Suchergebnisse

Oat has historically been considered as a valuable crop due to its nutritional attributes. In recent years, oat has attracted growing attention as a healthy food due to its content of various bioactive compounds that can positively impact human health, such as β-glucan, avenanthramides, tocols, sterols, phytic acid and avenacosides. These compounds are involved in the reduction of the risk of cardiovascular diseases (CVD), type 2 diabetes mellitus (T2DM), gastrointestinal disorders and cancer. This short review summarize the current knowledge about the beneficial effects of oat consumption, with emphasis on oats bioactive compounds responsible of the health-promoting attributes of this cereal and their underlying molecular mechanisms. ; This work is supported by funding from Ministry of Economy and Competitiveness and European Union through FEDER Programme (grant numbers AGL2013-43247-R and AGL2015-67598-R). ; Peer Reviewed

© 2015 Elsevier Ltd. Ready-to-eat sprouts are becoming popular healthy fresh foods. Germination and elicitation may be used to improve phytochemical and functional quality of sprouts. The aim of this study was to unveil the efficacy of germination and the use of elicitors (500. μM ascorbic, 50. μM folic and 5. mM glutamic acid) to enhance the phenolic composition and antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of 8. day-old Phaseolus vulgaris L. var. Pinto sprouts. Sprouting produced a general decrease in flavan-3-ols and anthocyanins of sprouts that was compensated with a higher content of flavanones and flavonols. Although elicitor treatments reduced total phenolic content of sprouts, they promoted the synthesis of specific flavanones and flavonol O-glycosides, effect that was dependent on the type of elicitor. Antioxidant activity was not affected by ascorbic and folic acid treatments whereas it was slightly reduced in glutamic acid-treated sprouts. Folic acid was the only treatment that caused an outstanding increase in the ACE inhibitory activity of sprouts. In conclusion, elicitation may produce positive changes in the phenolic profile and improve health-promoting potential of sprouts, although selection of elicitor is crucial to deliver marketplace ready to eat sprouts enriched in specific bioactive phytochemicals. ; This work was cofunded by the Spanish Ministerio de Economia y Competitividad through the project number AGL2010-16310 and the European Union through FEDER programme. R.I.L. thanks CSIC and European Societal Funds for providing a PhD fellowship. M.D. and E.P. thanks the Spanish "Ramón y Cajal" Program for financial support. ; Peer Reviewed

Germinated brown rice (GBR) has been suggested as an alternative approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked (for 24 h at 28 °C) and GBR (for 48 and 96 h at 28 °C and 34 °C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased γ-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. This study indicates that sun-drying is an effective sustainable process promoting the accumulation of bioactive compounds in GBR. Sun-dried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases. ; This work has received financial support from the project AGL2013-43247R from Ministerio de Economia y Competitividad (Spain) and European Union through FEDER Programme. P. J. Cáceres is indebted to the Ministry of High Education, Science, Technology and Innovation (SENESCYT, Ecuador) for the foreign Ph.D. grant and E. Peñas to Ramon y Cajal Programme for financial support. ; Peer Reviewed

The aim of this study was to investigate the application of elicitors (500 μM ascorbic acid, 50 μM folic acid, 5 mM glutamic acid and 50 ppm chitosan in 5 mM glutamic acid) during lentil germination up to 8 days as a strategy to increase germination rate and to enhance the accumulation of γ-aminobutyric acid (GABA) and phenolic compounds. The effect of elicitation on the protein profile and antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of sprouted lentils was also evaluated. The application of elicitors did not negatively affect the germination yield of lentils and no significant changes on the protein pattern of lentils germinated in the presence of elicitors were observed. Chitosan/glutamic acid increased by 1.6-fold the GABA content in lentil sprouts, whilst ascorbic and folic acids as well as chitosan/glutamic acid were highly effective to enhance the total content of phenolic compounds and the antioxidant activity of sprouted lentils. All elicited lentil sprouts showed ability to inhibit ACE activity (IC50: 9.5–11.9 μg peptides/mL). Therefore, elicitation can be considered a promising approach to improve the content of compounds with antioxidant and potential antihypertensive activities in lentil sprouts. ; This work was cofounded by Ministerio de Economía y Competitividad (Spain) through the project AGL2010-16310 and the European Union through FEDER programme. E. Peñas in indebted to Spanish "Ramón y Cajal" Programme for financial support and R.I. Limón to CSIC and European Social Fund providing a PhD fellowship. ; Peer reviewed

The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P¿0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P¿0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products. ; These studies were supported by AGL2010–16310 project from the Ministerio de Ciencia e Innovación (Spain) and REFRESH project from the European Union. E. P. is indebted to a JAE-postdoctoral grant funded by CSIC and FSE-EU. ; Peer Reviewed

Germination has been proposed as an economic approach to improve the content of bioactive compounds in pseudocereals. In this work, response surface methodology (RSM) was employed to investigate the impact of germination conditions on the phytochemical content and antioxidant activity of quinoa. The use of desirability methodology showed that the optimum conditions to maximise the content of total phenolic content (TPC) and antioxidant activity in sprouted quinoa were 20 °C for 42 h. Sprouts produced under these conditions exhibited increases of 80% and 30% in TPC and antioxidant activity, respectively, compared to un-germinated seeds, and contained high γ-aminobutyric acid (GABA) concentration. The nonsignificant lack-of-fit and high determination coefficients obtained confirmed the suitability of the predictive models developed for TPC and antioxidant activity, whilst the one obtained for GABA was not significant (R2 < 0.75) within the conditions studied. Sprouting under optimum conditions enhanced the content of both flavonoid and nonflavonoid compounds, being the increase in flavonoids more pronounced. Kaempferol-O-dirhamnosyl-galactopyranose and quercetin-O-glucuronide were the compounds that experienced the most noticeable increase in quinoa after germination. In conclusion, this study provides useful information on the optimum germination conditions to improve the levels of health-promoting compounds in quinoa. ; This research was cofunded by the Ministry of Economy and Competitiveness (MINECO, Spain) and the European Union through the projects number AGL2013-43247-R, AGL2015-67598-R and FEDER programme, respectively. E. Penas is indebted to Ramon y Cajal Programme and Professor L. Paucar-Menacho to Consejo Nacional de Ciencia y Tecnologia (CONCYTEC, Peru) for the financial support (Grant number 118-2013-CONCYTEC-FONDECYT). ; Peer Reviewed

Part of special issue: SLACA 2015: "Food Science for quality of life and health ageing". ; Controlled grain germination is a method of emerging interest to naturally improve nutritional and nutraceutical profile of grains. The aim of this study was to optimize germination temperature and time using response surface methodology to maximize the concentration of ɣ-amminobutyric acid (GABA), phenolic compounds (PC) and the antioxidant activity of kiwicha (Amaranthus caudatus) grains. The optimal germination temperature and time were 26 °C and 63 h, respectively, in which GABA, PC and antioxidant activity increased 29.1, 4.0 and 6.4-fold, respectively. Individual phenolic composition of kiwicha sprouts obtained in the optimal conditions was analyzed by HPLC-DAD-ESI/MS. Sprouting in the optimal germination conditions enhances mainly the concentrations of 4-O-caffeoylquinic, 4-O-feruloylquinic acids and quercetin-3-O-rutinoside. Predicted models were significant (P < 0.05) for all the parameters studied with high regression coefficients ranging from 0.965 to 0.989. The predicted values from the developed quadratic polynomial equation were in close agreement with the experimental values. In conclusion, germination at 26 °C for 63 h offers a practical opportunity for enhancing the nutraceutical quality of kiwicha grains supporting their preferential use over non-germinated grains for improving health outcomes associated to lifestyle-associated diseases. ; This research was cofunded by the Ministry of Economy and Competitiveness (MINECO, Spain) and the European Union through the project number AGL2013-43247-R and FEDER programme, respectively. E. Peñas is indebted to Ramón y Cajal Programme and Professor L. Paucar-Menacho to Consejo Nacional de Ciencia y Tecnologia (CONCYTEC, Peru) for the financial support (Grant number 118-2013-CONCYTEC-FONDECYT). ; Peer Reviewed

Part of special issue: SLACA 2015: "Food Science for quality of life and health ageing". ; The objective of this study was to optimize germination time and temperature for maximizing the content of γ-aminobutyric acid (GABA), total phenolic compounds (TPC), and antioxidant activity in purple corn sprouts by using Response Surface Methodology (RSM). The phenolic composition of purple corn sprouts obtained in the optimal conditions was analyzed by HPLC-DAD-ESI/MS. Temperature of 26 °C and time of 63 h were found to be the optimal germination conditions since they enhanced 3.5-fold GABA content compared with seeds. These conditions, however, reduced ∼30 and ∼15% TPC and antioxidant activity, respectively, in purple corn. The models developed showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. Sprouts obtained in the optimal conditions presented anthocyanins as the most abundant phenolic class, detected mainly as cyanidin, pelargonidin, and peonidin glycosides or their malonyl derivatives. Hydroxycinnamic acids derivatives and flavonols were detected as minor compounds. Thus, germination at 26 °C for 63 h can be considered as an innovative strategy for diversifying the utilization of purple corn, providing at the same time sprouts with high levels of phytochemicals. Purple corn sprouts may constitute promising health-promoting foods. ; This research was cofunded by the Ministry of Economy and Competitiveness (MINECO, Spain) and the European Union through the project number AGL2013-43247-R and FEDER programme, respectively. E. Peñas is indebted to Ramón y Cajal Programme and Professor L. Paucar-Menacho to Consejo Nacional de Ciencia y Tecnologia (CONCYTEC, Peru) for the financial support (Grant number 118-2013-CONCYTEC-FONDECYT). ; Peer Reviewed

Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient. ; This research was funded by European Union through FEADER project Biodough (PEP 2017-807) 2018–2020. FEDER/Ministry of Science, Innovation and Universities-Spanish Agency of Research (AEI/Spain and FEDER/UE), grant number AGL2017-83718-R. ; Peer reviewed

Título en el postprint: Dual release of peptides and phenolics with antioxidant, ACE-inhibitory and antiinflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins ; Production of novel functional ingredients from legume proteins is a valuable strategy to boost their food use and intake. Aimed at a better exploitation of the functional properties of pinto bean hydrolysates, the effectiveness of two subtilisins (Alcalase and Savinase) for the simultaneous release of bioactive peptides and phenolics with antioxidant, angiotensin I converting enzyme (ACE) inhibitory and anti-inflammatory activities was investigated. A higher proteolytic efficiency was observed for Alcalase that increased the concentration of small peptides in hydrolysates after 120 min. Savinase improved hydroxycinnamic acids and flavonoid contents in hydrolysates after 90 min due to its higher esterase activity. The most active hydrolysates combined potent free radical scavenging (326¿348 mmol TE/g), ACE inhibitory (IC50 = 0.22¿0.26 mg/mL) and anti-inflammatory (28¿16% inhibition) activities. Peptide characterization of active hydrolysates confirmed the presence of bioactive fragments derived from phaseolin. These results evidence the promising potential of pinto bean hydrolysates as functional ingredients in the design of healthy foods. ; This research was cofunded by the Spanish Ministry of Economy and Competitiveness (MINECO) and the European Union through the projects AGL2010-16310 and AGL2013-43247-R and FEDER programme, respectively. P. Garcia-Mora thanks MINECO for providing a PhD fellowship. E. Peñas thanks the Spanish Ministry of Economy and Competitiveness, CSIC and European Social Fund for "Ramón y Cajal" contract. ; Peer Reviewed

This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains. ; Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days. ; This research was funded by Agrotechnological Institute (ITACyL) (Castilla y León. Spain) and European Union through FEDER, grant number Invfood 2018-400. ; Peer reviewed

This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources. ; The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load. ; This research was funded by European Union through FEADER project Biodough (PEP 2017-807) 2018–2020. FEDER/Ministry of Science, Innovation and Universities-Spanish Agency of Research (AEI/Spain and FEDER/UE), grant number AGL2017-83718R. P.A. Caballero, F. Ronda and A.L. Gutierrez also thank the collaboration grant between ITACYL and University of Valladolid and to MINECO/FEDER (AGL2015-63849-C2-2-R) and the Junta de Castilla y León/FEDER (VA165G18) for their financial support. ; Peer reviewed

This article belongs to the Special Issue Marine Bioactive Natural Product Studies in Europe. ; Metabolic syndrome (MetS) greatly increases the risk of cardiovascular diseases and type 2 diabetes mellitus. The aim of this study was to evaluate the efficacy of functional snacks containing a combination of wakame (W) and carob pod (CP) flours in reducing markers associated with MetS. The mechanisms of action underlying these effects were also evaluated. In vitro approaches were carried out in mature 3T3-L1 adipocytes and RAW 264.7 macrophages treated with different doses of extracts from W, CP, or a combination of both. Furthermore, an in vivo experiment was conducted in rats with MetS treated with normal-caloric diets containing different snack formulations with combinations of 1/50 (snack A) or 1/5 of wakame/carob (snack B). In vitro experiments results indicated that both W and CP had delipidating effects, but only the latter induced anti-inflammatory and anti-hypertensive effects. As far as the in vivo study is concerned, snack B was ineffective and snack A showed an anti-hypertensive effect in rats with MetS. The present study shows for the first time the in vitro efficacy of a W and CP combination as an anti-inflammatory, delipidating, and anti-hypertensive tool, and its potential usefulness in treating MetS. ; This study has been supported by the National Institute for Agricultural and Food Research and Technology of Spain (INIA: RTA2014-0037-C02), University of the Basque Country (ELDUNANOTEK UFI11/32), Instituto de Salud Carlos III (CIBERobn), and the Basque Government (IT-572-13). ; Peer reviewed

© 2014 Springer-Verlag Berlin Heidelberg. The use of enriched Se isotopes as tracers has provided important information on Se metabolism. However, selenium isotopes are expensive and difficult to obtain. A simple and cheap strategy based on the production of [77Se]-methylselenocysteine ([77Se]-MeSeCys) when preparing sauerkraut in the presence of [77Se]-selenite was developed. The resulting [77Se]-MeSeCys was used for evaluating the metabolic transformation of MeSeCys in Wistar rats, by feeding them with an AIN-93 M diet containing 20 % sauerkraut enriched in [77Se]-MeSeCys. Organs (liver, kidney, brain, testicles, and heart) were obtained after seven days of treatment and subjected to total selenium and selenium-speciation analysis by high-performance liquid chromatography coupled with isotope-dilution-analysis inductively-coupled-plasma mass spectrometry (HPLC-IDA-ICP-MS). Analysis of 77Se-labeled organs revealed a prominent increase (more than 100 % Se-level enhancement) of selenium in the kidney and heart, whereas in the liver selenium concentration only increased by up to 20 % and it remained constant in the brain and testicles. 77Se-enriched-sauerkraut supplementation does not alter the concentration of other essential elements in comparison to controls except for in the heart and kidney, in which selenium was positively correlated with Mg, Zn, Cu, and Mo. HPLC-ICP-MS analysis of hydrolyzed extracts after carbamidomethylation of the 77Se-labeled organs revealed the presence of [77Se]-SeCys and an unknown Se-containing peak, the identity of which could not be verified by electrospray-ionization (ESI)-MS-MS. Low amounts of [77Se]-MeSeCys were found in 77Se-labeled liver and kidney extracts, suggesting the incorporation of this selenium species in its intact form. ; The Complutense University Group of Trace and Speciation Analysis thanks the Spanish Commission of Science and Technology (CTQ2011-22732), the Community of Madrid, Spain, and the European Community for funding the FEDER programme (S2010/ AGR-1464, ANALYSIC II). María Sánchez-Martínez would also like to thank the Spanish Government for a doctoral fellowship (CTQ2008- 05925). This research was also funded by project AGL2007-62044 from the Spanish Ministry of Education and Science. ; Peer Reviewed