Mohamed Samir Darwish

Dietary strategies that limit protein glycation can help slow aging and prevent age‑related diseases by reducing the accumulation of advanced glycation end products (AGEs). This study evaluated the antioxidant, antiglycation, and prebiotic potential of postbiotics produced by lactic acid bacteria using Iris albicans extract and its major isoflavonoids as carbon sources. Antioxidant activity (DPPH, ABTS, FRAP), prebiotic potential (A _preb activity scores), and antiglycation effects were assessed via fructosamine formation, oxidative stress markers, protein aggregation, and AGE‑RAGE inhibition assays. Among all tested postbiotics, Limosilactobacillus reuteri MSD37 showed the highest antioxidant and antiglycation activities, especially when cultured with I. albicans extract or irilone. This postbiotic effectively preserved thiol groups, reduced protein oxidation, and inhibited AGE‑RAGE interactions. Moreover, L. reuteri MSD37 postbiotic enriched with I. albicans extract exhibited notably high prebiotic activity toward probiotic strains. Overall, I. albicans represents a promising carbon source for producing anti‑aging postbiotics, highlighting the potential of L. reuteri MSD37 as a gerobiotic candidate for promoting healthy aging.

This article explores the challenges and opportunities associated with the development and production of probiotic functional yogurt, emphasizing its health benefits and nutritional significance. Probiotic yogurt has gained increasing attention for its potential to improve digestive function, support gastrointestinal health, enhance immune response, and facilitate better absorption of essential minerals. The article provides a detailed examination of the technological and biological factors involved in its production, with particular focus on microbial dynamics, fermentation processes, and strategies aimed at improving the overall quality and functionality of the final product. It addresses major obstacles such as ensuring the viability and stability of probiotic strains throughout manufacturing, storage, and shelf life, while also considering the complex interactions between probiotic cultures and dairy ingredients. Furthermore, the incorporation of natural bioactive compounds is discussed in terms of their dual role in contributing to health-promoting properties and influencing sensory characteristics such as taste, texture, and aroma. Overall, the article presents a comprehensive overview that highlights the importance of probiotic viability and product optimization for maximizing consumer health benefits.

Yogurt is a nutrient-dense dairy product known for its health-promoting properties, attributed to its rich nutritional profile and the presence of beneficial live bacteria. It is a good source of essential nutrients, including high-quality proteins, calcium, potassium, magnesium, and vitamins like B2 (riboflavin) and B12, which contribute to bone health, muscle function, and energy metabolism. The fermentation process, primarily driven by lactic acid bacteria, improves yogurt’s digestibility, especially for individuals with lactose intolerance, by reducing lactose content. The probiotics present in yogurt play a crucial role in gut health by enhancing the gut microbiome, which positively influences immune function, digestion, and possibly mental well-being through the gut-brain axis. Regular yogurt consumption has been associated with health benefits such as improved digestion, stronger immunity, and reduced risks of metabolic conditions like obesity, type 2 diabetes, and cardiovascular diseases. Furthermore, yogurt’s high protein and low glycemic index make it a valuable component of weight management diets, supporting satiety and energy balance. Enriched varieties, including fortified or bioactive yogurt, can enhance specific health outcomes, adding to the nutritional value and health benefits. Thus, yogurt serves as both a functional and nutritionally valuable food, contributing to balanced diets and overall health.

The effect of adding Cassia fistula polysaccharide (CFP) at levels of 1%, 1.5%, or 3% (w/w) on the physicochemical properties of natural yogurt was analyzed. The physical stability (wheying-off and syneresis), texture parameter (hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness) and flavor compounds formation (acetaldehyde and diacetyl) were investigated. Yogurt enriched with CFP showed significantly lower wheying-off and syneresis compared to the control, with 2% CFP having the lowest values. Hardness decreased as CFP concentration and storage time at 4°C increased. Adhesiveness was also lower in CFP-enriched samples but increased during storage. Adding 2% CFP reduced consistency, cohesiveness, and springiness, indicating a softer texture. Gumminess and chewiness were lower in CFP-enriched samples, with 2% CFP yogurt showing the lowest gumminess (0.31 N). Acetaldehyde levels in CFP-enriched yogurt were lower than the control and decreased over time, while diacetyl levels increased during storage but remained lower than in the control.

Although Rayeb milk is regarded as the greatest and most complete diet, it lacks iron. However, most users may obtain iron from Rayeb milk fortification. To fortify such Rayeb milk, four distinct iron salts were utilized: ferrous fumarate, ferric hydroxide poly maltose and iron amino acid chelate). The chemical properties, pH, color, sensory properties, antimicrobial and anticancer activities were evaluated 1 day, 7 days, and 15 days after manufacturing. There were no notable differences (P < 0.05) detected in the levels of dry matter, total protein, fat, and lactose between the control group and the iron-fortified Rayeb milk samples using different forms of iron. Using different forms of iron for fortification did not affect the incubation time of Rayeb milk until it reached a pH of 4.5. Iron enrichment decreased the b* parameter, reducing the yellow hue of the Rayeb milk samples, as well as the luminosity (L). However, it caused a significant increase in the a* parameter, indicating a shift towards redness in the samples. There are no notable differences in the sensory characteristics between Rayeb milk fortified with iron-amino acid chelate or ferric hydroxide polymaltose and the unfortified Rayeb milk. Rayeb milk fortified with ferrous fumarate displayed the most substantial inhibition zone against microbial indicator strains among all treatments. All treatments had an IC50 rate greater than Doxorubicin, indicating that the inhibition rate for all treatments in both types of cancer cells was lower than the positive control.

Fermented foods, notably traditional dairy products, continue to host a diverse array of microorganisms, including probiotic lactic acid bacteria. Consequently, this study strives to assess the probiotic capacity of Lactobacillus strains obtained from artisanal dairy products and select promising candidates for potential use as innovative food preservatives or probiotic additives in functional dairy products. The in vitro examinations encompassed survival under acidic conditions and exposure to bile salt, as well as assessment of antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium. Tolerance to 0.4% bile salt and exposure to pH 2.0 acidity were first determined, and subsequently assessed other probiotic characteristics. From the pool of 422 isolates, 25 displayed notable resistance to both acid and bile salt, and from this group, only five isolates were selected for more detailed characterization. Phenotypic methods were used for their characterization, and through 16S rRNA gene sequencing, they were identified as two distinct species: Limosilactobacillus fermentum (3 isolates) and Lactiplantibacillus plantarum (2 isolates). The 5 isolates exhibited varying degrees of antimicrobial effectiveness against pathogenic strains. Considering all the experiments, all strains appear to be promising candidates for utilization in food preservation and/or as probiotic supplements in functional food.

The pH of the skim milk was modified, first increased from 6.5 to 7.5, then subjected to high heat treatment at 95°C for 2 min or left unheated for 1 hour. Subsequently, the pH was adjusted back to 6.5, and the samples were analyzed. The concentration of lactulose in skim milk showed a significant increase due to High heat treatment (HHT) (p < 0.05), and this effect was more pronounced when the pH was raised from 6.5 to 7.5 before HHT. Raising the pH of both high heat-treated (HHT) and unheated (UH) skim milk from 6.5 to 7.5 before heating or holding led to an extended heat coagulation time (HCT) at pH 7.2 and resulted a 58.7% increase in the dissociation of κ-casein in HHT milk compared to the total κ-casein content. The adjustment of pH had no significant (p < 0.05) influence on the chemical composition of the high heat-treated skim milk and ethanol stability in the pH range of 6.2-7.2). Besides heating the sample at 95°C for 2 min resulted in a significant decrease in casein micelle size (CMS). These findings offer a foundation for focusing on the negative impact of alkalinization before high heat treatment on casein dissociation, CMS, thermal and alcohol stabilities. Additionally, it is regarded as a promising approach with the potential to enhance the lactulose content in milk.

This study aimed to investigate the influence of polysaccharides extracted from sesame seed hulls using ultrasound-assisted alkaline extraction techniques on the inhibition of α-amylase and α-glucosidase activities. Polysaccharides from sesame hulls, with a yield of 6.49%, were separated into three distinct fractions using column chromatography. These fractions were then analyzed for their primary components and their potential to lower blood sugar levels. The major fraction, Pol-1, accounting for 1.74% of the total, contained components such as rhamnose (9.3%), glucose (9.2%), glucuronic acid (14.1%), and galacturonic acid (50.4%), along with other constituents. Our results revealed that varying concentrations of these polysaccharide fractions significantly influenced the reduction of glucose diffusion and the inhibition of both α-amylase and α-glucosidase activities. Notably, Pol-1 exhibited the most substantial inhibitory effects on both enzyme activities, as well as a notable decrease in glucose diffusion rate. These effects have the potential to extend the blood glucose response and regulate postprandial glucose levels. Consequently, sesame seed hull polysaccharide fractions hold promise for improving blood glucose regulation and could find applications in functional foods.

Cyperus conglomeratus has been utilized in traditional medicine as an emollient, diuretic, analgesic, anthelmintic, and for other diseases. Furthermore, several biological activities have been reported for the plant extract and the isolated metabolites. The chromatographic investigation of an ethyl acetate extract of the aerial parts led to the isolation of three aurone derivatives (1–3) from the plant for the first time. Their structures were identified as aureusidin (1), aureusidin-4-methyl ether (2), and 5-methyl aureusidin (3) using 1D and 2D NMR techniques, along with mass spectrometry. The compounds were tested for their inhibitory activities against enzymes vital in metabolic diseases, especially diabetes, such as α-amylase, α-glucosidase, and glycogen phosphorylase. The results were expressed as percentage inhibition. The inhibitory activity of aurones against the tested enzymes was also analyzed by computational docking studies to provide a rational explanation for the observed results. The tested compounds formed stable interactions in terms of hydrogen bonding and hydrophobic interaction with the active site residues of the tested enzymes, and the results are in agreement with those of the in vitro antidiabetic activity. The compounds were also evaluated for their ability to support the growth and viability of beneficial bacteria in terms of prebiotic activities using two species, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus, through the determination of prebiotic activity scores (P_score). The findings of this study showed that C. conglomeratus is a potential natural source of bioactive agents. There is, however, a need for in vivo testing to evaluate this plant’s efficacy for developing new drug entities in the future.