Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a

[EN] Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these products have a typical green colour, provided from microalgae pigments. This study aimed to evaluate the effect of the addition of Chlorella vulgaris and Arthrospira platensis biomass on vitamin C, total carotenoids, and chlorophyll a levels in breadsticks and its doughs. Microalgae addition in breadstick formulations is a viable alternative, because they presented a greater content of carotenoids and chlorophyll a than control breadsticks. Consequently, microalgae enriched breadsticks can provide health benefits to consumers. Here, Chlorella enriched breadsticks showed the highest studied pigments content. Despite microalgae powder containing vitamin C, breadstick dough did not present vitamin C and therefore nor the breadstickIgual Ramo, M.; Uribe-Wandurraga, ZN.; García-Segovia, P.; Martínez-Monzó, J. (2022). Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a. Food Science and Technology International. 28(1):26-31. https://doi.org/10.1177/1082013221990252263128

Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks

[EN] Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes compared to control corn extrudate. Addition of microalgae in extrudates formulation implies a slight reduction of water absorption index, swelling index, bulk density, and hygroscopicity and a slight increase in water solubility index, expansion index, and porosity. Noticeable changes for the addition of microalgae changed the extruded snack from translucent to opaque and total colour difference values of were perceptible by human eye.Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. Food Science and Technology International. 26(8):685-695. https://doi.org/10.1177/1082013220924178S685695268Azzollini, D., Derossi, A., Fogliano, V., Lakemond, C. M. M., & Severini, C. (2018). Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks. Innovative Food Science & Emerging Technologies, 45, 344-353. doi:10.1016/j.ifset.2017.11.017Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., … Raymundo, A. (2017). Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility. Algal Research, 26, 161-171. doi:10.1016/j.algal.2017.07.017BERRIOS, J. D. J., WOOD, D. F., WHITEHAND, L., & PAN, J. (2005). SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS. Journal of Food Processing and Preservation, 28(5), 321-335. doi:10.1111/j.1745-4549.2004.24008.xBodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43(12), 2046-2058. doi:10.1016/j.buildenv.2007.12.006Cai, Y. Z., & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65(7), 1248-1252. doi:10.1111/j.1365-2621.2000.tb10273.xChan, E., Masatcioglu, T. M., & Koksel, F. (2019). Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours. Journal of Food Process Engineering, 42(3), e12989. doi:10.1111/jfpe.12989Chanvrier, H., Jakubczyk, E., Gondek, E., & Gumy, J.-C. (2014). Insights into the texture of extruded cereals: Structure and acoustic properties. Innovative Food Science & Emerging Technologies, 24, 61-68. doi:10.1016/j.ifset.2013.11.013De Mesa, N. J. E., Alavi, S., Singh, N., Shi, Y.-C., Dogan, H., & Sang, Y. (2009). Soy protein-fortified expanded extrudates: Baseline study using normal corn starch. Journal of Food Engineering, 90(2), 262-270. doi:10.1016/j.jfoodeng.2008.06.032DESRUMAUX, A., BOUVIER, J. M., & BURRI, J. (1998). Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates. Journal of Food Science, 63(5), 857-863. doi:10.1111/j.1365-2621.1998.tb17914.xFradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010). Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation. Journal of the Science of Food and Agriculture, 90(10), 1656-1664. doi:10.1002/jsfa.3999Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007). Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innovative Food Science & Emerging Technologies, 8(3), 433-436. doi:10.1016/j.ifset.2007.03.026Karkle, E. L., Keller, L., Dogan, H., & Alavi, S. (2012). Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. Journal of Food Engineering, 108(1), 171-182. doi:10.1016/j.jfoodeng.2011.06.020Larrea, M. ., Chang, Y. ., & Martı́nez Bustos, F. (2005). Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chemistry, 89(2), 301-308. doi:10.1016/j.foodchem.2004.02.037Mezreb, K., Goullieux, A., Ralainirina, R., & Queneudec, M. (2003). Application of image analysis to measure screw speed influence on physical properties of corn and wheat extrudates. Journal of Food Engineering, 57(2), 145-152. doi:10.1016/s0260-8774(02)00292-3MOHAMED, S. (1990). FACTORS AFFECTING EXTRUSION CHARACTERISTICS of EXPANDED STARCH-BASED PRODUCTS. Journal of Food Processing and Preservation, 14(6), 437-452. doi:10.1111/j.1745-4549.1990.tb00145.xMorales, P., Berrios, J. D. J., Varela, A., Burbano, C., Cuadrado, C., Muzquiz, M., & Pedrosa, M. M. (2015). Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds. Food & Function, 6(9), 3135-3143. doi:10.1039/c5fo00729aOikonomou, N. A., & Krokida, M. K. (2011). Literature Data Compilation of WAI and WSI of Extrudate Food Products. International Journal of Food Properties, 14(1), 199-240. doi:10.1080/10942910903160422Onyango, C., Noetzold, H., Bley, T., & Henle, T. (2004). Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend. LWT - Food Science and Technology, 37(8), 827-832. doi:10.1016/j.lwt.2004.03.008Patil RT, De J Berrios J, Tang J, et al.(2005) Physical Characteristics of Food Extrudates – A Review, ▪▪: 2005 ASAE Annual International Meeting, pp. 17.Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J.-F. (2000). Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study. LWT - Food Science and Technology, 33(2), 72-79. doi:10.1006/fstl.1999.0595Saldanha do Carmo, C., Varela, P., Poudroux, C., Dessev, T., Myhrer, K., Rieder, A., … Knutsen, S. H. (2019). The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. LWT, 112, 108252. doi:10.1016/j.lwt.2019.108252Šárka, E., Smrčková, P., Chena Aldao, D. A., Sağlamtaş, M., Koláček, J., & Pour, V. (2015). Influence of process parameters and added starches on resistant starch content and sensory properties of maize extrudates. Starch - Stärke, 67(9-10), 737-744. doi:10.1002/star.201500059Singh, N., & Smith, A. C. (1997). A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. Journal of Food Engineering, 34(1), 15-32. doi:10.1016/s0260-8774(97)00069-1Talens, P., Martı́nez-Navarrete, N., Fito, P., & Chiralt, A. (2002). Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science & Emerging Technologies, 3(2), 191-199. doi:10.1016/s1466-8564(02)00027-9Uribe-Wandurraga, Z. N., Igual, M., García-Segovia, P., & Martínez-Monzó, J. (2019). Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks. Food & Function, 10(8), 4685-4692. doi:10.1039/c9fo00286

In vitro bioaccessibility of minerals from microalgae-enriched cookies

[EN] Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, and minerals, among others. Nowadays, there are numerous commercial applications for microalgae in food and animal feed. Minerals have many functions in the human body, from structural to metabolic function; as mineral absorption by the human body is important, its study is also key because of anti-nutritional factors responsible for lowering the bioaccessibility of these minerals. The aim of this work was to evaluate the mineral bioaccessibility in cookies, enriched with Arthrospira platensis (Spirulina) and Chlorella vulgaris, using in vitro static systems that simulate digestive processes. Using microalgae as an ingredient to enrich cookies with minerals was a good alternative because cookies presented a higher content of minerals compared to control samples. When the microalgae concentration in formulation increased (within studied range), higher P, Se, Na, and Mg amounts were observed in cookies. Cookies enriched with 1.5 or 2% Chlorella or Spirulina are foods classed as "high in selenium". Incorporating A. platensis and C. vulgaris in cookie formulations, therefore, allowed greater accessibility of P, K, Ca, Mg, Fe, Zn, and Se for absorption in the body, compared with control cookies.Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). In vitro bioaccessibility of minerals from microalgae-enriched cookies. Food & Function. 11(3):2186-2194. https://doi.org/10.1039/c9fo02603gS21862194113M. C. Latham , in Nutrición humana en el mundo en desarrollo , FAO , New York, USA , 2002 , ch. 10L. R. McDowell , in Minerals in Animal and Human Nutrition , Elsevier Science , Amsterdam , 2nd edn, 2003 , p. 660Hambidge, M. (2000). Human Zinc Deficiency. The Journal of Nutrition, 130(5), 1344S-1349S. doi:10.1093/jn/130.5.1344sSalgueiro, M. J., Zubillaga, M. B., Lysionek, A. E., Caro, R. A., Weill, R., & Boccio, J. R. (2002). The role of zinc in the growth and development of children. Nutrition, 18(6), 510-519. doi:10.1016/s0899-9007(01)00812-7Rayman, M. P. (2000). The importance of selenium to human health. The Lancet, 356(9225), 233-241. doi:10.1016/s0140-6736(00)02490-9Darnton-Hill, I., Webb, P., Harvey, P. W., Hunt, J. M., Dalmiya, N., Chopra, M., … de Benoist, B. (2005). Micronutrient deficiencies and gender: social and economic costs. The American Journal of Clinical Nutrition, 81(5), 1198S-1205S. doi:10.1093/ajcn/81.5.1198Lachat, C. K., Van Camp, J. H., Mamiro, P. S., Wayua, F. O., Opsomer, A. S., Roberfroid, D. A., & Kolsteren, P. W. (2006). Processing of complementary food does not increase hair zinc levels and growth of infants in Kilosa district, rural Tanzania. British Journal of Nutrition, 95(1), 174-180. doi:10.1079/bjn20051610Volk, R.-B. (2008). A newly developed assay for the quantitative determination of antimicrobial (anticyanobacterial) activity of both hydrophilic and lipophilic test compounds without any restriction. Microbiological Research, 163(2), 161-167. doi:10.1016/j.micres.2006.03.015Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010). Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation. Journal of the Science of Food and Agriculture, 90(10), 1656-1664. doi:10.1002/jsfa.3999Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., … Raymundo, A. (2017). Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility. Algal Research, 26, 161-171. doi:10.1016/j.algal.2017.07.017Uribe-Wandurraga, Z. N., Igual, M., García-Segovia, P., & Martínez-Monzó, J. (2019). Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks. Food & Function, 10(8), 4685-4692. doi:10.1039/c9fo00286cHotz, C., & Gibson, R. S. (2007). Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets. The Journal of Nutrition, 137(4), 1097-1100. doi:10.1093/jn/137.4.1097Hemalatha, S., Platel, K., & Srinivasan, K. (2007). Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology, 21(1), 1-7. doi:10.1016/j.jtemb.2006.10.002Rehman, Z., & Shah, W. H. (2005). Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chemistry, 91(2), 327-331. doi:10.1016/j.foodchem.2004.06.019Promchan, J., & Shiowatana, J. (2005). A dynamic continuous-flow dialysis system with on-line electrothermal atomic-absorption spectrometric and pH measurements for in-vitro determination of iron bioavailability by simulated gastrointestinal digestion. Analytical and Bioanalytical Chemistry, 382(6), 1360-1367. doi:10.1007/s00216-005-3288-zParada, J., & Aguilera, J. M. (2007). Food Microstructure Affects the Bioavailability of Several Nutrients. Journal of Food Science, 72(2), R21-R32. doi:10.1111/j.1750-3841.2007.00274.xMinekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., … Brodkorb, A. (2014). A standardised staticin vitrodigestion method suitable for food – an international consensus. Food Funct., 5(6), 1113-1124. doi:10.1039/c3fo60702jW. Horwitz and G. W.Latimer , Official methods of analysis of AOAC International , 2005Fernández-Ruiz, V., Sánchez-Mata, M. C., Cámara, M., Torija, M. E., Chaya, C., Galiana-Balaguer, L., … Nuez, F. (2004). Internal Quality Characterization of Fresh Tomato Fruits. HortScience, 39(2), 339-345. doi:10.21273/hortsci.39.2.339Koller, M., Muhr, A., & Braunegg, G. (2014). Microalgae as versatile cellular factories for valued products. Algal Research, 6, 52-63. doi:10.1016/j.algal.2014.09.002Soni, R. A., Sudhakar, K., & Rana, R. S. (2017). Spirulina – From growth to nutritional product: A review. Trends in Food Science & Technology, 69, 157-171. doi:10.1016/j.tifs.2017.09.010Rao, B. D., Kulkarni, D. B., & C., K. (2018). Study on evaluation of starch, dietary fiber and mineral composition of cookies developed from 12 sorghum cultivars. Food Chemistry, 238, 82-86. doi:10.1016/j.foodchem.2016.12.069Ahmed, H. A. M., Ashraf, S. A., Awadelkareem, A. M., Alam, J., & Mustafa, A. I. (2019). Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate. Current Research in Nutrition and Food Science Journal, 7(3), 761-771. doi:10.12944/crnfsj.7.3.15Cuellar-Bermudez, S. P., Garcia-Perez, J. S., Rittmann, B. E., & Parra-Saldivar, R. (2015). Photosynthetic bioenergy utilizing CO2: an approach on flue gases utilization for third generation biofuels. Journal of Cleaner Production, 98, 53-65. doi:10.1016/j.jclepro.2014.03.034Official Journal of the European Union , Regulation (EC) No. 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods , 2006 , vol. 404 , pp. 9–25Rayman, M. P. (2012). Selenium and human health. The Lancet, 379(9822), 1256-1268. doi:10.1016/s0140-6736(11)61452-9Boisen, S., & Fernández, J. A. (1997). Prediction of the total tract digestibility of energy in feedstuffs and pig diets by in vitro analyses. Animal Feed Science and Technology, 68(3-4), 277-286. doi:10.1016/s0377-8401(97)00058-8Fernández-García, E., Carvajal-Lérida, I., & Pérez-Gálvez, A. (2009). In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency. Nutrition Research, 29(11), 751-760. doi:10.1016/j.nutres.2009.09.016Khouzam, R. B., Pohl, P., & Lobinski, R. (2011). Bioaccessibility of essential elements from white cheese, bread, fruit and vegetables. Talanta, 86, 425-428. doi:10.1016/j.talanta.2011.08.049Sahuquillo, A., Barberá, R., & Farré, R. (2003). Bioaccessibility of calcium, iron and zinc from three legume samples. Nahrung/Food, 47(6), 438-441. doi:10.1002/food.200390097Christ-Ribeiro, A., Graça, C. S., Kupski, L., Badiale-Furlong, E., & de Souza-Soares, L. A. (2019). Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp. Process Biochemistry, 80, 190-196. doi:10.1016/j.procbio.2019.02.007Vignola, M. B., Bustos, M. C., & Pérez, G. T. (2018). In vitro dialyzability of essential minerals from white and whole grain pasta. Food Chemistry, 265, 128-134. doi:10.1016/j.foodchem.2018.05.012Vitali, D., Vedrina Dragojević, I., & Šebečić, B. (2008). Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins, phytic acid and polyphenols. Food Chemistry, 110(1), 62-68. doi:10.1016/j.foodchem.2008.01.056Bhatia, P., Aureli, F., D’Amato, M., Prakash, R., Cameotra, S. S., Nagaraja, T. P., & Cubadda, F. (2013). Selenium bioaccessibility and speciation in biofortified Pleurotus mushrooms grown on selenium-rich agricultural residues. Food Chemistry, 140(1-2), 225-230. doi:10.1016/j.foodchem.2013.02.054Díaz-Castro, J., Ojeda, M. L., Alférez, M. J. M., López-Aliaga, I., Nestares, T., & Campos, M. S. (2011). Se bioavailability and glutathione peroxidase activity in iron deficient rats. Journal of Trace Elements in Medicine and Biology, 25(1), 42-46. doi:10.1016/j.jtemb.2010.12.005House, W. A., & Welch, R. M. (1989). Bioavailability of and Interactions between Zinc and Selenium in Rats Fed Wheat Grain Intrinsically Labeled with 65Zn and 75Se. The Journal of Nutrition, 119(6), 916-921. doi:10.1093/jn/119.6.916J. Moreda-Piñeido and A.Moreda-Piñeido , in Selenium: Chemistry, Analysis, Function and Effects , Royal Society of Chemistry , 2015 , ch. 10Kulkarni, S. D., Acharya, R., Rajurkar, N. S., & Reddy, A. V. R. (2007). Evaluation of bioaccessibility of some essential elements from wheatgrass (Triticum aestivum L.) by in vitro digestion method. Food Chemistry, 103(2), 681-688. doi:10.1016/j.foodchem.2006.07.057House, W. A. (1999). Trace element bioavailability as exemplified by iron and zinc. Field Crops Research, 60(1-2), 115-141. doi:10.1016/s0378-4290(98)00136-1Hunt, J. R. (2003). Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. The American Journal of Clinical Nutrition, 78(3), 633S-639S. doi:10.1093/ajcn/78.3.633sKumari, M., Gupta, S., Lakshmi, A. J., & Prakash, J. (2004). Iron bioavailability in green leafy vegetables cooked in different utensils. Food Chemistry, 86(2), 217-222. doi:10.1016/j.foodchem.2003.08.017Burgos, V. E., Binaghi, M. J., de Ferrer, P. A. R., & Armada, M. (2018). Effect of precooking on antinutritional factors and mineral bioaccessibility in kiwicha grains. Journal of Cereal Science, 80, 9-15. doi:10.1016/j.jcs.2017.12.014Ramírez-Ojeda, A. M., Moreno-Rojas, R., & Cámara-Martos, F. (2018). Mineral and trace element content in legumes (lentils, chickpeas and beans): Bioaccesibility and probabilistic assessment of the dietary intake. Journal of Food Composition and Analysis, 73, 17-28. doi:10.1016/j.jfca.2018.07.007Staessen, J., Fagard, R., Lijnen, P., & Amery, A. (1989). Body weight, sodium intake and blood pressure. Journal of Hypertension, 7(Supplement 1), S19-S23. doi:10.1097/00004872-198902001-0000

Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

[EN] Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provides accents of colour and flavouring, as well as a smell and texture that is familiar and comforting. When compared to traditional products, alternative recipes make use of new ingredients like microalgae and sweeteners, wellknown because of their functional and sensory properties. In this study, ketchups, with and without sugar addition, along with microalgae biomasses Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract at different concentrations, were prepared and evaluated. Colour differences regarding to the control samples were used to select microalgae concentrations. Physicochemical, rheological, and sensory properties of selected samples were characterised. Adding microalgae resulted in darker samples with intensified green, blue, and yellow hues. The use of microalgae in the preparation of ketchup had an impact on the features of the prepared products, increasing the apparent viscosity and consistency, and showing a more structured system compared to control samples. Furthermore, the microalgae incorporation in ketchup recipes affected taste intensity and sweetness, influencing ketchup's acceptance.The authors want to thank the Ministerio de Ciencia, Innovacion y Universidades, CDTI, and Fondo Europeo de Desarrollo Regional (FEDER) for their financial support throughout the ALGAVITAE project.Uribe-Wandurraga, ZN.; Igual Ramo, M.; Guallar-De Rufino, R.; Savall, C.; García-Segovia, P.; Martínez-Monzó, J. (2021). Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability. International Journal of Gastronomy and Food Science. 26:1-11. https://doi.org/10.1016/j.ijgfs.2021.1004241112

¿A quiénes se cuenta? Narrativas sobre las métricas en salud de la población migrante venezolana en una zona de frontera en Colombia

Colombia ha sido un país receptor de la migración venezolana originada por la situación sociopolítica del país vecino. Una de las necesidades para dar respuesta a esta crisis es la recolección de datos que permitan visibilizar y monitorear las condiciones de salud de esta población. A partir de un estudio cualitativo centrado en entrevistas y observación etnográfica, el artículo se orienta a caracterizar las variadas dinámicas de inclusión y de exclusión que forman parte de la producción de datos en salud de la población migrante en Cúcuta, un territorio de la frontera colombo-venezolana. A partir de las narrativas de diversos actores que, en el territorio, trabajan directamente en la recolección, el análisis y el uso de datos de salud de la población migrante, el articulo problematiza la construcción de la categoría migrante dentro de las métricas, develando aquello que se visibiliza y aquello que se ignora en el proceso sociotécnico que está detrás de la construcción de estos dato

Oxygen: From Toxic Waste to Optimal (Toxic) Fuel of Life

Some 2.5 billion years ago, the great oxygenation event (GOE) led to a 105‐fold rise in atmospheric oxygen [O2], killing most species on Earth. In spite of the tendency to produce toxic reactive oxygen species (ROS), the highly exergonic reduction of O2 made it the ideal biological electron acceptor. During aerobic metabolism, O2 is reduced to water liberating energy, which is coupled to adenosine triphosphate (ATP) synthesis. Today, all organisms either aerobic or not need to deal with O2 toxicity. O2‐permeant organisms need to seek adequate [O2], for example, aquatic crustaceans bury themselves in the sea bottom where O2 is scarce. Also, the intestinal lumen and cytoplasm of eukaryotes is a microaerobic environment where many facultative bacteria or intracellular symbionts hide from oxygen. Organisms such as plants, fish, reptiles and mammals developed O2‐impermeable epithelia, plus specialized external respiratory systems in combination with O2‐binding proteins such as hemoglobin or leg‐hemoglobin control [O2] in tissues. Inside the cell, ROS production is prevented by rapid O2 consumption during the oxidative phosphorylation (OxPhos) of ATP. When ATP is in excess, OxPhos becomes uncoupled in an effort to continue eliminating O2. Branched respiratory chains, unspecific pores and uncoupling proteins (UCPs) uncouple OxPhos. One last line of resistance against ROS is deactivation by enzymes such as super oxide dismutase and catalase. Aerobic organisms profit from the high energy released by the reduction of O2, while at the same time they need to avoid the toxicity of ROS

Genome diversification within a clonal population of pandemic <i>Vibrio parahaemolyticus </i>seems to depend on the life circumstances of each individual bacteria

Artículo de publicación ISIBackground: New strains of Vibrio parahaemolyticus that cause diarrhea in humans by seafood ingestion periodically emerge through continuous evolution in the ocean. Influx and expansion in the Southern Chilean ocean of a highly clonal V. parahaemolyticus (serotype O3:K6) population from South East Asia caused one of the largest seafood-related diarrhea outbreaks in the world. Here, genomics analyses of isolates from this rapidly expanding clonal population offered an opportunity to observe the molecular evolutionary changes often obscured in more diverse populations. Results: Whole genome sequence comparison of eight independent isolates of this population from mussels or clinical cases (from different years) was performed. Differences of 1366 to 217,729 bp genome length and 13 to 164 bp single nucleotide variants (SNVs) were found. Most genomic differences corresponded to the presence of regions unique to only one or two isolates, and were probably acquired by horizontal gene transfer (HGT). Some DNA gain was chromosomal but most was in plasmids. One isolate had a large region (8,644 bp) missing, which was probably caused by excision of a prophage. Genome innovation by the presence of unique DNA, attributable to HGT from related bacteria, varied greatly among the isolates, with values of 1,366 (ten times the number of highest number of SNVs) to 217,729 (a thousand times more than the number of highest number of SNVs). Conclusions: The evolutionary forces (SNVs, HGT) acting on each isolate of the same population were found to differ to an extent that probably depended on the ecological scenario and life circumstances of each bacterium.FONDECYT 114073

Prevalencia y características del consumo de nutracéuticos en estudiantes universitarios de pregrado, Medellín-Colombia, 2013

Objective: determine the prevalence and characteristics of nutraceutical consumption in undergraduate students at a private university in Medellín, Colombia.Materials: a descriptive cross-sectional study was performed. The population constituted of undergraduate students enrolled during the 2013 academic year and a simple random sampling was performed. SPSS program version 17 was used to analyze the data. Nutraceutical consumption ratios were estimated by sex and age group. Percentages were estimated for nominal and ordinal variables, and for the reason type variables the media and standard deviation were estimated. Confidence intervals of 95% were calculated for the proportions of prevalence consumption. Statistical significance was evaluated with the probability value c2 test.Results: 427 students participated, the average age was 20.8 years (SD: 3.1), 56.1% were women. The prevalence of lifetime consumption of nutraceuticals was 66.3% and 51.8% were consumed annually. The main reasons for consumption were food complement (32.8%) and disease prevention (20.1%).Conclusion: the high prevalence of nutraceutical intake observed in the study iscomparable to studies performed with similar populations reported in the literature, suggesting an upward trend in the habit of consuming dietary supplements.Objetivo: determinar la prevalencia y características del consumo de nutracéuticos en estudiantes de pregrado de una Universidad privada de la ciudad de Medellín (Colombia)Materiales y métodos: estudio descriptivo de corte transversal. La población estuvo constituida por estudiantes matriculados en pregrado durante 2013 y se realizó un muestreo aleatorio simple. Para el análisis se empleó el programa SPSS Vr 17, se estimaron proporciones de consumo de nutracéuticos por sexo y grupo de edad; para las variables de tipo nominal y ordinal se estimaron porcentajes, y para las de razón, la media y la desviación estándar. A las proporciones de prevalencia de consumo se les calcularon los intervalos de confianza del 95%. La significancia estadística se apreció con el valor de probabilidad de la prueba de c2 .Resultados: participaron 427 estudiantes, con una edad promedio de 20.8 años (DE: 3.1), el 56.1% fueron mujeres. La prevalencia de vida de consumo de nutracéuticos fue de 66.3% y la anual de 51.8%. Los principales motivos para su consumo fueron complementar alimentación (32.8%) y prevenir enfermedades (20.1%)Conclusión: la alta prevalencia de consumo de nutracéuticos observada en el estudio, es comparable con lo reportado en la literatura en poblaciones similares, lo cual sugiere una tendencia al alza en el hábito de consumo de suplementos dietarios.

Caracterización clínica y epidemiológica de la enfermedad pulmonar obstructiva crónica

Objetivo: caracterizar clínica y epidemiológicamente a los pacientes con enfermedad pulmonar obstructiva crónica. Métodos: estudio descriptivo retrospectivo trasversal, que incluyó pacientes adultos con diagnóstico de enfermedad pulmonar obstructiva crónica en un hospital universitario de Medellín. La fuente de información fue secundaria a través de historias clínicas, el análisis se realizó en el programa Jamovi, empleando un análisis univariado. Resultados: se incluyeron 552 pacientes, la edad mediana fue 76 años con predominio del sexo femenino (56.7%). Respecto a la exposición a sustancias tóxicas respiratorias importantes en el desarrollo de la enfermedad, 24.1% consumían cigarrillo y 23% exposición a biomasa. Al momento del ingreso hospitalario 17.9% fueron clasificados con disnea grado IV; 74.1% recibió beta-agonistas de corta acción y antimuscarínicos de corta acción 60%; 11.6% requirió ingreso a las unidades de cuidados intensivos o especiales y 7.8% fallecieron durante la hospitalización. Conclusión: se evidencia subdiagnóstico espirométrico de la enfermedad que puede estar relacionado con las limitaciones económicas, tecnológicas y de recurso humano capacitado, lo cual afecta el adecuado diagnóstico y manejo de la enfermedad, así como impacta la calidad de vida de los pacientes