Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/26073

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Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes
(Multidisciplinary Digital Publishing Institute (MDPI), 2025-04-03) Rodríguez Muñoz, María del Rosario; Mora Garrido, Ana Belén; Heredia Mira, Francisco José; Cejudo Bastante, María Jesús; González-Miret Martín, María Lourdes; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España; Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED)
Defatted grape seed meal (DGSM) is a residue obtained from grape pomace and is an important source of protein. The aim of this study was to select peptides with optimal antioxidant and colour properties, obtained using enzymes of different origins and proteolytic character, for application in winemaking. For this purpose, the assay was performed using novo-ProD (NP), alcalase (AL), novozym (NZ), pepsin (PE), flavourzyme (FZ), and papain (PA) enzymes. The peptide percentage, peptide yield, molecular size of the peptide fractions, total amino acid, peptide content, antioxidant activity, and CIELAB colour coordinates of the hydrolysates were determined. The peptide hydrolysates obtained using PE showed the significantly (p < 0.05) highest percentages of peptides (93%), amino acid content (188 mg aa/g hydrolysate), and lightness (L*, 70.3). On the other hand, NP peptide hydrolysates displayed the significantly (p < 0.05) highest antioxidant activity (154 µmol TE/g hydrolysate) and peptide yield (39%). Regarding molecular weight (MW), PE led to hydrolysates with a lower proportion of low-MW peptides (MW < 1 kDa). In conclusion, the peptide hydrolysates obtained by NP and PE exhibited the greatest chemical characteristics for further application, both separately and combined in targeted hydrolysis, as colour stabilisers and antioxidant capacity enhancers in warm climate winemaking.
Assessment of the Chemical Diversity and Functional Properties of Secondary Metabolites from the Marine Fungus Asteromyces cruciatus
(Multidisciplinary Digital Publishing Institute (MDPI), 2024-12-24) González Troncoso, María Paz; Landeta-Salgado, Catalina; Munizaga, Javiera; Hornedo Ortega, Ruth; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Centre for Biotechnology and Bioengineering-CeBiB
Natural compounds derived from microorganisms, especially those with antioxidant and anticancer properties, are gaining attention for their potential applications in biomedical, cosmetic, and food industries. Marine fungi, such as Asteromyces cruciatus, are particularly promising due to their ability to produce bioactive metabolites through the degradation of marine algal polysaccharides. This study investigates the metabolic diversity of A. cruciatus grown on different carbon sources: glucose, Durvillaea spp., and Macrocystis pyrifera. Crude extracts of fungal biomass were analyzed for total phenolic content (TPC), antioxidant capacity (TAC), toxicity, and phenolic compound identification using ultra-high-performance liquid chromatography coupled with high-resolution electrospray ionization mass spectrometry (UHPLC-MS/MS). The analysis revealed the presence of anthraquinone compounds, including emodin (0.36 ± 0.08 mg/g DW biomass) and citrereosein in glucose medium and citrereosein and endocrocin in M. pyrifera medium. No such compounds were detected in Durvillaea spp. medium. The glucose-grown extract exhibited the highest TPC (3.09 ± 0.04 mg GAE/g DW) and TAC (39.70 ± 1.0 µmol TEq/g biomass). Additionally, no detrimental effects were observed on a neuronal cell line. These findings highlight the influence of carbon sources on the production of bioactive metabolites and their functional properties, providing valuable insights into the biotechnological potential of A. cruciatus.
Safety of oil from Schizochytrium
(European Food Safety Authority-Efsa, 2025) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; de Henauw, Stefaan; Hirsch-Ernst; Jos Gallego, Ángeles Mencía; McArdle, Harry J.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Following a request from the European Commission, the EFSA Panel on Nutrition,Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on thesafety of an oil derived from the microalga Schizochytrium sp. (strain ATCC-20889)as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a mixtureof triglycerides in which docosahexaenoic acid (DHA) represents 40%–43% offatty acids. The available evidence indicates that the source organism (strain ATCC-20889) belongs to the species Schizochytrium limacinum. The applicant intendsto market the NF as an ingredient in infant formulae (IF) and follow-on formulae(FOF). The use levels proposed by the applicant were derived from Regulation (EU)2016/127, which states the mandatory presence of DHA to IF and FOF at the levelsof 20–50 mg/100 kcal. Schizochytrium limacinum was attributed the qualified pre-sumption of safety (QPS) status with the qualification ‘for production purposesonly’. Data provided by the applicant demonstrated the absence of viable cells inthe NF. No toxicological studies were performed with the NF. However, based onthe available toxicological data on oils derived from Schizochytrium sp., the QPSstatus of the source of the NF, the production process, the composition of the NF,the absence of marine biotoxins and viable cells in the NF, the Panel considers thatthere are no concerns with regard to the toxicity of the NF. The Panel concludesthat the NF is safe under the proposed conditions of use.
A MALDI-MSI-based approach to characterize the spatial
(Elsevier Ireland Ltd, 2025) Casas Rodríguez, Antonio; Lopez-Vazquez, Cristina Maria; Guzmán Guillén, Remedios; Ayala, Nahum; Cameán Fernández, Ana María; Jos Gallego, Ángeles Mencía; Chicano-Galvez, Eduardo; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Global warming and eutrophication of water bodies are driving the increase in cyanobacterial blooms, which produce toxins such as cylindrospermopsin (CYN). This compound has multiple toxic effects, and following CYN exposure, its distribution in the body varies, particularly in organs such as the liver and kidneys, suggesting its potential for bioaccumulation in key tissues. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry imaging (MALDI-MSI) enables visualization of the spatial distribution of a wide range of molecules. In this study, using MALDI-MSI, a new method was developed and optimized for the detection of CYN, and its quantitative spatiotemporal distribution was analyzed for the first time in intestinal samples from rats orally exposed to this toxin (500 μg/kg body weight) and sacrificed 0, 2, 4, 6 and 24 h after exposure. Furthermore, the impact of CYN on the intestinal lipid profile was evaluated. The method was validated in terms of linearity, sensitivity, and precision, measuring CYN in mimetic tissue sections at different concentrations (1–100 ppm), allowing its successful application to visualize CYN distribution in rat intestines. The results revealed alterations in different lipid families involved in the inflammatory response, increased oxidative stress, and progressive damage to the integrity of the cell membrane.
Safety of oil from Schizochytrium limacinum (strain ATCC-20889) for use in infant and follow-on formula as a novel food pursuant to Regulation (EU) 2015/2283
(Wiley, 2025-01-22) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; Henauw, Stefaan, de ; Jos Gallego, Ángeles Mencía; Hirsch-Ernst, Karen Ildico; McArdle, Harry J.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Following a request from the European Commission, the EFSA Panel on Nutrition,Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on thesafety of an oil derived from the microalga Schizochytrium sp. (strain ATCC-20889)as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a mixtureof triglycerides in which docosahexaenoic acid (DHA) represents 40%–43% offatty acids. The available evidence indicates that the source organism (strain ATCC-20889) belongs to the species Schizochytrium limacinum. The applicant intendsto market the NF as an ingredient in infant formulae (IF) and follow-on formulae(FOF). The use levels proposed by the applicant were derived from Regulation (EU)2016/127, which states the mandatory presence of DHA to IF and FOF at the levelsof 20–50 mg/100 kcal. Schizochytrium limacinum was attributed the qualified pre-sumption of safety (QPS) status with the qualification ‘for production purposesonly’. Data provided by the applicant demonstrated the absence of viable cells inthe NF. No toxicological studies were performed with the NF. However, based onthe available toxicological data on oils derived from Schizochytrium sp., the QPSstatus of the source of the NF, the production process, the composition of the NF,the absence of marine biotoxins and viable cells in the NF, the Panel considers thatthere are no concerns with regard to the toxicity of the NF. The Panel concludesthat the NF is safe under the proposed conditions of use.
In silico and in vitro evaluation of potential agonistic and antagonistic estrogenic and androgenic activities of pure cyanotoxins, microcystin-LR and cylindrospermopsin
(Elsevier, 2025) Casas Rodríguez, Antonio; Cascajosa Lira, Antonio; Puerto Rodríguez, María; Cameán Fernández, Ana María; Jos Gallego, Ángeles Mencía; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia, Innovación y Universidades (MICINN). España; Agencia Estatal de Investigación. España; European Union (UE)
The potential endocrine disruption activity of cyanotoxins, particularly their effects on estrogen and androgen receptors (ER, AR), remains poorly understood. In the present study, the potential agonistic/antagonistic estrogenic and androgenic activities of MC-LR and CYN have been determined for the first time with validated OECD Test Guidelines No. 455 and 458, respectively. The data show that only MC-LR demonstrated weak estrogenic agonistic effects (LogPC10 value of − 9.85 M), while both toxins displayed antagonistic effects on the ER, with LogIC30 values of − 4.4 and − 6.4 for MC-LR and CYN, respectively. In addition, neither MC-LR nor CYN exhibited agonistic/antagonistic activities in AR. Docking studies revealed potential interactions between both toxins and AR, with CYN showing a higher predicted affinity for this receptor. In vivo studies, particularly those investigating androgen disruption, are warranted to confirm the endocrine disrupting potential of MC-LR and CYN.
Estimation of the post-mortem interval: a review
(Elsevier, 2025) Ruiz López, Juan Luis; Partido Navadijo, Manuel; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Determination of the time of death and post-mortem interval (PMI) is a major task for Legal and Forensic Medicine, given the implications it entails. In this respect, depending on the proximity to the moment of death, this PMI estimation will be simpler or more complex. Traditionally, the estimation of the PMI has centred upon the analysis of corporeal rigidity, body temperature and the concentration of potassium within the vitreous humour. However, in recent years, innovative methodologies that facilitate an increasingly precise prediction of the PMI have been developed. Therefore, this article aims to compile and present a comprehensive overview of these PMI estimation techniques, in order to serve as a basic guide and reference point to understand the latest advances in this area, as well as to identify their limitations and to explore the potential future directions of this discipline.
Safety of mineral salt containing
(Wiley, 2025) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; de Henauw, Stefaan; Jos Gallego, Ángeles Mencía; Hirsch-Ernst, Karen Ildico; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Following a request from the European Commission, the EFSA Panel on Nutrition,Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on amineral salt, containing potassium and magnesium, as a novel food (NF) pursu-ant to Regulation (EU) 2015/2283. The NF is a mineral salt that consists mainly ofmagnesium potassium trichloride hexahydrate. The information provided on thecomposition is sufficient for characterising the NF and does not raise safety con-cerns. The production process is sufficiently described and does not raise safetyconcerns. The NF is intended to be added to meat, sausages and dishes based onpasta, rice and other cereals. Taking into account the composition of the NF andthe proposed use and use levels, the Panel considers that the consumption of theNF is not nutritionally disadvantageous. Regarding the presence of bromide in theNF, the Panel notes that the combined daily intake of bromide from the NF andthe background diet does not exceed the tolerable daily intake of bromide of 0.4mg/kg body weight (bw) per day. Based on its physicochemical characteristics andsolubility data, the NF is expected to be dissociated in the gastrointestinal tract.Taking into account the composition and the nature of the NF, the Panel considersthat no toxicological studies with the NF are required. The Panel concludes thatthe NF (i.e. a mineral salt containing potassium and magnesium) is safe under theproposed conditions of use.
Insight into the chemical and nutritional fat profile of Tenebrio molitor larvae reared on different Agri-food by-products
(Elsevier, 2025) Morales Gómez, María Lourdes; Segura Borrego, María del Pilar; Aguilera-Velázquez, José Raúl; Callejón Fernández, Raquel María; Gutiérrez-Praena, Daniel; Úbeda Aguilera, Cristina; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Universidad de Sevilla. Departamento de Bioquímica y Biología Molecular; Ministerio de Ciencia, Innovación y Universidades (MICINN). España; Agencia Estatal de Investigación. España; European Union (UE)
Insects are capable of feeding with a variety of substrates, being possible obtaining products rich in protein using by-products from agri-food industry. Hence, the aim of this work was evaluating the effect of different diets based on three agri-food industry by-products of Tenebrio molitor larvae’s total fat contents and fatty acid profiles. Stabilized Alperujo (ALP), Pleorotus ostreatus spent substrate (POS) and olive leaf flour (OLF) were used mixed with wheat bran, control diet, at different percentages (20–100 %). All substrates studied modified the parameter analysed respect to the control diet. OLF subtract led to the greatest effects on the total fat content at percentage higher than 40 %. Respect to fatty acid profile, the most relevant changes were the increases of total MUFA content in samples from all T. molitor larvae fed with ALP and in most of those fed with POS, due to the specific increases of oleic acid content. On the contrary, total PUFA content decreased in most cases except for OLF substrate when the addition percentages were lower than 100 %. Moreover, OLF substrate enhanced the presence of ω-3. Finally, according to European regulations on nutritional claims, this fat fraction could be labelled as “source of ω-3”, “high in monounsaturated fat” and “high in unsaturated fats”. We can therefore conclude that feeding T. molitor with these agri-food by-products, especially from olive oil industry, enhanced the fatty acids profile of their fat fraction.
Scientific Opinion on additional scientific data
(Wiley, 2025) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; Henauw, Stefaan de ; Hirsch-Ernst, Karen Ildico; Jos Gallego, Ángeles Mencía; Maciuk, Alexandre; EFSA Panel on Nutrition; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
The Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on the safety of monacolins from red yeast rice (RYR), which have been placed under Union scrutiny in Part C of Annex III in accordance with Article 8(4) of Regulation (EC) No 1925/2006. The NDA Panel reviewed the additional scientific data submitted during the period of scrutiny, which included analytical data on the composition of RYR supplements, the intake of monacolins from other dietary sources, in vitro bioaccessibility and cytotoxicity data of monacolins vs. other statins, nutrivigilance/post-marketing data, case reports and clinical studies. Based on the new nutrivigilance data provided, the NDA Panel reiterates the concerns of the ANS Panel (EFSA ANS Panel, 2018) that exposure to monacolin K from RYR at intake levels as low as 3 mg/day could lead to severe adverse effects on the musculoskeletal system, including rhabdomyolysis, and on the liver. The NDA Panel concludes that the data submitted by interested parties during the Union scrutiny period do not allow establishing the safety of monacolins in RYR supplements below 3 mg/day or to identify a daily intake of monacolins from RYR in food supplements that does not raise safety concerns for the general population or vulnerable subgroups thereof.
Isolation of Carrot Chromoplasts and Assessment of Their Carotenoid Content and Bioaccessibility
(Multidisciplinary Digital Publishing Institute (MDPI), 2025-03-12) Benítez González, Ana; Gómez-Gómez, Lourdes; Ahrazem, Oussama; Esquivel, Patricia; Stinco Scanarotti, Carla Maria; Meléndez Martínez, Antonio Jesús; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; European Union (UE); Junta de Andalucía
The bioaccessibility (fraction of compounds released from the food matrix and available for absorption) and carotenoid content of carrot chromoplasts obtained through high-speed centrifugation using sucrose gradients were assessed. Three chromoplast bands were isolated, corresponding to sucrose gradients between 15 and 30%, 30 and 40%, and 40 and 50%. Total carotenoid levels increased ~2.8-fold when comparing the fractions of the bands of the lowest and highest sucrose gradients. The carotenoid profiles of the bands were similar. Phytoene and phytofluene accounted for approximately 3 and 4%, respectively, while ζ-carotene made up about 3%. Provitamin A carotenoids comprised about 85% of the total carotenoids in the respective fractions. Lutein content varied among fractions, with 1.61% in the 15/30% band and 0.77% in the 40/50% sucrose band. Similar micellar carotenoid profiles were also observed across fractions. α-carotene and β-carotene accounted for 8% and 0.2% of the total carotenoid content, respectively, while ζ-carotene constituted 19%. Lutein content in micelles ranged from 0.5% in the highest sucrose content fractions to 3.2% in the lowest. Phytoene and phytofluene were the predominant carotenoids in micelles. They accounted for 41.7% and 28.4%, respectively, together representing 70% of all carotenoids, with no differences among fractions. Colourless carotenoids were more readily incorporated into micelles, followed by ζ-carotene, lutein, and provitamin A carotenoids.
Safety of Tiger Nuts (Cyperus Esculentus) Oil as a Novel food Pursuant to Regulation (EU) 2015/2283
(Wiley-Blackwell, 2024) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; de Henauw, Stefaan; Hirsch-Ernst, Karen Ildico; Jos Gallego, Ángeles Mencía; Maciuk, Alexandre; Mangelsdorf, Inge; McNulty, Breige; McArdle, Harry J.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of Tiger nuts (Cyperus esculentus) oil as a novel food (NF) pursuant to Regulation (EU) 2015/2283. Tiger nuts (C. esculentus) is an edible tuber with history of consumption as food. The NF is the oil obtained from the nuts through cold pressing of the seeds flour. Oleic acid is the major component, representing 65%–69% of the oil's total fatty acids. The applicant proposed to use the NF as an ingredient in several food categories, and as a cooking oil or added as a condiment. The Panel notes that there are no safety concerns regarding stability if the NF complies with the proposed specification limits during its entire shelf-life. Taking into consideration the composition of the NF and the proposed conditions of use, the consumption of the NF is not nutritionally disadvantageous. The Panel considers that, based on the production process, composition of the NF, history of use of and composition of the source, no toxicological studies are required on the NF. The Panel concludes that the NF is safe under the proposed conditions of use.
Safety of Frozen, Dried and Powder Forms of House Crickets (Acheta Domesticus) as a Novel Food Pursuant
(Wiley-Blackwell, 2024) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; de Henauw, Stefaan; Hirsch-Ernst, Karen Ildico; Jos Gallego, Ángeles Mencía; Maciuk, Alexandre; Mangelsdorf, Inge; McNulty, Breige; McArdle, Harry J.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of frozen, dried and powder forms of house crickets (Acheta domesticus) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is proposed in three forms: (i) frozen, (ii) dried, (iii) powder. The main components of the NF are protein, fat and dietary fibre (chitin). The Panel notes that the concentration of contaminants in the NF depends on the occurrence levels of these substances in the insect feed. The NF has a protein content that ranges between 19.7 and 20.9 g/100 g in the frozen form and 61.7–68.6 g/100 g in the dried and powder forms. The Panel acknowledges that the true protein content is overestimated when using the nitrogen-to-protein conversion factor of 6.25 due to the presence of non-protein nitrogen from chitin. The applicant proposed to use the NF as food ingredient in a number of food products. The target population proposed by the applicant is the general population. Considering the composition of the NF and the proposed conditions of use, the consumption of the NF is not nutritionally disadvantageous. The Panel notes that no safety concerns arise from the toxicological information on A. domesticus. The Panel considers that the consumption of the NF might trigger primary sensitisation to A. domesticus proteins and may cause allergic reactions in subjects allergic to crustaceans, mites and molluscs. Additionally, allergens from the feed may end up in the NF. The Panel concludes that the NF is safe under the proposed uses and use levels.
Safety of an Extension of Use of Oil from Schizochytrium Limacinum (strain FCC-3204) as a Novel Food Pursuant to Regulation (EU) 2015/2283
(Wiley-Blackwell, 2024) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; de Henauw, Stefaan; Hirsch-Ernst, Karen Ildico; Jos Gallego, Ángeles Mencía; Maciuk, Alexandre; Mangelsdorf, Inge; McNulty, Breige; Knutsen, Helle Katrine; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of an extension of use of oil from Schizochytrium limacinum (strain FCC-3204) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The extension of use pertains to the use of the NF as a food ingredient in protein products at a maximum use level of 1 g of docosahexaenoic acid (DHA) in 100 g of product. The Panel considers that the information provided on the composition and the production process is sufficiently described and does not raise safety concerns. S. limacinum was attributed the qualified presumption of safety (QPS) status with the qualification ‘for production purposes only’. Data provided demonstrated the absence of viable cells in the NF. Under the proposed extension of use, the highest intake estimate (at the 95th percentile) of DHA from the NF in protein products is 6.3 mg DHA/kg bw per day for adolescents. The Panel notes that the exposure to DHA from the new intended use of the NF in protein products is very low compared to the exposure to DHA from the already authorised food categories (excluding food supplements). The Panel concludes that the NF (oil from S. limacinum (FCC-3204)) is safe under the new intended use.
Guidance for Establishing and Applying Tolerable Upper Intake Levels for Vitamins and Essential Minerals
(Wiley-Blackwell, 2024) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; de Henauw, Stefaan; Hirsch-Ernst, Karen Ildico; Jos Gallego, Ángeles Mencía; Maciuk, Alexandre; Mangelsdorf, Inge; McNulty, Breige; Naska, Androniki; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Vitamins and essential minerals are micronutrients that are required for the normal functioning of the human body. However, they may lead to adverse health effects if consumed in excess. A tolerable upper intake level (UL) is a science-based reference value that supports policy-makers and other relevant actors in managing the risks of excess nutrient intake. EFSA's principles for establishing ULs for vitamins and minerals were originally developed by the Scientific Committee on Food in 2000. This guidance from the EFSA Panel on Nutrition, Novel Foods and Food Allergens provides an updated framework for UL assessments. A draft was published in 2022 and underwent a 2-year piloting period. The present document incorporates revisions based on the experience gained through its practical implementation. It covers aspects related to the planning of the risk assessment (problem formulation and definition of methods) and its implementation (evidence retrieval, appraisal, synthesis, integration, uncertainty analysis). As in the previous framework, the general principles developed for the risk assessment of chemicals in food are applied, i.e. hazard identification, hazard characterisation, intake assessment, risk characterisation. Specific to nutrients are their biochemical and physiological roles and the specific and selective mechanisms that maintain the systemic homeostasis and accumulation of the nutrient in the body. Such considerations must also be taken into account when conducting risk assessments of nutrients.
Creatine and Improvement in Cognitive Function: Evaluation of a Health Claim Pursuant to Article 13(5) of Regulation (EC) No 1924/2006
(Wiley-Blackwell, 2024) Turck, Dominique; Bohn, Torsten; Cámara, Montaña; Castenmiller, Jacqueline; de Henauw, Stefaan; Hirsch-Ernst, Karen Ildico; Jos Gallego, Ángeles Mencía; Maciuk, Alexandre; Mangelsdorf, Inge; McNulty, Breige; Siani, Alfonso; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Following an application from Alzchem Trostberg GmbH, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Austria, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to creatine and improvement in cognitive function. The Panel considers that the food constituent, creatine, is sufficiently characterised. An improvement in cognitive function in one or more of its domains is a beneficial physiological effect. The applicant identified 21 human intervention studies on creatine supplementation and measures of cognitive function through a literature search. Two additional studies published after the search was conducted were identified through the reference list of a meta-analysis. In weighing the evidence, the Panel took into account that the acute effect of creatine on working memory, observed in two studies at 20 g/day for 5–7 days, was not seen at lower doses (2.2–14 g/day), or with continuous consumption (5 g/day for 6 weeks following a 5-day loading phase). Furthermore, the effect on response inhibition at 20 g/day for 7 days was an isolated finding among 10 intervention studies in healthy individuals, with no effects observed on other cognitive domains. The Panel also considered that the three intervention studies conducted in diseased individuals do not support an effect of creatine supplementation on cognition, and that the available evidence for a mechanism by which creatine could exert the claimed effect is weak. The Panel concludes that a cause-and-effect relationship has not been established between creatine supplementation and an improvement in cognitive function in one or more of its domains.
Risk Assessment of Food Additives Including Dietary Exposure
(Wiley-Blackwell, 2024) Medeleanu, Mădălina Lorena; Sánchez, Silvia Pichardo; Cătunescu, Giorgiana M.; Cerezo López, Ana Belén; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Lately, the entire society's focus has turned towards consuming more natural food products and the production of chemicals obtained utilising green technologies. The use of chemicals as food additives is a concern for consumers. For this reason, the search for natural and more sustainable additives is a key step to control food risks while meeting consumers' requirements. Essential oils could be considered potential green food additives on the basis of their valuable properties (chemical and microbiological). Unfortunately, there is currently a lack of knowledge regarding the safety associated with the consumption of essential oils and/or their nano-emulsions. In response to this issue, the Department of Nutrition and Food Science, Toxicology and Legal Medicine (DNFSTLM) from the Faculty of Pharmacy, Seville, Spain, in partnership with the University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania, have engaged their efforts into the individual working programme titled ‘Risk assessment of food additives including dietary exposure’ as part of the European Food Risk Assessment Fellowship Programme (EU-FORA). The individual programme was built on three modular pillars that were based on a ‘learning-by-doing’ approach. The fellow's activities focused on experimental toxicology and evaluation of the dietary intake for citrus essential oils nano-emulsions (CEO-NEs). The objective was to provide a foundation in toxicology and train the fellow with the skills necessary to conduct toxicological investigations for risk assessment. Acquiring expertise in applying the guidelines of the European Food Safety Authority (EFSA) and the Organization of Economic Cooperation and Development (OECD) was an important goal for the EU-FORA experience. Furthermore, the fellow received training in dietary risk assessment and participated in experimental research on the chemical characterisation, digestion processes and mechanism of action of bioactive compounds. In light of the results obtained, the individual programme was beneficial, the fellow being successfully trained and integrated into the hosting team. Furthermore, this project set the stage for further collaboration.
In Vitro Antimicrobial Activity of Volatile Compounds from the Lichen Pseudevernia furfuracea (L.) Zopf. Against Multidrug-Resistant Bacteria and Fish Pathogens
(Multidisciplinary Digital Publishing Institute (MDPI), 2024) Essadki, Y.; Hilmi, A.; Cascajosa Lira, Antonio; Girao, M.; Darrag, E.; Martins, R.; Romane, A.; Zerrifi, S. E.; Mugani, R.; Tazart, Z.; Jos Gallego, Ángeles Mencía; Cameán Fernández, Ana María; Carvalho, M. D.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; European Union (UE). H2020; Ministerio de Ciencia, Innovación y Universidades (MICIU). España; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
Lichens are symbiotic organisms with unique secondary metabolism. Various metabolites from lichens have shown antimicrobial activity. Nevertheless, very few studies have investigated the antimicrobial potential of the volatile compounds they produce. This study investigates the chemical composition and antimicrobial properties of volatile compounds from Pseudevernia furfuracea collected in two regions of Morocco. Hydrodistillation was used to obtain volatile compounds from samples collected in the High Atlas and Middle Atlas. Gas chromatography–mass spectrometry (GC-MS) analysis identified phenolic cyclic compounds as the primary constituents, with atraric acid and chloroatranol being the most abundant. Additionally, eight compounds were detected in lichens for the first time. The antimicrobial activity of these compounds was assessed using disc diffusion and broth microdilution methods. Both samples demonstrated significant antimicrobial effects against multidrug-resistant human bacteria, reference microorganisms, fish pathogens, and Candida albicans, with minimum inhibitory concentrations (MICs) ranging from 1000 µg/mL to 31.25 µg/mL. This study provides the first report on the volatile compounds from Pseudevernia furfuracea and their antimicrobial effects, particularly against fish pathogens, suggesting their potential as novel antimicrobial agents for human and veterinary use. Further research is warranted to explore these findings in more detail.
Impact of Fig Maceration under Various Conditions on Physicochemical and Sensory Attributes of Wine Vinegar: A comprehensive Characterization Study
(Wiley-Blackwell, 2024) Segura Borrego, María del Pilar; Ramírez, P.; Ríos-Reina, Rocío; Morales Gómez, María Lourdes; Callejón Fernández, Raquel María; Gutiérrez, J. M.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Junta de Andalucía; Universidad de Sevilla
Abstract: In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of some volatile compounds, mainly terpenes and ketones, such as (Z)-p-mentha-2,8-dien-1-ol, or β-damascenone. Therefore, maceration increased the organoleptic complexity, which could enhance the acceptability of consumers towards these products. Practical Application: This research studied how wine vinegars macerated with figs affect in different ways their taste, smell, and chemical properties. Thus, the results showed that these wine vinegars made with fig maceration by using different amounts and types of figs, as well as the type of vinegar used, changed their characteristics, making them smell and taste fruitier and more pleasant. This could be useful for making better-tasting and more appealing vinegars for consumers who enjoy unique and enhanced flavors in their food.
Identification of Potential Volatile Markers for Characterizing Argentine Wine Vinegars Based on their Production Process
(Elsevier, 2024) Wagner, Marcelo; Zaldarriaga Heredia, Jorgelina; Segura Borrego, María del Pilar; Morales Gómez, María Lourdes; Camiña, José M.; Azcarate, Silvana M.; Callejón Fernández, Raquel María; Ríos-Reina, Rocío; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina; Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación (ANPCyT). Argentina; Ministerio de Ciencia, Innovación y Universidades (MICIU). España; Universidad de Sevilla
In Argentina, the production of quality wine vinegars has been barely exploited. Currently, most of the marketed vinegars are produced using rapid industrial fermentation systems obtaining vinegars with a high production rate, but with low quality and few organoleptic nuances. This work aims to study the volatile profile by headspace solid phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC–MS) and chemometrics to differentiate Argentinian wine vinegars according to their production process (industrial or traditional). A total of 92 volatile compounds were identified on the samples by using a strategy based on volatile profile processing using PARADISe® software. The complete volatile profile of all the samples was submitted to partial least squares discriminant analysis (PLS-DA) for the selection of variables with importance in the projection (VIPs). Thus, 37 volatile compounds with the potential to be markers of the manufacturing process were selected. The results obtained revealed, for the first time, the volatile profile of Argentine wine vinegars showing that the compound groups that, on average, exhibited higher relative areas were esters, acids, and alcohols. Thus, certain acids, aldehydes and terpenes were noticeably present in industrial wine vinegar. Conversely, the alcohols were strongly associated with traditional ones. In the case of esters, they were connected to the different types of wine vinegars. These compounds could be considered as potential volatile markers of quality and authenticity of these types of vinegars.

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