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Collado M.C.,Institute of Agrochemistry and Food Technology IATA CSIC | Collado M.C.,University of Turku | Rautava S.,University of Turku | Isolauri E.,University of Turku | Salminen S.,University of Turku
Pediatric Research | Year: 2015

Modern civilization is faced with a progressive increase in immune-mediated or inflammatory health problems such as allergic disease, autoimmune disorders, and obesity. An extended version of the hygiene hypothesis has been introduced to emphasize the intimate interrelationship among diet, the immune system, microbiome, and origins of human disease: the modern infant, particularly when delivered by cesarean section and without the recommended exclusive breastfeeding, may lack sufficient stimulation of the mucosal immune system to generate a tolerogenic immune milieu and instead be prone to develop chronic inflammatory conditions. These deviations may take the form of allergic or autoimmune disease, or predispose the child to higher weight gain and obesity. Moreover, evidence supports the role of first microbial contacts in promoting and maintaining a balanced immune response in early life and recent findings suggest that microbial contact begins prior to birth and is shaped by the maternal microbiota. Maternal microbiota may prove to be a safe and effective target for interventions decreasing the risk of allergic and noncommunicable diseases in future generations. These results support the hypothesis that targeting early interaction with microbes might offer an applicable strategy to prevent disease. Copyright © 2015 International Pediatric Research Foundation, Inc. Source

Matos M.E.,Central University of Venezuela | Rosell C.M.,Institute of Agrochemistry and Food Technology IATA CSIC
Journal of the Science of Food and Agriculture | Year: 2014

In the last decade the development of gluten-free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten-free products and health. The increasing interest has prompted extensive research into the development of gluten-free foodstuffs that resemble gluten-containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten-free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread-making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten-free breads, and different strategies for improving it are reviewed. Gluten-free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten-free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index. © 2014 Society of Chemical Industry. Source

Gularte M.A.,Institute of Agrochemistry and Food Technology IATA CSIC | Gularte M.A.,Federal University of Pelotas | Rosell C.M.,Institute of Agrochemistry and Food Technology IATA CSIC
Carbohydrate Polymers | Year: 2011

Hydrocolloids are largely used in food processing because of their functional properties, but scarce information is available about the direct impact of different hydrocolloids on the starch digestibility. The objective of this study was to assess the effect of different hydrocolloids on the digestibility of corn and potato starch and to establish the possible relationship between physicochemical and in vitro hydrolysis of starch. Hydrocolloids significantly affected the in vitro hydrolysis of starch changing the pattern of the starch fractions favoring the starch hydrolysis and increasing the rapid digestible starch fraction. The effect of hydrocolloids on the starch hydrolysis was greatly dependent on the starch origin. Guar gum was the unique hydrocolloid that combined with potato starch decreases the enzymatic hydrolysis and glycemic index of this starch. Correlations were observed between hydration, pasting and starch digestibility in corn and potato starch. © 2011 Elsevier Ltd. All rights reserved. Source

Dura A.,Institute of Agrochemistry and Food Technology IATA CSIC | Blaszczak W.,Polish Academy of Sciences | Rosell C.M.,Institute of Agrochemistry and Food Technology IATA CSIC
Carbohydrate Polymers | Year: 2014

Porous starch is attracting very much attention for its absorption and shielding ability in many food applications. The effect of two different enzymes, fungal α-amylase (AM) or amyloglucosidase (AMG), on corn starch at sub-gelatinization temperature was studied as an alternative to obtain porous starch. Biochemical features, thermal and structural analyses of treated starches were studied. Microscopic analysis of the granules confirmed the enzymatic modification of the starches obtaining porous structures with more agglomerates in the case of AMG treated starches. Several changes in thermal properties and hydrolysis kinetics were observed in enzymatically modified starches. Hydration properties were significantly affected by enzymatic modification being greater influenced by AMG activity, and the opposite trend was observed in the pasting properties. Overall, results showed that enzymatic modification at sub-gelatinization temperatures really offer an attractive alternative for obtaining porous starch granules to be used in a variety of foods applications. © 2013 Elsevier Ltd. Source

Matos M.E.,Institute of Agrochemistry and Food Technology IATA CSIC | Matos M.E.,Central University of Venezuela | Sanz T.,Institute of Agrochemistry and Food Technology IATA CSIC | Rosell C.M.,Institute of Agrochemistry and Food Technology IATA CSIC
Food Hydrocolloids | Year: 2014

The incorporation of proteins has been long established in the bakery industry to obtain enriched products, but they also take active part on the making process of sweet baked goods. This study was focused on assessing the role of proteins on the rheology and quality of wheat free muffins by using rice flour. Six rice based formulations were used: one without added protein (No-Protein) and five with different protein sources: soy protein isolate (SPI), pea protein isolate (PPI), egg white protein (EWP), casein (C), and for comparing purposes vital wheat gluten (VWG) was included. Proteins effects were established by evaluating the rheological behaviour of batters measuring the storage modulus (G') and the loss modulus (G'), and the technological characteristics of the muffins obtained (specific volume, colour, and texture). The addition of SPI, PPI and C significantly (P<0.05) increased G', but this was not modified in batters containing EWP. Casein and EWP increased the specific volume of the muffins. SPI did not have effect on hardness, springiness, cohesiveness, chewiness, and resilience of the muffin, while PPI containing muffins were softer and springier. The overall results indicated that both the rheological properties of the batters and the technological characteristics of the muffin are dominated by the presence of the type of protein used in the formulations. Therefore the source of protein included in the formulation is fundamental to ensure the proper texture and other technological properties of these products. © 2013 Elsevier Ltd. Source

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