Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach.

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion.

Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties.

Polyphenols have interesting antioxidant properties and could help prevent certain diseases. Emulsion gels (EGs) have characteristics that make them a promising alternative system for supplying several bioactive compounds simultaneously, among them polyphenols. We produced four EGs containing olive oil, soy protein and a cold gelling agent based on alginate.

Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach.

This article evaluates the use of emulsion gels (EGs) containing two different solid polyphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as animal fat replacers in the development of frankfurters. The incorporation of EGs improved their lipid content, particularly R-EPG and R-EPGO also contained high levels of phenolic compounds (hydroxytyrosol and flavanols). These frankfurters were judged acceptable by the panellists and showed good thermal and storage stability.

Phenolic Metabolites in Plasma and Thigh Meat of Chickens Supplemented with Grape Byproducts.

Grape byproducts are rich sources of polyphenols with powerful antioxidant and health-promoting effects. The impact of supplementing chicken diets with grape byproducts on plasma and thigh meat concentrations of phenolic metabolites was evaluated by analyzing samples by high-performance liquid chromatography quadrupole time of flight mass spectrometry. Chickens were fed three experimental diets: Control diet, Control+8% grape pomace, and Control+0.

Phylogenetic profile of gut microbiota in healthy adults after moderate intake of red wine.

Scope: There is growing interest in understanding how human colonic microbiota can be modified by dietary habits. We examined the influence of moderate red wine intake on the colonic microbiota of 15 healthy volunteers, related to the high concentration of polyphenols present in this beverage. The volunteers were classified into high, moderate, and low polyphenol metabolizers (metabotypes) due to their ability to metabolize polyphenols and the results were compared with that of five control (no wine intake) subjects.

A survey of modulation of gut microbiota by dietary polyphenols.

Dietary polyphenols present in a broad range of plant foods have been related to beneficial health effects. This review aims to update the current information about the modulation of the gut microbiota by dietary phenolic compounds, from a perspective based on the experimental approaches used. After referring to general aspects of gut microbiota and dietary polyphenols, studies related to this topic are presented according to their experimental design: batch culture fermentations, gastrointestinal simulators, animal model studies, and human intervention studies.

Towards the fecal metabolome derived from moderate red wine intake.

Dietary polyphenols, including red wine phenolic compounds, are extensively metabolized during their passage through the gastrointestinal tract; and their biological effects at the gut level (i.e., anti-inflammatory activity, microbiota modulation, interaction with cells, among others) seem to be due more to their microbial-derived metabolites rather than to the original forms found in food.

Faecal metabolomic fingerprint after moderate consumption of red wine by healthy subjects.

Faecal metabolome contains information on the metabolites found in the intestine, from which knowledge about the metabolic function of the gut microbiota can be obtained. Changes in the metabolomic profile of faeces reflect, among others, changes in the composition and activity of the intestinal microorganisms. In an effort to improve our understanding of the biological effects that phenolic compounds (including red wine polyphenols) exert at the gut level, in this foodomic study we have undertaken a metabolome characterization of human faeces after moderate consumption of red wine by healthy subjects for 4 weeks.

Moderate consumption of red wine can modulate human intestinal inflammatory response.

In this study, 24 immune markers were analyzed in feces from healthy volunteers (n = 34) before and after consumption of a red wine (12% ethanol, 1758 mg/L total polyphenols) for 4 weeks. Analysis of the data permitted the differentiation of a six-volunteer subgroup showing unusually high basal values of cytokines. For this subgroup, consumption of wine significantly (P < 0.

Red wine and oenological extracts display antimicrobial effects in an oral bacteria biofilm model.

The antimicrobial effects of red wine and its inherent components on oral microbiota were studied by using a 5-species biofilm model of the supragingival plaque that includes Actinomyces oris, Fusobacterium nucleatum, Streptococcus oralis, Streptococcus mutans and Veillonella dispar. Microbiological analysis (CFU counting and confocal laser scanning microscopy) of the biofilms after the application of red wine, dealcoholized red wine, and red wine extract solutions spiked or not with grape seed and inactive dry yeast extracts showed that the solutions spiked with seed extract were effective against F. nucleatum, S.

Profiling of microbial-derived phenolic metabolites in human feces after moderate red wine intake.

A controlled and randomized trial study involving 41 healthy volunteers (33 intervention and 8 control subjects) was performed in order to establish changes in the microbial-derived phenolic metabolite profile of feces after moderate consumption of red wine (250 mL/day, 4 weeks). Out of the 35 phenolic metabolites identified, 10 compounds (mainly benzoic and 4-hydroxyvaleric acids) showed statistically significant increases (P < 0.05) after the wine intake.