Person: Bastida Codina, Sara
Universidad Complutense de Madrid
Faculty / Institute
Nutrición y Ciencia de los Alimentos
Nutrición y Bromatología
Now showing 1 - 9 of 9
PublicationCan Carob-Fruit-Extract-Enriched Meat Improve the Lipoprotein Profile, VLDL-Oxidation, and LDL Receptor Levels Induced by an Atherogenic Diet in STZ-NAD-Diabetic Rats?(MDPI, 2019-02-03) Macho González, Adrián; Garcimartín Álvarez, Alba; López-Oliva Muñoz, María Elvira; Ruiz-Roso, Baltasar; Martín de la Torre, Isabel; Bastida Codina, Sara; Benedí González, Juana María; Sánchez Muniz, Francisco JoséCarob fruit extract (CFE) has shown remarkable in vitro antioxidant properties and reduces postprandial hyperglycemia and hyperlipidemia in healthy animals. Development of functional meat products that contain bioactive components are presented as a great nutritional strategy. Until now, the effect of the consumption of restructured meat enriched with CFE in a murine model of diabetes has not been investigated. The objective of this study was to evaluate the effect on glycemia, lipemia, lipoprotein profile, Ldlr, arylesterase (AE), and very low density lipoproteins (VLDL) and liver oxidation in streptozotocin-nicotinamide (STZ-NAD) growing Wistar diabetic rats fed restructured meat in the frame of a high cholesterol/high saturated-fat diet. In the present study, three groups (D, ED and DE) were fed cholesterol-enriched (1.4% cholesterol and 0.2% cholic acid) and high saturated fat diets (50% of total energy from fats and 20.4% from saturated fatty acids). Rats were subjected to a STZ-NAD administration at the 3rd week. Group D did not receive CFE, while ED and DE rat groups received CFE before and after the diabetic induction, respectively. After eight weeks, D rats showed hyperglycemia and hypercholesterolemia, an increased amount cholesterol-enriched VLDL (β-VLDL), IDL and LDL particles and triglyceride-enriched HDL. ED and DE partially blocked the hypercholesterolemic induction with respect to D group (p < 0.001) and improved glycemia, cholesterol levels, lipoprotein profile, Ldlr, plasma AE activity and liver oxidation (p < 0.001). Fecal fat, moisture and excretion were higher while dietary digestibility was lower in ED and DE vs. D counterparts (p < 0.0014). In conclusion, CFE enriched meat shows, for the first time, hypoglycemic and hypolipidemic effects in STZ-NAD animals fed high cholesterol/high saturated-fat diets. Likewise, it manages to reverse possible diabetes lipoprotein alterations if CFE enriched meat is consumed before pathology development or improves said modifications if Type 2 Diabetes Mellitus is already established. PublicationEstudio "Toledo" : valores de referencia y factores de riesgo lipoproteicos en "neonatos"(Universidad Complutense de Madrid, Servicio de Publicaciones, 2002) Bastida Codina, Sara; Cuesta Lorenzo, Carmen; Sánchez-Muniz, Francisco JoséCon el objeto de obtener valores de referencias y de factores de riesgo lipoproteicos en poblaciones de neonatos españoles, se analizaron en sangre de cordón de 548 recién nacidos de la provincia de Toledo los niveles de colesterol glucosa total, triglicéridos, colesterol transportado por la hdl, vldl, ldl, apos ai y b y los cocientes de riesgo ct/hdl-c y apo al/apo b. Estos neonatos tenían unas características comunes y bien definidas: a término de parto eutócico, con presentación cefálica, con peso entre 2,500 kg y menos de 4,0 kg y con ausencia de sufrimiento fetal (apgar 1 y 2 (mayor igual) 7 y (mayor igual 9), respectivamente ). Las diferencias encontradas entre niños y niñas para parámetros lipoproteicos se hacen mas evidentes cuando se trata de neonatos hipercolesterolémicos. Dichos valores de referencia, juntos con los de otros estudios permitirán la construcción de tablas de valores de referencia y patológicos de poblaciones de neonatos españoles, las cuales hacen referencia a poblaciones foráneas con diferente etnia, con la incidencia negativa que esto supone sobre el metabolismo lipídico PublicationCould Duodenal Molecular Mechanisms be Involved in the Hypocholesterolemic Effect of Silicon Used as Functional Ingredient in Late‐Stage Type 2 Diabetes Mellitus?(Wiley, 2022-10-10) Hernández Martín, Marina; Bocanegra De Juana, Aránzazu; Redondo Castillejo, Rocío; Macho González, Adrián; Sánchez Muniz, Francisco José; Benedí González, Juana María; Bastida Codina, Sara; García Fernández, Rosa Ana; Garcimartín Álvarez, Alba; López Oliva, M. ElviraScope: Hypercholesterolemia increases the risk of mortality in type 2 diabetesmellitus (T2DM), especially in the late-stage. Consumption of bioactivecompounds as functional ingredients would help achieve therapeutic goals forcholesterolemia. Silicon has demonstrated a hypocholesterolemic effect andthe ability to reduce fat digestion. However, it is unclear whether silicon exertssuch effect in late-stage T2DM (LD) and the intestinal mechanisms involved.Methods and results: Three groups of eight rats were included: early-stageT2DM control (ED), LD, and the LD group treated with silicon (LD-Si) oncethe rats were diabetic. Morphological alterations of the duodenal mucosa, andlevels of markers involve in cholesterol absorption and excretion, besidecholesterolemia, and fecal excretion were assayed. Silicon included as afunctional ingredient significantly reduces cholesterolemia in part due to: 1)reducing cholesterol intestinal absorption by decreasing the absorptive areaand Acetyl-Coenzyme A acetyltransferase-2 (ACAT2) levels; and 2) increasingcholesterol excretion to the lumen by induction of the liver X receptor (LXR)and consequent increase of adenosine triphosphate-binding cassettetransporter (ABCG5/8).Conclusions: These results provide insight into the intestinal molecularmechanisms by which silicon reduces cholesterolemia and highlights theefficacy of the consumption of silicon-enriched functional foods in late-stageT2DM. PublicationThe Nutritional Components of Beer and Its Relationship with Neurodegeneration and Alzheimer’s Disease(MDPI, 2019-07-10) Sánchez Muniz, Francisco José; Macho González, Adrián; Garcimartín Álvarez, Alba; Santos López, Jorge Arturo; Benedí González, Juana María; Bastida Codina, Sara; González-Muñoz, María JoséThe prevalence of degenerative diseases has risen in western countries. Growing evidence suggests that demenia and other cognition affectations are associated with ambient factors including specific nutrients, food ingredients or specific dietary patterns. Mediterranean diet adherence has been associated with various health benefits and decreased risk of many diseases, including neurodegenerative disorders. Beer, as part of this protective diet, contains compounds such as silicon and hops that could play a major role in preventing brain disorders. In this review, different topics regarding Mediterranean diet, beer and the consumption of their main compounds and their relation to neurological health have been addressed. Taking into account published results from our group and other studies, the hypothesis linking aluminum intoxication with dementia and/or Alzheimer’s disease and the potential role of regular beer has also been considered. Beer, in spite of its alcohol content, may have some health benefits; nonetheless, its consumption is not adequate for all subjects. Thus, this review analyzed some promising results of non-alcoholic beer on several mechanisms engaged in neurodegeneration such as inflammation, oxidation, and cholinesterase activity, and their contribution to the behavioral modifications induced by aluminum intoxication. The review ends by giving conclusions and suggesting future topics of research related to moderate beer consumption and/or the consumption of its major compounds as a potential instrument for protecting against neurodegenerative disease progression and the need to develop nutrigenetic and nutrigenomic studies in aged people and animal models. PublicationLipoprotein Profile in Aged Rats Fed Chia Oil- or Hydroxytyrosol-Enriched Pork in High Cholesterol/High Saturated Fat Diets(MDPI, 2018-11-26) Santos López, Jorge Arturo; Garcimartín Álvarez, Alba; Bastida Codina, Sara; Bautista Ávila, Mirandeli; González Muñoz, María José; Benedí González, Juana María; Sánchez Muniz, Francisco JoséRestructuring pork (RP) by adding new functional ingredients, like Chia oil (one of the richest natural source of α-linolenic acid) or hydroxytyrosol (HxT) (potent antioxidant), both with hypolipidemic activities, is one of the strategies that may help to reduce the potential negative effects of high meat products consumption. The aim of this study was to evaluate the Chia oil- or HxT-enriched RP effect on the lipoprotein profile of aged rats fed high fat, high-energy, and cholesterol-enriched diets. RP samples were prepared by mixing lean pork and lard with or without Chia oil (152.2 g/kg fresh matter) or HxT (3.6 g/kg fresh matter). Diets were prepared by mixing a semisynthetic diet with freeze-dried RP. Groups of 1-year male Wistar rats were fed the following experimental diets for 8 weeks: C, control-RP diet; HC, cholesterol-enriched-RP diet; and Chia oil-RP (CHIA) and HxT, Chia oil- or hydroxytyrosol-RP, cholesterol-enriched diet. Plasma lipid, lipoprotein profile, SREBP-1c protein, and low-density lipoproteins (LDL) receptor gene (Ldlr) exp essions were evaluated. Compared to C diet, the HC diet increased plasma cholesterol, triglycerides, free fatty acids, total lipids, and SREBP-1c expression, but reduced Ldlr expression and significantly modified the lipoprotein profile, giving rise to the presence of high levels of atherogenic cholesterol enriched very low-density lipoproteins (VLDL) particles. Compared to the HC diet, the HxT diet did not produce significant changes in feed intake but it reduced the body weight. Chia oil and HxT partially arrested the negative effects of the high-fat, high-energy, and cholesterol enriched meat-based diets on lipemia and lipoproteinemia, mostly by reducing the amount of cholesterol content in VLDL (60% and 74% less in CHIA and HxT vs. HC, respectively) and the VLDL total mass (59% and 63% less in CHIA and HxT vs. HC, respectively). Free fatty acids (FFA) significantly correlated with adipose tissue weight and VLDL total mass (both p < 0.05), and plasma triglycerides, phospholipids, total lipids, and SREBP-1c (all p < 0.001), suggesting the important role of FFA in lipoprotein metabolism. Results support the recommendation to include these ingredients in pork products addressed to reduce the presence of increased atherogenic particles in aged people at CVD risk consuming large amounts of pork. PublicationEducación nutricional mediante redes sociales: mito o realidad basada en la evidencia científica (RedNutriMito)(2022-06-29) Sánchez Muniz, Francisco José; Bastida Codina, Sara; Soriano Amador, Cristina; Iglesias Fortes, Sarai; Martín de la Torre, Isabel; Macho González, AdriánEl proyecto Innova Docencia o proyecto de Innovación Educativa #276 “Educación nutricional mediante redes sociales: mito o realidad basada en la evidencia científica (RedNutriMito)” se ha desarrollado durante el curso 2021/2022 en la Universidad Complutense de Madrid. El objetivo del proyecto era implicar al alumnado y al propio profesorado en el uso de redes sociales, para la mejora de búsqueda y aprendizaje basado en el análisis y síntesis de la información disponible, y del desarrollo de creatividad y capacidad de transmisión de los contenidos más relevantes e importantes para la Salud y la Nutrición de forma clara, veraz e innovadora. Esta transferencia de conocimiento desde la Universidad a la Sociedad tiene el valor añadido de haber sido consensuada, dirigida y criticada por diversos integrantes del Departamento de Nutrición y Ciencia de los Alimentos y de otras Facultades e Universidades. Se han publicado infogramas en temas centrales en el campo de la Nutrición con la finalidad de desmentir bulos y falsa información que aparecen en las Redes sociales de acta difusión en España. PublicationLos errores del Profesor mejoran el aprendizaje del alumno(2020-07-02) Sánchez Muniz, Francisco José; Bastida Codina, Sara; Sarriá Ruíz, Beatriz Irene; Macho González, Adrián; Molina Montes, María Ester PublicationProanthocyanidins: Impact on Gut Microbiota and Intestinal Action Mechanisms in the Prevention and Treatment of Metabolic Syndrome(MDPI, 2023-03-10) Redondo-Castillejo, Rocío; Garcimartín Álvarez, Alba; Hernández Martín, Marina; López-Oliva Muñoz, María Elvira; Bocanegra De Juana, Aranzazu; Macho González, Adrián; Bastida Codina, Sara; Benedí González, Juana María; Sánchez Muniz, Francisco JoséThe metabolic syndrome (MS) is a cluster of risk factors, such as central obesity, hyperglycemia, dyslipidemia, and arterial hypertension, which increase the probability of causing premature mortality. The consumption of high-fat diets (HFD), normally referred to high-saturated fat diets, is a major driver of the rising incidence of MS. In fact, the altered interplay between HFD, microbiome, and the intestinal barrier is being considered as a possible origin of MS. Consumption of proanthocyanidins (PAs) has a beneficial effect against the metabolic disturbances in MS. However, there are no conclusive results in the literature about the efficacy of PAs in improving MS. This review allows a comprehensive validation of the diverse effects of the PAs on the intestinal dysfunction in HFD-induced MS, differentiating between preventive and therapeutic actions. Special emphasis is placed on the impact of PAs on the gut microbiota, providing a system to facilitate comparison between the studies. PAs can modulate the microbiome toward a healthy profile and strength barrier integrity. Nevertheless, to date, published clinical trials to verify preclinical findings are scarce. Finally, the preventive consumption of PAs in MS-associated dysbiosis and intestinal dysfunction induced by HFD seems more successful than the treatment strategy. PublicationFunctional meat products as oxidative stress modulators: a review(Elsevier, 2021-02-12) González, Pilar; González Muñoz, María José; Macho González, Adrián; Bastida Codina, Sara; Garcimartín Álvarez, Alba; López-Oliva Muñoz, María Elvira; Benedí González, Juana María; Sánchez Muniz, Francisco JoséHigh meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet–gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.