ARCC Journals’ Post

🌟 Exploration of Foods and Foodomics - Latest Issue Highlights! 🌟 🍇 In vitro Cytotoxicity Assessment: Unravel the potential of grapevine by-products as phytotherapeutic agents. Dive into the rich phenolic compounds of Vitis vinifera L. cv. Malbec. 🌿🧪 🥂 Retsina Vinification Insights: Discover how Pinus halepensis resin quality shapes the distinct aroma of Retsina, a renowned Greek wine. 🌲🍷 🔍 Health Risks of Toxic Metals in Food: A comprehensive overview assessing the presence of potentially harmful metals in our daily diet. 🥘⚠️ 🌿 Ashwagandha Root Extracts Authentication: Learn about a feasible procedure to detect mislabeling in dietary supplements containing Ashwagandha, a staple in Ayurvedic medicine. 🌱🛡️ 🤖 AI-Powered Plant Sciences Revolution: Explore how artificial intelligence is transforming plant species identification, disease diagnosis, and precision agriculture. 🌱💡 🌊 Pickering Emulsions in Food Tech: Understand the cutting-edge role of Pickering emulsions in delivering hydrophobic compounds and innovative food applications. 🥫🧪 🔗 Read Full Texts & Download PDFs: Access the latest research and stay ahead in the field of food and foodomics. https://lnkd.in/gw6crWnN 📈 Stay Informed, Stay Innovative: Keep up with the latest in food science and technology. #FoodScience #FoodTechnology #ResearchHighlights #InnovationInFood #HealthAndNutrition #AIinAgriculture #SustainableFoodSystems

🌟 Exploration of Foods and Foodomics - Latest Issue Highlights! 🌟 🔗 Read Full Texts & Download PDFs: Access the latest research and stay ahead in the field of food and foodomics. https://lnkd.in/g7qwsPej #FoodScience #FoodTechnology #ResearchHighlights #InnovationInFood #HealthAndNutrition #AIinAgriculture #SustainableFoodSystems

🚀 Dive into the latest food science breakthroughs! 🌱🔬 Check out the Exploration of Foods and Foodomics issue: https://lnkd.in/gw6crWnN #FoodInnovations #StayCurious

📃Scientific paper: Microbiota-derived short chain fatty acids in fermented Kidachi Aloe promote antimicrobial, anticancer, and immunomodulatory activities Abstract: Background Fermented Aloe leaf juice is a commonly used food supplement in Japan. In a previous study, fermentation of A. arborescence juice was performed and the presence of short-chain fatty acids (SCFAs) was confirmed and quantified. Samples were collected before and after the fermentation process to be subjected, in the present study, to DNA extraction, 16S rRNA gene (V3–V4 regions) amplification, and sequencing by the next-generation Illumina MiSeq sequencer. Our work aims to analyze the sequences to assess the bacterial diversity in the juice before and after fermentation, identify the beneficial microbes responsible for the production of SCFAs, and evaluate some of the biological activities of the fermented juice. Results Data revealed the richness and diversity of the bacterial community in the fermented juice compared to the unfermented control. Relative abundance of bacterial phyla showed that the majority of the microbial community in the test samples corresponded to Pseudomonadota (unfermented; 10.4%, fermented; 76.36%), followed by Bacillota (unfermented; 4.71%, fermented; 17.13%) and then Bacteroidota (unfermented; 0.57%, fermented; 1.64%). For the fermented sample, 84% of Bacillota were lactobacilli. A hierarchically clustered heatmap revealed that Lactobacillus was the most abundant genus in both samples suggesting its involvement in the production of SCFAs. To assess potential health benefits, the anticancer efficacy of the fermented product of A. a... Continued on ES/IODE ➡️ https://etcse.fr/wn ------- If you find this interesting, feel free to follow, comment and share. We need your help to enhance our visibility, so that our platform continues to serve you.

New communication about “Development of a Process for Polyphenol Extraction and the Production of a Functional Powder for Food Fortification” Abstract: The valorisation of co-products from food supply chains is consistent with the objectives of the national recovery and resilience plan (NRRP), which favours issues relating to the “green revolution and ecological transition”. The nutraceutical characteristics (antimicrobial, antiviral, anti- cancer, etc.) of grape pomace extracts are due to the presence of polyphenols. The objective of the following research was to develop an innovative extraction process in order to produce a special powder with high technological and nutraceutical value (polyphenols). For the experimentation, red grape pomace from Cabernet Sauvignon grapes was used. The first phase of the experimentation allowed the development of the extraction methods; the second involved the use of a pilot system for the extraction, filtration, and distillation phases. The result obtained is a powder with compositional characteristics suitable for the fortification of alcoholic and non-alcoholic food matrices, due to its colouring and antioxidant and nutraceutical properties.”

"Phytocannabinoids are bioactive terpenoids that were thought to be exclusive to Cannabis sativa, but have now also been discovered in Rhododendron species, some legumes, the liverwort genus Radula, and some fungi. Many cannabinoids display promising non-hallucinogenic bioactivities that are determined by the variable nature of the side chain and prenyl group defined by the enzymes involved in their synthesis. The biosynthesis of cannabinoids in C. sativa is fully elucidated, whereas the pathways in Rhododendron and Radula have only recently gained research attention. Cannabinoid biosynthesis is highly modular, enabling use of the modules identified in synthetic biology-based combinatorial approaches, as demonstrated by the generation of new-to-nature cannabinoids in Saccharomyces cerevisiae. The ecological functions of cannabinoids include protection against UV light and desiccation, as well as in plant defense." ------------------------------------------------- It's time people learned that the Endocannabinoid System was created for endocannabinoids, and cannabinoids are created by a plant for their nutrition and defense. A Cannabis plant that is not harvested lives far longer than one that has been, even if only buds are removed. But why? Because the plant will oxidize the cannabinoids as it ages, protecting it from death, and at the same time, secondary metabolites occur for the plant. Plants have evolved elaborate metabolic systems that produce a plethora of specialized metabolites as a means to survive challenging terrestrial environments. Decades of research have revealed the genetic and biochemical basis for many plant-specialized metabolic pathways. In other words, we need to learn that THC lands on the CB1 receptor instead of something that SHOULD BE THERE - and the optimum way to treat ourselves is BALANCING the ECS so we make endocannabinoids. This also requires we eat decent, stop all processed foods, and exercise - but even with garbage food, someone who sweats regularly produces endocannabinoids. The problem isn't that 'we don't have any' - it's that we don't have enough - most people are running off of ECS Gas Tank that's nearly empty - sitting at maybe 5-10% of the necessary level of the measurable endocannabinoids - we're so early in all of this that new discoveries occur daily. -Mike Robinson, Founder Nanobles Corp. / Global Cannabinoid Research Center (GCRC) -------------------------------------------- Figure 1 Key Figure. Illustration of the Structural Characteristics of Cannabinoids Found in Different Plant Species. From "Phytocannabinoids: Origins and Biosynthesis [Thies Gülck & Birger Lindberg Møller 2020]

Latest publication with a contribution from Otago Biochemistry Investigation of Antioxidant Activity of Protein Hydrolysates from New Zealand Commercial Low-Grade Fish Roes https://lnkd.in/ggu-CtUT

Blood clots: Treatment includes aloe vera and bromelain - 'Effect similar to aspirin'. Two plants could help 'break down' harmful blood clots - 'Effect similar to aspirin' "Aloe vera contains salicylates and has been shown to have an anti-platelet effect similar to aspirin", according to a doctor. Blood clots can lay the groundwork for serious health problems like heart attacks and strokes. Medicines called anti-coagulants are most reliable at dissolving the harmful clots but certain plants have demonstrated similar effects. One of them even shows effects comparable to a blood-thinning aspirin, according to a doctor. While there’s no substitute for a proper medical treatment, Dr Deborah Lee from Dr Fox Online Pharmacy shared that two plants could help tackle harmful blood clots. Bromelain Pineapple isn’t only packed with fresh and sweet flavour; the plant also offers bromelain. Bromelain describes a group of different enzymes derived from the stem, fruit, and juice of the pineapple plant. Dr Lee said: “This mixture of different enzymes such as endopeptidases and phosphatases have been shown to have a wide range of biochemical properties. Blood clots: Treatment includes aloe vera and bromelain - 'Effect similar to aspirin'. (Image: GETTY) “Bromelain has been shown to increase fibrinolysis – the ability to break down blood clots – and inhibit the synthesis of fibrin – a major protein needed for blood clotting. It directly causes the degradation of fibrin.” You don’t have to take just Dr Lee’s word for it as research, published in the journal Biotechnology Research International, also echoes bromelain’s powers on blood clotting. Drawing on various studies, the research highlights that bromelain shows fibrinolytic, antithrombotic (blood clot formation reducing) and anti-inflammatory properties. The study also explained that the enzyme mix was able to inhibit platelet aggregation, which describes the way platelets clump together to form a blood clot. Source : https://lnkd.in/dwMKKEds

Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds Science of Food volume 8, (2024) “Abstract Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory phytochemicals, present a promising food source. Additionally, fermentation may optimize the food matrix, thereby augmenting its developmental prospects. This study explores the anti-inflammatory potential of hemp seeds fermented with 10 different probiotic strains. Among these, Lactiplantibacillus plantarum fermented hemp seeds (FHS) demonstrated a significant anti-inflammatory ability, accompanied by a reduction in the expression of critical inflammatory markers such as TLR4, NF-κBp65, and iNOS. Moreover, there is a noteworthy dose-dependent inhibition of inflammatory cytokines TNF-α, IL-6, IL-1β, and NO within a concentration range of 50 to 500 µg/mL. Subsequently, metabolomics analysis using UHPLC-QTOF-MS highlighted significant metabolic alterations in FHS compared to raw hemp seeds (RHS). Through multivariate, univariate, and correlation analyses, indolelactic acid (IA) and homovanillic acid (HVA) emerged as the main anti-inflammatory metabolites in FHS. Validation via HPLC confirmed the concentration of IA and HVA in RHS and FHS and both organic acids demonstrated lower IC50 values for TNF-α, IL-1β, IL-6, IL-18, and NO inhibition, showcasing their potent anti-inflammatory abilities. Furthermore, in vitro gastro-intestinal digestion coupled with the Caco-2 cell monolayer model validates the uptake and bioaccessibility of FHS, further affirming IA and HVA as major anti-inflammatory compounds. Overall, this research sets the stage for the development of novel hemp seed-based products targeting inflammation-associated disorders.” Read more at: https://lnkd.in/gV-Dxbmh #hemp #hempseed

GABA:γ-amino butyric acid γ-amino butyric acid, referred to as GABA, is a non-protein amino acid widely distributed in animals and plants. It is highly soluble in water, slightly soluble in ethanol, and insoluble in other common organic solvents. There are two main production methods at present. One is chemical synthesis, which has high cost, low yield, and uses dangerous solvents in the production process, so it is difficult to use in food. The other is biosynthesis, which uses highly safe microbial fermentation to produce GABA. The conditions are mild, safer, and low in cost, and it can be used as a natural food additive. The main functions of GABA include: 1. Lowering blood pressure: Through the regulation of the GABA- system in the brain, it plays a role in inhibiting cardiovascular diseases and regulating blood pressure. 2. Regulating hormone secretion: It has an important regulatory effect on endocrine function, especially the secretion of pituitary hormones, can promote the secretion of luteinizing hormone by the pituitary, and has the function of promoting the release of thyroid hormones. 3. Anti-aging: Scientists applied trace amounts of GABA to the nerve cells in the visual cortex of the brain of elderly rhesus monkeys, and found that the behavior of neurons became "younger". Lack of GABA will lead to the degeneration of certain nerve cells, thus reducing the visual selection ability of macaques. Compared with younger macaques, GABA and its enhancers are more effective when injected into the bodies of older macaques. Our GABA comes from two sources, ordinary bacterial fermentation and Lactobacillus hilarius fermentation, both of which can be used for food additives. If you are interested, please feel free to contact us.