Browsing by Author "Jauregi, Paula"
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- Functional characterisation and sensory evaluation of a novel symbiotic okara beveragePublication . Voss, Glenise B.; Monteiro, Maria João P.; Jauregi, Paula; Valente, Luísa M.P.; Pintado, Manuela E.This study aimed to produce four different beverages from okara (soybean by-product) previously hydrolyzed by Cynara cardunculus enzymes and fermented by probiotic bacteria or unfermented beverage. The probiotic viable cells, the isoflavones profile and organic acids were evaluated in the okara beverage. In addition, total phenolic content, antioxidant and ACE inhibitory activities were evaluated at storage time and during in vitro gastrointestinal digestion of all beverages. The probiotic was viable throughout storage in all fermented beverages. The significant bioconversion of the isoflavone glycosides into their corresponding bioactive aglycones was observed in fermented beverage. Furthermore, the beverages showed a good ACE inhibitory activity. After gastrointestinal tract, all beverages showed an increase in the antioxidant and ACE inhibitory activities. In conclusion, this study shows that the application of okara for a multifunctional beverage could be a promising strategy in the disease prevention and contribution to a zero waste approach in food industry.
- Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activityPublication . Gonzalez-Gonzalez, Cid R.; Machado, Joana; Correia, Sandra; McCartney, Anne L.; Elmore, J. Stephane; Jauregi, PaulaChiapas cream cheese (CCH) manufacturing process involves a long acid-enzymatic coagulation period of full-fat cow raw milk to achieve an acid and crumbly cheese. These sensorial aspects are related to lactic acid bacteria activity during ripening. Our main objective was to test the hypothesis that CCH contained highly proteolytic strains able to release bioactive compounds upon milk-protein hydrolysis. First, the proteolysis of CCH was evaluated considering the peptide and amino acid profiles of cheese samples collected from Veracruz (AVCH) and Tabasco (HTCH). The angiotensin-converting-enzyme (ACE) inhibitory activity in cheese water-soluble fractions was evaluated. Thereafter, strains from both CCH samples were isolated and selected based on their proteolytic capability, genetic fingerprint differentiation and growth conditions. Finally, a range of activities in vitro were tested in milk fractions fermented with selected strains. CCH showed ACE inhibitory activity: IC50 = 1.75-2.75 mg/mL. Interestingly, AVCH contains 0.78 g/kg of the antihypertensive gamma-aminobutyric acid. Three highly proteolytic strains showed ACE and high antioxidant activities upon milk fermentation. In conclusion, CCH contain proteolytic strains able to release bioactive compounds from milk proteins and potentially useful to produce functional ingredients and foods.
- In vitro impact of Tenebrio molitor insect flour on human gut microbiotaPublication . Carvalho, Nelson Mota de; Silva, Sara; Amorim, Manuela; Jackson, Frances; Walton, Gemma; Madureira, Ana Raquel; Jauregi, Paula; Pintado, Manuela; Gibson, Glenn
- In vitro impact of Tenebrio molitor insect flour on human gut microbiotaPublication . Carvalho, Nelson Mota de; Silva, Sara; Amorim, Manuela; Jackson, Frances; Walton, Gemma; Madureira, Ana Raquel; Jauregi, Paula; Pintado, Manuela; Gibson, Glenn
- Insects, a pathway to a new nutritional sourcePublication . Carvalho, Nelson Mota de; Madureira, Ana Raquel; Gibson, Glenn; Jauregi, Paula; Pintado, Manuela EstevezIntroduction: According to FAO (2017) the world population will reach 9.7 billion by 2050 which makes it necessary to develop sustainable food and feed systems that answer the growing population nutritional needs without exerting a large ecological impact. Recent studies have shown the relevance of insects as a food source due to their nutritional content (they are good sources of protein, fibre and fatty acids). Moreover, insect farming, for human or livestock consumption, is relatively low- cost and eco-friendly when comparing to the common livestock industry. The impact of an insect containing diet upon the human organism is then relevant, particularly at the gut microbiota level which has been described as being linked to overall health. Future studies, focusing upon this relationship can reveal the true potential of insects as a balanced nutrient source and eventual benefits for the human gut microbiota and overall well-being. Conclusions: The demand for healthier food sources is important, however, it must be a conscientious demand defined by the boundaries of what is safe to eat, nutritionally balanced and even what is a sustainable practice. Nowadays, studies can show the impact of food sources and their nutrients on human health. Gut microbiota studies are leading the way to show the major interactions on the human body by screening the effects of novel foods and bioactives upon the organism. Insects and insect-based products are emerging as a possible response to all these concerns, as they are a good nutrient source and their farming is an eco-friendly and low cost process. Therefore, insects and insect-based ingredients may very well be one of the answers to a sustainable and healthier dietary shift, that may bring unforeseen benefits to the individual and the community.