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Nutrients
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Functional and Nutritional Foods and Human Health
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Functional and Nutritional Foods and Human Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (5 July 2024) | Viewed by 8232

Special Issue Editors

Prof. Dr. Nicoleta Stănciuc

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, 8002021 Galati, Romania
Interests: biologically active compounds from natural sources; sustainable added-value foods with byproducts, process–structure–function–product relationship for various biomolecules; binding mechanisms between biologically active compounds and biopolymers; bioavailability and bioaccessibility of biologically active compounds; microencapsulation of biologically active compounds; degradation/denaturation mechanisms in food processing; probiotics; prebiotics; paraprobiotics; postbiotics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gabriela-Elena Bahrim

E-Mail Website
Co-Guest Editor
Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
Interests: food biotechnology; environmental biotechnology; probiotics; fermentations; food microbiology; food safety

Special Issue Information

Dear Colleagues,

In the past 20 years, in a bid to live longer, food consumption behaviors have changed, with a growing interest in the relationship between food and health, well-being, and people’s quality of life. Nutrition is not only necessary to sustain life, supply energy, or promote growth, but also to prevent disease and enhance physical and mental health. This scenario has encouraged food scientists and technologists to extensively research the identification of biocompounactives, while providing evidence of their benefits, and the development of tailored functional foods and related technologies to boost the functional potential of commonly consumed food. The global increase in the prevalence of several chronic diseases is inversely correlated with consumers’ awareness of their dietary habits, as reflected by the emerging demand for foods with potential health-promoting benefits.

Functional and nutritional foods contain significant amounts of bioactive compounds, such as polyphenols, carotenoids, fatty acids, tocopherols, phytosterols, fiber, complex macromolecules, peptides, proteins, etc. The main focus of this Special Issue is on functional and nutritional foods and human health. Researchers are invited to provide new insights into information about functional and nutritional added-value foods and ingredients for human health, promoting their integral valorization and reincorporation.

Prof. Dr. Nicoleta Stănciuc
Prof. Dr. Gabriela-Elena Bahrim
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. Nutrients 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

  • human health
  • bioactive compounds
  • integrated valorization
  • bioactives
  • nutritional and functional food

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Published Papers (3 papers)

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Research

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12 pages, 3042 KiB  
Article
Silkworm (Bombyx mori L.) Has Beneficial Effects on Menopausal Symptoms by Enhancing Estrogen Receptor Signaling in Ovariectomized Mice
by Sung Jin Kim, Mi-Gi Lee, Joohwan Lee and Myoung-Sook Shin
Nutrients 2024, 16(13), 2164; https://doi.org/10.3390/nu16132164 - 8 Jul 2024
Cited by 1 | Viewed by 1313
Abstract
Existing hormone replacement therapy for menopause has drawbacks, necessitating new treatment agents. Silkworms have demonstrated estrogenic properties, offering promising alternatives. We assessed the therapeutic effects of freeze-dried silkworm powder (SWP) on menopausal symptoms using an ovariectomized (OVX) mouse model. The experimental design comprised [...] Read more.
Existing hormone replacement therapy for menopause has drawbacks, necessitating new treatment agents. Silkworms have demonstrated estrogenic properties, offering promising alternatives. We assessed the therapeutic effects of freeze-dried silkworm powder (SWP) on menopausal symptoms using an ovariectomized (OVX) mouse model. The experimental design comprised a sham surgery group (Sham), an OVX control group, a low-dose SWP group post-OVX (80 mg/kg, OVX-SWP-L), a high-dose SWP group post-OVX (160 mg/kg, OVX-SWP-H), and an estradiol treatment group post-OVX (OVX-E2). Treatments were administered orally thrice weekly over eight weeks; body weight was monitored weekly. The SWP-treated groups (SWP-L and SWP-H) exhibited less weight gain and increased uterine thickness than the OVX control. Molecular analyses demonstrated that SWP significantly enhanced the phosphorylation of estrogen receptor alpha (ERα), ERK, and AKT. Furthermore, biochemical assays revealed reduced serum neutral lipids across all SWP treatment groups. Notably, HDL-cholesterol levels were significantly increased in the SWP-L group compared to the OVX group. Serum estradiol concentrations were elevated in all the SWP groups, with significant increases in the high-dose group. These findings indicate that SWP may promote the activation of estrogen receptor signaling and improve symptoms associated with estrogen deficiency during menopause. Full article
(This article belongs to the Special Issue Functional and Nutritional Foods and Human Health)
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17 pages, 7622 KiB  
Article
Whey Protein Hydrolysate Exerts Anti-Inflammatory Effects to Alleviate Dextran Sodium Sulfate (DSS)-Induced Colitis via Microbiome Restoration
by Wenrong Zou, Zixin Fu, Xiaohong Guo, Lei Yao, Hui Hong, Yongkang Luo and Yuqing Tan
Nutrients 2023, 15(20), 4393; https://doi.org/10.3390/nu15204393 - 17 Oct 2023
Cited by 4 | Viewed by 2112
Abstract
Whey protein hydrolysate (WPH) has been shown to have a variety of bioactivities. This study aimed to investigate the preventive effect of WPH on dextran sodium sulfate (DSS)-induced colitis in C57BL/6J mice. The results indicated that WPH intervention for 37 days was effective [...] Read more.
Whey protein hydrolysate (WPH) has been shown to have a variety of bioactivities. This study aimed to investigate the preventive effect of WPH on dextran sodium sulfate (DSS)-induced colitis in C57BL/6J mice. The results indicated that WPH intervention for 37 days was effective in delaying the development of colonic inflammation, and high doses of WPH significantly inhibited weight loss (9.16%, n = 8, p < 0.05), protected the colonic mucosal layer, and significantly reduced the levels of inflammatory factors TNF-α, IL-6, and IL-1β in mice with colitis (n = 8, p < 0.05). In addition, WPH intervention was able to up-regulate the short-chain fatty acids secretion and restore the gut microbiome imbalance in mice with colitis. Notably, high-dose WPH intervention increased the relative abundance of norank_f_Muribaculaceae by 1.52-fold and decreased the relative abundance of Romboutsia and Enterobacter by 3.77-fold and 2.45-fold, respectively, compared with the Model group. WPH intervention protected colitis mice mainly by reversing the microbiome imbalance and regulating the major histocompatibility complex (MHC) class I pathway. This study showed that WPH has anti-inflammatory activity and a promising colitis management future. Full article
(This article belongs to the Special Issue Functional and Nutritional Foods and Human Health)
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Review

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12 pages, 1023 KiB  
Review
Biological Properties and Antimicrobial Potential of Cocoa and Its Effects on Systemic and Oral Health
by Simone Ortiz Moura Fideles, Adriana de Cássia Ortiz, Carlos Henrique Bertoni Reis, Daniela Vieira Buchaim and Rogério Leone Buchaim
Nutrients 2023, 15(18), 3927; https://doi.org/10.3390/nu15183927 - 10 Sep 2023
Cited by 2 | Viewed by 4095
Abstract
Cocoa is considered a functional food because it is a natural source of macro- and micronutrients. Thus, cocoa is rich in vitamins, minerals, fiber, fatty acids, methylxanthines and flavonoids. In addition to favoring the metabolism of lipids and carbohydrates, the bioactive components of [...] Read more.
Cocoa is considered a functional food because it is a natural source of macro- and micronutrients. Thus, cocoa is rich in vitamins, minerals, fiber, fatty acids, methylxanthines and flavonoids. In addition to favoring the metabolism of lipids and carbohydrates, the bioactive components of cocoa can have an antioxidant, anti-inflammatory and antimicrobial effect, providing numerous benefits for health. This literature review presents an overview of the effects of cocoa, fruit of the Theobroma cacao tree, on systemic and oral health. Several studies report that cocoa intake may contribute to the prevention of cardiovascular, neurodegenerative, immunological, inflammatory, metabolic and bone diseases, in addition to reducing the risk of vascular alterations and cognitive dysfunctions. On oral health, in vitro studies have shown that cocoa extract exerted an inhibitory effect on the growth, adherence and metabolism of cariogenic and periodontopathogenic bacteria, also inhibiting acid production, glycosyltransferase enzyme activity and the synthesis of insoluble polysaccharides. Additionally, administration of cocoa extract reduced biofilm accumulation and caries development in animals infected with cariogenic species. Clinical studies also reported that the use of mouthwashes containing cocoa extract reduced Streptococcus mutans counts in saliva and dental biofilm formation. In short, these studies highlight the nutritional value of cocoa, considering its clinical applicability, stability and economic accessibility. Full article
(This article belongs to the Special Issue Functional and Nutritional Foods and Human Health)
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