Time filter

Source Type

Orozco H.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Orozco H.,University of Valencia | Matallana E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Matallana E.,University of Valencia | Aranda A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Mechanisms of Ageing and Development | Year: 2012

Grape juice fermentation by wine yeast is an interesting model to understand aging under conditions closer to those in nature. Grape juice is rich in sugars and, unlike laboratory conditions, the limiting factor for yeast growth is nitrogen. We tested the effect of deleting sirtuins and several acetyltransferases to find that the role of many of these proteins during grape juice fermentation is the opposite to that under standard laboratory aging conditions using synthetic complete media. For instance, . SIR2 deletion extends maximum chronological lifespan in wine yeasts grown under laboratory conditions, but shortens it in winemaking. Deletions of sirtuin . HST2 and acetyltransferase . GCN5 have the opposite effect to . SIR2 mutation in both media. Acetic acid, a well known pro-aging compound in laboratory conditions, does not play a determinant role on aging during wine fermentation. We discovered that . gcn5Δ mutant strain displays strongly increased aldehyde dehydrogenase Ald6p activity, caused by blocking of Ald6p degradation by autophagy under nitrogen limitation conditions, leading to acetic acid accumulation. We describe how nitrogen limitation and TOR inhibition extend the chronological lifespan under winemaking conditions and how the TOR-dependent control of aging partially depends on the Gcn5p function. © 2012 Elsevier Ireland Ltd.


Orozco H.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Orozco H.,University of Valencia | Matallana E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Matallana E.,University of Valencia | Aranda A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Microbial Cell Factories | Year: 2012

Background: Viability in a non dividing state is referred to as chronological life span (CLS). Most grape juice fermentation happens when Saccharomyces cerevisiae yeast cells have stopped dividing; therefore, CLS is an important factor toward winemaking success.Results: We have studied both the physical and chemical determinants influencing yeast CLS. Low pH and heat shorten the maximum wine yeast life span, while hyperosmotic shock extends it. Ethanol plays an important negative role in aging under winemaking conditions, but additional metabolites produced by fermentative metabolism, such as acetaldehyde and acetate, have also a strong impact on longevity. Grape polyphenols quercetin and resveratrol have negative impacts on CLS under winemaking conditions, an unexpected behavior for these potential anti-oxidants. We observed that quercetin inhibits alcohol and aldehyde dehydrogenase activities, and that resveratrol performs a pro-oxidant role during grape juice fermentation. Vitamins nicotinic acid and nicotinamide are precursors of NAD+, and their addition reduces mean longevity during fermentation, suggesting a metabolic unbalance negative for CLS. Moreover, vitamin mix supplementation at the end of fermentation shortens CLS and enhances cell lysis, while amino acids increase life span.Conclusions: Wine S. cerevisiae strains are able to sense changes in the environmental conditions and adapt their longevity to them. Yeast death is influenced by the conditions present at the end of wine fermentation, particularly by the concentration of two-carbon metabolites produced by the fermentative metabolism, such as ethanol, acetic acid and acetaldehyde, and also by the grape juice composition, particularly its vitamin content. © 2012 Orozco et al.; licensee BioMed Central Ltd.


Orozco H.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Orozco H.,University of Valencia | Matallana E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Matallana E.,University of Valencia | Aranda A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Microbial Cell Factories | Year: 2013

Background: Yeast viability and vitality are essential for different industrial processes where the yeast Saccharomyces cerevisiae is used as a biotechnological tool. Therefore, the decline of yeast biological functions during aging may compromise their successful biotechnological use. Life span is controlled by a variety of molecular mechanisms, many of which are connected to stress tolerance and genomic stability, although the metabolic status of a cell has proven a main factor affecting its longevity. Acetic acid and ethanol accumulation shorten chronological life span (CLS), while glycerol extends it.Results: Different age-related gene classes have been modified by deletion or overexpression to test their role in longevity and metabolism. Overexpression of histone deacetylase SIR2 extends CLS and reduces acetate production, while overexpression of SIR2 homolog HST3 shortens CLS, increases the ethanol level, and reduces acetic acid production. HST3 overexpression also enhances ethanol tolerance. Increasing tolerance to oxidative stress by superoxide dismutase SOD2 overexpression has only a moderate positive effect on CLS. CLS during grape juice fermentation has also been studied for mutants on several mRNA binding proteins that are regulators of gene expression at the posttranscriptional level; we found that NGR1 and UTH4 deletions decrease CLS, while PUF3 and PUB1 deletions increase it. Besides, the pub1Δ mutation increases glycerol production and blocks stress granule formation during grape juice fermentation. Surprisingly, factors relating to apoptosis, such as caspase Yca1 or apoptosis-inducing factor Aif1, play a positive role in yeast longevity during winemaking as their deletions shorten CLS.Conclusions: Manipulation of regulators of gene expression at both transcriptional (i.e., sirtuins) and posttranscriptional (i.e., mRNA binding protein Pub1) levels allows to modulate yeast life span during its biotechnological use. Due to links between aging and metabolism, it also influences the production profile of metabolites of industrial relevance. © 2013 Orozco et al.; licensee BioMed Central Ltd.


Arcia P.L.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Arcia P.L.,Laboratorio Tecnologico del Uruguay | Navarro S.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Costell E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Tarrega A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Food Biophysics | Year: 2011

Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enriched desserts when using seeding to control inulin particle size. Dairy desserts were prepared with 2.5%, 5% and 7.5% of long-chain inulin, and during cooling, they were seeded with a small amount of powdered inulin. After 1, 4 and 7 days of refrigerated storage, the rheological properties and microstructure of samples were studied and compared with control (unseeded) samples. Results indicated that seeding had a significant effect on both rheological properties and microstructure of desserts. For all inulin concentrations, the seeding technique favoured a faster formation of a greater amount and more regular sized inulin particles. © 2011 Springer Science+Business Media, LLC.


The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the viscometric pasting and gelling profiles of quaternary blended dough matrices was investigated by applying cooking and cooling cycles to rapid viscoanalyser (RVA) canisters with highly hydrated samples (3.5:25, w:w). Viscometric cooking and cooling parameter trends related to suitable patterns for lower and slower starch hydrolysis, and lower and/or slower firming and starch retrogradation kinetics in blended breads mainly include higher viscosity values for peak viscosity, breakdown on cooking and viscosity of hot (95 °C) paste, but lower viscosity values after gelling (50 °C). These visco-metric requirements for achieving suitable textural and thermal features in blended breads, were met by adding T/GP/BW to replace 22.5% of WT flour in blended dough formulations. Larger WT flour replacement by 37.5% of the ternary mixture T/GP/BW (7.5/15/15) provided hydrated blends with higher values for viscosity of hot (95 °C) paste, and lower viscosity values after gelling (50 °C), in good accordance with poorer formation of rapidly digestible starch and total digestible starch, and more prominent formation of resistant starch and slowly digestible starch in breads, respectively. © 2016 Elsevier Ltd.


Gomez-Estaca J.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Gavara R.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Hernandez-Munoz P.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Innovative Food Science and Emerging Technologies | Year: 2015

Curcumin has uses as a food colorant and functional ingredient, these uses being restrained owing to its low solubility in water, which limits its dispersion in food matrices and its bioaccessibility. Curcumin-gelatin microparticles produced by electrohydrodynamic atomization were developed to overcome these problems. Microparticles with a size up to 1.2 μm in diameter, in which curcumin was in the amorphous state, were obtained. Both curcumin water solubility and bioaccessibility were significantly improved by encapsulation (38.6 and 11.3-fold higher than commercial curcumin, respectively). A gellified fish product was used to evaluate the coloring capacity of microencapsulated curcumin, finding a better dispersion for microencapsulated curcumin than for commercial one. However, curcumin bioaccessibility was similar owing to curcumin solubilization into the protein matrix. In spite of this, a protective effect of curcumin was observed, as the antioxidant activity of the bioaccessible fraction of the gel supplemented with microencapsulated curcumin was higher. Industrial relevance Curcumin is a potential natural food coloring and functional ingredient which impairs an attractive yellowish-orange color to food and possesses a wide range of biological activities. However its use in food is restrained owing to its low solubility in water. Curcumin encapsulation using a soluble polymer is a promising strategy to widen the use of curcumin as an ingredient in the food industry. © 2015 Elsevier Ltd.


Rosell C.M.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Santos E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
European Food Research and Technology | Year: 2010

Dietary fiber incorporation into bread dough systems greatly interferes with protein association and behavior during heating and cooling. The objective of this study was to understand the individual and combined effects of dietary fibers on dough behavior during mixing, overmixing, pasting and gelling using the Mixolab® device. Impact of different commercial dietary fibers (inulin, sugar beet fiber, pea cell wall fiber and pea hull fiber) on wheat dough mixing, pasting and gelling profiles has been investigated. Mixolab® plots indicate that the incorporation of sugar beet fiber into the dough matrix induces the disruption of the viscoelastic system yielding weaker doughs, and it greatly competes for water with starch affecting pasting and gelling. Conversely, inulin in the range tested seems to integrate into the dough increasing its stability. Additionally, the responses acquired with this device were compared with those obtained with other available methodologies, such as the Brabender Farinograph and the Rapid Visco Analyser, to explore its use as a suitable technique for studying fiber-enriched bread dough physical properties. A broad range of correlation between Mixolab® and traditional devices were found. © 2010 Springer-Verlag.


Oms-Oliu G.,University of Lleida | Rojas-Grau M.A.,University of Lleida | Gonzalez L.A.,Polytechnic University of Valencia | Varela P.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | And 5 more authors.
Postharvest Biology and Technology | Year: 2010

This review covers some recent advances for the maintenance of fresh-cut fruit quality with respect to the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as calcium salts for maintaining texture. It focuses especially on the use of natural preservatives, which are of increasing interest because of toxicity and/or allergenicity of some traditional food preservatives. The difficulties in the application of these substances on fresh-cut fruit without adversely affecting sensory characteristics of the product are reviewed. Edible coatings are presented as an excellent way to carry additives since they are shown to maintain high concentrations of preservatives on the food surfaces, reducing the impact of such chemicals on overall consumer acceptability of fresh-cut fruit. © 2010 Elsevier B.V.


Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Journal of Cereal Science | Year: 2014

The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and visco-elastic features, or some techno-functional and nutritional characteristics of mixed bread matrices, and induced concomitant dynamics in lipid binding over mixing and baking steps. A preferential lipid binding to the gluten/non gluten proteins and to the outside part of the starch granules takes place during mixing, in such a way that the higher the accumulation of bound lipids during mixing, the higher the bioaccessible polyphenol content in blended breads. During baking, lipids bind to the gluten/non gluten proteins at the expenses of both a free lipid displacement and a lipid migration from the inside part of the starch granules to the protein active sites. It was observed that the higher the decrease of free lipid content during baking, the higher the pasting temperature and the lower the total setback on cooling and the dynamic moduli, but the higher the specific volume in blended breads. © 2014 Elsevier Ltd.


Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
European Food Research and Technology | Year: 2014

The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated. Mixed breads obtained by 40 % replacement of WT flour by HBGB flours are more nutritious than those replaced by CB flours and much more than regular WT flour breads in terms of elevated levels of dietary fibre fractions (soluble, insoluble, resistant starch and β-glucans), slowly digestible starch subfraction and bioaccessible polyphenols providing higher antiradical activity. WT/CB and WT/HBGB breads can be, respectively, labelled as source of fibre (3 g DF/100 g food) and high-fibre breads (6 g DF/100 g food), according to Nutritional Claims for dietary fibre foods. The consumption of 100 g of WT/HBGB can meet up to almost 50 % the required dietary fibre, providing a β-glucan intake high enough to meet the requirements of the EFSA health claim (3 g/day), contributing a reduced blood cholesterol level. The techno-functional performance of fresh blended breads and the sensory appreciation were in general preserved or even improved. © 2013 Springer-Verlag Berlin Heidelberg.

Loading Institute Agroquimica Y Tecnologia Of Alimentos Csic collaborators
Loading Institute Agroquimica Y Tecnologia Of Alimentos Csic collaborators