High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC–MS Abstract High-density lipoproteins from egg yolk (EYHDL), also called lipovitellenin, is the second largest constituent of egg yolk (EY), and possesses important functional properties in lipid metabolism for its high content of phospholipids. To better understand its lipid profile, a lipidomic analysis based on ultrahigh-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and gas chromatography and mass spectrometry (GC–MS) was conducted. Compared with EY, the lower level of triglyceride (TG), higher level of phosphatidylcholine (PC), phosphatidylinositol (PI), and diglyceride (DG) were found in EYHDL (p < 0.01). The orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed that the lipid profile of EYHDL was clearly discriminated from EY. Volcano plots combined with S-plots showed that the differential lipids in EYHDL were 22 significantly downregulated TG with long-chain fatty acids in ES+ , and 30 markedly upregulated lipids including PC, phosphatidylethanolamine (PE), and PI with long-chain fatty acids in ES− (p < 0.01). GC–MS analysis showed higher level of C18:1 and C22:6, and lower level of C16:0 in EYHDL than EY. In summary, EYHDL could serve as a favorable lipid source for human diets for its higher PC, PI, and lower TG.

Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation Abstract Over recent decades, several types of ancient grain varieties have been reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat varieties and spelt? The analysis of the bread-making quality of three bread wheat and two spelt cultivars has found no significant differences between the two types of wheat in protein, Fe or Zn, although differences were observed between cultivars. In mean quality parameters, a marked difference was observed between the bread wheat and spelt cultivars, the latter having poorer alveo-consistographic characteristics, indicative of weaker gluten and dough. With the exception of the variety ‘Craklin’, the gliadin/glutenin (Gli/Glu) ratio is negatively correlated with the technological quality of cultivars. Principal component analysis shows that the two commercial wheats ‘Bonpain’ and ‘Sensas’ lying close to gluten strength parameters; and, dough extensibility was associated with total gliadin content and the Gli/Glu ratio, both types of spelt being more closely related to these parameters, indicating that spelts are associated with greater dough extensibility.

High variability in parvalbumin beta 1 genes offers new molecular options for controlling the mislabeling in commercial Salmonids Abstract Fish consumption has many health benefits, but may encompass some risks such as allergic reactions. The main responsible of fish allergy is parvalbumins, being one of the most common parvalbumin beta 1 proteins (Pvalb1) in many fish species. IgE-mediated cross-reactivity may occur between Pvalb1 of different species, and there are also cases of species-specific allergic reactions for only a few fish species. The frequent exchanges Salmo and Oncorhynchus genera found in commercial products demonstrate the great need to continue investigating new tools for the control of mislabeling. In this study, we have amplified by PCR, the parvalbumin beta 1 gene, and analyzed the intron and exon diversity in three genera (Oncorhynchus, Salmo, and Salvelinus), to evaluate the variability of this gene in Salmonids’ group. High variability and occurrence of species-specific SNPs found make this gene suitable as powerful species identification tool. In addition, three putative proteins were inferred from translated DNA sequences, which are worthy to investigate, because of their potentially different effect in the fish allergic reaction of salmonid-sensitive consumers.

The chemical composition and quality of the Parainema coffee cultivar under different shading conditions, as assessed by a leaf flavonol optical index Abstract The introgressed cultivar of Parainema coffee was studied in two Honduras plantations that differed in their tree-shading system, namely intercropping as opposed to agroforestry. The cumulative sunlight effect on plants was determined by means of a non-destructive index of leaf flavonols, applied here for the first time to the coffee culture. The coffee seeds selectively harvested from shaded and full sunlight plants were analyzed for both their chemical composition and the derived cup quality. The high and constant shading of the agroforestry system determined both the heaviest coffee beans and an excellent rating of the beverage. Green beans under shade contained higher levels of caffeine and lower levels of trigonelline and mono-caffeoylquinic acids (other than chlorogenic acid) than those from sun-exposed plants. Banana-tree shading produced no differences in the green bean chemicals with respect to sunlight. The employed leaf flavonol optical index allowed to quantify the spatial variability of shading within the coffee plantations. Regardless of the light regime and site, Parainema coffee was classified as a “specialty”, an aspect that, together with its high seed weight and resistance to disease, can further favor its spread among coffee producers.

Brazilian sourdough: microbiological, structural, and technological evolution Abstract This work aimed to evaluate the lactic acid bacteria (LAB) and yeast growth substrate consumption production of organic acids and volatile compounds in the Brazilian sourdough. In addition, the impact of fermentation on the structural modifications of the dough was also analyzed by Fourier-transform infrared spectroscopy and by Scanning electron microscope. Sourdough evaluations revealed that major biochemical changes occurred until the third day: highest LAB growth, increased acidity, production of alcohol and carboxylic acids, and modifications in the amides I and II of gluten and starch hydrolysis. Between the third–fifth days occurred the disappearance of butanoic acid and formation of different esters. As shown by principal component analysis, sourdough became mature after the fifth day, revealing stabilization of biochemical and technological parameters, besides the significant presence of esters and carboxylic acids. Therefore, this work acknowledges that the Brazilian traditional sourdough requires at least 5 days of fermentation to obtain the ideal technological qualities and volatile compounds for bakery applications.

Method for phenol recovery from “alperujo”: numerical optimization and predictive model Abstract “Alperujos” of Arbequina olives harvested in 2010 and 2011 and of Nevadillo olives in 2012 were evaluated in order to reduce their pollutant load by recovering the phenols with antioxidant properties. First, three successive extractions with water (4 °C, 120 min) were carried out to evaluate by spectrophotometry the total phenol contents, which significantly varied with cultivar and harvest year. The combined aqueous extracts of “alperujo” (combined-AEA) showed high pollutant loads with volatile solids to total solids ratios close to 1 suggesting high organic material contents and very low total phenols to chemical oxygen demand ratios. Second, phenols were recovered from the combined-AEA using ethyl acetate. By experimental design, the following conditions were found to maximize phenol recovery: temperature = 20 °C, time = 120 min, pH of aqueous extract = 2.00 and solvent/extract ratio (v/v) = 3:1. Up to 41.6% of the phenols were recovered from the combined-AEA after three successive extractions using recycled solvent.

A fast and novel approach to evaluate technical enzyme preparations for an efficient protein hydrolysis Abstract The objective of this study was to establish a fast approach (< 1 h) for the evaluation of technical enzyme preparations (TEPs). An automated photometric analyzer (GalleryTM Plus) was equipped with 32 synthetic and natural substrates to measure aminopeptidase, carboxypeptidase, dipeptidyl peptidase and endopeptidase activities distinguishably and the proteolytic activity towards lupine protein of TEPs. The established so-called “activity fingerprints” (AFPs) delivered detailed information about the substrate spectra and peptidase side activities, noticing furthermore batch variations of Flavourzyme1000L. Based on their AFPs, particular TEPs were selected for lupine protein hydrolysis and the hydrolysates were analyzed regarding the degree of hydrolysis and the free amino acids. It was demonstrated that the information of the AFPs were applicable to predict important properties of the resulting hydrolysates. Consequently, the hydrolysis efficiency was improved (increase of 47%). The system introduced enables the targeted selection of TEPs for enzymatic protein hydrolysis, resulting in specific food protein hydrolysates.

Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product Abstract Winemaking industry produces large amounts of by-products (grape pomace or marc) every year, making necessary a sustainable management of such waste. Among red wines, Tannat variety possesses a unique polyphenolic profile. Consequently, the study of the bioactive properties of its by-product and the extraction optimization of its bioactive compounds is of great interest to state its health promoting potential. In this study, different extraction processes were tested: maceration with ethanol (95%), ultrasound-assisted ethanolic extraction optimization with surface methodology, ultrasound-assisted aqueous extraction, and hydro-alcoholic-acid extraction (EHAA). Using this last extraction procedure, higher polyphenolic content (11.459 ± 1.048 g GAE/100 g of dry extract), monomeric anthocyanins (2.030 ± 0.085 g Cyd/100 g of dry extract), antioxidant capacity (0.474 ± 0.036 mg/mL for ABTS and 0.715 ± 0.063 µmol TE/mg of dry extract for ORAC-FL), α-glucosidase (IC50 888.5 ± 79.3 µg/mL), and pancreatic lipase inhibition capacity (IC50 2431.0 ± 79.9 µg/mL) were found on Tannat grape skin. Considering as a whole, these results may imply a great antidiabetic and antiobesity potential. Moreover, EHAA showed to have anti-inflammatory capacity (IC50 587 µg/mL) on RAW 264.7 cells. In summary, EHAA possesses great potential as a functional ingredient for prevention and/or treatment of chronic diseases.

Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non- Saccharomyces wine yeasts Abstract Certain bioactive compounds that derive from tryptophan have been determined in fermented foods, which suggests that the role of yeast is putative in origin. Melatonin is a neurohormone in humans that plays an important role in health. The activity of other compounds, such as 3-indoleacetic acid, has been recently highlighted, and interest in elucidating the conditions of their production has grown. However, the biosynthesis of melatonin by yeasts remains unclear to a large extent. Therefore, this work was undertaken to demonstrate the unequivocal synthesis of melatonin and other compounds that derive from tryptophan metabolism by yeast by determining them in the intracellular compartment. By high-resolution mass spectrometry and a validated method, tryptophan itself, melatonin, serotonin, N-acetyl-5-hydroxytryptamine and 3-indoleacetic acid, were identified in the intracellular compartment of Saccharomyces and non-Saccharomyces wine yeasts.