Variabilidad de peso al nacimiento en ratones (<i<Mus musculus</i>)

En una población de ratones (The influence of male weight on the variability of weight at birth has been analyzed in a population of mice (Mus musculus) in order to carry on a selection experiment for canalisation of that trait. The results show an influence of male weight on the pups weight variability. This influence suggests a genetic component on the variability

Genome wide comparative analysis of the effects of PRMT5 and PRMT4/CARM1 arginine methyltransferases on the Arabidopsis thaliana transcriptome

BACKGROUND: Methylation at arginine residues (R) is an important post-translational modification that regulates a myriad of essential cellular processes in eukaryotes, such as transcriptional regulation, RNA processing, signal transduction and DNA repair. Arginine methylation is catalyzed by a family of enzymes known as protein arginine methyltransferases (PRMTs). PRMTs are classified as Type I or Type II, depending on the position of the methyl group on the guanidine of the methylated arginine. Previous reports have linked symmetric R methylation to transcriptional repression, while asymmetric R methylation is generally associated with transcriptional activation. However, global studies supporting this conclusion are not available. RESULTS: Here we compared side by side the physiological and molecular roles of the best characterized plant PRMTs, the Type II PRMT5 and the Type I PRMT4, also known as CARM1 in mammals. We found that prmt5 and prmt4a;4b mutants showed similar alterations in flowering time, photomorphogenic responses and salt stress tolerance, while only prmt5 mutants exhibited alterations in circadian rhythms. An RNA-seq analysis revealed that expression and splicing of many differentially regulated genes was similarly enhanced or repressed by PRMT5 and PRMT4s. Furthermore, PRMT5 and PRMT4s co-regulated the expression and splicing of key regulatory genes associated with transcription, RNA processing, responses to light, flowering, and abiotic stress tolerance, being candidates to mediate the physiological alterations observed in the mutants. CONCLUSIONS: Our global analysis indicates that two of the most important Type I and Type II arginine methyltransferases, PRTM4 and PRMT5, have mostly overlapping as well as specific, but not opposite, roles in the global regulation of gene expression in plants.Fil: Hernando, Carlos Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; ArgentinaFil: Sanchez, Sabrina Elena. University of Southern California; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; ArgentinaFil: Mancini, Estefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; ArgentinaFil: Yanovsky, Marcelo Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentin

Patient-Centric Approaches for Phase I Combination Trials Come on Stage

Combination trials; CancerAssajos combinats; CàncerEnsayos combinados; CáncerA disruptive clinical trial design allowed Drilon and colleagues to demonstrate proof of concept of the potential of PF-07284892 to overcome resistance mechanisms to targeted therapies in the clinic.The authors would like to thank the CaixaResearch Advanced Oncology Research Program supported by Fundació La Caixa (LCF/PR/CE07/50610001)

Interactions Between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

[EN] Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredientfor food formulation. However, the bounding of polyphenols to pomace and the interactions thattake place with food nutrients modify polyphenol bioaccessibility. This work studied the interactionsbetween polyphenols and the main macronutrients in foods, and the changes that occurred duringin vitrodigestion, using model systems. Model systems were formulated with (i) water, (ii) wheatstarch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenolswere added from two sources: as pomace and as a polyphenolic pomace extract. Interactions betweenpolyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC)and antioxidant capacity (AC) were determined before and after thein vitrodigestion process.Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the modelsystems as pomace increased their bioaccessibility if compared to polyphenols added as extract.For single-nutrient model systems formulated with pomace, the bioaccessibility was higher thanwhen the system contained all the nutrients. Of all the components studied, the greatest effect onbioaccessibility was observed for proteins.This research was funded by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-Spain) through the BERRYPOM. Adding value to processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET-SUSFOOD program.Diez-Sánchez, E.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2021). Interactions Between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies. Foods. 10(4):1-14. https://doi.org/10.3390/foods10040847S11410

PCR: una nueva herramienta para el estudio de hongos ectomicorrícicos

PCR: a new tool for the study of ectomycorrhizal fungi. PCR (Polymerase Chain Reaction) is a simple technique that allows the specific amplification of particular regions of the genome of living organisms to facilitate their study. In the last few years, this and other complementary techniques have opened the field of the molecular mycology, whose Applications in detection, identification and c1assification of fungi are increasing every day. In this article, the first of a series dealing with the Molecular Techniques that can be used in Mycology, we explain the basic principies of both the PCR and two other complementary techniques commonly used for the molecular analysis of the amplified regions: RFLPs (Restriction Fragment Length Polymorphisms) and sequencing (determination ofthe primary structure ofthe nucleic acids).La PCR (reacción en cadena de la polimerasa) es una técnica sencilla que permite sacar copias (amplificar) de una determinada región del genoma de los seres vivos con el fin de facilitar su estudio. Esta y otras técnicas complementarias se han abierto, en los últimos años, al ámbito de la micología molecular, cuyas aplicaciones a nivel de detección, identificación y clasificación de hongos se incrementan día a día. En este primer artículo de una serie dedicada a las técnicas moleculares aplicables en Micología, se exponen los principios básicos, tanto de la PCR como de las otras dos técnicas complementarias que se utilizan habitualmente para el análisis molecular de las regiones amplificadas: los RFLPs (polimorfismos del tamaño de los fragmentos de restricción) y la secuenciación (determinación de la estructura primaria de los ácidos nucleicos)

Diseño de nodo inalámbrico para procesamiento de voz en prevención de violencia sexual

Este Trabajo Fin de Grado surge de la necesidad de reducir, pero sobre todo prevenir, el alto índice de violencia y agresiones sexuales contra las mujeres que existe en cualquier región del mundo. Para ello, se diseña un sistema de grabación de audio en modo continuo (streaming) y de envío mediante un protocolo inalámbrico, Bluetooth® Low Energy (BLE), a un teléfono móvil; lo que permite incorporar la detección de pánico en la voz y poder alertar, a través de un dispositivo portable, de un ataque o agresión que se esté produciendo contra la usuaria. Por otra parte, se ha aprovechado el sistema de adquisición de audio realizado, para diseñar y desarrollar un sistema que optimice y depure las grabaciones realizadas, en una cámara anecoica, para el entrenamiento de los algoritmos que detectan estrés en la voz. Se han definido dos protocolos para la comunicación en dicho sistema, uno inalámbrico mediante Bluetooth® Low Energy (BLE), y otro alámbrico mediante un cable USB de 10 metros de alcance. La realización de este Trabajo Fin de Grado ha tenido una duración de 10 meses, y de forma resumida y muy general, se puede sostener que se ha conseguido unificar el trabajo en los niveles altos de abstracción, generación de algoritmos para el procesamiento de audio, con los más bajos, y cercanos a las capas físicas y de enlace, para la adquisición, preprocesado y transmisión de dicho audio, a través de los componentes electrónicos y los protocolos de comunicación más actuales y demandados en las aplicaciones tecnológicas de redes de sensores (MEMS, Bluetooth® Low Energy..).This Final Degree Project arises from the need to reduce, but above all prevent, the high rate of violence and sexual aggression against women that exists in any region of the world. For this reason, a streaming audio recording system is designed and sent via Bluetooth® Low Energy (BLE) to a mobile phone, which allows the incorporation of panic detection in the voice to alert through a portable device, of an attack or aggression that is occurring against the user. On the other hand, the audio acquisition system has been used to design and develop a system that optimizes and debugs the recordings made in an anechoic chamber for the training of the algorithms that detect voice stress. Two protocols have been defined for communication in this system, one wireless via Bluetooth® Low Energy (BLE), and another wired via a 10-meter USB cable. The achievement of this Final Degree Project has lasted 10 months, and in a summarized and very general way, we can say that it has been possible to unify the work in the high levels of abstraction, generation of algorithms for the audio processing, with the lowest and closest ones to the phisical and connection layers, for the acquisition, preprocessing and transmission of this one, through the most current electronic components and communication protocols demanded in the technological applications of sensor networks (MEMS, Bluetooth® Low Energy ..).Ingeniería Electrónica Industrial y Automátic

Parametric study and optimization of water-tanks

The study aims to improve the optimization of the resources required to the design and construction of water tanks. The criteria and methodology proposed by the standards and studies is analyzed and have contributed to develop the structural design and the associated parametric study. Likewise, the methodology applied to develop the environmental analysis; Life Cycle Assessment (LCA) is addressed. The present work consists of two studies that has been developed at the same time and which complement each other. The structural and the environmental study conducted by an interdisciplinary group from two universities: Universitat Autònoma de Catalunya (UAB), in terms of the environmental study; and Universitat Politècnica de Catalunya (UPC) for implementing the structural analysis. Regarding to the structural part, the study carried out consists in analyzing the rectangular and cylindrical reinforced concrete tanks in order to optimize the materials required to meet with the criteria established for its structural design. The parametric study was carried out thanks to a program developed in the present work and designed in accordance with the actual codes. The program calculates the amounts of materials required for the design and construction of reinforced concrete reservoirs, especially the amount of armor to deal with the efforts and the amount of concrete. One program for each tank typology has been developed, one for the rectangular configuration and another for the cylindrical typology. In the environmental analysis, the several indicators and the impacts generated by each case structurally analyzed, in terms of materials consumption, have been studied. The LCA plays an important role to provide the criteria in order to choose the optimal configuration between the different solutions. Finally, general and particular conclusions from the studies developed are presented

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: INIA for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project, included in the ERA-NET - SUSFOOD program.Díez-Sánchez, E.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2018). Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies. Food Science and Technology International. 24(6):533-543. https://doi.org/10.1177/1082013218771412S533543246Angioloni, A., & Collar, C. (2011). Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT - Food Science and Technology, 44(3), 747-758. doi:10.1016/j.lwt.2010.09.008Bae, I. Y., Lee, H. I., Ko, A., & Lee, H. G. (2013). Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index. Food Science and Biotechnology, 22(5), 1-7. doi:10.1007/s10068-013-0216-4Brennan, C. S. (2005). Dietary fibre, glycaemic response, and diabetes. Molecular Nutrition & Food Research, 49(6), 560-570. doi:10.1002/mnfr.200500025Dura, A., Błaszczak, W., & Rosell, C. M. (2014). Functionality of porous starch obtained by amylase or amyloglucosidase treatments. Carbohydrate Polymers, 101, 837-845. doi:10.1016/j.carbpol.2013.10.013Eslava-Zomeño, C., Quiles, A., & Hernando, I. (2016). Designing a Clean Label Sponge Cake with Reduced Fat Content. Journal of Food Science, 81(10), C2352-C2359. doi:10.1111/1750-3841.13446Goñi, I., Garcia-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427-437. doi:10.1016/s0271-5317(97)00010-9Grigelmo-Miguel, N., Carreras-Boladeras, E., & Martín-Belloso, O. (2001). Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins. Food Science and Technology International, 7(5), 425-431. doi:10.1106/fllh-k91m-1g34-y0elGularte, M. A., Gómez, M., & Rosell, C. M. (2011). Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food and Bioprocess Technology, 5(8), 3142-3150. doi:10.1007/s11947-011-0642-3Hardacre, A. K., Yap, S.-Y., Lentle, R. G., & Monro, J. A. (2015). The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate. Carbohydrate Polymers, 123, 80-88. doi:10.1016/j.carbpol.2015.01.013Kratz, M., Baars, T., & Guyenet, S. (2012). The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. European Journal of Nutrition, 52(1), 1-24. doi:10.1007/s00394-012-0418-1Lim, J., Ko, S., & Lee, S. (2014). Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods. Food Science and Biotechnology, 23(6), 1837-1841. doi:10.1007/s10068-014-0251-9Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., & Fiszman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT - Food Science and Technology, 44(3), 729-736. doi:10.1016/j.lwt.2010.06.035Martínez-Cervera, S., Sanz, T., Salvador, A., & Fiszman, S. M. (2012). Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT - Food Science and Technology, 45(2), 213-220. doi:10.1016/j.lwt.2011.08.001Matsakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology, 43(6), 949-957. doi:10.1016/j.lwt.2010.02.002Mente, A., de Koning, L., Shannon, H. S., & Anand, S. S. (2009). A Systematic Review of the Evidence Supporting a Causal Link Between Dietary Factors and Coronary Heart Disease. Archives of Internal Medicine, 169(7), 659. doi:10.1001/archinternmed.2009.38Mishellany-Dutour, A., Peyron, M.-A., Croze, J., François, O., Hartmann, C., Alric, M., & Woda, A. (2011). Comparison of food boluses prepared in vivo and by the AM2 mastication simulator. Food Quality and Preference, 22(4), 326-331. doi:10.1016/j.foodqual.2010.12.003Oh, I. K., Bae, I. Y., & Lee, H. G. (2014). In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber. International Journal of Biological Macromolecules, 63, 98-103. doi:10.1016/j.ijbiomac.2013.10.038Psimouli, V., & Oreopoulou, V. (2013). The Effect of Fat Replacers on Batter and Cake Properties. Journal of Food Science, 78(10), C1495-C1502. doi:10.1111/1750-3841.12235Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties. Journal of Food Science, 77(2), C189-C197. doi:10.1111/j.1750-3841.2011.02546.xRodríguez-García, J., Sahi, S. S., & Hernando, I. (2014). Optimizing Mixing during the Sponge Cake Manufacturing Process. Cereal Foods World, 59(6), 287-292. doi:10.1094/cfw-59-6-0287Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zRomán, L., Santos, I., Martínez, M. M., & Gómez, M. (2015). Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology, 52(12), 8188-8195. doi:10.1007/s13197-015-1909-xRufián-Henares, J. A., & Delgado-Andrade, C. (2009). Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Research International, 42(3), 394-400. doi:10.1016/j.foodres.2009.01.011Smith, F., Pan, X., Bellido, V., Toole, G. A., Gates, F. K., Wickham, M. S. J., … Mills, E. N. C. (2015). Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. Molecular Nutrition & Food Research, 59(10), 2034-2043. doi:10.1002/mnfr.201500262Soong, Y. Y., Tan, S. P., Leong, L. P., & Henry, J. K. (2014). Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food Chemistry, 164, 462-469. doi:10.1016/j.foodchem.2014.05.041Viebke, C., Al-Assaf, S., & Phillips, G. O. (2014). Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, 4(2), 101-114. doi:10.1016/j.bcdf.2014.06.006Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science & Technology, 45(12), 2531-2537. doi:10.1111/j.1365-2621.2010.02444.

Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET SUSFOOD programme. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English.Díez-Sánchez, E.; Llorca Martínez, ME.; Tárrega, A.; Fiszman, S.; Hernando Hernando, MI. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. LWT - Food Science and Technology. 127:1-8. https://doi.org/10.1016/j.lwt.2020.109378S18127Bellido, G. G., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2008). Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough. Journal of Agricultural and Food Chemistry, 56(21), 9855-9861. doi:10.1021/jf801125fBook, S., & Brill, R. (2015). Effects of Chemical Leavening on Yellow Cake Properties. Cereal Foods World, 60(2), 71-75. doi:10.1094/cfw-60-2-0071Borges, G., Degeneve, A., Mullen, W., & Crozier, A. (2009). Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries. Journal of Agricultural and Food Chemistry, 58(7), 3901-3909. doi:10.1021/jf902263nDairou, V., & Sieffermann, J.-M. (2002). A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile. Journal of Food Science, 67(2), 826-834. doi:10.1111/j.1365-2621.2002.tb10685.xDewaest, M., Villemejane, C., Berland, S., Neron, S., Clement, J., Verel, A., & Michon, C. (2017). Effect of crumb cellular structure characterized by image analysis on cake softness. Journal of Texture Studies, 49(3), 328-338. doi:10.1111/jtxs.12303Diez-Sánchez, E., Quiles, A., Llorca, E., Reiβner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2019). Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT, 113, 108300. doi:10.1016/j.lwt.2019.108300DORKO, C. L., & PENFIELD, M. P. (1993). Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens. Journal of Food Science, 58(3), 574-578. doi:10.1111/j.1365-2621.1993.tb04326.xFoschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227. doi:10.1016/j.jcs.2013.05.010F. Gibbs, Selim Kermasha, Inteaz Al, B. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, 50(3), 213-224. doi:10.1080/096374899101256Godefroidt, T., Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2019). Ingredient Functionality During Foam‐Type Cake Making: A Review. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1550-1562. doi:10.1111/1541-4337.12488Lassoued, N., Delarue, J., Launay, B., & Michon, C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48(1), 133-143. doi:10.1016/j.jcs.2007.08.014Lebesi, D. M., & Tzia, C. (2009). Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. Food and Bioprocess Technology, 4(5), 710-722. doi:10.1007/s11947-009-0181-3Masoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Plant Foods for Human Nutrition, 57(2), 121-128. doi:10.1023/a:1015264032164Meiners, J. A. (2012). Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, 151-176. doi:10.1533/9780857095909.2.151Narsimhan, G. (2014). A mechanistic model for baking of leavened aerated food. Journal of Food Engineering, 143, 80-89. doi:10.1016/j.jfoodeng.2014.06.030Paunović, S. M., Mašković, P., Nikolić, M., & Miletić, R. (2017). Bioactive compounds and antimicrobial activity of black currant ( Ribes nigrum L.) berries and leaves extract obtained by different soil management system. Scientia Horticulturae, 222, 69-75. doi:10.1016/j.scienta.2017.05.015Quiles, A., Llorca, E., Schmidt, C., Reißner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology, 53(6), 1579-1587. doi:10.1111/ijfs.13765Reißner, A.-M., Al-Hamimi, S., Quiles, A., Schmidt, C., Struck, S., Hernando, I., … Rohm, H. (2018). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, 99(3), 1284-1293. doi:10.1002/jsfa.9302Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2013). Funcionality of several cake ingredients: A comprehensive approach. Czech Journal of Food Sciences, 31(No. 4), 355-360. doi:10.17221/412/2012-cjfsRodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zShahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. 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The effect of long-term ultra-endurance exercise and SOD2 genotype on telomere shortening with age

Telomere shortening, a well-known biomarker of aging, is a complex process influenced by several intrinsic and lifestyle factors. Although habitual exercise may promote telomere length maintenance, extreme endurance exercise has been also associated with increased oxidative stress—presumed to be the major cause of telomere shortening. Therefore, the pace of telomere shortening with age may also depend on antioxidant system efficiency, which is, in part, genetically determined. In this study, we aimed to evaluate the impact of ultra-endurance exercise and oxidative stress susceptibility (determined by the rs4880 polymorphism in the superoxide dismutase 2 (SOD2) gene) on telomere length. Genomic DNA was obtained from 53 sedentary individuals (34 females, 19–67 yr) and 96 ultra-trail runners (31 females, 23–58 yr). Indeed, blood samples before and after finishing a 107-km-trail race were collected from 69 runners to measure c-reactive protein (CRP) levels and, thus, analyze whether acute inflammation response is modulated by the SOD2 rs4880 polymorphism. Our results revealed that telomere length was better preserved in ultra-trail runners compared with controls, especially in elderly runners who have been regularly training for many years. Carrying the SOD2 rs4880*A allele was significantly associated with having shorter telomeres, as well as with having increased CRP levels after the ultra-trail race. In conclusion, habitual ultra-endurance exercise had a beneficial effect on telomere length maintenance, especially at older ages. This study also suggested that the SOD2 rs4880 polymorphism may also have an impact on acute and chronic oxidative-related damage (inflammatory response and telomere length) after an ultra-trail race. NEW & NOTEWORTHY Habitual ultra-endurance exercise seems to promote telomere length maintenance, especially at older ages. In addition, the beneficial effect of ultra-endurance training on biological aging is higher in ultra-trail runners who have been engaged to ultra-endurance training during many years. Finally, and for the first time, this study shows that the SOD2 rs4880 polymorphism has a significant impact on telomere length, as well as on acute inflammatory response to a 107-km trail race