Review
Biochemistry & Molecular Biology
Xiaofei Wang, Yue Qi, Hao Zheng
Summary: Polyphenols, important secondary metabolites produced by plants, have multiple health benefits. Most dietary polyphenols are not absorbed in the gastrointestinal tract, but are transformed into bioactive metabolites by gut microbiota in the large intestine. Dietary polyphenols can modulate the composition of gut microbes, which in turn catabolize polyphenols to release bioactive metabolites.
Review
Food Science & Technology
Zhenjun Zhu, Yanhui Han, Yu Ding, Beiwei Zhu, Shuang Song, Hang Xiao
Summary: Various dietary sulfated polysaccharides (SPs) from seafood have attracted interest for their health effects like antiobesity and anti-inflammatory activities, believed to be linked to the modulation of gut microbiota. The chemical structures of SPs can specifically influence the growth of certain gut microbiota and associated metabolite production, leading to variable health effects. Further research is needed to better understand the mechanisms behind the health effects of SPs and their potential as functional food.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Murphy L. Y. Wan, Vanessa Anna Co, Hani El-Nezami
Summary: Polyphenols, abundant in plants, are powerful antioxidants in the human diet, influencing gut health through modulation of various pathways and gut microbiota composition. Further research is needed to elucidate the mechanisms and potential benefits in preventing or treating diseases.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Food Science & Technology
Yantao Yin, Remigio Martinez, Wangang Zhang, Mario Estevez
Summary: Pomegranate and gut microbiota have a mutual influence on each other, with bioactive compounds in pomegranate affecting the composition and function of gut microbiota, while gut microbiota biotransforms pomegranate phenolics into bioactive metabolites. These metabolites contribute to intestinal health by strengthening the intestinal barrier and reducing inflammatory processes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Shuxin Ye, Bakht Ramin Shah, Jing Li, Hongshan Liang, Fuchao Zhan, Fang Geng, Bin Li
Summary: This review provides a detailed classification of dietary fibers, their impact on gut microbiota, and the results of relevant studies. A diet rich in dietary fiber and whole grains can improve the gut environment and promote host health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Veterinary Sciences
Yuxin Su, Junhong Su, Fanglin Li, Xiaojing Tian, Zewen Liu, Gongtao Ding, Jialin Bai, Zhuo Li, Zhongren Ma, Maikel P. Peppelenbosch
Summary: The composition of yak gut microbiota is influenced by feeding strategy and high-altitude environment, which can be used to improve yak's health and productivity. Understanding the microbiome provides insights into the adaptation of yaks to their high-altitude habitat.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Microbiology
Esther Nova, Sonia Gomez-Martinez, Rocio Gonzalez-Soltero
Summary: Diet plays a crucial role in influencing gut microbiota and individual health outcomes through its impact on microbial community composition and metabolite provision. Understanding these effects, especially through "-omics" approaches, may help in personalized nutritional interventions and disease prevention. Despite scientific evidence supporting the relationship between diet and gut microbiota, the underlying mechanisms and potential impacts require further investigation.
Article
Fisheries
Bo-Paul Zhu, Jiancheng Zhou, Ziqin Wang, Yajun Hu, Minglang Cai, Linlin Yang, Jihong Dai, Yi Hu
Summary: The study investigates the effects of replacing fishmeal with enzymatic rice protein (RP) on the intestinal morphology, digestion, inflammation, and gut microbiota composition in juvenile channel catfish. The results show that a low dose of RP (2.5%) improves intestinal morphology and digestion, while a high dose (7.5%) disrupts gut microbiota homeostasis, resulting in intestinal mucosa damage and inflammatory response.
FISH & SHELLFISH IMMUNOLOGY
(2022)
Review
Peripheral Vascular Disease
David L. Mattson, John Henry Dasinger, Justine M. Abais-Battad
Summary: Salt-sensitive hypertension in patients with high blood pressure is associated with higher morbidity, mortality, and renal damage compared to those with normal blood pressure or salt-resistant hypertension. Dietary components other than salt play a role in modulating hypertension, and immunity and inflammation are key factors that amplify the development of salt-sensitive hypertension.
Review
Chemistry, Applied
Stav Peled, Yoav D. Livney
Summary: The composition and activity of gut microbiota are significantly influenced by dietary intake of carbohydrates and proteins. High fiber intake and protein quality and digestibility can modulate microbial metabolism and composition. Understanding the impact of dietary patterns on host-microbiome interaction is essential for developing targeted interventions.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
S. Mithul Aravind, Santad Wichienchot, Rong Tsao, S. Ramakrishnan, S. Chakkaravarthi
Summary: In the past two decades, there has been intensive research on the beneficial health roles of dietary polyphenols in preventing oxidative stress related chronic diseases. As our understanding of the role of gut microbiota advances, the need to examine the prebiotic role of dietary polyphenols has emerged. Further research should focus on the importance of human trials and the links of polyphenols-gut microbiota-nerve-brain to unlock the mechanisms behind the observed benefits of dietary polyphenols.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Yi Wang, Yau-Yan Lim, Zhendan He, Wing-Tak Wong, Wing-Fu Lai
Summary: Recent research has shown a growing interest in the relationship between dietary phytochemicals, the gut microbiota, and Alzheimer's disease. However, little discussion has been made about the detailed connections between these factors and how phytochemicals modulate gut dysbiosis induced pathologies of Alzheimer's disease. Deciphering these connections could provide insights for the development of dietary phytochemicals as anti-Alzheimer drug candidates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Nutrition & Dietetics
Peter Cronin, Susan A. Joyce, Paul W. O'Toole, Eibhlis M. O'Connor
Summary: Dietary fiber is crucial for nutrition and health, but modern dietary practices have led to a decrease in fiber consumption, potentially contributing to the rise of gut diseases. Changes in gut microbiota composition and function due to different types of dietary fiber could alter glucose and lipid metabolism.
Article
Nutrition & Dietetics
Maite Villasenor-Aranguren, Carles Roses, Jose Ignacio Riezu-Boj, Miguel Lopez-Yoldi, Omar Ramos-Lopez, Anna M. Barcelo, Fermin Milagro
Summary: This study analyzed the relationship between gut microbiota composition and health parameters in the Spanish population. It found that certain bacterial strains were associated with metabolic health and identified associations between bacteria and specific food groups.
Article
Medicine, Research & Experimental
Fan Xue, Zheng He, De-Zheng Zhuang, Feng Lin
Summary: This study provides evidence for the causal effects of specific gut microbial taxa on circulating inflammatory cytokines and sheds light on their potential roles in the development and progression of various host diseases.
Review
Food Science & Technology
Rui Huang, Zhenjun Zhu, Qingping Wu, Alaa El-Din Ahmed Bekhit, Shujian Wu, Mengfei Chen, Juan Wang, Yu Ding
Summary: This review provides up-to-date information on important molecular signaling pathways of neuroinflammation and discusses the anti-neuroinflammatory effects of whole-plant foods. Research suggests that functional macromolecules found in whole-plant foods like mushrooms and berries, such as polysaccharides, polyphenols, and bioactive peptides, have the potential to prevent and/or relieve Alzheimer's disease.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Horticulture
Mehmet Musa Ozcan, Nurhan Uslu, Isam A. Mohamed Ahmed
Summary: This study compared the changes in protein content, bioactive compounds, and minerals of raw and dehydrated hawthorn fruits. The results showed that the total phenolic content of hawthorn fruits increased during drying, but the antioxidant activities decreased.
Article
Food Science & Technology
Sania Sheikh, Farzana Siddique, Kashif Ameer, Rabia Shabbir Ahmad, Aneela Hameed, Asma Ebad, Isam A. Mohamed Ahmed, Sahar Shibli
Summary: This study investigated the effects of adding sun-dried white mulberry fruit powder (WMFP) to yogurt. The results showed that yogurt samples with 6% WMFP had the highest antioxidant activity and best physicochemical properties. Additionally, WMFP addition increased the soluble solids and water-holding capacity of the yogurt, while reducing syneresis. The yogurt sample with 2% WMFP received the highest sensory score for overall acceptability. Overall, this study concluded that WMFP can improve the characteristics of yogurt.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Muhammad Asif Khan, Sadaf Shakoor, Kashif Ameer, Muhammad Aslam Farooqi, Madiha Rohi, Muhammad Saeed, Muhammad Tuseef Asghar, Muhammad Bilal Irshad, Muhammad Waseem, Saira Tanweer, Umair Ali, Isam A. Mohamed A. Ahmed, Yasra Ramzan
Summary: This study aimed to assess the effects of dehydrated moringa leaf powder (MLP) on the chemical composition, nutritional value, and antioxidant activity of whole wheat flour leavened bread. Compared to whole wheat flour, MLP exhibited significantly higher antioxidant activities. MLP-supplemented bread showed significantly improved proximate, antioxidant, and mineral profile.
JOURNAL OF FOOD QUALITY
(2023)
Review
Food Science & Technology
Bakhtawar Shafique, Mian Anjum Murtaza, Iram Hafiz, Kashif Ameer, Shahnai Basharat, Isam A. Mohamed A. Ahmed
Summary: Cheddar cheese-derived bioactive peptides are potential ingredients in functional foods, with positive impacts on diet-related chronic diseases. These peptides have multifunctional therapeutic potentials and can regulate immune, gastrointestinal, hormonal, and neurological responses, playing a crucial role in the prevention and treatment of various diseases. This review summarizes the categories, characteristics, functions, and potential applications of Cheddar cheese-derived bioactive peptides in healthcare.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Kashif Ghafoor, Md. Zaidul Islam Sarker, Fahad Y. Al-Juhaimi, Isam A. Mohamed Ahmed, Elfadil E. Babiker, Mohammed S. Alkaltham, Abdullah K. Almubarak
Summary: The bioactive compounds of four Saudi date flesh extracts were evaluated using different extraction methods. Both the date variety and extraction method affected the phenolic profile of the extracts. The incorporation of date flesh extracts into yogurt increased the total phenolic content, antiradical activity, viscosity, and redness of the product.
Review
Chemistry, Inorganic & Nuclear
Zhengzheng Wang, Yanna Shao, Zhenjun Zhu, Juan Wang, Xiang Gao, Jihang Xie, Yantao Wang, Qingping Wu, Yizhong Shen, Yu Ding
Summary: Gold nanozymes (GNZs) are highly stable and easily prepared nanoparticles with enzyme-like activity, making them promising tools for detecting various analytes. This review provides an overview of the enzyme-like activity and catalytic mechanism of GNZs, as well as recent strategies and mechanisms for regulating their activity. The classification and principles of signal amplification achieved by coupling GNZs with natural enzymes, artificial enzymes, or non-enzyme materials are highlighted, along with the construction and applications of biosensors based on GNZs. Challenges and future directions for regulating GNZs' enzyme-like activity are also discussed.
COORDINATION CHEMISTRY REVIEWS
(2023)
Article
Environmental Sciences
Fahad Al-Juhaimi, Duygu Akcay Kulluk, Isam A. Mohamed Ahmed, Mehmet Musa Ozcan, Oladipupo Adiamo
Summary: The moisture content and nutrient composition of wild fruits vary, with wild strawberry containing the highest levels of potassium, phosphorus, and calcium. Magnesium was highest in wild strawberry, fig, and rosehip fruits. Zinc, copper, manganese, and boron were the most abundant microelements. Iron content was low, while arsenic content was higher in wild fruits. Some fruits also contained high levels of heavy metals.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2023)
Article
Food Science & Technology
Isam A. Mohamed Ahmed, Mehmet Musa Ozcan, Nurhan Uslu, Belal M. Mohammed, Zainab Albakry
Summary: The oil content of pumpkin seeds increased during sprouting but decreased during roasting. The phenolic and flavonoid components in pumpkin seeds increased during germination and roasting. Pumpkin seed oil is rich in linoleic and oleic acids. The phosphorus and potassium content in pumpkin seeds also varied with different treatments.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Engineering, Chemical
Mahmoud Younis, Khaled A. Ahmed, Isam A. Mohamed Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Abdulla Alhamdan, Ahmed Elfeky, Mansour N. Ibrahim
Summary: This study optimized the pulsed electric filed (PEF) conditions for the pasteurization of a milk-date beverage. The pulse off time, number of pulses, date powder/milk ratio, storage time, and storage temperature greatly impacted the microbial and physical properties of the beverage.
Article
Food Science & Technology
Sobia Rafique, Mian Anjum Murtaza, Iram Hafiz, Kashif Ameer, Mir Muhammad Nasir Qayyum, Shazia Yaqub, Isam A. Mohamed Ahmed
Summary: This study found that extracts from Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum have antimicrobial, antioxidant, hemolytic, and thrombolytic activities, which could be beneficial for treating cancer, diabetes, and respiratory diseases. These extracts might also be utilized as functional ingredients in the preparation of functional foods and drinks.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Multidisciplinary
Muhammad Abdul Rahim, Muhammad Imran, Saadia Ambreen, Faima Atta Khan, Joe M. Regenstein, Fahad Al-Asmari, Sadaf Oranab, Muhammad Nadeem, Imtiaz Hussain, Muhammad Zubair Khalid, Waseem Khalid, Moneera O. Aljobair, Isam A. Mohamed Ahmed
Summary: This study investigated the effect of mixing fish oil with chia seed oil on the stability of fish oil and optimized the preparation conditions of spray-dried microcapsules using response surface methodology. The blend of fish oil and chia seed oil increased the oxidative stability of fish oil and encapsulation improved the stability and bioactivity of antioxidants. The optimized conditions for spray-dried microcapsules were determined. These microcapsules can be used in food matrices due to their therapeutic and nutritional properties.
Article
Horticulture
Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Adil Fickak, Assem I. Zein El-Abedein, Abdulla Alhamdan, Ahmed Elfeky
Summary: The feasibility of using a pulsed electric field (PEF) as a non-thermal postharvest processing technology for preserving the quality of Barhi dates during storage was evaluated. The optimal PEF treatment and storage conditions were found to be 10.3 kV/cm PEF intensity, 46.73 ms PEF duration, 169.9 pulses, 18.7 degrees C storage temperature, and 21 days' storage time.
Article
Food Science & Technology
Isam A. Mohamed Ahmed, Mehmet Musa Ozcan, Nurhan Uslu, Belal M. Mohammed, Oladipupo Adiamo
Summary: This study investigated the effects of microwave and oven roasting on various components of quinoa seeds, including bioactive compounds, antioxidant capacity, fatty acid profiles, and phenolic constituents. The results showed that roasting led to changes in the oil content, phenolic amounts, antioxidant activity, fatty acid compositions, and phenolic compounds of the quinoa seeds, depending on the roasting system used.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)