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Research Project
Centre for Interdisciplinary Research in Animal Health
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Publications
Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention
Publication . Cardoso, Carlos; Valentim, Jorge; Gomes, Romina; Matos, Joana; Rego, Andreia; Coelho, Inês; Delgado, Inês; Motta, Carla; Castanheira, Isabel; Prates, José A.M.; Bandarra, Narcisa M.; Afonso, Cláudia
Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0–46.4% and low levels of n-6 PUFAs (6.6–6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48–61 μg/100 g ww and 221–255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70–85% and 57–70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2–184.2 g would be necessary to ensure daily Se requirements and 92.0–118.1 g for I needs.
Effect on Broiler Production Performance and Meat Quality of Feeding Ulva lactuca Supplemented with Carbohydrases
Publication . Costa, Mónica M.; Pestana, José M.; Carvalho, Patrícia; Alfaia, Cristina M.; Martins, Cátia F.; Carvalho, Daniela; Mourato, Miguel; Gueifão, Sandra; Delgado, Inês; Coelho, Inês; Lemos, José P.C.; Lordelo, Madalena M.; Prates, José A.M.
SIMPLE SUMMARY: Macroalgae have been increasingly exploited worldwide for feed, food and biofuel applications, due to their nutritive and bioactive compounds. Green seaweeds belonging to the genus Ulva have high growth rates, which makes them suitable for being cultured in sustainable algae production, such as an integrated multi-trophic aquaculture system. This is expected to increase the use of Ulva sp. as an alternative source to conventional feedstuffs (e.g., cereals and soybean meal) for poultry. The objective of the current study was to assess if the incorporation of 15% Ulva lactuca in broiler chickens’ diet, combined or not with carbohydrate-active enzymes, would enhance meat nutritional quality without compromising animal growth performance. Overall, U. lactuca led to an accumulation of antioxidant carotenoids, n-3 PUFA and macrominerals, including magnesium, potassium and phosphorus, in the breast muscle, with likely health benefits, without significantly impairing growth performance. The supplementation of macroalgae with a recombinant ulvan lyase reduced ileal viscosity with possible beneficial effects on broiler digestibility. Although dietary U. lactuca showed potential to increase meat quality, it reduced meat overall acceptability, which suggests the use of a lower algae inclusion level to prevent a negative meat sensory perception for consumers.
Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors
Publication . Afonso, Cláudia; Cardoso, Carlos; Gomes-Bispo, Ana; Ferreira, Inês; Rego, Andreia; Coelho, Inês; Motta, Carla; Prates, José A.M.; Castanheira, Isabel; Bandarra, Narcisa M.
Chub mackerel (Scomber colias) is an underutilised fish abundant in the North Atlantic and a nutritious food with high docosahexaenoic acid (DHA), selenium (Se), and vitamin B12 contents, affected by seasonality. Hence, the bioaccessibility of fatty acid (FA), Se, and vitamin B12 in chub mackerel was studied. Daily consumptions of 51 g, 35 g, and 14 g of March, June, and October chub mackerel, respectively, would ensure EPA + DHA requirements. Vitamin B12 requirements would be met by daily consumptions of 15–18 g of chub mackerel. For Se, larger amounts would be needed, 126–133 g/day. For FA, bioaccessibility often exceeded 80 %. Additionally, Se and vitamin B12 bioaccessibilities were 91–95 % and 77–83 %, respectively. Thus, bioaccessibility-based consumption frequencies for meeting dietary requirements are similar to those above, being the highest consumption frequencies associated to Se requirements, 137–146 g/day. Chub mackerel proved to be an excellent source of bioaccessible essential nutrients.
Seasonality as experienced in the market and the resulting variation in the amino acid and elemental composition of chub mackerel (Scomber colias)
Publication . Motta, C.; Rego, A.; Cardoso, C.; Coelho, I.; Gomes-Bispo, A.; Afonso, C.; Prates, J.A.M.; Castanheira, I.; Bandarra, N.
Chub mackerel (Scomber colias) is an underutilised fish species, abundant in the Atlantic Ocean. Its amino acid
profile and elemental composition are still insufficiently studied. Accordingly, these aspects were studied on a
monthly basis. The most abundant essential amino acids, lysine and leucine, had contents ranging from 1270 ±
40 mg/100 g in August to 1820 ± 96 mg/100 g in November and from 1210 ± 36 mg/100 g in August to 1570 ±
20 mg/100 g in March, respectively. The other essential amino acids’ contents varied between 500 and 1200 mg/
100 g. Essential amino acids represented between 41.9 % and 44.6 % of all amino acids. As a result of high
histidine content in S. colias, three weekly meals (160 g/meal) guarantee all human histidine requirements.
Regarding elemental composition, K was the most abundant, varying its content between 331 ± 3 mg/100 g and
499 ± 4 mg/100 g. The other studied elements’ order of abundance was P > Na > Mg > Ca > Fe > Zn. Under
optimal conditions, consumption of a 160 g daily meal of S. colias may provide at most 20 % of the Fe and 30 %
of the Zn requirements. Therefore, though not an outstanding Fe and Zn source, S. colias can give a significant
contribution to these elements’ requirements
Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluation
Publication . Cardoso, Carlos; Matos, Joana; Gomes-Bispo, Ana; Afonso, Cláudia; Motta, Carla; Castanheira, Isabel; Prates, José; Bandarra, Narcisa
The seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel (Scomber colias), an
underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had
a seasonal variation, ranging from 39 5 mg GAE/100 g ww (February) to 340 6 mg GAE/100 g ww
(October). Ferric reducing antioxidant power (FRAP) increased from 1.3 0.4 lmol Fe2+ Eq/g ww (Jan uary) to 10.3 0.1 lmol Fe2+ Eq/g ww (September). ABTS had no antioxidant activity between June
and December, being the highest value in February, 64.3 6.3 lmol Trolox Eq/100 g ww. For phenolic
content and FRAP, there was a strong seasonality, which was similar to that of the lipid content. There fore, correlations were high, being R2 0.95 for lipid vs. phenolic contents. Anti-inflammatory activity did
not show large changes throughout most part of the year, remaining high in the 70–80% of COX-2 inhi bition. This finding and the seasonality of the antioxidant properties warrant further research
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Funding agency
Fundação para a Ciência e a Tecnologia
Funding programme
6817 - DCRRNI ID
Funding Award Number
UIDB/00276/2020