Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10–20% w/w total wet dough) and sweetener sucralose (2–4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS, in vitro bioactivity (total phenol content, antioxidant by ABTS and ORAC-FL, antidiabetic and antiobesity by inhibition of α-glucosidase and pancreatic lipase, respectively) and sensory properties of the biscuits were evaluated. TGP microbiological and pesticides showed values within food safety criteria. Sensory profiles of TGP biscuits were obtained, showing biscuits with 20% TGP good sensory quality (7.3, scale 1–9) in a cluster of 37 out of 101 consumers. TGP addition in biscuits had a significant (p < 0.05) effect on total phenolic content (0.893–1.858 mg GAE/g biscuit) and bioactive properties when compared to controls: 11.467–50.491 and 4.342–50.912 μmol TE/g biscuit for ABTS and ORAC-FL, respectively; inhibition of α-glucosidase and pancreatic lipase, IC50 35.572–64.268 and 7.197–47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking. Malvidin-3-O-(6′-p-coumaroyl) glucoside, (+)-catechin, malvidin-3-O-glucoside, and (−)-epicatechin were the main phenolic compounds (in descendent order of content) found. The bioactive properties could be attributed to the remaining phenolic compounds in the biscuits. In conclusion, TGP biscuits seemed to be a promising functional food with potential for ameliorating oxidative stress, glucose and fatty acids levels with good sensory quality

Study of the Antihypertensive Peptides Derived from Alpha-Lactalbumin Hydrolysate after Simulation of Digestion

Alpha-lactalbumin is a whey protein that is a cheese-making industrial residue of high biological value. The antihypertensive capacity of three peptides obtained from the simulated gastrointestinal digestion of alpha-lactalbumin hydrolysates was studied. The alpha-lactalbumin hydrolysis was performed using the Alcalase enzyme and was subsequently subjected to a simulated digestion process using pepsin and pancreatin enzymes to mimic digestion conditions. The peptides were identified from a RP-HPLC fractionation of the digest and subsequent identification by mass spectrometry analysis. Three peptides from the alpha-lactalbumin sequence were obtained: IWCKDDQNPH (P1), KFLDDDLTDDIM (P2), and DKFLDDDLTDDIM (P3). The in vitro antihypertensive activity of the peptides was determined by studying the inhibition of the angiotensin-converting enzyme, with P1 being the only peptide with antihypertensive activity detected by this methodology (IC₅₀ = 3.91 ± 0.2 mg/mL). In order to correlate the structural (molecular dynamics simulations) and physicochemical properties with potential mechanisms of antihypertensive capacity, in silico methods were performed. The peptides P1, P2, and P3 had a negative global charge and were hydrophilic. After molecular modeling, the peptide structures were submitted to a refinement based on an energy minimization and further molecular dynamics simulation to assess their global size and conformational space. After a 50-nanosecond simulation, the global structures, solvated and immersed in an ionic water solution similar to that of blood, were studied in their solvent-accessible surfaces. A secondary structure (alpha-helix) was observed in the P1 peptide, but in general, all peptides showed an extended folding. The surfaces were charge code colored and in a visual inspection it could be conjectured that all of them exposed the charge, mainly a negative charge, to the solvent surface, in agreement with the GRAVY index, which was also evaluated. In conclusion, the structure and amino acid composition of peptide 1 assessed by in silico studies agrees with the antihypertensive activity obtained by the in vitro study.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Study of the antihypertensive peptides derived from alpha-lactalbumin hydrolysate after simulation of digestion

Alpha-lactalbumin is a whey protein that is a cheese-making industrial residue of high biological value. The antihypertensive capacity of three peptides obtained from the simulated gastrointestinal digestion of alpha-lactalbumin hydrolysates was studied. The alpha-lactalbumin hydrolysis was performed using the Alcalase enzyme and was subsequently subjected to a simulated digestion process using pepsin and pancreatin enzymes to mimic digestion conditions. The peptides were identified from a RP-HPLC fractionation of the digest and subsequent identification by mass spectrometry analysis. Three peptides from the alpha-lactalbumin sequence were obtained: IWCKDDQNPH (P1), KFLDDDLTDDIM (P2), and DKFLDDDLTDDIM (P3). The in vitro antihypertensive activity of the peptides was determined by studying the inhibition of the angiotensin-converting enzyme, with P1 being the only peptide with antihypertensive activity detected by this methodology (IC50 = 3.91 ± 0.2 mg/mL). In order to correlate the structural (molecular dynamics simulations) and physicochemical properties with potential mechanisms of antihypertensive capacity, in silico methods were performed. The peptides P1, P2, and P3 had a negative global charge and were hydrophilic. After molecular modeling, the peptide structures were submitted to a refinement based on an energy minimization and further molecular dynamics simulation to assess their global size and conformational space. After a 50-nanosecond simulation, the global structures, solvated and immersed in an ionic water solution similar to that of blood, were studied in their solvent-accessible surfaces. A secondary structure (alpha-helix) was observed in the P1 peptide, but in general, all peptides showed an extended folding. The surfaces were charge code colored and in a visual inspection it could be conjectured that all of them exposed the charge, mainly a negative charge, to the solvent surface, in agreement with the GRAVY index, which was also evaluated. In conclusion, the structure and amino acid composition of peptide 1 assessed by in silico studies agrees with the antihypertensive activity obtained by the in vitro study.ANII: FSDA_1_2017_1_143964ANII: POS_NAC_M_2020_1_16441

Competencias socioeducativas del profesorado ante situaciones de crisis sanitaria (Caso COVID-19), en Paraguay.

Esta investigación tiene por finalidad conocer las implicaciones de la crisis generada por la COVID-19 en el profesorado y el alumnado de educación superior y cuál debe ser nuestra contribución como investigadores para la mejora de la situación.CONACYT - Consejo Nacional de Ciencia y TecnologíaPROCIENCI

Treatment with tocilizumab or corticosteroids for COVID-19 patients with hyperinflammatory state: a multicentre cohort study (SAM-COVID-19)

Objectives: The objective of this study was to estimate the association between tocilizumab or corticosteroids and the risk of intubation or death in patients with coronavirus disease 19 (COVID-19) with a hyperinflammatory state according to clinical and laboratory parameters. Methods: A cohort study was performed in 60 Spanish hospitals including 778 patients with COVID-19 and clinical and laboratory data indicative of a hyperinflammatory state. Treatment was mainly with tocilizumab, an intermediate-high dose of corticosteroids (IHDC), a pulse dose of corticosteroids (PDC), combination therapy, or no treatment. Primary outcome was intubation or death; follow-up was 21 days. Propensity score-adjusted estimations using Cox regression (logistic regression if needed) were calculated. Propensity scores were used as confounders, matching variables and for the inverse probability of treatment weights (IPTWs). Results: In all, 88, 117, 78 and 151 patients treated with tocilizumab, IHDC, PDC, and combination therapy, respectively, were compared with 344 untreated patients. The primary endpoint occurred in 10 (11.4%), 27 (23.1%), 12 (15.4%), 40 (25.6%) and 69 (21.1%), respectively. The IPTW-based hazard ratios (odds ratio for combination therapy) for the primary endpoint were 0.32 (95%CI 0.22-0.47; p < 0.001) for tocilizumab, 0.82 (0.71-1.30; p 0.82) for IHDC, 0.61 (0.43-0.86; p 0.006) for PDC, and 1.17 (0.86-1.58; p 0.30) for combination therapy. Other applications of the propensity score provided similar results, but were not significant for PDC. Tocilizumab was also associated with lower hazard of death alone in IPTW analysis (0.07; 0.02-0.17; p < 0.001). Conclusions: Tocilizumab might be useful in COVID-19 patients with a hyperinflammatory state and should be prioritized for randomized trials in this situatio

LA U INVESTIGA: Revista Científica. Facultad Ciencias de la Salud. Volumen 3. Número 2

En el presente volumen se distinguen varios ámbitos de la investigación en salud desde artículos asociados a la promoción de salud, prevención de enfermedades, así como investigaciones de casos clínicos que evidencia la experiencia del equipo de salud en patologías específicas. Hay que resaltar que muchos de los artículos presentados en el volumen actual corresponden a los resultados de investigaciones ejecutadas en la academia, propias de la Universidad Técnica del Norte y de otras.1._ Melanoma antebraquial derecho metastásico a pa¬red abdominal y pelvis presentación de un caso clínico. 2._ Carcinoma papilar de localizacion extratiroidea. 3._ Tumores del golfo de la yugular 4._ Estudio comparativo del desarrollo psicomotor en niños/as de 1 a 3 años del Centro Infantil del Buen Vivir “CENTRO PUCARA” y “GOTITAS DE AMOR” del cantón Antonio Ante de la provincia de Imbabura. 5._ Adaptaciones de las técnicas comunicacionales al proceso terapéutico de salud mental infantil. 6._ La dinámica de la investigación científica en la formación de los profesionales de enfermería: una aproximación al problema de investigación. 7._ Las agresiones en las parejas de enamorados en la adolescencia y el equilibrio emocional. 8._ Rasgos de personalidad y su influencia en la calidad de vida en los estudiantes de la Unidad Educativa” Las Américas” 9._ Estudio de la postura corporal y su relación con la obesidad y sobrepeso en niños de 6 a 12 años del cantón Antonio Ante de la provincia de Imbabura. 10._ Caracterización de cuidadores informales de personas con discapacidad de la provincia de Im¬babura. 11._ Intervención educativa sobre embarazo en la adolescencia en estudiantes del tercer año de bachillerato de la unidad educativa “Madre Tere¬sa Bacq” Imbabura-Ecuador. 12._ Acceso a la atención de consulta externa de los usuarios del centro de llamadas, que asisten al subcentro de salud San Antonio, Tanguarin Iba¬rra, ecuador 2016. 13._ Prevalencia de disfunción familiar en la parro¬quia urbana de Urcuquí

Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine

Tannat (Vitis vinifera cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (p &lt; 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (p &lt; 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts

Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate

Abstract: Whey is an abundantand sustainable source of bioactive peptides obtained from cheese making process. Whey proteins such as α-lactalbumin can be biologically active when the bioactive peptides encrypted in the amino acid sequence of the native protein are released by enzymatic hydrolysis. In the present work, the identification, sequence analysis, and antioxidant activity of bioaccessible peptides from α-lactalbumin alcalase-hydrolysate was assessed. Antioxidant activity (ABTS, ORAC, and HORAC) of α-lactalbumin showed a significant increase (p < 0.05) after the enzymatic treatment with alcalase and this capacity increased even more after the simulation of the gastrointestinal digestion process. Peptides contained in the gastrointestinal digest of α-lactalbumin hydrolysate were separated by preparative RP-HPLC (55 fractions), and three peptides were identified by LC-MS/MS analysis from selected fractions: IWCKDDQNPH (MW: 1254.54 Da) f(59-68), KFLDDDLTDDIM (MW: 1439.64 Da) f(79-90), DKFLDDDLTDDIM (MW: 1554.67 Da) f(78-90). Among the chemically synthesized peptides, IWCKDDQNPH showed the highest antioxidant capacity determined by ORAC, ABTS, and HORAC assays (IC50 0.015 ± 0.002, 0.45 ± 0.02, and 1.30 ± 0.05 mg/ml, respectively) and this activity may be related to the amino acid sequence. This is the first report where these bioaccessible peptides from α-lactalbumin hydrolysate were identified. The α-lactalbumin hydrolysate could be employed as a functional antioxidant ingredient. Practical Application: The present work studied the bioaccessibility of antioxidant peptides from an α-lactalbumin alcalase-hydrolysate by identifying three novel bioaccessible peptides responsible for the antioxidant capacity, providing evidence of the hydrolysate potential as an antioxidant ingredient in the formulations of functional foods and/or food supplements.Fil: Báez, Jessica. Universidad de la República; UruguayFil: Fernández Fernández, Adriana M.. Universidad de la República; UruguayFil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Bollati Fogolín, Mariela. Instituto Pasteur de Montevideo; UruguayFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Medrano Fernández, Alejandra. Universidad de la República; Urugua

Effect of Enzymatic Hydrolysis of Brewer&rsquo;s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation

The interesting nutritional value and abundance of brewer&rsquo;s spent grain (BSG) may be adequate for its use as a sustainable functional ingredient. The aim of the present work was to enhance the BSG bioactive properties, along with studying the BSG bread technological feasibility through rheological properties evaluation. To optimize the release of BSG bioactive compounds, enzymatic hydrolysis was carried out using a composite central design, varying the alcalase and cellulase percentage. Multiple regression (MR) and response surface methodology (RSM) were performed, evaluating the total polyphenol content (TPC), ABTS, and ORAC as response variables, showing a positive effect for alcalase % and non-significant effect for cellulase %. Optimal conditions (0.1% alcalase) were used for BSG flour (FBSG) for the development of the functional bread (FBSG bread), substituting 20% w/w wheat flour. The nutritional and bioactive characterization of the breads showed that the FBSG bread presented a higher fiber content (&gt;6%), TPC, and antioxidant activity than the control bread (CB). The breads&rsquo; physicochemical characteristics were analyzed by measuring the parameters of volume, color, and texture. Regarding volume, the FBSG bread presented a significant decrease (p &lt; 0.05) (1890.4 &plusmn; 6.9 cm3) with respect to CB (2359.5 &plusmn; 106.5 cm3), and also presented a significant increase (p &lt; 0.05) in the development of brown/reddish tones in the crumb, which were reflected in the &ldquo;L&rdquo; and &ldquo;a&rdquo; parameters (53.62 and 6.10, respectively) compared to CB (75.70 and &minus;0.16, respectively). The texture analysis showed that FBSG bread chewiness (6.85 &plusmn; 0.13 Kg) and cohesiveness (0.608 &plusmn; 0.027) did not present significant differences (p &lt; 0.05) with CB. On the other hand, the FBSG bread parameters of resilience (27.5 &plusmn; 2.3), and rubberiness (7.63 &plusmn; 0.16 Kg&middot;m&middot;s&minus;2) were increased, while elasticity (89.81 &plusmn; 0.067) decreased. In conclusion, a sustainable &ldquo;high fiber content&rdquo; and antioxidant bread was obtained presenting suitable rheological properties as that of wheat flour bread. Further studies on the sensory profile and acceptability of the novel food should be addressed to evaluate the consumers&rsquo; perception of the rheological parameters

Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener

Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people&rsquo;s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer&rsquo;s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 &plusmn; 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2&rsquo;-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 &plusmn; 1.86 &micro;mol TE/g biscuit) and ORAC-FL (50.91 &plusmn; 3.66 &micro;mol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 &plusmn; 0.05 mg GAE/g biscuit; ABTS: 14.43 &plusmn; 1.10 and ORAC-FL: 7.99 &plusmn; 1.15 &micro;mol TE/g biscuit) (p &lt; 0.05). Moreover, biscuits added with the byproduct showed a greater &alpha;-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (p &lt; 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers&rsquo; health