Hybrid gels: influence of water and oil phase on textural and rheological properties

The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid MultifunctionalityHybrid gels are biphasic systems formed by conjugating hydrogels and oleogels. The mixture of water-based and oil-based gels provides distinct and unique characteristics to hybrid gels, and based on the structurant molecules and mixture ratio used during their production, different textural and rheological properties can be obtained. Hybrid gels remain a very recent topic concerning pharmaceutical and food applications and despite recent studies on the use of hybrid gels for controlled delivery of compounds (pharmaceutical applications) these structures are still under-studied in regard to their food application possibilities [1, 2]. To improve knowledge and expanding ways to use these systems, it is important to understand how these gels behave regarding textural and rheological properties. Also, the knowledge on their micro and nanostructure allows tailoring their properties and thus maximizing their applicability in foodstuffs. We report on how the combination of a beeswaxbased oleogel and a sodium alginate-based hydrogel influences the gel structural properties at macroscopic (rheological and textural), microscopic (optical microscopy) and molecular (Xray diffraction) levels. Different ratios of both hydrogel and oleogel were used in order to evaluate the hybrid gels’ behaviour in terms of morphological, textural, rheological and polymorphic properties. Differences regarding oleogel particles distribution in the hydrogel matrix were noticed with the increase of oleogel fraction. A more disarranged distribution of oleogel particles was observable for the 50:50 ratios of hydrogel and oleogel. X-ray diffraction data unveiled that once polycrystallinity is reached (in hybrid gels) these patterns remain persistent for all tested ratios. Oleogel showed d-spacings in the range of 3.74 to 8.04 Å. Hybrid gel samples (and hydrogel control) are semi-crystalline, displaying spacings ranging in intervals of d (001) 6.99 – 7.18 Å; d (002) 3.09 – 3.23 Å and d (003) 2.45 – 2.46 Å, respectively. The samples with increasing oleogel ratio revealed a firmness decrease and a consequent reduction of spreadability values. Consequently, is observed less adhesivity for these samples, due to a more pronounced disaggregated structure. For all hybrid gels a gellike behaviour (G´ > G´´) was observed. Results showed that it is possible to modify the hybrid gels’ rheological and textural behaviour by a controlled mixture ratio of oleogels and hydrogels. This opens the possibilities of food applications for this kind of systems.info:eu-repo/semantics/publishedVersio

Atlas de Cuidados Paliativos en Latinoamérica. Edición Cartográfica 2013

El Atlas de Cuidados Paliativos en Latinoamérica es un estudio descriptivo de análisis comparativo de datos y/o estimaciones sobre el desarrollo de servicios e iniciativas de Cuidados Paliativos en Latinoamérica. El desarrollo y modelo del Atlas de Cuidados Paliativos en Latinoamérica se basó en el Atlas de Cuidados Paliativos de la Asociación Europea de Cuidados Paliativos (EAPC). La información se obtuvo por medio de una encuesta semi-estructurada a profesionales de Cuidados Paliativos en cada país. Este instrumento fue elaborado por Tania Pastrana, Carlos Centeno y Liliana De Lima y contó con la asesoría de Isabel Torres. El instrumento fue probado en un estudio piloto con 6 personas y de acuerdo a los resultados se hicieron los cambios necesarios. En esta primera versión del Atlas Latinoamericano de Cuidados Paliativos fueron incluidos 19 países latinoamericanos, con lenguaje oficial español o portugué

Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

Nowadays, one of the strongest factors affecting consumers choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diethealth relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.Artur J. Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).info:eu-repo/semantics/publishedVersio

ESPUMA. Mejora docente en elementos de programación

En el presente artículo se presenta el proyecto educativo ESPUMA, que pretende hacer una mejora en la enseñanza de asignaturas básicas para la programación. Esta mejora se basa en la motivación del alumnado, haciendo uso de las nuevas tecnologías, y en la sencillez de un entorno de aprendizaje gráfico

TyG Index change is more determinant for forecasting type 2 diabetes onset than weight gain

Abstract: The risk of type 2 diabetes associated with obesity appears to be influenced by other metabolic abnormalities, and there is controversy about the harmless condition of the metabolically healthy obese (MHO) state. The aim of this study is to assess the risk of diabetes and the impact of changes in weight and in triglyceride-glucose index (TyG index), according to the metabolic health and obesity states. We analyzed prospective data of the Vascular Metabolic CUN cohort, a population-based study among a White European population (mean follow-up, 8.9 years). Incident diabetes was assessed in 1923 women and 3016 men with a mean age at baseline of 55.33 13.68 and 53.78 12.98 years old. A Cox proportional-hazard analysis was conducted to estimate the hazard ratio (HR) of diabetes on metabolically healthy nonobese (MHNO), metabolically healthy obese, metabolically unhealthy nonobese (MUNO), and metabolically unhealthy obese (MUO). A continuous standardized variable (z-score) was derived to compute the HR for diabetes per 1-SD increment in the body mass index (BMI) and the TyG index. MHO, MUNO, and MUO status were associated with the development of diabetes, HR of 2.26 (95% CI: 1.25–4.07), 3.04 (95% CI: 1.69– 5.47), and 4.04 (95% CI: 2.14–7.63), respectively. MUNO individuals had 1.82 greater risk of diabetes compared to MHO subjects (95% CI: 1.04–3.22). The HRs for incident diabetes per 1-SD increment in BMI and TyG indexes were 1.23 (95% CI: 1.04–1.44) and 1.54 (95% CI: 1.40–1.68). The increase in BMI did not raise the risk of developing diabetes among metabolically unhealthy subjects, whereas increasing the TyG index significantly affect the risk in all metabolic health categories. Metabolic health is more important determinant for diabetes onset than weight gain. The increase in weight does not raise the risk of developing diabetes among metabolically unhealthy subjects

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relative inexpensive, generally recognized as safe (GRAS) ingredient and possess important biological, physical and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage and moderate electrical fields, high pressure, temperature, pH and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.Oscar L. Ramos, Ricardo N. Pereira and Clara Fuci~nos gratefully acknowledge their Post-Doctoral grants (SFRH/BPD/80766/2011, SFRH/BPD/ 81887/2011, and SFRH/BPD/87910/2012, respectively) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). All authors thank the FCT Strategic Project PEst-OE/EQB/LA0023/2013 and the Project “BioEnv— Biotechnology and Bioengineering for a sustainable world”, REF. NORTE07-0124-FEDER-000048, co-funded by Programa Operacional Regional do Norte (ON.2–O Novo Norte), QREN, FEDER

The glutathione biosynthetic pathway of Plasmodium is essential for mosquito transmission

1Infection of red blood cells (RBC) subjects the malaria parasite to oxidative stress. Therefore, efficient antioxidant and redox systems are required to prevent damage by reactive oxygen species. Plasmodium spp. have thioredoxin and glutathione (GSH) systems that are thought to play a major role as antioxidants during blood stage infection. In this report, we analyzed a critical component of the GSH biosynthesis pathway using reverse genetics. Plasmodium berghei parasites lacking expression of gamma-glutamylcysteine synthetase (γ-GCS), the rate limiting enzyme in de novo synthesis of GSH, were generated through targeted gene disruption thus demonstrating, quite unexpectedly, that γ-GCS is not essential for blood stage development. Despite a significant reduction in GSH levels, blood stage forms of pbggcs− parasites showed only a defect in growth as compared to wild type. In contrast, a dramatic effect on development of the parasites in the mosquito was observed. Infection of mosquitoes with pbggcs− parasites resulted in reduced numbers of stunted oocysts that did not produce sporozoites. These results have important implications for the design of drugs aiming at interfering with the GSH redox-system in blood stages and demonstrate that de novo synthesis of GSH is pivotal for development of Plasmodium in the mosquito

Activation of Type 1 Cannabinoid Receptor (CB1R) promotes neurogenesis in murine subventricular zone cell cultures

The endocannabinoid system has been implicated in the modulation of adult neurogenesis. Here, we describe the effect of type 1 cannabinoid receptor (CB1R) activation on self-renewal, proliferation and neuronal differentiation in mouse neonatal subventricular zone (SVZ) stem/progenitor cell cultures. Expression of CB1R was detected in SVZ-derived immature cells (Nestin-positive), neurons and astrocytes. Stimulation of the CB1R by (R)-(+)-Methanandamide (R-m-AEA) increased self-renewal of SVZ cells, as assessed by counting the number of secondary neurospheres and the number of Sox2+/+ cell pairs, an effect blocked by Notch pathway inhibition. Moreover, R-m-AEA treatment for 48 h, increased proliferation as assessed by BrdU incorporation assay, an effect mediated by activation of MAPK-ERK and AKT pathways. Surprisingly, stimulation of CB1R by R-m-AEA also promoted neuronal differentiation (without affecting glial differentiation), at 7 days, as shown by counting the number of NeuN-positive neurons in the cultures. Moreover, by monitoring intracellular calcium concentrations ([Ca2+](i)) in single cells following KCl and histamine stimuli, a method that allows the functional evaluation of neuronal differentiation, we observed an increase in neuronal-like cells. This proneurogenic effect was blocked when SVZ cells were co-incubated with R-m-AEA and the CB1R antagonist AM 251, for 7 days, thus indicating that this effect involves CB1R activation. In accordance with an effect on neuronal differentiation and maturation, R-m-AEA also increased neurite growth, as evaluated by quantifying and measuring the number of MAP2-positive processes. Taken together, these results demonstrate that CB1R activation induces proliferation, self-renewal and neuronal differentiation from mouse neonatal SVZ cell cultures.Fundacao para a Ciencia e a Tecnologia - Portugal [POCTI/SAU-NEU/68465/2006, PTDC/SAU-NEU/104415/2008, PTDC/SAU-NEU/101783/2008, POCTI/SAU-NEU/110838/2009]; Fundacao Calouste Gulbenkian [96542]; Fundacao para a Ciencia e Tecnologiainfo:eu-repo/semantics/publishedVersio