Development Of Technology for Obtaining Natural Nutriceutics in Solid Form

This article discusses development of technology for obtaining natural nutriceutics in solid form. Currently, a healthy lifestyle, a healthy diet and the body's resistance to external negative factors have become topical issues, especially after the outbreak of the global COVID-19 pandemic. Basically, the prevention and treatment of diseases occurs due to the replenishment of the complex of bioactive substances that the body receives from healthy food. Otherwise, if the tissues and organs do not receive the elements necessary for the normal functioning of the body, then the strength to fight the disease decreases. Here, dietary supplements, that is, nutraceuticals, play an important role, they are consumed with food and are mainly obtained from products of natural origin: vegetable, animal and bacterial.Copyright © 2023, Codon Publications. All rights reserved.

Medicinal Plants used Traditionally in Sudan to Treat Viral Infections Related to the Signs and Symptoms of COVID-19: A Systematic Review

Background: The rapid global spread of the COVID-19 pandemic urged scientists to search for effective and safe anti-coronavirus drugs from natural resources. Through centuries, traditional medicinal plants have been providing cure for diseases and general health care worldwide. Objective(s): The main aim of this review was to explore and summarize the research works on the different plants used traditionally in Sudan to treat signs and symptoms of COVID-19 and respiratory diseases, characterizing their antiviral activities and exploring the different phytochemicals present in these plants. Method(s): The current review was carried out in line with the recommendations of the PRISMA 2020 statement. Information on plants traditionally used in Sudan to treat the signs and symptoms of COVID-19 and respiratory diseases was obtained from traditional medicine books and published articles, as well as the daily practice by ordinary people. Result(s): This article illustrated the use of 27 plant species belonging to 15 families in Sudanese traditional medicine to treat signs and symptoms of COVID-19 and respiratory diseases. Legumi-nosae/Fabaceae was found to be the most represented family (7 species), followed by Combretaceae (3 species) and Capparidaceae and Malvaceae (2 species each). From these plants, about 11 plant species were studied for their antiviral activity against at least one virus, and 5 plants, namely Adan-sonia digitata, Boscia senegalensis, Hibiscus sabdariffa, Nigella sativa, and Mangifera indica, were tested for their antiviral activity against influenza viruses. The phytoconstituents of the listed plants were summarized, and the antiviral activity of their isolated bioactive compounds was highlighted. Conclusion(s): The review could provide an in-depth theoretical basis and valuable data for designing future studies.Copyright © 2023 Bentham Science Publishers.

A simplified protocol for Agrobacterium-mediated transformation of cell suspension cultures of the model species Medicago truncatula A17.

This manuscript describes a unique protocol for the rapid transformation of Medicago truncatula A17 cell suspension cultures mediated by Agrobacterium tumefaciens. Medicago cells were collected on day 7 of the growth curve, which corresponded to the beginning of the exponential phase. They were then co-cultured with Agrobacterium for 3 days before being spread onto a petri dish with appropriate antibiotic selection. The Receptor Binding Domain of the Spike protein of SARS-CoV-2 was used as a model to develop this protocol. The presence of the transgene was assessed using PCR, and the integrity of the product was evaluated by SDS-PAGE and Western-blotting.

Hospital Initiative to Increase PlantPredominant Foods and Nutritional Education

Introduction: Due to reduction in cardiovascular risk, healthy, plant-based foods, as opposed to animal-derived products should be promoted to patients. We created a hospital initiative on the cardiac floors to educate the multidisciplinary staff to serve as advocates for healthy eating. Method(s): Housestaff participated in education sessions on the benefits of plant-predominant meals and patient counseling. More plant-predominant options were added to the menu and several unhealthy items were eliminated. Food orders were assessed pre-intervention (February 2020) and post-staged interventions (October 2020 and April 2022). Food choices were assessed using the healthful and unhealthful diet index. Press Ganey scores were obtained and housestaff comfort with diet counseling was also assessed. Result(s): Resident perception of their own knowledge went from "poor" to "good" post-intervention. Confidence in talking to patients about plant-based diets went from "not confident at all" to "fairly confident'. After analysis of diet orders, a 52% decrease was noted in animal-based products (chicken, beef, pork and turkey), 35% decrease in unhealthful food items (refined grains, processed foods, potatoes and sweetened beverages), and 25% decrease in plant-predominant food items (whole grains, fruits, vegetables, nuts, salads, legumes and fish), but this time period occurred in the setting of high COVID-19 rates. A subsequent analysis of a single cardiac unit after the COVID-19 surges and after select unhealthy items were removed from the menu showed notable improvements in each parameter when adjusted for discharges;a 2% increase in plant-based, 37% decrease in animal based and 4% decrease in unhealthy items. Press Ganey ratings for the quality of food increased post-initiative by at least 27%. Conclusion(s): This quality initiative was a local pilot to increase our understanding of interventions that may have a meaningful impact on healthy eating for patients. Interpretation of results is limited due to the COVID-19 pandemic, which may have impacted food choices of admitted patients. Although further research is needed, housestaff engagement may be a promising mechanism to educate patients and encourage food and nutrition changes in a health system.

Ensuring Global Food Security by Improving Protein Content in Major Grain Legumes Using Breeding and 'Omics' Tools.

Grain legumes are a rich source of dietary protein for millions of people globally and thus a key driver for securing global food security. Legume plant-based 'dietary protein' biofortification is an economic strategy for alleviating the menace of rising malnutrition-related problems and hidden hunger. Malnutrition from protein deficiency is predominant in human populations with an insufficient daily intake of animal protein/dietary protein due to economic limitations, especially in developing countries. Therefore, enhancing grain legume protein content will help eradicate protein-related malnutrition problems in low-income and underprivileged countries. Here, we review the exploitable genetic variability for grain protein content in various major grain legumes for improving the protein content of high-yielding, low-protein genotypes. We highlight classical genetics-based inheritance of protein content in various legumes and discuss advances in molecular marker technology that have enabled us to underpin various quantitative trait loci controlling seed protein content (SPC) in biparental-based mapping populations and genome-wide association studies. We also review the progress of functional genomics in deciphering the underlying candidate gene(s) controlling SPC in various grain legumes and the role of proteomics and metabolomics in shedding light on the accumulation of various novel proteins and metabolites in high-protein legume genotypes. Lastly, we detail the scope of genomic selection, high-throughput phenotyping, emerging genome editing tools, and speed breeding protocols for enhancing SPC in grain legumes to achieve legume-based dietary protein security and thus reduce the global hunger risk.

Poor sleep quality is associated with an impaired eating pattern during the pandemic: a population-based study, COVIDInconfidentes

Introduction: During the pandemic, changes resulting from social and routine restrictions may have led to a change in sleep quality patterns. Furthermore, poor sleep quality may result in increased hunger and food intake, especially of ultraprocessed foods. Objective: To evaluate the association of sleep quality with food consumption pattern during the COVID-19 pandemic. Methods: Cross-sectional, population-based study, between October and December 2020 in two medium-sized cities in Minas Gerais. Sleep was assessed by the Pittsburgh Sleep Quality Index, with a global score from 0 to 21. Scores of 5-10 indicate poor sleep quality and greater than 10, a possible sleep disorder. The unhealthy eating indicator was designed according to food processing, unprocessed (fruits, vegetables and legumes, milk, and beans) and ultra-processed (processed meats, sweets, instant noodles, and soft drinks). Unprocessed foods consumed daily, and ultra-processed foods consumed never received the lowest score (zero). The highest score (four points) was received by unprocessed foods never, and ultraprocessed foods daily. The total score ranged from 0 (best) to 32 points (worst quality). It was subsequently categorized into quartiles and grouped to dichotomized variable: unhealthy food (2nd to 4th quartile;> 5 points) and healthy (1st quartile;< 4 points). Multiple logistic regression was used to verify the association of sleep quality with dietary consumption pattern. Results: Of the individuals evaluated, most were female (51.9%), black or brown (67.9%), with minimum high school education (56.5%), and family income below 5 minimum wages (60.4%). The food score ranged from 0 to 24 points, and 76.8% had an unhealthy eating pattern. Regarding sleep, 38.6% had poor quality, and 13.9% sleep disorder. In multivariate analysis, adjusted for sex, age, and income, subjects with poor sleep quality had 1.81 times the chance of having an unhealthy eating pattern (OR=1.81;95% CI 1.25- 2.62), and those with sleep disturbance had 2.28 times the chance of having an unhealthy eating pattern (OR=2.28;95% CI: 1.27-4.10). Conclusion: Individuals with poor quality and sleep disorders are more likely to have unhealthy eating during the pandemic of COVID-19. This study demonstrates the importance of investigating the repercussion of the pandemic on sleep and eating habits, and worsening health status of these individuals.

Research advances and prospects of legume lectins

Lectins are widely distributed proteins having ability of binding selectively and reversibly with carbohydrates moieties and glycoconjugates. Although lectins have been reported from different biological sources, the legume lectins are the best-characterized family of plant lectins. Legume lectins are a large family of homologous proteins with considerable similarity in amino acid sequence and their tertiary structures. Despite having strong sequence conservation, these lectins show remarkable variability in carbohydrate specificity and quaternary structures. The ability of legume lectins in recognizing glycans and glycoconjugates on cells and other intracellular structures make them a valuable research tool in glycomic research. Due to variability in binding with glycans, glycoconjugates and multiple biological functions, legume lectins are the subject of intense research for their diverse application in different fields such as glycobiology, biomedical research and crop improvement. The present review specially focuses on structural and functional characteristics of legume lectins along with their potential areas of application.