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[ES] La lenteja (Lens culinaris) es una de las leguminosas altamente consumidas en el mundo ya que son una fuente rica de rica de proteínas, micronutrientes esenciales y antioxidantes (Khazaei et al., 2019). También hay que destacar, que la producción y consumo de este tipo de cultivo contribuyen a la sostenibilidad ambiental frente a los productos de origen animal que generan mayores emisiones de gases de efecto invernadero. A pesar de tener un perfil nutricional de buena calidad, las lentejas presentan limitaciones por la presencia de factores anti nutricionales como los fitatos, que limitan la digestibilidad y absorción de nutrientes. El objetivo de este trabajo es evaluar la capacidad fermentativa en estado sólido de lenteja pardina utilizando Saccharomyces cerevisiae sobre sustrato tanto en grano como harina. Se analizará la cinética de crecimiento de la levadura realizando análisis periódicos de pH, acidez, sólidos solubles, actividad de agua y tasa respiratoria durante el proceso de fermentación. También, se evaluarán las propiedades nutricionales y funcionales después de los diferentes tiempos de fermentación, tales como el contenido de proteína, almidón, anti nutrientes (ácido fítico), compuestos fenólicos y capacidad antioxidante por ABTS, DPPH y FRAP., [EN] Lentil (Lens culinaris) is one of the most consumed legumes in the world because they are a rich source of protein, essential micronutrients and antioxidants (Khazaei et al., 2019). It is also worth to add that the production and consumption of this type of cultivation contributes to environmental sustainability in contrast to animal products that generate higher greenhouse gas emissions. In spite of having a good quality nutritional profile, lentils have limitations due to the presence of anti-nutritional factors such as phytic acid, which limit the digestibility and absorption of nutrients. The aim of this work is to evaluate the fermentative capacity in solid state of brown lentil using Saccharomyces cerevisiae on both grain and flour substrates. The growth kinetics of the yeast will be analysed by performing periodic analyses of pH, acidity, soluble solids, water activity and respiratory rate during the fermentation process. Also, nutritional and functional properties will be evaluated after the different fermentation times, such as protein content, starch, anti-nutrients (phytic acid), phenolic compounds and antioxidant capacity by ABTS, DPPH and FRAP.

En este vídeo se presenta un ejemplo del procesado de datos experimentales en los balances de materia en régimen estacionario.

Los lípidos son fundamentales para la salud humana ya que intervienen en diversos procesos biológicos del organismo. Por ello, tanto factores estructurales del alimento como las condiciones del medio digestivo pueden influir facilitando o dificultando la digestión de los mismos. En los últimos años, el área de tecnología de los alimentos ha mostrado un interés creciente en estudiar la influencia estos factores sobre la digestibilidad de los macronutrientes, especialmente los lípidos pues presentan un proceso más complejo de digestión que carbohidratos o proteínas. En este sentido, las metodologías de digestión in vitro se presentan como una alternativa analítica para esta finalidad. La simulación de la digestión de un alimento en el laboratorio, así como la determinación de la lipólisis, se pueden realizar por distintos métodos. En este artículo detallamos cómo analizar la digestión de la grasa, o lipólisis, de un alimento, a través del método del pH-stat, que ofrece la doble ventaja de reproducir la digestión gastrointestinal en el laboratorio, así como de monitorizar el proceso de lipólisis en continuo. Este método se fundamenta en una valoración ácido-base en continuo y automatizada, de forma que el equipo añade el volumen de NaOH necesario para neutralizar la acidificación del medio provocada por la liberación de ácidos grasos a medida que avanza la digestión. Posteriormente, el volumen de NaOH, como valorante a lo largo del proceso, se utiliza para calcular el porcentaje de lipólisis alcanzado.

La digestión gastrointestinal es un proceso fundamental ya que permite que los alimentos que ingerimos se transformen en las formas químicas más sencillas que pueden ser absorbidas, para así ejercer su función biológica. Debido a la complejidad que presentan los alimentos a nivel estructural, y el amplio abanico de matrices alimentarias definidas por el origen, el procesado y la composición nutricional, se pueden dar muchos escenarios en el contexto de una digestión. La complejidad se ve incrementada cuando se consideran los diferentes factores fisiológicos que intervienen en este proceso, como el volumen de fluidos digestivos, su composición, el pH del medio, la velocidad de tránsito o duración de cada etapa, los cuales pueden variar de un individuo a otro. A pesar de la complejidad del proceso digestivo, la simulación in vitro, en estático o en dinámico, ha sido avalada por la comunidad científica como una herramienta útil para la determinación de la digestibilidad de macronutrientes (proteínas, glúcidos y lípidos) y bioaccesibilidad de compuestos bioactivos de interés como antioxidantes, minerales o vitaminas en alimentos y suplementos alimentarios bajo condiciones controladas y a escala de laboratorio. También ha sido aplicada con éxito en la determinación de la viabilidad de bacterias probióticas, entre otros ejemplos. A lo largo de este artículo docente, vas a conocer los agentes implicados en las diferentes etapas digestivas y su funcionalidad, así como a simular la digestión luminal humana en un modelo in vitro y en estático a escala de laboratorio.

[EN] Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, could threaten digestibility. This study tested both hypotheses by subjecting raw, marinated and microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM) and altered (pH 6, bile 1 or 10 mM) intestinal conditions with different pancreatin concentrations. In the standard conditions, proteolysis was not affected by processing, but lipolysis decreased in marinated (46%) and raw salmon (57%) compared to the cooked matrix (67%). In altered conditions, proteolysis and lipolysis decreased to different extents depending on the treatment. Overall, processing affected proteolysis the most (f-ratio = 5.86), while intestinal conditions were the major determinants of lipolysis (f-ratio = 58.01). This study could set the ground to establish dietary recommendations of salmon for specific population groups.

[ES] La Fibrosis quística (FQ) es una enfermedad autosómica recesiva que afecta a cerca de 1 de cada 4.500 personas a nivel mundial. Esta enfermedad está causada por una mutación en el gen CFTR, que codifica una proteína transportadora de iones. La ausencia de función de esta proteína provoca la secreción de mucosidades espesas que llevan a la obstrucción en los conductos pancreáticos, desencadenando en una mala absorción de nutrientes en los pacientes que padecen la enfermedad. Debido a esto, el tratamiento nutricional en los pacientes FQ es esencial. Los tratamientos han ido evolucionando a lo largo de los años, desde la mejora de los tratamientos de sustitución enzimática, suplementación con micro y macronutrientes, pasando por matrices de lípidos estructurados, todo ello desde una visión cada vez más individualizada y con una medida paramétrica de las necesidades del paciente más eficaz. El presente trabajo muestra la evolución de los avances que ha habido en este campo, así como los retos que se deben abordar para llegar a una nutrición personalizada de una forma eficaz y eficiente., [EN] Cystic fibrosis (CF) is an autosomal recessive disease that affects about 1 in 4,500 people worldwide. The disease is caused by a mutation in the CFTR gene, which encodes an ion transport protein. The lack of function of this protein causes the secretion of thick mucus that leads to obstruction in the pancreatic ducts, resulting in malabsorption of nutrients in patients suffering from the disease. Because of this, nutritional treatment in CF patients is essential. Treatments have evolved over the years, from improved enzyme replacement therapy, micro- and macronutrient supplementation, to structured lipid matrices, all from an increasingly individualised approach and more effective parametric measurement of patient needs. This paper shows the evolution of the advances that have been made in this field, as well as the challenges that must be addressed to achieve personalised nutrition in an effective and efficient manner

[ES] Estudios clínicos han asociado el consumo de chufa (Cyperus esculentus L.)con una mejora de la salud ocular, y concretamente de la mácula, por la presencia de ciertos compuestos liposolubles como luteína, zeaxantina y esteroles. Sin embargo, los beneficios derivados de su consumo pueden variar en función de la liberación de estos compuestos desde la matriz alimentaria hacia los fluidos digestivos y posterior, bioabsorción de los mismos. Así, el objetivo general de este trabajo final de grado es evaluar la influencia de la matriz alimentaria sobre la liberación y bioaccesibilidad final de los compuestos bioactivos con impacto positivo en la salud ocular en diferentes matrices de chufa. Para ello, se llevarán a cabo estudios de digestión in vitro en estático de harina de chufa entera, aceite de chufa, horchata de chufa con/sin azúcar y evaluarán a cabo determinaciones analíticas por cromatografía o espectrofotometría de vitaminas liposolubles, carotenoides, polifenoles, extensión de la proteólisis y actividad antioxidante. Se observó una mayor actividad antioxidante y presencia de ¿-Tocoferol en las horchatas, mientras que la harina presentó la mayor cantidad de carotenoides. En cuanto a la bioccesibilidad, se observó cómo tras la digestión in vitro aumentó considerablemente la liberación de compuestos fenólicos, presentando una bioaccesibilidad de polifenoles de 206% la harina, 159% aceite, 214% horchata con azúcar y 643% horchata sin azúcar. Del mismo modo la actividad antioxidante aumentó considerablemente en todas las matrices tras la digestión. Así mismo, el estudio también ha revelado la importancia de la matriz como pieza fundamental en la bioaccesibilidad y biodisponibilidad de los compuestos bioactivos, siendo la horchata sin azúcar enriquecida con aceite o harina de chufa la mejor candidata para la elaboración de un alimento funcional que mejore la salud ocular., [EN] Clinical studies have associated the consumption of tigernuts (Cyperus esculentus L.) with an improvement in ocular health, specifically in the macula, due to the presence of certain fat-soluble compounds such as lutein, zeaxanthin and sterols. However, the benefits derived from their ingestion may vary depending on the release of these compounds from the food matrix into the digestive fluids and their eventual bioabsorption. Therefore, the general objective of this final degree work is to evaluate the influence of the food matrix on the liberation and final bioaccessibility of bioactive compounds with positive impact on ocular health in different tiger nut matrices. For this purpose, in vitro static digestion studies of whole tigernut flour, tigernut oil, tigernut horchata with/without sugar will be studied and will be evaluated by analytical determinations by chromatography or spectrophotometry of fat-soluble vitamins, carotenoids, polyphenols, proteolysisextent and antioxidant activity. A higher antioxidant activity and presence of ¿-Tocopherol was observed in the horchata, while the flour presented the highest amount of carotenoids. Regarding bioaccessibility, it was observed that after in vitro digestion, the release of phenolic compounds increased considerably, with a bioaccessibility of polyphenols of 206% in flour, 159% in oil, 214% in horchata with sugar and 643% in horchata without sugar. Similarly, antioxidant activity increased considerably in all matrices after digestion. Likewise, the study has also revealed the importance of the matrix as a key element in the bioaccessibility and bioavailability of bioactive compounds, being the sugar-free horchata enriched with tigernut oil or flour the best candidate for the elaboration of a functional food that improves eye health.

[ES] La quinoa (Chenopodium quinoa) es un pseudocereal rico en proteínas, fibra y almidón, y fuente de minerales, vitaminas y compuestos bioactivos. Su consumo contribuye a la sostenibilidad ambiental y su alta adaptabilidad a medios de cultivos desfavorables lo convierte en una buena alternativa para abastecer la demanda alimentaria en el futuro. Sin embargo, presenta factores antinutricionales como las saponinas, taninos o ácido fítico que dificultarían su absorción tras el proceso digestivo. La fermentación es un proceso de biotransformación donde intervienen microorganismos que permitirían ensalzar la biodisponibilidad de los compuestos y la digestibilidad proteica. Entre ellos, Pleurotus ostreatus es un hongo comestible con un valor nutricional muy interesante y unas características organolépticas únicas. De esta manera, este trabajo tiene el objetivo de evaluar la capacidad fermentativa en estado sólido del hongo Pleurotus ostreatus en grano y harina de quinoa. Así pues, se estudió la cinética del crecimiento del hongo atendiendo a parámetros como el pH, acidez, actividad de agua, biomasa, tasa respiratoria y sólidos solubles. Igualmente, se analizaron las propiedades nutricionales del producto como el contenido proteico, almidón, actividad antioxidante, polifenoles y ácido fítico a distintos tiempos de fermentación. En general, se observó un aumento proteico acompañado de una reducción notable de ácido fítico (antinutriente) y almidón, pero también de las propiedades antioxidantes del sustrato. La fermentación en grano de quinoa obtuvo mejores resultados en la mayoría de las determinaciones realizadas. En conclusión, mayores tiempos de fermentación (días 12 y 14) permitieron obtener mejores resultados en relación con el contenido de proteína final y la reducción en antinutrientes., [EN] Quinoa (Chenopodium quinoa) is a pseudocereal rich in protein, fiber and starch, and a source of minerals, vitamins and bioactive compounds. Its consumption contributes to environmental sustainability and its high adaptability to unfavorable environments makes it a good alternative to supply food demand in the future. However, it has antinutritional factors such as saponins, tannins or phytic acid that would hinder its absorption after the digestive process. Fermentation is a biotransformation process where microorganisms intervene that would enhance the bioavailability of the compounds and protein digestibility. Among them, Pleurotus ostreatus is an edible mushroom with a very interesting nutritional value and unique organoleptic characteristics. In this way, this work has the objective of evaluating the fermentative capacity in solid state of the Pleurotus ostreatus fungus in grain and quinoa flour. Thus, the kinetics of the fungus growth was studied according to parameters such as pH, acidity, water activity, biomass, respiratory rate and soluble solids. Likewise, the nutritional properties of the product were analysed, such as protein content, starch, antioxidant activity, polyphenols and phytic acid at different fermentation times. In general, an increase in protein was observed accompanied by a notable reduction in phytic acid (antinutrient) and starch, but also the antioxidant properties of the substrate. Quinoa grain fermentation obtained better results in most of the determinations made. In conclusion, longer fermentation times (days 12 and 14) allowed to obtain better results in relation to the final protein content and the reduction in antinutrients.

[ES] Las lentejas (Lens culinaris) es una de las legumbres más consumidas a nivel mundial, en parte debido a la calidad de su perfil nutricional, rico en proteínas, fibra, vitaminas y minerales. Además, tanto su cultivo como su consumo contribuyen a la sostenibilidad ambiental y suponen una fuente de proteínas alternativa a la de origen animal. A pesar de todo ello contienen antinutrientes que limitan la digestibilidad y absorción de nutrientes. En este sentido, la fermentación destaca por su capacidad de reducir el contenido en antinutrientes mediante biotransformación y mejora la bioaccesibilidad de proteínas y compuestos funcionales. Existen diferentes microorganismos utilizados en la fermentación y, entre ellos, el hongo comestible Pleurotus ostreatus es señalado por su capacidad de sintetizar aminoácidos esenciales y presentar unas propiedades organolépticas distinguidas. Así pues, objetivo de este trabajo fue el de analizar la capacidad fermentativa en estado sólido del hongo P. ostreatus en lenteja Pardina en grano y harina. Para ello se estudió la cinética de crecimiento del hongo y se controlaron los parámetros químicos como el pH, acidez, solidos solubles y actividad de agua a lo largo del proceso fermentativo. Además, se analizaron las propiedades nutricionales y funcionales del producto fermentado a distintos tiempos, como el contenido de proteína, polifenoles, antinutrientes (ácido fítico) y actividad antioxidante. Tras la fermentación se observó un impacto positivo en el contenido en proteína y una reducción de ácido fítico para ambos sustratos, a la vez que un impacto negativo en el contenido en antioxidantes y polifenoles. La fermentación en harina permitió potenciar en mayor medida el incremento en proteína, frente a la fermentación en grano. En definitiva, en harina el tiempo óptimo de fermentación que permitió alcanzar el mayor contenido en proteína y menor en antinutrientes fue de catorce días, mientras que en grano el mayor contenido en proteína, [EN] Lentils (Lens culinaris) are one of the most consumed legumes worldwide, in part due to the quality of their nutritional profile, rich in protein, fiber, vitamins and minerals. In addition, both cultivation and consumption are environmentally sustainable and represent an alternative protein source against animal origin sources. Despite all this, they contain antinutrients that limit the digestibility and absorption of nutrients. In this sense, fermentation stands out for its ability to reduce the content of antinutrients throught biotransformation and improve the bioaccessibility of proteins and functional compounds. There are different microorganisms used in fermentation and, among them, the edible fungus Pleurotus ostreatus highlights for its ability to synthesize essential amino acids and have distinguished organoleptic properties. Thus, the objective of this work was to analyze the fermentative capacity in solid state of the P. ostreatus fungus in Pardina lentils in grain and flour over 14 days. The fungus growth kinetics and chemical parameters such as pH, acidity, soluble solids and water activity were studied throughout the fermentation process. In addition, the nutritional and functional properties of the fermented product were analyzed at different times, such as the content of protein, polyphenols, antinutrients (phytic acid) and antioxidant activity. After fermentation there was a positive impact on the protein content and a reduction in phytic acid for both substrates, as well as a negative impact on the antioxidant and polyphenol content. Fermentation in flour will further enhance the increase in protein, compared to fermentation in grain. Finally, highest protein and lowest antinutrient content were obtained in flour after fourteen days of fermentation, while in grain the highest protein and lowest antinutrient content was reach at fourth and fourteenth days respectivetly

[EN] The COVID-19 pandemic has brought many changes in learning methodologies at all educational levels, including higher education. Under these circumstances, one of the most difficult challenges to face is to approach practical and laboratory learning at the university when students¿ attendance to the physical laboratory space is restricted. In the particular case of Bachelor¿s Degree in Biotechnology, future graduates are appealed to master many instrumental techniques related to this field. Therefore, the lack of onsite laboratory sessions where students observe, practice and experiment with materials and equipment to understand phenomena, either individually or in groups, might imply a detriment of the acquisition of the associated specific and soft skills. In order to minimize this negative impact in learning on COVID-19 pandemic, several initiatives have been carried out in order to adapt learning-teaching methodology from onsite to virtual-laboratory sessions. The aim of this contribution is to share, with other colleagues, the result of this experience in the context of the Fundamentals of Biotechnology Engineering I course at the Universitat Politècncia de València. For that, the preparation of several supporting tools and resources were addressed. First, lecturers in the lab carried out all the steps of the experiments and recorded them for all the practical tasks in order to prepare short videos (5-6 min screencasts) in which experiments were entirely shown. To these videos, the pertinent related explanations to aims, materials and methods necessary to carry out experiments were incorporated where suitable, so that students had a guidance on how to proceed to get the experimental data of the practical task. Besides, pedagogical articles were prepared including the founding of the methodology and the explanation of the related theoretical concepts, along with the detailed description of the mathematical models and calculations required to achieve the desi

[EN] Aging is accompanied by changes in gastrointestinal functions. The impact of the gastrointestinal (GI) conditions of the elderly on the extent of proteolysis and glycolysis as well as calcium bioaccessibility in some cooked legumes (chickpea, lentils, soya bean and white bean) and cereals/pseudocereals (oats, spelt and quinoa) were studied. Samples were digested in vitro using three GI models specifically focused on the elderly in which oral, gastric and intestinal conditions were altered (E1: altered oral conditions, E2: altered oral and gastric conditions and E3: altered oral, gastric and intestinal conditions). Samples were also subjected to a standardized GI digestion as a control (C). The extent of proteolysis was only significantly affected with suboptimal intestinal conditions (p < 0.05). Protein digestibility of cereal grains decreased to a greater extent than for legumes. The release of non-essential amino acids was more affected than that of essential ones, mainly in legumes such as soya bean, lentils and white bean. The extent of glycolysis was much higher in cereal grains than legumes regardless of GI digestion conditions. Glycolysis declined with altered intestinal conditions (E3) compared to the C, in all legumes and spelt. Calcium bioaccessibility was much higher in cereal/pseudocereals than in legumes. However, calcium bioaccessibility seems to be highly limited in elderly people suffering from oral, gastric or intestinal alterations (up to 53% reduction compared to C). Such data might be helpful to develop dietary strategies based on protein-rich vegetal foods, including alternative crops such as oats, quinoa and spelt, specifically used to mitigate sarcopenia and osteoporosis in elderly people.

Tesis por compendio, [ES] El envejecimiento poblacional es un fenómeno sin parangón en la historia de la humanidad. Así, se espera que las personas mayores de 65 años, o población sénior, doblen por primera a la población infantil en 2050. Cumplir años implica una serie de cambios a nivel fisiológico que comprenden, entre otros, una pérdida de funcionalidad de los órganos implicados en el proceso digestivo. En este sentido, el estudio de la digestibilidad de nutrientes, principalmente proteínas, y la bioaccesibilidad de determinadas vitaminas y minerales de interés para la salud de la población sénior, son de especial interés. Solo a partir de evidencias científicas será posible establecer recomendaciones nutricionales de ámbito clínico, y diseñar alimentos funcionales orientados a las necesidades específicas de este grupo poblacional. Entre los nutrientes mayoritariamente afectados por las alteraciones digestivas típicas de personas sénior, las proteínas suponen el reto más importante. Se sabe que las alteraciones orales, gástricas e intestinales afectan su digestión y absorción, contribuyendo al declive del estado general de salud, dando lugar a una pérdida de masa muscular, incremento y cambio de distribución de masa lipídica, huesos y articulaciones más débiles, algunas enfermedades metabólicas y cardiovasculares, entre otros cambios de tipo psicológico y social. El objetivo principal de esta tesis doctoral ha sido evaluar el impacto de las diferentes alteraciones que aparecen con la edad a nivel oral, gástrico e intestinal en la digestibilidad de proteínas, grasas y carbohidratos, así como en la bioaccesibilidad de micronutrientes de interés. Concretamente, se han analizado en alimentos ricos en proteína cuyo consumo está recomendado para mayores de 65 años, y que difieren entre sí en el origen de la proteína (pescados, lácteos, huevo, carne, legumbres y cereales). Para alcanzar este objetivo, se recurrió a modelos digestión in vitro en estático los cuales permiten simular, en cond, [CA] L'envelliment poblacional és un fenomen sense parangó en la història de la humanitat. Així, s'espera que les persones majors de 65 anys, o població sènior, dobleguen per primera a la població infantil en 2050. Complir anys implica una sèrie de canvis a nivell fisiològic que comprenen, entre altres, una pèrdua de funcionalitat dels òrgans implicats en el procés digestiu. En aquest sentit, l'estudi de la digestibilitat de nutrients, principalment proteïnes, i la bioaccesibilitat de determinades vitamines i minerals d'interès per a la salut de la població sènior, són d'especial interès. Només a partir d'evidències científiques serà útil establir recomanacions nutricionals d'àmbit clínic, i dissenyar aliments funcionals orientats a les necessitats específiques d'aquest grup poblacional. Entre els nutrients majoritàriament afectats per les alteracions digestives típiques de persones sènior, les proteïnes suposen el repte mes important. Se sap que les alteracions orals, gàstriques i intestinals afecten la seua digestió i absorció, contribuint al declivi de l'estat general de salut, donant lloc a una perduda de massa muscular, increment i canvi de distribució de massa lipídica, ossos i articulacions més febles, algunes malalties metabòliques i cardiovasculars, entre altres canvis de tipus psicològic i social. L'objectiu principal d'aquesta tesi doctoral ha sigut avaluar l'impacte de les diferents alteracions que apareixen amb l'edat a nivell oral, gàstric i intestinal en la digestibilitat de proteïnes, greixos i carbohidrats, així com en la bioccesbilitat de micronutrients d'interès, en aliments rics en proteïna el consum de la qual està recomanat per a majors de 65 anys, i que difereixen entre si en l'origen d'aquest macronutrient (peixos, lactis, ou, carn, llegums i cereals). Per a aconseguir aquest objectiu, es va recórrer a models digestió in vitro en estàtic els quals permeten simular, en condicions controlades de laboratori, el procés digestiu de diferents grups, [EN] Population aging is a phenomenon unparalleled in human history. It is expected that people over 65 years, or the elderly, will double the child population for the first time by 2050. Turning 65 implies a series of physiological changes that include, among others, a loss of functionality of the organs involved in the digestive process. In this sense, the study of the digestibility of nutrients, mainly proteins, and the bioaccessibility of certain vitamins and minerals of interest for the health of the senior population, are of special interest. Only on the basis of scientific evidence will it be useful to establish nutritional recommendations at the clinical level, and to design functional foods oriented to the specific needs of this population group. Among the nutrients most affected by the common digestive disorders of the elderly, proteins represent the most important challenge. It is known that oral, gastric and intestinal disorders affect their digestion and absorption, contributing to the decline of general health status, resulting in a loss of muscle mass, increase and change of lipid mass distribution, weaker bones and joints, some metabolic and cardiovascular diseases, among other psychological and social changes. The main objective of this doctoral thesis has been to assess the impact of the different alterations appearing with age at oral, gastric and intestinal level on the digestibility of proteins, fats and carbohydrates, as well as on the bioaccessibility of micronutrients of interest, in protein-rich foods whose consumption is recommended for people over 65 years of age, and which differ from each other in the origin of this macronutrient (fish, dairy products, eggs, meat, legumes and cereals). To achieve this objective, in vitro static digestion models were used to simulate, under controlled laboratory conditions, the digestive process of different population groups and to sample in a non-invasive way. The most relevant results of this doctoral

Tesis por compendio, [ES] De entre las metodologías disponibles para estudiar la digestión de alimentos, los modelos de digestión in vitro se plantean como procedimientos válidos para este propósito. La digestión in vitro consiste en simular el proceso de digestión en el laboratorio, reproduciendo las condiciones fisiológicas en cuanto a composición de los fluidos digestivos (electrolitos y enzimas), pH, temperatura, fuerzas mecánicas y duración de las etapas oral, gástrica e intestinal. Abordar el estudio de la digestión de nutrientes es de especial relevancia en patologías que cursan con alteraciones pancreáticas o hepáticas, asociadas a una digestión de lípidos comprometida en la etapa intestinal, debido a la disminución de secreción de pancreatina, bicarbonato y sales biliares. Este es el caso de la fibrosis quística con insuficiencia pancreática, y los pacientes que padecen esta afección deben seguir la terapia de sustitución de enzimas pancreáticas, que consiste en el suministro exógeno de pancreatina encapsulada. Sin embargo, la dosis de este suplemento debe ajustarse a las características de los alimentos y no se dispone de ningún método válido para tal fin. Para hacer frente a este reto, en el proyecto financiado con fondos europeos MyCyFAPP se ha logrado desarrollar un método para ajustar la dosis óptima de los suplementos enzimáticos utilizados en la terapia. La presente tesis doctoral se realizó en el marco de dicho proyecto. Concretamente, esta tesis tiene como objetivo abordar el estudio de la digestión de lípidos en los alimentos de origen animal (carne y productos cárnicos, huevos, queso y pescado) en el contexto de la fibrosis quística. Para abordar este objetivo se aplicó un modelo de digestión in vitro estático con el fin de explorar el papel de las características inherentes a los alimentos (estructura de la matriz alimentaria como resultado del procesado) y los factores relacionados con el individuo (pH, concentración de sales biliares y concentración de pancreatina, [CA] De les metodologies disponibles per estudiar la digestió d'aliments, els models de digestió in vitro es plantegen com a procediments vàlids per a aquest propòsit. La digestió in vitro consisteix en simular el procés de digestió al laboratori, reproduint les condicions fisiològiques pel que fa a la composició dels fluids digestius (electròlits i enzims), pH, temperatura, forces mecàniques i durada de les etapes oral, gàstrica i intestinal. Abordar l'estudi de la digestió de nutrients és d'especial rellevància en patologies que cursen amb alteracions pancreàtiques o hepàtiques, associades a una digestió de lípids compromesa en l'etapa intestinal, a causa de la disminució de secreció de pancreatina, bicarbonat i sals biliars. Aquest és el cas de la fibrosi quística amb insuficiència pancreàtica. Els pacients que pateixen aquesta afecció han de seguir la teràpia de substitució d'enzims pancreàtics, que consisteix en el subministrament exogen de pancreatina encapsulada. No obstant això, la dosi d'aquest suplement ha d'ajustar-se a les característiques dels aliments i actualment no es disposa de cap mètode vàlid per a tal fi. Per enfrontar a aquest repte, en el projecte finançat amb fons europeus, MyCyFAPP, s'ha aconseguit desenvolupar un mètode per a ajustar la dosi òptima dels suplements enzimàtics utilitzats en la teràpia. La present tesi doctoral es va realitzar en el marc d'aquest projecte. Concretament, aquesta tesi té com a objectiu abordar l'estudi de la digestió de lípids en els aliments d'origen animal (ous, carn i productes carnis, formatge i peix) en el context de la fibrosi quística. Per a abordar aquest objectiu es va aplicar un model de digestió in vitro estàtic amb la finalitat d'explorar el paper de les característiques inherents als aliments (estructura de la matriu alimentària com a resultat del processament) i els factors relacionats amb l'individu (pH, concentració de sals biliars i concentració de pancreatina) com a factors determinants de la li, [EN] Among the available methodologies to study food digestion, in vitro digestion models have raised as a valid procedure. In vitro digestion consists of simulating the digestion process in the laboratory, by reproducing the physiological conditions in terms of digestive fluids composition (electrolytes and enzymes), pH, temperature, mechanical forces and duration of the oral, gastric and intestinal stages. Addressing the study of nutrient digestion is of special relevance in pathologies coursing with pancreatic or hepatic alterations, which are associated with compromised intestinal lipid digestion due to reduced secretion of pancreatin, bicarbonate and bile salts. This is the case of Cystic Fibrosis along with pancreatic insufficiency, and the patients suffering this condition have to follow pancreatic enzyme replacement therapy, the exogenous supply of encapsulated pancreatin. However, the dose of this supplement should be adjusted to the specific characteristics of foods, and no valid method was available for such purpose. To tackle this challenge, the EU-funded project MyCyFAPP succeed to develop a method to adjust the optimal dose the enzyme supplements used in the therapy. The present doctoral thesis was conducted as a relevant part of this project. Concretely, this thesis aims at addressing the study of lipid digestion in foods to generate new knowledge regarding nutrient digestion in animal origin dietary sources (egg, meat and meat products, cheese and fish) in the context of Cystic Fibrosis. To address this goal a static in vitro digestion model was applied. The role of inherent-to-food characteristics (resulting food matrix structure from processing) and host related factors (pH and bile salts concentration and pancreatin concentration) were explored as determinants of lipolysis in animal-origin foods. Along the four chapters presented, focused on egg, meat, cheese and fish, a common experimental design was applied to study lipolysis, proteolysis and ma

[EN] Technological advances of recent times make soft skills such as critical thinking, problem solving and collaborative work essential for university graduates to progress. Also, due to the ease of access to a large amount of information, alternative teaching-learning methods become necessary to catch the students¿ attention and motivate them to learn. To this end, challenge-based learning has been incorporated into the areas of science and engineering by involving students in real-world problems and in the development of specific solutions. In the context of the courses Transport Phenomena in the Food Industry I and II (Degree in Agrofood Engineering), 24 fourth-year students were challenged to fully describe and design a food process that includes both solid-liquid extraction and a hot air drying unit operation. To this aim, the students worked in groups of 3-4 people under the supervision of the lecturers. Students were asked to deliver 4 different tasks. Deliverable 1 consisted of a flow chart including the main stages of the process, which was carried out from the information found in different bibliographical sources. Along with it, an estimation of the mass flows of raw materials and finished products, together with the specification of the different variables involved in each one of the stages of the process were also submitted to evaluation (deliverable 2). The approach and resolution in an Excel file of those mass and energy balances that, along with other equations and the handling of specific graphs, are necessary to calculate the yield of the whole process and the flow rate and composition of each one of the intermediate streams were also assessed (deliverable 3). After that, students were asked to record a screencast regarding the decision-making and calculations to face the challenge. These screencasts were displayed against a panel of other expert lecturers who gave them some recommendations and evaluated the oral presentation following a rubric. T

[EN] At present, the whole world is facing the COVID-19 pandemic and its impact on heath, economics, society, as well as on all education levels. The pandemic has driven an unexpected change from onsite delivery to courses fully or partially delivered online. As a consequence, development and evaluation of the competences defined for each degree will also be affected by these changes, for which activities and methodologies will need to be re-defined and evaluation processes adapted. Oral poster presentation is a learning experience through which students are invited to acquire both specific and transversal competences which are important in a scientific career. To this aim, oral poster presentation has been part of a ¿scientific congress simulation¿ experience in which students of 4th year of Degree in Biotechnology are involved yearly as part of the course ¿Bioprocess and bioproducts¿ (Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural, Universitat Politècnica de València). Previous years results have confirmed that through this experience students develop specific and transversal competences related to the biotechnologist research profile such as data basis searching, synthesis of information, results interpretation, deadline accomplishment and time management, as well as oral communicative skills. Due to the current situation, an online version of this activity has been piloted during the academic year 2020-21 with the aid of Microsoft Teams. Presential follow-up by teachers has been replaced by regular face-to-face virtual meetings with each student team. Microsoft Teams has also been used as a platform where uploading students¿ deliverables (index of contents, abstract including the entailment of the topic with the sustainable development goals, poster and screencast files). Each student team was asked to record a 5-min screencast to be visualized in a synchronic virtual poster session in front of a panel of experts of three different areas

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of suffering cardiovascular diseases. Legumes, cereals and seeds are seen as a good proteinaceous source providing as well dietetic fiber and phytochemicals with antioxidant properties. However, their digestibility and bioavailability are limited by the presence of anti-nutritional factors (ANFs) but susceptible of being improved by soaking, cooking or fermentation. The objective of this work is to review the solid-state and submerged fermentation effect on nutritional and functional properties of legumes, cereals and seeds. The microorganisms involved (bacteria, fungus and yeasts) are able to produce enzymes that degrade ANFs giving rise to more digestible flours with a more interesting nutritional, sensorial and technological profile. Solid-state fermentation is more commonly used for its higher efficiency, accepting agro-industrial residues as substrates and its lower volume of effluents. Fermented legumes had their technological properties enhanced while an increment in antioxidant properties was characteristic of cereals. The present review highlights fermentation of cereals and legumes mainly as a key process that at industrial scale could generate new products with enhanced nutritional and technological properties.

[EN] Background: Patients with cystic fibrosis (CF) and pancreatic insufficiency need pancreatic enzyme replacement therapy (PERT) for dietary lipids digestion. There is limited evidence for recommending the adequate PERT dose for every meal, and controlling steatorrhea remains a challenge. This study aimed to evaluate a new PERT dosing method supported by a self-management mobile-app. Methods: Children with CF recruited from 6 European centres were instructed to use the app, including an algorithm for optimal PERT dosing based on in vitro digestion studies for every type of food. At base-line, a 24h self-selected diet was registered in the app, and usual PERT doses were taken by the patient. After 1 month, the same diet was followed, but PERT doses were indicated by the app. Change in faecal fat and coefficient of fat absorption (CFA) were determined. Results: 58 patients (median age 8.1 years) participated. Baseline fat absorption was high: median CFA 96.9%, median 2.4g faecal fat). After intervention CFA did not significantly change, but range of PERT doses was reduced: interquartile ranges narrowing from 1447-3070 at baseline to 1783-2495 LU/g fat when using the app. Patients with a low baseline fat absorption (CFA<90%, n= 12) experienced significant improvement in CFA after adhering to the recommended PERT dose (from 86.3 to 94.0%, p=0.031). Conclusion: the use of a novel evidence-based PERT dosing method, based on in vitro fat digestion studies incorporating food characteristics, was effective in increasing CFA in patients with poor baseline fat absorption and could safely be implemented in clinical practice.

[EN] In vitro digestion studies often use animal digestive enzyme extracts as substitutes of human gastric and pancreatic secretions. Pancreatin from porcine origin is thus commonly used to provide relevant pancreatic enzymes such as proteases, amylase and lipase. Rabbit gastric extracts (RGE) have been recently introduced to provide gastric lipase in addition to pepsin. Before preparing simulated gastric and pancreatic extracts with targeted enzyme activities as described in in vitro digestion protocols, it is important to determine the activities of enzyme preparations using validated methods. The purpose of this inter-laboratory study within the INFOGEST network was to test the repeatability and reproducibility of lipase assays using the pH-stat technique for measuring the activities of gastric and pancreatic lipases from various sources. Twenty-one laboratories having different pH-stat devices received the same protocol with identical batches of RGE and two pancreatin sources. Lipase assays were performed using tributyrin as a substrate and three different amounts (50, 100 and 200 mu g) of each enzyme preparation. The repeatability results within individual laboratories were satisfactory with coefficients of variation (CVs) ranging from 4 to 8% regardless of the enzyme amount tested. However, the inter laboratory variability was high (CV > 15%) compared to existing standards for bioanalytical assays. We identified and weighted the contributions to inter-laboratory variability of several parameters associated with the various pH-stat equipment used in this study (e.g. reaction vessel volume and shape, stirring mode and rate, burette volume for the automated delivery of sodium hydroxide). Based on this, we established recommendations for improving the reproducibility of lipase assays using the pH-stat technique. Defining accurate and complete recommendations on how to correctly quantify activity levels of enzyme preparations is a gateway to promising comparison of

[EN] The human colonic microbiota plays an important role in the food digestion process and has a key role in maintaining health status. This community of microbes is inter-individually different due to several factors that modulate its composition. Among them, diet is one of the most relevant, which, in turn, is affected by environmental, economic, and cultural considerations. These pieces of evidence have promoted the study of the influence of diet on gut microbiota and the development of in vitro models that simulate the colonic digestion of foods. This narrative review aims to present a technical approach of the in vitro gut models available to evaluate the impact of diet on human colonic microbiota. A description and comments on the main characteristics, parameters, applicability, faecal inoculum preparation, and analytical tools are made. Despite the progress of in vitro colonic digestion models and metaomic applicability in this research field, there are still some challenges to face due to the lack of a consensus on the methodologies to conduct in vitro colonic digestions and the need to integrate the metaomic data to fully understand the influence of food in human colonic microbiota.

En este vídeo se presenta el montaje del revestimiento de un tanque cilíndrico con diferentes materiales, así como los cálculos necesarios para saber cómo se reduce la pérdida de calor en cada caso

En este artículo se muestra cómo manejar tanto desde un punto de vista teórico como práctico las variables de las ecuaciones que se emplean en la estimación del transporte de calor por los mecanismos de conducción y convección.

[EN] Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.

[EN] The scarce literature about the effect of meal-factors have on lipids digestibility encouraged the present study, in which olive oil was co-digested with naturally fat-free matrices that were rich in carbohydrate (potato and bread) or protein (degreased fresh cheese, hake and turkey) in single, binary and ternary combinations. Digestion was simulated in vitro, and the effect of co-digestion on the release of free fatty acid (FFA) from oil lipolysis were measured by gas chromatography-mass spectrometry. Regarding total FFA release, higher values were found in carbohydrate-rich systems, especially in potato, than in those with protein matrices. Thus, when co-digesting a carbohydrate matrix in addition to one or two protein matrices, lipolysis was reduced. This finding was explained by the carbohydrate and protein ratio of the resulting combinations, as the release of FFA increased with the carbohydrate/protein ratio (R-2 = 0.87, p < 0.001 in potato; R-2 = 0.81, p = 0.04 in bread systems). This study supposes the first approach towards characterisation of lipid digestion regarding food matrix nutritional composition.

[EN] Lentils (Lens culinaris) present an excellent nutrient profile. However, the increasing displacement of legumes from the diet and the possible negative effects of the food matrix and antinutrient factors encourage the application of new strategies to improve nutrient digestibility and to produce food concepts that contribute to the increase of legume consumption. This study approached the solid-state fermentation of lentils with an edible fungus (Pleurotus ostreatus) in order to produce improved lentil flour. Fermentation contributed to the increase of protein (23%), resistant starch (9.8%), and polyphenols (from 2.1 to 3.2 mg gallic acid equivalent per g dry matter). After simulatingin vitrodigestion, fermented flours presented a higher fraction of digested protein (17%) along with lower starch hydrolysis (34vs.24%), while the polyphenol content increased from 3.1 to 7.73 mg gallic acid equivalent per g dry matter. Thus, this study supports the application of solid-state fermentation with this edible fungus to obtain lentil flours with an enhanced digestibility profile as compared to non-fermented counterparts. Lentil flours could be used as a novel raw material in the formulation of new food concepts with an enhanced nutritional profile.

[EN] This study aimed to analyze the effect of elderly gastrointestinal (GI) conditions on proteolysis, lipolysis and calcium and vitamins A and D3 bioaccessibility in salmon, sardine, sea bass and hake. For this purpose, cooked fishes were in vitro subjected to three elderly in vitro digestion models: E1 (oral elderly conditions), E2 (oral and gastric elderly conditions) and E3 (oral, gastric and intestinal elderly conditions)). In parallel, samples were digested under standardized GI conditions of a healthy adult as a control. Proteolysis was highly affected by elderly GI alterations (p < 0.05) (50% of reduction compared to control), being salmon and sea bass proteolysis extent (40 and 33%, respectively) the most affected with an important descend in leucine release. Calcium and vitamins bioaccessibility seemed to be also compromised for elders; however, the extent of the reduction highly depends on the fish type. Finally, these GI disorders did not negatively influence the bioabsorbable lipids of the fishes

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of suffering cardiovascular diseases. Legumes, cereals and seeds are seen as a good proteinaceous source providing as well dietetic fiber and phytochemicals with antioxidant properties. However, their digestibility and bioavailability is limited by the presence of anti-nutritional factors (ANFs) but susceptible of being improved by techniques such as soaking, cooking or fermentation. Therefore, the objective of this work is a review of the solid-state and submerged fermentation effect on nutritional and functional properties of legumes, cereals and seeds. The microorganisms involved (bacteria, fungus and yeasts) are able to produce enzymes that degrade ANFs giving rise to more digestible flours with a more interesting nutritional, sensorial and technological profile. Solid-state fermentation is more commonly used for its higher efficiency, accepting agro-industrial residues as substrate sand its lower volume of effluents. Fermented legumes had their technological properties enhanced while an increment in antioxidant properties was characteristic of cereals. In the case of seeds, rheological properties were improved for its addition to cereal-based products. The present work highlights fermentation of the three studied substrates as a key process that at industrial scale could generate new products with enhanced nutritional and technological properties., [ES] Actualmente existe una creciente demanda por las fuentes de proteína vegetal como alternativa a la de origen animal por su mayor sostenibilidad ambiental y su relación con un menor riesgo de sufrir enfermedades cardiovasculares. Las legumbres, cereales y semillas se presentan como una buena fuente proteica que aportan, además, fibra dietética y fitoquímicos con propiedades antioxidantes. Sin embargo, la digestibilidad y biodisponibilidad de estos nutrientes en estas fuentes está limitada por la presencia de factores antinutricionales (FAN), de manera que pueden ser mejoradas mediante procesos como el remojo, la cocción o la fermentación. Por ello, el objetivo de este trabajo es abordar una revisión del efecto que tiene la fermentación, en estado sólido y en sumergido, en las propiedades nutricionales y funcionales de legumbres, cereales y semillas. Los microorganismos utilizados en la fermentación (bacterias, hongos y levaduras) son capaces de generar enzimas que degraden los FAN dando lugar a harinas más digeribles y con un perfil nutricional, sensorial y tecnológico mejorado. La fermentación en estado sólido es más comúnmente utilizada por su mayor rendimiento, por aceptar residuos agroindustriales como sustratos y por su menor volumen de efluentes. Las legumbres fermentadas destacan por sus propiedades tecnológicas mejoradas mientras que un aumento en el contenido de compuestos fenólicos y de propiedades antioxidantes es más característico de cereales. En el caso de las semillas, las propiedades reológicas se ven mejoradas para su incorporación en nuevas formulaciones de productos a base de cereales. El presente trabajo muestra evidencias sobre el uso de la fermentación en legumbres, granos y semillas como proceso clave que a nivel industrial podría generar productos con un perfil nutricional mejorado y con nuevas propiedades tecnológicas.

[EN] Unveiling mechanisms underpinning nutrient digestion has raised interest in the field of medical sciences for their potential application in clinical treatments. In the case of Cystic Fibrosis (CF), there exists an urgent need for understanding food lipid digestion to establish a criterion to adjust the dose of pancreatic enzyme supplements; patients have to take the supplements to allow digestion, given the associated exocrine pancreatic insufficiency (EPI). The aim of MyCyFAPP Project was to establish an evidence-based method to adjust pancreatic enzyme replacement therapy. To solve this challenge, the still unexplored field of real foods digestion had to be addressed. This review paper provides a description of the static in vitro digestion model that simulated different EPI intestinal conditions to conduct an extensive experimental work with 52 foods. Then, a summary of the data modelling that allowed for establishing a dosing criterion for enzyme supplements is provided. Following, by means of examples, an overview of the main findings related to the new knowledge generated in the field of lipid digestion in real foods is discussed, including the role of the inherent-to-food and the host factors affecting lipolysis. Finally, a discussion about the translation of the generated results in the lab to the clinical treatment of CF concludes with the lessons learnt from conducting this study

[ES] La microbiota colónica humana interviene en el proceso de digestión de los alimentos jugando un papel determinante en la salud humana. Esta comunidad de microorganismos varía entre personas, ya que existen numerosos factores que la modulan. Entre ellos, la dieta es uno de los principales que, a su vez, se ve afectada por consideraciones ambientales, económicas y culturales. Estas evidencias han motivado el estudio del impacto de la dieta sobre la microbiota colónica y el desarrollo de metodologías que permitan la simulación in vitro de esta etapa de la digestión de alimentos. Esta revisión bibliográfica recopila las certezas actuales acerca del diseño de estos experimentos atendiendo a la fisiología, la metodología, las variables de proceso y las determinaciones analíticas adyacentes. Así pues, en primer lugar, se resume la composición en géneros y filos de la microbiota y su relación con la alimentación, entre otros factores. Seguidamente, se presentan las distintas metodologías utilizadas en los estudios in vitro de digestión colónica, ya sean en estático, dinámico y con uno o varios compartimentos. Finalmente, la revisión hace un repaso a las técnicas analíticas para la identificación de colonias de especies y para la cuantificación de metabolitos. Pese a los avances en los sistemas de simulación de la digestión y el refinamiento en las técnicas analíticas, todavía existen desafíos por resolver en lo que concierne a este tipo de ensayos, entre los que destacan la simulación de la variabilidad de la composición de la microbiota colónica en distintos contextos y el desarrollo de las técnicas analíticas de más moderna aplicación., [EN] The colonic human microbiota takes part in the food digestion process and it has a key role in the maintenance of human health. This community of microbes is different inter-individually due to several factors that modulate its composition. Among them, diet is one of the most relevant, which in turn, it is affected by environmental, economic, and cultural considerations. These evidences have promoted the study of the diet influence on gut microbiota and the development of methodologies which simulate in vitro the colonic digestion of food. The review compiles the current evidence about the design of these experiments according to physiology, methodology, process variables and analytical determinations. In first place, it sums up the microbiological composition and its relationship with food. Next, it presents the different methodologies used in in vitro colonic digestion studies, either static or dynamic, with one or several compartments. Finally, it revises the analytical methodologies in the microbiology identification and the metabolite quantification. Despite the progress in the digestive simulation and analytical techniques, there are still challenges, highlighting the simulation of the microbiological variability that harbours the colon in different situations and the development of modern analytical techniques., [CA] La microbiota colònica humana intervé en el procés de digestió dels aliments, tenint un paper determinant en la salut humana. Esta comunitat de microorganismes varia entre persones, ja que existeixen nombrosos factors que la modulen. Entre ells, la dieta és un del principals, la qual, a la seua vegada, es veu afectada per consideracions ambientals, econòmiques y culturals. Estes evidencies han motivat l’estudi de l’impacte de la dieta sobre la microbiota colònica i el desenvolupament de metodologies que permeten la simulació in vitro d’esta etapa de la digestió dels aliments. Esta revisió bibliogràfica recopila les evidencies actuals sobre el disseny d’estos experiments atenent a la fisiologia, la metodologia, les variables del procés i les determinacions analítiques adjacents. Per tant, en primer lloc es resumeix la composició en gèneres de la microbiota i la seua relació amb l’alimentació, entre altres factors. Tot seguit, es presenten les distintes metodologies utilitzades en els estudis in vitro de digestió colònica, bé siguen en estàtic, dinàmic, o amb un o diversos compartiments. Finalment, la revisió fa un repàs a les tècniques analítiques per a la identificació de colònies d’espècies i per a la quantificació de metabòlits. Malgrat els avanços en els sistemes de simulació de la digestió i el refinament en les tècniques analítiques, encara existeixen desafiaments per resoldre pel que fa a estos assajos, destacant la simulació de la variabilitat de la composició de la microbiota colònica en distints contextos i el desenvolupament de les tècniques analítiques de més recent aplicació.

En este artículo se explica cómo trabajar con balances de materia que contemplan el término de generación para dar una visión del manejo de esta herramienta en sistemas en los que tenga lugar alguna reacción química.

[EN] This study aimed to evaluate the effect of some elderly in vitro gastrointestinal (GI) conditions on proteolysis and lipolysis extent, calcium, vitamins A and D bioaccessibility and lactose release in milk, yogurt, fresh and aged cheeses. To evaluate the impact of the some oral, gastric and intestinal disorders appearing with ageing on dairy digestion, three in-vitro elderly models were applied (E1 (oral altered conditions), E2 (oral and gastric altered conditions) and E3 (oral, gastric and intestinal altered conditions)) plus a healthy adult one as control. Proteolysis extent was significantly affected by elderly GI alterations (p < 0.05) (around 40% of reduction compared to control), being fresh and aged cheese proteolysis the most affected with an important descrease in leucine release (18 and 25%, respectively). Calcium, vitamins A and D3 bioaccesibility and lactose release seemed not to be highly compromised in these models of elderly conditions; however, the micronutrients bioaccessibility was very dependent on dairy matrix¿s structure. Finally, the amount of the lipid hydrolyzed fraction of cheeses is not influenced in the investigated models.

[ES] Las semillas de chía son una excelente fuente de proteínas, ácidos grasos insaturados, fibra y compuestos antioxidantes. Sin embargo, la estructura matricial de las semillas parece limitar la digestibilidad y liberación de macro y micronutrientes reduciendo así, los beneficios saludables asociados a su consumo. En este sentido, los derivados de chía, entre los que se encuentran las harinas y germinados, pueden ser considerados una alternativa mejorada, en comparación con las semillas, desde el punto de vista de la digestibilidad. En este contexto, el presente trabajo final de máster, tiene como objetivo evaluar el impacto del procesado (molienda, desengrasado parcial y germinación) sobre la digestibilidad de lípidos y proteínas, bioaccesibilidad de antioxidantes y del mineral calcio en semillas de chía y sus derivados. Asimismo, y puesto que las condiciones gastrointestinales bajo las cuales se digieren los alimentos también juegan un papel esencial sobre la extensión de los fenómenos hidrolíticos y de liberación de la matriz alimentaria de los nutrientes, este trabajo también pretende elucidar la contribución de las condiciones intestinales (pH y concentración biliar) a la digestibilidad de las matrices de chía. Para alcanzar estos objetivos, se requerirán modelos de digestión in vitro en estático., [EN] Chia seeds are an excellent source of protein, unsaturated fatty acids, fiber and antioxidant compounds. However, the matrix structure of the seeds seems to limit the digestibility and release of macro and micronutrients thus reducing the healthy benefits associated with their consumption. In this sense, chia derivatives, including flour and sprouts, can be considered an improved alternative, compared to seeds, from the point of view of digestibility. In this context, this final master's project aims to assess the impact of processing (grinding, partial degreasing and germination) on the digestibility of lipids and proteins, bioaccessibility of antioxidants and calcium mineral in chia seeds and their derivatives. Likewise, and since the gastrointestinal conditions under which food is digested also play an essential role on the extent of hydrolytic phenomena and the release of the food matrix of nutrients, this work also aims to elucidate the contribution of intestinal conditions ( pH and biliary concentration) to the digestibility of chia matrices. To achieve these objectives, static in vitro digestion models will be required.

[ES] En los últimos años se ha mostrado un gran interés en el uso de fuentes de proteína vegetal, como alternativa a la de origen animal, no sólo por su precio sino también por contribuir a una mayor sostenibilidad ambiental. Las legumbres son un alimento con un alto valor nutricional y son esenciales para el seguimiento de una una dieta equilibrada. Actualmente, la lenteja es una de las más consumidas ya que presenta un mayor contenido proteico frente a otras legumbres. No obstante, su digestibilidad está limitada por la presencia de factores anti nutricionales (FAN). Sin embargo, el procesamiento de los alimentos puede tener un gran impacto en la bioaccesibilidad de nutrientes, e incluso reducir el contenido de los FAN. Por ello, el objetivo de este trabajo es desarrollar un proceso orientado a mejorar el perfil nutricional y la digestibilidad de la harina de lentejas. El proceso que se plantea desarrollar está basado en operaciones de fermentación fúngica en estado sólido. Para evaluar el efecto de la fermentación en la digestibilidad de la harina de lentejas se utilizó un modelo de digestión in vitro estático. Se observó un incremento en proteína (18,5 %) y compuestos fenólicos (50%) y una disminución en carbohidratos (6%). En cuanto a la digestibilidad, el proceso de fermentación hidroliza parcialmente la proteína haciéndola más bioaccesible y en el caso de los carbohidratos, se observó un aumento de la fracción de almidón resistente, lo que en conjunto se traduciría en un menor índice glicémico de la harina fermentada., [EN] In recent years, a great interest has been shown in the use of vegetable protein sources, as an alternative to that of animal origin, not only for its price but also for contributing to greater environmental sustainability. Legumes are a food with a high nutritional value and are essential for following a balanced diet. Currently, lentil is one of the most consumed since it has a higher protein content compared to other legumes. However, its digestibility is limited by the presence of anti-nutritional factors (FAN). In this sense, food processing can have a great impact on the bioaccessibility of nutrients, and even reduce the content of FAN. Therefore, the objective of this work is to develop a process aimed at improving the nutritional profile and digestibility of lentil flour. The process consists of solid-state fungal fermentation. The effect of fermentation on lentil flour digestibility was evaluated using a static in vitro digestion model. As a result of fermentation, an increase of protein (18,5 %) and phenolic compounds (50 %), and also a decrease on carbohydrates (6 %) were observed. Regarding nutrients digestibility, the fermentation process partially hydrolysed the protein making it more bioaccessible. In case of carbohydrates, a raise on the resistant starch due to the fermentation resulting in a lentil flour with a lower glycemic index.

En este artículo se explica la metodología para abordar un caso de transporte de materia de un componente (la sal) en una operación básica en la que la variable tiempo está afectando a la concentración de dicho componente

[EN] Exocrine Pancreatic Insufficiency (EPI) implies maldigestion, being pancreatic enzyme replacement therapy the treatment to enhance digestibility. This study aims at analysing the influence of cheese-related factors and intestinal conditions on macronutrients digestibility. Fresh-cow, fresh-goat, mild and aged cheeses were in vitro digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mmol/L) and pancreatic enzymes (0-4000 LU/g fat) in order to in vitro mimic the intestinal conditions of a healthy adult and of an individual suffering of EPI. Under intestinal conditions of EN (pH 6, bile 1 mmol/L), lipids of fresh-goat and aged cheeses were more easily digested than those of fresh-cow and mild cheeses. In fact, 2000 LU/g fat of enzymatic dosage was enough to achieve a lipolysis extent of 80 and 100% in aged and fresh-goat cheeses, respectively. In contrast, proteolysis was higher in fresh-cow cheese and ripened (mild or aged) than in fresh-goat one regardless the intestinal conditions. Only in ripened-cheeses, proteolysis significantly increased at dose of enzymes does.

[EN] This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at two different times (1.5 and 3¿min), and in vitro digested (oral, gastric and intestinal stages). Oil was added to pasta before digestion to evaluate the presence of lipids on starch and crocin bioaccessibility. Saffron enrichment and oil addition slowed down the digestion of starch, thus, decreasing the glycemic index of pasta. Concentration of saffron and oil addition contributed to crocin release in the digestion fluids, with the opposite effect of cooking time. Isomerization from trans to cis was enhanced by both, cooking and oil addition. Bioaccessibility of total crocins varied from 2.9¿±¿1.1, to 97¿±¿3%. Finally, the trans:cis isomers distribution was only close to 50:50 in enriched-pasta cooked during 3¿min or with oil addition.

[EN] In vitro digestion models are a valid methodology to study nutrient hydrolysis by simulating standard physiological gastrointestinal conditions. However, there are pathologies in which some conditions are affected, which should be considered in the design of an in vitro digestion study. Our work aims at elucidating the role of different gastrointestinal conditions on lipolysis. In the context of exocrine pancreatic insufficiency, gastric pH, intestinal pH, bile salts composition, bile salts concentration, fat concentration in the digestion medium and volumetric ratio digestion fluid/food were the selected study parameters. The pH-stat method was applied to assess lipolysis extent and kinetics. Descriptive results were summarised in digestibility curves and beta regression models were used to explain the effect (odds ratio, OR) of the studied conditions on lipolysis. Additionally, distribution of emulsion droplets was measured and optical microscopy images of fat globules were taken in a selection of experimental conditions. Results showed that intestinal pH was the variable with the highest effect on lipolysis (OR 22.86, p < 0.001), followed by fat concentration in the digestion medium (OR 6.76, p < 0.001) and bile salts concentration (OR 1.56, p < 0.001). Overall, lipolysis was significantly associated with particle size (OR - 6.98, p < 0.001). We conclude that the assessment of lipolysis by means of in vitro digestion models is sensitive to the simulated gastrointestinal conditions, which should be adapted to the real physiological conditions occurring in altered health conditions.

[ES] Los lípidos en la alimentación del ser humano son esenciales para lograr una homeostasis en el individuo. Las propiedades fisicoquímicas de los lípidos están condicionadas por el origen y su estructura, determinando su interacción con otros componentes de la matriz alimentaria. Estos factores considerados como inherentes al alimento, junto con las condiciones fisiológicas del entorno digestivo de cada individuo, pueden modular la digestibilidad y la absorción intestinal de los lípidos. Así por ejemplo, en el contexto de las patologías que cursan insuficiencia pancreática exocrina (IPE) como es el caso de la fibrosis quística (FQ), la maldigestión de alimentos y malabsorción de nutrientes, especialmente de los lípidos, es una de las principales consecuencias. En estos casos, los pacientes siguen una serie de recomendaciones médicas y dietéticas que consisten en la administración de un suplemento enzimático de pancreatina encapsulada así como en un aumento de la ingesta de alimentos con alto contenido lipídico. En este escenario, los alimentos lipídicos de origen vegetal como frutos secos, semillas, así como alimentos formulados con derivados de estos, son recomendados por su perfil lipídico rico en ácidos grasos mono y poliinsaturados. La metodología de simulación in vitro de la digestión gastrointestinal permite imitar los procesos del tracto gastrointestinal estableciendo las condiciones propias del medio (pH, concentración de enzimas, sales biliares, etc.) según la etapa digestiva. Esta metodología está avalada para analizar la influencia de los diversos factores implicados en la digestibilidad y bioaccesibilidad de nutrientes en condiciones fisiológicas concretas como las determinantes de la Fibrosis Quística. El objetivo principal de esta tesis doctoral fue analizar la influencia de los factores inherentes al alimento sobre la digestibilidad lipídica y bioaccesibilidad de compuestos bioactivos en matrices alimentarias ricas en lípidos de origen vegetal. Las, [CA] Els lípids en l'alimentació de l'ésser humà resulta essencial per a aconseguir una homeostasis en l'individu. Les propietats fisicoquímiques dels lípids estan condicionades per l'origen i la seua estructura, determinant la seua interacció amb altres components de la matriu alimentària. Estos factors considerats com inherents a l'aliment, junt amb les condicions fisiològiques de l'entorn digestiu pròpies de cada individu, poden modular la digestibilitat i la posterior absorció intestinal dels lípids. Així per exemple, en el context de les patologies que cursen insuficiència pancreàtica exocrina (IPE) com és el cas de la fibrosi quística (FQ), la maldigestió d'aliments i malabsorció de nutrients, especialment dels lípids, és una de les principals conseqüències. En estos casos, els pacients seguixen una sèrie de recomanacions mèdiques i dietètiques que consistixen en l'administració oral d'un suplement enzimàtic de pancreatina encapsulada així com en un augment de la ingesta d'aliments amb alt contingut lipídico. En este escenari, els aliments lipídics d'origen vegetal com a fruits secs, llavors, així com aliments formulats amb derivats d'estos, són especialment recomanats pel seu perfil lipídic, que és ric en àcids grassos mono i poliinsaturats. La metodologia de simulació in vitro de la digestió gastrointestinal permet imitar els processos del tracte gastrointestinal establint condicions pròpies del mig (pH, concentració d'enzims, sals biliars, etc.) segons l'etapa digestiva. Esta metodologia està avalada per a analitzar la influència dels diversos factors implicats en la digestibilitat i bioaccesibilidad de nutrients en condicions fisiològiques concretes com per exemple les determinants de la Fibrosi Quística. L'objectiu principal d'esta tesi doctoral va ser analitzar la influència dels factors inherents a l'aliment sobre la digestibilitat lipídica i bioaccesibilidad de compostos bioactivos en matrius alimentàries riques en lípids d'origen vegetal. Les matrius, [EN] Lipids in the diet of human beings are essential to achieve a correct homeostasis in the individual. The physicochemical properties of lipids are conditioned by the origin and the structure, determining its interaction with other components of the food matrix. These factors are considered as inherent to the food, and together with the physiological conditions of the digestion lumen, can modulate the digestibility and intestinal lipid absorption. Thus, in the context of pathologies that present with exocrine pancreatic insufficiency (IPE), such as cystic fibrosis (CF), food maldigestion and malabsorption of nutrients, especially lipids, is one of the main consequences. In these cases, patients follow a series of medical and dietary recommendations, including the administration of encapsulated pancreatin enzyme supplements and high intake of lipid-rich foods. Plant-origin foods such as nuts, seeds and food formulated with derivate of these lipids are especially recommended because of their lipid profile, which is rich in mono and polyunsaturated fatty acids. The methodology of in vitro simulation of gastrointestinal digestion allows for imitating the processes of the gastrointestinal tract establishing the specific conditions (pH, concentration of enzymes, bile salts, etc.) according to the digestive stage. This methodology is endorsed to analyze the influence of various factors involved in the digestibility and bioavailability of nutrients under specific physiological conditions, such as those which are determinants of Cystic Fibrosis. The main objective of this doctoral thesis was to analyze the influence of inherent-to-food factors on the lipid digestibility and bioaccessibility of bioactive compounds in food matrices rich in vegetable lipids. The selected matrices were: seeds and sprouts of chia, nuts (walnuts and peanuts), chocolates (black, with milk and white) and bakery products (wheat bread, white bread, cookies, cookies with chocolate chips, chocolate c

[EN] Background Patients with cystic fibrosis have to take enzymatic supplements to allow for food digestion. However, an evidence-based method to adjust Pancreatic Enzyme Replacement Therapy (PERT) is inexistent, and lipid content of meals is used as a rough criterion. Objective In this study, an in vitro digestion model was set up to determine the theoretical optimal dose (TOD) of enzymatic supplement for a selection of foods, which is the dose that allows for maximum lipolysis extent. Methods A static in vitro digestion model was applied to simulate digestion of eight foods covering a wide range of lipid contents. First, the dose of the enzymatic supplement was fixed at 2000 lipase units per gram of fat (LU/g fat) using intestinal pH and bile salt concentration as variables. Second, intestinal pH and bile salt concentrations were fixed and the variable was the dose of the enzymatic supplement. Lipolysis extent was determined by measuring the free fatty acids released from initial triglycerides content of foods after digestion. Results in terms of percentage of lipolysis extent were fitted into a linear-mixed segmented model and the deducted equations were used to predict the TOD to reach 90% of lipolysis in every food. In addition, the effect of intestinal pH and bile salt concentration were investigated. Results The predictive equations obtained for the assessed foods showed that lipolysis was not only dependent on the dose of the enzyme supplement or the lipid content. Moreover, intestinal pH and bile salt concentration had significant effects on lipolysis. Therefore an evidence-based model can be developed taking into account these variables. Conclusions Depending on food characteristics, a specific TOD should be assigned to achieve an optimal digestion extent. This work represents a first step towards an evidence-based method for PERT dosing, which will be applied in an in vivo setting to validate its efficacy.

[ES] La insuficiencia pancreática es una afección que se caracteriza por la incapacidad de generar y verter enzimas pancreáticos en la parte duodenal del intestino delgado, ocasionando maldigestión y malabsorción de macronutrientes, en especial de las grasas. La terapia de sustitución enzimática consiste en la ingesta oral de suplementos enzimáticos y la dosis se establece en función del peso corporal del individuo. No obstante, existen otros factores propios del individuo (pH intestinal, concentración de sales biliares, concentración de enzimas, etc.), así como propiedades características del alimento (estructura matricial, tipo de procesado, composición, etc.) que pueden afectar a la digestibilidad de grasas y proteínas del mismo. En el presente trabajo se ha utilizado un modelo in vitro estático de digestión gastrointestinal para evaluar el efecto del procesado del salmón sobre la extensión de la lipólisis y proteólisis, analizando asimismo la influencia de diferentes condiciones intestinales pH (6 y 7), concentración de enzimas (0-6000 UL/g grasa) y concentración de sales biliares (1 y 10 mM). Los resultados revelaron que tanto el tipo de procesado del salmón como las condiciones intestinales afectaron a la digestibilidad de macronutrientes y en mayor medida a los lípidos. Tanto el marinado como el cocinado afectaron a la digestibilidad de lípidos y proteínas en comparación al pescado crudo, siendo el salmón cocinado y marinado los que presentaron una menor extensión de la lipólisis y proteólisis en condiciones intestinales alteradas (pH 6 y concentración de sales biliares 1 mM). De lo contrario, en condiciones intestinales normales (pH 7 y concentración de sales biliares 10 mM), las muestras procesadas (marinado y cocinado) presentaron mayor digestibilidad que las de pescado crudo., [EN] Pancreatic insufficiency is an alteration which is characterized by the inability of generate and tip out pancreatic enzymes in the duodenal part of the small intestine, thus causing maldigestion and macronutrient malabsorption, especially fats. Enzyme replacement therapy results in an oral intake of enzyme supplements and the dose is stablished based on the patient body weight. However, there are individual related factors (intestinal pH, concentration of bile salts, concentration of enzymes, etc.), as well as food related factors (matrix structure, type of processing, composition, etc.) that could influence on fat and protein digestibility. In the present work, a static in vitro gastrointestinal digestion model has been used to assess the effect of salmon processing on the extent of lipolysis and proteolysis, analysing the influence of different intestinal conditions pH (6 and 7), enzyme concentration (0-6000 UL/g fat) and bile salts concentration (1 and 10 mM). The results revealed that both the type of salmon processing and intestinal conditions influenced on macronutrients digestibility, specifically lipids. Both marinade and cooked affected the digestibility of lipids and proteins in comparison to raw fish, being the cooked and marinated salmon those that showed a smaller extent of lipolysis and proteolysis in altered intestinal conditions (pH 6 and concentration of bile salts 1 mM). Otherwise, under normal intestinal conditions (pH 7 and concentration of bile salts 10 mM), the processed samples (marinated and cooked) showed higher digestibility than those of raw fish.