Bioactivities of Mealworm (Alphitobius diaperinus L.) Larvae Hydrolysates Obtained from Artichoke (Cynara scolymus L.) Proteases.

In this study, we aimed to obtain hydrolysates with bioactive peptides from mealworm (Alphitobius diaperinus L.) larvae using an artichoke (Cynara scolymus L.) enzyme extract. Two types of substrates were used: the raw larvae flour (LF) and its protein extract (PE). The hydrolysis yield, considering the peptide concentration of the hydrolysates, was higher in PE hydrolysates than in LF hydrolysates (6.39 ± 0.59 vs. 3.02 ± 0.06 mg/mL, respectively). However, LF showed a higher antioxidant activity against the DPPH radical than PE (59.10 ± 1.42 vs. 18.79 ± 0.81 µM Trolox Eq/mg peptides, respectively). Regarding the inhibitory activity of angiotensin-I-converting enzyme (ACE), an IC50 value of 111.33 ± 21.3 µg peptides/mL was observed in the PE. The identification of the peptide sequence of both hydrolysates was conducted, and LF and its PE presented 404 and 116 peptides, respectively, most with low molecular weight (<3 kDa), high percentage of hydrophobic amino acids, and typical characteristics of well-known antioxidant and ACE-inhibitory peptides. Furthermore, the potential bioactivity of the sequences identified was searched in the BIOPEP database. Considering the antioxidant and ACE-inhibitory activities, LF hydrolysates contained a larger number of sequences with potential bioactivity than PE hydrolysates.

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs.

Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical-chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.

Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile.

The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another with a normal salt content (CTRL). To this end, three batches of chorizo were prepared [Treatment 1: CTRL, 100% NaCl; Treatment 2: KCl, 31% KCl, and Treatment 3: SC (Winbi®), <3% NaCl]. In KCl and SC chorizo lots, values of moisture, salt, and water activity (aw) were significantly lower (P < 0.05) than in the CTRL chorizo. The chorizo with lower salt content presented higher proteolytic activity; with the nutritional declaration "reduced Na content "with Na values 25% lower than the CTRL. In addition, using this combination caused significant effects (P < 0.05) on the mineral composition of chorizo SC, allowing the inclusion of more nutritional and health claims in its labeling under legislation. The partial substitution of NaCl for KCl (31%), caused an increase in the gumminess, chewiness, and hardness of the chorizo. The SC chorizo lost the reddish hue typical of this sausage, although it was the best sensory valued by a panel of consumers. No differences were observed in the microbiological quality of the different batches of chorizo, always fulfilling the legally established microbiological criteria.

Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham.

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).

Seed Oil from Mediterranean Aromatic and Medicinal Plants of the Lamiaceae Family as a Source of Bioactive Components with Nutritional.

The potential use as food ingredients of 12 commercial seed species belonging to the Lamiaceae family constitutes the main goal of this research. For that, the oil yield, the lipid profile, tocopherol content, phenolic profile and antioxidant capacities were determined. Seeds from Satureja hortensis, S. montana, Lavandula angustifolia, L. latifolia and Origanum vulgare can be considered as important sources of ω-3 polyunsaturated fatty acids (50.5; 52.4; 52.1; 48.5 and 45.5 g/100 g, respectively), likewise for seed oils from Salvia lavandulifolia and Rosmarinus officinalis regarding ω-6 polyunsaturated fatty acids (52.2 and 50.0 g/100 g, respectively). The total tocopherol concentration varied between 42.8 and 113.8 mg/100 g of oil. The highest antioxidant capacities corresponded to Thymbra capitata and Origanum vulgare seed oils, in which carvacrol was the major phenolic monoterpene quantified. The presence of cinnamoyl-apigenin derivatives and hydroxycoumarin-apigenin-derivatives in spike lavender is described for the first time. Most of these seeds can be considered as an important source of oil rich in bioactive components of interest for human nutrition.

Characterization of Proteolytic Activity of Artichoke (Cynara scolymus L.) Flower Extracts on Bovine Casein to Obtain Bioactive Peptides.

The aim of this work is to establish the most suitable proteolysis conditions to obtain bovine casein hydrolysates containing peptides with antioxidant and antihypertensive capacity. To this end, the proteolytic activity of Cynara scolymus L. flower extracts was characterized on whole bovine casein, evaluating the effect of several factors (pH, temperature, substrate concentration, enzyme concentration, and hydrolysis time). The optimal conditions to carry out the hydrolysis with the C. scolymus L. extract were as follows: pH 6.2, 50 °C, and 0.023 mg·mL-1 of extract-protein concentration. A Michaelis constant (Km) value of 5.66 mg·mL-1 and a maximum rate of reaction (Vmax) of 8.47 mUAbs∙min-1 were observed. The optimal hydrolysis time was 17 h. The casein hydrolysates obtained with these conditions contained peptides with antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity: 30.89%; Trolox equivalent antioxidant capacity (TEAC) against 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical (ABTS●+): 4.43 mM Trolox equivalent·mg-1 peptide) and antihypertensive activity, showing 55.05% angiotensin-converting enzyme-I inhibition in vitro.

Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant.

BACKGROUND: Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used in the production of some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim of this work was to study the changes that take place in free amino acids during the ripening of a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC) or animal rennet (AR). RESULTS: The total free amino acid (TFAA) concentration increased during ripening, with Ile, Val, Ala, Phe, Gaba, Arg and Lys representing more than 50% of the TFAA content at 60 days in both types of cheese. The TFAA concentration was significantly higher in cheeses made with PC (854 mg 100 g(-1) total solids (TS)) than those made with AR (735 mg 100 g(-1) TS). The concentration of most free amino acids, especially His, Ser, Gln, Thr, Ala, Met and Ile, was higher in the PC cheese. CONCLUSION: Cheese made using PC as coagulant presented higher contents of free amino acid throughout the ripening period than cheese made using AR. Therefore we can conclude that the use of PC to produce Murcia al Vino goat's cheese would accelerate the ripening process as a result of increased cyprosin proteolytic activity.

Age as a determinant factor for endotoxin induced uveitis.

PURPOSE: To determine if susceptibility to systemic endotoxin-induced uveitis is an age-related phenomenon in the rabbit. METHODS: Young and adult rabbits were injected intravenously with 2.5 microg/kg of E. coli endotoxin or saline. Thereafter, the number of exudating cells at 2, 6, 12, 24 and 48 hours were determined. The levels of lipopolysaccharide-binding protein, total protein, prostaglandin-E2, nitric oxide and interleukin-6 in aqueous humor were also determined 24 hours after the injections. RESULTS: A significant increase in the number of exudating cells and the levels of lipopolysaccharide-binding protein, total protein, prostaglandin-E2 and nitric oxide in aqueous humor was observed only in adult rabbits 24 hours after endotoxin injection. No differences were observed in the increased IL-6 levels. CONCLUSIONS: Life stage seems to be a critical factor in developing an eye-inflammatory response induced by systemic endotoxin. This could be a consequence of a differential specific activation of the ocular immune response.

Evalución de tres métodos de sincronización del celo en un rebaño caprino mestizo / Evaluation of three methods for estrous synchronization in a crossbreed goat herd

Con la finalidad de evaluar el efecto de tres métodos de sincronización de celo sobre la proporción, aparición y duración del celo en cabras mestizas, se usaron 90 cabras con edades comprendidas entre uno a tres años y un peso promedio de 43 ± 4,8 kg. Las cabras fueron asignadas a los siguientes tratamientos: un grupo sometido al efecto macho o T1 (n = 30), durante un período de 30 días, luego de un aislamiento de dos meses del macho caprino; otro grupo tratado con PGF2alfa o T2 (n= 30), las cuales se sometieron a un protocolo de sincronización usando dos dosis (3,75 mg) de luprostiol, administrados a nivel de la submucosa vaginal a 11 días de intervalo y posteriormente se introdujo un recelador (vasectomizado), 36 horas después de la segunda dosis de lupostriol, para llevar a cabo la detección del celo; y un último grupo tratado con medroxiprogesterona (60 mg) o T3 (n = 30) usando esponjas intravaginales por 12 días y una dosis intramuscular de 400 UI de eCG al momento de retirar las esponjas. Seguidamente se detectó celo tal como se procedió en el T2. Todos los animales estuvieron bajo las mismas condiciones de manejo nutricional. Los resultados obtenidos, en cuanto a la exhibición del celo, fueron: 90, 80 y 73,3 por ciento para los grupos T1, T2 y T3, respectivamente, no encontrándose diferencias (P> 0,05) entre grupos; el intervalo tratamiento-aparición de celo fue de 289,8 ± 15,3; 53,7 ± 1,4 y 50,7 ± 0,9 horas, para los grupos T1, T2 y T3, respectivamente, observándose un mayor intervalo (P< 0,01), para T1; la duración del celo fue de 33,9 ± 1,9; 51,2 ± 4,3 y 44,8 ± 7,3 horas para los grupos T1, T2 y T3, respectivamente, presentándose diferencias (P< 0,01), entre los grupos T1 y T2. En las condiciones de este estudio se concluye que los tratamientos hormonales fueron más eficaces para concentrar y prolongar la duración de los celos en comparación al efecto macho.