Article
Fisheries
Michail I. Gladyshev, Alexander A. Makhrov, Nadezhda N. Sushchik, Olesia N. Makhutova, Anastasia E. Rudchenko, Dmitrii A. Balashov, Evgenii V. Vinogradov, Valentina S. Artamonova
Summary: This study examined the composition and contents of fatty acids (FA) in fillets of seven strains of rainbow trout. The results showed that the diet composition and genetics played a role in the FA composition of the fish. The Steelhead strain of rainbow trout demonstrated a higher ability to regulate its FA composition, particularly regarding the important acids EPA and DHA. Furthermore, FA markers were identified that can be used to differentiate between wild and farmed rainbow trout.
Article
Cardiac & Cardiovascular Systems
Richard L. Weinberg, Robert D. Brook, Melvyn Rubenfire, Kim A. Eagle
Summary: Omega-3 polyunsaturated fatty acids play a key role in heart-healthy diet, and can be obtained through fatty fish consumption or fish oil supplementation. They not only treat hypertriglyceridemia, but also prevent cardiovascular events, with additional benefits such as reducing inflammation and improving plaque stability.
JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY
(2021)
Article
Chemistry, Applied
Xiaofang Dao, Dawei Zhang, Linlin Wang, Lina Wang
Summary: This study evaluated the fatty acid (FA) composition in the milk of lactating Tibetan women and the consequences of dietary patterns. The milk was found to have high levels of total saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) compared to milk from other regions in China. However, total polyunsaturated fatty acids (PUFA) were slightly lower, and the concentration of docosahexaenoic acid (DHA) was significantly lower. The main n-3 FAs in human milk, including DHA and EPA, may be influenced by carbohydrate intake.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Environmental Sciences
Priyanshi Sikka, Tapan Behl, Sanchay Sharma, Aayush Sehgal, Saurabh Bhatia, Ahmed Al-Harrasi, Sukhbir Singh, Neelam Sharma, Lotfi Aleya
Summary: Ω-3 fatty acids are recognized for their benefits on physical and mental health, primarily obtained from fish and fish products. Adequate intake of Ω-3 fatty acids can improve brain function and neuronal function, reduce depressive symptoms, and have fewer side effects compared to antidepressants.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Review
Nutrition & Dietetics
Maja Tomczyk, Jeffery L. Heileson, Miroslaw Babiarz, Philip C. Calder
Summary: Fatty fish and certain species of algae are the only natural sources of EPA and DHA, which have various beneficial effects for athletes. Due to limited intake and fluctuating content, athletes may consider using supplements to ensure sufficient EPA and DHA levels.
Article
Nutrition & Dietetics
Maria Dolores Mesa, Fernando Gil, Pablo Olmedo, Angel Gil
Summary: This study aims to estimate the amount of n-3 LC-PUFA provided by commonly consumed fishes, shrimps, and mollusks, to conduct a risk-benefit analysis of fish consumption. Consuming 2-3 servings of a variety of fishery products per week can help meet recommended n-3 LC-PUFA levels while maintaining a balance to avoid potential risks from contaminants.
Article
Environmental Sciences
Yuan Gui, Xinchi Wang, Xi Chen, Qian Wang, Yuting Yin, Chao Song
Summary: A risk-benefit model was used to assess the impact of consuming Chinese mitten crabs on IQ, and it was found that the intake of crabs fed with iced trash fish resulted in a higher gain in IQ points compared to crabs fed with formulated feed.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Nutrition & Dietetics
Roberta Dourado Cavalcante da Cunha de Sa, Jussara de Jesus Simao, Viviane Simoes da Silva, Talita Mendes de Farias, Maysa Mariana Cruz, Vitor Jaco Antraco, Lucia Armelin-Correa, Maria Isabel Alonso-Vale
Summary: This study found that different ratios of EPA and DHA have different impacts on adipose tissue metabolism, with fish oil rich in EPA instead of DHA effectively reversing changes induced by obesity.
Article
Biochemistry & Molecular Biology
Ines Drenjancevic, Jan Pitha
Summary: In addition to proven medications, omega-3 polyunsaturated fatty acids (n-3 PUFAs) are considered to have additive effects on cardiovascular health. They influence the cardiovascular system through various mechanisms, including effects on metabolism, inflammation, thrombosis, and direct effects on cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Nutrition & Dietetics
Stephen W. Farrell, Laura F. DeFina, Nathan L. Tintle, David Leonard, Kenneth H. Cooper, Carolyn E. Barlow, William L. Haskell, Andjelka Pavlovic, William S. Harris
Summary: Both this study and a meta-analysis of similar studies found no evidence to suggest that consuming n-3 PUFA-rich fish or using fish oil supplements affects the risk of prostate cancer.
Review
Nutrition & Dietetics
Maike Wolters, Annkathrin von der Haar, Ann-Kristin Baalmann, Maike Wellbrock, Thomas L. Heise, Stefan Rach
Summary: The review found that supplementation of n-3 PUFAs has a modest beneficial effect on depressive symptoms, particularly in individuals with longer treatment duration and those without depression or with mild to moderate depression. However, there are differences in effects based on different EPA dosages, and the overall quality of evidence remains insufficient.
Review
Cardiac & Cardiovascular Systems
Xin Zhang, Jennifer A. Ritonja, Na Zhou, Bingshu E. Chen, Xinzhi Li
Summary: This study examines the association between omega-3 fatty acids and blood pressure, and finds a dose-response relationship between intake and blood pressure reduction. The optimal intake is between 2 g/d and 3 g/d, with hypertensive, hyperlipidemic, and older populations being more sensitive to dose variations.
JOURNAL OF THE AMERICAN HEART ASSOCIATION
(2022)
Review
Psychiatry
Diego Chambergo-Michilot, Ana Branez-Condorena, Ian Falvy-Bockos, Josmel Pacheco-Mendoza, Vicente A. Benites-Zapata
Summary: The study synthesized evidence from four RCTs on the efficacy of adding omega-3 supplementation to continuous sertraline therapy in adults with depression. Results showed no significant impact on outcomes, with very low certainty of the evidence. Recommendations on providing supplementation remain inconclusive due to insufficient evidence.
PSYCHIATRY RESEARCH
(2021)
Editorial Material
Biotechnology & Applied Microbiology
Xiao-Man Sun, Ying-Shuang Xu, He Huang
Summary: Thraustochytrids can accumulate high biomass and lipid content, exhibit broad substrate utilization capacity and effective metabolic pathways without genetic modification, showing great promise for future development.
TRENDS IN BIOTECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Juan Li, Meiru Mao, Jiacheng Li, Ziteng Chen, Ying Ji, Jianglong Kong, Zhijie Wang, Jiaxin Zhang, Yujiao Wang, Wei Liang, Haojun Liang, Linwen Lv, Qiuyang Liu, Ruyu Yan, Hui Yuan, Kui Chen, Yanan Chang, Guogang Chen, Gengmei Xing
Summary: This study assessed the effects of omega-3 fatty acids on alleviating inflammation and lung injury induced by PM2.5 inhalation exposure. It was found that oral administration of DHA and EPA effectively restored normal inflammatory cytokine levels and reduced lung parenchymal lesions in mice exposed to PM2.5.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Sevim Polat, Monica Trif, Alexandru Rusu, Vida Simat, Martina Cagalj, Gonca Alak, Raciye Meral, Yesim Ozogul, Abdurahman Polat, Fatih Ozogul
Summary: Seaweeds are commonly used as food and alternative medicine in different countries. They are a good source of nutrients and contain various bioactive compounds, which have been shown to have antioxidant, antimicrobial, anticancer properties. Therefore, seaweeds have important applications in industries such as pharmaceuticals, food, and cosmetics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Sedat Gundogdu, Nikheel Rathod, Abdo Hassoun, Ewelina Jamroz, Piotr Kulawik, Cengiz Gokbulut, Abderrahmane Ait-Kaddour, Fatih Ozogul
Summary: Contamination of the food and marine environment with nano/micro-plastic particles is a serious concern. Although fish have a low absorption rate of microplastics, prolonged exposure to high levels of orally administered microplastics may be hazardous. This review presents novel findings on the occurrence and properties of microplastics in the marine environment and seafood, as well as their impact on human health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Gintare Zokaityte, Aura Kaminskaite, Ernestas Mockus, Dovile Klupsaite, Darius Cernauskas, Joao Miguel Rocha, Fatih Ozogul, Raquel P. F. Guine
Summary: The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) on the quality of wheat bread (WB). Fermentation of ECF with Lactiplantibacillus plantarum-No.122 was found to be suitable, improving the quality of WB and reducing acrylamide concentration. Most respondents had never eaten insects and would not choose them, but the overall acceptability of the tested WB was high.
Article
Nutrition & Dietetics
Chiara Montanari, Federica Barbieri, Silvia Lorenzini, Davide Gottardi, Vida Simat, Fatih Ozogul, Fausto Gardini, Giulia Tabanelli
Summary: The antimicrobial activity of blackberry leaves and prickly juniper against tyramine-producing Enterococcus faecium was evaluated. The results demonstrated that blackberry leaf essential oil had the best effect in causing membrane damage and reducing tyramine production. These findings highlight the potential antimicrobial activity of plant derivatives in ensuring food safety.
FRONTIERS IN NUTRITION
(2023)
Article
Nutrition & Dietetics
Mustafa Durmus, Yesim Ozogul, Gulsun Ozyurt, Yilmaz Ucar, Ali Riza Kosker, Hatice Yazgan, Salam A. Ibrahim, Fatih Ozogul
Summary: The effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. Grapefruit essential oil showed the highest phenolic content. Microencapsulated fish oils with essential oils had lower thiobarbituric acid reactive substances (TBARs) compared to control. The results indicate that citrus essential oils can improve the oxidative stability of fish oil microcapsules.
FRONTIERS IN NUTRITION
(2023)
Article
Microbiology
Noemi Echegaray, Birsen Yilmaz, Heena Sharma, Manoj Kumar, Mirian Pateiro, Fatih Ozogul, Jose Manuel Lorenzo
Summary: Lactiplantibacillus plantarum strains are commonly used in fermentation and have probiotic and functional properties. These strains have shown resistance and adhesion in the gastrointestinal tract, as well as antioxidant and antimicrobial properties. They can also regulate intestinal microbiota composition. Omics approaches have been used to understand the functional characteristics of L. plantarum. This review provides an overview of the probiotic properties and omics insights of L. plantarum.
MICROBIOLOGICAL RESEARCH
(2023)
Review
Biochemistry & Molecular Biology
Dejan Dobrijevic, Kristian Pastor, Natasa Nastic, Fatih Ozogul, Jelena Krulj, Bojana Kokic, Elena Bartkiene, Joao Miguel Rocha, Jovana Kojic
Summary: This review article provides an overview of the natural sources of betaine and its potential as an innovative functional ingredient. Beets, spinach, and whole grains are the main dietary sources of betaine. Whole grains, such as quinoa, wheat and oat brans, brown rice, and barley, are considered to be rich in betaine. Betaine has gained popularity as an ingredient in novel and functional foods due to its demonstrated health benefits. The article discusses its metabolic pathways and physiology, disease-preventing and health-promoting properties, extraction procedures, detection methods, and highlights gaps in the existing scientific literature.
Article
Food Science & Technology
Duygu Kisla, Gokhan Gurur Gokmen, Gulsun Akdemir Evrendilek, Tamer Akan, Tomas Vlcko, Piotr Kulawik, Anet Rezek Jambrak, Fatih Ozogul
Summary: The recent development of nanotechnology has led to the development of surface coatings containing various nanoparticles, which can reduce or eliminate microbiological threats without continuous disinfection. This review describes the deposition techniques, mechanisms of actions, potential applications, and environmental concerns of antimicrobial coatings containing nanoparticles.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tuba Esatbeyoglu, Annik Fischer, Alessandra D. S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Kopsel, Yesim Ozogul, Gulsun Ozyurt, Daniela De Biase, Fatih Ozogul
Summary: Water kefir made with aronia pomace showed less reduction in phenolic, flavonoid and anthocyanin content compared to kefir made with aronia juice during fermentation. It also demonstrated greater antioxidant activity. Sensory evaluation indicated no difference in overall acceptability, taste, aroma/odor, and turbidity before and after fermentation. These findings suggest the potential of aronia pomace in water kefir production.
Article
Chemistry, Medicinal
Ali Riza Kosker, Merve Karakus, Panagiota Katikou, Ismail Dal, Mustafa Durmus, Yilmaz Ucar, Deniz Ayas, Fatih Ozogul
Summary: The silver-cheeked toadfish is an invasive alien pufferfish species that poses significant threats to native marine species, fisheries, and public health. This study investigated the levels of tetrodotoxin (TTX) in silver-cheeked toadfish from Antalya Bay in the Northeastern Mediterranean Sea. The results showed that the consumption of these fish remains dangerous throughout the year, making them an important risk for public health.
Review
Biochemistry & Molecular Biology
Muhammad Abdul Rahim, Hudda Ayub, Aqeela Sehrish, Saadia Ambreen, Faima Atta Khan, Nizwa Itrat, Anum Nazir, Aurbab Shoukat, Amna Shoukat, Afaf Ejaz, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: Oils derived from plant sources are rich in beneficial compounds that have various potential applications. This review focuses on different modern extraction techniques used for extracting seed oils, and highlights the identification and quantification of essential and bioactive compounds. The beneficial effects of these components in different studies and applications are also discussed.
Review
Microbiology
Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan, Fatih Ozogul, Joao Miguel Rocha, Tuba Esatbeyoglu, Sameh A. Korma
Summary: Probiotics, such as lactic acid bacteria, are non-pathogenic microbes that provide health benefits to the host. They can competitively exclude pathogens, improve the intestinal barrier, modulate the immune system, and synthesize neurotransmitters. Probiotics have potential applications in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases, and are used in the dairy, beverage, and baking industries. With the latest techniques, probiotics can survive harsh processing conditions and GI stresses, making them suitable for commercial use in food processing industries.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Biotechnology & Applied Microbiology
Guelsuem Deveci, Elif Celik, Duygu Agagunduz, Elena Bartkiene, Joao Miguel F. Rocha, Fatih Ozogul
Summary: Fermented foods are made through microbial growth and enzymatic conversion, and studies suggest their impacts on human health. This article reviews fermented dairy products, vegetables and fruits, legumes, meats, and grains, emphasizing the bioactive compounds and microorganisms involved in the fermentation process. Fermented foods have been found to have anti-fungal, antioxidant, modulation of intestinal microbiota, anti-inflammatory, antidiabetes, anti-obesity, anticancer, antihypertension, and cognitive function protection properties.
FERMENTATION-BASEL
(2023)
Review
Chemistry, Applied
Duygu Agagunduz, Gizem Ozata-Uyar, Betul Kocaadam-Bozkurt, Aycil Ozturan-Sirin, Raffaele Capasso, Saphwan Al -Assaf, Fatih Ozogul
Summary: Food hydrocolloids are versatile natural food ingredients that can be naturally present or added as functional food ingredients or additives. Recent research suggests that certain hydrocolloids can significantly alter the gut microbiota and have positive effects on health. Therefore, investigating the benefits and side effects on the gut may be useful when exploring the health and safety effects of using hydrocolloids as food additives.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Abdo Hassoun, Janna Cropotova, Hana Trollman, Sandeep Jagtap, Guillermo Garcia-Garcia, Carlos Parra-Lopez, Nilesh Nirmal, Fatih Ozogul, Zuhaib Bhat, Abderrahmane Ait-Kaddour, Gioacchino Bono
Summary: Fish and other seafood products are important sources of nutrients and micronutrients for human diet, but the generation of seafood waste and by-products along the seafood value chain results in environmental damage and economic loss. Innovative solutions and alternative approaches are urgently needed to manage seafood discards and their burdens. Utilizing emerging technologies, including Industry 4.0 innovations, can be a promising strategy to reduce and valorize seafood waste and by-products for a sustainable blue economy.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)