Consumption of a high-fat diet (HFD), which is associated with chronic 'low-grade' systemic inflammation, alters the gut microbiota (GM). The aim of the present study was to investigate the ability of an oleic acid-derived compound (S1) and a combination of n-3 fatty acids (EPA and DHA, S2) to modulate both body weight and the GM in HFD-induced obese mice. A total of eighty mice were fed either a control diet or a HFD, non-supplemented or supplemented with S1 or S2. At week 19, faeces were collected in order to analyse the GM. Groupspecific primers for accurate quantification of several major bacterial groups from faecal samples were assayed using quantitative PCR. The HFD induced an increase in body weight, which was reduced by supplementation with S1. Furthermore, S1 supplementation markedly increased total bacterial density and restored the proportions of bacteria that were increased (i.e. clostridial cluster XIVa and Enterobacteriales) or decreased (i.e. Bifidobacterium spp.) during HFD feeding. S2 supplementation significantly increased the quantities of Firmicutes (especially the Lactobacillus group). Correlation analysis revealed that body weight correlated positively with the phylum Firmicutes and clostridial cluster XIVa, and negatively with the phylum Bacteroidetes. In conclusion, the consumption of a HFD induced changes in the faecal microbiota, which were associated with the appearance of an obese phenotype. Supplementation of the HFD with S1 counteracted HFD-induced gut dysbiosis, together with an improvement in body weight. These data support a role for certain fatty acids as interesting nutrients related to obesity prevention.Key words: Gut microbiota: Fatty acids: Obese mice: Quantitative PCR The worldwide prevalence of overweight and obesity has increased dramatically in the past decades, reaching epidemic levels (1) . It is well known that a high-fat diet (HFD) leads, especially in genetically predisposed individuals, to an accumulation of adipose tissue (2) and to the development of a cluster of metabolic and cardiovascular disorders such as type 2 diabetes, atherosclerosis, hypertension and stroke (3) .The gut microbiota (GM) has an important role in supplying nutrients and vitamins, giving colonisation resistance against pathogenic bacteria and interacting with the host immune system and intestinal epithelium (4) . The possible involvement of the host genotype, particularly as it relates to immunophenotype, has been frequently postulated as a major influence on GM composition and stability. Other variables known to broadly influence the composition of the GM include the type of delivery (vaginal or caesarean), age, the use of antibiotics and other drugs, and 'lifestyle' (such as diet, physical activity and stress) (5 -9) . The significance of the protective role of the GM has been highlighted by the profound impact seen when the GM is absent or disrupted. Germ-free mice have poorly developed mucosal architecture and rudimentary development of the mucosa-associated lymphoid tissue, b...

The benefits of moderate amounts of alcohol for a better health and longer life expectancy compared with abstinence have been suggested by the findings of numerous studies. However, controversies have emerged regarding the influence of confounding factors and the systematic errors that might have been inadvertently disregarded in the early studies. This review includes a description of the findings of those research studies published in the last 5 years on the effects of moderate alcohol consumption on all-cause mortality, CVD and inflammation, the immune system, insulin sensitivity, non-alcoholic fatty liver disease (NAFLD) and cancer. Promising evidences exist from both animal studies and human clinical trials regarding intermediate end-points of CHD and insulin sensitivity, such as HDL, adiponectin or fibrinogen. However, controversies and inconsistent findings exist regarding many of these diseases and related functions and biomarkers. Further research and human randomised-controlled trials with adequate standardisation of the study conditions are necessary in order to draw a comparison between studies, establish the causal effect of moderate alcohol intake on disease protection and reach consensus on the circumstances that allow the recommendation of moderate alcohol habitual intakes as a strategy for health maintenance.

22Antimicrobial, anti-inflammatory antioxidant activities of protein hydrolysates from 23 Argentine croaker (Umbrina canosai) isolated (CPI) or Argentine croaker myofibrillar 24 protein (CMP) with different degrees of hydrolysis (DH: 10-20%) prepared using 25 Alcalase or Protamex were determined. Results showed that an increase in the DH 26 resulted in higher content of hydrophobic and aromatic amino acids and in a decrease in 27 molecular weight (MW) distribution for all hydrolysates obtained. Furthermore, the 28 enzyme and raw material used influenced the amino acid content and MW determined. 29 Hydrolysates from CPI with a 20% DH by Alcalase had higher ABTS radical 30 scavenging activity, metal chelation and ferric reducing antioxidant power-FRAP (p < 31 0.05). All hydrolysates samples decrease the pro-inflammatory capacity. In all the 32 evaluated microorganisms, only 7 were inhibited, most being Gram-positive. Alcalase 33 was found to exert a considerable influence on antibacterial activity. These hydrolysates 34 are an alternative as natural antimicrobials, anti-inflammatory and antioxidants 35 compounds. 36 37

The lipid extract from shrimp cephalothorax (LES) is a potential functional food ingredient because of its astaxanthin, -tocopherol and polyunsaturated fatty acid content. This work aims at evaluating its bioactive (anti-inflammatory and antioxidant) and technological (potential for aqueous food applications) functionalities. The LES was encapsulated by spray-drying, obtaining a powder that was readily soluble in water, the resulting solution presenting an attractive reddish color, contrary to nonencapsulated LES. Encapsulated LES exerted anti-inflammatory activity at concentrations ≥100 µg/mL, as well as lipophilic and hydrophilic antioxidant activity. On the contrary, non-encapsulated LES did not show any of these bioactivities when dissolved in water. Irrespective of processing temperature (20 °C/100 °C) or refrigerated storage time (up to 6 days at 5 ºC ± 1 ºC), the color, astaxanthin content, 2 and fatty acid composition of encapsulated LES were relatively stable. Gelatin gels and films containing the emulsified or encapsulated LES had a homogeneous reddish color, as well as minor physicochemical modifications (viscoelastic properties, gel strength, film water solubility, and water vapor permeability). Furthermore, encapsulation process increased the bioaccesibility of astaxanthin up to 100%, in comparison with non-emulsified LES-added samples. In conclusion, spray-dried encapsulated LES is a promising functional food ingredient, especially for aqueous applications.