Nutrients, Food Bioactives, and Functional Foods in Gastrointestinal and Metabolic Disorders

Topic Information

Dear Colleagues,

We are pleased to announce a call for papers for a Topic focusing on "Nutrients, Food Bioactives, and Functional Foods in Gastrointestinal and Metabolic Disorders". This MDPI Topic aims to gather the latest research and developments in the field, providing a comprehensive overview of the current state of knowledge and identifying future directions. The Topic focuses on the critical roles of nutrients, food bioactives, and functional foods in the prevention and management of digestive diseases and metabolic disorders, whose growing prevalence underscores the need for the analysis and identification of novel bioactive food-derived compounds and innovative dietary strategies to target the pathophysiology of these alterations. This Topic aims to gather cutting-edge research and comprehensive reviews that explore the mechanisms through which specific nutrients and bioactive compounds potentially influence gut health, metabolic pathways, molecular and cellular mediators, and, ultimately, overall disease outcomes. The topics of interest include but are not limited to the health impact of dietary components on inflammation, gut microbiota, metabolic regulation, glycemic and lipid disorders, along with the design, development, and application of functional foods. Through this collection, we seek to advance our understanding of the preventive potential and health benefits of food-based approaches in managing digestive and metabolic disorders.

Dr. Samuel Fernández-Tomé
Dr. Ortega Moreno Lorena
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Current Issues in Molecular Biology cimb	2.8	2.9	1999	16.8 Days	CHF 2200	Submit
Foods foods	4.7	7.4	2012	14.3 Days	CHF 2900	Submit
International Journal of Molecular Sciences ijms	4.9	8.1	2000	18.1 Days	CHF 2900	Submit
Scientia Pharmaceutica scipharm	2.3	4.6	1930	31.4 Days	CHF 1000	Submit
Antioxidants antioxidants	6.0	10.6	2012	15.5 Days	CHF 2900	Submit
Nutrients nutrients	4.8	9.2	2009	17.5 Days	CHF 2900	Submit

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Published Papers (3 papers)

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All CIMB Foods IJMS Sci. Pharm. Antioxidants Nutrients

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8 pages, 4098 KiB  

Open AccessArticle

Dietary Isoflavones Intake and Gastric Cancer

by Arianna Natale, Federica Fiori, Maria Parpinel, Claudio Pelucchi, Eva Negri, Carlo La Vecchia and Marta Rossi

Nutrients 2024, 16(16), 2771; https://doi.org/10.3390/nu16162771 - 20 Aug 2024

Viewed by 487

Abstract

Dietary isoflavones have been associated with a lower risk of gastric cancer (GC), but the evidence for this association is still limited. We investigated the association between isoflavone intake and GC risk using data from a case–control study including 230 incident, histologically confirmed [...] Read more.

Dietary isoflavones have been associated with a lower risk of gastric cancer (GC), but the evidence for this association is still limited. We investigated the association between isoflavone intake and GC risk using data from a case–control study including 230 incident, histologically confirmed GC cases and 547 controls with acute, non-neoplastic conditions. Dietary information was collected through a validated food frequency questionnaire (FFQ) and isoflavone intake was estimated using ad hoc databases. We estimated the odds ratios (OR) and the corresponding 95% confidence intervals (CI) of GC using logistic regression models, including terms for total energy intake and other major confounders. The OR for the highest versus the lowest tertile of intake was 0.65 (95%CI = 0.44–0.97, p for trend = 0.04) for daidzein, 0.75 (95%CI = 0.54–1.11, p for trend = 0.15) for genistein, and 0.66 (95%CI = 0.45–0.99, p for trend = 0.05) for total isoflavones. Stratified analyses by sex, age, education, and smoking showed no heterogeneity. These findings indicate a favorable effect of dietary isoflavones on GC. Full article

(This article belongs to the Topic Nutrients, Food Bioactives, and Functional Foods in Gastrointestinal and Metabolic Disorders)

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13 pages, 1661 KiB  

Open AccessArticle

Optimization of Pectin Extraction from Melon Peel as a New Source of Pectin and Pectin Hydrolysate with Prebiotic Potential

by Saroya Bilraheem, Sirasit Srinuanpan, Benjamas Cheirsilp, Apichat Upaichit, Fusako Kawai and Uschara Thumarat

Foods 2024, 13(16), 2554; https://doi.org/10.3390/foods13162554 - 16 Aug 2024

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Abstract

Food wastes have a large number of functional ingredients that have potential for valorization. Melon peels are increasingly produced as waste in food industries in Thailand. This study aimed to optimize pectin extraction conditions from melon peel for its prebiotic potential. Optimization was [...] Read more.

Food wastes have a large number of functional ingredients that have potential for valorization. Melon peels are increasingly produced as waste in food industries in Thailand. This study aimed to optimize pectin extraction conditions from melon peel for its prebiotic potential. Optimization was conducted using a response surface methodology and Box–Behnken experimental design. An analysis of variance indicated a significant interaction between the extraction conditions on extraction yield and degree of esterification (DE). These include pH and solvent-to-sample ratio. The conditions for the extraction of pectin with low DE (LDP), medium DE (MDP) and high DE (HDP) were optimized. Pectin hydrolysate from LDP, MDP and HDP was prepared by enzymatic hydrolysis into LPEH, MPEH and HPEH, respectively. LDP, MDP, HDP, LPEH, MPEH and HPEH were compared for their efficiency in terms of the growth of three probiotic strains, namely Lactobacillus plantarum TISTR 877, Lactobacillus casei TISTR 390 and Enterococcus faecium TISTR 1027. Among the samples tested, HPEH showed the highest ability as a carbon source to promote the growth and prebiotic activity score for these three probiotic strains. This study suggests that melon peel waste from agro-industry can be a novel source for prebiotic production. Full article

(This article belongs to the Topic Nutrients, Food Bioactives, and Functional Foods in Gastrointestinal and Metabolic Disorders)

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13 pages, 5475 KiB  

Open AccessArticle

Naringenin Promotes Gastrointestinal Motility in Mice by Impacting the SCF/c-Kit Pathway and Gut Microbiota

by Lei Wu, Yao Niu, Boyang Ren, Shengyu Wang, Yuhong Song, Xingyu Wang, Kai Zhao, Zhao Yue, Yaru Li and Jianhua Gao

Foods 2024, 13(16), 2520; https://doi.org/10.3390/foods13162520 - 12 Aug 2024

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Abstract

Naringenin (NRG) is widely found in citrus fruits and has anti-inflammatory, hypoglycemic, and immunomodulatory effects. Previous studies have shown that NRG promotes gastrointestinal motility in mice constipation models, but there are few systematic evaluations of its effects on normal animals. This study first [...] Read more.

Naringenin (NRG) is widely found in citrus fruits and has anti-inflammatory, hypoglycemic, and immunomodulatory effects. Previous studies have shown that NRG promotes gastrointestinal motility in mice constipation models, but there are few systematic evaluations of its effects on normal animals. This study first clarified the promotive effects of NRG on gastric emptying and small intestine propulsion (p < 0.01). NRG can also regulate the release of gastrointestinal hormones, including enhancing gastrin (GAS) and motilin (MTL) (p < 0.01), while reducing vasoactive intestinal peptide (VIP) secretion (p < 0.01). Using NRG to stimulate the isolated stomach, duodenum, and colon showed similar promotive effects to those observed in vivo (p < 0.01). A Western blot analysis indicated that this effect may be mediated by increasing the expression of stem cell factor (SCF) and its receptor (c-Kit) in these three segments, thus regulating their downstream pathways. It is worth noting that NRG can also increase the proportion of beneficial bacteria (Planococcaceae, Bacteroides acidifaciens, Clostridia_UCG-014) in the intestine and reduce the quantity of harmful bacteria (Staphylococcus). These findings provide a new basis for the application of NRG. Full article

(This article belongs to the Topic Nutrients, Food Bioactives, and Functional Foods in Gastrointestinal and Metabolic Disorders)

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