Daily Cashew and Brazil Nut Consumption Modifies Intestinal Health in Overweight Women on Energy-Restricted Intervention: A Randomized Controlled Trial (Brazilian Nuts Study).

BACKGROUND: Increased intestinal permeability and dysbiosis are related to obesity. Nuts can provide nutrients and bioactive compounds that modulate gut microbiota and inflammation, enhancing the beneficial effects of weight loss. OBJECTIVES: To evaluate the effect of consuming cashew nuts (Anacardium occidentale L.) and Brazil nuts (Bertholletia excelsa H.B.K) on intestinal permeability and microbiota, fecal SCFAs and pH, inflammation, and weight loss in energy restriction condition. METHODS: In this 8-week randomized controlled trial, 40 women with overweight or obesity were assigned to energy-restricted groups (-500 kcal/d): control group (free of nuts) or Brazilian nuts group (BN: 30 g of cashew nuts and 15 g of Brazil nuts per day). Permeability was analyzed by the lactulose/mannitol test and the microbiota by sequencing the 16S gene in the V3-V4 regions. Plasma concentrations of inflammatory cytokines (TNF, IL-6, IL-10, IL-8, IL-17A) and C-reactive protein were analyzed. RESULTS: In total, 25 women completed the intervention. Both groups lost weight without statistical differences. Lactulose excretion increased only in the control group (P < 0.05). The BN consumption increased fecal propionic acid and potentially beneficial bacteria, such as Ruminococcus, Roseburia, strains NK4A214 and UCG-002 from the Ruminococcaceae family, but also Lachnospiraceae family, Bacteroides, and Lachnoclostridium, when compared to the control group. Changes in intestinal permeability were correlated to a greater reduction in body fat (kg), and IL-8, and increases in Ruminococcus abundance. CONCLUSION: Our findings demonstrate a positive impact of BN consumption within an energy-restricted context, linked to the augmentation of potentially beneficial bacteria and pathways associated with body fat reduction. Besides, BN consumption mitigated increased intestinal permeability, although its capacity to diminish permeability or enhance weight loss proved limited. This trial was registered at the Brazilian Registry of Clinical Trials as ReBEC (ID: RBR-3ntxrm).

Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet.

Sorghum BRS 305 (Sorghum bicolor L. Moench) is a cereal with high tannins and anthocyanins content and keep better the resistant starch when submitted to dry heat treatment. Our objective was to investigate the effects of BRS 305 dry heat treatment whole sorghum flour on satiety and antioxidant response in brain and adipose tissue of Wistar rats fed with a high fat high fructose diet (HFHF). Male Wistar rats were divided in two groups: control (n = 8) and HFHF (n = 16) for eight weeks. After, animals of HFHF group were divided: HFHF (n = 8) and HFHF + BRS 305 sorghum whole flour (n = 8), for 10 weeks. Sorghum consumption reduced gene expression of leptin, resistin, and endocannabinoid receptor 1 type (CB1) in adipose and brain tissues compared to HFHF group. In brain, sorghum consumption also promotes reduction in neuropeptide Y (NPY) gene expression. BRS305 sorghum consumption improved gene expression of sirtuin-1 (SIRT1) in adipose tissue, and in the brain increased heat shock protein 72 (HSP72), erythroid-derived nuclear factor 2 (NRF2), peroxisome proliferator-activated receptor alpha (PPARα), superoxide dismutase (SOD) and catalase activity compared to HFHF. In silicoanalysis showed interaction with PPARα, CB1, and leptin receptors. Advanced glycation end products (AGEs) concentrations in group HFHF + sorghum did not differ from HFHF group. Advanced glycation end products receptors (RAGEs) concentrations did not differ among experimental groups. Then, BRS 305 sorghum submitted to dry treatment was able to modulate gene expression of markers related to satiety and improve antioxidant capacity of rats fed with HFHF diet.

Effect of food derived bioactive peptides on gut health and inflammatory mediators in vivo: a systematic review.

Dietary proteins serve as sources of exogenous peptides, after being released from the protein and absorbed, the bioactive peptides can perform several functions in the body. The objective of the current systematic review is to answer the question "How does food derived bioactive peptides can impact on gut health and inflammatory mediators in vivo?" The search was performed at PubMed, Cochrane, and Scopus databases for experimental studies, and the risk of bias was assessed by the SYRCLE tool. The data analysis was conducted following the PRISMA guidelines. Eleven studies performed in animal models evaluating bioactive peptides derived from animal and plant sources were included and evaluated for limitations in heterogeneity, methodologies, absence of information regarding the allocation process, and investigators' blinding. The bioactive peptides demonstrated potential positive effects on inflammation and gut health. The main results identified were a reduction in TNF-α, NF-κB, and TLR4, an improvement in IgA production and in intestinal morphology, with an increase in villi surface area and goblet cell diameter, and Shannon and Simpson indexes were also increased. However, more in vivo studies are still necessary to better elucidate the anti-inflammatory activity and mechanisms by which peptides regulate gut health. PROSPERO (CRD42023416680).

Intra-Amniotic Administration of Cashew Nut (Anacardium occidentale L.) Soluble Extract Improved Gut Functionality and Morphology In Vivo (Gallus gallus).

Cashew nuts are rich in dietary fibers, monounsaturated fatty acids, carotenoids, tocopherols, flavonoids, catechins, amino acids, and minerals that offer benefits for health. However, the knowledge of its effect on gut health is lacking. In this way, cashew nut soluble extract (CNSE) was assessed in vivo via intra-amniotic administration in intestinal brush border membrane (BBM) morphology, functionality, and gut microbiota. Four groups were evaluated: (1) no injection (control); (2) H2O injection (control); (3) 10 mg/mL CNSE (1%); and (4) 50 mg/mL CNSE (5%). Results related to CNSE on duodenal morphological parameters showed higher Paneth cell numbers, goblet cell (GC) diameter in crypt and villi, depth crypt, mixed GC per villi, and villi surface area. Further, it decreased GC number and acid and neutral GC. In the gut microbiota, treatment with CNSE showed a lower abundance of Bifidobacterium, Lactobacillus, and E. coli. Further, in intestinal functionality, CNSE upregulated aminopeptidase (AP) gene expression at 5% compared to 1% CNSE. In conclusion, CNSE had beneficial effects on gut health by improving duodenal BBM functionality, as it upregulated AP gene expression, and by modifying morphological parameters ameliorating digestive and absorptive capacity. For intestinal microbiota, higher concentrations of CNSE or long-term intervention may be necessary.

Effect of Black Corn Anthocyanin-Rich Extract (Zea mays L.) on Cecal Microbial Populations In Vivo (Gallus gallus).

Black corn has been attracting attention to investigate its biological properties due to its anthocyanin composition, mainly cyanidin-3-glucoside. Our study evaluated the effects of black corn extract (BCE) on intestinal morphology, gene expression, and the cecal microbiome. The BCE intra-amniotic administration was evaluated by an animal model in Gallus gallus. The eggs (n = 8 per group) were divided into: (1) no injection; (2) 18 MΩ H2O; (3) 5% black corn extract (BCE); and (4) 0.38% cyanidin-3-glucoside (C3G). A total of 1 mL of each component was injected intra-amniotic on day 17 of incubation. On day 21, the animals were euthanized after hatching, and the duodenum and cecum content were collected. The cecal microbiome changes were attributed to BCE administration, increasing the population of Bifidobacterium and Clostridium, and decreasing E. coli. The BCE did not change the gene expression of intestinal inflammation and functionality. The BCE administration maintained the villi height, Paneth cell number, and goblet cell diameter (in the villi and crypt), similar to the H2O injection but smaller than the C3G. Moreover, a positive correlation was observed between Bifidobacterium, Clostridium, E. coli, and villi GC diameter. The BCE promoted positive changes in the cecum microbiome and maintained intestinal morphology and functionality.

Black corn (Zea mays L.) soluble extract showed anti-inflammatory effects and improved the intestinal barrier integrity in vivo (Gallus gallus).

Black corn (Zea mays L.) is a pigmented type of this cereal whose color of the kernels is attributed to the presence of the anthocyanins. In this study, we assessed the black corn soluble extract (BCSE) effects on the intestinal functionality, morphology, and microbiota composition using an in vivo model (Gallus gallus) by an intra-amniotic administration. The eggs were divided into four groups (n = 6-10): (1) No Injection; (2) 18 MΩ H2O/cm; (3) 5% (5 mg/mL) BCSE; (4) 15% (15 mg/mL) BCSE. The BCSE showed anti-inflammatory effects by down regulating the gene expression of tumor necrosis factor-alpha (TNF-α), interleukin 6 (IL6), and the transcriptional nuclear factor kappa beta (NF-κB). Further, the BCSE increased the relative abundance of E. coli and Clostridium. 5% and 15% BCSE increased the hepatic glycogen and upregulated the gene expression of sodium-glucose transport protein (SGLT1). In the morphology, 5% and 15% BCSE increased the goblet cell (GC) number on the crypt, the GC size on the villi, Paneth cell number on the crypt, and the acid GC. Further, the BCSE strengthened the epithelial physical barrier through upregulating the intestinal biomarkers AMP- activated protein kinase (AMPK) and caudal-related homeobox transcriptional factor 2 (CDX2). The overall result suggests that the BCSE promotes intestinal anti-inflammatory effects as well as enhances the intestinal barrier function.

Effects of Anthocyanin on Intestinal Health: A Systematic Review.

Intestinal health relies on the association between the mucosal immune system, intestinal barrier and gut microbiota. Bioactive components that affect the gut microbiota composition, epithelial physical barrier and intestinal morphology were previously studied. The current systematic review evaluated evidence of anthocyanin effects and the ability to improve gut microbiota composition, their metabolites and parameters of the physical barrier; this was conducted in order to answer the question: "Does food source or extract of anthocyanin promote changes on intestinal parameters?". The data analysis was conducted following the PRISMA guidelines with the search performed at PubMed, Cochrane and Scopus databases for experimental studies, and the risk of bias was assessed by the SYRCLE tool. Twenty-seven studies performed in animal models were included, and evaluated for limitations in heterogeneity, methodologies, absence of information regarding allocation process and investigators' blinding. The data were analyzed, and the anthocyanin supplementation demonstrated positive effects on intestinal health. The main results identified were an increase of Bacteroidetes and a decrease of Firmicutes, an increase of short chain fatty acids production, a decrease of intestinal pH and intestinal permeability, an increase of the number of goblet cells and tight junction proteins and villi improvement in length or height. Thus, the anthocyanin supplementation has a potential effect to improve the intestinal health. PROSPERO (CRD42020204835).

Effects of Iron and Zinc Biofortified Foods on Gut Microbiota In Vivo (Gallus gallus): A Systematic Review.

Dietary iron and zinc deficiencies are a global health concern. Bacteria that colonize the gastrointestinal tract depend on minerals to maintain their activities; thus, recent evidence suggests that biofortified foods can modulate the host's beneficial bacterial taxa. The current review analyzed the research data that linked between iron and zinc biofortified foods and gut microbiota modulation. The data analysis was based on the PRISMA guidelines and the data search was performed at PubMed, Web of Science, Science Direct, and Scopus databases for experimental studies published from January 2010 until December 2020. The five selected studies were conducted in an experimental in vivo model (Gallus gallus). The identified and discussed research showed positive effects of biofortified foods on the composition and function of the gut microbiota. Further, an increase in short chain fatty acids producing bacterial populations as Lactobacillus and Ruminococcus, and a decrease in potentially pathogenic bacteria as Streptococcus, Escherichia, and Enterobacter was identified due to the consumption of biofortified foods. In conclusion, biofortified foods may contribute to improved gut health without increasing the colonization of pathogenic bacteria. The dietary inclusion of approximately 50% of iron/zinc biofortified foods has a significant beneficial effect on the gut microbiota. Additional studies in humans and animal models are warranted to further establish the suggested effects on the intestinal microbiome. PROSPERO (CRD42020184221).

Soluble Extracts from Chia Seed (Salvia hispanica L.) Affect Brush Border Membrane Functionality, Morphology and Intestinal Bacterial Populations In Vivo (Gallus gallus).

This study assessed and compared the effects of the intra-amniotic administration of various concentrations of soluble extracts from chia seed (Salvia hispanica L.) on the Fe and Zn status, brush border membrane functionality, intestinal morphology, and intestinal bacterial populations, in vivo. The hypothesis was that chia seed soluble extracts will affect the intestinal morphology, functionality and intestinal bacterial populations. By using the Gallus gallus model and the intra-amniotic administration approach, seven treatment groups (non-injected, 18 Ω H2O, 40 mg/mL inulin, non-injected, 5 mg/mL, 10 mg/mL, 25 mg/mL and 50 mg/mL of chia seed soluble extracts) were utilized. At hatch, the cecum, duodenum, liver, pectoral muscle and blood samples were collected for assessment of the relative abundance of the gut microflora, relative expression of Fe- and Zn-related genes and brush border membrane functionality and morphology, relative expression of lipids-related genes, glycogen, and hemoglobin levels, respectively. This study demonstrated that the intra-amniotic administration of chia seed soluble extracts increased (p < 0.05) the villus surface area, villus length, villus width and the number of goblet cells. Further, we observed an increase (p < 0.05) in zinc transporter 1 (ZnT1) and duodenal cytochrome b (Dcytb) proteins gene expression. Our results suggest that the dietary consumption of chia seeds may improve intestinal health and functionality and may indirectly improve iron and zinc intestinal absorption.

Does aerobic exercise associated with tryptophan supplementation attenuates hyperalgesia and inflammation in female rats with experimental fibromyalgia?

The objective of this study was to verify the effects of aerobic exercise associated with tryptophan (TRP) supplementation on hyperalgesia, as well as on cortisol, IL-6 and TNF concentrations in female rats with experimental fibromyalgia (FM). Female Wistar rats (initial body weight: ~ 350 g; age: 12 months) were randomly divided into 5 groups: CON (Control); F (Fibromyalgia induced); FE (Fibromyalgia induced plus exercise); FES (Fibromyalgia induced plus exercise and TRP supplementation) and FS (Fibromyalgia induced plus TRP supplementation). Fibromyalgia was induced with two injections (20 µL) of acidic saline (pH 4.0) into the right gastrocnemius muscle with a 3-day interval. Control animals received the same doses of neutral saline (pH 7.4). The exercised animals underwent progressive low-intensity aerobic exercise (LIAE) on a treadmill (10-12 m/min, 30-45 min/day, 5 days/week) for three weeks. During this period, the supplemented animals received a TRP supplemented diet (210 g/week), while the others received a control diet. Mechanical hyperalgesia was evaluated weekly and serum cortisol and muscle IL-6 and TNF concentrations were assessed after three weeks of interventions. Experimental FM caused bilateral hind paw hyperalgesia and augmented serum cortisol and muscle IL-6 concentrations. After 3 weeks of interventions, LIAE alone reduced hyperalgesia (151%) and reduced serum cortisol concentrations (72%). Tryptophan supplementation itself diminished hyperalgesia (57%) and reduced serum cortisol concentrations (67%). Adding TRP supplementation to LIAE did not further reduce hyperalgesia significantly (11%), which was followed by an important decrease in muscle IL-6 concentrations (68%), though reduction in serum cortisol pulled back to 45%. Muscle TNF concentrations were not affected. In conclusion, the association of TRP supplementation to LIAE does not potentiate significantly the reduction of bilateral mechanical hyperalgesia promoted by LIAE in female rats with experimental FM, however an important decrease in IL-6 is evident.

Ubá mango juices intake decreases adiposity and inflammation in high-fat diet-induced obese Wistar rats.

OBJECTIVE: The aim of this study was to determine the effect of Ubá mango juice with and without peel extract on the adiposity and inflammation modulation in high-fat diet-induced obese Wistar rats. METHODS: The present study analyzed the total phenolic and antioxidant activity of the juices in different storage conditions. The biometry and biochemical parameters were evaluated in four experimental groups: normal control (AIN-93M), obese control (HFD), a group with obese rats plus control Ubá mango juice (MHFD), and another with enriched Ubá mango juice (HMHFD). Also, peroxisome proliferator-activated receptor gamma (PPAR-γ), lipoprotein lipase (LPL) and fatty acid synthase (FAS) expression, tumor necrosis factor-α (TNF-α ), and interleukin-10 (IL-10), as well as histomorphology of the epididymal adipose tissue were determined. RESULTS: Ubá mango juices were found to have a high content of phenolic compounds and high antioxidant activity with no change due to storage time. HFD promoted the highest weight gain per gram of diet intake due to caloric density, and mango juices reversed the HFD effect; the weight gain, visceral fat, body mass index, and adiposity were similar to AIN-93M. MHFD and HMHFD showed antioxidant and anti-inflammatory effects by increasing HDL-cholesterol fraction and PPAR-γ, LPL, and decreasing blood glucose, total cholesterol, alanine aminotransferase (ATF), and FAS and TNF-α. Additionally, the epididymal adipose tissue histology confirmed the effect of the juice to reduce adipocyte hypertrophy. CONCLUSIONS: The results showed that the Ubá mango has potential as a functional food that is capable of reducing metabolic risk for obesity associated with adiposity and inflammation.

Characterization of cereal bars enriched with dietary fiber and omega 3 / Caracterizacao de barras de cereal enriquecidas com fibra dietética e omega 3

The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carbohydrate concentrations of the cereal bars with linseed were lower than those of the control (p<0.004); while the protein content did not differ among the formulations (p>0.05). The bar containing 20% of linseed presented higher lipid content (p<0.001). The formulations with 5% and 10% of linseed were considered sources of dietary fiber, while the formulation with 20% was considered a good source. Regarding -3, the formulations containing linseed were classified as excellent sources. The calorie value of the cereal bars was around 100 kcal/portion. The formulations containing linseed presented higher acceptability, and that with 20% of linseed was found to be the formulation with the best chemical and sensory characteristics. Therefore, the addition of linseed in cereal bars is a good option to develop a functional product, which may contribute to a healthy diet and to the reduction of several non-communicable diseases.

Objetivou-se caracterizar barras de cereais enriquecidas com fibra alimentar e ômega-3, utilizando ingredientes funcionais. Foram desenvolvidas formulações, contendo 0%, 5%, 10% e 20% de linhaça, realizadas análises químicas centesimal, de ácidos α-linolênico e linoléico e aceitabilidade. As concentrações de carboidratos das barras de cereais com linhaça foram menores que o controle (p<0,004) e o teor de proteína não diferiu entre as formulações (p>0,05). A barra de cereais contendo 20% de linhaça apresentou maior teor de lipídio (p<0,001). As formulações com 5% e 10% de linhaça são consideradas fontes de fibra alimentar e a formulação com 20%, boa fonte. Com relação ao ω-3, as formulações contendo linhaça foram classificadas como excelentes fontes. O valor calórico das barras de cereais foi em torno de 100 kcal/ porção. As formulações adicionadas de linhaça apresentaram maior aceitabilidade, e a de 20% de linhaça apresentou melhor formulação em relação às características químicas e sensoriais. Portanto, a adição de linhaça às barras de cereais é uma boa opção para desenvolver um produto funcional, que pode contribuir para uma dieta saudável e reduzir várias doenças crônicas não-transmissíveis.

Physical and sensorial properties of potato breads fortified with whole soybean flour / Propridades físicas e sensoriais de pâes de batata fortificados com farinha integral de soja

The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased with the addition ofwhole soybean flour. The contents ofprotein, dietary fiber and minerals calcium, zinc, magnesium, copper and phosphorus increased with elevated concentration of soybean flour, while the lipid profile was unchanged. Preference mapping indicated greater acceptance of the control and 30% whole soybean flour formulations. These results were correlated to texture and showed that the greater firmness negatively affected its acceptance. It was concluded that the formulation with 30% was the best option offering good acceptance and high content of nutrients, which makes the flour substitution a viable alternative for the preparation of fortified baking products with equal sensory and physicochemical quality.

O objetivo deste trabalho foi investigar os efeitos da fortificaçao de paes de batata com farinha integral de soja sobre as propriedades físico-químicas e sensoriais. Foram desenvolvidas as formulaçôes controle e contendo 30%, 50% e 70% de farinha de soja. A dureza, coesividade, gomosidade e mastigabilidade dos paes aumentaram com a farinha integral de soja. Os teores de proteína, fibra alimentar e dos minerais cálcio, zinco, magnésio, cobre e fósforo foram maiores em funçao do aumento da concentraçao de farinha integral de soja, enquanto o perfil de lipídios nao foi alterado. O Mapa de Preferência Interno indicou maior aceitaçao das formulaçôes controle e com 30% de farinha integral de soja. Esses resultados foram correlacionados à textura das formulaçôes e revelaram que a maior dureza afetou negativamente sua aceitaçao. Concluise que a formulaçao com 30% foi a melhor opçao em relaçao aos parâmetros físico-químicos e sensoriais, o que torna a substituiçao das farinhas alternativa viável para elaboraçao de produtos de panificaçao fortificados e com qualidade físico-química e sensorial.

Desarrollo de jalea de yacón de reducido valor calórico: caracterización físico-química, microbiológica y sensorial / Development of a low calorie yacon jam: physico chemical, microbiological and sensory characterization

This study aimed to evaluate the physical-chemical, microbiological and sensory characteristics of four formulations of yacon jams. The following characteristics were analyzed: chemical composition, soluble solids, pH, microbiological presence of total coliforms and salmonella at 45 °C, and presence of fungi and yeasts. The yacon jams exhibited high moisture content (> 62%) as well as high concentrations of carbohydrates (> 28%) and total dietary fiber (2.5%), mainly fructooligosaccharides (> 0.9%). The average energy value was 124.6 kcal/100 g. The average pH was 3.8 and the soluble solids measured 27.6 °Brix. All yacon jams complied with standard microbiological requirements and received high acceptance scores, especially the yacon jam and yacon jam with cinnamon. Yacon jam products may offer an excellent alternative to more common jams due to their lower concentrations of simple sugar, lower calorie value, increased presence of dietary fibers, and desirable sensory characteristics.

Este estudio tuvo como objetivo evaluar las características físico-químicas, microbiológicas y sensoriales de cuatro formulaciones de mermeladas de yacón. Las características analizadas fueron: composición química, contenido de sólidos solubles, pH, presencia microbiológica de coliformes totales, coliformes y salmonella a 45 °C, y la presencia de hongos y levaduras. Los atascos de yacón mostraron alto contenido de humedad (> 62%), así como altas concentraciones de hidratos de carbono (> 28%) y fibra dietética total (2, 5%), principalmente fructooligosacáridos (> 0, 9%). El valor energético promedio fue de 124, 6 kcal/100g. El pH promedio fue de 3, 8 y los sólidos solubles mide 27, 6 ° Brix. Todas las mermeladas de yacón cumplido con los requisitos microbiológicos estándar y recibió altos puntajes de aceptación, en especial la mermelada de yacón y mermelada de yacón con canela. Productos de mermelada de yacón pueden ofrecer una excelente alternativa a los atascos más comunes debido a sus concentraciones más bajas de azúcar simple, un valor más bajo de calorías, el aumento de la presencia de fibras dietéticas y las características sensoriales deseadas.