Critical Reviews in Food Science and Nutrition

He, JinTao; Jia, MingXi; Li, Wen; Deng, Jing; Ren, JiaLi; Luo, FeiJun; Bai, Jie; Liu, Jun

doi: 10.1080/10408398.2021.1935443pmid: 34132617

Abstract Monascus pigments are a kind of high-quality natural edible pigments fermented by Monascus filamentous fungi, which have been widely used in food, cosmetics, medicine, textiles, dyes and chemical industries as active functional ingredients. Moreover, Monascus pigments have a good application prospect because of a variety of biological functions such as antibacterial, antioxidation, anti-inflammatory, regulating cholesterol, and anti-cancer. However, the low productivity and color value of pigments restrict their development and application. In this review, we introduced the categories, structures, biosynthesis and functions of Monascus pigments, and summarized the current methods for improving the productivity and color value of pigments, including screening and mutagenesis of strains, optimization of fermentation conditions, immobilized fermentation, mixed fermentation, additives, gene knockout and overexpression technologies, which will help to develop the foundation for the industrial production of Monascus pigments.

Li, Fengxiang; Xu, Biao; Soltanieh, Samira; Zanghelini, Fernando; Abu-Zaid, Ahmed; Sun, Jian

doi: 10.1080/10408398.2021.1911926pmid: 33909529

Abstract The objective of this study is to accomplish a systematic review and meta-analysis of all randomized controlled trials that dissected the influence of tocotrienol supplementation on various anthropometric and cardiometabolic indices in all individuals, irrespective of health condition. This research was carried out in line with the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) statement guidelines. 17 eligible articles were included in the final quantitative analysis. Current study revealed that tocotrienol consumption was not associated with CRP, WC, MDA, BMI, IL-6, HbA1C, ALT, AST, creatinine TNF-α, FPG, BW, DBP, and SBP. We did observe an overall increase in BW (SMD: 0.063 kg, 95% CI: −0.200, 0.327, p = 0.637) and DBP (SMD: 0.249 mmHg, 95% CI: 0.053, 0.446, p = 0.013). In addition, a significant reduction in SBP was observed (SMD: −0.616 mmHg, 95% CI: −1.123, −0.110, p = 0.017). In summary, our meta-analysis revealed that tocotrienol consumption was associated with increase in BW and DBP and decrease in SBP. Significant associations were not observed for other outcomes.

Emami, Mohammad Hassan; Salehi, Mansoor; Hassanzadeh Keshteli, Ammar; Mansourian, Marjan; Mohammadzadeh, Samane; Maghool, Fatemeh

doi: 10.1080/10408398.2021.1911927pmid: 33951958

Abstract The risk of transition to colorectal cancer (CRC) in advanced colorectal adenomas (ACAs) is about 2.5 times higher than the non-advanced ones. This systematic review and meta-analysis was performed to determine the effect of calcium and dairy products on the incidence of CAs and ACAs. Six databases were systematically searched and 37 relevant clinical trials and observational studies involving over 10,964 cases were selected for inclusion. The results showed that calcium consumption reduced the risk of CAs incidence by 8% (RR: 0.92; 95% CI: 0.89–0.96), and calcium intake as a food and dairy product reduced it about 21% (RR: 0.79; 95% CI: 0.72–0.86), and 12% (RR: 0.88; 95% CI: 0.78–0.98), respectively. However, calcium supplementation did not show a significant effect on CAs incidence (RR: 0.97; 95% CI: 0.89–1.05). Results also revealed that total calcium intake markedly reduced the risk of ACAs (RR: 0.79; 95% CI: 0.73–0.85) and the risk of recurrence of adenomas about 12% (RR: 0.88; 95% CI: 0.84–0.93). Our results suggest that natural sources of calcium such as dairy products and foods may have more effective role than supplementary calcium in terms of reducing the risk of incidence and recurrence of colorectal adenomas and advanced adenomas.

Wang, Mingshuang; Li, Dongnan; Zang, Zhihuan; Sun, Xiyun; Tan, Hui; Si, Xu; Tian, Jinlong; Teng, Wei; Wang, Jiaxin; Liang, Qi; Bao, Yiwen; Li, Bin; Liu, Ruihai

doi: 10.1080/10408398.2021.1911929

, Jielong; Guo, ; Han, Xue; Huang, Weidong; You, Yilin; Zhan, Jicheng

doi: 10.1080/10408398.2021.1912706pmid: 33909528

Abstract The colonization and maturation of gut microbiota (GM) is a delicate and precise process, which continues to influence not only infancy and childhood but also adulthood health by affecting immunity. However, many perinatal factors, including gestational age, delivery mode, antibiotic administration, feeding mode, and environmental and maternal factors, can disturb this well-designed process, increasing the morbidity of various gut dysbiosis-related diseases, such as type-1-diabetes, allergies, necrotizing enterocolitis, and obesity. In this review, we discussed the early-life colonization and maturation of the GM, factors influencing this process, and diseases related to the disruption of this process. Moreover, we focused on discussing dietary interventions, including probiotics, oligosaccharides, nutritional supplementation, and exclusive enteral nutrition, in ameliorating early-life dysbiosis and diseases related to it. Furthermore, possible mechanisms, and shortcomings, as well as potential solutions to the drawbacks of dietary interventions, were also discussed.

Cadoná, Francine C.; Dantas, Rafael Ferreira; de Mello, Gabriela Haas; Silva-Jr, Floriano Paes

doi: 10.1080/10408398.2021.1913091pmid: 33890518

Abstract Natural products have been studied to reveal new therapies against human dysfunctions since they present several medicinal properties. Caffeine, theobromine and (+)-catechin are remarkable natural agents in the class of methylxanthines and flavonoids. These bioactive molecules have several biological activities, for instance, antioxidant, anti-inflammatory, and antitumor capacity. In this sense, studies focusing on these molecules have been performed to discover new treatments against diseases, such as cancer. Cancer is a serious public health problem worldwide responsible for more than 70% of all deaths globally. Industrialized products associated with a sedentary lifestyle and a diet low in antioxidants are related to neoplasms development. Unfortunately, many types of cancers are extremely aggressive and untreatable since, in many cases, they are resistant to chemotherapy. Therefore, revealing new strategies to block cancer growth is one of the biggest challenges to science. In this context, despite the known anticancer actions of caffeine, theobromine and (+)-catechin, it is still essential to elucidate the causal antitumor mechanism of these molecules by analyzing the dysfunctional cancer pathways associated with the hallmarks of cancer. Hence, this review aims to describe the anticancer activity of caffeine, theobromine, and (+)-catechin against the different hallmarks and enabling characteristics of cancer.

Chen, Jiali; Xu, Baojun; Sun, Jianxia; Jiang, Xinwei; Bai, Weibin

doi: 10.1080/10408398.2021.1913092pmid: 33872094

Abstract Anthocyanins are natural pigments proven to be beneficial in the vast majority of health problems with no side effects. In this review, the latest progress on the cancer prevention and management of anthocyanins in treating cancers ranked in the top 5 of incidence and mortality was summarized, and the interaction and corresponding mechanisms were established based on a systematic review of electronic libraries. Several studies have revealed that anthocyanins have positive impact on human health with anti-cancer capacity. This review aimed to accumulate the evidence on the anti-cancer effects of anthocyanins, corresponding mechanisms and limitation of anthocyanins on cancer prevention and management. Notably, this review updated the latest studies on cancer prevention and management of anthocyanins and also inputted the future perspectives and the demanding questions for the possible contribution of anthocyanins as anti-cancer adjuvant.

Pi, Xiaowen; Yang, Yili; Sun, Yuxue; Cui, Qiang; Wan, Yin; Fu, Guiming; Chen, Hongbing; Cheng, Jianjun

doi: 10.1080/10408398.2021.1913093pmid: 33951963

Abstract The increasing prevalence of food allergies is a significant challenge to global food health and safety. Various strategies have been deployed to decrease the allergenicity of food for preventing and reducing related disorders. Compared to other methods, fermentation has unique advantages in reducing the allergenicity of food and may represent a new trend in preventing food-induced allergies. This review introduces the characteristics of allergens in various foods, including shellfish, soy, peanut, milk, tree nut, egg, wheat, and fish. The mechanism and pathological symptoms of allergic reactions are then summarized. Furthermore, the advantages of fermentation for reducing the allergenicity of these foods and preventing allergies are evaluated. Fermentation is an efficient approach for reducing or eliminating food allergenicity. Simultaneously, it improved the nutritional value and physicochemical properties of food materials. It is conceivable that a combination of mixed strain fermentation with additional processing, such as heat treatment, pulsed light, and ultrasonication, will efficiently reduce the allergenicity of various foods and preserve their unique taste and nutritional components, providing significance for patients with allergies.

Cheng, Wen; Sun, Yujie; Fan, Mingcong; Li, Yan; Wang, Li; Qian, Haifeng

doi: 10.1080/10408398.2021.1913399pmid: 33938774

Abstract Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and had already been used in many products such as whole grain baking or high dietary fiber addition. It has been confirmed that a sufficient intake of dietary fiber in wheat bran with appropriate physiological functions is beneficial to human health. Wheat bran had been considered as the addition with a large potential for improving the nutritional condition of the human body based on the dietary fiber supplement. The present review summarized the available information on wheat bran related to its dietary fiber functions, which may be helpful for further development of wheat bran as dietary fiber resource.

Islam, Mohammad Nazmul; Rauf, Abdur; Fahad, Fowzul Islam; Emran, Talha Bin; Mitra, Saikat; Olatunde, Ahmed; Shariati, Mohammad Ali; Rebezov, Maksim; Rengasamy, Kannan R. R.; Mubarak, Mohammad S.

doi: 10.1080/10408398.2021.1913400