Quercetin is a flavonoid that has been shown to have health-promoting capacities due to its potent antioxidant activity. However, the effect of chronic intake of quercetin on the gut microbiome and diabetes-related biomarkers remains unclear. Male C57BL/6J mice were fed HF or HF supplemented with 0.05% quercetin (HFQ) for 6 weeks. Diabetes-related biomarkers in blood were determined in mice fed high-fat (HF) diets supplemented with quercetin. Mice fed the HFQ diet gained less body, liver, and adipose weight, while liver lipid and blood glucose levels were also lowered. Diabetes-related plasma biomarkers insulin, leptin, resistin, and glucagon were significantly reduced by quercetin supplementation. In feces, quercetin supplementation significantly increased the relative abundance of Akkermansia and decreased the Firmicutes/Bacteroidetes ratio. The expression of genes Srebf1, Ppara, Cyp51, Scd1, and Fasn was downregulated by quercetin supplementation. These results indicated that diabetes biomarkers are associated with early metabolic changes accompanying obesity, and quercetin may ameliorate insulin resistance.

Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (p < 0.01) onset temperature and delayed peak viscosity. In the extruded flours, TN contributed to limit the starch degradation during extrusion. Diameter, expansion ratio, true density, and total pore volume of the extrudates were reduced (pf < 0.01) by the increased TN content in the formulations, while bulk density rose. The surfaces of the extruded snacks were modified by the increasing inclusion of TN in substitution of rice in the formulations. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the ash and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties.

Colored common beans are associated with health promoting and chronic disease prevention effects. Male C57BL/6J mice were fed high-fat (HF) diets supplemented with cooked black turtle beans (HFB) to prevent obesity related insulin resistance. Mice on both HF and HFB were obese compared to mice fed a low-fat (LF) diet. Plasma low density lipoprotein (LDL) and triglyceride concentrations of mice fed HFB diet were 28% and 36.6% lower than those on HF diet. Homeostatic model assessment of insulin resistance (HOMA-IR) index of mice fed HFB diet was 87% lower than that of mice fed HF diet. Diabetes related biomarkers, gastric inhibitory polypeptide (GIP), leptin, glucagon, and inflammatory cytokines interleukin 4 (IL-4) and IL-5, 10 and 12, IFN-g and TNF-α were significantly affected by HFB diet. Pparα, Cyp7a1 and Fasn were down-regulated by HFB diet while LDL-R, Srebp-2, Adipoq and Slc2a4 were up-regulated by HFB diet. The ratio of Firmicutes/Bacteroidetes (F/B) was also decreased 64.1% by HFB diet compared to HF diet. The results indicated that cooked black turtle bean consumption could ameliorate insulin resistance and lower plasma LDL in mice fed HF diet through glucose signaling pathway and JNK/c-Jun pathway. Meanwhile, cooked black turtle bean consumption restored the gut microbiome.

The incorporation of pulse flour into gluten-free extruded snacks based on cereals improves the functional properties as well as the nutritional value of these types of products. The aim of this study was to investigate the changes induced by the extrusion process on the functional properties in terms of the concentration of total phenolic compounds (TPC), phenolic families (hydroxybenzoic acids, hydroxycinnamic acids, and flavonols), and non-nutritional factors (inositol phosphates and trypsin inhibitors) of extruded snack-type products developed from novel formulations based on rice-chickpea flours and fortified with different percentages of Fibersol^® and passion-fruit-skin flour. The in vitro antioxidant activity of the studied formulations was evaluated to explore their potential for developing sustainable snack-type products with added functional value. The results demonstrated that extrusion treatment caused a statistically significant (p < 0.05) decrease (12–30%) in TPC. Despite this reduction, the extruded formulations preserve an interesting content of these compounds, with hydroxybenzoic acids being the majority in the analyzed formulations. The extrusion process maintained or decreased the content of phytate and total inositol phosphates in samples fortified with passion fruit and Fibersol^®. A significant reduction (p < 0.05) of trypsin inhibitor activity (between 86.7% and 95.8%) was observed when comparing extruded samples to their raw counterpart. The antioxidant activity in vitro of the formulations was assessed. The results obtained by the Folin–Ciocalteu method indicated that extrusion caused a decrease in the antioxidant activity of 50% of the analyzed samples, while in the others, no changes were observed. DPPH and FRAP assays tended to demonstrate an increase in antioxidant activity. In general, the highest values were obtained by applying the DPPH method. Additionally, the effects of the ingredients used for fortifying the formulations were investigated. The results highlighted the complexity of the analyzed formulations, revealing that their composition is influenced not only by the presence of Fibersol^® and passion fruit but also by the interaction between these two ingredients.

Equine-derived antitoxin (BAT^®) is the only treatment for botulism from botulinum neurotoxin serotype G (BoNT/G). BAT^® is a foreign protein with potentially severe adverse effects and is not renewable. To develop a safe, more potent, and renewable antitoxin, humanized monoclonal antibodies (mAbs) were generated. Yeast displayed single chain Fv (scFv) libraries were prepared from mice immunized with BoNT/G and BoNT/G domains and screened with BoNT/G using fluorescence-activated cell sorting (FACS). Fourteen scFv-binding BoNT/G were isolated with K_D values ranging from 3.86 nM to 103 nM (median K_D 20.9 nM). Five mAb-binding non-overlapping epitopes were humanized and affinity matured to create antibodies hu6G6.2, hu6G7.2, hu6G9.1, hu6G10, and hu6G11.2, with IgG K_D values ranging from 51 pM to 8 pM. Three IgG combinations completely protected mice challenged with 10,000 LD₅₀s of BoNT/G at a total mAb dose of 6.25 μg per mouse. The mAb combinations have the potential for use in the diagnosis and treatment of botulism due to serotype G and, along with antibody combinations to BoNT/A, B, C, D, E, and F, provide the basis for a fully recombinant heptavalent botulinum antitoxin to replace the legacy equine product.

To enhance the nutritional value of food products, new functional extruded products have been developed based on combinations of corn and lentil flour (70:30), with added salt (1.25%), sugar (5%), and resistant starch V (5–20%), and fortified winemaking by-products (fermented and unfermented pomace/pomace seeds) (5–20%). The formulations were processed through a 32 mm twin screw extruder. The developed extrudates were analyzed for bioactive content. The findings show that among the experimental formulations, those with the highest concentration (20%) presented the greatest amounts of the following functional compound total dietary fiber, total arabinoxylans, resistant starch, total phenols, total flavonols, and total anthocyanins, and the lowest content of raffinose and stachyose. These study results indicate that extrusion is an effective method for adding value to underutilized commodities, such as winemaking by-products. A future sensory evaluation study will be conducted on the extruded products with the highest amount of winemaking by-products of 20%.