RESUMO
BACKGROUND: The microbiome is now known for its important role in whole-body homeostasis. A dysbiosis of the normal microbiota is correlated with metabolic disorders. In this sense, the search for compounds able to modulate the microbiome is needed. Resveratrol, a natural compound found in grapes seems to be a promising candidate. OBJECTIVE: In this study, our motivation was to evaluate the effects of the association between Resveratrol and Lactococcus lactis, a probiotic, on the composition of the gastrointestinal microbiota and body weight of mice. METHODS: Twenty female mice were divided into 4 groups: (1) standard diet, (2) standard diet plus Lactococcus lactis, (3) standard diet plus resveratrol, and (4) standard diet plus Lactococcus lactis and resveratrol. At the end of the treatment period, samples of blood, mucus, stomach, and small and large intestines were collected for analysis. Total levels of Immunoglobulin A and Immunoglobulin E, Lac+ and Lac- bacteria and Lactobacillus were measured. RESULTS: The main results indicate that the association between resveratrol and probiotics was able to decrease mice body weight, as compared to the other groups, in addition to decrease the number of Lac- bacteria and increasing the number of Lac+ bacteria. The levels of secretory IgA were also decreased, compared to the animals treated with only probiotics or resveratrol. CONCLUSION: We observed potential synergism between Resveratrol and Lactococcus lactis mainly in modulating the stomach and intestinal microbiota.
Assuntos
Peso Corporal/efeitos dos fármacos , Enterobacteriaceae/efeitos dos fármacos , Microbioma Gastrointestinal/efeitos dos fármacos , Lactococcus lactis/imunologia , Probióticos/administração & dosagem , Resveratrol/administração & dosagem , Animais , Peso Corporal/imunologia , Dieta/métodos , Enterobacteriaceae/crescimento & desenvolvimento , Enterobacteriaceae/imunologia , Feminino , Microbioma Gastrointestinal/imunologia , Imunoglobulina A/biossíntese , Imunoglobulina E/sangue , Intestino Grosso/efeitos dos fármacos , Intestino Grosso/imunologia , Intestino Grosso/microbiologia , Intestino Delgado/efeitos dos fármacos , Intestino Delgado/imunologia , Intestino Delgado/microbiologia , Camundongos , Camundongos Endogâmicos C57BL , Estômago/efeitos dos fármacos , Estômago/imunologia , Estômago/microbiologiaRESUMO
INTRODUCTION: Gallic acid (GA) is a natural endogenous polyphenol found in a variety of fruits, vegetables and wines, with beneficial effects on the energetic homeostasis. AIM: The present study aimed to investigate oral gallic acid effects on liver steatosis and hepatic lipogenesis markers in obese mice evaluating new possible molecular related mechanisms. METHODS: Twenty-four Swiss male mice were divided into four groups and fed for 60 days with standard diet (ST), standard diet plus gallic acid (ST + GA), high-fat diet (HFD), and high-fat diet plus gallic acid (HFD + GA). We evaluated the relationship between body weight, food intake and serum levels of total cholesterol, triglycerides, insulin, aspartate and alanine transaminases. Liver histology was analyzed by hematoxylin and eosin staining. These results were accompanied by bioinformatics analyses. The acetyl-CoA carboxylase (ACC), sterol regulatory element binding protein-1 (SREBP-1) and fatty acid synthase (FAS) expression was assessed by quantitative real-time reverse transcriptase PCR (qRT-PCR). RESULTS: The main findings of the present study showed that GA reduced liver steatosis, body weight and plasma insulin levels. Analyzes of hepatic steatosis related genes expression showed that ACC and FAS mRNA were significantly suppressed in liver of HFD + GA mice. These data was corroborated by bioinformatics analysis. CONCLUSION: These data suggest an important clinical application of GA in the prevention and treatment of liver diseases.
RESUMO
Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.(AU)
Alimentos cárneos processados podem estar associados a hábitos alimentares pouco sadios, mas a agregação de ingredientes vegetais, como o pequi (Caryocar brasiliense), torna as formulações desses produtos mais saudáveis e nutritivas. Assim, este estudo objetivou caracterizar a composição química de empanados de frango preparados com farinha da polpa de pequi na camada de empanamento, bem como avaliar as propriedades tecnológicas e sensoriais dos empanados produzidos. A polpa de pequis da região de Montes Claros - MG foi desidratada para obtenção da farinha utilizada na camada de pré enfarinhamento, com substituições de 0%, 25%, 50% e 100% da farinha de rosca. Os produtos cárneos foram avaliados quimicamente quanto aos teores de umidade, lipídios, proteínas, carboidratos e cinzas; tecnologicamente com medidas de volume específico, rendimento, diferença de cor, cromaticidade e tonalidade dos empanados; e sensorialmente pela avaliação da intenção de consumo e aceitação. Como resultados, a farinha de pequi acrescentou conteúdo lipídico e proteico, melhorou o rendimento, permitiu maiores volumes específicos e tonalidades de cor mais intensas aos empanados. Ademais estes apresentaram bons resultados sensoriais e sem diferenças significativas entre as formulações estudadas. Conclui-se que a utilização da farinha de pequi na produção de empanados, pode fornecer enriquecimento nutricional e tecnológico a estes produtos, sem alterar negativamente suas características sensoriais.(AU)
Assuntos
Carne/análise , Alimentos Industrializados , Farinha , GalinhasRESUMO
Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.
Alimentos cárneos processados podem estar associados a hábitos alimentares pouco sadios, mas a agregação de ingredientes vegetais, como o pequi (Caryocar brasiliense), torna as formulações desses produtos mais saudáveis e nutritivas. Assim, este estudo objetivou caracterizar a composição química de empanados de frango preparados com farinha da polpa de pequi na camada de empanamento, bem como avaliar as propriedades tecnológicas e sensoriais dos empanados produzidos. A polpa de pequis da região de Montes Claros - MG foi desidratada para obtenção da farinha utilizada na camada de pré enfarinhamento, com substituições de 0%, 25%, 50% e 100% da farinha de rosca. Os produtos cárneos foram avaliados quimicamente quanto aos teores de umidade, lipídios, proteínas, carboidratos e cinzas; tecnologicamente com medidas de volume específico, rendimento, diferença de cor, cromaticidade e tonalidade dos empanados; e sensorialmente pela avaliação da intenção de consumo e aceitação. Como resultados, a farinha de pequi acrescentou conteúdo lipídico e proteico, melhorou o rendimento, permitiu maiores volumes específicos e tonalidades de cor mais intensas aos empanados. Ademais estes apresentaram bons resultados sensoriais e sem diferenças significativas entre as formulações estudadas. Conclui-se que a utilização da farinha de pequi na produção de empanados, pode fornecer enriquecimento nutricional e tecnológico a estes produtos, sem alterar negativamente suas características sensoriais.
Assuntos
Alimentos Industrializados , Carne/análise , Farinha , GalinhasRESUMO
Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.(AU)
O Brasil é o terceiro maior produtor de frutas frescas do mundo. Dentre essas, os pequenos frutos como morango, mirtilo e amora-preta se destacam, devido aos benefícios que proporcionam ao organismo, que são consequência da presença dos compostos bioativos. Os compostos fenólicos, em especial as antocianinas e o ácido ascórbico, são exemplos de bioativos, que têm como principal função no organismo a atividade antioxidante. No entanto, as etapas do processamento de derivados a partir destes frutos agem de forma negativa, ou seja, levam a perda desses compostos. Assim, o objetivo deste trabalho foi caracterizar físico-quimicamente as pequenas frutas (morango, mirtilo e amora-preta) in natura e as geleias das mesmas e quantificar e avaliar a atividade antioxidante dos compostos bioativos nas frutas e nas geleias. Para atingir esse objetivo foram realizadas as seguintes análises: umidade, cinza, pH, acidez titulável, sólidos solúveis e coloração. Também foram quantificados os teores de compostos fenólicos totais, antocianinas totais, ácido ascórbico e a atividade antioxidante. Pode-se concluir que ocorreu diferenças significativas na composição centesimal dos frutos e das geleias. Houve perdas significativas dos compostos bioativos devido ao processamento, contudo as geleias produzidas ainda apresentaram boas fontes de compostos boativos, sendo ainda consideradas importantes para promover alguns efeitos favoráveis à saúde.(AU)
Assuntos
Compostos Fitoquímicos/análise , Compostos Fitoquímicos/química , Geleia de FrutasRESUMO
Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.
O Brasil é o terceiro maior produtor de frutas frescas do mundo. Dentre essas, os pequenos frutos como morango, mirtilo e amora-preta se destacam, devido aos benefícios que proporcionam ao organismo, que são consequência da presença dos compostos bioativos. Os compostos fenólicos, em especial as antocianinas e o ácido ascórbico, são exemplos de bioativos, que têm como principal função no organismo a atividade antioxidante. No entanto, as etapas do processamento de derivados a partir destes frutos agem de forma negativa, ou seja, levam a perda desses compostos. Assim, o objetivo deste trabalho foi caracterizar físico-quimicamente as pequenas frutas (morango, mirtilo e amora-preta) in natura e as geleias das mesmas e quantificar e avaliar a atividade antioxidante dos compostos bioativos nas frutas e nas geleias. Para atingir esse objetivo foram realizadas as seguintes análises: umidade, cinza, pH, acidez titulável, sólidos solúveis e coloração. Também foram quantificados os teores de compostos fenólicos totais, antocianinas totais, ácido ascórbico e a atividade antioxidante. Pode-se concluir que ocorreu diferenças significativas na composição centesimal dos frutos e das geleias. Houve perdas significativas dos compostos bioativos devido ao processamento, contudo as geleias produzidas ainda apresentaram boas fontes de compostos boativos, sendo ainda consideradas importantes para p
RESUMO
Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.
O Brasil é o terceiro maior produtor de frutas frescas do mundo. Dentre essas, os pequenos frutos como morango, mirtilo e amora-preta se destacam, devido aos benefícios que proporcionam ao organismo, que são consequência da presença dos compostos bioativos. Os compostos fenólicos, em especial as antocianinas e o ácido ascórbico, são exemplos de bioativos, que têm como principal função no organismo a atividade antioxidante. No entanto, as etapas do processamento de derivados a partir destes frutos agem de forma negativa, ou seja, levam a perda desses compostos. Assim, o objetivo deste trabalho foi caracterizar físico-quimicamente as pequenas frutas (morango, mirtilo e amora-preta) in natura e as geleias das mesmas e quantificar e avaliar a atividade antioxidante dos compostos bioativos nas frutas e nas geleias. Para atingir esse objetivo foram realizadas as seguintes análises: umidade, cinza, pH, acidez titulável, sólidos solúveis e coloração. Também foram quantificados os teores de compostos fenólicos totais, antocianinas totais, ácido ascórbico e a atividade antioxidante. Pode-se concluir que ocorreu diferenças significativas na composição centesimal dos frutos e das geleias. Houve perdas significativas dos compostos bioativos devido ao processamento, contudo as geleias produzidas ainda apresentaram boas fontes de compostos boativos, sendo ainda consideradas importantes para promover alguns efeitos favoráveis à saúde.
Assuntos
Compostos Fitoquímicos/análise , Compostos Fitoquímicos/química , Geleia de FrutasRESUMO
The chemical composition and functional effects of mangaba fruit pulp were evaluated through a multi-endpoint assay in mice, consisting of the bone marrow micronucleus test, gut micronucleus test, and the apoptosis, oxidative stress, and comet assays. Mangaba fruit pulp was administered in three doses, 10, 20, and 40ml/kg body weight (b.w.), by gavage to male Swiss mice against doxorubicin and dimethylhydrazine-induced mutagenicity. The phenolic profile of the mangaba fruit pulp was evaluated by HPLC, and seven compounds were identified: gallic acid, catechin, chlorogenic acid, vanillic acid, o-coumaric acid, rosmarinic acid, and rutin. The in vivo tests revealed that mangaba fruit pulp showed no toxic/mutagenic effects in any of the assays performed, and also showed protective effects at all endpoints. At the three administered extract concentrations, the main results about the protective effects were as follows: bone marrow micronucleus test (42.33, 58.14, and 77.21%), micronucleus gut test (34.21, 63.15, and 78.07%), and apoptosis index (57.5, 43.68, and 65.52%). This study provides scientific evidence for the antimutagenic potential of mangaba fruit pulp and emphasizes its potential as a functional food with widespread applicability in the food industry.
RESUMO
Neste trabalho foram avaliadas as mudanças físico-químicas provocadas pelo tipo de armazenamento do suco de abacaxi 'Pérola', durante de 48 horas após sua elaboração. Foram avaliadas 4 condições de armazenamento, em ambiente refrigerado (4 ±1º C) e em temperatura ambiente (22 ±1º C), ambas com e sem luminosidade. O experimento foi conduzido em delineamento inteiramente casualizado, com os tratamentos dispostos em esquema fatorial 2 x 2 x 6, sendo 2 ambientes de luminosidade (presença e ausência), 2 condições de temperatura (refrigeração e ambiente) e 6 tempos de amostragem (0, 6, 12, 24, 36 e 48 horas) com 3 repetições. Foram analisados, pH, acidez titulável, sólidos solúveis, vitamina C total e cor utilizando-se as variáveis claridade (L*), ângulo de cor (hº) e cromaticidade (C*). O tempo de armazenamento apresentou influência negativa na qualidade do suco provocando a diminuição dos teores de ácido ascórbico e ácido cítrico, alterações na cor, principalmente o escurecimento. Entretanto, quando armazenado em ambiente refrigerado e sem luz, o suco conservou suas características iniciais por mais tempo, sendo estas melhor preservadas pelas baixas temperaturas.
In this work, psycho-chemical changes caused by the storage of homemade 'Pérola' pineapple juice, over 48 hours after its preparation were evaluated. Four storage conditions were evaluated in a refrigerated environment (4 ±1º C) and in room temperature (22 ±1º C) both in the presence and abscence of light. The experiment was conducted with a totally random design, with treatments arranged in a factorial 2 x 2 x 6, with 2 light conditions (presence and absence), 2 temperature conditions (cooling and room temperature) and 6 sampling times (0, 6, 12, 24, 36 and 48 hours) with three replicates. pH, titratable acidity, soluble solids, total vitamin C and color using the variables: luminosity (L*), hue angle (hº) and chromaticity (C*) were analyzed. The period of storage presented a negative influence on the pineapple juice, causing a reduction of ascorbic and citric acid contents and color changes, mainly darkening. However, when stored in refrigerated environment in the abscence of light, the juice conserved its initial features for a longer time, which were better preserved by low temperatures.