Proyecto e_Buah: Biblioteca digital de la Universidad de Alcalá

Este documento se modificará posteriormente.Este documento es la definición del proyecto e_Buah para la creación del repositorio institucional de la UAH.\ud Recoge el marco del proyecto y los requisitos técnicos imprescindibles

Proyecto e_Buah: Biblioteca digital de la Universidad de Alcalá

Este documento se modificará posteriormente.Este documento es la definición del proyecto e_Buah para la creación del repositorio institucional de la UAH. Recoge el marco del proyecto y los requisitos técnicos imprescindibles

e_Buah: Biblioteca digital de la Universidad de Alcalá (UAH)

Presentación realizada en la UAH, en la "Jornada de presentación de e_Buah", 19 de abril de 200

e_Buah: Biblioteca digital de la Universidad de Alcalá (UAH)

Presentación realizada en la UAH, en la "Jornada de presentación de e_Buah", 19 de abril de 200

Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice

Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value has been hardly studied. Since nutritive quality of GBR depends on genetic diversity and germination conditions, six Ecuadorian BR varieties were germinated at 28 and 34 ºC for 48 and 96 h in darkness and proximate composition, dietary fiber fractions, phytic acid content as well as degree of protein hydrolysis and peptide content were studied. Protein, lipids, ash and available carbohydrate ranged 7.3-10.4%, 2.0-4.0%, 0.8-1.5% and 71.6 to 84.0%, respectively, in GBR seedlings. Total dietary fiber increased during germination (6.1-13.6%), with a large proportion of insoluble fraction, and phytic acid was reduced noticeably. In general, protein hydrolysis occurred during germination was more accused at 28 ºC for 48 h. These results suggest that GBR can be consumed directly as nutritive staple food for a large population worldwide contributing to their nutritional requirements.This work was partly funded by AGL2010-16310 Project from the Ministry of Economy and Competitiveness (MINECO, Spain).Peer Reviewe

Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions

Germinated brown rice (GBR) is considered a healthy alternative to white rice in the fight against chronic diseases. As the functional quality of GBR depends on genotype and germination conditions, the objectives were to identify suitable Ecuadorian brown rice cultivars and optimal germination time and temperature to maximise γ-aminobutyric acid (GABA), total phenolics compounds (TPC) and antioxidant activity of GBR. Regression models for the prediction of phytochemical composition and antioxidant activity in GBR were also obtained. Germination improved GABA, TPC and antioxidant activity in all cultivars. Maximum GABA and antioxidant activity were attained at 34 C for 96 h, while the highest TPC was found at 28 C for 96 h in all cultivars. GBR cv. GO displayed the highest antioxidant activity and cv. 15 was the most effective at accumulating GABA and TPC in the optimal germination conditions. Therefore, Ecuadorian GBR could be used for the preparation of functional foods serving as preventative strategies in combating chronic diseases. © 2013 Elsevier Ltd. All rights reserved.This work was financially supported by AGL2010-16310 Project from the Ministry of Science and Innovation (MICINN, Spain).Peer Reviewe

Hábitos saludables de los trabajadores del CSIC durante el confinamiento por la COVID-19 en España

Aim: COVID-19 crisis has caused a deep change in citizen’s lifestyle. Previous outbreaks have shown that people under confinement can develop mental health problems and cause effects on physical activity (PA) and changes in the diet habits. Subject and Methods: An online questionnaire about healthy habits during the Spanish lockdown was sent to workers from the Spanish National Research Council (CSIC). Results: A general improvement in the dietary patterns, except for the intake of snacks and bakery goods was observed. PA was substantially reduced, mostly in men, unlike the emotional changes, which were greater in women, mainly observed as anxiety and sleep disorders. Additionally, emotional eating (EE) behaviors were detected mainly in women, although the intake related to boredom was observed in both genders. Conclusions: Overall, the dietary patterns of CSIC workers followed the general recommendations for COVID-19 lockdown. However, half of the participants decreased their PA practice. Regarding to the emotional changes, emotional eating behaviors were associated with anxiety, especially in women, and boredom for both genders.Objeto: la crisis de la COVID-19 ha causado un cambio profundo en el estilo de vida de la ciudadanía. Las olas previas han demostrado que en régimen de confinamiento se pueden desarrollar problemas de salud mental y hay efectos sobre la actividad física y cambios en los hábitos dietéticos. Tema y metodología: se envió a los trabajadores del Consejo Superior de Investigaciones Científicas (CSIC) un cuestionario en línea sobre sus costumbres relacionadas con la salud durante el confinamiento en España. Resultados: en general se observó una mejora en los patrones dietéticos, excepto por la ingesta de aperitivos y de productos de panadería y bollería. La actividad física quedó sustancialmente reducida, especialmente en los hombres, al contrario que los cambios psicológicos, que fueron mayores en las mujeres, manifestados principalmente como ansiedad y desorden del sueño. Además, las conductas de ingesta alimentaria como escape emocional se detectaron principalmente en las mujeres, aunque la ingesta relacionada con el aburrimiento se observó en ambos géneros. Conclusión: los patrones dietéticos de los trabajadores del CSIC siguieron en general las recomendaciones para el confinamiento de la COVID-19, aunque la mitad de los participantes disminuyeron la práctica de actividad física. Con respecto a los cambios psicológicos, las conductas de ingesta alimentaria como escape emocional aparecieron asociadas a la ansiedad, especialmente en las mujeres, y al aburrimiento en ambos géneros

PROSOPOGRAFÍA DE LUSITANIA ROMANA. FLAMINICAE ET FEMINAE NOTABILES LUSITANIAE

I diversi elementi che costituiscono il sistema onomastico di Mecenate si incontrano utilizzati per altri personaggi, tutti di origine libertina, e possono fornire indicazioni per ricostruire la familia dell'amico di Augusto

White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages

Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a key strategy to lower oxidative stress and inflammation. The objective of this work was to study the effect of fermentation and starter culture on ascorbigen (ABG) and vitamin C content, as well as antioxidant and anti-inflammatory properties of white cabbage (Brassica oleracea var. capitata cv. Megaton). Lactobacillus plantarum CECT 748 (LP), Leuconostoc mesenteroides CECT 219 (LM) or a mixed culture of both strains at 1:1 ratio (LPM) were used as starter cultures in sauerkraut manufacture. Microbiological and sensorial quality of sauerkraut was also examined. White cabbage fermentation increased (P < 0.05) ABG content (up to 12-fold), oxygen radical absorbance capacity (ORAC) values (up to 2-fold) and NO production inhibitory potency (up to 2.6-fold). Vitamin C content slightly decreased (P < 0.05) up to 1.4-fold during fermentation. LM sauerkraut showed the highest (P < 0.05) ABG concentration (204.8 μmol/100 g d.w.), ORAC values (164.0 μmol Trolox/g d.w.) and NO inhibitory potency (IC50 = 60.8 μg extract/mL). The microbiological quality of LM, LP and LPM sauerkrauts was satisfactory. Experimental sauerkrauts showed higher overall acceptability (P < 0.05) compared to commercial products. Consequently, selection of starter culture is of great importance in the manufacture of sauerkraut with improved content of bioactive compounds and health-promoting potential. © 2011 Elsevier Ltd.This work was supported by the Spanish Commission of Science and Technology (CICYT), Project number AGL2007-62044. E. P. is indebted to a JAE-doc grant funded by CSIC.Peer Reviewe