This study evaluated the potential of Camelina sativa as a forage crop for extensive horse breeding focusing on body condition, serum biochemical parameters, 16S rRNA gene sequencing, and metabolomic profiling of mares’ feces. The aim was to characterize microbiota composition, predict microbial functions, and identify volatile organic compounds (VOCs). Six mares underwent a longitudinal study over 12 weeks: in the first 6 weeks, the mares grazed on a control pasture; afterwards, they were shifted to a pasture containing camelina for a further 6 weeks. At the end of each grazing period, blood and feces were individually collected for analysis. Grazing on camelina pasture increased the contents of ash, acid detergent lignin (ADL), and acid insoluble ash (AIA) (p < 0.01), while it decreased the fecal concentration of N-free extracts (p < 0.05), crude fiber, neutral detergent fiber (NDF) (p < 0.01), serum alkaline phosphatase (ALP), gamma-glutamyl transferase (GGT), non-protein nitrogen (NPN), cholesterol, chlorides, calcium, and potassium (p < 0.05). Alpha- and beta-diversity metrics clearly distinguished pre- and post-diet collected fecal samples, clustering into two different microbiota subclusters. A beneficial effect on the gut microbial community was observed, with an increase in the relative abundance of specific taxa acting as homeostasis biomarkers, i.e., the genera Lysinibacillus and Planococcaceae indicate an enhanced bile acid biotransformation capacity. Although limited by the small sample size, our statistically significant VOCs and predicted metabolic pathways suggest biosynthetic flexibility in response to fiber-rich diets, showing possible microbial adaptation to maintain redox balance with an increased energy yield under fermentative conditions and improved metabolic efficiency in producing short chain fatty acids (SCFAs).

BACKGROUND/OBJECTIVES:Exercise is increasingly recognized as a modulator of host-microbiome interactions, yet its role in irritable bowel syndrome (IBS) remains poorly characterized. METHODS:In this prospective, single-arm, before-and-after interventional study, we used an integrated multi-omics approach based on metataxonomics and metabolomics to assess the effects of a structured 12-week moderate aerobic exercise program in 80 patients with mild-to-moderate IBS, stratified by Global Physical Capacity Score (GPCS). Biochemical and inflammatory markers have been gathered. RESULTS:Exercise did not alter overall microbial diversity but selectively enriched short-chain fatty acid (SCFA)-producing taxa and remodeled the volatile organic compound (VOC) profile toward a more efficient metabolic state. Notably, conventional biochemical and inflammatory markers failed to distinguish response subgroups, whereas GPCS stratification revealed distinct microbial and metabolomic trajectories. Individuals with higher baseline physical capacity had higher acetate levels and lower levels of VOCs associated with dysbiosis and oxidative stress. CONCLUSIONS:Our results suggest that baseline physical capacity is a primary determinant of the microbiome's responsiveness to exercise, challenging the reliance on static biochemical profiling. Despite the lack of a control group and the exploratory nature of some metabolomic signals, this study provides a framework for precision exercise interventions in IBS. Our work identifies GPCS as a clinically relevant stratification tool. The full trial protocol is registered on ClinicalTrials.gov under the identifier NCT05453084.

ABSTRACT The need to establish an effective connection between fundamental sciences—such as chemistry, physics, and mathematics—and applied disciplines, including gastronomy, is increasingly evident from high school to the workplace. In this study, an organic chemistry methodology is employed as an educational tool within the field of food sciences. The synthesis of a simple tannin, consisting of a mixture of gallic acid oligomers and polymers, is designed to illustrate the key reactions involved in the natural maturation of polyphenols in fruits and vegetable skins. These processes include radical activation of phenolic units followed by condensation through aryl C–C and O–C bond formation. The chemical transformations of the polyphenols were characterized by benchtop NMR spectroscopy, monitoring the signals of both the phenolic ‐OH protons (in acetonitrile) and the aromatic protons to track structural changes and the related reaction progress. The reaction is readily interpretable through observable macroscopic color changes, and this straightforward transformation pathway can be effectively integrated into broader educational frameworks related to organic materials technology. Polyphenols have been then stylishly exploited to produce organic coatings over different biological porous materials, revealing that protein backbones are generally intensely amenable to nonenzymatic polyphenol formation.

Sustainable agriculture increasingly relies on organic amendments that integrate circular economy principles. Municipal Solid Waste (MSW)-derived compost (MSW-compost) represents a promising candidate as soil amendment in viticulture, yet its impact on soil microbiota remains poorly investigated. This study assessed the effects of MSW-compost application on the bacterial microbiota of a Mediterranean vineyard soil over a twelve-month period, comparing two application methods (surface mulching and tillage incorporation). Soil DNA was analyzed by 16S rRNA gene metabarcoding, complemented by functional prediction (Picrust2) and the Tea Bag Index to assess soil decomposition activity. MSW-compost significantly increased alpha-diversity and affected beta-diversity (p = 0.001) of the microbiota, regardless of the application method, with significant effects persisting throughout the entire observation period despite a clearly diminishing trend. Devosia emerged as the hub taxon of the co-occurrence network and was increased by compost addition. MSW-compost application mode remarkably affected the microbial network, with mulched treatment leading to a more complex, denser, and more interconnected network. While a similar number of taxa were increased or decreased, functional prediction revealed a notable enrichment of metabolic pathways, both synthetic and degradative, in the MSW-compost amended samples; this finding was supported by the enhanced red tea decomposition data (p = 0.007). Our results indicate that MSW-compost acts as a beneficial soil amendment, simultaneously enhancing microbial diversity and soil decomposition activity. This study provides novel evidence supporting the use of MSW-compost as a sustainable tool for improving soil microbiological quality in productive vineyards.

Microencapsulated and freeze-dried phenolic olive pomace extracts (M-OPE and F-OPE, respectively) were added to "cavatelli" fresh pasta samples, with the aim of evaluating their effects on the physicochemical and microbiological quality of fresh pasta during refrigerated storage for 120 days. The results showed a reduction in moisture, aw, total phenolic compounds and antioxidant activity throughout storage. However, at the end of storage, pasta samples had moisture and aw higher than 24% and 0.92, respectively. Notably, experimental samples with M-OPE showed lower water content, and higher TPC, compared to the corresponding samples with F-OPE. Both M-OPE and F-OPE significantly reduced pH values, compared to control pasta (CP). L* values decreased as the extracts increased, showing an uptrend from the time of production, until 120 days of storage. Samples with M-OPE had higher a* values, compared to the corresponding samples with F-OPE. On the other hand, yellow index (b*) showed a decreasing trend until end of storage time, more pronounced for samples with F-OPE. Just after production, CP and experimental samples showed low concentrations of volatile organic compounds. However, the oxidation process during storage affected volatile profile, particularly for CP and for the sample with the highest F-OPE content. The addition of the extracts, and particularly M-OPE, reduced the growth of spoilage microorganisms; experimental samples exhibited significantly lower counts for total aerobic mesophilic bacteria, moulds and yeast microbial groups, compared to CP, showing OPE potential to extend the shelf-life of fresh pasta.

Wheat-based pasta, a staple food for many populations, represents a potential vehicle for bioactive compounds and micronutrients. This study aimed to enhance the nutritional and functional properties of fresh pasta by incorporating 12.5% orange or purple carrot flour. Pasta containing orange (O) or purple (P) carrot flour and a conventional pasta (control) were characterized in terms of nutritional composition, sensory profile and microbiological stability. The antioxidant and anti-inflammatory properties were investigated using in vitro assays with the human Caco-2 cell line. Both enriched pastas could be labelled as “rich in fibre,” while only pasta O qualified as a “source of vitamin A.” The enriched samples exhibited increased antioxidant capacity, attributable to the high content of phenolic compounds and anthocyanins in P and β-carotene in O. Exposure of Caco-2 cell to pasta digests in the presence of a synthetic pro-oxidant did not result in significant differences in reactive oxygen species levels. However, P digest, after colonic fermentation, induced a decrease of NF-κB phosphorylation, suggesting an inhibitory effect on the pro-inflammatory response. Both enriched pastas led to a decrease in vimentin expression, while an increase in E-cadherin expression was exclusively observed in cells treated with the P digest, as confirmed by immunofluorescence analysis. Microbiologically, all pasta samples were stable for 110 days. Overall, using carrot flour, particularly from purple cultivars, has proved to be an effective strategy of improving the nutritional and functional properties of fresh pasta while maintaining good sensory profile.

Protected Designation of Origin (PDO) schemes define technological constraints that may shape cheese microbiota and, consequently, volatilome and sensory quality. Here, a "cheesomics" approach to compare Grana Padano PDO (n = 13) with hard cooked cheeses of the same type and ripening time (9 months) produced outside the PDO framework (non-PDO; n = 15). Shotgun metagenomics was used to characterize bacterial and fungal communities and functional profile, while the volatilome was profiled by HS-SPME/GC-MS and sensory attributes were evaluated by trained ONAF panelist. A subset of samples (4 PDO and 4 non-PDO) was further analysed by flash profiling. Lactic acid bacteria dominated all samples, but distinct community and functional signature differentiated PDO and non-PDO cheeses. Grana Padano PDO showed higher sensory scores for odor/aroma and taste (p-value < 0.05), together with a more consistent microbiological profile. Non-PDO cheeses were more heterogeneous and displayed higher abundance of lipid-derived volatiles, including short- to medium-chain free fatty acids and methyl ketones, whereas PDO samples were associated with compounds such as pentanal and 2,5-dimethylpyrazine. Multivariate integration of taxa, VOCs and sensory data revealed partial separation between groups, supporting group-specific co-variation patterns. Functional profiling showed higher contributions (p-value < 0.05) of fermentation-related functions and cellular/extracellular polysaccharides in PDO cheeses, suggesting that sensory performance is not driven by VOC abundance alone. Fungal DNA was detected at very low level and showed limited relevance from a dairy microbiology perspective. Overall, the PDO production framework was associated with a measurable microbiological and metabolic imprint and with enhanced sensory performance relative to comparable non-PDO cheeses.

The progressive shift toward Western dietary patterns, characterized by high consumption of red and processed meats and insufficient intake of dietary fibre, has been associated with increased cardiometabolic and inflammatory risk. The incorporation of fibres may represent a strategy to reconcile consumer preferences with public health objectives. In this pilot, randomized, parallel-arm clinical study, we evaluated the safety, metabolic effects, and gut microbiota modulation associated with the medium-term consumption of a low-fat burger enriched with inulin (EB). In this formulation, inulin was used both as a pro-technological hydrogel to replace a significant amount of lipids and as a prebiotic substrate. Outcomes were compared with those of a conventional burger (CB). Fifty healthy adults have been enrolled and consumed, over 8 weeks, 100 g of the assigned burger, three times per week within an individualized isocaloric dietary plan. Anthropometric measures, glyco-lipidic and hepatic parameters, metabolic hormones, inflammatory cytokines, gut microbiota composition, and faecal volatile metabolites were assessed at baseline and post-intervention. No clinically relevant adverse changes were observed in anthropometric, metabolic, hepatic, or inflammatory markers in either group. A modest increase in triglycerides was detected in the CB group, whereas a significant reduction was observed in the EB group, with both values remaining within physiological ranges. Microbiota analysis revealed taxonomic shifts in both arms. The EB consumption was associated with a stable prevalence of Bifidobacterium prevalence, enrichment of Akkermansia, and short chain fatty acids suggesting a trend in enhancing the saccharolytic fermentation. These findings indicate that medium-term intake of an inulin-enriched burger is safe in healthy individuals and appears to subtly promote microbiota composition and activity. suggesting a tendency to improve saccharolytic fermentative metabolism.

Pasta made from durum wheat semolina has a medium-high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta's nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a "high fiber content" claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product's potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food.

In the last thirty years, the factors driving the establishment and composition of the sourdough biota have been deeply studied. Nevertheless, to date, no study has ever evaluated the biochemical and microbial dynamics of sourdoughs propagated using the different traditional methods integrated into procedural back-slopping practices worldwide. A mature type I sourdough was propagated for 10 days according to four managing conditions (Milanese, In Water, Free and Piedmontese) entailing incubations in a jute sack, submerged in water, in a jar or a combination of them. Sourdoughs obtained under the different conditions (and corresponding breads) were extensively characterized.When processing parameters modified the sourdough environment, the microbial community changed. In the first days of propagation Fructilactobacillus sanfranciscensis was the main dominant species regardless of the type of propagation, remaining present in all sourdoughs, especially those maintained in a jar. Differences among the propagation methods emerged from the biochemical analysis. Sourdoughs propagated in water exhibited higher titratable acidity, mainly due to the acetic acid produced, and were characterized by a more complex aromatic profile which differentiated them from the others.Biochemical features of breads mainly reflected those of the corresponding sourdough, whereas nutritional (protein digestibility and glycemic index) and technological (texture profile, colorimetric coordinates) features were hardly affected by the propagation method. Thus, investigation on the effect of the variation of the ecological determinants within the same propagation methods and their role in the definition of sourdough potential could be the subject of further studies.

Background/Objectives: Metabolic dysfunction-associated fatty liver disease (MAFLD) is currently the most common cause of chronic liver disease. Systemic inflammatory status and peripheral metabolic symptoms in the clinical picture have an impact on gut commensal bacteria. Methods: Our designed clinical trial was based on a cohort of patients with MAFLD whose diet included the daily consumption of 400 g of “Navelina” oranges for 28 days, compared with a control group of patients with the same pathologic conditions whose diet did not include the consumption of oranges and other foods containing similar nutrients/micronutrients. We used 16S metataxonomics and GC/MS analyses to identify taxa and urine/fecal VOCs, respectively. Results: A set of micronutrients from the diet were inspected, and some specific fatty acids were identified as the main contributors in terms of cluster sample separation. Metataxonomics and metabolomics profiles were obtained, and a stringent statistical approach allowed for the identification of significant taxa/VOCs, which emerged from pairwise group comparisons in both fecal and urine samples. Conclusions: In conclusion, a set of taxa/VOCs can be directly referred to as a marker of dysbiosis status and other comorbidities that, together, make up the pathologic burden associated with MAFLD. The investigated variables can be a target of therapeutic strategies.

Despite herbal medicine being popular across the Mediterranean basin, there is no evidence in favor of COVID-19 infection. This study investigates the utilization and effects of medicinal plants in Italy, Lebanon, and Tunisia during COVID-19 and its effects on post-COVID-19 pandemics. We used a tailored, web-based “Google Form” questionnaire with the random sampling method. We gathered 812 complete responses (Italy: 116, Lebanon: 557, and Tunisia: 139), revealing diverse demographics and symptom experiences. Fatigue prevailed across all groups (89.0–94.2%), while psychological impacts ranged from 20.1% to 30.9%, with higher rates in Lebanon. Post-COVID-19 symptoms affected 22.4% (Italy), 48.8% (Lebanon), and 31.7% (Tunisia). General use of herbs was consistent (41.4–50.4%), with 23.3% (Italy), 50.2% (Lebanon), and 65.5% (Tunisia) employing herbs for COVID-19 therapy. Notably, in Lebanon, Za’atar, a thyme-like plant, correlated with reduced symptoms, suggesting potential protective effects that are likely due to its polyphenol richness. This study underscores the persistent reliance on traditional medicinal plants remedies in the Mediterranean area, with regional variations. Further exploration of herbal compounds for COVID-19-like symptoms is warranted.

This study explored the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional and sensory properties, cooking performance, and microbiological stability. SF was added at 12.5% (PSP12) and 25% (PSP25). The enriched pasta had a lower pH than the control (CP), due to spinach-derived organic acids, with PSP25 showing the highest fiber content. Enrichment increased B vitamins and minerals, especially calcium, magnesium, sodium, and potassium. PSP25 had a shorter cooking time, higher water absorption, and greater cooking loss. Enriched pasta showed lower starch hydrolysis index and predicted glycemic index, suggesting potential benefits for managing postprandial blood sugar levels. SF significantly altered the free amino acid (FAA) profile, with PSP25 showing the highest concentration of total FAAs. Antioxidant assays demonstrated that spinach-enriched pasta retained higher levels of phenols and flavonoids, after cooking also, compared to CP. Sensory analysis indicated that while PSP12 had higher overall acceptability, PSP25 exhibited stronger herbaceous flavors, which could affect consumer preference. Microbiologically, all samples were stable for 110 days. The findings suggest that SF enrichment enhances the nutritional value, antioxidant potential, and sensory qualities of pasta, with potential for commercial applications, although consumer acceptance could be influenced by its non-traditional taste and texture.

(Poly)phenolic-rich Mediterranean plants such as Thymbra spicata have been associated with several health-promoting effects. The nutritional value, as well as physiological interaction of T. spicata with the gastrointestinal tract, has not been investigated before. The nutritional composition of T. spicata leaves was here characterized by standard analytical methods. T. spicata leaves were subjected to ethanolic extraction, simulated gastrointestinal digestion, and anaerobic microbial gut fermentation. Phenols/flavonoid contents and radical scavenging activity were assessed by colorimetric methods. The volatile organic compounds (VOCs) were detected by gas chromatography coupled with mass spectrometry. The effect on intestinal integrity was evaluated using a Caco-2 monolayers mounted in a Ussing chamber. T. spicata contains a high amount of fiber (12.3%) and unsaturated fatty acids (76% of total fat). A positive change in VOCs including short-chain fatty acids was observed without significant change in viable microbe. T. spicata and carvacrol (main phenolic compound) enhanced ionic currents in a concentration-dependent manner without compromising the Caco-2 monolayer’s integrity. These effects were partially lost upon simulated digestion and completely abolished after colonic fermentation in line with polyphenols and carvacrol content. Conclusion: T. spicata represents a promising nutrient for the modulation of gut microbiota and the gut barrier. Further studies must better define its mechanisms of action.

The microbiota of a cheese play a critical role in influencing its sensory and physicochemical properties. In this study, traditional Apulian Caciocavallo cheeses coming from 4 different dairies in the same area and produced following standardized procedures were examined, as well as the different bulk milks and natural whey starter (NWS) cultures used. Moreover, considering the cheese wheels as the blocks of Caciocavallo cheeses as whole, these were characterized at different layers (i.e., core, under-rind, and rind) of the block using a multi-omics approach. In addition to physical-chemical characterization, culturomics, quantitative PCR, metagenomics, and metabolomics analysis were carried out after salting and throughout the ripening time (2 mo) to investigate major shifts in the succession of the microbiota and flavor development. Culture-dependent and 16S rRNA metataxonomics results clearly clustered samples based on micro- biota biodiversity related to the production dairy plant as a result of the use of different NWS or the intrinsic conditions of each production site. At the beginning of the ripening, cheeses were dominated by Lactobacillus, and in 2 dairies (Art and SdC), Streptococcus genera were associated with the NWS. The analysis allowed us to show that although the diversity of identified genera did not change significantly between the rind, under- rind, and core fractions of the same samples, there was an evolution in the relative abundance and absolute quantification, modifying and differentiating profiles during ripening. The real-time PCR, also known as quantitative or qPCR, mainly differentiated the temporal adaptation of those species originating from bulk milks and those provided by NWS. The primary starters detected in NWS and cheeses contributed to the high relative concentration of 1-butanol, 2-butanol, 2-heptanol, 2-butanone, acetoin, delta-dodecalactone, hexanoic acid ethyl ester, octanoic acid ethyl ester, and volatile free fatty acids during ripening, whereas cheeses displaying low abundances of Streptococcus and Lactococcus (dairy Del) had a lower total concentration of acetoin compared with Art and SdC. However, the subdominant strains and nonstarter lactic acid bacteria present in cheeses are responsible for the production of secondary metabolites belonging to the chemical classes of ketones, alcohols, and organic acids, reaffirming the importance and relevance of autochthonous strains of each dairy plant although only considering a delimited production area.

Physicochemical and microbiological alteration of processed foods limits their shelf-life. To extend the shelf-life of two different types of bakery products, we evaluated the effectiveness of a type-III sourdough (tIII-SD) combined with a mixture of probiotics (Lactobacillus acidophilus, L. casei, Bifidobacterium spp, Bacillus coagulans) that were used as bioprotective-cultures (BCs). This innovative (I) dough was used to produce fresh base-pizza (BP) and focaccia (FO) that were inspected by a multi-omics approach aimful at monitoring features at different time-points of the shelf-life. Differences in physicochemical, protein, microbiological and volatile profiles were also investigated after 10-days of extended shelf-life. The addition of BCs and tIII-SD left unchanged the proximate composition. This, together with the absence of detected microbial contaminations, indicated the suitability of both I-BP and I-FO despite the shelf-life extension. Both I-samples accounted for a more stable and heterogeneous microbiota during the storage phase and showed lower scores of Alternaria infectoria and A. alternata. In I-samples, volatilomics showed an increased relative concentration of volatile carboxylic acids. Therefore, without resorting to chemical preservatives, the addition of BCs and tIII-SD led to specific microbiological and metabolite improvements in both BP and FO products, whose shelf-life was extended by 10-days under MAP.

Germination is a biotechnological process helpful in obtaining new plants from grains. We tested the impact of processing condition (sprouting and dough yield) and flour composition on type I sourdoughs biochemical and nutritional parameters we here used four flour matrices and precisely: i) refined commercial wheat flour, ii) sprouted and iii) non-sprouted whole wheat flour and iv) a blend composed of sprouted whole wheat and sprouted lentils. We here compared a set of 24 samples based on different group stratifications including three different sampling times (starting, after 24h and at the 10th refreshment). Moreover, we inspected the microbiota and its relative taxa abundance by 16S rRNA target sequencing and qPCR absolute quantification. Our result highlighted how the sprouted process together with the dough yield influenced key substrate like raffinose and lead to a change of taxa composition as evinced for the increased relative abundances of Pediococcus genus. Other key taxa in the microbiota were shaped by tested conditions and the alpha and beta diversity evidenced how matrix impact the intergroup clustering. The presented results shed new light on the increased properties and the related health promoting effects of type I sourdough obtained with the sprouting process.

We aimed to develop a large-scale consumption food, added with fermented pomegranate matrices, to be able to meet consumer's needs. Chemical composition, antioxidant activity, and microbiota of pomegranate were analysed. Yeasts dominated (ca. 5 log cfu/g) the matrices. Among four Hanseniaspora valbyensis strains able to ferment pomegranate, S-L1 caused the highest increase in mineral in seeds (e.g., 162 mg of K/100 g of fermented seeds vs. 104 mg of K/100 g of unfermented seeds). Then, we designed a granola snack supplemented with pomegranate seeds flour (PSF) and compared: G-FS, granola containing fermented PSF; G-US, supplemented with unprocessed PSF; G-C, conventional granola. Compared to G-C, the use of PSF increased antioxidant activity of the snack (ca. 60% DPPH center dot scavenging activity vs. ca. 40% activity of G-C). The highest contents of minerals were expected in G-FS and G-C, compared to G-US, while lower energetic values were expected for the two fortified snacks. Fermentation of seeds with H. valbyensis S-L1 also improved acceptability of fortified snack (score on 1-9 scale: 6.3), making it more similar to the control (7.5) and more appreciated than G-US (4.9). The results could intrigue industries searching for novel foods, with improved nutritional quality and sustainability.