Search

Promoting a healthy diet is a relevant strategy for preventing non-communicable diseases. This study aims to evaluate the impact of an innovative tool, the SAlBi educa nutrition app, in primary healthcare dietary counseling to improve dietary profiles as well as adherence to the Mediterranean diet. A multi-center randomized control trial comprising 104 participants was performed. Both control (n = 49) and intervention (n = 55) groups attended four once-weekly sessions focusing on healthy eating habits and physical activity, over one month. As well as attending the meetings, the intervention group used the app, which provides self-monitoring and tailored dietary advice based on the Mediterranean diet model. In a second intervention (one arm trial), the potential of SAlBi educa was evaluated for three months during the COVID-19 pandemic. At 4 weeks, the intervention group had significantly increased their carbohydrate intake (7.7% (95% CI: 0.16 to 15.2)) and decreased their total fat intake (−5.7% (95% CI: −10.4 to −1.15)) compared to the control group. Significant differences were also found for carbohydrates (3.5% (95% CI: −1.0 to 5.8)), total fats (−5.9% (95% CI: −8.9 to −3.0)), fruits and vegetables (266.3 g/day (95% CI: 130.0 to 402.6)), legumes (7.7g/day (95% CI: 0.2 to 15.1)), starchy foods (36.4 g/day (95% CI: 1.1 to 71.7)), red meat (−17.5 g/day (95% CI: −34.0 to −1.1)), and processed meat (−6.6 g/day (95% CI: −13.1 to −0.1)) intakes during the COVID-19 pandemic. SAlBi educa is a useful tool to support nutrition counseling in primary healthcare, including in special situations such as the COVID-19 pandemic. Trial registration: ISRCTN57186362. Consejería de Salud y Familia, Junta de Andalucía (Innovative Project in Health) grant number PIN-0050-2018.

Angiogenesis is a key process involved in both cancer and cardiovascular diseases, the vascular endothelial growth factor (VEGF) and its VEGF receptor-2 (VEGFR-2) being the main triggers. The aim of this study was to determine the molecular mechanism underlying the potent inhibition of VEGF signaling by hydroxytyrosol (HT) metabolites and indolic compounds and establish a relation between their structure and bioactivity. Experiments involved the evaluation of their potential to inhibit VEGF on human umbilical vein endothelial cells (HUVECs) by ELISA assay and their subsequent effect on the downstream signaling pathway (PLCγ1, Akt, and endothelial nitric oxide synthetase (eNOS)) by Western blot. Respectively, 3,4-dihydroxyphenylacetaldehyde (DOPAL) (100 µM) and indole pyruvic acid (IPy) (1 mM) were capable of inhibiting VEGFR-2 activation with an IC50 value of 119 µM and 1.037 mM. The anti-angiogenic effect of DOPAL and IPy is mediated via PLCγ1. Additionally, DOPAL significantly increases eNOS phosphorylation, while IPy maintained it. These data provide for the first time evidence of the anti-angiogenic effect of DOPAL and IPy for future use as potential bioactive food ingredients. Ministerio de Ciencia e Innovación PID2019-108722RB-C32 Junta de Andalucía (P18-RT-3098)

In recent years, the use of applications to improve dietary habits has increased. Although numerous nutrition apps are available on the market, only few have been developed by health and nutrition professionals based on scientific evidence and subsequently tested to prove their usability. The main objective of this study was to design, develop, and evaluate the usability of a tailored nutrition application to be used to promote healthy eating habits. In order to decide app design and content, three focus groups took place with fifteen professionals from primary healthcare, nutrition, and food science and computer science, as well as expert users. For the general and feedback message design, a reference model based on the scientific literature was developed. To address the multi-perspective approach of users' and external healthcare professionals' feedback, a one-day pilot testing with potential users and healthcare professionals was conducted with four focus groups. To evaluate the relevance and potential usability of the app a 1-month pilot test was conducted in a real-life environment. A total of 42 volunteers participated in the one-day pilot testing, and 39 potential users participated in the 1-month pilot test. The SAlBi educa app developed includes an online dietary record, a self-monitoring tool to evaluate dietary patterns, general and feedback messages, and examples of traditional Mediterranean recipes. The usability study showed that volunteers think that SAlBi educa is pleasant (59%) and easy to learn to use (94%). Over 84% of the volunteers declared that the nutritional messages were clear and useful. Volunteers stated that general and tailored recommendations, as well as self-monitoring, were SAlBi educa's most motivating and useful features. SAlBi educa is an innovative, user-friendly nutritional education tool with the potential to engage and help individuals to follow dietary habits based on the Mediterranean model. Junta de Andalucía PIN-0050-2018

International audience; Stilbenes are phenolic compounds present in different higher plant families that have shown different biological activities, such as antioxidant properties and antitumoral and anti-atherosclerotic effects, among others. Angiogenesis is a key process involved in both cancer and cardiovascular diseases, the vascular endothelial growth factor (VEGF) and its receptor VEGFR-2 being the main triggers. Certain polyphenol compounds, such as flavonoids, have shown a potent capacity to inhibit VEGF and, consequently, angiogenesis. The present work, therefore, aims to evaluate the potential effect of stilbenes on inhibiting VEGF and their subsequent effect on the downstream signaling pathway (PLCγ1, Akt, and eNOS). VEGFR-2 activation was studied through an ELISA assay in the HUVEC line, while the phosphorylation of intracellular downstream proteins PLCγ1, Akt, and eNOS was tested by Western blot. Student's t test was used to determine significant differences between samples. On the one hand, astringin, pallidol, and ω-viniferin showed the lowest IC values (2.90 ± 0.27, 4.42 ± 0.67, and 6.10 ± 1.29 μM, respectively) against VEGFR-2 activation. Additionally, VEGF-induced PLCγ1 phosphorylation was significantly inhibited by ε-viniferin, astringin, and ω-viniferin. However, ε-viniferin and pallidol simultaneously enhanced eNOS activation, proving to be via Akt activation in the case of ε-viniferin. For the first time, these data suggest that stilbenes such as astringin, pallidol, ω-viniferin, and ε-viniferin have a potential anti-angiogenic effect and they could be further considered as anti-VEGF ingredients in food and beverages. In addition, ε-viniferin and pallidol significantly allowed eNOS activation and could likely prevent the side effects caused by anti-VEGF hypertension drugs.

BACKGROUND Mobile applications are one of the fastest growing technology fields in recent years. The rise of smartphones and the special concern about food in the population, as well as the increase in overweight and obesity and their association with non-communicable diseases, makes it necessary to combine both technology and nutrition disciplines to promote healthy eating patterns. OBJECTIVE The main objective of this study was to design and develop a tailored nutrition application to promote healthy eating habits as a tool to support the primary care Dietetic Counselling Program. Additionally, usability study was also performed. METHODS Three focus groups were conducted with 15 primary health care professionals (Family Doctors, Nurses and Public Health and Health Promotion Technicians), Professors and Lectures of Nutrition and Food, expert users (students of the Pharmacy Degree) and Telecommunications Engineers to decide the app design and content. Additionally, for the general and feedback message design a reference model was developed bases in the scientific literature. To evaluate the relevance potential usability, acceptability, credibility, and comprehensibility of the information and interface of the app a pilot testing in a real-life environment with potential users and Health Care Professionals was carried out in four focus groups organized in four different primary health care centers. Participants included forty-two Health Professionals and users. RESULTS The SAlBi educa app developed includes an online dietary record, a self-monitoring tool to evaluate dietary patterns, general and feedback messages and traditional Mediterranean recipe examples. The reference message model included the following characteristics: length of approximately 160 characters, frequency of 1-4 messages/week, simple tone y language, personalized with the user's name and empathic to allow user empowering. More than 60 general and 65 feedback messages were designed following this model. Usability study showed that 91.7% of the participants find SAlBi educa stimulating and easy to use (87.1% of volunteers). It is worth noting that 92.3% of volunteers stated that both general and tailored nutrition messages are clear, useful (100%), relevant (97.4%) and the 86.1% agree that they have the potential to persuade people to improve their diet and physical activity. A total of 95.0% of participants would use SAlBi educa in the future and recommend. CONCLUSIONS SAlBi educa is an innovative nutritional education tool developed based on scientific evidence that has the potential to become an effective solution for supporting Nutrition Counseling in primary health care.

Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known about its origin. This work demonstrates that yeast involved in wine making, i.e. Saccharomyces cerevisiae strains and the non-Saccharomyces Torulaspora delbrueckii, can synthesise HT, as this compound was identified in the intracellular media of three strains by means of a developed and validated UHPLC–HRMS method with LOQ and LOD of 0.108 and 0.035 ng mL−1 respectively. Controlled fermentations were performed with different varieties of grapes (Corredera, Moscatel, Chardonnay, Palomino fino, Sauvignon Blanc, Vijiriega, and Tempranillo) and synthetic must. The Saccharomyces cerevisiae strain QA23 was the most efficient producer of HT from tested yeasts. On the other hand, the grape variety influences HT wine concentrations. Furthermore, the maximum concentration of HT is reached between the fourth and sixth day of fermentation. This work reveals that yeasts have a great potential for the production of HT.

Neuroinflammation is a common feature shared by neurodegenerative disorders, such as Parkinson&rsquo, s disease (PD), and seems to play a key role in their development and progression. Microglia cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes, which means they are able to have anti-inflammatory, pro-inflammatory, or neurodegenerative effects. Increasing evidence supports that the traditional Mediterranean dietary pattern is related to the reduction of cognitive decline in neurodegenerative diseases. A considerable intake of plant foods, fish, and extra virgin olive oil (EVOO), as well as a moderate consumption of red wine, all characteristic of the Mediterranean diet (MD), are behind these effects. These foods are especially rich in polyphenols, being the most relevant in the MD hydroxytyrosol (HT) and their derivatives present in EVOO, which have demonstrated a wide array of biological activities. Here, we demonstrate that HT is able to reduce the inflammation induced by two different stimuli: lipopolysaccharide and &alpha, synuclein. We also study the possible molecular mechanisms involved in the anti-inflammatory effect of HT, including the study of nuclear factor kappa B (NF-кB), mitogen-activated protein kinases (MAPKs), nicotinamide adenine dinucleotide phosphate (NADPH) oxidase, and inflammasome. Our data support the use of HT to prevent the inflammation associated with PD and shed light into the relationship between MD and this neurological disorder.

Increasing evidence supports that the traditional Mediterranean dietary pattern is related to the reduction of cognitive decline and neurodegenerative diseases such as Alzheimer’s and Parkinson’s diseases. A considerable intake of plant foods, fish and extra-virgin olive oil, and a moderate consumption of red wine, all of them characteristic of the Mediterranean diet are behind these effects. These foods are especially rich in polyphenols (secoiridoids, stilbenes, and flavonoids) and mono- and polyunsaturated fatty acids. Neuroinflammation is a common feature shared by neurodegenerative disorders and seems to play a key role in the development and progression of these pathologies. Microglial cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes that can change or coexist during the inflammation process. The release of proinflammatory cytokines and mediators is produced by the classically named M1-activated microglia, whereas the M2/resolution phenotype promotes neuroregeneration and the release of antiinflammatory cytokines. Thereby, this chapter summarizes the current evidence of MD diet components in mitigating microglia-mediated neuroinflammation.

Melatonin and serotonin are bioactive compounds present in foods and beverages and related to neuroprotection and anti-angiogenesis, among other activities. They have been described in wines and the role of yeast in their formation is clear. Thus, this study evaluates the content of these bioactives and other related indolic compounds in beer. For this purpose, commercial beers were analyzed by a validated UHPLC-HRMS method and sample treatment optimized due to the low concentrations expected. Moreover, a wort was fermented with different commercial beer yeast (Abbaye, Diamond, SafAle, SafLager) in order to monitor the formation of these bioactives during the elaboration process. Results show that indolic compounds such as N-acetylserotonin and 3-indoleacetic acid are produced during the alcoholic fermentation of wort. Moreover, the occurrence of four indolic compounds (5-hydroxytryptophan, N-acetylserotonin, 3-indoleacetic acid, l-tryptophan ethyl ester) in commercial beers is reported for the first time.

Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.

Derived fruit products such as strawberry-based fermented beverages, increase the fruit's conservation period and offer new alternatives for the non-alcoholic market. The influence of storage time and temperature on the anthocyanin composition, antioxidant activity and colour of a fermented strawberry beverage were studied and indicated that 60-days is the half-life for the tested beverage. Twenty-three anthocyanin compounds were analysed by ultra high-performance liquid chromatography Orbitrap (UHPLC-MS/MS). This is the first time that pelargonidin 3-sambubioside, delphinidin 3-arabinoside, cyanidin 3-(6-acetyl)-glucoside and delphinidin 3-galactoside have been reported in any products derived from strawberry. Additionally, the accurate mass of the following anthocyanins were reported: catechin-(4–8)-pelargonidin 3-glucoside, afzelechin-pelargonidin 3-glucoside, pelargonidin dissacharide-(hexose + pentose)-acylated with acetic acid, 5-carboxypyranopelargonidin 3-glucoside, pelargonidin 3-arabinoside, pelargonidin 3-malonylglucoside, pelargonidin 3-(6-acetyl)-glucoside and pelargonidin 3-(6-succynil)-arabinoside. Functional aspects of this drink rely on its bioactive compounds and lack of glucose due to its transformation to gluconic acid which makes it suitable for diabetic consumers.

Hydroxytyrosol is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. Main food sources are olive oil (formed from the hydrolysis of oleuropein) and wine. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the content as the strain of yeast, the initial tyrosine concentrations as precursor and the effect of synthetic and sterilized natural grape musts. Alcoholic fermentations in synthetic must showed that hydroxytyrosol is produced by all the yeast strains under study. Commercial Saccharomyces cerevisiae yeasts were those which produced higher concentrations, being the Red Fruit strain the biggest producer (6.12 ng/mL). Once the strain was selected, alcoholic fermentations were performed in synthetic must, with different tyrosine concentrations. The amount of hydroxytyrosol did not increase in a proportional way as tyrosine does. On the other hand, higher concentrations of hydroxytyrosol were obtained in natural grape musts (10.46 ng/mL) than in synthetic must (4.03 ng/mL). This work confirms the capacity of winemaking yeasts to produce the bioactive hydroxytyrosol.

Yeast nitrogen metabolism produces metabolites, whose origin in wines has scarcely been studied, with an important biological and organoleptic role. The present work focuses on comparing three intracellular extraction methods in order to elucidate efficiency of extraction while measuring the effect of temperature upon the integrity of the compounds related to the metabolism of tryptophan and tyrosine by yeast. Two UHPLC/HRMS methods to measure 16 metabolites were developed and validated. The validation provided optimum values of LOD (7.4·10−6 to 0.1 μg L−1), of LOQ (2·10−5 to 0.02 μg L−1) of precision (11–0.5% RSD) and repeatability (12–0.5% RSD). The removal of interfering molecules enabled matrix effects to be kept at low levels. The results pointed out that the low-temperature methods were more effective, providing better precision for 16 metabolites. The high-temperature extraction method may yield false enhanced compounds concentrations since they originate in cell wall macromolecules degradation.

Angiogenesis drives evolution and destabilisation of atherosclerotic plaques and the growth and expansion of tumour cells. Vascular endothelial growth factor (VEGF) is the main endogenous pro-angiogenic factor in humans. The aim was to provide insight into the anti-VEGF activity of bioactive compounds derived from aromatic amino acids (serotonin, melatonin, 3-indoleacetic acid, 5-hydroxytryptophol and hydroxytyrosol). Experiments involved endothelial cell migration (wound-healing assay), the molecular mechanisms (ELISA assay) and the downstream effects (phospholipase C gamma 1 (PLC&gamma, 1), protein kinase B (Akt) and endothelial nitric oxide synthase (eNOS) by Western blot) on human umbilical vein endothelial cells (HUVECs). The data suggest for the first time that hydroxytyrosol interacts with surface components of the endothelial cell membrane (, preventing VEGF from activating its receptor. Serotonin and 5-hydroxytryptophol significantly inhibited HUVEC migration (98% and 50%, respectively) following the same mechanism. Conversely to other bioactive compounds, the anti-angiogenic effect of melatonin, serotonin, 3-indoleacetic acid and 5-hydroxytryptophol is not mediated via PLC&gamma, 1. However, hydroxytyrosol inhibits PLC&gamma, 1 phosphorylation. Additionally, melatonin and serotonin maintained eNOS phosphorylation and hydroxytyrosol significantly activated eNOS&mdash, all via Akt. These data provide new evidence supporting the interest in melatonin, serotonin, 3-indoleacetic acid, 5-hydroxytryptophol and hydroxytyrosol for their further exploitation as anti-VEGF ingredients in food.

Tryptophan, phenylalanine, and tyrosine play an important role as nitrogen sources in yeast metabolism. They regulate biomass production and fermentation rate, and their catabolites contribute to wine health benefits and sensorial character through the yeast biotransformation of grape juice constitutes into biologically active and flavor-impacting components. A UHPLC-MS/MS method was applied to monitor 37 tryptophan/phenylalanine/tyrosine yeast metabolites both in extra- and intracellular extracts produced by the fermentation of two Saccharomyces cerevisiae strains and one Torulaspora delbrueckii. The results shed light on the intra- and extra-cellular metabolomic dynamics, by combining metabolic needs, stimuli, and signals. Among others, the results indicated (a) the production of 2-aminoacetophenone by yeasts, mainly by the two Saccharomyces cerevisiae; (b) the deactivation and/or detoxification of tryptophol via sulfonation reaction; and (c) the deacetylation of N-acetyl tryptophan ethyl ester and N-acetyl tyrosine ethyl ester by producing the corresponding ethyl esters.

There is a considerable consensus that the increased production and/or aggregation of α-synuclein (αsyn) plays a central role in the pathogenesis of Parkinson's disease (PD). Therefore, a method of identifying molecules that block αsyn aggregation and prevent the loss of dopaminergic neurons is urgently needed in order to treat or slow the progression of PD. Hydroxytyrosol (HT), a well-known bioactive food compound present in olive oil, olives and wine, possesses demonstrated antioxidant and anti-inflammatory properties that can cross the Blood Brain Barrier (BBB). In the present work, the role of HT, tyrosol (TYR) and other tyrosine metabolites (hydroxyphenyl acetic acid (HPAA)) against αsyn aggregation, destabilisation and toxicity was evaluated through the use of different in vitro tests (Thioflavin T (ThT), Transmission Electronic Microscopy (TEM), electrophoresis and MTT assay). Results show that HT presents a strong inhibitory effect preventing αsyn aggregation and exercising a destabilising effect by disaggregating αsyn fibrils. Moreover, HT is able to counteract αsyn-induced toxicity. This is the first time that the effect of HT against αsyn toxicity and aggregation is evaluated. Thus, HT can be considered a promising compound for further approaches to tackling PD.

Melatonin supplements are used widely in Europe and the United States (US) to alleviate jet-lag and other sleep-delay disorders. Recently, the European Commission authorized two health claims for food containing melatonin, with a minimum dose per quantified portion. This study aimed to determine the dose of melatonin in food supplements marketed in Europe (Spain) and the US by validating a liquid chromatography method with diode array detection (LC-DAD). Additionally, contaminants present in melatonin supplements were analyzed using ultra-high-performance liquid chromatography coupled to an orbitrap mass spectrometer. We tentatively identified 8 tryptophan-related contaminants in melatonin supplements, suggesting tighter impurity control in melatonin supplements is necessary. The LC-DAD validated method achieved reliable results regarding recovery, precision, repeatability, limit of detection, limit of quantitation and linearity. Label melatonin dose varied from 1–1.95 mg/unit and 0.3–5 mg/unit for supplements marketed in Europe (Spain) and the US, respectively. Four out of seventeen supplements showed significant deviations from melatonin content declared on the label (from −60% to −20%). Regarding health claims, three out of the ten supplements purchased in Spain should not include the claim “reduction of time taken to fall asleep”, as their melatonin content is lower than 1 mg.

Orange juice is a rich source of bioactive compounds. Fermentation processes have been carried out in fruits, resulting in products with higher bioactive compound contents than the substrates. The aim of this study was to evaluate changes in phenolic acids, flavones and flavanone derivatives during the alcoholic fermentation process (15 days) in orange juice and to optimize the fermentation time. A total of 45 (poly)phenolic compounds were detected by UHPLC coupled with a linear trap quadrupole (LTQ) and Orbitrap Elite series mass analyser (UHPLC-Orbitrap-MS/MS). We tentatively identified 21 hydroxycinnamic acids, including ferulic acid, caffeic acid, and sinapic acid, in addition to 18 hydroxycinnamic acid derivatives (7 ferulic acid derivatives, 8 caffeic acid derivatives, 2 sinapic acid derivatives, a p-coumaric acid derivative) as well as 2 hydroxybenzoic acid derivatives, a hydroxypropionic acid derivative and other compounds (citric acid, quinic acid, 3 quinic acid derivatives) for the first time in fermented orange juice. In addition, 16 flavonoids, 7 flavanones (didymin, hesperidin, narirutin and 4 narirutin derivatives), 7 flavonols (kaempferol derivatives) and 2 flavones (diosmetin, vicenin-2) were putatively identified in fermented orange juice for the first time. Total hydroxycinnamic acid, benzoic acid, flavones and flavonol derivative contents showed significant increases (7.9, 4.7, 18.3 and 24.5%, respectively) on day 11 of fermentation relative to the original juice. The optimum time for the procedure was 11 days, after which the highest content of (poly)phenolic compounds was reached. The potential beverage produced by alcoholic fermentation of orange juice would exert greater health effects in humans than the substrate, derived from both the (poly)phenolic content and the low level of alcoholic content.

International audience; Scope: Amyloid-beta peptide is the main component of senile plaques in Alzheimer's disease. The inhibition of amyloid-beta peptide assembly, the destabilization of amyloid-beta peptide aggregates, and the decrease of its cytotoxicity for the prevention of neuronal death are considered neuroprotective effects. In this work, the protective effects against amyloid-beta peptide aggregation and cytotoxicity of eight indolic compounds are evaluated: tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 3-indoleacetic acid, tryptophan ethyl ester, and melatonin. Methods and results: Thioflavin T spectroscopic assay, transmission electron microscopy, western blotting, circular dichroism, NMR, cell viability (thiazolyl blue tetrazolium bromide assay), quantitative PCR, and heme oxygenase activity are used. Serotonin is the most effective compound for inhibiting amyloid-beta peptide aggregation. Almost all the indolic compounds tested prevent amyloid-beta peptide-induced and increase cell viability, being between 9 and 25%. Melatonin and serotonin are the most active. Moreover, serotonin increased the expression of SIRT-1 and 2, heat shock protein 70, and heme oxygenase activity, this being a possible mechanism underlying the observed neuroprotective effect. Conclusion: Melatonin and other related indolic compounds, mainly serotonin, show an inhibitory and destabilizing effect on amyloid-beta peptide fibril formation and they possess neuroprotective properties related to the vitagenes system.

Neuroinflammation is a pathological feature of quite a number of Central Nervous System diseases such as Alzheimer and Parkinson’s disease among others. The hallmark of brain neuroinflammation is the activation of microglia, which are the immune resident cells in the brain and represents the first line of defense when injury or disease occur. Microglial activated cells can adopt different phenotypes to carry out its diverse functions. Thus, the shift into pro-inflammatory/neurotoxic or anti-inflammatory/neuroprotective phenotypes, depending of the brain environment, has totally changed the understanding of microglia in neurodegenerative disease. For this reason, novel therapeutic strategies which aim to modify the microglia polarization are being developed. Additionally, the understanding of how nutrition may influence the prevention and/or treatment of neurodegenerative diseases has grown greatly in recent years. The protective role of Mediterranean diet (MD) in preventing neurodegenerative diseases has been reported in a number of studies. The Mediterranean dietary pattern includes as distinctive features the moderate intake of red wine and extra virgin olive oil, both of them rich in polyphenolic compounds, such as resveratrol, oleuropein and hydroxytyrosol and their derivatives, which have demonstrated anti-inflammatory effects on microglia on in vitro studies. This review summarizes our understanding of the role of dietary phenolic compounds characteristic of the MD in mitigating microglia-mediated neuroinflammation, including explanation regarding their bioavailability, metabolism and blood–brain barrier. Ministerio de Economía y Competitividad (España) MICINN AGL2013-47300-C3-2-R, MICINN AGL2016-77505- C3-2-R

In this study, the nonanthocyanin (poly)phenolic profile of an alcoholic-fermented strawberry beverage was characterized. High-performance liquid chromatography coupled with a triple-quadropole mass spectrometer and ultra-high-performance liquid chromatography coupled with a linear trap quadropole and an Orbitrap mass analyzer was used to identify nonanthocyanin phenolic compounds. Sixty-six compounds were identified, and 13 of these were identified for the first time in strawberry or its derived alcoholic fermented beverage: protocatechuic acid-4-O-β-hexoside, brevifolin carboxylic acid, ferulic acid glucuronide, dimer caffeic acid-O-hexoside, luteolin-3'-O-xyloside, isorhamnetin 3-O-glucoside, taxifolin-O-glucoside, (+)-aromadendrin rhamnoside, eriodictyol-7-O-glucoside, (+)-taxifolin, (+)-aromadendrin, eriodictyol, and homovanillic acid. The alcoholic fermentation process produced significant increases in certain compounds, such as homovanillic acid and p-hydroxybenzoic acid, while a significant decrease in galloyl bis-HHDP-glucose was observed. Linear discriminant analysis correctly classified samples initial, final, and pasteurized, which led to the conclusion that alcoholic fermentation induces significant changes in composition, mainly in relation to the 19 compounds represented in the tables of this work.

Strawberries are harvested in a short period of time frequently involving fruit surplus. This paper studies the impact of the strawberry purée elaboration process on the chemical composition of the final products. Thirty-two phenolic compounds were studied by Liquid Chromatography with Diode Array Detector (LC-DAD) and Mass Spectrometry (LC-MS). An LC-DAD method was set up and validated and the non-anthocyanin phenolic profile was quantified at the different steps of production, for three elaboration processes and two harvests (2011 and 2012). We have tentatively identified apigenin-7-O-glucoside, luteolin-3-O-glucuronide, malonyl caffeoylquinic acid, trans-resveratrol glucoside and caffeoylglucaric isomer. (+)-Catechin and HHDP-galloylglucose were the most abundant phenolic compounds. The most abundant flavonol was kaempferol-3-glucoside. The purée maintains the fruit's non-anthocyanin phenolic composition and in vitro antioxidant activity as determined by ORAC and DPPH methods. This fact suggests that strawberry purée could be considered a valuable ingredient for producing food derivatives.

Strawberry is widely harvested in Spain. It is a highly perishable fruit and surplus production may be used to produce innovative foods. This paper studies the influence of gluconic fermentation by Gluconobacter japonicus on the non-anthocyanin content and antioxidant activity of strawberry. A total of 43 non-anthocyanin phenolic compounds were identified. To the best of our knowledge, this paper reports five compounds for the first time in strawberry and its derivatives, tentatively identified as: monogalloyl diglucose, 5-hydroxy feruloyl hexose, dihydrokaempferol hexoside, kaempferol neohesperidoside and (−)chicoric acid. It was further observed that gluconic fermentation leaves in vitro antioxidant activity practically unchanged. Gluconic fermentation by Gluconobacter japonicus can be considered a potential tool for producing fermented beverages. It transforms glucose into gluconic acid, which allows diabetics to consume the drink, while maintaining bioactive compound concentration and antioxidant activity. Industrial relevance As strawberry is a highly perishable product, fruits spoil quickly, leading to substantial economic losses. Therefore, the transformation of strawberry surplus into new, longer-lasting products is a financially worthwhile solution for the industry and producers. Our gluconic beverages were elaborated by traditional process using exclusively strawberry as raw material easily transferable to industrial scale. The main innovation aspect relies on developing an innovative product, aiming to fulfill consumers demand who are permanently seeking for different taste and flavors. At the same time its composition in sugars (non-glucose, original fructose content) makes these products very suitable for dietetic purposes.

International audience; Preventing the abnormal assembly of α-synuclein (α-Syn) and the correct modulation of vitagenes system exercise strong neuroprotective effects. It has been reported that melatonin (MEL), protocatechuic acid (PCA) and hydroxytyrosol (HT) reduce α-Syn toxicity. Their effect on the vitagenes system of PC12 cells have not been explored yet. These bioactive can cross the blood brain barrier (BBB). Therefore, this work aims to evaluate the inhibitory and destabilising capacities of MEL, PCA, HT, and their combinations on α-Syn kinetics and effects on vitagenes system (sirtuin-1 (SIRT-1), sirtuin-2 (SIRT-2), heme oxygenase (HO-1) and heat shock protein 70 (Hsp-70)). In vitro techniques (Thioflavin T (ThT), Transmission Electronic Microscopy (TEM), electrophoresis, MTT assay and qPCR) were used. Compounds, both individually and simultaneously were able to decrease the toxicity induced by α-Syn. Concurrently, occurrence of PCA (100 μM) +HT (100 μM) showed the highest inhibitory effect against α-Syn fibril formation and destabilisation of α-Syn fibrils (88 and 62%, respectively). Moreover, these compounds increased the expression of SIRT-2, HO-1 and Hsp70, contributing to a neuroprotective effect. In addition, the most important result is the increase on the expression of SIRT-2 caused by the combination of MEL + HT + PCA in the absence of α-Syn fibrils.

Melatonin (N-acetyl-3-(2-aminoethyl)-5-methoxyindole) is biologically active as a neurohormone and a chronobiotic and antioxidant agent. Its concentration in plant material and foods is usually determined by ELISA. However, commercial ELISA kits are not validated for those matrixes. This paper aims to accurately detect melatonin in wines. The advantages and pitfalls of the methods currently used to assay melatonin in wines (ELISA, LC-fluorescence and LC-ESI-MS/MS) are presented. The LC-FL method was validated as reliable for the quantitative analysis of MEL in wine samples that met AOAC requirements: LOD = 51.72 ng/mL; LOQ = 172.39 ng/mL; intraday accuracy as RSD = 0.35% and interday accuracy as RSD = 13.46%. The linearity showed a correlation coefficient of 0.9999, and peak resolution ranged from 0.96 to 1.52. Melatonin in wines was identified by LC-ESI-MS/MS, comparing its MS and MS2 spectra with its corresponding authentic commercial marker. LC-ESI-MS/MS revealed another compound with an identical fragment pattern (positive-mode ESI) but a different retention time as melatonin. Major mass fragmentation ions were (m/z) 216 and 174, tentatively identified as a melatonin isomer not previously described in wines. This compound appears in certain monovarietal wines (Jaen Tinto, Merlot and Palomino Negro). Only melatonin is present in others (Petit Verdot and Syrah), and a third group contains both melatonin and the new compound (Cabernet Sauvignon, Prieto Picudo and Tempranillo).

Melatonin (N-acetyl-5-methoxytryptamine) is a neurohormone produced in the pineal gland. Its biological properties are related to the circadian rhythm. Recently, the European Food Safety Authority (EFSA) accepted the health claim related to melatonin and the alleviation of subjective feelings of jet lag. This molecule has been detected in some foods. In this work, 13 grape varieties were studied; 7 monovarietal wines were produced in an experimental winery under strictly controlled conditions and were sampled in different steps. The grape varieties used to make the wines were: Cabernet Sauvignon, Merlot, Syrah, Tempranillo, Tintilla de Rota, Palomino Fino and Alpha red. Liquid chromatography tandem mass spectrometry (LC-MS/MS) unequivocally confirmed the presence of melatonin in wines. The main contribution of this paper is the results that clearly show that melatonin is synthesised during the winemaking process, specifically after the alcoholic fermentation. Indeed, melatonin is absent in grapes and musts and is formed during alcoholic fermentation.

Vinegars elaborated from white wine can be characterized by their phenolic composition. Indeed, for authenticity purpose, phenolic composition can be used to identify Sherry and Balsamic vinegars. However, the phenolic composition of red wine vinegars has scarcely been studied. Anthocyanin compounds in particular remain largely unknown. This study focuses on the analysis of anthocyanin compounds in red wine vinegar and the effect of acetification with submerged culture on such vinegars. The vinegar used in this study was produced from a young Cabernet Sauvignon wine in a laboratory-scale fermenter. Subsequent analyses of both wine and vinegar included their anthocyanin profile (by LC/MS), and their non-anthocyanin phenolic profile (by LC/DAD). In addition, wine and vinegar anthocyanin extracts were fractionated by CCC to determine the contribution of the fractions to overall antioxidant activity (AA), using ORAC, FRAP and DPPH assays. A total of 20 anthocyanin compounds were identified in the vinegar. As far as we know, this is the first time that anthocyanin-derived pigments (pyranoanthocyanins and ethyl-linked compounds) have been identified in red vinegar in such detail. Moreover, an original contribution of this study is the identification for the first time of catechyl-pyranocyanidin-3-glucoside in vinegar and wine, as well as two anthocyanin compounds not previously reported in vinegar or Cabernet Sauvignon wine: acetyl vitisin B and coumaroyl vitisin B. After the acetification process, vitisin-type and ethyl-linked compounds increased and monomeric anthocyanins, phenolic acids (ferulic acid, caffeic acid and caftaric acid) and flavan-3-ol ((+)-catechin) decreased. Although the proportion by weight of the polymeric compound fraction is similar in wine and vinegar, the AA of these polymers in vinegar is significantly greater (p

A crucial step in the production of high-quality wine vinegars is ageing in wood. This study aims to determine how wood barrels affect vinegar quality. For this purpose, vinegars were aged in barrels made from acacia, cherry, chestnut and oak wood. Two kinds of vinegars were studied: balsamic and red-wine vinegars. Analysis of samples included total phenol index (TPI), total monomeric anthocyanins (TA), dry extract, and phenolic and furanic compounds by liquid chromatography with photodiode array detection (LC–DAD) in a total of 98 samples. The concentration of HMF, 2-furfuraldehyde, protocatechualdehyde and vanillin significantly increased during ageing. Taxifolin is present in vinegars aged in cherry wood, confirmed by liquid chromatography–mass spectrometry/mass (LC–MS/MS). Hence, it can be a marker of vinegars aged in cherry wood. This is the first time that this compound has been identified in wine vinegars. On the other hand, ellagic acid is a characteristic compound for samples aged in chestnut and oak barrels. An unknown peak was found in all vinegar samples (groups F, T and M) which were aged in acacia wood. Linear discriminant analysis was used to classify samples as a function of the type of wood and ageing time, with phenolic compounds as variables. The linear functions obtained correctly classified – at 100% – red vinegars according to the type of wood. If ageing time (0–365 days) is considered, 62.5% and 100% of the red and balsamic vinegar samples, respectively, were well classified. The effect of wood on vinegar quality is obvious enough to be perceived by the senses in triangle tests. Woody, sweet and vanilla descriptors presented the highest scores for vinegars aged in oak wood. On the other hand, ageing in cherry wood increased markers for red-fruit attributes. These results prove that wood used in vinegar ageing determines both the chemical composition and sensorial properties.

Melatonin (N-acetyl-5-methoxytriptamine), a neurohormone produced by the pineal gland, has recently been reported in foods, mainly of plant origin. Literature concerning the biological properties is extensive. However, little is known about melatonin presence in foods or the analytical methods suitable for assay in food matrices and the potential influence of dietetic intake on human health. The aim of this work is to review current knowledge and available data of dietary intake of melatonin as it has been proposed as a new bioactive food component. There are gaps in the knowledge and insufficiently standardised methods for its analysis. Advantages and disadvantages of analytical methods to assess melatonin in different food matrixes are discussed, as well as the effect of dietetic melatonin.

The presence of phenolic compounds has been extensively studied in Sherry and Balsamic vinegars due to their impact on quality but little work has been done on red wine vinegars. Phenolic compounds were monitored during the acetification of red wine vinegars produced by surface culture in different wood barrels (oak, chestnut, acacia and cherry). A total of 166 samples were analysed for phenolic compounds using LC-DAD, the total phenol index (TPI) and the total monomeric anthocyanins (TA). Twelve phenolic compounds were identified corresponding to phenolic acids, flavanols and stilbens. Most phenolic acids did not significantly change their concentrations in the different acetifications. (+)-Catechin and resveratrol glycoside underwent significant decreases during acetification while gallic acid and gallic ethyl ester increased substantially for those vinegars produced in chestnut wood. The concentrations of phenolic compounds were used to build the functions for discriminant analysis. Samples belonging to two wine substrates (groups F and T) were correctly classified with 98.6% (group F) and 100% (group T) for the four types of wood barrels. During acetification a decrease (∼50%) in the content of total monomeric anthocyanins was observed. According to the results of triangle difference test the panel was able to distinguish most of the vinegars according to the different woods they were made in. The results of descriptive sensory analysis show that oak and cherry gave the maximum scores for most of the descriptors.

International audience; Strawberry is a very perishable fruit, well-known for being a source of bioactive compounds. The elaboration of the beverages by alcoholic and gluconic fermentation process has been explored as a worthy strategy for preventing food losses as well as preserving bioactive compounds with antioxidant properties.To this end, this paper aims to characterize the anthocyanin composition of the resulting beverages and to evaluate their antioxidant properties with in vitro assays (ORAC, DPPH). Additionally, the protective effect against amyloid-β (Aβ) peptide toxicity in terms of Reactive Oxygen Species (ROS) production and PC12 cells viability was determined.Eleven anthocyanin compounds were identified and quantified by UHPLC-DAD-MS. Pelargonidin 3-glucoside and its derivatives were the major compounds. Gluconic fermentation preserved anthocyanin composition being an advantage of this innovative process. Accordingly the values of antioxidant activity were higher for gluconic than alcoholic fermented beverages. Indeed, both of them increased cell viability (16–57% p < 0.05) and attenuate the oxidative stress triggered by Aβ (13–38% p < 0.05).

Overproduction of strawberry leads to food waste, as it is very perishable. Therefore, strategies to transform it into new products are appreciated. This research focuses on characterization of the nonanthocyanin phenolic content of a beverage obtained from strawberry by gluconic and acetic fermentation and subsequently monitored for 90 days of storage, at two temperatures. Sixty-four nonanthocyanin (poly)phenols were identified by high-resolution mass spectrometry (UHPLC coupled with linear trap quadrupole and Orbitrap mass analyzer) and, for the first time, four compounds were reported in beverages fermented from strawberry: aromadendrin hexoside, phloretin 2'-O-xylosyl glucoside, dihydroferulic acid 4-O-glucuronide, and kaempferol hexosyl hexoside. During the storage time the increase in protocatechuic acid content was 13 times and condensed tannins diminished, especially procyanidin trimer. Statistical analysis showed that the composition remains unchanged until day 15 of storage at room temperature (27-30 °C) and until day 30 under refrigerated conditions (4 °C).

Yeast metabolism produces compounds derived from tryptophan, which are found in fermented beverages, such as wine and beer. Melatonin and serotonin, in particular, may play a significant role due to their bioactivity in humans. Indeed, the former is a neurohormone related to circadiam rhythms, which also has a putative protective effect against degenerative diseases. Serotonin, on the other hand, is a neurotransmitter itself, in addition to being a precursor of melatonin synthesis. This paper summarizes data reported on fermented beverages, to evaluate dietary intake. Additionally, the article reviews observed effects of yeast amino acid metabolites on the prevention of neurodegenerative diseases (Alzheimer’s and Parkinson’s) and angiogenesis, focusing on evidence of the molecular mechanism involved and identification of molecular targets

A comparative study of the antioxidant activity of wine phenolics has been performed. Standards of phenolic compounds, including benzoic and cinnamic acids, flavanols, flavonols and resveratrol, as well as some of their metabolites have been analysed for their antioxidant activity. Antioxidant assays included the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging methods and the Oxygen Radical Absorbance Capacity method (ORAC). We compared the reactivity of standard phenolic compounds under selected tests and obtained a ranking order for each one. Both ABTS and DPPH methods were well correlated. Several new structure–activity relationships were observed. As the number of phenoxyl groups increases, the antioxidant capacity, determined by DPPH and ABTS tests, improves. In the case of the ORAC assay, the ortho-position of phenoxyl groups clearly determines the activity. The metabolites of phenolic compounds present antioxidant activity and their values are similar to those of the phenolic compounds themselves. The choice of solvent, the effect of concentration and the information provided by the three tests under study are considered.

Phenolic compounds are common constituents of wine. Due to their healthy properties the analysis in human fluids is interesting within bioavailability evaluation. They have been reported not to be stable in human plasma, particularly at room temperature. Most sample treatments have been reported for a single compound. Our aim in this paper is to study sample handling control conditions and improve phenolic stability in human plasma samples. We tested various sample treatments to determine whether they could be used for analysing a set of phenolic compounds usually present in wines. The compounds studied were six phenolic acids, five flavonoids, trans -resveratrol and tyrosol. The effect of the following factors was explored: temperature, pH, the addition of antioxidants and the addition of anticoagulants. The results suggest that the plasma samples should be kept at temperatures below −20 °C before analysis and that 1% ascorbic acid plus 10 μl/ml o -phosphoric acid should be added. Anticoagulants (heparin or EDTA) do not play a significant role in the stability of polyphenolic compounds. The recovery values of a number of sample treatments (solid phase extraction, extraction with methanol, deproteinization, inhibition of enzymatic plasma activity) were compared. The recovery values for most phenolic compounds were better if the enzymatic plasma activity was inhibited and acidified ethanol was used for deproteinization.

The consumption of fruit and vegetables continues to rise in the United States and European Union due to healthy lifestyle recommendations. Meanwhile, the rate of foodborne illness caused by the consumption of these products remains high in both regions, representing a significant public health and financial issue. This study addresses the occurrence of reported foodborne outbreaks associated with fresh fruits and vegetables consumption in the United States and European Union during the period 2004-2012, where data are available. Special attention is paid to those pathogens responsible for these outbreaks, the mechanisms of contamination, and the fresh produce vehicles involved. Norovirus is shown to be responsible for most of the produce-related outbreaks, followed by Salmonella. Norovirus is mainly linked with the consumption of salad in the United States and of berries in the European Union, as demonstrated by the Multiple Correspondence Analysis (MCA). Salmonella was the leading cause of multistate produce outbreaks in the United States and was the pathogen involved in the majority of sprouts-associated outbreaks. As is reflected in the MCA, the pattern of fresh produce outbreaks differed in the United States and European Union by the type of microorganism and the food vehicle involved.

Wood shavings are widely employed in vinegar making to reduce aging time. Accordingly, this study aims to evaluate the effects of using shavings from different wood species (acacia, cherry, chestnut, and oak) and of toasting on the release of phenolic compounds into vinegar during the aging process. The study involved aging vinegars using previously toasted shavings and untoasted ones, at 0.5% and 1% (w/v), and collecting samples at 15 and 30 days. The phenolic compounds were analyzed by LC-DAD during the aging process. As a result, wood markers naringenin and kaempferol (cherry), robinetin and fustin (acacia), and isovanillin (oak) were identified for the first time in vinegars. The results also showed that toasting wood shavings decreases the concentration of most flavonoid wood markers (e.g., (+)-taxifolin, naringenin, and fustin) in vinegar, but that it is essential for the highest releases of aldehyde compounds (syringaldehyde, protocatechualdehyde, and vanillin). Remarkably, 15 days was sufficient to obtain the highest increases of most polyphenol compounds in the vinegar. Statistical analysis (linear discriminant analysis) proved that the phenolic compounds identified in vinegars are useful for discriminating vinegars regarding the wood species of the shavings used to accelerate aging.

A laboratory scale fermenter was used to produce wine vinegar in a submerged culture acetic fermentation. The aim was to establish the optimal experimental conditions for three important acetification factors in order to obtain high concentrations of acetic acid within the shortest period of time. These factors were stirring speed, substrate loading and working volume. The effect of each single factor taking part in the process and the effect of the possible interaction among these was evaluated. For this purpose an experimental factorial design with a multiple linear regression (MLR) model resolved with a CSS-Statistics programme was applied. The results indicate that to obtain a high fermentation yield the stirring speed was the most important factor and the loading proportion the most important factor to achieve a better rate of acetification.

Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. Although the metabolic pathways for their formation are well known, the physiological significance is still far from being understood. The understanding of this relevance will be a key element in managing the production of these compounds under controlled conditions, to offer fermented food with specific enrichment in these compounds or even to use the yeast as nutritional complements.

Polyphenolic compounds, widely distributed in plant kingdom, have been exhaustively studied for their bioactive properties specially antioxidant activity. However, they are extensively metabolized by human organism and the resulting metabolites are largely responsible for their effects. Furthermore, they may interact with the endogenous antioxidant network being this possibility scarcely studied. Plasma antioxidant network encompasses antioxidant enzymes and other substances such as uric acid. In addition, ascorbic acid is the major compound representing water soluble compartment both in foods and human body. The interaction of this vitamin with phenolic compound is largely unexplored. This work aims to study if there is a synergic effect between phenolic metabolites and main antioxidants (uric and ascorbic acid). For this purpose, the antioxidant activity was evaluated in terms of ORAC (oxygen radical absorbance capac ity) and FRAP (ferricreducing antioxidant power) as these tests involved either HAT (Hydrogen Atom Transfer) or SET (Single Electron Transfer) mechanisms. Additionally, a kinetic studied was developed to test if the rate constant presented a synergic effect. Protocatechuic acid, 3, 4 -dihydroxyphenylacetic acid, 3,4 -dihydroxyphenylpropionic acid and 3 -hydroxyphenylacetic acid were selected as they were metabolites of polyphenol compounds such as anthocyanins, quercetin, neohesperidin, chlorogenic acid and hesperetin present in wines, orange and strawberries. A synergic effect was proved for the combination of ascorbic acid with 3,4 -dihydroxyphenylacetic acid, both in terms of antioxidant activity and potent increase of velocity of the antioxidant reaction that took place. Ministerio de Economía y Competitividad AGL-2010-22152-C03-01

Phenolic composition of 92 wine vinegars produced from different wines from the south of Spain (Jerez, Montilla, El Condado) is determined by HPLC with diode array detection. Pattern recognition techniques were applied to distinguish between different methods of elaboration (slow traditional methods with surface culture or quick methods carried out in bioreactors with submerged culture) or wines employed as substrate. Multivariate analysis of data includes principal component analysis, cluster analysis, and linear discriminant analysis (LDA) as well as artificial neural networks trained by back-propagation (BPANN). The classification depending on the acetification process leads to good recalling rates in both LDA (mean = 92.5) and BPANN (mean = 99.6). With respect to the classification on the basis of the geographical origin, the obtained recalling rates were 88.8 for LDA and of 96.5 for BPANN (mean values). Keywords: Vinegar; phenols; discriminant analysis; artificial neural network; HPLC

A widely-used method for the spectrophotometric determination of procyanidins in wines has been adapted to wine vinegar samples. Reagent concentrations have been established and the analytical method tested for possible matrix effects. The recovery of catechin was approximately 98% and the limit of reliable measurement was 0.48 mg l −1 . The within-day and between-day precisions were evaluated and according to the two-tailed F -test the precisions were statistically equivalent. Application to wine vinegars obtained by traditional and quick acetification methods showed differences in concentration between the two groups.