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Fara A, Hernández Hernández O, Palacios J, Montilla A, Zárate G. In vitro and in vivo digestibility of prebiotic galactooligosacharides synthesized by β-galactosidase from Lactobacillus delbruecki subsp. bulgaricus CRL450. J Sci Food Agric 2024. [PMID: 38563403 DOI: 10.1002/jsfa.13504] [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] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 03/21/2024] [Accepted: 03/27/2024] [Indexed: 04/04/2024]
Abstract
BACKGROUND The general assumption that prebiotics reach the colon without any alterations has been challenged. Some in vitro and in vivo studies have demonstrated that 'non-digestible' oligosaccharides are digested to different degrees depending on their structural composition. In the present study, we compared different methods aiming to assess the digestibility of oligosaccharides synthesized by β-galactosidase (β-gal) of Lactobacillus delbruecki subsp. bulgaricus CRL450 (CRL450-β-gal) from lactose, lactulose and lactitol. RESULTS In the simulated gastrointestinal fluid method, no changes were observed. However, the oligosaccharides synthesized by CRL450-β-gal were partially hydrolyzed in vitro, depending on their structure and composition, with rat small intestinal extract (RSIE) and small intestinal brush-border membrane vesicles (BBMV) from pig. Digestion of some oligosaccharides increased when mixtures were fed to C57BL/6 mice used as in vivo model; however, lactulose-oligosaccharides were the most resistant to the physiological conditions of mice. In general β (1→6) linked products showed higher resistance compared to β (1→3) oligosaccharides. CONCLUSION In vitro digestion methods, without disaccharidases, may underestimate the importance of carbohydrates hydrolysis in the small intestine. Although BVMM and RSIE digestion assays are appropriate in vitro methods for these studies, in vivo studies remain the most reliable for understanding what actually happens in the digestion of oligosaccharides. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Agustina Fara
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, San Miguel de Tucumán, Argentina
| | - Oswaldo Hernández Hernández
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Jorge Palacios
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, San Miguel de Tucumán, Argentina
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Gabriela Zárate
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, San Miguel de Tucumán, Argentina
- Universidad de San Pablo Tucumán, Av. Solano Vera y Camino a Villa Nougués, Tucumán, Argentina
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Muñoz-Almagro N, Molina-Tijeras JA, Montilla A, Vezza T, Sánchez-Milla M, Rico-Rodríguez F, Villamiel M. Pectin from sunflower by-products obtained by ultrasound: Chemical characterization and in vivo evaluation of properties in inflammatory bowel disease. Int J Biol Macromol 2023; 246:125505. [PMID: 37355071 DOI: 10.1016/j.ijbiomac.2023.125505] [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: 03/08/2023] [Revised: 06/08/2023] [Accepted: 06/20/2023] [Indexed: 06/26/2023]
Abstract
Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 °C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathology.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Jose Alberto Molina-Tijeras
- Departamento de Farmacología, Centro de Investigación Biomédica (CIBM), Facultad de Farmacia, Universidad de Granada, 18071 Granada, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Teresa Vezza
- Departamento de Farmacología, Centro de Investigación Biomédica (CIBM), Facultad de Farmacia, Universidad de Granada, 18071 Granada, Spain
| | - María Sánchez-Milla
- Departamento de Química Orgánica y Química Inorgánica, Universidad de Alcalá, Campus Universitario, E-28871 Alcalá de Henares, Spain
| | - Fabián Rico-Rodríguez
- Facultad de Ingeniería, Programa de Ingeniería de Alimentos, Universidad de Cartagena, Cartagena de Indias - Colombia
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Calvete-Torre I, Sabater C, Delgado S, Ruas-Madiedo P, Rupérez-García A, Montilla A, Javier Moreno F, Margolles A, Ruiz L. Arabinoxylan-based substrate preferences and predicted metabolic properties of Bifidobacterium longum subspecies as a basis to design differential media. Food Res Int 2023; 167:112711. [PMID: 37087214 DOI: 10.1016/j.foodres.2023.112711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
Arabinoxylan (AX) and arabinoxylo-oligosaccharides (AXOS) derived therefrom are emergent prebiotics with promising health promoting properties, likely linked to its capacity to foster beneficial species in the human gut. Bifidobacteria appear to be one taxa that is frequently promoted following AX or AXOS consumption, and that is known to establish metabolic cross-feeding networks with other beneficial commensal species. Therefore, probiotic bifidobacteria with the capability to metabolize AX-derived prebiotics represent interesting candidates to develop novel probiotic and synbiotic combinations with AX-based prebiotics. In this work we have deepen into the metabolic capabilities of bifidobacteria related to AX and AXOS metabolization through a combination of in silico an in vitro tools. Both approaches revealed that Bifidobacterium longum and, particularly, B. longum subsp. longum, appears as the better equipped to metabolize complex AX substrates, although other related subspecies such as B. longum subsp. infantis, also hold some machinery related to AXOS metabolization. This correlates to the growth profiles exhibited by representative strains of both subspecies in AX or AXOS enriched media. Based on these results, we formulated a differential carbohydrate free medium (CFM) supplemented with a combination of AX and AXOS that enabled to recover a wide diversity of Bifidobacterium species from complex fecal samples, while allowing easy discrimination of AX metabolising strains by the appearance of a precipitation halo. This new media represent an appealing alternative to isolate novel probiotic bifidobacteria, rapidly discriminating their capacity to metabolize structurally complex AX-derived prebiotics. This can be convenient to assist formulation of novel functional foods and supplements, including bifidobacterial species with capacity to metabolize AX-derived prebiotic ingredients.
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Affiliation(s)
- Ines Calvete-Torre
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas IPLA, CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain; Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas IPLA, CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain; Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Susana Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas IPLA, CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain; Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas IPLA, CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain; Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Alicia Rupérez-García
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (CSIC+UAM), Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (CSIC+UAM), Madrid, Spain
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (CSIC+UAM), Madrid, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas IPLA, CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain; Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain.
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas IPLA, CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain; Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain.
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Muñoz‐Almagro N, Garrido‐Galand S, Taladrid D, Moreno‐Arribas MV, Villamiel M, Montilla A. Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams. J Sci Food Agric 2022; 102:5957-5964. [PMID: 35470899 PMCID: PMC9540613 DOI: 10.1002/jsfa.11948] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 03/09/2022] [Accepted: 04/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced with elevated amounts of sucrose, which increase the glycaemic index and must be avoided in certain kinds of consumers. RESULTS This paper describes for the first time the elaboration of strawberry jams using low-methoxyl pectins from sunflower by-products, which allowed the addition of low amounts of sucrose (10-30%). These jams were compared with best-selling commercial samples. An in-depth physicochemical, compositional, sensorial and rheological characterization was carried out. The obtained jams were safe considering aw and pH values; samples presented enough acidity to avoid microorganism development and syneresis. The stabilizing role of sunflower pectin is noteworthy in terms of colour and other physicochemical characteristics. The organoleptic analysis showed that the taste and sweetness of laboratory samples were highly valued, although the presence of pieces of fruits was disliked some panellists. After knowing the content of added sugar used in each jam, the tasters preferred samples with 20% and 30% of sucrose over commercial samples. CONCLUSIONS The results show the usefulness of sunflower pectin for the elaboration of jams of low glycaemic index. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Nerea Muñoz‐Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Sara Garrido‐Galand
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Diego Taladrid
- Grupo de Biotecnología Enológica AplicadaInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - M. Victoria Moreno‐Arribas
- Grupo de Biotecnología Enológica AplicadaInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
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Muñoz-Almagro N, Villamiel M, Wilde PJ, Gunning AP, Montilla A. Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106910] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Muñoz-Almagro N, Herrero-Herranz M, Guri S, Corzo N, Montilla A, Villamiel M. Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres. J Sci Food Agric 2021; 101:5775-5783. [PMID: 33788966 DOI: 10.1002/jsfa.11226] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 03/01/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND This study reports the use of low glycemic sunflower pectin gel, elaborated with calcium and without or with sweeteners (sucrose, stevia and saccharin) as an edible coating and its possible combination with two modified atmosphere packaging (MAP), in order to extend shelf life, maintaining the quality, of strawberries during the storage at 4 °C. RESULTS This pectin coating, formed with only calcium and/or stevia or saccharin, extended the shelf life of strawberries with respect to uncoating fruits, up to 12 days, keeping the microbial load constant, the firmness and less weight loss. With the same edible coatings, the shelf life of strawberries was extended up to 23 days when they were combined with MAP [10% carbon dioxide (CO2 ), 85% nitrogen (N2 ) and 5% oxygen (O2 )], maintaining the quality of strawberries, while the other MAP, with a higher CO2 concentration (20% CO2 , 75% N2 and 5% O2 ), had no effect. CONCLUSIONS These results highlight the suitability of the combination of edible pectin coating combined with MAP to obtain an important shelf life extension, maintaining the good quality of the fruit. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - María Herrero-Herranz
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - Sonia Guri
- MATGAS Research Center, Barcelona, Spain
| | - Nieves Corzo
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - Antonia Montilla
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - Mar Villamiel
- Group of Chemistry and Functionality of Carbohydrates and Derivates, Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
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Muñoz-Almagro N, Ruiz-Torralba A, Méndez-Albiñana P, Guerra-Hernández E, García-Villanova B, Moreno R, Villamiel M, Montilla A. Berry fruits as source of pectin: Conventional and non-conventional extraction techniques. Int J Biol Macromol 2021; 186:962-974. [PMID: 34237373 DOI: 10.1016/j.ijbiomac.2021.07.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/29/2021] [Accepted: 07/02/2021] [Indexed: 11/19/2022]
Abstract
Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in terms of extraction yields and physicochemical properties of the extracted pectins. Except for pectin from raspberry, conventional citric acid extraction led to the highest extraction yield (~8%) and, for the same berries, the lowest pectin recovery was found for the extraction with cellulase (~4%). Regarding the structural characteristics of pectins, enzymatically extracted pectins from redcurrant and strawberry exhibited the highest levels of galacturonic acid (≥73%) whereas, in general, this monosaccharide was found from 51 to 69% in the rest of samples. Although, ultrasound-assisted extraction did not improve pectin yield, it minimized the levels of "non-pectic" components leading to the obtainment of purer pectin. The different monomeric composition and the wide range of molecular weight of the obtained pectins pointed out their usefulness in different potential food applications (e.g., thickening, gelling ingredients) and biological activities. This has been evidenced by the differences found in their physicochemical and techno-functional characteristics. Finally, it can be considered that the berries here studied are efficient sources of pectin.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Arancha Ruiz-Torralba
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Pablo Méndez-Albiñana
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Eduardo Guerra-Hernández
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Belén García-Villanova
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Rodrigo Moreno
- Instituto de Cerámica y Vidrio (ICV), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Escuder-Vieco D, Rodríguez JM, Espinosa-Martos I, Corzo N, Montilla A, García-Serrano A, Calvo MV, Fontecha J, Serrano J, Fernández L, Pallás-Alonso CR. High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition. Life (Basel) 2021; 11:life11020114. [PMID: 33546253 PMCID: PMC7913308 DOI: 10.3390/life11020114] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/27/2021] [Accepted: 01/29/2021] [Indexed: 01/04/2023] Open
Abstract
Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.
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Affiliation(s)
- Diana Escuder-Vieco
- Banco Regional de Leche Materna, Hospital Universitario 12 de Octubre, Instituto de Investigación i+12, 28041 Madrid, Spain
- Correspondence: (D.E.-V.); or (L.F.); Tel.: +34-913-908-811 (D.E.-V.); +34-913-943-745 (L.F.)
| | - Juan M. Rodríguez
- Sección Departamental de Nutrición y Ciencia de los Alimentos (Veterinaria), Universidad Complutense de Madrid, 28040 Madrid, Spain;
| | | | - Nieves Corzo
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), 28049 Madrid, Spain; (N.C.); (A.M.); (A.G.-S.); (M.V.C.); (J.F.)
| | - Antonia Montilla
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), 28049 Madrid, Spain; (N.C.); (A.M.); (A.G.-S.); (M.V.C.); (J.F.)
| | - Alba García-Serrano
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), 28049 Madrid, Spain; (N.C.); (A.M.); (A.G.-S.); (M.V.C.); (J.F.)
| | - M. Visitación Calvo
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), 28049 Madrid, Spain; (N.C.); (A.M.); (A.G.-S.); (M.V.C.); (J.F.)
| | - Javier Fontecha
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), 28049 Madrid, Spain; (N.C.); (A.M.); (A.G.-S.); (M.V.C.); (J.F.)
| | - José Serrano
- Departament de Medicina Experimental, Facultad de Medicina, Universitat de Lleida, 25008 Lleida, Spain;
| | - Leónides Fernández
- Sección Departamental de Farmacia Galénica y Tecnología Alimentaria (Veterinaria), Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (D.E.-V.); or (L.F.); Tel.: +34-913-908-811 (D.E.-V.); +34-913-943-745 (L.F.)
| | - Carmen Rosa Pallás-Alonso
- Servicio de Neonatología, Hospital Universitario 12 de Octubre, Instituto de Investigación i+12, Universidad Complutense de Madrid, 28041 Madrid, Spain;
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Sabater C, Blanco-Doval A, Margolles A, Corzo N, Montilla A. Artichoke pectic oligosaccharide characterisation and virtual screening of prebiotic properties using in silico colonic fermentation. Carbohydr Polym 2020; 255:117367. [PMID: 33436200 DOI: 10.1016/j.carbpol.2020.117367] [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: 10/20/2020] [Accepted: 11/01/2020] [Indexed: 02/07/2023]
Abstract
The aim of this work was to develop a comprehensive workflow to elucidate molecular features of artichoke pectic oligosaccharides (POS) contributing to high potential prebiotic activity. First, obtainment of artichoke POS by Pectinex® Ultra-Olio was optimised using an artificial neural network. Under optimal conditions (pH 6.86; 1.5 h; enzyme dose 520.5 U/g pectin) POS yield was 624 mg/g pectin. Oligosaccharide structures (Mw < 1.3 kDa) were characterised by MALDI-TOF-MS. Then, conformational analysis of glycosidic bonds was performed by replica exchange molecular dynamics simulations and interaction mechanisms between POS and several microbial glycosidases were proposed by molecular modelling. Chemical information was integrated in virtual simulations of colonic fermentation. Highest hydrolysis rate was obtained for GalA-Rha-GalA trisaccharide, while the presence of partial negative charges and high radius of gyration enhance short chain fatty acid formation in distal colon. Established structure-activity relationships could help the rational design of prebiotics and clinical trials.
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Affiliation(s)
- Carlos Sabater
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain
| | - Ana Blanco-Doval
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain.
| | - Nieves Corzo
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
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10
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Rico-Rodríguez F, Villamiel M, Ruiz-Aceituno L, Serrato JC, Montilla A. Effect of the lactose source on the ultrasound-assisted enzymatic production of galactooligosaccharides and gluconic acid. Ultrason Sonochem 2020; 67:104945. [PMID: 32278244 DOI: 10.1016/j.ultsonch.2019.104945] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 12/17/2019] [Accepted: 12/21/2019] [Indexed: 06/11/2023]
Abstract
It is well known that one of the main problems in galactooligosaccharide production (GOS) via tranglycosylation of lactose is the presence of monosaccharides that contribute to increasing the glycaemic index, as is the case of glucose. In this work, as well as studying the effect of ultrasound (US) on glucose oxidase (Gox) activation during gluconic acid (GA) production, we have carried out an investigation into the selective oxidation of glucose to gluconic acid in multienzymatic reactions (β-galactosidase (β-gal) and Gox) assisted by power US using different sources of lactose as substrate (lactose solution, whey permeate, cheese whey). In terms of the influence of matrix on GOS and GA production, lactose solution gave the best results, followed by cheese whey and whey permeate, salt composition being the most influential factor. The highest yields of GOS production with the lowest glucose concentration and highest GA production were obtained with lactose solution in multienzymatic systems in the presence of ultrasound (30% amplitude) when Gox was added after 1 h of treatment with β-gal. This work demonstrates the ability of US to enhance efficiently the obtainment of prebiotic mixtures of low glycaemic index.
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Affiliation(s)
- Fabián Rico-Rodríguez
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería. Universidad Nacional de Colombia - Sede Bogotá, Carrera 30 N° 45-03 Bogotá, Colombia
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Laura Ruiz-Aceituno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Juan Carlos Serrato
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería. Universidad Nacional de Colombia - Sede Bogotá, Carrera 30 N° 45-03 Bogotá, Colombia
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Sabater C, Abad-García C, Delgado-Fernández P, Corzo N, Montilla A. Carbohydrate fraction characterisation of functional yogurts containing pectin and pectic oligosaccharides through convolutional networks. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103484] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Sabater C, Molina-Tijeras JA, Vezza T, Corzo N, Montilla A, Utrilla P. Intestinal anti-inflammatory effects of artichoke pectin and modified pectin fractions in the dextran sulfate sodium model of mice colitis. Artificial neural network modelling of inflammatory markers. Food Funct 2020; 10:7793-7805. [PMID: 31781703 DOI: 10.1039/c9fo02221j] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Anti-inflammatory properties of artichoke pectin and modified fractions (arabinose- and galactose-free) used at two doses (40 and 80 mg kg-1) in mice with colitis induced by dextran sulfate sodium have been investigated. Expression of pro-inflammatory markers TNF-α and ICAM-I decreased in groups of mice treated with original and arabinose-free artichoke pectin while IL-1β and IL-6 liberation was reduced only in mice groups treated with original artichoke pectin. A decrease in iNOS and TLR-4 expression was observed for most treatments. Intestinal barrier gene expression was also determined. MUC-1 and Occludin increased in groups treated with original artichoke pectin while MUC-3 expression also increased in arabinose-free pectin treatment. Galactose elimination led to a loss of pectin bioactivity. Characteristic expression profiles were established for each treatment through artificial neural networks showing high accuracy rates (≥90%). These results highlight the potential amelioration of inflammatory bowel disease on mice model colitis through artichoke pectin administration.
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Affiliation(s)
- Carlos Sabater
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM+CSIC), C/Nicolás Cabrera, 9, E-28049 Madrid, Spain.
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Gallego-Lobillo P, Ferreira-Lazarte A, Hernández-Hernández O, Montilla A, Villamiel M. Evaluation of the impact of a rat small intestinal extract on the digestion of four different functional fibers. Food Funct 2020; 11:4081-4089. [DOI: 10.1039/d0fo00236d] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The degree of digestion, modulated by rat small intestinal extract on different functional fibers was investigated.
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Affiliation(s)
- Pablo Gallego-Lobillo
- Instituto de Investigación en Ciencias de la Alimentación
- CIAL (CSIC-UAM). C/Nicolás Cabrera
- 9
- Campus de la Universidad Autónoma de Madrid
- 28049 Madrid
| | - Alvaro Ferreira-Lazarte
- Instituto de Investigación en Ciencias de la Alimentación
- CIAL (CSIC-UAM). C/Nicolás Cabrera
- 9
- Campus de la Universidad Autónoma de Madrid
- 28049 Madrid
| | - Oswaldo Hernández-Hernández
- Instituto de Investigación en Ciencias de la Alimentación
- CIAL (CSIC-UAM). C/Nicolás Cabrera
- 9
- Campus de la Universidad Autónoma de Madrid
- 28049 Madrid
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación
- CIAL (CSIC-UAM). C/Nicolás Cabrera
- 9
- Campus de la Universidad Autónoma de Madrid
- 28049 Madrid
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación
- CIAL (CSIC-UAM). C/Nicolás Cabrera
- 9
- Campus de la Universidad Autónoma de Madrid
- 28049 Madrid
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Fara A, Sabater C, Palacios J, Requena T, Montilla A, Zárate G. Prebiotic galactooligosaccharides production from lactose and lactulose by Lactobacillus delbrueckii subsp. bulgaricus CRL450. Food Funct 2020; 11:5875-5886. [DOI: 10.1039/d0fo00942c] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Galactooligosaccharides (GOS) are useful dietary ingredients recognized worldwide as prebiotics.
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Affiliation(s)
- Agustina Fara
- Laboratorio de Ecofisiología Tecnológica
- CERELA-CONICET
- Chacabuco 145
- (4000) San Miguel de Tucumán
- Argentina
| | - Carlos Sabater
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados
- CIAL (CSIC-UAM)
- 28049 Madrid
- España
| | - Jorge Palacios
- Laboratorio de Ecofisiología Tecnológica
- CERELA-CONICET
- Chacabuco 145
- (4000) San Miguel de Tucumán
- Argentina
| | - Teresa Requena
- Grupo de Biología Funcional de Bacterias Lácticas
- CIAL (CSIC-UAM)
- 28049 Madrid
- España
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados
- CIAL (CSIC-UAM)
- 28049 Madrid
- España
| | - Gabriela Zárate
- Laboratorio de Ecofisiología Tecnológica
- CERELA-CONICET
- Chacabuco 145
- (4000) San Miguel de Tucumán
- Argentina
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15
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Sabater C, Ferreira-Lazarte A, Montilla A, Corzo N. Enzymatic Production and Characterization of Pectic Oligosaccharides Derived from Citrus and Apple Pectins: A GC-MS Study Using Random Forests and Association Rule Learning. J Agric Food Chem 2019; 67:7435-7447. [PMID: 31244205 DOI: 10.1021/acs.jafc.9b00930] [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] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Pectic oligosaccharides (POS) from citrus and apple pectin hydrolysis using ViscozymeL and Glucanex200G have been obtained. According to the results, maximum POS formation was achieved from citrus pectin after 30 min of hydrolysis with ViscozymeL, with a yield of 652 mg g-1 and average molecular mass ( Mw) of 0.8-2.5 kDa, while with Glucanex200G, the yield was 518 mg g-1 and Mw was 0.8-7.1 kDa. Digalacturonic and trigalacturonic acids were identified among other low Mw compounds as di- and tri-POS. In addition, differences in GC-MS spectra of all oligosaccharides found in the hydrolysates were studied by employing random forests and other algorithms to identify structural differences between the obtained POS, and high prediction rates were shown for new samples. Chemical structures were proposed for some influential m/ z ions, and 12 association rules that explain differences according to pectin and enzyme origin were built. This information could be used to establish structure-function relationships of POS.
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Affiliation(s)
- Carlos Sabater
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9 , Madrid 28049 , Spain
| | - Alvaro Ferreira-Lazarte
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9 , Madrid 28049 , Spain
| | - Antonia Montilla
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9 , Madrid 28049 , Spain
| | - Nieves Corzo
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9 , Madrid 28049 , Spain
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Sabater C, Olano A, Corzo N, Montilla A. GC–MS characterisation of novel artichoke (Cynara scolymus) pectic-oligosaccharides mixtures by the application of machine learning algorithms and competitive fragmentation modelling. Carbohydr Polym 2019; 205:513-523. [DOI: 10.1016/j.carbpol.2018.10.054] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 10/11/2018] [Accepted: 10/18/2018] [Indexed: 01/13/2023]
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Young ID, Montilla A, Olano A, Wittmann A, Kawasaki N, Villamiel M. Effect of purification of galactooligosaccharides derived from lactulose with Saccharomyces cerevisiae on their capacity to bind immune cell receptor Dectin-2. Food Res Int 2019; 115:10-15. [DOI: 10.1016/j.foodres.2018.07.039] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 07/19/2018] [Accepted: 07/28/2018] [Indexed: 10/28/2022]
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Muñoz-Labrador A, Moreno R, Villamiel M, Montilla A. Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries. J Sci Food Agric 2018; 98:4866-4875. [PMID: 29570806 DOI: 10.1002/jsfa.9018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 02/09/2018] [Accepted: 03/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pectin is heteropolysaccharide found in cell walls originating mainly from by-products, as well as citrus peels, apple and sugar beet pulp, and presenting biological and techno-functional properties. In the present study, a general and structural characterisation of industrial citrus pectins was performed together with a study of impact of power ultrasound (US) on their rheological properties, with the aim of using them as edible coatings for fresh strawberries. RESULTS The results obtained indicated that pure pectin showed a methylesterification degree greater than 50% and galacturonic acid content > 65%, supporting its consideration as additive E-440; such conditions were not achieved in pectin with sugar addition. Furthermore, in the rheological study, pectin gels showed a non-Newtonian flow and pseudoplastic behaviour and presented different viscosity ranges depending on the preparation methods, including power US. Gels were used as edible coatings for fresh strawberries aiming to improve their quality during storage over a period of 5 days, controlling quality characteristics such as humidity loss, acidity and colour parameters (L*, a*, b*, C, h°, ΔE). CONCLUSION The results obtained demonstrate that US treatments give rise to pectin gels that can improve the quality of strawberries over their lifetime. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ana Muñoz-Labrador
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Rodrigo Moreno
- Instituto de Cerámica y Vidrio ICV (CSIC), Universidad Autónoma de Madrid, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
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Rico-Rodríguez F, Serrato JC, Montilla A, Villamiel M. Impact of ultrasound on galactooligosaccharides and gluconic acid production throughout a multienzymatic system. Ultrason Sonochem 2018; 44:177-183. [PMID: 29680601 DOI: 10.1016/j.ultsonch.2018.02.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 01/30/2018] [Accepted: 02/10/2018] [Indexed: 06/08/2023]
Abstract
Galactooligosaccharides (GOS), recognised prebiotic, can be industrially produced from lactose and commercial β-galactosidase (β-gal) from Kluyveromyces lactis. Residual lactose and glucose limit GOS applications. To handle this problem, a multienzymatic system, with β-gal and glucose oxidase (Gox), was proposed to reduce glucose content in reaction media through its oxidation to gluconic acid (GA). Besides, ultrasound (US) probe effect over the multienzymatic system to produce GOS and GA has been evaluated. A production around 40% of GOS was found in all treatments after the first hour of reaction. However, glucose consumption and GA production was significantly higher (P < 0.05) for sequential reaction assisted by US, obtaining the best production of GOS (49%) and GA (28%) after 2 h of reaction. The conformational and residual activity changes of enzymes under US conditions were also evaluated, Gox being positively affected whereas in β-gal hardly any change was found.
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Affiliation(s)
- Fabián Rico-Rodríguez
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería, Universidad Nacional de Colombia Sede Bogotá, Carrera 30 N° 45-03, Bogotá, Colombia
| | - Juan Carlos Serrato
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería, Universidad Nacional de Colombia Sede Bogotá, Carrera 30 N° 45-03, Bogotá, Colombia
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Muñoz-Almagro N, Rico-Rodriguez F, Villamiel M, Montilla A. Pectin characterisation using size exclusion chromatography: A comparison of ELS and RI detection. Food Chem 2018; 252:271-276. [DOI: 10.1016/j.foodchem.2018.01.087] [Citation(s) in RCA: 22] [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] [Received: 09/15/2017] [Revised: 01/09/2018] [Accepted: 01/11/2018] [Indexed: 10/18/2022]
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Sabater C, Corzo N, Olano A, Montilla A. Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L. Carbohydr Polym 2018; 190:43-49. [DOI: 10.1016/j.carbpol.2018.02.055] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 01/30/2018] [Accepted: 02/19/2018] [Indexed: 10/18/2022]
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Muñoz-Almagro N, Rico-Rodriguez F, Wilde PJ, Montilla A, Villamiel M. Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads. Electrophoresis 2018; 39:1984-1992. [PMID: 29775207 DOI: 10.1002/elps.201800130] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [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: 03/13/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 12/12/2022]
Abstract
An optimization of temperature, time, and extracting agent concentration of pectin extraction from sunflower heads using sodium citrate and nitric acid (SP-SC and SP-NA) was carried out. At optimal conditions, the yield of extraction with nitric acid (SPO-NA) was twofold greater than the corresponding with sodium citrate (SPO-SC) (14.3 versus 7.7%, respectively). Regarding pectin structure, the galacturonic acid (GalA) content in both, SPO-SC and SPO-NA, was similar (∼85%). However, SPO-NA showed lower molecular weight (Mw) (88.9 kDa) and neutral sugar content (4%) than SPO-SC (464 kDa, 9%), indicating that nitric acid deeply degraded pectin structure. These differences derived into dissimilar behavior in their technological functionality. SPO-SC showed higher viscosity and better emulsifying capacity than SPO-NA, although any of them were able to stabilize the oil/water emulsion. Both sunflower pectins formed gels with Ca2+ (75 mg/g of pectin) at pH 3.0. However, when sucrose was added, the gels formed by SP-SC and 20% sucrose presented the same hardness as those of SP-NA with 40% sucrose. These results suggest that the pectin extracted with sodium citrate, an eco-friendly agent, could be a promising ingredient, with good thickening and gelling properties.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain
| | - Fabián Rico-Rodriguez
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería, Universidad Nacional de Colombia - Sede Bogotá, Bogotá D.C., Colombia
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain
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23
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Escuder-Vieco D, Espinosa-Martos I, Rodríguez JM, Corzo N, Montilla A, Siegfried P, Pallás-Alonso CR, Fernández L. High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting. Front Microbiol 2018; 9:926. [PMID: 29867837 PMCID: PMC5958646 DOI: 10.3389/fmicb.2018.00926] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Accepted: 04/20/2018] [Indexed: 12/05/2022] Open
Abstract
Donor milk is the best alternative for the feeding of preterm newborns when mother's own milk is unavailable. For safety reasons, it is usually pasteurized by the Holder method (62.5°C for 30 min). Holder pasteurization results in a microbiological safe product but impairs the activity of many biologically active compounds such as immunoglobulins, enzymes, cytokines, growth factors, hormones or oxidative stress markers. High-temperature short-time (HTST) pasteurization has been proposed as an alternative for a better preservation of some of the biological components of human milk although, at present, there is no equipment available to perform this treatment under the current conditions of a human milk bank. In this work, the specific needs of a human milk bank setting were considered to design an HTST equipment for the continuous and adaptable (time-temperature combination) processing of donor milk. Microbiological quality, activity of indicator enzymes and indices for thermal damage of milk were evaluated before and after HTST treatment of 14 batches of donor milk using different temperature and time combinations and compared to the results obtained after Holder pasteurization. The HTST system has accurate and simple operation, allows the pasteurization of variable amounts of donor milk and reduces processing time and labor force. HTST processing at 72°C for, at least, 10 s efficiently destroyed all vegetative forms of microorganisms present initially in raw donor milk although sporulated Bacillus sp. survived this treatment. Alkaline phosphatase was completely destroyed after HTST processing at 72 and 75°C, but γ-glutamil transpeptidase showed higher thermoresistance. Furosine concentrations in HTST-treated donor milk were lower than after Holder pasteurization and lactulose content for HTST-treated donor milk was below the detection limit of analytical method (10 mg/L). In conclusion, processing of donor milk at 72°C for at least 10 s in this HTST system allows to achieve the microbiological safety objectives established in the milk bank while having a lower impact regarding the heat damage of the milk.
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Affiliation(s)
- Diana Escuder-Vieco
- Banco Regional de Leche Materna, Hospital Universitario 12 de Octubre, Instituto de Investigación i+12, Madrid, Spain
| | | | - Juan M Rodríguez
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Madrid, Spain
| | - Nieves Corzo
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Madrid, Spain
| | - Antonia Montilla
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Madrid, Spain
| | | | - Carmen R Pallás-Alonso
- Banco Regional de Leche Materna, Hospital Universitario 12 de Octubre, Instituto de Investigación i+12, Madrid, Spain.,Servicio de Neonatología, Hospital Universitario 12 de Octubre, Instituto de Investigación i+12, Universidad Complutense de Madrid, Madrid, Spain
| | - Leónides Fernández
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Madrid, Spain
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Sabater C, Montilla A, Ovejero A, Prodanov M, Olano A, Corzo N. Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Sabater C, Olano A, Prodanov M, Montilla A, Corzo N. An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified whey permeate. J Sci Food Agric 2017; 97:5074-5082. [PMID: 28417455 DOI: 10.1002/jsfa.8384] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 04/06/2017] [Accepted: 04/11/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND One of the most promising uses of whey permeate (WP) is the synthesis of prebiotic oligosaccharides. Herein, commercial WP was submitted to chemical isomerization catalysed by sodium borate at an alkaline pH and subsequent purification using anion-exchange resins to remove boron. Subsequently, purified mixtures were used to synthesize prebiotic oligosaccharides using β-galactosidase from Bacillus circulans. RESULTS Isomerization of concentrated WP (200 g L-1 lactose) gave rise to levels of lactulose up to 155.5 g L-1 after 30 min of reaction (molar ratio of boron/lactose, 1/1; pH 12; 70 °C). Boron was removed from the isomerized WP (IWP) using the combination of a strong acid (IR-120, H+ ) and a weak base (IRA-743) anion-exchange resins, reducing its level to <1 ppm, without loss of lactulose. During the transglycosylation reaction of purified IWP (lactose/lactulose ratio, 1/2.4) maximum content of prebiotic compounds was achieved, i.e. 690 g kg-1 WP after 3 h of reaction. CONCLUSION This study shows that combined chemical-enzymatic reactions together with the purification of IWP results in an efficient synthesis of prebiotic oligosaccharides. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Carlos Sabater
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL, Madrid, Spain
| | - Agustín Olano
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL, Madrid, Spain
| | - Marin Prodanov
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL, Madrid, Spain
| | - Antonia Montilla
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL, Madrid, Spain
| | - Nieves Corzo
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL, Madrid, Spain
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Muñoz-Almagro N, Montilla A, Moreno FJ, Villamiel M. Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment. Ultrason Sonochem 2017; 38:807-819. [PMID: 27993542 DOI: 10.1016/j.ultsonch.2016.11.039] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 05/24/2023]
Abstract
Pectin-derived oligosaccharides are emerging as a new generation of functional ingredients with new or improved technological and/or bioactive properties as compared to pectin. This work addresses the impact of power ultrasound (US) on the structure of citrus and apple pectin under different experimental conditions of power, amplitude and pectin concentration in aqueous and acid media, as well as in the presence of a pectinase. Results indicated that depolymerisation of both pectin increased with time and intensity of US in aqueous media and their polydispersity decreased. In general, a higher depolymerisation was observed in pectin treated by US in the presence of nitric and citric acids than in water, and hardly any difference was detected between both types of acids. Most of the assays gave rise to high-methoxylated pectin with a degree of esterification above 50%, pointing out their suitability for potential gelling agents. Finally, US did not have any impact in assisted enzymatic hydrolysis on the degree and/or rate of depolymerisation at low and medium levels of pectin concentration (0.5 and 2%), whereas a higher diversity of pectin fragments was found at 5% which could be indicative of a more controlled depolymerisation. These findings highlight the importance of the selection of appropriate US processing conditions to diversify the applications of modified pectin, as well as the potential of US as a prospective alternative to currently used depolymerisation techniques.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Ríos-Ríos KL, Vázquez-Barrios ME, Gaytán-Martínez M, Olano A, Montilla A, Villamiel M. 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic. Food Chem 2017; 240:1106-1112. [PMID: 28946230 DOI: 10.1016/j.foodchem.2017.08.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [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: 02/23/2017] [Revised: 07/14/2017] [Accepted: 08/02/2017] [Indexed: 10/19/2022]
Abstract
This study reports the formation of 2-furomethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of furosine by ion-pair RP-HPLC-UV. The method was assessed for accuracy, repeatability and detection and quantitation limits indicating its adequacy. Traditional procedure of black garlic obtainment and the inclusion of convective drying (CDP) and ohmic heating (OHP) were assayed. For comparison purposes, three commercial black garlic samples were used. Together with furosine (2-FM-lysine), 2-furoylmethyl-γ-aminobutyric acid and 2-FM-arginine were detected. Levels of furosine were higher in CDP (46.6-110.1mg/100g protein) than in OHP (13.7-42.0mg/100g protein) samples, probably due to the most severe processing conditions used in the former. These results highlight the suitability of 2-FM-AA as chemical indicators to monitor the process of black garlic elaboration in order to obtain high quality products.
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Affiliation(s)
- Karina L Ríos-Ríos
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - M Estela Vázquez-Barrios
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - Agustín Olano
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Ferreira-Lazarte A, Montilla A, Mulet-Cabero AI, Rigby N, Olano A, Mackie A, Villamiel M. Study on the digestion of milk with prebiotic carbohydrates in a simulated gastrointestinal model. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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Moreno FJ, Corzo N, Montilla A, Villamiel M, Olano A. Current state and latest advances in the concept, production and functionality of prebiotic oligosaccharides. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.02.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Moussou N, Corzo-Martínez M, Sanz ML, Zaidi F, Montilla A, Villamiel M. Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours. J Food Sci Technol 2016; 54:890-900. [PMID: 28303040 DOI: 10.1007/s13197-016-2298-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2016] [Accepted: 07/22/2016] [Indexed: 10/21/2022]
Abstract
In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and α-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity. Moreover, inhibition of α-amylase was slightly augmented during processing; this could increase the undigested carbohydrates that reach the colon, modulating the glycemic response. These results point out the suitability of these flours for preparing high-quality foodstuffs intended for a wide spectrum of the population, including hyperglycemic and gluten intolerant individuals.
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Affiliation(s)
- Nadia Moussou
- Departement des Sciences Alimentaires, Faculté des Science de la Nature et de la Vie, Université Abd Arrahmane Mira, Route Targa Ouzemour, 06000 Bejaïa, Algeria
| | - Marta Corzo-Martínez
- IMDEA Alimentación, Antiguo Pabellón Central del Hospital de Cantoblanco (Edificio nº 7), Carretera de Canto Blanco 8, 28049 Madrid, Spain
| | - María Luz Sanz
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Farid Zaidi
- Departement des Sciences Alimentaires, Faculté des Science de la Nature et de la Vie, Université Abd Arrahmane Mira, Route Targa Ouzemour, 06000 Bejaïa, Algeria
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC + UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC + UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain
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Corzo-Martínez M, García-Campos G, Montilla A, Moreno FJ. Tofu Whey Permeate Is an Efficient Source To Enzymatically Produce Prebiotic Fructooligosaccharides and Novel Fructosylated α-Galactosides. J Agric Food Chem 2016; 64:4346-4352. [PMID: 27156348 DOI: 10.1021/acs.jafc.6b00779] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This work addresses a novel and efficient bioconversion method for the utilization of tofu whey permeate (TWP), an important byproduct from the soybean industry, as a precursor of high value-added ingredients such as prebiotic fructooligosaccharides and novel fructosylated α-galactosides. This process is based on the high capacity of the commercial enzyme preparation Pectinex Ultra SP-L to transfructosylate the main carbohydrates present in TWP as sucrose, raffinose, and stachyose to produce up to a maximum of 164.2 g L(-1) (equivalent to 57% with respect to initial sucrose, raffinose, and stachyose contents in TWP) of fructooligosaccharides and fructosylated α-galactosides in a balanced proportion. Raffinose- and stachyose-derived oligosaccharides were formed by elongation from the nonreducing terminal fructose residue up to three fructosyl groups bound by β-(2→1) linkages. These results could provide new findings on the valorization and upgrading of the management of TWP and an alternative use of raw material for the production of FOS and derivatives.
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Affiliation(s)
- Marta Corzo-Martínez
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Gema García-Campos
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Antonia Montilla
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - F Javier Moreno
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
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López-Sanz S, Montilla A, Moreno FJ, Villamiel M. Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice. Food Chem 2015; 183:64-71. [DOI: 10.1016/j.foodchem.2015.03.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 03/05/2015] [Accepted: 03/08/2015] [Indexed: 01/18/2023]
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Sabater C, Prodanov M, Olano A, Corzo N, Montilla A. Quantification of prebiotics in commercial infant formulas. Food Chem 2015; 194:6-11. [PMID: 26471520 DOI: 10.1016/j.foodchem.2015.07.127] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [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: 02/13/2015] [Revised: 07/23/2015] [Accepted: 07/25/2015] [Indexed: 02/02/2023]
Abstract
Since breastfeeding is not always possible, infant formulas (IFs) are supplemented with prebiotic oligosaccharides, such as galactooligosaccharides (GOS) and/or fructooligosaccharides (FOS) to exert similar effects to those of the breast milk. Nowadays, a great number of infant formulas enriched with prebiotics are disposal in the market, however there are scarce data about their composition. In this study, the combined use of two chromatographic methods (GC-FID and HPLC-RID) for the quantification of carbohydrates present in commercial infant formulas have been used. According to the results obtained by GC-FID for products containing prebiotics, the content of FOS, GOS and GOS/FOS was in the ranges of 1.6-5.0, 1.7-3.2, and 0.08-0.25/2.3-3.8g/100g of product, respectively. HPLC-RID analysis allowed quantification of maltodextrins with degree of polymerization (DP) up to 19. The methodology proposed here may be used for routine quality control of infant formula and other food ingredients containing prebiotics.
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Affiliation(s)
- Carlos Sabater
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM+CSIC), C/Nicolás Cabrera, 9, E-28049 Madrid, Spain
| | - Marin Prodanov
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM+CSIC), C/Nicolás Cabrera, 9, E-28049 Madrid, Spain
| | - Agustín Olano
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM+CSIC), C/Nicolás Cabrera, 9, E-28049 Madrid, Spain
| | - Nieves Corzo
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM+CSIC), C/Nicolás Cabrera, 9, E-28049 Madrid, Spain.
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM+CSIC), C/Nicolás Cabrera, 9, E-28049 Madrid, Spain
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Corzo-Martínez M, Montilla A, Megías-Pérez R, Olano A, Moreno FJ, Villamiel M. Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates. Food Chem 2014; 157:186-92. [DOI: 10.1016/j.foodchem.2014.01.072] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 01/15/2014] [Accepted: 01/21/2014] [Indexed: 10/25/2022]
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Gamboa-Santos J, Megías-Pérez R, Soria AC, Olano A, Montilla A, Villamiel M. Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries. Food Chem 2014; 153:164-70. [DOI: 10.1016/j.foodchem.2013.12.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2013] [Revised: 11/27/2013] [Accepted: 12/02/2013] [Indexed: 11/27/2022]
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36
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Algieri F, Rodríguez-Nogales A, Garrido-Mesa N, Vezza T, Garrido-Mesa J, Utrilla MP, Montilla A, Cardelle-Cobas A, Olano A, Corzo N, Guerra-Hernández E, Zarzuelo A, Rodriguez-Cabezas ME, Galvez J. Intestinal anti-inflammatory effects of oligosaccharides derived from lactulose in the trinitrobenzenesulfonic acid model of rat colitis. J Agric Food Chem 2014; 62:4285-4297. [PMID: 24766341 DOI: 10.1021/jf500678p] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Intestinal microbiota modulation is becoming an interesting approach to manage inflammatory bowel disease and can be achieved by the administration of prebiotics. Previous studies showed the intestinal anti-inflammatory effects of the prebiotic lactulose. The aim of the present study was to test the preventative effects of oligosaccharides derived from lactulose with prebiotic properties (OsLu) in the trinitrobenzenesulfonic acid model of rat colitis and compare them with those of lactulose. Both treatments modified bacterial profile in intestinal contents, increasing the bifidobacteria and lactobacilli counts and up-regulating the production of short-chain fatty acids, although OsLu generated a larger amount. OsLu also inhibited to a greater extent different pro-inflammatory markers such as interleukins (IL) 1, 6, 12, and 23 and chemokines (MCP-1 and CINC-1). However, both prebiotics equally restored colonic epithelial integrity, evaluated both with a histological score (OsLu, 9.8 ± 2.2; and lactulose, 12.1 ± 2.1, vs colitic control, 27.3 ± 3.3) and by measuring several key proteins of the mucosal barrier (MUC-2, MUC-3, and TTF-3). OsLu effect was also associated with an inhibition of iNOS expression and a reduction of Th17 cell activity in the inflamed tissue that facilitated the intestinal mucosa barrier recovery. In conclusion, OsLu showed a better anti-inflammatory profile than lactulose in this model of experimental colitis.
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Affiliation(s)
- Francesca Algieri
- CIBER-EHD, Department of Pharmacology, ibs.GRANADA, Center for Biomedical Research (CIBM), University of Granada , Granada, Spain
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Gamboa-Santos J, Montilla A, Cárcel JA, Villamiel M, Garcia-Perez JV. Air-borne ultrasound application in the convective drying of strawberry. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.12.021] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Moreno FJ, Montilla A, Villamiel M, Corzo N, Olano A. Analysis, structural characterization, and bioactivity of oligosaccharides derived from lactose. Electrophoresis 2014; 35:1519-34. [PMID: 24446419 DOI: 10.1002/elps.201300567] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [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: 11/15/2013] [Revised: 11/28/2013] [Accepted: 11/28/2013] [Indexed: 12/18/2022]
Abstract
The increasing interest for prebiotic carbohydrates as functional food ingredients has promoted the synthesis of galactooligosaccharides and new lactose derivatives. This review provides a comprehensive overview on the chromatographic analysis, structural characterization, and bioactivity studies of lactose-derived oligosaccharides. The most common chromatographic techniques used for the separation and structural characterization of this type of oligosaccharides, including GC and HPLC in different operational modes, coupled to various detectors are discussed. Insights on oligosaccharide MS fragmentation patterns, using different ionization sources and mass analyzers, as well as data on structural analysis by NMR spectroscopy are also described. Finally, this article deals with the bioactive effects of galacto oligosaccharides and oligosaccharides derived from lactulose on the gastrointestinal and immune systems, which support their consumption to provide significant health benefits.
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Affiliation(s)
- F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (UAM+CSIC), Campus de la Universidad Autónoma de Madrid, Madrid, Spain
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Ruiz Matute AI, Cardelle-Cobas A, García-Bermejo AB, Montilla A, Olano A, Corzo N. Synthesis, characterization and functional properties of galactosylated derivatives of chitosan through amide formation. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Megías-Pérez R, Gamboa-Santos J, Soria AC, Villamiel M, Montilla A. Survey of quality indicators in commercial dehydrated fruits. Food Chem 2013; 150:41-8. [PMID: 24360417 DOI: 10.1016/j.foodchem.2013.10.141] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2013] [Revised: 10/21/2013] [Accepted: 10/25/2013] [Indexed: 01/19/2023]
Abstract
Physical and chemical quality parameters (dry matter, aw, protein, carbohydrates, vitamin C, 2-furoylmethyl amino acids, rehydration ratio and leaching loss) have been determined in 30 commercial dehydrated fruits (strawberry, blueberry, raspberry, cranberry, cherry, apple, grapefruit, mango, kiwifruit, pineapple, melon, coconut, banana and papaya). For comparison purposes, strawberry samples processed in the laboratory by freeze-drying and by convective drying were used as control samples. Overall quality of dehydrated fruits seemed to be greatly dependent on processing conditions and, in a cluster analysis, samples which were presumably subjected to osmotic dehydration were separated from the rest of fruits. These samples presented the lowest concentration of vitamin C and the highest evolution of Maillard reaction, as evidenced by its high concentration of 2-furoylmethyl amino acids. This is the first study on the usefulness of this combination of chemical and physical indicators to assess the overall quality of commercial dehydrated fruits.
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Affiliation(s)
- Roberto Megías-Pérez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Juliana Gamboa-Santos
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Ana Cristina Soria
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
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Montilla A, Ruiz-Matute AI, Corzo N, Giacomini C, Irazoqui G. Enzymatic generation of chitooligosaccharides from chitosan using soluble and immobilized glycosyltransferase (Branchzyme). J Agric Food Chem 2013; 61:10360-10367. [PMID: 24090050 DOI: 10.1021/jf403321r] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Chitooligosaccharides possessing remarkable biological properties can be obtained by enzymatic hydrolysis of chitin. In this work, the chitosanase activity of soluble and immobilized glycosyltransferase (Branchzyme) toward chitosan and biochemical characterization are described for the first time. This enzyme was found to be homotetrameric with a molecular weight of 256 kDa, an isoelectric point of 5.3, and an optimal temperature range of between 50 and 60 °C. It was covalently immobilized to glutaraldehyde-agarose with protein and activity immobilization yields of 67% and 17%, respectively. Immobilization improved enzyme stability, increasing its half-life 5-fold, and allowed enzyme reuse for at least 25 consecutive cycles. The chitosanase activity of Branchzyme on chitosan was similar for the soluble and immobilized forms. The reaction mixture was constituted by chitooligosaccharides with degrees of polymerization of between 2 and 20, with a higher concentration having degrees of polymerization of 3-8.
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Affiliation(s)
- Antonia Montilla
- Departamento Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC) , Nicolás Cabrera, 9, 28049, Madrid, Spain
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Marín-Manzano MC, Abecia L, Hernández-Hernández O, Sanz ML, Montilla A, Olano A, Rubio LA, Moreno FJ, Clemente A. Galacto-oligosaccharides derived from lactulose exert a selective stimulation on the growth of Bifidobacterium animalis in the large intestine of growing rats. J Agric Food Chem 2013; 61:7560-7567. [PMID: 23855738 DOI: 10.1021/jf402218z] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
There is increasing interest in identifying novel dietary nondigestible carbohydrates capable of modulating the composition and/or metabolic activities of the gut microbiota. This work assessed the differential modulatory influence of novel galacto-oligosaccharides derived from lactulose (GOS-Lu) in comparison with commercial galacto-oligosaccharides derived from lactose (GOS-La) in gut microbiota of growing rats (5 weeks old). Rats were fed either a control diet or diets containing 1% (w/w) of GOS-Lu or GOS-La, and cecal and colonic contents were collected after 14 days of treatment. Compared to controls, GOS-Lu had significantly more bifidobacteria within the large intestine, showing a significant and selective increase of Bifidobacterium animalis in the cecum and colon; however, no significant differences in the number of bifidobacteria among GOS-Lu and GOS-La groups were observed. Both types of GOS significantly increased the number of the Eubacterium rectale / Clostridium coccoides group. These findings support a prebiotic role of galactosyl-fructoses in functional foods.
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Affiliation(s)
- M Carmen Marín-Manzano
- Estación Experimental del Zaidín ( CSIC ), Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
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Gamboa-Santos J, Soria AC, Fornari T, Villamiel M, Montilla A. Optimisation of convective drying of carrots using selected processing and quality indicators. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juliana Gamboa-Santos
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
| | - Ana C. Soria
- Instituto de Química Orgánica General (CSIC); Juan de la Cierva; 3. 28006; Madrid; Spain
| | - Tiziana Fornari
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
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Anadón A, Martínez MA, Ares I, Castellano V, Martínez-Larrañaga MR, Corzo N, Olano A, Montilla A, Recio I, Martínez-Maqueda D, Miralles B, Fornari T, García-Risco MR, Gonzalez M, Reglero G. Acute and repeated dose (28 days) oral safety studies of ALIBIRD in rats. J Food Prot 2013; 76:1226-39. [PMID: 23834798 DOI: 10.4315/0362-028x.jfp-13-032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
ALIBIRD, a test substance composed of oligosaccharides derived from lactulose, a hydrolysate of a whey protein concentrate, and a supercritical extract of rosemary (1:0.5:0.05), was prepared in the laboratory and evaluated for its safety as a multifunctional food additive. In oral toxicity studies (acute and 28 days repeated dose) using Wistar rats, ALIBIRD was administered in a single oral gavage dose of 2,000 mg/kg of body weight and resulted in no adverse events or mortality; a daily dose of 2,000 mg/kg of body weight for 28 days by gavage also resulted in no adverse effects or mortality. No abnormal clinical signs, behavioral changes, body weight changes, or changes in food and water consumption occurred in either study. There were no changes in hematological and serum chemistry values, organ weights, or gross or histological characteristics. Based on test results, it is concluded that ALIBIRD is well tolerated in rats at an acute and subchronic (28 days) dose of 2,000 mg/kg of body weight.
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Affiliation(s)
- Arturo Anadón
- Departamento de Toxicología y Farmacología, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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Corzo-Martínez M, Copoví P, Olano A, Moreno FJ, Montilla A. Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylation. J Sci Food Agric 2013; 93:1591-1597. [PMID: 23096763 DOI: 10.1002/jsfa.5929] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Revised: 08/23/2012] [Accepted: 09/25/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Lactose from cheese whey permeate (WP) was efficiently isomerised to lactulose using egg shell, a food-grade catalyst, and the subsequent transgalactosylation reaction of this mixture with β-galactosidase from Bacillus circulans gave rise to a wide array of prebiotic carbohydrates derived from lactose and lactulose. RESULTS Lactulose obtained by efficient isomerisation of WP (16.1% by weight with respect to the initial amount of lactose) showed great resistance to the hydrolytic action of β-galactosidase from B. circulans, which preferentially hydrolysed lactose, acting as a galactosyl donor and acceptor. Lactulose had capacity as an acceptor, leading to the formation of lactulose-derived oligosaccharides. The enzymatic synthesis was optimised by studying reaction conditions such as pH, temperature, time, enzyme concentration and carbohydrate concentration. The maximum formation of galactooligosaccharides with degrees of polymerisation from 2 to 4 was achieved after 5 h of reaction at pH 6.5 and 50 °C with 300 g kg(-1) carbohydrates and 3 U mL(-1) β-galactosidase. CONCLUSION These findings indicate that the transgalactosylation of isomerised WP with β-galactosidase from B. circulans could be a new and efficient method to obtain a mixture with 50% of potentially prebiotic carbohydrates composed of lactulose, and galactooligosaccharides derived from lactose and lactulose.
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Affiliation(s)
- Marta Corzo-Martínez
- Dpto Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, E-28049, Madrid, Spain
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Gamboa-Santos J, Soria AC, Villamiel M, Montilla A. Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment. Food Chem 2013; 141:616-24. [PMID: 23768402 DOI: 10.1016/j.foodchem.2013.03.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Revised: 03/07/2013] [Accepted: 03/09/2013] [Indexed: 11/25/2022]
Abstract
The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching on the subsequent 2-furoylmethyl-amino acid formation during drying, probably due to changes in the protein structure. The highest values of 2-furoylmethyl-amino acids were found in carrots conventionally blanched with water at 95°C for 5 min. However, samples previously treated by ultrasound presented intermediate values of 2-furoylmethyl-amino acids and carbohydrates as compared to the conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved their total polyphenol content and showed rehydration properties, which were even better than those of the freeze-dried control sample. The results obtained here underline the usefulness of 2-furoylmethyl-amino acids as indicators of the damage suffered by carrots during their blanching and subsequent drying.
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Affiliation(s)
- Juliana Gamboa-Santos
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, E-28049 Madrid, Spain
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Gamboa-Santos J, Cristina Soria A, Pérez-Mateos M, Carrasco JA, Montilla A, Villamiel M. Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chem 2013; 136:782-8. [DOI: 10.1016/j.foodchem.2012.07.122] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2012] [Revised: 07/24/2012] [Accepted: 07/31/2012] [Indexed: 11/27/2022]
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Ruiz-Matute AI, Corzo-Martínez M, Montilla A, Olano A, Copovi P, Corzo N. Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.06.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Gamboa-Santos J, Montilla A, Soria AC, Villamiel M. Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1726-7] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Díez-Municio M, Montilla A, Jimeno ML, Corzo N, Olano A, Moreno FJ. Synthesis and characterization of a potential prebiotic trisaccharide from cheese whey permeate and sucrose by Leuconostoc mesenteroides dextransucrase. J Agric Food Chem 2012; 60:1945-1953. [PMID: 22292607 DOI: 10.1021/jf204956v] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The production of new bioactive oligosaccharides is currently garnering much attention for their potential use as functional ingredients. This work addresses the enzymatic synthesis and NMR structural characterization of 2-α-D-glucopyranosyl-lactose derived from sucrose:lactose and sucrose:cheese whey permeate mixtures by using a Leuconostoc mesenteroides B-512F dextransucrase. The effect of synthesis conditions, including concentration of substrates, molar ratio of donor/acceptor, enzyme concentration, reaction time, and temperature, on the formation of transfer products is evaluated. Results indicated that cheese whey permeate is a suitable material for the synthesis of 2-α-D-glucopyranosyl-lactose, giving rise to yields around 50% (in weight respect to the initial amount of lactose) under the optimum reaction conditions. According to its structure, this trisaccharide is an excellent candidate for a new prebiotic ingredient, due to the reported high resistance of α-(1→2) linkages to the digestive enzymes in humans and animals, as well as to its potential selective stimulation of beneficial bacteria in the large intestine mainly attributed to the two linked glucose units located at the reducing end that reflects the disaccharide kojibiose (2-α-D-glucopyranosyl-D-glucose). These findings could contribute to broadening the use of important agricultural raw materials, such as sucrose or cheese whey permeates, as renewable substrates for enzymatic synthesis of oligosaccharides of nutritional interest.
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Affiliation(s)
- Marina Díez-Municio
- Dpto. Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), c/Nicolás Cabrera 9, 28049 Madrid, Spain
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