High-power motorcycle accidents in Spain: a descriptive study.

PURPOSE: In modern societies, motorcycle accidents have become a great problem for health systems worldwide. In Spain, the size and the power of the engine of 2-wheel vehicles determine the type of driving license and the age at which these vehicles can be used (mopeds and motorcycles, which at the same time can have a small or large engine capacity). The objective of the present study was to analyze and characterize low- and high-power motorcycle accidents in Spain, between 2014 and 2020, both included and compared these categories with each other. METHODS: Retrospective, descriptive, and observational study of motorcycle and moped accidents in Spain between 2014 and 2020, both included. RESULTS: The mortality of motorcycle accident riders in Spain is associated with males aged between 30 and 40 years old, with a high-power motorcycle, and an A or A1 driver's license, who is 6.7 times more likely to die in crossings and highways than a moped, while wearing a helmet, and if not, this increases to 4.89 times. During the COVID-19 pandemic, an increase in death at 24 h after a high-power motorcycle accident was observed, as compared with a large reduction in the total medical assistance provided in 2019-2020. CONCLUSIONS: High-power motorcycles had higher scores in mortality and morbity rates than low-power ones, with a significant increase in mortality during the pandemic, even though number of accidents and medical assistance provided were drastically reduced.

The Iron and Calcium Availability and the Satiating Effect of Different Biscuits.

Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. "Digestive") sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor "Digestive" of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the "Digestive" type). However, mineral availability showed the highest percentages for both minerals, calcium and iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor "Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.

In vitro prebiotic activity of rhLf and galactooligosaccharideson infant intestinal microbiota / Actividad prebiótica in vitro de lactoferrina y galactooligosácridossobre la microbiota intestinal infantil

Objective: human lactoferrin (Lf) and human milk oligosaccharides possess a wide range of functions. So, the present study focusses on the role of Lf and/or galactooligosaccharides (GOS) in the modulation of gut microbiota composition.Methods: recombinant human lactoferrin (rhLf) was added to the first infant formula (0.10, 0.15, 0.20 %) alone or in combination with GOS (1 %) in vessels of a small-scale batch culture fermentation model. Short-chain fatty acids (SCFAs), microbial population groups, and pH were monitored through fermentation for 24 hours. Results: insignificant changes were observed in pH values and acetic acid accumulated during fermentation. Propionic acid content has been insignificantly increased while butyric acid has been insignificantly decreased. Moreover, increments in all bacterial groups except for Bacteroides were observed through the fermentation process. Lactobacillus and Bifidobacterium showed an increase in relation to initial time over thefermentation process, demonstrating the prebiotic effect of lactoferrin and GOS. After 24 hours of fermentation, all tested ingredients showed significant similarities in Enterococcus for controls except for 0.20 % rhLf + 1 % GOS, which provoked a diminution of Enterococci growth. Conclusion: despite the importance of the batch culture fermentation technique in uncovering the prebiotic activity of food ingredients, it is not useful for detecting the prebiotic nature of Lf due to its nature as a protein. Thus, Lf maybe shows its prebiotic activity on the gut microbiota through other mechanisms.(AU)

Objetivo: la lactoferrina humana (Lf) y los oligosacáridos de leche materna presentan un amplio rango de funciones. El presente estudio se centra en el papel de la Lf y/o galactooligosácridos (GOS) en la modulación de la composición de la microbiota intestinal. Métodos: se añadió lactoferrina humana recombinante (rhLf) a fórmula infantil (0,10, 0,15, 0,20 %), sola o en combinación con GOS (1 %) en botes de fermentación colónica. A lo largo de 24 horas de fermentación, se monitorizaron ácidos grasos de cadena corta, grupos de poblaciones microbianas y pH. Resultados: se observaron pequeños cambios en valores de pH y cantidad de ácido acético durante la fermentación. El contenido de ácido propiónico aumentó ligeramente, mientras que el butírico sufrió un ligero descenso. Todos los grupos bacterianos estudiados incrementaron, excepto los Bacteroides, durante la fermentación. Lactobacillus and Bifidobacterium mostraron un incremento respecto al valor inicial, demostrando el efecto prebiótico de la lactoferrina y los GOS. A las 24 horas de fermentación, todos los ingredientes estudiados mostraron similitud al control en cuanto a Enterococcus, excepto para 0,20 % rhLf + 1 % GOS, donde disminuyó el crecimiento de los enterococos. Conclusión: a pesar de la importancia de los estudios de fermentación in vitro para descubrir potenciales ingredientes prebióticos, no fue útil en el caso de lactoferrina debido a su naturaleza proteica. Por tanto, la lactoferrina podría mostrar su actividad prebiótica en la microbiota intestinal a través de otros mecanismos.(AU)

In vitro prebiotic activity of rhLf and galactooligosaccharides on infant intestinal microbiota.

Introduction: Objective: human lactoferrin (Lf) and human milk oligosaccharides possess a wide range of functions. So, the present study focusses on the role of Lf and/or galactooligosaccharides (GOS) in the modulation of gut microbiota composition. Methods: recombinant human lactoferrin (rhLf) was added to the first infant formula (0.10, 0.15, 0.20 %) alone or in combination with GOS (1 %) in vessels of a small-scale batch culture fermentation model. Short-chain fatty acids (SCFAs), microbial population groups, and pH were monitored through fermentation for 24 hours. Results: insignificant changes were observed in pH values and acetic acid accumulated during fermentation. Propionic acid content has been insignificantly increased while butyric acid has been insignificantly decreased. Moreover, increments in all bacterial groups except for Bacteroides were observed through the fermentation process. Lactobacillus and Bifidobacterium showed an increase in relation to initial time over the fermentation process, demonstrating the prebiotic effect of lactoferrin and GOS. After 24 hours of fermentation, all tested ingredients showed significant similarities in Enterococcus for controls except for 0.20 % rhLf + 1 % GOS, which provoked a diminution of Enterococci growth. Conclusion: despite the importance of the batch culture fermentation technique in uncovering the prebiotic activity of food ingredients, it is not useful for detecting the prebiotic nature of Lf due to its nature as a protein. Thus, Lf maybe shows its prebiotic activity on the gut microbiota through other mechanisms.

Introducción: Objetivo: la lactoferrina humana (Lf) y los oligosacáridos de leche materna presentan un amplio rango de funciones. El presente estudio se centra en el papel de la Lf y/o galactooligosácridos (GOS) en la modulación de la composición de la microbiota intestinal. Métodos: se añadió lactoferrina humana recombinante (rhLf) a fórmula infantil (0,10, 0,15, 0,20 %), sola o en combinación con GOS (1 %) en botes de fermentación colónica. A lo largo de 24 horas de fermentación, se monitorizaron ácidos grasos de cadena corta, grupos de poblaciones microbianas y pH. Resultados: se observaron pequeños cambios en valores de pH y cantidad de ácido acético durante la fermentación. El contenido de ácido propiónico aumentó ligeramente, mientras que el butírico sufrió un ligero descenso. Todos los grupos bacterianos estudiados incrementaron, excepto los Bacteroides, durante la fermentación. Lactobacillus and Bifidobacterium mostraron un incremento respecto al valor inicial, demostrando el efecto prebiótico de la lactoferrina y los GOS. A las 24 horas de fermentación, todos los ingredientes estudiados mostraron similitud al control en cuanto a Enterococcus, excepto para 0,20 % rhLf + 1 % GOS, donde disminuyó el crecimiento de los enterococos. Conclusión: a pesar de la importancia de los estudios de fermentación in vitro para descubrir potenciales ingredientes prebióticos, no fue útil en el caso de lactoferrina debido a su naturaleza proteica. Por tanto, la lactoferrina podría mostrar su actividad prebiótica en la microbiota intestinal a través de otros mecanismos.

Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study.

Nowadays, overweight and obesity has reached an epidemic level around the world. With the aim to tackle them, an interesting strategy is the study of food and ingredients with satiety properties. In addition to reducing food and/or calorie intake, this type of foods must be included as part of a healthy diet. With regard to this, it is well known that the Mediterranean Diet (MD) is a feeding pattern that helps us to maintain good health, providing an adequate intake of micronutrients and active compounds. With this background, the main aim of this research was to identify MD foods with a high satiating potential capacity. For this purpose, three typical foods of the Mediterranean region, mainly based on vegetables, were selected: hummus, ajoblanco and gazpacho. As a control, white bread was used. Twenty-four human healthy volunteers consumed a standard breakfast followed by the different typical Mediterranean foods, and then the subjective sensation of hunger and satiety for each food was assessed by visual analogue scales (VAS) during 3 h. Subsequently, volunteers had ad libitum access to a standard meal. The results indicate that gazpacho showed the highest satiating scores, despite the fact that it was not the food that provided the highest protein or fibre amount. More studies of this type are needed to determine the proportion and/or combination of ingredients from these classical Mediterranean recipes that could enhance human satiety.

In vitro effect of green tea and turmeric extracts on GLP-1 and CCK secretion: the effect of gastrointestinal digestion.

Plant extract activity can be modified by the digestion process. In order to assess the satiety effect of green tea and turmeric extracts, an in vitro gastrointestinal digestion process was performed and the STC-1 cell line was used. The enteroendocrine cell line was incubated (for 30, 60 and 120 minutes) with the digested and non-digested extracts measuring the secretion of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1) by enzyme-linked immunosorbent assay (ELISA). The release of satiety hormones by the STC-1 cells showed similar or higher results for plant extracts compared to the positive controls reported as satiatogenic (proteins and short chain fatty acids). For the non-digested samples, the largest amount of CCK and GLP-1 was found for turmeric, with 379 ± 46 pg ml-1 (60 min) and 347 ± 125 pg ml-1 (120 min) respectively. For the digested samples, the highest level of CCK was found for turmeric at 30 minutes (43.3 ± 11) and for GLP-1 by green tea at 120 minutes (165.7 ± 52). The in vitro gastrointestinal digestion process affects the satiety of plant extracts, increasing for green tea and decreasing for turmeric. Green tea showed the most stable satiating capacity after the in vitro digestion process and this may be useful for using it as a stable food supplement to reduce hunger associated with overweight and obesity.