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Advanced Research on Anti-chronic Disease of Food Active Components
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Advanced Research on Anti-chronic Disease of Food Active Components

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 8900

Special Issue Editors

Dr. Fang Wang

E-Mail Website
Guest Editor
School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
Interests: food nutrition; active polypeptide; active polysaccharide; diabetes; obesity; molecular nutrition
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Qiang Wang

grade E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: plant protein; functional properties; gel structural analysis; gel processing methods
Special Issues, Collections and Topics in MDPI journals
Dr. Qin Guo

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Interests: oil processing; analysis methods; quality formation and regulation; quality and safety evaluation; mechanism
Special Issues, Collections and Topics in MDPI journals
Dr. Aimin Shi

E-Mail Website
Guest Editor
1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Interests: structural modification and functional improvement of plant protein and its mechanism and applications in solubility and emulsification enhancement; construction and stabilization of Pickering emulsion based on plant protein and its mechanism and applications in margarine replacement; design of intelligent controlled release and delivery system based on plant protein and its mechanism and applications in the bioavailability enhancement of polyphenols
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With the rapid development of the economy and improvement of people's living standards, the incidence of chronic diseases is increasing. Chronic diseases, such as hypertension, diabetes, and non-alcoholic fatty liver disease, are characterized by a long course, high morbidity, high mortality, and difficulty to cure. Hyperglycemia, hyperlipidemia, and nutritional disorders affect the daily life of patients. A reasonable and healthy diet can effectively enhance the physical function of patients and provide better support for patients in the process of prevention of these diseases. Therefore, research on food nutrition has become a hot topic in recent years. Bioactive components in food mainly include flavonoids, phenolic acids, organic sulfides, terpenoids, carotenoids, polysaccharides, peptides, and other components, which play an important role in maintaining human health, regulating physiological functions, and preventing diseases.

The purpose of this Special Issue of Foods is to provide to the reader an update on the role of food nutrition in preventing various chronic diseases, such as diabetes, obesity, inflammatory bowel disease, diseases of the gut–liver axis, colorectal cancer, and nervous and mental diseases. Bioactive components and related molecular mechanisms of these are the focus of this Special Issue.

Dr. Fang Wang
Prof. Dr. Qiang Wang
Dr. Qin Guo
Dr. Aimin Shi
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

  • flavonoids
  • phenolic acids
  • organic sulfides
  • terpenoids
  • carotenoids
  • sterol
  • polysaccharides
  • peptides
  • functional lipid
  • anti-chronic disease
  • molecular mechanisms

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Published Papers (3 papers)

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Research

14 pages, 3490 KiB  
Article
Anti-Obesity Effect of Theabrownin from Dark Tea in C57BL/6J Mice Fed a High-Fat Diet by Metabolic Profiles through Gut Microbiota Using Untargeted Metabolomics
by Hang-Yu Li, Si-Yu Huang, Ruo-Gu Xiong, Si-Xia Wu, Dan-Dan Zhou, Adila Saimaiti, Min Luo, Hui-Lian Zhu and Hua-Bin Li
Foods 2022, 11(19), 3000; https://doi.org/10.3390/foods11193000 - 27 Sep 2022
Cited by 15 | Viewed by 3049
Abstract
The epidemic of obesity is a serious public health problem. In this study, the effect of theabrownin from dark tea on obesity was evaluated by biochemical tests and nuclear magnetic resonance in C57BL/6J mice fed a high-fat diet. A mixture of antibiotics was [...] Read more.
The epidemic of obesity is a serious public health problem. In this study, the effect of theabrownin from dark tea on obesity was evaluated by biochemical tests and nuclear magnetic resonance in C57BL/6J mice fed a high-fat diet. A mixture of antibiotics was used to deplete gut microbiota and then fecal microbiota transplant was used to restore gut microbiota. Untargeted metabolomics was used to reveal the effects of theabrownin on metabolic profiles through gut microbiota. The results showed that theabrownin significantly reduced body weight gain (83.0%) and body fat accumulation (30.29%) without affecting appetite. Also, theabrownin promoted lipid clearance with a hepatoprotective effect. The extra antibiotics disrupted the regulation of theabrownin on weight control while fecal microbiota transplant restored the beneficial regulation. That is, gut microbiota was important for theabrownin to reduce body weight gain. The untargeted metabolomics indicated that 18 metabolites were related to the anti-obesity effect of theabrownin mediated by gut microbiota. Furthermore, phenylalanine metabolism, histidine metabolism, as well as protein digestion and absorption pathway played a role in the anti-obesity of theabrownin. Our findings suggested that theabrownin significantly alleviated obesity via gut microbiota-related metabolic pathways, and theabrownin could be used for the prevention and treatment of obesity. Full article
(This article belongs to the Special Issue Advanced Research on Anti-chronic Disease of Food Active Components)
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14 pages, 1988 KiB  
Article
The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar
by Guifeng Li, Ni Yan and Guoqin Li
Foods 2022, 11(11), 1647; https://doi.org/10.3390/foods11111647 - 2 Jun 2022
Cited by 13 | Viewed by 2306
Abstract
Healthy fruit vinegar has been extensively favored in China in recent years. As a new type of fruit vinegar developed by our laboratory, green jujube vinegar has the characteristics of good taste and rich nutrition. To study the effect of in vitro gastrointestinal [...] Read more.
Healthy fruit vinegar has been extensively favored in China in recent years. As a new type of fruit vinegar developed by our laboratory, green jujube vinegar has the characteristics of good taste and rich nutrition. To study the effect of in vitro gastrointestinal digestion on the antioxidant and hypolipidemic activity of green jujube vinegar, so as to provide basic data for research and the development of healthy food antioxidants, including the total phenolic content (TPC), total flavonoid content (TFC), total acid content, and volatile acid content, were measured. The antioxidant activity was measured by using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging methods and the ferric reducing antioxidant power assay (FRAP), and the hypolipidemic activity was measured by cholesterol adsorption and the sodium cholate adsorption capacities. The results show that gastric digestion significantly (p < 0.05) decreased the TPC, TFC, total acid content, and volatile acid content, for which the highest reductions were up to 54.17%, 72%, 88.83% and 82.35%, respectively. During intestinal digestion, the TFC remained at a high level and unchanged, and the TFC and volatile acid content significantly (p < 0.05) decreased by 72.66% and 89.05%, respectively. The volatile acid content did not significantly (p > 0.05) change within 2 h. The ABTS free radical scavenging ability and the reducing power free radical scavenging rate were correlated with the TPC, TFC, and total acid contents, and the DPPH free radical scavenging ability and cholesterol adsorption capacity were not. These findings suggest that green jujube vinegar can be a potential functional food for people’s use. Full article
(This article belongs to the Special Issue Advanced Research on Anti-chronic Disease of Food Active Components)
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15 pages, 4103 KiB  
Article
Two Novel Antihypertensive Peptides Identified in Millet Bran Glutelin-2 Hydrolysates: Purification, In Silico Characterization, Molecular Docking with ACE and Stability in Various Food Processing Conditions
by Yajun Zheng, Xueying Wang, Min Guo, Xiaoting Yan, Yongliang Zhuang, Yue Sun and Junru Li
Foods 2022, 11(9), 1355; https://doi.org/10.3390/foods11091355 - 6 May 2022
Cited by 12 | Viewed by 2668
Abstract
The addition of food-derived antihypertensive peptides to the diet is considered a reasonable antihypertension strategy. However, data about the stability of antihypertensive peptides in different food processing conditions are limited. In this study, through Sephadex G-15 gel chromatography and RP-HPLC separation, UPLC–ESI–MS/MS analysis [...] Read more.
The addition of food-derived antihypertensive peptides to the diet is considered a reasonable antihypertension strategy. However, data about the stability of antihypertensive peptides in different food processing conditions are limited. In this study, through Sephadex G-15 gel chromatography and RP-HPLC separation, UPLC–ESI–MS/MS analysis and in silico screening, two novel ACE-inhibitory peptides, Pro-Leu-Leu-Lys (IC50: 549.87 μmol/L) and Pro-Pro-Met-Trp-Pro-Phe-Val (IC50: 364.62 μmol/L), were identified in millet bran glutelin-2 hydrolysates. The inhibition of angiotensin-I converting enzyme and the potential safety of PLLK and PPMWPFV were studied using molecular docking and in silico prediction, respectively. The results demonstrated that PLLK and PPMWPFV could non-competitively bind to one and seven binding sites of ACE through short hydrogen bonds, respectively. Both PLLK and PPMWPFV were resistant to different pH values (2.0–10.0), pasteurization conditions, addition of Na+, Mg2+ or K+ and simulated gastrointestinal digestion. However, PLLK and PPMWPFV were unstable upon heat treatment at 100 °C for more than 20 min or treatment with Fe3+ or Zn2+. In fact, treatment with Fe3+ or Zn2+ induced the formation of PLLK–iron or PLLK–zinc chelates and reduced the ACE-inhibitory activity of PLLK. These results indicate that peptides derived from millet bran could be added to foods as antihypertension agents. Full article
(This article belongs to the Special Issue Advanced Research on Anti-chronic Disease of Food Active Components)
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