Zearalenone (ZEN), a mycotoxin commonly found in cereal crops and foods, induces testicular damage and disrupts gut microbial composition, revealing a critical connection between gut microbes and the male reproductive system. Curcumin (CUR), a bioactive compound derived from ginger, is known to enhance intestinal microecological balance and exhibit anti-inflammatory properties. This study aimed to investigate the mechanism by which CUR alleviates ZEN-induced reductions in sperm quality through modulation of the gut microbe–testis axis. Forty-eight 6-week-old Balb/c male mice were randomly assigned to four treatment groups: control (CON), CUR (200 mg/kg body weight CUR), ZEN (40 mg/kg body weight ZEN), and ZEN + CUR (200 mg/kg CUR + 40 mg/kg ZEN). The experiment lasted 28 days. CUR was found to mitigate ZEN-induced reductions in testosterone levels, testicular structural damage, and disrupted spermatogenesis. ZEN exposure altered gut microbial composition, increasing the abundance of Prevotella while decreasing that of Lactobacillus. CUR counteracted these effects and reduced the ZEN-induced activation of IL-17A-TNF-α signaling pathway proteins. In conclusion, ZEN induces testicular inflammation and reduced sperm quality by lowering testosterone levels and disrupting gut microbial balance, which drives the testicular IL-17A signaling pathway. CUR alleviates ZEN-induced testicular inflammation and sperm quality reduction by restoring beneficial gut microbes and testosterone levels.

Kañihua (Chenopodium pallidicaule), a gluten-free Andean grain, has high biological and nutritional values, essential amino acids, essential fatty acids, vitamins and minerals; in addition, its seeds or grains have antimicrobial, antioxidant, antidiabetic and antihypertensive properties. Therefore, Ch. pallidicaule has great potential in the industry, but it is very little researched. On the other hand, Monascus ruber is an edible fungus widely used for the production of red pigments that have diverse biological activities with applications as food colorants and nutraceuticals that protect the body from degenerative diseases related to oxidative stress. In this novel study, Ch. pallidicaule flour was obtained from the solid-state fermentation of grains by Monascus ruber NRRL 1597. The Response Surface Method was used to optimize the fermentation process in relation to three factors such as glucose, sodium chloride and monosodium glutamate according to the Box–Behnken Design with 15 treatments. The dependent variables were L*, a* and b* belonging to the CIELAB color space. Modelling was performed with the R software. The results of the response variables were 40.99, 8.21 and 12.85 for L*, a* and b* with R² values of 0.85, 0.91 and 0.87, respectively. Therefore, pigmented flours were obtained with great potential for application in the food industry, which is increasingly demanding functional foods.

Fish is a recommended food in early childhood due to its high content of essential nutrients, particularly omega-3 fatty acids, which are positively associated with cognitive development. However, fish may also be a source of exposure to toxic metal(loid)s, such as Hg and As, which can pose health risks. This study had two main objectives: (i) to conduct a literature review on the levels of metal(loid)s in commercial pureed baby foods (PBFs); and (ii) to assess the availability and labelling information of fish-based PBFs in the Spanish market. This study followed the methodology of a scoping review, conducted in accordance with the PRISMA Extension for Scoping Reviews (PRISMA-ScR). The PRISMA 2020 guidelines and checklist were followed throughout the process. On the other hand, the supply of fish-based PBFs in the Spanish market was compiled, as well as information on their labelling. The examined studies (n=11) showed that fish-based PBFs had the highest mean concentrations of As and Hg, while meat- and vegetable-based PBFs showed higher levels of Cd and Pb, sometimes exceeding legal limits. Fish-based PBFs represented only 12.04-13.13 % of the total Spanish market supply, with a fish content frequently around 8%. Most of these products also included potato (≈ 80 %), carrot (≈ 70 %), and rice (≈ 65 %). Despite the well-documented neurodevelopmental benefits of fish consumption during childhood, the limited availability of fish-based PBFs suggests a nutritional gap. While legislation establishes maximum permissible limits for metal(oid)s in baby foods, efforts should focus on minimizing their presence to ensure infant health, following the strategy “Closer to Zero”.

Phenolic compounds, especially flavonoids, are abundant in plant-based foods and are increasingly recognized for their interaction with the human gut microbiota (GM). This study explored the mutual relationship between dietary flavonoids and GM by assessing four flavonoid-rich food matrices (i.e. blonde orange, rooibos tea, dark chocolate, and blueberry) each enriched in specific flavonoid subclasses. After in vitro gastrointestinal digestion, samples underwent 48 h colonic fermentation using the standardized MICODE model inoculated with GM from 3 healthy donors. Microbial and metabolic responses were analyzed via qPCR, 16S rRNA sequencing, and SPME-GC-MS, while flavonoid bioaccessibility and biotransformation were quantified by means of high-resolution mass spectrometry. Blueberry showed the strongest prebiotic potential, increasing the abundance of beneficial taxa (Bifidobacteriaceae, Faecalibacterium prausnitzii, Lactobacillales, and Akkermansia muciniphila) and reducing the abundance of opportunistic groups (Enterobacteriaceae, Desulfovibrio, Clostridium group I). Orange and rooibos exhibited moderate activity, whereas dark chocolate displayed a mixed profile, enhancing some beneficial taxa but also supporting potential pathobionts. Metabolomic analysis revealed diverse low-molecular-weight phenolics resulting from microbial transformation, particularly 3-(3′-hydroxyphenyl)propanoic acid and valerolactones. Functional ecological indicators, including Firmicutes/Bacteroidota ratio, quantitative Prebiotic Index (qPI), and bifidogenic effects, validated blueberry’s superior impact on GM eubiosis. This work confirms the role of flavonoid-rich foods in shaping GM structure and function and underscores the importance of polyphenol type and matrix. MICODE proved effective in elucidating the complex GM–metabolite–food. Future studies integrating meta-transcriptomics and host cell models are warranted to extend these findings to personalized nutrition strategies and microbiome-based dietary interventions.

Paraguayan soup is a traditional and emblematic dish widely consumed in Paraguay. Its valorization and potential for industrial-scale production highlight the need to improve preservation methods. This study aimed to evaluate the effect of nisin on microbial growth of mesophilic aerobes, total coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. at intervals of 7 days, culminating on day 40. Sensory attributes such as texture, appearance, color, and consistency were also assessed, comparing nisin-treated samples (which showed the lowest microbial counts) with a control. Microbiological evaluations followed AOAC specifications, and sensory analysis adhered to the Spanish standard UNE-ISO 6658. Nisin exhibited a biopreservative effect on mesophilic aerobes and Staphylococcus aureus in refrigerated soup dough. Significant differences were found in total coliforms between the treated and control groups, although E. coli counts did not vary significantly. Salmonella spp. were not detected in any samples, so nisin’s inhibitory effect could not be determined in this case.Sensory evaluation revealed a preference for the nisin-treated soup in terms of flavor, color, and aroma—but not in consistency. These findings suggest that nisin has strong potential as a biopreservative in the industrial production of refrigerated Paraguayan soup dough ready for baking, contributing to improved microbial safety and sensory appeal. Moreover, incorporating nisin could significantly enhance the preservation and valorization of Paraguay’s traditional culinary products.