Metabolic syndrome is a condition of at least three of the cardiovascular risk factors: obesity, excessive visceral fat storage, dyslipidemia, hypertension and hyperglycaemia or Type 2 diabetes. It is a state of insulin resistance, oxidative stress and chronic inflammation. Cardiovascular disease is the highest cause of death globally. Certain dietary components and over 800 plants help prevent or moderate metabolic syndrome by assisting the body homeostasis mechanisms. This review compiles the most current studies on foods that help fight metabolic syndrome and the scientific evidences to support their use. This includes functional fats, digestive enzymes inhibitors, various beverages, different fruits, specific vegetables, grains, legumes, herbs and spices that can reduce cardiovascular disease risk, through several cellular mechanisms.

Functional foods against metabolic syndrome (obesity, diabetes, hypertension and dyslipidemia) and cardiovasular disease

Background Ohmic Heating (OH) technology is a heating process wherein electric current is passed through the food acting as an electrical resistor, converting the electrical energy into thermal energy. This fact results in shorter heating times compared to the conventional process, which promotes some advantages, such as, the maintenance highest levels of nutritional compounds, the uniformness in heating system and the reduction in fouling formation. The success of the process depends on the parameters related to the food and process itself, such as, frequency, electrical field strength, residence time and electrical conductivity. Scope and approach This review aims to describe the main factors and parameters involved in this technology, highlighting its effects on quality, microbial inactivation, and fouling during processing of dairy products. Key findings and conclusions Due to the more rapid and uniform heating, the OH technology has advantages over the conventional processes, such as maintenance of nutritional compounds and reduction of fouling, which are important factors in the dairy products processing. In addition, there are additional effects of electroporation on microbial cells, which promotes further microorganisms inactivation which are problematic for safety of dairy foods.

Ohmic heating in dairy processing: Relevant aspects for safety and quality

Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

Bovine Milk Allergens: A Comprehensive Review

This review discusses the past and recent advancements of biosensors focusing on detection of organophosphorus pesticides (OPs) due to their exceptional use during the last decades. Apart from agricultural benefits, OPs also impose adverse toxicological effects on animal and human population. Conventional approaches such as chromatographic techniques used for pesticide detection are associated with several limitations. A biosensor technology is unique due to the detection sensitivity, selectivity, remarkable performance capabilities, simplicity and on-site operation, fabrication and incorporation with nanomaterials. This study also provided specifications of the most OPs biosensors reported until today based on their transducer system. In addition, we highlighted the application of advanced complementary materials and analysis techniques in OPs detection systems. The availability of these new materials associated with new sensing techniques has led to introduction of easy-to-use analytical tools of high sensitivity and specificity in the design and construction of OPs biosensors. In this review, we elaborated the achievements in sensing systems concerning innovative nanomaterials and analytical techniques with emphasis on OPs.

Biosensors and their applications in detection of organophosphorus pesticides in the environment

The objective of the study was to investigate the effect of high-intensity ultrasound processing (0, 4, 8, 12 and 16 min at 400 W, 25 kHz frequency) on the total phenolics, flavonoids, ascorbic acid, and antioxidant capacity of kiwifruit juice. The microstructural characteristics of treated kiwifruit samples were also measured. The results reveal that the total phenolics, flavonoids and antioxidant capacity of treated samples (16 min) significantly increased by 108.65%, 105.56%, and 65.67%, respectively compared to the control group. However, 16-min ultrasound treatment significantly decreased the total protein and ascorbic acid in kiwifruit juice. Microstructure measurement states the formation of microscopic channels or holes, cell walls rupture, torn and tissue distortion after ultrasound processing, which reveals the physical mechanism of ultrasound treatment in improving the extraction of bioactive molecules. These findings indicate that high-intensity ultrasound has an enormous potential to increase these bioactive molecules and antioxidants capacity of kiwifruit samples.

High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

In this study two analytical methods, one based on matrix solid phase dispersion (MSPD) and the other on liquid–solid extraction (LSE), coupled with gas chromatography, were evaluated and used to determine the presence of 163 pesticides (6 acaricides, 62 fungicides, 18 herbicides and 77 insecticides) in various herbs. Both methods were optimized considering different parameters (sample to sorbent mass ratio, extracting solvent, sorbents for clean-up step, etc.). The results of these validated sample preparation procedures were compared. Under optimum conditions, the mean recoveries obtained were in the range of 70–119 % for MSPD for most pesticides and 70–118 % for LSE, but with several exceptions. Precision values, expressed as relative standard deviation (RSD), were ≤16 % for MSPD and <18 % for LSE. Correlation coefficients were higher than 0.99254 for both methods. LODs (limits of detection) and LOQs (limits of quantification) for MSPD were within the ranges of 0.003–0.03 and 0.005–0.04 mg/kg, respectively. The data demonstrate that the MSPD method was successfully used for the analysis of 163 pesticides in the following herbs: chamomile (Matricaria chamomilla L.), linden (Tilia), lungwort (Pulmonaria L.), melissa (Melissa L.), peppermint (Mentha piperita L.) and thyme (Thymus vulgaris L.). This paper indicates the potential of MSPD for qualitative and quantitative analysis of pesticide residues. This method was therefore validated at three spiking levels (the first ranging from 0.005 to 0.05 mg/kg, the second from 0.05 to 0.5 mg/kg and the third from 0.25 to 2.5 mg/kg) and applied to real samples (n = 15). MSPD proves to be a simple, fast and very useful multiresidue method and can be recommended for routine pesticide monitoring studies in various herbs.

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The evaluation of a fast and simple pesticide multiresidue method in various herbs by gas chromatography

Introduction Composition and hygienic quality of milk determine its nutritional value and processing suitability. However, biological quality of milk depends on the content of bioactive components, which due to its health promoting properties have a positive effect on human health. Biologically active substances present in cow's milk include proteins, peptides, amino acids, sugars, vitamins, enzymes, sterols, phospholipids and fatty acids. Among these components, several proteins (lactoferrin, β -lactoglobulin, bovine serum albumin and casein) that inhibit cancer cell growth, deserve special attention. However, cow's milk contains also approximately 30 potentially allergenic proteins. The most common bovine milk allergens are casein fractions and β -lactoglobulin naturally not present in human breast milk. Aim The aim of this study was to analyze the available literature on the characteristics of cow's milk proteins as allergens that may cause food allergies and identify methods of reducing their immunogenicity. Material and methods On the basis of the available literature characteristics of cow's milk proteins and their effect on the occurrence of food allergy in human are presented. A review of the available methods of modification of animal proteins that may reduce its allergenicity was also conducted. Discussion It is possible to reduce cow's milk allergenicity in the production of dairy products by thermal, enzymatic and biotechnological techniques. The majority of subjects that demonstrate intolerance of bovine milk may safely consume fermented dairy products. Conclusions Prevalence of food allergy is so high that it may be considered a disease of civilization. Therefore, attention should be paid to food technological processes that may eliminate or reduce allergenicity of cow's milk proteins.

Characteristics of cow's milk proteins including allergenic properties and methods for its reduction

Introduction Food manufacturers compete on the market, introducing innovative products. Functional products, which show a beneficial impact on human health over the one which comes from the basic product component, are becoming increasingly important. Since a few years researchers underline a huge importance of colostrum in this trade. ‘First milk’ is significantly richer in biologically active peptides, immunologic components and growth factors than later milk. Aim In the article an overview of literature concerning the meaning of bovine colostrum in human nutrition and its therapeutic properties was performed. Discussion A vast research which was conducted on animals, as well as in strict laboratory conditions (in vitro, in vivo) confirm clinical benefits of colostrum. A number of analyses is still conducted, which additionally refer to the design of the appropriate dose and time of treatment with colostrum. Colostrum is considered a fully safe substance. To this moment, even with very high doses, very few side effects were noted. The main functions of the colostrum are supplying the organism with essential nutrients which strengthen the immune system, stimulation of the immune system response, maintaining the intestinal microflora and tissue regeneration acceleration. Conclusions Summing up, further use of products based on colostrum both in healthy individuals – prevention, as well as with some diseases is justified. The interest in questioned substance is rising due to vast scientific and clinical research underlining the significance of colostrum in feeding of human beings. Scientists predict that products based on colostrum may play a significant role on the functional products market in the future.

Properties of bovine colostrum and the possibilities of use

Introduction Recent years have witnessed a growing interest in the nutritional value and health benefits of food products of animal origin. Numerous research studies have been undertaken to evaluate the effects of bovine milk, a key dietary component, on human health. Fat is one of the most important components in bovine milk, and its content ranges from 2.8% to 8.1%, subject to the breed of cattle, nutritional aspects, individual characteristics, lactation period, milk production hygiene and season. Aim The aim of this study was to review the latest literature concerning the health effects of components found in bovine milk fat. Materials and methods This paper is a literature review, and it analyzes the composition of bovine milk fat and its effects on human health. The available sources were grouped thematically, and an attempt was made to characterize various milk fat components and their effects on human health. Discussion The unique nutritional value of bovine milk can be attributed to the presence of short-chain fatty acids and medium-chain fatty acids which are important sources of energy for the muscles, heart, liver, kidneys, blood platelets and nervous system. They do not pose an obesity risk; they prevent ulcerative colitis, cancer, atherosclerosis and hypertension; they have anti-inflammatory and antibacterial effects, and they boost natural immunity. Milk contains cholesterol, a lipid derivative which stabilizes and stiffens cell membranes, builds the cell cytoskeleton, protects nerve fibers and acts as a precursor of steroid hormones, bile acids and vitamin D 3 . Bovine milk lipids do not exert hypercholesterolemic or atherogenic effects in the human body. Conclusions A growing tendency to replace animal fats, mainly milk fat, with vegetable fats is a matter of concern.

The effects of bovine milk fat on human health

Bioinformatics and cheminformatics tools such as databases play an increasingly important role in modern science. They are commonly used in biological and medical sciences and they have many applications in food science. Databases listing biologically active compounds contribute to the design of functional foods and nutraceuticals. Databases of toxic or allergenic compounds are useful for food safety evaluations. This review presents examples of freely available databases (without obligatory registration) listing major groups of bioactive components. The main categories of compounds annotated in online databases include nucleic acids, proteins, peptides, carbohydrates, lipids, and low-molecular-weight compounds. Other categories of database entries are also discussed, including enzymes, allergens and their epitopes, flavor-enhancing compounds, as well as toxic substances. The last section of the review focuses on metabases, which are Web sites that create access to multiple databases.

Jan Miciński

Papers

The evaluation of a fast and simple pesticide multiresidue method in various herbs by gas chromatography

Characteristics of cow's milk proteins including allergenic properties and methods for its reduction

Properties of bovine colostrum and the possibilities of use

The effects of bovine milk fat on human health

Biological and Chemical Databases for Research into the Composition of Animal Source Foods