Search results for "ALIM"
showing 10 items of 1991 documents
Desarrollo de nuevos sistemas separativos para la determinación de biomoléculas en matrices vegetales
2017
La presente memoria se enmarca dentro de las líneas de investigación del grupo de investigación, entre las que se encuentran: i) el desarrollo de materiales poliméricos con fines separativos, y ii) la puesta a punto de metodologías analíticas rápidas y fiables para el control de calidad en la industria de aceites vegetales y otros productos de interés agroalimentario. En consecuencia, los objetivos principales de esta Tesis Doctoral son: i) el diseño y optimización de soportes poliméricos modificados con nanopartículas metálicas (tales como el oro y la plata) para la extracción de proteínas en matrices vegetales, ii) la preparación y evaluación de sistemas de extracción de proteínas en dich…
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
2021
A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 h at 37 °C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formulation. L. plantarum TR7 and L. plantarum TR2 strains showed average lactic acid concentration in BWF of 13.8 g L 1. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal, benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover, the DPPH-inhibitory activity of bread with BWF extract also reflected a 33% rise in comp…
Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments
2019
L’utilisation d’additifs conservateurs est souvent nécessaire pour assurer la sécurité microbiologique des produits carnés réfrigérés faiblement acides. Le projet ANR BLac HP (2014-2019) a étudié une nouvelle stratégie de stabilisation des produits carnés réfrigérés pour assurer le contrôle des flores indésirables à la fois végétatives et sporulées. Grâce à une approche pluridisciplinaire, les travaux ont montré que la combinaison de la biopréservation par des bactéries lactiques et d’un traitement hautes pressions permettait d’assurer la qualité microbiologique de dés de jambon cuits à teneur réduite en nitrite pendant toute leur durée de vie. Le traitement permet de plus une qualité senso…
Degradación de aminas biógenas mediante sistemas microbianos. Identificación y caracterización de las enzimas responsables
2016
Las aminas son compuestos ampliamente presentes en la naturaleza que contienen uno o varios sustituyentes unidos a un átomo de nitrógeno. Son compuestos endógenos de las plantas que también pueden encontrarse en frutas frescas y verduras. Sin embargo, en los alimentos, las aminas se forman fundamentalmente en los procesos fermentativos, y durante el envejecimiento y la conservación. Las aminas biógenas (AB) se originan por la descarboxilación microbiana de los correspondientes aminoácidos precursores, por ello se denominan ‘biógenas’. Entre las AB, las más estudiadas son la histamina y la tiramina por sus implicaciones negativas para la salud. Están presentes en numerosos alimentos tales co…
Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia
2014
Mudai is a traditional fermented beverage, made from the seeds of the Araucaria araucana tree by Mapuche communities. The main goal of the present study was to identify and characterize the yeast microbiota responsible of Mudai fermentation as well as from A. araucana seeds and bark from different locations in Northern Patagonia. Only Hanseniaspora uvarum and a commercial bakery strain of Saccharomyces cerevisiae were isolated from Mudai and all Saccharomyces isolates recovered from A. araucana seed and bark samples belonged to the cryotolerant species Saccharomyces eubayanus and Saccharomyces uvarum. These two species were already reported in Nothofagus trees from Patagonia; however, this …
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
2018
Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…
Effects of Polyphenol, Measured by a Biomarker of Total Polyphenols in Urine, on Cardiovascular Risk Factors After a Long-Term Follow-Up in the PREDI…
2016
Several epidemiological studies have shown an inverse association between the consumption of polyphenol-rich foods and risk of cardiovascular diseases. However, accuracy and reliability of these studies may be increased using urinary total polyphenol excretion (TPE) as a biomarker for total polyphenol intake. Our aim was to assess if antioxidant activity, measured by a Folin-Ciocalteu assay in urine, is correlated with an improvement in cardiovascular risk factors (blood pressure and serum glucose, cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride concentrations) in an elderly population at high risk. A longitudinal study was performed with 573 participants (aged 67.3 ± 5.9) f…
Effects of dietary fiber intake on risk factors for cardiovascular disease in subjects at high risk
2009
Background: Epidemiological studies and feeding trials with supplements suggest that fibre intake is associated with a reduction in cardiovascular risk. However, the effects of changes in dietary fibre on risk factor levels have not been evaluated in free-living individuals. Thus, the effects of changes in dietary fibre intake on cardiovascular risk factors were assessed over 3 months in free-living high-risk subjects. Methods: 772 high-risk subjects (age 69±5 years) were assigned to a low-fat diet or two Mediterranean-style diets. All participants received behavioural and nutritional education, including recommendations for increasing the consumption of vegetables, fruits, and legumes. Cha…
The neuropeptide 26RFa (QRFP) is a key regulator of glucose homeostasis and its activity is markedly altered in obese/hyperglycemic mice
2019
International audience; Recent studies have shown that the hypothalamic neuropeptide 26RFa regulates glucose homeostasis by acting as an incretin, and increasing insulin sensitivity. In this study, we further characterized the role of the 26RFa/GPR103 peptidergic system in the global regulation of glucose homeostasis using a 26RFa receptor antagonist, and also assessed whether a dysfunction of the 26RFa/GPR103 system occurs in obese hyperglycemic mice. Firstly, we demonstrate that administration of the GPR103 antagonist reduces the global glucose-induced incretin effect and insulin sensitivity whereas, conversely, administration of exogenous 26RFa attenuates glucose-induced hyperglycemia. U…
L'alimentation sur l'oppidum de Boviolles (Meuse) : regards croisés sur la faune, les graines la vaisselle et l'instrumentum
2014
In dem Artikel werden verschiedene Gattungen archäologischer Funde aus dem oppidum von Boviolles (Meuse, Lorraine) vorgestellt, die in Zusammenhang mit der Ernährung stehen. In der Zusammenschau geben sie Auskunft zu den Ernährungsgewohnheiten im spätlaténezeitlichen oppidum von Boviolles (Meuse, Lorraine), das während des ersten Jahrhunderts vor Ch. der Hauptort der Leuker war