Alzheimer’s and Parkinson’s diseases are the two most common forms of neurodegenerative diseases. The exact etiology of these disorders is not well known; however, environmental, molecular, and genetic influences play a major role in the pathogenesis of these diseases. Using Alzheimer’s disease (AD) as the archetype, the pathological findings include the aggregation of Amyloid Beta (Aβ) peptides, mitochondrial dysfunction, synaptic degradation caused by inflammation, elevated reactive oxygen species (ROS), and cerebrovascular dysregulation. This review highlights the neuroinflammatory and neuroprotective role of epigallocatechin-3-gallate (EGCG): the medicinal component of green tea, a known nutraceutical that has shown promise in modulating AD progression due to its antioxidant, anti-inflammatory, and anti-aging abilities. This report also re-examines the current literature and provides innovative approaches for EGCG to be used as a preventive measure to alleviate AD and other neurodegenerative disorders.

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Epigallocatechin-3-Gallate (EGCG): New Therapeutic Perspectives for Neuroprotection, Aging, and Neuroinflammation for the Modern Age

For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Protein quality methods based on concentrations and digestibility of individual amino acids are preferred, because they do not only allow ranking of proteins, but also assessment of complementarity of protein sources, although this should be considered only at a meal level and not a diet level. Measurements based on ileal digestibility are preferred over those on faecal digestibility to overcome the risk of overestimation of protein quality. Integration of protein quality on a dietary level should also be done based on measurements on an individual amino acid basis. Effects of processing, which is applied to all foods, should be considered as it can also affect protein quality through effects on digestibility and amino acid modification. Overall, protein quality data are crucial for integration into healthy and sustainable diets, but care is needed in data selection, interpretation and integration.

/pdf/protein-quality-in-perspective-a-review-of-protein-quality-7oo32rcp.pdf

Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications

Fabrication of self-antibacterial chitosan/oxidized starch polyelectrolyte complex sponges for controlled delivery of curcumin

Chitosan (CS)-based drug delivery systems (DDSs) are often stabilized by chemical cross-linking. A much more friendly approach to deliver drugs in a controlled manner is represented by polyelectrolyte complexes (PECs) physically stabilized by spontaneous interactions between CS and natural or synthetic biocompatible polyanions. PECs with tunable structures, morphologies, and mechanical properties were fabricated in this paper by an innovative and sustainable strategy. Carboxymethyl cellulose (CMC) or poly(2-acrylamido-2-methylpropanesulfonate sodium salt) were used as aqueous solutions, while CS microparticles were evenly dispersed in the polyanion solution, at pH 6.5, where CS was not soluble. Cryostructuration of the dispersion in two steps (5 min at −196 °C, and 24 h at −18 °C), and freeze-drying at −55 °C, 48 h, conducted to pre-PEC cryogels. Next step was rearrangement of complementary polyions and the complex formation inside the pore walls of cryogels by exposure of the pre-PECs at a source of H+. PEC cryogels with impressive elasticity and toughness were engineered in this study by multiple-cryostructuration steps using CMC as polyanion with a molar mass of 250 kDa and an optimum concentration of polyanion and polycation. The performances of PEC cryogels in sustained delivery of anti-inflammatory drugs such as curcumin were demonstrated.

/pdf/chitosan-based-polyelectrolyte-complex-cryogels-with-2puj1gnp.pdf

Chitosan-Based Polyelectrolyte Complex Cryogels with Elasticity, Toughness and Delivery of Curcumin Engineered by Polyions Pair and Cryostructuration Steps

Food producers’ interest in improving the nutritional and pro-health values of meat products has grown. The study aims to assess the effect of replacing poultry pâté products wheat roll (24% group I) in recipes with a mixture of hemp seeds (8% each in groups II, III, IV), amaranth (10% group II, 6% group III, 8% group IV) and golden flaxseed (6% group II, 10% group III, 8% group IV). The quality assessment covered nutritional value, physical properties, the total number of bacteria and assessment of sensory characteristics. The findings indicate that replacing wheat roll with seed mixtures increased the nutritional value (protein, ash, fat, proportion of polyunsaturated and polyene acids) of pâtés in all groups while decreasing the proportion of saturated fatty acids and the ratio of omega-6/omega-3 acids (3:1). This resulted in enhanced brightness and hardness pâtés, as well as greater microbiological safety. Although the spread and firmness of pâtés with seed addition were rated lower than the control, their taste desirability and bonding were rated highest for pâté with 8% plant additives. Pâtés with 24% hemp, amaranth and flaxseed mixture fulfil the requirements to be referred to as functional meat products.

https://www.mdpi.com/2076-3417/12/10/5289/pdf?version=1653380964

The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté

Bert de Brock

Papers

Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles

Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles

Dietary protein and amino acid restriction: Roles in metabolic health and aging-related diseases