Institute Investigacion En Ciencias Of La Alimentacion

Madrid, Spain

Institute Investigacion En Ciencias Of La Alimentacion

Madrid, Spain

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Gamboa-Santos J.,Institute Investigacion En Ciencias Of La Alimentacion | Soria A.C.,Institute Quimica Organica General CSIC | Villamiel M.,Institute Investigacion En Ciencias Of La Alimentacion | Montilla A.,Institute Investigacion En Ciencias Of La Alimentacion
Food Chemistry | Year: 2013

The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching on the subsequent 2-furoylmethyl-amino acid formation during drying, probably due to changes in the protein structure. The highest values of 2-furoylmethyl-amino acids were found in carrots conventionally blanched with water at 95 °C for 5 min. However, samples previously treated by ultrasound presented intermediate values of 2-furoylmethyl-amino acids and carbohydrates as compared to the conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved their total polyphenol content and showed rehydration properties, which were even better than those of the freeze-dried control sample. The results obtained here underline the usefulness of 2-furoylmethylamino acids as indicators of the damage suffered by carrots during their blanching and subsequent drying. © 2013 Elsevier Ltd. All rights reserved.


Martos G.,Institute Investigacion En Ciencias Of La Alimentacion | Lopez-Fandino R.,Institute Investigacion En Ciencias Of La Alimentacion | Molina E.,Institute Investigacion En Ciencias Of La Alimentacion
Food Chemistry | Year: 2013

Hen egg white comprises of a complex mixture of proteins, which greatly differ in their physicochemical characteristics and relative abundance. We aimed to identify potential undiscovered egg allergens within the egg white proteome and investigated the existence of matrix effects on the proteolytic stability and resultant IgE-binding of the allergenic proteins. In addition to the main egg allergens: ovalbumin (OVA), ovomucoid (OM) and lysozyme (LYS), two minor egg white proteins, tentatively identified as ovoinhibitor and clusterin, were found to react with serum IgE from egg-allergic patients. Egg white exhibited residual immunoreactivity after gastrointestinal digestion due to the presence of intact OVA and LYS, as well as of several IgE-binding peptides derived from OVA. The presence of egg yolk slightly increased the susceptibility to hydrolysis of egg white proteins and abrogated bile salt-induced precipitation of LYS in the duodenal medium. However, the resultant immunoreactivity against IgE of egg white proteins after in vitro digestion was not significantly modified by the presence of yolk components. © 2012 Elsevier Ltd. All rights reserved.


Corzo-Martinez M.,Institute Investigacion En Ciencias Of La Alimentacion | Copovi P.,Institute Investigacion En Ciencias Of La Alimentacion | Olano A.,Institute Investigacion En Ciencias Of La Alimentacion | Moreno F.J.,Institute Investigacion En Ciencias Of La Alimentacion | Montilla A.,Institute Investigacion En Ciencias Of La Alimentacion
Journal of the Science of Food and Agriculture | Year: 2013

Background: Lactose from cheese whey permeate (WP) was efficiently isomerised to lactulose using egg shell, a food-grade catalyst, and the subsequent transgalactosylation reaction of this mixture with β-galactosidase from Bacillus circulans gave rise to a wide array of prebiotic carbohydrates derived from lactose and lactulose. Results: Lactulose obtained by efficient isomerisation of WP (16.1% by weight with respect to the initial amount of lactose) showed great resistance to the hydrolytic action of β-galactosidase from B. circulans, which preferentially hydrolysed lactose, acting as a galactosyl donor and acceptor. Lactulose had capacity as an acceptor, leading to the formation of lactulose-derived oligosaccharides. The enzymatic synthesis was optimised by studying reaction conditions such as pH, temperature, time, enzyme concentration and carbohydrate concentration. The maximum formation of galactooligosaccharides with degrees of polymerisation from 2 to 4 was achieved after 5 h of reaction at pH 6.5 and 50 °C with 300 g kg-1 carbohydrates and 3 U mL-1 β-galactosidase. Conclusion: These findings indicate that the transgalactosylation of isomerised WP with β-galactosidase from B. circulans could be a new and efficient method to obtain a mixture with 50% of potentially prebiotic carbohydrates composed of lactulose, and galactooligosaccharides derived from lactose and lactulose. © 2012 Society of Chemical Industry.


Diez-Municio M.,Institute Investigacion En Ciencias Of La Alimentacion | Herrero M.,Institute Investigacion En Ciencias Of La Alimentacion | Jimeno M.L.,Centro Quimica Organica Lora Tamayo CSIC | Olano A.,Institute Investigacion En Ciencias Of La Alimentacion | Moreno F.J.,Institute Investigacion En Ciencias Of La Alimentacion
Journal of Agricultural and Food Chemistry | Year: 2012

This work describes an efficient enzymatic synthesis and NMR structural characterization of the trisaccharide β-d-galactopyranosyl-(1→4)- β-d-fructofuranosyl-(2→1)-α-d-glucopyranoside, also termed as lactulosucrose. This oligosaccharide was formed by the Leuconostoc mesenteroides B-512F dextransucrase-catalyzed transfer of the glucosyl residue from sucrose to the 2-hydroxyl group of the reducing unit of lactulose. The enzymatic reaction was carried out under optimal conditions, i.e., at 30 °C in 20 mM sodium acetate buffer with 0.34 mM CaCl2 at pH 5.2, and the effect of factors such as reaction time (0-48 h), enzyme charge (0.8, 1.6, and 2.4 U mL-1), and sucrose:lactulose concentration ratios (20:40, 30:30, and 40:20, expressed in g/100 mL) on the formation of transfer products were studied. The highest formation in lactulosucrose was attained at 8 and 24-32 h by using 20%:40% and 30%:30% sucrose:lactulose mixtures, respectively, with 1.6 or 2.4 U mL-1 dextransucrase, leading to lactulosucrose yields of 27-35% in weight respect to the initial amount of lactulose. Furthermore, minor tetra- and pentasaccharide, both probably derived from lactulose, were also detected and quantified. Likewise, the capacity of lactulosucrose to act as d-glucosyl donor once the sucrose was consumed, could explain its decrease from 16 to 24 h when the highest charge of dextransucrase was used. Considering the chemical structure of the synthesized oligosaccharides, lactulosucrose and its derivatives could potentially be excellent candidates for an emerging prebiotic ingredient. © 2012 American Chemical Society.


Sanchez-Patan F.,Institute Investigacion En Ciencias Of La Alimentacion | Monagas M.,Institute Investigacion En Ciencias Of La Alimentacion | Moreno-Arribas M.V.,Institute Investigacion En Ciencias Of La Alimentacion | Bartolome B.,Institute Investigacion En Ciencias Of La Alimentacion
Journal of Agricultural and Food Chemistry | Year: 2011

The aim of the present work was to develop a reproducible, sensitive, and rapid UPLC-ESI-TQ MS analytical method for determination of microbial phenolic acids and other related compounds in faeces. A total of 47 phenolic compounds including hydroxyphenylpropionic, hydroxyphenylacetic, hydroxycinnamic, hydroxybenzoic, and hydroxymandelic acids and simple phenols were considered. To prepare an optimum pool standard solution, analytes were classified in 5 different groups with different starting concentrations according to their MS response. The developed UPLC method allowed a high resolution of the pool standard solution within an 18 min injection run time. The LOD of phenolic compounds ranged from 0.001 to 0.107 μg/mL and LOQ from 0.003 to 0.233 μg/mL. The method precision met acceptance criteria (<15% RSD) for all analytes, and accuracy was >80%. The method was applied to faecal samples collected before and after the intake of a flavan-3-ol supplement by a healthy volunteer. Both external and internal calibration methods were considered for quantification purposes, using 4-hydroxybenzoic-2,3,4,5-d4 acid as internal standard. For most analytes and samples, the level of microbial phenolic acids did not differ by using one or another calibration method. The results revealed an increase in protocatechuic, syringic, benzoic, p-coumaric, phenylpropionic, 3-hydroxyphenylacetic, and 3-hydroxyphenylpropionic acids, although differences due to the intake were only significant for the latter compound. In conclusion, the UPLC-DAD-ESI-TQ MS method developed is suitable for targeted analysis of microbial-derived phenolic metabolites in faecal samples from human intervention or in vitro fermentation studies, which requires high sensitivity and throughput. © 2011 American Chemical Society.


Rodriguez-Fernandez M.,CSIC - Institute of Marine Research | Cardelle-Cobas A.,Catholic University of Portugal | Villamiel M.,Institute Investigacion En Ciencias Of La Alimentacion | Banga J.R.,CSIC - Institute of Marine Research
Journal of Biotechnology | Year: 2011

The production of prebiotic galactooligosaccharides (GOS) from lactose has been widely studied whereas the synthesis of new prebiotic oligosaccharides with improved properties as those derived from lactulose is receiving an increasing interest. Understanding the mechanism of enzymatic oligosaccharides synthesis from lactulose would help to improve the quality of the products in a rational way as well as to increase the production efficiency by optimally selecting the operating conditions. A detailed kinetic model describing the enzymatic transgalactosylation reaction during lactulose hydrolysis is presented here for the first time. The model was calibrated with the experimental data obtained in batch assays with two different β-galactosidases at various temperatures and concentrations of substrate. A complete system identification loop, including model selection, robust estimation of the parameters by means of a global optimization method and computation of confidence intervals was performed. The kinetic model showed a good agreement between experimental data and predictions for lactulose conversion and provided important insights into the mechanism of formation of new oligosaccharides with potential prebiotic properties. © 2011 Elsevier B.V.


Perez-Vega J.A.,National Polytechnic Institute of Mexico | Olivera-Castillo L.,National Polytechnic Institute of Mexico | Gomez-Ruiz J.T.,Institute Investigacion En Ciencias Of La Alimentacion | Hernandez-Ledesma B.,Institute Investigacion En Ciencias Of La Alimentacion
Journal of Functional Foods | Year: 2013

Sea cucumber is a benthic marine organism distributed worldwide and used as food in several Asian countries. The species Isostichopus badionotus is captured intensively off the Yucatan Peninsula, Mexico. Boiled I. badionotus was subjected to in vitro simulated gastrointestinal digestion using pepsin and a pepsin-Corolase PP® mixture. ACE-inhibitory and radical scavenging activities, iron reducing capacity and cytotoxic effects against colorectal cancer cells were evaluated in the hydrolysates and their ultrafiltered fractions. ACE-inhibitory activity was potent in fractions containing peptides <3000Da, an effect augmented with combined action of gastric (pepsin) and intestinal (Corolase PP®) enzymes (IC50=0.038±0.004mg/mL). Antioxidant activity was exerted by peptides with low and high molecular weights, depending on hydrolysis method. This is the first report of cytotoxic capacity against colorectal HT-29 cells in peptides from sea cucumber. Sea cucumber hydrolysates and ultrafiltered fractions are potential ingredients for development of functional foods. © 2013 Elsevier Ltd.


Diez-Municio M.,Institute Investigacion En Ciencias Of La Alimentacion | Montilla A.,Institute Investigacion En Ciencias Of La Alimentacion | Moreno F.J.,Institute Investigacion En Ciencias Of La Alimentacion | Herrero M.,Institute Investigacion En Ciencias Of La Alimentacion
Green Chemistry | Year: 2014

This work reports the optimization of a cost-effective and scalable process for the enzymatic synthesis of kojibiose (2-O-α-d-glucopyranosyl-α- d-glucose) from readily available and low-cost substrates such as sucrose and lactose. This biotechnological process is based on the dextransucrase-catalysed initial synthesis of a galactosyl-derivative of kojibiose (4-O-β-d- galactopyranosyl-kojibiose) followed by the removal of residual monosaccharides using a Saccharomyces cerevisiae yeast treatment, and a thorough hydrolysis step with Kluyveromyces lactis β-galactosidase. Depending on the final purification stage, i.e. extension of the yeast treatment or the use of preparative liquid chromatography, the purity of the produced kojibiose ranged from 65% to ≥99%, respectively. The moderately high yield achieved (38%, in weight respect to the initial amount of lactose) using this affordable synthesis process could expand the potential applications of kojibiose according to the bioactive properties that have been associated with this disaccharide, so far limited by its low availability. © the Partner Organisations 2014.


Martinez-Maqueda D.,Institute Investigacion En Ciencias Of La Alimentacion | Miralles B.,Institute Investigacion En Ciencias Of La Alimentacion | De Pascual-Teresa S.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan | Reveron I.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan | And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

In this study, the hypothesis that food-derived opioid peptides besides β-casomorphin 7 might modulate the production of mucin via a direct action on epithelial goblet cells was investigated in HT29-MTX cells used as a model of human colonic epithelium. Seven milk whey or casein peptides, a human milk peptide, and a wheat gluten-derived peptide with proved or probable ability to bind μ- or δ-opioid receptors were tested on the cell culture. Significantly increased secretion of mucins was found after exposure to six of the assayed peptides, besides the previously described β-casomorphin 7, as measured by an enzyme-linked lectin assay (ELLA). Human β-casomorphin 5 and α-lactorphin were selected to study the expression of mucin 5AC gene (MUC5AC), the HT29-MTX major secreted mucin gene. α-Lactorphin showed increased expression of MUC5AC from 4 to 24 h (up to 1.6-fold over basal level expression), although differences were statistically different only after 24 h of exposure. However, this increased expression of MUC5AC did not reach significance after cell treatment with human β-casomorphin 5. In conclusion, six food-derived peptides have been identifed with described or probable opioid activity that induce mucin secretion in HT29-MTX cells. Concretely, α-lactorphin is able to up-regulate the expression of the major secreted mucin gene encoded by these cells. © 2012 American Chemical Society.


Lopez-Exposito I.,Institute Investigacion En Ciencias Of La Alimentacion | Amigo L.,Institute Investigacion En Ciencias Of La Alimentacion | Recio I.,Institute Investigacion En Ciencias Of La Alimentacion
Dairy Science and Technology | Year: 2012

This paper is a mini-review on the nutritional value of cheese with a focus on the identification of different biologically active peptides in cheese and the evidence built about their health benefits. From a nutritional point of view, cheese is a rich source of essential nutrients such as proteins, vitamins, minerals, and also short chain fatty acids that are important as part of a healthy diet. In addition, during cheese ripening, casein is hydrolyzed into a large variety of peptides by proteases and peptidases from milk, rennet, starter culture, and secondary microbial flora. Some of these peptides are structurally similar to endogenous peptides that play a crucial role in the organism as hormones, neurotransmitters, or antibiotics. Some of them can also survive gastrointestinal digestion or serve as precursors of the final peptide form. Furthermore, some of these cheese-derived peptides can interact with the same receptors than endogenous peptides and exert agonistic or antagonistic effects in the organism. This paper reviews the identification of different biologically active peptides in cheese and the evidence built about their health benefits. Activities have been mainly proven by using in vitro assays and in cell cultures, but in some cases the activity has been also assessed in animal models. In any case, there is still a long way to demonstrate the "hidden" health benefits of cheese in humans. © INRA and Springer-Verlag, France 2012.

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