Efecto de la sustitución de harina de trigo por harinas de chía (Salvia hispanica L.), Amaranto (Amaranthus caudatus) y Quinoa (Chenopodium quinoa) en las propiedades nutricionales, tecnológicas y sensoriales de un producto panario precocido y congelado

Los hábitos alimentarios de los consumidores han cambiado progresivamente en las últimas décadas, buscando una alternativa de alimentos con alto valor nutricional e impacto en la salud. En ese sentido, los productos panarios son clave en la dieta y poseen potencial para ser adicionados con ingredientes nutritivos y saludables. Sin embargo, esto presenta un desafío tecnológico debido a la inclusión de ingredientes carentes de gluten, además de cumplir con las expectativas de los consumidores en cuanto a características de producto fresco con el mismo valor nutricional/funcional a pesar de no ser elaborado en el día. Para ello, la tecnología de elaboración de productos panarios precocidos y congelados asegura la disponibilidad del producto a cualquier hora del día. En este sentido, las harinas integrales de amaranto (Amaranthus caudatus, Amranthus spinosus y Amaranthus hypochondriacus), quínoa (Chenopodium quinoa) y/o semillas de chía (Salvia hispanica) y sus harinas integrales y desengrasadas, tras la extracción del aceite, son las materias primas investigadas en este estudio para ser incorporadas a formulaciones panarias por ser ingredientes con alto valor nutricional. Para ello, se determinó el nivel máximo de sustitución de harina de trigo por los nuevos ingredientes teniendo en cuenta la conservación de la calidad tecnológica, un mayor aporte nutricional y la aceptabilidad por parte de los consumidores. Con esta información se desarrolló una formulación optimizada con la inclusión de harinas integrales de amaranto, quínoa y chía, utilizando un diseño factorial (19% amaranto; 4% quínoa y 10 % chía). Este producto panario, con solo un 33 % de sustitución de harina, presentó mejores características tecnológicas, nutricionales y sensoriales que un producto integral de trigo. El proceso de precocido/congelado/almacenamiento en congelación no mermó de manera significativa sus características tecnológicas, a excepción de algunos parámetros de textura, conservando su valor nutricional. La ingesta de este producto optimizado con mayor contenido de fibra, proteínas de alto valor biológico, ácidos grasos insaturados, mayor contenido de minerales y menor índice glucémico podría contribuir a la prevención del desarrollo de enfermedades precedidas por el síndrome metabólico. Las harinas sustitutas alternativas propuestas en esta investigación podrían incrementar sustancialmente el valor nutricional y funcional de alimentos a base de cereales a bajos porcentajes de sustitución.Consumers eating habits have progressively changed in recent decades, seeking an alternative food with high nutritional value and impact on health. In this sense, bread products are key in the diet and have the potential to be added with nutritious and healthy ingredients. However, this presents a technological challenge due to the inclusion of gluten-free ingredients, along with meeting consumer expectations regarding fresh product characteristics with the same nutritional/functional value despite not being made on the same day. Therefore, the technology for making pre-cooked and frozen bread products ensures the availability of the product at any time of the day. In this sense, the wholemeals of amaranth (Amaranthus caudatus, Amranthus spinosus and Amaranthus hypochondriacus), quinoa (Chenopodium quinoa) and/or chia seeds (Salvia hispanica) and their wholemeal and defatted flours, after extracting the oil, are the raw materials investigated in this study to be incorporated into bakery formulations as they are ingredients with high nutritional value. For this, the maximum level of substitution of wheat flour by the new ingredients was determined, taking into account the conservation of technological quality, a greater nutritional contribution and acceptability by consumers. With this information, an optimized formulation was developed with the inclusion of wholemeal amaranth, quinoa and chia flours, using a factorial design (19% amaranth; 4% quinoa and 10% chia). This bread product, with only 33% flour substitution, presented better technological, nutritional and sensory characteristics than a whole wheat product. The pre-cooked/frozen/frozen storage process did not significantly reduce its technological characteristics, with the exception of some texture parameters, preserving its nutritional value. The intake of this optimized product with a higher fiber content, high biological value proteins, unsaturated fatty acids, higher mineral content and lower glycemic index could contribute to the prevention of the development of diseases preceded by metabolic syndrome. The alternative substitute flours proposed in this research could substantially increase the nutritional and functional value of cereal-based foods at low substitution percentages

Clonal chromosomal mosaicism and loss of chromosome Y in elderly men increase vulnerability for SARS-CoV-2

The pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2, COVID-19) had an estimated overall case fatality ratio of 1.38% (pre-vaccination), being 53% higher in males and increasing exponentially with age. Among 9578 individuals diagnosed with COVID-19 in the SCOURGE study, we found 133 cases (1.42%) with detectable clonal mosaicism for chromosome alterations (mCA) and 226 males (5.08%) with acquired loss of chromosome Y (LOY). Individuals with clonal mosaic events (mCA and/or LOY) showed a 54% increase in the risk of COVID-19 lethality. LOY is associated with transcriptomic biomarkers of immune dysfunction, pro-coagulation activity and cardiovascular risk. Interferon-induced genes involved in the initial immune response to SARS-CoV-2 are also down-regulated in LOY. Thus, mCA and LOY underlie at least part of the sex-biased severity and mortality of COVID-19 in aging patients. Given its potential therapeutic and prognostic relevance, evaluation of clonal mosaicism should be implemented as biomarker of COVID-19 severity in elderly people. Among 9578 individuals diagnosed with COVID-19 in the SCOURGE study, individuals with clonal mosaic events (clonal mosaicism for chromosome alterations and/or loss of chromosome Y) showed an increased risk of COVID-19 lethality

Performance of the CMS muon trigger system in proton-proton collisions at √s = 13 TeV

The muon trigger system of the CMS experiment uses a combination of hardware and software to identify events containing a muon. During Run 2 (covering 2015-2018) the LHC achieved instantaneous luminosities as high as 2 × 10 cm s while delivering proton-proton collisions at √s = 13 TeV. The challenge for the trigger system of the CMS experiment is to reduce the registered event rate from about 40 MHz to about 1 kHz. Significant improvements important for the success of the CMS physics program have been made to the muon trigger system via improved muon reconstruction and identification algorithms since the end of Run 1 and throughout the Run 2 data-taking period. The new algorithms maintain the acceptance of the muon triggers at the same or even lower rate throughout the data-taking period despite the increasing number of additional proton-proton interactions in each LHC bunch crossing. In this paper, the algorithms used in 2015 and 2016 and their improvements throughout 2017 and 2018 are described. Measurements of the CMS muon trigger performance for this data-taking period are presented, including efficiencies, transverse momentum resolution, trigger rates, and the purity of the selected muon sample. This paper focuses on the single- and double-muon triggers with the lowest sustainable transverse momentum thresholds used by CMS. The efficiency is measured in a transverse momentum range from 8 to several hundred GeV

Search for long-lived particles decaying to jets with displaced vertices in proton-proton collisions at root s=13 Te V

A search is presented for long-lived particles produced in pairs in proton-proton collisions at the LHC operating at a center-of-mass energy of 13 TeV. The data were collected with the CMS detector during the period from 2015 through 2018, and correspond to a total integrated luminosity of 140 fb(-1). This search targets pairs of long-lived particles with mean proper decay lengths between 0.1 and 100 mm, each of which decays into at least two quarks that hadronize to jets, resulting in a final state with two displaced vertices. No significant excess of events with two displaced vertices is observed. In the context of R-parity violating supersymmetry models, the pair production of long-lived neutralinos, gluinos, and top squarks is excluded at 95% confidence level for cross sections larger than 0.08 fb, masses between 800 and 3000 GeV, and mean proper decay lengths between 1 and 25 mm.Peer reviewe

Search for a heavy resonance decaying to a top quark and a w boson at √s = 13 tev in the fully hadronic final state

A search for a heavy resonance decaying to a top quark and a W boson in the fully hadronic final state is presented. The analysis is performed using data from proton-proton collisions at a center-of-mass energy of 13 TeV, corresponding to an integrated luminosity of 137 fb−1 recorded by the CMS experiment at the LHC. The search is focused on heavy resonances, where the decay products of each top quark or W boson are expected to be reconstructed as a single, large-radius jet with a distinct substructure. The production of an excited bottom quark, b*, is used as a benchmark when setting limits on the cross section for a heavy resonance decaying to a top quark and a W boson. The hypotheses of b* quarks with left-handed, right-handed, and vector-like chiralities are excluded at 95% confidence level for masses below 2.6, 2.8, and 3.1 TeV, respectively. These are the most stringent limits on the b* quark mass to date, extending the previous best limits by almost a factor of two

Vocabulario de la sociedad civil, la ruralidad y los movimientos sociales en América Latina

El Vocabulario de la Sociedad Civil, la Ruralidad y los Movimientos Sociales en América Latina tiene como objetivo desarrollar vocablos relacionados con temas de gran trascendencia para la vida colectiva de la población Latinoamericana; pretende introducir a estudiantes, personas del ámbito académico y activistas en la comprensión de estas categorías de análisis. A través de la mirada de 70 especialistas que participaron en este vocabulario, es posible comprender muchos de los términos que se utilizan dentro de la investigación social y áreas relacionadas con las ciencias políticas, ambientales y rurales, a partir de una mayor explicación y detalle. Es por ello que se inserta este trabajo desde una mirada colectiva y amplia de los conceptos que se exponen. En este libro podrá encontrar las ideas de varios autores y autoras de distintas universidades, con una visión multi, inter y transdisciplinaria. El esfuerzo que se realizó para conjuntar varios términos y analizar su compleja red de interpretaciones, permitirá que este manuscrito pueda ser consultado por estudiantes, personas del ámbito científico-académico, y ciudadanía; porque contiene el estado del arte, la historia del paulatino avance de múltiples conceptos y su vigencia en el contexto actual

Mortality from gastrointestinal congenital anomalies at 264 hospitals in 74 low-income, middle-income, and high-income countries: a multicentre, international, prospective cohort study

Summary Background Congenital anomalies are the fifth leading cause of mortality in children younger than 5 years globally. Many gastrointestinal congenital anomalies are fatal without timely access to neonatal surgical care, but few studies have been done on these conditions in low-income and middle-income countries (LMICs). We compared outcomes of the seven most common gastrointestinal congenital anomalies in low-income, middle-income, and high-income countries globally, and identified factors associated with mortality. Methods We did a multicentre, international prospective cohort study of patients younger than 16 years, presenting to hospital for the first time with oesophageal atresia, congenital diaphragmatic hernia, intestinal atresia, gastroschisis, exomphalos, anorectal malformation, and Hirschsprung’s disease. Recruitment was of consecutive patients for a minimum of 1 month between October, 2018, and April, 2019. We collected data on patient demographics, clinical status, interventions, and outcomes using the REDCap platform. Patients were followed up for 30 days after primary intervention, or 30 days after admission if they did not receive an intervention. The primary outcome was all-cause, in-hospital mortality for all conditions combined and each condition individually, stratified by country income status. We did a complete case analysis. Findings We included 3849 patients with 3975 study conditions (560 with oesophageal atresia, 448 with congenital diaphragmatic hernia, 681 with intestinal atresia, 453 with gastroschisis, 325 with exomphalos, 991 with anorectal malformation, and 517 with Hirschsprung’s disease) from 264 hospitals (89 in high-income countries, 166 in middleincome countries, and nine in low-income countries) in 74 countries. Of the 3849 patients, 2231 (58·0%) were male. Median gestational age at birth was 38 weeks (IQR 36–39) and median bodyweight at presentation was 2·8 kg (2·3–3·3). Mortality among all patients was 37 (39·8%) of 93 in low-income countries, 583 (20·4%) of 2860 in middle-income countries, and 50 (5·6%) of 896 in high-income countries (p<0·0001 between all country income groups). Gastroschisis had the greatest difference in mortality between country income strata (nine [90·0%] of ten in lowincome countries, 97 [31·9%] of 304 in middle-income countries, and two [1·4%] of 139 in high-income countries; p≤0·0001 between all country income groups). Factors significantly associated with higher mortality for all patients combined included country income status (low-income vs high-income countries, risk ratio 2·78 [95% CI 1·88–4·11], p<0·0001; middle-income vs high-income countries, 2·11 [1·59–2·79], p<0·0001), sepsis at presentation (1·20 [1·04–1·40], p=0·016), higher American Society of Anesthesiologists (ASA) score at primary intervention (ASA 4–5 vs ASA 1–2, 1·82 [1·40–2·35], p<0·0001; ASA 3 vs ASA 1–2, 1·58, [1·30–1·92], p<0·0001]), surgical safety checklist not used (1·39 [1·02–1·90], p=0·035), and ventilation or parenteral nutrition unavailable when needed (ventilation 1·96, [1·41–2·71], p=0·0001; parenteral nutrition 1·35, [1·05–1·74], p=0·018). Administration of parenteral nutrition (0·61, [0·47–0·79], p=0·0002) and use of a peripherally inserted central catheter (0·65 [0·50–0·86], p=0·0024) or percutaneous central line (0·69 [0·48–1·00], p=0·049) were associated with lower mortality. Interpretation Unacceptable differences in mortality exist for gastrointestinal congenital anomalies between lowincome, middle-income, and high-income countries. Improving access to quality neonatal surgical care in LMICs will be vital to achieve Sustainable Development Goal 3.2 of ending preventable deaths in neonates and children younger than 5 years by 2030

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

© 2020 by the authors.With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).This work was supported by grants la ValSe-Food-CYTED (119RT0567); LINCE (PROMETEO/2017/189) from the Generalitat Valenciana, Spain; and QuiSalhis-Food (AGL2016-75687-C2-1-R) and Food4ImNut (PID2019-107650RB-C21) from the Ministry of Sciences and Innovation (MICINN-Spain).Peer reviewe

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

© 2020 by the authorsChia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1–6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases.This work was supported by grants la ValSe-Food-CYTED (119RT0567), LINCE (PROMETEO/2017/189) from the Generalitat Valenciana, Spain, and QuiSalhis-Food (AGL2016-75687-C2-1-R) from the Ministry of Sciences, Innovation and Universities (MICIU-Spain).Peer reviewe

Influence of pre-baking and frozen storage on the technological and nutritional quality of a multi-seed bread

Today's tendency is to prepare baking products by replacing wheat flour with wholemeal flours, and submitting them to preparation processes so they can be eaten at any time, to guarantee their nutritional and organoleptic properties, such as high-value nutritional food, and to extend the shelf life of the product, for more demanding consumers. This work's originality is shown in its holistic exploration of innovative baking practices, its unique approach regarding preservation through prebaking/freezing/storage, and its meticulous examination of nutritional and technofunctional attributes of an optimal formulation with innovative ingredients. This work studies the behaviour of easily made, multiseed bread made with quinoa, chia and amaranth flours to prepare and eat by applying a prebaking/freezing/storage process. The results were compared to the control product made only with wheat flour, which was processed under the same conditions. The technofunctional and nutritional properties (mineral bioavailability, amino acids content and fatty acids profile), and the prebaking-freezing effect on them, were investigated. Essential amino acids (EAAs; i.e., lysine, valine, leucine) were not lost during the frozen storage process, and respectively exceeded the control product by 50%, 10% and 5%. The difference in colour (ΔE*) between the control and the multiseed products was below 5 after baking/storage, which indicates that a colour change could not be perceived by consumers. After freezes storage, amylopectin retrogradation enthalpy was up to 33% lower than in the control sample, possibly due to the action of polyunsaturated fatty acids and the soluble fibre content present in the multiseed product. This bread formulation could meet adults' nutritional requirements regarding calcium and diet fibre with a daily intake of 100 g.This work was carried out with the financial support of Food4ImNut, PID2019-107650RB-C21 funded by MCIN/AEI/10.13039/501100011033, Spain; Ia ValSe-Food (119RT0567) CYTED Program. The pre-doctoral fellowship of Karla Miranda-Ramos from the Carolina Foundation and the University of Guayaquil-Ecuador is gratefully acknowledged.Peer reviewe