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Article ; Online: Use of 4-D proteomics to differentiate between bovine and camel lactoferrin.

Hassan, Hassan M / Souka, Usama D / Hassan, Salma M / Habib, Hosam M

2023 Volume 427, Page(s) 136682

Abstract: Lactoferrin is a multifunctional protein that has various biological activities and applications. However, different sources of lactoferrin may have different properties and characteristics. In this study, we hypothesized that ultra-performance liquid ... ...

Abstract	Lactoferrin is a multifunctional protein that has various biological activities and applications. However, different sources of lactoferrin may have different properties and characteristics. In this study, we hypothesized that ultra-performance liquid chromatography quadrupole time-of-flight mass spectroscopy (UPLC-QTOF-IMS) coupled with UNIFI software can differentiate bovine lactoferrin from camel lactoferrin based on the unique peptides produced by trypsin digestion. We enzymatically digested the proteins using trypsin and analyzed the resulting peptides using Uniport software and in silico digestion. We identified 14 marker peptides that were unique to bovine lactoferrin and could be used to distinguish it from camel lactoferrin. We also demonstrated the advantages of 4D proteomics over 3D proteomics in separating and identifying peptides based on their mass, retention time, intensity, and ion mobility. This method can be applied to other lactoferrin sources and improve the quality control and authentication of lactoferrin products.
MeSH term(s)	Animals ; Lactoferrin/chemistry ; Camelus/metabolism ; Proteomics ; Trypsin/metabolism ; Peptides/chemistry ; Chromatography, High Pressure Liquid
Chemical Substances	Lactoferrin (EC 3.4.21.-) ; Trypsin (EC 3.4.21.4) ; Peptides
Language	English
Publishing date	2023-06-22
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.136682
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Article: Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (

Alqahtani, Nashi K / Alnemr, Tareq M / Alqattan, Abdullah M / Aleid, Salah M / Habib, Hosam M

Foods (Basel, Switzerland)

2023 Volume 12, Issue 3

Abstract: Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This ... ...

Abstract	Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product's quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification.
Language	English
Publishing date	2023-02-03
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030679
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Article ; Online: Inhibitory effects of honey from arid land on some enzymes and protein damage.

Habib, Hosam M / Kheadr, Ehab / Ibrahim, Wissam H

Food chemistry

2021 Volume 364, Page(s) 130415

Abstract: Although arid land honey is outstanding for its conventional uses in food and medicine, there is an absence of data regarding its health benefits from the perspective of enzyme inhibitory effects that are affirmed by the current study. For the first time, ...

Abstract	Although arid land honey is outstanding for its conventional uses in food and medicine, there is an absence of data regarding its health benefits from the perspective of enzyme inhibitory effects that are affirmed by the current study. For the first time, this investigation demonstrates that different types of honey exert inhibitory effects on the activities of angiotensin, tyrosinase, xanthine oxidase, -α -amylase, acetylcholinesterase, and lipase, in addition to the inhibition of bovine serum albumin damage. The present study also provides a comparison with perceived healthy honey from non-arid areas. The results indicated huge contrasts among honey samples through all assessed parameters. Results also demonstrated that at least one type of honey from arid land contained a higher inhibition effect when compared with honey from other regions. Therefore, a possible application of arid land honey and its active compounds can be the utilization as a therapeutic agent against several diseases.
MeSH term(s)	Acetylcholinesterase ; Honey ; Monophenol Monooxygenase ; Plant Extracts/pharmacology ; Xanthine Oxidase
Chemical Substances	Plant Extracts ; Monophenol Monooxygenase (EC 1.14.18.1) ; Xanthine Oxidase (EC 1.17.3.2) ; Acetylcholinesterase (EC 3.1.1.7)
Language	English
Publishing date	2021-06-18
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.130415
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Article: Inhibitory effects of honey from arid land on some enzymes and protein damage

Habib, Hosam M. / Kheadr, Ehab / Ibrahim, Wissam H.

Food chemistry. 2021 Dec. 01, v. 364

2021

Abstract	Although arid land honey is outstanding for its conventional uses in food and medicine, there is an absence of data regarding its health benefits from the perspective of enzyme inhibitory effects that are affirmed by the current study. For the first time, this investigation demonstrates that different types of honey exert inhibitory effects on the activities of angiotensin, tyrosinase, xanthine oxidase, -α –amylase, acetylcholinesterase, and lipase, in addition to the inhibition of bovine serum albumin damage. The present study also provides a comparison with perceived healthy honey from non-arid areas. The results indicated huge contrasts among honey samples through all assessed parameters. Results also demonstrated that at least one type of honey from arid land contained a higher inhibition effect when compared with honey from other regions. Therefore, a possible application of arid land honey and its active compounds can be the utilization as a therapeutic agent against several diseases.
Keywords	acetylcholinesterase ; arid lands ; bovine serum albumin ; food chemistry ; honey ; medicine ; therapeutics ; xanthine oxidase
Language	English
Dates of publication	2021-1201
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.130415
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Palm Fruit (

Habib, Hosam M / El-Fakharany, Esmail M / El-Gendi, Hamada / El-Ziney, Mohamed G / El-Yazbi, Ahmed F / Ibrahim, Wissam H

Nutrients

2023 Volume 15, Issue 11

Abstract: Palm fruit pollen extract (PFPE) is a natural source of bioactive polyphenols. The primary aim of the study was to determine the antioxidant, antimicrobial, anticancer, enzyme inhibition, bovine serum albumin (BSA), and DNA-protective properties of PFPE ... ...

Abstract	Palm fruit pollen extract (PFPE) is a natural source of bioactive polyphenols. The primary aim of the study was to determine the antioxidant, antimicrobial, anticancer, enzyme inhibition, bovine serum albumin (BSA), and DNA-protective properties of PFPE and identify and quantify the phenolic compounds present in PFPE. The results demonstrated that PFPE exhibited potent antioxidant activity in various radical-scavenging assays, including (2,2-diphenyl-1-picrylhydrazyl) (DPPH
MeSH term(s)	Humans ; Antioxidants/pharmacology ; Phoeniceae ; Fruit/chemistry ; Acetylcholinesterase ; Caco-2 Cells ; Plant Extracts/pharmacology ; Polyphenols/pharmacology ; Polyphenols/analysis ; DNA ; Neoplasms/drug therapy
Chemical Substances	Antioxidants ; Acetylcholinesterase (EC 3.1.1.7) ; Plant Extracts ; Polyphenols ; DNA (9007-49-2)
Language	English
Publishing date	2023-06-02
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2518386-2
ISSN	2072-6643 ; 2072-6643
ISSN (online)	2072-6643
ISSN	2072-6643
DOI	10.3390/nu15112614
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Article: Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam.

Almaghlouth, Bayan J / Alqahtani, Nashi K / Alnabbat, Khadijah I / Mohamed, Hisham A / Alnemr, Tareq M / Habib, Hosam M

Foods (Basel, Switzerland)

2023 Volume 12, Issue 9

Abstract: Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by ... ...

Abstract	Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product.
Language	English
Publishing date	2023-05-06
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12091906
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Article ; Online: Grape seed proanthocyanidin extract inhibits DNA and protein damage and labile iron, enzyme, and cancer cell activities.

Habib, Hosam M / El-Fakharany, Esmail M / Kheadr, E / Ibrahim, Wissam H

Scientific reports

2022 Volume 12, Issue 1, Page(s) 12393

Abstract: Grape seed extract from (Vitis vinifera) (VGSE) is an excellent source of various polyphenols that exhibit highly potent antioxidant and disease prevention properties. Although numerous biological activities, with potential for improving human health, ... ...

Abstract	Grape seed extract from (Vitis vinifera) (VGSE) is an excellent source of various polyphenols that exhibit highly potent antioxidant and disease prevention properties. Although numerous biological activities, with potential for improving human health, have been reported for VGSE, there is a lack of data relating to the health benefits of VGSE on DNA damage, protein damage, labile iron activity, and enzyme inhibitory effects. This investigation demonstrated, for the first time, that VGSE inhibits DNA and BSA damage and labile iron activity in-vitro. Moreover, VGSE also inhibited in-vitro activities of AChE, tyrosinase, and α-amylase. VGSE treatment significantly reduced viability of MCF-7, Hep-G2, Caco-2, and Huh-7 cells after 48-h treatments. The results obtained provide additional support for the purported health benefits of VGSE and reinforce its potential in disease prevention and therapy, especially in relation to cancer.
MeSH term(s)	Antioxidants/pharmacology ; Caco-2 Cells ; DNA ; DNA Damage ; Grape Seed Extract/pharmacology ; Humans ; Iron ; Neoplasms/drug therapy ; Plant Extracts/pharmacology ; Proanthocyanidins ; Vitis
Chemical Substances	Antioxidants ; Grape Seed Extract ; Grape Seed Proanthocyanidins ; Plant Extracts ; Proanthocyanidins ; DNA (9007-49-2) ; Iron (E1UOL152H7)
Language	English
Publishing date	2022-07-20
Publishing country	England
Document type	Journal Article
ZDB-ID	2615211-3
ISSN	2045-2322 ; 2045-2322
ISSN (online)	2045-2322
ISSN	2045-2322
DOI	10.1038/s41598-022-16608-2
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Article ; Online: Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

Alqahtani, Nashi K. / Alnemr, Tareq M. / Alqattan, Abdullah M. / Aleid, Salah M. / Habib, Hosam M.

Foods. 2023 Feb. 03, v. 12, no. 3

2023

Abstract	Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product’s quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification.
Keywords	Phoenix dactylifera ; adhesion ; butter ; byproducts ; cohesion ; color ; dates (fruit) ; functional foods ; hardness ; industrial wastes ; ingredients ; microstructure ; nutritive value ; processed cheeses ; seeds ; shelf life ; storage time ; texture
Language	English
Dates of publication	2023-0203
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030679
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: The role of iron in the pathogenesis of COVID-19 and possible treatment with lactoferrin and other iron chelators.

Habib, Hosam M / Ibrahim, Sahar / Zaim, Aamnah / Ibrahim, Wissam H

Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie

2021 Volume 136, Page(s) 111228

Abstract: Iron overload is increasingly implicated as a contributor to the pathogenesis of COVID-19. Indeed, several of the manifestations of COVID-19, such as inflammation, hypercoagulation, hyperferritinemia, and immune dysfunction are also reminiscent of iron ... ...

Abstract	Iron overload is increasingly implicated as a contributor to the pathogenesis of COVID-19. Indeed, several of the manifestations of COVID-19, such as inflammation, hypercoagulation, hyperferritinemia, and immune dysfunction are also reminiscent of iron overload. Although iron is essential for all living cells, free unbound iron, resulting from iron dysregulation and overload, is very reactive and potentially toxic due to its role in the generation of reactive oxygen species (ROS). ROS react with and damage cellular lipids, nucleic acids, and proteins, with consequent activation of either acute or chronic inflammatory processes implicated in multiple clinical conditions. Moreover, iron-catalyzed lipid damage exerts a direct causative effect on the newly discovered nonapoptotic cell death known as ferroptosis. Unlike apoptosis, ferroptosis is immunogenic and not only leads to amplified cell death but also promotes a series of reactions associated with inflammation. Iron chelators are generally safe and are proven to protect patients in clinical conditions characterized by iron overload. There is also an abundance of evidence that iron chelators possess antiviral activities. Furthermore, the naturally occurring iron chelator lactoferrin (Lf) exerts immunomodulatory as well as anti-inflammatory effects and can bind to several receptors used by coronaviruses thereby blocking their entry into host cells. Iron chelators may consequently be of high therapeutic value during the present COVID-19 pandemic.
MeSH term(s)	COVID-19/metabolism ; Humans ; Iron/blood ; Iron/chemistry ; Iron/metabolism ; Iron Chelating Agents/therapeutic use ; Iron Overload/drug therapy ; Lactoferrin/pharmacology ; Lactoferrin/therapeutic use ; SARS-CoV-2
Chemical Substances	Iron Chelating Agents ; Iron (E1UOL152H7) ; Lactoferrin (EC 3.4.21.-)
Language	English
Publishing date	2021-01-13
Publishing country	France
Document type	Journal Article ; Review
ZDB-ID	392415-4
ISSN	1950-6007 ; 0753-3322 ; 0300-0893
ISSN (online)	1950-6007
ISSN	0753-3322 ; 0300-0893
DOI	10.1016/j.biopha.2021.111228
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Article ; Online: Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

Almaghlouth, Bayan J. / Alqahtani, Nashi K. / Alnabbat, Khadijah I. / Mohamed, Hisham A. / Alnemr, Tareq M. / Habib, Hosam M.

Foods. 2023 May 06, v. 12, no. 9

2023

Abstract	Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product.
Keywords	antioxidant activity ; antioxidants ; biofortification ; color ; dates (fruit) ; economic valuation ; flavonoids ; fruits ; functional foods ; manufacturing ; markets ; pH ; polyphenols ; sensory evaluation ; sugars ; sweet potatoes
Language	English
Dates of publication	2023-0506
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12091906
Database	NAL-Catalogue (AGRICOLA)

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