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Functional and Bioactive Compounds from Food
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Functional and Bioactive Compounds from Food

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 14898

Special Issue Editors

Dr. Cong Wang

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: nutritional processing of cereals; structure-functionality relationship of natural polysaccharides; alterations in structure and functionality of polymers under digestion and intestinal fermentation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jie Xu

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China
Interests: food chemistry; analytical chemistry; seafood; marine bioactive lipids; mass spectrometry; lipidomics
Prof. Dr. Chang-Wei Hsieh

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan
Interests: innovative food processing technologies; extraction of natural products; isolation and identification of bioactive compounds; bioavailability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food-originated functional and bioactive compounds (e.g., polysaccharides, peptides, phenolic compounds, triterpenoids, and sterols) have been widely accepted as alternative candidates for preventing disease and maintaining health due to their vast amounts and diversity, as well as promising bioaccessibilities and bioactivities. Original investigations focusing on the antioxidant, immunomodulatory, hypoglycaemic, hypolipidaemic, anti-cancer, and gut microbiota modulation potential of natural components from food are of great interest to the academic and industrial communities. Functional compounds are generally available via gastrointestinal digestion or further colon fermentation, and their alterations in the digestion system are thus worth illustrating. Accordingly, the present Special Issue, “Functional and Bioactive Compounds from Food”, aims to gather the latest and most advanced research on the processing/preparation, identification, characterization, bioaccessibility, bioactivity assessment (e.g., functionality, pharmaceutics), and application of compounds from food. The establishment of the relationship between the structure and functionality of compounds are most welcome. We encourage researchers to contribute original research and review articles on recent progress in this field, which are vital to boost the beneficial development of food-originated constitutes.

Dr. Cong Wang
Prof. Dr. Jie Xu
Prof. Dr. Chang-Wei Hsieh
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. Molecules 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 2700 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

  • food-originated functional and bioactive compounds
  • identification and characterization
  • novel processing and preparation methods
  • polysaccharides
  • polyphenols and flavonoids
  • gut microbiota
  • bioactivity
  • structure–functionality relationship

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Published Papers (7 papers)

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Research

Jump to: Review

14 pages, 801 KiB  
Article
Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (Phaseolus coccineus L.)
by Ramiro Baeza-Jiménez and Leticia X. López-Martínez
Molecules 2024, 29(16), 3744; https://doi.org/10.3390/molecules29163744 - 7 Aug 2024
Viewed by 863
Abstract
Ayocote beans (Phaseolus coccineus L.) are a rich source of some bioactive molecules, such as phenolic compounds that exhibit antioxidant capacity that promote health benefits. Ayocote is mainly consumed after cooking, which can impact the antioxidant characteristics of the phenolic compounds responsible [...] Read more.
Ayocote beans (Phaseolus coccineus L.) are a rich source of some bioactive molecules, such as phenolic compounds that exhibit antioxidant capacity that promote health benefits. Ayocote is mainly consumed after cooking, which can impact the antioxidant characteristics of the phenolic compounds responsible for some of its health benefits. Therefore, this study investigated the effects of boiling on the phenolic composition and bioactivities of ayocote beans before and after boiling. Boiling decreased the total phenolic content (70.2, 60.3, and 58.2%), total anthocyanin (74.3, 80.6, and 85.7%), and antioxidant activity (DPPH: 41.2, 46.9, and 59.1%; ORAC: 48.23, 53.6 and 65.7%) of brown, black, and purple ayocote beans, respectively. All the extracts also inhibited the activity of α-glucosidase with efficacy values from 29.7 to 87.6% and α-amylase from 25.31 to 56.2%, with moderate antiglycation potential (15.2 to 73.2%). Phenolic acids, anthocyanins, and flavonoid decreases were detected in boiled samples by HPLC-MS analysis. Although boiling reduced the phenolic compounds, bioactive compounds remained in a considerable content in boiled ayocote. Full article
(This article belongs to the Special Issue Functional and Bioactive Compounds from Food)
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14 pages, 1897 KiB  
Article
Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements
by Tomasz Sawicki, Monika Jabłońska, Anna Danielewicz and Katarzyna E. Przybyłowicz
Molecules 2024, 29(9), 2101; https://doi.org/10.3390/molecules29092101 - 2 May 2024
Cited by 3 | Viewed by 1765
Abstract
The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assays) and total phenolic content (TPC) were [...] Read more.
The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assays) and total phenolic content (TPC) were evaluated using spectrophotometric tests. In the analyzed proteins, twenty-five polyphenols were detected, including eleven phenolic acids, thirteen flavonoids, and one ellagitannin. Hemp protein revealed the highest individual phenolics content and TPC value (1620 μg/g and 1.79 mg GAE/g, respectively). Also, hemp protein showed the highest antioxidant activity determined via ABTS (9.37 μmol TE/g) and DPPH (9.01 μmol TE/g) assays. The contents of p-coumaric acid, m-coumaric acid, kaempferol, rutin, isorhamnetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and TPC value were significantly correlated with antioxidant activity assays. Our findings indicate that plant-based protein supplements are a valuable source of phenols and can also be used in research related to precision medicine, nutrigenetics, and nutrigenomics. This will benefit future health promotion and personalized nutrition in the prevention of chronic diseases. Full article
(This article belongs to the Special Issue Functional and Bioactive Compounds from Food)
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16 pages, 4283 KiB  
Article
Sesamin: A Promising Therapeutic Agent for Ameliorating Symptoms of Diabetes
by Shu-Ming Huang, Cheng-Hung Chuang, Christine Joyce F. Rejano, Lemmuel L. Tayo, Cheng-Yang Hsieh, Steven Kuan-Hua Huang and Po-Wei Tsai
Molecules 2023, 28(21), 7255; https://doi.org/10.3390/molecules28217255 - 25 Oct 2023
Cited by 3 | Viewed by 2196
Abstract
Diabetes is a chronic metabolic disease characterized by improperly regulating proteins, carbohydrates, and lipids due to insulin deficiency or resistance. The increasing prevalence of diabetes poses a tremendous socioeconomic burden worldwide, resulting in the rise of many studies on Chinese herbal medicines to [...] Read more.
Diabetes is a chronic metabolic disease characterized by improperly regulating proteins, carbohydrates, and lipids due to insulin deficiency or resistance. The increasing prevalence of diabetes poses a tremendous socioeconomic burden worldwide, resulting in the rise of many studies on Chinese herbal medicines to discover the most effective cure for diabetes. Sesame seeds are among these Chinese herbal medicines that were found to contain various pharmacological activities, including antioxidant and anti-inflammatory properties, lowering cholesterol, improving liver function, blood pressure and sugar lowering, regulating lipid synthesis, and anticancer activities. These medicinal benefits are attributed to sesamin, which is the main lignan found in sesame seeds and oil. In this study, Wistar rat models were induced with type 2 diabetes using streptozotocin (STZ) and nicotinamide, and the effect of sesamin on the changes in body weight, blood sugar level, glycosylated hemoglobin (HbA1c), insulin levels, and the states of the pancreas and liver of the rats were evaluated. The results indicate a reduced blood glucose level, HbA1c, TG, and ALT and AST enzymes after sesamin treatment, while increased insulin level, SOD, CAT, and GPx activities were also observed. These findings prove sesamin’s efficacy in ameliorating the symptoms of diabetes through its potent pharmacological activities. Full article
(This article belongs to the Special Issue Functional and Bioactive Compounds from Food)
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18 pages, 2196 KiB  
Article
Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential
by Sana Gammoh, Muhammad H. Alu’datt, Mohammad N. Alhamad, Carole C. Tranchant, Taha Rababah, Doa’a Al-U’datt, Neveen Hussein, Mohammad Alrosan, Thuan-Chew Tan, Stan Kubow, Haya Alzoubi and Ali Almajwal
Molecules 2023, 28(16), 6012; https://doi.org/10.3390/molecules28166012 - 11 Aug 2023
Cited by 4 | Viewed by 2084
Abstract
This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein [...] Read more.
This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein fractions, i.e., albumins, glutelins-1, glutelins-2 and prolamins, showed that low- and high-MW polypeptides rich in cysteine, glutamic acid and leucine were present in albumins and glutelins, whereas low-MW subunits with a high proportion of polar amino acids prevailed in prolamins. Prolamins exhibited the second-highest water holding capacity (54%) after WF (84%), while albumins provided superior foam stability (76%). Prolamins, glutenins-1 and globulins demonstrated the highest antioxidant activity (up to 95%, 68% and 59%, respectively) both before and after hydrolysis with pepsin (P-H) or trypsin–chymotrypsin (TC-H). Prolamins, globulins and WF strongly inhibited α-amylase (>90%) before and after TC-H, and before P-H (55–71%). Moreover, P-H significantly increased α-amylase inhibition by albumins from 53 to 74%. The fractions with strong ACE inhibitory activity (70–89%) included prolamins and globulins after TC-H or P-H, as well as globulins before TC-H and WF before P-H. This novel evidence indicates that WF protein fractions and their peptide-enriched P and TC hydrolysates are excellent sources of multifunctional bioactives with antioxidant, antihyperglycemic and antihypertensive potential. Full article
(This article belongs to the Special Issue Functional and Bioactive Compounds from Food)
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Review

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60 pages, 3384 KiB  
Review
Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention
by Marta Gonçalves, Marlene Costa, Fátima Paiva-Martins and Paula Silva
Molecules 2024, 29(20), 4841; https://doi.org/10.3390/molecules29204841 - 12 Oct 2024
Viewed by 1719
Abstract
This review explores the potential health benefits and applications of phenolic secoiridoids derived from olive oil by-products in the prevention of Alzheimer’s disease (AD). As reviewed herein, polyphenols, such as epigallocatechin-3-gallate, epicatechin, and resveratrol, show in vitro and in vivo antioxidant, anti-inflammatory, and [...] Read more.
This review explores the potential health benefits and applications of phenolic secoiridoids derived from olive oil by-products in the prevention of Alzheimer’s disease (AD). As reviewed herein, polyphenols, such as epigallocatechin-3-gallate, epicatechin, and resveratrol, show in vitro and in vivo antioxidant, anti-inflammatory, and neuroprotective properties, and are particularly relevant in the context of AD, a leading cause of dementia globally. The olive oil industry, particularly in the Mediterranean region, produces significant amounts of waste, including leaves, pomace, and wastewater, which pose environmental challenges but also offer an untapped source of bioactive compounds. Despite promising in vitro and in vivo studies indicating that olive-derived polyphenols, such as oleuropein and hydroxytyrosol, may mitigate AD pathology, human clinical trials remain limited. The variability in extraction methods and the complex nature of AD further complicate research. Future studies should focus on standardizing the protocols and conducting robust clinical trials to fully assess the therapeutic potential of these compounds. This approach not only supports the development of new treatments for AD but also promotes environmental sustainability by valorizing olive oil industry waste. Full article
(This article belongs to the Special Issue Functional and Bioactive Compounds from Food)
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16 pages, 1496 KiB  
Review
Pharmacological Effects of Shikonin and Its Potential in Skin Repair: A Review
by Yanping Song, Qiteng Ding, Yuewen Hao, Bing Cui, Chuanbo Ding and Feng Gao
Molecules 2023, 28(24), 7950; https://doi.org/10.3390/molecules28247950 - 5 Dec 2023
Cited by 7 | Viewed by 2587
Abstract
Currently, skin injuries have a serious impact on people’s lives and socio-economic stress. Shikonin, a naphthoquinone compound derived from the root of the traditional Chinese medicine Shikonin, has favorable biological activities such as anti-inflammatory, antibacterial, immunomodulatory, anticancer, and wound-healing-promoting pharmacological activities. It has [...] Read more.
Currently, skin injuries have a serious impact on people’s lives and socio-economic stress. Shikonin, a naphthoquinone compound derived from the root of the traditional Chinese medicine Shikonin, has favorable biological activities such as anti-inflammatory, antibacterial, immunomodulatory, anticancer, and wound-healing-promoting pharmacological activities. It has been reported that Shikonin can be used for repairing skin diseases due to its wide range of pharmacological effects. Moreover, the antimicrobial activity of Shikonin can play a great role in food and can also reduce the number of pathogenic bacteria in food. This paper summarizes the research on the pharmacological effects of Shikonin in recent years, as well as research on the mechanism of action of Shikonin in the treatment of certain skin diseases, to provide certain theoretical references for the clinical application of Shikonin, and also to provides research ideas for the investigation of the mechanism of action of Shikonin in other skin diseases. Full article
(This article belongs to the Special Issue Functional and Bioactive Compounds from Food)
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12 pages, 1475 KiB  
Review
Research Progress of Dihydroquercetin in the Treatment of Skin Diseases
by Ziyang Liu, Dengjun Qiu, Tong Yang, Jingxu Su, Chengyuan Liu, Xinyue Su, Anning Li, Pingping Sun, Jianguo Li, Li Yan, Chuanbo Ding and Shuai Zhang
Molecules 2023, 28(19), 6989; https://doi.org/10.3390/molecules28196989 - 9 Oct 2023
Cited by 2 | Viewed by 2978
Abstract
Skin is a barrier to maintaining the stability of the human environment and preventing the invasion of pathogens. When skin tissue is exposed to the external environment, it will inevitably develop defects due to trauma, injury, burns, ulcers, surgery, and chronic diseases. Rapid [...] Read more.
Skin is a barrier to maintaining the stability of the human environment and preventing the invasion of pathogens. When skin tissue is exposed to the external environment, it will inevitably develop defects due to trauma, injury, burns, ulcers, surgery, and chronic diseases. Rapid skin repair is the key to reducing infection, relieving pain, and improving quality of life. Dihydroquercetin is a kind of flavonoid that has a wide range of pharmacological activities and can improve skin repair, skin inflammation, skin cancer, and so on. In this paper, the application of dihydroquercetin in medical dressings and the research progress in the treatment of skin-related diseases are reviewed, so as to provide reference for further developing dihydroquercetin as a drug for the treatment of skin diseases. Full article
(This article belongs to the Special Issue Functional and Bioactive Compounds from Food)
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