Functional Food Science - Online ISSN: 2767-3146
type: channel
description: The Functional Food Science (FFS) journal is a peer-reviewed, open-access international journal which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC). The journal’s overall focus is on Functional Food Science, which is a new and unique area of health and nutrition. Although currently a small scientific field, Functional Food Science is quickly expanding as studies show that functional food products can help manage chronic disease and promote overall wellness. This is reflected in our journal’s rapidly growing citation score. In particular, Scopus has highlighted the FFS journal in its listings in Quarter 2 (Q2) with a CiteScore of 5.2 for the year 2024, and Cite ScoreTracker 7.0 (Calculated on February 24th, 2026) The articles we publish include cutting-edge biomedical research and the development of functional foods. The goal is to provide research that can lead to the development of functional food products. The actual definition for these functional foods, as provided by the Functional Food Center (FFC) is as follows: “Natural or processed foods that contain biologically-active compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms." The journal's scope of influence extends to the burgeoning field of Functional Food Science - a discipline that integrates health, functional foods, and disease management. It addresses the definition of functional foods, the methodology for their creation, their categorization, and the regulatory frameworks governing them. Furthermore, it provides a detailed roadmap for the creation of these foods, outlining the step-by-step methodologies that ensure their efficacy and safety. In addition, it encompasses a comprehensive spectrum of research, including identifying food bioactive compounds (i.e.…
publisher: Food Science Publisher
language: en
publication name: Functional Food Science - Online ISSN: 2767-3146
issn: 2767-3146
copyright: Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.
items: Use of melon landraces in integrated breeding through the application of traditional and biotechnological methods
items: Impact of Armed Conflict on Food Security and Household Nutrition in Sudan: A Cross-Sectional Survey
items: Irrigation water quality of Berqaber Reservoir and its implicationsfor functional food safety
items: Agrobiological characterization and variation of vitamin C and anthocyanins in Armenian eggplant landraces from the national eggplant collection
items: Fabrication of functional dairy drink using grapefruit peel extract and studying its health effects
items: Low quality and presence of antibiotic residuals in raw milk sold in informal markets from Cañar, Azuay, and Loja-Ecuador
items: Functional Food Science in the era of artificial intelligence: The role of domain authority, structured validation, and responsible translation
items: Sacha inchi oil suppresses hepatic triglyceride synthesis through inhibition of lipogenic gene expression in rats with high-fat and high-fructose intake
items: St. John’s Wort (Hypericum perforatum L.) in Armenia: Bioactive composition, ecological distribution, and cultivation potential for functional food applications
items: https://mail.ffhdj.com/index.php/FunctionalFoodScience/article/view/1882
items: Improving teff sourdough bread quality through Lactobacillus plantarum fermentation
items: Production of Iraqi bread by replacing wheat flour with chickpea flour and its effect on rheological and sensory properties
items: Pharmacokinetic studies of commercially available curcumin formulations in healthy humans: A systematic comparison with novel highly bioavailable curcuRouge® formulation
items: The potential of corn oil cake hydrolysate application as a substrate for Saccharomyces cerevisiae cultivation
items: The effect of amino acids and fulvic acids on the growth, yield, and quality of apple varieties in the conditions of the Republic of Armenia
items: Nasturtium (Tropaeolum majus L.) sub-chronic consumption modulates oxidative stress biomarker response in prediabetic subjects: A pilot study
items: Sustainable fertilization strategies for climate-resilient vegetable production: Optimizing yield, nutritional quality, and mitigating nitrate risks in the Lake Sevan basin
items: Agro-radioecological and phytochemical characteristics ofEleutherococcus senticosus under different cultivation methodsand environmental conditions of Armenia
items: Fighting infections with non-proteinogenic amino acids – biphenyl derivatives
items: Mountain ash (sorbus aucuparia): from forest to functional food with bioactive health benefits
items: Artificial fragrances and semisynthetic perfumes: The hidden health risks
items: Proposed key performance indicator-based monitoring framework for agricultural innovation: Armenia's institutional model
items: Study of the agrobiological characterization and dynamics of vitamin C and anthocyanins in the landraces from the National Sweet Pepper Collection of Armenia
items: Enhancing yield and fruit quality of strawberry cultivars through in vitro propagation
items: Studies of bioactive compounds of wild tomatoes in the context of functional food and genetic improvement of Ararat Valley plants
items: Utilization of whey as a fermentation medium for proteaseproduction by Bacillus strains
items: Formulation and evaluation of a spirulina-enriched popsicle using indigenous Indian blackberry: Nutrient density and seed waste valorisation
items: Armenian fermented dairy product “Narine”: characterization of the whole-genome sequence of starter bacteria Lactobacillus helveticus and potential probiotic marker genes
items: Scope review on Litesse polydextrose's impact on GLP-1 and other appetite-related parameters
items: Production of L-tryptophan for food, feed, and pharmaceutical applications

Use of melon landraces in integrated breeding through the application of traditional and biotechnological methods
type: item
description: Background: In Armenia, melon (Cucumis melo L.) is traditionally cultivated, including both modern cultivars and traditional landrace forms. Increasing demand, changing market conditions, and climate change underscore the need to develop new genotypes. Local landraces represent a valuable genetic resource for breeding due to their genetic diversity, superior taste and quality traits, adaptation to local conditions, and resilience to environmental stresses. These characteristics highlight the potential of modern breeding approaches to accelerate the generation of diverse genotypic material and expand breeding programs. Objective: Development and evaluation of new promising regenerant melon lines with enhanced yield, improved quality traits, and high adaptability to local soil and climatic conditions, using the landrace melon Meghrashaghik as a valuable genetic resource and combining conventional breeding methods with biotechnological approaches. Methods: The study was conducted at the Laboratory of Plant Biotechnology, Phytopathology, and Biochemistry and at the experimental plots of SCVIC ME of RA during 2023-2025. The landrace melon Meghrashaghik was used as the starting material. To obtain regenerant lines, in vitro tissue culture was performed on Murashige and Skoog (MS) medium supplemented with phytohormones, depending on the stage of cultivation (callus induction, regeneration, rooting, etc.). Phenological traits and yield were recorded under field conditions throughout the growing season. The biochemical composition of fruits – total sugars and ascorbic acid content – was determined spectrophotometrically, while dry matter content was measured using a refractometer. Statistical analysis was performed using analysis of variance (ANOVA) at p ≤ 0.05, and mean comparisons were conducted using the least significant difference (LSD) test. Results: In vitro cultivation produced proliferating and regenerating callus, with a regeneration frequency of 60.1% and rooting …
subject: Research Articles
  topic: section
creator: Armenuhi Pahlevanyan
creator: Iryna Vardanian
creator: Raya Balayan
creator: Gayane Sargsyan
creator: Laura Tadevosyan
creator: Irina Tsereteli
creator: Zara Harutyunyan
creator: Hayk Martirosyan
creator: Anna Hakobyan
creator: Alvina Avagyan
rights: Copyright (c) 2026 Armenuhi Pahlevanyan, Iryna Vardanian, Raya Balayan, Gayane Sargsyan, Laura Tadevosyan, Irina Tsereteli, Zara Harutyunyan, Hayk Martirosyan, Anna Hakobyan, Alvina Avagyan https://creativecommons.org/licenses/by/4.0
date: 2026-04-17
publication date: 2026-04-17
starting page: 201
ending page: 213
doi: 10.31989/ffs.v6i4.1972

Impact of Armed Conflict on Food Security and Household Nutrition in Sudan: A Cross-Sectional Survey
type: item
description: Background: Armed conflict in Sudan has severely disrupted food systems, affecting food availability, affordability, and household dietary quality. Understanding household perceptions of food access and price shocks is essential for informing humanitarian and policy responses. Objective: To assess the perceived impact of conflict-related food price increases and war-related barriers to food access on daily life and the ability to provide healthy, balanced meals, and to examine associations with key socio-demographic factors. Methods: A cross-sectional survey was conducted in 2025 among 225 adults (≥18 years) residing in conflict-affected regions of Sudan. A structured questionnaire assessed employment status, perceived food price changes, war-related food access barriers, and difficulty providing healthy meals. Data were analyzed using descriptive statistics and Pearson’s chi-square tests. Effect sizes were estimated using Cramer’s V, with statistical significance set at p ≤ 0.05. Results: Most respondents were aged 18–30 years (73.4%). Overall, 85.3% reported that the food crisis negatively affected their daily life, and 84.9% indicated that war impaired their ability to access food. A large majority (82.2%) perceived that food prices had doubled. Unemployed individuals and homemakers were significantly more likely to report daily life disruption compared to employed respondents (χ² = 29.5, p < 0.001, Cramer’s V = 0.36). Households reporting doubled food prices were more likely to experience crisis-related disruption (χ² = 58.0, p < 0.001, Cramer’s V = 0.51). Nearly 90% of respondents reported either permanent or occasional difficulty in providing healthy and balanced meals. War-related barriers to food access were strongly associated with difficulty providing adequate diets (χ² = 31.5, p < 0.001, Cramer’s V = 0.37). Conclusions: The ongoing conflict in Sudan has profoundly compromised household food access, dietary adequacy, and economic stability. Rising food pri…
subject: Research Articles
  topic: section
creator: Azhari A. Mohammed Nour
creator: Rafiah Awad Mohamed Adam
creator: Ruba Ali Abdelrahman Mohamed
creator: Meisa Al Foraih
creator: Mohamed Awad Elkarim Mohamad Ibrahim
creator: Wisal A.M. Babiker
creator: Leila Abdallah Elawad Mohammed Nour
creator: Nawal M. Osman
creator: Mohammed O. Elhorry
creator: Soltan J. Algamdi
creator: Ibrahim Elhag Elmahdi
creator: Omar Yousof M. Ali
creator: Hanan Elamin Ibrahim
creator: Ibrahim Ismail Mohammed Abu
rights: Copyright (c) 2026 Azhari A. Mohammed Nour, Rafiah Awad Mohamed Adam, Ruba Ali Abdelrahman Mohamed, Meisa Al Foraih, Mohamed Awad Elkarim Mohamad Ibrahim, Wisal A.M. Babiker, Leila Abdallah Elawad Mohammed Nour, Nawal M. Osman, Mohammed O. Elhorry, Soltan J. Algamdi, Ibrahim Elhag Elmahdi, Omar Yousof M. Ali, Hanan Elamin Ibrahim, Ibrahim Ismail Mohammed Abu https://creativecommons.org/licenses/by/4.0
date: 2026-04-17
publication date: 2026-04-17
starting page: 214
ending page: 225
doi: 10.31989/ffs.v6i4.1950

Irrigation water quality of Berqaber Reservoir and its implicationsfor functional food safety
type: item
description: Background: Irrigation water quality is a fundamental determinant of soil health, crop productivity, and the synthesis of health-promoting bioactive compounds in functional foods. This study evaluates the hydrochemical status of the Berqaber (Joghas) Reservoir and its inflowing rivers (Aghstev and Joghas) in the Tavush region of Armenia, a strategic water resource for regional agriculture, to assess their suitability for sustainable functional crop production. Objective: This study aims to evaluate the hydrochemical status of the Berqaber Reservoir and its inflowing rivers (Aghstev and Joghas) in northern Armenia, assess their suitability for irrigation using established water quality indices, and examine the implications of irrigation water quality for the safety, nutritional content, and bioactive compound accumulation in functional crops. Methods: Water samples were collected in April and July 2024. Analyses included physicochemical parameters, such as pH, total dissolved solids (TDS), and major ions: calcium (Ca²⁺), magnesium (Mg²⁺), sodium (Na⁺), bicarbonate (HCO₃⁻), and chloride (Cl⁻). Heavy metals analyzed included lead (Pb), copper (Cu), zinc (Zn), manganese (Mn), and nickel (Ni). Irrigation suitability indices were calculated: Sodium Adsorption Ratio (SAR), Magnesium Hazard (MH), and Stabler’s coefficient (k). To validate irrigation safety, nitrate ion (NO₃⁻) concentrations, heavy metal accumulation, and nutritional indicators (vitamin C and starch) were assessed in irrigated potatoes, tomatoes, and eggplants. Results: The irrigation waters exhibited a slightly alkaline reaction (pH 7.4–7.5) with low salinity (TDS 480–570 mg/L). The ionic composition was dominated by Ca²⁺, Mg²⁺, Na⁺, HCO₃⁻, and Cl⁻. SAR values (2.22–2.26) and Stabler’s coefficients (≈10) classified the water as satisfactory for irrigation with low sodicity risk (United States Salinity Laboratory (USSL C2–S1 category). MH values (48.78–49.46%) approached the 50% threshold associated with pot…
subject: Research Articles
  topic: section
creator: Meruzhan Galstyan
creator: Gayane Melyan
creator: Andreas Melikyan
creator: Hovik Sayadyan
creator: Inna Hakobjanyan
creator: Valeri Aleksanyan
creator: Kamo Khazaryan
creator: Khachik Terteryan
creator: Margarita Harutyunyan
creator: Alina Tadevosyan
creator: Arayik Vardanyan
creator: Marine Hovhannisyan
creator: Armen Haykyants
rights: Copyright (c) 2026 Meruzhan Galstyan, Gayane Melyan, Andreas Melikyan, Hovik Sayadyan, Inna Hakobjanyan, Valeri Aleksanyan, Kamo Khazaryan, Khachik Terteryan, Margarita Harutyunyan, Alina Tadevosyan, Arayik Vardanyan, Marine Hovhannisyan, Armen Haykyants https://creativecommons.org/licenses/by/4.0
date: 2026-03-19
publication date: 2026-03-19
starting page: 187
ending page: 200
doi: 10.31989/ffs.v6i3.1942

Agrobiological characterization and variation of vitamin C and anthocyanins in Armenian eggplant landraces from the national eggplant collection
type: item
description: Background: The importance of our scientific studies on landrace forms of eggplant lies in the fact that for a wide circle of society, Armenian cuisine is distinguished by the abundance of the fruits of this plant. On farms across Armenia, one can find numerous ancient landrace varieties of this plant, distinguished by their unique qualities, organoleptic properties, and taste. Historical data show that the Armenian people have been cultivating ancient landrace forms of eggplant for approximately 350–400 years. Landraces, ancient varieties of eggplant, due to their excellent growth and fruiting properties, have spread across various soil and climatic conditions, and their fruits are used for fresh consumption, canning, drying, and the preparation of other products. They are rich in various biologically active substances. Objective: Study the content of vitamin C and anthocyanins in the fruits of locally valuable eggplant varieties. Methods: In our experiments, we used several genetic resources of the local valuable eggplant collection. The amounts of vitamin C and anthocyanins were determined by standard spectrophotometric methods. Results: Vitamin C in fresh eggplant fruits at the beginning of the harvest was 4.25 – 5.35 mg%, at the middle of the harvest – 6.25 – 7.35 mg%, at the end of the harvest – 6.15 – 7.85 mg%, and Anthocyanin at the beginning of the harvest was 3.25 – 6.32 (mass%), at the middle of the harvest – 6.63 – 7.18 (mass%), at the end of the harvest – 4.28 – 5.87 (mass%). Novelty and Innovative Announcements։ Our research was conducted for the first time and made it possible to obtain local, valuable forms of eggplant with high bioactive compounds for functional food. The novelty of the research lies in the fact that by crossing the best selected landraces with different eggplant varieties, we can create new varieties with high vitamin C and anthocyanin content. Conclusion: Among the valuable local landrace forms Yerevani bambak, Apagayi teghakan, H…
subject: Research Articles
  topic: section
creator: Pasquale Tripodi
creator: Gohar Kirakosyan
creator: Annalisa Cocozza
creator: Marine Grigoryan
creator: Gayane Shaboyan
creator: Arus Zurabyan
creator: Gayane Sahradyan
creator: Arusyak Zhamharyan
creator: Varduhi Vardanyan
creator: Karine Sarikyan
rights: Copyright (c) 2026 Pasquale Tripodi, Gohar Kirakosyan, Annalisa Cocozza, Marine Grigoryan, Gayane Shaboyan, Arus Zurabyan, Gayane Sahradyan, Arusyak Zhamharyan, Varduhi Vardanyan, Karine Sarikyan https://creativecommons.org/licenses/by/4.0
date: 2026-03-14
publication date: 2026-03-14
starting page: 177
ending page: 186
doi: 10.31989/ffs.v6i3.1936

Fabrication of functional dairy drink using grapefruit peel extract and studying its health effects
type: item
description: Background: With increasing consumer demand for functional foods, this study developed and assessed a functional dairy drink fortified with grapefruit peel extract. The use of grapefruit peels will reduce pollution and promote the sustainable disposal of orange peels. Objective: This study aimed to determine the importance of functional dairy drinks with grapefruit peel extract in people's diets, as they contain important compounds that help reduce harmful reactive free radicals, which can lower the risk of oxidative stress. Reusing grapefruit peels will facilitate their sustainable disposal and mitigate pollution. Materials and methods: The experimental formulations incorporated grapefruit peel extract at five concentrations (2, 4, 6, 8, and 10 grams) into dairy drinks. Results: Sensory evaluation revealed superior acceptability for formulations containing 2, 4, 6, and 8 grams of extract, demonstrating successful integration of this bioactive ingredient without compromising consumer appeal. The functional significance of these fortified dairy drinks stems from the rich bioactive compound profile of grapefruit peels, which exhibit substantial antioxidant capacity. These compounds effectively reduce reactive oxygen species. In addition to their health benefits, this approach offers an environmentally sustainable solution for grapefruit processing waste, reducing the pollution associated with conventional disposal methods. Conclusion: This research establishes a viable pathway for developing commercially acceptable functional dairy products with enhanced health-promoting properties while simultaneously addressing food industry waste management challenges. Keywords: antioxidant capacity, anthocyanins, beta-pinene, dairy drink, free radicals, grapefruit peel, linoleic acid, mitigate pollution
subject: Research Articles
  topic: section
creator: Qaswaa Jameel
rights: Copyright (c) 2026 Qaswaa Yousif Jameel https://creativecommons.org/licenses/by/4.0
date: 2026-03-11
publication date: 2026-03-11
starting page: 144
ending page: 159
doi: 10.31989/ffs.v6i3.1928

Low quality and presence of antibiotic residuals in raw milk sold in informal markets from Cañar, Azuay, and Loja-Ecuador
type: item
description: Background: Bovine milk is a dietary staple in Ecuador and a major source of income for smallholder farmers. However, milk distributed through informal markets often lacks adequate sanitary control and regulatory oversight, potentially compromising its physicochemical quality and safety. Objectives: This study aimed to evaluate the physicochemical quality, nutritional composition, somatic cell counts, and presence of antibiotic residues in raw bovine milk sold through informal markets in the southern Ecuadorian provinces of Azuay, Cañar, and Loja. Methods: A total of 358 raw milk samples were collected from informal retail points and analyzed for physicochemical parameters, nutritional composition, somatic cell counts, and antibiotic residues using standardized laboratory methods. Results were compared with Ecuadorian regulatory quality standards. Results: Overall, 96.09% of the samples failed to comply with national quality standards. The highest non-compliance rates were observed for lactose content (72.07%), titratable acidity (68.72%), pH (68.16%), and protein stability (43.3%), suggesting inadequate hygienic practices and probable bacterial contamination. Additionally, 29.89% of samples contained antibiotic residues above permissible limits, with sulfonamides and neomycin being the most frequently detected compounds. Novelty: This study provides comprehensive and up-to-date evidence on quality deficiencies and antibiotic contamination in raw milk sold through informal markets in southern Ecuador, a sector with limited systematic surveillance data. Conclusion: The high prevalence of physicochemical non-compliance and antibiotic residues indicates that most raw milk marketed informally in Azuay, Cañar, and Loja is unsuitable for human consumption. These findings highlight the urgent need to strengthen regulatory enforcement, improve hygienic practices at the production and distribution levels, and promote responsible antimicrobial use in dairy systems. Keywords: …
subject: Research Articles
  topic: section
creator: Byron Puga Torres
creator: Eduardo Aragón
creator: Evelyn Pamela Martínez
creator: Valeria Ayala
creator: María Belén Caiza
creator: Michael Luzón
creator: Marlon Maiza
creator: Génesis Moncayo
creator: Lizbeth Pilaguano
creator: Patricia Sotomayor
creator: Verónica Vaca
creator: David De la Torre
creator: Hugo Navarrete
creator: Luis Núñez
rights: Copyright (c) 2026 Puga-Torres Byron, Aragón Eduardo, Martínez Evelyn Pamela, Ayala Valeria, Caiza María Belén, Luzón Michael, Maiza Marlon, Moncayo Génesis, Pilaguano Lizbeth, Sotomayor Patricia, Vaca Verónica, De la Torre David, Navarrete Hugo, Núñez Luis https://creativecommons.org/licenses/by/4.0
date: 2026-03-14
publication date: 2026-03-14
starting page: 160
ending page: 176
doi: 10.31989/ffs.v6i3.1907

Functional Food Science in the era of artificial intelligence: The role of domain authority, structured validation, and responsible translation
type: item
description: The rapid expansion of artificial intelligence (AI) in nutrition and health research offers a powerful analytical tool; however, it also raises concerns when applied without a structured scientific framework or domain authority. Functional Food Science, as established and advanced by the Functional Food Center (FFC), represents a distinct discipline focused on the development of functional food products (FFP) with validated health benefits through bioactive compounds, measurable biomarkers, mechanistic pathways, clinical confirmation, and long-term population validation. As AI’s influence expands, it should be utilized as a supportive analytical tool, rather than a replacement for researchers. Here, we examine the appropriate role of AI in functional food science and propose a structured model that integrates AI as an analysis tool within the established FFC framework, ensuring that decision-making remains in the researchers’ hands. This article examines the appropriate role of AI in functional food science and proposes a structured model in which AI serves as a supportive analytical tool within the established FFC framework, rather than as an independent decision-making system. This article requires us to revisit the scientific foundations of functional food science. By contrasting the FFC development paradigm with the Japanese functional food model, which prioritizes pre-market evaluation over post-market epidemiological validation, we propose that AI’s role best aligns in post-market surveillance. In this role, AI can synthesize real-world data from electronic health records, wearable technologies, and population cohorts to confirm sustained efficacy, detect safety signals, and refine functional food formulations. When integrated into a closed-loop pipeline that extends beyond market release, AI improves evidence generation while maintaining mechanistic understanding, clinical rigor, and scientific accountability. Responsible application of AI in functional food …
subject: Theoretical Articles
  topic: section
creator: Danik Martirosyan
rights: Copyright (c) 2026 Danik M. Martirosyan https://creativecommons.org/licenses/by/4.0
date: 2026-02-04
publication date: 2026-02-04
starting page: 104
ending page: 114
doi: 10.31989/ffs.v6i2.1903

Sacha inchi oil suppresses hepatic triglyceride synthesis through inhibition of lipogenic gene expression in rats with high-fat and high-fructose intake
type: item
description: Background: Excessive dietary fat and fructose intake stimulate hepatic fatty acid production by enhancing the expression of lipogenesis-related genes, including sterol regulatory binding protein-1c (SREBP-1c), carbohydrate-responsive element-binding protein (ChREBP), acetyl-CoA carboxylase 1 (ACC1), fatty acid synthase (FAS), and diacylglycerol acyltransferase 2 (DGAT2). Polyunsaturated fatty acids (PUFAs) can suppress these genes, thereby attenuating hepatic triglyceride synthesis. Plukenetia volubilis L., commonly known as sacha inchi, is a notable source of PUFAs, and may therefore help prevent hepatic triglyceride accumulation. Objective: This study aimed to investigate the influence of sacha inchi oil on the expression of genes involved in hepatic triglyceride synthesis. Methods: Twenty-five 12-week-old male Wistar rats were distributed into five groups: (1) normal (N); (2) high-fat diet and fructose-containing drinking water (HFHF); and (3-5) HFHF supplemented with sacha inchi oil at doses of 0.13 g/day (S1), 0.26 g/day (S2), and 0.39 g/day (S3). Sacha inchi oil was administered orally for eight weeks. At the end of the study, hepatic triglyceride and DGAT2 levels were measured using enzymatic colorimetric and ELISA methods, respectively, while gene expression was analyzed using qPCR. Results: The HFHF group showed significantly higher hepatic triglyceride and DGAT2 levels, as well as ChREBP, ACC1, and FAS gene expression, compared with the normal and sacha inchi oil-supplemented groups (P < 0.05). Sacha inchi oil supplementation reduced the hepatic triglyceride and DGAT2 levels and suppressed the ChREBP, ACC1, and FAS gene expression, without affecting SREBP-1c and DGAT2 gene expression (P > 0.05). Novelty: This study provides additional insight into the effects of sacha inchi oil, a PUFAs-rich-oil, on the hepatic lipid metabolism. The present results suggest that this oil may help reduce the expression of key genes involved in triglyceride synthesis, includ…
subject: Research Articles
  topic: section
creator: Dianandha Rubi
creator: Arta Farmawati
creator: Sunarti Sunarti
rights: Copyright (c) 2026 Dianandha Septiana Rubi, Arta Farmawati, Sunarti https://creativecommons.org/licenses/by/4.0
date: 2026-03-04
publication date: 2026-03-04
starting page: 127
ending page: 143
doi: 10.31989/ffs.v6i3.1901

St. John’s Wort (Hypericum perforatum L.) in Armenia: Bioactive composition, ecological distribution, and cultivation potential for functional food applications
type: item
description: Introduction: Hypericum perforatum L. (St. John’s wort) is a widely used medicinal and aromatic plant with significant pharmacological and nutraceutical potential. Its bioactive compounds, including hypericin, hyperforin, flavonoids, and phenolic acids, support antidepressant, antiviral, anti-inflammatory, and antioxidant activities. In Armenia, wild populations are distributed across diverse floristic zones and elevations, representing valuable genetic resources with functional food relevance. Objective: This study aimed to evaluate the ecological, morphological, and phytochemical variation of Armenian H. perforatum populations to identify high-value chemotypes suitable for pharmaceutical, ethnobotanical, and functional food applications. Materials and Methods: Field surveys were conducted between 2023 and 2025 across five Armenian regions (Gegharkunik, Shirak, Vayots Dzor, Lori, and Tavush). Population occurrence records were published by using iNaturalist app and distribution map was generated through QGIS program. Population density, plant height, stem number, and above-ground biomass were recorded using quadrat sampling. In situ phytochemical profiling was performed with TLC to estimate relative levels of hypericin, hyperforin, and flavonoids. Comparative analysis identified spatial patterns and high-value populations. Results: Substantial variation was observed across populations. The Jermuk population, located in a cool, moist forest-steppe, exhibited the highest density, biomass, and metabolite levels, making it optimal for pharmaceutical and functional food use. Hermon, located in a semi-arid meadow, showed moderate productivity and resilience, suitable for cultivation in diverse agro-ecological zones. Dragthik, a semi-arid steppe population, produced tall plants with moderate biomass and balanced metabolites, appropriate for general ethnobotanical use. Darpas, at the lowest elevation, displayed low density, height, and metabolite content, likely constraine…
subject: Research Articles
  topic: section
creator: Armine Abrahamyan
creator: Gayane Melyan
creator: Meruzhan Galsyan
creator: Margarita Harutyunyan
creator: Diana Sumbulyan
creator: Roza Karimyan
creator: Armine Hambardzumyan
creator: Armen Solomonyan
creator: Aramayis Abrahamyan
creator: Lilit Minasyan
creator: Aghvan Sahakyan
rights: Copyright (c) 2026 Armine Abrahamyan, Gayane Melyan, Meruzhan Galsyan, Margarita Harutyunyan, Diana Sumbulyan, Roza Karimyan, Armine Hambardzumyan, Armen Solomonyan, Aramayis Abrahamyan, Lilit Minasyan, Aghvan Sahakyan https://creativecommons.org/licenses/by/4.0
date: 2026-02-03
publication date: 2026-02-03
starting page: 76
ending page: 90
doi: 10.31989/ffs.v6i2.1891

https://mail.ffhdj.com/index.php/FunctionalFoodScience/article/view/1882
type: item
title: Methodology for testing the efficacy of functional botanical ingredients for support of stem cell surveillance and mitochondrial resilience. A preliminary randomized, double-blind, placebo-controlled, acute clinical proof-of-concept trial
description: Background: Natural compounds are increasingly recognized for their ability to support regenerative health and counteract age-related decline through modulation of stem cell activity and mitochondrial function. Objective: This clinical proof-of-concept study evaluated the acute effects of four functional ingredients – Ginseng extract (from Panax ginseng), Olive extract (from Olea europaea), Chaga mushroom extract (from Inonotus Obliquus), and potassium hydrogen glucarate – using methods to document rapid changes in stem cells numbers and mitochondrial resilience in healthy adults. Methods: Using a randomized, double-blind, placebo-controlled, cross-over design, four healthy participants were enrolled following IRB-approved informed consent and consumed each ingredient or placebo on five separate days at least one week apart. Each participant was scheduled at the same time of the morning for all visits to minimize circadian influences. Results from the visit where placebo was consumed allowed data collection on that person’s normal circadian changes at that time, so this could be accounted for in the data analysis. Blood samples were collected at baseline, 1, 2, and 3 hours post-consumption. Stem cell numbers were quantified by flow cytometry. Mitochondrial volume and membrane potential were assessed ex vivo under oxidative and inflammatory stress using reporter dyes and flow cytometry. Results: All ingredients induced rapid, ingredient-specific mobilization of distinct stem cell types, with Chaga extract and Olive extract demonstrated robust effects across multiple stem cell types. All functional ingredients increased circulating pluripotential stem cells at 1 hour by at least 10% above levels observed after placebo consumption. Chaga intake resulted in an average 36% increase in endothelial stem cells compared to placebo. All ingredients modulated stress-induced changes in mitochondrial volume and membrane potential, with Ginseng extract and Olive extract showing p…
subject: Research Articles
  topic: section
creator: Gitte Jensen
creator: Krista Sanchez
creator: Dina Cruickshank
creator: Christine Fields
rights: Copyright (c) 2026 Gitte S. Jensen, Krista Sanchez, Dina Cruickshank, Christine Fields https://creativecommons.org/licenses/by/4.0
date: 2026-01-19
publication date: 2026-01-19
starting page: 27
ending page: 50
doi: 10.31989/ffs.v6i1.1882

Improving teff sourdough bread quality through Lactobacillus plantarum fermentation
type: item
description: Background: Sourdough fermentation involving yeasts and lactic acid bacteria (LAB) enhances dough rheology, texture, and sensory quality. Lactobacillus plantarum, known for its acidification capacity and metabolic versatility, has shown potential to improve the structure of gluten-free bread. Teff (Eragrostis tef), despite its nutritional richness, presents technological challenges due to its lack of gluten. Objective: To evaluate the influence of Lactobacillus plantarum on the fermentation performance and bread quality of teff dough. Novelty: This study provides the first comprehensive rheofermentometer-based evaluation of L. plantarum in teff sourdough, demonstrating quantitative improvements in gas production, dough development, and crumb structure. Methods: Teff doughs were prepared with and without L. plantarum B4 sourdough. Fermentation behavior was assessed using a Rheofermentometer F3 (Chopin, France). Viscosity was measured with a Visco Basic Plus rotational viscometer (Fungilab, Spain). Crumb texture was evaluated using a Structurometer ST-2. All analyses were conducted in triplicate. Results: Incorporation of L. plantarum B4 significantly increased total gas production (872 mL vs. 65 mL) and maximum gas height (47.9 mm vs. 7.5 mm), while shortening dough development time (2 h 3 min vs. 3 h). Crumb analysis revealed higher total and plastic deformation, indicating a softer, more desirable crumb. Conclusion: Lactobacillus plantarum B4 markedly improved teff dough fermentation dynamics and bread quality, supporting its use as a functional microbial ingredient in the development of gluten-free bread. Keywords: Lactobacillus plantarum B4, teff flour, sourdough bread, dough fermentation, gas retention, crumb texture, gluten-free bread
subject: Research Articles
  topic: section
creator: Getnet Yimer
creator: Nadezhda Barakova
creator: Polina Gunkova
creator: Mark Shamtsyan
creator: Aleksandra Dozortseva
creator: Vladimir Sadovoy
creator: Elena Kiprushkina
creator: Tamara Arseneva
creator: Monika Ibrahim
rights: Copyright (c) 2025 Getnet Awoke Yimer, Nadezhda Barakova, Polina Gunkova, Mark Shamtsyan, Aleksandra Dozortseva, Vladimir Sadovoy, Elena Kiprushkina, Tamara Arseneva, Monika Ibrahim https://creativecommons.org/licenses/by/4.0
date: 2025-12-13
publication date: 2025-12-13
starting page: 747
ending page: 757
doi: 10.31989/ffs.v5i12.1872

Production of Iraqi bread by replacing wheat flour with chickpea flour and its effect on rheological and sensory properties
type: item
description: Background: Weak flour is one of the undesirable factors in determining the suitability of wheat flour for bread making; therefore, various additives are used to improve the properties, stability, and strength of the dough. Objective: Iraqi bread has been produced and enriched with chickpea flour, which helps in some cases of intestinal disorders and gluten sensitivity. The aim of this study was to determine the quality and consumer acceptance of the final product prepared with different substitution ratios. Two types of bread were produced: pure wheat bread without additives (T1 treatment) and wheat bread enriched with chickpea flour, at rates of 15%, 30%, and 45% (T2, T3, and T4 treatments, respectively). Results: The results showed that chickpea flour significantly affected most quality indicators. The chemical analysis showed that increases in protein and ash percentages in T4 amounted to 14.45% and 3.93%, respectively. Treatment T1 was characterized by high levels of moisture, wet gluten, and dry gluten amounted to 14.07%, 33.51% and 11.18%, respectively. Concerning rheological tests of the treatments under study, it was shown that T1 was superior to other treatments with an average of (71.70%), while T4 achieved the lowest value of (64.70%) in water absorbency. For arrival time in farinograph results, T1 recorded the highest value amounted to (2.61 minutes), While T4 recorded the lowest value (2.08 minutes). Novelty: This research showed that using some natural ingredients such as protein-rich chickpea flour with wheat flour improves the texture of the dough. The addition of chickpea flour improves the quality and nutritional value of wheat flour. Chickpea flour can be used as a substitute to improve dough properties. Use of composite flour technology will contribute to reducing food insecurity because chickpeas are cheap and widely available in our country. Conclusion: From this study, it can be concluded that wheat bread enriched with chickpea flour produced…
subject: Research Articles
  topic: section
creator: Noor Fadhil
creator: Saad Ibrahim Yousif
creator: Ghenaa Hamid Abdulkreem
creator: Sara Hadi
rights: Copyright (c) 2026 Noor Jumhaa Fadhil, Saad Ibrahim Yousif, Ghenaa Hamid Abdulkreem, Sara Thamer Hadi https://creativecommons.org/licenses/by/4.0
date: 2026-02-06
publication date: 2026-02-06
starting page: 115
ending page: 126
doi: 10.31989/a10.31989/ffs.v6i2.1870

Pharmacokinetic studies of commercially available curcumin formulations in healthy humans: A systematic comparison with novel highly bioavailable curcuRouge® formulation
type: item
description: Curcumin has been widely studied for its therapeutic potential, but its clinical efficacy is limited by poor bioavailability. Various strategies have been developed to enhance curcumin absorption. This systematic review evaluated the pharmacokinetic performance of commercially available absorption-enhanced curcumin formulations by comparing their AUC0-t and Cmax values, normalized per milligram of curcumin, against unformulated standard extracts. Among the formulations analyzed, curcuRouge®, an amorphous curcumin formulation, demonstrated the highest absorption (AUC0-t: 17.23 ng/mL·h) and peak concentration (Cmax: 5.47 ng/mL), significantly outperforming others (P < 0.05). CurQfen® (9.86 ng/mL·h) and NovaSol® (10.91 ng/mL·h) showed similar but lower absorption than curcuRouge®. Relative to unformulated curcumin, curcuRouge® showed a 162.7-fold increase in bioavailability, making it approximately 1.7 and 1.6 times more bioavailable than NovaSol® and CurQfen®, respectively. In terms of Cmax, curcuRouge® was 182.0-fold higher than NovaSol® (96.5-fold) and CurQfen® (116.5-fold), indicating it is 1.9 and 1.6 times more absorbable, respectively. These findings suggest that curcuRouge® represents a significant advancement in curcumin delivery with its amorphous structure and enhanced dissolution rate. This analysis offers a robust comparative framework for evaluating bioavailability in commercial curcumin formulations and highlights curcuRouge® as a promising option for improved therapeutic efficacy. Highlights: Curcumin’s therapeutic use is limited due to poor bioavailability. Study compares the pharmacokinetics of absorption-enhanced curcumin formulations. Amorphous structure promotes curcuRouge® stability, solubility and absorption efficiency. curcuRouge® showed excellent bioavailability than other curcumin formulations at modest doses. Keywords: curcumin; Curcuminoids; amorphous; curcuRouge®, human, pharmacokinetics, bioavailability.
subject: Review Articles
  topic: section
creator: Mahendra Kapoor
creator: Tadashi Hashimoto
creator: Yasuhiro Katsuura
creator: Hiroki Aoyama
creator: Kanako Tanigaki
creator: Atsuhiro Kishimoto
rights: Copyright (c) 2025 Mahendra Parkash Kapoor, Tadashi Hashimoto, Yasuhiro Katsuura, Hiroki Aoyama, Kanako Tanigaki, Atsuhiro Kishimoto https://creativecommons.org/licenses/by/4.0
date: 2025-12-26
publication date: 2025-12-26
starting page: 782
ending page: 804
doi: 10.31989/ffs.v5i12.1869

The potential of corn oil cake hydrolysate application as a substrate for Saccharomyces cerevisiae cultivation
type: item
description: Background: The yeast Saccharomyces cerevisiae is a source of biologically active substances, which can be used in the development of functional food products. This drives the search for inexpensive, nutrient-rich substrates for the cultivation of this yeast. Such substrates can be based on agricultural by-products such as corn oil cake (COC). It is of particular interest due to its chemical composition, including high protein content (up to 25%), lipids (up to 16%), and carbohydrates (up to 42%). Objective: This study aimed to evaluate the potential of using COC as a raw material for producing a substrate for the S. cerevisiae cultivation. Methods: During the study, the chemical composition of COC was investigated by the AOAC methods. Enzymatic hydrolysis of COC was performed at a mash ratio of 1:10; at a temperature of 75°C for the first four hours and 60°C for the following four hours; and stirring at 500 rpm. After the completion of enzymatic hydrolysis, the hydrolysate was separated using a hydraulic press. Batch cultivation of S. cerevisiae L1 was performed at an initial concentration of dissolved solids of 6%, a temperature of 28 °C, for 24 hours. Results: The COC had the following chemical composition: moisture – 4.74 ± 0.01 %; crude protein – 22.87 ± 0.58 % on a dry matter (DM) basis; lipids – 14.99 ± 0.47 % on a DM basis; crude fiber – 9.9 ± 1.4 % on a DM basis; and ash – 3.52 ± 0.51% on a DM basis. It has been shown that enzymatic hydrolysis of COC provides a dissolved solids (DS) yield of 46.24 ± 3.46% according to the mode proposed in this study. The use of COC hydrolysate as an additive to malt wort increased the efficiency of the cultivation process. Thus, at a COC hydrolysate concentration of 25% in the substrate composition, an increase in the growth coefficient and biomass yield was observed by 10.0 and 4.21%, respectively. Conclusion: As a result of the work, it was demonstrated that the COC hydrolysate can be used as a substrate for the cultivati…
subject: Research Articles
  topic: section
creator: Vladimir Naumkin
creator: Ekaterina Zasukhina
creator: Tatiana Meledina
creator: Dmitrii Manshin
rights: Copyright (c) 2026 Vladimir Naumkin, Ekaterina Zasukhina, Tatiana Meledina, Dmitrii Manshin https://creativecommons.org/licenses/by/4.0
date: 2026-01-24
publication date: 2026-01-24
starting page: 51
ending page: 61
doi: 10.31989/ffs.v6i1.1867

The effect of amino acids and fulvic acids on the growth, yield, and quality of apple varieties in the conditions of the Republic of Armenia
type: item
description: Background: Apples are widely recognized as a source of bioactive compounds, including polyphenols, flavonoids, dietary fiber, and antioxidant constituents that support cardiometabolic and metabolic health. Agricultural practices, environmental conditions, and nutrient management strategies can significantly influence the accumulation of these health-promoting compounds. Intensive orchard systems, particularly in foothill zones, offer a promising opportunity to enhance both yield and the functional quality of fruit. Objective: This study aimed to evaluate how high-intensity orchard management practices—including foliar nutrition with macro- and microelements, phytohormones, and fruit load normalization—affect the growth, yield, and functional quality indicators of Gala Schnico Red and Red Velox apple varieties cultivated in the foothill zone of Armenia. A secondary objective was to assess how these practices contribute to the nutritional and bioactive compound profile of apples within a functional food framework. Methods: Tree growth, phenological stages, yield, and fruiting capacity were assessed according to I.V. Michurin’s methodology. Experiments were conducted in three replications, with 5–10 trees per replication. Standard entomological and phytopathological methods were used for pest and disease monitoring. Fruit samples were analyzed for dry matter, total carbohydrate content (Bertrand method), and quality grading. Orchard treatments included foliar applications of Promalin + Tekamin Max, macro- and micronutrient sprays, pruning, flower and fruit normalization, soil mulching, and application of organic and mineral fertilizers. Data were statistically evaluated using dispersion analysis. Results: Foliar nutrition combined with fruit load regulation significantly improved yield structure, fruit size uniformity, and biochemical markers relevant to nutritional and functional quality, including increased dry matter and carbohydrate accumulation. Orchard managemen…
subject: Research Articles
  topic: section
creator: Gagik Santrosyan
creator: Garush Samvelyan
creator: Arman Yeremyan
creator: Qristina Amiryan
creator: Margarit Ghazaryan
creator: Armine Manvelyan
creator: Aramais Muradyan
creator: Mikayel Santrosyan
creator: Clara Mitchell
creator: Danik Martirosyan
creator: Gayane Gabrielyan
rights: Copyright (c) 2026 Gagik Santrosyan, Garush Samvelyan, Arman Yeremyan, Qristina Amiryan, Margarit Ghazaryan, Armine Manvelyan, Aramais Muradyan, Mikayel Santrosyan, Clara Mitchell, Danik Martirosyan, Gayane Gabrielyan https://creativecommons.org/licenses/by/4.0
date: 2026-01-29
publication date: 2026-01-29
starting page: 62
ending page: 75
doi: 10.31989/ffs.v6i1.1857

Nasturtium (Tropaeolum majus L.) sub-chronic consumption modulates oxidative stress biomarker response in prediabetic subjects: A pilot study
type: item
description: Background: Nasturtium (Tropaeolum majus L.), an edible flower originating from the Andean region of South America, is rich in phenolic compounds derived from quinic acid, flavonoids, glucosinolates (GLS), and their secondary metabolites, isothiocyanates (ITCs), which possess antioxidant and anti-inflammatory effects. Objective: This study evaluated the impact of sub-chronic consumption of a freeze-dried nasturtium leaves drink on inflammatory and antioxidant biomarkers in individuals diagnosed with prediabetes. Methods: In this randomized, crossover trial, 10 prediabetic adults (aged 25-70 years) received either nasturtium (NT) or placebo (PLC) for 4 weeks, then crossed over to the other treatment for another 4 weeks. Blood samples before and after each treatment were analyzed for gene expression related to inflammation and antioxidant response, and total antioxidant capacity (TAC) was measured using ORAC and ABTS assays, along with oxidized LDL (ox-LDL) levels. Results: Weekly consumption of 15 g NT for four weeks significantly increased TAC by 21% (ORAC) and 10% (ABTS), and reduced ox-LDL by 13%. No changes in gene expression were observed. Novelty of the Study: This study is the first to demonstrate that consuming nasturtium specifically increases TAC and decreases ox-LDL in prediabetic patients. The results underscore the antioxidant potential of nasturtium as a functional food or nutraceutical to reduce oxidative stress-driven progression toward type 2 diabetes. Conclusions: Nasturtium intake enhances antioxidant capacity and may help reduce oxidative stress associated with the development of type 2 diabetes. Further research is needed to confirm its role in T2D prevention. Trial registration: NCT05346978, dated 23 April 2022. Keywords: Pre-diabetes, Tropaeolum majus L., Glucotropaeolin, BITC, Total antioxidant capacity, ox-LDL
subject: Research Articles
  topic: section
creator: Yudy Barrantes-Martínez
creator: Andrés Aristizábal-Pachón
creator: Diego Ballesteros-Vivas
creator: Martha Liévano
creator: Eliana-Yissel Aguilera-Angel
creator: Melanie Wiesner-Reinhold
creator: Álvaro Ruiz
creator: Valentina Guzmán-Pérez
rights: Copyright (c) 2025 Yudy V. Barrantes-Martínez, Andrés Felipe Aristizábal-Pachón, Diego Ballesteros-Vivas, Martha Liévano, Eliana-Yissel Aguilera-Angel, Melanie Wiesner-Reinhold, Álvaro J. Ruiz, Valentina Guzmán-Pérez https://creativecommons.org/licenses/by/4.0
date: 2025-12-10
publication date: 2025-12-10
starting page: 733
ending page: 746
doi: 10.31989/ffs.v5i12.1849

Sustainable fertilization strategies for climate-resilient vegetable production: Optimizing yield, nutritional quality, and mitigating nitrate risks in the Lake Sevan basin
type: item
description: Background: Climate change challenges vegetable production by altering yield potential and nutrient dynamics, affecting food security and functional quality. Potatoes, table beet, and white cabbage are key dietary staples rich in bioactive compounds. Therefore, developing ecologically sustainable cultivation practices is essential for public health and food safety. Objective: This study evaluated the effects of six fertilization systems on yield, nitrate accumulation, and post-harvest nitrate reduction in potatoes, table beet, and white cabbage cultivated in Armenia’s Lake Sevan basin. Materials and Methods: Field experiments were conducted from 2020 to 2022 in the Martuni district on floodplain soils using a randomized complete block design (n = 3). Treatments included: (1) Control (no fertilizer), (2) N₁₆₀P₁₆₀K₁₆₀, (3) Manure (35 t ha⁻¹), (4) Biohumus (8 t ha⁻¹), (5) Manure (25 t ha⁻¹) + N₅₀P₅₀K₅₀, and (6) Biohumus (6 t ha⁻¹) + N₃₅P₃₅K₄₀. Yields were expressed as centners per hectare (c ha⁻¹), and nitrate contents were compared with maximum permissible concentrations (MPC). Post-harvest treatments—including controlled storage (10 °C, 50% RH), washing, peeling, and boiling—were assessed for nitrate reduction. Statistical analyses were performed using ANOVA, and data were expressed as mean ± SD (n = 3). Significance was determined using the LSD test at p < 0.05. Results: The highest yields were obtained under Biohumus (8 t ha⁻¹) and Biohumus + N₃₅P₃₅K₄₀, reaching 420–440 c ha⁻¹ in potatoes, 230–240 c ha⁻¹ in table beet, and 500–520 c ha⁻¹ in cabbage, while nitrate levels remained within MPC limits. Excessive nitrogen from Manure (35 t ha⁻¹) or N₁₆₀P₁₆₀K₁₆₀ led to nitrate accumulation beyond safe thresholds. Controlled storage and processing reduced nitrate content by 30–60%, with the most pronounced decline observed after boiling. Biohumus-based fertilization also increased dry matter (DM), starch, Total sugar, and Vitamin C in all crops, enhancing both yield and fu…
subject: Research Articles
  topic: section
creator: Meruzhan Galstyan
creator: Gayane Melyan
creator: Andreas Melikyan
creator: Gayane Avagyan
creator: Tatevik Aloyan
creator: Beyayna Khosravizad
creator: Hamlet Martirosyan
creator: Marine Markosyan
creator: Anzhela Mkrtchyan
creator: Anush Hambarzumyan
creator: Arayik Vardanyan
rights: Copyright (c) 2025 Meruzhan Galstyan, Gayane Melyan, Andreas Melikyan, Gayane Avagyan, Tatevik Aloyan, Beyayna Vahramians Khosravizad, Hamlet Martirosyan, Marine Markosyan, Anzhela Mkrtchyan, Anush Hambarzumyan, Arayik Vardanyan https://creativecommons.org/licenses/by/4.0
date: 2025-12-18
publication date: 2025-12-18
starting page: 770
ending page: 781
doi: 10.31989/ffs.v5i12.1840

Agro-radioecological and phytochemical characteristics ofEleutherococcus senticosus under different cultivation methodsand environmental conditions of Armenia
type: item
description: Background: Eleutherococcus senticosus (ES) (Rupr. and Maxim.) is a perennial medicinal plant widely used in traditional Eastern medicine. It is valued for its adaptogenic, immunomodulatory, and antioxidant properties, attributed to its rich content of bioactive secondary metabolites, including phenols and flavonoids. Due to increasing global demand for plant-based therapeutics and dietary supplements, the cultivation of ES has garnered significant interest. ES has traditionally been grown in forested or agricultural soils, primarily in East Asia and parts of Russia. However, nontraditional methods such as hydroponics are now being explored as sustainable alternatives for producing high-quality medicinal raw materials under controlled conditions. Assessing the phytochemical composition and environmental safety- particularly the accumulation of heavy metals (HM) and radionuclides (RN) is important to ensuring the quality and safety of raw materials used for functional foods and medicines, and must meet the norms established by the WHO. Objective: To evaluate the impact of traditional and hydroponic cultivation methods and different environmental conditions on the content of flavonoids, phenolic acids, HM (As, Cd, Pb, Cu, Zn, Sn), and gross β-radioactivity in the plant raw materials of ES. Methods: The experiments were conducted in two radioecological zones of Armenia: in the Institute of Hydroponics Problems (IHP) in Ararat Valley and the Dilijan Forest Experimental Station (DFES), located 30 km and 90 km from the Armenian Nuclear Power Plant (ANPP), respectively. Phenolic compounds were analyzed using High-Performance Liquid Chromatography (HPLC), gross β-radioactivity was measured with a UMF-1500 radiometer, and HM concentrations were determined by inductively coupled plasma mass spectrometry. Results: ES grown in Ararat Valley (hydroponically and in soil) had 1.8 and 2.7 times higher chlorogenic acid and rutin content, respectively, compared to DFES soil-grown pla…
subject: Research Articles
  topic: section
creator: Anush Vardanyan
creator: Stepan Mairapetya
creator: Mahsa Daryadar
creator: Anna Tadevosyan
creator: Armenuhi Asatryan
creator: Laura Ghalachyan
rights: Copyright (c) 2025 Anush Vardanyan, Stepan Mairapetya, Mahsa Daryadar, Anna Tadevosyan, Armenuhi Asatryan, Laura Ghalachyan https://creativecommons.org/licenses/by/4.0
date: 2025-11-18
publication date: 2025-11-18
starting page: 633
ending page: 646
doi: 10.31989/ffs.v5i11.1836

Fighting infections with non-proteinogenic amino acids – biphenyl derivatives
type: item
description: Background: The emergence of multidrug-resistant (MDR) bacterial pathogens is a global problem for medicine despite the vast number of available antimicrobials. Novel effective antimicrobials and various approaches are required to overcome this challenge. The non-proteinogenic amino acids and biphenyl-containing compounds are widely used in drug design. The incorporation of the biphenyl group into amino acid side chains appears to be a promising approach for developing effective antimicrobials. Bacterial extracellular proteases are virulent factors that can be detrimental, destroying host tissue and compromising the immune system during infection. The treatment of infectious diseases with protease inhibitors, in combination with antibiotics, has shown promising results. Objective: To reveal the effective antimicrobial compounds, the influence of biphenyl-containing amino acids on the growth of antibiotic-resistant bacteria, and the activity of bacterial proteases involved in the progression of infections were studied. Methods: Susceptibility of the strains was assessed by serial dilutions in the presence of the studied compound in a broth at final concentrations ranging from 0.005 mM to 0.5 mM. The optical density of bacterial cultures was measured. The MIC was determined as the lowest concentration of the compound that prevented visible bacterial growth after incubation. Proteinase activity was measured by the method of free amino groups determined by the OPA reagent. Results: The non-proteinogenic amino acids containing biphenyl groups in the side chain were tested on their ability to inhibit the growth of antibiotic-resistant P. aeruginosa 80 (clinical isolate), K.pneumonia 63 (clinical isolate), E.coli ESBL 64 (clinical isolate), S.maltophilia MDC 9288, S. aureus MDC 5233 strains, and bacterial protease activities. According to the results obtained, (S)-3-([1,1'-biphenyl]-4-yl)-2-aminopropanoic acid and (S)-3-([1,1':4',1''-terphenyl]-4-yl)-2-aminopropanoic acid …
subject: Research Articles
  topic: section
creator: Nelli Hovhannisyan
creator: Gohar Oganezova
creator: Nelli Avetisyan
creator: Melanya Ghazaryan
creator: Luiza Karapetyan
creator: Armen Sargsyan
creator: Zorayr Mardiyan
creator: Silva Gabrielyan
creator: Olga Davtyan
creator: Tamara Davidyan
creator: Anahit Hovhannisyan
rights: Copyright (c) 2025 Nelli Hovhannisyan, Gohar Oganezova, Nelli Avetisyan, Melanya Ghazaryan, Luiza Karapetyan, Armen Sargsyan, Zorayr Mardiyan, Silva Gabrielyan, Olga Davtyan, Tamara Davidyan, Anahit Hovhannisyan https://creativecommons.org/licenses/by/4.0
date: 2025-11-17
publication date: 2025-11-17
starting page: 611
ending page: 620
doi: 10.31989/ffs.v5i11.1833

Mountain ash (sorbus aucuparia): from forest to functional food with bioactive health benefits
type: item
description: Sorbus aucuparia L. (Rowan or Mountain Ash) is a deciduous tree of the Rosaceae family with considerable dendrological importance and emerging pharmacological and nutritional value. This review provides an integrated overview of its botanical characteristics, phytochemical composition, and biological activities, highlighting its potential in functional foods and natural therapeutics. The species is rich in diverse bioactive constituents, including polyphenols (flavonoids, phenolic acids, and tannins), triterpenoids, carotenoids, vitamins, organic acids, and essential minerals. These compounds contribute to its pronounced antioxidant, anti-inflammatory, analgesic, antimicrobial, and cytoprotective properties. Antioxidant activity is largely attributed to chlorogenic and neochlorogenic acids, rutin, catechin, and vitamin C, which effectively scavenge free radicals and protect biomolecules from oxidative damage. The anti-inflammatory effects are mediated through inhibition of COX/LOX pathways and protein denaturation, while analgesic potential involves the modulation of oxidative stress and prostaglandin synthesis. Additionally, S. aucuparia extracts exhibit cardioprotective, hepatoprotective, and antidiabetic activities, supporting their application in chronic disease prevention. Seasonal variation and extraction methods significantly influence bioactive compound yield, with early summer identified as optimal for leaf and fruit harvesting. From a dendrological perspective, S. aucuparia is an ecologically resilient species with high adaptive capacity, contributing to forest regeneration and soil stabilization. Integrating dendrological, phytochemical, and functional perspectives, this review underscores S. aucuparia as a multifunctional species of ecological, pharmacological, and biotechnological significance, offering promising prospects for sustainable forestry, nutraceutical production, and functional food innovation. Keywords: Sorbus aucuparia; rowan; dendrology; p…
subject: Review Articles
  topic: section
creator: Areg Karapetyan
creator: Zhanna Fafuryan
creator: Ivan Gabrielyan
rights: Copyright (c) 2026 Areg Karapetyan, Zhanna Fafuryan, Ivan Gabrielyan https://creativecommons.org/licenses/by/4.0
date: 2026-01-08
publication date: 2026-01-08
starting page: 12
ending page: 26
doi: 10.31989/ffs.v6i1.1830

Artificial fragrances and semisynthetic perfumes: The hidden health risks
type: item
description: Both synthetic and natural fragrances have wide applications in personal care and household products. Their roles are to enhance the olfactory appeal and mask unpleasant odors. Some fragrances are even used in aromatherapy. However, large components of these fragrances include pheromones and volatile organic compounds (VOC), among other compounds. These have a wide range of side effects and could be dangerous to health with long-term use. They may even impact indoor plants. Thus, long-term, repeated exposure to these fragrances in indoor environments, including workplaces, may result in respiratory symptoms, skin irritation, headaches, a weakened immune system, asthma attacks, cardiovascular diseases, hormonal problems, infertility, and neurological and behavioral disorders. This review aims to highlight the biological effects of odor-causing VOC, particularly semisynthetic and synthetic fragrances of personal care and household products, which may impair indoor air quality and negatively impact human health. This review also synthesizes recent evidence on endocrine-active constituents in artificial and semisynthetic fragrances, car and indoor air fragrances, air fresheners, etc. highlighting underrecognized exposure pathways, plausible hormonal-disruption mechanisms, and emerging health risks across consumer settings the critical trigger for the occurrence of some acute and chronical pathologies or the aggravation of the existing ones. Moreover, the presented information links support targeted research on bioactive profiling, consumer exposure reduction, and translational guidance for safer product design, aligning with the Functional Food Science scope and priorities for future investigations. Keywords: synthetic fragrances, semisynthetic aromatic compounds, chronic diseases, endocrine active compounds, hormone disorders
subject: Review Articles
  topic: section
creator: Bella Babayan
creator: Tigran Yesayan
creator: Marina Melkumyan
creator: Gagik Mikaelyan
creator: Samvel Bagdasaryan
creator: Silviana Elbakyan
creator: Anzhelika Avanesyan
creator: Alexander Yesayan
creator: Garegin Sevoyan
rights: Copyright (c) 2025 Bella Babayan, Tigran Yesayan, Marina Melkumyan, Gagik Mikaelyan, Samvel Bagdasaryan, Silviana Elbakyan, Anzhelika Avanesyan, Alexander Yesayan, Garegin Sevoyan https://creativecommons.org/licenses/by/4.0
date: 2025-11-18
publication date: 2025-11-18
starting page: 621
ending page: 632
doi: 10.31989/ffs.v5i11.1829

Proposed key performance indicator-based monitoring framework for agricultural innovation: Armenia's institutional model
type: item
description: Background: The absence of a monitoring system for agricultural innovation technologies in Armenia impedes state support, policy effectiveness, and innovation control. This article presents an outline for a monitoring system focused on developing evaluation methods and key performance indicators (KPIs). Methods: The research establishes methodological foundations for assessing the implementation levels, outcomes, and systemic impacts of innovative technologies through a comprehensive literature review (January 2015–September 2025) across Scopus, Web of Science, PubMed, Google Scholar, and FFHDJ.com, combined with field surveys across Armenian agricultural regions. Results: The cluster approach ensures effective collaboration between the state, the private sector, and science, and education structures. Implementing the KPI system enables measuring the impact of innovation on agricultural enterprises' efficiency and competitiveness, while improving the targeting of state support. This comprehensive approach addresses the critical gap in Armenia's agricultural innovation monitoring by providing structural evaluation mechanisms. Conclusion: Additionally, the framework incorporates functional food production as an emerging innovation direction, recognizing its potential for value addition and market competitiveness enhancement in Armenia's agricultural sector. Novelty: This work closes a critical governance gap by providing actionable, Armenia-tailored indicators to monitor agricultural innovation in real time. Incorporating functional food production within the KPI set creates a new route for value addition and market competitiveness, directly linking state support to measurable results. Novel KPI-driven Monitoring Framework for Armenia's Agricultural Innovation: The framework integrates a Cluster-Based Institutional Model with multi-tier KPIs, explicitly incorporating Functional Food Production to unify technological, economic, and health-oriented tracking. This enable…
subject: Research Articles
  topic: section
creator: Ashot Voskanyan
creator: Karine Mnacakanyan
creator: Karine Malkhasyan
creator: Margo Ghazaryan
rights: Copyright (c) 2025 Ashot Voskanyan, Karine Mnacakanyan, Karine Malkhasyan, Margo Ghazaryan https://creativecommons.org/licenses/by/4.0
date: 2025-11-26
publication date: 2025-11-26
starting page: 658
ending page: 676
doi: 10.31989/ffs.v5i11.1827

Study of the agrobiological characterization and dynamics of vitamin C and anthocyanins in the landraces from the National Sweet Pepper Collection of Armenia
type: item
description: Background: Sweet pepper is cultivated in almost all countries of the world, in open and protected soils. In the Republic of Armenia, landrace forms of sweet pepper have been cultivated for more than 100 years. The fruits of local landrace forms of sweet pepper are used for fresh consumption, canning, drying (paprika) and are rich in various vitamins, mineral salts, micro and macroelements, carbohydrates, organic acids, pectin substances, and antioxidant properties. Objective: We have researched dynamics of vitamin C and anthocyanins content in their fresh and dried (in the form of paprika) fruits in the landraces Sweet Pepper. Methods: The experimental work of the research, the climatic conditions of the field, and the methods of biochemical and statistical analysis․ Results: Results of the dynamics of vitamin C accumulation in sweet pepper fruits at the beginning of the fruit harvest stage - at the time of technical ripeness- 75,25 – 87,35 mg%, at the stage of mass fruit harvest stage - at the time of technical ripeness –92,65 – 125,45 mg%, at the end of the fruit harvest stage - at the time of technical ripeness- 81,25 – 93,85 mg%․ The results of the anthocyanin content In biologically ripe fresh fruits of sweet pepper, at the beginning of the fruit harvest stage - at the time of biological ripeness– 0,62 – 0,85 (mass%), at the stage of mass fruit harvest stage - at the time of biological ripeness– 0,81 – 0,98 (mass%), at the end of the fruit harvest stage - at the time of biological ripeness – 0,71 – 0,89 (mass%). The following Sweet Pepper landraces provided the best results in content of vitamin C and anthocyanins: Bulgarakan, Salatayin, Pahacoyi, Urcadzori teghakan, Vardanasheni teghakan. Conclusion: Several genetic resources of from the the landraces Sweet Pepper collection such as Bulgarakan, Salatayin, Pahacoyi, Urcadzori teghakan, Vardanasheni teghakan with a high content of bioactive compounds studied. Selected landraces can be used in breeding programs …
subject: Research Articles
  topic: section
creator: Karine Sarikyan
creator: Pasquale Tripodi
creator: Gohar Kirakosyan
creator: Marine Grigoryan
creator: Varduhi Vardanyan
creator: Arus Zurabyan
creator: Gayane Sahradyan
creator: Arusyak Zhamharyan
creator: Gayane Shaboyan
rights: Copyright (c) 2025 Karine Sarikyan, Pasquale Tripodi, Gohar Kirakosyan, Marine Grigoryan, Varduhi Vardanyan, Arus Zurabyan, Gayane Sahradyan, Arusyak Zhamharyan, Gayane Shaboyan https://creativecommons.org/licenses/by/4.0
date: 2025-12-13
publication date: 2025-12-13
starting page: 758
ending page: 769
doi: 10.31989/ffs.v5i12.1819

Enhancing yield and fruit quality of strawberry cultivars through in vitro propagation
type: item
description: Introduction: Strawberries (Fragaria × ananassa) are valued for their nutritional and functional properties, including vitamins, antioxidants, and bioactive compounds. In vitro propagation provides a means to produce uniform, virus-free planting material, potentially enhancing plant health and fruit quality. Objective: This study evaluated the effects of propagation method—conventional runner propagation versus in vitro micropropagation—on fungal disease incidence, pest control efficacy, morphological development, yield, and fruit biochemical composition across six commercial strawberry cultivars. Materials and Methods: Six strawberry cultivars (‘Lambada’, ‘Cabrillo’, ‘Alba’, ‘Murano’, ‘Jenny’, and ‘Aurora’) were propagated using virus-tested in vitro culture and conventional methods. Field trials employed a randomized block design with three replicates of 25 plants per treatment. Five fungal pathogens and three key pests (melon aphid, onion thrips, and two-spotted spider mite) were monitored after a single pesticide application. Morphological traits, yield, and fruit quality parameters (total sugars, vitamin C, and titratable acidity) were measured. Data were analyzed statistically using Student’s t-test (p < 0.05). Results: Micropropagated plants showed markedly reduced fungal disease incidence, especially Botrytis cinerea (gray mold) and Podosphaera aphanis (powdery mildew). For the ‘Lambada’ cultivar, B. cinerea incidence decreased from 40.8 ± 8.9% to 7.4 ± 3.1%, and P. aphanis from 28.3 ± 6.4% to 10.1 ± 2.1%. Pest control efficacy remained higher in in vitro plants, sustaining >90% suppression of aphids and thrips by day 10, compared with 68–96% in conventional plants. Although control of Tetranychus urticae declined over time, in vitro plants maintained 68–88% control, compared with 48% in traditional plants. Morphological assessments showed enhanced flowering, vegetative growth, yield, and fruit size in micropropagated plants; for example, ‘Cabrillo’ yield ro…
subject: Research Articles
  topic: section
creator: Vardanyan Arayik
creator: Sahakyan Aghvan
creator: Galstyan Meruzhan
creator: Harutyunyan Margarita
creator: Martirosyan Yuri
creator: Dangyan Kima
creator: Terteryan Khachik
creator: Barseghyan Andranik
creator: Abrahamyan Armine
creator: Markosyan Marine
creator: Mkrtchyan Anzhela
creator: Melyan Gayane
rights: Copyright (c) 2025 Vardanyan Arayik, Sahakyan Aghvan, Galstyan Meruzhan, Harutyunyan Margarita, Martirosyan Yuri, Dangyan Kima, Terteryan Khachik, Barseghyan Andranik, Abrahamyan Armine, Markosyan Marine, Mkrtchyan Anzhela, Melyan Gayane https://creativecommons.org/licenses/by/4.0
date: 2025-12-03
publication date: 2025-12-03
starting page: 677
ending page: 689
doi: 10.31989/ffs.v5i12.1817

Studies of bioactive compounds of wild tomatoes in the context of functional food and genetic improvement of Ararat Valley plants
type: item
description: Wild tomato species (Lycopersicon pennellii and L. cheesmanii) are rich sources of bioactive compounds with potential functional food applications. Six accessions (three Լ․ cheesmanii and three Լ․ pennellii) cultivated in the Ararat Valley, Armenia, were analyzed for dry matter, vitamin C, β-carotene, lycopene, lutein, and pectin. Yellow and orange fruits (Լ․cheesmanii) exhibited higher β-carotene, lutein, and pectin, while red fruits (L․pennellii) were richer in lycopene. Significant variation in vitamin C and dry matter was also observed, reflecting genotype and pigmentation effects․These findings highlight the high functional and nutritional potential of wild tomato accessions, forming a scientific basis for the selection of valuable germplasm aimed at developing health-promoting tomato cultivars. The novelty of this study lies in the first cultivation and comprehensive evaluation of these wild tomato species under the agro-climatic conditions of the Ararat Valley (Republic of Armenia), with an emphasis on their potential use in functional food production and breeding programs. Objective: To evaluate key bioactive and nutritional compounds in wild tomato accessions for their potential use in functional food production. Methods: Fruits from six wild tomato accessions were analyzed for dry matter, vitamin C, β-carotene, lycopene, lutein, and pectin using standard biochemical assays. Quantitative data were statistically processed to assess variation among accessions. Results: Yellow and orange fruits (Լ․ cheesmanii) contained higher levels of β-carotene, lutein, and pectin, whereas red fruits (pennellii) were richer in lycopene. Vitamin C and dry matter also varied significantly among accessions, reflecting the influence of genotype and fruit pigmentation. Conclusion: Wild tomato accessions exhibit substantial diversity in bioactive compounds, emphasizing their functional and nutritional potential. These results can guide the selection of promising germplasm for bre…
subject: Research Articles
  topic: section
creator: Gohar Kirakosyan
creator: Karine Sarikyan
creator: Gayane Shaboyan
creator: Marine Grigoryan
creator: Varduhi Vardanyan
creator: Arus Zurabyan
creator: Gayane Sahradyan
creator: Arusyak Zhamharyan
rights: Copyright (c) 2026 Gohar Kirakosyan, Karine Sarikyan, Gayane Shaboyan, Marine Grigoryan, Varduhi Vardanyan, Arus Zurabyan, Gayane Sahradyan, Arusyak Zhamharyan https://creativecommons.org/licenses/by/4.0
date: 2026-02-03
publication date: 2026-02-03
starting page: 91
ending page: 103
doi: 10.31989/ffs.v6i2.1810

Utilization of whey as a fermentation medium for proteaseproduction by Bacillus strains
type: item
description: Background: Microbial proteases provide sustainable alternatives to chemical processes and have wide applications in food and biotechnology. Among various microbial sources, Bacillus species are particularly recognized for their ability to produce extracellular proteases with high stability and broad substrate specificity. Objective: In this study, two protease-producing strains, Bacillus amyloliquefaciens LK1 (LK1) and Bacillus subtilis LK2 (LK2), were isolated from soil and cultivated in whey, an abundant and cost-effective dairy by-product. Both strains secreted extracellular serine proteases with molecular weights of about 30 kDa and isoelectric points around 8.5. Methods: Whey was used as a screening and cultivation medium for protease-producing Bacillus strains. Strains were selected based on the size of clear zones. Proteases were purified by batch-column cation-exchange chromatography. Results: The enzymes were active over a broad pH range (6–10), showing maximal activity at pH 8–9 and at temperatures between 60 and 65°C. The proteases remained stable at 55°C for several hours but were strongly inhibited by PMSF and partially by EDTA/EGTA, confirming their classification as serine proteases. Among the two proteases, LK1 exhibited superior tolerance to salts and detergents and efficiently hydrolyzed whey proteins into peptides and free amino acids. These hydrolysates were enriched in bioactive compounds, potentially exhibiting antioxidant, antimicrobial, and immunomodulatory activities. Conclusion: The results highlight the suitability of whey-based fermentation for producing functional peptides and demonstrate the potential of LK1 protease to enhance protein digestibility, nutritional quality, and clean-label food processing. These findings underscore the enzyme’s applicability in dairy science and its promise for developing functional food ingredients derived from whey proteins. Keywords: Microbial proteases, Bacillus amyloliquefaciens LK1, Bacillus subtili…
subject: Research Articles
  topic: section
creator: Anna Mkhitaryan
creator: Ani Paloyan
creator: Lev Khoyetsyan
creator: Karine Dukova
creator: Mareta Izmailyan
creator: Marina Kinosyan
creator: Tamara Davidyan
creator: Garegin Haxoyan
creator: Artur Hambardzumyan
rights: Copyright (c) 2025 Anna Mkhitaryan, Ani Paloyan, Lev Khoyetsyan, Karine Dukova, Mareta Izmailyan, Marina Kinosyan, Tamara Davidyan, Garegin Haxoyan, Artur Hambardzumyan https://creativecommons.org/licenses/by/4.0
date: 2025-11-15
publication date: 2025-11-15
starting page: 598
ending page: 610
doi: 10.31989/ffs.v5i11.1797

Formulation and evaluation of a spirulina-enriched popsicle using indigenous Indian blackberry: Nutrient density and seed waste valorisation
type: item
description: Background: Spirulina (Arthrospira platensis), a protein-rich microalga, has gained recognition as a functional ingredient due to its potent antioxidant and immune-boosting properties. While widely studied as a dietary supplement, its integration into culturally relevant, ready-to-consume frozen desserts remains underexplored, especially in the Indian context. Objective: This study aimed to formulate a nutrient-dense popsicle by combining spirulina with Indian blackberry (Syzygium cumini), and to evaluate its sensory acceptability, nutritional profile, and market feasibility in comparison with commercially available fruit popsicles. Methods: Using a standardized food product development protocol, spirulina-enriched Indian blackberry popsicles were developed and subjected to sensory evaluation using a 9-point hedonic scale (n=20), and product profiling was checked by trained panelists (n=5). Proximate and micronutrient analyses were performed in accordance with FSSAI standards. A paired t-test compared the experimental popsicles with a control (Indian blackberry flavoured commercially and popularly available Popsicle). In line with a zero-waste approach, deseeded blackberry seeds were collected, cleaned, shade and oven-dried (50 °C, 45 min), ground, processed into powder, and retained as a functional by-product for future value-added applications. Results: The experimental spirulina popsicle achieved an overall sensory acceptability score of 85%, significantly outperforming the control at 68% (p ≤ 0.05). Nutritionally, the product delivered 2.12g protein, 15.11 µg Vitamin A, 5.01 mg iron, and was 55% lower in sugar compared to the control. The processed blackberry seeds yielded 4 g of seed powder per 20 g of seeds, as a functional byproduct. Novelty: To our knowledge, this is the first study from India to formulate and evaluate a spirulina-enriched frozen dessert utilizing an indigenous fruit base. By integrating sensory acceptability with nutritional profiling, the …
subject: Research Articles
  topic: section
creator: Radhika Hedaoo
creator: Suchetana Chatterjee
creator: Anushthi Singh
creator: Mansi Patil
rights: Copyright (c) 2025 FFS/Functional Food Science https://creativecommons.org/licenses/by-nc/4.0
date: 2025-11-03
publication date: 2025-11-03
starting page: 567
ending page: 583
doi: 10.31989/ffs.v5i11.1795

Armenian fermented dairy product “Narine”: characterization of the whole-genome sequence of starter bacteria Lactobacillus helveticus and potential probiotic marker genes
type: item
description: Background: The starter monoculture used in “Narine” dairy products was first isolated in 1954 in Armenia by Professor Levon Erzinkyan's team. The strain was later named after the author's granddaughter, Narine, who, according to family legend, was cured of an acute intestinal infection—likely rotavirus-related—through the use of this bacterium. Her condition improved rapidly, and the strain’s demonstrated effectiveness prompted further research into its potential for treating intestinal infections. Today, the “Narine” product contains not a commercially formulated mixture but a single strain, with over 60 years of practical use—particularly in fermented milk products and food supplements aimed at both treating and preventing digestive disorders. The strain has shown probiotic properties as well as potential medical applications. Objective: To elucidate the molecular mechanisms underlying the probiotic and prebiotic properties of this well-known strain, whole-genome sequencing was conducted. Based on the sequence data, potential explanations for its established characteristics were explored. Methods: Whole-genome sequencing was conducted following Oxford Nanopore Technologies (UK) guidelines, using a Flongle R10.4.1 flow cell and the ligation sequencing kit SQK-LSK114 as specified in the g-dna-by-ligation-sqk-lsk114 protocol. High-molecular-weight, high-purity DNA was extracted via the traditional phenol-chloroform method. Raw sequencing data were processed with Flye (version 2.9.1) and annotated using Prokka (version 1.14.5), a bacterial genome annotation tool. Results: Based on NGS sequencing, the “Narine” starter culture was identified as Lactobacillus helveticus. At this stage, the genome of our strain comprises 1,923,890 nucleotides across 490 contigs, without circular structures, representing 94.3% of the reference strain genome. Preliminary genome analysis reveals several genes associated with known probiotic characteristics of the strain. These include surfa…
subject: Research Articles
  topic: section
creator: Karine Chitchyan
creator: Arshaluys Verdyan
creator: Susanna Hovhannisyan
creator: Tigran Soghomonyan
creator: Lev Khoyetsyan
creator: Anna Mkhitaryan
creator: Monika Gogchyan
creator: Artur Hambardzumyan
creator: Oleg Reva
creator: Hrachya Hovhannisyan
creator: Valeri Bagiyan
rights: Copyright (c) 2025 Karine Chitchyan, Arshaluys Verdyan, Susanna Hovhannisyan, Tigran Soghomonyan, Lev Khoyetsyan, Anna Mkhitaryan, Monika Gogchyan, Artur Hambardzumyan, Oleg Reva, Hrachya Hovhannisyan, Valeri Bagiyan https://creativecommons.org/licenses/by/4.0
date: 2025-12-05
publication date: 2025-12-05
starting page: 703
ending page: 716
doi: 10.31989/ffs.v5i12.1792

Scope review on Litesse polydextrose's impact on GLP-1 and other appetite-related parameters
type: item
description: Litesse® polydextrose has been documented to enhance the body’s production of satiety hormones such as Glucagon-like peptide-1 (GLP-1). However, the combined results have not been reported concisely. This review aims to fill this gap. PubMed was searched for relevant articles in English. Seven preclinical and thirteen clinical articles were identified as relevant. Studies in rodents showed that Litesse leads to reduced serum triglycerides, lower insulin levels, and improved glycemic control, and enhances the effect of the type 2 diabetes drug sitagliptin on glucose tolerance and has the strongest impact on fasting glucose, likely via increased GLP-1. Further, feeding Litesse to mice reduced food intake and body weight. In humans, Litesse has been shown to increase postprandial GLP-1 release. This has been associated with a reduced daily energy intake and an improved post-prandial triglyceride response. A limitation is the relatively small size of the included studies. Litesse polydextrose has been shown to significantly affect gastrointestinal hormones such as GLP-1, PYY, and ghrelin. These hormonal changes are associated with improved appetite regulation, glucose control, insulin sensitivity, and triglyceride levels.
subject: Research Articles
  topic: section
creator: Alvin Ibarra
creator: Kaisa Airaksinen
creator: Mehreen Anjum
creator: Arthur Ouwehand
creator: Kirsti Tiihonen
rights: Copyright (c) 2025 Alvin Ibarra, Kaisa Airaksinen, Mehreen Anjum, Arthur C. Ouwehand, Kirsti Tiihonen https://creativecommons.org/licenses/by/4.0
date: 2025-11-20
publication date: 2025-11-20
starting page: 647
ending page: 657
doi: 10.31989/ffs.v5i11.1786

Production of L-tryptophan for food, feed, and pharmaceutical applications
type: item
description: Background: L-tryptophan can be utilized in a variety of applications. The prevalence of L-tryptophan in diverse sectors, including chemical, pharmaceutical, food and feed industries, underscores its significance. The predominant method of producing L-tryptophan involves microbial fermentation, which requires establishing an effective culture of microorganisms. Objective: This study focuses on Brevibacterium flavum C18 characterization and the technological parameter optimization for the biotechnological deriving of L-tryptophan. Methods: m-Fluorophenylalanine- and 5-fluorotryptophan-resistant C18 (m-FPr, 5-FTr) were characterized by a range of morphological and biochemical properties. A microbiological assay evaluated the potential of this strain to synthesize L-tryptophan. The effect of antibiotics on the strain was determined by agar disk diffusion assay. Finally, the fermentation was optimized by varying the agitation speed of the incubator shaker during shake-flask fermentation. Results: C18 was found to be non-motile, gram-positive, and prototrophic. This strain was synthesized from L-tryptophan through the utilization of microbiological testing methodologies. Conversely, C18 exhibited a positive response in the catalase test, as indicated by the citrate test, gelatin, and starch liquefaction tests. The strain demonstrated sensitivity to kanamycin, tetracycline, and vancomycin. Furthermore, the strain demonstrated heightened sensitivity to gentamicin and erythromycin. The highest yield of L-tryptophan (up to 7.8 g/l) by C18 was achieved at a stirring rate of 220 rpm in shake-flask fermentation. This research allowed assessing the impact of agitation speed on L-tryptophan production using producer C18. The study indicates that, compared to the described strains, L-tryptophan production has been enhanced by a safe producer that is more resilient and adaptable to environmental conditions. Conclusion: The investigation has demonstrated that C18 is characterized by…
subject: Research Articles
  topic: section
creator: Gayane Avetisova
creator: Lusine Melkonyan
creator: Susanna Keleshyan
creator: Gevorg Tsarukyan
creator: Sofya Martirosyan
creator: Anna Toplaghaltsyan
creator: Zhaneta Karapetyan
creator: Luiza Manukyan
creator: Vahe Ghochikyan
rights: Copyright (c) 2026 Gayane Avetisova, Lusine Melkonyan, Susanna Keleshyan, Gevorg Tsarukyan, Sofya Martirosyan, Anna Toplaghaltsyan, Zhaneta Karapetyan, Luiza Manukyan, Vahe Ghochikyan https://creativecommons.org/licenses/by/4.0
date: 2026-01-05
publication date: 2026-01-05
starting page: 1
ending page: 11
doi: 10.31989/ffs.v6i12.1784