Objective: Hemodialysis patients may be at risk for malnutrition due to catabolic effects caused by dialysis, loss of amino acids, inadequate nutrient intake, acidosis, and inflammation. Malnutrition may have negative effects on quality of life, mortality, and disease prognosis. This study was conducted to determine the relationship between anthropometric parameters, depression, and quality of life with Malnutrition Inflammation Score (MIS) on 55 patients aged between 18 and 65 years (36 males and 19 females) who have dialysis treatment for 3 days per week for at least 3 months due to end-stage renal disease. Methods: Patients were evaluated with MIS, Subjective Global Assessment (SGA), Beck Depression Inventory (BDI), and Satisfaction with Life Scale (SWLS). In addition, anthropometric (body weight, height, mid-upper arm circumference [MUAC]) and body composition measurements of patients were taken, body mass index (BMI) values were calculated, and biochemical parameters (albumin, C-reactive protein [CRP], and total iron binding capacity [TIBC]) were analyzed. Results: At the end of the study, 14.5% of the patients according to SGA, were classified as malnourished. There was a statistically significant positive correlation of BDI, duration of dialysis, and CRP with MIS. However, MIS had a statistically significant negative correlation with SWLS, body weight, and MUAC (p < 0.05). Conclusion: MIS is an effective screening tool for assessing malnutrition and quality of life in hemodialysis patients. However, there is a need for studies to identify cutoff points of MIS.

It is known that probiotics have direct and indirect effects on many systems in the body, especially the gastrointestinal system. Interest in using probiotic strain-derived cell components and metabolites has also increased as a result of the significant benefits of probiotics. Although many terminologies and definitions are used for these components and metabolites, the International Scientific Association of Probiotics and Prebiotics (ISAPP) recommended the use of the term postbiotic in 2021, which is defined as “a preparation of inanimate microorganisms and/or their components that confers a health benefit on the host”. Postbiotics are bioactive metabolites such as organic acids, peptides/proteins, cell wall components, functional enzymes, short-chain fatty acids, vitamins, and phenols. These molecules mediate many positive effects such as immunomodulatory, antimicrobial, and antioxidant effects. These positive effects on maintaining health have enabled the identification of many new postbiotic proteins such as p40, p75, and HM0539. In this review, the postbiotic proteins p40, p75, and HM0539 derived from lactobacilli and their functional effects are systematically summarized. The p40 protein, in particular, has been shown to support gut barrier activity and reduce inflammation, potentially through mechanisms involving epidermal growth factor receptor-dependent signaling. Additionally, p40 and p75 proteins exhibit protective effects on intestinal epithelial tight junctions, suggesting their therapeutic potential in preventing intestinal damage and diseases such as colitis. HM0539 enhances intestinal barrier integrity, exhibits antiinflammatory properties, and protects against bacterial infection, suggesting its possible as a therapeutic for inflammatory bowel disease. This review may contribute to future studies on the therapeutic use of p40, p75, and HM0539 postbiotic proteins in inflammatory gastrointestinal system diseases.

In light of increasing environmental problems, food safety risks and healthy living requirements, sustainable nutrition has become a priority for individuals and societies. In this context, the present study aims to develop a web-based educational program to promote sustainable dietary habits for young adults and to evaluate the effectiveness of this program. A total of 397 young adults in Türkiye participated in a web-based sustainable nutrition education comprising eight modules: quality labels, seasonal food and avoiding food waste, animal welfare, meat reduction, healthy and balanced diet, local food, low fat, and summary module. Each education module is approximately 3–4 min long, and the total education time is 30 min. A pre-post design was used to evaluate participants before and 4 weeks after the education. Data were collected at pre-education on demographic characteristics, anthropometric measurements, e-Healthy Diet Literacy scale, sustainable food preferences, and Sustainable and Healthy Eating Behaviours scale. Participants were reassessed using the sustainable food preference questions and Sustainable and Healthy Eating Behaviours scale at post-education. Web-based education significantly increased Sustainable and Healthy Eating Behaviours scores of participants from 3.9 ± 1.10 to 4.2 ± 1.24 (p < 0.05). Multiple regression analysis revealed that older age, women gender, rural living, and higher pre-education scores on Sustainable and Healthy Eating Behaviours were significant predictors of higher post-education scores (p < 0.05). Web-based educational interventions have the potential to serve as an accessible and effective tool for promoting sustainable nutrition among young adults.

Sustainable nutrition promotes reducing meat consumption due to environmental concerns. In this context, alternative protein sources, such as cultured meat, are discussed as an option to traditional meat consumption. This cross sectional study examined expectations and concerns regarding cultured meat. Data were collected via an online questionnaire, assessing acceptance, expectations, concerns, sustainable nutrition, food neophobia, and animal welfare. A total of 504 young adults (18–40 years) participated. Among them, 61.1% had heard of cultured meat, and 33.5% were open to consuming it. Acceptance decreased with age (β: −0.026; p < 0.001) but increased with higher education (β: 0.146; p < 0.05). Structural equation modeling showed that expectations positively influenced acceptance (β: 0.207; p < 0.001), whereas concerns had no direct effect. Food neophobia reduced expectations but did not directly affect acceptance. Greater awareness of sustainable nutrition (β: 0.169; p < 0.001) and animal welfare (β: 0.154; p < 0.05) increased concerns about cultured meat but did not impact acceptance. Strengthening consumer expectations has the potential to enhance cultured meat acceptance. However, this study contributes to previous literature by highlighting how these expectations interact with specific psychological and ethical factors such as sustainable nutrition, food neophobia, and animal welfare. The results underscore the importance of transparent information strategies that address not only concerns but also the motivational drivers influencing consumer decisions in the context of cultured meat.