Current Nutrition & Food Science - Volume 16, Issue 2, 2020

Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins. Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

Background: Buckwheat (Fagopyrum spp.), a dicot pseudocereal, has an immense potential in the functional food sector pertinently due to high nutritional profile. It is a rich source of phenolic compounds, phytosterols, fagopyrins, dietary fibre, lignans, vitamins, minerals, antioxidants and unsaturated fatty acids. The buckwheat products include tea, honey, cakes, pancakes, cookies and soba noodles are gluten-free and are thus important for coeliac disease patients. Objective: The current review discusses the comparative metadata analysis of amino acids, bioactive constituents and livelihood framework of buckwheat. Conclusion: The biological value of buckwheat proteins is considerably high possessing the aminoacid score of 100 and the comparative metadata analysis revealed that it is richer in lysine, histidine and tryptophan than wheat, corn, barley and egg. Buckwheat seeds contain many fagopyritols amongst which fagopyritols A1 is an active constituent in insulin signaling and thus helps to treat diabetes and polycystic ovarian syndrome. The buckwheat crop is on decline which needs attention for its conservation, cultivation and improvement thus we present its livelihood framework for human welfare.

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

The fermented dairy products produced by various microorganism’s activity provide valuable nutrients for human. Fermentation affects the physicochemical and organoleptic characteristics of foods as well as human health. In the present review, we describe the production of vitamin B12 in a fermented dairy product by Propionibacterium species. The effect of the process variables on vitamin B12 production in fermented dairy products e.g. pH, temperature, different carbon and nitrogen sources as well as the type and size of inoculum, the fermentation time and fermentation strategy, etc. are discussed. Finally, fermentation strategy, inoculum preparation of Propionibacterium freudenreichii subsp. Shermanii, methods of determining biomass and Vitamin B12 concentration are reviewed and their effects on vitamin B12 production are mentioned. Propionibacteria are so popular due to their unique characteristics such as being safe, convenient and economical. Among all the highest efficiency was observed by P. freudenreichii. To achieve this purpose, some appropriate situations need to be considered. The best carbon source for this bacterium to produce biomass is lactate, the suitable pH for growth of the Propionibacterium species is in the range of 6 to 7 and the fed-batch is most preferable for vitamin B12 production.

Background: Sweet and waxy corn (Zea mays L.) are high in phytochemicals which vary depending on several factors including corn cultivars and the maturation stage. Methods: Five commercial sweet and waxy corn cultivars were grown and their major phytochemical compositions were investigated at the milk, late milk, and soft dough stages. Phytochemicals in corn samples harvested from each kernel maturation stage were determined as total phenolic compounds, anthocyanins, tocopherols, and carotenoids. Results: Significant interactions between the corn cultivars and maturation stage were detected for all phytochemical compositions, with changes in their concentration during seed development. Total phenolic compounds and total anthocyanins were highest in the dark purple waxy variety (316.74 mg GAE/100 g of DW and 522.21 mg CGE/100 g of DW, respectively) in which cyanidin was the major anthocyanin. Carotenoid compositions were also affected by corn type and harvesting stage. The yellow sweet cultivars indicated higher levels of carotenoids than other colors, with lutein as the major carotenoid at concentrations from 0.05 to 8.46 μg/g of DW. Contents of γ-tocotrienol, γ-tocopherol, and α-tocopherol were observed in all five corn cultivars with similar influences of the maturation stage. Conclusion: Results suggested that the phytochemical contents of all five corn types showed diverse reliance regarding cultivars and maturity stages. The purple waxy and yellow sweet corn cultivars contained a high level of phytochemicals. This would open up a useful opportunity for the functional food industry as consumption of these corn cultivars would afford health benefits to consumers.

Background: Mislabeling of meat products due to their high market values is a food fraud, which can result in economic deception. Currently, a little information on mislabeling is available in Iran. Therefore, the aim of this study was to carry out a market survey on a variety of meat products sold in Iran to investigate mislabeling. Methods: A total of 31 meat product samples were purchased from local retailers including supermarkets and local butchers. These samples included salami (n = 6), hamburger (n = 15) and minced meat (n = 10). Labels claimed that the products only contained beef. DNA was extracted from samples and tested using PCR-RFLP for the presence of chicken traces. Results: Of the 31 meat products, 23 included mislabeling, which substituted low-cost chicken for costly beef. Results showed that six of six salami (100%), nine of 15 hamburger (60%) and eight of ten minced meat (80%) contained chicken meat not listed in ingredient labels. Conclusion: Overall, results from the current study greatly warn consumers on potential economic deception occurring in meat products in Iran. This study helps meat industries to address potentially fraudulent activities and improve sanitary techniques during meat processes.

Background: The objective of this work was to develop rotative-type biscuits, replacing wheat flour with alternative ingredients without gluten, made from soy flour and cassava starch. Methods: Three formulations with different concentrations of soy flour (9.28-18.55% m/m) and cassava starch (27.83-37.10% m/m) were made. The biscuit formulations were evaluated in relation to physical, chemical, microbiological and sensorial characteristics. Results: In the present study, the rotative-type biscuit formulations containing soy flour and cassava starch were elaborated without the wheat proteins, responsible for the formation of the gluten network, presented typical and desirable characteristics such as hardness and color, in addition to a good yield and increase in protein, minerals, lipids and fiber contents and with an acceptability greater than 70%. It is possible to add around 14-18% of soy flour and 27-32% of cassava starch, without affecting the technological characteristics and nutritional properties of the product. Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products.

Background: Obesity has been associated with genetic and environmental factors. Although carbohydrate intake was previously shown to be associated with a high risk of obesity and insulin resistance, some studies reported that genetic factors also have a role in this association. KCNJ11 is a gene involved in protein K-ATP channels of pancreatic beta cells and previously associated with obesity. Objective: The objective of this study was to determine the interaction between KCNJ11 polymorphism with a high intake of refined carbohydrates in relation to the incidence of obesity in adolescents. Methods: This was an observational study with a case-control design. The subjects of this study were male and female adolescents from 10 high schools in Yogyakarta. Dietary intake, body weight, and height were collected. KCNJ11 gene polymorphism was detected by polymerase Chain Reaction- Restriction Fragment Length Polymorphism (PCR-RFLP) method. Results: There is a significant association between KCNJ11 polymorphism with a high intake of refined carbohydrates in the incidence of obesity in adolescents (OR = 2.35, p =0.036). Conclusion: There is a significant association between the KCNJ11 polymorphism with a high intake of refined carbohydrates in adolescent obesity.

Background: The cucurbit fruits are usually used around the world and are seasonal products traditionally used in human food. They are considered as a source of antioxidants which protect human body from several diseases. Objective: The aim of this study is to evaluate the antioxidant contents (total phenolics, flavanoids, flavanols, condensed tannins, carotenoids, and vitamin C) and the antioxidant activity of the fruits of Cucurbita pepo and Cucurbita moschata harvested in Bejaia from Algeria. Methods: The quantification of the antioxidants was performed using spectrophotometric methods. The antioxidant activity of the extracts was determined using the DPPH• and the ABTS•+ radical scavengers effect. Beforehand, the optimization of the solvent extraction of total phenolics was investigated using 7 different solvents: water, acetone and ethanol at 90, 60 and 30% (v/v). Results: The results showed that the acetone 90% (v/v) was the solvent which gave the extract with the better content of total phenolics (42.44 ± 0.41 mg Gallic Acid Equivalent/100 g FW). The concentrations of total phenolics, flavonoids, flavonols, carotenoids and vitamin C were higher in C. pepo than C. moschata. The higher antioxidant activity of the acetone extract was showed by C. moschata fruit (38.66 ± 1.39%) for DPPH• radical, while C. pepo fruit developed the higher antioxidant activity for ABTS•+ radical (46.89±1.05%). Conclusion: The richness of Cucurbita species in antioxidants allows them to be used in different industries including agri-food to protect from oxidation.

Background: Monosodium Glutamate (MSG) is an extensively used additive in food industry as a taste enhancer and found naturally in fruits and vegetables. Aims: To examine and assess the use of taste enhancers and correlate with the amount of salt (sodium) in instant noodles sold in the Omani market. A pilot study was also conducted to assess public perception towards MSG use in these products. Methods: The different names and written forms of taste enhancers and salt (sodium) content are printed on the outer pack of instant noodles and 200 questionnaires distributed to public were recorded, collected respectively and subsequently analyzed. Results: There were 93 instant noodles varieties collected in which MSG was either not used (27.8%) or used alone (32.3%) or with other additives (39.9%). Three popular brands; Indomie (14 varieties), Maggie (9 varieties) and Koka (18 varieties), were considered for further examination for the number of food additives used and the correlation between MSG and salt (sodium) content. One of these brands has a significant amount of food additives used and in these products there is a tendency (p = 0.051) that the use of MSG is associated with reducing the amount of salt (sodium) content. The survey showed that public perception towards MSG is better among Asians. Noodles are popular among participants despite the awareness of the presence of MSG. Conclusion: Large numbers of noodles products contain MSG in addition to other additives. It seems that consumption of instant noodles is influenced by the culture or the media or the surrounding.

Background and Objective: With the significant increase in the prevalence of infectious diseases and the development of drug resistance by human pathogenic bacteria, there is a continuous need to discover new antimicrobial compounds from plants. Methods: Four extracts of wild Myrtus communis L. berries (myrtle berries) were prepared with the addition of Cinnamomum verum and Eugenia caryophyllata. The extracts were screened in vitro for their antimicrobial activities using agar-well diffusion method against Escherichia coli, Staphylococcus aureus, Enterobacter cloacae, Listeria monocytogenes, Pseudomonas aeruginosa and Proteus mirabilis cultures. Results: The inhibition zones ranged from 12 to 22 mm. The MICs values of extracts lies between the ranges of 30 to 100 mg/ml. Of the extracts studied, the most active ones were those obtained from the myrtle berries:cloves, myrtle berries:cinnamon:cloves with the highest inhibition zones 22 mm and 17mm against S. aureus and L. monocytogenes at 50 mg/ml and 80 mg/ml, respectively. None of the extracts was active against E. coli and P. mirabilis. Conclusion: The present investigations have exposed that the myrtle berries:cloves, myrtle berries: cinnamon:cloves extracts could be used in traditional medicine as natural antimicrobial agents in treatment the bacterial infections.

Background: Fishes are good sources of the fatty acids such as ω-3 and ω-6 polyunsaturated fatty acids, and fat-soluble vitamins for human consumption which play vital roles for various biological processes in the body and help in the proper growth and prevention of diseases. Objective: The objective of the present study was to determine the fatty acid composition, cholesterols, triglyceride and vitamin contents of some selected fishes from Hel river, Assam, India. Methods: Fatty acid composition of fish species was examined using gas chromatography-mass spectrometry, lipid components were determined following the reported methods and vitamins A and D contents were investigated by reversed-phase high-performance liquid chromatography. Results: Fatty acid compositions varied from 51.20-89.47% of saturated fatty acids, 0.27-19.68% of monounsaturated fatty acids and 1.75-30.76% of polyunsaturated fatty acids. Eicosapentaenoic acid and docosahexaenoic acid ranged from 0.54-22.30% and 1.26-18.85%, respectively. The fish species showed varying amounts of lipid components. The vitamins A and D were found in the range of 15.85-1287.0 μg/100 g and 45.0-677.24 μg/100 g, respectively. Conclusion: The fish species of this study are found rich in ω-3 polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid along with noticeable amounts of vitamins A and D. Hence, these fish species have the potentials to serve as the natural dietary supplements for ω-3 fatty acids and other nutrients.

Background: Iron deficiency may inhibit the height increase and weight gain of children. On the other hand, the supplementation of iron causes gut microbiota imbalance which leads to inflammation and diarrhea. The addition of synbiotic fermented milk is expected to have beneficial effects on iron supplementation. This study aimed to determine the effects of iron supplementation only and its administration with synbiotic fermented milk on iron status, body height and weight, and gut microbiota profile of iron deficient elementary school children. Methods: This research was an experimental study with pre and post test conducted on 59 irondeficient children. Subjects were given iron supplementation in syrups (IS group) or given iron supplementation in syrup with fermented milk (containing synbiotic Lactobacillus plantarum Dad 13 and fructo-oligosaccharide) (ISFM group) for 3 months. The body weight and height, hemoglobin and serum ferritin levels, and total number of Lactobacilli, Enterobacteria, Bifidobacteria, and Escherichia coli were measured at the beginning and the end of the study. Results: The body height in the ISFM group increased significantly than that in IS group after the intervention (1.67 vs. 2.42, p<0.05). The hemoglobin and serum ferritin levels in IS and ISFM groups were improved significantly (p<0.05) although the difference between the two groups was not significant (p>0.05). The results showed no significant difference of gut microbiota profile between the IS and ISFM groups (p>0.05). Conclusion: There is no difference on the iron status, height, weight, and gut microbiota profile of iron-deficient primary school children received iron supplementation only or iron supplementation with synbiotic fermented milk.

Objective: The protective potential of Bilberry Leaves Extract (BLE) was studied in the experiment on male diabetic obese Zucker rats (ZDF) rats (Crl:ZUC-Lepr(fa)) with liver metabolism disorders and hyperglycemia. Methods: Animals were fed with or without BLE (2 g/kg b.w.) orally via a gastric tube for 28 days. At the end of the experiment, biochemical and morphological indices were studied. Results: Daily intake of BLE in obese ZDF rats produced a marked and sustained decrease in body weight without an increase in food intake in comparison with untreated obese rats. By the end of the study, fasting blood glucose for rats receiving BLE was significantly lower than in control group (P<0.05). The serum levels of aspartate aminotransferase and alkaline phosphatase, biomarkers of liver damage, were significantly (P<0.05) lower in BLE group compared to the obese control animals. There were also reductions (P<0.05) in total cholesterol and high-density lipoproteins levels associated with BLE treatments. BLE administration to obese rats significantly reduced serum urea levels compared to the untreated obese rats. The results also showed a decrease in liver/body weight ratio which is undoubtedly a positive effect together with a general reduction in body weight in BLE treated animals. Conclusion: These data suggest that BLE inhibited the development of hyperglycemia, improved lipid metabolism, and influenced positively on some integral indices and a histological picture in the target organs of obese ZDF rats.

Background: There is controversy regarding whether Wikipedia entries in the area of health-related topics are accurate and complete. Objective: To investigate the accuracy and completeness of Wikipedia entries on nutrition. Methods: Fifty-three accurate statements were formulated. Topics covered diverse areas of nutrition. One or more search terms were developed for each statement. Wikipedia entries were identified using Google for 89 search terms. These were graded for level of accuracy and completeness. Results: The entries for 73.5% of the statements had high scores (at most only minor problems were seen). The entries for 18.9% of the statements had a lesser degree of accuracy and completeness; the most common problem was that at least one entry for a statement provided no information on the statement. Serious problems of missing information were seen with the entries for 7.6% of the statements. No errors were found in any Wikipedia entries. Conclusion: While Wikipedia entries in the area of nutrition are quite accurate and free of errors, important information is often missing. Nutrition professionals should be discouraged from relying on Wikipedia. These findings are broadly consistent with other studies of Wikipedia entries in healthrelated areas.