Recursos de colección

Digital.CSIC (158.952 recursos)

Repositorio institucional del Consejo Superior de Investigaciones Científicas. Digital.CSIC es un depósito de documentos digitales, cuyo objetivo es organizar, archivar, preservar y difundir en modo de acceso abierto la producción intelectual resultante de la actividad investigadora del CSIC.

(IATA) Artículos post-print

Mostrando recursos 1 - 4 de 4

  1. Neoglycoconjugates of caseinomacropeptide and galactooligosaccharides modify adhesion of intestinal pathogens and inflammatory response(s) of intestinal (Caco-2) cells

    Laparra, José Moisés; Hernández-Hernández, Oswaldo; Moreno, F. Javier; Sanz Herranz, Yolanda
    Dietary glycoconjugates may constitute new food ingredients with the potential ability to inhibit pathogen infection by blocking or competing for bacterial adhesion sites in intestinal cells. In this study, galactooligosaccharides, obtained from transgalactosylation of lactose (GOS-La) or lactulose (GOS-Lu), were used for the glycation of caseinomacropeptide hydrolysates (hCMP). The effects of these compounds on Salmonella enterica CECT 443 and Listeria monocytogenes CECT 935 adhesion, induction of inflammatory cytokines production, and >toll-like> (TLR)-2/4 and chemokine CXCR3 receptor expression (mRNA) in intestinal epithelial (Caco-2) cells were evaluated. hCMP:GOS-La or hCMP:GOS-Lu significantly reduced pathogen adhesion. GOS-Lu and hCMP:GOS-Lu inhibited the production of IL-1β...
    - 19-dic-2017

  2. The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing

    Gil Humanes, Javier; Pistón, Fernando; Barro Losada, Francisco; Rosell, Cristina M.
    Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better...
    - 09-ene-2018

  3. Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies

    Gil Humanes, Javier; Pistón, Fernando; Altamirano Fortoul, Rossana; Real, Ana; Comino, Isabel; Sousa Martín, Carolina; Rosell, Cristina M.; Barro Losada, Francisco
    Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice...
    - 09-ene-2018

  4. Maillard-type glycoconjugates from dairy proteins inhibit adhesion of Escherichia coli to mucin

    Laparra, José Moisés; Corzo-Martínez, Marta; Villamiel, Mar; Moreno, F. Javier; Sanz Herranz, Yolanda
    In this study, glycoconjugates of β-lactoglobulin (β-Lg) and sodium caseinate (SC) were obtained via Maillard reaction with galactose and lactose, and their ability to inhibit the adhesion of different Escherichia coli strains (CBL2, CBM1 and CBL8) to mucin was evaluated. The strains tested exhibited different interaction patterns with the glycoconjugates, suggesting the participation of different carbohydrate-recognition sites in adhesion. Galactosylation and lactosylation of both β-Lg and SC significantly decreased the adhesion values of E. coli CBL2 to mucin. Whereas the adhesion of E. coli CBM1 was preferably interfered by galactosylated glycoconjugates obtained under the harshest incubation conditions, the adhesion capacity...
    - 19-dic-2017

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