Presence of galactooligosaccharides and furosine in special dairy products designed for elderly people

An evaluation of the formation of prebiotic carbohydrates during lactose hydrolysis has been carried out in industrially elaborated dairy preparations designed for elderly people. Due to the hydrolysis of lactose, high levels of galactose and glucose were found together with galactooligosaccharides (GOS), mainly allolactose, 6-galactobiose and 6-galactosyl lactose. Total GOS content was between 7.1% and 13.4% of total carbohydrates, depending on lactose hydrolysis extent. In addition, the determination of furosine as indicator of lysine loss during the Maillard reaction (MR) has been also studied. The high content of monosaccharides promoted the progress of the MR during UHT processing, as reflected by the levels of furosine found in samples. After storage at 20 °C for 4 months the content of furosine increased by 74-90%. These results underline the importance of controlling lactose hydrolysis, and processing and storage conditions to preserve the quality and increase the bioactivity of dairy preparations designed for elderly people.This work has been supported by project POII10-0178-4685 (JCCM and ERDF), ALIBIRD-CM S2009/AGR-1469 (CAM), AGL2011-27884 (MINECO) and SENIFOOD (CENIT Programme, CAPSA and MINECO).Peer Reviewe

Calentamiento de leche con microondas. Estudio de los principales indicadores de tratamiento térmico

Tesis de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II, leída el 29-11-1995El interés tanto del consumidor como de la industria de disponer de alimentos procesados con características similares a las de los productos frescos, ha motivado en las últimas décadas numerosos estudios sobre procesos alternativos que mejoren las propiedades de los productos obtenidos mediante tratamientos convencionales. Entre estos procesos alternativos uno de los más utilizados es el tratamiento por microondas, debido a las ventajas que presenta en cuanto a velocidad, limpieza, calentamiento selectivo del producto, reducción de costes, mejora de la calidad y ahorro de energía. En este trabajo se ha examinado el comportamiento de la leche durante el calentamiento de leche por microondas en sistema continuo y discontinuo y se ha comparado con tratamientos térmicos convencionales. Para ello se han utilizado como indicadores: la formación de lactulosa y furosina, la desnaturalización de la beta-lactoglobulina, la inactivación de la fosfatasa alcalina y la lactoperoxidasa, el grado de proteolisis y el recuento de bacterias totales. Las modificaciones de los constituyentes lácteos durante el tratamiento con microondas resultaron similares a las observadas durante tratamientos convencionales. Este estudio ha permitido establecer las condiciones de proceso que aseguren un calentamiento eficaz con el mínimo deterioro de los constituyentes y un periodo adecuado de vida útilThe interest of both the consumer and the industry in having processed foods with characteristics similar to those of fresh products, has motivated in recent decades numerous studies on alternative processes that improve the properties of products obtained through conventional treatments. Among these alternative processes, one of the most widely used is microwave treatment, due to the advantages it offers in terms of speed, cleaning, selective heating of the product, cost reduction, quality improvement and energy savings. In this work the behavior of milk during microwave heating of milk in continuous and discontinuous system has been examined and has been compared with conventional heat treatments. For this, the following have been used as indicators: the formation of lactulose and furosine, the denaturation of beta-lactoglobulin, the inactivation of alkaline phosphatase and lactoperoxidase, the degree of proteolysis and the total bacterial count. The modifications of the milk constituents during the microwave treatment were similar to those observed during conventional treatments. This study has established the process conditions that ensure effective heating with minimal deterioration of the constituents and an adequate period of useful life.Depto. de Nutrición y Ciencia de los AlimentosFac. de FarmaciaTRUEpu

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

In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

The suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reduction of the molecular weight of artichoke pectin resulted in greater stimulation of the growth of Bifidobacterium, Lactobacillus and Bacteroides/Prevotella, whilst this effect was observed only in Bacteroides/Prevotella for sunflower samples. In contrast, the degree of methylation did not have any impact on fermentability properties or SCFA production, regardless of the origin of pectic compounds. Although further in vivo studies should be conducted, either pectin or enzymatically-modified pectin from sunflower and artichoke by-products might be considered as prebiotic candidates for human consumption showing similar ability to promote the in vitro growth of beneficial gut bacteria as compared to well-recognized prebiotics such as inulin or fructo-oligosaccharides

Impact of power ultrasound on the quality of fruits and vegetables during dehydration

Trabajo presentado en el 2015 International Congress on Ultrasonics, celebrado los días 10 a 14 de mayo de 2015 en Metz, FranciaTo date, most of dehydrated vegetables and fruits are obtained by convection preceded or not by a pre-treatment. In general, their quality is low due to the physical modi- fications, loss of vitamins, polyphenols and carbohydrates and Maillard reaction (MR). MR can originate a remarkable loss of nutritional value due to the involvement of lysine. To improve the final quality of these products, one of the alternatives is the application of power ultrasound (US). US produces mechanical effects, such as cavitation, microstream and formation of microscopic channels which facilitate the mass transport and so, the removal of water from the food. The synergistic effect of US and temperature allows carrying out dehydration at low temperatures and short times. In the present work, the influence of power US on the quality of fruits and vegetables during the pre-treatment and drying was evaluated. Chemical indicators such as pectinmethyl esterase and peroxidase enzymes, vitamin C, carbohydrates, proteins, polyphenols and 2-furoylmethylamino acids was studied. In addition, rehydration capacity, leaching losses, shrinkage and organoleptic characteristics of the final product was assessed. During blanching, similar leaching losses and enzyme inactivation were found in low temperature and prolonged conventional treatments and in US processes, but with a significant reduction in the time for the latter. Application of US in the drying of carrots and strawberries provided high-quality end-products. The quality was better as compared to marketed products and superior or equivalent to samples obtained in a convective dryer, and, in some indicators, similar to that of freeze-dried samples.Peer reviewe

Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose

Bifidogenic effect and stimulation of short chain fatty acid (SCFA) production by fractions of oligosaccharides with a DP≥3 and Gal β(1-6) linkages synthesised from lactose or lactulose by Pectinex Ultra SP-L and Lactozym 3000 L HP G were evaluated in human faecal slurries. Results were compared with those obtained for the commercial oligosaccharide mixture Vivinal®-GOS. Quantitative real-time PCR showed that all galacto-oligosaccharide (GOS) fractions stimulated slightly higher bifidobacteria growth than lactose, lactulose and Vivinal®-GOS. GOS fractions promoted the production of total SCFA and acetic acid in a similar way to Vivinal®-GOS and more than glucose, lactose and lactulose. In conclusion, oligosaccharides derived from lactose and lactulose may represent a suitable alternative to lactulose for the design of new functional food ingredients. © Proprietors of Journal of Dairy Research 2009.The authors thank the Spanish Ministry of Education and Science (Projects Consolider Ingenio 2010 FUN-C-FOOD 2007-00063 and AGL2007-62736) and Community of Madrid (project ALIBIRD-CM S-0505/AGR-000153) for financial support. Alejandra Cardelle-Cobas and Nuria Salazar thank their predoctoral FPU and FPI grants, respectively, from the Spanish Ministry of Education and Science.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

Supplementation with the Symbiotic Formulation Prodefen® Increases Neuronal Nitric Oxide Synthase and Decreases Oxidative Stress in Superior Mesenteric Artery from Spontaneously Hypertensive Rats

In recent years, gut dysbiosis has been related to some peripheral vascular alterations linked to hypertension. In this work, we explore whether gut dysbiosis is related to vascular innervation dysfunction and altered nitric oxide (NO) production in the superior mesenteric artery, one of the main vascular beds involved in peripheral vascular resistance. For this purpose, we used spontaneously hypertensive rats, either treated or not with the commercial synbiotic formulation Prodefen® (108 colony forming units/day, 4 weeks). Prodefen® diminished systolic blood pressure and serum endotoxin, as well as the vasoconstriction elicited by electrical field stimulation (EFS), and enhanced acetic and butyric acid in fecal samples, and the vasodilation induced by the exogenous NO donor DEA-NO. Unspecific nitric oxide synthase (NOS) inhibitor L-NAME increased EFS-induced vasoconstriction more markedly in rats supplemented with Prodefen®. Both neuronal NO release and neuronal NOS activity were enhanced by Prodefen®, through a hyperactivation of protein kinase (PK)A, PKC and phosphatidylinositol 3 kinase-AKT signaling pathways. The superoxide anion scavenger tempol increased both NO release and DEA-NO vasodilation only in control animals. Prodefen® caused an increase in both nuclear erythroid related factor 2 and superoxide dismutase activities, consequently reducing both superoxide anion and peroxynitrite releases. In summary, Prodefen® could be an interesting non-pharmacological approach to ameliorate hypertensionThis research was funded by CiberCV (Grant number: CB16/11/00286), the Ministerio de Ciencia e Innovación (PID2020-116498RB-I00, and CDTI -Center for Industrial Technological Development-project PID 2020-FEDER Funds), and R+D projects for young researchers, Universidad Autónoma de Madrid-Comunidad de Madrid (SI1-PJI-2019-00321

Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

[EN] A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40 70 C and 30 and 60W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg 100 g 1 protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convectively-treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates convective drying, allowing the obtainment of dried strawberries with premium quality.This work has been funded by Ministry of Economy and Competitiveness of Spain and ERDF (FEDER) (Project DPI2012-37466-C03-03), Fun-c-Food (CSD2007-00063 Consolider-INGENIO 2010), CYTED IBEROFUN (P109AC0302) and Comunidad de Valencia, Project PROMETEO/2010/062. J.G.S. also thanks CSIC and the EU for a predoctoral JAE grant. A.C.S. thanks the Spanish Ministry of Economy and Competitiveness for a Ramon y Cajal contract.Gamboa-Santos, J.; Montilla, A.; Cortijo Soria, A.; Cárcel Carrión, JA.; García Pérez, JV.; Villamiel, M. (2014). Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection. Food Chemistry. 161:40-46. https://doi.org/10.1016/j.foodchem.2014.03.106S404616

Air-borne ultrasound application in the convective drying of strawberry

The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the drying of thermolabile food materials. Thereby, the air-borne ultrasonic application as a means of improving the convective drying of strawberry has been explored in this work. Experiments were conducted by setting the acoustic power applied (0, 30 and 60 W) and the air temperature (40, 50, 60 and 70 C). The desorption isotherms and the shrinkage pattern were also experimentally determined. In order to describe the drying kinetics, a diffusion model considering both convective transport and shrinkage was used. The increase in both the applied acoustic power and temperature gave rise to a significant reduction of drying time (13 44%). The application of power ultrasound involved a significant (p < 0.05) improvement in the effective moisture diffusivity and the mass transfer coefficient, the effect being less intense at high temperatures. The results reported here highlight the fact that ultrasonic application during convective drying is a promising supporting technology with which to reduce the drying time needed for heat sensitive products, such as strawberryThis work has been funded by MICINN, Projects Fun-c-Food CSD2007-00063 Consolider-INGENIO, DPI2012-37466-C03-03 and Comunidad de Madrid, project ALIBIRD 2009/AGR-1469 and Comunidad Valencia, project PROMETEO/2010/062. J.G.S. also thanks CSIC and the EU for a pre-doctoral JAE Grant.Gamboa-Santos, J.; Montilla, A.; Cárcel Carrión, JA.; Villamiel, M.; García Pérez, JV. (2014). Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering. 128:132-139. https://doi.org/10.1016/j.jfoodeng.2013.12.021S13213912