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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation. Food Res Int 2024; 180:114080. [PMID: 38395555 DOI: 10.1016/j.foodres.2024.114080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Consumption of essential amino acids responsible for muscle protein synthesis is important in preventing sarcopenia among older individuals. This population may experience gastrointestinal disorders that inhibit protein digestibility, making it crucial to address. Therefore, solid-state fermentation (SSF) using Pleurotus ostreatus and air drying has been suggested as a means of improving the protein digestibility of lentils and quinoa. SSF combined with air drying at 70 °C resulted in a slight increase in protein hydrolysis compared to unfermented samples. SSF was found to boost the proportion of small peptides to 35 %. Following digestion, SSF and drying yielded bioactive peptides of 1400 and 450 Da, with a range of 11 % to 28 %, respectively, and peptides < 190 Da making up 60 % of the total. SSF promoted valine, leucine, and isoleucine generation; however, hot air drying reduced free amino acids due to the amino acid-reducing sugar bonding but was never lower than the initial content of its unfermented counterpart. Furthermore, SSF and drying at 70 °C improved the release of hydrophobic amino acids (>70 mg/g dry basis) and negatively charged amino acids (>20 mg/g dry basis) in lentils during digestion. The SSF samples exhibited lower angiotensin converting enzyme (ACE) inhibitory activity, ≤35 %, compared to unfermented flours after digestion. However, the ACE inhibitory activity increased in SSF-dried samples, in part because of melanoidins generated during drying. Finally, lower values of protein digestibility and thus smaller peptides, amino acid profile, and ACE inhibitory activity of fermented flours were found in the older adult digestion model.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A. Volatile profile of quinoa and lentil flour under fungal fermentation and drying. Food Chem 2024; 430:137082. [PMID: 37549623 DOI: 10.1016/j.foodchem.2023.137082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC-MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Heredia A, Walbaum B, Vidal M, Itriago L, Camus M, Dominguez F, Manzor M, Martínez R, Murature G, Muñiz S, Navarro M, Guerra C, Merino T, Medina L, Ibañez C, Ramirez K, Acevedo F, Sánchez C. Suboptimal use of ovarian function suppression in very young women with early breast cancer: a real-world data study. Breast Cancer Res Treat 2024; 203:173-179. [PMID: 37733187 DOI: 10.1007/s10549-023-07117-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Accepted: 08/24/2023] [Indexed: 09/22/2023]
Abstract
PURPOSE The incidence of breast cancer in young women (BCYW) has increased in recent decades. Malignant disease in this subset is characterized by its aggressiveness and poor prognosis. Ovarian function suppression (OFS) in these patients improves survival especially in hormone receptor-positive (HR +) cases. The Regan Composite Risk (RCR) is a prognostic tool to identify high-risk HR + BC candidates for OFS. Our study sought to characterize a Chilean cohort of early HR + BCYW assessing the use of OFS and its related prognosis and the utility of RCR in our patients. METHODS This was a retrospective population cohort study that included ≤ 35-year-old early HR + /human epidermal growth factor receptor 2 -negative (HER2-) BC patients treated between 2001 and 2021. Analysis included clinical-pathological characteristics, treatment strategies, and survival. Also, we evaluated the association between RCR and survival. RESULTS A total of 143 patients were included into our study, representing 2.9% of all early BC cases in our registry. Median age was 31 years old (range: 19-35). Most patients (93%) received endocrine therapy (ET). Of these, 18% received OFS. No survival differences were observed among treatment strategies. Median RCR score for patients treated with CT plus ET was significantly higher vs. ET alone (2.95 vs. 1.91; p = 0.0001). Conversely, patients treated with tamoxifen alone had significantly lower RCR scores vs. OFS (2.72 vs. 3.14; p = 0.04). Higher RCR scores were associated with poorer overall survival. CONCLUSION Less than 20% of very young women with early HR + /HER2-BC in our cohort received OFS, in most cases, this involved surgical oophorectomy. RCR score was higher in patients that underwent CT and OFS and was associated with survival, regardless of treatment. We confirm the RCR score as a valuable prognostic tool to identify high-risk BC patients who could benefit from OFS.
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Affiliation(s)
- Ana Heredia
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
- Unidad de Oncología Hospital Herminda Martín, Chillán, Chile
| | - Benjamín Walbaum
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
- Fundación ChileSinCáncer, Santiago, Chile
- Oncología Médica, Hospital Dr. Sótero del Río, Santiago, Chile
| | - María Vidal
- Translational Genomics and Targeted Therapeutics in Solid Tumors Lab - IDIBAPS, Hospital Clinic Barcelona, Universidad de Barcelona, Barcelona, España
| | - Laura Itriago
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
| | - Mauricio Camus
- Departamento de Cirugía Oncológica, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Francisco Dominguez
- Departamento de Cirugía Oncológica, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Manuel Manzor
- Cirugía Oncológica, Hospital Dr. Sótero del Río, Santiago, Chile
| | - Raúl Martínez
- Cirugía Oncológica, Hospital Dr. Sótero del Río, Santiago, Chile
| | - Geraldine Murature
- Cirugía Oncológica, Hospital Dra. Eloísa Díaz La Florida, Santiago, Chile
| | - Sabrina Muñiz
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
| | - Marisel Navarro
- Cirugía Oncológica, Hospital Dr. Sótero del Río, Santiago, Chile
| | - Constanza Guerra
- Cirugía Oncológica, Hospital Dr. Sótero del Río, Santiago, Chile
| | - Tomas Merino
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
| | - Lidia Medina
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
| | - Carolina Ibañez
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
| | - Karol Ramirez
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
- Fundación ChileSinCáncer, Santiago, Chile
- Oncología Médica, Hospital Dr. Sótero del Río, Santiago, Chile
| | - Francisco Acevedo
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile
| | - César Sánchez
- Departamento de Hematología-Oncología, Facultad de Medicina, Pontificia Universidad Católica de Chile, Diagonal Paraguay 362, Santiago, Chile.
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Viteri-Echeverría J, Calvo-Lerma J, Ferriz-Jordán M, Garriga M, García-Hernández J, Heredia A, Ribes-Koninckx C, Andrés A, Asensio-Grau A. Association between Dietary Intake and Faecal Microbiota in Children with Cystic Fibrosis. Nutrients 2023; 15:5013. [PMID: 38140272 PMCID: PMC10745571 DOI: 10.3390/nu15245013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/30/2023] [Accepted: 12/02/2023] [Indexed: 12/24/2023] Open
Abstract
A "high-fat, high-energy diet" is commonly recommended for children with cystic fibrosis (CF), leading to negative consequences on dietary patterns that could contribute to altered colonic microbiota. The aim of this study was to assess dietary intake and to identify possible associations with the composition of faecal microbiota in a cohort of children with CF. A cross-sectional observational study was conducted, including a 3-day food record simultaneously with the collection of faecal samples. The results showed a high fat intake (43.9% of total energy intake) and a mean dietary fibre intake of 10.6 g/day. The faecal microbiota was characterised at the phylum level as 54.5% Firmicutes and revealed an altered proportion between Proteobacteria (32%) and Bacteroidota (2.2%). Significant associations were found, including a negative association between protein, meat, and fish intake and Bifidobacterium, a positive association between lipids and Escherichia/Shigella and Streptococcus, a negative association between carbohydrates and Veillonella and Klebsiella, and a positive association between total dietary fibre and Bacteroides and Roseburia. The results reveal that a "high-fat, high-energy" diet does not satisfy dietary fibre intake from healthy food sources in children with CF. Further interventional studies are encouraged to explore the potential of shifting to a high-fibre or standard healthy diet to improve colonic microbiota.
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Affiliation(s)
- Jazmín Viteri-Echeverría
- University Institute of Food Engineering (FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain
| | - Joaquim Calvo-Lerma
- University Institute of Food Engineering (FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain
- Joint Research Unit NutriCuraPDig, Avda. Fernando Abril Martorell 106, 46026 València, Spain
| | - Miguel Ferriz-Jordán
- University Institute of Food Engineering (FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain
| | - María Garriga
- Cystic Fibrosis Unit, University Hospital Ramón y Cajal, M-607, 9, 100, 28034 Madrid, Spain
| | - Jorge García-Hernández
- Advanced Food Microbiology Centre (CAMA), University of Valencia, Camino de Vera s/n, 46022 València, Spain
| | - Ana Heredia
- University Institute of Food Engineering (FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain
- Joint Research Unit NutriCuraPDig, Avda. Fernando Abril Martorell 106, 46026 València, Spain
| | - Carmen Ribes-Koninckx
- Health Research Institute La Fe, Celiac Disease and Digestive Immunopathology Unit, Hospital Universitari i Politècnic La Fe, 46026 Valencia, Spain
| | - Ana Andrés
- University Institute of Food Engineering (FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain
- Joint Research Unit NutriCuraPDig, Avda. Fernando Abril Martorell 106, 46026 València, Spain
| | - Andrea Asensio-Grau
- University Institute of Food Engineering (FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain
- Joint Research Unit NutriCuraPDig, Avda. Fernando Abril Martorell 106, 46026 València, Spain
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa. Molecules 2023; 28:7298. [PMID: 37959717 PMCID: PMC10649959 DOI: 10.3390/molecules28217298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The growing number of older adults necessitates tailored food options that accommodate the specific diseases and nutritional deficiencies linked with ageing. This study aims to investigate the influence of age-related digestive conditions in vitro on the phenolic profile, antioxidant activity, and bioaccessibility of minerals (Ca, Fe, and Mg) in two types of unfermented, fermented, and fermented dried quinoa and lentils. Solid-state fermentation, combined with drying at 70 °C, significantly boosted the total phenolic content in Castellana and Pardina lentils from 5.05 and 6.6 to 10.5 and 7.5 mg gallic acid/g dry weight, respectively, in the bioaccessible fraction following the standard digestion model, compared to the unfermented samples. The phenolic profile post-digestion revealed elevated levels of vanillic and caffeic acids in Castellana lentils, and vanillic acid in Pardina lentils, while caffeic acids in Castellana lentils were not detected in the bioaccessible fraction. The highest antioxidant potency composite index was observed in digested fermented dried Castellana lentils, with white quinoa samples exhibiting potency above 80%. Mineral bioaccessibility was greater in fermented and fermented dried samples compared to unfermented ones. Finally, the digestive changes that occur with ageing did not significantly affect mineral bioaccessibility, but compromised the phenolic profile and antioxidant activity.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980 Valencia, Spain;
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
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Asensio-Grau A, Calvo-Lerma J, Ferriz-Jordán M, García-Hernández J, Heredia A, Andrés A. Effect of Lactobacillaceae Probiotics on Colonic Microbiota and Metabolite Production in Cystic Fibrosis: A Comparative In Vitro Study. Nutrients 2023; 15:3846. [PMID: 37686878 PMCID: PMC10490339 DOI: 10.3390/nu15173846] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/30/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Cystic Fibrosis-related gut dysbiosis (CFRGD) has become a recognised complication in children with this condition, and current evidence remains insufficient to guide the selection of probiotic strains for supplementation treatments. The aim of this study was to characterise the effect of three probiotic strains on CFRGD by means of a dynamic in vitro simulation of the colonic fermentation (SHIME®). The configuration of the system included three bioreactors colonised with the faecal inoculum of a child with cystic fibrosis. For 20 days, each bioreactor was supplied daily with either Lacticaseibacillus rhamnosus GG (ATCC 53103 TM), Limosilactobacillus reuteri (DSM 17938) or Lactiplantibacillus plantarum (DSM 22266). The baseline microbiota was characterised by a high abundance of Prevotella, Faecalibacterium and Acidaminococcus genera. After 20 days of supplementation, L. rhamnosus and L. plantarum reduced Prevotella significantly, and the three strains led to increased Faecalibacterium and Bifidobacterium and decreased Acidaminococcus, with some of these changes being maintained 10 days after ceasing supplementation. The metabolic activity remained unaltered in terms of short-chain fatty acids, but branched-chain fatty acids showed a significant decrease, especially with L. plantarum. Additionally, ammonia decreased at 20 days of supplementation, and lactate continuously increased with the three strains. The effects on colonic microbiota of L. rhamnosus, L. reuteri or L. plantarum were established, including increased beneficial bacteria, such as Faecalibacterium, and beneficial metabolites such as lactate; and on the other hand, a reduction in pathogenic genera, including Prevotella or Acidaminococcus and branched-chain fatty acids, overall supported their use as probiotics in the context of CFRGD.
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Affiliation(s)
- Andrea Asensio-Grau
- Institute of Food Engineering (IIA-FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain; (A.A.-G.); (M.F.-J.); (A.A.)
- Joint Research Unit NutriCura, Avda. Fernando Abril Martorell 106, 46026 València, Spain
| | - Joaquim Calvo-Lerma
- Institute of Food Engineering (IIA-FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain; (A.A.-G.); (M.F.-J.); (A.A.)
- Joint Research Unit NutriCura, Avda. Fernando Abril Martorell 106, 46026 València, Spain
| | - Miguel Ferriz-Jordán
- Institute of Food Engineering (IIA-FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain; (A.A.-G.); (M.F.-J.); (A.A.)
| | - Jorge García-Hernández
- Advanced Food Microbiology Centre (CAMA), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain
| | - Ana Heredia
- Institute of Food Engineering (IIA-FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain; (A.A.-G.); (M.F.-J.); (A.A.)
- Joint Research Unit NutriCura, Avda. Fernando Abril Martorell 106, 46026 València, Spain
| | - Ana Andrés
- Institute of Food Engineering (IIA-FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain; (A.A.-G.); (M.F.-J.); (A.A.)
- Joint Research Unit NutriCura, Avda. Fernando Abril Martorell 106, 46026 València, Spain
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Hernández-Olivas E, Muñoz-Pina S, Andrés A, Heredia A. The impact of age-related digestive disorders on in vitro digestibility of macronutrients and bioaccessibility of minor components of chia seeds. Food Res Int 2023; 169:112874. [PMID: 37254324 DOI: 10.1016/j.foodres.2023.112874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 06/01/2023]
Abstract
Gastrointestinal (GI) functions deteriorate with age, primarily affecting protein digestion. The consumption of chia seeds may be helpful for the elderly because they offer a vegetable-based source of proteins, healthy lipids, fibre and micronutrients. The impact of common age-related GI deterioration on chia seed digestibility was assessed using in vitro digestion models. The goal was to study the potential of chia seeds as part of the diet of seniors. Deterioration in the oral, gastric and intestinal stages of digestion was cumulatively assessed in three digestion models: E1 (deterioration in oral conditions), E2 (deterioration in oral and gastric conditions) and E3 (deterioration in oral, gastric and intestinal conditions). Less efficient chewing (E1) decreased proteolysis, lipolysis and antioxidant capacity (p < 0.05). In contrast, deterioration in gastric functions seemed to affect only total polyphenolic content. Finally, in the model simulating the greatest deterioration in digestive functions (E3), all measured variables were negatively affected (proteolysis, lipolysis, amino acid release, total phenolic content, antioxidant capacity and calcium). Calcium bioaccessibility fell by 24 % with a decrease in pancreatic enzymes and bile secretion (E3). Age-related reduced digestive function did not affect the ratio of essential to non-essential amino acids in the digested samples in any case. However, under suboptimal GI conditions (E3), amino acids such as valine, leucine and isoleucine, which are important for sarcopenia prevention in the elderly, fell by 39 %, 49 % and 44 %, respectively. These findings might be helpful for further in vitro studies of chia seeds as a possible food ingredient. They may also be useful for the development of more targeted nutrition strategies in the elderly.
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Affiliation(s)
- Ever Hernández-Olivas
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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8
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Meléndez-López A, Cruz-Castañeda J, Negrón-Mendoza A, Ramos-Bernal S, Heredia A, Castro-Sanpedro L, Aguilar-Flores D. Gamma irradiation of adenine and guanine adsorbed into hectorite and attapulgite. Heliyon 2023; 9:e16071. [PMID: 37215897 PMCID: PMC10196509 DOI: 10.1016/j.heliyon.2023.e16071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 04/28/2023] [Accepted: 05/04/2023] [Indexed: 05/24/2023] Open
Abstract
This study focuses on the radiolysis (up to 36 kGy) of guanine and adenine (nitrogenous bases) adsorbed in hectorite and attapulgite to highlight the potential role of clays as protective agents against ionizing radiation in prebiotic processes. In this framework, the study investigated the nitrogenous bases' behavior in two types of systems: a) aqueous suspension of adenine-clay systems and b) guanine-clay systems in the solid state. This research utilized spectroscopic and chromatographic techniques for its analytical purposes. Regardless of the reaction medium conditions, the results reveal that nitrogenous bases are stable under ionizing irradiation when adsorbed on both clays.
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Affiliation(s)
- A. Meléndez-López
- Instituto de Ciencias Nucleares, Circuito Exterior s/n, Ciudad Universitaria, Col. Universidad Nacional Autónoma de México, Deleg. Coyoacán, Apartado Postal 70-543, C.P. 04510, CDMX, Mexico
| | - J. Cruz-Castañeda
- Instituto de Ciencias Nucleares, Circuito Exterior s/n, Ciudad Universitaria, Col. Universidad Nacional Autónoma de México, Deleg. Coyoacán, Apartado Postal 70-543, C.P. 04510, CDMX, Mexico
| | - A. Negrón-Mendoza
- Instituto de Ciencias Nucleares, Circuito Exterior s/n, Ciudad Universitaria, Col. Universidad Nacional Autónoma de México, Deleg. Coyoacán, Apartado Postal 70-543, C.P. 04510, CDMX, Mexico
| | - S. Ramos-Bernal
- Instituto de Ciencias Nucleares, Circuito Exterior s/n, Ciudad Universitaria, Col. Universidad Nacional Autónoma de México, Deleg. Coyoacán, Apartado Postal 70-543, C.P. 04510, CDMX, Mexico
| | - A. Heredia
- Instituto de Ciencias Nucleares, Circuito Exterior s/n, Ciudad Universitaria, Col. Universidad Nacional Autónoma de México, Deleg. Coyoacán, Apartado Postal 70-543, C.P. 04510, CDMX, Mexico
| | - L.G. Castro-Sanpedro
- Facultad de Estudios Superiores Zaragoza Campus 2. Batalla 5 de Mayo s/n, Ejército de Oriente Zona Peñón, Iztapalapa, 09230, CDMX, Mexico
| | - D. Aguilar-Flores
- Facultad de Estudios Superiores Zaragoza Campus 2. Batalla 5 de Mayo s/n, Ejército de Oriente Zona Peñón, Iztapalapa, 09230, CDMX, Mexico
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Menard O, Lesmes U, Shani-Levi CS, Araiza Calahorra A, Lavoisier A, Morzel M, Rieder A, Feron G, Nebbia S, Mashiah L, Andres A, Bornhorst G, Carrière F, Egger L, Gwala S, Heredia A, Kirkhus B, Macierzanka A, Portman R, Recio I, Santé-Lhoutellier V, Tournier C, Sarkar A, Brodkorb A, Mackie A, Dupont D. Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus. Food Funct 2023; 14:4569-4582. [PMID: 37099034 DOI: 10.1039/d3fo00535f] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/27/2023]
Abstract
Understanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been generated in healthy adults due to the development of physiologically-relevant in vitro digestion models. However, it appears that the performance of the oro-gastrointestinal tract is affected by ageing and that a model simulating the digestive conditions found in a younger adult (<65 years) is not relevant for an older adult (>65 years). The objectives of the present paper were: (1) to conduct an exhaustive literature search to find data on the physiological parameters of the older adult oro-gastrointestinal tract, (2) to define the parameters of an in vitro digestion model adapted to the older adult. International experts have discussed all the parameters during a dedicated workshop organized within the INFOGEST network. Data on food bolus properties collected in the older adult were gathered, including food particle size found in older adult boluses. In the stomach and small intestine, data suggest that significant physiological changes are observed between younger and older adults. In the latter, the rate of gastric emptying is slowed down, the pH of the stomach content is higher, the amount of secretions and thus the hydrolytic activities of gastric and intestinal digestive enzymes are reduced and the concentration of bile salts lower. The consensus in vitro digestion model of the older adult proposed here will allow significant progress to be made in understanding the fate of food in this specific population, facilitating the development of foods adapted to their nutritional needs. Nevertheless, better foundational data when available and further refinement of the parameters will be needed to implement the proposed model in the future.
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Affiliation(s)
- O Menard
- INRAE - Institut Agro, STLO, Rennes, France.
| | - U Lesmes
- Technion Israel Institute of Technology, Israel
| | | | | | - A Lavoisier
- INRAE - Institut Agro, STLO, Rennes, France.
| | - M Morzel
- INRAE - Institut Agro, STLO, Rennes, France.
| | - A Rieder
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture, PB 210, N-1433 Ås, Norway
| | - G Feron
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - S Nebbia
- INRAE - Institut Agro, STLO, Rennes, France.
| | - L Mashiah
- Technion Israel Institute of Technology, Israel
| | - A Andres
- Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Valencia, Spain
| | - G Bornhorst
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, USA
| | - F Carrière
- Aix Marseille University, CNRS, UMR7281 Bioenergetics and Protein Engineering, Marseille, France
| | - L Egger
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - S Gwala
- Teagasc Food Research Centre, Fermoy, Co. Cork, Moorepark, Ireland
| | - A Heredia
- Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Valencia, Spain
| | - B Kirkhus
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture, PB 210, N-1433 Ås, Norway
| | - A Macierzanka
- Gdansk University of Technology, Faculty of Chemistry, Department of Colloid and Lipid Science, 80-322 Gdansk, Poland
| | - R Portman
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - I Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - V Santé-Lhoutellier
- INRAE, France, QuaPA, UR370, Centre de Clermont Auvergne Rhône Alpes, F-63122 Saint Genes Champanelle, France
| | - C Tournier
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - A Sarkar
- Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, UK
| | - A Brodkorb
- Teagasc Food Research Centre, Fermoy, Co. Cork, Moorepark, Ireland
| | - A Mackie
- Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, UK
| | - D Dupont
- INRAE - Institut Agro, STLO, Rennes, France.
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10
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A. Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour. Foods 2023; 12:foods12050999. [PMID: 36900516 PMCID: PMC10001291 DOI: 10.3390/foods12050999] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/20/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Solid-state fermentation (SSF) with Pleurotus ostreatus enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional properties of the final products. Thus, this work studies the impact of air-drying temperature (50, 60, and 70 °C) on relevant properties (antioxidant properties, ACE-inhibitory capacity, phytic acid, colour, and particle size) of two fermented lentils flour (Pardina and Castellana) using freeze-drying as a reference method. Castellana variety is a better substrate for Pleurotus, generating four times more biomass. In addition, an almost total reduction of phytic acid from 7.3 to 0.9 mg/g db is achieved in this variety. Air-drying significantly decreased the particle size and the final colour with ΔE > 20; nonetheless, the temperature does not play a crucial role. SSF decreased the total phenolic content and the antioxidant capacity regardless of the variety, however, drying at 70 °C increased total phenolic content (186%) in fermented Castellana flour. Comparing drying methods, freeze-drying implied a higher decrease in those parameters, reducing the TPC from 2.4 to 1.6 and from 7.7 to 3.4 mg gallic acid/g db in Pardina and Castellana dried flours. Finally, the flours inhibit the angiotensin I-converting-enzyme, and fermentation and drying increased their potential cardiovascular benefits.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
- Correspondence:
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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11
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Hernández-Olivas E, Asensio-Grau A, Calvo-Lerma J, García-Hernández J, Heredia A, Andrés A. Content and bioaccessibility of bioactive compounds with potential benefits for macular health in tiger nut products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Sánchez-García J, Asensio-Grau A, García-Hernández J, Heredia A, Andrés A. Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus. BIORESOUR BIOPROCESS 2022; 9:51. [PMID: 38647784 PMCID: PMC10991673 DOI: 10.1186/s40643-022-00542-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 04/27/2022] [Indexed: 11/10/2022] Open
Abstract
Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal ingredients with increased nutritional and functional value. This study assessed changes in phenol content, antinutrient content, biomass production and protein production resulting from the metabolic activity of Pleurotus ostreatus, an edible fungus, in lentils and quinoa over 14 days of SSF. The impact of particle size on these parameters was also assessed because the process was conducted in both seeds and flours. Fungus biomass increased during fermentation, reaching 30.0 ± 1.4 mg/g dry basis and 32 ± 3 mg/g dry basis in lentil grain and flour and 52.01 ± 1.08 mg/g dry basis and 45 ± 2 mg/g dry basis in quinoa seeds and flour after 14 days of SSF. Total protein content also increased by 20% to 25% during fermentation, in all cases except lentil flour. However, the soluble protein fraction remained constant. Regarding phytic acid, SSF had a positive impact, with a progressive decrease being higher in flours than in seeds. Regarding antioxidant properties, autoclaving of the substrates promoted the release of polyphenols, together with antioxidant activity (ABTS, DPPH and FRAP), in all substrates. However, these parameters drastically decreased as fermentation progressed. These results provide scientific knowledge for producing lentil- or quinoa-based ingredients with low antinutrient content enriched with protein fungal biomass.
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Affiliation(s)
- J Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - A Asensio-Grau
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - J García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| | - A Heredia
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - A Andrés
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
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13
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Hernández-Olivas E, Muñoz-Pina S, García-Hernández J, Andrés A, Heredia A. Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Calvo-Lerma J, Asensio-Grau A, García-Hernández J, Heredia A, Andrés A. Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds. Foods 2022; 11:foods11030410. [PMID: 35159560 PMCID: PMC8834584 DOI: 10.3390/foods11030410] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 11/30/2022] Open
Abstract
Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying and milling. Fermentation led to increased content of lipid and protein in both seeds’ products, and a change in fatty acid profile in favor of increased polyunsaturated fatty acids. Then, the samples were subjected to in vitro digestion. Lipolysis, determined by nuclear magnetic resonance, was higher in sesame than in chia products, and the fermented counterparts had increased values compared to the controls. In terms of physical properties, fermentation showed reduced particle size and increased matrix degradation and decreased viscosity of the digestion medium, which were related to increased lipolysis. In conclusion, applying solid-state fermentation on chia and sesame seeds could be a recommendable approach.
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Affiliation(s)
- Joaquim Calvo-Lerma
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 València, Spain; (J.C.-L.); (A.H.); (A.A.)
- Instituto de Agroquímica y Tecnología de Alimentos, Spanish Scientific Research Council, 28006 Madrid, Spain
| | - Andrea Asensio-Grau
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 València, Spain; (J.C.-L.); (A.H.); (A.A.)
- Correspondence:
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos, Universitat Politècnica de València, 46022 València, Spain;
| | - Ana Heredia
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 València, Spain; (J.C.-L.); (A.H.); (A.A.)
| | - Ana Andrés
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 València, Spain; (J.C.-L.); (A.H.); (A.A.)
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15
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Fleury HJ, Heredia A. A BARREIRA LINGUÍSTICA COMO PARTE DAS POLÍTICAS EDITORIAIS DE DIVERSIDADE E INCLUSÃO. Rev Bras Psicodrama 2022. [DOI: 10.1590/psicodrama.v30.606_pt] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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16
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Fleury HJ, Heredia A. THE LANGUAGE BARRIER AS PART OF EDITORIAL POLICIES ON DIVERSITY AND INCLUSION. Rev Bras Psicodrama 2022. [DOI: 10.1590/psicodrama.v30.606_in] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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17
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Muñoz-Medel M, Heredia A, Garrido M, Sabioncello A, Córdova-Delgado M, Retamal I, Pinto M, Fernandez P, Garrido M. P-132 Molecular profiling of KIT and PDGFRA in Chilean GIST patients: A Latin-American perspective. Ann Oncol 2021. [DOI: 10.1016/j.annonc.2021.05.187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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18
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Grundy MM, Abrahamse E, Almgren A, Alminger M, Andres A, Ariëns RM, Bastiaan-Net S, Bourlieu-Lacanal C, Brodkorb A, Bronze MR, Comi I, Couëdelo L, Dupont D, Durand A, El SN, Grauwet T, Heerup C, Heredia A, Infantes Garcia MR, Jungnickel C, Kłosowska-Chomiczewska IE, Létisse M, Macierzanka A, Mackie AR, McClements DJ, Menard O, Meynier A, Michalski MC, Mulet-Cabero AI, Mullertz A, Payeras Perelló FM, Peinado I, Robert M, Secouard S, Serra AT, Silva SD, Thomassen G, Tullberg C, Undeland I, Vaysse C, Vegarud GE, Verkempinck SH, Viau M, Zahir M, Zhang R, Carrière F. INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104497] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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19
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Garrido-Galand S, Asensio-Grau A, Calvo-Lerma J, Heredia A, Andrés A. The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review. Food Res Int 2021; 145:110398. [PMID: 34112401 DOI: 10.1016/j.foodres.2021.110398] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 04/16/2021] [Accepted: 05/06/2021] [Indexed: 12/18/2022]
Abstract
Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of suffering cardiovascular diseases. Legumes, cereals and seeds are seen as a good proteinaceous source providing as well dietetic fiber and phytochemicals with antioxidant properties. However, their digestibility and bioavailability are limited by the presence of anti-nutritional factors (ANFs) but susceptible of being improved by soaking, cooking or fermentation. The objective of this work is to review the solid-state and submerged fermentation effect on nutritional and functional properties of legumes, cereals and seeds. The microorganisms involved (bacteria, fungus and yeasts) are able to produce enzymes that degrade ANFs giving rise to more digestible flours with a more interesting nutritional, sensorial and technological profile. Solid-state fermentation is more commonly used for its higher efficiency, accepting agro-industrial residues as substrates and its lower volume of effluents. Fermented legumes had their technological properties enhanced while an increment in antioxidant properties was characteristic of cereals. The present review highlights fermentation of cereals and legumes mainly as a key process that at industrial scale could generate new products with enhanced nutritional and technological properties.
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Affiliation(s)
- S Garrido-Galand
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - A Asensio-Grau
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - J Calvo-Lerma
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - A Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - A Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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20
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Hernández-Olivas E, Muñoz-Pina S, Andrés A, Heredia A. Age-related gastrointestinal alterations of legumes and cereal grains digestibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101027] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Hernández-Olivas E, Muñoz-Pina S, Andrés A, Heredia A. Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders. J Agric Food Chem 2021; 69:4402-4411. [PMID: 33835800 PMCID: PMC8719756 DOI: 10.1021/acs.jafc.0c07418] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 03/24/2021] [Accepted: 03/30/2021] [Indexed: 06/02/2023]
Abstract
This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) conditions. Three elderly digestion models were mimicked: oral (E1); oral and gastric (E2); and oral, gastric, and intestinal (E3), and a healthy adult model (C). Proteolysis extent reduced after digestion of omelet under the E3 model (p < 0.05) (up to 37% of reduction). Thus, hard-boiled and poached were more recommendable to enhance protein digestibility in elders. Altered GI conditions negatively influence neither the absorbable lipid fraction nor the cholesterol stability. Finally, vitamin A bioaccessibility was not affected but D3 slightly decreased with the elderly (E3). Hence, the digestion of nutrients was dependent on the resulting matrix, poached being the greater supplier of protein and lipid end-digestion products. Poached and omelet, however, offer a high net supply of bioaccessible vitamin D3 for elders.
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Andrés A, Heredia A. Advanced Research in Food Digestion. Foods 2021; 10:foods10010122. [PMID: 33430041 PMCID: PMC7827440 DOI: 10.3390/foods10010122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 12/25/2020] [Accepted: 01/04/2021] [Indexed: 11/26/2022] Open
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23
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Calvo-Lerma J, Boon M, Colombo C, de Koning B, Asseiceira I, Garriga M, Roca M, Claes I, Bulfamante A, Walet S, Pereira L, Ruperto M, Masip E, Asensio-Grau A, Giana A, Affourtit P, Heredia A, Vicente S, Andrés A, de Boeck K, Hulst J, Ribes-Koninckx C. Clinical evaluation of an evidence-based method based on food characteristics to adjust pancreatic enzyme supplements dose in cystic fibrosis. J Cyst Fibros 2020; 20:e33-e39. [PMID: 33279468 DOI: 10.1016/j.jcf.2020.11.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 11/18/2020] [Accepted: 11/20/2020] [Indexed: 12/12/2022]
Abstract
BACKGROUND Patients with cystic fibrosis (CF) and pancreatic insufficiency need pancreatic enzyme replacement therapy (PERT) for dietary lipids digestion. There is limited evidence for recommending the adequate PERT dose for every meal, and controlling steatorrhea remains a challenge. This study aimed to evaluate a new PERT dosing method supported by a self-management mobile-app. METHODS Children with CF recruited from 6 European centres were instructed to use the app, including an algorithm for optimal PERT dosing based on in vitro digestion studies for every type of food. At baseline, a 24h self-selected diet was registered in the app, and usual PERT doses were taken by the patient. After 1 month, the same diet was followed, but PERT doses were indicated by the app. Change in faecal fat and coefficient of fat absorption (CFA) were determined. RESULTS 58 patients (median age 8.1 years) participated. Baseline fat absorption was high: median CFA 96.9%, median 2.4g faecal fat). After intervention CFA did not significantly change, but range of PERT doses was reduced: interquartile ranges narrowing from 1447-3070 at baseline to 1783-2495 LU/g fat when using the app. Patients with a low baseline fat absorption (CFA<90%, n=12) experienced significant improvement in CFA after adhering to the recommended PERT dose (from 86.3 to 94.0%, p=0.031). CONCLUSION the use of a novel evidence-based PERT dosing method, based on in vitro fat digestion studies incorporating food characteristics, was effective in increasing CFA in patients with poor baseline fat absorption and could safely be implemented in clinical practice.
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Affiliation(s)
- Joaquim Calvo-Lerma
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain; Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain.
| | - Mieke Boon
- Department of pediatrics, Center for Cystic Fibrosis, University Hospital Leuven. Leuven, Belgium
| | - Carla Colombo
- CF Center, Università degli Studi di Milano. Fondazione IRCCS Ca' Granda, Ospedale Maggiore Policlinico. 20122 Milan, Italy
| | - Barbara de Koning
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands
| | - Inês Asseiceira
- Centro de Fibrose Quística, Hospital de Santa Maria, Lisboa. Lisbon, Portugal
| | - Maria Garriga
- Hospital Universitario Ramón y Cajal. Cystic Fibrosis Unit. 28034 Madrid, Spain
| | - Maria Roca
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain
| | - Ine Claes
- Department of pediatrics, Center for Cystic Fibrosis, University Hospital Leuven. Leuven, Belgium
| | - Anna Bulfamante
- CF Center, Università degli Studi di Milano. Fondazione IRCCS Ca' Granda, Ospedale Maggiore Policlinico. 20122 Milan, Italy
| | - Sylvia Walet
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands
| | - Luisa Pereira
- Centro de Fibrose Quística, Hospital de Santa Maria, Lisboa. Lisbon, Portugal
| | - Mar Ruperto
- Hospital Universitario Ramón y Cajal. Cystic Fibrosis Unit. 28034 Madrid, Spain
| | - Etna Masip
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain
| | - Andrea Asensio-Grau
- Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain
| | - Arianna Giana
- CF Center, Università degli Studi di Milano. Fondazione IRCCS Ca' Granda, Ospedale Maggiore Policlinico. 20122 Milan, Italy
| | - Philine Affourtit
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands
| | - Ana Heredia
- Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain
| | - Saioa Vicente
- Hospital Universitario Ramón y Cajal. Cystic Fibrosis Unit. 28034 Madrid, Spain
| | - Ana Andrés
- Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain
| | - Kris de Boeck
- Department of pediatrics, Center for Cystic Fibrosis, University Hospital Leuven. Leuven, Belgium
| | - Jessie Hulst
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands; Division of Gastroenterology, Hepatology and Nutrition, The Hospital for Sick Children, Toronto, Canada
| | - Carmen Ribes-Koninckx
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain
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Hernández-Olivas E, Muñoz-Pina S, Sánchez-García J, Andrés A, Heredia A. Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions. Food Res Int 2020; 137:109454. [DOI: 10.1016/j.foodres.2020.109454] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/03/2020] [Accepted: 06/15/2020] [Indexed: 11/26/2022]
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Asensio-Grau A, Calvo-Lerma J, Heredia A, Andrés A. In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility. Food Chem 2020; 342:128387. [PMID: 33097324 DOI: 10.1016/j.foodchem.2020.128387] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/13/2020] [Accepted: 10/10/2020] [Indexed: 01/02/2023]
Abstract
Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, could threaten digestibility. This study tested both hypotheses by subjecting raw, marinated and microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM) and altered (pH 6, bile 1 or 10 mM) intestinal conditions with different pancreatin concentrations. In the standard conditions, proteolysis was not affected by processing, but lipolysis decreased in marinated (46%) and raw salmon (57%) compared to the cooked matrix (67%). In altered conditions, proteolysis and lipolysis decreased to different extents depending on the treatment. Overall, processing affected proteolysis the most (f-ratio = 5.86), while intestinal conditions were the major determinants of lipolysis (f-ratio = 58.01). This study could set the ground to establish dietary recommendations of salmon for specific population groups.
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Affiliation(s)
- Andrea Asensio-Grau
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain.
| | - Joaquim Calvo-Lerma
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
| | - Ana Heredia
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
| | - Ana Andrés
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
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Calvo-Lerma J, Asensio-Grau A, Heredia A, Andrés A. Lessons learnt from MyCyFAPP Project: Effect of cystic fibrosis factors and inherent-to-food properties on lipid digestion in foods. Food Res Int 2020; 133:109198. [DOI: 10.1016/j.foodres.2020.109198] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 02/07/2020] [Accepted: 03/23/2020] [Indexed: 12/14/2022]
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Asensio-Grau A, Calvo-Lerma J, Heredia A, Andrés A. Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus. Food Funct 2020; 11:7905-7912. [DOI: 10.1039/d0fo01527j] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Lentils (Lens culinaris) present an excellent nutrient profile.
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Affiliation(s)
- Andrea Asensio-Grau
- Universitat Politècnica de València. Instituto de Ingeneiería de Alimentos para el Desarrollo
- 46022 València
- Spain
| | - Joaquim Calvo-Lerma
- Universitat Politècnica de València. Instituto de Ingeneiería de Alimentos para el Desarrollo
- 46022 València
- Spain
| | - Ana Heredia
- Universitat Politècnica de València. Instituto de Ingeneiería de Alimentos para el Desarrollo
- 46022 València
- Spain
| | - Ana Andrés
- Universitat Politècnica de València. Instituto de Ingeneiería de Alimentos para el Desarrollo
- 46022 València
- Spain
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Calvo-Lerma J, Fornés-Ferrer V, Heredia A, Andrés A. In vitro digestion models to assess lipolysis: The impact of the simulated conditions of gastric and intestinal pH, bile salts and digestive fluids. Food Res Int 2019; 125:108511. [PMID: 31554063 DOI: 10.1016/j.foodres.2019.108511] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/31/2019] [Accepted: 06/21/2019] [Indexed: 10/26/2022]
Abstract
In vitro digestion models are a valid methodology to study nutrient hydrolysis by simulating standard physiological gastrointestinal conditions. However, there are pathologies in which some conditions are affected, which should be considered in the design of an in vitro digestion study. Our work aims at elucidating the role of different gastrointestinal conditions on lipolysis. In the context of exocrine pancreatic insufficiency, gastric pH, intestinal pH, bile salts composition, bile salts concentration, fat concentration in the digestion medium and volumetric ratio digestion fluid/food were the selected study parameters. The pH-stat method was applied to assess lipolysis extent and kinetics. Descriptive results were summarised in digestibility curves and beta regression models were used to explain the effect (odds ratio, OR) of the studied conditions on lipolysis. Additionally, distribution of emulsion droplets was measured and optical microscopy images of fat globules were taken in a selection of experimental conditions. Results showed that intestinal pH was the variable with the highest effect on lipolysis (OR 22.86, p < 0.001), followed by fat concentration in the digestion medium (OR 6.76, p < 0.001) and bile salts concentration (OR 1.56, p < 0.001). Overall, lipolysis was significantly associated with particle size (OR - 6.98, p < 0.001). We conclude that the assessment of lipolysis by means of in vitro digestion models is sensitive to the simulated gastrointestinal conditions, which should be adapted to the real physiological conditions occurring in altered health conditions.
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Affiliation(s)
- Joaquim Calvo-Lerma
- Universitat Politècnica de València, Instituto de Ingeniería de Alimentos para el Desarrollo, Spain; Instituto de Investigación Sanitaria La Fe, Spain.
| | | | - Ana Heredia
- Universitat Politècnica de València, Instituto de Ingeniería de Alimentos para el Desarrollo, Spain
| | - Ana Andrés
- Universitat Politècnica de València, Instituto de Ingeniería de Alimentos para el Desarrollo, Spain
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Heredia A, Padilla F, Castilla JA, Garcia-Retamero R. Effectiveness of a psychological intervention focused on stress management for women prior to IVF. J Reprod Infant Psychol 2019; 38:113-126. [PMID: 30990057 DOI: 10.1080/02646838.2019.1601170] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Objective: To evaluate the effectiveness of a psychological intervention focused on stress management in women who are candidates for in vitro fertilisation (IVF).Method: Pre-post study with two groups (n = 26). The psychological intervention group (IG) received a 90-minute session that included psychoeducation, relaxation training and coping skills. The control group (CG) did not receive any psychological intervention. All participants later underwent IVF. In the initial and final evaluations, state anxiety, emotional imbalance, adaptive resources and quality of life were measured. In the initial evaluation, demographic and clinical variables were also measured.Results: In the IG, the final evaluation reflected: (1) decreased levels of anxiety and emotional imbalance; (2) the perception of enhanced quality of life. Moreover, among the participants who received the psychological intervention and later achieved a successful IVF, the level of anxiety appeared to have decreased more strongly.Conclusions: A brief intervention focused on stress management can benefit the psychological adjustment of women who are candidates for IVF, reducing the anxiety they may experience in this regard. However, our conclusions are based on a small sample, and so should be considered with caution. Nevertheless, these results are promising and highlight the advisability of further research.
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Affiliation(s)
- Ana Heredia
- U. Reproducción, UGC Laboratorio clínico y UGC Obstetricia y Ginecología, HU Virgen de las Nieves, Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain.,Doctoral Programme in Psychology, Graduate School of Health Sciences, University of Granada, Granada, Spain
| | - Francisca Padilla
- Department of Experimental Psychology, Mind, Brain and Behavior Research Center (CIMCYC), University of Granada, Granada, Spain
| | - Jose Antonio Castilla
- U. Reproducción, UGC Laboratorio clínico y UGC Obstetricia y Ginecología, HU Virgen de las Nieves, Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain
| | - Rocio Garcia-Retamero
- Department of Experimental Psychology, Mind, Brain and Behavior Research Center (CIMCYC), University of Granada, Granada, Spain
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Calvo-Lerma J, Fornés-Ferrer V, Peinado I, Heredia A, Ribes-Koninckx C, Andrés A. A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis. PLoS One 2019; 14:e0212459. [PMID: 30794618 PMCID: PMC6386532 DOI: 10.1371/journal.pone.0212459] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Accepted: 02/01/2019] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND Patients with cystic fibrosis have to take enzymatic supplements to allow for food digestion. However, an evidence-based method to adjust Pancreatic Enzyme Replacement Therapy (PERT) is inexistent, and lipid content of meals is used as a rough criterion. OBJECTIVE In this study, an in vitro digestion model was set up to determine the theoretical optimal dose (TOD) of enzymatic supplement for a selection of foods, which is the dose that allows for maximum lipolysis extent. METHODS A static in vitro digestion model was applied to simulate digestion of eight foods covering a wide range of lipid contents. First, the dose of the enzymatic supplement was fixed at 2000 lipase units per gram of fat (LU/g fat) using intestinal pH and bile salt concentration as variables. Second, intestinal pH and bile salt concentrations were fixed and the variable was the dose of the enzymatic supplement. Lipolysis extent was determined by measuring the free fatty acids released from initial triglycerides content of foods after digestion. Results in terms of percentage of lipolysis extent were fitted into a linear-mixed segmented model and the deducted equations were used to predict the TOD to reach 90% of lipolysis in every food. In addition, the effect of intestinal pH and bile salt concentration were investigated. RESULTS The predictive equations obtained for the assessed foods showed that lipolysis was not only dependent on the dose of the enzyme supplement or the lipid content. Moreover, intestinal pH and bile salt concentration had significant effects on lipolysis. Therefore an evidence-based model can be developed taking into account these variables. CONCLUSIONS Depending on food characteristics, a specific TOD should be assigned to achieve an optimal digestion extent. This work represents a first step towards an evidence-based method for PERT dosing, which will be applied in an in vivo setting to validate its efficacy.
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Affiliation(s)
- Joaquim Calvo-Lerma
- Universitat Politècnica de València, Research Institute of Food Engineering for Development, Valencia, Spain
- Instituto de Investigación Sanitaria La Fe de Valencia, Valencia, Spain
| | | | - Irene Peinado
- Universitat Politècnica de València, Research Institute of Food Engineering for Development, Valencia, Spain
| | - Ana Heredia
- Universitat Politècnica de València, Research Institute of Food Engineering for Development, Valencia, Spain
| | | | - Ana Andrés
- Universitat Politècnica de València, Research Institute of Food Engineering for Development, Valencia, Spain
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Armellini R, Peinado I, Asensio-Grau A, Pittia P, Scampicchio M, Heredia A, Andres A. In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract. Food Chem 2019; 283:155-163. [PMID: 30722855 DOI: 10.1016/j.foodchem.2019.01.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 11/08/2018] [Accepted: 01/03/2019] [Indexed: 01/18/2023]
Abstract
This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at two different times (1.5 and 3 min), and in vitro digested (oral, gastric and intestinal stages). Oil was added to pasta before digestion to evaluate the presence of lipids on starch and crocin bioaccessibility. Saffron enrichment and oil addition slowed down the digestion of starch, thus, decreasing the glycemic index of pasta. Concentration of saffron and oil addition contributed to crocin release in the digestion fluids, with the opposite effect of cooking time. Isomerization from trans to cis was enhanced by both, cooking and oil addition. Bioaccessibility of total crocins varied from 2.9 ± 1.1, to 97 ± 3%. Finally, the trans:cis isomers distribution was only close to 50:50 in enriched-pasta cooked during 3 min or with oil addition.
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Affiliation(s)
- R Armellini
- Free University of Bolzano, Faculty of Science and Technology, 39100 Bolzano, Italy; University of Teramo, Faculty of Bioscience and Technology for Food Agriculture and Environment, 64100 Teramo, Italy
| | - I Peinado
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - A Asensio-Grau
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - P Pittia
- University of Teramo, Faculty of Bioscience and Technology for Food Agriculture and Environment, 64100 Teramo, Italy.
| | - M Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, 39100 Bolzano, Italy.
| | - A Heredia
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - A Andres
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
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Paz-Yépez C, Peinado I, Heredia A, Andrés A. Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.10.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Asensio-Grau A, Calvo-Lerma J, Heredia A, Andrés A. Fat digestibility in meat products: influence of food structure and gastrointestinal conditions. Int J Food Sci Nutr 2018; 70:530-539. [DOI: 10.1080/09637486.2018.1542665] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Andrea Asensio-Grau
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Joaquim Calvo-Lerma
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
- Instituto de Investigación Sanitaria La Fe, Hospital Universitario La Fe, Valencia, Spain
| | - Ana Heredia
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Ana Andrés
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
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34
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Calvo‐Lerma J, Fornés‐Ferrer V, Heredia A, Andrés A. In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components. J Food Sci 2018; 83:2629-2637. [PMID: 30216443 PMCID: PMC6282792 DOI: 10.1111/1750-3841.14343] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 07/27/2018] [Accepted: 08/09/2018] [Indexed: 12/18/2022]
Abstract
In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, and lipid organization within the food matrix on lipolysis extent. A selection of 52 foods was studied under different simulated intestinal conditions, including those related to patients with cystic fibrosis (pH6, bile salts 1 mM due to decreased pancreatic and biliary secretions) and to healthy subjects (pH7, bile salts 10 mM). Linear mixed regression models were applied to explain associations of food properties with lipolysis. Normal intestinal conditions allowed for optimal lipolysis in most of the foods in contrast to the altered intestinal scenario (30 compared with 1 food reaching > 90% lipolysis). Lipid-protein and lipid-starch interactions were evidenced to significantly affect lipolysis (P < 0.001) in all the digestion conditions, decreasing in those foods with low fat and high protein or high starch content. In addition, under decreased intestinal pH and bile concentration, lipolysis was lower in foods with complex solid structures and continuous lipid phase than in the oil-in-water continuous aqueous phase (global P < 0.01). However, in the normal conditions lipid organization within the food matrix did not show a significant effect on lipolysis (global P = 0.08). In conclusion, food properties play a crucial role in lipolysis, which should be considered when establishing dietary recommendations. PRACTICAL APPLICATION Food composition, lipid organization within the food matrix, and gastrointestinal conditions are key factors affecting lipolysis. Knowledge on that can be used to modulate lipolysis performance after food ingestion. Different applications are foreseen, as food design and nutritional recommendations for the general populations and specific target groups. The most immediate application is related to the scope of the research project that frames this work (www.mycyfapp.eu). These results have contributed to the development of a mobile app for cystic fibrosis patients, which includes an algorithm for enzyme dose prediction based on food properties. The app is currently being tested in a clinical trial setting.
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Affiliation(s)
- Joaquim Calvo‐Lerma
- Inst. de Ingeniería de Alimentos para el DesarrolloUniv. Politècnica de ValènciaCamino de Vera s/n.46022 ValenciaSpain
- Inst. de Investigación Sanitaria La FeAvenida Fernando Abril Martorell 10646026ValenciaSpain
| | - Victoria Fornés‐Ferrer
- Inst. de Investigación Sanitaria La FeAvenida Fernando Abril Martorell 10646026ValenciaSpain
| | - Ana Heredia
- Inst. de Ingeniería de Alimentos para el DesarrolloUniv. Politècnica de ValènciaCamino de Vera s/n.46022 ValenciaSpain
| | - Ana Andrés
- Inst. de Ingeniería de Alimentos para el DesarrolloUniv. Politècnica de ValènciaCamino de Vera s/n.46022 ValenciaSpain
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35
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Sansano M, De los Reyes R, Andrés A, Heredia A. Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2144-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chem 2018; 254:55-63. [DOI: 10.1016/j.foodchem.2018.01.174] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/06/2018] [Accepted: 01/29/2018] [Indexed: 02/07/2023]
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37
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Asensio-Grau A, Peinado I, Heredia A, Andrés A. Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.025] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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38
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Sansano M, Heredia A, Glicerina V, Balestra F, Romani S, Andrés A. Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.036] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Martínez-Las Heras R, Landines EF, Heredia A, Castelló ML, Andrés A. Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties. J Food Sci Technol 2017; 54:2902-2912. [PMID: 28928530 DOI: 10.1007/s13197-017-2728-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2017] [Accepted: 05/30/2017] [Indexed: 11/28/2022]
Abstract
Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study was to analyse the influence of hot air and freeze-drying, as well as the particle size of fibre extracted from persimmon peels or pulp on their physicochemical, antioxidant, hydration and emulsifying properties, compared to commercial fibres (from peach, lemon, orange and apple). The results showed that both freeze-dried persimmon pulp and freeze-dried peel had better hydration properties and oil holding capacity than other fibres analysed, although the swelling capacity was higher for lemon fibre. Freeze-dried persimmon peel fibre showed higher values of emulsion stability than commercial fibres. Finally, the antioxidant activity of the smallest sized persimmon peel fibre obtained by freeze-drying was higher than that for lemon, orange and peach fibre.
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Affiliation(s)
- R Martínez-Las Heras
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, P.O. Box 46022, Valencia, Spain
| | - E F Landines
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, P.O. Box 46022, Valencia, Spain
| | - A Heredia
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, P.O. Box 46022, Valencia, Spain
| | - M L Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, P.O. Box 46022, Valencia, Spain
| | - A Andrés
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, P.O. Box 46022, Valencia, Spain
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40
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Sansano M, Heredia A, Peinado I, Andrés A. Dietary acrylamide: What happens during digestion. Food Chem 2017; 237:58-64. [PMID: 28764038 DOI: 10.1016/j.foodchem.2017.05.104] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/17/2017] [Accepted: 05/18/2017] [Indexed: 11/26/2022]
Abstract
Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion.
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Affiliation(s)
- M Sansano
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain
| | - A Heredia
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - I Peinado
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain
| | - A Andrés
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain
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Shani-Levi C, Alvito P, Andrés A, Assunção R, Barberá R, Blanquet-Diot S, Bourlieu C, Brodkorb A, Cilla A, Deglaire A, Denis S, Dupont D, Heredia A, Karakaya S, Giosafatto CVL, Mariniello L, Martins C, Ménard O, El SN, Vegarud GE, Ulleberg E, Lesmes U. Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.017] [Citation(s) in RCA: 108] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Contreras V, Sepúlveda S, Heredia A. Is the addition of aminoglycosides to beta-lactams in cancer patients with febrile neutropenia needed? Medwave 2016; 16 Suppl 1:e6379. [DOI: 10.5867/medwave.2016.6379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Periche A, Castelló ML, Heredia A, Escriche I. Effect of different drying methods on the phenolic, flavonoid and volatile compounds ofStevia rebaudianaleaves. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3298] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Angela Periche
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
| | - María Luisa Castelló
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
| | - Ana Heredia
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
| | - Isabel Escriche
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
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Periche Á, Castelló ML, Heredia A, Escriche I. S
tevia rebaudiana
, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12653] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ángela Periche
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - María Luisa Castelló
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - Ana Heredia
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - Isabel Escriche
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
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Martínez-Las Heras R, Amigo-Sánchez J, Heredia A, Castelló M, Andrés A. Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage. CyTA - Journal of Food 2015. [DOI: 10.1080/19476337.2015.1113204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Periche A, Castelló ML, Heredia A, Escriche I. Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts. Plant Foods Hum Nutr 2015; 70:119-127. [PMID: 25726419 DOI: 10.1007/s11130-015-0475-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study evaluated the application of ultrasound techniques and microwave energy, compared to conventional extraction methods (high temperatures at atmospheric pressure), for the solid-liquid extraction of steviol glycosides (sweeteners) and antioxidants (total phenols, flavonoids and antioxidant capacity) from dehydrated Stevia leaves. Different temperatures (from 50 to 100 °C), times (from 1 to 40 min) and microwave powers (1.98 and 3.30 W/g extract) were used. There was a great difference in the resulting yields according to the treatments applied. Steviol glycosides and antioxidants were negatively correlated; therefore, there is no single treatment suitable for obtaining the highest yield in both groups of compounds simultaneously. The greatest yield of steviol glycosides was obtained with microwave energy (3.30 W/g extract, 2 min), whereas, the conventional method (90 °C, 1 min) was the most suitable for antioxidant extraction. Consequently, the best process depends on the subsequent use (sweetener or antioxidant) of the aqueous extract of Stevia leaves.
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Affiliation(s)
- Angela Periche
- Institute of Food Engineering for Development (IUIAD). Food Technology Department (DTA), Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain
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Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A. Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes. J Food Sci 2015; 80:T1120-8. [DOI: 10.1111/1750-3841.12843] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Accepted: 02/07/2015] [Indexed: 11/28/2022]
Affiliation(s)
- M. Sansano
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - M. Juan-Borrás
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - I. Escriche
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - A. Andrés
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - A. Heredia
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
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