Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters.

The health and balance of the gut microbiota are known to be linked to diet composition and source, with fermented products and dietary proteins potentially providing an exceptional advantage for the gut. The purpose of this study was to evaluate the effect of protein hydrolysis, using a probiotic beverage enriched with either cricket protein (CP) or cricket protein hydrolysates (CP.Hs), on the composition of the gut microbiota of rats. Taxonomic characterization of the gut microbiota in fecal samples was carried out after a 14-day nutritional study to identify modifications induced by a CP- and CP.H-enriched fermented probiotic product. The results showed no significant differences (p > 0.05) in the diversity and richness of the gut microbiota among the groups fed with casein (positive control), CP-enriched, and fermented CP.H-enriched probiotic beverages; however, the overall composition of the microbiota was altered, with significant modifications in the relative abundance of several bacterial families and genera. In addition, fermented CP.H-enriched probiotic beverages could be related to the decrease in the number of potential pathogens such as Enterococcaceae. The association of gut microbiota with the nutritional parameters was determined and the results showed that digestibility and the protein efficiency ratio (PER) were highly associated with the abundance of several taxa.

Influence of growth parameters on bacteriocin-like inhibitory substances (BLIS) production by lactic acid bacteria.

This study aimed to investigate the possible production of bacteriocin-like inhibitory substances (BLIS) and optimize it by Lactobacillus sakei and combined Lactobacillus curvatus/Pediococcus acidilactici, lactic acid bacteria used for the meat fermentation. The effect of growth parameters on BLIS production was evaluated by measuring the antibacterial activity of the cell-free supernatant of these bacteria. The stability of the cell-free supernatant of combined L.curvatus/P.acidilactici bacteria was also examined after heat treatment and pH variations. Results showed highest BLIS production by L.curvatus/P.acidilactici was at growth temperatures of 28°C and pH 5, while the optimum condition for production of BLIS by L.sakei was 24°C and pH 6.5. The BLIS production by L. curvatus/P. acidilactici bacteria was greatly influenced by carbon and nitrogen sources. The antimicrobial activity of BLIS in supplemented De Man, Rosa, and Sharpe broth (MRS) was 2044.44 AU/mL, 4.84-fold greater than unsupplemented MRS. None of the carbon sources used in this study affected the BLIS production by the L.sakei, while pea peptone enhanced the antimicrobial activity and showed a value of 188.89 AU/mL, 1.47-fold greater than unsupplemented MRS. The characterization of the cell-free supernatant of L. curvatus/P. acidilactici bacteria showed the heat stability and activity of BLIS at pH 2-10.

Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis.

This systematic review and meta-analysis quantified the effects of various vegetable oil-based nanoemulsion (NE) formulations on muscle foods' microbial and chemical quality by estimating the weighted overall response ratio (R*). Treatment of muscle foods with NE formulations reduced the growth rates of total mesophilic bacteria, total psychrophilic bacteria, lactic acid bacteria, and Enterobacteriaceae by 26.2% (R*=0.738), 19% (R*=0.810), 44.7% (R*=0.553), and 31.8% (R*=0.682) during the storage period, respectively. Moreover, the NE formulations retarded the increasing rates of volatile basic-nitrogen content, lipid and protein oxidation, and lipid hydrolysis by 41.4% (R*=0.586), 34% (R*=0.660), 55% (R*=0.450), and 37.1% (R*=0.629), respectively. The NE formulations prepared from safflower, olive, canola, and sunflower oil were more effective than the other vegetable oils to control microbial growth and slow down chemical changes in muscle foods. The combination of nanoemulsions (NEs) and essential oils (EOs) was more efficient than NEs to preserve muscle foods. Packaging NE-treated muscle foods under anaerobic conditions provided better control of microbial growth and chemical changes than packaging under aerobic conditions. Consequently, a combination of vegetable oil-based NEs and EOs followed by anaerobic packaging is the most effective treatment to improve the quality of muscle foods.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2057415 .

Combination of ionizing radiation and bio-based active packaging for muscle foods: A global systematic review and meta-analysis.

A systematic review and meta-analysis assessed the combined effects of biopolymer-based active packaging and ionizing radiation on muscle foods' quality. Radiation processing of muscle foods reduced the initial counts and growth rates of microbial flora. Irradiation did not affect the initial level of total volatile nitrogen while decreasing its increasing rate during storage. The initial levels and increasing lipid and protein oxidation rates increased after irradiation. Packaging of muscle foods with biopolymer + active compounds before irradiation was the most effective way to decrease microbial flora's initial counts and growth rates. During storage, lower lipid and protein oxidation was found in irradiated muscle foods packed with biopolymer + active compounds. From an industrial standpoint, the packaging of muscle foods with biopolymer + active compounds, particularly plant-based ones, synergistically acts with ionizing radiation to decrease microbial flora counts; therefore, lowering radiation doses can be applied, which minimizes the adverse effects of irradiation on muscle foods.

Advantages of nanotechnology developments in active food packaging.

Active food packaging (AP) is an innovative technology, which provides a new system for food preservation in the food industry. The growing need towards consumer demands and market trends inspires researchers and food industries to employ AP. The advent of nanotechnology has had a significant impact on AP applications due to its distinctive physicochemical and biological properties. The incorporation of nano-sized materials into the polymer matrix has greatly improved the thermal, mechanical, gas barrier properties and compostability of biopolymers, thereby overcoming the shortcomings of bio-based film packaging. One of the great features of nano-sized materials is that they can act as release-controlling devices for active compounds in AP. The current review summarized the impact of nano-sized materials in the physical properties of the bio-based packaging films and their potential utilization and applications in AP. The safety concentrations of nano-sized materials and their possible migration from food packaging into food were also reviewed to gain a perspective view on their utilization in AP.

Low-dose gamma irradiation and pectin biodegradable nanocomposite coating containing curcumin nanoparticles and ajowan (Carum copticum) essential oil nanoemulsion for storage of chilled lamb loins.

The current investigation assessed the effect of pectin (PE) biodegradable nanocomposite coating containing curcumin nanoparticles (CNP) and ajowan (Carum copticum) essential oil nanoemulsion (ANE) combined with low-dose gamma irradiation on microbial, physiochemical, and sensorial qualities of lamb loins during refrigeration conditions. Active coating combined with gamma irradiation reduced the count number of mesophilic and psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae; and minimized lipid and protein oxidation changes, total volatile basic nitrogen content, met-myoglobin formation, and color deterioration in the loin samples. The increased shelf-life of lamb loins up to 25 days compared with 5 days assigned for the control group can be associated with the application of ionizing radiation and edible PE coating containing CNP and ANE, which might be due to the synergistic or additive effects of treatments. Overall, as an effective preservation technique, a combination of PE + CNP + ANE and irradiation can be recommended for prolonging the shelf-life of lamb loins during refrigerated storage.

Effect of dietary anthocyanins on biomarkers of glycemic control and glucose metabolism: A systematic review and meta-analysis of randomized clinical trials.

Anthocyanins, as natural food colorants, are bioactive substances with several health advantages. In this research, the effects of dietary anthocyanins on biomarkers of glycemic control and glucose metabolism was evaluated through a meta-analysis. The results revealed a significant reduction in levels of fasting blood sugar (FBS; -2.70 mg/dl, 95% CI: -4.70 to -1.31; P < 0.001), 2-h postprandial glucose (2-h PPG; -11.1 mg/dl, 95% CI: -18.7 to -3.48; P = 0.004), glycated hemoglobin (HbA1c; -11.1 mg/dl, 95% CI: -18.7 to -3.48; P = 0.004), homeostasis model assessment of insulin resistance (HOMA-IR; -0.54, 95% CI: -0.94 to -0.14; P = 0.008), resistin (-1.23 µg/l, 95% CI: -2.40 to -0.05; P = 0.041), and plasminogen activator inhibitor-1 (PAI-1; -5.09 µg/l, 95% CI: -9.45 to -0.73; P = 0.022) following administration of anthocyanins, whilst changes in the levels of fasting insulin (0.33 mU/l, 95% CI: -0.18 to 0.85; P = 0.207) and C-peptide (-0.02 µg/l, 95 %CI: -0.20 to 0.16; P = 0.816) was not statistically significant. Consumption of anthocyanins for >8 weeks and at doses >300 mg/day significantly reduced levels of FBS, 2-h PPG, HbA1c, and HOMA-IR. Moreover, anthocyanins administration reduced the levels of FBS, 2-h PPG, HbA1c, and HOMA-IR in type 2 diabetic subjects and HOMA-IR in overweight/obese individuals. Overall, dietary anthocyanins can be used as an adjuvant therapy to improve biomarkers of glycemic control and glucose metabolism specially in diabetic subjects.

Application of essential oil of Pistacia atlantica Gum, polypropylene and silica nanoparticles as a new milk packaging.

The aim of current study was to investigate the antimicrobial effect of gum essential oil of Pistacia atlantica (wild pistachio) tree (GEO) and design a new film based on polypropylene polymer coated with silica nanoparticles and GEO. The antimicrobial activity of the packaging film was evaluated with or without milk on Staphylococcus aureus, Salmonella enterica, Escherichia coli, and Listeria monocytogenes during 35 days. The results showed that GEO has significant antibacterial properties. It was most effective on Salmonella enterica, while its effect on Listeria monocytogenes was the weakest. Antimicrobial activity of the film without milk showed no significant differences among the different sizes of nanoparticles used (0.05, 0.025, and 0.051 g) (p ≥ .05). It can be concluded that polypropylene incorporated with GEO and silica nanoparticles active film had antimicrobial properties up to 35 days, while using with milk or without milk. Therefore, this type of packaging is effective to enhance the shelf life of milk.

Effects of pomegranate peel extract and vitamin E on the inflammatory status and endothelial function in hemodialysis patients: a randomized controlled clinical trial.

Inflammation and endothelial dysfunction are major problems in hemodialysis (HD) patients. This study assessed the effects of an 8 week administration of pomegranate peel extract (PPE) and vitamin E (Vit E) alone or in combination on the biomarkers of inflammation, including C-reactive protein (CRP), interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-α), and the biomarkers of endothelial function, including intercellular adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and P-selectin, in HD patients. In a randomized, double-blind, parallel, placebo-controlled trial, 100 HD patients were randomly divided into 4 equal groups: (a) PPE + Vit E, received 2 pomegranate tablets (each tablet contained 225 mg PPE, equal to 90 mg ellagic acid) + 1 Vit E soft gel (400 IU) daily, (b) PPE, received 2 pomegranate tablets + 1 Vit E placebo soft gel daily, (c) Vit E, received 1 Vit E soft gel + 2 pomegranate placebo tablets daily, and (d) placebo, received 2 pomegranate placebo tablets + 1 Vit E placebo soft gel daily. For group allocation, a stratified block randomization procedure based on sex, age, and HD duration was used. Each intervention product and its placebo had identical shape, color, size, and packaging. Consumption of PPE + Vit E significantly reduced the serum CRP level (mean change: -7.12 ± 4.59 mg l-1, P < 0.001) compared to other groups, while reduced levels of IL-6 (mean change: -2.19 ± 2.33 pg ml-1, P < 0.001), TNF-α (mean change: -2.41 ± 3.21 pg ml-1, P = 0.008), ICAM-1 (mean change: -64.2 ± 111.0 ng ml-1, P = 0.017), and VCAM-1 (mean change: -117.7 ± 177.1 ng ml-1, P = 0.002) were observed compared to the control. There was no significant difference in the P-selectin level among the groups. Consumption of PPE or Vit E alone significantly reduced the CRP level (mean change for PPE: -3.58 ± 5.41 mg l-1, P < 0.001; mean change for Vit E: -3.25 ± 8.29 mg l-1, P = 0.002) compared to the control. As a result, consumption of PPE in combination with Vit E enhanced the inflammatory status and endothelial function in HD patients.

Impact of dietary anthocyanins on systemic and vascular inflammation: Systematic review and meta-analysis on randomised clinical trials.

Anthocyanins are natural bioactive compounds that have several health benefits. This systematic review and meta-analysis assessed the impact of dietary anthocyanins on markers of systemic and vascular inflammation. Meta-analysis of 32 randomised controlled trials indicated that dietary anthocyanins significantly decreased levels of C-reactive protein (CRP; -0.33 mg/l, 95% CI: -0.55 to -0.11, P = 0.003), interleukin-6 (IL-6; -0.41 ρg/ml, 95% CI: -0.70 to -0.13, P = 0.004), tumor necrosis factor-alpha (TNF-α; -0.64 ρg/ml, 95% CI: -1.18 to -0.09, P = 0.023), intercellular adhesion molecule-1 (-52.4 ng/ml, 95% CI: -85.7 to -19.1, P = 0.002), and vascular adhesion molecule-1 (VCAM-1; -49.6 ng/ml, 95% CI: -72.7 to -26.5, P < 0.001) while adiponectin level was significantly increased (0.75 µg/ml, 95% CI: 0.23 to 1.26, P = 0.004). The levels of interleukin-1ß (IL-1ß; -0.45 ρg/ml, 95% CI: -3.77 to 2.88, P = 0.793) and P-selectin (-6.98 ng/ml, 95% CI: -18.1 to 4.15, P = 0.219) did not significantly change. Subgroup analyses showed that administration of higher doses of anthocyanins (>300 mg/day) significantly decreased levels of CRP, IL-6, TNF-α, and VCAM-1. The results indicate that dietary anthocyanins reduce the levels of systemic and vascular inflammation in the subjects.

Impact of glazing based on chitosan-gelatin incorporated with Persian lime (Citrus latifolia) peel essential oil on quality of rainbow trout fillets stored at superchilled condition.

In this research, a new ice-glazing based on chitosan-gelatin (Ch-Gl) incorporated with Persian lime peel essential oil (LEO), and superchilled storage was established to assess the microbial, physicochemical, and sensory quality of rainbow trout fillets. The fillets were immersed in distilled water (control), Ch-Gl, Ch-Gl + 1% LEO, and Ch-Gl + 2% LEO to form glazing layer on the surface, then stored at -1.4 °C for 30 days. All treatments delayed the growth of total mesophilic bacteria, total psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria compared to control during the storage period. The treatments also retarded the increase in the contents of total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, pH, and electric conductivity during storage. The freshness indexes i.e. K and Fr values were improved in treated groups compared to control group. The combined treatments (Ch-Gl + 1% or 2% LEO) were more effective than Ch-Gl alone to inhibit the microbial growth, retard the physicochemical deterioration, and improve freshness indexes in the fillets. It can be concluded that ice-glazing based on Ch-Gl incorporated with LEO, and superchilled storage is effective to enhance the quality and shelf-life of rainbow trout fillets.

Effect of Chlorella supplementation on cardiovascular risk factors: A meta-analysis of randomized controlled trials.

BACKGROUND & AIMS: The effect of Chlorella supplementation on cardiovascular risk factors of subjects with different health status has not been conclusively studied. Therefore, the efficacy of Chlorella supplementation on cardiovascular risk factors was assessed through a meta-analysis. METHODS: A literature search on five electronic databases was performed and related randomized controlled trials (RCTs) published until 15 January 2017 were identified. For each study, the effect size of each outcome was presented as Un-standardized mean difference and 95% confidence interval (CI). The overall effect for each outcome was calculated using random effects model. RESULTS: Meta-analysis on 19 RCTs with 797 subjects indicated that Chlorella administration significantly decreased the levels of total cholesterol (TC; -9.09 mg/dl, 95% CI: -12.91 to -5.26, P < 0.001), low-density lipoprotein cholesterol (LDL-C; -8.32 mg/dl, 95% CI: -12.22 to -4.42, P < 0.001), systolic blood pressure (SBP; -4.51 mmHg, 95% CI: -6.53 to -2.48, P < 0.001), diastolic blood pressure (DBP, -1.64 mmHg, 95% CI: -3.28 to -0.01, P = 0.049), and fasting blood glucose (FBG; -4.23 mg/dl, 95% CI: -8.29 to -0.17, P = 0.041) whereas changes in triglycerides (TG; 1.73 mg/dl, 95% CI: -7.25 to 10.70, P = 0.706), high-density lipoprotein cholesterol (HDL-C; 1.54 mg/dl, 95% CI: -2.40 to 5.48, P = 0.443), and body mass index (BMI; -0.23 kg/m2, 95% CI: -0.97 to 0.51, P = 0.545) was not statistically significant. Subgroup analyses based on intervention duration and Chlorella doses revealed that administration of Chlorella for 8 weeks or higher and doses higher than 4 g/day significantly reduced TC, LDL-C, SBP, and DBP levels in the participants. Moreover, Chlorella supplementation significantly reduced TC and LDL-C levels in unhealthy individuals, and also reduced SBP and DBP in hypertensive ones. CONCLUSIONS: The results indicated that Chlorella supplementation improved levels of TC, LDL-C, SBP, DBP, and FBG but the changes in TG, HDL-C, and BMI were not satisfactory. More precise RCTs on subjects with different health status is recommended to clarify the effect of Chlorella supplementation on cardiovascular risk factors.