Publicaciones

@article{pmid34945560,

title = {Composition of Brazil Nut ( HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients},

author = {Wilson V Vasquez-Rojas and Diana Martín and Beatriz Miralles and Isidra Recio and Tiziana Fornari and M Pilar Cano},

url = {https://www.mdpi.com/2304-8158/10/12/3007},

doi = {10.3390/foods10123007},

issn = {2304-8158},

year  = {2021},

date = {2021-12-01},

urldate = {2021-12-01},

journal = {Foods},

volume = {10},

number = {12},

pages = {3007},

abstract = {The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).},

keywords = {Antioxidant capacity, Brazil nut, Brazil nut beverage, cake (by-product), fatty acids, minerals, Phenolic compounds, proteins, selenium, squalene, tocopherols},

pubstate = {published},

tppubtype = {article}

}

@article{SOUSA2020108996,

title = {Protein digestion of different protein sources using the INFOGEST static digestion model},

author = {Raquel Sousa and Reto Portmann and Sébastien Dubois and Isidra Recio and Lotti Egger},

url = {https://www.sciencedirect.com/science/article/pii/S0963996920300211},

doi = {https://doi.org/10.1016/j.foodres.2020.108996},

issn = {0963-9969},

year  = {2020},

date = {2020-01-01},

journal = {Food Research International},

volume = {130},

pages = {108996},

abstract = {In vitro digestion systems are valuable tools for understanding and monitoring the complex behavior of food degradation during digestion, thus proving to be good candidates for replacing in vivo assays. The aim of the present work was to study protein hydrolysis in a selection of different protein sources using the harmonized INFOGEST static protocol: three isolated proteins (collagen, zein, and whey protein) and five foods (sorghum flour, wheat bran cereals, peanuts, black beans, and pigeon peas). The proteins of all the substrates were analyzed by SDS-PAGE and HPLC-MS/MS. Individual amino acid composition was analyzed by high-performance liquid chromatography (HPLC). EAA/NEAA (essential amino acids/ nonessential amino acids) ratios in the substrates from low to high were as follows: wheat bran cereals, peanuts, collagen, zein, whey protein, sorghum, pigeon peas, and black beans. The results revealed sorghum, whey protein, and zein as good sources of BCAA. In all substrates, no intact protein from the substrates was visually detected by SDS-PAGE after the intestinal phase of in vitro digestion with the INFOGEST protocol. However, digestion-resistant peptides were detected in all substrates after the intestinal digestion phase. Protein hydrolysis was high in whey protein isolate and pigeon pea and low for wheat bran cereals and bovine collagen.},

keywords = {Amino acid, Digestion, Liquid chromatography-mass spectrometry peptides, Protein hydrolysis, proteins},

pubstate = {published},

tppubtype = {article}

}

@article{Bohn2018,

title = {Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?},

author = {T. Bohn and F. Carriere and L. Day and A. Deglaire and L. Egger and D. Freitas and M. Golding and S. Le Feunteun and A. Macierzanka and O. Menard and Beatriz Miralles and A. Moscovici and R. Portmann and Isidra Recio and D. Rémond and V. Santé-Lhoutelier and T. J. Wooster and U. Lesmes and A. R. Mackie and D. Dupont},

url = {https://doi.org/10.1080/10408398.2017.1315362},

doi = {10.1080/10408398.2017.1315362},

issn = {1040-8398},

year  = {2018},

date = {2018-09-02},

urldate = {2018-09-02},

journal = {Critical Reviews in Food Science and Nutrition},

volume = {58},

number = {13},

pages = {2239-2261},

publisher = {Taylor & Francis},

keywords = {bioaccessibility, bioactive, bioavailability, Digestion, in vitro, in vivo, liquid, micronutrient, proteins},

pubstate = {published},

tppubtype = {article}

}

@article{pmid29878268,

title = {The Protein Status of Rats Affects the Rewarding Value of Meals Due to their Protein Content},

author = {Catherine Chaumontet and Isidra Recio and Gilles Fromentin and Simon Benoit and Julien Piedcoq and Nicolas Darcel and Daniel Tomé},

url = {https://academic.oup.com/jn/article/148/6/989/5034060},

doi = {10.1093/jn/nxy060},

issn = {1541-6100},

year  = {2018},

date = {2018-01-01},

urldate = {2018-01-01},

journal = {J Nutr},

volume = {148},

number = {6},

pages = {989--998},

abstract = {Background: Protein status is controlled by the brain, which modulates feeding behavior to prevent protein deficiency.



Objective: This study tested in rats whether protein status modulates feeding behavior through brain reward pathways.



Methods: Experiments were conducted in male Wistar rats (mean ± SD weight; 230 ± 16 g). In experiment 1, rats adapted for 2 wk to a low-protein (LP; 6% of energy) or a normal-protein (NP; 14% of energy) diet were offered a choice between 3 cups containing high-protein (HP; 50% of energy), NP, or LP feed; their intake was measured for 24 h. In 2 other experiments, the rats were adapted for 2 wk to NP and either HP or LP diets and received, after overnight feed deprivation, a calibrated HP, NP, or LP meal daily. After the meal, on the last day, rats were killed and body composition and blood protein, triglycerides, gut neuropeptides, and hormones were determined. In the brain, neuropeptide mRNAs in the hypothalamus and c-Fos protein and opioid and dopaminergic receptor mRNAs in the nucleus accumbens (NAcc) were measured.



Results: Rats fed an LP compared with an NP diet had 7% lower body weight, significantly higher protein intake in a choice experiment (mean ± SD: 30.5% ± 0.05% compared with 20.5% ± 0.05% of energy), higher feed-deprived blood ghrelin, lower postmeal blood leptin, and higher neuropeptide Y (Npy) and corticotropin-releasing hormone (Crh) mRNA expression in the hypothalamus. In contrast to NP, rats fed an LP diet showed postmeal c-Fos protein expression in the NAcc, which was significantly different between meals, with LP < NP < HP. In contrast, in rats adapted to an HP diet compared with an NP diet, energy intake was lower; and in the NAcc, meal-induced c-Fos protein expression was 20% lower, and mRNA expression was 17% higher for dopamine receptor 2 (Drd2) receptors and 38% lower for κ opioid receptor (Oprk1) receptors.



Conclusion: A protein-restricted diet induced a reward system-driven appetite for protein, whereas a protein-rich diet reduced the meal-induced activation of reward pathways and lowered energy intake in male rats.},

keywords = {accumbens nucleus, food intake, proteins, reward, satiety},

pubstate = {published},

tppubtype = {article}

}