Depósito Académico
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- Pediococcus acidilactici (pA1c®) alleviates obesity-related dyslipidemia and inflammation in Wistar rats by activating beta-oxidation and modulating the gut microbiota(Royal Society of Chemistry, 2023) Riezu-Boj, J.I. (José Ignacio); Yavorov-Dayliev, D. (Deyan); Oneca, M. (María); Clemente, I. (Iñigo); Milagro-Yoldi, F.I. (Fermín Ignacio); Ayo, J. (Josune); Aranaz-Oroz, P. (Paula); López-Yoldi, M. (Miguel)Due to the importance of the gut microbiota in the regulation of energy homeostasis, probiotics have emerged as an alternative therapy to ameliorate obesity-related disturbances, including cholesterol metabolism dysregulation, dyslipidemia and inflammation. Therefore, the objectives of this study were to evaluate the effect of the probiotic strain Pediococcus acidilactici (pA1c®) on the regulation of adiposity, cholesterol and lipid metabolism, inflammatory markers and gut microbiota composition in diet-induced obese rats. Twenty-nine four-week-old male Wistar rats were divided into three groups: rats fed a control diet (CNT group, n = 8), rats fed a high fat/high sucrose diet (HFS group, n = 11), and rats fed a HFS diet supplemented with pA1c® (pA1c®group, n = 10). Organs and fat depots were weighed, and different biochemical parameters were analysed in serum. Gene expression analyses in the adipose tissue were conducted using real-time quantitative-PCR. Faecal microbiota composition was evaluated using 16S metagenomics. Animals supplemented with pA1c® exhibited a lower proportion of visceral adiposity, a higher proportion of muscle, an improvement in the total-cholesterol/HDL-cholesterol ratio and a decrease in the total cholesterol, triglyceride and aspartate aminotransaminase (AST) serum levels, together with a decrease in several inflammation-related molecules. The expression of key genes related to adipose (Adipoq, Cebpa and Pparg) and glucose (Slc2a1 and Slc2a4) metabolism in the adipose tissue was normalized by pA1c®. Moreover, it was demonstrated that pA1c® supplementation activated fatty acid β-oxidation in the adipose tissue and the liver. Metagenomics demonstrated the presence of pA1c® in the faecal samples, an increase in alpha diversity, an increase in the abundance of beneficial bacteria, and a decrease in the abundance of harmful micro-organisms, including the Streptococcus genus. Thus, our data suggest the potential of pA1c® in the prevention of obesity-related disturbances including hypercholesterolemia, hypertriglyceridemia, inflammation and gut microbiota dysbiosis.
- From natural sources to synthetic derivatives: the allyl motif as a powerful tool for fragment-based design in cancer treatment(American Chemical Society, 2023) Sanmartin-Grijalba, C. (Carmen); Plano-Amatriain, D. (Daniel); Sharma, A.K. (Arun K.); Astráin-Redín, N. (Nora)Since the beginning of history, natural products have been an abundant source of bioactive molecules for the treatment of different diseases, including cancer. Many allyl derivatives, which have shown anticancer activity both in vitro and in vivo in a large number of cancers, are bioactive molecules found in garlic, cinnamon, nutmeg, or mustard. In addition, synthetic products containing allyl fragments have been developed showing potent anticancer properties. Of particular note is the allyl derivative 17-AAG, which has been evaluated in Phase I and Phase II/III clinical trials for the treatment of multiple myeloma, metastatic melanoma, renal cancer, and breast cancer. In this Perspective, we compile extensive literature evidence with descriptions and discussions of the most recent advances in different natural and synthetic allyl derivatives that could generate cancer drug candidates in the near future.
- Industrial and culinary treatments appliied to Piquillo Pepper (capsicum annum cv. piquillo) impact positively on (poly)phenols´ bioaccessibility and gut microbiota catabolism(Royal Society of Chemistry, 2024) Burgo-Gutiérrez, C. (Cristina) Del; Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Peña, M.P. (María Paz) deThermal treatments applied to plant-based foods prior to consumption might influence (poly)phenols’ bioaccessibility and the metabolization of these compounds by the gut microbiota. In the present research, the impact of industrial (grilling and canning) and culinary (microwaving and frying) treatments on the bioaccessibility and colonic biotransformations of (poly)phenols from Piquillo pepper (Capsicum annum cv. Piquillo) were evaluated by in vitro gastrointestinal digestion and colonic fermentation models and HPLC-ESI-MS/MS. The application of industrial treatments impacted positively on (poly)phenols’ bioaccessibility compared to raw pepper. Microwaving also exerted a positive effect on (poly)phenols’ bioaccessibility compared to canning whereas the addition of oil for frying seemed to negatively affect (poly)phenols’ release from the food matrix. Throughout the 48 hours of the colonic fermentation process (poly)phenolic compounds were catabolized into different (poly)phenol derivatives whose formation was also positively affected by industrial and culinary treatments. Based on the concentration and time of appearance of these derivatives, catabolic pathways of (poly)phenols from Piquillo pepper were proposed. The major (poly)phenol derivatives identified (3-(3’-hydroxyphenyl)propanoic acid, 4-hydroxy-3-methoxyphenylacetic acid and benzene-1,2-diol) are considered of great interest for the study of their bioactivity and the potential effect on human health.
- Exploring optimal high-pressure processing conditions on a (poly) phenol-rich smoothie through response surface methodology(Elsevier, 2024) Matías, C. (Cristina); Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Sáiz-Abajo, M.J. (María José)Fruit and vegetable-based smoothies offer an excellent way to increase the consumption of (poly)phenols. Among preservation technologies, required to extend their shelf-life, high-pressure processing (HPP) coped with the main drawback of traditional treatments. In this study, response surface methodology (RSM) was used to predict the optimal combination of pressure and holding time to obtain a microbiologically safe beverage without compromising sensory properties and (poly)phenols. Thus, different pressure levels (300–600 MPa) and holding times (2–10 min) were applied to a (poly)phenol-rich green smoothie. All HPP-treated smoothies showed reductions in microbial counts compared to untreated smoothie, and no changes in pH, total soluble solids, total phenolic content, antioxidant capacity and colour parameters, except a decrease of red/green coordinate (a*), and then maintaining the original green colour. The several (poly)phenol subclasses determined by LC-MS/MS were differently influenced by HPP conditions, even total (poly)phenolic compounds were similarly affected among HPP treatments. The overall desirability function revealed 600 MPa and 6 min as the optimal combination of pressure and holding time on the smoothie. Our research highlights the effectiveness of pressure-based technologies as preservation tool in fruit and vegetable-based beverages, along with the maintenance of their appreciated characteristics, such as colour or (poly)phenolic compounds.
- LC−MS/MS analysis elucidates the different effects of industrial and culinary processing on total and individual (poly)phenolic compounds of piquillo pepper (capsicum annuum cv. piquillo)(American Chemical Society, 2023) Burgo-Gutiérrez, C. (Cristina) Del; Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Peña, M.P. (María Paz) dePepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (Capsicum annuum cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 μg/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.
- Macronutrient quality and its association with micronutrient adequacy in children(Elsevier, 2024) Martinez-Gonzalez, M.A. (Miguel Ángel); García-Blanco, L. (Lorena); Zazpe, I. (Itziar); Martín‐Calvo, N. (Nerea); De-la-O-Pascual, V. (Víctor); Fabios, E. (Elise)Background & aims: The double burden of malnutrition compels us to reconsider macronutrients from a diet quality perspective. The Macronutrient Quality Index (MQI) has been designed to reflect overall macronutrient quality and is based on three sub-indexes: the carbohydrate quality index (CQI), the healthy plate protein quality index (HPPQI) and the fat quality index (FQI). Nutritional adequacy is an essential aspect of diet quality that should be captured by reliable dietary indexes. Methods: We analyzed the association between the Macronutrient Quality Index (MQI) and micronutrient adequacy. Participants were children aged 4 and 5 years, recruited in the SENDO cohort. Baseline information was collected through a self-administered online questionnaire, which included information on sociodemographic, dietary, and lifestyle variables. Dietary information was obtained using a 147-item validated semi-quantitative food frequency questionnaire. Participants were categorized into tertiles based on their MQI score. We evaluated the intake of 20 micronutrients and assessed the probability of micronutrient adequacy using the Estimated Average Requirement cut-off point. Results: Children in the highest tertile of MQI had 0.33-fold lower odds (95%CI 0.17e0.66) of having 3 inadequate micronutrient intakes than their peers in the lowest tertile, after adjusting for potential confounders. The adjusted proportions of children with inadequate intake of 3 micronutrients were 18%, 14% and 11% in the first, second, and third tertiles of MQI respectively. The MQI appears to be capable of capturing nutrient adequacy in children, although our results suggest that a modified MQI, with eggs and dairy products weighted positively, might be more adequate for the pediatric population.
- Association between pre-conceptional carbohydrate quality index and the incidence of gestational diabetes: the SUN cohort study(Cambridge University Press on behalf of The Nutrition Society, 2023) Martinez-Gonzalez, M.A. (Miguel Ángel); Bes-Rastrollo, M. (Maira); Santiago, S. (Susana); Fernández-González, E. (Elena); Suescun-Elizalde, D. (David); Gea, A. (Alfredo); Basterra-Gortari, F.J. (Francisco Javier)The aim of the study was to investigate the association between pre-gestational carbohydrate quality index (CQI) and the incidence of gestational diabetes mellitus (GDM). Data from the ‘Seguimiento Universidad de Navarra’ (SUN) cohort were used, which includes 3827 women who notified at least one pregnancy between December 1999 and December 2019. We used a validated semicuantitative 136-item FFQ to evaluate dietary exposures at baseline and at 10-year follow-up. The CQI was defined by four criteria: glycaemic index, whole-grain/total-grain carbohydrate, dietary fibre intake and solid/total carbohydrate ratio. We fitted generalised estimating equations with repeated measurements of the CQI to assess its relationship with incident GDM. A total of 6869 pregnancies and 202 new cases of incident GDM were identified. The inverse association between the global quality of carbohydrate and the development of GDM was not statistically significant: OR the highest v. the lowest CQI category: 0·67, 95 % CI (0·40, 1·10), Pfor trend = 0·10. Participants at the highest CQI category and with daily carbohydrate amounts ≥50 % of total energy intake had the lowest incidence of GDM (OR = 0·29 (95 % CI (0·09, 0·89)) compared with those with the lowest quality (lowest CQI) and quantity (≤40 %). Further studies are needed to overcome the limitations of our study. Those studies should jointly consider the quality and the quantity of dietary carbohydrates, as the quality might be of importance, especially in women with a higher intake of carbohydrates.
- Vitamin D and risk of developing type 2 diabetes in the SUN project: a prospective cohort study(Springer Nature, 2024) Martinez, J.A. (José Alfredo); Martinez-Gonzalez, M.A. (Miguel Ángel); Bes-Rastrollo, M. (Maira); Valer-Martínez, A. (Ana); Basterra-Gortari, F.J. (Francisco Javier); Sayon-Orea, C. (Carmen)Purpose: Vitamin D deficiency has been associated with multiple chronic diseases, including metabolic disorders such as insulin resistance and type 2 diabetes (T2D). The aim of the study was to analyze the association between validated predicted serum vitamin D status and the risk of developing T2D in a large prospective cohort based on a Mediterranean population. Methods: The SUN project is a prospective and dynamic Spanish cohort that gathers university graduates who have answered lifestyle questionnaires, including a validated Food Frequency Questionnaire. The association between predicted serum vitamin D and the risk of T2D was assessed through Cox regression models according to quartiles (Q) of predicted vitamin D at baseline. The models were adjusted for potential confounders and sensitivity analyses were performed to ensure the robustness of our findings. Results: Our study included a total of 18,594 participants and after a total follow-up of 238,078 person-years (median follow-up of 13.5 years), 209 individuals were diagnosed with incident T2D. We found a significant inverse association between predicted levels of serum vitamin D and the risk of developing T2D, after adjusting for potential confounders and performing different sensitivity analyses (hazard ratio Q4 vs. Q1: 0.48, 95% CI 0.26-0.88; p for trend = 0.032). Conclusion: The outcomes suggest that higher levels of vitamin D at baseline may be associated with a reduced risk of developing T2D.
- In vitro digestion of beef and vegan burgers cooked by microwave technology: effects on protein and lipid fractions(Elsevier, 2024) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Ariz, I. (Idoia)Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16–17 %) but lower amounts of total peptides than beef burgers. The protein digestibility was higher in beef burgers. Peptide amounts increased during in vitro digestion, reaching similar amounts in both types of products in the micellar phase (bioaccessible fraction). The fat content in cooked vegan burgers was significantly lower than in beef burgers (16.7 and 21.2 %, respectively), with a higher amount of PUFAs and being the lipolysis activity, measure by FFA, less intense both after cooking and after the gastrointestinal process. Both types of cooked samples showed high carbonyl amounts (34.18 and 25.51 nmol/mg protein in beef and vegan samples, respectively), that decreased during in vitro digestion. On the contrary, lipid oxidation increased during gastrointestinal digestion, particularly in vegan samples. The antioxidant capacity (ABTS and DPPH) showed higher values for vegan products in cooked samples, but significantly decreased during digestion, reaching similar values for both types of products.
- Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet(Elsevier, 2024) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Urtasun, L. (Leire); Raymundo, A. (Anabela); Giura, L.M. (Larisa-Mihaela)Three Chlorella vulgaris biomasses, smooth Chlorella, honey Chlorella and white Chlorella were used at a percentage of 3 % in vegetable purees (10 % zucchini and 10 % carrots), enriched in protein (22 % lentil protein concentrate) and 0.8 % of xanthan gum. Their nutritional, in vitro digestibility, physicochemical, rheological and 3D-printability properties were determined. Sample with white Chlorella showed significantly higher antioxidant capacity than the control, with FRAP value of 100.62 and DPPH of 20.72 μmol Trolox/100 g puree. Purees containing C. vulgaris can be claimed to be a source of iron since they provide >15 % of the Nutrient Reference Value (NRV) for this essential mineral (2.39–2.36 mg/100 g). Total digestibility was high (90.9–92.6 %) for all the samples whereas the highest protein digestibility values were observed for purees with smooth Chlorella (46 %). Smooth Chlorella showed very noticeable color differences compared to control (ΔE values >20). All the purees showed a shear thinning behavior and a weak gel structure (tan δ 0.206–0.212), which made them suitable for dysphagia diet and also for being successfully printed in 3D.