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The blackcurrant (Ribes nigrum L.) is a small fruit known for its health benefits, but treatment effects on postharvest storage for fresh markets remain understudied compared with other berries, such as blueberries (Vaccinium spp.). This work aimed to identify the effects of postharvest storage conditions including chitosan coating, ultraviolet a (UVA) light, and combined UVA–chitosan treatments on the physicochemical and microbial properties of blackcurrant. Blackcurrants were harvested, stored under the three conditions, and analyzed at every three days of storage throughout this experiment for a total of 15 days. The results indicated that chitosan treatments had positive effects on reducing berry weight loss, maintaining berry firmness, and reducing mold populations. UVA influenced certain bioactive compounds, such as cyanidin-3-galactoside and rutin. The interaction effects from these two treatments were minimal. This study provides important information for blackcurrant postharvest storage and further small fruit storage work, considering both UVA and chitosan had differential beneficial effects on blackcurrant berries' physical and chemical attributes. [ABSTRACT FROM AUTHOR]

Intake of New Zealand blackcurrant (NZBC) extract for 7 days has been shown to improve high-intensity intermittent running (HIIR) performance. Objectives: We examined the repeat response of NZBC extract on HIIR performance. Methods: Sixteen active males (age: 23 ± 3 yrs, height: 179 ± 5 cm, mass: 79 ± 11 kg, V ˙ O2max: 55.3 ± 5 mL∙kg−1∙min−1, velocity at V ˙ O2max: 17.2 ± 0.8 km∙h−1, mean ± SD) participated. Familiarized subjects completed the HIIR test at individualized exercise intensities with stages consisting of six 19 s high-intensity running bouts interspersed by 15 s of low-intensity running and 1 min of inter-stage rest. The test was repeated at increasing speeds until exhaustion, under four conditions; two with a daily dose of 600 mg of NZBC extract (CurraNZ™, providing 210 mg anthocyanins) and two with a placebo, each over 7 days. The study used a double-blind, randomized, cross-over design with a wash-out period of at least 14 days. Results: For the cohort, there were no differences between the placebo and NZBC conditions for mean heart rate (p = 0.071), mean oxygen uptake (p = 0.713), and mean lactate (p = 0.121) at exhaustion for the HIIR. The NZBC extract increased the mean total running distance and mean high-intensity running distance by 7.9% and 8.0% compared to the placebo. With NZBC extract, 8 of the 16 participants (50%) enhanced in both trials beyond the smallest worthwhile change for total running distance (≥173 m) and high-intensity running distance (≥111 m). For repeated responders, total running distance and high-intensity running distance was increased by 16.7% (95% CI [11.0, 22.4%] and 16.6% (95% CI [11.0, 22.2%]. Three participants had enhanced running performance in one trial beyond the SWC, and five participants were considered non-responders. Conclusions: This is the first study on the repeated response by an anthocyanin-rich supplement on high-intensity running performance. New Zealand blackcurrant extract can substantially enhance intermittent high-intensity running performance in consistent responders. Future work should examine dosing strategies of New Zealand blackcurrant, and whether a repeated response rate exceeding 50% can be attained. These findings suggest that NZBC extract could be beneficial for athletes participating in high-intensity team sports. [ABSTRACT FROM AUTHOR]

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry–blackcurrant and strawberry–chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC—decrease or increase by 2–4%, TAC—decrease by 3–20%, vitamin C—decrease by 15–78%), antioxidant activity (decrease or increase by 3–9%), and nephelometric turbidity (decrease or increase by 11–65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages. [ABSTRACT FROM AUTHOR]

The experiment was carried out in the years 2020â2022 at the Estonian University of Life Sciences, Polli Horticultural Research Centre, with 16 prospective blackcurrant hybrids. The aim of the experiment was to study the agronomical and fruit quality traits of the selected hybrids and to identify the genotypes with the best properties. The following traits were recorded: phen ology, winter hardiness, resistance to Sphaerotheca mors-uvae Schw., Drepanopeziza ribis Kleb. and Mycosphaerella ribis Lind., the number of flowers and berries in a cluster, the drop of flowers and unripe berries as well as the yield and weight of the berries. Among the bio chemical characteristics, the content of soluble solids (°Brix), total acids and ascorbic acid in the berries of the most promising genotypes were determined. Genotypes 14-11-4 (SRI9154-3 à âKarriâ), 11-13-3 (âKatyushaâ à âBen Finlayâ) and 9-13-2 (âMinaj Smyriovâ à âBen Finlayâ) were shown to be winter-hardy, disease-resistant and associated with good yield potential, a high number of fruits per cluster and a high ascorbic acid content in the berries.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The black currant (Ribes nigrum L.), a member of the Saxifragaceae family's Ribes genus, has gained consumer and grower acceptance due to its high nutritional value and economic potential. However, powdery mildew, the primary leaf disease affecting black currants, significantly impacts growers and the industry. Developing varieties highly resistant to powdery mildew is currently considered the most scientifically sound solution. However, the black currant's physiological and disease resistance mechanisms post-infection by powdery mildew remain understudied, thereby impeding further breeding efforts. Therefore, this study aimed to elucidate the pathogenesis of powdery mildew in various susceptible varieties, post-infection physiological changes, and molecular mechanisms related to powdery mildew. This was achieved through phenotypic observation, physiological data analysis, transcriptomic analysis, and qRT-PCRmediated gene expression analysis. [ABSTRACT FROM AUTHOR]

Objectives: The present study aimed to assess the effects of blackcurrant (BC) anthocyanins on concentrations of microbial-derived short-chain carboxylic acids (SCCAs) and metabolites of phytoestrogens. We then examined their associations with six-month changes in whole-body bone mineral density (BMD) and biomarkers of bone metabolism. Methods: Fecal and blood samples from a pilot randomized controlled trial were collected and analyzed from 37 eligible peri- and early postmenopausal women aged 45–60 years who were randomized into one of three treatment groups consuming one placebo capsule (control), 392 mg BC (low BC) or 784 mg BC (high BC) daily for six months. Results: Significant differences were observed between groups at baseline in acetic, propionic, valeric, caproic and heptanoic acids (p < 0.05). Isobutyric acid significantly decreased from baseline (0 months) to six months in the control group (p < 0.05) and the high BC group had a significantly greater concentration than the control group at six months (p < 0.05). Butyric acid was significantly greater in the high BC group than low BC at six months (p < 0.05). Six-month changes in caproic and isobutyric acids showed weak correlations with changes in whole-body BMD (r = 0.3519, p < 0.05 and r = 0.3465, p < 0.05, respectively). Isovaleric and valeric acids displayed weak correlations with BALP (r = 0.3361, p < 0.05) and OPG (r = 0.3593, p < 0.05), respectively. Enterodiol was positively correlated with BALP (r = 0.6056, p < 0.01) while enterolactone was positively correlated with osteocalcin (r = 0.5902, p < 0.001) and negatively correlated with sclerostin (r = −0.3485, p < 0.05). Conclusions: The results suggest that BC may be a potential dietary agent to reduce postmenopausal bone loss through modulating microbially-derived SCCAs and phytoestrogen metabolites. [ABSTRACT FROM AUTHOR]

Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present study was conducted to develop new fruit leathers by adding 0.5%, 1.0% and 1.5% wild bilberry (BIPP) and blackcurrant (BCPP) pomace powders in pear leather manufactured with honey (5%), pectin (1%) and lemon juice (2.5%) as additional ingredients. The CIEL*a*b* color parameters, titratable acidity, total phenolics content, total anthocyanins content and DPPH radical scavenging activity were determined in the fruit leathers. In addition, the puncturing force, flexibility and adhesiveness of the fruit leathers were measured and sensory analysis was conducted. The results showed that the addition of pomace powders significantly decreased the lightness, chroma and hue angle and increased the titratable acidity of the fruit leathers while a* values decreased in the leathers with BIPP addition. Flexibility slightly decreased while adhesiveness significantly increased with increasing BIPP and BCPP addition level, changes that were perceived as negative in the sensory analysis. The total phenolic content increased by 2.03, 3.26 and 4.45 times at 0.5, 1.0 and 1.5% BIPP addition, respectively, while only by 1.22, 1.42 and 1.60 times at the same levels of BCPP addition. The newly developed fruit leathers could be recommended as alternative snack foods with high nutritional value and functionality. [ABSTRACT FROM AUTHOR]

The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant changes in several physicochemical properties after 6 months storage. Fresh snacks were hard and crunchy, and the perception of consumers within liking categories was: HI: 43%, and IS: 72%. After storage HI snack showed higher acceptance by consumers (75% within liking categories) while IS snack showed a decrease in their acceptance (63% within disliking categories). The penalty analysis showed that the sensory shelf-life of both snacks would be limited by the changes produced in texture and color during storage. HI snack could reach six storage months, while IS would be stored up to 3 months. The use of diverse sweeteners allowed obtaining two different products which could be incorporated into a healthy diet. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted on human and animal species around the relationship between a berry diet and muscle health outcomes. Two independent examiners conducted a search for studies that utilized keywords associated with muscle health outcomes and a berry-based diet in both human and animal trials, in accordance with the PRISMA statement guidelines. The literature was searched through six electronic databases until December 2023. Screening of 152 retrieved articles resulted in a final selection of 16 reports investigating the effect of exposure to a berry-based diet and skeletal muscle health outcomes. The study protocol was registered on PROSPERO (CRD42023479682). Among the selected studies, nine involved humans and seven animal models (rats and mice). Overall, most of the studies reported positive effects on performance or muscle health. Specifically, five studies investigated the possible effects of blackcurrant on active human subjects or athletes; three studies focused on blueberry and presented results on running performance (human sample) and muscle health (rat models). The rest of the studies involved raspberries (two studies, rat models), aronia (one study, rat models), elderberry (one study, rat models), and a mixed compound (one study, rat models). In conclusion, there is some early evidence that a berry-rich diet may increase performance or muscle health, but more research is needed to fully understand the underlying biological trajectories, and thus, no firm conclusions can yet be drawn. [ABSTRACT FROM AUTHOR]

α‐Dicarbonyls and advanced glycation end products (AGEs) are the heat‐induced potential toxicants commonly found in thermally processed foods due to the Maillard reaction. Research has shown that both α‐dicarbonyls and AGEs can cause oxidative stress and inflammation and have a positive link with several chronic diseases, such as diabetes. This study found that commonly consumed berry fruits exhibited excellent methylglyoxal (MGO)‐trapping and antiglycative activities, positively associated with their total phenolic and flavonoid contents. Blackcurrant exhibited the strongest MGO‐trapping and antiglycative activities among the tested berry fruits. In addition, we demonstrated that fortification with blackcurrant significantly reduced α‐dicarbonyls and AGEs formation in the chocolate cookies and marinated ground pork. Delphinidin and cyanidin glycosides were identified as the primary bioactive compounds of blackcurrant that trapped MGO to form the corresponding mono‐ and di‐MGO adducts. This study suggested that blackcurrant anthocyanins might serve as a novel additive to reduce the consumption of dietary reactive carbonyl species and AGEs from both animal‐ and plant‐derived processed foods. Practical Application: The levels of α‐dicarbonyls and advanced glycation end products in ground pork and cookies were significantly reduced when fortified with blackcurrant. The blackcurrant anthocyanins might be a novel agent inhibiting α‐dicarbonyls and dietary advanced glycation end products formation in thermally processed foods. [ABSTRACT FROM AUTHOR]

The blackcurrant (Ribes nigrum L.) is a small fruit known for its health benefits, but treatment effects on postharvest storage for fresh markets remain understudied compared with other berries, such as blueberries (Vaccinium spp.). This work aimed to identify the effects of postharvest storage conditions including chitosan coating, ultraviolet a (UVA) light, and combined UVA–chitosan treatments on the physicochemical and microbial properties of blackcurrant. Blackcurrants were harvested, stored under the three conditions, and analyzed at every three days of storage throughout this experiment for a total of 15 days. The results indicated that chitosan treatments had positive effects on reducing berry weight loss, maintaining berry firmness, and reducing mold populations. UVA influenced certain bioactive compounds, such as cyanidin-3-galactoside and rutin. The interaction effects from these two treatments were minimal. This study provides important information for blackcurrant postharvest storage and further small fruit storage work, considering both UVA and chitosan had differential beneficial effects on blackcurrant berries’ physical and chemical attributes.

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry–blackcurrant and strawberry–chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC—decrease or increase by 2–4%, TAC—decrease by 3–20%, vitamin C—decrease by 15–78%), antioxidant activity (decrease or increase by 3–9%), and nephelometric turbidity (decrease or increase by 11–65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages.

Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphological part of blackcurrant as the most bioaccessible. The antioxidant potential of blackcurrant was evaluated using four different methods, with the leaves proving to be a significant and powerful antioxidant compared to fruits and pomace. The counteracting potential of inhibiting the oxidation process was evaluated using in vitro-induced lipid peroxidation and the inhibition potential of superoxide and hydroxyl anions. The antioxidant evaluation and the inhibition of biological and non-biological radicals indicate the leaf extract is the most powerful antioxidant studied. Also, the results proved that not only fruits but also the blackcurrant byproducts (pomace and leaves) are promising sources of bioaccessible antioxidants with potential benefits in animal nutrition. [ABSTRACT FROM AUTHOR]

The aim of the work was to investigate the effect of ultrasound application during juice pressing. The impact on pressing yield and extraction of bioactive compounds during production of juice from strawberry, blackcurrant and raspberry was evaluated. Juice pressing was carried out after four kinds of mash pretreatment. The tested objects were heated to 55 °C, treated by ultrasound, and/or macerated with an enzyme. The obtained juices were analyzed for the content of bioactive compounds and compared to the 'Control' sample, which was the juice pressed without any pretreatment. Although the results presented here do not conclusively show that enzymatic maceration can be completely replaced by the use of ultrasound, in the case of strawberry and raspberry fruit, juice yield after ultrasound treatment increased almost as much as after enzymatic maceration. Additionally, in the case of raspberry fruit, the antioxidant activity of the juice samples was definitely improved when ultrasound was used. The results from this experiment also showed that it is possible to separate the effect of temperature from the effect of mechanical and chemical actions in ultrasound treatment. [ABSTRACT FROM AUTHOR]

Objectives: The present study aimed to assess the effects of blackcurrant (BC) anthocyanins on concentrations of microbial-derived short-chain carboxylic acids (SCCAs) and metabolites of phytoestrogens. We then examined their associations with six-month changes in whole-body bone mineral density (BMD) and biomarkers of bone metabolism. Methods: Fecal and blood samples from a pilot randomized controlled trial were collected and analyzed from 37 eligible peri- and early postmenopausal women aged 45–60 years who were randomized into one of three treatment groups consuming one placebo capsule (control), 392 mg BC (low BC) or 784 mg BC (high BC) daily for six months. Results: Significant differences were observed between groups at baseline in acetic, propionic, valeric, caproic and heptanoic acids (p < 0.05). Isobutyric acid significantly decreased from baseline (0 months) to six months in the control group (p < 0.05) and the high BC group had a significantly greater concentration than the control group at six months (p < 0.05). Butyric acid was significantly greater in the high BC group than low BC at six months (p < 0.05). Six-month changes in caproic and isobutyric acids showed weak correlations with changes in whole-body BMD (r = 0.3519, p < 0.05 and r = 0.3465, p < 0.05, respectively). Isovaleric and valeric acids displayed weak correlations with BALP (r = 0.3361, p < 0.05) and OPG (r = 0.3593, p < 0.05), respectively. Enterodiol was positively correlated with BALP (r = 0.6056, p < 0.01) while enterolactone was positively correlated with osteocalcin (r = 0.5902, p < 0.001) and negatively correlated with sclerostin (r = −0.3485, p < 0.05). Conclusions: The results suggest that BC may be a potential dietary agent to reduce postmenopausal bone loss through modulating microbially-derived SCCAs and phytoestrogen metabolites.

Abstract Background Blackcurrant is a rich source of polyphenols with proven physiological activity, that have lately been classified as emerging prebiotics, making its extracts suitable for application in functional food and bioactive cosmetics. However, these biomolecules are trapped in cell wall structures and nowadays, enzymatic hydrolysis is recognised as powerful tool for extraction efficiency improvement in an environmentally sound manner. This study aimed to optimize enzyme-assisted extraction to maximize yields of blackcurrant polyphenols. In addition, their prebiotic potential was tested by examining their influence on typical skin microbiota representatives as model microorganisms—beneficial coagulase-negative Staphylococcus epidermidis and two opportunistic pathogens, Staphylococcus aureus and Cutibacterium acnes. Results Among four examined commercial enzyme preparations, Viscozyme® L and Rohapect® MC, demonstrated the highest potential as extraction enhancers by increasing antioxidant activity, total polyphenol, and flavonoid contents. Furthermore, their synergetic effect enabled 95.3% increase in polyphenol concentration compared to conventional extraction with a maximum of 27.6 mg gallic acid equivalents (GAE)/g dry matter (DM) at a total enzyme concentration of 0.05 mL/g DM (Viscozyme® L to Rohapect® MC ratio 2:1) after 60 min. HPLC profiles of two samples showed differences in polyphenol composition indicating simultaneous extraction–biotransformation. At a concentration of 0.025 mg GAE/mL, PAS (prebiotic activity score) values were 0.096 and 0.172 for conventionally and enzymatically obtained extract, respectively. Moderate inhibitory effect of optimal extract concentration on Cutibacterium acnes was shown, as well. Hydrogel prepared with optimal extract concentration showed improved hydration effect, decreased irritability and increased dermatological compatibility comparing to basic formulation. Conclusions Overall results demonstrated that blackcurrant extract obtained under optimized conditions using enzymes possesses an emerging prebiotic potential for selective skin microbiota stimulation. Graphical Abstract

Blackcurrant (Ribes nigrum L.) is a classical fruit that has long been used to make juice, jam, and liqueur. Blackcurrant extract is known to relieve cells from DNA damage caused by hydrogen peroxide (H2O2), methyl methane sulfonate (MMS), and ultraviolet (UV) radiation. We found that blackcurrant extract (BCE) stabilizes the ribosomal RNA gene cluster (rDNA), one of the most unstable regions in the genome, through repression of noncoding transcription in the intergenic spacer (IGS) which extended the lifespan in budding yeast. Reduced formation of extrachromosomal circles (ERCs) after exposure to fractionated BCE suggested that acidity of the growth medium impacted rDNA stability. Indeed, alteration of the acidity of the growth medium to pH ~4.5 by adding HCl increased rDNA stability and extended the lifespan. We identified RPD3 as the gene responsible for this change, which was mediated by the RPD3L histone deacetylase complex. In mammals, as inflammation sites in a tissue are acidic, DNA maintenance may be similarly regulated to prevent genome instability from causing cancer. [ABSTRACT FROM AUTHOR]

The chemical composition of berries and berry pomaces is diverse, containing polyphenolic components that may have both antibacterial and antioxidative properties. In the present study, in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry pomaces against L. monocytogenes, S. aureus, E. coli, and C. jejuni was studied. In addition, the polyphenolic profile and antioxidant activity of these extracts were investigated. The polyphenolic profiles in the aqueous and 30% ethanolic extracts were determined chromatographically by HPLC-MS, and the total polyphenol content was estimated spectrophotometrically by HPLC-DAD-UV. The minimal inhibition concentrations (MICs) of the extracts against tested bacteria were determined by the broth microdilution method. The content of total polyphenols was highest and good antioxidative properties of the extracts were determined for chokeberry and blackcurrant berries and their pomaces. The highest proportions of total quercetin derivatives and anthocyanins were found in the extracts of chokeberry berry/pomace and blackcurrant berry/pomace, respectively. The sensitivity of tested microbes to the extracts of berries and berry pomaces was as follows: S. aureus > L. monocytogenes > E. coli and C. jejuni. In vitro antibacterial activity of tested extracts depended on the extraction solvent, mainly for the ethanolic extracts. Findings suggest that chokeberry and blackcurrant berries and their pomaces can be used as a good source of polyphenols with antioxidative properties, and they also have antibacterial activity against some foodborne pathogenic bacteria. It is important that the valuable compounds are extracted from juice press residues before their disposal. [ABSTRACT FROM AUTHOR]

Blackcurrants are nutrient-rich fruits with a significant amount of bioactive compounds including vitamin C and polyphenols, especially anthocyanins. The high phytochemical content of blackcurrants promotes this fruit to become a valuable functional food ingredient with varying health-promoting activities targeting different consumers including athletes. Athletes experience oxidative stress during intense exercise, which can result in inflammation and reduced exercise performance. Antioxidants such as vitamin C and polyphenols can restore the regular oxidative status of the body. Blackcurrant supplementation has shown potential ergogenic activity to improve athlete performance during high-intensity training. Clinical trials have evaluated the effectiveness of blackcurrant supplementation on exercise performance, fat oxidation, blood lactate levels, muscle fatigue, and cardiac output. Due to the rich nutritional value of blackcurrants, they can be a potential candidate for the development of functional foods targeted at the improved performance of athletes. Blackcurrants can be used as ingredients to develop functional beverages and snacks for athletes as well as gluten-free products for celiac athletes.Blackcurrant is rich in bioactive compounds that can help improve athletic performance. It can be considered a potential bioactive ingredient to develop functional foods for athletes. [ABSTRACT FROM AUTHOR]

Drosophila suzukii (Matsumura) is a particularly dangerous species of tree fruit and berry fruit species in Europe and all over the world. It was first reported in 2014 in the regions of Blagoevgrad, Kyustendil, and Plovdiv in Bulgaria. Its harmful activity directly threatens the yield and in some years it can compromise the harvest. The present study aims to monitor the population density and fruit damage to blackcurrant fruits of the 'Titania' variety. The studies were conducted in the period 2019-2020 at the Research Institute of Mountain Stockbreeding and Agriculture of Troyan. Insect traps were used for monitoring, which were placed at the beginning of fruit ripening. As a result of the conducted observations, it was found that the spotted wing drosophila appeared at the beginning of fruit ripening, and its peak was reported during large-scale fruit ripening. [ABSTRACT FROM AUTHOR]

The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted on human and animal species around the relationship between a berry diet and muscle health outcomes. Two independent examiners conducted a search for studies that utilized keywords associated with muscle health outcomes and a berry-based diet in both human and animal trials, in accordance with the PRISMA statement guidelines. The literature was searched through six electronic databases until December 2023. Screening of 152 retrieved articles resulted in a final selection of 16 reports investigating the effect of exposure to a berry-based diet and skeletal muscle health outcomes. The study protocol was registered on PROSPERO (CRD42023479682). Among the selected studies, nine involved humans and seven animal models (rats and mice). Overall, most of the studies reported positive effects on performance or muscle health. Specifically, five studies investigated the possible effects of blackcurrant on active human subjects or athletes; three studies focused on blueberry and presented results on running performance (human sample) and muscle health (rat models). The rest of the studies involved raspberries (two studies, rat models), aronia (one study, rat models), elderberry (one study, rat models), and a mixed compound (one study, rat models). In conclusion, there is some early evidence that a berry-rich diet may increase performance or muscle health, but more research is needed to fully understand the underlying biological trajectories, and thus, no firm conclusions can yet be drawn.

Background: Blackcurrant is a rich source of polyphenols with proven physiological activity, that have lately been classified as emerging prebiotics, making its extracts suitable for application in functional food and bioactive cosmetics. However, these biomolecules are trapped in cell wall structures and nowadays, enzymatic hydrolysis is recognised as powerful tool for extraction efficiency improvement in an environmentally sound manner. This study aimed to optimize enzyme-assisted extraction to maximize yields of blackcurrant polyphenols. In addition, their prebiotic potential was tested by examining their influence on typical skin microbiota representatives as model microorganisms—beneficial coagulase-negative Staphylococcus epidermidis and two opportunistic pathogens, Staphylococcus aureus and Cutibacterium acnes. Results: Among four examined commercial enzyme preparations, Viscozyme® L and Rohapect® MC, demonstrated the highest potential as extraction enhancers by increasing antioxidant activity, total polyphenol, and flavonoid contents. Furthermore, their synergetic effect enabled 95.3% increase in polyphenol concentration compared to conventional extraction with a maximum of 27.6 mg gallic acid equivalents (GAE)/g dry matter (DM) at a total enzyme concentration of 0.05 mL/g DM (Viscozyme® L to Rohapect® MC ratio 2:1) after 60 min. HPLC profiles of two samples showed differences in polyphenol composition indicating simultaneous extraction–biotransformation. At a concentration of 0.025 mg GAE/mL, PAS (prebiotic activity score) values were 0.096 and 0.172 for conventionally and enzymatically obtained extract, respectively. Moderate inhibitory effect of optimal extract concentration on Cutibacterium acnes was shown, as well. Hydrogel prepared with optimal extract concentration showed improved hydration effect, decreased irritability and increased dermatological compatibility comparing to basic formulation. Conclusions: Overall results demonstrated that blackcurrant extract obtained under optimized conditions using enzymes possesses an emerging prebiotic potential for selective skin microbiota stimulation. [ABSTRACT FROM AUTHOR]

Recent cell and animal studies suggest the potential of blackcurrants (BCs; Ribes nigrum) as a dietary agent that may reduce the risk of cardiovascular disease (CVD) by improving dyslipidemia, oxidative stress, and inflammation. This study aimed to examine the effects of BC anthocyanin (ACN) extract supplementation on biomarkers of CVD risk in healthy adult women in menopause transition. The effects of BC ACN supplementation on body composition, fasting blood lipids and biomarkers of inflammation and oxidative stress were evaluated using anthropometric measures and blood samples collected from a pilot randomized controlled clinical trial in peri- and early postmenopausal women. Thirty-eight eligible peri- and early postmenopausal women aged 45–60 completed the entire trial, in which they were randomly assigned into one of three treatment groups: placebo (control group), 392 mg/day (low BC group), or 784 mg/day (high BC group) for six months. The significance of differences in outcomes was tested using repeated-measures ANOVA. Overall, following six-month BC consumption, significantly decreased triglyceride (TG) levels were observed between treatment groups (p < 0.05) in a dose-dependent manner. Plasma interleukin-1β (IL-1β) was significantly reduced in a dose and time dependent manner (p < 0.05). Significant decreases in thiobarbituric acid reactive substances (TBARS) levels were also observed between treatment groups (p < 0.05) in a dose-dependent manner. Six-month change in oxidized LDL was inversely correlated with changes in catalase (CAT) and total antioxidant capacity (TAC) (p < 0.05), while C-reactive protein (hs-CRP) change was positively correlated with changes in TG and IL-1β (p < 0.01). Together, these findings suggest that daily BC consumption for six months effectively improved dyslipidemia, inflammation, and lipid peroxidation, thus potentially mitigating the risk of postmenopausal CVD development in study participants. Future studies with larger sample sizes and at-risk populations are warranted to confirm these findings. [ABSTRACT FROM AUTHOR]

Background Polyphenol-rich fruit supplements are commonly consumed by recreationally active and athletic populations because of their proposed benefits to both exercise performance and recovery from prior exercise. While it has been proposed that 300 mg of polyphenols pre-exercise enhances performance and 1000 mg per day accelerates recovery from muscle damage, it is difficult for consumers to optimize their intake because the polyphenol content of most fruit supplements is not available. Therefore, this study aimed to profile the phenolic and anthocyanin content and in vitro antioxidant capacity of a range of polyphenol-rich fruit supplements on sale in the UK. Methods Ten polyphenol-rich fruit supplements (six cherry, two pomegranate, one blueberry, and one New Zealand blackcurrant) commonly consumed by athletes were analyzed for total phenols (Folin–Ciocalteu method), total anthocyanins (pH differential method), and in vitro antioxidant capacity (ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Results The ten tested supplements varied markedly per serving in total phenolics (range: 13.8–1007.3 mg/gallic acid equivalents), anthocyanin content (range: 0.19–40.52 mg/cyanidin-3-glucoside), ORAC (range: 150–10,072 µmol of trolox equivalents), and FRAP (range: 72−14,320 µmol of Fe2+ equivalents). Different brands of tart cherry concentrate also exhibited a marked variation in their content of total phenolics (208–591 mg/GAE), anthocyanins (1.5–23.7 mg/cyd-3-glu), and antioxidant capacity (FRAP: 1724–4489 µmol of Fe2+ equivalents; ORAC: 6015–10,072 µmol of TE per serving) per serving. Conclusion As expected, supplements based on different fruits contained different quantities of anthocyanins and polyphenols. However, there was also a substantial variation within different brands of tart cherry supplements. Because limited compositional information is available on the labels of most fruit-based supplements, the data in this article will enable consumers to select the required volume of the ten tested supplements to meet suggested recommendations for polyphenol intake to enhance performance (300 mg pre-exercise) and accelerate recovery (1000 mg per day) from prior exercise.

The textural changes during storage of two freeze‐dried candies developed from blackcurrant fruits, unflavored yogurt, and different alternative sweeteners, one sweetened with honey/isomalt (HI) and another sweetened with isomalt/stevia (IS), were analyzed using three different methods (instrumental, sensory, and image analysis). Fresh candies were in the supercooled state and presented different structural and textural characteristics (HI: compact and homogeneous, and IS: porous and crunchy), with Fmax values of 139 ± 14 and 174 ± 16 N for HI and IS, respectively. After storage, the instrumental analysis showed approximately 60% average drop in Fmax and W values, in agreement with the decrease observed by sensory analysis in hardness, fracturability, and crispness. Image analysis showed an increase in parameters related to the homogeneity and the uniformity/smoothness for HI. Pearson's correlation coefficients analysis showed that there was a good correlation between the three techniques used, suggesting that the joint use of these methods could be performed for a better understanding of complex food texture. [ABSTRACT FROM AUTHOR]

The twigs of sea buckthorn, blackcurrant, gooseberries, quince, and grapes were evaluated as a promising source of biologically active compounds—proanthocyanidins (PACs). Sea buckthorn twigs had the highest content of PACs (9.2% on dry biomass). Preliminary pretreatment of biomass with freon R134a did not allow an increase in PACs content in the composition of hydrophilic extract but confirmed the value of freon extract as an antibacterial agent against P. aeruginosa and B. cereus. The content of PACs was used as an indicator for assessment of the influence of hydrophilic extracts on pancreatic lipase activity. Under normal physiological conditions, in the presence of bile, the extract, which contained 42.4% of PACs was more effective compared to the extract which contained 17.5% of PACs. At all concentrations (0.2–40 mg of sample/g of pancreatic lipase), it inhibited lipase activity by 33%. Purified PACs were the most effective in inhibiting lipase activity (by 36%). However, in pathological physiological conditions (without bile), the opposite effect on lipase activity was observed. Thus, PACs and extracts can be used as inhibitors of pancreatic lipase only under normal physiological conditions. [ABSTRACT FROM AUTHOR]

The present study was conducted on blackcurrant cultivars, such as Ometa, Titania, Lisil, Biryulevskaya, Bogatyr, Neosipayushchiyasya, Ben Lomond, Ben Sarek, in the period 2019-2022, in a collection plantation at the Research Institute of Mountain Stockbreeding and Agriculture of Troyan, with the aim to make a comparative assessment of the susceptibility of cultivars to the causative agents of anthracnose (Gloeosporium ribis) and American powdery mildew (Sphaerotheca morsuvae (Schweinitz). The highest infestation index for the studied period, of both economically significant diseases, was registerd in Bogatyr cultivar (2019 – Gloeosporium ribis 46.6%; 2021 – Sphaerotheca mors-uvae 34.6%). The lowest infestation index of American powdery mildew was recorded in 2019, whereas the same was recorded for anthracnose in 2020. There weren’t found any disease-resistant blackcurrant cultivars in the conducted research work. Biryulevskay and Ben Sarek were slightly susceptibility to anthracnose. For the entire study period, Ometa, Titania and Biryulevskaya cultivars had a powdery mildew infestation index below 25%. Accordingly, they belong to the group of slightly susceptible cultivars. [ABSTRACT FROM AUTHOR]

Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphological part of blackcurrant as the most bioaccessible. The antioxidant potential of blackcurrant was evaluated using four different methods, with the leaves proving to be a significant and powerful antioxidant compared to fruits and pomace. The counteracting potential of inhibiting the oxidation process was evaluated using in vitro-induced lipid peroxidation and the inhibition potential of superoxide and hydroxyl anions. The antioxidant evaluation and the inhibition of biological and non-biological radicals indicate the leaf extract is the most powerful antioxidant studied. Also, the results proved that not only fruits but also the blackcurrant byproducts (pomace and leaves) are promising sources of bioaccessible antioxidants with potential benefits in animal nutrition.

The aim of the work was to investigate the effect of ultrasound application during juice pressing. The impact on pressing yield and extraction of bioactive compounds during production of juice from strawberry, blackcurrant and raspberry was evaluated. Juice pressing was carried out after four kinds of mash pretreatment. The tested objects were heated to 55 °C, treated by ultrasound, and/or macerated with an enzyme. The obtained juices were analyzed for the content of bioactive compounds and compared to the ‘Control’ sample, which was the juice pressed without any pretreatment. Although the results presented here do not conclusively show that enzymatic maceration can be completely replaced by the use of ultrasound, in the case of strawberry and raspberry fruit, juice yield after ultrasound treatment increased almost as much as after enzymatic maceration. Additionally, in the case of raspberry fruit, the antioxidant activity of the juice samples was definitely improved when ultrasound was used. The results from this experiment also showed that it is possible to separate the effect of temperature from the effect of mechanical and chemical actions in ultrasound treatment.

This article reports the first case of Pseudomonas syringae infecting Ribes nigrum (blackcurrant) in the UK. Six samples of blackcurrant plants from different locations displayed symptoms of small necrotic spots with water-soaked margins, which matured into dark, angular leaf spots. Analysis confirmed that the isolates were Pseudomonas syringae, and gene sequencing showed that they were distinct from other Pseudomonas syringae pathovars. This finding is significant as the UK is a major producer of blackcurrants, and understanding the diseases affecting this crop can help prevent future losses. The research was funded by the Defra-Fera Long Term Service Agreement. [Extracted from the article]

In order to improve the extraction efficiency of blackcurrant polyphenols, ethanol solution was used as extraction solvent, and the polyphenols in blackcurrant fruit were extracted by ultrasonic-assisted method. The effects of ethanol concentration, ultrasonic power, extraction time and solid-liquid ratio on polyphenol extraction from blackcurrant fruit were investigated by single factor experiments. On the basis of single factor experiment, the extraction process was optimized by response surface methodology, and the antioxidant activity of blackcurrant polyphenols was analyzed. The results showed that the optimum extraction conditions of polyphenols from blackcurrant fruit by response surface methodology were as follows: Ethanol concentration was 50%, ultrasonic power was 300 W, extraction time was 20 min, and solid-liquid ratio was 1:10 g/mL. Under the above extraction conditions, the extraction amount of blackcurrant polyphenols was 538.00 mg/100 g. The antioxidant activity showed that the IC50 values of blackcurrant polyphenols on DPPH, hydroxyl and ABTS+ radical scavenging rates were 7.97, 7.92 and 5.26 mg/mL, respectively, it indicated that blackcurrant polyphenols had good antioxidant activity. The results could provide reference for industrial production of blackcurrant polyphenols.

This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For short-term toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant. Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.

We examined effects of intake duration of New Zealand blackcurrant (NZBC) extract on cardiovascular responses during supine rest and moderate-intensity walking. Recreationally active men (n = 15, age: 24 ± 6 yr, BMI: 24.7 ± 4.3 kg·m−2) volunteered in a randomized, cross-over design. One metabolic equivalent (1-MET) was measured (3.97 ± 0.66 mL·kg−1·min−1) and an incremental walking test was performed to individualize speed at 4 (n = 3) or 5 (n = 12) METs for the 30-min walk (5.7 ± 0.7 km·hr−1). NZBC extract (210 mg of anthocyanins) was taken with breakfast for 7 and 14 days, with a 14-days washout. The final dose was ingested 2-hr before recording of the cardiovascular responses (Portapres Model-2). At rest, %changes at 7- and 14-days intake were observed for stroke volume (+6.8% (trend), p = 0.065; +8.5%, p = 0.012), cardiac output (+10.1%, p = 0.007; +8.5%, p = 0.013), total peripheral resistance (−12.0%, p = 0.004; −13.1%, p = 0.011), diastolic (−5.7%, p = 0.045; −9.7%, p = 0.015) and mean arterial pressure (−4.4%, p = 0.040; −7.2%, p = 0.029), but without intake duration effect. During walking, %changes at 7- and 14-days intake were observed for stroke volume (+7.7% (trend), p = 0.063; +9.9%, p = 0.006), cardiac output (+8.7%, p = 0.037; +10.1%, p = 0.007), diastolic blood pressure (−6.2%, p = 0.042; −10.6%, p = 0.001), and total peripheral resistance (−9.6%, p = 0.042; −13.5%, p = 0.005) but without intake duration effect. During walking, %changes at 14-days were observed only for mean arterial pressure (−6.4%, p = 0.018) and arterio-venous oxygen difference (−7.9%, p = 0.019). NZBC extract affects cardiovascular responses at rest and during moderate-intensity exercise with 7- and 14-day intake. Only during moderate-intensity exercise, a longer intake of NZBC extract was required for an effect on some cardiovascular responses. [ABSTRACT FROM AUTHOR]

Previous studies have reported that anthocyanin (ACN)-rich materials have beneficial effects on ulcerative colitis (UC). Blackcurrant (BC) has been known as one of the foods rich in ACN, while studies demonstrating its effect on UC are rare. This study attempted to investigate the protective effects of whole BC in mice with colitis using dextran sulfate sodium (DSS). Mice were orally given whole BC powder at a dose of 150 mg daily for four weeks, and colitis was induced by drinking 3% DSS for six days. Whole BC relieved symptoms of colitis and pathological changes in the colon. The overproduction of pro-inflammatory cytokines such as IL-1β, TNF-α, and IL-6 in serum and colon tissues was also reduced by whole BC. In addition, whole BC significantly lowered the levels of mRNA and protein of downstream targets in the NF-κB signaling pathway. Furthermore, BC administration increased the expression of genes related to barrier function: ZO-1, occludin, and mucin. Moreover, the whole BC modulated the relative abundance of gut microbiota altered with DSS. Therefore, the whole BC has demonstrated the potential to prevent colitis through attenuation of the inflammatory response and regulation of the gut microbial composition. [ABSTRACT FROM AUTHOR]

The chemical composition of berries and berry pomaces is diverse, containing polyphenolic components that may have both antibacterial and antioxidative properties. In the present study, in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry pomaces against L. monocytogenes, S. aureus, E. coli, and C. jejuni was studied. In addition, the polyphenolic profile and antioxidant activity of these extracts were investigated. The polyphenolic profiles in the aqueous and 30% ethanolic extracts were determined chromatographically by HPLC-MS, and the total polyphenol content was estimated spectrophotometrically by HPLC-DAD-UV. The minimal inhibition concentrations (MICs) of the extracts against tested bacteria were determined by the broth microdilution method. The content of total polyphenols was highest and good antioxidative properties of the extracts were determined for chokeberry and blackcurrant berries and their pomaces. The highest proportions of total quercetin derivatives and anthocyanins were found in the extracts of chokeberry berry/pomace and blackcurrant berry/pomace, respectively. The sensitivity of tested microbes to the extracts of berries and berry pomaces was as follows: S. aureus > L. monocytogenes > E. coli and C. jejuni. In vitro antibacterial activity of tested extracts depended on the extraction solvent, mainly for the ethanolic extracts. Findings suggest that chokeberry and blackcurrant berries and their pomaces can be used as a good source of polyphenols with antioxidative properties, and they also have antibacterial activity against some foodborne pathogenic bacteria. It is important that the valuable compounds are extracted from juice press residues before their disposal.

Antibiotics and zinc oxide restrictions encourage the search for alternatives to combat intestinal pathogens, including enterotoxigenic Escherichia coli (ETEC), a major cause of postweaning diarrhea (PWD) in pigs. PWD causes important economic losses for conventional and organic farming. This study investigated the effect of dietary supplementation with garlic and apple pomace or blackcurrant on infection indicators and the fecal microbiota of organic-raised piglets challenged with ETEC-F18. For 21 days, 32 piglets (7-weeks-old) were randomly assigned to one of four groups: non-challenge (NC); ETEC-challenged (PC); ETEC-challenged receiving garlic and apple pomace (3 + 3%; GA); ETEC-challenged receiving garlic and blackcurrant (3 + 3%; GB). ETEC-F18 was administered (8 mL; 109 CFU/ml) on days 1 and 2 postweaning. The 1st week, PC had lower average daily gain than those in the NC, GA, and GB groups (P < 0.05). NC pigs showed neither ETEC-F18 shedding nor signs of diarrhea. The PC group had higher diarrhea incidence and lower fecal dry matter than NC (≈5–10 days; 95% sEBCI). The GA and GB groups showed reduced ETEC-F18 and fedA gene shedding, higher fecal dry matter, and lower diarrhea incidence than the PC (≈5–9 days; 95% sEBCI). The NC, GA, and GB had normal hematology values during most of the study, whereas the PC had increased (P < 0.05) red blood cells, hemoglobin, and hematocrit on day 7. Haptoglobin and pig-MAP increased in all groups, peaking on day 7, but PC showed the greatest increase (P < 0.05). The fecal microbiota of PC pigs had reduced α-diversity (day 7; P < 0.05) and higher volatility (days 3–14; P < 0.05). Escherichia, Campylobacter, and Erysipelothrix were more abundant in the PC than in the NC, GB, and GA groups (log2FC > 2; P < 0.05), whereas Catenibacterium, Dialister, and Mitsoukella were more abundant in the NC, GB, and GA than in the PC group (log2FC > 2; P < 0.05). Prevotella and Lactobacillus were more abundant in the GB group (log2FC > 2, P < 0.05). In conclusion, dietary supplementation of GA and GB limited ETEC proliferation, reduced PWD, and beneficially impacted the fecal microbiota's diversity, composition, and stability.

Even though the influence of the climatic traits on wild berries production and quality is well known, this issue is of interest to be analysed in connection with specific species, areas, and climate. The present study was conducted for characterizing the crude chemical composition, pH, ascorbic acid, and total phenolics and of studied wild berries species, and quantifying the interrelationships among climatic conditions characterizing the fruits collecting area and their dry matter content. In this aim, there were taken into consideration two species of wild berries, Rubus idaeus L. (raspberry), and Ribes nigrum L. (blackcurrants), respectively, harvested from Colibița area, Bistrița-Năsăud County, in the autumn of 2022. The influences of the precipitations, temperature, atmospheric pressure, and wind velocity on studied wild berries dry matter content are quantified. The above-mentioned climatic parameters were collected from databases, and averages were calculated by wild berries vegetation period (March-September 2022). According to the multiregression analysis, and simple correlations calculation, only precipitations and temperature influence the wild berries dry matter content. The studied interrelationships show that increasing trends in temperature and rainfall regimen are moderate and positively correlated with both fresh and dry yields of raspberry, and blackcurrants. [ABSTRACT FROM AUTHOR]

Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution of powdered non-extruded or extruded blackcurrant pomace for semolina in pasta formula on nutritional and technological properties of the final product. The pasta was assessed for chemical composition, DPPH antiradical activity, color, cooking and textural properties. Presence of the by-products in the pasta resulted in increased total dietary fiber content (from 1.89 ± 0.06 up to 10.03 ± 0.15 g/100 g, dwb), fat content (from 1.29 ± 0.01 up to 2.70 ± 0.05 g/100 g, dwb) and DPPH antiradical activity (from 253 ± 15 up to 1037 ± 7 µmol TE/g, dwb), as well as in significantly different color (p < 0.05) as compared to the semolina-only pasta. The optimal cooking time was shortened by 1.0–1.5 min and by 2.0 min in the case of the lower and higher, respectively, level of pasta supplementation. The water absorption decreased by up to 32% in the enriched pasta. In general, the cooking loss remained unchanged. The uncooked product containing the extruded fruit pomace was characterized by significantly higher breaking strength (p < 0.05) as compared to the standard pasta. Presence of the pomace also affected texture of the cooked pasta, increasing its firmness and hardness and, when using the non-extruded pomace, the tensile strength. In our research, we have shown that durum wheat pasta enriched with 5 or 10% of powdered blackcurrant pomace or their extrudates constitute a food product of improved nutritional value and of appropriate textural characteristics, while maintaining culinary properties that meet pasta industry requirements. [ABSTRACT FROM AUTHOR]

Blackcurrant fruits (Ribes nigrum L.) or black chokeberry fruits (Aronia melanocarpa L.) rich in phytochemicals that may act as potent antioxidant and anticancer agents have recently gained increasing attention. A beneficial health effect of blackcurrants and chokeberries is mostly attributed to their phenolic and anthocyanin contents. We investigated the influence of blackcurrant and chokeberry extracts at the concentration range 10-100 µg/mL (24h) on human ovarian granulosa cells HGL5 and human ovarian carcinoma cells OVCAR-3. All parameters were evaluated spectrophotometrically. Cell viability was measured by AlamarBlueTM assay, and the release of steroid hormones (17β-estradiol and progesterone) was assayed by ELISA. The results showed that the viability of non-cancer cells HGL5 significantly increased by blackcurrant extract at a concentration of 10 µg/mL and by chokeberry extract at 10, 20, 50, and 100 µg/mL concentrations. The number of viable cancer cells OVCAR-3 was significantly reduced by blackcurrant extract at the concentrations of 20, 50 and by chokeberry extract at 100 µg/mL and at 100 µg/mL. Chokeberry extract slightly stimulated 17β-estradiol release by HGL5 cells and blackcurrant extract exhibited stimulatory effect on 17β-estradiol release at a concentration of 10 µg/mL. On the other hand, both extracts failed to affect progesterone release. Extracts did not cause any significant changes in total superoxide dismutase (SOD) level determined in HGL5 cells. On the other hand, a significant decrease of SOD level was noted in cancer cells OVCAR-3 treated by blackcurrant extract at the concentrations 20, 50 and 100 µg/mL and in cancer cells treated by chokeberry extract at a concentration of 100 µg/mL. In conclusion, this in vitro study suggests the action of both, blackcurrant and chokeberry extracts on human ovarian cell functions including viability and secretory activity, and possible use for the benefit of human health. [ABSTRACT FROM AUTHOR]

Physical training for ultra-endurance running provides physiological adaptations for exercise-induced substrate oxidation. We examined the effects of New Zealand blackcurrant (NZBC) extract on running-induced metabolic and physiological responses in a male amateur ultra-endurance runner (age: 40 years, body mass: 65.9 kg, BMI: 23.1 kg·m−2, body fat: 14.7%, V ˙ O2max: 55.3 mL·kg−1·min−1, resting heart rate: 45 beats·min−1, running history: 6 years, marathons: 20, ultra-marathons: 28, weekly training distance: ~80 km, weekly running time: ~9 h). Indirect calorimetry was used and heart rate recorded at 15 min intervals during 120 min of treadmill running (speed: 10.5 km·h−1, 58% V ˙ O2max) in an environmental chamber (temperature: ~26 °C, relative humidity: ~70%) at baseline and following 7 days intake of NZBC extract (210 mg of anthocyanins·day−1) with constant monitoring of core temperature. The male runner had unlimited access to water and consumed a 100-kcal energy gel at 40- and 80 min during the 120 min run. There were no differences (mean of 8, 15 min measurements) for minute ventilation, oxygen uptake, carbon dioxide production and core temperature. With NZBC extract, the respiratory exchange ratio was 0.02 units lower, carbohydrate oxidation was 11% lower and fat oxidation was 23% higher (control: 0.39 ± 0.08, NZBC extract: 0.48 ± 0.12 g·min−1, p < 0.01). Intake of the energy gel did not abolish the enhanced fat oxidation by NZBC extract. Seven days' intake of New Zealand blackcurrant extract altered exercise-induced substrate oxidation in a male amateur ultra-endurance runner covering a half-marathon distance in 2 h. More studies are required to address whether intake of New Zealand blackcurrant extract provides a nutritional ergogenic effect for ultra-endurance athletes to enhance exercise performance. [ABSTRACT FROM AUTHOR]

Beneficial effects of blackcurrant supplementation on bone metabolism in mice has recently been demonstrated, but no studies are available in humans. The current study aimed to examine the dose-dependent effects of blackcurrant in preventing bone loss and the underlying mechanisms of action in adult women. Forty peri- and early postmenopausal women were randomly assigned into one of three treatment groups for 6 months: (1) a placebo (control group, n = 13); (2) 392 mg/day of blackcurrant powder (low blackcurrant, BC, group, n = 16); and (3) 784 mg/day of blackcurrant powder (high BC group, n = 11). The significance of differences in outcome variables was tested by repeated-measures ANOVA with treatment and time as between- and within-subject factors, respectively. Overall, blackcurrant supplementation decreased the loss of whole-body bone mineral density (BMD) compared to the control group (p < 0.05), though the improvement of whole-body BMD remained significant only in the high BC group (p < 0.05). Blackcurrant supplementation also led to a significant increase in serum amino-terminal propeptide of type 1 procollagen (P1NP), a marker of bone formation (p < 0.05). These findings suggest that daily consumption of 784 mg of blackcurrant powder for six months mitigates the risk of postmenopausal bone loss, potentially through enhancing bone formation. Further studies of larger samples with various skeletal conditions are warranted to confirm these findings. [ABSTRACT FROM AUTHOR]

Recent cell and animal studies suggest the potential of blackcurrants (BCs; Ribes nigrum) as a dietary agent that may reduce the risk of cardiovascular disease (CVD) by improving dyslipidemia, oxidative stress, and inflammation. This study aimed to examine the effects of BC anthocyanin (ACN) extract supplementation on biomarkers of CVD risk in healthy adult women in menopause transition. The effects of BC ACN supplementation on body composition, fasting blood lipids and biomarkers of inflammation and oxidative stress were evaluated using anthropometric measures and blood samples collected from a pilot randomized controlled clinical trial in peri- and early postmenopausal women. Thirty-eight eligible peri- and early postmenopausal women aged 45–60 completed the entire trial, in which they were randomly assigned into one of three treatment groups: placebo (control group), 392 mg/day (low BC group), or 784 mg/day (high BC group) for six months. The significance of differences in outcomes was tested using repeated-measures ANOVA. Overall, following six-month BC consumption, significantly decreased triglyceride (TG) levels were observed between treatment groups (p < 0.05) in a dose-dependent manner. Plasma interleukin-1β (IL-1β) was significantly reduced in a dose and time dependent manner (p < 0.05). Significant decreases in thiobarbituric acid reactive substances (TBARS) levels were also observed between treatment groups (p < 0.05) in a dose-dependent manner. Six-month change in oxidized LDL was inversely correlated with changes in catalase (CAT) and total antioxidant capacity (TAC) (p < 0.05), while C-reactive protein (hs-CRP) change was positively correlated with changes in TG and IL-1β (p < 0.01). Together, these findings suggest that daily BC consumption for six months effectively improved dyslipidemia, inflammation, and lipid peroxidation, thus potentially mitigating the risk of postmenopausal CVD development in study participants. Future studies with larger sample sizes and at-risk populations are warranted to confirm these findings.

Alzheimer's disease (AD) is associated with a progressive worsening in cognitive function, which is often accompanied by emotional disturbance. Recent studies revealed that anthocyanin‐rich blackcurrant extract (BCE) can impart health benefits, but it is not known whether BCE is useful in the prevention and/or treatment of AD. Here, we examined the effects of BCE using a senescence‐accelerated mouse prone 8 (SAMP8) model. Dietary BCE supplementation for 9 weeks was found to both improve the diminished long‐term recognition memory and normalize the anxiety levels of SAMP8 mice. RNA sequencing demonstrated that dietary supplementation with anthocyanin‐rich BCE significantly altered the gene expression profile in the hippocampus. According to enrichment analysis, genes regulated by BCE were related to cellular component terms such as "smooth endoplasmic reticulum," "axon," and "glutamatergic synapse." Real‐time PCR verified alterations in the expression of AD‐related genes. These findings indicate that anthocyanin‐rich BCE may be valuable for the prevention and/or treatment of AD. Practical applications: Blackcurrant contains an abundance of polyphenols, especially anthocyanins. This study demonstrated that anthocyanin‐rich BCE improves the long‐term recognition memory impairment and emotional abnormality of SAMP8 mice, a mouse model characterized by several pathological features of AD. These findings indicate that anthocyanin‐rich BCE may be a useful food supplement or ingredient for the prevention of AD. [ABSTRACT FROM AUTHOR]