Gaspar Ros | University of Murcia (original) (raw)

Papers by Gaspar Ros

Antioxidants, 2019

Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total fl... more Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-O-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (p < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, giv...

The influence of both the design of the product (formulated raw ingredients) and type of product ... more The influence of both the design of the product (formulated raw ingredients) and type of product (on the meat type formulated base) on the mineral composition, crude protein (CP), protein digestibility (PD), total dietary$ber (TDF) andphytic acid (FA) contents of meat based infant beikosts was studied. The product design was the main factor determining the CP, TDF, Ca, Na and K contents, while the type of product was the main factor determining the PD, FA, Zn, Fe and Mn contents. High K and h4n levels were related to high TDF contents. CP and Zn showed a signt&ant relationship but the CPjFe relationship was not significant.

Hot water and cellulase hydrolysis extraction methods were used to obtain soluble and insoluble f... more Hot water and cellulase hydrolysis extraction methods were used to obtain soluble and insoluble fractions of dietary fiber (DF). Concentrates of the DF fractions were used to study their structure, physical properties (particle size, density, porosity, and oil adsorption capacity), hydration properties (swelling, water binding capacity, and viscosity), and glucose dialysis retardation index. Hydrolysis with cellulase modified the physical and hydration properties of the different samples analyzed,
since this enzyme reduced the particle size in soluble and insoluble dietary fiber (SDF and IDF, respectively), while increasing the water binding capacity of IDF and decreasing that of SDF.
Correlation studies carried out between the different properties analysed, showed that the behavior of hydrated fiber and the delay in glucose diffusion are determined by the physical properties of fiber.

The non-protein nitrogen content (NPN) of six edible grain legumes (pea, lentil, faba bean, chick... more The non-protein nitrogen content (NPN) of six edible grain legumes (pea, lentil, faba bean, chick pea, field bean and lupin) grown in Spain were evaluated. NPN was extracted by three methods (70% ethanol, 70% ethanol + 1% TCA and 0.2% NaOH+30% TCA) and then analyzed using the micro-Kjeldahl method. The extraction methods including TCA provided higher NPN values than the method which only used 70% ethanol. High concentrations of glutamic and aspartic acids and low concentrations of methionine and cystine were found in the NPN. However, the total NPN fraction and the free amino acid profiles obtained by each extraction method differed as a consequence of the differing solubility of the a-amino groups and other components of the NPN fraction. Further studies should be conducted to obtain a suitable extraction method for measuring total NPN in legumes.

This paper reports on the amino acid, in vitro protein digestibility and dietary fiber changes in... more This paper reports on the amino acid, in vitro protein digestibility and dietary fiber changes in green asparagus during development and processing. Green asparagus spears were classified into fine (F, <8 mm), middle (M, 9-11 mm), thick (T, 12-14 mm), very thick (VT, 15-19 mm) and extra thick (ET, >20 mm). This plant food was found to be a good source of protein ( > 30% DW), containing
most of the essential and nonessential amino acids. However, the arginine, cystine, y-amino-butyric acid, glutamine, lysine, ornithine, phenylethanolamine, serine and taurine contents decreased significantly (PsO.05) with blanching and canning. Green asparagus protein showed an adequate amino acid score according to FAO/WHO recommendations, and seemed to contribute most of the essential amino acids, except histidine and lysine, which were limiting amino acids. In-vitro protein digestibility (IVPD) tended to decrease during development (77.30% at F to 71.43% at ET), improving during processing, mainly after blanching. The increase in soluble dietary fiber and decrease in insoluble dietary fiber during processing might relate to the improvement of IVPD noted.

Two varieties of green beans (Phaseolus vulgaris L.), one round and the other flat at different s... more Two varieties of green beans (Phaseolus vulgaris L.), one round and the other flat at different stages of maturity were analysed
for nine physico-chemical and seven sensory variables. Moisture content, chlorophyll, alcohol insoluble solids, soluble solids and
total acidity were found to be of relevance for measuring the growth and maturity of round green beans. Alcohol insoluble solids, soluble solids, and total acidity increased significantly during development, while moisture and chlorophyll showed an opposite trend. Fibrousness, juiciness and hardness were the most important sensory variables for the overall acceptance of the cooked product. Multi-dimensional scaling revealed a weak relationship between the sensory attributes and the physico-chemical variables which define maturity.

We previously described the isolation and characterization of three probiotic strains from the fe... more We previously described the isolation and characterization of three probiotic strains from the feces of exclusively
breast-fed newborn infants: Lactobacillus paracasei CNCM I-4034, Bifidobacterium breve CNCM I-4035 and
Lactobacillus rhamnosus CNCM I-4036. These strains were shown to adhere to intestinal mucus in vitro, to be
sensitive to antibiotics and to resist biliary salts and low pH. In the present study, a multicenter, randomized, doubleblind,
placebo-controlled trial with 100 healthy volunteers in three Spanish cities was carried out to evaluate the
tolerance, safety, gut colonization and immunomodulatory effects of these three probiotics. Volunteers underwent a
15-day washout period, after which they were randomly divided into 5 groups that received daily a placebo, a capsule
containing one of the 3 strains or a capsule containing a mixture of two strains for 30 days. The intervention was
followed by another 15-day washout period. Patients did not consume fermented milk for the entire duration of the
study. Gastrointestinal symptoms, defecation frequency and stool consistency were not altered by probiotic intake.
No relevant changes in blood and serum, as well as no adverse events occurred during or after treatment. Probiotic
administration slightly modified bacterial populations in the volunteers’ feces. Intestinal persistence occurred in
volunteers who received L. rhamnosus CNCM I-4036. Administration of B. breve CNCM I-4035 resulted in a
significant increase in fecal secretory IgA content. IL-4 and IL-10 increased, whereas IL-12 decreased in the serum of
volunteers treated with any of the three strains. These results demonstrate that the consumption of these three
bacterial strains was safe and exerted varying degrees of immunomodulatory effects.

It has been widely accepted that breastfeeding is the best food for newborns. Mother’s milk provi... more It has been widely accepted that breastfeeding is the best food for newborns. Mother’s milk provides all the nutritive elements for normal growth and development of infants being considered the first functional food in life. Because it contains a variety of compounds playing a key role in the adequate feeding of newborns, such as oligosaccharides, probiotics, polyunsaturated fatty acids and lactoferrin. Lactoferrin from human milk has been demonstrated to be responsible for the resistance of newborns to infections and also has many biological activities that are essential for an adequate health of infants. Recently, there is also a growing interest in the potential use of lactoferrin for the improvement of bone health and cancer prevention. Milk substitutes and infant formulas play a vital role in infant nutrition when the breastfeeding is not available. The design of infant formula is modeled on the composition of human milk and the current trend in the infant formulas manufacturing is looking to provide not only nutritional compounds but also similar functional effects than human milk.

Collecting milk samples from mice (Mus musculus) may be interesting for a variety of preclinical ... more Collecting milk samples from mice (Mus musculus) may be interesting for a variety of preclinical research. References in the literature for protocols describing how to milk a dam are scarce, and a major limitation of such protocols is the small sample volume that is generally collected. The aim of our study was to develop a practical protocol to collect substantial amounts of milk from mice. Adult female outbred NMRI and inbred BALB/c mice with nursing litters were used in this study. The milking was carried out on days 7–12 after parturition. The pups were separated from their mothers for 6–12 h before milking to allow accumulation of milk in the glands. Dams were anesthetized using either an injectable mixture of midazolam and ketamine, or by use of the inhalational agent isoflurane. To induce milk flow, the mice were given 2-8 IU of oxytocin intraperitoneally. The milk was collected using an electric human breast pump that was modified to accommodate mouse nipples and to handle small liquid volumes. With this protocol, the total amount of milk collected from each dam per each milking ranged between 0.2 and 1.5 mL. We concluded that this milking method provides an excellent means for acquiring substantial amounts of mouse milk.

The effect of adding different thickening agents (locust bean gum (LBG), modified corn and rice s... more The effect of adding different thickening agents (locust bean gum (LBG), modified corn and rice starches
(MCS, MRS)) to an infant formula on both in vitro mineral availability (Ca, Fe and Zn), quantified by atomic
absorption spectrophotometry (AAS), and formula viscosity, after in vitro gastrointestinal digestion, was
investigated. LBG was the most effective agent to increase formula thickness. However, it showed a negative
effect on Ca, Fe and Zn in vitro solubility and dialysability. MCS and MRS only affected calcium solubility
and dialysability when they were used at P50% of the maximum legal limit. No negative effect
was observed for Fe and Zn when modified starches were added at the different concentrations assessed.
The phytate content in the thickening ingredients was also analysed. Despite finding a considerable
amount of phytic acid in the raw ingredients, its final concentration in the infant formula was insufficient
to decrease in vitro mineral availability.

The selective antimicrobial effect of fruit juices enriched with pine bark extract (PBE) (0.5 g/L... more The selective antimicrobial effect of fruit juices enriched with pine bark extract (PBE) (0.5 g/L) has been
studied before and after in vitro gastrointestinal digestion. PBE (a concentrate of water-soluble bioflavonoids,
mainly including phenolic compounds) has been proven to have high stability to the digestion
process. Pure phenolic compounds such as gallic acid had a high antimicrobial effect on Staphylococcus
aureus and Escherichia coli, maintaining the lactic acid bacteria population (100%). Otherwise, E. coli
O157:H7 only growth 50% when PBE was added to the culture media, while a slight increase on the
growth of lactobacilli and bifidobacteria was observed after exposition to the bark extract. Fresh fruit
juices enriched with PBE showed the highest inhibitory effect on pathogenic intestinal bacterial growth,
mainly E. coli and Enterococcus faecalis. The in vitro digestion process reduced the antibacterial effect of
juices against most pathogenic bacteria in approximately 10%. However, the beneficial effect of fruit
juices enriched with PBE (0.5 g/L) on gut microbiota is still considerable after digestion.

The aimof this workwas to studywhether the proportion of polyamine found in human milk, administe... more The aimof this workwas to studywhether the proportion of polyamine found in human milk, administeredwith
a commercial infant formula, affected the maturation of the immune system in a BALB/cOlaHsd mouse model.
Forty-eight pups (14-days old) were randomly assigned to four-day intervention groups: 1) breast-fed (normal
lactation); 2) fed infant formula; and 3) two different groups fed with infant formula supplemented with two
different amounts of polyamines. The influence of polyamine administration on lymphocyte populations in the
blood, spleen, and mesenteric lymph nodes, as well as on themodulation of immune system-related gene expression
in the small intestine, was analyzed. The results demonstrated that polyamine supplementation induced an
increase in splenic B cells to levels observed during normal lactation when compared with formula without
supplementation. The correlation coefficients for the splenic lymphocyte populations increased with polyamine
supplementation, with a dose-dependent effect. Our results demonstrate that polyamines influence gene expression
profile, mainly Cd1d1, Cd40, Hdac5, Hdac7, Clcf1 and Tlr4 compared with normal lactation. In general, the
gene expression results verified that the expression of genes associated with immune system was similar in
the group with high polyamine supplementation to that observed in the group with normal lactation.

The aim of this work was to study the effect of bread-making on the content of endogenous folate ... more The aim of this work was to study the effect of bread-making on the content of endogenous folate of
white and whole-grain bread fortified with either Swiss chard or spinach at 20 g/100 g and 40 g/100 g
measured by HPLC (H4-folate and 5-CH3-H4-folate); and to assess the sensory acceptability of folatefortified
breads compared to non-fortified breads. The fortification of breads with 20 g/100 g and
40 g/100 g vegetables significantly (p < 0.001) increased the total folate content (from 19.9 to 57.9 mg/
100 g in white bread and from 37.4 to 75.5 mg/100 g in whole-grain bread). Moreover, 40 g/100 g Swiss
chard- and spinach-fortified breads obtained higher scores in overall acceptability than 20 g/100 g fortified
or control bread for both white and whole-grain breads. The consumption of two servings (56 g
each) per day of 40 g/100 g fortified bread would meet the daily folate requirements by 14.3e21.8% in
adults and 9.6e14.5% in some special states like women of child-bearing age.

The antioxidant capacity (AC) of meat, meat products and the comparison with fish, vegetable prod... more The antioxidant capacity (AC) of meat, meat products and the comparison with fish, vegetable products,
milk and a balanced and healthy diet was determined using the ORACFL assay. The hydrophilic ORACFL
(H-ORACFL) of hake and sardine was 596 133 and 641 128 lmol Trolox Equivalents (TE) per
100 g, respectively. The highest H-ORACFL value was found in cured meat samples, where Iberian cured
ham (4890 443 lmol TE per 100 g), whereas the lowest level of 797 68 lmol TE per 100 g was
found in Frankfurt sausages. Products like mortadela with olives, sobrasada and salami showed intermediate
values ranging between 1107 123 lmol TE per 100 g and 1011 63 lmol TE per 100 g. Iberian
cured ham presents the higher AC of all meat products studied, and this value being higher than that provided
by red wine (3135 312 lmol TE per 100 g). The AC of orange juice was lower than meat products,
with the exception of Frankfurt sausages. Finally, the estimated total antioxidant capacity (TAC) of
the reference standard diet was 29 006 lmol TE per intake whole diet per day, and meat representing
10.51% per intake per day of the TAC of the whole diet.

Introduction: The Mediterranean diet is recognized as one with the healthiest dietary patterns; h... more Introduction: The Mediterranean diet is recognized as
one with the healthiest dietary patterns; however, this
diet is deteriorating and being abandoned even in the
Mediterranean countries themselves. Generally speaking,
dietary habits get fixed during adolescence although
during the college phase, students may experience important
changes in their lifestyles. The KIDMED index is
recognized as a good tool to assess adherence to the Mediterranean
diet (AMD).
Objective: The aim of this study was to assess AMD in
college students and to evidence possible variations
throughout the college period assessing differences
between the college years.
Method: A cross-sectional study with 213 alumni in
first grade and 105 in fourth grade was carried out. The
students were classified by gender, type of residence
(parents’ home or out of the parents’ house) and body
mass index (BMI) (< 25 or > 25).
Results: The BMI for the whole sample was 24.35 ±
2.71 in men and 22.54 ± 3.25 in women (p < 0.001). The
mean score in AMD was 7.0 ± 1.9, with 43% of the
students showing good adherence. In general, a low
intake of fruits, vegetables, rice or pasta was observed,
foods that are included in the base of the dietary pyramid.
Consumption of olive oil and legumes was very high and a
direct relationship was observed between overweighed
people (BMI > 25) and the habit of not having breakfast
usually. No significant differences were observed between
the student of first and fourth grades although those
students in the fourth grade living away from the
parental house had higher AMD level than the other
students (p < 0.001).
Conclusions: Educational programs promoting the
intake of the different groups of food are recommended,
was well as strategies promoting the consumption of
fruits and vegetables within the university area and the
healthy habit of having breakfast.

Introduction: School canteens have rules of management and supervision of menus, however has not ... more Introduction: School canteens have rules of management
and supervision of menus, however has not been
assessed if they are totally consumed.
Objective: To assess the acceptance of food by weigh
food leftovers and validation of a methodology for visual
estimation in school canteens of Murcia.
Methodology: Participated pupils in the second and
third cycle of primary education, between 8 and 12 years.
The estimate of leftovers was performed by 765 food
trays. Visual estimation of 300 trays was based on a categorical
scale as follow: 1 (0-25%), 2 (26-50%), 3 (51-
75%), 4 (76-100%) by two dietitians and reliability was
assessed with respect to the weighed food. The reliability
between both methods was assessed in two samples stratified
by presence or absence of school kitchen.
Results: The first dishes with leftovers were pasta, rice
and vegetable purees and was higher in those schools
without kitchen (p < 0.05). Also, the second dishes poultry
and fish salads and vegetables garnish. Fruit and the total
sum of leftovers was higher in schools without dining
menus (p < 0.05). The agreement between evaluators was
high in meat dishes and salads, and substantial in vegetables,
pre-cooked, omelet, pasta, fish and rice.
Conclusions: The leftlovers are high and there are
differences in the acceptance of certain foods according to
the type of menu offered. The visual scale is a reliable to
measure acceptance indirectly, but training to catering
staff is needed.

Journal of Food Composition and Analysis, 1994

ABSTRACT

Journal of Food Science, 1990

Changes in the mineral content of peas (Pisum sativum, L.) as a function of size during commerica... more Changes in the mineral content of peas (Pisum sativum, L.) as a function of size during commerical processing were studied. Peas were divided into four levels of maturity, and samples were taken on different sizes of peas at various stages of the canning process. Mineral content was determined by atomic absorption spectrophotometry. significant changes were found in the content of copper, iron, magnesium and zinc during commercial canning, but these were dependent on pea size only in the case of copper, iron and zinc. Highest total losses for copper and zinc were obtained in immature stages while iron losses were highest at mature stages.

Journal of The Science of Food and Agriculture, 2000

Antioxidants, 2019

Journal of Food Composition and Analysis, 1994

ABSTRACT

Journal of Food Science, 1990

Journal of The Science of Food and Agriculture, 2000