Mirco Vacca

Background/Objectives: Yeast-based probiotic candidates are increasingly investigated as potential modulators of gut ecology, although evidence in healthy individuals remains limited. This randomized, single-blind, crossover study primarily evaluated the tolerability of ATECREM Serius containing Saccharomyces uvarum SERIUS strain (>10¹⁰ CFU/g) and explored its effect on human gut microbiota. Methods: Forty-four volunteers completed the crossover intervention consisting of 2 months of ATECREM Serius (TRT1) and 2 months of placebo (PLT1), separated by 2 weeks of wash-out. Fecal microbiota was profiled by 16S rRNA gene sequencing, while fecal and urinary volatile organic compounds (VOCs) were profiled by GC–MS. Fecal free amino acids (FAAs) were also measured. Results: ATECREM Serius was well tolerated, with no treatment-related adverse events. Differences were observed for three out of five α-diversity indices, while β-diversity differed between TRT1 and PLT1. The relative abundance and prevalence of Bifidobacteriaceae and Bacteroides were increased in TRT1, whereas Enterobacteriaceae and clostridia sensu stricto were limited compared to placebo. Fecal metabolomics indicated an enrichment of organic acids, particularly SCFAs, in TRT1, whereas propanoic acid was reduced in PLT1. Fecal tryptophan and histidine decreased in TRT1, and urinary metabolomics showed a clearer clustering between TRT0 and TRT1, including a significant decrease of 2,5-dimethylfuran. Conclusions: In adults, ATECREM Serius was well tolerated within the investigated population and intervention period. Secondary exploratory analyses identified treatment-associated differences in selected gut microbial taxa and metabolomic features, including the increase in Bifidobacterium abundance compared to placebo. These findings are hypothesis-generating and require confirmation in larger, adequately powered studies.

Background: Evidence supporting the low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diet in paediatric irritable bowel syndrome (IBS) remains limited. Mechanisms underlying inter‐individual variability in dietary response in children are poorly understood. Aim: To compare the clinical efficacy of a low FODMAP diet (LFD) versus a dietitian‐guided habitual diet (HD; standard FODMAP intake) in children with IBS and to identify faecal and urinary metabolomic signatures associated with treatment response. Methods: Single‐centre, randomised assessor‐blinded crossover trial. Children with Rome IV‐defined IBS underwent a 2‐week run‐in, followed by 14 days of LFD or dietitian‐guided HD, a 2‐week washout, and crossover to the alternate diet. The primary outcome was treatment success (≥ 50% reduction in abdominal pain; period‐specific baseline VAS). Secondary outcomes included IBS Severity Scoring System (IBS‐SSS), stool pattern, and metabolomic profiling. Results: Sixty‐six children (mean age 10.2 years) completed the trial. Treatment success was achieved in 57.6% during LFD versus 30.3% during HD ( p = 0.024), with the greatest benefit observed in children with severe baseline pain (VAS > 5). LFD was associated with significant reductions in IBS‐SSS scores and bloating. Targeted SCFA analyses showed lower faecal acetic acid during LFD than during HD, while exploratory faecal and urinary volatilome analyses identified candidate features associated with response categories. Conclusion: In this randomised crossover trial, a LFD improved abdominal pain and symptom severity in children with IBS, with the greatest benefit in those with severe baseline pain. Exploratory faecal and urinary metabolomic analyses identified candidate features associated with non‐response, warranting further validation. Trial Registration: ClinicalTrials.gov identifier: NCT06618677

Genetically modified (GM) lactic acid bacteria (LAB) are gaining attention as tools for innovation in the food sector, health applications, and industrial processes. LAB have long been used safely due to their GRAS/QPS status, making them suitable for improving fermentation and synthesizing specific and beneficial metabolites. Advances in genomics and gene editing have significantly expanded the available tools, ranging from classical mutagenesis to site-specific recombination, homologous recombination in non-coding regions, CRISPR-based systems, and food-grade chromosomal integration. These approaches enable the insertion of desired genes and the development of engineered strains with tailored functionalities. GM-LAB are also being studied as live delivery systems for therapeutic molecules, including cytokines, hormones, antimicrobial peptides, and vaccine antigens. Engineered strains of Lactococcus lactis and Lactobacillus spp. have yielded promising outcomes in applications such as mucosal immunization, modulation of inflammatory and metabolic responses, and inhibition of pathogenic microorganisms, including multidrug-resistant bacteria. From an industrial perspective, several studies highlight their potential for cost-effective recombinant protein production and the synthesis of high-value metabolites through fermentation. However, within the European Union, their use is subject to stringent regulatory oversight, requiring comprehensive molecular and environmental risk assessments, careful evaluation of horizontal gene transfer, and a preference for markerless chromosomal integrations. Despite these constraints, GM-LAB offer significant potential to improve food quality, sustainability, and human health.

Vegetables are rich in bioactive compounds, including fibers and minerals, providing a conspicuous contribution to achieving health benefits. In this study, black kale ( Brassica oleracea var. acephala , BK) was fermented using Saccharomyces cerevisiae LI180‐7 strain at pilot scale, producing a safe and consumable product featured by improved organic acid concentration, phenols, and antioxidant activity. Thus, a pilot dietary intervention was carried out based on 26 volunteers consuming 100 g of fermented‐BK 3 times weekly for one month. Fecal and blood samples were collected before (T0) and after (T1) the intervention to analyze gut microbiota, fecal metabolome, and hematochemical parameters. While overall taxonomic differences were not significant for the relative abundance, an increased prevalence of specific health‐promoting genera was found at T1. Among fecal short‐chain fatty acids, the decrease of acetate and the increase of butyrate and propionate concentrations suggested an enhancement in microbial cross‐feeding associated with a bifidogenic effect. Higher levels of branched‐chain fatty acids were also found due to the greater amino acid bioavailability featuring fermented BK. Noteworthy, a significant reduction in serum cholesterol was observed in normolipidemic individuals, and this was further confirmed in a small hypercholesterolemic subgroup. Therefore, despite the limited microbial taxonomic changes, this study highlights the potential of a fermented niche vegetable in gut microbiota modulation and health according to promising beneficial outcomes.

Milk represents not only a source of essential nutrients but also a versatile matrix for the development of functional foods when combined with lactic acid bacteria (LAB) fermentation. While cow milk is the most widely consumed, alternative matrices such as goat and donkey milk possess distinctive compositional features that may influence the bioactivity of fermented products. In this work, fifteen different strains belonging to LAB and bifidobacteria were initially tested for their ability to ferment cow, goat, and donkey milk. Fermented samples showing the best acidification rate were further screened for total phenolic content (TPC), radical scavenging activity (RSA), and effects in human colon epithelial cells and Caco-2 adenocarcinoma cells. The results showed that fermentation modulated TPC in a strain- and matrix-dependent manner, with donkey milk showing the most consistent increases. RSA was significantly enhanced in fermented samples, particularly those inoculated with Lacticaseibacillus casei BGP93 and LC4P1 strains and Limosilactobacillus reuteri ATCC23272. Cell viability assays confirmed the absence of cytotoxicity, and fermented milk extracts reduced ROS under induced oxidative stress. Antimicrobial assay showed that Lactiplantibacillus plantarum LPAL selectively inhibited Listeria monocytogenes, with the strongest effect observed in donkey milk. These findings suggest that LAB-fermented milks from goats and donkeys may represent safe functional foods with improved antioxidant and antimicrobial activities.

BACKGROUND: The globe artichoke (Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of artichoke plants generates substantial amounts of residual materials, which are discarded annually. This accumulation of biowaste presents environmental challenges. However, these by‐products remain rich in phytochemicals, such as dietary fibers, phenolic acids, sesquiterpene lactones, flavonoids, vitamins and minerals, similar to those found in the edible parts of the plant. The present study aimed to evaluate the potential of artichoke by‐products by analyzing aqueous extracts (AEs) from seven cultivars, comprising two commercial hybrids and five local varieties, focusing on their phenolic content, antioxidant activity, and prebiotic potential.RESULTS: The primary phenolic compounds identified in the AEs were hydroxycinnamates, notably 5‐O‐caffeoylquinic acid and 3,5‐di‐O‐caffeoylquinic acid, and flavonoids, primarily apigenin‐7‐O‐rutinoside, luteolin and luteolin‐7‐O‐rutinoside. These bioactive compounds were more abundant in two of the five local varieties, with concentrations exceeding those in commercial hybrids by more than twofold. Local varieties consistently exhibited higher total phenolic content and greater antioxidant activity, as determined by the DPPH (i.e. 2,2‐diphenyl‐1‐picrilyhydrazil) assay. Furthermore, local varieties demonstrated a remarkable prebiotic potential, supporting more robust probiotic cell growth and resulting in greater acidification compared to commercial hybrids.CONCLUSION: The findings highlight the potential for valorizing artichoke biowastes as dietary supplements. The rich functional and bioactive properties of these by‐products, particularly in local varieties, offer promising applications in food‐related industries. This approach not only leverages their nutritional benefits, but also addresses environmental concerns by valorizing biowaste. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a “high fiber content” claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product’s potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food.

Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenges hinder their effective incorporation into functional applications, particularly in dairy functional foods, in which factors such as acidity, oxygen exposure, and storage conditions negatively impact cell survival. The focus was on functional dairy foods, particularly on pasta filata cheeses. Indeed, the use of probiotics in pasta filata cheeses presents significant challenges due to the specific manufacturing processes, which encompass the application of high temperatures and other harsh conditions. These factors can adversely affect the viability and availability of probiotic microorganisms. However, microencapsulation has emerged as a promising solution, offering a protective barrier that enhances probiotic stability, improves survival rates, and facilitates targeted release in the gastrointestinal environment. This review examines the pivotal role of microencapsulation in stabilising probiotics for functional applications, emphasising its relevance in high-value food systems. Functional applications, including foods designed to offer essential nutritional benefits and promote host health, play a crucial role in disease prevention and immune system support, reducing the risk of infections and other physiological impairments. Key microencapsulation technologies are analysed, focusing on their benefits, limitations, and challenges related to scalability and industrial implementation. Additionally, this review discusses strategies to optimise formulations, ensure the sensory quality of final products, and explore future opportunities for expanding innovative applications that align with growing consumer demand for health-promoting solutions.

This study explored the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional and sensory properties, cooking performance, and microbiological stability. SF was added at 12.5% (PSP12) and 25% (PSP25). The enriched pasta had a lower pH than the control (CP), due to spinach-derived organic acids, with PSP25 showing the highest fiber content. Enrichment increased B vitamins and minerals, especially calcium, magnesium, sodium, and potassium. PSP25 had a shorter cooking time, higher water absorption, and greater cooking loss. Enriched pasta showed lower starch hydrolysis index and predicted glycemic index, suggesting potential benefits for managing postprandial blood sugar levels. SF significantly altered the free amino acid (FAA) profile, with PSP25 showing the highest concentration of total FAAs. Antioxidant assays demonstrated that spinach-enriched pasta retained higher levels of phenols and flavonoids, after cooking also, compared to CP. Sensory analysis indicated that while PSP12 had higher overall acceptability, PSP25 exhibited stronger herbaceous flavors, which could affect consumer preference. Microbiologically, all samples were stable for 110 days. The findings suggest that SF enrichment enhances the nutritional value, antioxidant potential, and sensory qualities of pasta, with potential for commercial applications, although consumer acceptance could be influenced by its non-traditional taste and texture.