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AuthorContributions: M.I.-D. contributed to data curation, formal analysis, funding acquisition, investigation and writing the original draft. A.I.-D., T.H. and A.M.F.-F. contributed to data curation, formal análisis and writing-review editing. C.O.S.S. contributed to methodology, formal analisis and writing-review and editing. E.M. contributed to the investigation, supervisión and writing-review and editing. M.D.d.C. contributed to conceptualization, formal analysis, funding acquisition, investigation, Project administration, supervisión and writing-review and editing. All authors have read and agreed to the published version of the manuscript., The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties., Ministerio de Economía y Competitividad (BES-2015-072191), Agencia Española de Cooperación Internacional para el Desarrollo, SUSCOFFEE, Sección Dptal. de Nutrición y Ciencia de los Alimentos (Veterinaria), Fac. de Veterinaria, TRUE, pub

La superficie alveolar de los pulmones esta totalmente recubierta por un material lipoproteico denominado surfactante pulmonar. Su principal función es disminuir la tensión superficial del liquido que recubre la superficie alveolar, evitando el colapso durante la espiración, así como la transudacion del fluido sanguíneo hacia la luz alveolar. Los estudios se han centrado en la proteína mayoritaria del surfactante: sp-a. Se ha estudiado su capacidad de autoagregar, en ausencia de lípidos y en distintas condiciones experimentales, y los cambios estructurales que se producen como consecuencia de la autoagregacion. Por otra parte, se han realizado estudios centrados en la integración lipido/sp-a. Se concluye que i) la interaccion de vesículas lipidicas con la sp-a produce cambios estructurales en la proteína. Ii) la sp-a interacciona selectivamente con dppc con preferencia por vesículas de dppc en estado cristalino. Iii) la sp-a induce agregación de vesículas lipidicas de una manera dependiente de calcio