Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal)

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

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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.
Evaluation of Carrot and Agroindustrial Residues for Obtaining Tenebrio Molitor (Yellow Mealworm) Powder Enriched in Bioaccessible Provitamin A and Colourless Carotenoids
(Elsevier, 2024) Benítez González, Ana; Aguilera Velázquez, José Raúl; Bautista Palomas, J.; Meléndez Martínez, Antonio Jesús; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
In this pilot study Tenebrio molitor larvae were fed with two residues (olive leaf meal and spent Pleurotus ostreatus substrate meal) and wheat flour (control). Carrot was used to provide a source of water and carotenoids. The objectives were to compare the effect of residues on growth and proximate composition of the flours and their carotenoid profile, by providing carotenoids and/or affecting their absorption by larvae. Additionally, the carotenoid bioaccessible content in Tenebrio molitor powder was evaluated. The powder obtained from larvae fed with the residues had a similar proximal composition to the control and residue meals tested did not affect negatively larval survival nor growth. Larvae accumulated significant amounts of carotenoids, especially when fed with olive leaf meal, followed by spent Pleurotus ostreatus substrate meal, even though the latter lacked detectable amounts of carotenoids. This suggests that the composition of the fungal substrate may favour a higher carotenoid uptake mechanism in mealworms compared to control. The colourless carotenoids phytoene and phytofluene exhibited the highest carotenoid bioaccessible content, followed by the provitamin A carotenoids β-carotene and α-carotene. Summarizing, T. molitor fed on agri-food residues can accumulate bioavailable and health-promoting carotenoids, that can contribute to alleviating global problems such as vitamin A deficiency.
Effects of a Diet of Allium Extract on Growth, Biochemistry, Metabolism, and Gut Microbiota of Rabbits (Oryctolagus cuniculus)
(Multidisciplinary Digital Publishing Institute (MDPI), 2024-12-09) Cascajosa Lira, Antonio; Pichardo Sánchez, Silvia; Baños, Alberto; Aguinaga-Casañas, María Arántzazu; Ricci, Andrea; Frabetti, Andrea; Barausse, Andrea; Jos Gallego, Ángeles Mencía; Cameán Fernández, Ana María; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Junta de Andalucía
The rabbit farming industry is growing due to the rising demand for healthy, sustainable meat. Rabbit meat’s nutritional benefits and low environmental impact appeal to health-conscious consumers. To enhance economic sustainability, efforts focus on reducing disease susceptibility and antibiotic use through improved biosecurity and natural additives, such as organosulphur compounds from Allium plants, which have shown promise in studies for boosting productivity and health. This study aimed to investigate the effects of PTSO supplementation on farm rabbits. Over and after a 76-day period, various parameters were assessed to measure the impacts on rabbit growth, health, biochemical parameters, muscle metabolism, and intestinal microbiota. The rabbit groups received either a control diet or a diet supplemented with Allium extract. The results showed significant improvements in growth performance for rabbits fed with Allium extract, including higher final weights, increased average daily gain (ADG), and lower mortality rates. A biochemical analysis revealed normal values for the parameters measured in the treated group. A muscle analysis evidenced the presence of a few metabolites of PTSO. A gut microbiota analysis indicated distinct differences between the control and treated groups, increasing the presence of some strains that can influence positively the growth of rabbits. This study highlights the potential benefits of PTSO supplementation for improving growth performance, health parameters, and gut microbiota composition in farm rabbits, suggesting its efficacy as a dietary additive.
Towards more Sustainable Cooking Practices to Increase the Bioaccessibility of Colourless and Provitamin A Carotenoids in Cooked Carrots
(Royal Society of Chemistry, 2024) Benítez González, Ana; Stinco Scanarotti, Carla Maria; Rodríguez Pulido, Francisco José; Vicario Romero, Isabel; Meléndez Martínez, Antonio Jesús; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); Ministerio de Ciencia e Innovación (MICIN). España
The effect of different cooking methods (boiling, baking, steaming and microwaving) on the colour and texture of carrots, as well as on the bioaccessibility of carotenoids, was investigated in order to identify the more “sustainable cooking” methods. Cooking resulted in statistically significant increases in total carotenoid bioaccessibility, both with intensity and duration of treatments. In particular, significant increases in carotenoid bioaccessible content (CBC) were observed, ranging from 6.03-fold (microwave) to 8.90-fold (baking) for the most intense cooking conditions tested. Although the relative concentration of the colourless carotenoids (phytoene and phytofluene) in raw carrots is lower than that of provitamins A α- and β-carotene, the bioaccessible content of the colourless ones is much higher. From an energy consumption standpoint and considering samples with the same tenderness, the highest CBC values per kWh decreased in the order microwaving > baking > water cooking > steaming. Our findings are important to help combat vitamin A deficiency since increases of up to ∼40-fold and ∼70-fold in the CBCs of the vitamin A precursors α- and β-carotene, respectively, were observed. These results provide a basis for defining “sustainable cooking” as “cooking practices that optimize intensity, duration and other parameters leading to a more efficient use of energy to maximize the bioavailability of nutrients and other beneficial food components (such as bioactives) while ensuring food appeal and safety”.
Microcystin-degrading Bacteria Reduce Bioaccumulation in Fragaria Vulgaris and Enhance Fruit Yield and Quality
(Springer, 2024) Haida, Mohammed; Khalloufi, Fatima El; Essadki, Yasser; Alexandrino, Diogo A.M.; Mugani, Richard; Hejjaj, Abdessamad; Campos, Alexandre; Vasconcelos, Vitor; Carvalho, Maria F.; Díez-Quijada Jiménez, Leticia; Cameán Fernández, Ana María; Oudra, Brahim; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
In Morocco, red fruit production has thrived, primarily utilizing hydroponic methods to control crops, increase fruit yield and quality, and avoid soil-related problems. However, the irrigation of these expansive hydroponic farms relies heavily on water sourced from dams, many of which are contaminated with Microcystins (MCs). To address this contamination issue, ongoing research is focused on discovering effective and cost-efficient biological solutions for eliminating MCs. In this study, we isolate and identify bacterial strains capable of degrading MCs, evaluate the rate of degradation, and investigate how soil inoculated with these bacteria affects the accumulation of MCs in plant tissue. The partial 16S rRNA analyses of three bacterial sequences were conducted, identifying them through NCBI as follows: Ensifer sp. (B1) isolated from soil, Shinella sp. (B2) from a cyanobacterial bloom, and Stutzerimonas sp. (B3) from water. These bacteria exhibited the ability to degrade MCs, with approximately 34.75%, 73.75%, and 30.1% of the initial concentration (20 µg/L) being removed after a 6-day period for B1, B2, and B3, respectively. Moreover, strawberry plants were cultivated hydroponically in a greenhouse for a duration of 90 days. These plants were subjected to extracts of cyanobacteria containing 10 and 20 µg/L of Microcystins (MC), as well as water from an artificial lake contaminated with MC, both with and without the presence of isolated bacterial strains. Among these strains, Shinella sp. exhibited the highest efficacy in mitigating MC accumulation. Specifically, it resulted in a reduction of approximately 1.159 µg of MC per kilogram of root dry weight, leading to complete elimination in the leaves and fruits. The findings also indicated that the inoculation of perlite with the three MC-degrading bacterial strains significantly enhanced growth, photosynthetic pigments, yield, biochemical constituents, and quality attributes of strawberries (p ≤ 0.05). These promising outcomes suggest the potential of this approach for addressing the adverse impacts of crops irrigated with MC-contaminated water in future agricultural practices.
Effect of the Addition of Protein Hydrolysates from Grape Seed Meal Residue to Red Wines in Warm Regions in the Stabilization Stage
(Academic Press, 2024) Mora Garrido, Ana Belén; Escudero Gilete, María Luisa; González-Miret Martín, María Lourdes; Heredia Mira, Francisco José; Cejudo Bastante, María Jesús; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
The effect of adding protein hydrolysates from defatted grape seed meals, a residue of the grape pomace industry, on the improvement of color stabilization of Syrah wines in warm climates was evaluated. Factors such as the type of raw material, the hydrolysis time, and the doses of protein hydrolysate were assessed. Hydrolysates were added to the wines at the stabilization stage and scrutinized over five months focusing on the polyphenolic composition, copigmentation and polymerization, as well as color by differential tristimulus colorimetry. The addition of 3 g/L protein hydrolysates from 1-h hydrolysis depicted a color stabilization effect, leading to higher values of chroma (C*ab), phenolic compounds (benzoic acids and flavan-3-ols), and copigmentation, although assuming a slightly more aged-related tonality. These data obtained provide an interesting insight, not reported so far, on the use of this oenological alternative to avoid common color losses of red wines elaborated in warm climate.
The Smartphone as an Economical and Reliable Tool for Monitoring the Browning Process in Sparkling Wine
(Elsevier, 2017) Pérez Bernal, Juan Luis; Villar Navarro, Mercedes; Morales Gómez, María Lourdes; Úbeda Aguilera, Cristina; Callejón Fernández, Raquel María; Universidad de Sevilla. Departamento de Química Analítica; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Comisión Nacional de Investigación Científica y Tecnológica (CONICYT). Chile; Junta de Andalucía
A fast, reliable colorimetric method based on colour measurements obtained from digital images of sparkling wine to study wine browning is proposed. Digital images were obtained, using a smartphone camera and a diffuse light source as the measurement device and, in order to isolate external influences, a suitable blackbox. Images in Red Green and Blue (RGB) colour space were splitted into the three basic channels (R, G, and B) and their values were used to monitor the browning process. Four sparkling Cava wines were monitored during an accelerated browning process. Results showed that while the Red and Green channels remained almost constant, the browning process affected primarily the Blue channel, decay being time-dependent. The Blue channel decay (%Bt) percentage over time is proposed as a new quality marker. This value had a high correlation with absorbance at 420 nm and 5-hydroxymethyl-2-furfural contents. These latter are the most usual markers of wine browning and the results obtained show that %Bt is a good browning descriptor. The advantages of the proposed methodology are single-step multiple samples analysis, affordable instrumentation and the fact that sample preparation is not required.
Assessment of the Effects of Anatoxin-a In Vitro: Cytotoxicity and Uptake
(Multidisciplinary Digital Publishing Institute (MDPI), 2024-12-13) Plata Calzado, Cristina; Prieto Ortega, Ana Isabel; 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
Anatoxin-a (ATX-a) is a cyanotoxin whose toxicological profile has been underinvestigated in comparison to other cyanotoxins such as microcystins (MCs) or cylindrospermopsin (CYN). However, its wide distribution, occurrence, and toxic episodes justify more attention. It is classified as a neurotoxin, but it has also been reported to affect other organs and systems. Thus, the aim of this study was to establish, as a first tier in its toxicological evaluation, its cytotoxicity in a wide range of cell lines representative of potential target organs (N2a, SH-SY5Y, HepG2, Caco2, L5178Y Tk+/−, THP-1 and Jurkat). As limited effects were observed after exposure to up to 200 µg/mL of ATX-a for 24 h (only Jurkat and THP-1 cells showed reduced cell viability), cell uptake experiments were performed by ultra-high performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). The results showed that the immune system cells had the highest percentage of ATX-a in the intracellular fraction, followed by neuronal cells and finally Caco-2 and HepG2 cells. Moreover, the expression of genes related to cell death mechanisms in THP-1 cells was also analyzed by polymerase chain reaction (PCR) and showed no changes under the conditions tested. Further research is required on ATX-a’s toxic effects and toxicokinetics to contribute to its risk assessment.
Stability and shelf life modeling of natural colorant from bee pollen
(Elsevier, 2023-12) Salazar González, Claudia; Fuenmayor, Carlos A.; Díaz Moreno, Consuelo; Stinco Scanarotti, Carla Maria; Heredia Mira, Francisco José; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; ; ; Universidad de Sevilla. AGR225: Color y Calidad de Alimentos
One of the main limitations for natural food colorants as potential replacements for synthetic alternatives is their stability and shelf life, which are determinant to their successful marketing. Bee pollen can be used as a source of natural pigments to substitute artificial colorants in the food, medicine, and cosmetics industries, showing advantages due to their bioactivity. This work studied the stability and shelf life of an oil-based carotenoid-rich extract (CRE) obtained from bee pollen via microwave-assisted extraction. Total carotenoid content (TCC), lipid oxidation indices, and color in the CIELAB space were evaluated during 90 days at three different temperatures: 30 °C, 45 °C, and 60 °C. The results showed that while the color remains stable, the TCC decreases and the peroxide index increases as a function of temperature. The overall CRE degradation kinetics was better modeled as a zero-order reaction and, with the Arrhenius equation, the shelf life of the colorant was determined as 37 months (at 20 °C) with a hue (hab) critical value of 70. These results demonstrate the high stability of a new type of natural colorant as well as the efficacy of bee pollen carotenoids in combination with oil lipids in color preservation.
Sensory and Spectroscopic Characterization of Argentinean Wine and Balsamic Vinegars: A Comparative Study with European Vinegars
(Elsevier, 2020) Ríos-Reina, Rocío; Azcárate, S. M.; Camiña, J. M.; Callejón Fernández, Raquel María; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Educación, Cultura y Deporte (MECD). España
In Argentina, vinegars are cheap agro-food products without exhaustive regulation and the production of high-quality vinegars has not been exploited yet. In fact, Argentinean vinegars have not been studied. In this context, a first study of Argentinean balsamic and wine vinegars was carried out by a sensory and spectroscopic characterization and by a comparison with well-recognized European vinegars. For that, ultraviolet–visible and fluorescence spectroscopies were applied together with principal component analysis (PCA) and parallel factor analysis (PARAFAC) performed on each data set, respectively. Results showed differences between acetification processes, origin countries and a wide variability within Argentinean production. The sensory characterization on Argentinean wine vinegars was performed by triangular and ordering preference tests showing statistically significant preferences toward the traditional and the rapid vinegars. This work highlights the effect of production on quality in order to provide added value to the Argentinean vinegars.
Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegars
(Elsevier, 2020-09-01) Ríos-Reina, Rocío; Azcarate, S. M.; Camiña, J.; Callejón Fernández, Raquel María; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
The addition of E-150d caramel, known as grape-must caramel in vinegars, is a legal but without limitation practice in Spanish wine vinegars, as those with a protected designation of origin (PDO), for unifying the final colour of different batches and barrels. It is also used in the production of ‘Balsamic vinegar of Modena’ vinegars, with a maximum addition fixed at 2% v/v by law. Although its quantification in vinegars was studied by other techniques, there is still not any official method for it. Therefore, UV–vis spectroscopy was assessed as a quick analytical method able to quantify grape-must caramel in Balsamic vinegars of Modena and Spanish PDO wine vinegars. Univariate and multivariate calibrations were assessed for this quantification. Results demonstrated the ability of UV–vis spectroscopy coupled with multivariate calibration in the quantification of grape-must caramel, predicting caramel amounts under 2% v/v in both Balsamic and PDO wine vinegars.

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