Absorción mineral y retención ósea en ratas normales en crecimiento por el consumo de un yogur experimental reducido en lactosa que contiene galactooligosacáridos (GOS) / Mineral absorption and bone retention in normal growing rats by consumption of an experimental lactose-reduced yogurt containing galactooligosaccharides (GOS)

Introducción: Los GOS son prebióticos naturales presentes en la leche materna que pue-den obtenerse enzimáticamente a partir de la lactosa de leche de vaca durante la fabricación de yogur. El producto lácteo resultante será reducido en lactosa y contendrá prebióticos y bacterias potencialmente probióticas. Sin embargo, mantendrá la baja relación Ca/Pi que aporta la leche de vaca, lo que podría alterar el remodelamiento óseo y la mineralización. Objetivo: comparar si un yogur reducido en lactosa que contiene GOS (YE) ofrece ventajas adicionales respecto de un yogur regular sin GOS (YR) sobre las absorciones (Abs) de Ca y Pi, retención y calidad ósea durante el crecimiento normal. Al destete, ratas machos fueron divididas en 3 grupos alimentados con AIN ́93-G (C), YE o YR durante 28 días. Resultados: YE mostró el mayor aumento de lactobacilos fecales; producción de ácidos grasos de cadena corta especialmente p, profundidad de las criptas colónicas y menor pH cecal. El %AbsCa y %AbsPi aumentó en el siguiente órden: YE> YR> C (p < 0,05). El contenido de Ca y Pi en fémur, la densidad y contenido mineral óseos y los parámetros biomecánicos fueron similares en YE y C, mientras que YR mostró valores significativa-mente menores (p < 0,05). Conclusiones: YE aumentó las Abs y biodisponibilidad de minerales, alcanzando la retención y calidad ósea de C. El aumento en las Abs observado en YR no logró obtener la retención y calidad ósea de C. Conclusión: YE habría contrarrestado el efecto negativo del mayor aporte de Pi de la leche de vaca y sería una buena estrategia para lograr el pico de masa ósea y calidad del hueso adecuados, especialmente en individuos intolerantes a la lactosa. (AU)

Breast milk contains an optimal calcium/phosphate (Ca/Pi) ratio and GOS. These natural prebiotics can be enzymatically produced via cow's milk lactose inyogurt manufacture. This milk product is low in lactose and contains prebiotics and potentially probiotic bacteria but maintains a low Ca/Pi ratio that could alter bone remodeling and mineralization. We evaluated if a lactose-reduced yogurt containing GOS (YE) offers additional advantages over regular yogurt without GOS (YR) on Ca and Pi absorption (Abs), bone retention and quality during normal growth. Weaning male rats were divided into 3 groups fed AIN'93-G (C), YE or YR for 28 days. Results: YE showed the highest increase in fecal lactobacilli; short-chain fatty acids production, especially propionate and butyrate; intestine crypt depth, and the lowest cecal pH. AbsCa% and AbsPi% increased in this order: YE> YR> C (p <0.05). Ca and Pi content in femur, bone density and mineral content, and biomechanical parameters were similar in YE and C, while YR showed the significantly lowest value (p < 0.05). Conclusions: YE increased mineral Abs reaching the retention and bone quality of C. Although YR increased Abs, bone retention and quality did not achieve C values. Seemingly, YE compensated for the negative effect of the higher Pi supply and would be a good strategy to achieve adequate peak bone mass and bone quality, especially in lactose intolerant individuals. (AU)

Leche materna deslactosada con la enzima beta galactosidasa para lactantes intolerantes / Leite materno sem lactose com a enzima beta-galactosidase para lactentes intolerantes / Lactose-free breast milk with the enzyme beta galactosidase for intolerant infants

Introducción: los bebés deben beneficiarse de la leche materna, incluso cuando presentan intolerancia a la lactosa. Por esto, se debe recurrir a la obtención de leche materna deslactosada. Objetivo: analizar el efecto de la enzima beta galactosidasa en la hidrólisis de la lactosa de leche materna madura para bebés clínicamente diagnosticados con intolerancia a la lactosa. Materiales y método: estudio exploratorio, descriptivo y explicativo. El contenido de lactosa se cuantificó desde el inicio hasta el final del tratamiento, controlando temperatura, tiempos y cantidad de enzima ß-galactosidasa adicionada en la leche materna. Se recolectaron 1000 ml de leche materna, obtenidos del Banco de Leche del Hospital General de Medellín (Antioquia, Colombia). Resultados: las muestras donadas se encontraban pasteurizadas y posteriormente fueron sometidas a la acción de la enzima lactasa. Se cuantificó el contenido de lactosa sin la enzima, reportando en promedio 6,34 mg/100 ml ± 0,23. El mayor aporte de lactosa obtenido posterior a la exposición a la enzima (30 minutos) fue de 6,07 mg/ml ± 0,35 (correspondiente a 95 % del contenido inicial), finalizando con un aporte de 0,35 % a una concentración de 0,4 % tras 24 horas, porcentaje que representa 95 % de la hidrólisis total en la leche materna. Conclusiones: en todas las muestras analizadas de diferentes madres se pudo obtener leche materna con bajas concentraciones de lactosa tras 24 horas de haber sido sometidas a la acción de ß-galactosidasa. Lo anterior se establece como una alternativa para los bebés intolerantes a la lactosa, que permitiría no privarlos de todos los beneficios que ofrece este alimento.

Introduction: Babies should benefit from breast milk, even when they are lactose intolerant. For this reason, parents should resort to obtaining lactose-free breast milk. Objective: To examine the effect of the enzyme ß-galactosidase on the hydrolysis of lactose in mature breast milk for babies clinically diagnosed with lactose intolerance. Materials and method: Exploratory, descriptive, and explanatory study. The lactose content was quantified from the beginning to the end of the treatment, controlling variables such as temperature, times, and the amount of ß-galactosidase enzyme added in breast milk. A total of 1000 ml of breast milk were obtained from the milk bank at Hospital General de Medellín (Antioquia, Colombia). Results: Donated samples were first pasteurized and subsequently subjected to the action of the enzyme lactase. The lactose content without the enzyme was quantified, reporting an average of 6.34 mg/100 mL±0.23. The highest contribution of lactose obtained after exposure to the enzyme was 6.07 mg/mL±0.35 (corresponding to 95% of the initial content), at 30 minutes, ending with a contribution of 0.35% at a concentration of 0.4% in 24 hours, percentage that represents 95% of total hydrolysis in breast milk. Conclusions: In all the examined samples from different mothers, it was possible to obtain breast milk with low concentrations of lactose 24 hours after these were exposed to the action of ß-galactosidase. This becomes an alternative for feeding lactose intolerant babies and not deprive them from all the benefits offered by breast milk.

Introdução: os bebês se devem beneficiar do leite materno, mesmo quando tenham intolerância à lactose, razão pela qual se deve recorrer à obtenção de leite materno sem lactose. Objetivo: analisar o efeito da enzima beta-galactosidase na hidrólise da lactose no leite materno maduro para bebês diagnosticados clinicamente com intolerância à lactose. Materiais e método: estudo exploratório, descritivo, explicativo. O teor de lactose foi quantificado do início ao fim do tratamento; temperatura, tempos e quantidade de enzima beta-galactosidase adicionada no leite materno foram controlados; foram coletados 1000ml de leite materno, obtidos no Banco de Leite do Hospital General de Medellín (Antioquia, Colômbia). VResultados: as amostras doadas foram pasteurizadas e posteriormente submetidas à ação da enzima lactase. O teor de lactose sem a enzima foi quantificado, relatando uma média de 6,34mg/100ml±0,23. A maior contribuição de lactose obtida após a exposição à enzima foi de 6,07mg/ml±0,35 (correspondendo a 95% do conteúdo inicial) em 30 minutos, finalizando com uma contribuição de 0,35% na concentração de 0,4% em 24 horas, percentual que representa 95% da hidrólise total no leite materno. Conclusões: em todas as amostras analisadas de diferentes mães, foi possível obter leite materno com baixas concentrações de lactose 24 horas após ser submetido à ação da beta galactosidase, como alternativa para bebês intolerantes à lactose e não os privar de todos os outros benefícios oferecidos por esse alimento ideal.

The ion partition detected in homeopathically manufactured medicine cuprum metallicum and controls

Homeopathy is highly controversial. The main reason for this is its use of very highly dilute medicines (high homeopathic potencies, HHP), diluted beyond the Avogadro/Loschmidt limit. Research using Nano Tracking Analysis has demonstrated the presence of particles in HHPs. This study aims to verify the results of a previous publication that identified the ionic composition of these particles in all dilutions. We used Scanning Electron Microscopy & Energy Dispersive X-Ray Spectroscopy (SEM-EDX) to examine dilutions of a commonly used homeopathic medicine, an insoluble metal, Cuprum metallicum, for the presence of particles (NPs). The homeopathic medicines tested were specially prepared according to the European pharmacopoeia standards. We compared the homeopathic dilutions/dynamizations of copper with simple dilutions and dynamized lactose controls. We observed an ionic diversity common to all preparations including HHPs but also significant differences in the relative quantity of each ion between manufacturing lines of homeopathic copper and lactose controls. The probability that the observed differences could have occurred chance alone (especially above Avogadro limit) can be rejected at p < 0.001. The essential component of these homeopathic medicines is sodium hydrogen carbonate, modulated by some other elements and by its quantity, size and shape. Homeopathic medicines made of Cuprum metallicum do contain material with a specific ionic composition even in HHPs diluted beyond the Avogadro/Loschmidt limit. This specificity can be attributed to the manufacturing process. This material demonstrates that the step-by-step process (dynamized or not) does not match the theoretical expectations of a dilution process. The starting material and dilution/dynamization method influences the nature of these NPs. Further measurements are needed on other raw materials using the same controls (solvent and simply diluted manufacturing lines) to support these findings. The role of sodium bicarbonate must be carefully studied in the future.

Intolerancia a la lactosa: mitos y verdades. Actualización / Lactose intolerance: myths and facts. An update

La lactosa es el principal carbohidrato de la leche materna. Es un disacárido conformado por glucosa y galactosa. Su producción en la glándula mamaria es independiente de la dieta materna. Además de proveer energía, es la única fuente de galactosa de la dieta, necesaria para la síntesis de macromoléculas como oligosacáridos, glicoproteínas y glicolípidos. Favorece la absorción y retención de calcio, magnesio y cinc. Su digestión por la enzima lactasa y posterior absorción tienen lugar en intestino delgado. El déficit de lactasa, que puede ser primario congénito (muy infrecuente), primario tardío o secundario por lesión intestinal, puede generar intolerancia con síntomas como dolor, distensión abdominal, flatulencia y diarrea. En el colon, bifidobacterias y lactobacilos pueden hidrolizarla. El manejo nutricional de la intolerancia deberá hacerse siempre preservando la lactancia materna. La reducción o suspensión de la lactosa deberá ser transitoria y se reemplazarán alimentos suspendidos por otros con adecuados aportes calóricos, proteicos y de minerales y vitaminas.

Lactose is the main carbohydrate present in humanmilk. It is a disaccharide made up of glucoseand galactose. It is produced in the mammaryglands, regardless of maternal diet. In addition toproviding energy, it is the only source of dietarygalactose, necessary for macromolecule synthesis,including oligosaccharides, glycoproteins, andglycolipids. It favors calcium, magnesium, andzinc absorption and retention. Its digestion bylactase and subsequent absorption occurs inthe small intestine. Lactase deficiency may beclassified into congenital primary (very rare),late-onset primary or secondary due to an injuryof the intestine; it may cause intolerance withpain, abdominal distension, abdominal gas, anddiarrhea. In the colon, it may be hydrolyzed bybifidobacteria and lactobacilli. The nutritionalmanagement of intolerance should alwayspreserve breastfeeding. Lactose reduction orelimination should be transient, and eliminatedfood should be replaced with other similar incalorie, protein, mineral, and vitamin content.

Preparação e caracterização de nanocarreadores de beta-lactose à base de pectina e lisozima / Preparation and characterization of beta-lactose nanocarriers based on pectin and lysozyme

O objetivo deste trabalho foi preparar e caracterizar nanocarreadores via auto-organização a partir da pectina de citros e lisozima para o encapsulamento da ß-lactose. Foram estudadas três condições de interação entre os biopolímeros variando a razão molar pectina/lisozima (3:1, 2:1, 1:1, 1:2 e 1:3), o pH e o tempo de aquecimento. A confirmação da interação foi determinada por espectroscopia no infravermelho por transformada de Fourier (FTIR) e por calorimetria de varredura diferencial (DSC). Os espectros de infravermelho evidenciaram que ligações de hidrogênio foram as principais forças envolvidas na formação dos nanocarreadores e sugeriram a ausência de ß-lactose livre na superfície das nanopartículas. Os termogramas evidenciaram que as nanopartículas formadas na presença de ß-lactose têm maior estabilidade térmica do que as nanopartículas sem ß-lactose. Para ambas as formulações estudadas, na presença e na ausência de ß-lactose, a formação das nanopartículas ocorreu entre os valores de pKa e ponto isoelétrico (pI) da pectina e lisozima, respectivamente, sendo a melhor razão de interação pectina/lisozima 1:2, em pH 10, a 80 ºC por 30 min. As nanopartículas foram formadas via auto-organização e todos as partículas apresentaram distribuição de tamanho homogênea, formato esférico, diâmetro inferior a 100 nm e carga superficial negativa. A morfologia e o tamanho das partículas pouco alteraram com a incorporação da -lactose. A eficiência de encapsulação (EE) da ß-lactose foi superior a 96% para as concentrações estudadas. Ensaios preliminares in vitro, em células epiteliais de câncer de cólon (HCT-116), evidenciaram que as nanopartículas formadas são capazes de adentrar no meio intracelular, possivelmente, por via endocitose

This work aimed to prepare and characterize nanocarriers via self-assembly using citrus pectin and lysozyme for ß-lactose encapsulation. Three interaction conditions between the biopolymers were studied, varying the pectin/lysozyme molar ratio (3:1, 2:1, 1:1, 1:2 and 1:3), pH and heating time. Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) determined the interaction's confirmation. The infrared spectra showed that hydrogen bonds were the main forces involved in the formation of nanocarriers and suggested the absence of free ß-lactose on the surface of the nanoparticles. The thermograms showed that nanoparticles formed in the presence of ß-lactose have greater thermal stability than nanoparticles without ß-lactose. For both formulations studied, in the presence and absence of lactose, the formation of nanoparticles occurred between the pKa and isoelectric point (pI) values of pectin and lysozyme, respectively, with the best pectin/lysozyme interaction molar ratio 1:2, at pH 10, at 80 °C for 30 min. Nanoparticles were formed via self-assembly, and all particles presented homogeneous size distribution, spherical shape, diameter less than 100 nm, and negative surface charge. The morphology and size of the particles changed little with the incorporation of ß-lactose. The encapsulation efficiency (EE) of ß-lactose was higher than 96% for the concentrations studied. Preliminary in vitro assays in colon cancer epithelial cells (HCT-116) showed that the nanoparticles formed are capable of entering the intracellular medium, possibly via endocytosis

Particle characterisation of traditional homeopathically manufactured medicine cuprum metallicum and controls

Homeopathy is highly controversial. The main reason for this is its use of very highly dilute medicines (high homeopathic potencies, HHP), diluted beyond the Avogadro/Loschmidt limit. Research using several different methods has demonstrated the presence of particles, including nanoparticles of source material, in HHPs. This study aims to verify the results of a previous publication that detected the presence of particles in all dilutions. We used the Nano Tracking Analyzer (NTA) to examine dilutions of a commonly used homeopathic medicine, an insoluble metal, Cuprum metallicum, for the presence of particles. The homeopathic medicines tested were specially prepared according to the European pharmacopoeia standards. We compared the homeopathic dilutions/dynamizations with simple dilutions and controls including a soluble medicine. We observed the presence of solid material in all preparations including HHPs (except for pure water). The measurements showed significant differences in particle sizes distribution between homeopathic manufacturing lines and controls. Homeopathic medicines do contain material with a specific size distribution even in HHPs diluted beyond the Avogadro/Loschmidt limit. This specificity can be attributed to the manufacturing and potentization process. This material demonstrates that the step-by-step process (dynamized or not) does not match the theoretical expectations in a dilution process. The starting material and dilution/dynamization method influences the nature and concentration of these NPs.

Testes respiratórios não invasivos para o diagnóstico de SBID e intolerância à lactose em pacientes com câncer colorretal e gástrico em tratamento quimioterápico / Noninvasive breath tests for diagnosis of sibo and lactose intolerance in patients on chemotherapy treatment for colorectal and gastric câncer

ABSTRACT BACKGROUND: Worldwide, colorectal cancer (CRC) and gastric cancer (GC) are the third and the fifth most prevalent, respectively. Diarrhea is a common symptom in patients on chemotherapy or radiotherapy treatment and can reduce treatment tolerance. Surgical resections and chemotherapy change the intestinal microbiota that can lead to lactose intolerance, small intestinal bacterial overgrowth (SIBO). OBJECTIVE: The aim of the study was to evaluate the frequency of diarrhea in patients with CRC and GC on chemotherapy with SIBO or intolerance of lactose. METHODS: This is a descriptive and observational study with patients of both sexes, over 18 years old, in treatment in the Gastro-Oncology outpatient clinic of the Federal University of São Paulo. Patients with a confirmed diagnosis of CRC or GC during chemotherapy treatment were included. To detect bacterial overgrowth and lactose intolerance, breath hydrogen test with lactulose and lactose was done. Number and aspects of the evacuations and toxicity degree were collected. For the nutritional assessment, weight and height were performed to calculate the BMI. and the Patient Generated Subjective Global Assessment (PG-SGA). RESULTS: A total of 33 patients were included, 29 with CRC and 3 with GC. Most of them were male (57.57%), mean age of 60.03±10.01 years and in chemotherapy with fluoropyrimidine and oxaliplatin (54.5%). Diarrhea was present in 57.6% and 30.3% had toxicity grade 2. According to the BMI, 78.9% were eutrophics, obese or overweight, but according to PG-SGA, 84.9% had moderate or severe nutritional risk grade. Between patients, 45% had lactose intolerance and 9% SIBO. Diarrhea grade 2-3 was observed in 66.6% of patients with SIBO and 66.7% of that with lactose intolerance. No statistical difference was observed between patients with SIBO or lactose intolerance and grade of diarrhea. CONCLUSION: Diarrhea was a frequent symptom in chemotherapy patients with gastric or colorectal cancer independent of the presence of SIBO or lactose intolerance. Surgery and chemotherapy treatment impacted in the intestinal habit of patients. Diagnosis of other causes of diarrhea may contribute to a better tolerance to treatment and quality of life.

RESUMO CONTEXTO: Mundialmente, o câncer colorretal (CCR) e gástrico (CG) são a terceira e a quinta causa de câncer mais prevalente, respectivamente. A diarreia é um sintoma comum entre os pacientes em quimioterapia ou radioterapia e pode reduzir a tolerância ao tratamento. Quimioterapia e ressecções cirúrgicas causam alterações da microbiota intestinal que podem levar a intolerância à lactose e ao supercrescimento bacteriano do intestino delgado (SBID). OBJETIVO: Avaliar a presença de diarreia nos pacientes com câncer colorretal e gástrico em quimioterapia e a presença de SBID ou intolerância à lactose. MÉTODOS: Foi realizado um estudo descritivo, observacional com pacientes ambulatoriais de ambos os sexos, maiores de 18 anos, em tratamento no ambulatório de gastro-oncologia da Universidade Federal de São Paulo. Foram incluídos pacientes com diagnóstico confirmado de CCR ou CG durante tratamento quimioterápico. Para detectar supercrescimento bacteriano e intolerância à lactose, foram realizados testes respiratórios com lactulose e lactose respectivamente. Número, aspecto das evacuações e grau de toxicidade foram coletados. Para a avaliação nutricional foram aferidos peso e altura para cálculo do IMC e para avaliação do risco nutricional foi realizada a avaliação subjetiva global produzida pelo próprio paciente (ASG-PPP). RESULTADOS: Foram incluídos 33 pacientes, 29 com CCR e 3 com CG. A maioria era do sexo masculino (57,5%) com média de idade 60,03±10,01 anos e em tratamento quimioterápico com fluoropirimidina e oxaliplatina (54,5%). Diarreia foi relatada por 57,6% dos pacientes sendo em 30% grau 2. Pelo IMC, 78,9% apresentavam eutrofia, sobrepeso ou obesidade grau 1, mas pela ASG-PPP 84,9 apresentavam risco nutricional moderado ou severo. Entre os pacientes 9% apresentavam SBID e 45% intolerância à lactose. Diarreia grau 2-3 foi observada em 66,6% daqueles pacientes com SBID e 66,7% dos com intolerância à lactose. Não encontramos diferenças estatísticas entre os pacientes com SBID ou intolerância à lactose e intensidade de diarreia. CONCLUSÃO: Diarreia foi um sintoma frequente entre os pacientes com câncer gástrico ou colorretal em quimioterapia independente da presença de SBID ou intolerância à lactose. Cirurgia e quimioterapia impactaram no hábito intestinal dos pacientes. O diagnóstico de outras causas de diarreia pode contribuir para a melhor tolerância do tratamento e qualidade de vida.

Synthesis of b(1 ? 3) and b(1 ? 6) galactooligosaccharides from lactose and whey using a recombinant b-galactosidase from Pantoea anthophila

BACKGROUND: Milk whey, a byproduct of the dairy industry has a negative environmental impact, can be used as a raw material for added-value compounds such as galactooligosaccharides (GOS) synthesis by bgalactosidases. RESULTS: B-gal42 from Pantoea anthophila strain isolated from tejuino belonging to the glycosyl hydrolase family GH42, was overexpressed in Escherichia coli and used for GOS synthesis from lactose or milk whey. Crude cell-free enzyme extracts exhibited high stability; they were employed for GOS synthesis reactions. In reactions with 400 g/L lactose, the maximum GOS yield was 40% (w/w) measured by HPAEC-PAD, corresponding to 86% of conversion. This enzyme had a strong predilection to form GOS with b(1 ? 6) and b (1 ? 3) galactosyl linkages. Comparing GOS synthesis between milk whey and pure lactose, both of them at 300 g/L, these two substrates gave rise to a yield of 38% (60% of lactose conversion) with the same product profile determined by HPAEC-PAD. CONCLUSIONS: B-gal42 can be used on whey (a cheap lactose source) to produce added value products such as galactooligosaccharides.

Sorvete com extrato hidrossolúvel de arroz: análise físico-química e sensorial / Ice cream made with water-soluble rice extract: physicochemical and sensory analysis

Introdução: Devido ao fato de que muitas pessoas são intolerantes à lactose, novas propostas de preparações dietéticas com bons atributos sensoriais e isentas deste dissacarídeo são necessárias para garantir bem-estar e qualidade de vida para estes indivíduos. Objetivo: desenvolver sorvete com extrato hidrossolúvel de arroz. Método: Foram produzidos sorvetes com 50% e 100% de substituição do leite bovino por extrato hidrossolúvel de arroz em dois sabores (morango e chocolate). Os métodos para o desenvolvimento deste estudo basearam-se na análise físico-química do sorvete, bem como a análise sensorial para definir o nível de aceitação do produto e preferência por parte dos consumidores. Resultados: Os sorvetes de extrato hidrossolúvel de arroz, tanto de chocolate, como de morango obtiveram maiores teores de carboidratos e menores valores energéticos, devido ao fato de ter menor teor de proteína e lipídio, em comparação com o sorvete feito com leite bovino. Obteve-se boa aceitação, sendo que o sorvete de 50% extrato de arroz sabor morango não obteve diferença significativa do sorvete com 100% de leite de bovino, em relação à preferência. Conclusão: Conclui-se que o sorvete com extrato hidrossolúvel de arroz é um produto com boas características nutricionais e tem boa aceitação, podendo ser uma opção para pessoas intolerantes à lactose. (AU)

Introduction: As there are many people with lactose intolerance, new dietary preparations with good sensory aspects and free from this disaccharide need to be proposed, which would ensure these individuals' well-being and quality of life. Purpose: To develop an ice cream made with water-soluble rice extract. Method: Ice creams were produced replacing 50% and 100% of cow milk with water-soluble rice extract, in two flavors (strawberry and chocolate). The methods for developing this study were based on the physicochemical analysis of the ice cream and the sensory analysis, to establish the degree of acceptability of the product, as well as the preference on the part of the consumers. Results: Both the chocolate and the strawberry water-soluble rice extract ice creams had higher carbohydrate content and lower energy values, due to its lower protein and lipid content in comparison with cow milk ice cream. There was good acceptability; particularly, the 50% rice extract strawberry ice cream had no significant difference to the 100% cow milk ice cream, regarding preference. Conclusion: It is concluded that the water-soluble rice extract ice cream is a product with good nutritional characteristics and good acceptability. It can be considered an alternative for people with lactose intolerance. (AU)

Development of a new protocol for freeze-drying preservation of Pseudoalteromonas nigrifaciens and its protective effect on other marine bacteria

Background: Freeze-drying is known as one of the best methods to preserve bacterial strains. Protectant is the key factor affecting the survival rate of freeze-dried strains. In addition, salinity, bacterial suspension concentration, drying time, and other factors can also affect the survival rate of strains to varying degrees. At present, there are relatively few studies on freeze-drying preservation of marine bacteria. In the present study, we performed the freeze-drying protectant screening and optimized the preservation conditions for Pseudoalteromonas nigrifaciens, which is widely distributed in marine environment. The protective effects of the screened protectants were verified by 18 other marine bacterial strains. Results: The results indicated that the combination of 5.0% (w/v) lactose, 5.0% (w/v) mannitol, 5.0% (w/v) trehalose, 10.0% (w/v) skim milk powder, 0.5% (w/v) ascorbic acid and 0.5% (w/v) gelatin was the best choice for the preservation of P. nigrifaciens. The suggested salinity and concentration of initial cell suspension were 10 g/L NaCl and 1.0 × 109 CFU/mL, respectively. Furthermore, stationary-phase cells were the best choice for the freeze-drying process. The highest survival rate of P. nigrifaciens reached 52.8% when using 5­10% (w/v) skim milk as rehydration medium. Moreover, the other 18 marine strains belonging to Pseudoalteromonas, Vibrio, Photobacterium, Planomicrobium, Edwardsiella, Enterococcus, Bacillus, and Saccharomyces were freezedried under the abovementioned conditions. Their survival rates were 2.3­95.1%. Conclusion: Collectively, our results supported that the protectant mixture and parameters were beneficial for lyophilization of marine bacteria

Reducción de proteínas y glucosa por reacción de Maillard en leche con lactosa hidrolisada / Protein and glucose reduction by Maillard reaction in milk with hydrolyzed lactose

Se evaluó el efecto de la temperatura sobre la desnaturalización de proteínas y la reacción de Maillard en leche entera y descremada con lactosa hidrolizada. Las leches hidrolizadas se trataron térmicamente a 100, 110, 120 y 130 °C durante un período de 1 hora y se midió la concentración de glucosa, el grado de pardeamiento y la desnaturalización de proteínas. El grado de dorado en la leche entera varió de 14.4 (100 °C) a 42.6 (130 °C). Para la leche descremada fue de 20.2 (100 °C) a 38.0 (130 °C). La concentración de glucosa en leche entera (47% p/v) y en leche descremada (41% p/v) después del tratamiento térmico (130 °C) mostró una reducción significativa en relación con el control (25 °C). El efecto de la temperatura en la desnaturalización de proteínas en leche entera y descremada en relación con el control (25 °C) fue del 100%. La leche tratada térmicamente con lactosa hidrolizada promovió la desnaturalización de proteínas con un aumento del pardeamiento característico de la reacción de Maillard, lo que afectó la calidad nutricional.

The effect of temperature in protein denaturation and Maillard reaction in whole and skim milk with hydrolyzed lactose was evaluated. Hydrolyzed milk was thermally treated at 100, 110, 120 and 130 °C over a period of 1 hour and glucose concentration, browning degree and protein denaturation were measured. The browning degree in whole milk varied from 14.42 (100 °C) to 42.63 (130 °C) and 20.21 (100 °C) to 38.03 (130 °C) in skim milk. Glucose concentration in whole milk (47% - w/v) and skim milk (41% - w/v) after heat treatment (130 °C) showed a significant reduction in relation to the control (25 °C). The temperature effect in protein denaturation in whole and skim milk in relation to the control (25 °C) was 100%. Thermally treated milk with hydrolyzed lactose promoted protein denaturation with increasing browning characteristic of the Maillard reaction, thus affecting the nutritional quality.

Uso de disacáridos y carbón activado para preservar consorcios de bacterias ruminales celulolíticas liofilizadas / Use of disaccharides and activated carbon to preserve cellulolytic ruminal bacterial consortiums lyophilized

RESUMEN Objetivo. Determinar la fermentación in vitro de consorcios bacterianos ruminales celulolíticos (CBC) conservados por liofilización usando carbón activado, maltosa y lactosa como preservadores. Materiales y métodos. Un CBC se aisló de fluido ruminal de una búfala de agua en medios selectivos celulolíticos. Los CBC se liofilizaron con carbón activado (CA), lactosa (LA) o maltosa (MA) como preservadores y sin preservador (SP). El diseño experimental fue completamente al azar para medir biogás a diferentes intervalos de tiempo; así como, un diseño completamente al azar con arreglo factorial 4x3, los factores fueron preservadores (SP, CA, LA y MA) y tiempo de fermentación (24, 48 y 72 h) para pH, nitrógeno amoniacal (N-NH3), degradación de materia seca (DMS) y de fibra detergente neutro (DFDN), actividad enzimática celulasas y la población de bacterias totales. Resultados. LA produjo mayor biogás acumulado a las 72 h y parcial a partir de las 12 h (p≤0.05). SP no mostró diferencias (p>0.05) en celulasas, conteo de bacterias total, DMS y DFDN en los tiempos de fermentación evaluados con el resto de los preservadores. Conclusiones. La producción de biogás parcial y acumulada, el aumento en la tasa de degradación de 8.3 y 91.1 % en la DMS y DFDN de las 24 a 72 h (p≤0.05) con el preservador LA, muestran que la lactosa puede usarse como preservador de bacterias celulolíticas ruminales.

ABSTRACT Objective. To determine in vitro fermentation of cellulolytic ruminal bacterial consortia (CBC) preserved by lyophilization using activated carbon, maltose and lactose as preservatives. Materials and methods. A CBC was isolated from the ruminal fluid of a female water buffalo in selective cellulolytic media. The CBC were lyophilized without preservative (SP), activated carbon (CA), lactose (LA) o maltose (MA) as preservatives. The experimental design was completely random to measure biogas at different time intervals; as well as completely random with 4x3 factorial arrangement, factors were preservative [SP, CA, LA and MA] and fermentation time (24, 48 and 72 h) for pH, ammoniacal nitrogen (NH3-N), dry matter degradation (DMD), neutral detergent fiber degradation (NDFD), enzymatic activity cellulases and total bacteria population. Results. LA produced higher accumulated biogas at 72 h and partial biogas after 12 h (p≤0.05). SP did not show differences (p>0.05) in cellulases, total bacteria population, DMD and NDFD in the fermentation times evaluated with the rest of the preservative. Conclusions. The production of partial and accumulated biogas, the increase in the degradation rate of 8.3 and 91.1% in the DMD and NDFD from 24 to 72 h (p≤0.05) in the LA preservative, show that lactose can be used as a preservative of ruminal cellulolytic bacteria.

Hidratos de carbono complejos en la leche materna: los oligosacáridos (Parte 1) / Complex carbohydrates in breast milk: oligosaccharides (Part 1)

Los oligosacáridos de la leche materna (HMOs) son unas 200 moléculas distintas sintetizadas y secretadas por la glándula mamaria a partir de lactosa a la que diversos enzimas unen monosacáridos simples (glucosa, galactosa, n-acetil galactosamina, fucosa y ácido siálico). Estas uniones y sus diferentes orientaciones espaciales generan una gran diversidad de estructuras químicas y de funcionalidades. La concentración de los HMOs es mayor en el calostro (± 25 g/L), está relacionada con la duración del embarazo y la lactancia: disminuyen progresivamente hasta la mitad de los niveles iniciales. La genética materna influye en el perfil de algunos HMOs; el gen FUT2, que codifica la síntesis de la fucosiltransferasa 2 (FUT2) condiciona el llamado carácter secretor en 75-85% de las mujeres y hace que los antígenos del grupo ABO(H) sean secretados en los líquidos orgánicos (saliva, lágrimas, semen). La ausencia de actividad del gen FUT2 condiciona el carácter no-secretor (15-25% de las mujeres). La actividad del gen FUT3 condiciona la actividad de la fucosiltransferasa 3 (FUT3) que se asocia con el grupo sanguíneo Lewis+ mientras que su ausencia caracteriza a los portadores como Lewis 0. Los HMOs son absorbidos a nivel del intestino como trazas (1%) pero incluso en esas cantidades ejercerían efectos sistémicos.

Human milk oligosaccharides (HMOs) are a family of some 200 different molecules synthesized by the mammary gland. At the core is a molecule of lactose, which is linked by different enzymes to glucose, galactose, n-acetyl galactosamine, fucose or sialic acid. These linkages and their different spatial orientation generate, besides the possibilities of numerous chemical structures, the potential for different spatial isomers. The concentration of HMOs in human milk depends on pregnancy and breastfeeding duration. They are highest in colostrum (± 25 g/L) and decrease over time to half this initial level. Maternal genetics modifies the concentration and profile of some oligosaccharides. For example, the FUT2 gene codifies the synthesis of fucosyltransferase 2 (FUT2) whose activity generates the secretor status for antigens of the ABO(H) blood group in organic fluids (saliva, milk, tears, semen) among 75-85% of the carriers of the trait. The absence of activity of the FUT2 gene conditions the non-secretor status (15-25% of women). The FUT3 gene regulates the activity of the fucosyltransferase 3 (FUT3) that is associated with the Lewis blood group. Traces of HMOs (1%) are absorbed in the intestinal tract, however, they exert important systemic effects even at low concentrations.

Ocitocina na produção e composição do leite / Oxytocin application in production and milk composition

Objetivou-se analisar a aplicação da ocitocina influenciando na eficiência da ejeção do leite; ao ponto de ocorrer um aumento da produção e mudanças na composição. Foram utilizados 45 animais, durante 105 dias, divididos em três tratamentos, no tratamento 1 (T1) os animais receberam 0,5ml de soro fisiológico, logo após realizava-se a ordenha destes animais, sendo considerado o tratamento controle, no T2 os animais receberam ocitocina antes do início da ordenha, e logo após ordenhava-se estes animais; no T3 os animais receberam ocitocina ao final da ordenha e reordenhava-se estes animais. Para aferir a produção das vacas foram usados medidores de leite, com pesagens de produção realizadas quinzenalmente. Após aferido a produção de todos os animais, as amostras de leite foram coletadas e encaminhadas para as análises posterior. As variáveis físico-químicas do leite analisadas foram: porcentagem de gordura, lactose e proteína. Os resultados foram submetidos à análise de variância e posteriormente, ao teste de comparação de médias, com diferença estatística significativa de 5%. De acordo com os resultados obtidos a ocitocina influenciou na produção leiteira com um aumento na produtividade diária por animal, mas não se observou diferenças significativas nas médias de porcentagem de gordura, lactose e proteína do leite.

This study aimed to analyze the application of oxytocin influence in the milk ejection efficiency; as to occur an increase in production and changes in milk composition. 45 animals were used for 105 days, divided into three treatments, the treatment one received 0.5ml of physiological saline, in the treatment two were given oxytocin to the animals before the milking; and in treatment theree the animals received oxytocin at the end of milking. To measure the cow's milk production, milk meters were used, and were performed fortnightly. After measured the production of all animals, samples were collected and sent for analysis. The physico-chemical variables analyzed were: percentage of fat, lactose and protein. The results were submitted to ANOVA and subsequently the mean comparison test, with statistical significance of 5%. According to obtained results oxytocin influence the milk production with a significant increase in daily productivity per animal, but there was no significant difference in percentage of fat, lactose and milk protein.

Composition of milk and mammary gland health in Criollo breed mares during lactation / Composição de leite e saúde de glândulas mamárias em éguas da raça Crioula durante lactação

The aim of this study was to evaluate the components of milk and mammary gland health of Criollo mares. A total of 12 mares coming from a farm in southern Brazil were used. Samples of milk were taken from each mare every two weeks up to 180 days of lactation. The characteristics analyzed were fat, protein, lactose, total solids, somatic cell count (SCC) and total bacterial count (TBC). In relation to the health of the udder and the milk of the mares, the SCC was 24.1 x 103cells / ml and TBC was 44 x 103CFU / ml, while the average of milk components was 0.57% fat, 1.95% protein, 6.71% lactose and 9.24% total solids. Stage of lactation and individual characteristics may influence the level of milk components. The low SCC and TBC found in the Criollo breed mares' milk ensure the quality of their milk compared to other species.(AU)

O objetivo deste estudo foi avaliar os componentes do leite e a saúde das glândulas mamárias de éguas da raça Crioula. Foi utilizado um total de 12 éguas, localizadas em uma fazenda no sul do Brasil. Foram retiradas amostras de leite de cada égua quinzenalmente até 180 dias de lactação. As características analisadas foram gordura, proteína, lactose, sólidos totais, contagem de células somáticas (CCS) e contagem bacteriana total (CBT). Em relação à saúde do úbere e ao leite das éguas, a CCS foi 24,1 x 10 3 células/mL e a CBT foi 44 x 10 3 UFC/mL, enquanto a média dos componentes do leite foi 0,57% de gordura, 1,95% de proteína, 6,71% de lactose e 9,24% de sólidos totais. O estágio da lactação e as características individuais podem influenciar o nível de componentes do leite. As baixas taxas de CCS e CBT encontradas no leite de éguas da raça Crioula asseguram a qualidade desse leite comparado ao de outras espécies.(AU)

Modeling of lactose enzymatic hydrolysis using Monte Carlo method

Background: Mathematical modeling is useful in the analysis, prediction, and optimization of an enzymatic process. Unlike the conventional modeling methods, Monte Carlo method has special advantages in providing representations of the molecule's spatial distribution. However, thus far, Monte Carlo modeling of enzymatic system is namely based on unimolecular basis, not suitable for practical applications. In this research, Monte Carlo modeling is performed for enzymatic hydrolysis of lactose for the purpose of real-time applications. Results: The enzyme hydrolysis of lactose, which is conformed to Michaelis­Menten kinetics, is modeled using the Monte Carlo modeling method, and the simulation results prove that the model predicts the reaction kinetics very well. Conclusions: Monte Carlo modeling method can be used to model enzymatic reactions in a simple way for real-time applications.

Influência da fase de lactação e do intervalo entre as ordenhas sobre a composição e produção de leite de cabras no semiárido / Influence of lactation and the interval between milkings on the compositionand production of milk goats in the semiarid

Objetivou-se com esse trabalho avaliar a influência da fase de lactação e do intervalo de tempo entre as ordenhas sobre os constituintes e a produção de leite de cabras no semiárido da Paraíba. Foram utilizados 28 animais da raça Anglo Nubiana distribuídos em um delineamento inteiramente casualizado em arranjo fatorial do tipo 3 x 2, três fases de lactação e dois turnos de ordenha. A análise de variância não revelou efeito (P>0,05) de fase de lactação para proteína, gordura e sólidos totais. Contudo, houve diferença significativa (P<0,05) para lactose e produção de leite dentro das fases de lactação e intervalo entre ordenhas. Para acidez e densidade houve efeito (P<0,05) de fase de lactação e do turno da ordenha. Houve correlação negativa entre o turno da ordenha para produção de leite, acidez, lactose, densidade, proteína e gordura. Com relação à fase de lactação observou-se correlação negativa para produção de leite e lactose e correlação positiva para acidez e proteína. A composição do leite de cabra sofre influência da fase de lactação e do intervalo entre ordenhas. Intervalo de tempo igual entre as ordenhas favorece a produção de um leite com uma composição mais uniforme.

The objective of this study was to evaluate the influence of lactation stage and the time interval between milking on ingredients and the production of milk goats in the semiarid region of Paraíba. We used 28 animals of Anglo Nubian breed distributed in a completely randomized design in a factorial arrangement of type 3 x 2, three stages of lactation and two milking shifts. Analysis of variance revealed no effect (P>0.05) were lactating for fat, protein and total solids. However, there was significant difference (P<0.05) for lactose and milk production within the phases of lactation and the interval between milking. For acidity and density was no effect (P<0.05), lactation stage and the milking turn. There was a negative correlation between the shift milking for milk, acidity, lactose, density, protein and fat. With respect to stage of lactation negative correlation was observed for milk and lactose positive correlation for acidity and protein. The goat milk composition is influenced by the stage of lactation and the interval between milking. Equal time interval between milking favors the production of milk with a more uniform composition.

Influência da fase de lactação e do intervalo entre as ordenhas sobre a composição e produção de leite de cabras no semiárido / Influence of lactation and the interval between milkings on the composition and production of milk goats in the semiarid

Objetivou-se com esse trabalho avaliar a influência da fase de lactação e do intervalo de tempo entre as ordenhas sobre os constituintes e a produção de leite de cabras no semiárido da Paraíba. Foram utilizados 28 animais da raça Anglo Nubiana distribuídos em um delineamento inteiramente casualizado em arranjo fatorial do tipo 3 x 2, três fases de lactação e dois turnos de ordenha. A análise de variância não revelou efeito (P>0,05) de fase de lactação para proteína, gordura e sólidos totais. Contudo, houve diferença significativa (P<0,05) para lactose e produção de leite dentro das fases de lactação e intervalo entre ordenhas. Para acidez e densidade houve efeito (P<0,05) de fase de lactação e do turno da ordenha. Houve correlação negativa entre o turno da ordenha para produção de leite, acidez, lactose, densidade, proteína e gordura. Com relação à fase de lactação observou-se correlação negativa para produção de leite e lactose e correlação positiva para acidez e proteína. A composição do leite de cabra sofre influência da fase de lactação e do intervalo entre ordenhas. Intervalo de tempo igual entre as ordenhas favorece a produção de um leite com uma composição mais uniforme.

The objective of this study was to evaluate the influence of lactation stage and the time interval between milking on ingredients and the production of milk goats in the semiarid region of Paraíba. We used 28 animals of Anglo Nubian breed distributed in a completely randomized design in a factorial arrangement of type 3 x 2, three stages of lactation and two milking shifts. Analysis of variance revealed no effect (P>0.05) were lactating for fat, protein and total solids. However, there was significant difference (P<0.05) for lactose and milk production within the phases of lactation and the interval between milking. For acidity and density was no effect (P<0.05), lactation stage and the milking turn. There was a negative correlation between the shift milking for milk, acidity, lactose, density, protein and fat. With respect to stage of lactation negative correlation was observed for milk and lactose positive correlation for acidity and protein. The goat milk composition is influenced by the stage of lactation and the interval between milking. Equal time interval between milking favors the production of milk with a more uniform composition.

Aceitação sensorial de iogurte sabor ameixa com e sem lactose / Sensory acceptance of flavored prune yogurt with and without lactose

A lactose possui uma grande importância para a indústria alimentícia, porém existem pessoas que possuem intolerância a este carboidrato. Assim, o objetivo deste estudo foi avaliar a aceitação sensorial de iogurtes com e sem lactose de sabor ameixa. A análise foi conduzida com 60 julgadores não treinados. Para isso, foram utilizadas as escalas hedônica, do ideal e de intenção de compra. Os resultados dos atributos sabor e impressão global da amostra com lactose tiveram maior aceitação (p<0,05). Na escala do ideal, para o atributo sabor de ameixa a maior parte dos julgadores consideraram a amostra com lactose ideal (53,33%). Quanto a doçura, amostra com lactose apresentou maiores valores (63,33%). Assim, ambas amostras obtiveram boa aceitação sensorial e boa intenção de compra. Contudo, o iogurte com lactose teve maior aceitação.

Aceitação sensorial de bebidas lácteas com e sem lactose / Sensory acceptance of dairy beverages with and without lactose

A disponibilidade de produtos que atendam os consumidores com necessidades especiais e aqueles que preferem uma alimentação diferenciada tornam-se necessária devido à demanda crescente. Diante disso, o presente trabalho teve como objetivo avaliar a aceitação sensorial de achocolatados com e sem lactose. A análise foi conduzida com 60 julgadores não treinados. Para isso, foram utilizadas as escalas hedônica e do ideal. De acordo com os resultados obtidos, as bebidas lácteas sabor chocolate com e sem lactose, obtiveram boa aceitação sensorial, tendo todos os atributos avaliados localizados e na região de aceitação da escala hedônica, entre as categorias “gostei ligeiramente” e gostei muito”. Contudo, a bebida láctea com lactose teve maior aceitação quanto aos atributos sabor chocolate, doçura e sabor de leite.