La evaluación de los úrsidos en medios karsticos de la Cornisa Cantábrica

681 p.En la presente Tesis Doctoral, hemos desarrollado un estudio arqueozoológico, a través del análisis taxonómico y tafonómico de los conjuntos óseos procedentes de siete cuevas y simas situadas en el sector oriental de la Cornisa Cantábrica. Cinco cavidades: Astigarragako Kobea, Labeko Koba y Ekain. Presentan ocupaciones alternantes entre grupos humanos y carnívoros (Crocuta crocuta spelaea, Canis lupus y Vulpes Vulpes) durante el Pleistoceno Superior. A éstas hemos de sumar los conjuntos paleontológicos de Muniziaga II e Illobi, acumulaciones de Ursus spelaeus y Ursus arctos en cuya formación apenas intervino el ser humano. Este fenómeno sufrió una evolución gradual a lo largo del tiempo. En los niveles correspondientes al Pleistoceno Superior inicial, identificados en Lezetxiki y Astigarragako Kobea, los úrsidos (Ursus deningeri y Ursus spelaeus) fueron el principal vector de acumulación. A ellos ha de sumarse una efímera presencia antrópica del Paleolítico Inferior y ocupaciones de otros carnívoros, Panthera spelaea, Panthera pardus, que pasan a ser poco frecuentes en periodos más recientes. Durante el Paleolítico Medio, con aportes de origen antrópico más abundantes que en el periodo precedente, pero con fases de alternancia en la ocupación de estos espacios por úrsidos (Ursus spelaeus y Ursus arctos) y otros carnívoros (Crocuta crocuta spelaea y Canis lupus). Este fenómeno adquiere una nueva dimensión a lo largo del Paleolítico Superior inicial. En Labeko Koba y Ekain, se mezclan restos óseos depositados por grupos humanos (Chatelperroniense y Auriñaciense) durante breves ocupaciones (Altos de caza) y la actividad de carnívoros. El análisis tafonómico de estas secuencias ha mostrado la actividad de carroñeo que practicaron los carnívoros y los propios plantígrados sobre las carcasas de Ursus spelaeus durante la hibernación. Así mismo, el estudio taxonómico y tafonómico de estos yacimientos ha permitido demostrar la existencia de una intensa competencia por la ocupación de las cavidades. Los seres humanos durante el Paleolítico Superior llegaron a desplazar a los úrsidos. Finalmente, serán los grupos humanos, durante el Paleolítico Superior, quienes a través de ocupaciones cada vez más asiduas de las cuevas, provocarán la desaparición en el registro arqueozoológico de los conjuntos depositados por los carnívoros y úrsidos.Dans le cadre de cette thèse, nous avons procédé à une étude archéozoologique à travers les analyses taxonomique et taphonomique des ensembles d’ossements provenant de six grottes et un gouffre situés dans la zone orientale de la Corniche Cantabrique. Cinq cavités, Astigarragako Kobea, Labeko Koba et Ekain, présentent des occupations alternantes entre des groupes humains et des carnivores (Crocuta crocuta spelaea, Canis lupus et Vulpes vulpes) pendant le Pléistocène Supérieur. Nous devons y ajouter les ensembles paléontologiques de Muniziaga II et Illobi qui présentent des accumulations d’Ursus spelaeus et d’Ursus arctos dans lesquelles les êtres humains sont à peine intervenus. Ce phénomène a souffert une évolution progressive au fil du temps. Dans les niveaux correspondants au Pléistocène Supérieur initial (identifiés à Lezetxiki et à Astigarragako Kobea) les ursidés (Ursus deningeri et Ursus spelaeus) furent le vecteur principal des accumulations. De plus, nous avons remarqué une présence éphémère anthropique du Paléolithique Inferieur ainsi que des occupations d’autres carnivores tels que Panthera spelaea et Panthera pardus (deux espèces qui deviendront de moins en moins fréquentes). Pendant le Paléolithique Moyen, les apports d’origine anthropique de ces cavités sont plus abondants que pour la période précédente mais sont entrecoupées par des phases d’occupations d’ursidés (Ursus spelaeus et Ursus arctos) et d’autres carnivores (Crocuta crocuta spelaea, Canis lupus) Pendant le Paléolithique Supérieur initial, ce phénomène prend une nouvelle dimension. A Labeko Koba et à Ekain, nous retrouvons des ossements déposés par des groupes humains (Châtelperronien et Aurignacien) pendant des occupations brèves (Haltes de chasse) ainsi que l’activité de carnivores. L’analyse taphonomique de ces séquences nous montre une activité de charognage pratiquée par des carnivores et par les propres plantigrades sur les carcasses d’Ursus spelaeus pendant leur hibernation. De cette manière, l’étude taxonomique et taphonomique de ces gisements nous permet de démontrer l’existence d’une grande compétition pour l’occupation de ces grottes. Au Paléolithique Supérieur les êtres humains réussirent à déplacer les ursidés de leur cavité. Et finalement, les occupations humaines de plus en plus assidues dans les cavités au Paléolithique Supérieur provoqueront la disparition des ensembles déposés par des carnivores et des ursidés dans le registre archéozoologique.Esta tesis doctoral ha sido realizada gracias a la financiación recibida por el programa de becas predoctorales del Gobierno Vasco-Eusko Jaurlaritza. Junto al apoyo otorgado por el Departamento de Geografía, Prehistoria y Arqueología de la la UPV-EHU, la Sociedad de Ciencias Aranzadi y los grupos de espeleología Aloña Mendi eta Espeleologi Taldea (Oñati) y Burnia (Galdames)

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

Dancing with wolves at Schöningen 13II-4

The Schöningen 13II-4 site has produced a wealth of insight into the hunting and butchery activities of Middle Pleistocene hominins, highlighted by the famous Schöningen spears preserved with hundreds of cut-marked and broken horse bones. The bones of carnivores are rare at the site, but tooth pits, scores, and other markings that record their presence are abundant. Here we describe the carnivore remains from Schöningen 13II-4 and provide a detailed analysis of carnivore markings on different skeletal parts in the faunal assemblage and their spatial distribution. In studying carnivore activities at Schöningen, we aim to achieve a more comprehensive view of site taphonomy and, in turn, a better appreciation of the anthropogenic process that shaped the archaeological record. The placement and sequence of carnivore marks on the bones in relation to butchery marks indicates that carnivores scavenged from the remains of hominin kills. In the large horse bone assemblage, carnivore damage is more prevalent on limb bones of juveniles than adults. This pattern reveals that adult horse carcasses were fully butchered by hominins, but juvenile horse carcasses were abandoned earlier in the butchery process, leaving more consumable tissues that attracted scavenging carnivores. Tooth pits and scores on the Schöningen remains are very large and compare well with markings produced by wolves, especially those observed in a sample of modern wolf-gnawed bones we collected and analysed from Adler- und Wolfspark Kasteelburg. Clusters of carnivore-damaged bones appear around the periphery of dense concentrations of bones butchered by hominins, suggesting that wolves displaced some skeletal elements quickly after abandonment by hominins. Such a spatial pattern hints at the long-standing co-habitation of the Schöningen landscape by hominins and wolves during the Middle Pleistocen

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

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

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

Sprouted Barley Flour as a Nutritious and Functional Ingredient

peer-reviewedThe increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days) and temperature (12–20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B1, B2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16–20 °C) and longer times (5–6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain

Potential Usefulness of a Wakame/Carob Functional Snack for the Treatment of Several Aspects of Metabolic Syndrome: From In Vitro to In Vivo Studies

Metabolic syndrome (MetS) greatly increases the risk of cardiovascular diseases and type 2 diabetes mellitus. The aim of this study was to evaluate the efficacy of functional snacks containing a combination of wakame (W) and carob pod (CP) flours in reducing markers associated with MetS. The mechanisms of action underlying these effects were also evaluated. In vitro approaches were carried out in mature 3T3-L1 adipocytes and RAW 264.7 macrophages treated with different doses of extracts from W, CP, or a combination of both. Furthermore, an in vivo experiment was conducted in rats with MetS treated with normal-caloric diets containing different snack formulations with combinations of 1/50 (snack A) or 1/5 of wakame/carob (snack B). In vitro experiments results indicated that both W and CP had delipidating effects, but only the latter induced anti-inflammatory and anti-hypertensive effects. As far as the in vivo study is concerned, snack B was ineffective and snack A showed an anti-hypertensive effect in rats with MetS. The present study shows for the first time the in vitro efficacy of a W and CP combination as an anti-inflammatory, delipidating, and anti-hypertensive tool, and its potential usefulness in treating MetS.This study has been supported by the National Institute for Agricultural and Food Research and Technology of Spain (INIA: RTA2014-0037-C02), University of the Basque Country (ELDUNANOTEK UFI11/32), Instituto de Salud Carlos III (CIBERobn), and the Basque Government (IT-572-13)

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products