Food Chemistry

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.

Peptides and protein hydrolysates are promising alternatives to substitute chemical additives as functional food ingredients. In this study, we present a novel approach for producing a potato protein hydrolysate with improved emulsifying and foaming properties by data-driven, targeted hydrolysis. Based on previous studies, we selected 15 emulsifier peptides derived from abundant potato proteins, which were clustered based on sequence identity. Through in silico analysis, we determined that from a range of industrial proteases (Neutrase (Neut), Alcalase (Alc), Flavorzyme (Flav) and Trypsin (Tryp)), Tryp was found more likely to release peptides resembling the target peptides. After applying all proteases individually, hydrolysates were assayed for in vitro emulsifying and foaming properties. No direct correlation between degree of hydrolysis and interfacial properties was found. Tryp produced a hydrolysate (DH=5.4%) with the highest (P<0.05) emulsifying and foaming abilities, good stabilities, and high aqueous solubility. Using LC-MS/MS, we identified >10,000 peptides in each hydrolysate. Through peptide mapping, we show that random overlapping with known peptide emulsifiers is not sufficient to quantitatively describe hydrolysate functionality. While Neut hydrolysates had the highest proportion of peptides with target overlap, they showed inferior interfacial activity. In contrast, Tryp was able to release specifically targeted peptides, explaining the high surface activity observed. While modest yields and residual unhydrolyzed protein indicate room for process improvement, this work shows that data-driven, targeted hydrolysis is a viable, interdisciplinary approach to facilitate hydrolysis design for production of functional hydrolysates from alternative protein sources.

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.

It is well known that dietary fibers (DF) from plant-source foods can induce beneficial health effects through their physicochemical properties and utilization by the gut microbiota during fermentation, which is mainly explored with a focus on changes in the gut microbiota profile and the production of microbial-derived metabolites. Here, we characterized structural motifs (i.e., oligomers) produced during DF breakdown upon colonic fermentation and explored their interaction with toll-like receptors (TLRs) present on the surface of human intestinal and immune system cells. Firstly, a source of wheat arabinoxylan (WAX) was subjected to in vitro simulation of human colonic fermentation, followed by characterization and quantification of WAX structural motifs to explore their dynamics throughout fermentation. The identified structural motifs were further produced through enzymatic catalysis of WAX using carbohydrate-active enzymes and fractionated into six well-defined fractions of arabinoxylans and linear xylans. These fractions of structural motifs were then tested for interaction with TLR2 and TLR4 using a reporter cell assay. Results revealed structure-dependent effects, primarily with inhibition of TLR2 and activation of TLR4 depending on the degree of polymerization and branching of WAX structural motifs. The role of the fine structure of WAX structural motifs was confirmed by molecular docking, which revealed that minor structural changes substantially influence the interaction between structural motifs and TLRs. The results from in vitro and in silico studies also support the hypothesis that the direct effects of oligomers and polysaccharides on cell receptors are likely the result of complex interactions involving multiple cell surface receptors. Finally, in addition to highlighting that direct effects of structural motifs might play an important role in the overall effects of DF, this work suggests that enzymatic-tailoring design of DF can be a potential tool for producing functional ingredients with specific effects on human health.

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.

This study assessed the metabolome and peptidome profiles of various fermented milk products produced using different starter cultures. Milk fermentation involves a set of macromolecular decomposition reactions performed by microorganisms under controlled conditions. Biotransformation of fats, proteins, and carbohydrates shapes the metabolome profile of each fermented product. Many of these microbe-generated molecules exhibit biological activities that can affect human health. The resulting profile is unique for every fermented product and depends on technology, raw materials, and starter culture composition. We used four non-targeted metabolomic methods to assess semi-quantified concentrations of four types of molecules in the final products: peptides; amino acids; long-, medium-, and short-chain fatty acids; mono- and disaccharides and their derivatives. Ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS) was performed on the peptidome. For all other fractions, we used gas chromatography-mass spectrometry (GC-MS), with a method adapted to specific metabolite conditions. Metabolome and peptidome of four groups of 15 dairy cow milk products including yogurt (Y), fermented milk (FM), kefir made with commercial cultures (K) and kefir made with grains (KG) was performed on days 7 and 14 of shelf life at 4{degrees}C, and milk (M) was used as a control. Peptides, amino acids, fatty acids, mono- and disaccharides, and their low molecular weight derivatives were evaluated. In total, 348 peptides, 37 amino acids, 25 fatty acids, and 23 mono- and disaccharides were identified in the products. Among them, 41 functional peptides, branch-chained amino acids (BCAA), orotic acid (vitamin B13), d-phenyllactic acid, 5-phenylvaleric acid and myo-inositol (vitamin B8) accumulated in fermented products during storage.

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.

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

Melanoma is among the most common cancers in both men and women, and it can spread earlier and more aggressively than other skin cancers, driving demand for innovative and biocompatible therapeutic strategies. Coffee, one of the most widely consumed beverages worldwide, has been epidemiologically linked to a reduced risk of several cancers, including melanoma. It contains bioactive compounds with reported anti-cancer properties; however, the molecular mechanisms underlying its potential protective effects against melanoma remain insufficiently explored. Plant-derived extracellular vesicles (EVs) have emerged as promising natural nanocarriers due to their high stability, cellular uptake efficiency, and low toxicity. Here, we report the first comparative investigation of EVs isolated from unroasted and roasted Coffea arabica beans and their anti-cancer effects on SK-MEL-28 melanoma cells. Both EV types selectively reduced SK-MEL-28 cell viability, induced apoptosis, suppressed tumor spheroid growth, and impaired cellular migration. Mechanistically, unroasted coffee EVs downregulated SERPINA1 and inhibited the PI3K/AKT pathway, whereas roasted coffee EVs attenuated MAPK signaling by reducing BRAF phosphorylation. These findings demonstrate that coffee-derived EVs exhibit potent anti-melanoma activities through distinct oncogenic pathways and identify them as edible, naturally occurring nanocarriers with therapeutic potential against skin cancer.

There remains a disconnect in plant breeding between increasing nutrient levels in crops at time of harvest and increasing bioaccessible levels of those nutrients during digestion. This study aims to develop and compare simulated digestion models for use in plant breeding and examine bioaccessible nutrient levels in common bean samples with differing seed coat coloration and patterning. The highest trait values (starch and protein hydrolysis, total phenolics, and antioxidant power) were observed from more dynamic digestion models, but even simple dynamic models showed higher trait values than a commonly used static digestion model. The use of these models provided insight on nutrient bioaccessibility; e.g., differences were observed during digestion between common bean genotypes for protein hydrolysis and between growing environments for both total phenolics and protein hydrolysis. Together, these results inform potential future pathways for applying simulated digestion models in plant breeding to improve bioaccessible nutrient levels in crops.

Milk fat globules (MFG) are complex structures that emulsify the fat in milk and exhibit various biological activities. Using docosahexaenoic acid (DHA) as a model polyunsaturated fatty acid, we demonstrate for the first time that a MFG-enriched fraction (isolated from commercial raw and unhomogenized bovine milk) catalyzes the oxidation of exogenous polyunsaturated fatty acid to its oxylipins. Static incubation of the MFG-enriched fraction (at 20% w/v in phosphate buffer and 5% v/v ethanol) with 150 {micro}M of DHA for 1 h resulted in the production of [~]13 pmol/mg cream of DHA-derived oxylipins in free and esterified (i.e., bound) forms. High enrichment in free DHA-oxylipins was observed, wherein incubation with DHA resulted in >80% of all free oxylipins being derived from DHA, in contrast to control samples in which only <8% of all free oxylipins were DHA derivatives. The most abundant products generated were 17-hydroxydocosahexaenoic acid and 19(20)-epoxydocosapentaenoic acid. Oxylipin generation was dependent on the structural integrity of MFG, with mechanical disruption (vortexing) impairing oxylipin synthesis more severely than thermal treatment. These findings suggest that MFGs harbor multiple metabolically active enzymes, including cytochrome P450, lipoxygenases, acyl-CoA synthetases, and acyltransferases, that act cooperatively to synthesize and esterify DHA-derived oxylipins. In summary, this study highlights the dual potential of MFGs to serve both as a food-grade biocatalyst for the synthesis of DHA-derived oxylipins and as carriers for these bioactive lipids. Future studies should evaluate the bioavailability and physiological relevance of these metabolites when consumed in the diet.

In vegetarian diets, phytate is known to disrupt the adsorption of minerals. Fortifying foods with phytase, a therapeutic enzyme known to mitigate phytate, might increase the uptake of important nutrients. Phytase is susceptible to environmental stress such as heat and acidic conditions encountered during food processing. Therefore, we developed and optimized a core-shell microparticle composed of a phytase-chitosan core and a shell consisting of cross-linked alginate-{kappa}-carrageenan. Ethanol was used to precipitate the microparticles, and the ethanol concentration was optimized along with the chitosan and phytase ratio and the alginate-carrageenan concentration, to form stable core-shell microparticles. The optimized core-shell microparticles have a loading capacity of 32.7% with a high encapsulation efficiency of 80.3% and uniform micro-size with a diameter of 3.2 {micro}m and a poly-dispersity index of 0.178. Loaded phytase retained 62.7% enzymatic activity after heat treatment and digestion conditions. These results indicate that core-shell microparticles are suitable for retaining enzyme activity within the food matrix under typical food processing conditions. HighlightsO_LIDevelopment of size-controlled core-shell microparticles to protect phytase C_LIO_LIPhytase-chitosan microparticles are surrounded by an alginate-{kappa}-carrageenan shell C_LIO_LIOptimization achieved 32.7% loading capacity with a uniform size of 3.2 {micro}m C_LIO_LICore-shell microparticles retained 62.7% enzyme activity after heat and digestion C_LIO_LIPhytase powder (2 mg) is required for a single maize meal C_LI

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 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.

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

Diamine oxidase (DAO) supplements have gained increasing attention in recent years due to their potential to support DAO deficiency, histamine intolerance and related symptoms. However, choosing a reliable and trustworthy DAO supplement can be a challenging task for patients and Healthcare practitioners. One of the main concerns is the lack of regulatory oversight on dietary supplements, which may result in misleading or incomplete labelling, incorrect dosages, and inadequate quality control. Such situations may lead to patients consuming supplements with insufficient amounts of active enzyme or with questionable purity, potentially resulting in undesired health outcomes. Thus, we tested the DAO activity of a variety of already in-the-market supplements and compared them with one another and against the specified activity, if any, by the manufacturer. Our results show a great discrepancy in most of the products and significant differences in DAO activity between different manufacturers.

Phytohemagglutinin (PHA), a natural tetramer comprising PHA-E and PHA-L subunits that preferentially bind to red and white blood cells, respectively, constitutes a significant antinutritional and allergenic factor in common bean seeds. The accurate measurement of PHA content is a prerequisite for ensuring food safety inspections and facilitating genetic improvements in common bean cultivars with reduced PHA levels. Currently, mainstream methods for PHA quantification involve hemagglutination assays and immunodetection, but these methods often require fresh animal blood and lack specificity and accuracy. In this study, we present a novel LC-MS/MS-based method for PHA quantification, leveraging the advantages of isotope dilution mass spectrometry (IDMS). Two signature peptides each for PHA-E and PHA-L, along with a common signature peptide, were identified and employed for quantification, allowing differentiation between PHA-E and PHA-L subunits. The incorporation of amino acid analysis-isotope dilution mass spectrometry (AAA-IDMS) enabled precise determination of the synthetic signature peptides purity during measurement, enhancing metrological accuracy. In addition, the TCA-acetone protocol was established as the optimized method for total protein extraction from dry bean seeds. Quantitative analysis of PHA-E and PHA-L subunits in six common bean varieties using the developed method demonstrated excellent linearity (r > 0.999), sensitivity (limit of detection and quantitation as low as 2.32 ng/mg and 7.73 ng/mg, respectively), recovery (94.18-104.47%), and repeatability (relative standard deviation < 3.45%). This method has the potential to serve as a standard for measuring PHA contents in common beans and other agricultural products containing PHA.

American elderberry (Sambucus nigra subsp. canadensis) is recognized as a rich source of bioactive compounds with nutritional and therapeutic potential. However, comprehensive quantification of its metabolites remains analytically challenging due to the structural complexity of phenolics and matrix interferences in juice extracts. In this study, a targeted ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) workflow was developed and validated to quantify 22 bioactive metabolites, including anthocyanins, flavonoids, and phenolic acids, in juices from 21 American elderberry cultivars. An optimized UHPLC- MS/MS system demonstrated higher sensitivity, selectivity, and throughput than conventional high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), achieving limits of detection and quantification below 0.1 ng/mL for most analytes. Matrix effects were effectively mitigated through sample dilution, enabling accurate and reproducible quantification across complex juice matrices. Quantification of metabolites showed that accession 1199 exhibited high levels of cyanidin-based anthocyanins, suggesting its utility as a natural food color source. Overall, high-throughput UHPLC-MS/MS method provides a robust analytical framework for metabolomic profiling for cultivar selection and the development of elderberry-derived functional products.

Yaupon holly (Ilex vomitoria) is a shrub native to the southeastern US whose leaves can be roasted and brewed into a caffeinated infusion. While production and consumption of yaupon tea is growing, not much is known about what influences downstream levels of caffeine and other metabolites within the leaf. To address this question, we used ultra-high performance liquid chromatography-mass spectrometry to measure the effect of leaf stage and roasting on the metabolome of yaupon leaves. We found caffeine levels strongly decreased with leaf stage but were not significantly affected by roasting. We also tentatively identified 100 chemicals that were dramatically increased by roasting, including several lactones and probable Maillard products related to known flavor compounds. These findings will help the yaupon tea industry produce a more consistent and tailored product, as well as lend insight into how leaf biochemistry changes over time.

Despite the widespread potential pro-health effects of ferulic acid (FA), their interference in the progression of thyroid dysfunction has mainly remained unresolved. Here, we combined in vitro enzyme studies with the in vitro cellular approach to investigate the potential of main dietary sources of FA - the oatmeal (OM) and wheat flour (WF) compounds for the prophylactics of inflammatory thyroid diseases. Potentially bioaccessible OM and WF compounds activated thyroid peroxidase (TPO), while inhibiting the activity of lipoxygenase (LOX) and xanthine oxidase (XO). Isobolographic studies revealed cooperation between them. Relatively strong inhibitory activity of bioaccessible OM compounds on LOX activity correlated with their cytostatic and pro-invasive effects in thyroid cancer model in vitro. These data indicate the potential of OM and WF products for the prophylactics of inflammatory thyroid diseases (incl. hypothyroidism). However, it should be considered with care, especially in the context of the oncological status of the patient.