Anti-diabetic properties of brewer's spent yeast peptides. In vitro, in silico and ex vivo study after simulated gastrointestinal digestion.

Brewer's spent yeast (BSY) hydrolysates are a source of antidiabetic peptides. Nevertheless, the impact of in vitro gastrointestinal digestion of BSY derived peptides on diabetes has not been assessed. In this study, two BSY hydrolysates were obtained (H1 and H2) using ß-glucanase and alkaline protease, with either 1 h or 2 h hydrolysis time for H1 and H2, respectively. These hydrolysates were then subjected to simulated gastrointestinal digestion (SGID), obtaining dialysates D1 and D2, respectively. BSY hydrolysates inhibited the activity of α-glucosidase and dipeptidyl peptidase IV (DPP-IV) enzymes. Moreover, although D2 was inactive against these enzymes, D1 IC50 value was lower than those found for the hydrolysates. Interestingly, after electrophoretic separation, D1 mannose-linked peptides showed the highest α-glucosidase inhibitory activity, while non-glycosylated peptides had the highest DPP-IV inhibitory activity. Kinetic analyses showed a non-competitive mechanism in both cases. After peptide identification, GILFVGSGVSGGEEGAR and IINEPTAAAIAYGLDK showed the highest in silico anti-diabetic activities among mannose-linked and non-glycosylated peptides, respectively (AntiDMPpred score: 0.70 and 0.77). Molecular docking also indicated that these peptides act as non-competitive inhibitors. Finally, an ex vivo model of mouse jejunum organoids was used to study the effect of D1 on the expression of intestinal epithelial genes related to diabetes. The reduction of the expression of genes that codify lactase, sucrase-isomaltase and glucose transporter 2 was observed, as well as an increase in the expression of Gip (glucose-dependent insulinotropic peptide) and Glp1 (glucagon-like peptide 1). This is the first report to evaluate the anti-diabetic effect of BSY peptides in mouse jejunum organoids.

Bio-functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria.

BACKGROUND: Products fermented with lactic acid bacteria based on whole grain flours of red or white sorghum (Sorghum bicolor (L.) Moench) added with malted sorghum flour, or with skim milk (SM) were developed. Composition, protein amino acid profile, total acidity, pH, prebiotic potential, and bio-functional properties after simulation of gastrointestinal digestion were evaluated. RESULTS: In all cases, a pH of 4.5 was obtained in approximately 4.5 h. The products added with SM presented higher acidity. Products made only with sorghum presented higher total dietary fiber, but lower protein content than products with added SM, the last ones having higher lysine content. All products exhibited prebiotic potential, white sorghum being a better ingredient to promote the growth of probiotic bacteria. The addition of malted sorghum or SM significantly increased the bio-functional properties of the products: the sorghum fermented products added with SM presented the highest antioxidant (ABTS•+ inhibition, 4.7 ± 0.2 mM Trolox), antihypertensive (Angiotensin converting enzyme-I inhibition, 57.3 ± 0.5%) and antidiabetogenic (dipeptidyl-peptidase IV inhibition, 31.3 ± 2.1%) activities, while the products added with malted sorghum presented the highest antioxidant (reducing power, 1.6 ± 0.1 mg ascorbic acid equivalent/mL) and antidiabetogenic (α-amylase inhibition, 38.1 ± 0.9%) activities. CONCLUSION: The fermented whole grain sorghum-based products could be commercially exploited by the food industry to expand the offer of the three high-growth markets: gluten-free products, plant-based products (products without SM), and functional foods. © 2023 Society of Chemical Industry.

In vivo and in silico study of antioxidant and anti-inflammatory effects on the liver-spleen axis of microencapsulated brewers' spent grain peptides.

Metabolic syndrome (MS) is a cluster of risk factors for the development of cardiovascular disease and type 2 diabetes mellitus. Some dietary bioactive compounds such as peptides can exert dual antioxidant and anti-inflammatory effects. The aim of this study was to analyze the effects of microencapsulated brewers' spent grain peptides (BSG-P-MC) on hepatic injury, lipid peroxidation, oxidative stress and inflammation in the liver-spleen axis in Wistar rats fed with a sucrose-rich diet (SRD). Male rats received for 100 days a reference diet (RD), SRD or RD and SRD containing 700 mg per kg body weight per day of BSG-P-MC. The results demonstrated that BSG-P-MC reversed injury, lipid peroxidation, and oxidative stress in the liver. For the spleen, BSG-P-MC decreased the levels of lipid peroxidation, CAT activity, NFκB, PAI-1 and F4/80 protein mass levels with respect to the SRD-fed rats. Three peptides identified by LC-MS/MS from BSG-P-MC after in vitro gastrointestinal digestion showed high in silico free radical scavenging activity (LPRDPYVDPMAPLPR, ANLPRDPYVDPMAPLPRSGPE and ANLPRDPYVDPMAPLPR). Moreover, two identified peptides presented high in silico anti-inflammatory properties (LTIGDTVPNLELDSTHGKIR and VDPDEKDAQGQLPSRT). This study is the first report of antioxidant and anti-inflammatory properties of microencapsulated BSG-peptides exerted in the liver-spleen axis in a MS rodent model.

Microencapsulated bioactive peptides from brewer's spent grain promotes antihypertensive and antidiabetogenic effects on a hypertensive and insulin-resistant rat model.

The effects of microcapsules containing brewer's spent grain (BSG) peptides were evaluated on a hypertensive/insulin-resistant rat model induced by a sucrose-rich diet (SRD) administration. Animals received for 100 days the control diet (CD), SRD, and CD and SRD diets supplemented with microencapsulated peptides (CD-P and SRD-P). During the experimental period, blood pressure was monitored. Glycemia, tissue glycogen content, nitric oxide, and the activity of enzymes related to hypertensive and diabetogenic mechanisms were determined. The consumption of SRD caused hypertensive and hyperglycemic effects compared to CD. However, the SRD-P group presented lower systolic pressure at the middle of ingestion, achieving similar values than the CD. The SRD-P rats decreased all enzymes' activities compared to the SRD reaching the values of CD, except for those of α-amylase in cecal content and DPP-IV in serum. It was possible to corroborate potential antihypertensive and antidiabetogenic in vivo effects of the microencapsulated BSG peptides. PRACTICAL APPLICATIONS: Brewer's spent grain (BSG) is the main waste obtained from brewing industry. Bioactive peptides obtained after an enzymatic hydrolysis of proteins with in vitro antihypertensive and antidiabetogenic activity have been described. However, to corroborate the action of these bioactive peptides, in vivo studies are necessary. In the present work, microcapsules containing bioactive peptides from BSG were administered on the rat model with induced hypertension and insulin-resistance, corroborating an in vivo antihypertensive and antidiabetogenic effects by inhibition of enzymes related with blood pressure regulation and glucose metabolism. This work demonstrated that microcapsules of BSG peptides could be included into functional foods formulations, or used as dietary supplement for improving health and the prevention of non-communicable diseases, adding value to the brewing process by-product.

Physical, structural and antioxidant properties of brewer's spent grain protein films.

BACKGROUND: The development of brewer's spent grain protein (BSG-PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0-0.25 g g-1 ) of PEG. Mechanical, water-barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance-Fourier transform infrared spectroscopy. RESULTS: Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased α-helix structure only when 0.10 g PEG g-1 BSG-PC was used. This could be related to the better mechanical properties of F0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected. CONCLUSION: The formulations with 0.10 and 0.15 g PEG g-1 BSG-PC appear to be the most promising, balancing mechanical, water-barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging. © 2020 Society of Chemical Industry.

Molecular action mechanism of anti-inflammatory hydrolysates obtained from brewers' spent grain.

BACKGROUND: Brewers' spent grain (BSG) is a relevant, protein-rich by-product of the brewing process. Protein hydrolysates from different sources exert immune-regulatory actions activating toll-like receptors (TLRs), nuclear factor kappa B (NFκB), and mitogen-activated protein kinases (MAPKs). Effects of gastrointestinal digestion have been poorly studied. Here, we studied the immune-regulatory effect of BSG hydrolysates, and their in-vitro-digested products, on rat splenocytes, macrophages, and T lymphocytes RESULTS: In primary cultures of rat spleen cells, BSG hydrolysates induced interleukin 10 and tumor necrosis factor production in basal conditions. Under stimulation with lipopolysaccharide or concanavalin A, hydrolysates further induced interleukin 10 production. Tumor necrosis factor and interferon-γ were inhibited in lipopolysaccharide- and concanavalin-A-stimulated cells respectively. In vitro gastrointestinal digestion attenuated the observed effects. Splenic macrophages and T lymphocytes behaved in a similar fashion. In spleen cells from TLR2-/- and TLR4-/- mice, immune-regulatory effects were greatly reduced or abrogated. The study of signal transduction pathways indicated a major involvement of NFκB, and the contribution of MAPKs p38, c-Jun N-terminal kinase, and extracellular signal-regulated kinases 1 and 2. CONCLUSION: BSG hydrolysates, like those obtained from other food sources, regulate the immune response, involving TLR2 and TLR4 and the activation of NFκB and MAPKs, an effect partly maintained after in vitro gastrointestinal digestion. Our data support the hypothesis of a shared, rather unspecific, mechanism of action of protein hydrolysates. © 2020 Society of Chemical Industry.

Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.

Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid. Polyunsaturated fatty acids increased after germination. Protein digestibility was 100% for germinated rice, decreased to 75% after the extrusion process. Fiber content decreased around 73% after the extrusion of soaked and germinated flours. Soaking-extrusion combined processes produces >50% IPs reduction. Germination-extrusion produced flours with the highest antioxidant capacity (54 µmol trolox g-1 ), which was in accordance with the highest content of free and bound phenolics (66 and 69 mg GA 100 g-1 , respectively). Grain treatments changed nutritional properties of flours resulting in low antinutrient whole grain ingredients, which could be used to develop whole grain-based foods. PRACTICAL APPLICATIONS: Phytic acid (PA) is an antinutrient having negative effects on mineral bioavailability and protein digestibility. There are processes such as soaking, germination, and extrusion, which alone or combined can decrease PA. However, nutritional composition and functionality of flours can change. We observed PA was highly reduced by soaking or germination combined with extrusion and antioxidant capacity and phenolic content increased in germinated and germinated-extruded flours compared to the other treatments. These modified whole grain rice flours low in anti-nutrients could be used in the production of expanded products or pre-cooked ingredients to develop whole grain based foods nutritionally improved.

Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions.

Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed time-temperature interaction had significant influence on GABA accumulation, increasing over time at 25 °C, but keeping constant after first day at 30 °C. Free amino acid profile changed during malting with time and temperature, increasing until the third or second day at 25 and 30 °C, respectively. Content of hydroxycinnamic acid derivatives depended on time, temperature, and cultivar; ferulic was the phenolic acid found in greater amount. Pearson correlation analysis suggested malting generated not only FPC responsible for antioxidant activity, but also other bioactive compounds like FAA, particularly sulfur-containing ones. Germination for 3 days at 25 °C was the most suitable condition to obtaining functional sorghum malt.

Green Alga Ulva spp. Hydrolysates and Their Peptide Fractions Regulate Cytokine Production in Splenic Macrophages and Lymphocytes Involving the TLR4-NFκB/MAPK Pathways.

Hydrolysates of food protein sources have immunomodulatory effects, which are of interest for use as functional foods. In this study, we have characterized the immune regulatory effect on rat splenocytes, macrophages and T lymphocytes of Ulva spp. hydrolysates and their peptide fractions with or without in vitro gastrointestinal digestion and/or ultrafiltration. IL-10 was induced in almost all conditions and cell types obtained from wild type animals. The induction was in general increased by ultrafiltration and in vitro gastrointestinal digestion. TNF was also induced in basal conditions. In turn, TNF and IFN-γ production was attenuated by the hydrolysate products in lipopolysaccharide or concanavalin A immune stimulated cells. Inhibitors for the activation of NFκB, MAPK p38 and JNK inhibited IL-10 induction in rat splenocytes. The response was dramatically attenuated in TLR4-/- cells, and only modestly in TLR2-/- cells. Food peptides from Ulva spp. genus exert anti-inflammatory effects in immune cells mediated by TLR4 and NFκB. Similarity with the immunomodulatory profile of protein hydrolysates from other sources suggests a common mechanism.

Antithrombotic Activity of Brewers' Spent Grain Peptides and their Effects on Blood Coagulation Pathways.

Antithrombotic activity of brewers' spent grain peptides before and after simulated gastrointestinal digestion and their effects on blood coagulation pathways were evaluated. Two hydrolysates were produced using sequential enzymatic systems: alkaline protease + Flavourzyme (AF) and neutral protease + Flavourzyme (PF). Simulation of gastrointestinal digestion of AF and PF hydrolysates was made using porcine pepsin and pancreatin enzymes, obtaining the corresponding digested samples: AFD and PFD, respectively. Peptides were fractionated by ultrafiltration using a 1 kDa cut-off membrane. Hydrolysates had peptides with medium and low molecular weights (2100 and 500 Da, respectively), and Glu, Asp, Leu, Ala, and Phe were the most abundant amino acids. Gastrointestinal digested hydrolysates presented high proportion of small peptides (~500 Da), and higher amount of Val, Tyr, and Phe than hydrolysates. Mass spectrum (HDMS Q-TOF) of AFD-ultrafiltered fraction <1 kDa exhibited peptides from 500 to 1000 Da, which are not present in AF. PFD showed the generation of new peptides from 430 to 1070 Da. All samples showed thrombin inhibitory activity. However, no effect was observed on prothrombin time. Peptides <1 kDa from hydrolysates and digested samples delayed thrombin and thromboplastin time respect to the control (~63%). Also the samples showed thrombin inhibitory activity at common pathway level. Thus, brewers' spent grain peptides exerted their antithrombotic activity by inhibiting the intrinsic and common pathways of blood coagulation. This is the first report to demonstrate that brewers' spent grain peptides are able to delay clotting time after simulated gastrointestinal digestion.

Effects of cereal bar containing polydextrose on subjective feelings of appetite and energy intake in overweight adults over 15 d.

The effects of 15 d polydextrose (16.7 g) consumption on energy intake (EI) and appetite feelings were investigated. Overweight adults consumed a polydextrose-bar or a control-bar matched in energy content as a midmorning snack for 15 consecutive days in a single-blind, randomised, crossover design. The two 15-d intervention periods were separated by a 15-d washout period. On the day 1 and the day 15 of each intervention period, energy intake (primary outcome) and appetite feelings (secondary outcome) were assessed. There were not significant main effects of the day, type of bar, or their interaction for EI (at lunchtime test meal, at rest of the day, or at total daily) or subjective feelings (hunger, desire to eat, fullness, and prospective food consumption) during the satiation and satiety periods. The results showed the consumption of polydextrose-bar during 15 d did not significantly affect energy intake and subjective feelings of appetite in overweight adults.

Colonic and systemic effects of extruded whole-grain sorghum consumption in growing Wistar rats.

Colonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C), extruded white sorghum (EWS) or red sorghum (ERS). Consumption of sorghum diets showed satiety properties, with reduction of caecal pH, and lower activity of ß-glucosidase and ß-glucuronidase enzymes. Decreased copper zinc superoxide dismutase and manganese superoxide dismutase and increased catalase and glutathione peroxidase levels were observed in colonic mucosa. The induction of antioxidant enzymes occurred through the activation of the nuclear factor erythroid 2-related factor 2 protein and its subsequent translocation into the nucleus. ERS was able to decrease the proliferation of proximal mucosa of colon, demonstrating a possible effect against colorectal tumourigenesis. EWS increased proliferation and also apoptosis, ensuring the re-establishment of homoeostasis of the colonic mucosa. No antioxidant systemic effect (serum or hepatic level) was observed. It is likely that despite the extrusion the low bioavailability of the phenolic compounds of sorghum diets caused them to exert mainly acute effects at the colon level. Extruded whole-grain sorghum is a good functional ingredient that might be promising in dietary prevention of intestinal diseases.

Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adults.

The aim of this study was to investigate the effects of puddings with whey protein (WP) and polidextrose (PX) on appetite feelings and energy intake. A single-blind randomized, crossover study was carried out in 25 healthy adults. Participants consumed two different puddings, including control or test pudding (12.9 g WP and 6 g PX). Two testing days were completed, including satiety questionnaires and ad libitum lunch. For all participants, energy intake at lunch was similar after consumption of control or test pudding. Consumption of test pudding did not favor subjective feelings of appetite during satiation period, but it decreased iAUC for desire to eat by 24.2% (p = .049) and marginally decreased iAUC for hunger (p = .081) by 24.3% as compared with the control during the satiety. These data suggest that the consumption of pudding with WP and PX might be a useful strategy to decrease desire of eat.

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking.

The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 µmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 µmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 µmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.

Extruded whole grain diets based on brown, soaked and germinated rice. Effects on cecum health, calcium absorption and bone parameters of growing Wistar rats. Part I.

The influence of diets with whole rice processed ingredients on cecum health, calcium absorption and bone parameters was studied using an animal model. Thirty-two male Wistar rats were fed with Control (C), extruded Brown rice (B), extruded Soaked whole rice (S) and extruded Germinated whole rice (G) diets for 60 days. The cecum weight, cecal content pH, cecal sIgA content, and ß-glucosidase and ß-glucuronidase activities were determined. Calcium apparent absorption, total bone mineral content and density and right femur parameters (ashes, organic content, calcium and P) were evaluated. The results showed that animals fed with whole grain diets have lower food intake in comparison with the C diet, and decreased cecal content pH (7.06 vs. 6.33) and ß-glucosidase activity (1.66 vs. 0.21 µmol p-nitrophenol g(-1) cc h(-1)). Even though calcium apparent absorption was not different among treatments (∼70%), none of the whole grain diets improved calcium related bone parameters over the control fed rats (cellulose as dietary fibre).

Extruded whole grain diets based on brown, soaked and germinated rice. Effects on the lipid profile and antioxidant status of growing Wistar rats. Part II.

The influence of whole grain (WG) rice based diets on the lipid profile and antioxidant status was evaluated. Thirty-two male Wistar rats were fed with Control (C), extruded Brown rice (B), extruded Soaked whole rice (S) and extruded Germinated whole rice (G) diets for 60 days. Triacylglycerols (TAGs), cholesterol and malondialdehyde equivalent (MDA eq.) in serum and liver were determined. Catalase (CAT), Glutathione Reductase (GR) and Glutathione Peroxidase (GPx) enzyme activities and Glutathione Reduced (GSH) and Oxidized (GSSG) in the liver were analyzed. Animals consuming B and S diets presented lower body weight gain. All WG diets reduced TAGs in serum and MDA eq. content in liver in comparison with the C diet. WG rice diets improved the redox status in animals mainly fed G due to their higher GR activity and GSH/GSSG ratio.

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility.

The aim of this work was to evaluate copper-chelating, iron-chelating and anticariogenic activity of peptides obtained by enzymatic hydrolysis of P. columbina protein concentrate and to study the effects of chelating peptides on iron bio-accessibility. Two hydrolyzates were obtained from P. columbina protein concentrate (PC) using two hydrolysis systems: alkaline protease (A) and alkaline protease + Flavourzyme (AF). FPLC gel filtration profile of PC shows a peak having molecular weight (MW) higher than 7000 Da (proteins). A and AF hydrolyzates had peptides with medium and low MW (1013 and 270 Da), respectively. Additionally, AF presented free amino acids with MW around 82 Da and higher content of His and Ser. Peptides from AF showed the highest chelating properties measured as copper-chelating activity (the lowest ß-carotene oxidation rate: Ro; 0.7 min(-1)), iron-chelating activity (33%), and phosphorous and Ca(2+) release inhibition (87 and 81%, respectively). These properties could indicate antioxidant properties, promotion of iron absorption and anticariogenic activity, respectively. In fact, hydrolyzates promoted iron dialyzability (≈ 16%), values being higher than that found for P. columbina seaweed. Chelating peptides from both hydrolyzates can maintain the iron in a soluble and bio-accessible form after gastrointestinal digestion.

Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.

Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17-4.98 vs. 24.1-53.76 g/100 g and 2.77-3.05 vs. 4.46-7.04 ml/g, respectively), but crystallinity was decreased (30-33 vs. 4-16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0-19.2 vs. 4.0-16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8-16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products.

Formulación y evaluación sensorial de barras de cereales con alto contenido en polidextrosa y su relación con el IMC y el sexo / Formulation and sensory evaluation of cereal bars with high polydextrose content following gender and BMI

Introducción: Estudios epidemiológicos han demostrado que el consumo de fibra fermentable está relacionado con la regulación del peso corporal. Existe gran interés en formular alimentos con ingredientes que produzcan aumento de la saciedad. Objetivo. Formular barras de cereal con adición de Polidextrosa (PX) como posible ingrediente inductor de saciedad y evaluar la aceptabilidad en función del sexo y del IMC. Metodología. Se formularon dos barras de cereal con 17g PX/porción de 60 g, una con manzana deshidratada (PX-manzana) y otra con chocolate (PX-chocolate). Se determinó la composición química. La aceptabilidad se estudió en consumidores voluntarios utilizando una escala hedónica de 9 puntos. Se preguntó acerca del interés en comprar el producto. Se calculó el IMC de los consumidores y se clasificaron en dos categorías: 1) bajo peso y normopeso y 2) exceso de peso (sobrepeso y obesidad). Se estableció la asociación entre la aceptabilidad y deseo de comprar con sexo e IMC (prueba Chi cuadrado). Resultados. Las dos barras formuladas aportan, en promedio, 150 kcal/porción. En la barra PX-chocolate el contenido de grasa fue superior debido a la grasa aportada por el chocolate. En cuanto a la aceptabilidad promedio, la barra PX-chocolate obtuvo una puntuación de 7,2 y no presentó diferencia significativa con respecto a la barra PX-manzana (6,7). Más del 85% de los consumidores clasificaron a las barras con una puntuación igual o mayor a 6, que es lo establecido como límite de calidad en la industria. Para las dos barras, la aceptabilidad no estuvo relacionada con el IMC ni con el sexo. Un mayor porcentaje de mujeres y de consumidores con exceso de peso comprarían más la barra PX-chocolate. Conclusión: Los productos desarrollados fueron muy bien aceptados por los consumidores sin diferencia entre sexo e IMC. Las barras de cereal pueden constituir una matriz alimentaria adecuada para vehiculizar la polidextrosa.

Proteins and Carbohydrates from Red Seaweeds: Evidence for Beneficial Effects on Gut Function and Microbiota.

Based on their composition, marine algae, and namely red seaweeds, are good potential functional foods. Intestinal mucosal barrier function refers to the capacity of the intestine to provide adequate containment of luminal microorganisms and molecules. Here, we will first outline the component of seaweeds and will summarize the effects of these on the regulation of mucosal barrier function. Special attention will be paid to unique components of red seaweeds: proteins and derived peptides (e.g., phycobiliproteins, glycoproteins that contain "cellulose binding domains", phycolectins and the related mycosporine-like amino acids) together with polysaccharides (e.g., floridean starch and sulfated galactans, such as carrageenans, agarans and "dl-hybrid") and minerals. These compounds have been shown to exert prebiotic effects, to regulate intestinal epithelial cell, macrophage and lymphocyte proliferation and differentiation and to modulate the immune response. Molecular mechanisms of action of peptides and polysaccharides are starting to be elucidated, and evidence indicating the involvement of epidermal growth factor receptor (EGFR), insulin-like growth factor receptor (IGFR), Toll-like receptors (TLR) and signal transduction pathways mediated by protein kinase B (PKB or AKT), nuclear factor-κB (NF-κB) and mitogen activated protein kinases (MAPK) will also be summarized. The need for further research is clear, but in vivo experiments point to an overall antiinflammatory effect of these algae, indicating that they can reinforce membrane barrier function.