Dietary patterns of Sonoran breastfeeding women are associated to exclusive or partial breastfeeding regimes.

BACKGROUND: During breastfeeding, the maternal diet ensures mothers and infants health. Therefore, it is necessary to update information about the diet of exclusively or partially breastfeeding women in each population. We evaluated the diet of Sonoran breastfeeding women, identified their dietary patterns, and examined their association with the breastfeeding regime. METHODS: In this cross-sectional study, 62 women breastfeeding exclusively (n = 43) or partially (n = 19) participated. The diet was assessed using a food frequency questionnaire, and patterns were identified through principal component analysis. RESULTS: Overall, fats and sodium intake were higher, while potassium intake was lower than recommended. Two dietary patterns were identified: "regional" (n = 36) and "prudent" (n = 26). Women following the "prudent" pattern consumed more protein, calcium, and potassium than those following the "regional" pattern (p < 0.05). The probability of exclusively breastfeeding women having a "prudent" dietary pattern was higher than that of partially breastfeeding women (adjusted odds ratios = 7.29, p = 0.019). CONCLUSIONS: Exclusive breastfeeding possibly motivated mothers to follow a more prudent diet than those who partially breastfed. Therefore, it is crucial to promote a healthy diet among breastfeeding mothers.

INTRODUCCIÓN: Durante el amamantamiento, la dieta garantiza la salud materno-infantil. Por esto, es necesario contar con información actualizada sobre la dieta de quienes amamantan exclusiva o parcialmente en cada población. El objetivo de este trabajo fue evaluar la dieta de mujeres sonorenses amamantando, identificar sus patrones dietarios y buscar su asociación con el régimen de lactancia. MÉTODOS: En este estudio transversal participaron 62 mujeres amamantando de forma exclusiva (n = 43) o parcialmente (n = 19). Se evaluó la dieta con un cuestionario de frecuencia de consumo de alimentos y los patrones se identificaron a través del análisis de componentes principales. RESULTADOS: En general, la ingestión de grasas y sodio fue superior y la de potasio inferior a las cantidades recomendadas. Se identificaron dos patrones dietarios: "regional" (n = 36) y "prudente" (n = 26). Las mujeres con patrón "prudente" ingirieron más proteína, calcio y potasio que las del patrón "regional" (p < 0.05). La probabilidad de que las mujeres que amamantaban en exclusiva siguieran un patrón dietario "prudente" fue mayor que la de aquellas que amamantaban parcialmente (razón de momios ajustada (AOR) = 7.29, p = 0.019). CONCLUSIONES: La lactancia exclusiva posiblemente motivó a las madres a seguir una dieta más prudente que la de aquellas que amamantaban parcialmente. Es necesario promover una dieta saludable entre las madres amamantando.

HLA-Haplotypes Influence Microbiota Structure in Northwestern Mexican Schoolchildren Predisposed for Celiac Disease or Type 1 Diabetes.

To contribute to and elucidate the participation of microbiota in celiac disease (CD) and type 1 diabetes (T1D) development, we evaluated the influence of HLA haplotypes, familial risk, and diet on the microbiota of schoolchildren. We conducted a cross-sectional study on 821 apparently healthy schoolchildren, genotyping HLA DQ2/DQ8, and registering familial risk. We analyzed the fecal microbiota using 16S rRNA gene sequencing, and autoantibodies for CD or T1D by ELISA. After analyses, we created three groups: at-high-risk children (Group 1), at-high-risk children plus autoantibodies (Group 2), and nonrisk children (Group 3). HLA influenced the microbiota of Groups 1 and 2, decreasing phylogenetic diversity in comparison to Group 3. The relative abundance of Oscillospiraceae UCG_002, Parabacteroides, Akkermansia, and Alistipes was higher in Group 3 compared to Groups 1 and 2. Moreover, Oscillospiraceae UCG_002 and Parabacteroides were protectors of the autoantibodies' positivity (RRR = 0.441 and RRR = 0.034, respectively). Conversely, Agathobacter was higher in Group 2, and Lachnospiraceae was in both Groups 1 and 2. Lachnospiraceae correlated positively with the sucrose degradation pathway, while the principal genera in Group 3 were associated with amino acid biosynthesis pathways. In summary, HLA and familial risk influence microbiota composition and functionality in children predisposed to CD or T1D, increasing their autoimmunity risk.

Effectiveness of printed infographics to promote breastfeeding in the Sonora population.

BACKGROUND: In Mexico, the prevalence of exclusive breastfeeding for 6 months is low (28.6%); in the state of Sonora, it is only 15%. Effective strategies are needed to promote it. The aim of this study was to evaluate the effectiveness of printed infographics designed to promote breastfeeding in mothers from Sonora. METHODS: We prospectively studied lactation regimes from birth. Intention to breastfeed, general characteristics of the mother-infant dyad, and telephone number were registered. Participants received educational training in the hospital; those assigned to the intervention group (IG) also received up to five infographic materials (designed and evaluated previously) in different perinatal periods, while those in the control group (CG) did not. At two months postpartum, the infant feeding practice and reasons for introducing formula were collected by phone. Data were analyzed with the χ2 test. RESULTS: Of 1705 women enrolled, 57% were missed during follow-up. Although 99% of participants planned to breastfeed, 92% of IG did so, compared to 78% of CG (95% Confidence interval [CI]: 7.04, 19.98; p < 0.0001). Mothers in the IG used more formula than those in the CG (6 vs. 21%; 95% CI: -20.54, -8.0; p < 0.0001), arguing insufficient milk production. The delivery of three infographics (one in prepartum and two in the hospital-training), or five infographics in different periods, promoted breastfeeding in 95% of participants. CONCLUSIONS: The distribution of printed infographics and initial training promoted breastfeeding, although not its exclusivity.

INTRODUCCIÓN: En México es baja la prevalencia del amamantamiento exclusivo durante 6 meses (28.6%); en el estado de Sonora, solo es del 15%. Se requieren estrategias efectivas para su promoción. El objetivo de este estudio fue evaluar la efectividad de la infografía impresa diseñada para promover el amamantamiento en madres sonorenses. MÉTODO: Estudiamos prospectivamente la lactancia desde el nacimiento. Se registraron la intención de amamantar, las características generales de la díada madre-hijo y el número telefónico. Las participantes tuvieron capacitación educativa en el hospital; las asignadas al grupo intervenido (GI) recibieron además hasta cinco materiales infográficos (diseñados y evaluados en un estudio previo) en diferentes periodos perinatales, mientras que las del grupo control (GC) no los recibieron. A los dos meses posparto se consultó telefónicamente el tipo de alimentación infantil y los motivos para introducir la fórmula. Los datos se analizaron con la prueba de χ2. RESULTADOS: De las 1705 mujeres reclutadas, se perdieron el 57% en el seguimiento. Aunque el 99% del total de las participantes planeó amamantar, el 92% del GI lo hacía a los dos meses posparto, en comparación con el 78% del GC (intervalo de confianza del 95% [IC95%]: 7.04 a 19.98; p < 0.0001). Las madres del GI usaron menos lactancia con fórmula que las del GC (6% vs. 21%; IC95%: −20.54 a −8.0; p < 0.0001), argumentando insuficiencia láctea. La entrega de tres infografías (una en preparto y dos en capacitación), al igual que cinco infografías en diferentes periodos, promovió el amamantamiento en el 95% de las participantes. CONCLUSIONES: La distribución de infografía impresa, además de la capacitación inicial, promovió el amamantamiento, aunque no su exclusividad.

Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.

Wheat-flour (WF) tortillas are among the popular flatbreads used in northern Mexico to prepare 'burritos', which are widely accepted in the USA and other countries but have low nutritional quality. Therefore, to increase the protein and fiber contents, we replaced 10 or 20% of the WF with coconut (Cocos nucifera, variety Alto Saladita) flour (CF) and evaluated the effects on the dough rheology and quality of the composite tortillas. There were differences in the optimum mixing times among the doughs. The protein, fat, and ash contents of the tortillas increased (p < 0.05) with increasing CF content. The carbohydrate content was unchanged (p > 0.05), but the 20% CF tortillas contained more fiber than the control tortilla. Tortilla firmness increased (p < 0.05) and extensibility decreased (p < 0.05) with increasing CF content. The 80:20 blended tortillas showed the highest firmness (7.9 N), whereas the control and 90:10 blended tortillas did not differ (p > 0.05) in firmness. There were no differences (p > 0.05) in extensibility between the composite tortillas. The physicochemical properties of the tortillas indicated that the 20% CF-containing tortilla was a more nutritious option to the wheat flour tortilla due to its higher dietary fiber and protein contents, in addition to the slight reduction seen in extensibility compared to the WF tortilla.

Effectiveness of printed infographics to promote breastfeeding in the Sonora population / Efectividad de la infografía impresa para promover el amamantamiento en la población de Sonora

Abstract Background: In Mexico, the prevalence of exclusive breastfeeding for 6 months is low (28.6%); in the state of Sonora, it is only 15%. Effective strategies are needed to promote it. The aim of this study was to evaluate the effectiveness of printed infographics designed to promote breastfeeding in mothers from Sonora. Methods: We prospectively studied lactation regimes from birth. Intention to breastfeed, general characteristics of the mother-infant dyad, and telephone number were registered. Participants received educational training in the hospital; those assigned to the intervention group (IG) also received up to five infographic materials (designed and evaluated previously) in different perinatal periods, while those in the control group (CG) did not. At two months postpartum, the infant feeding practice and reasons for introducing formula were collected by phone. Data were analyzed with the χ2 test. Results: Of 1705 women enrolled, 57% were missed during follow-up. Although 99% of participants planned to breastfeed, 92% of IG did so, compared to 78% of CG (95% Confidence interval [CI]: 7.04, 19.98; p < 0.0001). Mothers in the IG used more formula than those in the CG (6 vs. 21%; 95% CI: −20.54, −8.0; p < 0.0001), arguing insufficient milk production. The delivery of three infographics (one in prepartum and two in the hospital-training), or five infographics in different periods, promoted breastfeeding in 95% of participants. Conclusions: The distribution of printed infographics and initial training promoted breastfeeding, although not its exclusivity.

Resumen Introducción: En México es baja la prevalencia del amamantamiento exclusivo durante 6 meses (28.6%); en el estado de Sonora, solo es del 15%. Se requieren estrategias efectivas para su promoción. El objetivo de este estudio fue evaluar la efectividad de la infografía impresa diseñada para promover el amamantamiento en madres sonorenses. Método: Estudiamos prospectivamente la lactancia desde el nacimiento. Se registraron la intención de amamantar, las características generales de la díada madre-hijo y el número telefónico. Las participantes tuvieron capacitación educativa en el hospital; las asignadas al grupo intervenido (GI) recibieron además hasta cinco materiales infográficos (diseñados y evaluados en un estudio previo) en diferentes periodos perinatales, mientras que las del grupo control (GC) no los recibieron. A los dos meses posparto se consultó telefónicamente el tipo de alimentación infantil y los motivos para introducir la fórmula. Los datos se analizaron con la prueba de χ2. Resultados: De las 1705 mujeres reclutadas, se perdieron el 57% en el seguimiento. Aunque el 99% del total de las participantes planeó amamantar, el 92% del GI lo hacía a los dos meses posparto, en comparación con el 78% del GC (intervalo de confianza del 95% [IC95%]: 7.04 a 19.98; p < 0.0001). Las madres del GI usaron menos lactancia con fórmula que las del GC (6% vs. 21%; IC95%: −20.54 a −8.0; p < 0.0001), argumentando insuficiencia láctea. La entrega de tres infografías (una en preparto y dos en capacitación), al igual que cinco infografías en diferentes periodos, promovió el amamantamiento en el 95% de las participantes. Conclusiones: La distribución de infografía impresa, además de la capacitación inicial, promovió el amamantamiento, aunque no su exclusividad.

Extraction and characterization of arabinoxylans obtained from nixtamalized brewers' spent grains.

The processes to obtain value-added products from brewers' spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers' spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100 °C and 25 °C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 µmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers' spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.

Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.

People with wheat-related disorders require wheat-free and good quality baked goods. We prepared wheat-free bread and cookies (coricos) with flour blends of corn, amaranth, orange sweet potato and chia. Sweet potato flour or puree and amaranth flour were prepared and their properties evaluated. Blends were optimized for dough hardness and cohesiveness by response surface methodology, with a central composite rotatory design. Bread was prepared with optimal blends plus 1.2% chia mucilage, and alternatively used sweet potato puree. The optimized blend was 57:34:9 (corn:amaranth:sweet potato flours). Coricos were made with the blend instead of only corn as traditionally. Chemical composition, texture profile, fiber, and gluten content of the products were analyzed. The breads' crust was uniform, crunchy and golden, and the crumb was homogeneous, with 41% specific volume and 60% size of the wheat bread. Coricos presented a darker golden color than those of 100% corn. Protein content was similar (~ 12% d.w.) between the blend and wheat breads, with better chemical score for the blend one. Blend bread and coricos had 2-4% more dietary fiber and higher content of bioactive compounds than their wheat or corn counterparts. Blend bread was comparable to its counterpart in chewiness while coricos were softer. Gluten content was < 20 ppm in blend products; therefore, in addition to nutritional quality, they are safe for people with wheat-related disorders.

Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato.

The current dietary habits cause health problems due to foods' composition, with bread as an important example. Our aim was to formulate an optimum dough blend with flours from wheat, amaranth and orange sweet potato to obtain a physically good and highly nutritional bread. Bread was prepared with blends of wheat, amaranth and orange sweet potato flours, optimizing the technological properties of the doughs by the response surface methodology and analyzing their physical and nutritional properties. Amaranth provides protein and fiber, and sweet potatoes provide ß-carotenoids and high antioxidant activity. The prediction models were adjusted by mixing time (MT), peak dough resistance (PDR), setback (SB) and breakdown (BD). The interaction between wheat and amaranth significantly (p < 0.05) affected MT, PDR and SB, while the interaction between amaranth and sweet potato affected BD (p < 0.05); none of the components influenced PDR. The optimized blend (68.7% wheat, 22.7% amaranth and 8.6% sweet potato) produced a bread with the best crust and crumb appearance. This bread was comparable to that made with 100% wheat in specific volume and textural characteristics, but had better protein quality, higher content of fermentable fiber, pro-vitamin A, and bioactive compounds with good antioxidant capacity, and a lower glycemic index.

Gluten-Free Labeling Is Misused Frequently in Foods Marketed in Northwestern Mexico.

Background: Patients with celiac disease (CD) require a gluten-free (GF) diet, including industrialized products containing ≤ 20 mg gluten/kg. The market status of GF food products is almost unknown in Mexico. Therefore, we studied the GF-labeled products on the northwestern Mexican market and analyzed their gluten content. Methods: We searched for GF type of foods in three different supermarkets of each chain in Mexicali Baja California and Hermosillo Sonora and corroborated the price, origin, and GF certification of each item using internet sites. We quantified the gluten in the foods using the sandwich R5-enzyme-linked immunosorbent assay (ELISA) and detected their immune-reactivity for IgA from patients with CD. Results: The study included >263 different GF-labeled foodstuffs, and 55% of them were made in Mexico. The Mexican items were principally flours, sausages, bread and bakery, milk-type products, and tortillas, while pasta, snacks, and breakfast cereals were mainly imported. The cost ratio of GF products to the conventional mean was 3.5, ranging principally from 1 to 13. The most common GF-labeled foods were flours and pasta (34), cookies and snacks (32), breakfast cereals, sausages, and milk-type products (18-20). Although 36% of the products were certified, 17.4% of the analyzed samples contained >20 mg gluten/kg, mainly the non-certified ones and those made in Mexico. IgA from patients with CD reacted in vitro against gluten proteins from the contaminated GF-labeled products. Conclusion: The accessibility of GF products in the northwestern Mexican market is wide; however, such products are expensive, and some could be risky for patients with CD because they contain gluten, which is recognized by the immune systems of these patients.

Pinto Bean Amino Acid Digestibility and Score in a Mexican Dish with Corn Tortilla and Guacamole, Evaluated in Adults Using a Dual-Tracer Isotopic Method.

BACKGROUND: Ultra-processed foodstuffs have been replacing traditional beans with tortillas in the Mexican diet in the last decades. Therefore, scientific support is needed to promote a return to good-quality traditional dishes. OBJECTIVES: This study aims to evaluate the amino acid digestibility and score of pinto beans (Phaseolus vulgaris) consumed with corn tortillas and guacamole in adults using the dual-tracer method. METHODS: The pinto beans were intrinsically labeled using 250 mL of 2H2O (99.8%) per 19 L pot with 3 plants. A paste of cooked beans on toasted corn tortillas and guacamole topping were administered to 3 male and 3 female adults (21-25 years old; BMI, 19-23.5 kg/m2). The protocol was plateau feeding given along with U-[13C]-spirulina protein to evaluate indispensable amino acid (IAA) digestibility using the dual-tracer method. Blood samples were taken in the plateau state. The digestibility of each IAA of the bean protein was calculated by the ratio of its enrichment in the beans to the spirulina in the meal and its appearance in plasma collected in the plateau state, as a percentage corrected by spirulina digestibility. Additionally, the digestible IAA score (DIAAS) was calculated. RESULTS: The 2H enrichment of IAA in the pinto beans was 471 parts per million excess. The isotopic enrichment of 2H and 13C in IAA at 5-8 hours presented plateau states with mean CVs of 12.2% and 13.3%, respectively. The mean digestibility of IAA from pinto beans was 77% ± 1.6%, with the lowest value for threonine. The DIAAS calculated with respect to the pattern requirement for children older than 3 years, adolescents, and adults was 83%, with methionine and cysteine being the limiting amino acids. CONCLUSIONS: A Mexican dish of pinto beans, tortillas, and guacamole is a good source of protein as evaluated in adults and could be promoted as a nutritious snack. The assay is registered with the Ethical Committee of the Centro de Investigación en Alimentación y Desarrollo, A.C. as CE/015/2019.

Enteric parasitic infection disturbs bacterial structure in Mexican children with autoantibodies for type 1 diabetes and/or celiac disease.

BACKGROUND: Intestinal bacterial dysbiosis and increased gut permeability are associated with higher risk of developing type 1 diabetes (T1D) or celiac disease (CD). There is a lack of information on parasitism involved in gut disturbance of predisposed children. We evaluated the effect of enteropathogenic parasites (Cryptosporidium spp., Cyclospora spp. G. lamblia, and Blastocystis spp.) on the bacterial structure of feces from children with autoantibodies for T1D or CD. Participants included 37 children under 18 years of age, from whom stools were analyzed for enteric parasites by qPCR and 22/37 for bacterial profile by sequencing the V3-V4 region of the 16s rRNA gene. Dietary, clinical, and socioeconomic data was recorded. RESULTS: Pathogens parasitized 28/37 participants, Cryptosporidium spp. was the most prevalent (62.2%), followed by both Cyclospora cayetanensis and Blastocystis spp (37.8%). There were no dietary differences (p > 0.05) attributable to parasitism. Co-infected participants with Cryptosporidium and Cyclospora did not differ (p = 0.064) from non-infected participants in bacterial alpha phylogenetic diversity. The same parasites' co-infection was associated with a decreased abundance of the Ruminococaceae (p = 0.04) and Verrucomicrobioceae families, of the Akkermansia genus (p = 0.009). There was a lower Firmicutes/Bacteroidetes ratio (p = 0.02) in infected than in uninfected participants. CONCLUSIONS: Cryptosporidium and Cyclospora affected the bacterial structure at family and genus levels, decreasing the ratio between Firmicutes and Bacteroidetes in children with auto-antibodies for T1D or CD, which could increase the risk of illness onset.

Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer's Spent Grain.

Brewers' spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p-coumaric acids, water unextractable arabinoxylans) of cookies significantly (p < 0.05) increased with the substitution level. In comparison to the wheat-alone cookies, the 20% BSG-containing cookies showed a lower hydrolysis and glycemic index (GI), and less total starch. The low cost, protein-rich BSG with antioxidant capacity improves the nutritional quality of cookies and may confer health benefits beyond basic nutrition.

Dietary Changes and Gut Dysbiosis in Children With Type 1 Diabetes.

OBJECTIVE: Gut dysbiosis in type 1 diabetes (T1D), characterized by high Bacteroides proportion, tends to reverse as T1D progresses, without reaching full recovery. Since diet influences microbiota structure, the aim was to evaluate the impact of dietary changes on Bacteroides proportion the first year of T1D evolution. METHODS: Dietary intake was assessed by 24-hour recalls and Bacteroides proportion by quantitative polymerase chain reaction, in 10 Mexican children (11.6 ± 1.92 years) with T1D at baseline and 3, 6 and 9 months' follow-up. Repeated measures analysis of variance and multiple linear regression were performed to compare ingested nutrients in relation with Bacteroides proportion. Effects over time were evaluated by mixed regression models. RESULTS: Patients with T1D decreased their energy (2621.89 to 1867.85 kcal, p = 0.028), protein (83.06 to 75.17 g, p = 0.012), and saturated fat consumption (40.83 to 25.23 g, p = 0.031) from baseline to 3 months, without posterior changes. Bacteroides proportion increased in the first months and tended to decrease at around 9 months (p > 0.05) and was positively correlated with saturated fat (ß = 3.70, p = 0.009) and total carbohydrates (ß = 0.73, p = 0.005) at 3 months. Carbohydrate consumption was related to decreased Bacteroides abundance over time (ß = -14.9, p = 0.004), after adjusting for glycosylated hemoglobin. CONCLUSIONS: Besides autoimmunity, diet appears to have a central role determining the T1D-associated dysbiosis evolution.

Old Fashioned vs. Ultra-Processed-Based Current Diets: Possible Implication in the Increased Susceptibility to Type 1 Diabetes and Celiac Disease in Childhood.

Ultra-processed foods are ready-to-heat and ready-to-eat products created to replace traditional homemade meals and dishes due to convenience and accessibility. Because of their low-fiber and high-fat and sugar composition, these foodstuffs could induce a negative impact on health. They are partially responsible for obesity and chronic non-transmissible diseases; additionally, they could impact in the prevalence of autoimmune diseases such as type 1 diabetes and celiac disease. The rationale is that the nutritional composition of ultra-processed foodstuffs can induce gut dysbiosis, promoting a pro-inflammatory response and consequently, a "leaky gut". These factors have been associated with increased risk of autoimmunity in genetically predisposed children. In addition, food emulsifiers, commonly used in ultra-processed products could modify the gut microbiota and intestinal permeability, which could increase the risk of autoimmunity. In contrast, unprocessed and minimally processed food-based diets have shown the capacity to promote gut microbiota eubiosis, anti-inflammatory response, and epithelial integrity, through bacterial butyrate production. Thus, to decrease the susceptibility to autoimmunity, genetically predisposed children should avoid ultra-processed food products and encourage the consumption of fresh and minimally processed foods.

Diabetogenic Potential of Ancestral and Modern Wheat Landraces.

Dear Editor, We read with interest the article by Gorelick et al. [1], who assayed the diabetogenic potential of two ancestral wheat landraces (Triticum turgidum ssp. dicoccoides and spp. dicoccum), compared to a modern wheat cultivar (T. aestivum) in NOD mice. [...].

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.

Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

Zinc Absorption from Fortified Milk Powder in Adolescent Girls.

Zinc (Zn) is essential for development, growth, and reproduction. The Mexican government subsidizes micronutrient-fortified milk for risk groups, with positive effect on the targeted groups' plasma Zn level, inferring a good absorption is achieved although it has not being measured. The aim of this study was to determine the impact of micronutrient-fortified milk intake during 27 days on Zn absorption in adolescent girls from northwest Mexico. Therefore, Zn absorption was evaluated in 14 healthy adolescent girls (14.1 years old) with adequate plasma Zn levels, before and after 27 days of fortified Zn milk intake. Fractional Zn absorption (FZA) was calculated from urinary ratios of stable isotopic Zn tracers administered orally and intravenously on days 0 and 27, and total absorbed Zn (TZA) was calculated. At the beginning, Zn intake was 6.8 ± 0.85 mg/d (mean ± SE), and 50 % of the adolescent girls did not achieve their requirement (7.3 mg/d). Additionally, FZA was negatively correlated with Zn intake (r =-0.61, p = 0.02), while TZA (1.06 mg/d) was insufficient to cover the physiologic requirements of adolescent girls (3.02 mg/d). At the end of the intervention, all the girls reached the Zn intake recommendation and TZA, 3.09 mg/d, which was enough to meet the physiological requirement for 57 % of the adolescent girls. Therefore, the low Zn intake and the Zn status of adolescent girls were positively impacted by Zn-fortified milk intake and its good absorption rate.

Partial characterization of ultrafiltrated soy protein hydrolysates with antioxidant and free radical scavenging activities.

Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysate protein fraction was tested in a liposome oxidizing system and their free radical scavenging activity (FRSA) was evaluated with the DPPH method (diphenylpicrilhydrazine radical). Molecular weight (MW) distribution, solubility, surface hydrophobicity, and amino acid composition of each SPI hydrolysate fraction were measured and their effect on antioxidant and scavenging activities was established by multivariate correlation. The most active ultrafiltrated peptide fractions (P < 0.05), from SHF and SHC, had of MW of <3 kDa (F3 and C3, respectively). These fractions decreased liposome oxidation by 83.2% and 84.5%, respectively, and also showed the highest FRSA (F3: 21.3% and C3: 24.4%). In addition to molecular size, the antioxidant activity and FRSA of soy protein fractions were related to their amino acid composition, especially to an increased content of Phe and a lowered content of Lys. Also, hydrophobicity of ultrafiltrated peptide fractions was an important characteristic (P < 0.001) associated with their ability to trap free radicals. Ultrafiltered peptide fractions with low MW have a high potential to be used as natural alternatives to prevent lipid oxidation in foods.

Bovine milk caseins and transglutaminase-treated cereal prolamins are differentially recognized by IgA of celiac disease patients according to their age.

The prevalence of celiac disease (CD) has increased worldwide, which could be related to some dietary proteins in infant regimens and/or new food processes, affecting CD-predisposed infants and older children or adults differentially. IgA reactivity to human and bovine caseins, as well as yogurt caseins and prolamins from wheat or maize breads, microbial transglutaminase (mTG)-treated or not, was evaluated in three patient groups: G1, <2 years old; G2, approximately 3 years old; and G3 >8 years old. Human caseins were not recognized by IgA, whereas IgA reactivity of G2 and G3 was higher to bovine milk caseins. Immunoreactivity of G1 to yogurt caseins was lower and comparable to controls, with no effects due to mTG treatment. However, mTG treatment increased reactivity of G3 to wheat and maize prolamins. IgA immunoreactivity of CD patients to caseins and mTG-treated or not prolamins was age-dependent, which could reflect a differential manifestation of the effects of such proteins on the intestinal barrier.

Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients.

Celiac disease (CD) is mediated by IgA antibodies to wheat gliadins and tissue transglutaminase (tTG). As tTG is homologous to microbial transglutaminase (mTG) used to improve foodstuff quality, it could elicit the immune response of celiac patients. This study evaluated the reactivity of IgA of celiac patients to prolamins of wheat and gluten-free (maize and rice flours) breads mTG-treated or not. Prolamins extracted from wheat and gluten-free breads were analyzed by ELISA and immunodetected on membranes with individual or pooled sera from nine celiac patients recently diagnosed. Sera pool IgA titers were higher against prolamins of mTG-treated wheat or gluten-free breads than against mTG-untreated, mainly due to two individual patients' sera. The electrophoretic pattern of gluten-free bread prolamins was changed by the mTG treatment, and a new 31000 band originated in maize was recognized by three CD patients' IgA.