Nowadays, obesity is a leading public health problem worldwide. The growing prevalence of obesity significantly accounts for other cardio-metabolic diseases, including hypertension and diabetes. Several studies have shown that obesity is strongly associated with genetic, environmental, lifestyle, and dietary factors, especially the disordered profiles of gut microbiota (GM). The present review concluded mechanistic studies and potential correspondent treatments for obesity. Specifically, the anti-obesity effects of food-derived compounds manipulating GM were highlighted. The potential limitations of bioactive compounds on absorption in the intestinal tract were also discussed. Thus, the future direction of fecal microbiota transplantation (FMT) as an approach to support modulating host GM (considered to be a potential therapeutic target for obesity) was discussed. This review shed light on the role of GM modulation strategies for the prevention/treatment of obesity.
The Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, Idli is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product results in a higher post-glucose level in diabetic patients. A heat-treated Idli rice sample was prepared by roasting parboiled rice at the temperature range of 155 to 165 °C for 65 to 75 s. Idli/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice Idli/Rice Dokala showed slightly higher values than the untreated parboiled rice Idli/Rice Dokala, which reveals that it has marginally higher nutritive value. Determination of the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo studies were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated Idli/Rice Dokala is superior to untreated based on the color, flavor, appearance, taste, and texture.
Stem cells from human exfoliated deciduous teeth (SHED) provide an important autologous source for stem cell-based regenerative therapies with their easy acquisition and multipotency. However, the understanding of their antibacterial and immunomodulatory properties is limited. This
Nowadays, obesity represents one of the leading public health problem worldwide. However, medical and surgical treatment methods for alleviating obesity can cause multiple adverse side effects. Therefore, in the present study, we first evaluated the potential anti-obesity activity of five grain varieties (buckwheat, pea, soybean, red kidney bean, and adzuki bean) cultivated in South Korea. Anti-obesity screening of grains showed adzuki bean with the highest lipase (77.2 %), and α-amylase (60.5 %) inhibitory activity. Later, adzuki beans were fermented by different lactic acid bacteria (LABs). After fermentation, Pediococcus acidilactici fermented adzuki beans displayed significant anti-obesity ability showing lipase and α-amylase inhibitory activity increased by 60.7 % and 110.4 %, respectively, compared to raw adzuki beans. UHPLC-QTOF-MS approach was applied to investigate metabolites and their metabolic responses during fermentation. The omics results identified 121 differentially expressed metabolites, which belonged to organic acids, polyphenols, amino acids and alkaloids. Furthermore, pathway enrichment revealed that LAB fermentation mainly affected fatty acid, biotin metabolism and alkaloid biosynthesis pathway, which could contribute to the promoting anti-obesity properties of adzuki beans. The biochemical analysis and omics methods provide novel insights into the metabolic pathway regulation of adzuki beans in response to improving anti-obesity ability after fermentation.These findings suggest that fermenting adzuki beans with P. acidilactici might be a promising method for developing functional foods with anti-obesity properties.
Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory phytochemicals, present a promising food source. Additionally, fermentation may optimize the food matrix, thereby augmenting its developmental prospects. This study explores the anti-inflammatory potential of hemp seeds fermented with 10 different probiotic strains. Among these, Lactiplantibacillus plantarum fermented hemp seeds (FHS) demonstrated a significant anti-inflammatory ability, accompanied by a reduction in the expression of critical inflammatory markers such as TLR4, NF-κBp65, and iNOS. Moreover, there is a noteworthy dose-dependent inhibition of inflammatory cytokines TNF-α, IL-6, IL-1β, and NO within a concentration range of 50 to 500 µg/mL. Subsequently, metabolomics analysis using UHPLC-QTOF-MS highlighted significant metabolic alterations in FHS compared to raw hemp seeds (RHS). Through multivariate, univariate, and correlation analyses, indolelactic acid (IA) and homovanillic acid (HVA) emerged as the main anti-inflammatory metabolites in FHS. Validation via HPLC confirmed the concentration of IA and HVA in RHS and FHS and both organic acids demonstrated lower IC
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