Whole Alga, Algal Extracts, and Compounds as Ingredients of Functional Foods: Composition and Action Mechanism Relationships in the Prevention and Treatment of Type-2 Diabetes Mellitus

Type-2 diabetes mellitus (T2DM) is a major systemic disease which involves impaired pancreatic function and currently affects half a billion people worldwide. Diet is considered the cornerstone to reduce incidence and prevalence of this disease. Algae contains fiber, polyphenols, ω-3 PUFAs, and bioactive molecules with potential antidiabetic activity. This review delves into the applications of algae and their components in T2DM, as well as to ascertain the mechanism involved (e.g., glucose absorption, lipids metabolism, antioxidant properties, etc.). PubMed, and Google Scholar databases were used. Papers in which whole alga, algal extracts, or their isolated compounds were studied in in vitro conditions, T2DM experimental models, and humans were selected and discussed. This review also focuses on meat matrices or protein concentrate-based products in which different types of alga were included, aimed to modulate carbohydrate digestion and absorption, blood glucose, gastrointestinal neurohormones secretion, glycosylation products, and insulin resistance. As microbiota dysbiosis in T2DM and metabolic alterations in different organs are related, the review also delves on the effects of several bioactive algal compounds on the colon/microbiota-liver-pancreas-brain axis. As the responses to therapeutic diets vary dramatically among individuals due to genetic components, it seems a priority to identify major gene polymorphisms affecting potential positive effects of algal compounds on T2DM treatment.Depto. de Farmacología, Farmacognosia y BotánicaFac. de FarmaciaTRUESpanish Ministry of Education, Culture and Sports (FPU15/02759). Adrián Macho-González received a predoctoral fellowshippu

Los errores del Profesor mejoran el aprendizaje del alumno

Depto. de Nutrición y Ciencia de los AlimentosFac. de FarmaciaFALSESin financiaciónsubmitte

The Nutritional Components of Beer and Its Relationship with Neurodegeneration and Alzheimer’s Disease

The prevalence of degenerative diseases has risen in western countries. Growing evidence suggests that demenia and other cognition affectations are associated with ambient factors including specific nutrients, food ingredients or specific dietary patterns. Mediterranean diet adherence has been associated with various health benefits and decreased risk of many diseases, including neurodegenerative disorders. Beer, as part of this protective diet, contains compounds such as silicon and hops that could play a major role in preventing brain disorders. In this review, different topics regarding Mediterranean diet, beer and the consumption of their main compounds and their relation to neurological health have been addressed. Taking into account published results from our group and other studies, the hypothesis linking aluminum intoxication with dementia and/or Alzheimer’s disease and the potential role of regular beer has also been considered. Beer, in spite of its alcohol content, may have some health benefits; nonetheless, its consumption is not adequate for all subjects. Thus, this review analyzed some promising results of non-alcoholic beer on several mechanisms engaged in neurodegeneration such as inflammation, oxidation, and cholinesterase activity, and their contribution to the behavioral modifications induced by aluminum intoxication. The review ends by giving conclusions and suggesting future topics of research related to moderate beer consumption and/or the consumption of its major compounds as a potential instrument for protecting against neurodegenerative disease progression and the need to develop nutrigenetic and nutrigenomic studies in aged people and animal models

Could Duodenal Molecular Mechanisms be Involved in the Hypocholesterolemic Effect of Silicon Used as Functional Ingredient in Late‐Stage Type 2 Diabetes Mellitus?

Scope: Hypercholesterolemia increases the risk of mortality in type 2 diabetesmellitus (T2DM), especially in the late-stage. Consumption of bioactivecompounds as functional ingredients would help achieve therapeutic goals forcholesterolemia. Silicon has demonstrated a hypocholesterolemic effect andthe ability to reduce fat digestion. However, it is unclear whether silicon exertssuch effect in late-stage T2DM (LD) and the intestinal mechanisms involved.Methods and results: Three groups of eight rats were included: early-stageT2DM control (ED), LD, and the LD group treated with silicon (LD-Si) oncethe rats were diabetic. Morphological alterations of the duodenal mucosa, andlevels of markers involve in cholesterol absorption and excretion, besidecholesterolemia, and fecal excretion were assayed. Silicon included as afunctional ingredient significantly reduces cholesterolemia in part due to: 1)reducing cholesterol intestinal absorption by decreasing the absorptive areaand Acetyl-Coenzyme A acetyltransferase-2 (ACAT2) levels; and 2) increasingcholesterol excretion to the lumen by induction of the liver X receptor (LXR)and consequent increase of adenosine triphosphate-binding cassettetransporter (ABCG5/8).Conclusions: These results provide insight into the intestinal molecularmechanisms by which silicon reduces cholesterolemia and highlights theefficacy of the consumption of silicon-enriched functional foods in late-stageT2DM

Treatment with tocilizumab or corticosteroids for COVID-19 patients with hyperinflammatory state: a multicentre cohort study (SAM-COVID-19)

Objectives: The objective of this study was to estimate the association between tocilizumab or corticosteroids and the risk of intubation or death in patients with coronavirus disease 19 (COVID-19) with a hyperinflammatory state according to clinical and laboratory parameters. Methods: A cohort study was performed in 60 Spanish hospitals including 778 patients with COVID-19 and clinical and laboratory data indicative of a hyperinflammatory state. Treatment was mainly with tocilizumab, an intermediate-high dose of corticosteroids (IHDC), a pulse dose of corticosteroids (PDC), combination therapy, or no treatment. Primary outcome was intubation or death; follow-up was 21 days. Propensity score-adjusted estimations using Cox regression (logistic regression if needed) were calculated. Propensity scores were used as confounders, matching variables and for the inverse probability of treatment weights (IPTWs). Results: In all, 88, 117, 78 and 151 patients treated with tocilizumab, IHDC, PDC, and combination therapy, respectively, were compared with 344 untreated patients. The primary endpoint occurred in 10 (11.4%), 27 (23.1%), 12 (15.4%), 40 (25.6%) and 69 (21.1%), respectively. The IPTW-based hazard ratios (odds ratio for combination therapy) for the primary endpoint were 0.32 (95%CI 0.22-0.47; p < 0.001) for tocilizumab, 0.82 (0.71-1.30; p 0.82) for IHDC, 0.61 (0.43-0.86; p 0.006) for PDC, and 1.17 (0.86-1.58; p 0.30) for combination therapy. Other applications of the propensity score provided similar results, but were not significant for PDC. Tocilizumab was also associated with lower hazard of death alone in IPTW analysis (0.07; 0.02-0.17; p < 0.001). Conclusions: Tocilizumab might be useful in COVID-19 patients with a hyperinflammatory state and should be prioritized for randomized trials in this situatio

Aprendizaje basado en errores. Una propuesta como nueva estrategia didáctica

Introducción. Este trabajo reúne información preliminar sobre un proyecto cuya hipótesis es que la inclusión de errores en algunos temas por parte del profesor induce a los alumnos a buscarlos, localizarlos, discutirlos y conocerlos, llevando a un mejor conocimiento de la asignatura y por tanto a adquirir las competencias que marca el Plan Bolonia. Métodos. El proyecto que se concibió para aplicar un método basado en el error, pero con potenciación mediante gamificación en cinco asignaturas de tres grados de la Universidad Complutense de Madrid. A causa de la pandemia COVID-19 se tuvieron que modificar algunos objetivos planificados al solicitar la concesión del proyecto, obteniéndose datos objetivos, muchos aun sin evaluar totalmente, de dos asignaturas. Un 10% de los temas explicados tenían errores. Se hicieron evaluaciones con la plataforma Kahoot! y mediante cuestionarios tipo test. Las preguntas tenían cuatro posibles respuestas, de las que solo una era cierta. Se realizaron además un examen parcial liberatorio y un examen final donde se ubicaron preguntas de los temas con errores y sin errores. Resultados. Aunque muchos datos están aún siendo evaluados estadísticamente para conocer el grado de contribución de los temas con errores respecto a sin errores, así como de la gamificación, los resultados sugieren una nota superior y del orden de un 8,2% en los temas con errores. Estas diferencias fueron mucho mayores en el caso de los alumnos de Farmacia (15%, p<0,05) que del Doble grado de Farmacia y Nutrición Humana y Dietética (-4,3%, no significativa). Los alumnos de Farmacia mostraron una nota final superior en relación con el curso anterior, aspecto que no aconteció con los del doble grado. La gamificación se consideró, particularmente efectiva en los alumnos de Farmacia como una iniciativa estimulante y válida. Conclusiones. La inclusión de errores en los temas incrementa la nota y el nivel de acierto, particularmente en aquellos alumnos que con una menor motivación para estudiar, permitiendo que un mayor número de personas logre un nivel más elevado de calificaciones. Se concluye además que un porcentaje elevado de alumnos señalan que en el caso de ser ellos el profesor aplicarían el mismo método para incentivar el aprendizaje basado en la gamificación

Aprendizaje basado en errores. Una propuesta como nueva estrategia didáctica

Introduction. This work gathers information about a project not yet completed which hypothesis is that the inclusion of errors, by the teacher, in some lessons induces students to search, find, discuss and know them, leading to a better knowledge of the subject and therefore, acquire the competencies set by the Bologna plan. Methods. A method based on error but enhanced by gamification in five subjects of three degrees of the Complutense University of Madrid was conseived. Due to the COVID-19 pandemic, some of the planned objectives set when applying for the funding of the project had to be modified. Having objective data, although part still has not been evaluated. A total of 10% of lessons with errors were introduced. Evaluations were conducted with the Kahoot! platform and through multiple choice questionnaires. The questions had four possible answers, of which only one was correct. In addition, partial and final examination were also carried out with questions about the lessons taught with errors and without errors. Results. Although many data are still being statistically evaluated to know the degree of contribution of the topics with errors vs. without errors, as well as gamification, the results suggest a higher score (8.2%) in the topics with errors. These differences were much greater in the case of Pharmacy students (15%, p <0.05) than in the Double degree of Pharmacy and Human Nutrition and Dietetics (-4.3%, not significant). Pharmacy students showed a higher final grade in relation to the previous year, an aspect that did not happen with the double degree students. Gamification was considered particularly effective in Pharmacy students as a stimulating and valid initiative. Conclusions. The errors inclusion in the topics increases the grade and the level of success, particularly in those students with less motivation to study, allowing a greater number of people to achieve a higher qualification level. It is also concluded that a large percentage of students indicate that if they were the teacher they would apply the same method to encourage learning based on gamification.  Introducción. Este trabajo reúne información preliminar sobre un proyecto cuya hipótesis es que la inclusión de errores en algunos temas por parte del profesor induce a los alumnos a buscarlos, localizarlos, discutirlos y conocerlos, llevando a un mejor conocimiento de la asignatura y por tanto a adquirir las competencias que marca el Plan Bolonia. Métodos. El proyecto que se concibió para aplicar un método basado en el error, pero con potenciación mediante gamificación en cinco asignaturas de tres grados de la Universidad Complutense de Madrid. A causa de la pandemia COVID-19 se tuvieron que modificar algunos objetivos planificados al solicitar la concesión del proyecto, obteniéndose datos objetivos, muchos aun sin evaluar totalmente, de dos asignaturas. Un 10% de los temas explicados tenían errores. Se hicieron evaluaciones con la plataforma Kahoot! y mediante cuestionarios tipo test. Las preguntas tenían cuatro posibles respuestas, de las que solo una era cierta. Se realizaron además un examen parcial liberatorio y un examen final donde se ubicaron preguntas de los temas con errores y sin errores. Resultados. Aunque muchos datos están aún siendo evaluados estadísticamente para conocer el grado de contribución de los temas con errores respecto a sin errores, así como de la gamificación, los resultados sugieren una nota superior y del orden de un 8,2% en los temas con errores. Estas diferencias fueron mucho mayores en el caso de los alumnos de Farmacia (15%, p<0,05) que del Doble grado de Farmacia y Nutrición Humana y Dietética (-4,3%, no significativa). Los alumnos de Farmacia mostraron una nota final superior en relación con el curso anterior, aspecto que no aconteció con los del doble grado. La gamificación se consideró, particularmente efectiva en los alumnos de Farmacia como una iniciativa estimulante y válida. Conclusiones. La inclusión de errores en los temas incrementa la nota y el nivel de acierto, particularmente en aquellos alumnos que con una menor motivación para estudiar, permitiendo que un mayor número de personas logre un nivel más elevado de calificaciones. Se concluye además que un porcentaje elevado de alumnos señalan que en el caso de ser ellos el profesor aplicarían el mismo método para incentivar el aprendizaje basado en la gamificación.

Functional foods as an alternative to increase the consumption of dietary fiber and proanthocyanidins. Possible effects on the gut microbiota

Introduction. Dietary fiber is an essential nutritional component, which, its modulating action on gut microbiota must be outlined. The consumption of foods of vegetable origin, and therefore, the dietary´s fiber  consumption, in Spain, as well as in some other countries, has been reduced. Functional foods have been  found to be a great food alternative to solve this dietary deficiency. Objectives. 1. To review dietary´s fiber concept. 2. To get to know the real consumption situation of dietary  fiber in Spain, in other European countries; in different age groups. 3. To study the main effects related to  dietary fiber consumption, particularly the effects of proanthocyanidins (PA) with respect to the gut  microbiome. 4. To revise functional foods concept, and the possibilities of incorporating dietary fiber and PA  into different highly consumed foods. Materials and methods. The main research support has been the PubMed database, although it has also been used Google Scholar, ResearchGate and SciELO. At the same time scientific articles, books and reports  from reliable and corroborated sources have been revised. In addition, official documents have been  consulted, as the 2018 Spanish Foods Consumption Report, published by the Spanish Ministry of Agricultura,  Pesca y Alimentación; the AESAN website, and the current food regulations. Results. It is proved that the real dietary fiber intakes in different European countries, including in Spain, are  far below the dietary reference intakes (DRI), in most of the studied age ranges. In this article, there are  proposed strategies to achieve these DRI, particularly adding dietary fiber into highly consumed foods (i.e.  meat matrices). The concept of functional foods is reviewed, and some of the most relevant publications  reporting the effects of PA in relationship to the gut microbiome recovery, and its change to another related  to the healthy people´s microbiome. The mechanisms by which the gut microbiome is able to hydrolyse the  PA, and consequently release metabolites with gut and systemic protective activity, is also discussed. Conclusions. Given that modifying the population consumption habits seems a difficult task, the alternative  of formulating functional foods enriched with dietary fiber and PA it is suggested. The increasing positive  evidence observed derived from the consumption of functional meat products to which carob fruit fiber has  been added, suggests the relevance of continuing investigating in this field, and therefore start the  formulation of new functional foods (i.e. cereals, creams, sweets, etc.) enriched with this PA-enriched fiber,  which would lead to an adequate dietary fiber consumption and the benefits from its functional functions.  Introducción. La fibra dietética es un componente nutricional fundamental, destacando su acción moduladora sobre la microbiota intestinal. El consumo de alimentos vegetales y por ende el de la fibra dietética, tanto en España como en otros muchos países, se ha reducido. Los alimentos funcionales parecer  ser una buena alternativa alimentaria para paliar este déficit. Objetivos. 1. Revisar el concepto de fibra dietética. 2. Conocer la situación real de consumo de fibra dietética  en España y en otros países europeos en diferentes intervalos de edad. 3. Estudiar los efectos principales del  consumo de la fibra dietética y en particular de proantocianidinas (PA) con respecto a la microbiota intestinal.  Revisar el concepto de alimento funcional y las posibilidades de incorporar fibra dietética y PA a  diferentes alimentos de alto consumo. Materiales y métodos. El principal motor de búsqueda ha sido la base de datos PubMed, aunque también se  ha hecho uso de Google Scholar, ResearchGate y sciELO. Se han revisado artículos científicos, libros, e  informes en fuentes fiables y contrastadas. También se han consultado documentos oficiales, como el  Informe de Consumo de Alimentos en España de 2018, publicado por el Ministerio de Agricultura, Pesca y  Alimentación; la página web de la AESAN y los Reglamentos vigentes de alimentación. Resultados. Se confirma que las ingestas reales de fibra dietética en distintos países de la Unión Europea  incluyendo a España, son inferiores de las ingestas dietéticas de referencia (IDR) para la mayoría de los  intervalos de edad. Esta inadecuación se exacerba al aumentar la edad. En el artículo se proponen  estrategias para alcanzar las IDR, en particular incorporando fibra dietética en alimentos de consumo muy  frecuente (p.ej. matrices cárnicas). Se revisa el concepto de alimento funcional y aquellas publicaciones que  estudian los efectos de las en la recuperación de la microbiota intestinal a otra similar a la que poseen  individuos sanos, Se comentan los mecanismos mediante los cuales la microbiota es capaz de hidrolizar las  PA y liberar metabolitos con acción protectora intestinal y sistémica.  Conclusiones. Dado que modificar los hábitos de consumo por parte de la población parece tarea difícil, se  plantea la alternativa de formular alimentos funcionales enriquecidos en fibra dietética y PA. La evidencia  positiva creciente observada en cárnicos funcionales enriquecidos con fibra de algarrobo rica en PA sugiere  la importancia de continuar investigando en este campo y de iniciar la formulación de nuevos alimentos  funcionales (p.ej. cereales, cremas, golosinas, etc.) enriquecidos en este tipo de fibra dietética rica en PA, que  propicien un adecuado consumo y los beneficios de sus propiedades funcionales. 

Cuando el Silicio Transmuta en Oro

This article describes the virtues of a research focused on silicon, one of the most important but least known  ingredients in beer, and its protective action at the neurodegenerative level. Among the various factors  contributing to the Alzheimer's disease induction and development, aluminum, by concentrating in brain  induces, among other mechanisms, pro-oxidant and inflammatory disorders. Silicon, by blocking these  negative effects, becomes a star ingredient, which in alchemist terms suggests that has the property to  transmute into gold.  Este trabajo describe las virtudes de una investigación centrada en el silicio, uno de los ingredientes más importantes pero menos conocidos de la cerveza, y su acción protectora a nivel neurodegenerativo. Entre los  varios factores que contribuyen a la inducción y desarrollo de la enfermedad de Alzheimer, se encuentra el  aluminio el cual tiende a concentrarse en el cerebro e inducir, entre otros mecanismos, alteraciones  prooxidantes e inflamatorias. El silicio al bloquear esos efectos negativos, se convierte en un ingrediente  estrella, que en términos alquimistas sugiere que puede transmutar en oro.