The growing demand for sustainable and alternative protein sources has spurred interest in insect-based and plant-based proteins. Protaetia brevitarsis (PB) larvae and isolated soy protein (ISP) are notable in this regard, offering potential health benefits and nutritional enhancements. We assessed the feasibility of PB larvae and ISP mixtures as alternative food ingredients. Methods included the optimized purification and freeze-drying of PB larvae, extraction and refinement of legume proteins, physicochemical and antioxidant capacity evaluations, DPPH radical scavenging activity measurement, total phenolic and flavonoids content quantification, general component analysis, amino acid profiling using HPLC, fatty acid profiling through gas chromatography, and mineral content analysis using inductively coupled plasma spectrometry. The study found that certain PB:ISP ratios, particularly a 7:3 ratio, significantly improved the blend’s antioxidant capacity, as evidenced by DPPH scavenging activity. This ratio also impacted the nutritional profile by altering the mixture’s general components, with a notable increase in moisture, crude protein, and fiber and a decrease in crude fat and ash. Amino acid analysis revealed a balanced presence of essential and non-essential amino acids. The fatty acid profile was rich in unsaturated fatty acids, especially in certain ratios. Mineral analysis showed a complex interplay between PB larvae and ISP, with some minerals decreasing and others increasing in the blend. PB larvae and ISP mixtures have significant potential as alternative protein sources, offering a diversified nutritional profile and enhanced antioxidant properties. The 7:3 ratio of PB larvae to ISP has been shown to be particularly effective, suggesting that this ratio may offer an optimal balance for enhancing the overall nutritional quality of the mixture. This study sets the stage for future research to further explore and optimize the potential of these mixtures for human consumption while considering the challenges of consumer acceptance and long-term safety.

In this in vivo study on hairless mice, we examined the effects of light-emitting diode (LED) treatment applied prior to ultraviolet B (UVB) irradiation. We found that pre-treating with LED improved skin morphological and histopathological conditions compared to those only exposed to UVB irradiation. In our study, histological evaluation of collagen and elastic fibers after LED treatment prior to UVB irradiation showed that this pretreatment significantly enhanced the quality of fibers, which were otherwise poor in density and irregularly arranged due to UV exposure alone. This suggests that LED treatment promotes collagen and elastin production, leading to improved skin properties. Additionally, we observed an increase in Claudin-1 expression and a reduction in nuclear factor-erythroid 2-related factor 2 (Nrf-2) and heme-oxygenase 1 (HO-1) expression within the LED-treated skin tissues, suggesting that LED therapy may modulate key skin barrier proteins and oxidative stress markers. These results demonstrate that pretreatment with LED light can enhance the skin’s resistance to UVB-induced damage by modulating gene regulation associated with skin protection. Further investigations are needed to explore the broader biological effects of LED therapy on other tissues such as blood vessels. This study underscores the potential of LED therapy as a non-invasive approach to enhance skin repair and counteract the effects of photoaging caused by UV exposure.

This study was conducted to confirm the physiological effects of peanut sprout powder and increase its utility as a food material in the confectionery and baking industry. As the amount of peanut sprout powder added to the madeleines increased, the lightness (L) tended to decrease, redness (a) increased, and yellowness (b) decreased. As the amount of peanut sprout powder increased, the color of the madeleine became darker and their size decreased (p0.05). Essential amino acids increased significantly in the order of leucine, valine, phenylalanine, and lysine. Also, non-essential amino acids increased significantly in the order of glutamic acid, proline, aspartic acid, and alanine (p0.05). As the amount of peanut sprout powder increased, the total phenol, total flavonoid, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2`-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities significantly increased (p0.05). Considering the above results, the product could be commercialized with the addition of 1% peanut sprout powder. Given the physiological effects or sensory preferences, it is expected that peanut sprout powder could be utilized as an additive in various areas in the food industry.

Centella asiatica exhibits antioxidant, anti-inflammatory, and dermal-regenerative activities, yet the in vivo efficacy of an orally administered, dose-standardized extract against ultraviolet B (UVB)-induced photoaging has not been fully elucidated. This study investigated the protective effects of a chemically standardized C. asiatica extract (sCAE; 70 mg/g asiaticoside) in UVB-irradiated Skh:HR-1 hairless mice. Animals received oral sCAE (40 or 80 mg/kg/day) for eight weeks during repeated UVB exposure. Comprehensive assessments—including skin biophysical measurements, histological analysis, ELISA, and gene expression profiling—were performed to characterize dose-dependent responses. sCAE significantly reduced wrinkle formation, transepidermal water loss, malondialdehyde accumulation, and pro-inflammatory cytokines, while enhancing skin hydration, elasticity, antioxidant enzyme activities, and collagen expression. It also restored hyaluronic acid, ceramide, and their biosynthetic genes, and suppressed matrix metalloproteinase-1 and -9. Notably, the higher dose (80 mg/kg) consistently shifted key parameters toward normal levels, demonstrating a clear dose–response effect. These findings provide the first integrative in vivo evidence that orally administered, asiaticoside-standardized C. asiatica extract mitigates UVB-induced photoaging by concurrently improving barrier lipids, extracellular matrix integrity, inflammation, and oxidative stress, supporting its potential as a nutricosmetic agent for skin health.

Yoon-Kyung Lee, Young-Seon Jung, Eun-Chae Cho, Do-Hui Kim, and Kyung-Ok Shin. Journal of the Korean Society of Food Science and Nutrition 2024;53:599-607. https://doi.org/10.3746/jkfn.2024.53.6.599

본 연구는 바질(O. basilicum L.) 분말을 0%, 5%, 10%, 20%, 40%의 비율로 첨가하여 제조한 머핀의 품질과 관능을 평가하기 위해 진행되었다. 머핀의 무게는 바질 분말 40% 첨가군이 64.28±4.82 g으로 가장 무거웠고, 높이는 5% 첨가군이 51.2±0.84 mm로 가장 높았다. 마들렌의 부피는 10% 첨가군이 115.00±0.500 mL로 가장 컸고 0% 첨가군이 106.67±5.59 mL로 가장 작았다. 머핀의 pH는 0% 첨가군이 7.45±0.01로 가장 높았고 40% 첨가군이 6.65±0.01로 가장 낮아 바질 분말 첨가량이 증가할수록 낮아지는 경향을 보였다. 머핀의 명도(L값)와 황색도(b값)는 0% 첨가군이 가장 높았으며, 적색도(a값)는 40% 첨가군이 0.68±0.11로 가장 높았다. 바질 첨가량이 증가할수록 수분함량은 감소하였으나, 회분, 조단백질, 조지방 함량은 유의하게 증가하였다(p<0.05). 바질 머핀의 총 페놀, 총 플라보노이드 함량, DPPH 및 ABTS 라디칼 소거 활성은 바질 분말 함량을 첨가할수록 유의하게 증가하였다. 기호도 검사에서 5% 첨가군이 맛(taste)에서 평가 결과가 가장 높았다. 본 연구의 결과를 종합해 볼 때, 바질 분말 5% 첨가군이 이화학적 품질과 기호도 검사에서 우수하여 제품개발에 활용할 가치가 있는 것으로 사료된다.