Effect of ß-cyclodextrin on phospholipids and cholesterol of the milk fat globule membrane

The aim of this study was to evaluate the effect of ß-cyclodextrin (ß-CD) on phospholipids and cholesterol in raw pasteurized milk with the purpuse on removal cholesterol from the milk fat. Total phospholipids decrease slightly in ß-CD treated milk but were not signinificantly affected by the effect of the ß-CD. ß-CD is an effective oligosacharide for cholesterol removal from milk with more than 97% of reduction and does not affect significantly the individual phospholipids (phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, phosphatidylinositol and phosphatidylserina) of the milk fat globule membrane.The authors thanks to the Ministry of Economy and Competitiveness from Spain (grant number AGL-2011-26713).Peer Reviewe

Effect of beta cyclodextrin on the reduction of cholesterol in ewe’s milk Manchego cheese

Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide molecule. The use of β-CD in food research for reduction of cholesterol is increasing due to its affinity for non-polar molecules such as cholesterol. The aim of this study was to evaluate the feasibility of using β-CD in cholesterol removal from pasteurized ewe’s milk Manchego cheese and evaluate the effect on the main components of the milk, lipids, and flavor characteristics. Approximately 97.6% cholesterol reduction was observed in the cheese that was treated using β-CD. Physicochemical properties (fat, moisture and protein) were not changed by the β-CD treatment, except the soluble nitrogen and non-protein nitrogen that showed slight differences after the treatment. The amount of the different components of the lipid fraction (fatty acids, triglycerides and phospholipids) were similar in cheeses treated and not treated with β-CD. Flavor compound and short chain free fatty acids were not mostly significantly influenced by the effect of the β-CD. β-CD molecules are edible and nontoxic and as a result they can be used safely for cholesterol removal processing in cheese manufacturing. Therefore, the present study suggests that β-CD treatment is an effective process for cholesterol removal from Manchego cheese while preserving its properties

Quantitative and qualitative determination of CLA produced by bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques

Bifidobacterium and lactic acid bacteria (LAB), especially from the genera Lactobacillus and Lactococcus, are commonly used in the production of fermented dairy products due to their potential probiotic characteristics. Moreover, some strains of these microorganisms also have the ability to produce conjugated linoleic acid (CLA) from linoleic acid (LA), which has attracted much attention as a novel type of beneficial functional fermented milk. In the present work 22 probiotic bacteria were tested for the production of CLA, using a UV screening method and HPLC techniques. Five microorganisms, two strains of the genera Bifidobacterium, two Lactobacillus and one Lactococcus were selected for their ability to produce CLA after incubation in skim milk with free LA as a substrate. It was possible to quantify the production of CLA (in the range of 40–50 lg CLA/ml) and identify the CLA isomers produced as C18:2 cis 9, trans 11 (60–65%), C18:2 trans 10, cis 12 (30–32%), C18:2 trans 9, trans 11 and C18:2 trans 10, trans 12 (2–5%)

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

Effects of HIV infection in plasma free fatty acid profiles among people with non-alcoholic fatty liver disease

This article belongs to the Section Infectious Diseases.Despite its high prevalence, the mechanisms underlying non-alcoholic fatty liver disease (NAFLD) in people living with HIV (PLWH) are still unclear. In this prospective cohort study, we aim to evaluate differences in plasma fatty acid profiles between HIV-infected and HIV-uninfected participants with NAFLD. We included participants diagnosed with NAFLD, both HIV-infected and HIV-uninfected. Fatty acid methyl esters were measured from plasma samples. Ratios ([product]/[substrate]) were used to estimate desaturases and elongases activity. We used linear regression for adjusted analyses. We included 31 PLWH and 22 HIV-uninfected controls. We did not find differences in the sum of different types of FA or in FA with a greater presence of plasma. However, there were significant differences in the distribution of some FA, with higher concentrations of ALA, trans-palmitoleic, and behenic acids, and a lower concentration of lignoceric acid in PLWH. PLWH had lower C24:0/C22:0 and C16:0/C14:0 ratios, which estimates the activity of elongases ELOVL1 and ELOVL6. Both groups had similar fatty acid distribution, despite differences in traditional risk factors. PLWH had a lower proportion of specific ratios that estimate ELOVL1 and ELOVL6 activity, which had been previously described for other inflammatory conditions, such as psoriasis.This work was supported by the Instituto de Salud Carlos III project PI17/01717 Plan Estatal de Investigación Científica y Técnica y de Innovación 2013–2016. Co-funded by European Regional Development Fund “a way to make Europe”, and by the Spanish Ministry of Science, Innovation and Universities (Project PDI2020-114821RB-I00 MCIN/AEI/10.13039/501100011033).Peer reviewe

Body-brain-microbiome interaction

Brain function is influenced by internal inputs from many parts of the body, including chemicals in the blood and bacteria in the gut. The gut microbiota is a fundamental component of the body that can be transferred across generations and contribute to the unique features of the human phenotype influencing both health and disease. Deciphering the controlling mechanisms of microbiome-bodybrain interactions may help in identifying new molecular targets to prevent and/or treat a range of psychiatric and neurologic disorders as well as their physical comorbidities. Here we provide an update on the functioning of the gut microbiome-body-brain axis and outline open scientific challenges and future research directions.Peer reviewe

Randomized controlled trial of early arachidonic acid and docosahexaenoic acid enteral supplementation in very preterm infants

[Objective]: To evaluate changes in blood long-chain polyunsaturated fatty acid (LCPUFA) and oxylipin concentrations in very preterm infants from birth to 36 weeks’ postmenstrual age (WPA) after providing an emulsified arachidonic acid (ARA):docosahexaenoic acid (DHA) supplement at two different concentrations.[Study design]: This prospective, randomized trial assigned infants to receive a supplement (1) 80:40 group (80 mg/kg/day ARA and 40 mg/kg/day DHA, n = 9) or (2) 120:60 group (120 mg/kg/day ARA and 60 mg/kg/day DHA, n = 9). Infants received supplement daily from birth until 36 WPA. At baseline, 21 days of life and 36 WPA, the LCPUFAs were measured in plasma by gas chromatography/mass spectrophotometry. Additionally, LCPUFAs and oxylipins were analyzed in whole blood by ultra-high-performance liquid chromatography-tandem mass spectrometry. Furthermore, a sample of oral mucosa was obtained to analyze single-nucleotide polymorphism located in the FADS1 gene by PCR.[Results]: Gestational age was similar between groups (80:40 = 28+6 [27+3; 30+3] completed weeks+days; 120:60 = 29+6 [27+3; 30+5] completed weeks+days, p = 0.83). At 36 WPA, the change in plasma ARA was significantly different between groups (80:40 group = 0.15 [−0.67; 0.69] %nmol, 120:60 = 1.68 [1.38; 3.16] %nmol, p = 0.031). In whole blood, the levels of ARA-derived oxylipins (5-, 8-, 9-, 11-, 15-HETE and 8,9-EET) and EPA-derived oxylipins (18-HEPE) significantly increase from baseline to 36 WPA in the 120:60 group than the 80:40 group.[Conclusion]: Supplementation at high doses (120:60 mg/kg/day) increased levels of ARA, and EPA- and ARA-derived oxylipins compared to low doses (80:40 mg/kg/day). Differences were detected in EPA metabolites without a significant increase in plasma DHA.This article was supported by the 20th National Grants for Research in Life Sciences 2021/2021 from Ramón Areces Foundation (Spain), the European Society for Pediatric Gastroenterology Hepatology and Nutrition (ESPGHAN) networking grant 2021, and Spanish Programs for the generation of Knowledge and Scientific and Technological strengthening of the system and oriented to the challenges of Society (PID2020-119084RB-C21 and PID2020-114821RB-I00 funded by MCIN/AEI/10.13039/501100011033) from the Ministry of Science and Innovation (Spain).Peer reviewe

La importancia de los ácidos grasos en la leche materna y en las fórmulas lácteas

12 páginas, 5 figuras, 3 tablas.-- et al.El alimento natural por excelencia para el recién nacido es la leche materna, cuando no es posible darla se sustituye por fórmulas lácteas, por lo que numerosos estudios enfocan su interés en el análisis de los diversos componentes de éstas, y sus funciones en el lactante. Los ácidos grasos son componentes de gran importancia nutricional tanto en el feto como en el recién nacido. Actualmente se estima que el feto, durante el último tercio del periodo gestacional y el recién nacido, durante los primeros seis meses de vida, requieren un gran aporte de ácidos araquidónico y docosahexaenoico, debido a que la velocidad de transformación de los precursores a nivel hepático no son suficientes para cubrir los requerimientos metabólicos de éstos ácidos grasos y es la madre quien los aporta a través del transporte placentario durante la gestación y a través de la leche durante la lactancia. La Organización para Alimentación y Agricultura (FAO), la Organización Mundial de la Salud (OMS) y la Sociedad Europea de Gastroenterología, Hepatología y Nutrición Pediátrica (ESPGHAN), así como la Academia Americana de Pediatría recomiendan que las fórmulas lácteas deben ser inocuas y similares a la composición de la leche humana y muy especialmente en los ácidos grasos poliinsaturados (PUFA).Peer Reviewe

Investigación en productos lácteos funcionales en el marco del proyecto Iberoamericano CYTED-IBEROFUN

En los últimos años, los estudios científicos que se refieren a los lípidos lácteos como fuente de ingredientes bioactivos y funcionales han permitido observar un proceso de revalorización de la imagen de la grasa láctea.Peer reviewe

Efecto del proceso de congelación sobre las características de queso semi-duro de oveja

En este trabajo se ha profundizado en el efecto del proceso de congelación, realizado a dos velocidades diferentes, y la conservación en este estado, sobre las características de queso semiduro de oveja, con los siguientes objetivos: estudio de la microestructura y textura del queso, así como en la conformación de las caseínas.-las características fisicoquímicas y la flora microbiana del queso. La actividad proteolítica de los microorganismos y actividad proteolítica del queso y las características sensoriales del producto final. Paralelamente se realizaron estudios en sistemas modelo, sobre la influencia de la de la congelación y conservación. Llas diferencias observadas tanto a nivel de microestructura como de estructura secundaria, así como fisicoquímicas, microbiológicas y texturales, entre quesos previamente congelados y quesos control hasta los 90 días de su maduración posterior no fueron significativas al final de este periodo.Peer Reviewe