When administered at the same dose, GEKE resulted in a more potent improvement in hyperglycemia, abnormal lipid metabolism, and renal tissue damage (as verified by histological examination) in diabetic mice in comparison to EKE. The treatment administered to diabetic mice led to a reduction in kidney microalbuminuria (ALB), blood urea nitrogen (BUN), serum creatinine (Scr), malondialdehyde (MDA), and glutathione (GSH), while stimulating the activity of catalase (CAT), superoxide dismutase (SOD), and serum total antioxidant capacity (T-AOC). Enhanced kidney function and improved diabetes management are attainable with both EKE and GEKE, due to their capacity to alleviate hyperglycemia, oxidative stress, and renal parameters. These effects are achieved through modulation of the Keap1/Nrf2/HO-1 and AMPK/mTOR pathways. Yet, GEKE outperforms in both routes of action. To determine the effects of GEKE and EKE interventions, this study examined the changes in antioxidant defense and metabolic capacity of diabetic animals. The procedure of germination provides a productive means of elevating the medicinal value of these natural, plant-sourced products.
The selection of meat products with safe and natural additives is becoming a more significant concern for consumers nowadays. Subsequently, the need to leverage natural food additives to extend the storage time of meat and curtail the growth of microorganisms has become pressing. Given the increasing use of Moringa oleifera leaves as a traditional remedy and the insufficient published data on its antimicrobial action against foodborne pathogens in meat and meat products, the present study evaluated the antimicrobial activity of Moringa oleifera leaf aqueous extracts (0.5%, 1%, and 2%) on ground beef stored at 4°C for 18 days. VX-809 datasheet MLE's antimicrobial properties proved robust against spoilage bacteria, including bacteria in the aerobic plate count and Enterobacteriaceae categories. Compared to the control, the application of MLE 2% resulted in a considerable (p < 0.001) decrease in the amounts of artificially inoculated E. coli O157:H7, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus in ground beef, with reductions of 654, 535, and 540 log10 CFU/g, respectively, by day 18 of storage. Moriga leaves extract (MLE) had no adverse effects on the overall acceptance and sensory attributes of the ground beef, and indeed, a slight improvement in tenderness and juiciness was observed compared to the untreated control. Accordingly, Maximum Likelihood Estimation (MLE) can be employed as a safe, natural, and healthy preservative, improving the safety, quality, and stability of meat products during cold storage. Natural food additives, a safer alternative to chemical preservatives, could unlock new possibilities within the food industry, mitigating any potential health risks for consumers.
Research demonstrates that polyphenols have the capacity to increase the duration of fish products' market viability. Using refrigerated channel catfish fillets stored at 4°C, this study evaluated the influence of phenolic extracts from grape seeds (GSE), lotus seedpods (LSPC), and lotus roots (LRPE), focusing on physicochemical modifications and bacterial community alterations, compared to a control of ascorbic acid (AA). The introduction of GSE, LSPC, LRPE, and AA reduces the rate at which microbes reproduce in catfish fillets during storage. Microbial community analysis demonstrated that the addition of polyphenols substantially reduced the relative abundance of Proteobacteria early in storage, and changed the distribution pattern of the microbial community later in the storage process. Following 11 days of storage, a substantial decrease in total volatile base nitrogen (TVB-N) was observed in the fish samples of the GSE, LSPC, LRPE, and AA groups, reducing by 2585%, 2570%, 2241%, and 3931%, respectively, compared to the control group (CK). VX-809 datasheet Furthermore, the lipid oxidation of the samples was suppressed, leading to a 2877% reduction in thiobarbituric acid-reactive substances (TBARS) in the GSE group when compared to the CK group. VX-809 datasheet Analyses of centrifugal loss, LF-NMR, and MRI data underscored GSE's significant contribution to hindering water loss and improving the flowability of immobilized water in catfish fillets. The histology data indicated a less pronounced decline in shear force and muscle fiber damage for polyphenol-treated samples, relative to the CK control. For this reason, dietary polyphenols comprising GSE, LSPC, and LRPE are potentially viable natural antioxidants for the preservation of quality and the enhancement of shelf life in freshwater fish.
Muscle samples of Mullus barbatus and Merluccius merluccius were scrutinized for the presence of trace elements arsenic, mercury, cadmium, and lead, with the dual aim of calculating the daily intake of these elements from fish consumption and assessing the related risks to human health. The mean arsenic levels in the muscle tissue of M. barbatus and M. merluccius, calculated over the entire study period, were 19689 mg/kg wet weight (ww) and 8356 mg/kg ww, respectively. The corresponding mercury levels were 0497 mg/kg ww and 0153 mg/kg ww, while lead levels were 0031 mg/kg ww and 0025 mg/kg ww, respectively. The cadmium (Cd) concentrations in every fish examined fell below the detection threshold, which was less than 0.002 mg/kg wet weight. Health risk assessments, predicated on target hazard quotients (THQ) and estimated daily intakes (EDI), determined that the consumption of arsenic (As) in both fish species and mercury (Hg) in *M. barbatus* might pose a considerable risk to human health. The hazard index (HI) value, calculated for both fish types, was greater than 1. For the sake of health, continuous monitoring of trace element concentrations in fish is strongly recommended, considering the results, which reveal potential health risks from the presence of arsenic and mercury.
Raw materials for potential food applications are found in mushroom by-products, which are economical, eco-friendly, and boast bioactive and functional characteristics. Undeniably, mushroom upcycling offers numerous opportunities, yet its full potential remains unrealized. The mushroom protein by-product (MPBP) that came from the process of producing mushroom protein was investigated for its chemical make-up, physicochemical characteristics, and functional traits. This MPBP was then used in the preparation of plant-based batter recipes, resulting in four separate experimental groups, distinguished by the ratio of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP) in weight (w/w, %). Subsequently, the batter was used to coat and fry shrimp, which was then analyzed for cooking loss, coating pick-up, oil absorption, and colorimetric parameters (L*, a*, and b*). MPBP, boasting a substantial dietary fiber content, primarily insoluble fiber (49%), presents itself as a promising ingredient for high-fiber food formulations. The following physicochemical properties of the MPBP were determined: pH (1169), water activity (0.034), L* (5856), a* (561), b* (1803), particle size distribution (250-500 µm (2.212%), 125-250 µm (4.118%), 63-125 µm (3.753%), <63 µm (0.82%)). Functional characteristics of MPBP included solubility of 127%, an emulsifying activity index of 76 m²/g, an emulsion stability index of 524 minutes, a water-holding capacity of 49%, and an oil-holding capacity of 48%. MPBP-enhanced shrimp batter formulations displayed higher cooking losses, oil absorption, coating adherence, and a* color, and conversely, lower L* and b* color readings. In the 75 W/25 MPBP group, the most outstanding experimental outcomes were reported, suggesting that MPBP is a promising new ingredient for partial replacement of wheat flour in batter formulations.
Using gas-liquid chromatography, we analyzed the fatty acid profile of the muscles from northern pike (Esox lucius Linnaeus, 1758) found in the Gyda River, Siberia, Russia. In the pike samples examined, 23 of the 43 identified fatty acids made up 993% of the total fatty acid content. Of the saturated fatty acids (SFAs), palmitic (C16:0) with 200% abundance and stearic (C18:0) with 73%, were the most numerous. Oleic acid (C181n9, 102%) and palmitoleic acid (C161, 41%), among monounsaturated fatty acids (MUFA, 151%), exhibited the highest concentrations. Among the polyunsaturated fatty acids (PUFAs), arachidonic acid (C20:4n-6, 76%), eicosapentaenoic acid (EPA, C20:5n-3, 73%), and docosahexaenoic acid (DHA, C22:6n-3, 263%) were the most abundantly represented, comprising a considerable portion of the total. The fatty acid profiles of pike caught in the Gyda River were dissimilar to those observed in other pike populations, a divergence plausibly explained by variations in their food sources. Pike flesh exhibits a healthy nutritional balance, indicated by its low n-6/n-3 ratio (0.36), low atherogenic (0.39) and thrombogenic (0.22) properties, and a high proportion of hypocholesterolemic to hypercholesterolemic fatty acids (283). Consequently, this fish can be recommended as a substitute for other fish in customary diets.
A study was conducted to investigate the changes in bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) following liposomal encapsulation using ultrasound (20% amplitude, 750 W) for time intervals of 30, 60, and 120 seconds. Regarding encapsulation efficiency and bitterness, liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) displayed the most favorable results (p < 0.05). Prolonged exposure to ultrasonication resulted in a diminished encapsulation efficiency (EE) for L-PH1 and L-PT1, accompanied by heightened bitterness and a reduction in particle size. While comparing L-PH1 and L-PT1, L-PT1 demonstrated less bitterness, a consequence of its inherent lower bitterness properties and more effective plastein entrapment within the liposome structure. L-PT1, in contrast to the control plastein hydrolysate, displayed a delayed peptide release pattern in in vitro studies. For this reason, the delivery of protein hydrolysates using liposomes containing 1% plastein could effectively improve their sensory attributes, mitigating the bitter flavor.