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The effectiveness of calcium depends on its source, i.e., salt it is supplied with. This study aimed to determine the effects of calcium lactate in diet on inflammation and oxidative stress markers in ovariectomized rats. A total of 40 female Wistar rats were included in this study, which were divided into four groups. The control group was fed a standard diet, whereas the remaining three groups were ovariectomized and provided a standard diet containing calcium carbonate (OVX), a calcium-deficient diet (OVX_DEF), or a diet containing calcium lactate (OVX_CaL). The nutritional intervention lasted for 12 weeks, and then, the rats were sacrificed. Tissue and blood samples were taken and evaluated for cyclooxygenase 1 (COX-1), cyclooxygenase 2, and thiobarbituric acid reactive substance contents in the liver and serum, and total antioxidant status and lipoxygenase 1 contents only in the serum using enzyme-linked immunosorbent assay. Differences were observed in the effects of calcium carbonate and calcium lactate on the COX-1 content in the serum of ovariectomized rats: a lower COX-1 concentration was observed in the case of the calcium lactate diet. No significant differences were observed for the other parameters.

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2–3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as well as yellow pigments, including vulgaxanthin-I. It was also found that fermentation and storage affected the proportions of red pigments, with betacyanins proving to be more stable than betaxanthins, and that salt addition affected negatively pH and total acidity while causing an increase in yellow color. The pH was negatively correlated with the duration of the process, the amount of red pigment, and bacterial count. The results indicate that lower salt levels can lead to favorable physicochemical and microbiological parameters, allowing for the production of fermented red beetroot with reduced salt content without compromising quality. [ABSTRACT FROM AUTHOR]

Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product's shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety. [ABSTRACT FROM AUTHOR]

This study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels. The inclusion of 6% CT had a significant effect on the overall total phenolic content (TPC), which increased compared to the control sample. Antioxidative activity analyses showed enhanced antioxidative activity in ABTS, DPPH, ORACFL, and PCL assays. The addition of 6% CT inhibited hydroperoxide production in cookies. However, over a period of 6 weeks, a significant rise in peroxide value was observed during the 4th and 6th weeks of storing fortified cookies. All assessed products met the high microbiological quality standards. The sensory evaluation scores showed that CT can create cookies with health benefits and a good overall acceptance score. The texture of the cookies gradually became softer, but no significant changes in visual appearance were observed. CT can be extensively used in baked cookies as a rich source of polyphenols with strong antioxidant properties and high fibre content, as well as a fortification source for the development of functional foods. [ABSTRACT FROM AUTHOR]

The homeostasis of calcium (Ca) and iron (Fe) is disturbed during menopause. The present study aimed to determine the effects of Ca-enriched pumpkin on Fe status in ovariectomized rats. A total of 48 female Wistar rats were divided into six groups. One group was fed a standard diet (C), while the other five groups were ovariectomized and fed a standard diet (OVX), a calcium lactate diet (CaL_OVX), calcium lactate-enriched pumpkin (PCaL_OVX), calcium lactate and alendronate (CaL_OVX_B), and calcium lactate-enriched pumpkin and alendronate (PCaL_OVX_B), respectively. The nutritional intervention lasted 12 weeks and rats were euthanized. Tissue samples were collected, and the iron content in the samples was assessed. A comparison of all groups showed a reduction in iron concentrations in femurs, liver, hair, spleen, and kidneys in the ovariectomized groups than in the control group. The PCaL_OVX_B group had a significantly higher blood hemoglobin concentration than the control group. Moreover, spleen and liver Fe concentrations were the highest in PCaL_OVX and PCaL_OVX_B rats among the treated groups and were comparable with the control group. These results indicate that ovariectomy decreases Fe status in rats. Calcium lactate-enriched pumpkin with and without alendronate can increase Fe concentration in liver and spleen in ovariectomized rats.

Fusarium culmorum is a major wheat pathogen, and its secondary metabolites (mycotoxins) cause damage to plants, animals, and human health. In the era of sustainable agriculture, eco-friendly methods of prevention and control are constantly needed. The use of plant extracts as biocontrol agents has gained popularity as they are a source of active substances that play a crucial role in fighting against phytopathogens. This study evaluated the impact of Lamium album on wheat seed germination and seedling growth. In a pot experiment, the effect of L. album on wheat seedlings artificially inoculated with F. culmorum was evaluated by measuring seedling growth parameters, and by using chromatographic methods, ergosterol and mycotoxins levels were analyzed. The results showed that the phytotoxic effect of L. album flower extracts on wheat seed germination and seedling growth was concentration dependent. The radicle length was also reduced compared to the control; however, L. albumdid not significantly affect the dry weight of the radicle. A slight phytotoxic effect on seed germination was observed, but antifungal effects on artificially infected wheat seedlings were also confirmed with the reduction of ergosterol level and mycotoxins accumulation in the roots and leaves after 21 days of inoculation. F. culmorumDNA was identified in the control samples only. Overall, this study is a successful in planta study showing L. album flower extract protection of wheat against the pathogen responsible for Fusarium crown and root rot. Further research is essential to study the effects of L. album extracts on key regulatory genes for mycotoxin biosynthetic pathways. [ABSTRACT FROM AUTHOR]

The purpose of this study was to design the formula and antioxidant potential of gluten-free oat drinks fortified with bioactive plant components. The paper describes the use of three preparations of plant origin: yellow tea leaf extract, mulberry extract and steviol glycosides from stevia leaves. Analyses of the oat drinks basic composition – including proteins, lipids, carbohydrates, dietary fiber fractions and antioxidant properties with DPPH, ABTS, ORAC and FRAP assays were conducted. Tea extract with steviosides oat drink showed the highest total phenolic concentration and the highest antioxidant activity followed by stevia and mulberry oat drink, whereas stevia oat drink showed the lowest phenolics level and weakest antioxidant activity. Moreover, the applied plant components showed moderate ability to influence the sensory values of the fortified oat drinks. The results demonstrate that tea, stevia and mulberry preparations applied in oat drinks enhanced antioxidant potential and might be a natural source of antioxidant components.

Goji berries contain many nutrients and bioactive compounds which allowed to classify them as superfruits. A short description of the fruits is presented together with cultivation requirements. The chemical composition of the berries and their health-promoting properties are described later in this literature review. Based on the available data, their potentially beneficial application in dietary prevention of diseases of affluence, such as diabetes, cardiovascular diseases and cancer, is elaborated. We also refer to the safety of Goji consumption in the context of ingredients potentially harmful for human health, allergic reactions and the interactions with other substances.

Background. Calcium (Ca) and magnesium (Mg) are important components of bones, whose homeostasis is disturbed during menopause. Calcium and magnesium metabolism are closely related, so it is important to study the interactions between them. This study aimed to determine the effect of Ca-enriched pumpkin on the Mg content in tissues in an animal model of postmenopausal osteoporosis. Material and methods. 70 female Wistar rats divided into seven groups. One group was fed a standard diet (C), whereas the other six groups were ovariectomized and fed a standard diet (OVX), a calcium-deficient diet (DEF), a calcium lactate diet (CaL), calcium-lactate-enriched pumpkin (P_CaL), calcium lactate and alendronate (CaL_B), or calcium-lactate-enriched pumpkin and alendronate (P_CaL_B). This nutritional intervention was followed for 12 weeks, and then the rats were euthanized. Tissue samples were collected, and their magnesium content was assessed. Results. The Mg content in bones was lower in the OVX group (3.15 ±0.19 mg/g) but higher in the DEF group (3.76 ±0.16 mg/g) in comparison with the control group (3.45 ±0.15 mg/g). The Mg content in the muscles and the liver was higher in the P_CaL group (1025.24 ±47.22 µg/g and 2102.09 ±83.35 µg/g) compared with the control group (842.51 ±19.13 µg/g and 1486.15 ±97.12 µg/g). However, the CaL_B and P_CaL_B groups showed a high Mg content in the kidneys (about 156% of the control group). Conclusion. Ovariectomy and intervention diets revealed various new observations regarding the effect of innovative calcium-rich foods on the Mg content. These results showed that (i) ovariectomy decreases the status of Mg content; (ii) deficiency of Ca in the diet and Ca-enriched pumpkin with alendronate improve the Mg content in bones; and (iii) alendronate promotes the accumulation of Mg in the kidneys. In postmenopausal women, both those treated and untreated with drugs and diet, magnesium status should be monitored. [ABSTRACT FROM AUTHOR]