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Appraising the role of biotics and fermented foods in gut microbiota modulation and sleep regulation
No full textSleep disturbances are increasingly prevalent, significantly impacting
physical and mental health. Recent research reveals a bidirectional relationship
between gut microbiota and sleep, mediated through the microbiota–gut–brain
axis. This review examines the role of gut microbiota in sleep physiology and
explores how biotics, including probiotics, prebiotics, synbiotics, postbiotics, and
fermented foods, can enhance sleep quality. Drawing from animal and human
studies, we discuss neurobiological mechanisms by which biotics may influence
sleep, including modulation of neurotransmitters, immune responses, and hor-
monal regulation. Key microbial metabolites, such as short-chain fatty acids,
are highlighted for their role in supporting sleep-related neurochemical pro-
cesses. Additionally, this review presents dietary strategies and food processing
technologies, like fermentation, as innovative approaches for sleep enhance-
ment. Although promising, the available research has limitations, including
small sample sizes, variability in biotic strains and dosages, and reliance on sub-
jective sleep assessments. This review underscores the need for standardized
protocols, objective assessments such as polysomnography, and personalized
biotic interventions. Emerging findings highlight the therapeutic potential of
gut microbiota modulation for sleep improvement, though further large-scale
human trials are essential to refine strain selection, dosage, and formulation.
This interdisciplinary exploration seeks to advance food-based interventions and
holistic strategies for managing sleep disorders and improving quality of life
5‑Methyltetrahydrofolate and aqueous extract of Spirulina (Arthrospira) ameliorate diabetes and associated complications in STZ‑induced diabetic rats
No full textThe present study evaluated the effects of 5-methyltetrahydrofolate (5-MTHF) and Spirulina aqueous extract on diabetes. An
in silico docking study with select Spirulina bioactive compounds showed strong binding affinities of folates with glucose
metabolism-related proteins. In vitro assay showed 5-MTHF’s superior inhibitory activity on alpha-amylase compared to
folic acid. The protective effect of Spirulina aqueous extract and 5-MTHF were validated in vivo using an STZ-induced dia-
betic Wistar rat model. Supplementation with Spirulina extract through diet, and a higher dose of 5-MTHF through gavage
effectively lowered fasting blood glucose levels and improved oral glucose tolerance and amylase content. Supplementation
also countered hyperlipidemia, improved the levels of antioxidant enzymes, and reduced the inflammatory markers. Weight
loss prevention, mitigation of kidney enlargement, and normalisation of the histology of the pancreas, kidney, and liver were
also observed. The ameliorative effect of a higher dose of 5-MTHF was comparatively superior to Spirulina aqueous extract
and a corresponding higher dose of folic acid. An increase in serum folate levels on supplementation with Spirulina aqueous
extract suggests Spirulina to be a source of bioavailable folate. The positive effect of Spirulina aqueous extract suggests a
potential synergistic role for folate along with its other bioactive phytochemicals. The study highlights the potential amelio-
rative effects of Spirulina aqueous extract and 5-MTHF as a dietary supplement on diabetes and associated complications
Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes
No full textTo explore the potential of incorporating commercial pro-
tein sources as functional ingredients in traditional Indian
chapati, a study was conducted to assess the effects of
supplementing whole wheat flour with these proteins. The
blends were evaluated for their physicochemical properties,
rheological behavior, and chapati-making performance.
Whole egg powder and egg albumin powder exhibited
higher redness values of 5.48 and 5.23, respectively, and
yellowness values of 23.33 and 27.47, respectively. As the
protein source levels increased from 0 to 20%, the blends
showed a corresponding increase in protein and ash con-
tent, with the highest protein content of 27.34% observed
in the blend with 20% soy protein isolate. The addition of
soy protein led to increased farinograph water absorption,
while whey and egg protein sources exhibited a decreasing
trend in water absorption. Overall, dough stability declined
as the level of protein supplementation increased. Sensory
evaluations of the chapatis revealed that a 10% supple-
mentation level was acceptable for soy and whey protein
sources. For egg protein sources, a 5% supplementation
level was preferred, as higher levels resulted in a signifi-
cant drop in sensory scores due to an undesirable foreign
taste in the chapati
Influence of extrusion on the physicochemical properties, proximate composition, phenolic profile and antioxidant activity of finger millet seed coat and endosperm rich fractions
No full textFinger millet seed coat and endosperm are abundant sources of phytonutrients. This study aimed to investigate the appli-
cation of extrusion technology to convert finger millet seed coat and endosperm into instant ingredients and to assess
their physicochemical, nutritional, phenolic, antioxidant and product-forming qualities. Extrusion significantly enhanced
sedimentation values in both the extruded finger millet seed coat (ESC) (355%) and the endosperm-rich fraction (EEF)
(353%). Proximate analysis showed no significant changes in the protein content, whereas the total dietary fiber decreased
(63%) in ESC and increased (23%) in EEF. Total phenolic content was retained by 57% and 74% in ESC and EEF,
respectively, while the flavonoid content remained relatively high in ESC (70%) and EEF (81%). The major phenolics
identified were catechin (CAT) and p-catechuic acid (PCAT). In ESC, free cat and p-cat were retained by 56% and 24%,
respectively, whereas bound cat retained by 42%, and p-cat exhibited an increase of 118%. Conversely, EEF showed no
significant changes in free cat, while free p-cat was retained by 76%, and the bound cat and p-cat were retained by 46%
and 50%, respectively. The extruded fractions showed a reduction in antioxidant activity in both ESC and EEF. Pasting
properties were decreased on extrusion in EEF. Instant beverages prepared using ESC and EEF exhibited acceptable
organoleptic properties. In conclusion, through extrusion technology it is possible to develop functional food ingredients
rich in antioxidants and phenolic compounds from finger millet
Characterization of benzoquinone secretes of red flour beetle and formulation of nanoemulsion using benzoquinones against grain storage fungi
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LRP1 Knockdown Alters Mitochondrial Fission and Bioenergetic Reprogramming In Colon Cancer Cells through DRP1 Activation.
No full textAn Investigation on the potential role of Nobiletin and Tangeretin in Tau Clearance in Alzheimer’s disease
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