Microencapsulation of selenium by spray-drying as a tool to improve bioaccessibility in food matrix.

Se in the form of sodium selenite was microencapsulated by spray - drying and added to a food matrix (yogurt) to study the potential improvement of its bioaccessibility. Yogurt samples were also supplemented with Se in free salt form. Se-loaded microparticles were successfully prepared by spray-drying with production yields above 70%. The supplementation of yogurt with Se in the form of free sodium selenite had a low effect on improving the bioaccessibility of this micronutrient (1%). In turn, Se microencapsulation with mannitol or mannitol/gastro-resistant polymer (Eudragit®) had a strong impact on bioaccessibility results. After the gastric phase, Se bioaccessibility reached values of 21 and 40% for the microencapsulated formulations, respectively. This percentage rose to 55% at the end of intestinal phase, showing no differences between both formulations. Our results show the relevance of microencapsulation as an effective tool to improve the bioaccessibility of micronutrients when they are used in food supplementation.

Formulación de barras nutricionales con proteínas lácteas: índice glucémico y efecto de saciedad / Formulation of nutritional bars with dairy proteins: glycemic index and satiety effect

Se ha estudiado el índice glicémico, la carga glicémica y el efecto de saciedad producido en adultos jóvenes (12 hombres y 8 mujeres) por el consumo de tres tipos de barritas nutricionales formuladas con proteínas lactoséricas (LS), caseínas (CS) o hidratos de carbono (HC) frente a un control (C). Los valores de glucemia en la sangre a los 30 min fueron significativamente mayores (p < 0,05) para la barra HC (129 ± 8 mg/dl) frente a las barras CS (103 ± 6 mg/dl) y LS (86 ± 8 mg/dl). Asimismo, también se encontraron diferencias estadísticamente significativas (p < 0,05) entre los índices glicémicos de los tres tipos de barras estudiadas (LS = 11,5 ± 3,9; CS = 40,7 ± 6,5; HC = 68,8 ± 13,0). Por otro lado, las barritas nutricionales formuladas con proteínas lácteas (LS y CS) muestran un efecto de saciedad mucho más intenso y prolongado que la formulada con hidratos de carbono (HC), lo que pone de manifiesto el potencial de estas proteínas para ser utilizadas en la formulación de productos para diabéticos y dietéticos (AU)

It has been studied in young adults (12 men and 8 women) the glycemic index, glycemic load and satiety effect produced by three types of nutritional bars formulated with whey proteins (LS), caseins (CS) or carbohydrates (HC) against a control group (C). It has been found significant differences (p < 0.05) in relation to blood sugar levels for HC bar (129 ± 8 mg/dl) against CS bar (103 ± 6 mg/dl) and LS bar (86 ± 8 mg/dl) after 30 min of its intake. Furthermore, it has also been found significant differences (p < 0.05) between glycemic index of three types of studied bars (LS = 11.5 ± 3.9; CS = 40.7 ± 6.5; HC = 68.8 ± 13.0). On the other hand, nutritional bars formulated with dairy proteins (LS y CS) showed a satiety effect more heavy and prolonged than carbohydrate bar (HC). The results reveal that dairy proteins may be used as functional ingredients to develop diabetic and dietary supplies (AU)

[Not Available]. / Utilización de las proteínas séricas y caseínas como suplementos dietéticos para la prolongación del efecto de saciedad en mujeres obesas.

It has been studied the effect of three kinds of supplements (whey, casein and maltodextrin, as control) in the regulation of food intake and satiety of 60 overweight women. After 10 weeks, significant differences (p < 0.001) were found with regard to reduction of weight, IMC, % fat and waist circumference in the whey group against casein and control groups. A higher decrease of energy intake (-383 kcal/day) was also found in women who ate whey supplements, while in the casein and control group the decrease was only -144 and -70 kcal/day respectively. Finally, satiety effect was more efficiently promoted by whey against casein and maltodextrins.

Se estudió el consumo de tres tipos de suplementos, proteínas del lactosuero, caseínas y maltodextrinas (control) en la disminución de la ingesta energética y prolongación del efecto de saciedad de 60 mujeres obesas. Después de 10 semanas, la reducción del peso corporal, IMC, % de grasa corporal y circunferencia de la cintura fue significativamente mayor (p < 0,001) en el grupo que consumió las proteínas lactoséricas frente a los otros dos grupos (control y caseínas). También se observa un descenso en la ingesta energética de -383 kcal/día en las mujeres que consumieron las proteínas de lactosuero frente a un descenso de -144 kcal/día en el grupo de caseínas y de tan solo -70 kcal/día en el grupo control. Finalmente la regulación del efecto de saciedad mediante escala visual analógica fue también más efectiva en el caso de las proteínasséricas, que en el caso de las caseínas y maltodextrinas.

Utilización de las proteínas séricas y caseínas como suplementos dietéticos para la prolongación del efecto de saciedad en mujeres obesas / Using whey proteins and caseins as dietetic supplements in regulation of satiating effect of overweight women

Se estudió el consumo de tres tipos de suplementos, proteínas del lactosuero, caseínas y maltodextrinas (control) en la disminución de la ingesta energética y prolongación del efecto de saciedad de 60 mujeres obesas. Después de 10 semanas, la reducción del peso corporal, IMC, % de grasa corporal y circunferencia de la cintura fue significativamente mayor (p < 0,001) en el grupo que consumió las proteínas lactoséricas frente a los otros dos grupos (control y caseínas). También se observa un descenso en la ingesta energética de -383 kcal/día en las mujeres que consumieron las proteínas de lactosuero frente a un descenso de -144 kcal/día en el grupo de caseínas y de tan solo -70 kcal/día en el grupo control. Finalmente la regulación del efecto de saciedad mediante escala visual analógica fue también más efectiva en el caso de las proteínas séricas, que en el caso de las caseínas y maltodextrinas (AU)

It has been studied the effect of three kinds of supplements (whey, casein and maltodextrin, as control) in the regulation of food intake and satiety of 60 overweight women. After 10 weeks, significant differences (p < 0.001) were found with regard to reduction of weight, IMC, % fat and waist circumference in the whey group against casein and control groups. A higher decrease of energy intake (-383 kcal/day) was also found in women who ate whey supplements, while in the casein and control group the decrease was only -144 and -70 kcal/day respectively. Finally, satiety effect was more efficiently promoted by whey against casein and maltodextrins (AU)

Bioaccessibility and content of Se in fish and shellfish widely consumed in Mediterranean countries: influence of proteins, fat and heavy metals.

Twenty samples of fish and seafood products were selected for determination of total and bioaccessible Se (i.e. soluble and dialyzable). The Se contents ranged between 0.638-0.052 µg/g. The samples of fatty fish such as mackerel and tuna showed higher contents than the species of lean fish, and mainly the fresh water fish, such as salmon, trout and panga showed the lowest contents. The fraction of soluble Se ranged between 43-84% while that the fraction of dialyzable Se did not exceed 14%. No statistically significant correlation was observed between protein content and total and bioaccessible Se content. In contrast, a negative interaction was observed between bioaccessible Se and fat content, and between bioaccessible Se and presence of heavy metals like Cd.