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De la Peña-Armada R, Rupérez P, Villanueva-Suarez M, Mateos-Aparicio I. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Pedrali D, Giupponi L, De la Peña-Armada R, Villanueva-Suárez M, Mateos-Aparicio I. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors. Food Chem 2022; 402:133531. [DOI: 10.1016/j.foodchem.2022.133531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 05/24/2022] [Accepted: 06/17/2022] [Indexed: 11/15/2022]
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De la Peña Armada R, Villanueva-Suárez MJ, Mateos-Aparicio I. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03524-w] [Citation(s) in RCA: 9] [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: 12/18/2022]
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Pérez-López E, Mateos-Aparicio I, Rupérez P. High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Determination of soluble dietary fibre content of Okara treated with high hydrostatic pressure and enzymes: a comparative evaluation of two methods (AOAC and HPLC-ELSD). J Food Sci Technol 2017; 54:1333-1339. [PMID: 28416884 PMCID: PMC5380611 DOI: 10.1007/s13197-017-2494-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/13/2016] [Accepted: 01/11/2017] [Indexed: 01/01/2023]
Abstract
ABSTRACT Okara is a promising by-product from soybean and a rich source of dietary fibre, chiefly insoluble (IDF). To increase its solubility and functionality, a treatment with high hydrostatic pressure (HHP) assisted by food grade enzymes -Ultraflo® L or Viscozyme® L- has been performed. To monitor the effectiveness, an analysis of dietary fibre, mainly the soluble fraction (SDF), was accomplished by the AOAC enzymatic-gravimetric method with dialysis followed by both, spectrophotometric methods and High Performance Liquid Chromatography with Evaporative Light Scattering Detector (HPLC-ELSD) analysis of the soluble fraction. A significant increase in SDF (≈1.5-times) to the expense of a decrease in IDF was shown and chromatograms revealed two peaks of 95 and 22 kDa. Thus, treated Okara possessed a more balanced and convenient ratio of soluble to insoluble dietary fibre, which could have health benefits as prebiotic. Inbuilt interferences of the official AOAC's method for dietary fibre were confirmed and the direct HPLC-ELSD approach was about twice more sensitive than spectrophotometric methods. Consequently, the direct HPLC-ELSD analysis of the supernatant is proposed as a cheaper, faster and reliable method. Combined HHP-treatments plus specific enzymes represent a promising alternative for the valorisation and preservation of agrofood by-products. GRAPHICAL ABSTRACT
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Affiliation(s)
- E. Pérez-López
- Departamento de Metabolismo y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
| | - I. Mateos-Aparicio
- Departamento de Nutrición y Bromatología II, Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
| | - P. Rupérez
- Departamento de Metabolismo y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Low molecular weight carbohydrates released from Okara by enzymatic treatment under high hydrostatic pressure. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Pérez-López E, Cela D, Costabile A, Mateos-Aparicio I, Rupérez P. In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota. Br J Nutr 2016; 116:1116-24. [PMID: 27469454 DOI: 10.1017/s0007114516002816] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [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] [Indexed: 01/13/2023]
Abstract
At present, there is a huge interest in finding new prebiotics from agrofood industrial waste, such as the soyabean by-product Okara, rich in insoluble dietary fibre. A previous treatment of Okara with high hydrostatic pressure assisted by the food-grade enzyme Ultraflo ® L achieved a 58·2 % increment in its soluble dietary fibre (SDF) contents. Therefore, potential prebiotic effect of both treated and native Okara was assayed using 48 h, pH-controlled, anaerobic batch cultures inoculated with human faecal slurries, which simulate the human gut. Changes in faecal microbiota were evaluated using 16S rRNA-based fluorescence in situ hybridisation, whereas release of SCFA and lactic acid was assessed by HPLC. Both Okara samples exhibited potential prebiotic effects but Okara treated to maximise its SDF content showed higher SCFA plus lactic acid, better growth promotion of beneficial bacteria, including bifidobacteria after 4 and 48 h and lactobacilli after 4 h of fermentation, and a greater inhibition of potentially harmful bacterial groups such as clostridia and Bacteroides. Differences found between fructo-oligosaccharides and Okara substrates could be attributed to the great complexity of Okara's cell wall, which would need longer times to be fermented than other easily digested molecules, thus allowing an extended potential prebiotic effect. These results support an in vitro potential prebiotic effect of Okara.
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Affiliation(s)
- E Pérez-López
- 1Metabolism and Nutrition Department,Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN),Consejo Superior de Investigaciones Científicas (CSIC),José Antonio Novais 10,Ciudad Universitaria,E-28040 Madrid,Spain
| | - D Cela
- 2Food & Nutritional Sciences Unit,School of Chemistry, Food and Pharmacy,University of Reading,Reading,UK
| | - A Costabile
- 2Food & Nutritional Sciences Unit,School of Chemistry, Food and Pharmacy,University of Reading,Reading,UK
| | - I Mateos-Aparicio
- 4Departamento de Nutrición y Bromatología II,Bromatología, Facultad de Farmacia,Universidad Complutense de Madrid,Ciudad Universitaria,E-28040 Madrid,Spain
| | - P Rupérez
- 1Metabolism and Nutrition Department,Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN),Consejo Superior de Investigaciones Científicas (CSIC),José Antonio Novais 10,Ciudad Universitaria,E-28040 Madrid,Spain
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Okara treated with high hydrostatic pressure assisted by Ultraflo ® L: Effect on solubility of dietary fibre. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Corzo N, Alonso JL, Azpiroz F, Calvo MA, Cirici M, Leis R, Lombó F, Mateos-Aparicio I, Plou FJ, Ruas-Madiedo P, Rúperez P, Redondo-Cuenca A, Sanz ML, Clemente A. [Prebiotics: concept, properties and beneficial effects]. NUTR HOSP 2015; 31 Suppl 1:99-118. [PMID: 25659062 DOI: 10.3305/nh.2015.31.sup1.8715] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
Prebiotics are non-digestible food ingredients (oligosaccharides) that reach the colon and are used as substrate by microorganisms producing energy, metabolites and micronutrients used for the host; in addition they also stimulate the selective growth of certain beneficial species (mainly bifidobacteria and lactobacilli) in the intestinal microbiota. In this article, a multidisciplinary approach to understand the concept of prebiotic carbohydrates, their properties and beneficial effects in humans has been carried out. Definitions of prebiotics, reported by relevant international organizations and researchers, are described. A comprehensive description of accepted prebiotics having strong scientific evidence of their beneficial properties in humans (inulin-type fructans, FOS, GOS, lactulose and human milk oligosaccharides) is reported. Emerging prebiotics and those which are in the early stages of study have also included in this study. Taken into account that the chemical structure greatly influences carbohydrates prebiotic properties, the analytical techniques used for their analysis and characterization are discussed. In vitro and in vivo models used to evaluate the gastrointestinal digestion, absorption resistance and fermentability in the colon of prebiotics as well as major criteria to design robust intervention trials in humans are described. Finally, a comprehensive summary of the beneficial effects of prebiotics for health at systemic and intestinal levels is reported. The research effort on prebiotics has been intensive in last decades and has demonstrated that a multidisciplinary approach is necessary in order to claim their health benefits.
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Affiliation(s)
- N Corzo
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM) Madrid..
| | - J L Alonso
- Departamento de Ingeniería Química, Universidad de Vigo. Facultad de Ciencias, Campus de Ourense, Ourense
| | - F Azpiroz
- Servicio de Aparato Digestivo, Hospital Vall d'Hebron, Universidad Autónoma de Barcelona, Barcelona
| | - M A Calvo
- Grupo de investigación en Microbiología aplicada y medio-ambiental, Facultad de Veterinaria, Universidad Autónoma de Barcelona, Campus de Bellaterra, Barcelona
| | - M Cirici
- BENEO. Connecting nutrition and health, BENEO-Ibérica Barcelona
| | - R Leis
- Unidad de Gastroenterología, Hepatología y Nutrición Pediátrica, Dpto. Pediatría, Hospital Clínico Universitario de Santiago, Área de Gestión Integrada de Santiago, Universidad de Santiago de Compostela
| | - F Lombó
- Grupo de Investigación de Biotecnología y Terapia Experimental basada en Nutraceúticos (BITTEN), Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Universidad de Oviedo, Facultad de Medicina, Oviedo
| | - I Mateos-Aparicio
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid
| | - F J Plou
- Grupo de Biocatálisis Aplicada, Instituto de Catálisis y Petroleoquímica, CSIC, Madrid
| | - P Ruas-Madiedo
- Departamento de Microbiología y Bioquímica de Productos Lácteos, Instituto de Productos Lácteos de Asturias - (IPLA-CSIC) Asturias
| | - P Rúperez
- Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) Madrid
| | - A Redondo-Cuenca
- Departamento de Nutrición y Bromatología II, Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid
| | - M L Sanz
- Departamento de Análisis Instrumental y Química Ambiental, Instituto de Química Orgánica General (CSIC), Madrid
| | - A Clemente
- Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidin (CSIC), Granada. España
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Harris R, Lecumberri E, Mateos-Aparicio I, Mengíbar M, Heras A. Chitosan nanoparticles and microspheres for the encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.07.003] [Citation(s) in RCA: 109] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mateos-Aparicio I, Mateos-Peinado C, Jiménez-Escrig A, Rupérez P. Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.04.020] [Citation(s) in RCA: 124] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mateos-Aparicio I, Mateos-Peinado C, Rupérez P. High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.02.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [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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Mateos-Aparicio I, Redondo Cuenca A, Villanueva-Suárez MJ, Zapata-Revilla MA. Soybean, a promising health source. NUTR HOSP 2008; 23:305-12. [PMID: 18604315] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2007] [Accepted: 01/30/2008] [Indexed: 05/26/2023] Open
Abstract
Health properties and uses of soybean, as well as the different chemical and botanical characteristics of this legume are shown in this review. Soybean represents an excellent source of high quality protein, it has a low content in saturated fat, it contains a great amount of dietary fibre and its isoflavone content makes it singular among other legumes. Many researches have been carried out into the benefits of legumes: chickpeas, beans, lentils and soy, among others, but characterization and positive health effects of soybeans have been recently studied. The interest in this legume has increased because of its functional components. Most of the studies have been focused on soybean protein as a possible source of prevention against cardiovascular disease. This positive effect may be due to a decrease in serum cholesterol concentrations. In addition, there are many studies on isoflavones, non-nutritive substances, associated with prevention and treatment of different chronic diseases. Moreover, some studies have shown the health properties of soy dietary fibre. Therefore, it would be interesting to consider the replacement of animal based foods for soybean foods in order to obtain some nutritional benefits.
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Affiliation(s)
- I Mateos-Aparicio
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain.
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