The Green Microalga Coelastrella thermophila var. globulina (Scenedesmaceae, Chlorophyta) Isolated from an Algerian Hot Spring as a Potential Source of Fatty Acids.

Screening microalgae from extreme environments, including hot springs, is an important research topic that has lately emerged. A thermophilic green alga was isolated from a north-eastern Algerian hot spring at a temperature of 63 °C, and its fatty acid (FA) profile was explored. The strain was cultivated in BBM medium at 35 °C in a 16:8 h light/dark cycle and 75 µM photons m-2 s-1. The morphological studies combined with phylogenetic analysis revealed that the isolate was Coelastrella thermophila var. globulina Q. Wang, H. Song, X. Liu, G. Liu and Z. Hu. The monounsaturated fatty acid (MUFA) content was 51.12%. The saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) content, respectively, accounted for 27.01% and 21.87%. The main FA was oleic acid (18:1n-9), whose value was 35.95%, followed in decreasing order by palmitic acid (16:0) with 21.45%, linoleic acid (18:2n-6) with 14.38% and α-linolenic acid (18:3n-3) with 04.22%. The FA profile exhibited high total n-6 and n-3 PUFA values (15.80% and 5.76%, respectively). Coelastrella thermophila var. globulina is particularly interesting for producing n-6 and n-3 PUFA and is likely suitable for other biotechnological purposes. This is the first time that this taxon has been reported in hot springs. Other species can be expected to be reported, which emphasises the importance of the biodiversity of extreme habitats.

Daily rhythms in the morphometric parameters of hepatocytes and intestine of the European sea bass (Dicentrarchus labrax): influence of feeding time and hepatic zonation.

The digestive system presents daily rhythms at both physiological and histological levels. Although cell morphology rhythms in mammals have been reported, they have scarcely been investigated in fish. The aim of the present research was to investigate the existence of daily rhythms in the morphology of cells in the liver and intestine of a teleost fish, the European sea bass (Dicentrarchus labrax), and how feeding time influences them. Regarding liver, we also focused on differences between the two metabolic zones: perivenous and periportal. For this purpose, fish were divided into two groups: fish fed once a day in the mid-light phase (ML) or the mid-dark phase (MD). After 1 month under each feeding regime, liver and intestine samples were collected every 4 h during a 24-h cycle, and different parameters were studied by light microscopy and image analysis. Daily rhythms occurred in most of the parameters evaluated in the liver. The effect of feeding time depended on the metabolic zone: the rhythms in the periportal zone were synchronized mainly by the light/dark cycle regardless of feeding time, whereas in the perivenous zone, rhythms were influenced more by feeding time. In the intestine, a daily rhythm in villi height was found with acrophases coinciding with feeding time in each group. These findings show for the first time the existence of cellular morphological rhythms in fish liver and intestine, and highlight the interactions between light and feeding cycles in the different metabolic zones of the liver.

Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats

The infusion tea extracted from the leaves of the plant Camellia sinensis can be used in the prevention of cancer, cardiovascular and neurodegenerative diseases, and aging, while adriamycin (ADR) is an anticancer drug that increases oxidative stress in cells. The present study evaluated the protective effect of the long-term consumption of white tea used at two different doses against the oxidative stress produced by aging and acute oxidation caused ADR treatment. At wearing, rats received distilled water (control), or 0.15 (dose 1) or 0.45 mg (dose 2) of solid tea extract/kilogram body weight in their drink. At 12 months, about half of the rats of each group were injected with a bolus of ADR, and six rats of the control group with an injection of saline solution and sacrificed. The rest of the animals continued in their cages until 24 months of age, when they were sacrificed. Lipid and protein oxidation of liver and brain microsomes was analyzed by measuring hydroperoxide and carbonyl levels. White tea consumption for 12 months at a non-pharmacological dose was seen to reverse the oxidative damage caused by ADR in both liver and brain, while the consumption of white tea for 20 months at a non-pharmacological dose had no effect on carbonyl or hydroperoxides in these tissues. The long-term ingestion of white tea protected tissues from acute oxidative stress but did not affect chronic oxidative agents such aging

Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats.

The infusion tea extracted from the leaves of the plant Camellia sinensis can be used in the prevention of cancer, cardiovascular and neurodegenerative diseases, and aging, while adriamycin (ADR) is an anticancer drug that increases oxidative stress in cells. The present study evaluated the protective effect of the long-term consumption of white tea used at two different doses against the oxidative stress produced by aging and acute oxidation caused ADR treatment. At wearing, rats received distilled water (control), or 0.15 (dose 1) or 0.45 mg (dose 2) of solid tea extract/kilogram body weight in their drink. At 12 months, about half of the rats of each group were injected with a bolus of ADR, and six rats of the control group with an injection of saline solution and sacrificed. The rest of the animals continued in their cages until 24 months of age, when they were sacrificed. Lipid and protein oxidation of liver and brain microsomes was analyzed by measuring hydroperoxide and carbonyl levels. White tea consumption for 12 months at a non-pharmacological dose was seen to reverse the oxidative damage caused by ADR in both liver and brain, while the consumption of white tea for 20 months at a non-pharmacological dose had no effect on carbonyl or hydroperoxides in these tissues. The long-term ingestion of white tea protected tissues from acute oxidative stress but did not affect chronic oxidative agents such aging.

Effects of global change factors on fatty acids and mycosporine-like amino acid production in Chroothece richteriana (Rhodophyta).

Under natural conditions, Chroothece richteriana synthesizes a fairly high proportion of fatty acids. However, nothing is known about how environmental changes affect their production, or about the production of protective compounds, when colonies develop under full sunshine with high levels of UV radiation. In this study, wild colonies of C. richteriana were subjected to increasing temperature, conductivity, ammonium concentrations and photosynthetically active radiation (PAR), and UV radiations to assess the potential changes in lipid composition and mycosporine-like amino acids (MAAs) concentration. The PERMANOVA analysis detected no differences for the whole fatty acid profile among treatments, but the percentages of α-linolenic acid and total polyunsaturated fatty acids increased at the lowest assayed temperature. The percentages of linoleic and α-linolenic acids increased with lowering temperature. γ-linolenic and arachidonic acids decreased with increasing conductivity, and a high arachidonic acid concentration was related with increased conductivity. The samples exposed to UVB radiation showed higher percentages of eicosapentaenoic acid and total monounsaturated fatty acids, at the expense of saturated fatty acids. MAAs accumulation increased but not significantly at the lowest conductivity, and also with the highest PAR and UVR exposure, while ammonium and temperature had no effect. The observed changes are probably related with adaptations of both membrane fluidity to low temperature, and metabolism to protect cells against UV radiation damage. The results suggest the potential to change lipid composition and MAAs concentration in response to environmental stressful conditions due to climate change, and highlight the interest of the species in future research about the biotechnological production of both compound types.

[STRATEGIES TO IMPROVE THE NUTRITIONAL AND HEALTH CHARACTERISTICS OF MEAT PIE OF MURCIA]. / ESTRATEGIAS PARA MEJORAR LAS CARACTERÍSTICAS NUTRITIVAS Y SALUDABLES DEL PASTEL DE CARNE DE MURCIA.

OBJECTIVES: improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides. METHODS: different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively. RESULTS AND DISCUSSION: the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one. CONCLUSIONS: the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia.

Objetivos: mejorar la composición nutritiva y las características saludables del pastel de carne de Murcia (PCM), manteniendo sus apreciadas cualidades organolépticas y el diseño de un PCM funcional, mediante la adición de un ingrediente natural rico en fuctooligosacáridos. Métodos: mediante cambios relacionados con el tipo y cantidad de algunos de sus ingredientes se han elaborado diversas formulaciones del PCM (PCM saludable y PCM funcional). Se ha determinado la composición nutritiva, el valor calórico, el perfil de ácidos grasos y la calidad de la grasa. Además, se han valorado diversos atributos sensoriales y la aceptación global utilizando una escala descriptiva hedónica de nueve puntos. Resultados y discusión: el PCM saludable presenta un menor contenido de energía (15,4%), grasa total (39%), grasa saturada (48%) y sal (45%), así como una disminución de la potencial capacidad aterogénica (27%), trombogénica (30%) e hipercolesterolémica (30%) que el PCM tradicional. De las cuatro cantidades ensayadas (2,5, 5, 10 y 15%), solo la sustitución del 2,5 y 5% del ingrediente funcional no disminuyeron la aceptación global del PCM funcional, en comparación con el PCM tradicional. Conclusiones: los cambios en la formulación han mejorado la composición nutritiva y las características saludables del PCM tradicional, manteniendo sus cualidades organolépticas. El PCM funcional, elaborado con el ingrediente funcional al 5%, representa una mejora factible en las características funcionales del alimento estudiado. Estas estrategias contribuyen a mantener este tipo de alimentos tradicionales y a evitar la pérdida en la cultura, identidad y herencia gastronómica de España en general y de la Región de Murcia en particular.

Estrategias para mejorar las características nutritivas y saludables del pastel de carne de Murcia / Strategies to improve the nutritional and health characteristics of meat pie of Murcia

Objetivos: mejorar la composición nutritiva y las características saludables del pastel de carne de Murcia (PCM), manteniendo sus apreciadas cualidades organolépticas y el diseño de un PCM funcional, mediante la adición de un ingrediente natural rico en fuctooligosacáridos. Métodos: mediante cambios relacionados con el tipo y cantidad de algunos de sus ingredientes se han elaborado diversas formulaciones del PCM (PCM saludable y PCM funcional). Se ha determinado la composición nutritiva, el valor calórico, el perfil de ácidos grasos y la calidad de la grasa. Además, se han valorado diversos atributos sensoriales y la aceptación global utilizando una escala descriptiva hedónica de nueve puntos. Resultados y discusión: el PCM saludable presenta un menor contenido de energía (15,4%), grasa total (39%), grasa saturada (48%) y sal (45%), así como una disminución de la potencial capacidad aterogénica (27%), trombogénica (30%) e hipercolesterolémica (30%) que el PCM tradicional. De las cuatro cantidades ensayadas (2,5, 5, 10 y 15%), solo la sustitución del 2,5 y 5% del ingrediente funcional no disminuyeron la aceptación global del PCM funcional, en comparación con el PCM tradicional. Conclusiones: los cambios en la formulación han mejorado la composición nutritiva y las características saludables del PCM tradicional, manteniendo sus cualidades organolépticas. El PCM funcional, elaborado con el ingrediente funcional al 5%, representa una mejora factible en las características funcionales del alimento estudiado. Estas estrategias contribuyen a mantener este tipo de alimentos tradicionales y a evitar la pérdida en la cultura, identidad y herencia gastronómica de España en general y de la Región de Murcia en particular (AU)

Objectives: improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides. Methods: different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively. Results and discussion: the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one. Conclusions: the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia (AU)

EFFECT OF LONG TERM INTAKE OF WHITE TEA ON ACUTE OXIDATIVE STRESS IN RATS.

INTRODUCTION: the well known antioxidant properties of white tea include the prevention of cancer, neurodegenerative diseases and oxidative stress. Adriamycin can generate an amount of oxidative stress in vivo. OBJECTIVE: evaluate long term intake of white tea on plasma antioxidant capacity and on the fatty acid profile of liver and heart microsomes in animals subjected to acute oxidative stress. METHODS: rats were given distilled water (controls), 15 mg/d (dose 1) or 45 mg/d (dose 2) of solid white tea extract/per kilogram of body weight for 12 months. After this time, all the animals received an injection of adriamycin (ADR) (10 mg/kg body weight), except half of the control group, which were given an injection of saline solution. Samples of plasma and liver and heart were taken. The antioxidant activity, the carbonyl groups and hydroperoxide concentration were analyzed in plasma, and the fatty acid profiles of liver and heart microsomes were obtained. RESULTS & DISCUSSION: only the hydroperoxides showed significant changes, while slight tendencies were observed in antioxidant activity and the carbonyl groups. Although the long term intake of white tea and the administration of adriamycin did not change the fatty acid profile, slight tendencies existed for the SFAs, MUFAs and PUFAs.

Introducción: las propiedades antioxidantes del té son ampliamente conocidas, entre las que se incluyen la prevención del cáncer, diversas enfermedades neurodegenerativas y otras patologías relacionadas con el estrés oxidativo. Por otro lado, la adriamicina es un agente antitumoral que tiene la capacidad de generar estrés oxidativo in vivo. Objetivo: valorar el efecto de la ingesta de té blanco a largo plazo sobre la capacidad antioxidante plasmática y el perfil de ácidos grasos de microsomas de hígado y corazón en animales sometidos a estrés oxidativo agudo. Métodos: se dispuso de ratas a las que se les administró diferentes dosis de té blanco: 0,15 y 45 mg de extracto sólido de té/kg de peso corporal durante 12 meses. Tras este periodo de tratamiento con té blanco, todos los animales recibieron una inyección intraperitoneal de adriamicina (ADR), 10 mg/kg de peso corporal, excepto la mitad del grupo control, que recibieron una inyección de solución salina. Fueron obtenidas muestras de sangre, corazón e hígado. Se analizó la capacidad antioxidante total y se realizaron análisis de oxidación proteica y lipídica en plasma. Además, se obtuvo la fase microsomal de hígado y corazón. Resultado y discusión: se observó una fuerte oxidación lipídica en plasma y una recuperación en los animales tratados con las diferentes dosis de té. La actividad antioxidante y la oxidación proteica, aunque relevantes, solo muestran una ligera tendencia a recuperarse con el tratamiento con té. En cuanto al perfil de ácidos grasos, solamente se observan ligeras tendencias en el porcentaje de ácidos grasos saturados, monoinsaturados y poliinsaturados.

Effect of long term intake of white tea on acute oxidative stress in rats / Efecto de la ingestión a largo plazo de té blanco sobre el estrés oxidativo agudo en ratas

Introduction: the well known antioxidant properties of white tea include the prevention of cancer, neurodegenerative diseases and oxidative stress. Adriamycin can generate an amount of oxidative stress in vivo. Objective: evaluate long term intake of white tea on plasma antioxidant capacity and on the fatty acid profile of liver and heart microsomes in animals subjected to acute oxidative stress. Methods: rats were given distilled water (controls), 15 mg/d (dose 1) or 45 mg/d (dose 2) of solid white tea extract/per kilogram of body weight for 12 months. After this time, all the animals received an injection of adriamycin (ADR) (10 mg/kg body weight), except half of the control group, which were given an injection of saline solution. Samples of plasma and liver and heart were taken. The antioxidant activity, the carbonyl groups and hydroperoxide concentration were analyzed in plasma, and the fatty acid profiles of liver and heart microsomes were obtained. Results & discussion: only the hydroperoxides showed significant changes, while slight tendencies were observed in antioxidant activity and the carbonyl groups. Although the long term intake of white tea and the administration of adriamycin did not change the fatty acid profile, slight tendencies existed for the SFAs, MUFAs and PUFAs (AU)

Introducción: las propiedades antioxidantes del té son ampliamente conocidas, entre las que se incluyen la prevención del cáncer, diversas enfermedades neurodegenerativas y otras patologías relacionadas con el estrés oxidativo. Por otro lado, la adriamicina es un agente antitumoral que tiene la capacidad de generar estrés oxidativo in vivo. Objetivo: valorar el efecto de la ingesta de té blanco a largo plazo sobre la capacidad antioxidante plasmática y el perfil de ácidos grasos de microsomas de hígado y corazón en animales sometidos a estrés oxidativo agudo. Métodos: se dispuso de ratas a las que se les administró diferentes dosis de té blanco: 0,15 y 45 mg de extracto sólido de té/kg de peso corporal durante 12 meses. Tras este periodo de tratamiento con té blanco, todos los animales recibieron una inyección intraperitoneal de adriamicina (ADR), 10 mg/kg de peso corporal, excepto la mitad del grupo control, que recibieron una inyección de solución salina. Fueron obtenidas muestras de sangre, corazón e hígado. Se analizó la capacidad antioxidante total y se realizaron análisis de oxidación proteica y lipídica en plasma. Además, se obtuvo la fase microsomal de hígado y corazón. Resultado y discusión: se observó una fuerte oxidación lipídica en plasma y una recuperación en los animales tratados con las diferentes dosis de té. La actividad antioxidante y la oxidación proteica, aunque relevantes, solo muestran una ligera tendencia a recuperarse con el tratamiento con té. En cuanto al perfil de ácidos grasos, solamente se observan ligeras tendencias en el porcentaje de ácidos grasos saturados, monoinsaturados y poliinsaturados (AU)

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing.

In this study, the basic chemical composition and functional properties of six by-product fractions collected from different steps of artichoke industrial processing were evaluated. Fractions differed in thermal treatment, the bract position in the artichoke head and the cutting size. Contents of moisture, ash, protein, fat, dietary fibre, inulin, total phenolics, total flavonoids, caffeoyl derivatives and flavones were analysed. Antioxidant activity values were also determined. All assessed artichoke by-product fractions contained high-dietary fibre (53.6-67.0%) and low fat (2.5-3.7%). Artichoke by-product fractions contained high levels of inulin, especially in the boiled inner bracts (30%). Total phenolic and flavonoid contents and antioxidant activity (153-729 µmol gallic acid equivalents, 6.9-19.2 µmol quercetin equivalents and 85-234 µmol ascorbic acid equivalents per gram of dry matter, respectively) varied widely with the bract positions in the artichoke head and the thermal treatments. The more interesting fractions for use as functional ingredients were those situated closer to the artichoke heart and thermally treated.

The freshwater alga Chroothece richteriana (Rhodophyta) as a potential source of lipids.

During an ecological study of Chroothece (Rhodophyta) in a small river in a semi-arid region of south-east Spain it became clear that most of these cells had a high lipid content. This suggested potential uses in biotechnology, which has been investigated further. The colonies, which occur in full sunlight, are typically orange-brown. Most, perhaps all, the yellow-orange colour is associated with their high carotenoid content, with the carotenoid to chlorophyll ratio up to 2.7. The polyunsaturated fatty acyl composition of the glycerides was 35.3% of the dry weight. This consisted mainly of omega-3 (5.9%) and omega-6 (29.4%) fats. The relatively high proportion of docosahexaenoyl (1.78%), eicosapentaenoyl (14.15%), arachidonoyl (0.92%) and γ-linolenoyl (0.78%) suggests use for medical and dietary purposes. All cells have a high phycocyanin content whilst phycoerythrin is absent. The alga has a wide distribution globally and hence provides scope for selecting strains with optimum properties.

Caracterización y valor nutritivo de un alimento artesanal: el pastel de carne de Murcia / Characterization and nutritional value of a food artisan: the meat pie of Murcia

Objetivos: Describir las características de un producto típico de la gastronomía murciana, determinar su valor nutritivo y energético, analizar su perfil de ácidos grasos y la calidad de su grasa. Material y métodos: Se estudiaron 24 muestras de Pastel de carne de Murcia, procedentes de los seis establecimientos de mayor venta en la Región. (Cuatro unidades por establecimiento). Mediante los métodos oficiales de análisis de alimentos se determinaron los contenidos de humedad, proteína, grasa, carbohidratos, fibra y minerales, el valor energético, el perfil de ácidos grasos (Método de Folch et al. 1957) y la calidad de la grasa. Todos los análisis se realizaron por triplicado. Resultados y discusión: El peso medio fue de 192,3 ± 11,8 g, y en él se diferenciaron tres partes (base, relleno y tapa de hojaldre). Todos sus ingredientes fueron materias primas naturales: harina de trigo, manteca de cerdo, carne picada de ternera, rodajas de huevo cocido y de chorizo, agua y especias (sal, pimienta, ajo, pimentón y nuez moscada). La mayoría de sus atributos organolépticos son debidos al tipo y cantidad de la grasa, manteca de cerdo. El resto de atributos los aporta la combinación de los otros ingredientes y particularmente la formulación de las especias. Por su contenido en proteínas (11,0%), este producto puede sustituir a otros platos a base de carne, e incorporarlo a una dieta equilibrada, pero teniendo en cuenta su contenido en grasa (17,3%) y su aporte energético (317 kcal/100 g). A diferencia de otros muchos productos actuales de pastelería, éste no contiene ácidos grasos trans. Conclusiones: El estudio revela que el producto analizado sigue siendo, en el momento actual, un alimento artesanal, y ofrece información fiable y representativa del valor nutritivo y energético del pastel de carne de Murcia, un producto típico de la gastronomía de la Región de Murcia (AU)

OBJECTIVES: The main aims of this study are to describe the characteristics of the meat pie, a typical product of the regional gastronomy of Murcia and to determine its nutritional and energy values, fatty acid profile and fat quality. METHODS: There were studied 24 samples of Murcia's meat pie from the six best-selling retail establishments in this Region (four units per establishment).The moisture, protein, fat, carbohydrates, fibre and minerals, contents and the energy value, fatty acid profile and fat quality were analyzed using the Official Analysis Methods of Foods. All analyses were performed by triplicate. RESULTS AND DISCUSSION: The average weight of this product was 192.3 ± 11.8 g, with three differentiated parts (base, filling and pastry lid). All ingredients were natural raw materials: wheat flour, lard, ground beef, sliced boiled egg and chorizo, water and spices (salt, pepper, garlic, paprika and nutmeg). Most of its organoleptic attributes are due to the type and amount of fat or lard. The combination of the other ingredients and the particular formulation of the spices are also responsible of other attributes. Due to its protein content (11.0%), this meat pie can replace other meat dishes, and be incorporated into a balanced diet. However, it is necessary to take into account its fat and energy contents (17.3 g and 317 kcal/100 g, respectively). Unlike many common pastry products, it contains no trans fatty acids. CONCLUSIONS: The results of the research show that the studied product remains, at present, an artisan food, and offer reliable information that it is representative of the energy and nutritional values of the Murcia's meat pie, a typical product of the gastronomy of the Region of Murcia (AU)

[Characterization and nutritional value of a food artisan: the meat pie of Murcia]. / Caracterización y valor nutritivo de un alimento artesanal; el pastel de carne de Murcia.

OBJECTIVES: The main aims of this study are to describe the characteristics of the meat pie, a typical product of the regional gastronomy of Murcia and to determine its nutritional and energy values, fatty acid profile and fat quality. METHODS: There were studied 24 samples of Murcia's meat pie from the six best-selling retail establishments in this Region (four units per establishment).The moisture, protein, fat, carbohydrates, fibre and minerals, contents and the energy value, fatty acid profile and fat quality were analyzed using the Official Analysis Methods of Foods. All analyses were performed by triplicate. RESULTS AND DISCUSSION: The average weight of this product was 192.3 ± 11.8 g, with three differentiated parts (base, filling and pastry lid). All ingredients were natural raw materials: wheat flour, lard, ground beef, sliced boiled egg and chorizo, water and spices (salt, pepper, garlic, paprika and nutmeg). Most of its organoleptic attributes are due to the type and amount of fat or lard. The combination of the other ingredients and the particular formulation of the spices are also responsible of other attributes. Due to its protein content (11.0%), this meat pie can replace other meat dishes, and be incorporated into a balanced diet. However, it is necessary to take into account its fat and energy contents (17.3 g and 317 kcal/100 g, respectively). Unlike many common pastry products, it contains no trans fatty acids. CONCLUSIONS: The results of the research show that the studied product remains, at present, an artisan food, and offer reliable information that it is representative of the energy and nutritional values of the Murcia's meat pie, a typical product of the gastronomy of the Region of Murcia.

Objetivos: Describir las características de un producto típico de la gastronomía murciana, determinar su valor nutritivo y energético, analizar su perfil de ácidos grasos y la calidad de su grasa. Material y métodos: Se estudiaron 24 muestras de Pastel de carne de Murcia, procedentes de los seis establecimientos de mayor venta en la Región. (Cuatro unidades por establecimiento). Mediante los métodos oficiales de análisis de alimentos se determinaron los contenidos de humedad, proteína, grasa, carbohidratos, fibra y minerales, el valor energético, el perfil de ácidos grasos (Método de Folch et al. 1957) y la calidad de la grasa. Todos los análisis se realizaron por triplicado. Resultados y discusión: El peso medio fue de 192,3 ± 11,8 g, y en él se diferenciaron tres partes (base, relleno y tapa de hojaldre). Todos sus ingredientes fueron materias primas naturales: harina de trigo, manteca de cerdo, carne picada de ternera, rodajas de huevo cocido y de chorizo, agua y especias (sal, pimienta, ajo, pimentón y nuez moscada). La mayoría de sus atributos organolépticos son debidos al tipo y cantidad de la grasa, manteca de cerdo. El resto de atributos los aporta la combinación de los otros ingredientes y particularmente la formulación de las especias. Por su contenido en proteínas (11,0%), este producto puede sustituir a otros platos a base de carne, e incorporarlo a una dieta equilibrada, pero teniendo en cuenta su contenido en grasa (17,3%) y su aporte energético (317 kcal/100 g). A diferencia de otros muchos productos actuales de pastelería, éste no contiene ácidos grasos trans. Conclusiones: El estudio revela que el producto analizado sigue siendo, en el momento actual, un alimento artesanal, y ofrece información fiable y representativa del valor nutritivo y energético del pastel de carne de Murcia, un producto típico de la gastronomía de la Región de Murcia.

Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues.

Adriamycin (ADR) is an anticancer agent that increases oxidative stress in cells. We evaluated the protective effect of the long term consumption of white tea at two different doses against this drug. For this purpose rats were given distilled water (controls), 0.15 mg (Dose 1) or 0.45 mg (Dose 2) of solid tea extract/kg body weight for 12 months. All the animals received an injection of ADR, except half of the control group, which were given an injection of saline solution. This gave four experimental groups: Control (C), C+ADR, Dose 1+ADR, and Dose 2+ADR. The antioxidant activity (in liver, heart and brain microsomes) was analysed. White tea consumption for 12 months, at a non-pharmacological dose, reversed the oxidative damage caused by ADR, on both protein and lipid levels in all three organs. The heart recovered its antioxidant activity only at the highest dose of tea.

Coastal fish farms are settlement sites for juvenile fish.

Two south-west Mediterranean fish farms were monitored over a period of 22 months to test if sea-cage fish farms act as settlement habitats for juvenile fish. Twenty juvenile fish species were found to settle at farms throughout the year. Fish assemblage composition varied markedly over time and was dependent on the spawning period for each species. The most abundant species were Obladamelanura, Atherina sp., Diplodussargus, Boopsboops and Lizaaurata. Up to 3783+/-1730 individuals/cage were found closely associated with the cages. Highest densities were observed during the warmer summer and autumn months. Zooplankton sampling and stomach content analyses of the most abundant species were done to assess prey availability, selectivity and diet overlap among species. Copepods were the main prey item for all juvenile fish species, irrespective of fish size. Ivlev's Index indicated that food was not a limiting factor for juvenile fish at farms. Furthermore, food pellets from the farm affected the food chain by modifying the fatty acid profiles of farm-associated zooplankton and juveniles of L. aurata and O. melanura. These results show that aquaculture can directly influence the body composition of juvenile fish that recruit to sea-cage fish farms.

Mycobiota of the date palm phylloplane: description and interactions.

We have analysed the mycobiota of date palm (Phoenix dactylifera, L.) leaves using several techniques. Profusely sporulating fungi (Penicillium spp. and Cladosporium spp.) developed when plating leaf fragments and leaf washings. Fusarium oxysporum, was particularly abundant in leaves infested with the red scale insect Phoenicococcus marlatti Cockerell, 1899, but an undescribed Lecanicillium cf. psalliotae was also found. Dual and overlay cultures showed interactions between palm pathogens, entomopathogenic and saprotrophic fungi. The most significant was the strong inhibition of the palm pathogen Penicillium vermoesenii caused by the entomopathogen Beauveria bassiana. No symptoms developed when F. oxysporum isolated from scale insects or the entomopathogens B. bassiana or Lecanicillium dimorphum were wound-inoculated on P. dactylifera petioles.

Mycobiota of the date palm phylloplane: description and interactions

Se ha analizado la micobiota presente en las hojas de la palmera datilera(Phoenix dactylifera, L.) utilizando diferentes técnicas. Tras lavar y cultivar enplacas fragmentos de hoja de palmera se observó una alta esporulación devarios hongos (Penicillium spp. y Cladosporium spp.). Fusarium oxysporum fueparticularmente abundante en hojas infestadas por la cochinilla roja(Phoenicococcus marlatti Cockerell, 1899). Además se detectó un hongoentomopatógeno no descrito: Lecanicillium cf. psalliotae. Los cultivos dualesy las técnicas de sobreposición de membranas mostraron interacciones entrehongos patógenos de la palmera, entomopatógenos y saprótrofos. Lo mássignificativo fue la fuerte inhibición del hongo patógeno de palmerasPenicillium vermoesenii producida por el entomopatógeno Beauveria bassiana.Ni el hongo F. oxysporum, aislado de la cochinilla roja, ni losentomopatógenos B. bassiana o Lecanicillium dimorphum, causaron síntomascuando fueron inoculados en heridas de pecíolos de P. dactylifera(AU)

We have analysed the mycobiota of date palm (Phoenix dactylifera, L.) leavesusing several techniques. Profusely sporulating fungi (Penicillium spp. andCladosporium spp.) developed when plating leaf fragments and leaf washings.Fusarium oxysporum, was particularly abundant in leaves infested with the redscale insect Phoenicococcus marlatti Cockerell, 1899, but an undescribedLecanicillium cf. psalliotae was also found. Dual and overlay cultures showedinteractions between palm pathogens, entomopathogenic and saprotrophicfungi. The most significant was the strong inhibition of the palm pathogenPenicillium vermoesenii caused by the entomopathogen Beauveria bassiana.No symptoms developed when F. oxysporum isolated from scale insects or theentomopathogens B. bassiana or Lecanicillium dimorphum werewound-inoculated on P. dactylifera petioles(AU)