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Dietary carbohydrate-to-protein ratio influences growth performance,hepatic health and dynamic of gut microbiota in atlantic salmon(Salmo salar)

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Animal Nutrition 2022年第3期10卷 261-279页

作者： Alejandro Villasante Carolina Ramírez Hector Rodríguez Patricio Dantagnan Adrian Hernandez Elías Figueroa Jaime Romero Facultad de Medicina Veterinaria y Agronomía Universidad de Las AmericasSantiagoChile Laboratorio de Biotecnología de alimentos Unidad de AlimentosInstituto de Nutricion y Tecnología de Los Alimentos(INTA)Universidad de ChileSantiagoChile Programa de Anatomía y Biología del desarrollo Facultad de MedicinaUniversidad de ChileSantiagoChile Núcleo de Investigacion en Produccion Alimentaria Facultad de Recursos NaturalesUniversidad Catolica de TemucoTemucoChile

Atlantic salmon(Salmo salar)fed a carbohydrate-rich diet exhibit suboptimal growth performance,along with other metabolic *** is well known that gut microbes play a pivotal role in influencing metabolism of the host,and these microbes can be modified by the *** main goal of the present study was to determine the effect of feeding graded levels of digestible carbohydrates to Atlantic salmon on the distal intestine digesta microbiota at 3 sampling times(i.e.,weeks 4,8 and 12),during a 12-week trial.A low carbohydrate-to-high protein diet(LC/HP,0%wheat starch),a medium carbohydrate-tomedium protein diet(MC/MP,15%wheat starch)or a high carbohydrate-to-low protein diet(HC/LP,30%wheat starch)was fed to triplicate fish tanks(27 to 28 fish per tank).We performed an in-depth characterization of the distal intestine digesta ***,growth parameters,liver histology and the expression of genes involved in hepatic neolipogenesis in fish were *** fed a HC/LP diet showed greater hepatosomatic and viscerosomatic indexes(P=0.026 and P=0.018,respectively),lower final weight(P=0.005),weight gain(P=0.003),feed efficiency(P=0.033)and growth rate(P=0.003)compared with fish fed the LC/HP ***,feeding salmon a high digestible carbohydrate diet caused greater lipid vacuolization,steatosis index(P=0.007)and expression of fatty acid synthase(fas)and delta-6 fatty acyl desaturase(d6fad)(P=0.001 and P=0.001,respectively)in the liver compared with fish fed the LC/HP ***,the major impact of feeding a carbohydrate-rich diet to Atlantic salmon in beta diversity of distal intestine digesta microbiota was observed at week 4(HC/LP vs MC/MP and HC/LP vs LC/HP;P=0.007 and P=0.008,respectively)and week 8(HC/LP vs MC/MP;P=0.04),no differences between experimental groups were detected after 12 weeks of ***,at the end of the trial,there was a negative correlation between lactic acid bacteria(LAB)members,including Leuconostoc and Lactobacil

关键词： Microbiota Microbiome Atlantic salmon Steatosis Lactic acid bacteria Probiotics

Reinforcement of Thermoplastic Starch Films with Cellulose Fibres Obtained from Rice and Coffee Husks

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Journal of Renewable Materials 2018年第6期6卷 599-610页

作者： Sofía Collazo-Bigliardi Rodrigo Ortega-Toro Amparo Chiralt Boix Instituto de Ingeniería de alimentos para el desarrollo Universitat Politècnica de ValènciaCamino de Vera s/n46022 ValenciaSpain Programa de Ingeniería de alimentos Facultad de IngenieríaUniversidad de CartagenaCarrera 6#36-100Cartagena de Indias D.T y CColombia

Cellulosic fibres from coffee(CF)and rice(RF)husks have been obtained applying chemical treatments and characterized as to their microstructure and thermal *** materials have been incorporated into glycerol plasticised thermoplastic starch(TPS)films obtained by melt blending and compression moulding at 1 wt%,5 wt%and 10 wt%.Microstructure,thermal behaviour and optical,tensile and barrier properties of the composites were *** kinds of micro-fibres improve the film stiffness while reduced the film ***,CF better maintained the film ductility at 1 and 5 wt%.A network of fine oriented fibres was observed on the surface of the films,while internal fibres exhibited a good adherence to the polymer *** water vapour permeability of TPS films was not reduced in composites,although oxygen permeability was lowered by about 17%.Film transparency decreased by fibre addition in the UVVIS *** stability of composites was slightly higher than net TPS films.

关键词： Cellulose fibres coffee husk reinforcing properties rice husk starch composites

Effect of Aging on the Mechanical Properties of Edible Films

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Effect of Aging on the Mechanical Properties of Edible Films

Risk assessment of chemical substances of safety concern generated in processed meats

国际农业工程大会

作者： Osés J.y Maté J.I. tecnologfa de alimentos Universidad Publica de Navarra. Campus Arrosadia s/n 31006 Pamplona Spain.

＜正＞ In the present study, it was evaluated the effect of working relative humidity and storage time on the mechanical properties of whey protein edible films. In addition, plasticizer type and content in the formulations was included in the study to characterize the films. Glycerol was found to be a more effective plasticizer than sorbitol. A larger content of plasticizer and a higher relative humidity resulted in a more flexible and weaker films. Storage time affected mechanical properties, specially for films with sorbitol working at 50% relative humidity.

关键词： edible films tensile strength elongation aging

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Food Science and Human Wellness 2019年第3期8卷 244-251页

作者： Monica Flores Leticia Mora Milagro Reig Fidel Toldra Instituto de Agroquímica y Tecnología de alimentos(CSIC) Avenue Agustín Escardino 746980PaternaValenciaSpain Instituto de Ingeniería de alimentos para el desarrollo Universitat Politècnica de ValenciaCamino de vera s/n46022ValenciaSpain

This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat *** substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented *** hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.

关键词： Polycyclic aromatic hydrocarbons Heterocyclic amines Nitrosamines Amino acids oxidation Lipids oxidation Maillard reaction products Biogenic amines

An in vivo approach to the reported effects of phenolic acids and flavonoids on the pancreaticα-amylase activity

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Food Bioscience 2023年第1期51卷 1229-1236页

作者： Barbara Ribeiro Tonsic Vanesa Gesser Correa Jessica Amanda Andrade Garcia-Manieri Adelar Bracht Rosane Marina Peralta Programa de Pos-graduaçao em Ciencia de alimentos Brazil Programa de Pos-graduaçao em Bioquímica Universidade Estadual de MaringaBrazil

Reduction in the activity of theα-amylases which hydrolyze starch and glycogen has been proposed for diminishing the incidence of obesity and *** plant extracts contain inhibitors ofα-amylases andα-glucosidases and several molecules with this activity have been *** present work attempts at investigating if several natural compounds(flavonoids and phenolic acids)that have been reported to be inhibitors of those hydrolytic enzymes can also inhibit starch absorption in *** starch tolerance test in mice was used for assaying starch absorption after administration of 100 mg/kg of five flavonoids(epicatechin,catechin,rutin,quercetin,naringenin)and five phenolic acids(gallic,syringic,vanillic,sinapic,ferulic),which are known in vitro inhibitors ofα-*** the flavonoids,only rutin inhibited starch absorption in mice,even though its effect was only 33%of that one found for the positive control *** the five phenolic acids tested only syringic acid produced a clear diminution in starch absorption,which was 47%of that one found with *** the other hand,other three phenolic acids,namely gallic,sinapic and ferulic acid,caused delay in the absorption of starch,which was characterized by a shift in the time peak of maximal blood glucose concentration,with no modification in the excess of glucose that effectively entered the *** at detecting eventual synergisms by administrating mixtures of flavonoids and phenolic acids were *** results recommend careful translation of in vitro data on the inhibition ofα-amylases andα-glucosidases to the in vivo conditions.

关键词： α-amylase Inhibition Flavonoids Phenolic acids Starch Absorption

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

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Journal of Integrative Agriculture 2013年第11期12卷 2002-2012页

作者： José M Lorenzo Javier Carballo Daniel Franco Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4Parque Tecnológico de GaliciaSan Cibrán das Vias rea de Tecnología de los alimentos Facultad de Ciencias de OurenseUniversidad de Vigo

The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type （from three different pigs ifnishing diets：concentrate （CO）, mixed （MI） and chestnut （CH）） were used. Volatiles were extracted using a purge-and-trap method and analyzed by gas chromatography/mass spectrometry （GC/MS）. Thirty-nine volatile compounds were identified in dry-cured Celta ham samples. Most abundant volatiles in ham samples were aldehydes, which represented respectively, 53% （CO）, 51% （MI） and 46% （CH） of the total volatile composition. With the exception of 2-butenal, 2-methyl, all aldehydes were affected by feeding system. On the other hand, hydrocarbons n-alkanes were the second major group in the volatile proifle of dry-cured Celta hams and represented 28.9, 35.7 and 32.4%of the total volatile composition for CO, MI and CH groups, respectively. Ham samples from chestnut group showed a higher content of alcohols and this result could be related with the inclusion of chestnut in the ifnishing diet of pigs. Principal component analysis showed a good separation among groups. The discriminant analysis selected eight variables （butanoic acid, hexanal, octanal, nonenal （E）, decenal （E）, tetradecane, decane trimethyl and pyridine 2-methyl） and calculated two discriminating functions to predict if chestnut has been included in the ifnishing diet. Thus, it was possible to discriminate between groups fed with ifnishing diets containing chestnuts in their composition （mixed and chestnut group）.

关键词： dry-cured ham chestnut volatile compound finishing diet discriminant analysis

Antilisterial action of PLA films with ferulic acid as affected by the method of incorporation

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Food Bioscience 2022年第5期49卷 246-256页

作者： Ram´on Ordo˜nez Lorena Atar´es Amparo Chiralt Instituto Universitario de Ingeniería de alimentos para el desarrollo Spain Universitat Polit`ecnica de Val`encia Camino de Veras/n46022ValenciaSpain

Previous studies demonstrated that polylactic acid (PLA) films with ferulic acid (F) obtained by melt blending did not release the active compound to exert effective antibacterial action. To solve this problem, different strategies to promote the active properties of PLA-F materials have been studied: film processing by casting with F up to 10% w/w, surface loading of thermoprocessed films with F, by adsorption or pulverisation with F solutions, and electrospinning of PLA-F solutions, using different solvent systems, to obtain nanostructured mats. The materials obtained were characterised by their morphological properties and antilisterial activity. F crystallised inside cast films and on the surface loaded PLA films. Electrospun materials exhibited different morphology, depending on the solvent system of the initial solution;fibre mats were obtained with ethyl acetate-DMSO mixtures, whereas bead structures were mainly formed with glacial acetic acid with or without ethyl acetate. No antilisterial activity was observed in cast films regardless of the F concentration, whereas surface loaded films by adsorption or pulverisation inhibited the listeria growth by about 4 Log (CFU/mL). Electrospun materials only inhibited bacterial growth (3 Log CFU) when these were fibre-structured. Therefore, active films of PLA with F could be only obtained when the active was surface anchored or encapsulated in thin fibre mats, with high surface to volume ratio. In this way, the release of the active compound is promoted, avoiding the problem of its limited internal diffusion through the PLA matrix.

关键词： PLA Antimicrobial Electrospinning Pulverisation Ferulic acid Active food packaging

Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

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Food Bioscience 2022年第2期46卷 439-449页

作者： Ever Hern´andez-Olivas Sara Mu˜noz-Pina Jorge García-Hern´andez Ana Andr´es Ana Heredia Instituto Universitario de Ingeniería de alimentos para el desarrollo(IUIAD-UPV).Universitat Polit`ecnica de Val`encia Camino de Vera s/nC.P.46022ValenciaSpain Centro Avanzado de Microbiología de alimentos(CAMA) Universitat Polit`ecnica de Val`enciaCamino de Vera s/nC.P46022ValenciaSpain

This study aimed to in vitro evaluate the impact of common gastrointestinal(GI)alterations appearing with aging on protein digestibility,and functional related properties,in four different meats(chicken,turkey,pork and beef).Thus,three elderly digestion models were stated as long as altered GI conditions affected at oral(E1),oral and gastric(E2)and oral,gastric and intestinal stages(E3).Healthy adult GI conditions were also mimicked as standard control model(C).A notable trichloroacetic acid(TCA)soluble protein and the free amino acids(FAA)release reduction(pder intestinal suboptimal conditions(E3),being more accused in beef than in other ***,chicken intake would be more advisable,than other meats,in terms of protein digestibility;while beef would provide a greater net supply of FAA under E3 model *** altered conditions,seem to favor protein ***,while gastric and intestinal suboptimal conditions diminish the angiotensin converting enzyme(ACE)inhibition of meat digesta,their antioxidant activity was only negatively affected by intestinal altered conditions.

关键词： Meats Gastrointestinal digestion Aging Proteolysis ACE inhibition Antioxidant activity

Fraud investigation in commercial coffee by chromatography

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Food Quality and Safety 2018年第3期2卷 121-133页

作者： Víctor de Carvalho Martins Ronoel Luiz de Oliveira Godoy Ana Cristina Miranda Senna Gouvêa Manuela Cristina Pessanha de Araujo Santiago Renata Galhardo Borguini Elaine Cristina de Oliveira Braga Sidney Pacheco Luzimar da Silva de Mattos do Nascimento departamento de Tecnologia de alimentos Instituto de TecnologiaUniversidade Federal Rural do Rio de JaneiroCEP 23890-000Seropédica-RJBrazil Laboratório de Cromatografia Líquida Embrapa Agroindústria de AlimentosCEP 23020-470Rio de Janeiro-RJBrazil Centro de Tecnologia Instituto de QuímicaUniversidade Federal do Rio de JaneiroCEP 22290-180Rio de Janeiro-RJBrazil

Coffee is currently the second largest commodity on the world market today,and there is great concern about the quality of the beans exported from producer countries to Europe and *** such as using blends of different species and adding low-cost raw materials,such as chicory,corn,and soybean,impair the sensory and functional characteristics of the drink made from roasted and ground coffee *** is a need to adopt more efficient analytical methods than the microscopy technique currently *** first chromatographic method used to determine fraud was reported in *** method used paper chromatography to differentiate between coffee and chicory based on the free reducing *** of the 1980s,different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity,distinction between species,occurrence of adulteration,and the presence of defective beans by determining the monosaccharides,oligosaccharides,tocopherols,fatty acids,volatiles,diterpenes,sterols,and phenolic substances,among *** far as the authors know,there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as *** the last 2 years,there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee,due to high sensitivity and selectivity.

关键词： adulteration coffee chromatographic methods carbohydrates volatile substances