Theoretical study of spodium bonding in the active site of three Zn-proteins and several model systems.

In this manuscript, three examples retrieved from the PDB are selected to demonstrate the existence and relevance of spodium bonding (SpB) in biological systems. SpB is defined as an attractive noncovalent interaction between elements of group 12 of the periodic table acting as a Lewis acid and any atom or group of atoms acting as an electron donor. The utilization of this term (SpB) is convenient to differentiate classical coordination bonds from noncovalent interactions. In the latter, the distance between the electron rich and the spodium atoms is longer than the sum of the covalent radii but shorter than the sum of the van der Waals radii. In most Zn-dependent metalloenzymes, the spodium atom is bonded to three imidazole moieties belonging to the side chains of histidine amino-acids. Herein, in addition to the investigation of the SpB in the active site of three exemplifying enzymes, theoretical models where the Zn(ii) atom is bonded either to three imidazole or triazole ligands are used in order to investigate the strength of the SpB and its competition with hydrogen bonding. A series of Lewis bases and anions have been used as SpB acceptors combined with six SpB donors (receptors) of general formula [ZnY3X]+ (Y = imidazole and triazole and X = Cl, N3 and SCH3). In addition to the investigation of the energetic and geometric features of the complexes, the SpB interactions have been further characterized using the natural bond orbital (NBO) method, quantum theory of "atoms-in-molecules" and the noncovalent interaction plot (NCI plot).

Drivers of the accumulation of mercury and organochlorine pollutants in Mediterranean lean fish and dietary significance.

An integrated assessment of lean fish of commercial value as Hg and organochlorine compound source into the population of the Balearic Islands were reported. Dependences between pollutant concentrations, trophic level, fish species, specimen weight and physical-chemical properties were evaluated. Hg and total DDTs showed highest variability between fish species whereas PCBs and HCB displayed more constant median values. The organochlorine compounds found in highest concentrations were those with highest hydrophobicity, consistently with their higher bioaccumulation potential. These pollutant concentrations were higher in Mediterranean than Atlantic fish. Higher median total DDT and PCBs concentrations were also observed in the third than the second trophic level species. The observed concentrations were below the threshold recommended by the EU for human consumption (75ng/g wet weight). The Hg concentrations were higher in Mediterranean than Atlantic fish, with average values of 1.5µg/g ww and 0.43µg/g ww, respectively. Forty-one percent of the specimens from the Mediterranean and 25% of dusky grouper specimens from the Atlantic Ocean showed Hg concentrations above the EU recommended limits for human consumption, either 0.5µg/g ww or 1µg/g ww. In the third trophic level, a significant dependence between median Hg concentrations and weight of each studied species was observed, which remained significant in specimen weight correlations. Independent species correlations of Hg concentrations vs individual weight generally showed higher concentrations at higher weight. Weight/size of the individuals was therefore an important factor for Hg accumulation but the trend was modulated by a species effect. Extrapolation of the observed Hg concentrations in Mediterranean fish to Provisional Tolerable Weekly Intakes (PTWIs) showed higher intakes than the thresholds recommended by EFSA for adults and children, 110% and 140%, respectively. The estimated PTWIs for MeHg corresponded to 310% and 400% of the recommended threshold values. The PTWI values for organochlorine compounds were lower than those recommended.

Mercury concentrations in lean fish from the Western Mediterranean Sea: Dietary exposure and risk assessment in the population of the Balearic Islands.

The present study reports total mercury (THg) and methylmercury (MeHg) concentrations in 32 different lean fish species from the Western Mediterranean Sea, with a special focus on the Balearic Islands. The concentrations of THg ranged between 0.05mg/kg ww and 3.1mg/kg ww (mean 0.41mg/kg ww). A considerable number of the most frequently fish species consumed by the Spanish population exceed the maximum levels proposed by the European legislation when they originate from the Mediterranean Sea, such as dusky grouper (100% of the examined specimens), common dentex (65%), conger (45%), common sole (38%), hake (26%) and angler (15%), among others. The estimated weekly intakes (EWI) in children (7-12 years of age) and adults from the Spanish population (2.7µg/kg bw and 2.1µg/kg bw, respectively) for population only consuming Mediterranean fish were below the provisional tolerable weekly intake (PTWI) of THg established by EFSA in 2012, 4µg/kg bw. However, the equivalent estimations for methylmercury, involving PTWI of 1.3µg/kg bw, were two times higher in children and above 50% in adults. For hake, sole, angler and dusky grouper, the most frequently consumed fish, the estimated weekly intakes in both children and adults were below the maximum levels accepted. These intakes correspond to maximum potential estimations because fish from non-Mediterranean origin is often consumed by the Spanish population including the one from the Balearic Islands.

Food consumption patterns of Balearic Islands' adolescents depending on their origin.

Over the last decade, the immigrant population of the Balearic Islands archipelago (Spain), in the Mediterranean, has risen to 22% of its total population. The aim of this study was to assess food consumption patterns among Balearic Islands' adolescents depending on their origin. A population-based cross-sectional nutritional survey was carried out in the Balearic Islands (2007-2008; n = 1,231; 12-17 years old). Dietary assessment was based on a 145-item semi-quantitative food-frequency questionnaire. Food consumption differences between the adolescents' point of origin and time of arrival were been studied, as well as average daily meals and snacks. The adolescents' origin and number of years living in the Balearic Islands were also assessed. Native adolescents and immigrants from other Mediterranean countries showed healthier food consumption patterns than their peers from non-Mediterranean countries. Immigrant adolescents adapted their eating patterns to native dietary patterns increasingly, the longer they lived in the Balearic Islands.

Western and Mediterranean dietary patterns among Balearic Islands' adolescents: socio-economic and lifestyle determinants.

OBJECTIVE: To assess prevailing food patterns among Balearic Islands' adolescents, and socio-economic and lifestyle determinants. DESIGN: Cross-sectional nutritional survey carried out (2007-2008) in the Balearic Islands, a Mediterranean region. Dietary assessment was based on a 145-item semi-quantitative FFQ and two non-consecutive 24 h recalls. Anthropometric measurements and questions related to socio-economic, lifestyle, physical activity and body image were assessed. SETTING: Data obtained from a representative sample of all inhabitants living in the Balearic Islands aged 12-17 years. SUBJECTS: A random sample (n 1231) of the adolescent population (12-17 years old) was interviewed. RESULTS: Factor analysis identified two major dietary food patterns: 'Western' and 'Mediterranean'. The 'Western' dietary pattern was higher among boys than girls, associated with spending ≥4 h/d on media screen time, but less prevalent among those adolescents who desired a thinner body and those girls who desired to remain the same weight. The 'Mediterranean' dietary pattern was mainly followed by girls, and also boys who spent < 2 h/d on media screen time and girls with high parental socio-economic status. CONCLUSIONS: The present study shows the existence of two major dietary patterns among Balearic Islands' adolescents: 'Western' and 'Mediterranean', but girls are more 'Mediterranean' than boys. This evidence supports that the food pattern of Balearic Islands' adolescents is in a transitional state characterised by the loss of the traditional Mediterranean dietary pattern towards a Western dietary pattern. Low parental socio-economic status, much leisure-time on sedentary behaviours such as media screen time and body image are factors associated with the 'Western' dietary pattern.

Compliance with the 2010 nutritional objectives for the Spanish population in the Balearic Islands' adolescents.

AIMS: To assess compliance with the 2010 nutritional objectives for the Spanish population in the Balearic Islands' adolescents. METHODS: A cross-sectional nutrition survey was carried out in adolescents (n = 1,231). Dietary habits were assessed by means of 2 nonconsecutive 24-hour recalls and a semiquantitative food frequency questionnaire. Differences in the percentage of compliers with the 2010 nutritional objectives and differences in food consumption patterns between genders and high or low consumers of fat, saturated fatty acids (SFA), fiber, and fruits and vegetables were analyzed. RESULTS: None of the nutritional objectives were achieved by the Balearic Islands' adolescents, and less than 25% of them met the dietary fiber, folate, iodine, total fat, SFA, polyunsaturated fatty acid (PUFA), total carbohydrate, and fruit and vegetable requirements. Gender differences were observed in terms of energy, nutrients, and food item consumption. Low fat/SFA and high fruit and vegetable/fiber consumers kept a diet in line with current food group pyramids and the traditional Mediterranean diet. Adolescents need to decrease their meat and increase pulse, fish, and fruit and vegetable consumption. CONCLUSIONS: The nutritional objectives for the Spanish population could be achieved through maintenance of the traditional Mediterranean diet in the Balearic Islands' adolescents. This dietary model could be used to develop food-based dietary guidelines relevant to this population.

Adherence to the Mediterranean dietary pattern among Balearic Islands adolescents.

The aim of the present work was to assess the prevalence of the Mediterranean dietary pattern (MDP) in Balearic Islands adolescents, and socio-demographic and lifestyle factors that might determine adherence to the MDP. A cross-sectional nutritional survey was carried out in the Balearic Islands between 2007 and 2008. A random sample (n 1231) of the adolescent population (12-17 years old) was interviewed. Dietary questionnaires and a general questionnaire incorporating questions related to socio-economic status, parental education level and lifestyle factors were used. Dietary habits were assessed by means of two 24 h recalls and a quantitative FFQ. Adherence to the MDP was defined according to a score constructed considering the consumption of nine MDP characteristic components: high MUFA:SFA ratio, moderate ethanol consumption, high legumes, cereals and roots, fruits, vegetables and fish consumption, and low consumption of meat and milk. Then, socio-demographic, lifestyle and health status variables that could determine a higher or ower adherence were assessed. The mean adherence was 57.9 (sd 8.9) % and the median adherence was 57.3 %. Half of the Balearic Islands adolescents (50.5 %) showed an adherence to the MDP comprised between 52.7 and 62.8 %. By multivariate analyses, a high maternal level of education, increased physical activity, reduced alcohol intake and abstinence from smoking were independent associations of better adherence to the MDP. The promotion of not only the MDP but also the Mediterranean lifestyle, including greater physical activity, should be reinforced among the Balearic younger generations.

Prevalence and risk factors for obesity in Balearic Islands adolescents.

The aim of this work was to assess the prevalence and risk factors of obesity in the Balearic Islands' adolescents. A cross-sectional nutritional survey was carried out in the Balearic Islands (2007-2008). A random sample (n 1231) of the adolescent population (12-17 year old) was interviewed. Anthropometric measurements, two non-consecutive 24 h recalls and a general questionnaire incorporating questions related to sociodemographic and lifestyle variables including the physical activity questionnaire were used. The prevalence of overweight was 19.9 % (boys) and 15.5 % (girls), and obesity 12.7 % (boys) and 8.5 % (girls). The main risk factors associated with a higher prevalence of obesity were low parental education level (boys OR: 3.47; 95 % CI: 1.58, 7.62; girls OR: 3.29; 95 % CI: 1.38, 7.89), to skip meals (boys OR: 4.99; 95 % CI: 2.1, 11.54; girls OR: 2.20; 95 % CI: 0.99, 4.89), age (12-13-year-old boys; OR: 2.75; 95 % CI: 1.14, 6.64), attention to mass media (television (TV)+radio; boys OR: 1.50; 95 % CI: 0.81, 2.84; girls OR: 2.06; 95 % CI: 0.91, 4.68), short sleep (boys OR: 3.42; 95 % CI: 0.88, 13.26), low parental socioeconomic status (girls OR: 3.24, 95% CI: 1.04, 10.05 ) and smoking (girls OR: 2.51; 95 % CI: 0.88, 7.13). A programme of action including school healthy education and promotion programmes targeted at parents and adolescents are needed. These programmes may be mainly focused to increase educational level, to make the adolescents to be aware of to skip meals and to smoke are not appropriate methods to reduce the risk of obesity, but the usefulness is to do not eat while watching TV, to sleep 8-10 h/d and to be physically active.

La sobrasada de Mallorca: de la tradición la la elaboración industrial / Majorcan sobrasada: from tradition to industrial production

La sobrasada es el embutido por excelencia de la isla de Mallorca. Su tradición y origen se remonta a lo largo de historia. En el siglo XVI, se desarró en Mallorca una importante tradición charcutera con los primeros signos distintivos propios y en el siglo XVll la sobrasada pasó de ser una reserva de carne a un signo característico de la gastronomía tradicional. A principios del 1996, la Unión Europea protegió la denominación Sobrasada de Mallorca con la denominación de calidad: Indicación Geográfica Protegida. La sobrasada es un embutido crudo curado, elaborado con carnes de cerdo, magro y tocino, picadas, adicionadas con pimentón, sal y especias, posteriormente amasadas, embutidas y curadas, Dicha composición se encuentra regulada por ley. Este trabajo da a conocer el origen y la historia de la sobrasada de Mallorca, estudia los sistemas de producción de la misma, desde la elaboración tradicional que se viene llevando a cabo en la isla de Mallorca, hasta la producción industrial. También se aportan datos relativos a su contribución nutricional(AU)

The sobrasada is the most typical Majorcan sausage, traditionally made along history in this island. On the XVth century, an important sausage tradition was developed in Majorca, and on the XVIIth century, sobrasada passed from a traditional meat reserve to be a characteristic sign of traditional Majorcan gastronomy. At the beginning of 1996 the European Union protected the product Sobrasada de Mallorca with a quality sign: Protected Geographical Direction. The sobrasada is a raw and ured sausage, made with pork meat, lean and lard, picked, and flavoured with paprika, pepper, alt and spices, mixed, stuffed and cured. This composition is controlled by law. The aim of this work is to explain the origin and history of Majorcan sobrasada, and the production method of this sausage, from traditional to industrial production in Majorca, as well as to give data related to its nutritional contribution(AU)

Adecuación del etiquetado de alimentos con esteroles o estanoles vegetales añadidos a la normativa legal vigente / Adequacy to the food labelling regulation of esterol or estanol Rich foods

Objetivo: Buscar y comparar los diferentes productos existentes en el mercado con fitoesteroles o fitoestanoles, comprobar que el ingrediente funcional se encuentra en los productos a las dosis recomendadas para ejercer su efecto y que cumple la normativa vigente en cuanto a alegaciones nutricionales. Método: Se realizó una búsqueda en 6 grandes superficies y cadenas alimentarias tomándose como referencia todos los alimentos con esteroleclestanoles vegetales añadidos. Se analizó el etiquetado exterior (cartonaje) de los alimentos. Se valoró el cumplimiento de los reglamentos vigentes de la Unión Europea en cuanto a esteroles/estanoles vegetales y alegaciones nutricionales. Resultados: Se encontraron tres tipos diferentes de productos conteniendo esteroles/estanoles vegetales en el mercado (leches fermentadas 13, margarina 1 y leche 2). En todos las productos se usan las palabras esteroles/estanoles vegetales, se remarca la dosis diaria de producto y se advierte que deben evitarse dosis superiores a 3 g/d de esteroles añadidos. Indican que se destinan exclusivamente a aquellas personas "que deseen reducir sus niveles de colesterol" y que no son adecuados para personas con necesidades dietéticas especiales. En la mayoría de los envases se señala que si el paciente está tomando medicarnentos, solo debe consumir dicho producto bajo supervisión médica. La declaración de cantidad de esteroles/estanoles vegetales es distinta según la marca; tan sólo tres productos indican los g de esteroles/estanoles vegetales en la etiqueta nutricional, en el resto sólo aparecen en la lista de ingredientes. En todos ellos se indica que deben consumirse en el marco de una alimentación equilibrada. Conclusiones: Todos los productos con esteroles o estanoles vegetales añadidos, ya sea leches fermentadas, leche o margarina, que encontramos en el mercado español, cumplen con las normativas europeas vigentes, aunque en algunos casos existen determinados mensajes en los que sólo se recomienda, cuando sería más adecuado utilizar la palabra "debe" y en leches y margarinas las raciones diarias podrían llevar a confusión en algunos consumidores. Se debería asegurar que todos los productos tuvieran en la lista de ingredientes el porcentaje de ésteres de estanol/estanol, y su equivalente en estanoles/esteroles libres(AU)

Objetives: Search and compare different products available on the market including phytosterols / phytostanols, make sure that the functional ingrediente was in the products at recommended doses to exert their effect and that meet current European Union regulations on health claims. Methods: We conducted a search at six supermarkets and food chains, taking as a reference, all foods containing plan sterols / plant stanols. We analyzed the outer labelling (cardboard) of all them and evaluated the compliance with existing European regulations on plant sterols/stanols and nutrition claims. Results: We found three different types of products containing plan sterols/stanols in the market (13 fermented milk products, 1 margarin and 2 milks). All products used the words plan sterols / plant stanols, highlight the daily dose of product and advise to avoid doses higher than 3 g/d of sterols. All of them also indicated that are exclusively for those “who wish to reduce their cholesterol levels” and not suitable for people with special dietary needs. In some of the packing stateds that if the patient is taking drugs, must only consume the product under medical supervision. The declaration of quantity of plant sterols / plant stenols is done differently depending on the mark. Only in three products, grams of plant sterols / plan stanols are indicated on the nutritional composition label; in the rest, grams only appear in the ingredients list. All of them indicate that should be eaten as part of a balanced diet. Conclusions: All products with added plant sterols or stanols, to a greater extent, whether fermented milk, mils or margarine, which are in the Spanish market, comply with European regulations currently in force, although in some cases there are certain messages in which is only recommended, instead of “must”, that would be more appropriated. In some cases, mild and margarine daily rations could lead to confusion in some consumers. It should ensure that all products containe on the list of ingredients, the percentage of esters estanol / estanol and its equivalent in free stanols / stenols(AU)