material was characterized by HPLC, and the predominant phenolic compounds detected were epicatechin and ferulic acid. Cowpeas low cost, ease of storage, and high antioxidant capacity reflect their potential for use as a naturally-derived antioxidant additive in foods.

Propionate is a commonly used preservative in various food and feedstuffs and has been regarded as a food additive without safety concerns. However, we observed that dietary propionate supplementation induced intestinal damage in the context of high fat diet (HFD) in zebrafish. The intestinal damage was attributable to oxidative stress owing to impaired antioxidant capacity, which was caused by compromised SOD2 activity in the intestine. Global lysine propionylation analysis of the intestinal samples showed that SOD2 was propionylated at K132, and further biochemical assays demonstrated that K132 propionylation suppressed SOD2 activity. In addition, SIRT3 could directly interact with SOD2 and played an important role in regulating SOD2 activity via modulating depropionylation, and the enhanced SOD2 propionylation in zebrafish fed high fat plus propionate diet was attributable to reduced SIRT3 expression. Finally, we reveal that intestinal oxidative stress resulting from SOD2 propionylation contributed to the compositional change of gut microbiota, which further deteriorated intestinal oxidative stress independent of SIRT3. Collectively, the results in this study reveal a link between protein propionylation and intestine health, and suggest potential risk of a widely used food preservative in HFD context.

We investigated how seed proteolysis was enhanced by germination, by subsequent homogenisation (disrupting sprout compartments), and by co-incubation of homogenates from different species. Mass spectrometry of released peptides tracked proteolytic signatures from chickpea, lentil, mung and broccoli proteins, in soaked seeds, in sprouted seeds, and after sprout homogenisation followed by incubation alone or in mixture with other sprouts. The proteolytic signatures differed markedly among the four species, and in the different treatment conditions. After homogenisation, legumain-like cleavage (after asparagine) increased in lentil, and proline-rich peptides increased in broccoli. For co-incubated homogenised sprouts, each species homogenate significantly contributed 6 to 57% of proteolytic patterns in peptides of other species, with chickpea and broccoli homogenates notably releasing metabolic protein peptides from mung and lentil. Thus, germination, homogenisation and homogenate species mixtures can each contribute to proteolysis of seed peptides, potentially increasing digestibility and reducing allergenicity. HIGHLIGHTSO_LIProteolysis motifs in soaked seeds and sprouts very diverse among species C_LIO_LISeed germination proteolysis altered by homogenisation C_LIO_LISeed germination proteolysis altered by co-incubation of different species C_LIO_LIFoods based on homogenised sprout mixtures may release more digestible peptides C_LI

This study attempts to identify the significant role played by the secondary structure of collagen-derived peptides that are involved in lipid peroxide quenching in food products. Collagen was extracted from the skin of Perch and swim bladder of Rohu at 45-78% efficiency. It was identified as type-I based on a high molecular weight (110kDa) and its ion-exchange elution profile. The collagen samples were enzymatically hydrolyzed and collagen hydrolysate (CH) was extracted with an efficiency of 0.67-0.74g/g of collagen. The CH samples displayed a molecular weight in the range of 8.2-9.7kDa and exhibited a higher abundance of charges resulting in higher solubility. The structural studies revealed that the CH peptides existed in polyproline-II helix and formed a mimic-triple helix in a wide range of pH. In neutral and alkaline pH, the mimic helices joined to form a hierarchical quasi-fibrillar network that was smaller than collagen fibrils but also more dynamic. The CH exhibited >95% degradation in 15h through simulated digestion. The CH were able to decrease peroxide formation by 84.5-98.9% in commercially available cod liver and almond oil and increased the shelf life of soya bean oil by a factor of 5 after 6 months of storage. The addition of CH to cultured cells quenched peroxide ions generated in situ and decreased stressor activity by a factor of 12. The reason behind the high efficacy of CH was deciphered to be the proximal charge stabilization by the quasi-fibrillar network, which allowed efficient peroxide quenching and long-term stability.

In the present study we report the efficacy of food matrices derived from olives in preventing oxidation of low-density lipoprotein cholesterol (LDL) and lipid peroxidation. To this end, 12 healthy volunteers were divided into 3 groups and cross-received a single dose of olive phenolics, mainly hydroxytyrosol (HT), provided as a liquid dietary supplement (30.6 or 61.5 mg HT), or as fortified extra virgin olive oil (12.19 mg HT + tyrosol). Blood and urine samples were collected at baseline and up to 12 hours after ingestion. Plasma oxidized LDL levels were measured by ELISA using a monoclonal antibody, while F2-isoprostanes were quantified in urine by UHPLC-MS/MS. Despite the great variability between individuals, a tendency to reduce lipoxidation reactions has been observed after olive phenolics intake in both, blood and urine. In addition, the subgroup of individuals with the highest baseline lipoxidation level showed a decrease in F2-isoprostanes (p < 0.05) after taking the food supplements, as well as a marked decrease in oxidized LDL levels (p < 0.01) after intake of the food supplement with the lowest HT dose. These promising results suggest that HT supplementation could be a useful aid in preventing lipoxidation. Additionally, people with a redox imbalance could benefit even more from supplementing with bioavailable HT.

1.BackgroundManihot esculenta (Cassava) is a vital staple in Sub-Saharan Africa, yet its high levels of cyanogenic glycosides and anti-nutrients pose health risks. While boiling is common, its holistic impact on the nutritional biochemistry and antioxidant profile of the "Farmers Pride" (IBA 961632) variety remains under-characterized. This study evaluated the sequential impact of food processing -boiling and multi-stage fermentation -on cassavas toxicological and bioactive profiles. MethodsFresh tubers were boiled for 10 minutes and fermented for 24, 48, and 72 hours. Proximate composition, vitamins, and anti-nutritional factors (cyanide, oxalate, phytate) were quantified. Linamarase activity and total phenolic and flavonoid contents were measured to assess enzymatic detoxification and phytotherapeutic potential. ResultsBoiling concentrated carbohydrates but created a "nutrient void," leaching 93% of Vitamin C. However, fermentation acted as a biochemical refinery; by 72 hours, total cyanide plummeted from 98.15 to 0.54 mg/100g, meeting WHO safety standards. Concurrently, fermentation triggered a resurgence in bioactives, significantly increasing phenolic and flavonoid levels. ConclusionBoiling alone is insufficient for detoxification. Sequential fermentation beyond 48 hours is essential to "rescue" antioxidant potential and ensure safety. The 72-hour fermented tuber represents an optimized bioactive food vehicle for managing oxidative stress-related pathologies like prostatic hyperplasia

This study explores the antioxidant capabilities of green tea and acerola extracts in inhibiting myoglobin oxidation, a critical factor in preserving color stability in food products, mainly plant-based meat analogs. Extracts were analyzed for their antioxidant activity using DPPH and ORAC assays, followed by evaluations of their inhibitory effects on myoglobin oxidation at 25 {degrees}C and 35 {degrees}C. Acerola showed quick inhibitory effects even at lower concentrations and moderate temperatures, likely due to its high ascorbic acid levels. On the other hand, green teas effectiveness varied with temperature, with inhibition rates rising at 35 {degrees}C, probably because its polyphenolic compounds are sensitive to heat. The kinetics and thermodynamics analysis showed positive activation energy (Ea) for green tea, meaning it becomes more active as temperatures rise. In contrast, acerolas negative Ea indicates heat reduces its efficacy. These results suggest that acerola and green tea could be natural alternatives to synthetic antioxidants, helping preserve the appearance and stability of different food products.

Alpha gliadin peptide induces damage and apoptosis of intestinal cells and aggravates pathology of celiac disease (CD) by inducing oxidative stress. Therefore, inhibition or alleviation of oxidative stress in CD may be an effective approach to the adjunctive treatment of CD. Black soybean peptides (BSPs) have been shown to inhibit oxidative stress and inflammation. The effect of BSPs on CD remains unknown. In this paper, the effect and mechanism of BSPs on the -gliadin peptide (p31-43)-induced Caco-2 cytotoxicity were studied. We identified BSPs that alleviated the cytotoxicity of p31-43 in the CD cell model: Caco-2 cells were pre-treated with bioactive peptides for 3 hours before the addition of p31-43 for treatment for 24 hours, and then cells were collected for subsequent experiments. Our results show that p31-43 can significantly increase the ROS and MDA levels of Caco-2 cells, disrupt the glutathione redox cycle, reduce the activity of the antioxidant enzyme, and inhibit the activation of antioxidant signaling pathways. BSPs pretreatment can inhibit the increase of Keap1 protein induced by p31-43, activate antioxidant genes through Nrf2 protein, improve the activity of the antioxidant enzyme, alleviates glutathione redox cycle imbalance, promote the expression of GCLC or GCLM, and reduce oxidative damage. Graphical Abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=141 SRC="FIGDIR/small/508472v1_ufig1.gif" ALT="Figure 1"> View larger version (37K): org.highwire.dtl.DTLVardef@b0b8c3org.highwire.dtl.DTLVardef@322434org.highwire.dtl.DTLVardef@1e70b77org.highwire.dtl.DTLVardef@1a1e8f9_HPS_FORMAT_FIGEXP M_FIG Pattern of BSPs against oxidative damage in CD cell mode. C_FIG

Montevideo establishes the mandatory labeling of foods containing genetically modified material through the Departmental Decree No. 36.554, positioning Uruguay within the 65 countries that have incorporated this type of regulation. The Food Regulation Service, in its role of sanitary police, and through its Laboratory of Bromatology, in agreement with the Food Molecular Traceability Laboratory (Faculty of Sciences, University of the Republic), carried out the analysis of 206 products made with ingredients derived from corn and/or soybean, during the 2015-2017 period, within the framework of compliance with the aforementioned Decree. The strategy used consisted of the application of molecular techniques (Real Time PCR), for the detection of common sequences present in the transgenic events of soybean and corn, and the subsequent quantification of the content of GM material, in relation to an established labeling threshold of 1%. As a result of this study, it was found that 36.9% of the analyzed foods presented sequences derived from genetically modified plant organisms (GMOs); and in 95% of the cases, its content exceeded the threshold established for its labeling. This study, constitutes the first approach to the knowledge of different transgenic elements distribution in food commercialized in Montevideo. These results provide valuable information to both the consumer, for decision making about the food to be consumed, and also for the official control organizations, which must enforce the regulations. This type of work has demonstrated, once again, the importance of the interrelation between academy and state agencies, in the generation of knowledge and in the implementation of new analytical methodologies, as well as in the training of qualified human resources and in the compliance with current regulations.