Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions.

Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods. In this study, the use of glycated pea protein isolate (PPI) as an emulsifier to prepare HIPEs is proposed. The functionalization of a commercial PPI in two ratios of maltodextrin (MD) (1:1 and 1:2) via glycosylation (15 and 30 min), to act as an emulsifier in HIPEs, is investigated. HIPE properties, such as oil loss and texture, were evaluated and related to microstructural properties. Glycated-PPI-stabilized HIPEs showed high consistency, firmness, viscosity, and cohesiveness values; a tight and homogeneous structure; and physical stability throughout storage. The results showed that emulsions were more stable when using a 1:2 ratio and 30 min of heat treatment. However, the reaction time was more determinant for improving the textural properties when a 1:1 ratio was used for glycosylation than when a 1:2 ratio was used. Glycosylation with MD via the Maillard reaction is a suitable method to enhance the emulsifying and stabilizing properties of PPI.

Use of Oleogels to Replace Margarine in Steamed and Baked Buns.

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products.

Trajectories of Disease Accumulation Using Electronic Health Records.

Multimorbidity is a major problem for patients and health services. However, we still do not know much about the common trajectories of disease accumulation that patients follow. We apply a data-driven method to an electronic health record dataset (CPRD) to analyse and condense the main trajectories to multimorbidity into simple networks. This analysis has never been done specifically for multimorbidity trajectories and using primary care based electronic health records. We start the analysis by evaluating temporal correlations between diseases to determine which pairs of disease appear significantly in sequence. Then, we use patient trajectories together with the temporal correlations to build networks of disease accumulation. These networks are able to represent the main pathways that patients follow to acquire multiple chronic conditions. The first network that we find contains the common diseases that multimorbid patients suffer from and shows how diseases like diabetes, COPD, cancer and osteoporosis are crucial in the disease trajectories. The results we present can help better characterize multimorbid patients and highlight common combinations helping to focus treatment to prevent or delay multimorbidity progression.

Disease Knowledge Transfer across Neurodegenerative Diseases.

We introduce Disease Knowledge Transfer (DKT), a novel technique for transferring biomarker information between related neurodegenerative diseases. DKT infers robust multimodal biomarker trajectories in rare neurodegenerative diseases even when only limited, unimodal data is available, by transferring information from larger multimodal datasets from common neurodegenerative diseases. DKT is a joint-disease generative model of biomarker progressions, which exploits biomarker relationships that are shared across diseases. Our proposed method allows, for the first time, the estimation of plausible multimodal biomarker trajectories in Posterior Cortical Atrophy (PCA), a rare neurodegenerative disease where only unimodal MRI data is available. For this we train DKT on a combined dataset containing subjects with two distinct diseases and sizes of data available: 1) a larger, multimodal typical AD (tAD) dataset from the TADPOLE Challenge, and 2) a smaller unimodal Posterior Cortical Atrophy (PCA) dataset from the Dementia Research Centre (DRC), for which only a limited number of Magnetic Resonance Imaging (MRI) scans are available. Although validation is challenging due to lack of data in PCA, we validate DKT on synthetic data and two patient datasets (TADPOLE and PCA cohorts), showing it can estimate the ground truth parameters in the simulation and predict unseen biomarkers on the two patient datasets. While we demonstrated DKT on Alzheimer's variants, we note DKT is generalisable to other forms of related neurodegenerative diseases. Source code for DKT is available online: https://github.com/mrazvan22/dkt.

Impact of composition and texture of protein-added yogurts on oral activity.

Understanding how oral processing is altered in response to changes in the composition and mechanical properties of food provides useful information to design food with improved satiating capacity which is largely influenced by oral exposure. In turn, this information deepens the knowledge about the physiology of texture perception. Six yogurts were formulated with different amounts of protein and protein sources and addition of apple cubes: control (C), extra skimmed milk powder-added (MP), whey protein isolate-added (WPI), and whey protein microgels-added (WPM). In addition, MP was also added with maltodextrin (MPMD) and with fresh apple cubes (MPF). Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing of each sample were recorded (electromyography), and jaw movement amplitudes in three dimensions were determined (jaw tracking system). The jaw muscle activities were highly dependent on the type of yogurt. Addition of apple cubes (MPF) almost doubled the oral processing time, number of chews, and muscle activity of all samples. MP and MPMD required similar but lower values of oral processing than MPF attributed to their reinforced network of milk protein. The lowest values were found for WPI, C and WPM, indicating a weaker, more fluid material. These behavioral results, which clearly differentiate the samples, are discussed in connection to the rheological and sensory properties of the yogurts. This study suggests that adding apple cubes significantly alters the oral processing pattern, such that they may be a more effective way of increasing the oral processing time (time exposure) compared to more subtle changes in the protein amount or source. Nevertheless, changes in the protein amount and source also affected, although to a lesser extent, the behavioral, rheological, and sensory properties of yogurt.

The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.

Increasing the protein content of yogurts would be a good strategy for enhancing their satiating ability. However, the addition of protein can affect product palatability, contributing astringency or an inhomogeneous texture. Increasingly, studies mimicking oral tribology and oral lubrication have been attracting interest among food researchers because of their link with oral texture sensations. In the present study, four double-protein stirred yogurts were prepared by adding extra skimmed milk powder (MP) or whey protein concentrate (WPC) and by adding a physically modified starch to each (samples MPS and WPCS, respectively) to increase the consistency of the yogurts. The lubricating properties of the four yogurts were examined by tribological methods with the aim of relating these properties to the sensory perception described by flash profiling. Samples were also analysed after mixing with saliva. The tribology results clearly showed that addition of starch reduced the friction coefficient values regardless of the type of protein. Saliva addition produced a further decrease in the friction coefficient values in all the samples. Consequently, adding saliva is recommended when performing tribology measurements of foods in order to give a more realistic picture. The sensory results confirmed that the addition of starch reduced the astringent sensation, especially in sample WPC, while the MP and MPS samples were creamier and smoother. On the other hand, the astringency of sample WPC was not explained by the tribology results. Since this sample was described as "grainy", "gritty", "rough", "acid" and "sour", further studies are necessary to investigate the role of the number, size, shape and distribution of particles in yogurt samples, their role in astringency perception and their interaction with the perception of the tastes mentioned. Oral tribology has shown itself to be an in vitro technique that may aid a better understanding of the dynamics of in-mouth lubrication and the physical mechanisms underlying texture and mouthfeel perception.

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers' response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes' distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.

Humoral and in vivo cellular immunity against the raw insect-derived recombinant Leishmania infantum antigens KMPII, TRYP, LACK, and papLe22 in dogs from an endemic area.

Leishmania infantum causes visceral leishmaniasis, a severe zoonotic and systemic disease that is fatal if left untreated. Identification of the antigens involved in Leishmania-specific protective immune response is a research priority for the development of effective control measures. For this purpose, we evaluated, in 27 dogs from an enzootic zone, specific humoral and cellular immune response by delayed-type hypersensitivity (DTH) skin test both against total L. infantum antigen and the raw Trichoplusia ni insect-derived kinetoplastid membrane protein-11 (rKMPII), tryparedoxin peroxidase (rTRYP), Leishmania homologue of receptors for activated C kinase (rLACK), and 22-kDa potentially aggravating protein of Leishmania (rpapLe22) antigens from this parasite. rTRYP induced the highest number of positive DTH responses (55% of leishmanin skin test [LST]-positive dogs), showing that TRYP antigen is an important T cell immunogen, and it could be a promising vaccine candidate against this disease. When TRYP-DTH and KMPII-DTH tests were evaluated in parallel, 82% of LST-positive dogs were detected, suggesting that both antigens could be considered as components of a standardized DTH immunodiagnostic tool for dogs.