Vegetable matrices as potential carriers for probiotic bacteria viability

Según los aforismos de Hipócrates (460-370 AD) “Que la medicina sea tu alimento y el alimento tu medicina” y “Todas las enfermedades comienzan en el intestino”, actualmente, los científicos que estudian el microbioma humano aconsejan que una dieta saludable debe de incluir alimentos fermentados para mejorar de forma transitoria los microorganismos vivos en nuestro intestino. Como resultado, los alimentos fermentados han aumentado en popularidad y los consumidores demandan este tipo de alimentos. Sin embargo, la mayoría de alimentos probióticos que actualmente se encuentran en el mercado son de origen lácteo, los cuales no pueden ser consumidos por varios sectores de la población como: alérgicos a las proteínas lácteas, vegetarianos estrictos e intolerantes a la lactosa. Por lo tanto, existe la necesidad de investigar nuevas matrices alimentarias como vehículos de microorganismos probióticos para poder ofrecer a los consumidores una alternativa a los productos lácteos. Sin embargo, el uso de microorganismos probióticos en matrices alimentarias alternativas puede representar un reto para la viabilidad de los microorganismos. Por lo tanto, la cuidadosa selección de las matrices alimentarias como vehículos que puedan asegurar una elevada viabilidad de los probióticos para alcanzar el intestino grueso, es un factor esencial para el desarrollo de alimentos probióticos. Por consiguiente, el objetivo principal de la Tesis Doctoral, fue determinar la influencia de diferentes matrices vegetales (matrices poliméricas y bebidas) como potenciales transportadores de bacterias probióticas para poder asegurar su viabilidad en el rango de 106-107 UFC/mL o g de alimento en el momento del consumo, para poder alcanzar el intestino grueso en elevadas concentraciones. Como parte de los objetivos específicos se investigaron los siguientes aspectos: la viabilidad de los probióticos durante el proceso de elaboración, almacenamiento y bajo condiciones de digestión gastrointestinal in vitro, el efecto sinérgico de los prebióticos y probióticos, los parámetros fisicoquímicos de las bebidas, las propiedades antioxidantes, la aceptación sensorial, la biotransformación de los compuestos fenólicos de las matrices, así como la influencia de zumos de frutas como vehículos de los probióticos sobre la capacidad de los probióticos para mejorar la integridad de la barrera del epitelio intestinal, la adherencia microbiana y la citoxicidad a las células Caco-2.According to the Hippocrates´ aphorisms (460-370 BC) “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, nowadays, scientists studying the human microbiome suggest that healthy diets should include fermented foods to transiently strengthen living microbes in our gut. As a result, fermented food has gained popularity and consumers demand this type of food. However, most commercial probiotic foods in the market are dairy fermented foods and certain sectors of the population such as those allergic to milk proteins, strictly vegetarian and lactose intolerants, cannot consume them. Therefore, the need arises to explore new non-dairy matrices as carriers of probiotics to offer consumers an alternative to fermented dairy products. However, the use of probiotic cultures in alternative food matrices remains a critical problem because it could represent a major challenge for probiotic viability. Therefore, careful selection of food matrices as probiotic carriers is an essential factor in the development of probiotic foods to ensure a high viability of probiotics to reach the large intestine. Accordingly, the main objective of the PhD Thesis was to determine the influence of different vegetable matrices (polymeric matrices and beverages) as potential carriers for probiotic bacteria in order to ensure their viability in the range of 106-107 CFU/mL or g of food at the consumption time, to reach the large intestine in high amounts. The following aspects have been also investigated as part of the specific objectives: probiotic viability during manufacturing, storage and under gastrointestinal in vitro digestion, the synergistic effect of prebiotics and probiotics, the fermented beverages physicochemical parameters, antioxidant properties, sensory acceptance, and biotransformations of the phenolic compounds, and the influence of fruit juices as probiotic carriers on the ability of a probiotic strain to improve in vitro epithelial intestinal barrier integrity and the microbial intestinal adherence and potential cytotoxic effect to Caco-2 cells

CAJA 204 - LEGAJO II - SIGNATURA 03

Invitación remitida al Presidente de la Económica por el Sr. Valero Cases, para que pase a ver una máquina de 40 caballos de fuerza y de su construcción, que se halla instalada en la fábrica de aserrados de la Viuda e hijos de D. Francisco Martín sita en el barrio de Zaidía.Cases, V.; Martín, FVEH. (1877). Invitación remitida al Presidente de la Económica por el Sr. Valero Cases, para que pase a ver una máquina de 40 caballos de fuerza y de su construcción, que se halla instalada en la fábrica de aserrados de la Viuda e hijos de D. Francisco Martín sita en. Real Sociedad Económica de Amigos del País de Valencia. http://hdl.handle.net/10251/23890Importación Masiv

Food components with the potential to be used in the therapeutic approach of mental diseases

[Background]: Neurological disorders represent a high influence in our society throughout the world. Although the symptoms arising from those diseases are well known, the causes and mechanisms are complex and depending on multiple factors. Some food components consumed as part of our diet have been studied regarding their incidence in different common neurological diseases such as Alzheimer disease, major depression, Parkinson disease, autism and schizophrenia among others.[Objective]: In this review, information has been gathered on the main evidences arising from studies on the most promising food components, related to their therapeutic potential, as part of dietary supplements or through the diet, as an alternative or a complement of the traditional drug treatments. Those food components include vitamins, minerals, fatty acids, carotenoids, polyphenols, bioactive peptides, probiotics, creatine and saponins.[Results]: Many in vitro and in vivo animal studies, randomized and placebo control trials, and systematic reviews on the scientific results published in the literature, have been discussed, highlighting the more recent advances, also with the aim to explore the main research needs. Particular attention has been paid to the mechanisms of action of the compounds regarding their anti-inflammatory, antioxidative properties and neuronal protection.[Conclusion]: More research is needed to prove the therapeutic potential of the food components based on scientific evidence, also on intervention studies to demonstrate the improvement of neuronal and cognitive impairments.Peer reviewe

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome

Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

This study describes the effect of fermentation and the impact of simulated gastrointestinal digestion (SGD) of four fermented pomegranate juices with different lactic acid bacteria (LAB) on the biotransformation of phenolic compounds. The changes of the antioxidant capacity (AOC) and of LAB growth and survival in different fermented juices were also studied. Two new phenolic derivatives (catechin and α-punicalagin) were identified only in fermented juices. During SGD, the AOC increased together with the phenolic derivatives concentration mainly in the juices fermented with Lactobacillus. These derivatives were formed due to the LAB metabolism of the ellagitannins, epicatechin, and catechin after fermentation and during SGD. The FRAP assay performance might be associated with the degradation and biotransformation of catechin. The fermented pomegranate juices with these LAB increased the bioaccessibility of phenolic compounds, ensuring the survival of LAB after SGD, suggesting a possible prebiotic effect of phenolic compounds on LAB

Novel Insight into the Volatile Profile and Antioxidant Properties of <i>Crocus sativus</i> L. Flowers

The current production system of saffron spice generates hundreds of tons of waste. Thus, the aim of this study was to value both saffron and its floral by-products as a source of natural bioactive extracts, studying the in vitro antioxidant capacity, the composition of the volatile fraction by GC-MS/MS, and the determination of crocetins esters by HPLC-PDA. Saffron stigmas and floral by-products showed a high content of polyphenols and different antioxidant properties. Floral bio-residues (tepals, stamens, and styles) presented a high concentration of anthocyanins, and stigmas had high levels of flavonoids, β-carotene, and total crocins. In stigmas, 25 different volatile components were found, with safranal the most relevant. Floral by-products volatile composition consisted of 55 compounds with varying amounts depending on the drying treatment; all the samples presented acetic acid, 2(5H)-furanone, and phenylethyl alcohol. Therefore, saffron stigmas and flower by-products represent a sustainable source of bioactive ingredients for innovative healthy food formulations