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Processes
Special Issues
Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods
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Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 15 October 2024 | Viewed by 8434

Special Issue Editors

Dr. Changling Hu

E-Mail Website
Guest Editor
Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Caroline A & T State University, North Caroline Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA
Interests: bioanalytical; metabolomics and lipidomics; bioavailability and biotransformation; pharmacokinetics; bioactive ingredients; functional foods and natural products
Prof. Dr. Yao Tang

E-Mail Website
Guest Editor
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: cereal chemistry; food molecular networking omics; functional foods; advance in food processing
Dr. Jia Xiong

E-Mail
Guest Editor
Plants for Human Health Institute, NC State University, North Carolina Research Campus, 600 Laureate Way, Kannapolis, NC 28081, USA
Interests: phytochemistry; bioactivity; functional foods; natural products; molecular biology

Special Issue Information

Dear Colleagues,

Bioavailability is a key step in ensuring the bioefficacy of bioactive ingredients in functional foods, and is a complex process involving several different stages: liberation, absorption, distribution, metabolism, and elimination phases. Bioactive ingredients, derived from various functional food sources, need to be bioavailable in order to exert any beneficial effects. By better understanding the digestive fate of bioactive food compounds, we can advance human health and enhance physical performance.

In recent years, biotransformation has increasingly been utilized as a tool to generate bioactive compounds from functional foods. Biotransformation can be defined as a specific modification (or modifications) of a chemical compound to a product with structural similarity by means of biological catalysts. A wide variety of bioactive ingredient functional food, including aromatics, steroids, alkaloids, coumarins, flavonoids, and terpenoids, can be biotransformed by yeasts, bacteria, enzymes, and gut microbes derived from these sources. Biochemical reactions occurring in microorganisms and organisms are typical, including hydroxylation, dehydrogenation, methylation, etc., used to modify the chemical structure of a bioactive substrate resulting in the formation of metabolites that maintain the core structure of the substrate. Such an approach could ultimately benefit the advancement of biotransformation and potential therapeutics.

Contributions to this Special Issue should cover trends in the field of bioactive ingredient applications in different functional foods for the most diverse applications. We welcome full research papers, communications, and review articles emphasizing the broad scope of the topic.

Dr. Changling Hu
Prof. Dr. Yao Tang
Dr. Jia Xiong
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioavailability
  • biotransformation
  • bioactive ingredients
  • functional foods
  • modification
  • microorganisms
  • enzymes
  • organisms

Published Papers (5 papers)

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Research

12 pages, 273 KiB  
Article
Improving the Shelf Life and Quality of Minced Beef by Cassia Glauca Leaf Extracts during Cold Storage
by Shaymaa Ghoneim, Ebeed Saleh, Mohamed Hussein, Kadry Sadek, Mustafa Shukry, Heba I. Ghamry, Liana Mihaela Fericean and Eman Ali
Processes 2023, 11(1), 240; https://doi.org/10.3390/pr11010240 - 11 Jan 2023
Cited by 1 | Viewed by 1803
Abstract
Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and [...] Read more.
Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided into control, 0.25, 0.5, and 1% w/w CGE treated groups. The control and treated samples were kept at 3 ± 1 °C in the refrigerator for 15 days. Minced beef samples’ sensory, chemical, and microbiological properties were assessed every three days. The gained results showed that the CGE addition effectively decreased the microbial count and maintained the minced beef’s sensory and chemical quality. Additionally, CGE extended the shelf life of minced meat up to 15 days under the proper refrigeration condition compared to the control group, which decomposed after the sixth day of refrigeration. Our study suggested that CGE could be used as a natural preservative for refrigerated minced meat. Full article
(This article belongs to the Special Issue Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods)
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9 pages, 1162 KiB  
Article
Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating
by Maria Alexandraki, George Valiakos, Athanasios Manouras and Eleni Malissiova
Processes 2022, 10(11), 2253; https://doi.org/10.3390/pr10112253 - 02 Nov 2022
Cited by 3 | Viewed by 1758
Abstract
In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef [...] Read more.
In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat. Full article
(This article belongs to the Special Issue Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods)
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14 pages, 3596 KiB  
Article
Protective Effect of Sweetpotato (Ipomoea batatas L.) Leaf Phenolic Acids Extract on IL-1β-Induced Barrier Injury of Caco-2 Monolayers
by Yi Zhang, Jian Sun, Lu Zhao, Fuxiang Niu, Ruixue Yue, Hong Zhu, Wenting Zhang and Chen Ma
Processes 2022, 10(11), 2211; https://doi.org/10.3390/pr10112211 - 27 Oct 2022
Cited by 4 | Viewed by 1030
Abstract
The status quo of a high-fat diet can impair the integrity of the intestinal barrier and promote inflammatory bowel diseases. The exploration of natural products as sources of new lead compounds that control such diseases becomes essential. Sweetpotato leaves (SPLs) have strong biological [...] Read more.
The status quo of a high-fat diet can impair the integrity of the intestinal barrier and promote inflammatory bowel diseases. The exploration of natural products as sources of new lead compounds that control such diseases becomes essential. Sweetpotato leaves (SPLs) have strong biological activity, and their phenolic acids were recently reported to be able to impart antioxidative, anti-inflammatory, and neuroprotection. The aim of this study was to investigate the effects and mechanisms of sweetpotato leaf phenolic acids (SPLPAs) extract on interleukin 1 beta (IL-1β)-induced barrier injury of Caco-2 monolayers. The safety from 0.02 to 0.2 mg/mL SPLPA extracts were demonstrated using the 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) method and Trypan blue staining. The 0.2 mg/mL SPLPA extract significantly decreased the release of Nitric oxide (NO) generation and its contribution to the expression of inflammation-related nitric oxide synthase (iNOS), tumor necrosis factor alpha (TNF-α), interleukin 6 (IL-6), and nuclear factor kappa B (NF-κB) were evaluated. Further investigation suggested that the SPLPA extract inhibited the IL-1β-induced decrease in the transepithelial electrical resistance (TEER) value and could upregulate the IL-1β induced decline in tight junction protein levels. The results suggested that the SPLPA extract could enhance the integrity of Caco-2 monolayers. These results clarified the beneficial effects of SPLPA extract on inflammatory Caco-2 monolayers, indicating that the application of SPLPA extract in medicine and functional food has great potential for exploration. Full article
(This article belongs to the Special Issue Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods)
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18 pages, 4776 KiB  
Article
Exploration of the Potential Targets and Molecular Mechanism of Carthamus tinctorius L. for Liver Fibrosis Based on Network Pharmacology and Molecular Docking Strategy
by Yu Hu, Yunxi Lan, Qiqi Ran, Qianrong Gan, Songqi Tang and Wei Huang
Processes 2022, 10(9), 1735; https://doi.org/10.3390/pr10091735 - 01 Sep 2022
Viewed by 1718
Abstract
Carthamus tinctorius L. (Honghua, HH) is an herbal medicine and functional food widely used to treat chronic liver diseases, including liver fibrosis. By using network pharmacology and molecular docking experiments, the present study aims to determine the bioactive components, potential targets, and molecular [...] Read more.
Carthamus tinctorius L. (Honghua, HH) is an herbal medicine and functional food widely used to treat chronic liver diseases, including liver fibrosis. By using network pharmacology and molecular docking experiments, the present study aims to determine the bioactive components, potential targets, and molecular mechanisms of HH for treating liver fibrosis. The components of HH were screened from the Traditional Chinese Medicine Systems Pharmacology Database and Analysis Platform and literature, and the SwissTargetPrediction database was used to predict the treatment targets of HH. Genecards and DisGeNET databases contained targets for liver fibrosis, and the STRING database provided networks of protein–protein interactions. Gene ontology and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analyses were performed using the Database of Annotation, Visualization and Integrated Discovery. The protein–protein interactive network and drug–component–major target–pathway interactive network were visualized and analyzed by Cytoscape software. Finally, Autodock Vina and Discovery Studio software were used for molecular docking Validation. A total of 23 candidate bioactive compounds with 187 treatment targets of HH were acquired from the databases and literature. A total of 121 overlapping targets between HH and liver fibrosis were found to provide the molecular basis for HH on liver fibrosis. Quercetin, beta carotene, and lignan were identified as key components with targeting to ESR1, PIK3CA, and MTOR. HH is engaged in the intervention of various signaling cascades associated with liver fibrosis, such as PI3K/AKT/mTOR pathway, MAPK pathway, and PPAR pathway. In conclusion, HH treats liver fibrosis through multi-component, multi-target, and multi-pathway mechanisms. Full article
(This article belongs to the Special Issue Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods)
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17 pages, 3363 KiB  
Article
A Mathematical Kinetic Model and Network Analysis for Multicomponent Dissolution Relationships during the Extraction of Natural Products
by Yu Tang, Yiqun Zhou, Yutian Zhang, Kaiwen Deng, Zhigang Liu, Wenlong Liu and Fuyuan He
Processes 2022, 10(8), 1470; https://doi.org/10.3390/pr10081470 - 27 Jul 2022
Viewed by 1291
Abstract
Traditional Chinese Medicine (TCM) has a long history and typical ethnic traits. Astragalus and Angelica are used in a natural product called a buyang huanwu decoctionand are considered to function as both food and medicine; such products are called a “homology of medicine [...] Read more.
Traditional Chinese Medicine (TCM) has a long history and typical ethnic traits. Astragalus and Angelica are used in a natural product called a buyang huanwu decoctionand are considered to function as both food and medicine; such products are called a “homology of medicine and food”. In this study, we examined the complex extraction kinetics that occur during the preparation of the natural product BYHWD. Mathematical tools, including the Laplace transformation and Fick’s law, were used to set up kinetic equations for different components in a model of the decoction. We selected the five most important bioactive ingredients of the BYHWD to find the most important speed control component. The intensity and capacity process parameters of the model were determined. A kinetic model was used to quantitatively analyze the dissolution restriction mechanism among the major components. Further, a component–effect network relationship was established to study the interactions of different components during extraction, considering the integrative effect of TCM compositions. Finally, using network pharmacology, certain network parameters were determined through topological analysis. The results indicate that Astragaloside IV exerts the strongest control over the dissolution rates of other components. The BYHWD has a short average path and a high clustering coefficient. The theoretical and experimental results can be used to quantitatively simulate and optimize TCM extraction processes. Full article
(This article belongs to the Special Issue Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods)
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