[Nutrition in breast cancer genesis]. / El papel de la nutrición en la génesis del cáncer de mama.

Introduction: Breast cancer is the most prevalent tumor in women, ranking first in incidence and mortality in many countries. Although the causes of breast cancer are complex and multifactorial, nutritional factors and those related to nutritional status play an important role in the development of the disease. In this way, factors that increase breast cancer risk have been identified, such as weight gain, the amount of adipose tissue, waist circumference, alcohol consumption or the consumption of red meat and processed meat, while other factors have been identified that reduce the risk, such as eating fruits and vegetables. Nutritional factors or factors that depend on the state of nutrition are modifiable and preventable, so they must be considered when designing effective prevention programs.

Introducción: El cáncer de mama es el tumor más prevalente en las mujeres y ocupa el primer lugar en incidencia y en mortalidad en muchos países. Si bien las causas del cáncer de mama son complejas y multifactoriales, los factores nutricionales y aquellos relacionados con el estado nutricional juegan un papel importante en el desarrollo de la enfermedad. De esta forma, se han identificado algunos factores que aumentan su riesgo, como el aumento de peso, la cantidad de tejido adiposo, la circunferencia de cintura, el consumo de alcohol, etc., o bien, que lo reducen, como el consumo de frutas y verduras. Los factores nutricionales o que dependen del estado de nutrición son modificables y prevenibles, por lo que deben tenerse en cuenta al diseñar programas de prevención eficaces.

Fecal Microbiota Composition as a Metagenomic Biomarker of Dietary Intake.

Gut microbiota encompasses the set of microorganisms that colonize the gastrointestinal tract with mutual relationships that are key for host homeostasis. Increasing evidence supports cross intercommunication between the intestinal microbiome and the eubiosis-dysbiosis binomial, indicating a networking role of gut bacteria as potential metabolic health surrogate markers. The abundance and diversity of the fecal microbial community are already recognized to be associated with several disorders, such as obesity, cardiometabolic events, gastrointestinal alterations, and mental diseases, which suggests that intestinal microbes may be a valuable tool as causal or as consequence biomarkers. In this context, the fecal microbiota could also be used as an adequate and informative proxy of the nutritional composition of the food intake and about the adherence to dietary patterns, such as the Mediterranean or Western diets, by displaying specific fecal microbiome signatures. The aim of this review was to discuss the potential use of gut microbial composition as a putative biomarker of food intake and to screen the sensitivity value of fecal microbiota in the evaluation of dietary interventions as a reliable and precise alternative to subjective questionnaires.

El papel de la nutrición en la génesis del cáncer de mama / Nutrition in breast cancer genesis

El cáncer de mama es el tumor más prevalente en las mujeres y ocupa el primer lugar en incidencia y en mortalidad en muchos países. Si bien las causas del cáncer de mama son complejas y multifactoriales, los factores nutricionales y aquellos relacionados con el estado nutricional juegan un papel importante en el desarrollo de la enfermedad. De esta forma, se han identificado algunos factores que aumentan su riesgo, como el aumento de peso, la cantidad de tejido adiposo, la circunferencia de cintura, el consumo de alcohol, etc., o bien, que lo reducen, como el consumo de frutas y verduras. Los factores nutricionales o que dependen del estado de nutrición son modificables y prevenibles, por lo que deben tenerse en cuenta al diseñar programas de prevención eficaces. (AU)

Breast cancer is the most prevalent tumor in women, ranking first in incidence and mortality in many countries. Although the causes of breast cancer are complex and multifactorial, nutritional factors and those related to nutritional status play an important role in the development of the disease. In this way, factors that increase breast cancer risk have been identified, such as weight gain, the amount of adipose tissue, waist circumference, alcohol consumption or the consumption of red meat and processed meat, while other factors have been identified that reduce the risk, such as eating fruits and vegetables. Nutritional factors or factors that depend on the state of nutrition are modifiable and preventable, so they must be considered when designing effective prevention programs. (AU)

[Diet and lifestyle in cancer prevention]. / Alimentación y estilo de vida en la prevención del cáncer.

Introduction: European Union represents a tenth of the world population, however, it has a quarter of the cancer cases in the world. Without strong action, it is estimated that by 2035 cancer cases will increase by almost 25 %, making this disease the main cause of death. Therefore, the aim of this study is to know the diet and lifestyle guidelines associated to cancer prevention. A literature review has been carried out on the diet and lifestyle guidelines related to a reduction in cancer risk. Strategies to reduce cancer risk include maintaining a healthy weight, being physically active, consuming a diet rich in whole grains, fruits, non-starchy vegetables, and legumes, limit processed and fast food, limit consumption of red meat and eat little, if any, processed meats, drink mostly water and limit the consumption of sugar sweetened drinks, finally reduce, or do not consume alcohol. Prevention is an effective tool to reduce cancer risk. Adequate diet and healthy lifestyle habits can reduce cancer risk as well as other non-communicable diseases and can even have environmental benefits.

Introducción: La Unión Europea representa una décima parte de la población mundial, pero tiene un cuarto de los casos de cáncer de todo el mundo. Sin una acción contundente, se estima que en 2035 los casos de cáncer aumentarán casi un 25 %, lo que convertirá a esta enfermedad en la principal causa de muerte. Por ello, el objetivo del presente estudio es conocer las pautas de alimentación y de estilo de vida que influyen en la prevención del cáncer. Para ello se ha realizado una revisión bibliográfica de las pautas de alimentación y de los principales estilos de vida que se relacionan con una reducción del riesgo de padecer cáncer. Entre las estrategias para reducir el riesgo de cáncer se encuentran el mantenimiento de un peso saludable a lo largo de toda la vida, ser físicamente activo, consumir una dieta rica en cereales integrales, frutas, verduras no almidonadas y legumbres, limitar el consumo de alimentos procesados y de comida rápida, limitar el consumo de carne roja y consumir poco o nada de carnes procesadas, consumir principalmente agua y limitar el consumo de bebidas azucaradas, y por último, reducir el consumo de alcohol o no consumirlo. La prevención es una herramienta eficaz para reducir el riesgo de padecer cáncer. Una adecuada alimentación y hábitos de vida saludables reducirán el riesgo de padecer cáncer en el futuro, así como otras enfermedades no transmisibles e, incluso, beneficios medioambientales.

Alimentación y estilo de vida en la prevención del cáncer / Diet and lifestyle in cancer prevention

La Unión Europea representa una décima parte de la población mundial, pero tiene un cuarto de los casos de cáncer de todo el mundo. Sin una acción contundente, se estima que en 2035 los casos de cáncer aumentarán casi un 25 %, lo que convertirá a esta enfermedad en la principal causa de muerte. Por ello, el objetivo del presente estudio es conocer las pautas de alimentación y de estilo de vida que influyen en la prevención del cáncer. Para ello se ha realizado una revisión bibliográfica de las pautas de alimentación y de los principales estilos de vida que se relacionan con una reducción del riesgo de padecer cáncer.Entre las estrategias para reducir el riesgo de cáncer se encuentran el mantenimiento de un peso saludable a lo largo de toda la vida, ser físicamente activo, consumir una dieta rica en cereales integrales, frutas, verduras no almidonadas y legumbres, limitar el consumo de alimentos procesados y de comida rápida, limitar el consumo de carne roja y consumir poco o nada de carnes procesadas, consumir principalmente agua y limitar el consumo de bebidas azucaradas, y por último, reducir el consumo de alcohol o no consumirlo.La prevención es una herramienta eficaz para reducir el riesgo de padecer cáncer. Una adecuada alimentación y hábitos de vida saludables reducirán el riesgo de padecer cáncer en el futuro, así como otras enfermedades no transmisibles e, incluso, beneficios medioambientales. (AU)

European Union represents a tenth of the world population, however, it has a quarter of the cancer cases in the world. Without strong action, it is estimated that by 2035 cancer cases will increase by almost 25 %, making this disease the main cause of death. Therefore, the aim of this study is to know the diet and lifestyle guidelines associated to cancer prevention. A literature review has been carried out on the diet and lifestyle guidelines related to a reduction in cancer risk.Strategies to reduce cancer risk include maintaining a healthy weight, being physically active, consuming a diet rich in whole grains, fruits, non-starchy vegetables, and legumes, limit processed and fast food, limit consumption of red meat and eat little, if any, processed meats, drink mostly water and limit the consumption of sugar sweetened drinks, finally reduce, or do not consume alcohol.Prevention is an effective tool to reduce cancer risk. Adequate diet and healthy lifestyle habits can reduce cancer risk as well as other non-communicable diseases and can even have environmental benefits. (AU)

Composición nutricional y declaraciones nutricionales del plátano de Canarias / Nutritional composition and nutritional claims of Canary Islands banana

Objetivos: el plátano de Canarias es el único fruto del género Musa que se produce en territorio español. Desde el año 2013 se cataloga como un alimento con Indicación Geográfica Protegida (IGP). El plátano de Canarias presenta características propias a nivel organoléptico que lo diferencian de otros frutos de consumo del mismo género como la banana. Sin embargo, hasta la fecha no se habían realizado estudios detallados sobre su composición nutricional y las posibles declaraciones nutricionales derivadas de su composición. Métodos: en el presente trabajo se muestran los resultados del análisis bromatológico del plátano de Canarias, realizado a través de distintas técnicas (cromatografía liquida, espectroscopia, espectrofotometría y polarimetría) en un estado óptimo de maduración del fruto (estadio 6). Adicionalmente, se hizo uso de la legislación vigente concerniente a las declaraciones de la composición nutricional de alimentos (Reglamento N.º 1169/2011) para esclarecer aquellas atribuibles al plátano. Resultados: el plátano de Canarias es un alimento con alto contenido por porción comestible en vitamina B6 (0,52 g/100 g) y fuente de potasio (419,9 mg/100 g), fibra dietética total (2,22 g/100 g) y vitamina C (12,35 mg/100 g) de manera natural, de acuerdo con la legislación vigente en materia de etiquetado alimentario. Conclusiones: la ingesta diaria de un plátano de Canarias contribuye a alcanzar el consumo recomendado de tres piezas de fruta al día, aportando unos valores de referencia de nutrientes (VRN) óptimos de vitaminas (B6, C), minerales (potasio) y fibra dietética, con el consiguiente valor añadido a nivel nutricional que pone de manifiesto su importancia como alimento de producción local y su incorporación como tal en el contexto de una dieta saludable. (AU)

Objectives: Canary Islands bananas represent the only native cultivar of Musa spp. present in Spanish territory. Since 2013, it has the Protected Geographical Indication label, which confers an additional value to this fruit. Bananas from the Canary Islands have certain organoleptic properties that make them stand out from among other commonly consumed Musa spp. However, to date, no studies have been reported including an extended nutritional composition of this product. Methods: the present work shows the main nutritional components of bananas from the Canary Islands as determined by different analytical techniques (mainly liquid chromatography, spectroscopy, spectrophotometry, and polarimetry) when at their best in terms of ripeness (grade 6). Moreover, potential nutrition claims relating to their composition were proposed using the current legislation. Results: the fruit's remarkable content, edible portion, in vitamin B6 (0.52 g/100 g), dietary fiber (2.22 g/100 g), potassium (419.9 mg/100 g), and vitamin C (12.35 mg/100 g) should be highlighted. Additionally, these components could appear on nutritional labeling as claims, according to current European regulations. Conclusions: a daily consumption of one Canary Islands banana contributes to the recommended dietary intake of vitamin B6, vitamin C, potassium, and dietary fiber. The high nutritional value of this fruit enhances its presence in the Mediterranean eating pattern, being remarkable as a local product with excellent nutritional properties. (AU)

[Nutritional composition and nutritional claims of Canary Islands banana]. / Composición nutricional y declaraciones nutricionales del plátano de Canarias.

INTRODUCTION: Objectives: Canary Islands bananas represent the only native cultivar of Musa spp. present in Spanish territory. Since 2013, it has the Protected Geographical Indication label, which confers an additional value to this fruit. Bananas from the Canary Islands have certain organoleptic properties that make them stand out from among other commonly consumed Musa spp. However, to date, no studies have been reported including an extended nutritional composition of this product. Methods: the present work shows the main nutritional components of bananas from the Canary Islands as determined by different analytical techniques (mainly liquid chromatography, spectroscopy, spectrophotometry, and polarimetry) when at their best in terms of ripeness (grade 6). Moreover, potential nutrition claims relating to their composition were proposed using the current legislation. Results: the fruit's remarkable content, edible portion, in vitamin B6 (0.52 g/100 g), dietary fiber (2.22 g/100 g), potassium (419.9 mg/100 g), and vitamin C (12.35 mg/100 g) should be highlighted. Additionally, these components could appear on nutritional labeling as claims, according to current European regulations. Conclusions: a daily consumption of one Canary Islands banana contributes to the recommended dietary intake of vitamin B6, vitamin C, potassium, and dietary fiber. The high nutritional value of this fruit enhances its presence in the Mediterranean eating pattern, being remarkable as a local product with excellent nutritional properties.

INTRODUCCIÓN: Objetivos: el plátano de Canarias es el único fruto del género Musa que se produce en territorio español. Desde el año 2013 se cataloga como un alimento con Indicación Geográfica Protegida (IGP). El plátano de Canarias presenta características propias a nivel organoléptico que lo diferencian de otros frutos de consumo del mismo género como la banana. Sin embargo, hasta la fecha no se habían realizado estudios detallados sobre su composición nutricional y las posibles declaraciones nutricionales derivadas de su composición. Métodos: en el presente trabajo se muestran los resultados del análisis bromatológico del plátano de Canarias, realizado a través de distintas técnicas (cromatografía liquida, espectroscopia, espectrofotometría y polarimetría) en un estado óptimo de maduración del fruto (estadio 6). Adicionalmente, se hizo uso de la legislación vigente concerniente a las declaraciones de la composición nutricional de alimentos (Reglamento N.º 1169/2011) para esclarecer aquellas atribuibles al plátano. Resultados: el plátano de Canarias es un alimento con alto contenido por porción comestible en vitamina B6 (0,52 g/100 g) y fuente de potasio (419,9 mg/100 g), fibra dietética total (2,22 g/100 g) y vitamina C (12,35 mg/100 g) de manera natural, de acuerdo con la legislación vigente en materia de etiquetado alimentario. Conclusiones: la ingesta diaria de un plátano de Canarias contribuye a alcanzar el consumo recomendado de tres piezas de fruta al día, aportando unos valores de referencia de nutrientes (VRN) óptimos de vitaminas (B6, C), minerales (potasio) y fibra dietética, con el consiguiente valor añadido a nivel nutricional que pone de manifiesto su importancia como alimento de producción local y su incorporación como tal en el contexto de una dieta saludable.

Occurrence of melatonin and indolic compounds derived from l-tryptophan yeast metabolism in fermented wort and commercial beers.

Melatonin and serotonin are bioactive compounds present in foods and beverages and related to neuroprotection and anti-angiogenesis, among other activities. They have been described in wines and the role of yeast in their formation is clear. Thus, this study evaluates the content of these bioactives and other related indolic compounds in beer. For this purpose, commercial beers were analyzed by a validated UHPLC-HRMS method and sample treatment optimized due to the low concentrations expected. Moreover, a wort was fermented with different commercial beer yeast (Abbaye, Diamond, SafAle, SafLager) in order to monitor the formation of these bioactives during the elaboration process. Results show that indolic compounds such as N-acetylserotonin and 3-indoleacetic acid are produced during the alcoholic fermentation of wort. Moreover, the occurrence of four indolic compounds (5-hydroxytryptophan, N-acetylserotonin, 3-indoleacetic acid, l-tryptophan ethyl ester) in commercial beers is reported for the first time.

Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism.

Tryptophan, phenylalanine, and tyrosine play an important role as nitrogen sources in yeast metabolism. They regulate biomass production and fermentation rate, and their catabolites contribute to wine health benefits and sensorial character through the yeast biotransformation of grape juice constitutes into biologically active and flavor-impacting components. A UHPLC-MS/MS method was applied to monitor 37 tryptophan/phenylalanine/tyrosine yeast metabolites both in extra- and intracellular extracts produced by the fermentation of two Saccharomyces cerevisiae strains and one Torulaspora delbrueckii. The results shed light on the intra- and extra-cellular metabolomic dynamics, by combining metabolic needs, stimuli, and signals. Among others, the results indicated (a) the production of 2-aminoacetophenone by yeasts, mainly by the two Saccharomyces cerevisiae; (b) the deactivation and/or detoxification of tryptophol via sulfonation reaction; and (c) the deacetylation of N-acetyl tryptophan ethyl ester and N-acetyl tyrosine ethyl ester by producing the corresponding ethyl esters.

Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp.

Stilbenes are phenolic compounds present in different higher plant families that have shown different biological activities, such as antioxidant properties and antitumoral and anti-atherosclerotic effects, among others. Angiogenesis is a key process involved in both cancer and cardiovascular diseases, the vascular endothelial growth factor (VEGF) and its receptor VEGFR-2 being the main triggers. Certain polyphenol compounds, such as flavonoids, have shown a potent capacity to inhibit VEGF and, consequently, angiogenesis. The present work, therefore, aims to evaluate the potential effect of stilbenes on inhibiting VEGF and their subsequent effect on the downstream signaling pathway (PLCγ1, Akt, and eNOS). VEGFR-2 activation was studied through an ELISA assay in the HUVEC line, while the phosphorylation of intracellular downstream proteins PLCγ1, Akt, and eNOS was tested by Western blot. Student's t test was used to determine significant differences between samples. On the one hand, astringin, pallidol, and ω-viniferin showed the lowest IC50 values (2.90 ± 0.27, 4.42 ± 0.67, and 6.10 ± 1.29 µM, respectively) against VEGFR-2 activation. Additionally, VEGF-induced PLCγ1 phosphorylation was significantly inhibited by ε-viniferin, astringin, and ω-viniferin. However, ε-viniferin and pallidol simultaneously enhanced eNOS activation, proving to be via Akt activation in the case of ε-viniferin. For the first time, these data suggest that stilbenes such as astringin, pallidol, ω-viniferin, and ε-viniferin have a potential anti-angiogenic effect and they could be further considered as anti-VEGF ingredients in food and beverages. In addition, ε-viniferin and pallidol significantly allowed eNOS activation and could likely prevent the side effects caused by anti-VEGF hypertension drugs.

Deciphering the melatonin metabolism in Saccharomyces cerevisiae by the bioconversion of related metabolites.

Melatonin (Mel), originally considered a neurohormone, has been detected in beverages and food-fermented products in which yeast metabolism is highly important. This indolamine is synthesized from serotonin, with L-tryptophan being the initial substrate of both. Regarding Mel metabolism, the biosynthetic pathway in mammals consists in four-step reactions. However, six genes are implicated in the synthesis of Mel in plants, which suggest the presence of many pathways. The aim of this study was to provide new empirical data on the production of Mel and other indole-related compounds in the yeast Saccharomyces cerevisiae (S. cerevisiae). To this end, we performed the addition of the pathway intermediates in S. cerevisiae cells in different growth stages (exponential and arrested cells) to follow the bioconversion and new indolic compound production from them. The different bioconverted indolic compounds tested (L-tryptophan, 5-hydroxytryptophan, tryptamine, serotonin, N-acetylserotonin, 5-methoxytryptamine, and Mel) were analyzed by UHPLC-MS/MS from the extra- and intracellular contents. Our results showed that serotonin, in yeast, was prevalently formed via tryptophan decarboxylation, followed by tryptamine hydroxylation as in plants. Mel production from serotonin can be achieved by either N-acetylation, followed by O-methylation or O-methylation, in turn followed by N-acetylation. Accordingly, the classic pathway of Mel synthesis in vertebrates does not seems prevalent in yeast.