Overweight and obesity are fast-growing risk to health. Its occurrence and prevalence are positively correlated to oxidative stress and inflammation. Saliva, as a crucial biological fluid, contains numerous redox biomarkers related to overweight and obesity(1) and is consistent with the corresponding biomarkers in blood(2). The prebiotics have been found to regulate the energy metabolism and reduce the severity of obesity. Their influences on salivary redox homeostasis, however, remain unclear. This study set out to investigate the changes in salivary redox biomarkers of overweight/obese Chinese adults in response to prebiotic intervention.

In total 102 overweight and obese adults (BMI ≥ 26.5, male: female=48:54) were recruited and randomly assigned to intervention group and placebo control. The intervention group received a prebiotics cocktail (10 g per serving, containing 3.6 g of inulin, 3.6 g of resistant dextrin, 0.8 g of oat fiber, 0.8 g of psyllium husk), while the control group received a placebo, 3 times per day for three months. Their saliva samples before and after intervention were collected by natural flow method and quantified for the salivary flow rate, total protein content, and salivary redox biomarkers, namely ferric-reducing antioxidant power (FRAP), thiol, uric acid, malondialdehyde, glutathione (GSH) levels, and superoxide dismutase (SOD) enzyme activity. There are 32 participants has completed the intervention while the other 70 participants are still ongoing.

The data collected to date showed an average weight reduction of 5.37 kg in the intervention group and 0.72 kg in the placebo control, with a significantly different BMI (p < 0.05). The intervention group showed significant decreases in salivary uric acid and malondialdehyde (p < 0.05), and significant increases in FRAP, GSH levels, and SOD enzyme activity (p < 0.05), while no significant differences were found among other biomarkers. It is worth noting that the salivary flow rate increased slightly while gaining the weight loss, although not significantly. Upon completion of the study, the salivary attributes will be correlated with gut microbiome profile to interpret the link between redox homeostasis in body fluids and prebiotics-caused gut microbial alternation.

This study provides new insights in the redox biomarkers of overweight or obese adults, particularly in response to the prebiotic intervention and the subsequent weight loss. It may facilitate the establishment of noninvasive methods for determination of the redox biomarkers of obese patients and evaluation of dietary intervention.

Inflammatory bowel disease (IBD) is chronic relapsing condition that affects 6.8 million people worldwide and unfortunately there is no cure(1). Treatment, typically via anti-inflammatory medications, aims to induce remission and for many they are effective but for some they can lead to unpleasant side effects(2,3). Anti-inflammatory nutraceuticals such as curcumin have, in recent years, shown potential for the treatment of IBD, however, there are limitations for its use including poor solubility and inadequate concentrations at target tissues(4–6).Targeted delivery systems have the potential to reduce drug side effects and overcome some of the challenges for nutraceuticals. Hydrogels are a type of delivery system that can be easily tuned to target specific tissues, but there are challenges incorporating active ingredients such as curcumin. Therefore, microspheres can help overcome some challenges including solubility issues and act as a carrier for drugs and nutraceuticals within the hydrogel. Hence, the aim of the current study was to incorporate curcumin and dexamethasone loaded microspheres into a hydrogel that can target the specific features of IBD.

An emulsion solvent evaporation technique was utilised to entrap dexamethasone (0.4wt%) and curcumin (0.4wt%) in polylactic acid-polyethylene glycol microspheres. Subsequently, 100 mg (0.5wt%) of each (dexamethasone and curcumin microspheres) were incorporated into hydrogels which were synthesised using polyethylene glycol dimethacrylate (PEGDMA), acrylic acid, water and a photoinitiator, via UV photopolymerisation. Encapsulation of dexamethasone and curcumin and their release from microspheres were determined via UV spectroscopy. Characterisation tests including swelling studies in pH buffers 2.2 and 6.8 and ionic charge studies in positively methylene blue in both pH 2.2 and 6,8, were carried out to determine the hydrogels-co-microspheres ability to target specific features of IBD. Statistical analysis (paired T-Test) was carried out using OriginLab.

Encapsulation studies showed that on average 29% of the dexamethasone and 92% of the curcumin were successfully encapsulated into the microspheres, however the subsequent release measured over 4 weeks was low with higher release of dexamethasone (17.45% ± 0.09%) compared to curcumin (0.02% ± 0.0007%). Swelling studies demonstrated the equilibrium water content (EWC), the ability of the hydrogel-co-microsphere to uptake its surrounding solution, with differences observed in response to changes in pH. In pH 6.8 they had a higher EWC compared to pH 2.2 (EWC=53% ± 0.06% and 43% ± 0.01%, respectively). The ionic charge of the hydrogel-co-microspheres was negative as indicated by uptake of positively charged methylene blue solution, with uptake in pH 6.8 greater than in pH 2.2 (4.7µl ± 0.14 V 3.5µl ± 0.09, respectively p<0.05).

Although further work is required, an advanced delivery system of microspheres encapsulating drugs and nutraceuticals embedded in a hydrogel that can target specific features of IBD has great potential for improving therapeutic efficacy.

Phenylketonuria (PKU) is an inherited rare metabolic disorder that is caused by a lack of the enzyme phenylalanine hydroxylase. One in every 4,545 infants born in Ireland have PKU(1). This condition is managed by a low protein diet and the consumption of nutritional supplements that provide all essential amino-acids. However, the palatability of these supplements is often unpleasant, as they are formulated with pure amino-acids(2). Glycomacropeptide (GMP) is a by-product of cheese making that is naturally low in phenylalanine, while still being a rich source of amino-acids. As it is a natural protein source, it has improved palatability and texture, and is a suitable alternative to aminoacid based supplements(3).

The aim of this study was to evaluate the palatability of a new GMP based protein substitute PKU GMPro Ultra, Lemonade and Vanilla flavours, among a sample of PKU patients, and assess their expected compliance of using this product.

Samples of the study product were available for monadic taste testing at two patient events that took place in December 2023 and March 2024. All PKU patients attending were eligible to take part. The taste test was not blinded, as the patients were aware they were tasting either the lemonade or vanilla flavoured study product. Patients sampled ∼20ml of the study product and then answered a short six-question survey. This included questions on age, gender, the rating of the product out of 5 (5 being the highest and 1 being the lowest) and expected compliance of one serving of the product (180ml). Compliance was measured using a Likert scale. Data was analysed using IBM SPSS v29 to calculate frequencies, mean and standard deviation.

A total of 21 PKU patients taste tested the study samples. The mean age of patients was 17.88 years (SD 12.9), with 67% of participants being aged 16 years or younger. With regards to taste, it was found that 62% (n = 13) of patients rated the product either 4/5 or 5/5, therefore rating the product satisfactory(4). The other 38% (n = 8) rated the product between 1 to 3 out of 5. Patients were also asked how likely it was that they would finish a whole serving of the study product. 67% (n = 14) reported that they were likely to complete one serving of the study product, while 33% (n = 7) stated they were unlikely to finish a whole serving.

In this sample of PKU patients, the majority found the new GMP based protein substitute to be palatable. These substitutes have been shown to be highly palatable, safe and acceptable alternatives to amino-acid based protein substitutes, which may improve dietary compliance(5). It is important that patients have a wide choice of protein substitutes, which are convenient, flexible and avoid taste-fatigue.

Approximately 60% of older adults living in residential care live with dysphagia (difficulty chewing and swallowing)(1) and require texture modified foods (TMF). Despite the International Dysphagia Diet Standardisation Initiative (IDDSI), foods are often prepared with variation in texture, flavour, and consistency leading to further swallowing difficulties and safety concerns(2). Nutritional quality of food is detrimentally impacted by modifying texture of food due to overcooking and addition of liquid to adhere to guidelines leading to malnutrition risk.

Specially prepared, sensory rich, nutrient enhanced TMF could positively impact nutritional status and wellbeing of those living with dysphagia (Balesteros-Pomar et al. 2020). A novel food intervention programme (NFIP) (Dysphameal™) has been developed using food technology solutions to thicken food using proteins. Zanini et al.(3) evaluated this novel food intervention and identified positive clinical outcomes in Italy, but to date no work has evaluated this product from a sensory and food experience perspective. This qualitative pilot study aimed to understand the sensory appeal, and acceptance of the novel food intervention programme (NFIP) for older adults living with dysphagia.

Carers (n=9, aged 30-60 years) were recruited independently of the workplace; with the condition they had or were currently supporting older adults living with dysphagia. Additionally, healthy, independent, older adults (n=9, aged 65 years and over) were recruited to represent comparable sensory aptitude to a similar age group living with dysphagia. Samples (n =6 flavours) of selected NFIP were available for participants to taste during semi structured interviews. Interviews were recorded and transcribed. Data collection and analysis used Braun and Clark’s(4) six stage thematic analysis until data saturation had been reached.

Three themes arose to understand sensory appeal, and acceptance of the NFIP:

Negative sensory experience comprised of taste (bland, lack of seasoning, after-taste), texture (starchy, comparable to wallpaper paste, dependent on serving temperature), smell and visual appearance, primarily colour.

Performance of the products included acceptability, meeting expectations, ingredient suggestions to improve sensory characteristic especially flavour.

Acceptability of individual products varied.

The NFIP provides an opportunity to boost nutritional intake and be incorporated as part of a hybrid food delivery service to replace hard to puree, nutritionally dilute foods, especially bland products such as rice and pasta to serve alongside fresh counterparts and, reduce risk of malnutrition for those living with dysphagia. Opportunities exist to further develop this type of texture modified food product to improve palatability, enhance flavour, and appearance characteristics for those living with dysphagia, through advances in molecular gastronomy, controlling antioxidant activity and loss of volatiles.

Basterma is characterized as fresh non cooked and manufactured under the addition of salt, phosphate, nitrite, ascorbic acid, sugars, and different seasoning(1). Sausages are very common and popular processed meat products manufactured from lower-value trimmed meat to produce a higher-value product(2). Basterma is fermented during the partially drying process under climatic conditions(3,4). Nitrates and nitrites are chemicals that can be found naturally in our food, water and in plant nutrients. Nitrites cause a color reaction in the meat and add an appealing pink color to cooked products(5). Nitrite prevents the growth of a harmful bacterium called Clostridium botulinum and other spoilage bacteria(6). This study was to estimate nitrite and nitrate in basterma and sausage and the effects of yoghurt in lowering the side effect of nitrite and nitrate at heavy consumption of some ready-made meat products.

The ready-made meat products and yoghurt were bought from different supermarkets in Riyadh/KSA. Thirty-five male albino rats, weighing 110 ± 6 g was provided from experimental animal’s center in Medicine collage of KSU in Riyadh. The experimental diet formed from basal diet but basterma and sausage were added to basal diet instead of casein. The nitrite and nitrate contents were determined in experimental readymade-meat products immediately after purchase in triplicate by rapid method of improved accuracy according to Follett and Ratcliff method. Rats fed on basal diet for a week as adaptation period in wire cages under the normal laboratory conditions. Food intake was calculated daily, and the body weight gain was recorded weekly. Collected data are expressed as mean± SE. Statistical analysis was done by using analysis of variance (ANOVA) followed by student’s t-test and P values of 5% and less were significant.

The results of ALT, AST, ALP and γ GT of the experimental rat groups noticed that a non-significant higher in values of AST, AST and γ GT and a non-significant lower in values ALT and ALP compared to rat group which fed on basterma. Rat groups which fed on basterma with yoghurt, sausage with yoghurt, and both basterma and sausage with yoghurt showed a significant decrease in liver enzymes concentration in comparison with rat groups which fed on either basterma or sausage but showed non-significant difference among these groups. Also, results presented a significant decrease in creatinine, urea, and uric acid concentration in comparison with rat groups which fed on either basterma or sausage. Likewise for the results of total protein, albumin, and globulin for the same rat groups.

It can be recommended from this study that heavy meat products consumer should consume yoghurt to lower side effects of meat preservative as nitrite and nitrate.

(Poly)phenol intake has been associated with reduced risk of non-communicable diseases in epidemiological studies1,2. However, there are no dietary assessment tools that have been developed to estimate (poly)phenol intake in the UK. This study aimed to develop a novel food frequency questionnaire (FFQ) to capture dietary (poly)phenol intake in the UK and assess its relative validity by comparison with 7-day diet diaries (7DD) and plasma and urine (poly)phenols metabolites.

The (poly)phenol FFQ was developed based on the EPIC-Norfolk FFQ validated for energy and nutrient intake estimation in the UK population3,4. Food items added to the FFQ based on total (poly)phenols content (≥ 1 mg/serving) and UK consumption. Participants aged 18 ∼ 29 years (n=255) completed the EPIC-Norfolk FFQ and a (poly)phenol FFQ. In a subgroup (n=60), 7DD, spot urine, and fasting plasma samples were collected. An in-house (poly)phenol database was used to estimate (poly)phenol intake from FFQs and 7DD. Plasma and urinary (poly)phenol metabolite levels were analysed using a validated LC-MS method5. The agreements between (poly)phenol intake estimated using the (poly)phenol and EPIC-Norfolk FFQ and 7DDs, as well as plasma and urinary biomarkers, were evaluated by intraclass correlation coefficients (ICC), weighted kappa, quartile classification, and Spearman correlations, and the associations were investigated using linear regression models adjusting for energy intake and multiple testing (FDR < 0.05).

Strong agreements were observed between hydroxycinnamic acids estimated from (poly)phenol FFQ and 7DDs (kappa=0.75), fair agreements were found between 9 (poly)phenol groups, including total (poly)phenol intake (kappa=0.41), while the agreements for the rest of 17 classes and subclasses of (poly)phenols were poor (kappa: 0.07 ∼ 0.39). Strong positive associations were found in 9 (poly)phenols estimated from 7DDs, including dihydroflavonols, flavones, ellagitannins, hydroxyphenylacetic acids, total stilbenes, resveratrol, total other (poly)phenols, tyrosols, and alkylphenols with stdBeta from 0.62 (95% CI: 0.42 ∼ 0.82) to 0.95 (0.86 ∼ 1.00) (FDR p < 0.05). (Poly)phenol FFQs estimated (poly)phenol intake exhibited positive associations with 99 urinary metabolites (stdBeta: 0.27 (0.06 ∼ 0.48) to 0.88 (0.72 ∼ 1.03)) and 25 plasma metabolites (stdBeta:

0.39 (0.17 ∼ 0.62) to 0.83 (0.64 ∼ 1.02)) (FDR p < 0.05). The agreement between (poly)phenol FFQs and the EPIC-Norfolk FFQs was moderate (ICC 0.51 ∼ 0.69) for all (poly)phenol intake after adjusting for energy intake. Compared with the EPIC-Norfolk FFQs estimated (poly)phenol intake, stronger and more agreements and associations were found in (poly)phenol FFQs estimated (poly)phenol with 7DDs and biomarkers.

(Poly)phenols estimated from (poly)phenol FFQ exhibited fair agreements and moderate to strong associations with 7DDs and biomarkers in the target population, indicating the novel questionnaire may be a promising tool to assess (poly)phenol intake. A representative UK population group is warranted for to test the further usability.