See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/341494416 "Functional foods tor immuno-boosting" NYAB Webinar Series Presentation on Presentation · May 2020 DOI: 10.13140/RG.2.2.19276.64641 CITATIONS READS 0 18 1 author: Md. Atiar Rahman University of Chittagong 116 PUBLICATIONS 796 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Phytochemical and Biological research outreach on Argyreia argentea View project Biological potential of Mangosteen View project All content following this page was uploaded by Md. Atiar Rahman on 19 May 2020. The user has requested enhancement of the downloaded file.
19 May 2020 NYAB Webinar Series Presentation on “Functional foods tor immuno - boosting” Md. Atiar Rahman PhD, Vice President NYAB Professor and Chairman, Department of Biochemistry and Molecular Biology University of Chittagong We are available here: https://am-npr.org/
Fu Func nctiona tional l Foo oods ds in a in a brief brief
Definition and Introduction The term ‘functional food’ was born in Japan in mid-1980s. The Japanese were the first to observe that food could have a role beyond gastronomic pleasure and energy and nutrient supply to the human organism. Following this pioneering, Japan is the country where most functional foods are on the market and the first country to legislate these products in the FOSHU (Foods of Specified Health Use) legislation.Only the products which meet certain requirements can have the FOSHU stamp. Europe and the American countries incorporated later the concept of an added value of food. The Japanese ‘FOSHU’ criteria for functional food Functional Food in Europe
Approach to Explore
Knowledge and Expansion The functional food market has been steadily developing, reaching over $ 21.3 billion in the United States over the past years and over $ 8 billion in Europe. Probiotics - living micro-organisms Prebiotics - ingredients or compounds which when ingested in certain that have a beneficial effect on the amounts, have a positive impact on microflora in the host itself, such as fiber, host health, which goes beyond fructooligosaccharides, inulin, lactulose, conventional nutritional effects sugar alcohols.
Major functions and sources of Functional Foods
Lis Listing ting the the functio unctiona nal l foods oods us used ed for or dis diseas eases es
Immu Immunity nity, Immu Immune ne System System and and Immu Immuno no-bo boostin osting
Immu Immunit ity y and r rela lated factors In biology, immunity is the balanced state of multicellular organims having adequate biological defenses to fight infection, disease, or other unwanted biological invasion, while having adequate tolerance to avoid allergy, and autoimmune diseases. The immune system acts to protect the host from infectious agents that exist in the environment (bacteria, viruses, fungi, parasites) and from other noxious insults. The immune system is constantly active, acting to discriminate ‘non - self’ from ‘self’ .
Immuno-boosting What are you actually boosting? So when something allegedly boosts the immune system, I have to ask what part. How? What is it strengthening/boosting/supporting? Antibodies? Complement? White cells? Are the results from test tubes (often meaningless), animal studies, or human studies? And if in human studies, what was the study population? Are the results even meaningful? Or small, barely statistically significant, outcomes in poorly-done studies? The answer, as we shall see, is usually nothing. If you google the phrase “boost the immune system” you will find over 288,000 pages that give advice on how to give that old immune system a lift. Curiously, a Pubmed search with the same phase yields 1,100 references, most concerning vaccination. If you Pubmed ‘enhanced immune system’ you get 41,000 references mostly concerning immunology. None of the references concern taking a normal person and making the immune system work better than its baseline to prevent or treat infection. I have yet to see a quality clinical study The immune system is your body’s natural that demonstrates that, in normal, not nutritionally- or otherwise- defense system. It’s an intricate network of compromised people, that some intervention can lead to a cells, tissues, and organs that band together meaningful increase in immune function and as a result have fewer to defend your body against invaders. Those infections. Maybe such a study exists. I can’t find it. Send me the invaders can include bacteria, viruses, reference. I suppose the comment section will soon flood me with parasites, even a fungus, all with the potential examples. to make us sick.
Immun Immunob obalan alance ce for or imm immuno-boost sting ing Integration of Immune response (Calder and Kew, 2002)
Sou Source ces s of of v varia ariation tion in i in immun mmune e fu func nction tion (Calder and Kew, 2002)
Mode ode of of Vir iral al Inf nfection ection
How does Virus infect??
Viruses Commonly causes infections for neonates
How does virus cause damage to host cells??
How do functional foods help attenuate the infections? Perspective: ROS production and Common functional foods
Plant based functional foods: full of antiviral resources • The volatile oil (0.4-0.45 %) contains saturated fatty acids which includes: nigellone that is the only component of the carbonyl fraction of the oil, Thymoquinone (TQ), thymohydroquinone (THQ), dithymoquinone, thymol, carvacrol, α and β -pinene, d-limonene, d-citronellol, p -cymene volatile oil of the seed also contains: p -cymene, carvacrol, t-anethole, 4-terpineol and longifoline (3, 4, 6). • Black cumin seed have two different forms of alkaloids: isoquinoline alkaloid that includes: nigellicimine, nigellicimine n-oxide and pyrazol alkaloid that includes: nigellidine and nigellicine (3, 4). • The study of cinchona bark and its extracts is a key part of the history of medicinal chemistry as a science – the pure compound was extracted in 1820 by Caventou and Pelletier, and the development of Perkin’s mauve was an attempt by Perkin himself to synthesize quinine. From a chemical standpoint, that work was doomed – no way, no how, was he going to make quinine – but the purple dye he did produce made him wealthy, famous, and kick-started the synthetic dyestuffs industry and industrial organic chemistry in general. Quinine itself wasn’t synthesized until 1944, a wartime effort by Woodward and von Doering, and there has never been a synthesis that can compete with extraction from the bark. Polyphenols
Functional Foods in Plants Feeding fibers (cellulose, pectins, gums, starch) are hydrophilic, draw water in the intestine, gel, increase volume, and regulate intestinal peristalsis. They are found in cereal bran, potatoes, mushrooms, cabbage, carrots, broccoli, pears, apples, quinces, bananas. Vegetables Polyphenol saponins and vitamin A with neurotrophic and neuroprotective Enriched effect. Cereals (wheat, oats, rye, rice) act as a lipid antioxidant in the membranes of the immune system cells by the content of vitamin A, E, folic acid, polyphenols, phytoestrogens and their Antibacterial, antifungal and antiviral properties. degradation products Fruits and intensely colored plants (blueberries, blackberries, cherries, kiwi, broccoli, spinach, parsley leaves) have antioxidant effects.
Production of ROS and scavenging by Functional Foods Marked signs of increased production of ROS accompany all respiratory viral infections. (Lm et al., 2014).
Ho How the the ROS OS pr prod oduc uction tion co could uld be be reso esolv lved ed? Ncotinamide adenine dinucleotide phosphate oxidases (NADPH oxidases, Nox), Dual oxidase (Duox) and SOD, Catalase, xanthine oxidase (XO). Respiratory viruses also contribute to the GPx production of superoxide anion by Nox2, an enzyme expressed in macrophages and, to a lesser extent, in epithelial cells.
Antiviral activity of antioxidants and antioxidant enzymes towards respiratory viral infections.
Curcumin reduces the Nox subtypes Sources of reactive oxygen species (ROS) in airway epithelial cells infected with influenza virus (IV, the left cell) or human respiratory virus (HRSV) and rhinovirus (HRV, the right cell). Cellular events, triggered by ROS production, are detailed in the text.
Cytokine production (cytokine storm) and epithelial barrier disruption Fig. Mechanisms of cytokine production (cytokine storm) and epithelial barrier disruption by respiratory viruses. Infection leads to the enhanced ROS production that may trigger cell death and subsequent macrophage activation. This activation is accompanied by cytokine production leading to the inflammation and destruction of epithelial cell contacts. Proinflammatory cytokines could also be produced by infected cells via activation of redox-sensitive nuclear factor kappa B (NF κ B) pathway that drives transcription of their genes and via activation of NLRP3 inflammasome in ROS-dependent manner that mediates maturation and secretion of cytokines. Disruption of epithelial barrier results in the increased susceptibility to bacterial infect.
Ex Expr pression of ession of CAT T and and S SOD1
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