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Functional Food Used for Regulating Inflammation and Metabolism in Chronic...
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Functional Food Used for Regulating Inflammation and Metabolism in Chronic Diseases

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: 31 January 2025 | Viewed by 3525

Special Issue Editors

Dr. Zheng Feei Ma

E-Mail Website
Guest Editor
Centre for Public Health and Wellbeing, School of Health and Social Wellbeing, College of Health, University of the West of England, Bristol BS16 1QY, UK
Interests: functional food; nutrition; food science; nutritional status; biomarkers’ nutritional status
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Caili Fu

E-Mail Website
Guest Editor
Food Science and Technology Center, National University of Singapore Suzhou Research Institute, Suzhou 215123, China
Interests: functional food; nutrition; food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite your valuable contributions to a Special Issue focusing on Functional Foods in Regulating Inflammation and Metabolism for Chronic Disease Management. This endeavor aims to explore innovative approaches and insights into the dynamic relationship between functional foods and the intricate landscape of chronic diseases.

Contemporary research underscores the critical role of functional foods in modulating inflammation and metabolism, which are pivotal factors in chronic disease management. We encourage contributions that delve into the multifaceted aspects of this relationship, encompassing early-life exposures and their potential lasting health implications.

This Special Issue seeks original research and comprehensive reviews that illuminate the impact of functional foods on health outcomes, with a specific focus on mechanisms such as inflammation regulation, metabolic pathways, and their collective influence on chronic diseases. We welcome contributions that elucidate the nuanced connections between functional foods and health, spanning diverse perspectives from molecular and cellular levels to broader clinical implications.

We extend a cordial invitation for you to share your expertise and contribute to this Special Issue, fostering a collective understanding of how functional foods can play a pivotal role in regulating inflammation and metabolism for chronic disease management.

Dr. Zheng Feei Ma
Prof. Dr. Caili Fu
Guest Editors

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 foods
  • inflammation
  • chronic diseases
  • metabolism
  • non-communicable diseases

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Published Papers (3 papers)

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Research

14 pages, 2881 KiB  
Article
The Consumption of the Fibrous Fraction of Solanum lycocarpum St. Hil. Does Not Preserve the Intestinal Mucosa in TNBS-Induced Rats
by Amanda Maria Tomazini Munhoz Moya, Thaís Dolfini Alexandrino, Joseane Morari, Livia Mateus Reguengo, Licio Augusto Velloso, Raquel Franco Leal, Stanislau Bogusz Junior, Ana Paula Aparecida Pereira, Glaucia Maria Pastore, Juliano Lemos Bicas and Cinthia Baú Betim Cazarin
Foods 2024, 13(18), 2949; https://doi.org/10.3390/foods13182949 - 18 Sep 2024
Viewed by 669
Abstract
Solanum lycocarpum St. Hil. is considered a natural anti-inflammatory. In traditional medicine, it is used to reduce cholesterol levels in the treatment of obesity. Foods capable of conferring a protective and nutritious effect have been used to prevent or attenuate the clinical symptoms [...] Read more.
Solanum lycocarpum St. Hil. is considered a natural anti-inflammatory. In traditional medicine, it is used to reduce cholesterol levels in the treatment of obesity. Foods capable of conferring a protective and nutritious effect have been used to prevent or attenuate the clinical symptoms of inflammatory bowel diseases. Ulcerative colitis is a multifactorial inflammatory bowel disease. This study investigated the impact of the consumption of the fibrous fraction (FF) and resistant starch (RS) of fruta-do-lobo in an experimental model of colitis induced with the use 2,4,6-trinitrobenzene sulphonic acid (TNBS) in rats. The different colitis groups all experienced decreased weight gain, which could be linked to the inflammatory process (p = 0.603). Additionally, the experimental model led to increased oxidative stress, higher levels of pro-inflammatory cytokines, and the elevated gene expression of these cytokines. Despite this, consuming the fibrous fraction of fruta-do-lobo (RS and FF) did not appear to protect the animals against the inflammatory process. Regarding the expression of TNF-α, only the group treated with the drug mesalamine had a reduced serum level of this inflammatory marker (p = 0.03). Our results showed that the diet containing RS and FF did not protect the intestinal mucosa against TNBS inflammation. New studies on the variation in the time of consumption or the supplemented dose of fruta-do-lobo fibers could help to elucidate their effects in protecting the mucosa. Full article
(This article belongs to the Special Issue Functional Food Used for Regulating Inflammation and Metabolism in Chronic Diseases)
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21 pages, 2618 KiB  
Article
Anxiolytic, Antidepression, and Memory-Enhancing Effects of the Novel Instant Soup RJ6601 in the Middle-Aged of Female Rats
by Rujikan Chaisanam, Jintanaporn Wattanathorn, Wipawee Thukham-mee, Nawanant Piyavhatkul and Pongsatorn Paholpak
Foods 2024, 13(14), 2170; https://doi.org/10.3390/foods13142170 - 9 Jul 2024
Viewed by 820
Abstract
Due to the health benefits of polyphenols and dietary fiber in combating mental disorders, we hypothesized that a polyphenol- and dietary fiber-enriched soup (RJ6601) would improve mental wellness in a rat model of middle-aged women. To test this hypothesis, female Wistar rats aged [...] Read more.
Due to the health benefits of polyphenols and dietary fiber in combating mental disorders, we hypothesized that a polyphenol- and dietary fiber-enriched soup (RJ6601) would improve mental wellness in a rat model of middle-aged women. To test this hypothesis, female Wistar rats aged 18 months (350–450 g) were orally administered RJ6601 at doses of 200 and 400 mg/kg BW for 28 days. The anxiolytic, antidepression, and memory-enhancing effects were assessed every 7 days throughout the study period. The neuron density and levels of activities of AChE, total MAO, MAO-A, MAO-B, MDA, SOD, CAT, GSH-Px, IL-1β, IL-6, and BDNF in the prefrontal cortex at the end of study were also investigated. Furthermore, the amounts of Lactobacillus spp. and Bifidobacterium spp. in their feces were also determined. The results revealed that the developed soup shows anxiolytic, antidepression, and memory-enhancing effects. An increased neuron density; reductions in AChE, total MAO, MAO-A, MAO-B, and MDA; and an elevation of serum BDNF, together with increased amounts of both bacterial species in feces, were also observed. Our results suggest that RJ6601 is a potential mental wellness promotion supplement that enhances BDNF levels, brain plasticity, neurotransmitter balance, and oxidative stress and inflammation status, along with improving microbiota. Full article
(This article belongs to the Special Issue Functional Food Used for Regulating Inflammation and Metabolism in Chronic Diseases)
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16 pages, 3294 KiB  
Article
Anti-Inflammatory Effects of Artemisia argyi H. Fermented by Lactobacillus plantarum in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model
by Ji Yun Lee, Ji-Hyun Kim, Ji Myung Choi, Byeong Wook Noh, Hyun Young Kim and Eun Ju Cho
Foods 2024, 13(7), 998; https://doi.org/10.3390/foods13070998 - 25 Mar 2024
Viewed by 1485
Abstract
Ulcerative colitis is a chronic inflammatory disease caused by abnormal immune responses in the intestinal mucosa and gut microorganisms. Unlike other mugworts, Artemisia argyi H. (A. argyi H.) enhances antioxidant, anti-inflammatory, and anticancer effects, but the improvement effects against gut inflammation have [...] Read more.
Ulcerative colitis is a chronic inflammatory disease caused by abnormal immune responses in the intestinal mucosa and gut microorganisms. Unlike other mugworts, Artemisia argyi H. (A. argyi H.) enhances antioxidant, anti-inflammatory, and anticancer effects, but the improvement effects against gut inflammation have not yet been reported. Therefore, this study aimed to confirm the alleviation of the inflammatory state in the gut by A. argyi H. fermented with Lactobacillus plantarum (FAA), using lipopolysaccharide (LPS)-induced RAW 264.7 cells and dextran sulfate sodium (DSS)-induced colitis models. In vitro, FAA (10, 50, 100, and 200 μg/mL) was pretreated into RAW 264.7 cells, followed with LPS (100 ng/mL), which induced the cell damage. Meanwhile, in vivo, FAA (100, 200 mg/kg/day) was orally administered into 6-week-old C57BL/6N mice for 3 weeks. During the last week of FAA administration, 2.5% DSS was used to induce colitis. The results showed that FAA reduced the production of nitric oxide (p < 0.0001), tumor necrosis factor (TNF)-α, interleukin (IL)-6 (p < 0.0001), and IL-1β (p < 0.0001) in the LPS-induced RAW 264.7 cells. Moreover, in the DSS-induced colitis model, FAA alleviated clinical symptoms (p < 0.001), inhibited the inflammatory state by reducing the production of TNF-α (p < 0.0001) and interferon-γ in intestinal immune cells (p < 0.0001), and strengthened the intestinal barrier by increasing the number of goblet cells (p < 0.0001). Furthermore, the anti-inflammatory effects were confirmed by the alleviation of histological damage (p < 0.001) and down-regulation of the expression of inflammatory proteins (TLR4, p < 0.0001; MyD88, p < 0.0001; Cox-2, p < 0.0001). These results suggest the potential of FAA as a dietary ingredient for preventing inflammation in the gut. Full article
(This article belongs to the Special Issue Functional Food Used for Regulating Inflammation and Metabolism in Chronic Diseases)
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