Psychometric properties and Factor structure of the BRCS in an elderly Spanish sample

Successful resilience is a variable often related toan optimal aging process. However, literature is rather limited when dealingwith assessment instruments for the elderly in the Spanish language. Theobjective of this work is to validate the Brief Resilient Coping Scale (Sinclair & Wallston, 2004), a four item likert scale, in the Spanishelderly. For this propose, the scale wasadministrated to a sample of 991 elderly Spanish participants, and the data setanalysed in terms of exploratory and confirmatory factor analysis, internal consistency and criterion validity. The scale demonstrated good psychometric properties. Furthermore, the homogeneity indices were higher than the recently literature, reinforcing the dimensional structure of the scale. These results have shown higher reliability from previous Spanish versions. Therefore, the Brief Resilient Coping Scale is a valuable assessment instrument that could be very useful in the assessing of resilience in the Spanish-speaking elderly

MEGARA-GTC stellar spectral library – II. MEGASTAR first release

MEGARA is an optical integral field and multi-object fibre-based spectrograph for the 10.4 m Gran Telescopio CANARIAS that offers medium-to-high spectral resolutions (FWHM) of R ≃ 6000, 12 000, 20 000. Commissioned at the telescope in 2017, it started operation as a common-user instrument in 2018. We are creating an instrument-oriented empirical spectral library from MEGARA-GTC stars observations, MEGASTAR, crucial for the correct interpretation of MEGARA data. This piece of work describes the content of the first release of MEGASTAR, formed by the spectra of 414 stars observed with R ≃ 20 000 in the spectral intervals 6420–6790 Å and 8370–8885 Å, and obtained with a continuum average signal-to-noise ratio around 260. We describe the release sample, the observations, the data reduction procedure and the MEGASTAR data base. Additionally, we include in Appendix A an atlas with the complete set of 838 spectra of this first release of the MEGASTAR catalogue.This work has been supported by MINECO-FEDER grants AYA2016-75808-R, AYA2016-79724-C4-3-P, RTI2018-096188-BI00, AYA2017-90589-REDT and has been partially funded by FRACTAL, INAOE, and CIEMAT

Ahora / Ara

La cinquena edició del microrelatari per l’eradicació de la violència contra les dones de l’Institut Universitari d’Estudis Feministes i de Gènere «Purificación Escribano» de la Universitat Jaume I vol ser una declaració d’esperança. Aquest és el moment en el qual les dones (i els homes) hem de fer un pas endavant i eliminar la violència sistèmica contra les dones. Ara és el moment de denunciar el masclisme i els micromasclismes començant a construir una societat més igualitària. Cadascun dels relats del llibre és una denúncia i una declaració que ens encamina cap a un món millor

Paper de la resposta retrògrada de llevat en la regulació del metabolisme durant fermentacions d'aliments

[EN] The retrograde response was the main communication mechanism between the mitochondria and the nucleus and was discovered in Saccharomyces cerevisiae. It consists of a signaling pathway involving signal transducing proteins to induce nuclear target genes. In the presence of metabolic or osmotic stress or depending on nutritional signals, a response is emitted through the target of rapamycin (TOR) signaling pathway, which is what controls the expression of genes involved in amino acid biosynthetic pathways that they are activated in response to various physiological stresses by the factors: RTG1, RTG2, RTG3 and MKS1. The fermentative metabolism of S. cerevisiae is of great biotechnological interest due to its ability to produce products of interest. In this study, we intend to study the behavior of a Cinta Roja (CR) bakery strain and a beer strain (SafAle) in relation to wine strains under conditions that simulate industrial fermentations, and to know the role of the retrograde response, through the construction of mks1 mutants.[ES] La respuesta retrógrada fue el principal mecanismo de comunicación entre las mitocondrias y el núcleo, y fue descubierta en Saccharomyces cerevisiae. Consiste en una vía de señalización que implican a proteínas transductoras de señales para inducir genes diana nucleares. En presencia de estrés metabólico, osmótico o dependiendo de las señales nutricionales, se emite una respuesta a través de la vía de señalización diana de la rapamicina (TOR), que es la que controla la expresión de los genes implicados en rutas biosintéticas de aminoácidos que se activan en respuesta a diversas tensiones fisiológicas mediante los factores: RTG1, RTG2, RTG3 y MKS1. El metabolismo fermentativo de S.cerevisiae, es de gran interés biotecnológico por su capacidad de producir productos de interés. En este estudio, se pretende estudiar el comportamiento de una cepa panadera Cinta Roja (CR) y una cepa cervecera (SafAle) en relación con cepas vínicas en condiciones que simulan fermentaciones industriales, y conocer el papel de la respuesta retrógrada, mediante la construcción de mutantes mks1.Mollá Martí, E. (2022). Papel de la respuesta retrógrada de levadura en la regulación del metabolismo durante fermentaciones de alimentos. Universitat Politècnica de València. http://hdl.handle.net/10251/188359TFG

Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and bioactive compounds.

The food industry produces a large amount of onion wastes, making it necessary to search for possible ways for their utilization. One way could be to use these onion wastes as a natural source of high-value functional ingredients, since onion are rich in several groups of compounds, which have perceived benefits to human health. The objective of this work is to gain knowledge of any differences between the different onion wastes obtained from industry and non-commercial bulbs to use them as food ingredients rich in specific compounds. The results showed that brown skin and top-bottom could be potentially used as functional ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity. Moreover, brown skin showed a high concentration of quercetin aglycone and calcium, and top-bottom showed high concentration of minerals. Outer scales could be used as source of flavonols, with good antioxidant activity and content of dietary fibre. However, inner scales could be an interesting source of fructans and alk(en)yl cystein sulphoxides. In addition, discarded onions (cvs Recas and Figueres) could be used as a good source of dietary fibre, and cv Recas also as a source of phenolics compounds

Clarificación de alpechín por membranas en flujo tangencial

Resumen del trabajo presentado al XIX Simposio Científico-Técnico ExpOliva, celebrado en Jaén del 15 al 18 de mayo de 2019.En este trabajo se ha puesto a prueba la capacidad de clarificación de alpechín por una membrana de 0.5 µm de tamaño de poro. Se trataron 19.2 L de alpechín durante 2 h y 40 min y se obtuvieron 11.5 L de alpechín clarificado y 7 L de concentrado de sólidos finos insolubles. La filtración empezó con un flujo de permeado de 92.3 L/h.m2 que disminuyó hasta 34.6 L/h.m2 al final del tratamiento. La membrana recuperó la permeabilidad al agua al 100%. El tratamiento redujo la turbidez del alpechín de 108 200 a 0.47 NTU, es decir se obtuvo una excelente clarificación. Sin embargo, análisis del alpechín de partida y el filtrado por HPLC en fase inversa pusieron de manifiesto que se produjeron también pérdidas importantes de hasta 91% de varios moléculas de interés, como el tirosol glucósido (4-HPE-glucósido) y el hidroxitirosol hidroxi-decarboximetil elenolato (3,4-DHPE-HDCM-E), e incluso, la desaparición total del tirosol. El análisis por HPLC en fase normal reveló además, una pérdida de un 50% en la fracción polimérica (coloidal), lo que afirma que la membrana estudiada produjo más bien un efecto de ultrafiltración que de microfiltración. Por tanto se puede concluir que a pesar de la excelente clarificación lograda, el tratamiento conlleva cambios importantes en la composición del alpechín, problema que queda por ser evaluado a más largo plazo.Peer reviewe

Influence of dehydration process in Castellano chickpea: changes in bioactive carbohydrates and functional properties

Changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred in chickpea under soaking, cooking, and industrial dehydration processing were evaluated. Raw chickpea exhibited important levels of raffinose family of oligosaccharides (RFOs), resistant starch (RS) and total dietary fibre (TDF), being insoluble dietary fibre (IDF) the main fraction (94%). The dehydration process increased RFOs (43%), RS (47%) and soluble dietary fiber (SDF) (59%) levels significantly. In addition, a noticeable increase in both fibre fractions was observed, being higher in soluble fibre in (SDF) (59%). The minimum nitrogen solubility of raw flours was at pH 4, and a high degree of protein insolubilization (80%) was observed in dehydrated flours. The raw and processed flours exhibited low oil-holding capacities (1.10 mg/ml), and did not show any change by thermal processing, whereas water-holding capacities rose to 5.50 mg/ml of sample. Cooking and industrial dehydration process reduced emulsifying activity and foaming capacity of chickpea flour. The microstructural observations were consistent with the chemical results. Thus, the significant occurrence of these bioactive carbohydrate compounds along with the interesting functional properties of the dehydrated flours could be considered useful as functional ingredients for food formulation.Peer Reviewe

Breads fortified with wholegrain cereals and seeds as source of antioxidant dietary fibre and other bioactive compounds

Antioxidant dietary fibre (DF) and bioactive compounds are considered important factors for nutritional and health-promoting properties of cereal products. Breads fortified with wholegrain cereals and seeds are increasingly demanded, making it necessary to investigate the influence of these ingredients on nutritional value of breads. The aim of this study was to assess the impact of wheat flour fortification on the composition in antioxidant DF, non-glycemic oligosaccharides, polyphenols (PC), and antioxidant activity (AA) of the final bread products. Breadmaking affected bioactive compounds in different way depending on flour composition. Although wholegrain flour was the most sensitive to breadmaking process, both multigrain and wholegrain breads stood out for their level in DF, PC and AA, whereas white bread showed higher fructan content. Results showed that replacing of refined flour with other cereals (rye, oat), fibre (wheat bran, wheat fibre) and seeds (flaxseeds, sunflower, sesame) would improve the potential health benefits of breads.Authors gratefully acknowledge the financial support from the Spanish Ministerio de Economía y Competitividad (AGL2011-2774), and the Universidad Autónoma de Madrid for the predoctoral fellowship of N. Casado.Peer Reviewe

Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products

Onion by-products, Paste and Bagasse, were used to produce fibre concentrates (FCs), which were studied for dietary fibre (DF) content, physicochemical properties, effects on glucose adsorption, in vitro glucose diffusion, alpha-amylase activity and starch digestibility. FC dietary fibre was composed of cellulose and pectic polysaccharides with different degree of branching. FCs had lower bulk densities, and higher oil-holding and cation exchange capacities, as well as higher hydration properties, than cellulose. Onion FCs had the desired physicochemical properties as fibre sources or low-calorie bulk ingredients in food applications. Both onion FCs were found to have higher glucose-adsorption capacity than cellulose. The retardation of glucose diffusion by FCs were higher than cellulose. All FCs reduced the glucose production rate by inhibiting alpha-amylase activity, and decreased starch digestibility. The results verified the hypoglycaemic effect and the in vitro antidiabetic potential of onion by-product FCs.This research was supported by funding from Ministerio de Ciencia y Tecnología – Spain (AGL2003-09138-C04-01).Peer reviewe