Ramos-Romero, S.; Hereu, M.; Molinar, E.; Almajano, María Pilar; Mendez, L.; Medina, I.; Taltavull, N.; Romeu, M.; Nogués, M.; Torres, J. Food research international Vol. 97, p. 364-371 DOI: 10.1016/j.foodres.2017.04.024 Data de publicació: 2017-07 Article en revista
¿-3 Polyunsaturated fatty acids (PUFAs) reduce risk factors for cardiovascular diseases (CVD) and other pathologies that involve low-grade inflammation. They have recently been shown to exert complementary functional effects with proanthocyanidins. As the reduction of health-promoting gut bacteria such as lactobacilli and bifidobacteria has been linked to a number of alterations in the host, the aim of this study was to determine whether PUFAs and proanthocyanidins also cooperate in maintaining well-balanced microbiota. To this end, rats were supplemented for 6 months with eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) 1:1 (16.6 g/kg feed); proanthocyanidin-rich grape seed extract (GSE, 0.8 g/kg feed); or both. Plasma adiponectin, cholesterol, and urine nitrites were measured. Gut bacterial subgroups were evaluated in fecal DNA by qRT-PCR. Short-chain fatty acids (SCFAs) were determined in feces by gas chromatography. Body and adipose tissue weights were found to be higher in the animals given ¿-3 PUFAs, while their energy intake was lower. Plasma cholesterol was lower in ¿-3 PUFA supplemented groups, while adiponectin and urine nitrites were higher. ¿-3 PUFAs reduced the population of Lactobacillales and L. acidophilus after 6 months of supplementation. GSE significantly reduced L. plantarum and B. longum. The combination of ¿-3 PUFAs and GSE maintained the health-promoting bacteria at levels similar to those of the control group. Acetic acid was increased by the ¿-3 PUFA individual supplementation, while the combination with GSE kept this value similar to the control value. In conclusion, while individual supplementations with ¿-3 PUFAs or GSE modify the populations of Lactobacillus, Bifidobacterium and microbial products (SCFAs), their combination maintains the standard proportions of these bacterial subgroups and their function while also providing the cardiovascular benefits of ¿-3 PUFAs.
Plans, M.; Simo, J.; Casañas, F.; Romero Del Castillo, M.; Rodriguez, L.; Sabate, J. Food research international Vol. 56, p. 55-62 DOI: 10.1016/j.foodres.2013.12.003 Data de publicació: 2014-02-01 Article en revista
Near infrared spectroscopy (NIRS) has been widely used to determine food chemical composition and to a lesser extent to evaluate sensory properties. Because sample preparation is relatively simple, NIRS is especially useful in situations where many samples must be analysed, such as gene-bank characterization or breeding. We aimed to assess the feasibility of using NIRS to predict aroma, flavour, mealiness, seed-coat perception, seed-coat brightness, and seed-coat roughness in common beans. Spectra of raw, undried cooked and dried cooked common bean seeds of 55 accessions were registered. Partial least squares (PLS) regression equations were developed between spectra absorbance and sensory properties scored by eleven trained panellists. Spectra registered on dried cooked samples generally yielded the best predictions. The relative ability of prediction (RAP) values were greater than 0.8 for flavour and mealiness and between 0.5 and 0.7 for seed-coat roughness and brightness. However, a suitable model to estimate the seed-coat perception was not found. These results make it possible to screen for samples that are close to the target sensory properties and thus substantially reduce the number of panel sessions needed for gene-bank evaluation or breeding. (C) 2013 Elsevier Ltd. All rights reserved.
Near infrared spectroscopy (NIRS) has been widely used to determine food chemical composition and to a lesser
extent to evaluate sensory properties. Because sample preparation is relatively simple, NIRS is especially useful in
situations where many samples must be analysed, such as gene-bank characterization or breeding. We aimed to
assess the feasibility of using NIRS to predict aroma, flavour, mealiness, seed-coat perception, seed-coat brightness,
and seed-coat roughness in common beans
Trujillo, A.; Capellas, M.; Martín, B.; Cristina, R.; Gervilla, R.; Xavier, F.; Esther, S.; Saldo, J.; Buenaventura, G. Food research international Vol. 33, num. 3-4, p. 311-316 Data de publicació: 2000-04 Article en revista