Toddler Screening for Autism Spectrum Disorder: A Meta-Analysis of Diagnostic Accuracy

[EN] Great efforts focus on early detection of autism spectrum disorder, although some scientists and policy-makers have questioned early universal screening. The aim of this meta-analysis was to evaluate the diagnostic accuracy of the different screening tools. Several electronic databases were used to identify published studies. A Bayesian model was used to estimate the screening accuracy. The pooled sensitivity was 0.72 (95% CI 0.61-0.81), and the specificity was 0.98 (95% CI 0.97-0.99). Subgroup analyses to remove heterogeneity indicated sensitivity was 0.77 (95% CI 0.69-0.84), and specificity was 0.99 (95% CI 0.97-0.99; SD ≤ 0.01). Level 1 screening tools for ASD showed consistent statistically significant results and therefore are adequate to detect autism at 14-36 months.Fulbright Comisio

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Producción CientíficaThis study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.This work was supported by the project NUGAFU PEP-2011-513 funded by Agrarian Technological Institute of Castilla and Leon (ITACyL) and by the Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (AGL2015-63849-C2-2-R) and the Junta de Castilla y León/FEDER (VA072P17)

Combined strategy using high hydrostatic pressure, temperature and enzymatic hydrolysis for development of fibre-rich ingredients from oat and wheat by-products

Producción CientíficaWheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.Ministerio de Ciencia, Innovación y Universidades/Agencia Estatal de Investigación (AEI) y Fondo Social Europeo (FSE)/Unión Europea (UE) - (grant PRE2019-087824

Effect of Wakame and Carob Pod Snacks on Non-Alcoholic Fatty Liver Disease

Snacks combining different functional ingredients could represent a useful therapeutic strategy against NAFLD. The present study aimed to analyze the effect of two snack formulations based on carob and wakame flour in the treatment for NAFLD in rats. For this purpose, metabolic syndrome was induced in 50 adult rats by a high-fat high-fructose diet over eight weeks. After this period, rats were fed either normal calorie diets supplemented or not with snack A (1/50 wakame/carob pod) and snack B (1/5 wakame/carob pod) for four additional weeks. After sacrifice, liver composition and serum parameters were analyzed. Different pathways of triacylglycerol metabolism in liver were studied including fatty acid oxidation, fatty acid synthesis, triglyceride assembly and release, fatty acid uptake and glucose uptake. Oxidative stress was also measured. Snack treatment, and mainly B snack, reduced liver triacylglycerol levels by increasing fat oxidation. Moreover, this snack reduced oxidative stress. Therefore, this snack formulation could represent an interesting tool useful for fatty liver treatment.This study has been supported by the National Institute for Agricultural and Food Research and Technology of Spain (INIA: RTA2014-0037-C02), Instituto de Salud Carlos III (CIBERobn) and Basque Government (IT-572-13)

Effects of dietary barley on rainbow trout exposed to an acute stress challenge

Systematic reproduction and distribution, duplication of any material in this paper for a fee or for commercial purposes, or modifications of the content of this paper are prohibited.[EN] The present study evaluates the effect of dietary barley, based on its potential stress-relieving properties, on rainbow trout under acute stress challenge (hypoxia and crowding) and their recovery. Diets were formulated containing increasing barley concentrations (0, 4, 8, 16, 32%). Cortisol on plasma and fin, glucose and lactate plasma levels and malondialdehyde (MDA) in muscle were determined under normoxia before the stress test (basal levels), 30 min after the acute stress challenge and also during normoxia recovery (6 and 12 h after the stress). Results showed that at basal levels the inclusion of barley had no influence on cortisol, glucose nor on lactate values. After 30 min from the stress challenge, there was a significant increase in cortisol, glucose and lactate concentration in fish of all groups. Plasma cortisol showed the lowest levels in fish fed with diets at a medium (8%) of barley concentration and returned to basal levels 6 h after the stress stimulus with no differences between diets. Glucose values showed a less clear tendency 30 min after the stress challenge with lower levels in the control group, fish fed with 8% and 32% of barley in the diets and returned to basal levels in almost all the groups only 12 h after the stress challenge. Lactate showed the same trend as with glucose after the stress challenge but it returned to basal levels in 6 h. Interestingly, there was a significant decrease of lipid oxidation (MDA) in muscle soon after the stress test of fish fed with the highest barley levels. The present results suggest a potential positive effect of dietary barley on trout stress response.This work has been co-funded with FEDER and INIA funds. Julia Pinedo has been granted with the FPI-INIA grant number 21 (call 2012, BOE-2012-13337).Pinedo-Gil, J.; Martín-Diana, AB.; Bertotto, D.; Sanz-Calvo, M.; Jover Cerda, M.; Tomas-Vidal, A. (2019). Effects of dietary barley on rainbow trout exposed to an acute stress challenge. Aquaculture. 501:32-38. https://doi.org/10.1016/j.aquaculture.2018.10.070S323850

The application of high-hydrostatic-pressure processing to improve the quality of baked products: A review

Producción CientíficaThe current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.Universidad de Valladolid (UVa)/FUNGUVa-Instituto Tecnológico Agrario de Castilla y León (ITACyL) 2018–2022 - (grant PEP 2017/000659)Ministerio de Ciencia e Innovación - (grant PID2019-110809RB-I00)Junta de Castilla y León y Fondo Europeo de Desarrollo Regional (FEDER) - (grant VA195P20)Ministerio de Ciencia e Innovación/Agencia Estatal de Investigación (AEI) - (NutriCrop RED2022-134382-T

Effects of dietary inclusions of red beet and betaine on the acute stress response and muscle lipid peroxidation in rainbow trout

[EN] This study evaluates the effects of red beet (RB) and betaine on rainbow trout submitted to an acute stress challenge. A control diet was compared with four experimental diets in which red beet (14 and 28%) and betaine (0.9 and 1.63%) were incorporated in different concentrations according to a factorial design. Cortisol in plasma and fin, glucose and lactate plasma levels, and malondialdehide (MDA) in muscle were all measured before the stress challenge and 30 min and 6 and 12 h after the stress challenge as parameters to determine the diet effects. RB and betaine had no effect on cortisol, glucose, and MDA basal levels. However, lactate basal levels were significantly lower on fish fed with RB and betaine. Thirty minutes after the stress challenge, there was a significant increase in plasma and fin cortisol, glucose and lactate concentrations, although fish fed with diets containing RB and betaine showed significantly higher plasma cortisol values. MDA values of fish fed with 14% RB and 0.9% betaine were significantly higher than MDA values from fish fed with 28% RB and 1.63% betaine. After 6 and 12 h, plasma and fin cortisol and lactate levels recovered in a similar trend. Glucose plasma levels recovered in almost all groups 12 h after the stress. Also, MDA values recovered basal levels after 6 and 12 h. RB and betaine did not enhance the tolerance to the stress challenge compared to the control group, although the presence of these ingredients had no negative effect on any of the stress indicators.Pinedo-Gil, J.; Martín-Diana, AB.; Bertotto, D.; Sanz-Calvo, MÁ.; Jover Cerda, M.; Tomas-Vidal, A. (2018). Effects of dietary inclusions of red beet and betaine on the acute stress response and muscle lipid peroxidation in rainbow trout. Fish Physiology and Biochemistry. 44(3):939-948. doi:10.1007/s10695-018-0483-3S939948443Aluru N, Vijayan MM (2006) Aryl hydrocarbon receptor activation impairs cortisol response to stress in rainbow trout by disrupting the rate limiting steps in steroidogenesis. Endocrinology 147:1895–1903Ashley PJ (2007) Fish welfare: current issues in aquaculture. Appl Anim Behav Sci 104:199–235Barton BA, Iwama GK (1991) Physiological changes in fish from stress in aquaculture with emphasis on the response and effects of corticosteroids. Annu Rev Fish Dis 1:3–26Bertotto D, Poltronieri C, Negrato E, Majolini D, Radaelli G, Simontacchi C (2010) Alternative matrices for cortisol measurement in fish. Aquac Res 41:1261–1267Bertotto D, Poltronieri C, Negrato E, Richard J, Pascoli F, Simontacchi C, Radaelli G (2011) Whole body cortisol and expression of HSP70, IGF-I and MSTN in early development of sea bass subjected to heat shok. Gen Comp Endocrinol 174:44–50Chagas EC, Val AL (2006) Ascorbic acid reduces the effects of hypoxia on the Amazon fish tambaqui. J Fish Biol 69:608–612Cui XJ, Zhou QC, Liang HO, Yang J, Zhao LM (2010) Effects of dietary carbohydrate sources on the growth performance and hepatic carbohydrate metabolic enzyme activities of juvenile cobia (Rachycentron canadum Linnaeus.) Aquac Res 42:99–107Dabrowski K, Lee KJ, Guz L, Verlhac V, Gabaudan J (2004) Effects of dietary ascorbic acid on oxygen stress (hypoxia or hyperoxia), growth and tissue vitamin concentration in juvenile rainbow trout (Oncorhynchus mykiss). Aquaculture 233:383–392Enes P, Panserat S, Kaushik S, Oliva-Teles A (2006) Rapid metabolic adaptation of European sea beass (Dicentrarchus labrax) juveniles fed different carbohydrate sources after heat shock stress. Comp Biochem Physiol A 145:73–81Fast MD, Hosoya S, Johnson SC, Alfonso LOB (2008) Cortisol response and immune-related effects of Atlantic salmon (Salmo salar Linnaeus) subjected to short- and long-term stress. Fish Shellfish Immunol 24:194–204Francis G, Makkar HPS, Becker K (2001) Antinutritional factors present in plant-derived alternate fish feed ingredients and their effects in fish. Aquaculture 199:197–227Ganessan B, Anandan R, Lakshmanan PT (2011) Studies on the protective effects of betaine against oxidative damage during experimentally induced restraint stress in Wistar albino rats. Cell Stress Chaperones 16:641–652Gesto M, López-Patiño MA, Hernández J, Soengas JL, Míguez JM (2013) The response of brain serotonergic and dopaminergic systems to an acute stressor in rainbow trout: a time course study. J Exp Biol 216:4435–4442Gesto M, López-Patiño MA, Hernández J, Soengas JL, Míguez JM (2015) Gradation of the stress response in rainbow trout exposed to stressors of different severity: the role of brain serotonergic and dopaminergic systems. J Neuroendocrinol 27:131–141Hemre GI, Mommsen TP, Krogdahl Å (2002) Carbohydrates in fish nutrition: effects on growth, glucose metabolism and heptic enzymes. Aquac Nutr 8:175–194Ings JS, Vijayan MM, Servos MR (2012) Tissue-specific metabolic changes in response to an acute handling disturbance in juvenile rainbow trout exposed to municipal wastewater effluent. Aquat Toxicol 108:53–59Janssens PA, Waterman J (1988) Hormonal regulation of gluconeogenesis and glycogenolysis in carp (Cyprinus carpio) liver pieces cultured in vitro. Comp Biochem Physiol 91A:451–457Jeney G, Galeotti M, Volpatti D, Anderson DP (1997) Prevention of stress in rainbow trout (Oncorhynchus mykiss) fed diets containing different doses of glucan. Aquaculture 154:1–15Kaplan LA, Pesce AJ (1984) Clinical chemistry: theory, analysis and correlation. Mosby, St. Louis, pp 1032–1036Krogdahl Å, Sundby A, Olli JJ (2004) Atlantic salmon (Salmon salar) and rainbow trout (Oncorhynchus mykiss) digest and metabolize nutrients differently. Effects of water salinity and dietary starch levels. Aquaculture 229:335–360Kujala TS, Vienola MS, Klika KD, Loponen JM, Pihlaja K (2002) Betalain and phenolic composition of four beetroot (Beta vulgaris) cultivars. Eur Food Res Technol 214:505–510Kumar N, Jadhao SB, Chandan NK, Kumar K, Jha AK, Bhushan S, Kumar S, Rana RS (2012) Dietary choline, betaine and lecithin mitigate endosulfan-induced stress in Labeo rohita fingerlings. Fish Physiol Biochem 38:989–1000Leveelahti L, Rytkönen KT, Renshaw GMC, Nikinmaa M (2014) Revisiting redox-active antioxidant defences in response to hypoxic challenge in both hypoxia-tolerant and hypoxia-sensitive fish species. Fish Physiol Biochem 40:183–191Lushchak VI, Bagnyukova TV, Lushchak OV, Storey JM, Storey KB (2005) Hypoxia and recovery perturb free radical processes and antioxidant potential in common carp (Cyprinus carpio) tissues. Int J Bichem Cell Biol 37:1319–1330Lushchak VI, Bagnyukova TV (2006) Temperature increase results in oxidative stress in goldfish tissues. 1. Indices of oxidative stress. Comp Biochem Physiol C 143:30–35Madaro A, Olsen RE, Kristiansen TS, Ebbeson LOE, Nilsen TO, Flik G, Gorissen M (2015) Stress in Atlantic salmon: response to unpredictable chronic stress. J Exp Biol 218:2538–2550Ming J, Xie J, Xu P, Ge X, Liu W, Ye J (2012) Effects of emodin and vitamin C on growth performance, biochemical parameters and two HSP70s mRNA expression of Wuchang bream (Megalobrama amblycephala Yih) under high temperature stress. Fish Shellfish Immunol 32:651–661Mommsen TP, Vijayan MM, Moon TW (1999) Cortisol in teleosts: dynamics, mechanisms of action, and metabolic regulation. Rev Fish Biol Fish 9:211–268Montero D, Tort L, Robaina L, Vergara JM, Izquierdo MS (2001) Low vitamin E in diet reduces stress resistance of gilthead seabream (Sparus aurta) juveniles. Fish Shellfish Immunol 11:473–490Ortuño J, Esteban MA, Meseguer J (2003) Effect of dietary intake of vitamins C and E on the stress response of gilthead seabream (Sparus aurata L.) Fish Shellfish Immunol 14:145–156Øverli Ø, Sørensen C, Kiessling A, Pottinger TG, Gjøen HM (2006) Selection for improved stress tolerance in rainbow trout (Oncorhynchus Mykiss) leads to reduced feed waste. Aquaculture 261:776–781Pérez-Jiménez A, Peres H, Rubio VC, Oliva-Teles A (2012) The effect of hypoxia on intermediary metabolism and oxidative status in gilthead sea bream (Sparus aurata) fed on diets supplemented with methionine and white tea. Comp Biochem Physiol C 155:506–516Pichavant K, Maxime V, Thébault MT, Ollivier H, Garnier JP, Bousquet B, Diouris M, Boeuf G, Nonnotte G (2002) Effects of hypoxia and subsequent recovery on turbot (Scophthalmus maximus): hormonal changes and anaerobic metabolism. Mar Ecol Prog Ser 225:275–285Pinedo-Gil J, Tomás-Vidal A, Larrán-García AM, Tomás-Almenar C, Jover-Cerdá M, Sanz-Calvo MA, Martín-Diana AB (2017a) Enhancement of quality of rainbow trout (Oncorhynchus mykiss) flesh incorporating barley on diet without negative effect on rearing parameters. Aquacult Int 25:1005–1023. https://doi.org/10.1007/s10499-016-0091-0Pinedo-Gil J, Tomás-Vidal A, Jover-Cerdá M, Tomás-Almenar C, Sanz-Calvo MA, Martín-Diana AB (2017b) Red beet and betaine as ingredients in diets of rainbow trout (Oncorhynchus mykiss): effects on growth performance, nutrient retention and flesh quality. Arch Anim Nutr 71:486–505. https://doi.org/10.1080/1745039X.2017.1391503Rabeh NM (2015) Effect of red beetroot (Beta vulgaris L.) and its fresh juice against carbon tetrachloride induced hepatotoxicity in rats. World Appl Sci J 33(6):931–938Rollo A, Sulpizio R, Nardi M, Silvi S, Orpianesi C, Caggiano M, Cresci A, Carnevalli O (2006) Live microbial feed supplement in aquaculture for improvement of stress tolerance. Fish Physiol Biochem 32:167–177Sadoul B, Leguen I, Colson V, Friggens NC, Prunet P (2015) A multivariate analysis using physiology and behaviour to characterize robustness in two isogenic lines of rainbow trout exposed to a confinement stress. Physiol Behav 140:139–147Tan Q, Xie S, Zhu X, Lei W, Yang Y (2006) Effect of dietary carbohydrates sources on growth performance and utilization for gibel carp (Carassius auratus) and Chinese longsnout catfish (Leiocassis Longirostris Günther). Aquac Nutr 12:61–70Tintos A, Míguez JM, Mancera JM, Soengas JL (2006) Development of a microtitre plate indirect ELISA for measuring cortisol in teleosts, and evaluation of stress responses in rainbow trout and gilthead sea bream. J Fish Biol 68:251–263Van Anholt RD, Spanings FAT, Koven WM, Nixon O, Wendelaar Bonga SE (2004) Arachidonic acid reduces the stress response of gilthead seabream, Sparus aurata L. J Exp Biol 207:3419–3430Virtanen E (1995) Piecing together the betaine puzzle. Feed Min 3:12–17Wu XY, Liu YJ, TIan LX, Mai KS, Yang HJ (2007) Utilization of several different carbohydrate sources by juvenile yellowfin seabream (Sparus latus). J Fish China 31(4):463–471Yoshida Y, Itoh N, Hayakawa M, Piga R, Cynshi O, Jishage K, Niki E (2005) Lipid peroxidation induced by carbon tetrachloride and its inhibition by antioxidant as evaluated by an oxidative stress marker, HODE. Toxicol Appl Pharmacol 208:87–97Zeng L, Wang YH, Ai CX, Zheng JL, Wu CW, Cai R (2016) Effects of β-glucan on ROS production and energy metabolism in yellow croaker (Pseudosciaena crocea) under acute hypoxic stress. Fish Physiol Biochem 42:1395–1405Zolderdo AJ, Algera DA, Lawrence MJ, Gilmour KM, Fast MD, Thuswaldner J, Willmore WG, Cooke SJ (2016) Stress, nutrition and parental care in a teleost fish: exploring mechanisms with supplemental feeding and cortisol manipulation. J Exp Biol 219:1237–124

Red beet and betaine as ingredients in diets of rainbow trout (Oncorhynchus mykiss): effects on growth performance, nutrient retention and flesh quality

[EN] The objective of the study was to evaluate the impact of different concentrations of dietary red beet and betaine on the growth performance and fish flesh quality of rainbow trout. Therefore, a control diet was compared with four diets in which two levels of red beet (14% and 28%) and betaine (0.9% and 1.63%) were incorporated in combination. The study was set up with an average body weight of 69 ± 2.2 g and finished when fish reached commercial weight (175¿250 g) after 105 d. The impact of the diets was studied based on the growth performance, biometric indexes, proximal composition, protein and fat retention efficiencies and apparent nutrient digestibility by fish reared on a recirculation system. Further estimates were the effect of red beet and betaine on the flesh proximate composition and quality of the final product (water activity, colour, texture, thiobarbituric acid reactive substances and sensory characteristics). Results showed that inclusion of 14% red beet and 0.9% betaine did not affect growth, nutritive or biometric parameters and nutrient retention when compared with the control diet. However, higher levels of red beet and betaine had negative effects on growth and nutritive parameters. The tested ingredients enhanced quality parameters regardless of the concentration used. After feeding the red beet and betaine, fish flesh showed lower water activity and better textural and colour properties than the control and also a dose-dependent effect on lipid oxidation was observed.This work has been co-funded with FEDER and INIA funds. Julia Pinedo has been granted with the FPI-INIA grant number 21 [call 2012, BOE-2012-13337].Pinedo-Gil, J.; Tomas-Vidal, A.; Jover Cerda, M.; Tomás-Almenar, C.; Sanz-Calvo, MÁ.; Martín-Diana, AB. (2017). Red beet and betaine as ingredients in diets of rainbow trout (Oncorhynchus mykiss): effects on growth performance, nutrient retention and flesh quality. Archives of Animal Nutrition. 71(6):486-505. doi:10.1080/1745039X.2017.1391503S48650571

Effects of a snack enriched with carob and Undaria pinnatifida (wakame) on metabolic parameters in a double blind, randomized clinical trial in obese patients

Introduction: Introduction: the composition of snack foods likely influences the overall effect that snacking has on metabolism and obesity. The objective of the current study was to assess the responses to two different snacks, one of them supplemented with wakame and carobs, on cardiovascular risk factors, satiety, and subsequent food intake in obese subjects with metabolic syndrome. Material and Methods: forty patients were randomized in a clinical trial (NCT03420989, clinicaltrial.gov) to group I (enriched snack, n = 16) or group II (control snack, n = 16). At baseline and after 8 weeks biochemical parameters, dietary intakes, and nutritional status were assessed. The subjects also rated their feelings of satiety/hunger with a test meal. Results: no differences were detected in anthropometric parameters between both snacks. Changes in other parameters were detected in patients with enriched snacks, with a significant decrease in LDL-cholesterol by 7.4 % (intervention snack, -8.9 ± 2.3 mg/dL vs control snack, -0.9 ± 3.3 mg/dL; p = 0.03), in total cholesterol by 5.8 % (intervention snack, -10.4 ± 2.9 mg/dL vs control snack, -1.4 ± 3.2 mg/dL; p = 0.02), and in resistin level by 15.9 % (intervention snack, -1.0 ± 0.2 mg/dL vs control snack, -0.1 ± 0.3 mg/dL: p = 0.03). After the test meal, satiety scores (after 20 min and 40 min) were higher than fasting levels in both groups. The same results were obtained with the 100-mm, 5-point visual satiety scale. Conclusion: our study indicates that a wakame- and carob-enriched snack induces a significant decrease in total cholesterol, LDL-cholesterol, and resistin levels when compared to a control snack, without effects on food consumption, other cardiovascular parameters, or anthropometric parameters.Introduccion: la composicion de los snacks probablemente influya en el efecto que produce su consumo sobre los marcadores metabolicos y la obesidad. El objetivo fue evaluar respuestas a dos snacks, uno de ellos suplementado con wakame y algarroba, sobre factores de riesgo cardiovascular, saciedad y posterior ingesta de alimentos, en sujetos obesos con sindrome metabolico. Material y metodos: se aleatorizaron 40 pacientes en el ensayo clinico NCT03420989 (clinicaltrial.gov) para participar en el grupo I (snack enriquecido, n = 16) o el grupo II (snack de control, n = 16). Antes y despues de 8 semanas se determinaron parametros bioquimicos, ingestas dieteticas y estado nutricional. A los sujetos tambien se les evaluo saciedad y apetito con comida de prueba. Resultados: no se detectaron diferencias en parametros antropometricos con ambos snacks. Se detectaron cambios en parametros bioquimicos de pacientes que recibieron snacks enriquecidos, con disminucion significativa del colesterol-LDL del 7,4 % (snack de intervencion, -8,9 ± 2,3 mg/dl vs. snack de control, -0,9 ± 3,3 mg/dl; p = 0,03), del colesterol total del 5,8 % (snack de intervencion, -10,4 ± 2,9 mg/dl vs. snack de control, -1,4 ± 3,2 mg/dl; p = 0,02) y de niveles de resistina del 15,9 % (snack de intervencion, -1,0 ± 0,2 mg/dl vs. snack de control, -0,1 ± 0,3 mg/dl; p = 0,03). Despues de la comida de prueba, las puntuaciones de saciedad (a los 20 min y 40 min) fueron mas altas que nivel de ayuno en ambos grupos. Los resultados fueron similares con escala de saciedad visual de 5 puntos y 100 mm. Conclusion: nuestro estudio muestra que un snack enriquecido con wakame y algarroba produce disminucion significativa de los niveles de colesterol total, colesterol-LDL y resistina frente a un snack de control, sin efectos sobre el consumo de alimentos, otros parametros cardiovasculares y los parametros antropometricos

Exploring new horizons for wine grapes: modulating functional effects by varying harvest timing and solar exposure

Producción CientíficaGrenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing. Although different studies have evaluated the final antioxidant properties of grapes and pomaces, few studies have explored the effect of sun exposure and harvest on the nutritional and antioxidant properties of these products. This study investigates the control of sunlight and ripening as tools to tailor nutritional and antioxidant properties of grape juices (GJ) and their byproducts (pomace GP). The compositional analysis showed no significant (p ≥ 0.05) differences associated to either harvesting timing or exposure to sunlight for either of the two studied varieties. However, differences (p ≤ 0.05) were observed between varieties of protein and total dietary fibre (TDF). CS protein content ranged from 0.52 to 3.88 (g 100 g−1) in GJ and from 1.0 to 1.32 (g 100 g−1) in GP; meanwhile, GN had higher protein values in GJ (from 2.11 to 4.77 g 100 g−1) and GP (from 5.11 to 6.75 g 100 g−1). The opposite behaviour was observed in TDF; CS grape had higher values for juice (from 11.43 to 19.53 g 100 g−1) and pomace (from 42.20 to 65.80 g 100 g−1) than GN (from 11.43 to 17.22 g 100 g−1 in juice and from 25.90 to 54.0 g 100 g−1 in pomace). The total phenolic content (TP) in GP was 100 times higher than in the juices and showed a much less pronounced evolution compared to the GJ during the harvesting time. GN TP values ranged from 5835 to 8772 mg GAE 100 g−1; meanwhile, CS values ranged from 7637 to 9040 mg GAE 100 g−1. A significant (p ≤ 0.05) correlation between the TP total antioxidant capacity (TAC) results was observed, regardless of variety, harvesting time, and sunlight exposure. These findings show how the control of different factors can contribute to obtain modified grape-derived products from conventional varieties beyond the wine market.Ministerio de Ciencia e Innovación/Agencia Estatal de Investigación (AEI)/10.13039/501100011033 - (Grant PID2019-104269RR-C32/PID2019-104269RR-C33