In diabetic mice, GEKE, administered at the same dose, more effectively improved hyperglycemia, abnormal lipid metabolism, and renal tissue damage, as determined by histological analysis, compared to EKE. Following treatment protocols, diabetic mice displayed decreased levels of kidney microalbuminuria (ALB), blood urea nitrogen (BUN), serum creatinine (Scr), malondialdehyde (MDA), and glutathione (GSH), and conversely, elevated levels of catalase (CAT), superoxide dismutase (SOD), and serum total antioxidant capacity (T-AOC). EKE and GEKE interventions showcase a capacity to improve both diabetes and kidney disease by impacting hyperglycemia, oxidative stress, and kidney physiological measures, while also modulating the Keap1/Nrf2/HO-1 and AMPK/mTOR signaling pathways. Nonetheless, in both processes, GEKE demonstrates superior efficacy. This research explored the consequences of GEKE and EKE treatments on antioxidant defense and metabolic capacity within the context of diabetic animal models. The procedure of germination provides a productive means of elevating the medicinal value of these natural, plant-sourced products.
Consumers today show an elevated concern for meat products containing solely safe and natural additives. Consequently, the imperative of employing natural food preservatives to prolong the lifespan of meat products while simultaneously mitigating microbial proliferation has become a critical concern. 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. PR-171 MLE's antimicrobial potency was substantial against spoilage bacteria, including those contributing to aerobic plate counts and Enterobacteriaceae populations. Following 18 days of storage, ground beef treated with MLE 2% showed a statistically significant (p < 0.001) decrease in the numbers of E. coli O157:H7, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus artificially inoculated at 654, 535, and 540 log10 CFU/g, respectively, compared to untreated controls. The sensory attributes of ground beef treated with Moringa leaves extract (MLE) were not compromised; instead, a slight increase in tenderness and juiciness was seen compared to the untreated beef in the control group. In conclusion, Maximum Likelihood Estimation (MLE) is a beneficial, natural, and safe method for preserving meat, improving its safety, quality, and shelf-life when stored cold. The adoption of natural food additives, as a superior alternative to chemical preservatives, holds the potential to redefine the food industry by removing health risks for consumers.
Studies have shown that polyphenols can potentially lengthen the period during which fish products remain fresh. This study investigated the effects of phenolic extracts from grape seeds (GSE), lotus seedpods (LSPC), and lotus roots (LRPE) on the physicochemical properties and bacterial communities of refrigerated channel catfish fillets during storage at 4°C, using ascorbic acid (AA) as a control. 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. The total volatile base nitrogen (TVB-N) in fish, following 11 days of storage, was significantly diminished in the GSE, LSPC, LRPE, and AA groups, decreasing by 2585%, 2570%, 2241%, and 3931%, respectively, in comparison to the control (CK) group. PR-171 The lipid oxidation process in the samples was remarkably inhibited, evidenced by a 2877% decrease in thiobarbituric acid-reactive substances (TBARS) in the GSE group, contrasting with the CK group. PR-171 Centrifugal loss, LF-NMR, and MRI findings clearly established GSE's significant impact on delaying the loss of water and the increase in the flow rate of immobilized water in catfish filets. Compared to the control group (CK), polyphenol-treated samples demonstrated a lesser decrease in shear force and muscle fiber damage, as observed in histological analyses. Consequently, GSE, LSPC, and LRPE, components of dietary polyphenols, are capable of acting as natural antioxidants, protecting and enhancing the shelf life of freshwater fish.
Muscle tissue from Mullus barbatus and Merluccius merluccius was analyzed for the presence of trace elements (arsenic, mercury, cadmium, and lead) in order to calculate daily intake through fish consumption and subsequently evaluate the associated risk 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. Cadmium (Cd) concentrations within every fish sample fell below the limit of detection, which was set at less than 0.002 milligrams per kilogram of wet weight. Risk assessments, considering target hazard quotients (THQ) and estimated daily intakes (EDI), revealed a potential health concern from arsenic (As) ingestion in both fish species and mercury (Hg) intake in *M. barbatus*. The hazard index (HI) value, calculated for both fish types, was greater than 1. Proactive monitoring of trace element concentrations within fish is strongly recommended, as the findings demonstrate a potential link between the presence of arsenic and mercury and health risks.
Mushroom by-products, characterized by their bioactive and functional properties, are both economical and environmentally sound raw materials suitable for food applications. While the various opportunities for mushroom upcycling exist, the process of fully realizing these advantages is still in its nascent stages. An investigation into the chemical makeup, physicochemical characteristics, and functional qualities of the mushroom protein by-product (MPBP) was conducted, following its production from mushroom proteins. This by-product was then utilized in the creation of plant-based batter formulations, each formulated with varying ratios of wheat flour (W) and MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP), expressed as weight-to-weight percentages. Following the preparation of the batter, it was used to coat and fry shrimp, which was subsequently analyzed for the cooking loss, the coating pickup, the oil absorption, and the color characteristics (L*, a*, and b*). MPBP exhibits a high content of dietary fiber, featuring a notable proportion of insoluble fiber (49%), potentially making it suitable for incorporating into high-fiber food products. The MPBP's characteristics included pH (1169), water activity (0.034), L* (5856), a* (561), b* (1803) and a particle size distribution of 250-500 µm (2.212%), 125-250 µm (4.118%), 63-125 µm (3.753%), and less than 63 µm (0.82%). Concerning the performance characteristics of MPBP, measures of solubility (127%), emulsifying activity index (76 m²/g), emulsion stability (524 minutes), water retention (49%), and oil retention (48%) were reported. The inclusion of MPBP in shrimp batter recipes resulted in increased cooking loss, oil absorption, coating adhesion, and a* color intensity, while diminishing L* and b* color values. The 75 W/25 MPBP group's experimental results were exceptionally positive, suggesting MPBP's potential as a new ingredient to partly substitute wheat flour in batter.
The fatty acid composition of muscles from northern pike Esox lucius Linnaeus, 1758, which inhabit the Gyda River in Siberia, Russia, was determined through gas-liquid chromatography analysis. From the 43 identified fatty acids in pike samples, 23 of these fatty acids constituted 993% of the total 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%) displayed the most prominent presence among the monounsaturated fatty acids (MUFA, 151%). The study revealed that the dominant polyunsaturated fatty acids (PUFAs) were arachidonic acid (C20:4n-6, 76%), eicosapentaenoic acid (EPA, C20:5n-3, 73%), and docosahexaenoic acid (DHA, C22:6n-3, 263%). Analysis of fatty acid profiles revealed a discrepancy between pike specimens from the Gyda River and those from other populations, suggesting varied diets as a probable cause. The nutritional merit of pike flesh lies in its favorable n-6/n-3 ratio (0.36), its low atherogenic (0.39) and thrombogenic (0.22) indices, and its high ratio of hypocholesterolemic to hypercholesterolemic fatty acids (283). This advantageous profile makes it a viable option for replacing or supplementing other fish in customary food practices.
This study examined the impact of liposomal encapsulation, aided by ultrasound (20% amplitude, 750 W), on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP), analyzing different time intervals (30, 60, and 120 seconds). The encapsulation efficiency of liposomes containing 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) was superior, and bitterness was significantly reduced (p < 0.05). The duration of ultrasonication inversely correlated with encapsulation efficiency (EE) of L-PH1 and L-PT1, contributing to increased bitterness and smaller particle size. The evaluation of L-PH1 against L-PT1 showed the latter possessing a reduced bitterness perception, owing to its inherent lower bitterness levels and the more efficient entrapment of plastein within the liposome matrix. In vitro release studies demonstrated a difference in peptide release kinetics between L-PT1 and the control plastein hydrolysate, with L-PT1 exhibiting a delayed release. As a result, the incorporation of 1% plastein into liposomal structures might lead to an effective method for improving the sensory characteristics of protein hydrolysates, lowering their bitterness.