Успехи ученых в селекции моркови столовой

"Why isn't fibre mentioned more often?" Conducting focus groups with an ageing population to promote dietary fibre-related awareness and starting the conversation.

Climate change and widespread micronutrient deficiencies threaten food security in the semi-arid tropics. Finger millet (Eleusine coracana (L.) Gaertn.) is a climate-resilient “nutri-cereal” rich in calcium, zinc, iron and dietary fiber. Finger millet is a promising crop for addressing climate stress and nutrient deficiencies. However, it remains under-explored and relatively neglected in breeding and genetic improvement programs compared to major cereals. This review synthesizes recent biotechnological advances and outlines future directions for finger millet improvement. Foundational resources now include a chromosome-scale reference genome, expanding transcriptome, diverse global germplasm panels, and growing reports of genome-wide association studies (GWAS) and quantitative trait loci (QTL) for key traits including yield, stress tolerance, blast resistance, and mineral contents. Tissue culture studies reported both somatic embryogenesis and direct regeneration. Stable genetic transformation has been achieved in finger millet via Agrobacterium-mediated methods, particularly using shoot apical meristem (SAM) and by biolistics (gene gun) methods. Genome editing has not yet been reported, but we propose a practical roadmap leveraging reported tissue culture genetic transformation protocols for applying the CRISPR/Cas system for trait improvements. Using new biotechnological methods, along with pangenome, speed breeding, and helpful microbiomes, will make finger millet a strong and reliable food source for the future.

Relevance. On the one hand, the lack of physiologically important nutrients in the diet has led to the need to develop enriched foods. On the other hand, the food industry generates a large amount of waste rich in various functional ingredients. Biscuits, and especially crackers, are widespread foodamong young people, for whom a healthy diet is of the utmost importance. In this regard, the development of these products with the added of dietary fibers obtained from plant by-products is relevant. Methods.The object of the study is a cracker enriched with dietary fiber concentrate obtained by banana peel fermentation. The concentrate of dietary fiber was obtained under laboratory conditions; its physicochemical indicators were studied according to standard methods. Cracker recipes with the addition of the concentrate into the composition were modeled, samples of biscuits were made according to optimized recipes.Results. Dietary fiber concentrate was obtained after banana peel fermentation. Its physico-chemical indicators were determined: protein content — 3.0%, fat — 0.2%, carbohydrates — 21.0%, dietary fiber — 60.4%. Cracker recipes with 4 g fiber per 100 g of product were modeled using the “Solver (“Excel) addin to provide 20% of the daily value consumption. According to the obtained recipes, cracker samples were made in laboratory conditions. Their sensory and physico-chemical indicators were determined. The obtained results showed that variants No. 1 and No. 2 are the most optimal options for cracker recipes that comply with GOST 14033-2015. Samplemade according to variant of recipe No. 3 does not comply with the normative documentation on the mass fraction of moisture. Thus, on the basis of a banana peel, it is possible to obtain a concentrate of dietary fiber, which effectively enriches food products with dietary fiber. With the addition of dietary fiber concentrate into the composition of the cracker, a product that is acceptable in terms of sensory indicators and beneficial to health is obtained.

Genetic susceptibility and dietary patterns in lung cancer

Introduction The incidence of nutrition related diseases features to varying extents in different countries (WHO 1998). Individuals need to be provided with nutritional knowledge and skills to enable them to consume a healthy diet. Potentially, the main arena for providing children and adolescents with nutritional knowledge and skills is school. The aim of this study was to compare the knowledge and attitudes of adolescents in England [Merseyside] (E), Northern Ireland (NI), Sweden (S) and Lithuania (L). Methods A questionnaire was designed, which examined attitudes to aspects of healthy eating and tested the subject's knowledge, both practical and theoretical, of nutrition and healthy eating. Subjects aged 11–12 years were recruited (E 541, NI 128, S 87, L 50). Results Although significant differences were found between countries for nearly all attitude statements, the majority from all countries ‘liked the taste of healthy food’, ‘understood what to eat to have a healthy diet’, considered that ‘there were healthy foods at home’, that ‘healthy eating was important’ and that ‘their health in the future may be affected by what they eat today’. Poor knowledge concerning fat, carbohydrates and dietary fibre, and good knowledge of fruit and vegetables, breakfast cereals and salt were recorded. The mean percentage total and theoretical knowledge scores (correct answers) from England and the practical score from Lithuania were significantly higher than those from the other countries (p <0.05). Conclusions Adolescents from all countries have a positive attitude to healthy eating, however their knowledge appears not always to provide them with the means of making healthy eating choices.

The article gives a comparative analysis of the data obtained by Russian and foreign scientists considering the content of vitamins and other valuable substances in raspberry fruit. That determines high antioxidant properties of raspberry. The goal of the study was to generalize information which shows specific nature of that plant in relation to the complex of vitamins and polyphenol compounds which it contains. The author shows that fruit of raspberry R. idaeus L. consists of 5–40 mg/100 g of vitamin C, folic acid - 26-44 mg/100 g. Consumption of only 100 g of raspberries satisfies daily requirement of vitamin C (60 mg) by 8.3 - 66.7%, in folates (200 mg) by 13–22%. Total anthocyanin content in red raspberry varies within wide range (20–100 mg/100 g), in black raspberry – form 200 to 600 mg/100 g. Raspberry accumulates from 38 to 270 mg/100 g of ellagic acid. In small amounts the cultivated red raspberry consists of the following substances: carotenoids (β-carotene – 9.3 mg/100 g, zeaxanthin – 11 mg/100 g, lutein – 320 mg /100 g), vitamin E – 0.15–0.44 mg/100 g tocopherol equivalents, thiamine – 0,020 mg/100 g, riboflavin – 0.034 mg/100 g, niacin – 0.036 mg/100 g, pyridoxin – 0.05 mg/100 g, biotin – 5.7 mg/100 g. Total content of antioxidants in the cultivated raspberry fruit is 1.71 mg/g (standard quercetin). As a result of the analysis of different literary sources the author determined that raspberry antioxidant properties are mainly connected with high polyphenol content. Contribution of vitamin C into total antioxidant activity is relatively low. Though raspberry fruit chemical composition has already been studied quite well it is necessary to perform further more detailed research of different raspberry cultivars considering their total antioxidant activity as well as certain biochemical components which comprise antioxidant complex of raspberry fruit. The obtained results will form the base for further research aimed at investigating phytochemical compounds of fruit crops which have become an essential part of healthy human diet and developing nutraceutical products.

The tissue culture process is usually involved in gene transfer and genome editing in plants. Like other species, there is enormous variation among wheat genotypes in tissue culture response. In the rapidly advancing system of CRISPR/Cas9 for genome editing, particle bombardment has received increasing attention as a delivery method for a large amount of nucleic acids and RNA-protein complexes. However, the efficiency of transformation by particle bombardment has been low in wheat, and only a limited number of varieties have been transformed. In this study, replacement of maltose with trehalose as an osmolyte for high osmotic treatment for the protection of tissues from physical impacts improved callus formation in immature wheat embryos and efficiency of transformation and genome editing in varieties that are relatively poor in tissue culture response. The range of varieties amenable to biolistic transformation and genome editing may be expanded by this modification.

An animal model involving rats fed with different diets (high protein, high carbohydrate, high lipid, high fiber and control balanced diet) was used to evaluate the dietary effects on the main oxalocalcic urolithogenic parameters. It was found that the inhibitory factors that prevent calcium oxalate stone formation (citrate and magnesium) were clearly more favorable in the group of rats fed with a balanced diet. However, factors favouring the heterogeneous calcium phosphate nucleation were also found in the balanced diet. On the other hand, factors facilitating the heterogeneous uric acid nucleation were found in rats treated with high protein, high lipid, high carbohydrate and high fiber diets. In conclusion it seems that the balanced diet appears to be the less lithogenic one.

The human health and the overall well-being are greatly affected by the individual’s diet, lifestyle, age, and genetics, as well as the individual’s response to stress, pathogens, and environmental pollution, which is mainly dictated by the immune system. A healthy gut microbiota plays a crucial role in the development and maintaining a healthy immune system. Numerous studies have shown that nutrients including vitamins, such as A, B6, B12, C, D, E, folate, and trace elements, such as zinc, iron, selenium, magnesium, and copper, and omega-3 fatty acids are complementary in maintaining a strong immune system. Besides nutrition, a healthy lifestyle including successful management of stress and anxiety, adequate sleep and rest, and physical activity are also crucial for boosting the immune system. A strong immune system would effectively respond to the attacks of pathogens (viruses, bacteria), such as the current coronavirus disease (Covid-19). The Mediterranean way of living seems an optimal dietary pattern and a lifestyle that could help in maintaining a healthy and diverse gut microbiota and thus strong immunity. Mediterranean diet is mainly a plant-based dietary pattern, which emphasizes consumption of fruits, vegetables, whole grains, nuts, legumes, and seeds followed by moderate consumption of fish, poultry, fermented dairy products, and extra virgin olive oil as a main source of healthy fats, while the use of processed red meat products and refined sugars is low. Plenty of water, fruit juices, and herb teas are also consumed with frequent, but moderate consumption of red wine usually with the meals. Taking rests, daily physical exercises, leisure, and social activities and be a part of the community are also common features of the Mediterranean lifestyle. Therefore, the Mediterranean diet rich in valuable phytonutrients, such as vitamins, minerals, dietary fibers, and antioxidant polyphenols, along with social aspects of the diet could help building a healthy gut and a strong immune system to effectively respond to the Covid-19 pandemic.

Nutrition and Kidney Health: Processing Emerging Evidence About Foods

Synthesis aided design: The biological design-build-test engineering paradigm?

A healthy diet: Mediterranean dietary pattern based on dietary fibre and bioactive compoundsMediterranean Diet was declared by UNESCO as an Intangible Cultural Heritage, offering important benefits for the health, quality of life and well-being of the communities.The www.intechopen.com Phytochemicals -Bioactivities and Impact on Health 96Mediterranean Diet offers a nutritional model enriched by diverse cultures which over centuries has essentially maintained the same food structure and the same proportions: olive oil, fresh fruits and vegetables, grains and derivatives, fish and to a lesser extent, nuts, dairy products and meat.There is also a moderate consumption of wine, coffee and tea during meals while respecting religious rules and beliefs.Mediterranean Diet is not just a diet (mixture of food), it means a lifestyle because it also implies the way to prepare food and how foods are consumed around the same table.To eat in the Mediterranean Dietary Pattern is a moment of social meeting that complies with several functions: social, cultural and nutritional.The recognition of dietary qualities, and the positive impact on the health of the people who follow this dietary pattern, indicates the model of healthy diet we must try to encourage (UNESCO, 2010). How to referenceIn order to correctly reference this scholarly work, feel free to copy and paste the following:

Global food production system, under pressure from climate change, resource depletion, and biodiversity loss, faces the challenge of feeding a population of nearly 9 billion by 2050, requiring a 70% increase in food output. Crop yields, particularly cereal grains in Asia and Africa, are increasingly at risk due to extreme climate change and shifting of climate or environmental stresses like cold, drought heat pests, and diseases. Moreover, intensive farming and excessive chemical usage have degraded soil health, heightened the likelihood of crop failures, and significantly contributed to greenhouse gas emissions. By adopting sustainable practices and integrating technology into our agricultural systems, we can create a more resilient and environmentally friendly food production system. We invite you to join us on this transformative journey like advancement in genomic technology such as gene editing, mutational breeding. Policymakers and experts explore the vast possibilities, challenges, and immense potential of agricultural biotechnology and breeding technologies. Biotechnological advancements such as marker-assisted selection, transgenic methods, CRISPR/Cas genome editing, and biofortification have transformed crop improvement. These innovations enable precise trait modifications, enhance crop productivity, and improve resilience to environmental stresses. While these modern techniques provide significant advantages, traditional breeding methods remain indispensable, especially in regions with limited access to advanced technologies. A balanced combination of conventional and innovative approaches is vital for achieving sustainable food security. Plant Bree marker-assisted selection, transgenic methods, genome editing, and biofortification, have revolutionized crop improvement by enabling precise trait modifications, boosting productivity, and enhancing stress resilience. While modern techniques provide significant benefits, traditional breeding remains essential, particularly in regions with limited access to advanced technologies. A balanced integration of both approaches is crucial for sustainable food security. In managing plant diseases, which cause major yield losses globally, modern tools like tissue culture, RNA interference, genome editing, biofortification, and omics technologies offer efficient solutions. These innovations accelerate disease resistance breeding and enable the identification of critical traits for crop improvement. This book suggests that environmentally sustainable solutions can be achieved through independent development plans. This approach requires proactive policy actions that are well-coordinated, involving not only global and regional networks but also collaboration across ministries, agencies, and departments, as climate change impacts multiple sectors

Linseed or flaxseed is a well-recognized nutritional food with nutraceutical properties owing to high omega-3 fatty acid (α-Linolenic acid), dietary fiber, quality protein, and lignan content. Currently, linseed enjoys the status of a ‘superfood’ and its integration in the food chain as a functional food is evolving continuously as seed constituents are associated with lowering the risk of chronic ailments, such as heart diseases, cancer, diabetes, and rheumatoid arthritis. This crop also receives much attention in the handloom and textile sectors as the world’s coolest fabric linen is made up of its stem fibers which are endowed with unique qualities such as luster, tensile strength, density, bio-degradability, and non-hazardous nature. Worldwide, major linseed growing areas are facing erratic rainfall and temperature patterns affecting flax yield, quality, and response to biotic stresses. Amid such changing climatic regimes and associated future threats, diverse linseed genetic resources would be crucial for developing cultivars with a broad genetic base for sustainable production. Furthermore, linseed is grown across the world in varied agro-climatic conditions; therefore it is vital to develop niche-specific cultivars to cater to diverse needs and keep pace with rising demands globally. Linseed genetic diversity conserved in global genebanks in the form of germplasm collection from natural diversity rich areas is expected to harbor genetic variants and thus form crucial resources for breeding tailored crops to specific culinary and industrial uses. Global genebank collections thus potentially play an important role in supporting sustainable agriculture and food security. Currently, approximately 61,000 germplasm accessions of linseed including 1,127 wild accessions are conserved in genebanks/institutes worldwide. This review analyzes the current status of Linum genetic resources in global genebanks, evaluation for agro-morphological traits, stress tolerance, and nutritional profiling to promote their effective use for sustainable production and nutrition enhancement in our modern diets.

Introduction: Nurses play diverse roles in educating patients about a healthy diet and in promoting healthy eating habits, through their conversations with patients and families and through their work providing enteral and parenteral feeding to critically ill patients. Given the position of nurses as key providers of dietary guidance, and given the health benefits of dietary fibre, we wanted to assess the level of fibre-related knowledge among nurses in Croatia.Objectives: The primary objective of this cross-sectional s tudy was to compare knowledge between nurses and the general population from Croatia about the health importance of consuming dietary fibre.Methods: Knowledge from 369 nurses and 727 residents from the general population about fibre was assessed using a validated survey developed by the CI&amp;DETS Polytechnic Institute, Viseu, Portugal. Differences between nurses and the general population were assessed for significance using the Mann-Whitney U test and the Kruskal-Wallis test, while associations between study variables and knowledge were explored using Spearman rank correlation coefficients.Results: The level of knowledge among nurses and the general population in Croatia about dietary fibre varies from «undecided» to «partial knowledge». No association was observed between nurse education level and either general knowledge about fibre or knowledge about the health benefits of fibre intake. No significant differences were observed between nurses and the general population in general knowledge (p = 0.894) or in health-related knowledge (p = 0.578).Conclusion: The results suggest the need for updating and expanding nursing curricula. The similar level of knowledge between nurses and the general population about dietary fibre indicates the need to strengthen nurse education and training in the areas of diet and diet therapy in Croatia. Given the role of nurses as diet educators and advisors, this may help improve the quality of health care.