FOODinteract Research Team (I3A-LAQV)

PROJECTS - DietImpact

Start / End: 1 July 2018 – 30 Jun 2022

Funding Program: National Funding (FCT/MCTES) and FEDER through the Operational Programme Competitiveness and Internationalisation – COMPETE 2020 (POCI-01-0145-FEDR-30322

Total funding: 239.839,53 €.

REQUIMTE funding: 230.464,53 €

Objectives

The project DIETIMPACT aims to apply a foodomics approach using in vitro cell assays to understand the impact of healthy foods when integrated in a whole unhealthy WD meal model. For that, the impact of the food replacements on nutrients bioaccessibility, on oxidative damage, on inflammation, on adipogenesis and at the transcriptome level will be evaluated.

Expected outcomes

● Impact of the different meal models on nutritional composition and nutrients bioaccessibility.

● Antioxidant, anti-inflammatory and anti-adipogenic effects.

● Differential gene expression to predict effects over CNCD.

● A foodomics approach of nutritional and bioactivity interpretation.

● Guidelines for health improvements of the global diet.

Team

PI: Isabel M.P.L.V.O. Ferreira

ACTIVITY 1 - DIETS COMPOSITION AND NUTRIENTS BIOACCESSIBILITY

Meals chemical composition was analyzed at lab, 88 compounds were quantified to obtain a precise knowledge of macronutrients, fiber, vitamins, minerals, amino acids and fatty acids composition. This data is of major relevance for the foodomics approach used. Moreover, the adequacy of two food composition databases (FCDBs) for calculation of nutritional composition of whole meals were compared to the golden standard data from “lab chemical analyses” and effective predictive models were built to overcome some limitations of FCDBs. Dietary quality indexes AI, TI, DII were calculated. Nutrients bioaccessibility on those diets was assed.

ACTIVITY 2 - DIETARY CHANGES IMPACT ON BIOACTIVITY

The potential protective ability against oxidative stress due to macro and micronutrients composition and bioactive compounds of meals was assessed. Simulation of gastrointestinal digestion using INFOGEST methods (static and semi-dynamic) was carried out to follow the impact on i) fat release, lipid oxidation products formation, and nutrients bioaccessibility; ii) oxidative damage, and iii) inflammation, using as models whole milk, and diets from activity 1. The inflammatory potential of those diets was assessed at lab through the production of reactive oxygen species (ROS) and nitric oxide (NO). Caco-2 cells were used considering their adequacy as oxidative stress model, whereas RAW264.7 macrophage cells were used for inflammatory assays. TWO PIONIER STUDIES were successfully carried out to examine gastric behavior (lipolysis and oxidative degradation) of meals that present different fatty acids (FA) composition. Firstly, milks with different FA profiles (PUFA-richer vs regular composition) were used as a model matrix, secondly, model meals (western diet with beef vs fish diet with mackerel) were assessed. Data concerning the fate of fatty acids release from the stomach to the duodenum (semi-dynamic gastric conditions) is of major relevance to understand its absorption and consequent metabolic responses, such as satiety. The formation of undesirable lipid oxidation products (LOPs) can be reduced if those meals have lower caloric value, and consequently lower times of residence in the stomach. For example, avoiding concomitant intake of meals with sugar rich beverages proved to be a good alternative. Moreover, the capacity of milk or diets to neutralize increased reactive oxygen species (ROS) and to attenuate nitric oxide (NO) production at the intestinal level was assessed after in vitro gastrointestinal digestion. Fish meal was the one that promoted higher attenuation of inflammation, followed by vegetarian diet

ACTIVITY 3 - DIETARY CHANGES IMPACT ON DIFFERENTIAL GENE EXPRESSION

The changes on mRNA expression of endogenous antioxidant enzymes, and cytokines caused by exposition to in vitro digested samples provided novel data concerning the relationships between foods/whole meals and their gene expression. First, in vitro simulation of fat-free and whole milk digestion and the impact on modulation of messenger ribonucleic acid (mRNA) expression of antioxidant enzymes and inflammatory cytokines was evaluated. RNA extractions from transport and exposure experiments over gastric epithelial model (NCI-N87 cells) was carried out. The mRNA expression of genes related to membrane fatty acids receptors (GRP41 and GPR84), antioxidant enzymes (CAT, SOD, and GPX), inflammatory transcription factor NFκB p65, and inflammatory cytokines (IL1β, IL6, IL8, and TNFα) were assayed. The up-regulation of CAT caused by whole milk digested samples constituted a specific antioxidant response to accommodate the increased oxidation of fatty acids for energy production, causing the up-regulation of the NFκB p65 and IL1β. Second, an innovative model to study digested whole meals and subsequent impact on specific inflammatory markers was successfully implemented using THP-1 cells of human origin (under physiomimetic conditions). Gene expression of cytokines and transcription factors relevant to inflammatory processes were assessed: interleukin-1β (IL-1β); interleukin-10 (IL-10). tumor necrosis factor-α (TNF-α); cyclooxygenase-2 (COX-2); nuclear factor-κb (NF-kB); peroxisome proliferator-activated receptor gamma (ppar-γ) (PPAR).

ACTIVITY 4 - GLOBAL STATISTICAL ANALYSIS

A cured database detailing the nutritional composition of Western Diet (WD) model and the substituted diets was build with data from lab chemical analyses. The database was registered on zenodo (https://zenodo.org/record/6772838#.YuV6nnbMJPY). Multivariate statistical analyses were performed with data from ACTIVITIES 1, 2 and 3 evidenced some strong correlations (both positive and negative) between diet quality indexes and the expression of selected genes, as well as among genes. A course of Statistics in excel environment was held online and open to public upon registration, on 22sd and 23rd September 2021, demonstrating the global statistical treatment of data from DIETimpact project.

ATIVIDADE 5 - GLOBAL MANAGEMENT AND RESULTS DISSEMINATION

PROJECT COORDINATION AND MANAGEMENT: The Project meetings, where the PI meet with all the team members to define the project strategy and actions and to follow project activities (kick-off meeting and annual meetings) and regular meetings (each 3 months) with the leaders of the activities were an excellent strategy to accomplish Milestones achievement and successful conclusion of all the activities. Trello, a collaboration tool that organizes project tasks into boards helped on Project Management and exchange of information between project members.

Published articles

I.A. Harahap, M.M.C. Sobral, S. Casal, S.C.M. Pinho, M.A. Faria, J. Suliburska, I.M.P.L.V.O. Ferreira. Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion. Frontiers in Nutrition, June 2022, 9, 901006. https://doi:10.3389/fnut.2022.901006

S.C.M. Pinho, M.A. Faria, S. Casal, M.M.C. Sobral, R. Alves, A.R.J. Cabrita, A.J.M. Fonseca, I.M.P.L.V.O. Ferreira Explore gastric lipolysis and lipid oxidation of conventional versus pasture-based milk by a semi-dynamic in vitro digestion model. Journal of Agricultural and Food Chemistry 2021, 69(47), 14241-14249. https://doi:10.1021/acs.jafc.1c03150

Igor Trujillo-Mayol, Olga Viegas, M. Madalena C. Sobral, Casas-Forero Nidia, Nandis Fiallos, Edgar Pastene-Navarrete, Miguel A. Faria, Julio Alarcón-Enos, Olívia, Pinho, Isabel M. P. L. V. O. Ferreira. In vitro Gastric Bioaccessibility of Avocado Phenolic Extract in Beef and Soy-based Burgers and the Impact on Helicobacter pylori Adhesion Factors. Food Chemistry 373, 2022, 131505. https://doi.org/10.1016/j.foodchem.2021.131505

M. Silva, M. Ribeiro, O. Viegas, Z.E. Martins, M. Faria, S. Casal, E. Pinto, A. Almeida, O. Pinho, I.M.P.L.V. O. Ferreira. Exploring two food composition databases to estimate nutritional components of whole meals. Journal of Food Composition and Analysis 102 (2021) 104070. https://doi.org/10.1016/j.jfca.2021.104070

M.M. Sobral, S. Casal, S. Cunha, M. A. Faria, I.M.P.L.V.O. Ferreira. Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro digestion. Food Chem Toxicol 141, 2020, 111401. https://doi.org/10.1016/j.fct.2020.111401

I. Trujillo-Mayol, M. Madalena C. Sobral, O. Viegas, S.C. Cunha, J. Alarcon-Enos, O. Pinho, I.M.P.L.V.O. Ferreira. Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient Food Research International (2021) 147, 110434. https://doi.org/10.1016/j.foodres.2021.110434

M. A. Faria, A. Melo, I.M.P.L.V.O. Ferreira. Influence of Dietary Patterns on Contaminants Bioaccessibility and Intestinal Transport by in vitro Assays . Food Research International 137, 2020, 109358. https://doi.org/10.1016/j.foodres.2020.109358

S.C.M. Pinho, M.A. Faria, A. Melo, E. Pinto, A. Almeida, R. Alves, A.R.J. Cabrita, A.J.M. Fonseca, I.M.P.L.V.O. Ferreira. Effect of skimmed milk on intestinal tract: Prevention of increased reactive oxygen species and nitric oxide formation. International Dairy Journal (2021), 118, 105046. https://doi.org/10.1016/j.idairyj.2021.105046

Sobral MMC, Romero-Gonzalez R, Faria MA, Cunha SC, Ferreira IMPLVO, Garrido-Frenich A. Stability of antibacterial and cocciodiostat drugs on chicken meat burgers upon cooking and in vitro digestion. Food Chemistry. 2020. 316: 126367. https://doi.org/10.1016/j.foodchem.2020.126367

T. Cordeiro, O. Viegas, M. Silva, Z.E. Martins, I. Fernandes, I.M.P.L.V.O. Ferreira, O. Pinho, N. Mateus, C. Calhau. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat science 167, 2020, 108083. https://doi.org/10.1016/j.meatsci.2020.108083

O. Viegas, C. Esteves, J. Rocha, A. Melo, I.M.P.L.V.O. Ferreira. Simultaneous determination of melatonin and trans-resveratrol in wine by dispersive liquid–liquid microextraction followed by HPLC-FLD. Food Chemistry 2021, 339, 128091. https://doi.org/10.1016/j.foodchem.2020.128091

S. S. Chemane, M. Ribeiro, E. Pinto, S. C. Pinho, Z. S. Martins, A. Almeida, I.M.P.L.V.O. Ferreira. M. Khan, O. Pinho, S. Casal, O. Viegas Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy. Foods 2022, 11(4), 616. https://doi:10.3390/foods11040616

J.C. Machado Jr, M.A. Faria, A.M. Barata, I. Gomes da Silva, A. Cerenak,·I.M.P.L.V.O. Ferreira. Portuguese wild hop diversity assessment by fast SNP genotyping using high-resolution melting. Journal of Applied Genetics (2022) 63:103–114. https://doi.org/10.1007/s13353-021-00668-7

Júlio C. Machado Jr., Zita E. Martins, Miguel A. Faria, Isabel M.P.L.V.O. Ferreira. Dinâmica Temporal de Sensações na análise sensorial de cervejas artesanais (2021) TECNOALIMENTAR N.º27

Database

A database was registered detailing the nutritional composition of DIETimpact project meals (10.5281/zenodo.6772838).

Book Chapters

O. Viegas, O. Pinho I.M.P.L.V.O. Ferreira. Carcinogenic Effects of Polycyclic Aromatic Hydrocarbons and Modulation by Coffee Compounds. Editor: Adriana Farah, 2019, Royal Society of Chemistry Publishing, chapter 29, pages 567-578. ISBN 978-1-78801-497-7 https://doi.org/10.1039/9781788015028-00567

I.M.P.L.V.O. Ferreira, O. Pinho, C. Petisca. Potential Effects of Furan and Related Compounds on Health, in Coffee: Consumption and Health Implications. Editor: Adriana Farah, 2019, Royal Society of Chemistry Publishing, Chapter 25, pages 520 - 540. ISBN 978-1-78801-497-7 https://doi.org/10.1039/9781788015028-00520

O. Viegas, O. Pinho, I.M.P.L.V.O. Ferreira. Polycyclic Aromatic Hydrocarbons, in Coffee: Production, Quality and Chemistry. Editor: Adriana Farah, 2019, Royal Society of Chemistry Publishing, Chapter 32, pages 705 - 725. ISBN 978-1-78262-004-4 https://doi.org/10.1039/9781782622437-00705

PhD and MsD Theses

Maria Madalena Costa Sobral. 2020. Chemical hazards from poultry: cooking, digestion, absorption and toxicity. Doutoramento em Química Sustentável. FFUP

Julio Cesar Machado Junior. 2019. Chemical, biological and sensory characterization of hops and dry-hopped beers: Perspectives for use of Portuguese genotypes. Doutoramento em Ciências Farmacêuticas FFUP. https://hdl.handle.net/10216/121941

Marta Sofia Dores da Silva. 2019. Polycyclic Aromatic Hydrocarbons analysis by acetonitrile-based extraction - Assure Smoked Salmon compliance with EU legislation. Tese de Mestrado em Controlo de Qualidade FFUP. https://hdl.handle.net/10216/122920

Oral Presentations

I.M.P.L.V.O. Ferreira - 3rd Global Summit on Nutritional Science & Food Chemistry Osaka, 10-12th Jun, Keynote session titled: Western versus Mediterranean diet patterns: impact on gastrointestinal bioaccessibility and transport of food contaminants. https://scientificfederation.com/cms/pdfs/182-Nutritional%20Science-2019-tentative_program.pd

O. Pinho - 3rd Global Summit on Nutritional Science & Food Chemistry – Osaka, 10-12th Jun, Oral session titled: Minerals bioaccessibility in new bread formulations. https://scientificfederation.com/cms/pdfs/182-Nutritional%20Science-2019-tentative_program.pdf

Faria MA, Melo A, Cunha SC, Sobral MM, Ferreira IMPLVO. Avaliação da Biodisponibilidade de Contaminantes Alimentares. Seminário de Segurança Alimentar e Saúde Pública. FFUP, Coimbra, January 29. 2019.

Viegas, O, Ferreira IMPLVO. Marinadas de cerveja na inibição da formação de compostos indesejáveis em carne grelhada. Seminário de Segurança Alimentar e Saúde Pública. Coimbra, January 29. 2019.

M Madalena C Sobral, Susana Casal, Miguel A Faria, Sara C Cunha, Isabel MPLVO Ferreira. May oregano or beer addition before cooking chicken meat prevent PUFAs from oxidation? XIX Congress of Food and Nutrition, Associação Portuguesa de Nutrição 9 and 10th September, 2020.

Others

Viegas, O. Lecture held within the Food Safety course of the Doctoral Programme in Sustainable Chemistry, FFUP, July 2019, titled: Impacto da dieta na saúde - Padrões alimentares na prevalência de doenças crónicas; Impacto da dieta na saúde - Mitigação de contaminantes do processamento em carne/peixe. 2019.

Conference Posters

M.M.C. Sobral, R. Romero-Gonzalez, M.A. Faria, S.C Cunha, I.M.P.L.V.O. Ferreira, A. Garrido-Frenich. Veterinary drugs stability upon cooking and in vitro digestion of chicken meat burgers. 3rd International Conference on Food Contaminants held in Aveiro from 26th to 27th September, 2019. M.M. Sobral, S. Casal, M.A Faria, S.C Cunha, I.M.P.L.V.O. Ferreira. Influence of culinary practices on lipid and protein oxidation in cooked chicken burgers. EuroFood Chem Congress held in 17-19th July, Porto in 2019.

I.M.P.L.V.O. Ferreira, M. Faria, E. Pinto. Bioaccessibility and intestinal uptake of essential minerals from beans and cowpeas by in vitro assays. 6th International Conference on Food Digestion, held at Granada Conference Centre, from the 2nd to 4th of April, 2019.

M. Faria, A. Melo, I.M.P.L.V.O. Ferreira. Influence of dietary patterns on contaminants bioaccessibility and intestinal transport in vitro. 6th International Conference on Food Digestion, held at Granada Conference Centre, from the 2nd to 4th of April, 2019.

M.M.C. Sobral, S.C. Cunha, M.A. Faria, Z.E. Martins, I.M.P.L.V.O. Ferreira. Impact of culinary practices on aflatoxins bioaccessibility in chicken meat. 6th International Congress on Food Digestion held in Granada, from 2nd to 4th April, 2019.

Silva M, Viegas O, Cordeiro T, Pinho O, Ferreira I. Application of an Acetonitrile Based-Extraction in Processed Muscle Foods for the Determination of 4 Polycyclic Aromatic Hydrocarbons. XVIII Congress of Food and Nutrition, Associação Portuguesa de Nutrição, 16-17th May 2019.

Cordeiro T, Viegas O, Silva M, Pinho O, Ferreira I, Fernandes I, Mateus N, Calhau C. Inhibitory effect of vinegar on PAHs formation in charcoal grilled pork loin. XVIII Congress of Food and Nutrition, Associação Portuguesa de Nutrição, 16-17th May 2019.

Mafalda Ribeiro, Marta Silva, Olga Viegas, Zita Martins, Susana Casal, Eulália Mendes, Edgar Pinto, Miguel A. Faria, Isabel M.P.L.V.O. Ferreira. Whole meals nutritional composition: comparison between experimental and theoretical data. XIX Congress of Food and Nutrition, Associação Portuguesa de Nutrição 9 and 10th September, 2020.

Marta Silva, Mafalda Ribeiro, Olga Viegas, Zita Martins, Susana Casal, Eulália Mendes, Miguel Faria, Edgar Pinto, Isabel M.P.L.V.O. Ferreira. Impact of food replacements within a meal in the nutrients profile and quality indices. XIX Congress of Food and Nutrition, Associação Portuguesa de Nutrição 9 and 10th September, 2020.