Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 °C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p > 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study’s results.

Caglar Doguer, Fatma Duygu Ceylan, Esra Capanoglu, Nabil Adrar, Esra Bölük, Ali Timucin Atayoglu, Suzan Uzun, and Ibrahim Palabiyik. Prev Nutr Food Sci 2025;30:81-91. https://doi.org/10.3746/pnf.2025.30.1.81

This study evaluated the effects of Guatemalan coffee extract (G) on the physicochemical, antioxidant, and sensory properties of Yanggaeng at different roasting levels (light, medium, and dark) and concentrations (0%, control group [CON]; 2%, 2; 4%, 4; and 6%, 6). Moisture, ash, fat, protein, and carbohydrate contents varied significantly with G concentration and roasting level, with light roasts exhibiting the highest moisture and fat content, but the lowest ash and carbohydrate content. Colorimetric properties showed a dose-dependent decrease in lightness and an increase in redness and yellowness with the addition of G. Additionally, pH levels increased in light and dark roasts, but decreased in medium roasts, whereas Brix values increased with G, peaking in dark roasts. Antioxidant activity, assessed by total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, improved notably in the medium and dark roasts. Textural properties including hardness, resilience, and chewiness also benefited from the addition of G. Sensory evaluations favored Yanggaeng containing 4–6% G, especially in dark roasts, for attributes such as color, scent, and overall taste. Dark roast concentrations of 4% and 6% were identified as optimal for enhancing the properties of Yanggaeng, supporting the potential of G to develop innovative high-quality desserts tailored to modern consumer preferences.

Background/Aim: At present, a gluten-free diet is the only efficient way to treat celiac disease (CD). The development of novel approaches to lessen or counteract the pathogenic effects of gluten remains crucial for the treatment of CD. The aim in this investigation was to examine the restorative effects of Acetobacter ghanensis as a novel probiotic against gliadin-induced modulation in the barrier integrity of an intestinal epithelial cell (IEC) model (Caco-2). Methods: Fully differentiated Caco-2 cell monolayers were subjected to enzymatically digested gliadin with a pepsin and trypsin (PT) in the presence or absence of A. ghanensis for 90 min. The relative amounts of zonulin, zonula occludens-1 (ZO-1), claudin-1, and occludin mRNA expression were determined by quantitative real-time polymerase chain reaction (qRT-PCR). Transepithelial electrical resistance (TEER) was evaluated to monitor the barrier integrity of cell monolayers. Statistical analyses were carried out using one- or two-way ANOVA followed by Tukey’s post-hoc analysis for multiple pairwise comparisons. Results: A significant upregulation (4.7-fold) of zonulin was noted in the PT-gliadin treated Caco-2 cells in comparison with the untreated controls (P<0.001). Conversely, gliadin-induced zonulin expression was markedly downregulated in the Caco-2 cells following exposure to A. ghanensis in the presence of PT-gliadin (P<0.001). Furthermore, prominent decreases in the mRNA expression levels of ZO-1 (45%) and occludin (40%) were seen in the PT-gliadin exposed Caco-2 cells compared to the untreated control cells (P<0.001). PT-gliadin in the Caco-2 cells did not significantly alter the mRNA levels of claudin-1 (P=0.172). Similarly to zonulin expression, the decreasing effect of PT-gliadin on ZO-1 was completely attenuated in the PT-gliadin-administrated Caco-2 cells following exposure to A. ghanensis (P<0.001). Conclusion: A. ghanensis restored the pathogenicity of PT-gliadin on intestinal barrier integrity. function ready(callback){ // in case the document is already rendered if (document.readyState!='loading') callback(); // modern browsers else if (document.addEventListener) document.addEventListener('DOMContentLoaded', callback); // IE <= 8 else document.attachEvent('onreadystatechange', function(){ if (document.readyState=='complete') callback(); }); } ready(function(){ var abstract = document.getElementById("abstract"); //declare your possible strings in vars let st = innerHTML; st = st.replace(//g,""); st = st.replace(/<\/p>/g,""); st = st.replace(//g,""); st = st.replace(/<\/strong>/g,""); st = st.replace(/ /g,""); let title = "Background/Aim:"; if(st.includes(title)){ st = st.replace(title, ""+title+" "); } else{ title = "Aim:"; st = st.replace(title, ""+title+""); } let titles = ["Methods:", "Conclusion:", "Results:"]; titles.forEach((title, ndx) => { //console.log(title); st = st.replace(title, " "+title+""); }); //console.log(st); innerHTML = ''+st+''; }); Downloads Download data is not yet available. 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