Publications

Diabetes mellitus is a metabolic disease with a high mortality rate worldwide. MicroRNAs (miRNAs), and other small noncoding RNAs, serve as endogenous gene regulators through binding to specific sequences in RNA and modifying gene expression toward up‐ or down‐regulation. miRNAs have become compelling therapeutic targets and play crucial roles in regulating the process of insulin resistance. Fucoidan has shown potential function as an α ‐amylase inhibitor, which may be beneficial in the management of type 2 diabetes mellitus. In recent years, many studies on fucoidan focused on the decrease in blood glucose levels caused by ingesting low‐glucose food or glucose‐lowering components. However, the importance of miRNAs as regulators of antidiabetic effects was rarely recognized. Hence, this review emphasizes the antidiabetic mechanisms of fucoidan through regulation of miRNAs. Fucoidan exerts a vital antidiabetic effect by regulation of miRNA expression and thus provides a novel biological target for future research.

Abstract Effects of chitosan pentamer ((GLcN)5) and chitosan hexamer ((GLcN)6) in vivo and in vitro on gene transcription and protein translation of interleukin-1 (IL-1), tumour necrosis, factor alpha (TNF-α), interleukin-2 and interferon-γ (IFN-γ) were investigated by relatively quantitative reverse transcription-polymerase chain reaction and enzyme-linked immunosorbent assay. The results showed that the expression of IL-1 mRNA, TNF-α mRNA, IFN-γ mRNA as well as the secretion of IL-1, TNF-α and IFN-γ can both be promoted by (GLcN)6 and (GLcN)5. The promotion effects caused by (GLcN)6 were greater than that of (GLcN)5. Gene transcription and protein secretion of cytokines were promoted by (GLcN)5 and (GLcN)6 in vivo and in vitro and thus the immuno-modulating ability was promoted. This may be one of the molecular mechanisms for elucidation of immunity of chitooligosaccharides.

Background: Eggplant (also known as aubergine) by-products, which consist mostly of peel and calyx, are generated in substantial amounts by industrial food processing sections and usually discarded as waste without further utilization. However, studies have demonstrated that these by-products are superb sources of bioactive compounds. Therefore, the disposal of eggplant by-products not only gives rise to environmental and economic consequences but also represents a tremendous loss of valuable materials.

Abstract Plasminogen activator inhibitor 1 (PAI-1) also known as serpin E1 or endothelial plasminogen activator inhibitor, is produced from endothelial cells and adipose tissue. PAI-1 inhibits tissue plasminogen activator (tPA) and urokinase (uPA) preventing activation of plasminogen and fibrinolysis. Gestational diabetes mellitus (GDM) is defined as glucose intolerance and hyperglycemia during pregnancy. The underlying mechanism of GDM is due to the reduction of insulin secretion or the development of insulin resistance (IR). Normal PAI-1 is a crucial mediator for maintaining pregnancy, though aberrantly high PAI-1 promotes inflammation and thrombosis with increased risk of pregnancy loss. Increasing PAI-1 level had been shown to be an early feature of cardio-metabolic derangement in women with GDM. As well, GDM is regarded as an independent predictor for increasing PAI-1 levels compared to normal pregnancy. Taken together, GDM seems to be the causal factor in the increase of PAI-1 via induction of IR, hyperglycemia and hypertriglyceridemia. In conclusion, GDM triggers expression and release of PAI-1 which linked with GDM severity due to exaggerated pro-inflammatory and inflammatory cytokines with the development of IR. High PAI-1 levels in GDM may induce hypofibrinolysis and thrombotic complications.

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.

Food safety is one of the most contemporary subjects under the scope of the scientific community since it is a fundamental issue for the general population. The desire to use a simple, inexpensive, easy-to-read package freshness-indicator led to a multitude of proposals for package real-time sensors for food freshness indicators. The sensors’ design strategy is to target a physical or chemical modification that occurs by the spoiling process, such as changes in temperature, moisture, or the detection of foodborne pathogens. One of the most common approaches is evaluating changes in pH, since a significant amount of food spoilage occurs with significant alterations (e.g., acidity increases on dairy products). However, some safety concerns emerge from the use of complex artificial chemical molecules such as pH indicators in active labels/packages for food. Naturally occurring anthocyanins are a safe alternative to classic pH indicators and have been applied as sensitive molecules for pH changes aimed at the development of active labels and active packing for food. This proposal briefly reviews the latest scientific contributions on the application of anthocyanins in food spoilage sensors.