Chitosan and chitosan‑based composites as beneficial compounds for animal health: Impact on gastrointestinal functions and biocarrier application

Uyanga, Victoria Anthony; Ejeromedoghene, Onome; Lambo, Modinat Tolani; Alowakennu, Michael; Alli, Yakubu Adekunle; Ere-Richard, Abigail Adamma; Liu, Min; Zhao, Jingpeng; Wang, Xiaojuan; Jiao, Hongchao; Onagbesan, Okanlawon

doi:10.1016/j.jff.2023.105520

Cited by 16 publications

(5 citation statements)

References 164 publications

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“…Various biotechnological methods are also used to increase potato resistance and protect potato products from various pathogens [62][63][64][65][66][67][68][69][70][71][72]. In connection with the growth of NCDs/metabolic diseases [73][74][75][76][77][78][79][80][81][82][83][84][85], "between" the development of organic agriculture [86][87][88] and biotechnologies [50-53; 89-91], the use and production of functional food [92][93][94][95][96][97][98][99][100][101][102] is gaining momentum.…”

Section: Discussionmentioning

confidence: 99%

Marketability level of potato in Armenia: potato functional properties

Tspnetyan,

Pepoyan,

Pepoyan

et al. 2023

FFHD

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Background: Functional food is becoming more and more important for professionals and also for consumers. On the other hand, it is known that the main factors affecting the sale of agricultural products are the general market dynamics, legislation, product range, seasonal sales dynamics, competitors, pricing, buyers and distribution channels. What’s also important is the profile of the company's personnel and the work of personnel in the market, advertising related to the quality of the product, which in recent times is especially based on the "natural" origin and functional value of the product․ Objective: The aim of the current study is to quantify the factors influencing the level of potato marketability through econometric analysis in Armenia. One of the objectives was also to observe whether the population appreciates the functional value of potatoes, which may affect future marketability and yield of potatoes. Methods:Quantitative assessment of the factors influencing the level of potato marketability was carried out with a number of indicators: the yield of the sowing area, the gross harvest and the volume of export and import. Observations were carried out during 10 years (2009 - 2018). A seven-item questionnaire was developed to explore consumer preferences for purchasing potatoes. Results:The level of marketability of potatoes had an increasing trend with the certain fluctuations (years: 2010, 2014, 2016 and 2018). The data on the correlation coefficients on the factors influencing the level of potato marketability indicated that the relationship between the marketability level and potato planting area is inverse to the average level (ryx1 = - 0.615). The correlation between the level of commerciality and yield is direct in the lower middle range (ryx2 = 0.461). The latter shows that increasing the level of yield contributes to the level of marketability. The effects of gross harvest, export and import volumes have a negative impact on the level of commoditization, but the relationship is extremely weak with ryx3 = - 0.214 and ryx4 = - 0.0532 and ryx5 = - 0.105. Interview studies show that factors affecting potato marketability and productivity are subject to change. Conclusion: The increase in metabolic/non-communicable diseases, increased consumer awareness of these diseases and their prevention, as well as developments in organic agriculture and functional food production require changes in economic research and calculations, also related to functional foods. Keywords: potato, market, marketability, organic agriculture, functional food

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Section: Discussionmentioning

confidence: 99%

Marketability level of potato in Armenia: potato functional properties

Tspnetyan,

Pepoyan,

Pepoyan

et al. 2023

FFHD

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“…This is consistent with reports from Wencelova et al [46], who found that chitosan reduced dry matter digestibility and total gas production. These results may be related to its antibacterial effect [47], whereby chitin interacts with negatively charged free fatty acids and thereby inhibits biohydrogenation in vitro, leading to changes in rumen protozoa populations [48]. In addition to chitin, SFA also contributes significantly to gas production.…”

Section: Gas Productionmentioning

confidence: 99%

Effects of Black Soldier Fly (Hermetia illucens L., BSF) Larvae Addition on In Vitro Fermentation Parameters of Goat Diets

Lu,

Chen,

Paengkoum

et al. 2024

Insects

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The purpose of this experiment was to evaluate the effects of different levels of BSF on rumen in vitro fermentation gas production, methane (CH4) production, ammonia nitrogen (NH3-N), and volatile fatty acids (VFAs). The experiment comprised four treatments, each with five replicates. The control group contained no BSF (BSF0), and the treatment groups contained 5% (BSF5), 10% (BSF10), and 15% (BSF15) BSF, respectively. Results showed that at 3 h, 9 h, and 24 h, gas production in BSF5 and BSF10 was significantly higher than in BSF0 and BSF15 (p < 0.05). Gas production in BSF5 and BSF10 was higher than in BSF0, while gas production in BSF15 was lower than in BSF0. At 6 h and 12 h, CH4 emission in BSF15 was significantly lower than in the other three groups (p < 0.05). There were no differences in the pH of in vitro fermentation after BSF addition (p > 0.05). At 3 h, NH3-N levels in BSF10 and BSF15 were significantly higher than in BSF0 and BSF5 (p < 0.05). At 6 h, NH3-N levels in BSF5 and BSF10 were significantly higher than in BSF0 and BSF15 (p < 0.05). Acetic acid, propionic acid, butyric acid, and total VFAs in BSF0, BSF5, and BSF10 were significantly higher than in BSF15 (p < 0.05). In conclusion, gas production, CH4 emission, NH3-N, acetic acid, propionic acid, butyric acid, and VFAs were highest in BSF5 and BSF10 and lowest in BSF15.

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“…This gel can interact with negatively charged molecules, such as fats, fatty acids, and bile acids. This interaction creates large polymer compounds that are weakly broken-down during digestion . Chitosan interferes with the emulsification of neutral lipids, including cholesterol, by the formation of hydrophobic bonds.…”

Section: Health Benefits Of Chitin and Chitosanmentioning

confidence: 99%

New Insights into Sources, Bioavailability, Health-Promoting Effects, and Applications of Chitin and Chitosan

Wijesekara,

2024

J. Agric. Food Chem.

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Chitin and chitosan are mostly derived from the exoskeletons of crustaceans, insects, and fungi. Chitin is the second most abundant biopolymer after cellulose, and it is a fibrous polysaccharide which resists enzymatic degradation in the stomach but undergoes microbial fermentation in the colon, producing beneficial metabolites. Chitosan, which is more soluble in the alkaline small intestine, is more susceptible to enzymatic action. Both biopolymers show limited absorption into the bloodstream, with smaller particles exhibiting better bioavailability. The health effects include anti-inflammatory properties, potential in immune system modulation, impacts on cholesterol levels, and antimicrobial effects, with a specific focus on implications for gut health. Chitin and chitosan exhibit anti-inflammatory properties by interacting with immune cells, influencing cytokine production, and modulating immune responses, which may benefit conditions characterized by chronic inflammation. These biopolymers can impact cholesterol levels by binding to dietary fats and reducing lipid absorption. Additionally, their antimicrobial properties contribute to gut health by controlling harmful pathogens and promoting beneficial gut microbiota. This review explores the extensive health benefits and applications of chitin and chitosan, providing a detailed examination of their chemical compositions, dietary sources, and applications, and critically assessing their health-promoting effects in the context of human well-being.

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Chitosan and chitosan‑based composites as beneficial compounds for animal health: Impact on gastrointestinal functions and biocarrier application

Cited by 16 publications

References 164 publications

Marketability level of potato in Armenia: potato functional properties

Marketability level of potato in Armenia: potato functional properties

Effects of Black Soldier Fly (Hermetia illucens L., BSF) Larvae Addition on In Vitro Fermentation Parameters of Goat Diets

New Insights into Sources, Bioavailability, Health-Promoting Effects, and Applications of Chitin and Chitosan

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