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Dr. Samuel Fernández-Tomé

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Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), Madrid, Spain

Dr. Ortega Moreno Lorena

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1. Department of Basic Health Sciences, Faculty of Health Sciences, University Rey Juan Carlos (URJC), 28922 Alcorcón, Spain
2. High Performance Research Group in Physiopathology and Pharmacology of the Digestive System (NeuGut-URJC), University Rey Juan Carlos (URJC), 28922 Alcorcón, Spain

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

Abstract submission deadline

31 March 2025

Manuscript submission deadline

31 May 2025

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6669

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

functional foods
food bioactives
gastrointestinal diseases
metabolic disorders
mechanisms of action
health benefits
gut microbiota
glycemic and lipid alterations
inflammation
metabolomics

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 (5 papers)

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21 pages, 4181 KiB

Open AccessSystematic Review

Curcumin Attenuates Hyperglycemia and Inflammation in Type 2 Diabetes Mellitus: Quantitative Analysis of Randomized Controlled Trial

by Kabelo Mokgalaboni, Reneilwe G. Mashaba, Wendy N. Phoswa and Sogolo L. Lebelo

Nutrients 2024, 16(23), 4177; https://doi.org/10.3390/nu16234177 - 30 Nov 2024

Viewed by 1284

Abstract

Controlling hyperglycemia and inflammation in type 2 diabetes (T2D) remains an important approach to control diabetes. The use of phytochemicals found in natural herbs has been investigated widely, and there are inconsistent findings in clinical trials, likely associated with a small sample size. A meta-analysis of clinical trials was performed by conducting a comprehensive literature search on PubMed, Scopus, EBSCOHost, and Web of Sciences. The search terms included Curcumin longa, turmeric, curcumin, curcuma xanthorrhiza, diferuloylmethane, and type 2 diabetes. Data were analyzed using an online meta-analysis tool, Jamovi version 2.4.8 and IBM SPSS statistics version 29. The data were reported as either mean difference (MD) or standard mean difference (SMD) and 95% confidence intervals. The evidence from 18 trials with 1382 T2D with a mean age of 55.9 years was analyzed. Supplementation with curcumin led to a significant decrease in fasting blood glucose, MD = −11.48 mg/dL, 95%CI (−14.26, −8.70), p < 0.01 and glycated hemoglobin, MD = −0.54%, 95%CI (−0.73, −0.35), p < 0.01. Additionally, there was a significant decrease in C-Reactive Protein in curcumin compared to a placebo, SMD = −0.59, 95%CI (−1.11, −0.07), p = 0.03. The findings observed in this study suggest that curcumin can ameliorate hyperglycemia and inflammation in T2D compared to a placebo. While the potential benefits were observed, it is recommended that future trials focus on finding a suitable dose and duration of intervention and incorporate formulation in curcumin to enhance its absorption. Full article

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

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19 pages, 2976 KiB

Open AccessArticle

New Pipeline for Analysing Fruit Proteolytic Products Used as Digestive Health Nutraceuticals

by Iván Benito-Vázquez, Ana Muñoz-Labrador, Manuel Garrido-Romero, Gema Hontoria-Caballo, Carlos García-García, Marina Diez-Municio and F. Javier Moreno

Int. J. Mol. Sci. 2024, 25(19), 10315; https://doi.org/10.3390/ijms251910315 - 25 Sep 2024

Viewed by 891

Abstract

Proteolytic products are extensively used in the nutraceutical sector to improve protein digestion and muscle quality in target populations (e.g., athletes or elderly). These products are processed using techniques that often lead to low purity but competitive pricing. Despite their widespread use and well-established production methods, the industry lacks standardized analytical methods for assessing these products and detecting potential fraud. This study proposes a comprehensive and harmonized pipeline for their analysis, which includes quantifying total soluble protein and proteolytic activity, as well as the determination of product stability and protein profile using SDS-PAGE and proteomic techniques. Despite the fact that protease extracts from pineapple had the highest protein content, most of the bromelain remained inactive, unlike in kiwi and papaya. SDS-PAGE revealed partial protein degradation of pineapple extracts, whereas kiwi extracts reflected a lower purification level but a higher protein integrity. The application of proteomic approaches strengthened the identification and origin tracing of the proteases. This study contributes to the development of a robust framework for analyzing proteolytic extracts, spanning from soluble protein quantification to protein profiling and activity determination. It may also ensure reliable supplier selection, high-quality manufacturing practices, and the implementation of optimal storage and formulation strategies in the nutraceutical industry. Full article

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

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Figure 1

Figure 1
Total soluble protein in milligrams per gram of commercial product. (A) K, kiwi products; PAP, papaya products; P, pineapple products; and (B) F, Fig products. Full article ">Figure 2
Proteolytic activity using as a substrate casein (A) or Z-L-Lys-ONp hydrochloride (B). K, kiwi products; PAP, papaya products; P, pineapple products; and F, Fig products. CDU, Casein Digestion Units. U, units. Full article ">Figure 3
Specific proteolytic activity of fruit products using as a substrate casein (A) or Z-L-Lys-ONp hydrochloride (B). K, kiwi products; PAP, papaya products; P, pineapple products; and F, Fig products. CDU, Casein Digestion Units. U, units. Full article ">Figure 4
Stability test in long-term conditions (25 °C, 60% relative humidity) of fruit proteolytic products (PPs) using casein assay during 6 months for K2 (A), F2 (B), P4 (C), and PAP2 (D). T1, 1 week. T2, 2 weeks. T3, 3 weeks. T4, 1 month. T5, 1.5 months. T6, 2 months. T7, 2.5 months. T8, 3 months. T9, 6 months. * p < 0.001, significant difference with respect to T0. Horizontal bar to compare bars at both ends. Full article ">Figure 5
SDS-PAGE fruit controls. (A) Lane 1. Protein Marker. Lane 2, Fig. Lane 3, Papaya. Lane 4, Pineapple Pulp. Lane 5, Pineapple Core. Lane 6, Pineapple Peel. (B) Lane 1, Protein Marker. Lane 2, Kiwi Green. Lane 3, Kiwi Gold. Code of colors: Purple, fig. Light yellow, pineapple. Bright yellow, kiwi gold. Green, kiwi green. Orange, papaya. Full article ">Figure 6
SDS-PAGE pineapple products. (A) Protein Marker and pineapple product P4. (B) Pineapple product P5. (C) Pineapple product P2. (D) Pineapple product P6. Code of colors: Light yellow, pineapple. Full article ">Figure 7
(A) Kiwi products SDS-PAGE. Lane 1 and 7, Protein Marker. Lane 2, Kiwi Product K2. Lane 3, Kiwi Product K4. Lane 4, Kiwi Product K3. Lane 5, Kiwi Product K5. Lane 6, Kiwi Product K6. (B) Fig product SDS-PAGE. Lane 1, Protein Marker. Lane 2, Fig product F2. (C) SDS-PAGE Papaya product. Lane 1, Protein Marker. Lane 2, Papaya product PAP1. (D) SDS-PAGE Papaya product. Lane 1, Papaya product PAP2. Lane 2, Protein Marker. Full article ">Figure 8
Venn diagrams of identified protein of fruit (colored) and commercial products (grey) using proteomics. (A) Kiwi green. (B) Kiwi gold. (C) Fig. (D) Papaya. (E) Pineapple P4 (dark-yellow pineapple core and light-yellow pineapple pulp). (F) Pineapple P5 (dark-yellow pineapple core and light-yellow pineapple pulp). The common protein percentage in P4 and P5 is divided into pineapple pulp and pineapple core by a slash. Full article ">

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 1066

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 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

Viewed by 1141

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 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

Viewed by 1418

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 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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Figure 1
Impact of varying concentrations of NRG on gastric emptying rate (A) and intestinal propulsive rate (B) in vivo. Statistical significance between the groups is indicated by the capital letters (p < 0.01) and/or lowercase letters (p < 0.05) above the bars. Each experimental group consisted of six mice. Full article ">Figure 2
Impact of varying concentrations of NRG on the secretion of GAS (A), MTL (B), and VIP (C) in mouse serum after 7 d of administration. Statistical significance between the groups is indicated by the capital letters (p < 0.01) and lowercase letters (p < 0.05) above the bars. Each experimental group consisted of six mice. Full article ">Figure 3
In vitro effects of high NRG concentrations on the contraction of isolated muscle strips from various gastrointestinal tissues (A) Stomach; (B) Duodenum; (C) Colon. Contraction activity is presented as a percentage (%) of the spontaneous activity relative to the negative control (NC, normalized to 100%). Statistical significance between the groups is indicated by the capital letters (p < 0.01) above the bars. Each experimental group consisted of six mice. Full article ">Figure 4
Western blotting analysis of SCF and c-Kit in the stomach (A,B), duodenum (C,D), and colon (E,F) tissues of each group. Statistical significance between the groups is indicated by the capital letters (p < 0.01) and/or lowercase letters (p < 0.05) above the bars. Each experimental group consisted of four mice. Full article ">Figure 5
PCoA analysis of the OTU levels of gut microbiota. Each experimental group consisted of five mice. Full article ">Figure 6
The variations in gut microbiota composition are displayed at the phylum (A), family (B), genus (C), and species levels (D), respectively. Each experimental group consisted of five mice. Full article ">Figure 7
The linear discriminant analysis histogram of the control and NRG_H groups. Each experimental group consisted of five mice. Full article ">

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

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Published Papers (5 papers)

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