Fermentation is the oldest method used globally to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have freshly been produced and tested due to rising curiosity in healthy supportable diets, which stresses the progress of advanced methods in food manufacture, functioning for both human health and Earth sustainability. Current applications have attention on the existence of numerous composites, including polyphenols and polyunsaturated fatty acids, that are treasured for food and pharmaceutical manufacturing. Both micro and macroalgae have expanded consideration as fermentation substrata, as they are measured as a maximum and acceptable basis of bioactive composites. Fermentation of microalgae has concentrated either on making biofuel or on procuring composites with bioactive assets, like antioxidant ability, antimicrobial capacity and anti-inflammatory probables. The objective of this review is to present a note on microalgae fermentation to acquire diverse valued composites with bioactive abilities. Furthermore, the methods of fermentation, species of algae employed in fermentation, fermentation circumstances, and bioactive properties of the derived bioactive composites have conversed.

Cruor, the main component responsible for the red color of blood in mammals, contains 90% hemoglobin, a protein that is considered a rich source of bioactive peptides. The aim of the present study is to evaluate the potential of human hemoglobin as a source of bioactive peptides, compared to bovine hemoglobin, which has been widely studied in recent years. More specifically, the study focused on neokyotorphin, a natural antimicrobial peptide and meat preservative, which corresponds to the α137-141 fragment of bovine hemoglobin produced by enzymatic hydrolysis. Firstly, the results of the in-silico analysis showed that the two types of hemoglobin have a high similarity for the α and β chains (identities of 88% and 91%, respectively). Secondly, both types of hemoglobin were subjected to similar enzymatic hydrolysis conditions, which showed that the hydrolysis of human hemoglobin followed the same reaction mechanism as the hydrolysis of bovine hemoglobin, the 'Zipper' mechanism. The hydrolysis conditions (23°C, pH 3.5) made it possible to obtain α137-141 in significant quantities to allow for significant valorization from an industrial point of view. The hydrolyses were able to take place at high initial substrate concentrations, allowing for faster and more efficient processing of the co-product in the same amount of time, with over 65% of this production achieved in just 30 min. Increasing the substrate concentration (from 1% to 10% (w/v)) resulted in a proportional increase in α137-141 production. Regardless of the concentrations tested, the kinetic pattern remained similar. Finally, the results of the mass spectrometry analysis revealed the presence of several bioactive peptides in cattle and humans. Although some were known before, new bioactive peptides were discovered in human hemoglobin, such as four antibacterial peptides (α37-46 PTTKTYFPHF; α36-45 FPTTKTYFPH; α137-141 TSKYR; α133-141 STVLTSKYR), four opioid peptides (α137-141 TSKYR; β31-40 LVVYPWTQRF; β31-37 LVVYPWT), an ACE inhibitor (β129-135 KVVAGVA), an anticancer agent (β33-39 VVYPWTQ) and an antioxidant (α137-141 TSKYR). These peptides have never been found in human hemoglobin before, according to our knowledge. These results highlight the potential of human hemoglobin as a source of bioactive peptides useful for the food or pharmaceutical industry.

Rapid screening of botanical extracts for the discovery of bioactive natural products was performed using a fractionation approach in conjunction with flow-injection high-resolution mass spectrometry for obtaining chemical fingerprints of each fraction, enabling the correlation of the relative abundance of molecular features (representing individual phytochemicals) with the read-outs of bioassays. We applied this strategy for discovering and identifying constituents of Centella asiatica (C. asiatica) that protect against Aβ cytotoxicity in vitro. C. asiatica has been associated with improving mental health and cognitive function, with potential use in Alzheimer’s disease. Human neuroblastoma MC65 cells were exposed to subfractions of an aqueous extract of C. asiatica to evaluate the protective benefit derived from these subfractions against amyloid β-cytotoxicity. The % viability score of the cells exposed to each subfraction was used in conjunction with the intensity of the molecular features in two computational models, namely Elastic Net and selectivity ratio, to determine the relationship of the peak intensity of molecular features and % viability. Finally, the correlation of mass spectral features with MC65 protection and their abundance in different sub-fractions were visualized using GNPS molecular networking. Both computational methods unequivocally identified dicaffeoylquinic acids as providing strong protection against Aβ-toxicity in MC65 cells, in agreement with the protective effects observed for these compounds in previous preclinical model studies.

The increasing demand by consumers for popular healthy fruits, such as the watermelon (Citrullus lanatus), generate substantial bio-wastes, making it imperative to harness the value of these by-products. Watermelon has low-calorie content and several other nutritional benefits that make it suitable for weight management and heart-healthy diets. Within this article, the nutritional composition and bioactives of watermelon which are strongly linked to the prevention of cardiovascular disorders (CVD), cancer, and age-related conditions, will be thoroughly reviewed. In addition, the therapeutic potential effects of watermelon consumption, such as anti-inflammatory, cardio-protective and anti-cancer properties, are also examined, with emphasis to the importance of incorporating watermelon into regular diets for overall health improvement. Additionally, the study explores various applications of watermelon by-products in functional foods, contributing to meeting recommended daily nutrient allowances, as well as in other functional products like cosmetics, with health promoting properties. In conclusion, this comprehensive review underscores the role of watermelon and its by-products for the development of products that can contribute to the prevention of chronic diseases and promote overall well-being

The plethora of bio-functional compounds present in fermented alcoholic beverages like wine, as well as the valorization of bioactives from their wineries/breweries by-products like grape pomace and grape seed, has gained significant interest in the functional foods sector. Wine has always accompanied humanity, for religion or for health. For example, Christians are using wine in the “Holy Communion”, following what Jesus Christ himself did and said during the Last Supper, while the benefits of the wine consumption in moderation was embedded in all Mediterranean civilizations, as it is mentioned by the wise King-Prophet David in his psalms, but also by Hip-pocrates and other wise men, in a Greek-based philosophy of “All things in Moderation” (Cleobulus of Lindos; 6th century BC). In modern times, and after the outbreak of research on wine benefits since the 90’s, when the term “French Paradox” was introduced in the US public during a CBS show, recent evidence has outlined that these benefits are derived by the synergisms of its bio-functional compounds and their digestion-derived metabolites. Within this article, the proposed health benefits of moderate wine consumption, as a functional component of a balanced diet (i.e. the Mediterra-nean Diet), against inflammation-related chronic disorders, is thoroughly reviewed. The various bio-functional compounds of both wine and wineries’ by-products, such as their bioactive phe-nolics, unsaturated fatty acids, polar lipids, and dietary fibers, and their functional antioxidant, anti-inflammatory and antithrombotic health promoting properties are also thoroughly evaluated. The mechanisms of actions and synergism, by which the health benefits are elicited, are also ex-plored. Functional properties of non-alcoholic wine products are also introduced. Emphasis is also given to applications of wineries’ by-products bioactives, as ingredients of bio-functional foods, supplements and nutraceuticals. Limitations and future perspectives for this popular functional alcoholic beverage (wine) ant its rich in bioactives by-products are also addressed. .