Metodología para la evaluación de ingredientes funcionales antioxidantes: efectos de fibra antioxidante de uva en status antioxidante y parámetros de riesgo cardiovascular en humanos

Tesis Doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de lectura: 25-09-200

Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters

Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters

Methodology for the evaluation of antioxidant capacity in fruits and vegetables

[SPA] La capacidad antioxidante puede considerarse actualmente un factor a tener en cuenta en análisis nutricional de frutas y verduras y en la determinación de variaciones en procesos post-cosecha. Como la capacidad antioxidante total de una muestra viene determinada por interacciones sinérgicas entre diferentes compuestos antioxidantes, así como por el modo de acción concreto de cada uno de ellos, es necesario utilizar procedimientos adecuados en la extracción de antioxidantes y en la medida de capacidad antioxidante. Respecto a la extracción, es necesario combinar al menos dos mezclas de disolventes con distinta polaridad, para facilitar la extracción de todos los compuestos antioxidantes. La utilización sucesiva de metanol/agua 50:50 v/v pH=2 y acetona/agua 70:30 v/v frente al uso de un solo disolvente ha proporcionado los mejores resultados en la extracción de antioxidantes en diversos productos vegetales. También se deben analizar la capacidad antioxidante presente en el residuo de estas extracciones, muchas veces ignorados, pero que pueden ser superior a la presente en el sobrenadante debido a la presencia de antioxidantes asociados a paredes celulares y macromoléculas. Por otro lado, los métodos más usados para medir capacidad antioxidante son el FRAP, basado en la capacidad de reducción férrica y los de ABTS, DPPH y ORAC, basados en la captación de distintos radicales libres. Se han estudiado distintos aspectos que influyen en su aplicación, como puede ser el disolvente empleado en la extracción o la presencia de compuestos no antioxidantes que pueden actuar como interferencias. Así, ciertos aminoácidos y ácidos urónicos no antioxidantes presentes en alimentos vegetales, pueden mostrar un efecto interferente en estos ensayos, particularmente en el ORAC . Finalmente, se abordan las distintas formas de expresión de resultados de capacidad antioxidante, ya sean basadas en la comparación con los valores obtenidos para un patrón a un tiempo fijo o basadas en medidas cinéticas. [ENG] Antioxidant capacity may be considered in nutritional analysis of fruits and vegetables and in the determination of variations in post-recollection processes. Since antioxidant capacity of a simple depends on synergistic interactions among different antioxidant compounds, as well as on the way of action of each one of them, it its necessary to use adequate procedures in the extraction of antioxidants and in the determination of antioxidant capacity As regards to the extraction, it is necessary to combine at least two mixtures of solvents with different polarity, to achieve a complete extraction of all the antioxidant compounds. The use of methanol/water 50:50 v/v pH=2, followed by acetone/water 70:30 v/v instead of an only solvent has provided the best results in the extraction of antioxidants in several plant foods. It must be also analysed the antioxidant capacity present in the residue of these extractions, usually ignored, but that may be higher than the one present in the supernatant ,due to the presence of antioxidants associated to cell walls and macromolecules. On the other hand, the most used methods to determine antioxidant capacity are FRAP, based on ferric reducing poser and ABTS, DPPH and ORAC, based on the scavenging of different free radicals. Different aspects that influence these assays have been studied, such as solvent used for extraction or the presence of non-antioxidant compounds that may behave as interferences. In this way, certain non-antioxidants aminoacids and uronic acids present in plant foods , may show an interfering effect in these assays, particularly in ORAC. Finally, the different ways of expressing antioxidant capacity results are considered, being based on the comparison with values obtained for an standard at a fixed time, or on kinetic measurements.Las investigaciones descritas en este trabajo han sido realizadas con el apoyo económico del Ministerio de Educación y Ciencia de España (proyecto AGL 2004-07579-C04-01/ALI) J. Pérez-Jiménez agradece al Consejo Superior de Investigaciones Científicas la concesión de una beca I3P, financiada por el Fondo Social Europeo

Non-extractable proanthocyanidins from grapes are a source of bioavailable (epi)catechin and derived metabolites in rats

The non-extractable fraction of many fruit and vegetables contains putatively bioactive polyphenolic compounds that, in most cases, have not been well characterised structurally. Non-extractable proanthocyanidins (NEPA) of a polymeric nature are part of the dietary fibre fraction of food. Using liquid chromatography coupled to a mass spectrometer equipped with an electrospray ionisation chamber and a triple quadrupole mass analyser for tandem analysis (HPLC–ESI–QqQ–MS/MS) techniques, we examine the phenolic metabolites present in urine and faeces from rats 24 h after ingestion of an NEPA-rich fraction. We show that NEPA are partially depolymerised during their transit along the intestinal tract, as evidenced by the presence of (epi)catechin (EC) monomers and dimers in faeces and phase II conjugates of EC in urine. Moreover, NEPA are further metabolised by the intestinal microbiota into smaller metabolites including phenolic acids that are present in urine as both free phenolics and conjugates with glucuronate or sulphate moieties. For the first time, we report evidence that NEPA behave in vivo as a source of phenolics that are released progressively and deliver phenolic species that come into contact with the intestinal walls and are bioavailable for at least 24 h after ingestion.The present work was supported by the Spanish Ministry of Education and Science (AGL2009-12374-C03-03/ALI).Peer reviewe

Caracterización de las donaciones de alimentos solicitadas por entidades de apoyo social en la Comunidad de Madrid: Una valoración preliminar.

Introduction: Each year, the number of economically disadvantaged users who are chronically dependent on food bank donations is considerably increasing in high-income countries. Given that the availability and quality of the food donated will affect their health status, the project has been proposed to assess the nutritional quality of foods requested by social support organisations in Madrid Region. Methods:  A field survey was carried out, where 69 social support organisations requesting foodswere identified in Madrid Region, among which 23 provided responded to a questionnaire on the food required, as well as on specific indications and recommendations. Collected data were integrated in a database. Results:  The most requested foods by the organisations in descending order were: milk, canned fish, canned pulses and vegetables, biscuits, soluble cocoa, olive oil, canned meat, sugar, pasta and infant milks. Many organisations indicated that breakfast and afternoon snacks should be milk, muffins, biscuits, pastries, cocoa cream and juices. The main reason for requesting non-perishable food was due to the lack of appropriate facilities. Conclusions: The high percentage of unhealthy food requested by the different social support associations in Madrid does not favour food security or meet the nutritional needs of the users who depend on them as a primary source. In the case of breakfast and snacks, a wrong image is conveyed as to what should be the recommended option for a child. Funding: no financing.Introducción: Cada año, el número de usuarios económicamente desfavorecidos que dependen de las donaciones de alimentos de forma habitual está aumentando considerablemente en países de renta alta. Dado que la disponibilidad y características de los alimentos donados afectará a su estado de salud, se plantea hacer un estudio de los tipos de alimentos solicitados por entidades de apoyo social en la Comunidad de Madrid. Metodología: Se ha desarrollado un trabajo de campo cualitativo en el que se han identificado a través de medios de comunicación y una búsqueda en internet 69 organizaciones de apoyo social de la Comunidad de Madrid que recogen alimentos, de las cuales 23 respondieron a un cuestionario sobre los alimentos requeridos, así como algunas indicaciones y recomendaciones específicas. Los datos recogidos fueron integrados en una base de datos. Resultados: Los alimentos más solicitados por las entidades en orden descendiente fueron: leche, conservas de pescado, de legumbres y de verdura, galletas, cacaos solubles, aceite de oliva, conservas de carne, azúcar, pasta y leches infantiles. Numerosas entidades indicaban que los alimentos para desayunos y meriendas debían ser leche, magdalenas, galletas, bollería, crema de cacao y zumos. La principal causa por la que pedían alimentos no perecederos era por no disponer de instalaciones apropiadas. Conclusiones: El elevado porcentaje de alimentos poco saludables que son solicitados por las diferentes asociaciones madrileñas de apoyo social no favorece la seguridad alimentaria ni satisface las necesidades nutricionales de los usuarios que dependen de estas como fuente primaria de alimentación. En el caso del desayuno y la merienda, se traslada una imagen errónea respecto a cuál debe ser la opción recomendable en la infancia. Financiación: sin financiación

Effect of Cooperative Work on Learning to Write through Family Involvement

Se sabe que determinadas habilidades como la riqueza léxica, el procesamiento fonológico, el conocimiento alfabético y la velocidad de denominación son precursores importantes del aprendizaje de la escritura en las primeras edades, ya que muestran una alta correlación con el aprendizaje inicial del lenguaje escrito. Sin embargo, no se encuentran trabajos orientados a analizar el impacto que el desarrollo de estas habilidades presenta en el proceso de adquisición de la escritura mediante la participación familiar. El objetivo de este estudio fue analizar el efecto que la intervención de un programa centrado en el desarrollo de las habilidades favorecedoras del aprendizaje de la escritura mediante la implicación familiar a través de la organización de grupos cooperativos presenta en el aprendizaje de la escritura en las primeras edades. Se empleó un diseño cuasi-experimental de comparación entre grupos con medidas pretest y postest. En el estudio han participado 386 alumnos con edades comprendidas entre los 5 y los 6 años. Los resultados apoyan la eficacia de la colaboración de las familias en el acceso al sistema de la escritura. Se sugiere la implementación de modelos de enseñanza que integren el desarrollo de las habilidades facilitadoras del aprendizaje de la escritura a través de dinámicas cooperativas en las que se fomente la participación familiar.Certain skills such as lexical wealth, phonological processing, alphabet knowledge and speed of naming are important precursors of writing learning at an early age as they show a high correlation with the initial learning of written language. However, there are no studies aiming at analyzing the impact that the development of these skills has on the process of acquiring writing through family participation. The objective of this study was to analyze the effect that the intervention of a program focused on the development of the skills that favor the learning of writing through family involvement by means of the organization of cooperative groups has on the learning of writing at a young age. A quasi-experimental study was used to compare compliance of groups pre-test and post-test. The study involved 386 students between the ages of five and six years old. The results support the effectiveness of family collaboration in accessing the writing system. It is suggested the implementation of teaching models that integrate the development of skills that facilitate the learning of writing through cooperative dynamics with family participation encouraged

Lipidomics to analyze the influence of diets with different EPA:DHA ratios in the progression of Metabolic Syndrome using SHROB rats as a model

8 páginas, 4 tablasThe role of specific proportions of ω-3 EPA and DHA, in the modulation of inflammation and oxidative stress markers associated to the progression of Metabolic Syndrome was investigated. Potential inflammatory eicosanoids and docosanoids were discussed together to biomarkers of CVD, obesity, inflammation and oxidative stress in an animal model of metabolic disorders. Results evidenced a noteworthy health effect of 1:1 and 2:1 EPA:DHA proportions over 1:2 EPA:DHA based diets through a down-regulation in the production of strong pro-inflammatory ω-6 eicosanoids, a decrement of biomarkers of oxidative stress, and a modulation of fatty acid desaturase activities and plasma and membrane PUFAs towards greater anti-inflammatory profiles. Outcomes contribute to the general knowledge on the health benefits of marine lipids and their role on the progress of MetS, inflammation and oxidative stress. Results shed light on controversial protective mechanisms of EPA and DHA to better design dietary interventions aimed at reducing MetSThis work was supported by the Spanish Ministerio de Economía y Competitividad (AGL2009-12374-C3-1, -2, and -3, and AGL2013-49079-C2-1,2-R). The Consejo Superior de Investigaciones Científicas (CSIC) and the University of Santiago de Compostela (USC) are gratefully acknowledged for the doctoral fellowship to Gabriel Dasilva. Xunta de Galicia and European Social Fund are also thankfully recognized for the financial support of the postdoctoral contracts to M. P and E.G.-E., and ISCIII for the postdoctoral contract “Sara Borrell” to J.P.-J. (CD09/00068)Peer reviewe

Characterisation of muffins with upcycled sunflower flour

There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context, the aim of this study was to develop muffins containing upcycled sunflower flour (a by-product from the sunflower oil industry) and assess the effects of sunflower flour addition on the fibre, protein, amino acid, mineral content, and antioxidant activity measured by a Ferric Reducing Antioxidant Power (FRAP) assay and Photo chemiluminescence (PCL) assay. Results show that the sunflower flour inclusion significantly improved all the parameters analysed as part of this study. A more balanced muffin amino acid profile was achieved, thanks to the increased levels of lysine, threonine, and methionine, the limiting essential amino acids of wheat flour. We can conclude that upcycled ingredients, such as sunflower flour, could be used for the nutritional improvement of baked goods, such as muffins. Their addition can result in several nutritional advantages that could be communicated on packaging through the use of the appropriate EU nutrition claims, such as those on protein, fibre, and mineral content

Efecto del trabajo cooperativo en el aprendizaje de la escritura mediante la implicación familiar

Certain skills such as lexical wealth, phonological processing, alphabet knowledge and speed of naming are important precursors of writing learning at an early age as they show a high correlation with the initial learning of written language. However, there are no studies aiming at analyzing the impact that the development of these skills has on the process of acquiring writing through family participation. The objective of this study was to analyze the effect that the intervention of a program focused on the development of the skills that favor the learning of writing through family involvement by means of the organization of cooperative groups has on the learning of writing at a young age. A quasi-experimental study was used to compare compliance of groups pre-test and post-test. The study involved 386 students between the ages of fi ve and six years old. The results support the effectiveness of family collaboration in accessing the writing system. It is suggested the implementation of teaching models that integrate the development of skills that facilitate the learning of writing through cooperative dynamics with family participation encouraged.Se sabe que determinadas habilidades como la riqueza léxica, el procesamiento fonológico, el conocimiento alfabético y la velocidad de denominación son precursores importantes del aprendizaje de la escritura en las primeras edades, ya que muestran una alta correlación con el aprendizaje inicial del lenguaje escrito. Sin embargo, no se encuentran trabajos orientados a analizar el impacto que el desarrollo de estas habilidades presenta en el proceso de adquisición de la escritura mediante la participación familiar. El objetivo de este estudio fue analizar el efecto que la intervención de un programa centrado en el desarrollo de las habilidades favorecedoras del aprendizaje de la escritura mediante la implicación familiar a través de la organización de grupos cooperativos presenta en el aprendizaje de la escritura en las primeras edades. Se empleó un diseño cuasi-experimental de comparación entre grupos con medidas pretest y postest. En el estudio han participado 386 alumnos con edades comprendidas entre los 5 y los 6 años. Los resultados apoyan la efi cacia de la colaboración de las familias en el acceso al sistema de la escritura. Se sugiere la implementación de modelos de enseñanza que integren el desarrollo de las habilidades facilitadoras del aprendizaje de la escritura a través de dinámicas cooperativas en las que se fomente la participación familiar.  

Non-extractable proanthocyanidins from grapes are a source of bioavailable (epi)catechin and derived metabolites in rats

The non-extractable fraction of many fruit and vegetables contains putatively bioactive polyphenolic compounds that, in most cases, have not been well characterised structurally. Non-extractable proanthocyanidins (NEPA) of a polymeric nature are part of the dietary fibre fraction of food. Using liquid chromatography coupled to a mass spectrometer equipped with an electrospray ionisation chamber and a triple quadrupole mass analyser for tandem analysis (HPLC–ESI–QqQ–MS/MS) techniques, we examine the phenolic metabolites present in urine and faeces from rats 24 h after ingestion of an NEPA-rich fraction. We show that NEPA are partially depolymerised during their transit along the intestinal tract, as evidenced by the presence of (epi)catechin (EC) monomers and dimers in faeces and phase II conjugates of EC in urine. Moreover, NEPA are further metabolised by the intestinal microbiota into smaller metabolites including phenolic acids that are present in urine as both free phenolics and conjugates with glucuronate or sulphate moieties. For the first time, we report evidence that NEPA behave in vivo as a source of phenolics that are released progressively and deliver phenolic species that come into contact with the intestinal walls and are bioavailable for at least 24 h after ingestion.The present work was supported by the Spanish Ministry of Education and Science (AGL2009-12374-C03-03/ALI).Peer reviewe