Energy and lipid contents, and polyphenols composition of pequi pulp according to the fruit native area / Teores energético e lipídico, e composição em polifenóis da polpa de pequi de acordo com a área nativa do fruto

ABSTRACT: Pequi (Caryocar spp.) is a fruit native to the Brazilian Savannah (Cerrado), and Caryocar brasilienseCamb. is one of the most prevalent species in this biome. The consumption of the pequi pulp has been associated with health benefits, such as antioxidant, anti-inflammatory, hypolipidemic, hepatoprotective, and anticarcinogenic effects. These benefits have been attributed to its high density in nutrients and bioactive compounds. However, there is evidence about considerable variation in the nutritional profile among pequi pulps of different species, and among pulps of the same species, but from different areas of the Cerrado. In addition, there is no information in literature regarding the polyphenols profile of C. brasiliense pulp, neither about the influence of the native area of the fruit on the composition of these phytochemicals. So, this study analyzed the nutrient composition and identified the phenolic compounds in the pulp of C. brasiliense fruits native to four different areas of the Cerrado. There was a remarkable variation in the contents of energy (176.3-387.2 kcal/100 g) and lipids (13.0-37.5 g/100 g) among samples. In contrast, no difference was observed in the polyphenols composition, since gallic acid, protocatechuic acid, catechin, epicatechin, p-coumaric acid, and ellagic acid were identified in all pequi pulps. C. brasiliense pulp shows potential to be used as a functional ingredient rich in bioactive compounds, but with different contents of energy and lipids according to the fruit's native area to attempt distinct health allegations of the product.

RESUMO: O pequi (Caryocar spp.) é um fruto nativo do cerrado brasileiro e Caryocar brasiliense Camb. é uma das espécies mais prevalentes neste bioma. O consumo da polpa de pequi tem sido associado a benefícios à saúde, como efeitos antioxidantes, anti-inflamatórios, hipolipidêmicos, hepatoprotetores e anticarcinogênicos. Esses benefícios têm sido atribuídos à sua alta densidade em nutrientes e compostos bioativos. No entanto, há evidências de considerável variação no perfil nutricional entre polpas de pequi de diferentes espécies, e entre polpas da mesma espécie, mas de diferentes áreas do cerrado. Além disso, não há informações na literatura sobre o perfil de polifenóis da polpa de C. brasiliense, tampouco sobre a influência da área nativa do fruto na composição desses fitoquímicos. Assim, este estudo analisou a composição de nutrientes e identificou os compostos fenólicos na polpa de frutos de C. brasiliense nativos de quatro diferentes áreas do Cerrado. Houve notável variação nos teores de energia (176,3-387,2 kcal/100 g) e lipídios (13,0-37,5 g/100 g) entre as amostras. Em contrapartida, não foi encontrada diferença na composição em polifenóis, uma vez que ácido gálico, ácido protocatecuico, catequina, epicatequina, ácido p-cumárico e ácido elágico foram identificados em todas as polpas de pequi analisadas. A polpa de C. brasiliense tem potencial para ser utilizada como ingrediente funcional rico em compostos bioativos, porém com diferentes teores de energia e lipídios de acordo com a área nativa do fruto para atender a distintas alegações de saúde do produto.

Energy and lipid contents, and polyphenols composition of pequi pulp according to the fruit native area / Teores energético e lipídico, e composição em polifenóis da polpa de pequi de acordo com a área nativa do frut

Pequi (Caryocar spp.) is a fruit native to the Brazilian Savannah (Cerrado), and Caryocar brasilienseCamb. is one of the most prevalent species in this biome. The consumption of the pequi pulp has been associated with health benefits, such as antioxidant, anti-inflammatory, hypolipidemic, hepatoprotective, and anticarcinogenic effects. These benefits have been attributed to its high density in nutrients and bioactive compounds. However, there is evidence about considerable variation in the nutritional profile among pequi pulps of different species, and among pulps of the same species, but from different areas of the Cerrado. In addition, there is no information in literature regarding the polyphenols profile of C. brasiliense pulp, neither about the influence of the native area of the fruit on the composition of these phytochemicals. So, this study analyzed the nutrient composition and identified the phenolic compounds in the pulp of C. brasiliense fruits native to four different areas of the Cerrado. There was a remarkable variation in the contents of energy (176.3-387.2 kcal/100 g) and lipids (13.0-37.5 g/100 g) among samples. In contrast, no difference was observed in the polyphenols composition, since gallic acid, protocatechuic acid, catechin, epicatechin, p-coumaric acid, and ellagic acid were identified in all pequi pulps. C. brasiliense pulp shows potential to be used as a functional ingredient rich in bioactive compounds, but with different contents of energy and lipids according to the fruit's native area to attempt distinct health allegations of the product.

O pequi (Caryocar spp.) é um fruto nativo do cerrado brasileiro e Caryocar brasiliense Camb. é uma das espécies mais prevalentes neste bioma. O consumo da polpa de pequi tem sido associado a benefícios à saúde, como efeitos antioxidantes, anti-inflamatórios, hipolipidêmicos, hepatoprotetores e anticarcinogênicos. Esses benefícios têm sido atribuídos à sua alta densidade em nutrientes e compostos bioativos. No entanto, há evidências de considerável variação no perfil nutricional entre polpas de pequi de diferentes espécies, e entre polpas da mesma espécie, mas de diferentes áreas do cerrado. Além disso, não há informações na literatura sobre o perfil de polifenóis da polpa de C. brasiliense, tampouco sobre a influência da área nativa do fruto na composição desses fitoquímicos. Assim, este estudo analisou a composição de nutrientes e identificou os compostos fenólicos na polpa de frutos de C. brasiliense nativos de quatro diferentes áreas do Cerrado. Houve notável variação nos teores de energia (176,3-387,2 kcal/100 g) e lipídios (13,0-37,5 g/100 g) entre as amostras. Em contrapartida, não foi encontrada diferença na composição em polifenóis, uma vez que ácido gálico, ácido protocatecuico, catequina, epicatequina, ácido p-cumárico e ácido elágico foram identificados em todas as polpas de pequi analisadas. A polpa de C. brasiliense tem potencial para ser utilizada como ingrediente funcional rico em compostos bioativos, porém com diferentes teores de energia e lipídios de acordo com a área nativa do fruto para atender a distintas alegações de saúde do produto.

Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave / Propriedades funcionais e perfil químico de feijão carioca envelhecido e cozido no vapor da autoclave

This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cultivar could preserve the most quantity of bioactive compounds in cooked flour. The cooked flours from Imperador had the highest antioxidant activity (DDPH: 10.58 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), anthocyanins (8.08 µg·g-1), and total phenolic content (TPC) (36.69 mg·g-1). The cultivar Gol also retained part of these compounds after cooking. The phenolic and saponin profiles of cooked flours revealed a reduction in phenolic compounds such as catechin, epicatechin, and kaempferol and an increase in soyasaponin-Ba and Bb. The samples Notavel, Dama, and Madreperola, presented the highest amount of soyasaponin-A0. Thus, the cooked flours from Imperador and Gol stood out due to their retention of part of their bioactive compounds, such as polyphenols and group B saponins.

Este estudo avalia as alterações causadas pelo cozimento do feijão carioca, envelhecido e pré-embebido, no vapor da autoclave, com foco em seus componentes bioativos, atividade antioxidante e compostos nutricionais. Além disso, identifica qual cultivar de feijão carioca preserva a maior quantidade de compostos bioativos na farinha de feijão cozida. As farinhas cozidas do Imperador apresentaram a maior atividade antioxidante (DDPH: 10.58 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), antocianinas (8.08 µg·g-1) e fenólicos totais (TPC) (36.69 mg·g-1). A cultivar Gol também reteve parte desses compostos após o cozimento. Os perfis fenólicos e saponínicos das farinhas cozidas revelaram redução de compostos fenólicos, como a catequina, epi-catequina e kaempferol e aumento de soyasaponin-Ba e Bb. As amostras Notável, Dama e Madrepérola, apresentaram a maior quantidade de sojasaponina-A0. Assim, as farinhas cozidas do Imperador e Gol se destacaram pela retenção de parte de seus compostos bioativos, como polifenóis e saponinas do grupo B.

Daily Egg-Cycle in Japanese Quail: Serum Biochemistry, Bones, and Oviduct Changes

This study described changes in the serum biochemistry, morphology of genital organs, long bone, and eggshell during the daily egg formation cycle in Japanese quails. Sixty quails (18-wk) were distributed in 6 groups according to hours post-oviposition (POV): 0 hr POV (16h00), 2 hrs POV (egg in magnum), and 4, 8, 14, and 20 hrs POV (egg in uterus). The magnum had higher relative weight before the next ovulation (20 and 0 hr POV), and its tubular glands showed functional variation through periods: abundant eosinophilic, PAS+, and negative Alcian blue secretion at 0 and 2 hrs, empty glands aspect at 4 hrs, and filled again at 20 hrs POV. Serum albumin and total Ca had the highest value in the 2 hrs group, and the lowest in 8 and 14 hrs groups. Egg-cycle period affected the Ca% of the medullar bone of the femur and tibiotarsus, with the lowest mean at 14 hrs POV (06h00), and the highest mean after oviposition (0 hr POV), showing the recovery of Ca stores in long bones for the next egg cycle. Analysis of the eggshell using scanning electron microscopy evidenced that palisade layer formation starts during the night (8­14 hrs POV), and most parts are secreted during the day period. In conclusion, eggshell secretion in light periods, high magnum activity and medullary bone Ca deposition during midday and afternoon, as well as the ovulation/oviposition in the afternoon, are the main characteristics of the distinct physiological aspects of the egg cycle in quails.(AU)

Evaluation of nutritional composition of flour residue of mangaba processing

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de [...].

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.(AU)

Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de [...].(AU)

Fire effects on Atlantic Forest sites from a composition, structure and functional perspective / Efeitos do fogo na Mata Atlântica por meio de uma abordagem de composição, estrutura e funcional

Recently, some portions of the Atlantic Forest biome have been suffering an increase in forest fires, possibly changing its vegetation cover, composition, structure and functioning. Understanding these changes is critical to evaluate the present and future response of tropical forests to fire. Thus, the purpose of our study was to evaluate how diversity, structure and functioning of tree communities differed between burned and unburned sites. Two unburned and two burned forest patches were selected for floristic and phytosociological surveys. Then, we calculated species richness, Shannon diversity index, tree density and basal area, Importance Value Index for trees in each site and we assessed community weighted mean of six functional traits (maximum tree height, wood density, leaf length, leaf deciduousness, shade tolerance and dispersal mode). Diversity, species richness, tree density and basal area were similar between sites. We found changes in floristic composition, but did not verified variations in functional traits. Results indicate that recovery may be fast and that pioneer and early secondary species are occupying post burned sites (nine years old). One-time anthropogenic, superficial and low intensity fires might disrupt advanced stages of succession and start again the dynamics of species substitution.

Recentemente, algumas regiões do bioma Mata Atlântica têm sofrido com um aumento de incêndios, possivelmente modificando sua cobertura vegetal, composição, estrutura e funcionalidade. Compreender essas mudanças é imprescindível para avaliar as respostas, no presente e futuro, das florestas tropicais ao fogo. Assim, o objetivo do nosso estudo foi avaliar como a diversidade, estrutura e funcionamento das comunidades arbóreas diferem entre áreas queimadas e não queimadas. Dois fragmentos queimados e dois fragmentos não queimados foram selecionados para os levantamentos florísticos e fitossociológicos. Depois, foram calculadas a riqueza de espécies, o Índice de diversidade de Shannon, densidade da árvore e área basal, Índice de valor de importância para as espécies em cada uma das áreas e avaliamos a média de seis características funcionais (altura máxima da árvore, densidade da madeira, comprimento da folha, deciduidade foliar, tolerância a sombra e síndrome de dispersão). Diversidade, riqueza, densidade e área basal foram similares entre as áreas analisadas. Nós encontramos mudanças na composição florística, mas não foram verificadas variações nas características funcionais. Os resultados indicam que a recuperação pode ser rápida e que espécies pioneiras e secundárias iniciais estão ocupando as áreas queimadas cerca de nove anos depois. Um único incêndio antrópico, superficial e de baixa intensidade, pode interromper estágios avançados de sucessão e iniciar a nova dinâmica de substituição de espécies.

Floristic and functional diversity of ferns and lycophytes at three elevational zones in the eastern slopes of the northern Andes, Ecuador / Diversidad florística y funcional de helechos y licófitos en tres zonas de elevación en la ladera oriental del noreste de los Andes, Ecuador

The northeastern slope of the Andes is an area of high diversity of ferns and lycophytes. In this study we assessed the diversity patterns of ferns and lycophytes in ten 250 m x 2 m plots installed at three elevational zones, from 418 to 3447 m.a.s.l., in the Napo province of Ecuador. Floristic diversity was measured using Hill numbers and by partitioning species diversity. Three functional diversity indices were calculated from a set of five leaf traits and weighted by species abundance: functional richness (FRic), evenness (FEve) and divergence (FDiv). To disentangle functional diversity from species richness, the standardized effect size (SES) of each index was also calculated. We recorded 148 species, Polypodiaceae and Dryopteridaceae being the most representative families. Species richness continuously decreased with elevation. Floristic composition was highly heterogeneous among elevation zones, with total species turnover found between 1500 and 2000 m.a.s.l. SES-FDiv and SES-FEve were higher than the null expectation for plots at mid-elevations, suggesting that deterministic mechanisms, such as biotic or abiotic filters, could explain assemblage composition at these sites. However, SES-FEve, SES-FRic and SES-FDiv did not differ from the null expectations at low and high elevation sites, suggesting the predominance of a stochastic process. By combining floristic and functional diversity, we were able to infer the observed community patterns with the resource-use strategies of fern and lycophytes in a mountain area, an approach that can be used to understand how assemblages might react to changing environmental conditions.(AU)

La vertiente noreste de los Andes del Ecuador tiene alta diversidad de helechos y licófitos. En este estudio describimos patrones de diversidad de estos grupos en diez parcelas de 250 m x 2 m instaladas en tres zonas altitudinales, de 418 a 3447 m.s.n.m., en la provincia de Napo, Ecuador. La diversidad se calculó utilizando los números de Hill y particionando la diversidad de especies. Tres índices de diversidad funcional fueron estimados a partir de cinco atributos de las hojas ponderados por la abundancia de las especies: riqueza (FRic), uniformidad (FEve) y divergencia (FDiv). Para separar la diversidad funcional de la riqueza, se calculó el tamaño del efecto estandarizado (SES) de cada índice. Registramos 148 especies, siendo Polypodiaceae y Dryopteridaceae las familias más representativas. La riqueza disminuyó continuamente en el gradiente altitudinal. La composición de la comunidad tuvo un cambio total de especies entre 1500 y 2000 m.s.n.m. En parcelas intermedias, SES-FDiv y SES-FEve registraron valores más altos de lo esperado por el modelo nulo, lo que sugiere que los mecanismos deterministas, como los filtros bióticos y abióticos, podrían explicar el ensamble en estas comunidades. En parcelas de altitudes bajas y altas los tres índices no difirieron del valor nulo, lo que sugiere que predominan procesos estocásticos. Al combinar composición florística y diversidad funcional, pudimos identificar patrones de diversidad y estrategias de uso de recursos de helechos y licófitos. Este enfoque se puede utilizar para comprender cómo el ensamble de las comunidades es afectado por la variación en las condiciones ambientales.(AU)

Drink with probiotic potential based on water-soluble extract from cashew nuts / Bebida com potencial probiótico à base de extrato hidrossolúvel de castanha de caju

The research elaborat a drink based on a water-soluble cashew nut extract (WCNE), fermented with the probiotic strain Lactobacillus paracasei ATCC 334. The formulations were defined by factorial design 22, with the independent variables: concentration of Lb. paracasei (1%, 1.5%, and 2%) and cashew nuts (100 g, 200 g, and 300 g), and the dependent variables: Composition (Moisture, Lipids, Proteins, Ashes and Carbohydrates) and Sensory Analysis (acceptance and ordination tests). The Lb. paracasei concentration in the WCNE registered between 7.72 log CFU g-1 to 8.27 log CFU g-1 for 6 hours of fermentation. According to the FDA, these values indicated a probiotic potential to the formulations (above 6 log CFU g-1). The concentration of cashew nuts (CNC) had a significant influence (P < 0.05) on all physical-chemical parameters and sensory attributes of the fermented WCNE, demonstrating itself as a determining factor for the product nutritional quality. The concentration of Lb. paracasei affected significantly (P < 0.05) the reduction of humidity and the increase of lipids and ash contents. The drinks F3 (300g CNC, 1% Lb. paracasei) and F4 (300g CNC, 2% Lb. paracasei) obtained the highest scores in the acceptance test and in the attributes of aroma, flavor, and overall impression. The study indicated that, in addition to good sensory acceptance, fermented WCNE can provide a concentration of probiotics above 7 log CFU g-1, thus being a promising alternative to meet the daily demand of probiotics for people who are restricted to dairy products.

A pesquisa teve como objetivo a elaboração de uma bebida à base de extrato hidrossolúvel de castanha de caju (EHCC), fermentada com a cepa probiótica Lactobacillus paracasei ATCC 334. As formulações foram definidas pelo planejamento fatorial 22, com as variáveis independentes: concentração de Lb. paracasei (1%, 1,5% e 2%) e castanha de caju (100 g, 200 g e 300 g), e as variáveis dependentes: Composição (Umidade, Lipídios, Proteínas, Cinzas e Carboidratos) e Análise Sensorial (testes de aceitação e ordenação). A concentração de Lb. paracasei no EHCC apresentou valores entre 7,72 log UFC/g a 8,27 log UFC/g com seis horas de fermentação. De acordo com o FDA, esses valores indicam o potencial probiótico das formulações (acima de 6 log UFC/g); a concentração de castanha de caju (CCC) teve influência significativa (P < 0,05) em todos os parâmetros físico-químicos e atributos sensoriais do EHCC fermentado demonstrando-se como fator determinante para qualidade nutricional do produto; a concentração de Lb. paracasei afetou significativamente (P < 0,05) a redução da umidade e o aumento dos conteúdos de lipídios e cinzas. As bebidas F3 (300 g CCC, 1% Lb. paracasei) e F4 (300 g CCC, 2% Lb. paracasei) obtiveram as maiores notas no teste de aceitação e nos atributos aroma, sabor e impressão global. O estudo indicou que, além da boa aceitação sensorial o EHCC fermentado pode fornecer concentração de probióticos acima de 7 log UFC g-1, sendo assim uma promissora alternativa para atender a demanda diária de probióticos à pessoas que apresentam restrição à produtos lácteos.

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review

Abstract Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge for the end researchers who can further research in the respective aspect.

Resumo Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra., cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.

Comparative venomic profiles of three spiders of the genus Phoneutria

Abstract Background: Spider venoms induce different physio-pharmacological effects by binding with high affinity on molecular targets, therefore being of biotechnological interest. Some of these toxins, acting on different types of ion channels, have been identified in the venom of spiders of the genus Phoneutria, mainly from P. nigriventer. In spite of the pharmaceutical potential demonstrated by P. nigriventer toxins, there is limited information on molecules from venoms of the same genus, as their toxins remain poorly characterized. Understanding this diversity and clarifying the differences in the mechanisms of action of spider toxins is of great importance for establishing their true biotechnological potential. This prompted us to compare three different venoms of the Phoneutria genus: P. nigriventer (Pn-V), P. eickstedtae (Pe-V) and P. pertyi (Pp-V). Methods: Biochemical and functional comparison of the venoms were carried out by SDS-PAGE, HPLC, mass spectrometry, enzymatic activities and electrophysiological assays (whole-cell patch clamp). Results: The employed approach revealed that all three venoms had an overall similarity in their components, with only minor differences. The presence of a high number of similar proteins was evident, particularly toxins in the mass range of ~6.0 kDa. Hyaluronidase and proteolytic activities were detected in all venoms, in addition to isoforms of the toxins Tx1 and Tx2-6. All Tx1 isoforms blocked Nav1.6 ion currents, with slight differences. Conclusion: Our findings showed that Pn-V, Pe-V and Pp-V are highly similar concerning protein composition and enzymatic activities, containing isoforms of the same toxins sharing high sequence homology, with minor modifications. However, these structural and functional variations are very important for venom diversity. In addition, our findings will contribute to the comprehension of the molecular diversity of the venoms of the other species from Phoneutria genus, exposing their biotechnological potential as a source for searching for new active molecules.

Postharvest quality of apples from 'Maxi Gala' trees grafted on different rootstocks / Qualidade pós-colheita de frutos de macieira 'Maxi Gala' sobre diferentes porta-enxertos

This study analyzed the effect of rootstocks G.213, M.9 and Marubakaido with M.9 interstem of 30 and 20 cm (MB/M.9-30cm and MB/M.9-20cm) on postharvest quality, mineral composition and functional properties of 'Maxi Gala' apples. The evaluations were performed using fruits from a commercial orchard in Vacaria, RS, Brazil. Fruits were stored for 135 and 147 days in the 2014/2015 and 2015/2016 seasons, respectively, and analyzed one day after harvest and after cold storage (1.0±0.2 °C) followed by seven days in ambient condition. The mineral composition of fruits showed small and inconsistent differences between rootstocks. The MB/M.9-20cm provided higher total antioxidant activity and levels of total phenolic compounds in fruit peel than MB/M.9-30cm. For 2014/2015 season, soluble solids content at harvest was higher in fruits from trees with G.213 rootstock, not differing only from MB/M.9-30cm. In the 2015/2016 season, G.213 and M.9 provided higher soluble solids content after storage than MB/M.9-30 cm and MB/M.9-20cm. G.213 rootstock anticipated fruit maturity compared to M.9 in 2014/2015 season. At harvest and after cold storage, other quality attributes of 'Maxi Gala' apples were similar between rootstocks G.213, M.9 and Maruba with M.9 interstem of 30 and 20cm.

Este estudo analisou o efeito dos porta-enxertos G.213, M.9 e Marubakaido com filtro de M.9 de 30 e 20cm (MB/M.9-30cm e MB/M.9-20cm) sobre a qualidade pós-colheita, composição mineral e propriedades funcionais de maçãs 'Maxi Gala'. Os experimentos foram conduzidos utilizando frutos provenientes de um pomar comercial localizado em Vacaria, RS, Brasil. Os frutos foram armazenados por 135 e 147 dias nas safras 2014/2015 e 2015/2016, respectivamente, e analisados um dia após a colheita e após armazenamento refrigerado (1,0±0,2°C) seguido por sete dias em condição ambiente. A composição mineral dos frutos apresentou diferenças pequenas e pouco consistentes entre porta-enxertos. O MB/M.9-20cm proporcionou atividade antioxidante total e teores de compostos fenólicos totais mais elevados na casca dos frutos comparativamente ao MB/M.9-30cm. Para a safra 2014/2015, o teor de sólidos solúveis na colheita foi mais elevado nos frutos provenientes de plantas com porta-enxerto G.213, não diferindo apenas do MB/M.9-30cm. Na safra 2015/2016, o G.213 e o M.9 proporcionaram maior teor de sólidos solúveis após a armazenagem em comparação ao MB/M.9-30cm e MB/M.9-20cm. O porta-enxerto G.213 antecipou a maturação dos frutos em comparação ao M.9 na safra 2014/2015. Os demais atributos de qualidade de maçãs 'Maxi Gala', na colheita e após o armazenamento, foram similares entre porta-enxertos G.213, M.9, MB/M.9-30cm e MB/M.9-20cm.

Fish functional responses to local habitat variation in streams within multiple land uses areas in the Amazon

In this study, we assessed the effects of multiple land uses and local habitat variables on the composition of fish functional trophic groups (FTG's) and on the ecomorphological traits of fish in Amazonian streams. We evaluated land use types and local habitat variables in 26 streams distributed within a land use gradient. Land use and habitat variables affected the composition of FTG's, as evidenced by the increased abundance of diurnal channel drift feeders in areas with high dissolved oxygen and deeper thalweg. At the same time, diurnal surface pickers, as well as diggers, and ambush and stalker predators were more abundant in streams with higher canopy density. Only habitat variables affected the ecomorphological characteristics of the species. Fish with higher values of relative caudal peduncle length were positively associated with high canopy density, while fish with greater relative mouth width were negatively associated with the variables impact in the riparian zone and cover of fish shelter. The stream fish functional structure was mainly affected by the impacts caused to the local habitat resulting from different land uses. Thus, preserving forest remnants, as well as recovering degraded areas, is essential for the maintenance of aquatic biodiversity in the region.(AU)

Neste estudo, avaliamos os efeitos dos múltiplos usos da terra e de variáveis do habitat local sobre a composição de grupos tróficos funcionais (FTG's), e nos traços ecomorfológicos, de peixes em riachos amazônicos. Analisamos os tipos de uso da terra e variáveis da estrutura do habitat local em 26 riachos distribuídos dentro de um gradiente de uso da terra. O uso da terra e as variáveis de habitat afetaram a composição de FTG's, evidenciado pelo aumento na abundância de peixes diurnos que se alimentam de organismos em suspensão na água em áreas com maiores valores de oxigênio dissolvido e profundidade do talvegue. Ao passo que os peixes diurnos catadores de superfície, bem como os escavadores e predadores de emboscada foram mais abundantes em riachos com maior densidade florestal. Apenas as variáveis do habitat afetaram as características ecomorfológicas das espécies. Peixes com maiores valores de comprimento relativo do pedúnculo caudal foram associados positivamente com alta densidade do dossel, enquanto peixes que apresentam maior largura relativa da boca foram associados negativamente com as variáveis impacto na zona ripária e abrigo para peixes. A estrutura funcional da comunidade de peixes de riachos foi afetada principalmente pelos impactos causados ao habitat decorrentes de diferentes usos da terra. Portando, preservar os remanescentes florestais, bem como recuperar áreas já degradadas, é fundamental para a manutenção da biodiversidade aquática na região.(AU)

Intra-annual colonization of Chironomidae on leaf litter in a Brazilian Cerrado stream

In low-order streams, the processing of allochthonous leaf litter is essential in the carbon/energy flow dynamics. Benthic macroinvertebrates, such as chironomids, play critical roles in the breakdown of allochthonous materials, because their larvae take part in intricate trophic networks and have varied trophic ecologies. We evaluated the effects of intra-annual variability on the input of allochthonous leaf litter, and the interactions of leaf-detritus on the succession of Chironomidae assemblages in the dry, rainy, and transition seasons (rainy-dry and dry-rainy). The study took place in a stream in the Brazilian Cerrado. Leaves were incubated in the stream to ascertain the colonization process by Chironomidae and the loss of leaf litter mass after 90 days. Functional feeding groups (FFG) were less rich and less abundant in the dry and dry-rainy seasons, than in the other seasons. The FFG composition of Chironomidae demonstrated that temporal variation between seasons was affected by the exposure time of the leaf-detritus in the stream, and there was more segregation during the dry and rainy seasons. In conclusion, the colonization of leaf-detritus by Chironomidae larvae depended on how long allochthonous plant material remained in the stream, and the variability of the organic matter dynamics input into the stream.

New multienzymatic complex formed between human cathepsin D and snake venom phospholipase A2

Background Cathepsin D (CatD) is a lysosomal proteolytic enzyme expressed in almost all tissues and organs. This protease is a multifunctional enzyme responsible for essential biological processes such as cell cycle regulation, differentiation, migration, tissue remodeling, neuronal growth, ovulation, and apoptosis. The overexpression and hypersecretion of CatD have been correlated with cancer aggressiveness and tumor progression, stimulating cancer cell proliferation, fibroblast growth, and angiogenesis. In addition, some studies report its participation in neurodegenerative diseases and inflammatory processes. In this regard, the search for new inhibitors from natural products could be an alternative against the harmful effects of this enzyme. Methods An investigation was carried out to analyze CatD interaction with snake venom toxins in an attempt to find inhibitory molecules. Interestingly, human CatD shows the ability to bind strongly to snake venom phospholipases A2 (svPLA2), forming a stable muti-enzymatic complex that maintains the catalytic activity of both CatD and PLA2. In addition, this complex remains active even under exposure to the specific inhibitor pepstatin A. Furthermore, the complex formation between CatD and svPLA2 was evidenced by surface plasmon resonance (SPR), two-dimensional electrophoresis, enzymatic assays, and extensive molecular docking and dynamics techniques. Conclusion The present study suggests the versatility of human CatD and svPLA2, showing that these enzymes can form a fully functional new enzymatic complex.

Comparative compositional and functional venomic profiles among venom specimens from juvenile, subadult and adult Russell's viper ( Daboia siamensis ): correlation with renal pathophysiology in experimental rabbits

Abstract Background: Eastern Russell's viper (Daboia siamensis) is one of the most medically significant snakes responsible for the development of acute renal failure. However, variation of the clinical picture and renal pathophysiology following bites by young and adult D. siamensis have not been elucidated. Methods: In this study, we analyzed the venomic profiles of D. siamensis at different maturation stages of juvenile, subadult and adult groups. The same pooled venom from each group was subjected to enzymatic, electrophoretic and proteomic analysis, including sublethal toxicity (0.1 mg/kg iv.) examined on bodily functions by comparing the venom compositional and functional profiles among venom specimens from juvenile, subadult and adult D. siamensis by correlating them with the renal pathophysiology in experimental rabbits. Results: The comparative studies revealed that juvenile venom possessed higher phospholipase A2 , metalloproteinase and serine proteinase levels, while subadult and adult venoms contained more L-amino acid oxidase, phosphodiesterase, the Kunitz-type serine protease inhibitor, disintegrin families and endothelial growth factor. An in vivo study revealed that the adult and subadult venoms caused persistent hypotension and bradycardia, while thrombocytopenia was a more characteristic effect of juvenile venom. All venom age groups showed significant reductions in renal hemodynamics and electrolyte excretions. The juvenile venom caused a higher tubulonephrosis lesion score than adult and subadult venoms. Conclusions: The D. siamensis venom shows an ontogenetic shift in its compositions and activities. Renal function alterations after envenomation depend on either the synergistic actions of different venom components or the disproportionate expression between the concentrations of enzymatic and non-enzymatic proteins in each age venom group. The high proportion of enzymatic toxin proteins in the juvenile venom results in greater nephrotoxicity.(AU)

Soil macrofauna in areas with different successional vegetation stages after Eucalyptus grandis harvest in Brazil / Macrofauna do solo em áreas com diferentes estágios de vegetação sucessional após a colheita de Eucalyptus grandis no Brasil

The objective of this study was to evaluate the composition of soil macrofauna over different periods after the harvest of Eucalyptus grandis to understand the ecological restoration process. Data collection was carried out in each climatic season by the "Tropical Soil Biology and Fertility" Program. In general, 25,789 individuals were collected from the soil macrofauna and distributed in 26 taxonomic groups, with the Formicidae family being the most abundant. Of the individuals found, 7,418 were collected during autumn, 7,320 in summer, 5,553 in winter, and 5,498 in spring. The soil macrofauna was influenced by seasonality, with a higher density of individuals in autumn and summer. Regarding functional groups, social groups were dominant in all areas and seasons, comprising 74.50% of the total number of individuals. The detritivores group comprised 17.98% of the total individuals. Herbivores, snails, and slugs accounted for 3.98% of the total individuals. The functional groups detritivores, herbivores, and predators were more abundant in the litter, while the social groups were predominant in the soil depths of 0 to 30 cm. As the forest progressed, the richness of the macrofauna groups increased, demonstrating the influence of successional dynamics on the composition of the soil macrofauna.(AU)

O objetivo deste estudo foi avaliar o processo de restauração ecológica por meio da composição da macrofauna do solo em diferentes períodos após a colheita de Eucalyptus grandis. As coletas de dados foram realizadas em cada estação climática usando o método recomendado pelo Programa "Tropical Soil Biology and Fertility". No geral, foram coletados 25.789 indivíduos da macrofauna do solo, distribuídos em 26 grupos taxonômicos, destacando-se a família Formicidae com maior abundância. Dos indivíduos encontrados, 7.418 foram coletados no outono, 7.320 no verão, 5.553 no inverno e 5.498 na primavera. A macrofauna do solo foi influenciada pela sazonalidade, com maior densidade de indivíduos no outono e no verão. Em relação aos grupos funcionais, os sociais foram dominantes em todas as áreas e estações do ano, compreendendo 74,50% do total de indivíduos. O grupo dos detritívoros representou 17,98%. Herbívoros, caracóis e lesmas representaram 3,98% do total de indivíduos. Os grupos funcionais detritívoros, herbívoros e predadores foram mais abundantes na serapilheira, enquanto os grupos sociais predominaram nas profundidades do solo de 0 a 30 cm. À medida que o estágio sucessional da floresta progrediu, a riqueza dos grupos da macrofauna aumentou, evidenciando a influência da dinâmica sucessional na composição da macrofauna do solo.(AU)

Comparative Analysis on the Duodenal Microbiota Community in Geese Fed with the All-grass or Basal Diet

Geese (Anser cygnoides) possess stronger ability of roughage digestion and utilization than other poultries, hence, it has become the focus of attention of scientists. Duodenal, jejunum and ileum were mainly participated in food digestion and nutrient absorption, while the cecum was responsible for biological fermentation. Effects on the geese's cecal microbiota community by feeding with the all-grass diet have been investigated, however, whether it had an influence on the geese's duodenal microbiota community remains unexplored. To address this problem, geese feeding with the basal diet for 28 days (G1), the basal diet for 28 days and the all-grass diet for the following 14 days (G2), the basal diet for 42 days (G3) were selected, respectively. The duodenal segments of geese were collected and the hypervariable V3-V4 region of the bacterial 16S rRNA gene was sequencing. A total of 4 main phyla and 16 main genera were identified. Moreover, we also successfully identified that two taxa including the Helcococcus and Clostridium could be used as distinguishing biomarkers specific to G2. The functional profiles of the duodenum microbiota were mainly involved in the membrane transport (e.g. ABC transporters), amino acid metabolism, energy metabolism, metabolism of cofactors and vitamins, and cellular processes and signaling pathways in geese feeding with the all-grass diet. In conclusion, the all-grass diet could impact the composition of duodenal microbiota. However, to resolve the underlying mechanism of the fiber digesting and utilization in geese's gut microbiota, the whole intestinal system needs to be assessed by further studies.(AU)