Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation

peer-reviewedno abstract availablePUBLISHEDpeer-reviewe

Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran

10 páginas, 7 figuras, 2 tablas.-- El pdf del artículo es la versión de autor.The aim of this work was to investigate the effect of non-enzymatic glycosylation with galactose, lactose, and 10 kDa dextran on the rheological properties of sodium caseinate. To promote the formation of covalent complexes, the reaction was done in solid state (aw = 0.67), pH 7.0 (0.1 M sodium phosphate buffer), and temperature set at 50 and 60 °C. The progress of Maillard reaction was indirectly traced by measuring the formation of the Amadori compound, through furosine (2-furoylmethyl-lysine) analysis, and brown polymers, and the resulting glycoconjugates were characterized by LC/ESI-MS and SEC. Results showed a higher reactivity of galactose than lactose and dextran to form the glycoconjugates, due to its smaller molecular weight. Glycation with galactose and lactose increased the viscosity of caseinate and also altered its flow characteristics from Newtonian to shear-thinning. Oscillatory testing showed a higher elastic modulus (G′) in glycoconjugates when compared to non-glycated caseinate, especially with galactose, where a gel-like behaviour was observed after long incubation times. Glycation with dextran did not produce substantial improvements in the rheological properties of caseinate, probably due to the limited extent of the reaction. Our results show that by controlling the rate and extent of the Maillard reaction is a technologically feasible operation to improve the viscosity and gelling properties of sodium caseinate-based ingredients.This work was supported by projects Consolider Ingenio 2010 FUN-C-FOOD CSD2007-00063 (Ministerio de Educación y Ciencia), ALIBIRD S-0505/AGR/000153 (Comunidad de Madrid) and Hatch project TEN00332 (University of Tennessee Institute of Agriculture). M. Corzo-Martínez thanks the CSIC for an I3P PhD-grant.Peer reviewe

Incorporación de nuevos ingredientes funcionales a alimentos como contribución a la promoción de la salud y/o a la prevención de enfermedades de la población iberoamericana

Coordinador: Javier Fontecha.-- et al.El desarrollo de nuevos alimentos que incorporen ingredientes funcionales requiere un enfoque multidisciplinar, por lo que se considera esencial la participación conjunta de grupos de investigación internacionalmente reconocidos, entre los que surjan sinergias, colaboraciones e intercambios, que permitan la obtención de resultados de investigación difícilmente alcanzables por un solo grupo. En la presente propuesta, se promueve la interacción, la cooperación y la transferencia de conocimientos y tecnologías relacionadas con compuestos bioactivos, suficientemente caracterizados por los diferentes grupos que componen esta acción, que integren sus tareas mediante la interconexión con empresas especializadas en ingredientes funcionales, permitiendo una mejor transferencia al sector productivo y por tanto, un aumento de su competitividad.PROYECTO CYTED. IBEROFUN. REF: 110AC0386.Peer reviewe

Study on the digestion of milk with prebiotic carbohydrates in a simulated gastrointestinal model

The behaviour of oligosaccharides from lactulose (OsLu) included with milk was examined during in vitro gastrointestinal digestion using the Infogest protocol as well as some small intestine rat extract. The digestion was compared with commercial prebiotics GOS and Duphalac®. Electrophoretic analysis demonstrated that the prebiotic carbohydrates did not modify the gastric digestion of dairy proteins. Similarly, no significant effect of gastrointestinal digestion was shown on the prebiotic studied. In contrast, under the intestinal conditions using a rat extract, the oligosaccharides present in OsLu samples were less digested (<15%) than in GOS (35%). Moreover, lactulose was more prone to digestion than their corresponding trisaccharides. These results demonstrate the limited digestion of OsLu and their availability to reach the large intestine as prebiotic

Glicosil hidrolasas de Lactiplantibacillus plantarum WCFS1

Resumen del trabajo presentado a la 15ª Reunión de la Red Española de Bacterias Lácticas: Bacterias Lácticas en Alimentación y Salud. Valencia, 26 y 27 de mayo de 2022.AGL2017-84614-C2-1-R y AGL2017-84614-C2-2-RPeer reviewe

Detailed kinetic model describing new oligosaccharides synthesis using different β-galactosidases

The production of prebiotic galactooligosaccharides (GOS) from lactose has been widely 20 studied whereas the synthesis of new prebiotic oligosaccharides with improved properties as 21 those derived from lactulose is receiving an increasing interest. Understanding the mechanism 22 of enzymatic oligosaccharides synthesis from lactulose would help to improve the quality of 23 the products in a rational way as well as to increase the production efficiency by optimally 24 selecting the operating conditions. A detailed kinetic model describing the enzymatic 25 transgalactosylation reaction during lactulose hydrolysis is presented here for the first time. 26 The model was calibrated with the experimental data obtained in batch assays with two 27 different -galactosidases at various temperatures and concentrations of substrate. A complete 28 system identification loop, including model selection, robust estimation of the parameters by 29 means of a global optimization method and computation of confidence intervals was 30 performed. The kinetic model showed a good agreement between experimental data and 31 predictions for lactulose conversion and provided important insights into the mechanism of 32 formation of new oligosaccharides with potential prebiotic properties. 33Peer reviewe

Macrocystis pyrifera sulfated fucans oligosaccharides by hydrothermal microwave process: extraction and chemical and biological characterization

Resumen del trabajo presentado al 1er Congreso Iberoamericano de Biotecnología, celebrado en Salamanca (España) del 5 al 8 de junio de 2016.Brown seaweeds are natural resource with relevance to be explored due to the high quantity of added of high value compounds to be applied in food, cosmetic and pharmaceutical industries. Sulfated fucans oligosaccharides (SFO) from brown algae are bioactive compounds with antioxidant, anticoagulant, antimicrobial and prebiotic potential however the regular methods of extraction are regularly long time consumption and or non-green technologies. The aims of this work were the study the extraction of SFO of Mexican macroalgae Macrocystis pyrifera by hydrothermal microwave extraction HMAE and to characterize the SFO by chromatographic, antioxidant and prebiotic methods. HMAE experimental design were evaluated under three variables: temperature (160, 180 and 200 °C), power (800, 1400 y 1600 W) and time extraction time (1, 5.5 and 10 min), only under hydrothermal conditions. Chemical characterization of SFO treatments were analyzed by spectrophotometric methods, gas chromatography and FT-IR. SFO molecular weight was determined by size exclusion chromatography. The antioxidant activity was evaluated by DPPH, ABTS and FRAP and the prebiotic potential of Lactobacillus and Streptococcus strains. In this study, the results of the physicochemical characterization were similar to those reported in the literature, with 23% and 34% of total sugars content and minerals, respectively. The hydrothermal extraction MAE was optimized at 3.32 min, 171.9 °C and 1313.3 W as extraction conditions with a SFO yield of 9.7% with 12.2 % of total sugars and 16.9 %. The monomeric composition showed that fucose and galactose were sugars with highest concentrations in most treatments. Molecular weights ranges between 0.3 to 47 kDa and the range of 10 KDa showed the highest concentration of SFO with a maximum value of 18 mg/g SFO. The prebiotic greater potential was presented with Lactobacillus acidophilus, while the maximum DPPH inhibition was 69.29 in extract and 19.38 in precipitate. This work allows the valorization of unexplored Mexican seaweed by the optimization of bioactive SFO extraction process by hydrothermal green-technology and low time consumption. The Macrocystis pyrifera SFO showed a high antioxidant and prebiotic potential.Peer Reviewe