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Foods
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Development of Functional Food Ingredients from Natural Resources
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Development of Functional Food Ingredients from Natural Resources

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (10 October 2020) | Viewed by 25132

Special Issue Editor

Prof. Dr. Ok-Hwan Lee

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, HanKyung National University, Chuncheon, Gangwon 24341, Republic of Korea
Interests: development of analysis method of food additives in food; purification and identification of bioactive compounds from natural sources; development of functional food ingredient from natural sources

Special Issue Information

Dear Colleagues,

The development of functional food ingredients from natural resources involves standardization, biological assessment, toxicity assessment, and clinical trials. Functional food ingredients can be obtained from various bioresources such as plants, animals, microorganisms, and marine sources, as well as their by-products. These can be used to make functional foods, healthy foods, supplements, and nutraceuticals.

This Special Issue of Foods will present a collection of research articles and reviews related to the development of functional food ingredients. Particular attention will be given to manuscripts that not only detail the standardization of bioactive compounds from natural resources but also evaluate biological activity using in vitro, in vivo, and clinical tests as well as toxicological assessment of functional food ingredients.

Prof. Dr. Ok-Hwan Lee
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • functional food ingredients
  • natural resources
  • standardization
  • bioactive compounds
  • biological activity
  • in vitro and in vivo mechanisms
  • toxicity assessment
  • clinical study
  • functional foods
  • functional food products

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Published Papers (6 papers)

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Research

22 pages, 916 KiB  
Article
Phenolome of Asian Agrimony Tea (Agrimonia asiatica Juz., Rosaceae): LC-MS Profile, α-Glucosidase Inhibitory Potential and Stability
by Nina I. Kashchenko and Daniil N. Olennikov
Foods 2020, 9(10), 1348; https://doi.org/10.3390/foods9101348 - 23 Sep 2020
Cited by 15 | Viewed by 3829
Abstract
Functional beverages constitute the rapidly increasing part of the functional food section and represent an area with a wide range of products including herbal-based beverages. We carried out screening investigations of the extracts of 85 Rosaceous tea plants. Among the extracts analyzed Agrimonia [...] Read more.
Functional beverages constitute the rapidly increasing part of the functional food section and represent an area with a wide range of products including herbal-based beverages. We carried out screening investigations of the extracts of 85 Rosaceous tea plants. Among the extracts analyzed Agrimonia asiatica herb extract demonstrated the highest inhibitory activity against the enzyme α-glucosidase (20.29 µg/mL). As a result of chromato-mass-spectrometric profiling of A. asiatica herb with high-performance liquid chromatography with photodiode array and electrospray triple quadrupole mass-spectrometric detection (HPLC-PDA-ESI-tQ-MS) 60 compounds were identified, including catechins, ellagitannins, flavones, flavonols, gallotannins, hydroxycinnamates, procyanidins, most for the very first time. The analysis of the seasonal variation of metabolites in A. asiatica herb demonstrated that the phenolic content was highest in summer samples and lower in spring and autumn. HPLC activity-based profiling was utilized to identify compounds of A. asiatica herb with the maximal α-glucosidase inhibitory activity. The most pronounced inhibition of α-glucosidase was observed for agrimoniin, while less significant results of inhibition were revealed for ellagic acid and isoquercitrin. The evaluation of phenolic content in A. asiatica herbal teas with the subsequent determination of α-glucosidase inhibiting potential was discovered. Maximum inhibition of α-glucosidase was observed for hot infusion (75.33 µg/mL) and the minimum for 30 min decoction (159.14 µg/mL). Our study demonstrated that A. asiatica herbal tea is a prospective functional beverage in which dietary intake may help to reduce blood glucose. Full article
(This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources)
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18 pages, 2229 KiB  
Article
Enhancement of Immune Activities of Mixtures with Sasa quelpaertensis Nakai and Ficus erecta var. sieboldii
by Hee-Yeon Kwon, Sun-Il Choi, Xionggao Han, Xiao Men, Gill-Woong Jang, Ye-Eun Choi, Seung-Hyung Kim, Jun-Chul Kang, Ju-Hyun Cho and Ok-Hwan Lee
Foods 2020, 9(7), 868; https://doi.org/10.3390/foods9070868 - 2 Jul 2020
Cited by 6 | Viewed by 2683
Abstract
The objective of the present study was to develop a concoction of natural products that could dramatically improve immune function with minimal possible side effects. Sasa quelpaertensis Nakai and Ficus erecta var. sieboldii are plants that are native to Jeju Island, Korea and [...] Read more.
The objective of the present study was to develop a concoction of natural products that could dramatically improve immune function with minimal possible side effects. Sasa quelpaertensis Nakai and Ficus erecta var. sieboldii are plants that are native to Jeju Island, Korea and are known to be rich in physiologically active substances. We prepared a mixture of different proportions and extraction conditions using two natural plants and determined their optimum mixing ratio and extraction method by assessing immune function-related biomarkers in RAW264.7 macrophages. Optimal extract (HR02/04(8:2)-W) was selected from in vitro experiments and its immunity-enhancing efficacy was evaluated in mice. After oral administration of extract to BALB/c mice for 2 weeks, nitric oxide production in the peritoneal exudate cells, natural killer cell cytotoxicity, cytokine expression in splenocytes, and total cell number of immune tissues and phenotype analysis were evaluated. Our results demonstrated that HR02/04(8:2)-W significantly enhanced the immune system by increasing natural killer cell activity, cytokine expression, and total number of cells in immune tissues. In conclusion, our study validates the role of HR02/04(8:2)-W in enhancing immunity and its potential development as a functional food. Full article
(This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources)
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11 pages, 976 KiB  
Communication
Acute Oral Toxicity and Genotoxicity of Polysaccharide Fraction from Young Barley Leaves (Hordeum vulgare L.)
by Chang-Won Cho, Young-Ran Song, Won-Chul Lim, Youn-Hwan Hwang, Young Kyoung Rhee, Jae Woong Choi, Kyung-Tae Lee and Hee-Do Hong
Foods 2020, 9(6), 809; https://doi.org/10.3390/foods9060809 - 19 Jun 2020
Cited by 8 | Viewed by 3040
Abstract
Polysaccharides isolated from various plants are considered precious bioactive materials owing to their potent biological activities. Previously, we prepared a polysaccharide fraction (BLE0) isolated from young barley leaves (Hordeum vulgare L.), demonstrating its anti-osteoporotic and immunostimulatory activities. However, data regarding BLE0 toxicity [...] Read more.
Polysaccharides isolated from various plants are considered precious bioactive materials owing to their potent biological activities. Previously, we prepared a polysaccharide fraction (BLE0) isolated from young barley leaves (Hordeum vulgare L.), demonstrating its anti-osteoporotic and immunostimulatory activities. However, data regarding BLE0 toxicity is lacking. To establish its safety, in vitro genotoxicity (chromosomal aberration and bacterial reverse mutation assays) and acute oral toxicity assays were conducted. In the in vitro genotoxicity assays, bacterial reverse mutation and chromosomal aberration assays showed that BLE0 possessed no mutagenicity or clastogenicity. Furthermore, the median lethal dose (LD50) of BLE0 was higher than 5000 mg/kg in female and male Sprague-Dawley (SD) rats and no adverse effects were observed in terms of mortality and abnormal changes in clinical signs (body weight and necropsy). Based on these results, BLE0 was found to be safe with regards to genotoxicity under our test conditions, demonstrating no acute oral toxicity up to 5000 mg/kg in SD rats. Full article
(This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources)
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21 pages, 6729 KiB  
Article
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient
by Daniel Rico, Adriana Villaverde, Cristina Martinez-Villaluenga, Angel L. Gutierrez, Pedro Antonio Caballero, Felicidad Ronda, Elena Peñas, Juana Frias and Ana Belen Martin Diana
Foods 2020, 9(6), 781; https://doi.org/10.3390/foods9060781 - 12 Jun 2020
Cited by 26 | Viewed by 4398
Abstract
The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of [...] Read more.
The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load. Full article
(This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources)
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12 pages, 1752 KiB  
Article
Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
by Hyesung Hwang, Young-Jun Kim and Youngjae Shin
Foods 2020, 9(6), 690; https://doi.org/10.3390/foods9060690 - 26 May 2020
Cited by 25 | Viewed by 4543
Abstract
Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of [...] Read more.
Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients. Full article
(This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources)
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12 pages, 2668 KiB  
Article
Korean Red Ginseng Suppresses the Expression of Oxidative Stress Response and NLRP3 Inflammasome Genes in Aged C57BL/6 Mouse Ovaries
by Sungwoo Chei, Hyun-Ji Oh, Hoon Jang, Kippeum Lee, Heegu Jin, Youngsok Choi and Boo-Yong Lee
Foods 2020, 9(4), 526; https://doi.org/10.3390/foods9040526 - 22 Apr 2020
Cited by 11 | Viewed by 5494
Abstract
Female infertility and subfertility have been increasing in prevalence worldwide. One contributing factor is ovarian function, which is highly age-dependent. Korean red ginseng is widely used as an herbal medicine and has many beneficial properties. We aimed to determine the effect of the [...] Read more.
Female infertility and subfertility have been increasing in prevalence worldwide. One contributing factor is ovarian function, which is highly age-dependent. Korean red ginseng is widely used as an herbal medicine and has many beneficial properties. We aimed to determine the effect of the Korean red ginseng saponin fraction (KRGSF) on ovarian function in female C57BL/6 mice. Ovaries were isolated from 6- and 12-month-old female mice and treated with KRGSF, and then RNA was extracted and microarray analysis was performed. The expression of key genes was subsequently verified using quantitative RT-PCR. Aging markedly increased the expression of genes encoding oxidative stress factors and NLRP3 inflammasome components, but the expression of these genes was significantly reduced by KRGSF treatment. Thus, the reduction in ovarian health with age is associated with greater oxidative stress response and inflammation, but KRGSF treatment may limit these age-related changes. Full article
(This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources)
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