Carbohidratos prebióticos derivados de la lactosa

El término prebiótico, definido como ingrediente alimentario no digerible que afecta beneficiosamente al huésped mediante la estimulación del crecimiento y/o la actividad de un número limitado de bacterias en el colón, fue introducido por Gibson y Roberfroid en 1995, sin embargo, hace más de cincuenta años que es conocido el efecto beneficioso de algunos carbohidratos sobre la flora intestinal. Los prebióticos se caracterizan por no ser digeridos por los jugos digestivos y llegar intactos al colon donde son fermentados selectivamente por la microflora colónica considerada beneficiosa (bifidobacterias y lactobacilos) en detrimento de las no deseables (bacteroides, clostridia, E coli) (Roberfroid, 2003; García Peris y Velasco Gimeno, 2007).Este trabajo ha sido financiado por diferentes proyectos de investigación: CYTED N° XI.24; ALIBIRD S-0505/AGR/000153 de la Comunidad de Madrid y CONSOLIDER Ingenio 2010 (FUN-C-FOOD) CSD 2007-00063 del Ministerio de Educación y Ciencia.Peer Reviewe

Swine Production: Probiotics as an Alternative to the Use of Antibiotics

Animal food production is one of the most powerful European economic sectors; however, this sector is facing new challenge due to the development of bacteria with resistant genes, and consequently, restriction on the administration of antibiotics. Limitation, at the moment, is focused on those antibiotics employed in human medicines. Therefore, it is necessary to improve as much as possible animals’ health and reduce diseases. Among others, alternatives include adequate animal handling, hygienic facilities, quality food, or vaccines. Probiotics also arise as a good alternative due to their already known properties as intestinal microbiota modulators, improving the immune functions and reducing the risk and the development of illness. Significant data can found scientific literature that demonstrates probiotics benefits when they are administrated to the animals through diet. However, to be able to apply all these findings in a specific animal species, at a particular production animal life stage and at a industrialize scale, it is necessary to compile and organize reported information. This chapter presents the most recent and relevant finding on the use of probiotics in swine production

Chitosan impregnated gutta-percha points: antimicrobial in vitro evaluation and mechanical properties

Chitosan-impregnated gutta-percha points (ChitGPP) were tested for their ability to inhibit the growth of microorganisms usually involved in root canal infections. Their mechanical properties were also studied and compared with the commonly used commercial points in endodontics. ChitGPP were more efficient in reducing the microbial load than those without chitosan. ChitGPP also possess better tensile and elastic properties than commercial ones. After six months of storage, ChitGPP’s were still able to reduce the bacterial load by 1 log, suggesting that impregnation of gutta-percha points with chitosan could be a good alternative to obtain gutta-percha points with improved antimicrobial properties.info:eu-repo/semantics/publishedVersio

Efeito de quito-oligosacarídeos modificados nas características físico-químicas e microbiológicas em uma bebida probiótica fermentada

The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and mango pulp (40%) were prepared, as follows: formulation F1 containing 2.0 % COS-Glc, and formulation F2 without the addition of COS-Glc (control). Commercial probiotic culture of Bifidobacterium lactis ssp. was used in both formulations. The products were evaluated for hygienic-sanitary quality, physicochemical composition, titratable acidity, syneresis, and bacteria viability (selective enumeration of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium spp.) after one day of manufacture. The viability of the microorganisms, the hygienic-sanitary quality and the physicochemical characteristics (titratable acidity and syneresis) of the beverages were evaluated throughout 30 days of storage at 8 +/- 1 degrees C. The hygienic-sanitary quality was satisfactory, and the beverages were suitable for consumption. The addition of modified chitooligosaccharides to the probiotic beverage led to an increase in titratable acidity and syneresis. The formulation F1 presented significantly higher total solids, total dietary fiber, and carbohydrates when compared to F2. The addition of COS-Glc did not affect the viability of the probiotics in the beverage along with the storage, which remained within the recommended dose to exert its therapeutic effect. The combination of COS-Glc and probiotics can be an interesting tool to produce smoothie type dairy beverages without adversely affecting the characteristics of the product, besides conferring added value to the product due to the incorporation of an ingredient with potential prebiotic activity.O efeito da adição de quito-oligossacarídeos modificados com glucose (COS-Glc), com potencial atividade prebiótica em uma bebida smoothie foi avaliado durante a estocagem. Duas formulações de bebida probiótica foram elaboradas com iogurte probiótico (60%) e polpa de manga (40%), sendo a formulação F1 adicionada de 2,0% de COS-Glc e a formulação F2 (controle) sem COS-Glc. Uma cultura probiótica comercial (Bifidobacterium lactis ssp.) foi utilizada em ambas as formulações. Os produtos foram avaliados quanto à qualidade higiênico-sanitária, composição físico-química, acidez titulável, sinérese e viabilidade dos micro-organismos (contagem seletiva de Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus e Bifidobacterium spp.) após 1 dia de fabricação. Verificou-se a viabilidade dos microrganismos, a qualidade higiênico-sanitária e as características físico-químicas (acidez titulável e sinérese) das bebidas ao longo de 30 dias mantidas à 8 ± 1 °C. A qualidade higiênico-sanitária foi satisfatória e as bebidas se mostraram aptas para o consumo. A adição de quito-oligossacarídeos modificados na bebida probiótica favoreceu o aumento da acidez titulável e da sinérese. A formulação F1 apresentou valores significativamente superiores de sólidos totais, fibras totais e carboidratos quando comparados à F2. A adição de COS-Glc não afetou a viabilidade dos micro-organismos probióticos na bebida ao longo da estocagem, os quais permaneceram em doses recomendadas para exercer o efeito terapêutico. A combinação de COS-Glc e probióticos podem ser utilizados juntos para a produção de bebidas lácteas tipo smoothie sem afetar as caraterísticas do produto, conferindo ainda valor adicional ao produto devido a incorporação de um ingrediente com potencial atividade prebiótica.info:eu-repo/semantics/publishedVersio

Nutritional composition, heavy metal content and in vitro effect on the human gut microbiota of Talitrus saltator, an underutilized crustacean from the Atlantic coast

In this study, an undervalued marine crustacean (Talitrus saltator) was characterized in terms of nutritional and heavy metal composition and its potential to affect human gut microbiota. Nutritional analysis of this crustacean revealed that it complies with the criteria established in European legislation to include nutritional claims in their labeling, such as “source of fiber,” “low in fat,” “low in sugars” and “high in protein.” The analysis of the heavy metal content did not reveal any risk derived from the presence of Cd, Hg, or Pb, whereas essential metals contained in 100 g exceeded the minimum daily requirements recommended in Europe for Zn (19.78 mg/kg), Cu (2.28 mg/kg), and Fe (32.96 mg/kg). Using an in vitro system, the effect of T. saltator on the human colonic microbiota shows some beneficial effects, such as fermentation-maintained populations of Bifidobacterium or Lactobacillus, did not increase Firmicutes phylum counts, decreased the Firmicutes/Bacteroidetes ratio, and stimulated 11 metabolic pathways with respect to baseline. These results are unusual in a high protein content-food. However, negative effects were also found in gut microbiota relative proportions, such as an increase in the Proteobacteria phylum and especially some opportunistic bacteria from this phylum, probably due to the antimicrobial effect of chitin on other groups more sensitive to its effect. This work shows for the first time the effect of T. saltator on human colonic microbiota using and in vitro system. The presence of chitin in its composition could provide some beneficial effects by modulating the microbiota, but as T. saltator is a high-protein food, more studies should be carried out showing these benefitS

Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose

Bifidogenic effect and stimulation of short chain fatty acid (SCFA) production by fractions of oligosaccharides with a DP≥3 and Gal β(1-6) linkages synthesised from lactose or lactulose by Pectinex Ultra SP-L and Lactozym 3000 L HP G were evaluated in human faecal slurries. Results were compared with those obtained for the commercial oligosaccharide mixture Vivinal®-GOS. Quantitative real-time PCR showed that all galacto-oligosaccharide (GOS) fractions stimulated slightly higher bifidobacteria growth than lactose, lactulose and Vivinal®-GOS. GOS fractions promoted the production of total SCFA and acetic acid in a similar way to Vivinal®-GOS and more than glucose, lactose and lactulose. In conclusion, oligosaccharides derived from lactose and lactulose may represent a suitable alternative to lactulose for the design of new functional food ingredients. © Proprietors of Journal of Dairy Research 2009.The authors thank the Spanish Ministry of Education and Science (Projects Consolider Ingenio 2010 FUN-C-FOOD 2007-00063 and AGL2007-62736) and Community of Madrid (project ALIBIRD-CM S-0505/AGR-000153) for financial support. Alejandra Cardelle-Cobas and Nuria Salazar thank their predoctoral FPU and FPI grants, respectively, from the Spanish Ministry of Education and Science.Peer Reviewe

Desarrollo tecnológico de ovoproductos funcionales con un alto contenido en ácidos grasos n-3

Eggs are good candidates to be employed as functional food and to provide people with bioactive compounds such as n-3 PUFAs. However, in most cases, development of eggs with high content of n-3 PUFAs was carried out by modifying the hens’ feed. In the present work, egg-derived sticks with high content of n-3 PUFAs were technologically developed through addition of three different sources of n-3 PUFAs: linseed oil, fish oil and microalgae oil. The developed products were compared to conventional egg-derived products for their proximate composition, fatty acid profile, colour and consumer acceptability. Additionally, lipid oxidation was investigated after 30 days of frozen storage. Nutritional composition, colour parameters and consumer acceptability revealed that egg-derived product obtained by addition of linseed oil was the most adequate. Egg-derived functional foods developed by technological methods are viable and could be considered as an interesting alternative, especially for catering companiesLos huevos son buenos candidatos para ser empleados como alimentos funcionales y de este modo proporcionar a las personas compuestos bioactivos, tales como los ácidos grasos n-3. Sin embargo, en la mayoría de los casos, el desarrollo de huevos con alto contenido en ácidos grasos n-3 se realizó mediante la modificación de la alimentación aviar. En el presente trabajo, se desarrollaron ovoproductos con alto contenido en ácidos grasos n-3 de modo tecnológico mediante la adición de tres fuentes diferentes de n-3: aceite de linaza, aceite de pescado y aceite de microalgas. Los ovoproductos desarrollados se compararon con ovoproductos convencionales en su composición nutricional, perfil lipídico, color y aceptabilidad por parte del consumidor. Además, se investigó su oxidación lipídica después de 30 días de almacenamiento en congelación. Combinando los resultados obtenidos, el ovoproducto elaborado con aceite de linaza resultó ser el más adecuado. De este modo, los ovoproductos funcionales elaborados mediante métodos tecnológicos son viables y pueden ser considerados una alternativa interesante, especialmente para las empresas de restauración colectivaThe authors wish to thank the Centro para el Desarrollo Técnico Industrial (CDTI) from the Ministerio de Economía y Competitividad for financial supportS