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4. Bioavailability of Supplemented Free Oleanolic Acid and Cyclodextrin–Oleanolic Acid in Growing Pigs, and Effects on Growth Performance, Nutrient Digestibility and Plasma Metabolites.

Author

Lachica, Manuel, Borrás-Linares, Isabel, Borges, Thays Helena, Nieto, Rosa, Seiquer, Isabel, García-Contreras, Consolación, Lara, Luis, Arráez-Román, David, Segura-Carretero, Antonio, Pinilla, José María, Quintela, José Carlos, and Fernández-Fígares, Ignacio

Subjects
OLIVE leaves, ORGANIC acids, FECAL analysis, CHROMIUM oxide, ALKALINE phosphatase, BIOAVAILABILITY
Abstract

Simple Summary: Oleanolic acid is an organic natural compound, abundant in olive leaves, with various beneficial health effects in humans and animals. However, its in vivo efficacy is questioned given its low solubility, which hinders its bioavailability, that is, the capacity of a molecule to reach circulation. We investigated the digestibility and plasma concentration of oleanolic acid as an estimate of bioavailability in growing pigs. Because it is important to know the effects of oleanolic acid in the animal, growth, organ weights, digestibility of nutrients and plasma biochemical profile have been reported as well. Although there is a concern in the scientific community regarding the low bioavailability of oleanolic acid, in vivo data are lacking. We have demonstrated that, while digestibility of oleanolic acid was unexpectedly elevated, the appearance of the molecule in systemic blood was weak, probably indicating hepatic metabolism. No negative effects of oleanolic acid on growth or internal organs were observed. Oleanolic acid (OLA) has beneficial health effects in animals, but in vivo efficacy in monogastric animals is questioned due to its low bioavailability. To gain further insight on the nutritional effects of OLA it was administered as part of a diet. We investigated digestibility and plasma OLA in pigs and the associated influence on growth, organs, digestibility of nutrients and plasma biochemical profile. Twenty-four crossbred barrows (23.7 ± 1.0 kg BW) were assigned one of three treatments: Control (basal diet without OLA), OLA-1 (basal diet with 260 mg/free OLA) and OLA-2 (basal diet with 260 mg/kg cyclodextrin-OLA). Diets included chromium oxide to estimate digestibility. Blood samples were collected on day 14 for OLA analysis and feces on days 22–24 for determining digestibility. Pigs were slaughtered on day 31 (39.9 ± 2.43 kg BW) and their blood collected for analysis. Growth and organ weights were not affected (p > 0.05). OLA-1 decreased apparent total tract digestibility (ATTD) of energy (p < 0.05). OLA-2 increased ATTD of dry and organic matter compared with Control pigs (p < 0.05). OLA-1 increased plasma calcium and alkaline phosphatase (p < 0.05). Ileal digestibility of OLA was not affected (0.88), although OLA ATTD increased in OLA-1 compared to Control pigs (0.75 vs. 0.82; p < 0.05). OLA-1 and OLA-2 increased plasma OLA compared to Control pigs (p < 0.05 and p = 0.083). In conclusion, although the OLA was digested and absorbed, plasma concentration was low (4.29 µg/L), and pig growth, organs and plasma parameters were not affected. [ABSTRACT FROM AUTHOR]

Published
2024
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5. Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion

Author

Junta de Andalucía, European Commission, Delgado Andrade, Cristina, Olías, Raquel, Marín-Manzano, M. Carmen, Seiquer, Isabel, Clemente, Alfonso, Junta de Andalucía, European Commission, Delgado Andrade, Cristina, Olías, Raquel, Marín-Manzano, M. Carmen, Seiquer, Isabel, and Clemente, Alfonso

Abstract

Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit. They were analyzed in sensory attributes, amino acid profile, and antioxidant properties. Subsequently, the biscuits were digested in vitro to evaluate protein hydrolysis, amino acid bioaccessibility, phenolic compounds release, and antioxidant markers. The presence of chickpea flours provided golden color and heightened biscuit hardness and fracturability (especially in non-commercial), increasing crispness and reducing brittleness. The protein hydrolysis was similar among samples (≈15%), except for one of the non-commercial (≈20%). Amino acids such as arginine, phenylalanine, leucine, tyrosine, and lysine exhibited the highest bioaccessibilities. Incorporating chickpea flour improved the antioxidant activity and polyphenol content in undigested samples and bioaccesible fractions, with higher levels of p-coumaric and ferulic acids after digestion, regardless of the chickpea seed. Non-commercial flours increased the presence of resveratrol and/or catechin in the bioaccessible fraction. Antioxidant action assessed in the Caco-2 cell line showed that the protective effect against reactive oxygen species (ROS) generation did not always correlate with the in vitro antioxidant capacity. Our data support that the inclusion of chickpea flours in the formulation of functional biscuits provides the consumer with products of added nutritional value with attractive organoleptic features.

Published
2024

10. Contributors

Author

Abete, Itziar, primary, Aboussaleh, Youssef, additional, Accardi, Giulia, additional, Aiello, Anna, additional, Alkhatib, Ahmad, additional, Alves Castro, Inar, additional, Andújar, Isabel, additional, Antonopoulou, Smaragdi, additional, Arsic, Aleksandra, additional, Arvanitidou, Eirini-Iro, additional, Assaf-Balut, Carla, additional, Barabash, Ana, additional, Barbagallo, Mario, additional, Bastida, Sara, additional, Beccari, Giovanni, additional, Benedí, Juana, additional, Bentrad, Najla, additional, Bernal-Lopez, M. Rosa, additional, Bonaccio, Marialaura, additional, Bonanni, Americo, additional, Bordiú, Elena, additional, Bottalico, Francesco, additional, Boutopoulou, Barbara, additional, Buscemi, Silvio, additional, Calle-Pascual, Alfonso Luis, additional, Cámara, Montaña, additional, Candore, Giuseppina, additional, Capone, Roberto, additional, Caputo, Marina, additional, Cardone, Gianluigi, additional, Caruso, Calogero, additional, Caso, Giulia, additional, Castro-Quezada, Itandehui, additional, Cebadera-Miranda, Laura, additional, Cerezo, Ana B., additional, Corleo, Davide, additional, Corrêa, Rúbia C.G., additional, Covarelli, Lorenzo, additional, Czarczyńska-Goślińska, Beata, additional, Davinelli, Sergio, additional, del Valle, Laura, additional, Delgado-Andrade, Cristina, additional, Demetriou, Christiana A., additional, Detopoulou, Paraskevi, additional, Di Gioia, Francesco, additional, Diamantopoulos, E.J., additional, Dominguez, Ligia J., additional, Donati, Maria Benedetta, additional, Douros, Konstantinos, additional, Durán, Alejandra, additional, El Bilali, Hamid, additional, El Kinany, Khaoula, additional, El Rhazi, Karima, additional, Ergoren, Mahmut Cerkez, additional, De Feo, Vincenzo, additional, Ferreira, Isabel C.F.R., additional, Formica, Melissa, additional, Fragopoulou, Elizabeth, additional, Fratianni, Florinda, additional, de Gaetano, Giovanni, additional, Gaforio, José J., additional, Galarregui, Cristina, additional, Gallardo-Escribano, Cristina, additional, Galozzi, Paola, additional, Galvano, Fabio, additional, Garces-Martin, Maria, additional, Garcia-Larsen, Vanessa, additional, Garcia-Parrilla, M. Carmen, additional, Garcimartín, Alba, additional, Geliebter, Jan, additional, George, Elena S., additional, Georgousopoulou, Ekavi N., additional, Gesteiro, E., additional, Gkiouras, Konstantinos, additional, Gómez-Pérez, Ana María, additional, Goulis, Dimitrios G., additional, Gouveri, E., additional, Grammatikopoulou, Maria G., additional, Hadjisavvas, Andreas, additional, Hamida-Ferhat, Asma, additional, Hardman, Roy J., additional, Hornedo-Ortega, Ruth, additional, Iacoviello, Licia, additional, Iriti, Marcello, additional, Jeszka-Skowron, Magdalena, additional, Kakkoura, Maria G., additional, Karras, Spyridon N., additional, Knox, E., additional, Kotsa, Kalliopi, additional, Koufakis, Theocharis, additional, Koumpagioti, Despina, additional, Kyriacou, Kyriacos, additional, de la Torre, Nuria García, additional, Lampropoulou, Maria, additional, Loizidou, Maria A., additional, De Lorenzo, Antonino, additional, Macho-González, Adrián, additional, Magriplis, Emmanuella, additional, Marakomichelakis, G., additional, Martínez, J. Alfredo, additional, De Martino, Laura, additional, Medina, F. Xavier, additional, Mellor, Duane D., additional, Menotti, Alessandro, additional, Mesías, Marta, additional, Molina-Vega, María, additional, Morales, Patricia, additional, Moreno, Juan A., additional, Muros, J.J., additional, Nazzaro, Filomena, additional, Nomikos, Tzortzis, additional, Oliviero, Francesca, additional, Ottomano Palmisano, Giovanni, additional, de Pablos, Rocío M., additional, Panagiotakos, Demosthenes B., additional, Papandreou, Christopher, additional, Petropoulos, Spyridon A., additional, Prodam, Flavia, additional, Puddu, Paolo Emilio, additional, Punzi, Leonardo, additional, Quiles, José L., additional, Ramirez-Perez, Cristina, additional, Ramirez-Tortosa, Cesar L., additional, Ramírez-Tortosa, MCarmen, additional, Richard, Tristan, additional, Ricotti, Roberta, additional, Ríos, José-Luis, additional, Rodríguez-García, Carmen, additional, Román-Viñas, Blanca, additional, Ros, Emilio, additional, Rubio, Miguel Angel, additional, Ruiz-Moreno, M. Isabel, additional, Sacerdote, Carlotta, additional, Salas-Salvadó, Jordi, additional, Sánchez-Muniz, Francisco J., additional, Sánchez-Quesada, Cristina, additional, Scapagnini, Giovanni, additional, Scolaro, Bianca, additional, Seiquer, Isabel, additional, Serra-Majem, Lluís, additional, Sfriso, Paolo, additional, Spinella, Paolo, additional, Theodoridis, Xenophon, additional, Tinahones, Francisco J., additional, Tini, Francesco, additional, Tiwari, Raj, additional, Tranidou, Antigoni, additional, Troncoso, Ana M., additional, Tsofliou, Fotini, additional, Tuncel, Gulten, additional, Valerio, Johanna, additional, Varoni, Elena Maria, additional, Vilches-Perez, Alberto, additional, Vineis, Paolo, additional, Vitalini, Sara, additional, Zalvan, Craig H., additional, Zampelas, Antonis, additional, Zebekakis, Pantelis, additional, and Zulet, M. Angeles, additional

Published
2020
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17. Metabolic profile of growing immune- and surgically castrated iberian pigs fed diets of different amino acid concentration

Author

European Commission, Fernández-Fígares Ibáñez, Ignacio, Haro, Ana, Lachica, M., Lara Escribano, Luis, Seiquer, Isabel, Nieto, Rosa, European Commission, Fernández-Fígares Ibáñez, Ignacio, Haro, Ana, Lachica, M., Lara Escribano, Luis, Seiquer, Isabel, and Nieto, Rosa

Abstract

The purpose of the current study was to further characterize the performance and nitrogen retention differences previously observed between immunocastrated (IC) and surgically castrated (SC) pure Iberian pigs. Fifty-four pigs were used (three sexes: IC males, IC females and SC males), fed three isoenergetic diets (160, 140 and 120 g CP/kg DM; six pigs/treatment combination) from 40 kg BW until slaughter (105 kg BW). Plasmatic post-absorptive metabolites and hormones, and backfat tissue composition were determined. The IC males showed a trend towards higher plasmatic creatinine (p = 0.06) and IGF-1 concentrations than SC males and IC females (p < 0.001). SC males showed a higher predisposition to carcass fatness and insulin resistance compared to IC males. Plasmatic isoleucine concentration was higher in IC and SC males compared to IC females (p < 0.01), and valine was greater in IC males compared to the rest of the pigs (p < 0.001). Total branched-chain amino acids (AA) were greater in IC males than in IC females (p < 0.01). Total plasmatic essential AA concentrations tended to be greater in IC males (p = 0.09). The present results support the increased performance and nitrogen retention capacity previously observed in IC male Iberian pigs compared to SC males and IC females, which can be attributed to increased anabolic capacity related with lean growth in Iberian IC males.

Published
2023

18. Heat stress effects on Iberian pig growth and productivity

Author

Pardo Domínguez, Zaira, Fernández-Fígares Ibáñez, Ignacio, Lachica, M., Seiquer, Isabel, Lara Escribano, Luis, Garcia-Contreras, Consolacion, Sánchez-Esquiliche, F., Nieto Liñán, Rosa María, Pardo Domínguez, Zaira, Fernández-Fígares Ibáñez, Ignacio, Lachica, M., Seiquer, Isabel, Lara Escribano, Luis, Garcia-Contreras, Consolacion, Sánchez-Esquiliche, F., and Nieto Liñán, Rosa María

Published
2023

19. Muscle quality traits and oxidative status of Iberian pigs supplemented with zinc and betaine under heat stress

Author

National Natural Science Foundation of China, Pardo Domínguez, Zaira, Lara Escribano, Luis, Nieto Liñán, Rosa María, Fernández-Fígares Ibáñez, Ignacio, Seiquer, Isabel, National Natural Science Foundation of China, Pardo Domínguez, Zaira, Lara Escribano, Luis, Nieto Liñán, Rosa María, Fernández-Fígares Ibáñez, Ignacio, and Seiquer, Isabel

Abstract

The study analyzed the effect of supplemental zinc and betaine on meat quality and redox status of muscles (longissimus lumborum and gluteus medius) from heat- stressed pigs. Twenty-four pure Iberian pigs were assigned to one of three treatments (n = 8): control diet, Zn supplemented diet (120 mg/kg) and betaine supplemented diet (5 g/kg) that were all exposed to 30 °C during 28 days. No significant differences were observed in chemical composition and fatty acid profile of the muscles. The Zn diet improved the water retention capacity of longissimus, increased the antioxidant properties (ABTS and FRAP) and the glutathione peroxidase activity, and reduced the level of MDA. No significant effects associated to the betaine diet were observed in quality traits and antioxidant markers of muscles. These findings suggest that Zn supplementation may be used as a nutritional strategy to improve the antioxidant properties of meat of Iberian pigs subjected to heat stress conditions.

Published
2023

24. Is S100B Involved in Attention-Deficit/Hyperactivity Disorder (ADHD)? Comparisons with Controls and Changes Following a Triple Therapy Containing Methylphenidate, Melatonin and omega-3 PUFAs

Author

Ouadih Moran, Miriam, Muñoz Hoyos, Antonio, Molina Carballo, Antonio, and Seiquer, Isabel

Subjects
omega-3 PUFAs, Methylphenidate, ADHD, Attention, S100B, Melatonin
Abstract

Background: Increasing evidence supports a neuroinflammatory basis in ADHD damaging glial function and thereby altering dopaminergic (DA) neurotransmission. Previous studies focusing on the S100B protein as a marker of glial function have shown contradictory results. We conducted a clinical trial to investigate differences in S100B levels between ADHD patients and controls, as well as observe gradual changes in S100B concentrations after a triple therapy (TT) containing methylphenidate (MPH), melatonin (aMT) and omega-3 fatty acids (!-3 PUFAs). Methods: 62 medication-naïve children with ADHD (ADHD-G) and 65 healthy controls (C-G) were recruited. Serum S100B was measured at baseline (T0) in ADHD-G/C-G, and three (T3) and six months (T6) after starting TT in the ADHD-G, together with attention scores. Results: A significant increase in S100B was observed in the ADHD-G vs. C-G. In the ADHD-G, significantly higher S100B values were observed for comparisons between T0–T3 and between T0–T6, accompanied by a significant improvement in attention scores for the same timepoint comparisons. No significant differences were found for S100B between T3–T6. Conclusion: Our results agree with the hypothesis of glial damage in ADHD. Further studies on the link between DA and S100B are required to explain the transient increase in S100B following TT.

Published
2023

25. Effect of heat stress on lipolysis of adipose tissue explants from Iberian pigs

Author

Pardo Domínguez, Zaira, Lachica, M., Nieto Liñán, Rosa María, Seiquer, Isabel, Fernández-Fígares Ibáñez, Ignacio, and Ministerio de Economía y Competitividad (España)

Subjects
Iberian pigs, Fat, Adipocytes, Insulin, Heat stress
Abstract

Comunicación oral presentada en el congreso: 7th International Symposium on Energy and Protein Metabolism and Nutrition. Granada 23-25 septiembre (2022), The research was supported by the Spanish Ministry of Economy and Competitiveness throughout the Research Project AGL2016-80231. Zaira Pardo received a scholarship (BES-2017-081-486).

Published
2022

26. Inclusion of avocado seeds in diets for growing pigs: growth, nutrient digestibility and energy value

Author

Haro García, Ana María, Lara Escribano, Luis, Lachica, M., Fernández-Fígares Ibáñez, Ignacio, Seiquer, Isabel, Nieto Liñán, Rosa María, Ministerio de Agricultura, Pesca y Alimentación (España), and European Commission

Subjects
Energy, Nitrogen, Digestibility, Avocado, Pigs
Abstract

Comunicación oral presentada en el congreso: 7th International Symposium on Energy and Protein Metabolism and Nutrition. Granada 23-25 septiembre (2022), FunAGUACAVALUE Operational Group (20180020012499). European Union and Spanish Ministry of Agriculture, Fisheries and Feeding.

Published
2022

28. Nutritional properties of a colada drink supplemented with sweet whey

Author

Garcia-Casas, V., Seiquer, Isabel, Pardo Domínguez, Zaira, and Clemente, Alfonso

Abstract

Whey is an important industrial by product of the dairy industry, resulting from cheese making, with a high nutritional value that has changed its consideration as an environmental problem to a source of bioactive compounds In developing countries, like Ecuador, whey is discard without any treatment because of the high cost of processing it, creating an important problem for the environment and wasting a valuable product for a population with a high malnutrition issue It is of great interest to find a direct use of whey in cheese factories as a food ingredient Using whey as a substitute of water in a popular drink in Ecuador named Colada, made from fruit juice and cereals, will increase the nutritional value of the beverage and would require little processing for the industry. Using a Colada beverage made with whey 70 Maracuya juice 30 barley 10 sucrose 1 and aromatic spices 1 we have carried out in vitro digestions following the INFOGEST protocol Analysis of the degree of hydrolysis, protein, fatty acid and amino acid profile after digestion revealed that this beverage is full of nutritional components that could have many health promoting properties.

Published
2022

31. In vitro digestion assays using dynamic models for essential minerals in brazilian goat cheeses

Author

Sao Paulo Research Foundation, Ministério da Educação (Brasil), da Paixão Teixeira, José Luan, Azevedo Lima Pallone, Juliana, Seiquer, Isabel, Morales-González, J.A., Vellido-Pérez, J.A., Martinez-Ferez, A., Sao Paulo Research Foundation, Ministério da Educação (Brasil), da Paixão Teixeira, José Luan, Azevedo Lima Pallone, Juliana, Seiquer, Isabel, Morales-González, J.A., Vellido-Pérez, J.A., and Martinez-Ferez, A.

Abstract

Goat cheeses have important nutritional properties, with an emphasis on proteins, lipids (high digestibility), and essential minerals. This study analyzes the bioavailability of Ca, Mg, and Zn in Brazilian cheeses using an in vitro dynamic digestion method. Two self-produced fresh cheeses, cow and goat Minas frescal cheese, and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Brazilian goat cheeses are potential sources of essential minerals (Ca, Mg, and Zn). Variations of 103–598 mg/100 g for Ca, 13.62–41.64 mg/100 g for Mg, and 9.79–13.23 mg/100 g for Zn were observed in the studied samples. The pH concentration, enzyme performance, and protein and lipid content of Brazilian cheeses affected the solubility of essential minerals in the intestinal fraction. The percentages of minerals found in the permeate stream, equivalent to absorption of Ca and Zn, were lower in Minas frescal goat cheese than Minas frescal cow cheese, whereas that of Mg was higher. Pyramid and Minas frescal goat cheeses had the higher values of Mg and Zn bioavailability, respectively. This study supports, for the first time, the usefulness of the dynamic simulation of the human gastrointestinal tract for the study of mineral bioavailability in cheeses.

Published
2022

32. Nutritional properties of a colada drink supplemented with sweet whey

Author

García-Casas, Victoria E., Seiquer, Isabel, Pardo Domínguez, Zaira, Clemente, Alfonso, García-Casas, Victoria E., Seiquer, Isabel, Pardo Domínguez, Zaira, and Clemente, Alfonso

Abstract

Whey is an important industrial by product of the dairy industry, resulting from cheese making, with a high nutritional value that has changed its consideration as an environmental problem to a source of bioactive compounds In developing countries, like Ecuador, whey is discard without any treatment because of the high cost of processing it, creating an important problem for the environment and wasting a valuable product for a population with a high malnutrition issue It is of great interest to find a direct use of whey in cheese factories as a food ingredient Using whey as a substitute of water in a popular drink in Ecuador named Colada, made from fruit juice and cereals, will increase the nutritional value of the beverage and would require little processing for the industry. Using a Colada beverage made with whey 70 Maracuya juice 30 barley 10 sucrose 1 and aromatic spices 1 we have carried out in vitro digestions following the INFOGEST protocol Analysis of the degree of hydrolysis, protein, fatty acid and amino acid profile after digestion revealed that this beverage is full of nutritional components that could have many health promoting properties.

Published
2022

33. Inclusion of avocado seeds in diets for growing pigs: growth, nutrient digestibility and energy value

Author

Ministerio de Agricultura, Pesca y Alimentación (España), European Commission, Haro García, Ana María, Lara Escribano, Luis, Lachica, M., Fernández-Fígares Ibáñez, Ignacio, Seiquer, Isabel, Nieto Liñán, Rosa María, Ministerio de Agricultura, Pesca y Alimentación (España), European Commission, Haro García, Ana María, Lara Escribano, Luis, Lachica, M., Fernández-Fígares Ibáñez, Ignacio, Seiquer, Isabel, and Nieto Liñán, Rosa María

Published
2022

34. Effect of heat stress on lipolysis of adipose tissue explants from Iberian pigs

Author

Ministerio de Economía y Competitividad (España), Pardo Domínguez, Zaira, Lachica, M., Nieto Liñán, Rosa María, Seiquer, Isabel, Fernández-Fígares Ibáñez, Ignacio, Ministerio de Economía y Competitividad (España), Pardo Domínguez, Zaira, Lachica, M., Nieto Liñán, Rosa María, Seiquer, Isabel, and Fernández-Fígares Ibáñez, Ignacio

Published
2022

37. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Author

Fundação de Amparo à Pesquisa do Estado de São Paulo, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Paixão Teixeira, José Luan da, Azevedo Lima Pallone, Juliana, Delgado Andrade, Cristina, Mesías, Marta, Seiquer, Isabel, Fundação de Amparo à Pesquisa do Estado de São Paulo, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Paixão Teixeira, José Luan da, Azevedo Lima Pallone, Juliana, Delgado Andrade, Cristina, Mesías, Marta, and Seiquer, Isabel

Abstract

Cheese has important nutritional properties as a result of their protein, lipid and essential minerals content. This study analyzed the bioavailability of Ca, Mg and Zn in Brazilian cheeses, using the in vitro INFOGEST digestion method coupled with assays in Caco-2 cells. Furosine content (marker of the early Maillard reaction) was also evaluated. Two self-produced fresh cheeses, cow and goat Minas frescal; and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Mineral bioaccessibility after in vitro digestion was in the range of 44.4–74.7 %, 54.8–66.1 % and 18.2–38.7 % for Ca, Mg and Zn, respectively. Bioaccessibilty was significantly affected by the mineral and fat content level. The digested fresh cheeses (Minas frescal) showed the highest values of soluble Ca and Mg; and the Pyramid goat cheese presented the greatest Ca and Zn transport efficacy across Caco-2 cell monolayers. Furosine could be a useful indicator to evaluate cheese ripeness and its indirect effect on the mineral availability.

Published
2022

38. Antioxidant potential of the sweet whey-based beverage colada after the digestive process and relationships with the lipid and protein fractions

Author

Consejo Superior de Investigaciones Científicas (España), García-Casas, Victoria E., Seiquer, Isabel, Pardo Domínguez, Zaira, Haro, Ana, Recio, Isidra, Olías, Raquel, Consejo Superior de Investigaciones Científicas (España), García-Casas, Victoria E., Seiquer, Isabel, Pardo Domínguez, Zaira, Haro, Ana, Recio, Isidra, and Olías, Raquel

Abstract

Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.

Published
2022

41. Study of the bioavailability of calcium, magnesium and zinc in Brazilian cheeses. Relationships with antioxidant properties

Author

da Paixao Teixeira, J.L., Lima Pallone, J.A., Delgado Andrade, Cristina, Mesías, Marta, Seiquer, Isabel, and Sao Paulo Research Foundation

Subjects
Furosine content, Mineral bioaccessibility, Cheese, Food analysis, Food composition, Caco-2 cells
Abstract

The authors would like to thank the Sao Paulo Research Foundation (FAPESP) for the scholarship grant of PhD student Jose Teixeira and for the research internship abroad (regular scholarship nº 2018/08864-8 and BEPE - nº 2019/13600-2). Juliana Azevedo Lima Pallone would also like to thank the S ao Paulo Research Foundation (FAPESP) for financial support in Brazil (FAPESP 2018/09759-3). The Coordination for the Improvement of Higher Education Personnel (CAPES) (Financial Code 001).

Published
2022

46. Contributors

Author

Agudo, Antonio, primary, Alarcón, Marisa, additional, Aldasoro, Juan José, additional, Antonopoulou, Smaragdi, additional, Arnoni, Yardena, additional, Arranz, Sara, additional, Atteia, Hebatallah Husseini, additional, Azzini, Elena, additional, Badimon, Lina, additional, Bastida, Sara, additional, Beccari, Giovanni, additional, Berry, Elliot M., additional, Biandolino, Francesca, additional, Bonaccio, Marialaura, additional, Bonachela, Santiago, additional, Bonanni, Americo, additional, Bosco, Gerardo, additional, Buckland, Genevieve, additional, Calabriso, Nadia, additional, Caliskan, Oguzhan, additional, Carluccio, Maria Annunziata, additional, Casas, J. Jesús, additional, Casas, Rosa, additional, Castro-Quezada, Itandehui, additional, Chiva-Blanch, Gemma, additional, Conti, Gea Oliveri, additional, Copat, Chiara, additional, Couture, Patrick, additional, Covarelli, Lorenzo, additional, De Caterina, Raffaele, additional, De Feo, Vincenzo, additional, de Gaetano, Giovanni, additional, de Lorgeril, Michel, additional, De Martino, Laura, additional, Demetriou, Christiana A., additional, Detopoulou, Paraskevi, additional, Diamantopoulos, Emmanuel J., additional, Djuric, Zora, additional, Donati, Maria Benedetta, additional, Doreste-Alonso, Jorge, additional, El Rhazi, Karima, additional, El-Swefy, Sahar Elsayed, additional, Rodilla, Manuel Espárrago, additional, Estruch, Ramon, additional, Fallico, Roberto, additional, Farajian, Paul, additional, Fenoy, Encarnación, additional, Fernandez, J.M., additional, Fernandez, Maria Luz, additional, Fernández-Real, José Manuel, additional, Ferrante, Margherita, additional, Fragopoulou, Elizabeth, additional, Fuentes-Jimenez, F., additional, Gaforio, José J., additional, Garaulet, Marta, additional, Garcia-Larsen, Vanessa, additional, Gardener, Hannah, additional, Gesteiro, Eva, additional, Goldstein, Mark R., additional, González, Carlos A., additional, Gouveri, Evanthia, additional, Granados, Sergio, additional, Grimaldi, Keith, additional, Hadjisavvas, Andreas, additional, Henríquez-Sánchez, Patricia, additional, Hernández, Joaquín, additional, Iacoviello, Licia, additional, Iriti, Marcello, additional, Karageorgou, Dimitra, additional, Kontou, Niki, additional, Kyriacou, Kyriacos, additional, La Torre, Giuseppe, additional, Lairon, Denis, additional, Lamarche, Benoît, additional, Lee, Jaime, additional, Loizidou, Maria A., additional, López-Biedma, Alicia, additional, Macpherson, Helen, additional, Maiani, Giuseppe, additional, Mancini, Emilia, additional, Martin, Colin R., additional, Martínez-González, Miguel Ángel, additional, Mascitelli, Luca, additional, Massaro, Marika, additional, Medina, F. Xavier, additional, Mendieta, Guiomar, additional, Mesías, Marta, additional, Micha, Renata, additional, Moreno-Navarrete, José María, additional, Moyano, Francisco J., additional, Navarro, M. Pilar, additional, Nazzaro, Filomena, additional, Nejjari, Chakib, additional, Nilsson, Lena Maria, additional, Nomikos, Tzortzis, additional, Oliviero, Francesca, additional, Erdogan Orhan, Ilkay, additional, Paoli, Antonio, additional, Papandreou, Christopher, additional, Pase, Matthew, additional, Pellegrino, Mariangela, additional, Pipingas, Andrew, additional, Potenza, Concetta, additional, Prato, Ermelinda, additional, Preedy, Victor R., additional, Pulido-Moran, Mario, additional, Punzi, Leonardo, additional, Quiles, José L., additional, Ramírez-Tortose, Ma del Carmen, additional, Richard, Caroline, additional, Rodríguez Bernal, Beatriz, additional, Román-Viñas, Blanca, additional, Ros, Emilio, additional, Rosado-Alvarez, D., additional, Ríos, José-Luis, additional, Ruano, Cristina, additional, Sahingoz, Semra Akar, additional, Salen, Patricia, additional, Sánchez Benito, José L., additional, Soriano, Eva Sánchez, additional, Sánchez-Muniz, Francisco J., additional, Sánchez-Quesada, Cristina, additional, Sánchez-Villegas, Almudena, additional, Saulle, Rosella, additional, Scholey, Andrew, additional, Sciacca, Salvatore, additional, Scoditti, Egeria, additional, Seiquer, Isabel, additional, Semyonov, Leda, additional, Serra-Majem, Lluís, additional, Sewell, Dean A., additional, Sfriso, Paolo, additional, Sheikh, Aziz, additional, Skroza, Nevena, additional, Spinella, Paolo, additional, Tosi, Laura, additional, Tumen, Ibrahim, additional, Valderas-Martinez, Palmira, additional, Varoni, Elena M., additional, Vilahur, Gemma, additional, Villalon, Lorena, additional, Villarroya, Gemma Xifra, additional, Vineis, Paolo, additional, Warleta, Fernando, additional, Wright, Clinton B., additional, Zacharski, Leo R., additional, Zampelas, Antonis, additional, and Zuber, Sara, additional

Published
2015
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50. Efectos del estrés por calor sobre el despiece de la canal en cerdo ibérico

Author

Pardo Domínguez, Zaira, Seiquer, Isabel, Nieto Liñán, Rosa María, Lachica, M., Lara Escribano, Luis, Fernández-Fígares Ibáñez, Ignacio, and Ministerio de Economía, Industria y Competitividad (España)

Abstract

1 página.- Trabajo presentado a las: XIX Jornadas sobre Producción Animal AIDA. On line. Zaragoza, España, 1-2 junio 2021, Este trabajo ha sido financiado por el proyecto AGL2016-80231-R, Ministerio de Economía, Industria y Competitividad y es parte de la Tesis de Zaira Pardo en el marco del programa de doctorado “Nutrición y Ciencias de los Alimentos” de la Universidad de Granada.

Published
2021

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