Ros Berruezo, Gaspar

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Ros Berruezo, Gaspar

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Ros Berruezo, Gaspar

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Universidad de Murcia. Departamento de Tecnología de los Alimentos,Nutrición y Bromatología

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Open Access
The Iron and Calcium Availability and the Satiating Effect of Different Biscuits
(MDPI, 2023-09-15) Martínez-Martínez, Antonio; Planes Muñoz, David; Ros Berruezo, Gaspar; López Nicolás, Rubén; Frontela Saseta, María del Carmen; Tecnología de Alimentos, Nutrición y Bromatología
Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. “Digestive”) sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor “Digestive” of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the “Digestive” type). However, mineral availability showed the highest percentages for both minerals, calciumand iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor “Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.
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Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation
(Elsevier, 2019-11-21) Martínez Zamora, Lorena; Jongberg, Sisse; Ros Berruezo, Gaspar; Skibsted, Leif H.; Nieto Martínez, Gema; Tecnología de Alimentos, Nutrición y Bromatología
A pork model system containg phenolic extracts (citrus, rosemary, and acerola), traditional Spanish food ingredients (paprika, garlic, and oregano), or natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) were oxidized by an hydrophilic (OXHydro, 2,2′-azobis(2-amidinopropane)-dihydrochloride; AAPH) or lipophilic (OXLip, 2,2′-azobis(2,4-dimethylvaleronitrile; AMVN) radical initiator. Citrus as well as lettuce and spinach protected almost fully against protein thiol loss and showed efficient radical scavenging activity as determined by ESR spectroscopy in both oxidizing systems. Rosemary was an efficient radical scavenger in both systems, but behaved as a prooxidant on thiols in the OXHydro system. Acerola was also found to be prooxidative as determined by increased radical signal intensity especially in the OXLip system, assigned to high concentration of ascorbate in the extract. Natural nitrate sources, especially lettuce and spinach, are accordingly potential substitutes for synthetic phenolic antioxidants protecting against protein thiol oxidation and radical formation in pork.
Open Access
Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota
(AKJournals, 2023-10-19) Chaalal, M.; Ydjedd, S.; Chemache, L.; López Nicolás, Rubén; Sánchez Moya, Teresa; Frontela Saseta, María del Carmen; Ros Berruezo, Gaspar; Kati, D.E.; Tecnología de Alimentos, Nutrición y Bromatología
Carob pulp is a natural source of polyphenols, which have been shown to possess health benefits. These compounds play a crucial role in initiating, shaping, and modulating the gut microbiota. The objective of this study was to evaluate the impact of carob pulp phenolic extracts on nine specific groups of human gut microbiota before and after in vitro gastrointestinal digestion. The effects of pure gallic and coumaric acids were also tested. The results showed that the treated phenolic compounds exhibited inhibitory effects on the growth of most pathogenic bacteria. Gallic acid, in particular, demonstrated the most potent antimicrobial effect on Listeria monocytogenes, reducing its growth to below 5%. Staphylococcus aureus and Escherichia coli showed a growth reduction of up to 10%. Furthermore, both phenolic acids, before and after digestion, led to a slight reduction in E. coli O157:H7 numbers. Probiotic bacteria experienced minimal decrease following exposure to phenolic extracts. However, the growth of Lactobacillus casei ssp. rhamnosus was significantly inhibited by almost 50%. Interestingly, the in vitro digestion process exhibited a stronger antibacterial effect against pathogenic bacteria compared to probiotic bacteria. These results highlight the potential of carob phenolic extracts in modulating the intestinal microbiota, thereby offering interesting prospects for the development of diet-based health strategies.
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Nondigestible carbohydrates affect metabolic health and gut microbiota in overweight adults after weight loss
(Elsevier, 2020-06-08) Johnstone, Alexandra M.; Kelly, Jennifer; Ryan, Sheila; Romero-Gonzalez, Reyna; McKinnon, Hannah; Fyfe, Claire; Naslund, Erik; López Nicolás, Rubén; Bosscher, Douwina; Bonnema; Frontela Saseta, María del Carmen; Ros Berruezo, Gaspar; Horgan, Graham; Ze, Xiaolei; Harrold, Jo; Halford, Jason; Gratz, Silvia W.; Duncan, Sylvia H.; Shirazi-Beechey, Soraya; Flint, Harry J.; Tecnología de Alimentos, Nutrición y Bromatología
Background: The composition of diets consumed following weight loss (WL) can have a significant impact on satiety and metabolic health. Objective: This study was designed to test the effects of including a nondigestible carbohydrate to achieve weightmaintenance (WM) following a period of WL. Methods: Nineteen volunteers [11 females and 8 males, aged 20–62 y; BMI (kg/m2): 27–42] consumed a 3-d maintenance diet (15%:30%:55%), followed by a 21-d WL diet (WL; 30%:30%:40%), followed by 2 randomized 10-d WM diets (20%:30%:50% of energy from protein:fat:carbohydrate) containing either resistant starch type 3 (RSWM; 22 or 26 g/d for females and males, respectively) or no RS (C-WM) in a within-subject crossover design without washout periods. The primary outcome, WM after WL, was analyzed by body weight. Secondary outcomes of fecal microbiota composition and microbial metabolite concentrations and gut hormones were analyzed in fecal samples and blood plasma, respectively. All outcomes were assessed at the end of each dietary period. Results: Body weight was similar after the RS-WM and C-WM diets (90.7 and 90.8 kg, respectively), with no difference in subjectively rated appetite. During the WLdiet period plasma ghrelin increased by 36% (P<0.001), glucose-dependent insulinotropic polypeptide (GIP) decreased by 33% (P < 0.001), and insulin decreased by 46% (P < 0.001), but no significant differences were observed during the RS-WM and C-WM diet periods. Fasting blood glucose was lower after the RS-WM diet (5.59 ± 0.31 mmol/L) than after the C-WM diet [5.75 ± 0.49 mmol/L; P = 0.015; standard error of the difference between themeans (SED): 0.09]. Dietary treatments influenced the fecal microbiota composition (R2 = 0.054, P = 0.031) but not diversity. Conclusions: The metabolic benefits, for overweight adults, from WL were maintained through a subsequent WM diet with higher total carbohydrate intake. Inclusion of resistant starch in theWMdiet altered gut microbiota composition positively and resulted in lower fasting glucose compared with the control, with no apparent change in appetite. This trial was registered at clinicaltrials.gov as NCT01724411.
Open Access
Effect of gazpacho, hummus and ajoblanco on satiety and appetite in adult humans: a randomised crossover study
(MDPI, 2021-03-12) Gaspar Ros Berruezo; Rubén López Nicolás; Planes Muñoz, David; Frontela Saseta, María del Carmen; Ros Berruezo, Gaspar; López Nicolás, Rubén; Tecnología de Alimentos, Nutrición y Bromatología
Nowadays, overweight and obesity has reached an epidemic level around the world. With the aim to tackle them, an interesting strategy is the study of food and ingredients with satiety properties. In addition to reducing food and/or calorie intake, this type of foods must be included as part of a healthy diet. With regard to this, it is well known that the Mediterranean Diet (MD) is a feeding pattern that helps us to maintain good health, providing an adequate intake of micronutrients and active compounds. With this background, the main aim of this research was to identify MD foods with a high satiating potential capacity. For this purpose, three typical foods of the Mediterranean region, mainly based on vegetables, were selected: hummus, ajoblanco and gazpacho. As a control, white bread was used. Twenty-four human healthy volunteers consumed a standard breakfast followed by the different typical Mediterranean foods, and then the subjective sensation of hunger and satiety for each food was assessed by visual analogue scales (VAS) during 3 h. Subsequently, volunteers had ad libitum access to a standard meal. The results indicate that gazpacho showed the highest satiating scores, despite the fact that it was not the food that provided the highest protein or fibre amount. More studies of this type are needed to determine the proportion and/or combination of ingredients from these classical Mediterranean recipes that could enhance human satiety.
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Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo
(Elsevier, 2020-10-27) Martínez Zamora, Lorena; Peñalver Miras, Rocío; Ros Berruezo, Gaspar; Nieto Martínez, Gema; Tecnología de Alimentos, Nutrición y Bromatología
Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish “chorizo”) using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.
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Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds
(Springer, 2018-11-05) Sánchez Moya, Teresa; Martínez-Hernández, Valerie M.; López Nicolás, Rubén; González-Bermúdez, Carlos A.; Ros Berruezo, Gaspar; Frontela Saseta, María del Carmen; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digestion of wakame (Undaria pinnatifida), nori (Porphyra spp.), sea salad (Ulva lactuca, Palmaria palmata, Undaria pinnatifida, Porphyra spp., Laminaria spp.), and sea spaghetti (Himanthalia elongata) were studied. Experiments were assessed after a soaking treatment of seaweeds with cold (20 °C) or hot (70 °C) water, as usually processing before eating. Moreover, inositol phosphate content was determined in the edible macroalgae and the molar ratio phytate/mineral was used as a predictor of the relative availability of minerals. Overall, edible analyzed seaweeds showed a high Ca, Fe, P, and K contents, highlighting wakame for all the studied minerals. In all cases, soaking in cold water showed the highest soluble and dialyzable mineral fractions. High content of phytic acid (IP6) was observed in sea salad (≈ 25 mg (100 g)−1); meanwhile, sea spaghetti showed the lowest IP6 content (3.9 mg (100 g)−1). The low molar ratios Phy/Ca and Phy/Zn obtained in seaweeds could indicate an adequate availability. However, ratios Phy/Fe could compromise the iron availability in wakame, nori, and sea spaghetti. Results obtained confirm that external factor such as soaking, gastrointestinal digestion, and inositol phosphates can affect the mineral availability. Consumption of edible seaweeds can be recommended for the necessary intake of available minerals and trace elements.
Open Access
In vitro modulation of gut microbiota by whey protein to preserve intestinal health
(Royal Society of Chemistry, 2017-06-21) Sánchez Moya, Teresa; López Nicolás, Rubén; Planes Muñoz, David; González-Bermúdez, C. A.; Ros Berruezo, Gaspar; Frontela Saseta, María del Carmen; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
The effect of several types of whey milk – cow, sheep, goat and a mixture of them (60 : 20 : 20, respectively) – was assessed in the human gut microbiota. The prebiotic potential of these substrates was evaluated through in vitro gastrointestinal digestion following faecal batch culture fermentations (mimicking colonic fermentation) for 48 hours, using faeces from normal-weight (NW) and obese (OB) donors. Throughout the fermentation process, pH, gas production, short chain and branched fatty acids (SCFA-BCFA) were measured, as well as the changes of microbiota using qPCR. The pH decreased in all whey samples during the fermentation process. Gas production was higher in all whey samples than in controls, especially at 12 hours (p < 0.05). The diversity of SCFA and BCFA production was significantly different between the donors, in particular cow and mixed whey. Whey milk had a strong prebiotic effect on the gut microbiota of NW and OB donors, showing a significant increase of Bifidobacterium (p < 0.05) with cow, sheep and mixed whey and increase in the Lactobacillus group, particularly in OB donors. Bacteria associated with obesity did not show an increase in any of the groups of donors. Therefore, supplementing a diet with these types of whey can selectively stimulate the growth of probiotic bacteria, enhancing SCFA production, which could improve intestinal disorders. In addition, it may be an interesting approach to the prevention of overweight and obesity and related diseases. Whey milk has a potent prebiotic effect. It can selectively stimulate desirable bacteria and SCFA profile, in both OB and NW donors, contributing to improved intestinal health and reducing obesity. The effect of several types of whey milk – cow, sheep, goat and a mixture of them (60 : 20 : 20, respectively) – was assessed in the human gut microbiota. The prebiotic potential of these substrates was evaluated through in vitro gastrointestinal digestion following faecal batch culture fermentations (mimicking colonic fermentation) for 48 hours, using faeces from normal-weight (NW) and obese (OB) donors. Throughout the fermentation process, pH, gas production, short chain and branched fatty acids (SCFA-BCFA) were measured, as well as the changes of microbiota using qPCR. The pH decreased in all whey samples during the fermentation process. Gas production was higher in all whey samples than in controls, especially at 12 hours (p < 0.05). The diversity of SCFA and BCFA production was significantly different between the donors, in particular cow and mixed whey. Whey milk had a strong prebiotic effect on the gut microbiota of NW and OB donors, showing a significant increase of Bifidobacterium (p < 0.05) with cow, sheep and mixed whey and increase in the Lactobacillus group, particularly in OB donors. Bacteria associated with obesity did not show an increase in any of the groups of donors. Therefore, supplementing a diet with these types of whey can selectively stimulate the growth of probiotic bacteria, enhancing SCFA production, which could improve intestinal disorders. In addition, it may be an interesting approach to the prevention of overweight and obesity and related diseases. Whey milk has a potent prebiotic effect. It can selectively stimulate desirable bacteria and SCFA profile, in both OB and NW donors, contributing to improved intestinal health and reducing obesity.
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Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurt
(Wiley, 2021-09-08) El-Messery, Tamer M.; Aly, Esmat; López Nicolás, Rubén; Sánchez Moya, Teresa; Ros Berruezo, Gaspar; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Polycaprolactone (PCL)was used via double emulsion/solvent evaporation technique for the encapsulation of polyphenols olive leaves (OLs) extracts. In this study, the PCL-microcapsules loaded with OLs polyphenols extract powder were characterized by scanning electron microscopy and fourier transform infrared spectrometry analysis. Their total phenolic (TPC), total flavonoid (TFC) contents, and antioxidant activities (DPPH, FRAP, and ABTS), and polyphenols stability were measured after oral, gastric, and intestinal steps of in vitro digestion. PCL-microcapsules were utilized in formulating novel functional yogurt containing 0, 25, 50, and 75 mg of TPC estimated as mg GAE (added as PCL-microcapsules) per 100g yogurt. All yogurt samples were evaluated for their pH, acidity, syneresis, viscosity, and color during storage. In vitro digestion significantly affected the phenolic composition in non-encapsulated extract whereas it had a lower impact on encapsulated phenolics. Higher protection was provided for encapsulated OLs extract and their higher release was observed at the intestinal phase. Unlike the undigested OLs extract, which had a TPC of 490 mg GAE/100 g, lower values of TPC (136 and 289 mg GAE/100 g) were obtained for non-encapsulated and encapsulated OLs extract, respectively, in the intestinal fluids. Yogurt with PCL-microcapsules had lower viscosity, syneresis, and color parameters, compared to control yogurt. Thus, OLs represent a valuable and cheap source of polyphenols that can be successfully applied in microencapsulated form, in formulating functional yogurt.
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In vitro digestion effect on CCK and GLP-1 release and antioxidant capacity of some plant-basedmilk substitutes
(Wiley, 2022-04-02) Aly, Esmat; Sánchez Moya, Teresa; Darwish, Aliaa A.; Ros Berruezo, Gaspar; López Nicolás, Rubén; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Recently, plant-based milk substitutes, as an emerging industry, are receiving more attention. Despite that, these dairy alternatives have not been adequately studied for their functional properties. Thus, the current research was devoted to study the satiety potential through in vitro secretion of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1), and the antioxidant capacity of these dairy alternatives after in vitro digestion. The enteroendocrine cell line, STC-1, was used to measure satiety hormones release (CCK and GLP-1) by enzyme-linked immunoassay (ELISA). Also, total phenolic and flavonoid contents and antioxidant capacity (using oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid [ABTS] assays) were measured before and after in vitro digestion. The results demonstrated that CCK secretion was significantly (p < 0.05) higher for cow's milk (350.64 pg ml–1) as compared to plant-based milk substitutes. Among the plant-based milk substitutes, tiger nut milk showed the highest CCK stimulant (228.96 pg ml–1), followed by hazelnut milk (220.04 pg ml–1). Concerning GLP-1 release, the data exhibited that spelt milk was the food with the highest induction of GLP-1 hormone secretion, followed by cow's milk (910.17 and 876.59 pg ml–1, respectively), but without any significant differences between them. total phenolic content (TPC) values strongly increased after in vitro digestion, cow's milk and soymilk being the samples with the highest TPC values after in vitro digestion (165.76 and 153.71 mg GAE/100 ml, respectively). In line with TPC values, soymilk had the highest ORAC, ABTS, and FRAP values after in vitro digestion (25.41, 8.17, and 2.51 µmol TE/ml, respectively). Thus, these dairy alternatives could be an adequate substitute for cow's milk, according to its satiety and antioxidant capacity.