Effects of different thickening agents on infant gut microbiota.

Infant microbiota has to progress from an almost sterile to a complex and varied community, so the main objective of this work was to evaluate the effect of three thickening ingredients on infant microbiota, as well as their in vitro gut fermentability. Experiments were performed using fresh faecal samples from healthy donors of 2-3 months of age. Stabilised stool samples were injected into Wheaton serum bottles containing pre-reduced MBM and 1% (w/v) fermentation substrates (locust bean gum, LBG; maize hydroxypropylated distarch phosphate, Mhdp; and pre-gelatinized rice starch, gRS). Samples were taken during fermentation, and pH, gas pressure, SCFA and bacterial population were analysed. The addition of thickeners resulted in a significant negative correlation (p < 0.05) between time and pH, showing significantly lower (p < 0.01) pH values for Mhdp and gRS than for LBG. Modified starches showed significantly higher values (p < 0.05) of total gas production than did LBG. Total SCFA molar concentrations for LBG, as well as propionate production, were significantly higher (p < 0.05) than for Mhdp and gRS. Regarding bacterial population, LBG promoted a more varied microbiota enhancing the growth of Atopobium and Bacteroidetes, whereas Mhdp and gRS induced higher Lactobacillus and Bifidobacteria at the beginning of fermentation. LBG induced moderate gas production and a slow drop of pH, and caused a decreasing acetate : propionate ratio, enhancing the development of a varied faecal microbiota. In contrast, Mhdp and gRS induced high gas production, a sudden drop of pH and a greater production of acetate, which promoted a less varied faecal microbiota.

Evaluación sensorial de diferentes presentaciones comerciales de dorada (Sparus aurata L) de acuicultura / Sensory analysis of different aquaculture gilthead sea bream (Sparus aurata L) commercial presentations

El análisis o evaluación sensorial, se puede definir como el análisis de los alimentos a través de los sentidos. Desde la antigüedad se ha utilizado la valoración sensorial para aceptar o rechazar los alimentos, así como para asignarle un determinado valor comercial. El análisis sensorial presenta dos grandes ventajas: la rapidez y la sencillez, sin embargo, las sensaciones que motivan al rechazo o aceptación varían con el tiempo y el momento que se perciben, dependiendo tanto de la persona como del entorno, con lo que es necesario objetivar y normalizar los términos y las condiciones que puedan influir en las determinaciones. En el presente estudio se llevó a cabo el análisis sensorial de cuatro presentaciones diferentes de dorada almacenadas en hielo: enteras, fileteadas, fileteadas y envasadas al vacío, y marinadas con zumo de limón y envasadas al vacío. El estudio se realizó para determinar el momento en el cual los distintos tipos de muestras eran rechazadas organolépticamente. Para ello un panel de catadores semientrenados evaluaron los atributos de apariencia, olor, flavor y textura, en los filetes de dorada cocinados, utilizando una escala puntuada. En las cuatro presentaciones comerciales, las puntuaciones otorgadas por el panel para la frescura decrecen linealmente a medida que pasan los días de permanencia en hielo. Los miembros del panel de catadores consideraron organolépticamente inaceptables las doradas enteras, las fileteadas y las fileteadas al vacío, en el día 22 de almacenamiento en hielo, sin embargo, las doradas marinadas no alcanzaron esta consideración en los 22 días que duró el estudio (AU)

The analysis or sensory test may be defined as an analysis of food by means of the senses. Such sensory evaluations have been used from ancient times to accept or reject food, as well as to designate its commercial value. Sensory analysis provides two important advantages: it is quick and it is simple. However, the senses which give rise to acceptance or rejection do vary over time and at the moment of perception. This depends as much on the person as on the environment. A reliable measure requires objectivity and normative regulation of terms and conditions that can influence specific evaluations. The current study has carried out sensory analysis of four different githhead sea bream presentations (whole, fillets, vacuum packed fillets, and marinated in lemon juice and vacuum packed fillets). The study was done as a quality test in order to determine the moment in which the fish is organoleptically rejected. In the four presentations, the scores given for freshness, decreased linearly according to time spent in ice. The taste panel members found the whole, the filleted and the vacuum filleted sea bream organoleptically unacceptable by the 22nd day on ice. Nevertheless, marinated sea bream were not so considered by the 22nd day (AU)

Sodium alginate as feed additive in cultured sea bream (Sparus aurata): does it modify the quality of the flesh?

The objective of this study was to evaluate the effect of sodium alginate obtained from brown seaweed as a prebiotic supplement to the feed of reared sea bream (Sparus aurata). Addition of the alginate to a control diet was investigated at both concentrations 2% and 5%. Proximate composition in the flesh were not modified significantly by sodium alginate inclusion in the diet of the sea bream; however the fat and ash content in the specimens supplemented with 5% alginate were found to be significantly higher than those found in individuals who were fed the control diet. No significant differences in mineral content, fatty acid profiles, cholesterol content, texture parameters and sensory acceptability among the three studied groups. Results obtained in this study offer support for the use of alginate as a feed additive in sea bream diets since no significant effects were found in the flesh quality and characteristics of commercial size sea bream.

α-Lactoalbúmina como ingrediente de fórmulas infantiles

La α-lactoalbúmina es la principal proteína del lactosuero en la leche materna, alcanzando una concentración de 2,44 g/L en la leche madura. Su principal función es la síntesis de lactosa a partir de glucosa y galactosa en la glándula mamaria, aunque posee además otros efectos beneficiosos sobre la salud del lactante debido a su elevada proporción de aminoácidos esenciales (triptófano y cisteína). Según diversos estudios parece influir positivamente en la absorción de hierro en el intestino del niño, y en experimentos in vitro, unida al ácido oleico (complejo HAMLET), es efectiva frente a tumores celulares como el papiloma humano. El complejo HAMLET también presenta un claro efecto antimicrobiano frente a Streptococcus pneumoniae, Haemophilus influenzae, cepas enteropatógenas de Escherichia coli y Salmonella thypimurium, sin embargo no se ha demostrado que durante la digestión de la leche materna se forme dicho complejo en el tracto digestivo del lactante. El desarrollo de fórmulas infantiles destinadas a la alimentación del niño durante el primer año de vida ha mejorado considerablemente en las últimas décadas intentando no sólo adecuar la concentración de nutrientes a los requerimientos del lactante, sino también adicionando compuestos bioactivos de diferente naturaleza, como la α-lactoalbúmina, con el objetivo de alcanzar los efectos funcionales que se producen en los niños alimentados con leche materna.

α-Lactalbumin as an ingredient of infant formula. α-lactalbumin is the main whey protein in human milk rising 2,44 g/L in mature milk. It has a key function in the synthesis of lactose from glucose and galactose in the mammary gland although this compound has also other beneficial effects on the infant health due to the high proportion of essential aminoacids (tryptophan and cysteine). It seems also to increase iron absorption in the digestive track, and in in vitro experiments, linked to oleic acid (HAMLET complex), has shown anticarcinogenic effects against cellular tumor such as human papilloma. In addition, this complex has been reported to exhibit antimicrobial properties against Streptococcus pneumoniae,Haemophilus influenzae, enteropathogenic strains of Escherichia coli and Salmonella thypimurium. However, the in vivo synthesis of HAMLET complex during milk digestion has not been proved yet. Infant formula have been improved considerably during the last decades not only adapting nutrient concentrations to infants requirements but also by the addition of new bioactive ingredients such as α-lactalbumin, to have the same functional effect as in breast fed babies.

[Alpha-Lactalbumin as an ingredient of infant formula]. / Alpha-Lactoalbúmina como ingrediente de fórmulas infantiles.

Alpha-Lactalbumin is the main whey protein in human milk rising 2,44 g/L in mature milk. It has a key function in the synthesis of lactose from glucose and galactose in the mammary gland although this compound has also other beneficial effects on the infant health due to the high proportion of essential aminoacids (tryptophan and cysteine). It seems also to increase iron absorption in the digestive track, and in in vitro experiments, linked to oleic acid (HAMLET complex), has shown anticarcinogenic effects against cellular tumor such as human papilloma. In addition, this complex has been reported to exhibit antimicrobial properties against Streptococcus pneumoniae, Haemophilus influenzae, enteropathogenic strains of Escherichia coli and Salmonella thypimurium. However, the in vivo synthesis of HAMLET complex during milk digestion has not been proved yet. Infant formula have been improved considerably during the last decades not only adapting nutrient concentrations to infants requirements but also by the addition of new bioactive ingredients such as alpha-lactalbumin, to have the same functional effect as in breast fed babies.

Comparación entre lubina (Dicentrarchus labrax) salvaje y cultivada: composición química y variación del contenido en ácidos grasos tras el cocinado / Wild and farmed sea bass (Dicentrarchus labrax) comparison: chemical composition and variations in the fatty acid profi le after cooking

La lubina (Dicentrarchus labrax) es una especie de elevado valor comercial, cuyo cultivo ha experimentadoun considerable incremento en los últimos años. Debido a que el consumidor considera que el productoprocedente de la pesca extractiva es de mayor calidad, el primer objetivo planteado en el presente estudio hasido comparar la composición nutricional de la lubina procedente de pesca extractiva (salvaje) con la de lalubina procedente de la acuicultura (cultivada). Ya que, desde un punto de vista nutricional, el pescado es unimportante fuente de proteínas y de ácidos grasos poliinsaturados de cadena larga ω−3, especialmente ácidoeicosapentanoico (EPA, C20:5 ω−3) y docosahexanoico (DHA, C22:6 ω−3), el segundo objetivo ha sido estudiarlas diferencias en el perfil de ácidos grasos de lubinas de ambas procedencias, y evaluar el efecto delcocinado sobre el mismo. Se seleccionaron 10 especimenes de cada tipo de lubina, con un peso medio de 350 g,para la determinación de la composición química proximal (proteínas, grasa, humedad y cenizas), el contenidode minerales, el nitrógeno básico volátil total, el pH muscular y el contenido de hidroxiprolina y colágeno. Elperfil de ácidos grasos se analizó en la carne de lubina cruda y cocinada al vapor, mediante cromatografía gaseosa.Los resultados obtenidos mostraron diferencias estadísticamente signifi cativas en aquellos parámetros quedependen directamente de la alimentación y el medio ambiente (grasa total y minerales). En cuanto al perfilde ácidos grasos se observaron diferencias en el contenido de ácido linoléico (principal ω−6), mostrando lalubina cultivada una concentración signifi cativamente superior. Aunque no encontramos cambios en el perfilde ácidos grasos de la carne de la lubina salvaje después del cocinado al vapor durante cinco minutos, en la lubina cultivada si se observaron diferencias signifi cativas, como consecuencia de la pérdida de ácidos grasosmonoinsaturados en la grasa ventral durante la cocción

Sea bass (Dicentrarchus labrax) has a high commercial value, and has been widely farmed in the last tenyears. Consumers consider that wild sea bass presents a high quality, so that the first objective of the presentstudy has been to compare the chemical composition of the flesh from wild and farmed sea bass. In addition,from a nutritional point of view, fish meat is considered an important dietary source of protein and long chainω−3 polyunsaturated fatty acids, mainly eicosapentaenoic acid (EPA, C20:5 ω-3) and docosahexaenoic acid(DHA, C22:6 ω-3), because of that the second objective of our work has been to ascertain the fatty acidprofi le in the flesh of wild and farmed sea bass and to evaluate the changes in these nutrients during steamcooking. 10 specimens of each origin (wild and farmed) of sea bass with an average size of 350g, were selectedto determine the proximate composition (protein, fat, moisture and ash), mineral content, total basic volatilenitrogen, muscle pH, and hydroxyproline and collagen concentrations. The fatty acids were determined in theflesh of raw and steam cooked fillets of both types of sea bass using gas chromatography. The obtained resultsshowed statistical differences in those parameters related to environmental and nutritional conditions (total fatand mineral content). The profile of fatty acids showed statistical differences due to type of cultivar since theflesh of farmed sea bass presented the highest content of linoleic acid (the main ω−6). No changes in the fattyacids of wild sea bass flesh after steam coking were observed, however, the flesh of farmed specimens showedsignifi cant losses of monounsaturated fatty acids (oleic acid) from the ventral fat probably from adipose tissuelocated beneath the skin

Prevención de la deficiencia en hierro mediante el enriquecimiento de los alimentos / Preventing iron defi ciency through food fortification

La anemia ferropénica es una de las enfermedades carenciales de mayor prevalencia en los países en vías dedesarrollo, y, en menor cuantía, en los países más desarrollados del mundo. Los grupos de población de mayorriesgo son los niños, los adolescentes y las mujeres en edad reproductiva. El enriquecimiento de los alimentoscon hierro, es una de las estrategias a largo plazo más rentable para reducir la prevalencia de la defi ciencia enhierro. Sin embargo, el éxito de un programa de enriquecimiento depende de la forma química del hierro añadido,ya que determina su absorción intestinal, y de su protección frente a los inhibidores de la absorción presentesen la dieta. En este artículo se analizan los aspectos técnicos que determinan la elección del alimento queservirá como vehículo del compuesto de hierro, así como los compuestos de hierro existentes hoy en día, con elfi n de que mediante una elección adecuada, se asegure un mayor éxito en los programas de intervención

There is a clear evidence of a high prevalence of iron defi ciency anemia in developing countries and, toa lesser extent, in the more industrialised countries of the world. Most critically affected are infants, schoolagechildren, and women of reproductive age. The fortifi cation of foods is regarded as the most cost-effectivelong-term approach to reducing the prevalence of iron defi ciency. The success of a food fortifi cation programdepends on the absorbability of the added iron and its protection from major dietary absorption inhibitors. Thisreview focuses on the technical aspects governing the choice of food vehicle and iron compound with the aimof ensuring an adequate absorption of iron fortification

Enriquecimiento en minerales y antioxidantes / No disponible

En esta ponencia se presenta, de modo general y con algunos ejemplos, la situación del enriquecimiento mineral y la optimización en el contenido en antioxidantes en los alimentos desde el punto de vista nutricional y de la salud de los consumidores, técnicas y de aseguramiento de la calidad (AU)

No disponible

Use of heme iron concentrate in the fortification of weaning foods.

The purpose of this study was to evaluate the technological feasibility of fortifying homogenized weaning food with a porcine heme concentrate. The stability of iron and the organoleptic qualities of two infant weaning foods (a commercial homogenized nonfortified weaning food, NFWF, and the same food fortified with 0.5% of porcine heme concentrate, FWF) were tested throughout 8 months of storage at room temperature and at 37 degrees C. Heme iron decreased with storage time; however, the proportion of this highly available iron was considerably higher in FWF than in NFWF. The addition of heme iron changed significantly the color of the weaning food measured instrumentally, although high temperatures and length of storage time, did not modify Lab, chroma, and hue angle values in both samples. Organoleptic attributes presented a marked stability even in NFWF stored at room temperature and 37 degrees C.