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Abstract: Several methods have been applied to measure antioxidants in foods. Extraction methods have previously relied on chemical methods which are non-physiological or based on enzymatic hydrolysis. Whatever the method used, the insoluble fraction is systematically excluded. The global antioxidant response (GAR) method use an in vitro approach with enzymatic digestion, designed to mimic digestion through the gastrointestinal tract, aimed to release antioxidants from foods. A total of 27 samples were analysed using the ABTS and FRAP assays applied to the soluble and insoluble fractions. The GAR method showed a higher antioxidant activity compared with the usual chemical extraction and the Quencher (direct) method. The soluble fraction was more antioxidant than the chemical extracts due to the release of compounds from the hydrolysis of carbohydrates and proteins. In addition, the GAR method allowed the measurement of the antioxidant activity in the insoluble fraction, which was important in fibre-rich samples. [Copyright &y& Elsevier]

Background: During the processing of spent coffee grounds (SCGs) several residues are obtained, which are mostly disposed of in landfills. There is an urgent need for a comprehensive waste management strategy for these residues. This study evaluates the potential of SCGs as a biofertilizer by assessing their effects on lettuce leaves and the release of antioxidants following in vitro digestion and fermentation., Results: Lettuce plants were grown with different amounts of SCGs (0-150 g kg -1 ) in the substrate. High SCG concentrations in the soil generated lighter colored tissues, a decrease in the green color, less root development, and lower dry weight of leaves (P < 0.05). The SCG levels also affected the release of antioxidants by the final product. This effect was more pronounced in the digested fraction: applying the Ferric Reducing Antioxidant Power (FRAP) method, the addition of SCGs from 10 g kg -1 to 125 g kg -1 increased the amount of antioxidant from 43.88 ± 4.81 to 105.96 ± 29.09 μmol Trolox g -1 of dry weight (P < 0.05). The Indigo Carmine Reducing Capacity (IC RED ) method also showed a similar trend, but in this case the highest value was obtained with 150 g kg -1 of SCGs (16.41 ± 3.93 mmol catechin g -1 of dry weight) (P < 0.05). Moreover, in the fermented fraction a significant increase in the antioxidant released was found with low levels of SCG(P<0.05), while lettuces fertilized with intermediate amounts of SCGs (25 and 50 g kg -1 ) presented the highest amount of insoluble antioxidant (P < 0.05)., Conclusion: A compromise should be found in order to achieve a product with a high antioxidant capacity and an acceptable visual quality. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Cu is essential for the growth and organism health. Classically, its available fraction has been studied by in vitro digestion studies as a measure of bioaccessibility of Cu (Cu-BA). In this work we applied a novel in vitro digestion/fermentation method to multiple foods subjected to different home cooking techniques (raw form vs. frying, roasting, toasting, boiling and grilling) by metabolization with faecal inoculate from healthy adults (HE-AD), and healthy children (HE-CH) and sick children (children with gluten related disorders, GRD-CH; children with obesity, OB-CH; and children with allergy/intolerance to cow's milk proteins, AICM-CH). In raw and cooked foods the bioaccessibility of Cu in the small intestine (Cu-BASI) was higher vs. that in the Cu bioaccessibility in the large intestine (Cu-BALI) (30.8 ± 15.4 and 28.2 ± 14.7 vs. 18.4 ± 21.2 and 22.8 ± 22.1 %, respectively; p < 0.001). Total Cu-BA in cooked foods (51.0 ± 24.4 %) was higher than that in raw foods (49.0 ± 25.1 %). In cereals, total Cu-BA was higher in the raw form, as well as in whole grains and those with gluten (p < 0.05). In vegetables, the most drastic cooking techniques (roasting and frying) show higher values of total Cu-BA compared to raw form and boiling. The Cu-BALI in HE-CH (37.7 ± 23.7 %) is higher than that determined in HE-AD (14.1 ± 18.5 %) and sick children (GRD-CH: 14.6 ± 19.8; OB-CH: 15.5 ± 17.8; and AICM-CH: 26.9 ± 19.3 %; p < 0.001). In conclusion, cooking techniques influence Cu-BA depending on the food group. Total Cu-BA, as well as that determined in the large and small intestine varied according to the category, group and specific foods, which is related to their different composition and species of the element. In healthy children, total Cu-BALI is higher than in adults and celiac, obese and allergic children probably due to growth requirements and specific microbiota., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Universidad de Granada. Published by Elsevier Ltd.. All rights reserved.)

Background/Objectives : Diet significantly influences gut microbiota (GM), with variations in GM responses linked to the type and quantity of food consumed. These variations underscore the need for personalized nutrition. The Stance4Health (S4H) project developed the S4H Food Frequency Questionnaire (S4H-FFQ) and the i-Diet S4H app to assess dietary intake of foods affecting GM. This study aimed to validate the S4H-FFQ against the validated I.Family-FFQ and the i-Diet S4H app; Methods: The S4H-FFQ, with 200 food items across 14 food groups, evaluates dietary intake over the past month. Qualitative validation compared food group consumption frequencies from the S4H-FFQ and the I.Family-FFQ, while quantitative validation assessed nutrient and energy intake using the i-Diet S4H app. The S4H-GM score, a measure of GM-relevant food consumption, was evaluated through the S4H-FFQ and i-Diet S4H app; Results : Pearson correlations between the S4H-FFQ and the I.Family-FFQ ranged from 0.3 to 0.7 and were statistically significant across all the food groups. Quantitative validation showed lower but consistent correlations, comparable with other studies, confirming the S4H-FFQ's ability to estimate food intake. A positive correlation was also found between the S4H-GM scores from the S4H-FFQ and the i-Diet S4H app ( p < 0.001); Conclusions : The S4H-FFQ is a reliable tool for assessing dietary patterns that influence GM. Its application in nutritional studies can enhance personalized nutrition and support future research aimed at optimizing GM and improving health outcomes.

Black Soldier Fly larvae (BSFL) are a promising and sustainable alternative to obtain proteins. Due to their high growth rate and ability to use different substrates as feeding stocks, BSFL can be also used to valorize food waste. Thus, the aim of this research was to unravel the potential use of Spent Coffee Grounds (SCG) and blood meal alone or mixed as feedstocks for BSFL and the nutritional changes for BSFL meal, especially after simulated human in vitro digestion and fermentation. Chicken feed was used as a control. Chicken feed showed the highest BSFL growth (P < 0.05) compared with blood meal and the mix made of blood meal and SCG; the latter caused the lowest growth. The meal obtained from BSFL fed with blood meal had the highest protein content, as well as the highest levels of short chain fatty acids (SCFAs) produced after in vitro fermentation by the human gut microbiota. On the other hand, the meal from larvae fed with SCG showed higher antioxidant capacity than the others in the DPPH, FRAP and ABTS assays. The digestibility of macronutrients, release of antioxidant capacity and production of SCFAs of the BSFL meal were improved when using these substrates, compared to chicken feed., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

The assessment of body fat of children in primary care requires consideration of the dynamic changes in height, weight, lean mass, and fat mass during childhood growth. To achieve this, we aim to develop a predictive equation based on anthropometric values, with optimal diagnostic utility. This is a cross-sectional observational study, involving schoolgoers aged 11-17 years in the Vigo metropolitan area. Out of 10,747 individuals, 577 were randomly recruited., Variables: age, sex, ethnicity/country of origin, weight, height, 8 skinfolds, 3 diameters, 7 perimeters, and 85% percentile of body fat mass as the gold standard. Generalized additive regression was selected by cross-validation and compared using receiver operating characteristic curves (ROC curves). Sensitivity, specificity, positive and negative predictive values, true positive and true negative values, false positive and false negative values, accuracy, and positive and negative likelihood ratios were calculated. Two models were identified. The optimal model includes sex, weight, height, leg perimeter, and arm perimeter, with sensitivity of 0.93 (0.83-1.00), specificity of 0.91 (0.83-0.96), accuracy of 0.91 (0.84-0.96), and area under the curve (AUC) of 0.957 (0.928-0.986). The second model includes sex, age, and body mass index, with sensitivity of 0.93 (0.81-1.00), specificity of 0.90 (0.80-0.97), accuracy of 0.90 (0.82-0.96), and an AUC of 0.944 (0.903-0.984)., Conclusion: Two predictive models, with the 85th percentile of fat mass as the gold standard, built with basic anthropometric measures, show very high diagnostic utility parameters. Their calculation is facilitated by a complementary online calculator., What Is Known: • In routine clinical practice, mainly in primary care, BMI is used to determine overweight and obesity. This index has its weaknesses in the assessment of children., What Is New: • We provide a calculator whose validated algorithm, through the determination of fat mass by impedanciometry, makes it possible to determine the risk of overweight and obesity in the community setting, through anthropometric measurements, providing a new practical, accessible and reliable model that improves the classification of overweight and obesity in children with respect to that obtained by determining BMI., (© 2024. The Author(s).)

Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was investigated using different chemically modified SCG and analyzing their effects on iron contents, their capacity for releasing antioxidants, and the production of short-chain fatty acids after in vitro digestion-fermentation. The results indicated variations in the iron contents and chemical compositions of cucumbers according to the treatment groups. Functionalized and activated hydrochar from SCG increased Fe levels in cucumbers. Although activated hydrochar obtained at 160 °C and functionalized with Fe showed the highest iron supply per serving, differences in antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that growing conditions and the presence of iron may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition.

Spent coffee grounds (SCGs) are a food waste with a large generation around the world. However, their utilization as a soil organic amendment is difficult due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was studied by using different chemically modified SCGs, analyzing their effects on Zn content, the release of antioxidant capacity and the production of short-chain fatty acids after in vitro digestion-fermentation. The results indicated variations in the Zn content and chemical composition of cucumbers according to the treatment groups. The functionalized with Zn and activated SCGs were able to increase Zn levels in cucumbers. Meanwhile, the activated hydrochar obtained at 160 °C and the activated and functionalized with Zn SCGs showed the highest Zn supply per serving. Differences in the antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that the growing conditions and the presence of Zn may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition.

To support personalized diets targeting the gut microbiota, we employed an in vitro digestion-fermentation model and 16S rRNA gene sequencing to analyze the microbiota growing on representative foods of the Mediterranean and Western diets, as well as the influence of cooking methods. Plant- and animal-derived foods had significantly different impacts on the abundances of bacterial taxa. Animal and vegetable fats, fish and dairy products led to increases in many taxa, mainly within the Lachnospiraceae. In particular, fats favored increases in the beneficial bacteria Faecalibacterium , Blautia , and Roseburia . However, butter, as well as gouda cheese and fish, also resulted in the increase of Lachnoclostridium , associated to several diseases. Frying and boiling produced the most distinct effects on the microbiota, with members of the Lachnospiraceae and Ruminococcaceae responding the most to the cooking method employed. Nevertheless, cooking effects were highly individualized and food-dependent, challenging the investigation of their role in personalized diets., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. MD declared a past co-authorship with the authors SP-B, SP, JR-H, and BN-P to the handling editor SV. The authors declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision., (Copyright © 2024 Lerma-Aguilera, Pérez-Burillo, Navajas-Porras, León, Ruíz-Pérez, Pastoriza, Jiménez-Hernández, Cämmerer, Rufián-Henares, Gosalbes and Francino.)

The healthy status of human beings is associated with an appropriate nutritional status in Zn, which must firstly be bioavailable. We measured the total Zn amount and its bioaccesibility in raw foods and after cooking by common culinary techniques. These foods were submitted to an in vitro digestion and fermentation with faecal inocula from healthy adults and children to evaluate Zn bioaccesibility in the small and large intestine. Mean total Zn amount provided by foods was 8.080 μg/g. Zn amount released from food in the small intestine was significantly different among several food groups and lower in raw vegetal foods compared to cooked ones (frying, roasting and grilling; p < 0.05); the same behaviour was found in the large intestine for healthy children. Zn bioaccesibility in the large intestine varied statistically according to the subjects' idiosyncrasies, and was higher in healthy children (p < 0.05) probably due to growth demands and different composition of the colonic microbiota. In healthy adults and children, the bioaccesible fractions were 33.0 ± 20.4 % for the small intestine, 16.4 ± 22.0 and 59.6 ± 29.9% for the large one, and the non-bioaccessible ones 50.6 ± 19.9 and 7.4 ± 9.1%, respectively., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Increasing food security is one of the Sustainable Development Goals. One of the main risks in food is the increase in food contaminants. Processing methods, such as the addition of additives or heat treatment, influence contaminant generation and increase their levels in food. The aim of the present study was to create a database using a methodology similar to that of food composition databases but with a focus on potential food contaminants. CONT11 collects information on 11 contaminants: hydroxymethyl-2-furfural, pyrraline, Amadori compounds, furosine, acrylamide, furan, polycyclic aromatic hydrocarbons, benzopyrene, nitrates, nitrites and nitrosamines. This is collected for more than 220 foods obtained from 35 different data sources. A food frequency questionnaire validated for use with children was used to validate the database. Contaminant intake and exposure in 114 children aged 10-11 years were estimated. Outcomes were within the range of values described by other studies, confirming the usefulness of CONT11. This database will allow nutrition researchers to go a step further in assessing dietary exposure to some food components and the association of this with disease, whilst also informing strategies to reduce exposure., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Cereal snacks and meal replacement shakes are gaining popularity as part of a low-calorie diet. However, some concerns have been risen in relation to their nutrient content and industrial processing. Here we analyzed 74 products, including cereal bars, cereal cakes and meal replacement shakes. We measured furosine and 5-hydroxymethyl-furfural (HMF) due to their relation with industrial processing, mainly thermal treatment, as well as antioxidant capacity after in vitro digestion-fermentation. Most of the products reported a high sugar content, including also large concentrations of HMF and furosine. Small differences were found on antioxidant capacity, although chocolate addition tended to increase the antioxidant power of products. According to our results, antioxidant capacity released after fermentation is higher, which points out to the importance of gut microbes in releasing potentially bioactive compounds. Additionally, we have found alarmingly high concentrations of furosine and HMF, which calls to research into new technologies for food processing to minimize their generation., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Design: Prospective, double-blind clinical trial comparing tetanus-diphtheria vaccine administration routes, intramuscular (IM) vs. subcutaneous (SC) injection, in patients with oral anticoagulants. ISRCTN69942081., Study Population: Patients treated with oral anticoagulants, 15 health centers, Vigo (Spain). Sample size, 117 in each group., Outcome Variables: Safety analysis: systemic reactions and, at the vaccine administration site, erythematic, swelling, hematoma, granuloma, pain.Effectiveness analysis: differences in tetanus toxoid antibody titers.Independent variables: route, sex, age, baseline serology, number of doses administered., Analysis: Following the CONSORT guidelines, we performed an intention-to-treat analysis. We conducted a descriptive study of the variables included in both groups (117 in each group) and a bivariate analysis. Fewer than 5% of missing values. Imputation in baseline and final serology with the median was performed. Lost values were assumed to be values missing at random. We conducted a descriptive study of the variables and compared routes. For safety, multivariate logistic regression was applied, with each safety criterion as outcome and the independent variables. Odds ratios (ORs) were calculated. For effectiveness, a generalized additive mixed model, with the difference between final and initial antibody titers as outcome. Due to the bimodal distribution of the outcome, the normal mixture fitting with gamlssMX was used. All statistical analyses were performed with the gamlss.mx and texreg packages of the R free software environment., Results: A previously published protocol was used across the 6-year study period. The breakdown by sex and route showed: 102 women and 132 men; and 117 IM and 117 SC, with one dose administered in over 80% of participants. There were no differences between groups in any independent variable. The second and third doses administered were not analyzed, due to the low number of cases. In terms of safety, there were no severe general reactions. Locally, significant adjusted differences were observed: in pain, by sex (male, OR: 0.39) and route (SC, OR: 0.55); in erythema, by sex (male, OR: 0.34) and route (SC, OR: 5.21); and in swelling, by sex (male, OR: 0.37) and route (SC, OR: 2.75). In terms of effectiveness, the model selected was the one adjusted for baseline serology., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Lago-Deibe, Valladares-Cabaleiro, Fernández-Domínguez, Fernández-Fernández, Clavería, Rodríguez-Pastoriza, Roca-Pardinas and Martín-Miguel.)

Background: In recent years, different tools have been developed to facilitate analysis of social determinants of health (SDH) and apply this to health policy. The possibility of generating predictive models of health outcomes which combine a wide range of socioeconomic indicators with health problems is an approach that is receiving increasing attention. Our objectives are twofold: (1) to predict population health outcomes measured as hospital morbidity, taking primary care (PC) morbidity adjusted for SDH as predictors; and (2) to analyze the geographic variability of the impact of SDH-adjusted PC morbidity on hospital morbidity, by combining data sourced from electronic health records and selected operations of the National Statistics Institute ( Instituto Nacional de Estadística/INE )., Methods: The following will be conducted: a qualitative study to select socio-health indicators using RAND methodology in accordance with SDH frameworks, based on indicators published by the INE in selected operations; and a quantitative study combining two large databases drawn from different Spain's Autonomous Regions (ARs) to enable hospital morbidity to be ascertained, i.e., PC electronic health records and the minimum basic data set (MBDS) for hospital discharges. These will be linked to socioeconomic indicators, previously selected by geographic unit. The outcome variable will be hospital morbidity, and the independent variables will be age, sex, PC morbidity, geographic unit, and socioeconomic indicators., Analysis: To achieve the first objective, predictive models will be used, with a test-and-training technique, fitting multiple logistic regression models. In the analysis of geographic variability, penalized mixed models will be used, with geographic units considered as random effects and independent predictors as fixed effects., Discussion: This study seeks to show the relationship between SDH and population health, and the geographic differences determined by such determinants. The main limitations are posed by the collection of data for healthcare as opposed to research purposes, and the time lag between collection and publication of data, sampling errors and missing data in registries and surveys. The main strength lies in the project's multidisciplinary nature (family medicine, pediatrics, public health, nursing, psychology, engineering, geography)., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Couso-Viana, Bentué-Martínez, Delgado-Martín, Cabeza-Irigoyen, León-Latre, Concheiro-Guisán, Rodríguez-Álvarez, Román-Rodríguez, Roca-Pardiñas, Zúñiga-Antón, García-Flaquer, Pericàs-Pulido, Sánchez-Recio, González-Álvarez, Rodríguez-Pastoriza, Gómez-Gómez, Motrico, Jiménez-Murillo, Rabanaque and Clavería.)

Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques. Additionally, we investigate correlations between the production of these markers of cookedness and the antioxidant capacity produced after in vitro digestion and fermentation. We observe that, in general, cereals and vegetables are more thermally damaged. Toasting and frying produce the highest concentrations of Maillard compounds whereas boiling the lowest. Furosine content shows a significant positive correlation with in vitro digestion data in fried foods, and with fermentation in roasted foods. Furfural content shows a significant positive correlation with in vitro digestion results in roasted foods, specifically in the Folin-Ciocalteu method.

The gastrointestinal digestion of food and further gut microbial activity render a myriad of different molecules that could be responsible for the biological activities that are classically assigned to their parent compounds. This has been previously shown for some phytochemicals whose antioxidant capacity was either increased or decreased after being metabolized by gut microbes. Whether a global antioxidant capacity that is extracted from food is determined by the gut microbial community structure is still not well described. In the present study, we in vitro digested and fermented 48 different foods that were submitted to different culinary treatments using the stools of lean children, obese children, celiac children and children with an allergy to cow's milk proteins. Their antioxidant capacities were assessed with the DPPH and FRAP assays, and the percentage that each food contributed to their daily antioxidant intake as well as their antioxidant capacity by portion size was inferred. Overall, cereals, fruits and vegetables displayed a higher contribution to their daily antioxidant intake, while tubers, fish and meat exhibited a higher antioxidant capacity by serving size. The food that was fermented in the lean children's and those children that were allergic to cow's milk protein's fecal material, showed a higher antioxidant capacity, which could imply that there is a larger role of the gut microbiota in this area.