Publicaciones

@article{González-Arceo2023b,

title = {Anti-Steatotic Effects of Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla Algae Extracts in AML-12 Hepatocytes},

author = {Maitane González-Arceo and Jenifer Trepiana and Leixuri Aguirre and Jone Ibarruri and Marta Martínez-Sanz and Marta Cebrián and Isidra Recio and María P. Portillo and Saioa Gómez-Zorita},

doi = {10.3390/nu15081960},

issn = {2072-6643},

year  = {2023},

date = {2023-04-00},

journal = {Nutrients},

volume = {15},

number = {8},

publisher = {MDPI AG},

abstract = {Non-alcoholic fatty liver disease (NAFLD) is considered the most common chronic liver alteration whose prevalence is increasing in Western countries. Microalgae and macroalgae have attracted great interest due to the high content in bioactive compounds with beneficial effects on health. The aim of the present study is to assess the potential interest of extracts rich in proteins obtained from the microalgae Chlorella vulgaris and Nannochloropsis gaditana and the macroalga Gracilaria vermiculophylla in the prevention of lipid accumulation in AML-12 hepatocytes. Toxicity was not observed at any of the tested doses. Both microalgae and the macroalga were effective in preventing triglyceride accumulation, with Nannochloropsis gaditana being the most effective one. Although the three algae extracts were able to increase different catabolic pathways involved in triglyceride metabolism, the mechanisms underlying the anti-steatotic effect were different in each algae extract. In conclusion, the present study demonstrates that Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla extracts are able to partially prevent the accumulation of triglycerides induced by palmitic acid in cultured hepatocytes, a model used to mimic the steatosis induced in liver by dietary patterns rich in saturated fat.},

keywords = {Food Science, Nutrition and Dietetics},

pubstate = {published},

tppubtype = {article}

}

@article{Nidhina2023,

title = {Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity},

author = {K Nidhina and Billu Abraham and Cynthia Fontes‐Candia and Antonio Martínez‐Abad and Marta Martínez‐Sanz and P Nisha and Amparo Lopez‐Rubio},

doi = {10.1002/jsfa.12391},

issn = {1097-0010},

year  = {2023},

date = {2023-04-00},

journal = {J Sci Food Agric},

volume = {103},

number = {6},

pages = {3194--3204},

publisher = {Wiley},

abstract = {AbstractBACKGROUNDThe physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods.RESULTThe JFP yield increased from 9.7% to 21.5% with fruit maturity, accompanied by an increase in the galacturonic acid content (50.1%, 57.1%, 63.6%, and 65.2%) for stages I–IV respectively. The molecular weight increased from 147 kDa in stage I to 169 kDa in stage III, but decreased to 114 kDa in stage IV, probably due to cell‐wall degradation during maturation. The JFP was of the high methoxyl type and the degree of esterification increased from 65% to 87% with fruit maturity. The functional properties of JFP were similar to or better than those reported for commercial apple pectin, thus highlighting its potential as a food additive. Although the phenolics and flavonoids content of JFP decreased with fruit maturity, their antioxidant capacity increased, which may be correlated with the increased content of galacturonic acid upon fruit development. Gels prepared from JFP showed viscoelastic behavior. Depending on the maturity stage in which they were obtained, different gelation behavior was seen.CONCLUSIONThe study confirmed the potential of pectin extracted from edible parts of jackfruit as a promising source of high‐quality gelling pectin with antioxidant properties, for food applications. © 2022 Society of Chemical Industry.},

keywords = {Agronomy and Crop Science, Biotechnology, Food Science, Nutrition and Dietetics},

pubstate = {published},

tppubtype = {article}

}

@article{Jiménez-Barrios2023,

title = {Peptidomic Characterization and Amino Acid Availability after Intake of Casein vs. a Casein Hydrolysate in a Pig Model},

author = {Pablo Jiménez-Barrios and Laura Sánchez-Rivera and Daniel Martínez-Maqueda and Yann Le Gouar and Didier Dupont and Beatriz Miralles and Isidra Recio},

doi = {10.3390/nu15051065},

issn = {2072-6643},

year  = {2023},

date = {2023-03-00},

urldate = {2023-03-00},

journal = {Nutrients},

volume = {15},

number = {5},

publisher = {MDPI AG},

abstract = {<jats:p>It is known that casein hydrolysis accelerates gastrointestinal transit in comparison to intact casein, although the effect of the protein hydrolysis on the composition of the digests is not fully understood. The aim of this work is to characterize, at the peptidome level, duodenal digests from pigs, as a model of human digestion, fed with micellar casein and a previously described casein hydrolysate. In addition, in parallel experiments, plasma amino acid levels were quantified. A slower transit of nitrogen to the duodenum was found when the animals received micellar casein. Duodenal digests from casein contained a wider range of peptide sizes and a higher number of peptides above five amino acids long in comparison with the digests from the hydrolysate. The peptide profile was markedly different, and although β-casomorphin-7 precursors were also found in hydrolysate samples, other opioid sequences were more abundant in the casein digests. Within the same substrate, the evolution of the peptide pattern at different time points showed minimal changes, suggesting that the protein degradation rate relies more on the gastrointestinal location than on digestion time. Higher plasma concentrations of methionine, valine, lysine and amino acid metabolites were found in animals fed with the hydrolysate at short times (<200 min). The duodenal peptide profiles were evaluated with discriminant analysis tools specific for peptidomics to identify sequence differences between both substrates that can be used for future human physiological and metabolic studies.</jats:p>},

keywords = {Food Science, Nutrition and Dietetics},

pubstate = {published},

tppubtype = {article}

}