Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction.

Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7-60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.

Plant extracts as natural modulators of gut microbiota community structure and functionality.

The main objective of this work was to evaluate the effect that several plant extracts (currently sold as functional ingredients) have on gut microbiota community structure and functionality. Plant extracts were submitted to an in vitro digestion and fecal fermentation. Overall, plant extracts showed a marked inhibitory activity when compared to basal conditions. However, they also favored the growth of some bacteria such as Coprococcus and Butyricimonas, two butyrate producers. Especially interesting was tea extract which inhibited the growth of the genus Escherichia/Shigella, known to involve species related with gastrointestinal disorders. Additionally, tea extract increased the growth of Faecalibacterium, a known butyrate producer. Regarding short chain fatty acids production, while plant extracts reduced acetate production, butyrate was increased for most samples, especially tea extract. Propionate production was less affected in comparison with basal conditions. Fermentation by gut microbiota also modified the antioxidant capacity (assessed via DPPH, FRAP and Folin-Ciocalteu methods).

Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety.

The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro digestion and fermentation to mimic physiological conditions. Quality parameters were always within the legal limits to be called "Extra Virgin Olive Oil". Antioxidant capacity, total phenolic content, saturated fatty acids and monounsaturated fatty acids (MUFA) decreased along maturation, whereas polyunsaturated fatty acids (PUFA) increased in both varieties. Manzanilla showed higher PUFA content, whereas Picual had higher MUFA concentration, antioxidant capacity and total phenolic content. The fermented fraction of olive oil displayed a higher antioxidant capacity. Finally, the statistical approach demonstrated that the type of variety is more important than collection date regarding fatty acid composition and antioxidant capacity.

Relationship between composition and bioactivity of persimmon and kiwifruit.

Fruits are foods that contain plenty of vitamins, minerals and some bioactive phytochemicals like polyphenols. Thus, fruits may exert different functional properties on human health, some of which are directly related to their antioxidant capacity like cancer or atherosclerosis. Owing to globalization, consumers have a wide repertory of fruits throughout the year. Among them, tropical and subtropical fruits are steadily expanding, as well as the studies about them. In this sense, this timely review focused on the nutritional value and chemical composition of persimmon and kiwifruit, two tropical fruits with a protective role on different chronic diseases. Thus, this review focused mainly on the presence of bioactive compounds such as polyphenols, tannins, carotenoids, vitamin C and the different functional properties (i.e. antioxidant capacity, antithrombotic activity, decrease of plasmatic lipids, etc.) arising from the presence of such biologically active molecules. Finally, the effects of genotype and ripening stage on antioxidant capacity and the content of bioactive compounds in persimmon and kiwifruit are also discussed.

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.

White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don't include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98 °C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions.

Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method.

The antioxidant capacity of food influences its shelf life and human health. To determine this parameter, the corresponding antioxidant species must first be extracted. Current methods don't adequately address this issue since they rely on extractions with organic solvents or on in vitro digestion without a subsequent fermentation. We present an improved protocol to determine the global antioxidant response of foods (GAR+) including both in vitro digestion and fermentation. All samples should be fermented with the same fresh faecal inoculum in order to decrease variability. In addition, the use of a pool of faeces from healthy donors is strongly recommended to improve repeatability. Although most antioxidant capacity is achieved after digestion, in some foods fermentation plays a role. Thus, the GAR+ method provides reliable values of the antioxidant capacity of foods that are closer to their in vivo activity by including the effects of gut microbiota over non-digested nutrients.

Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods.

Many methods have been developed to measure the antioxidant capacity of foods under non physiological-relevant conditions. In this study, three methods (TEACOH, GEACRED and TEACAAPH) are developed to measure antioxidant capacity at physiological pH, using indigo carmine as a redox dye. TEACOH and TEACAAPH determine foodstuffs' scavenging capacity against hydroxyl (OH) and AAPH radicals, while the third method measures the global reducing capacity of the sample. The results obtained for commercial teas, commercial beverages containing tea as the main ingredient and different solid foods (spinach, onion, salami, etc.) were compared with well-established protocols. The new methods demonstrated good linearity-reproducibility, providing reliable data about the antioxidant capacity of foods under physiological-resembling conditions. The new methods were also useful for evaluating the antioxidant capacity of human plasma after acute intake of tea. The physiological-resembling conditions of these assays and the use of absorbance readings make them suitable for application by any laboratory.

Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects.

The presence of many different antioxidant species makes fruit juices to be perceived by populations as a very healthy beverage easy to include in the daily diet. These antioxidant actions have been reported in a large number of papers, however the information correlating the antioxidant profile with the physicochemical characteristics derived from the industrial processing of fruit juices is limited. In a previous paper, our research group demonstrated that the antioxidant properties of citrus juices were underestimated when measuring by traditional methods and that our improved methodology, so-called GAR, is a better approach to analyze the global antioxidant response of juices. In this paper, we confirm that statement, establishing that the overall antioxidant capacity of non-citrus juices is 10-times higher with the GAR method (including an in vitro gastrointestinal digestion) that with the other methodologies. In some cases, such as pineapple juice, the antioxidant action was distributed between the soluble and non-soluble fractions almost at 50%. But, surprisingly, in some other (like tomato juice) the non-soluble fraction accounted for the higher antioxidant capacity. This fact definitively underlines the importance of the non-soluble fraction and shows the suitability of the GAR method to consider it. Physicochemical parameters, such as color, fluorescence, 5-hydroxymethylfurfural and furfural contents were correlated with antioxidant characteristics in some samples. Lastly, we unravel a mathematical model to classify non-citrus juices depending on their nature or storage conditions.

Healthy properties of green and white teas: an update.

Green tea has been consumed for centuries in Japan, China and Morocco. White tea, which is considered a variety of green tea, is mostly consumed in China and is very appreciated for its flavor. Currently the consumption of both types of tea has been extended to the western countries even as a functional ingredient. A group of polyphenols called catechins stands out among their bioactive components, the most abundant being the (-) epigallocatechin gallate, with high antioxidant power. Teas also contain other phenolic compounds such as gallic, caffeic, chlorogenic or cinnamic acids, quercetin and proanthocyanidols, caffeine, theophylline, l-theanine and minerals such as fluorine, manganese or chromium. Investigations have mainly been focused on their antioxidant potential and their implication in the prevention and treatment of degenerative diseases. Several studies have evaluated their role in cardiovascular diseases, body weight control, bone mass increase, protection against neurodegenerative diseases and improvement of type 2 diabetes, among other pathologies. The main points of controversy are the design and interpretation of epidemiological and human intervention studies and the lack of information on catechins availability, metabolism and biotransformation. This review compiles and analyzes the latest peer-reviewed papers published from 2002 up to February 2017, including systematic reviews and meta-analyses.

Nutritional and physicochemical characteristic of commercial Spanish citrus juices.

Citrus juices are perceived as healthy foods by consumers due to their richness in antioxidant compounds. Despite the large number of papers about the antioxidant activity of citrus juices, less is known about the relationship with physicochemical properties. This paper shows that the overall antioxidant activity of citrus juices is underestimated with the standard methodologies, being up to 10-times higher with the GAR method (including an in vitro gastrointestinal digestion). 70% of the antioxidant activity was found in the soluble fraction and citrus juices contributed up to 12% of the overall antioxidant intake within the Spanish diet. Physicochemical parameters, such as colour, fluorescence, 5-hydroxymethylfurfural and furfural contents, were correlated with nutritional parameters in some samples. The intake of HMF was negligible from commercial citrus juices and was absent in freshly squeezed ones. Finally, a mathematical model is developed to classify juices depending on their nature or storage conditions.

Variación en el contenido de compuestos fotoquímicos presentes en alimentos típicos de la Dieta Mediterránea según la técnica culinaria empleada / Variation on the content of phytochemicals compounds in typical Mediterranean foods depending on the culinary technique used

El aceite de oliva virgen extra (AOVE) y la patata son alimentos característicos en la Dieta Mediterránea, a su consumo se asocian beneficios para la salud relacionados con fitoquímicos bioactivos como los antioxidantes polifenólicos. Las técnicas culinarias a las que son sometidos los alimentos previos a su consumo causan variaciones en la retención y distribución de la capacidad antioxidante (CA) y en el contenido de fenoles totales (CFT). El objetivo de este trabajo ha sido estudiar el contenido en polifenoles y la CA mediante los métodos ABTS y DPPH, antes y después del cocinado que sufre una hortaliza como la patata mediante cuatro técnicas culinarias diferentes (fritura,rehogado, cocción en agua y cocción en agua-aceite) donde los medios de transferencia de calor utilizados son el aceite o el agua. Siempre que se utiliza AOVE, ya sea como medio de transferenciade calor (fritura y rehogado) ya sea como ingrediente culinario (cocción en agua–aceite), se incrementa la CA de la patata. Por el contrario, e independientemente de la técnica culinaria seguida, el CFT disminuye en la patata. Ahora bien si se utiliza una mezcla de agua–aceite (A/A), como medio de transferencia de calor, el agua de cocción se incrementa en compuestos fenólicos. Posiblemente se tratan de fenoles hidrosolubles procedentes del aceite y que son extraídos del mismo por el propio agua de cocción. Por ello sería recomendable hervir las patatas en agua adicionada de un poco de aceite y consumir junto con estas hortalizas el propio agua de cocción para evitar perdidas en fenoles que se producirían si se deshechan las aguas de hervido. En general, la patata gana y el aceite pierde en CA (tanto por el método ABTS como por el método DPPH); las mayores pérdidas en la CA se producen en el aceite procedente del rehogado. Por el contrario, el mayor incremento en la CA se produce en la patata cocinada por esta técnica y cuando se aplica el método DPPH(AU)

Son también notables los incrementos obtenidos en la CA de la patata hervida con una mezcla de A/A. El aceite procedente de una primera fritura pierde contenido fenólico posiblemente debido a la oxidación térmica, polimerización e hidrólisis que dan lugar a productos de oxidación, pero su CA se aumenta cuando se analiza por el método ABTS. El método de cuantificación originó variaciones en la magnitud de la CA; sin embargo, la interpretación conjunta de la CA medida por ambos métodos facilita la comprensión del mecanismo antioxidante involucrado. La adecuada elección de los métodos y condiciones de elaboración culinaria maximizarán la CA y el aporte de polifenoles del AOVE y la patata a la dieta(AU)

Extra virgin olive oil (AOVE) and potato es are Mediterranean diet typical food, health benefits linked with bioactive phytochemicals as polyphenolic antioxidants are associated to consumption. Before consumption, this food is processed by culinary techniques changing antioxidant capacity (AC)retention and distribution as total phenol content (TFC). The aim of this study has been to analyze the total polyphenol content and the AC by ABTS and DPPH methods, before and after cooking vegetables such as potato by four different culinary techniques (frying, fry lightly, cooked in water and cooking oil-water) using as heat transfers way oil or water. After using AOVE as heat transfer medium (fried and fry lightly) either as a culinary ingredient (water-oil cooking), increases the AC of the potato. Instead of and regarding less the culinary technique used the TFC decreases in potato(AU)

However if an oil-water mix (O / A) is used as a heat transfer way, the phenolic compounds increases in cooking water. Probably are water-soluble phenols from oil, which are extracted from the same cooking water. Would be suitable to boil the potatoes in oily added water and eat these vegetables withtheir own cooking water to avoid phenols losses, which would occur if boiling water is drop. Generally, potatoes wins and oil loses in AC (by ABTS and DPPH method), the majority AC lossesoccur in the oil from fry lightly. Instead of, the largest increase in AC happens in the potato cooked by this technique and when DPPH method is applied. When oil- water mix is used, there are important increments in the AC of the potato, The oil from first frying, loses phenolic content possibly due to thermal oxidation, polymerization and hydrolysis process, but the AC increase when is analyzed by ABTS method. Quantification method used originates AC variations, however AC interpretation by both methods facilitates the understanding of antioxidant mechanism involved. The suitable choice of one methods and culinary conditions applied in the cooking process will increase the AC total and total phenol contribution to the diet(AU)

La grabación en video es una herramienta que mejora la práctica docente / The visualization on video it is a good tool to improve the educational practice

Los profesores de Universidad en muchas ocasiones comienzan su carrera docente sin tener una preparación adecuada para el desarrollo de su profesión. Se tienen que enfrentar a un alumnado numeroso y diverso en conocimientos. Utilizan unas técnicas docentes que casi siempre son las que han visto en sus propios profesores y están perdidos en un mundo nuevo que se les puede hacer muy difícil sino reciben ayuda. En este sentido, la Universidad de Granada puso hace dos años en marcha un proceso de mentorización de profesores que se iniciaban en la docencia por profesores veteranos que ya tenían al menos 20 años de experiencia docente. Una de las técnicas para la mejora de la práctica docente es la grabación en video de clases impartidas por los profesores principiantes. Durante el curso académico se graban clases en varias ocasiones dejando un plazo mínimo de un mes entre cada una. Los videos los visualizan por separado, profesores noveles y mentores, para hacer una crítica que después ponen en común en la observación conjunta. Se responde a unos cuestionarios que repasan los aspectos posturales, de lenguaje, de metodología, de evaluación, de integración, de respuesta etc. Los resultados evaluados por los profesores principiantes y mentores se comentan para obtener unas conclusiones y así actuar para corregir los fallos detectados. Por la experiencia que hemos tenido la visualización en video es una buena herramienta para mejorar la práctica docente(AU)

The University teachers in many occasions begin their educational career without having a preparation adapted for the development of their profession. They have to face to numerous students with diverse previous knowledge. The University teachers use educational technologies that almost always are those that they have seen in their own teachers and are lost in a new world that can make them very difficult if they do not receive help.In this sense, the University of Granada started two years ago a process of tutoring of new teachers who were introduced in teaching by veteran teachers who already had at least 20 years of educational experience. One of the technologies for the improvement of the educational practice is the video recording of classes given by the teacher beginners. During the academic year, classes are recorded in several occasions leaving a minimal time of one month between each other. The videos were visualized separately by new and senior teachers, to do a critique that later they discussed in a joint observation. It was answered also to a few questionnaires that revise the postural aspects, language, methodology, evaluation, integration, response, etc. The results evaluated by beginners and veteransare commented to obtain a few conclusions used to correct detected failures. For the experience that we have had, the visualization on video it is a good tool to improve the educational practice(AU)

Proyecto de acción tutorial como guía de la formación de postgrado del alumno de Farmacia / Tutorship project as a guide for the postgraduate formation of Pharmacy students

La necesidad de una acción tutorial universitaria parece estar clara, pero no debe entenderse sólo comouna intervención a lo largo de la trayectoria académica del estudiante para que su formación le seaprovechosa, sino que también debe asumirse la función tutorial en aquellos estudiantes que yaegresados, deciden continuar con nosotros y realizar estudios de postgrado. Por ello que se hacenecesario en estos casos llevar a cabo tareas de asesoramiento en la iniciación a la investigación, loque abarca también tareas de preparación del estudiante en la toma de decisiones y aquellasrelacionadas con el plano personal. En este sentido, se pretende realizar en el curso académico2010/2011 un Proyecto de Acción Tutorial (PAT) que permita tutorizar alumnos de 4º y 5º deFarmacia interesados en la realización de un máster, tercer ciclo de las enseñanzas universitarias queles permitirá adquirir una formación avanzada de carácter especializado. Elegimos estos cursos porquees el momento de introducirse en la actividad investigadora mediante las becas de iniciación, que sesolicitan en el penúltimo curso de la Licenciatura. Igualmente, participarán en dicho P.AT. losestudiantes de diversos másteres impartidos en la Facultad de Farmacia. Mediante diversas jornadas ytutorías, tanto personalizadas como grupales, se pretende que los participantes del PAT conozcan lasposibilidades que ofrece la realización de un máster universitario y la investigación. Para ello seofrecerá información sobre los distintos másteres que se ofertan en la Facultad de Farmacia, solicitudde becas de investigación, grupos de investigación, etc(AU)

The need for a tutorship action at the university level seems to be clear, but it must not be understandonly like an intervention along the academic trajectory of the student, but also it should be assumedthe tutorship function in those students that after graduation, they decide to continue with us andfollow their formation with postgraduate studies. Then, it becomes necessary in these cases to carryout counseling tasks in the start of the research stage, what includes also the preparation in decisionmaking and those related to the personal plane. In this sense, we ask for financial support to performduring the academic course 2010/2011 a Tutorship Action Project (TAP) who will allow the tutorshipof students from the degree of Pharmacy (4th and 5th courses) interested in the achievement of amaster's degree, third cycle of the university educations that will allow them to acquire an advancedformation of specialized character. We choose these courses because it is the perfect moment to get inthe research activity by means of the research starting grants, which are requested in the penultimatecourse of the degree. In the same way, there will take part in the TAP the students of those mastersgiven in the Faculty of Pharmacy. By means of diverse seminars and tutorships, both personalized andgroup, it is claimed that the participants of the TAP will know the possibilities that there offers theachievement of a university master's degree and the research experience. Then, it will be offeredinformation about the different masters offered in the Faculty of Pharmacy, request of grants, researchgroups, etc(AU)

El nuevo grado en farmacia ¿cubre las necesidades formativas en el ámbito de la nutrición? / The new degree in pharmacy. Is it enough for the formative needs in the nutrition area?

La importancia de la alimentación en la consecución de la salud y en la prevención de la enfermedad y la necesidad de un buen control de la dieta para alcanzar resultados satisfactorios en la reducción del riesgo, tratamiento y control de muchas de las enfermedades crónicas, es un hecho documentado científicamente y de gran relevancia en la sociedad actual. La Orden CIN/2137/2008, de 3 de julio establece los requisitos para la verificación de los títulos universitarios oficiales que habiliten para el ejercicio de la profesión farmacéutica, abarcando diversas competencias que aluden directamente a la formación del farmacéutico en el campo de la nutrición. Entre ellas se incluyen 1) Prestar consejo terapéutico en farmacoterapia y dietoterapia, así como consejo nutricional y alimentario a los usuarios de los establecimientos en los que presten servicio. 2) Conocer la relación existente entre la alimentación y salud, y la importancia de la dieta en el tratamiento y prevención de las enfermedades. 3) Desarrollar análisis higiénico-sanitarios (bioquímico, bromatológico, microbiológicos, parasitológicos) relacionados con la salud en general y con los alimentos y medio ambiente en particular. 4) Conocer las técnicas analíticas relacionadas con el diagnóstico de laboratorio de tóxicos, alimentos y medioambiente. En este sentido, el nuevo Grado en Farmacia aprobado por el Consejo de Gobierno de la Universidad de Granada incluye la asignatura troncal “Nutrición y Bromatología” de 6 créditos. Sin embargo los créditos obligatorios aprobados por la ANECA para esta materia en 8 Universidades Españolas oscilan entre 7,5 para Sevilla y 12 créditos para Madrid con una media de 9,4 créditos. De esta forma ¿Es posible cubrir con los 6 créditos asignados a esta materia una formación mínima para que el farmacéutico pueda realizar adecuadamente las competencias que se le han asignado?(AU)

The importance of nutrition on human health and on illness prevention, and the need for a good control of the diet to reach satisfactory results in the reduction of the risk, treatment and control of many of the chronic diseases, is a scientifically documented fact quite relevant in the current society(AU)

PTH increases jaw mineral density in a rabbit model of osteoporosis.

Intermittent parathyroid hormone (PTH) administration has been shown to be a promising therapy for systemic bone loss. Accordingly, we hypothesized that PTH could have positive results in treating oral complications of osteoporosis. Hence, we evaluated both mandibular bone loss and its response to PTH in a rabbit model of osteoporosis induced by ovariectomy and glucocorticoid administration. There was a significant and marked decrease in bone mineral density (BMD), bone mineral content (BMC), and calcium content in ash from the osteoporotic peri-alveolar region, which influenced global jaw loss. Remarkably, PTH (1-34) administration to osteoporotic rabbits almost completely reversed BMD, BMC, and calcium content fall in the peri-alveolar region, subsequently reducing global mandibular bone loss. Thus, although the peri-alveolar region is particularly susceptible to osteoporosis, it also responds well to intermittent PTH. Therefore, these results suggest that PTH might represent a valid therapy for improving the osseointegration of dental implants in persons with osteoporosis.

Assessment of hydroxymethylfurfural intake in the Spanish diet.

Estimation of hydroxymethylfurfural (HMF) exposure of the Spanish population from heat-processed food was performed. HMF levels in Spanish foods were obtained from the data previously published in peer-reviewed papers; in addition, it was identified which food categories contributed significantly to HMF exposure. The potential HMF exposure was calculated for three different scenarios by using individual food intakes and the minimum (scenario 1), median (scenario 2) and maximum (scenario 3) values of analytical data on the HMF content in foods. A mean HMF intake of 10 mg day(-1) (corresponding to scenario 2) was obtained, which is only ten-fold lower than the tolerable daily intake. Coffee and bread are the most important food items that contribute nearly 85% to the total HMF daily exposure, although biscuits, breakfast cereals, beer, UHT milk and tomato products are also important for HMF exposure.