RESUMO
Grain germination increases the contents of benzoxazinoids and the antioxidant capacity of wheat and differentially affects the phytochemical composition of hard and soft wheat cultivars. It was investigated whether wheat cultivars (sprouted or not) with distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in relation to changes in phytochemical compounds, bioaccessibility and antioxidant capacity during simulated gastrointestinal digestion of a tabbouleh preparation. Sprouting increased the nominal amount of phytochemicals in tabbouleh resulting in increased release of phenolic acids (up to 7.5-fold) and benzoxazinoids (up to 12.5-fold) during all digestion phases besides higher bioaccessibility (up to 2.8-fold). Sprouting caused greater increase in the bioaccessibility of phenolic acids for the soft wheat cultivar (4.5-fold) than for the hard cultivar (1.9-fold) and it increased the colon available index of phenolic acids only for the soft cultivar (1.8-fold). Flavonoids, mainly represented by apigenin glycosides, were marginally increased after sprouting but underwent relative increase along digestion being the major phytochemicals found in the bioaccessible fraction obtained after intestinal digestion (73-94% of total phytochemicals). The increase in apigenin glycosides was associated to the increase of in vitro and intracellular antioxidant capacity of tabbouleh along digestion. Sprouting increased the peroxyl radical removal capacity of tabbouleh in the gastric phase and in the non-bioaccessible fraction regardless of the cultivar. The highest hydroxyl radical removal capacities were found in non-sprouted cultivars, especially in the soft texture cultivar in the undigested and bioaccessible fractions. The bioaccessible fraction obtained after wheat digestion was more efficient to scavenge intracellular ROS than undigested samples, the highest scavenging potency being observed for the hard texture cultivar with no effect of sprouting. These findings confirm the hypothesis that the phytochemicals of hard and soft wheat cultivars (sprouted or not) have different behavior during digestion in terms of biotransformation, bioaccessibility and ability to remove reactive species and indicate that tabbouleh produced from sprouted wheat results in increased release of bioactive phytochemicals during digestion.
Assuntos
Antioxidantes , Flavonoides , Antioxidantes/metabolismo , Fenóis/metabolismo , Triticum/química , Benzoxazinas , Apigenina , Digestão , Glicosídeos , Compostos FitoquímicosRESUMO
BACKGROUND: Jaboticaba (Myrciaria trunciflora) belongs to the family Myrtaceae and is a fruit native to the Atlantic Forest of Brazil. The aim of this study was evaluate the activity of the extract of jaboticaba against different stresses in Caenorhabditis elegans. METHODS: Initially, the toxicological profile of the extract was analyzed, evaluating survival, reproduction, and longevity. After the tests of resistance to oxidative stress, thermal and against ultraviolet radiation were carried out. In order to discover a signaling pathway involved in this process the DAF-16 pathway was analyzed. RESULTS: It was found that the extract has no toxicity and is still able to prolong longevity in concentrations of 50 and 100â µg of GAE/mL. It was able to protect against damage from the juglone, temperature and UV radiation. This effect is mediated by the activation of the translocation of the DAF-16 factor to the cell nucleus and subsequent activation of defense pathways. CONCLUSIONS: Together, it is possible to verify that the extract of jaboticaba is important for the protection of the damages to which were daily exposed, in order to decrease the free radicals and consequently the damages that lead to aging and/or the appearance of diseases.
Assuntos
Proteínas de Caenorhabditis elegans , Myrtaceae , Animais , Antioxidantes/farmacologia , Antioxidantes/metabolismo , Caenorhabditis elegans/metabolismo , Raios Ultravioleta , Extratos Vegetais/farmacologia , Extratos Vegetais/metabolismo , Estresse Oxidativo , Proteínas de Caenorhabditis elegans/metabolismo , Fatores de Transcrição Forkhead/metabolismoRESUMO
Goji berry fruit is considered a healthy food. However, studies on its effects on aging and safety are rare. This study is the first to evaluate the effects of goji berry juice (GBJ) on oxidative stress, metabolic markers, and lifespan of Caenorhabditis elegans. GBJ caused toxicity, reduced the lifespan of C. elegans by 50%, and increased the reactive oxygen species (ROS) production by 45-50% at all tested concentrations (1-20 mg/µL) of GBJ. Moreover, the highest concentration of GBJ increased lipid peroxidation by 80% and altered the antioxidant enzymes. These effects could be attributed to a pro-oxidant effect induced by GBJ polyphenols and carotenoids. Moreover, GBJ increased lipofuscin, glucose levels, number of apoptotic bodies, and lipase activity. The use of mutant strains demonstrated that these effects observed in the worms treated with GBJ were not associated with the Daf-16/FOXO or SKN-1 pathways. Our findings revealed that GBJ (mainly the highest concentration) exerted toxic effects and promoted premature aging in C. elegans. Therefore, its consumption should be carefully considered until further studies in mammals are conducted.
Assuntos
Senilidade Prematura , Proteínas de Caenorhabditis elegans , Lycium , Animais , Caenorhabditis elegans , LongevidadeRESUMO
This research aimed at evaluating the effect of diets with high, intermediate and low amylose content of rice on performance, glycemic and lipidic metabolism in rats. Male Wistar rats were fed diets with grains of cooked rice of the cultivars 'IRGA 417', 'IRGA 416' and 'MOCHI' with high, intermediate and low amylose content, respectively. Wet and dry fecal production and serum HDL cholesterol were not affected by amylose content. The animals in the treatments with high amylose content ('IRGA 417') presented lower feed intake, body weight gain and apparent digestibility, higher fecal water content and nitrogen excretion, reduced fecal pH, lower postprandial blood glucose response, serum total cholesterol and triglycerides levels and pancreas weight, and higher fasting serum glucose concentration and liver weight. Amylose:amylopectin ratio significantly affects rice starch digestion in the gastrointestinal tract, affecting some biologically relevant parameters.
O objetivo deste trabalho foi avaliar o efeito de dietas com alto, intermediário e baixo teor de amilose sobre o desempenho, metabolismo glicêmico e lipídico em ratos. Foram utilizados ratos machos Wistar alimentados com rações experimentais elaboradas com grãos de arroz cozido das cultivares 'IRGA 417', 'IRGA 416' e 'MOCHI' com alto, intermediário e baixo teores de amilose, respectivamente. A produção de fezes úmidas e secas e colesterol HDL não foram afetados pelo teor de amilose dos grãos. Os animais submetidos ao tratamento com alto teor de amilose (IRGA 417) apresentaram menores consumo, ganho de peso e digestibilidade aparente, maiores umidade nas fezes e excreção de nitrogênio, reduzido pH fecal, concentração plasmática posprandial de glicose, colesterol total, triglicerídeos e peso do pâncreas e maior concentração de glicose no jejum e peso do fígado. A proporção amilose e amilopectina nos grãos afeta significativamente a digestão do amido de arroz no trato gastrointestinal, afetando alguns parâmetros biologicamente relevantes.
RESUMO
This research aimed at evaluating the effect of diets with high, intermediate and low amylose content of rice on performance, glycemic and lipidic metabolism in rats. Male Wistar rats were fed diets with grains of cooked rice of the cultivars 'IRGA 417', 'IRGA 416' and 'MOCHI' with high, intermediate and low amylose content, respectively. Wet and dry fecal production and serum HDL cholesterol were not affected by amylose content. The animals in the treatments with high amylose content ('IRGA 417') presented lower feed intake, body weight gain and apparent digestibility, higher fecal water content and nitrogen excretion, reduced fecal pH, lower postprandial blood glucose response, serum total cholesterol and triglycerides levels and pancreas weight, and higher fasting serum glucose concentration and liver weight. Amylose:amylopectin ratio significantly affects rice starch digestion in the gastrointestinal tract, affecting some biologically relevant parameters.
O objetivo deste trabalho foi avaliar o efeito de dietas com alto, intermediário e baixo teor de amilose sobre o desempenho, metabolismo glicêmico e lipídico em ratos. Foram utilizados ratos machos Wistar alimentados com rações experimentais elaboradas com grãos de arroz cozido das cultivares 'IRGA 417', 'IRGA 416' e 'MOCHI' com alto, intermediário e baixo teores de amilose, respectivamente. A produção de fezes úmidas e secas e colesterol HDL não foram afetados pelo teor de amilose dos grãos. Os animais submetidos ao tratamento com alto teor de amilose (IRGA 417) apresentaram menores consumo, ganho de peso e digestibilidade aparente, maiores umidade nas fezes e excreção de nitrogênio, reduzido pH fecal, concentração plasmática posprandial de glicose, colesterol total, triglicerídeos e peso do pâncreas e maior concentração de glicose no jejum e peso do fígado. A proporção amilose e amilopectina nos grãos afeta significativamente a digestão do amido de arroz no trato gastrointestinal, afetando alguns parâmetros biologicamente relevantes.
RESUMO
This research aimed at evaluating the effect of diets with high, intermediate and low amylose content of rice on performance, glycemic and lipidic metabolism in rats. Male Wistar rats were fed diets with grains of cooked rice of the cultivars 'IRGA 417', 'IRGA 416' and 'MOCHI' with high, intermediate and low amylose content, respectively. Wet and dry fecal production and serum HDL cholesterol were not affected by amylose content. The animals in the treatments with high amylose content ('IRGA 417') presented lower feed intake, body weight gain and apparent digestibility, higher fecal water content and nitrogen excretion, reduced fecal pH, lower postprandial blood glucose response, serum total cholesterol and triglycerides levels and pancreas weight, and higher fasting serum glucose concentration and liver weight. Amylose:amylopectin ratio significantly affects rice starch digestion in the gastrointestinal tract, affecting some biologically relevant parameters.
O objetivo deste trabalho foi avaliar o efeito de dietas com alto, intermediário e baixo teor de amilose sobre o desempenho, metabolismo glicêmico e lipídico em ratos. Foram utilizados ratos machos Wistar alimentados com rações experimentais elaboradas com grãos de arroz cozido das cultivares 'IRGA 417', 'IRGA 416' e 'MOCHI' com alto, intermediário e baixo teores de amilose, respectivamente. A produção de fezes úmidas e secas e colesterol HDL não foram afetados pelo teor de amilose dos grãos. Os animais submetidos ao tratamento com alto teor de amilose (IRGA 417) apresentaram menores consumo, ganho de peso e digestibilidade aparente, maiores umidade nas fezes e excreção de nitrogênio, reduzido pH fecal, concentração plasmática posprandial de glicose, colesterol total, triglicerídeos e peso do pâncreas e maior concentração de glicose no jejum e peso do fígado. A proporção amilose e amilopectina nos grãos afeta significativamente a digestão do amido de arroz no trato gastrointestinal, afetando alguns parâmetros biologicamente relevantes.
RESUMO
Due to poor Brazilians work on the structure of starch granules, the purpose of this review was to demonstrate the advances in current understanding of architecture and chemical structure of this polymer. Many studies evaluating the relationship between the molecular structure of starch and its behavior in some physicochemical properties, suggest that several structural features, such as amylose content, amylopectin chain length distribution and the degree of crystallinity in the granule, are closely related to the events associated with gelatinization and retrogradation as starch granule swelling, amylose and/or amylopectin leaching, loss of radial structure (birefringence), supra-molecular (crystallinity) and molecular order, and recrystallization. The main focus of this review was to make a compiler of studies in order to gain better understanding of the granule structure and characteristics of starch components and physicochemical properties (gelatinization and retrogradation) that could play a significant role in improving the quality of different food products.
Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação existente entre a estrutura molecular do amido e seu comportamento em algumas propriedades físico-químicas sugerem que diversas características estruturais, tais como teor de amilose, distribuição de comprimento das cadeias de amilopectina e grau de cristalinidade no grânulo, estejam intimamente relacionadas a eventos associados à gelatinização e retrogradação, como inchamento do grânulo, lixiviação de amilose e/ou amilopectina, perda da estrutura radial (birrefringência), supra-molecular (cristalinidade) e molecular e recristalização. O foco principal desta revisão foi a compilação de estudos a fim de obter melhor entendimento da estrutura e das características dos componentes do amido e sua relação com propriedades físico-químicas, principalmente no que diz respeito à gelatinização e retrogradação, as quais apresentam grande importância nutricional e tecnológica.
RESUMO
Due to poor Brazilians work on the structure of starch granules, the purpose of this review was to demonstrate the advances in current understanding of architecture and chemical structure of this polymer. Many studies evaluating the relationship between the molecular structure of starch and its behavior in some physicochemical properties, suggest that several structural features, such as amylose content, amylopectin chain length distribution and the degree of crystallinity in the granule, are closely related to the events associated with gelatinization and retrogradation as starch granule swelling, amylose and/or amylopectin leaching, loss of radial structure (birefringence), supra-molecular (crystallinity) and molecular order, and recrystallization. The main focus of this review was to make a compiler of studies in order to gain better understanding of the granule structure and characteristics of starch components and physicochemical properties (gelatinization and retrogradation) that could play a significant role in improving the quality of different food products.
Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação existente entre a estrutura molecular do amido e seu comportamento em algumas propriedades físico-químicas sugerem que diversas características estruturais, tais como teor de amilose, distribuição de comprimento das cadeias de amilopectina e grau de cristalinidade no grânulo, estejam intimamente relacionadas a eventos associados à gelatinização e retrogradação, como inchamento do grânulo, lixiviação de amilose e/ou amilopectina, perda da estrutura radial (birrefringência), supra-molecular (cristalinidade) e molecular e recristalização. O foco principal desta revisão foi a compilação de estudos a fim de obter melhor entendimento da estrutura e das características dos componentes do amido e sua relação com propriedades físico-químicas, principalmente no que diz respeito à gelatinização e retrogradação, as quais apresentam grande importância nutricional e tecnológica.
RESUMO
Due to poor Brazilians work on the structure of starch granules, the purpose of this review was to demonstrate the advances in current understanding of architecture and chemical structure of this polymer. Many studies evaluating the relationship between the molecular structure of starch and its behavior in some physicochemical properties, suggest that several structural features, such as amylose content, amylopectin chain length distribution and the degree of crystallinity in the granule, are closely related to the events associated with gelatinization and retrogradation as starch granule swelling, amylose and/or amylopectin leaching, loss of radial structure (birefringence), supra-molecular (crystallinity) and molecular order, and recrystallization. The main focus of this review was to make a compiler of studies in order to gain better understanding of the granule structure and characteristics of starch components and physicochemical properties (gelatinization and retrogradation) that could play a significant role in improving the quality of different food products.
Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação existente entre a estrutura molecular do amido e seu comportamento em algumas propriedades físico-químicas sugerem que diversas características estruturais, tais como teor de amilose, distribuição de comprimento das cadeias de amilopectina e grau de cristalinidade no grânulo, estejam intimamente relacionadas a eventos associados à gelatinização e retrogradação, como inchamento do grânulo, lixiviação de amilose e/ou amilopectina, perda da estrutura radial (birrefringência), supra-molecular (cristalinidade) e molecular e recristalização. O foco principal desta revisão foi a compilação de estudos a fim de obter melhor entendimento da estrutura e das características dos componentes do amido e sua relação com propriedades físico-químicas, principalmente no que diz respeito à gelatinização e retrogradação, as quais apresentam grande importância nutricional e tecnológica.