Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.(AU)

Artisanal minas cheese parameters associated with regions of origin in Minas Gerais, Brazil / Determinação de parâmetros do queijo minas artesanal associados com as regiões de origem em Minas Gerais, Brasil

Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate the characteristics of artisanal Minas cheeses from seven regions certified for their production in relation to their physical-chemical and centesimal composition to identify parameters that are useful to differentiate them. There were differences among the cheeses from different regions for the soluble nitrogen variables, extension and depth of ripening indexes, ash, oxidation, fat and pH. The highest values for the ripening length and depth index were observed in the Cerrado region. The cheeses from the Canastra region were different due to the higher moisture content, and the cheeses from Campo das Vertentes presented higher pH and nitrogen compound values. Despite the similarities among cheeses in each region, they had dispersed positions in the principal components analysis. There are differences in the physicochemical and centesimal composition among the artisanal Minas cheeses from the distinct regions in Minas Gerais, and the analyzed parameters can be used to differentiate them. The contents of ash, fat, oxidation index, soluble nitrogen and pH were the parameters that were associated with greater differences in cheeses.

A produção artesanal de queijos envolve uma tradição secular no estado de Minas Gerais, no Brasil, exercendo importante papel histórico e social. Objetivou-se, com este estudo, avaliar as características de queijos minas artesanal de sete regiões certificadas para sua produção em relação à sua composição físico-química e centesimal, a fim de se identificarem parâmetros que sejam úteis para diferenciá-los. A composição físico-química e centesimal revelou diferença entre os queijos das diferentes regiões para as variáveis nitrogênio solúvel, índices de extensão e profundidade de maturação, cinzas, oxidação, gordura e pH. Os maiores valores para os índices de extensão e profundidade de maturação foram observados na região do Cerrado. Os queijos da região da Canastra se mostraram diferentes daqueles das demais regiões em razão do maior teor de umidade, assim como os queijos de Campo das Vertentes, que apresentaram maiores valores de pH e compostos nitrogenados. Apesar das semelhanças entre os queijos em cada região, esses apresentaram posicionamentos dispersos na análise de componentes principais. Existem diferenças na composição físico-química e centesimal entre os queijos minas artesanais oriundos das distintas regiões em Minas Gerais, e os parâmetros analisados podem ser utilizados para diferenciá-los. Os teores de cinzas, gordura, índice de oxidação, teores de nitrogênio solúvel e pH foram os parâmetros que estiveram associados a maiores diferenças dos queijos conforme sua região de origem.

Natural extracts marination in chicken breast fillets / Extratos naturais na marinação de filés de peito de frango

ABSTRACT: This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated in a completely randomized block design, in a 4 x 4 factorial scheme (antioxidant x storage time), totalling 16 treatments with eight replicates. The TBARS and the pH values were not influenced by the analyzed factors. For the color results, the values of L* and b* were lower in the marinated chicken breast fillets with basil and BHT, respectively. When assessing the effect of storage time, an increase in oxidation was observed up to 21 days of storage. For pH, a quadratic decrease after storage with an increase in the pH value from the 11th day of storage was observed. In the color results, there was a linear decrease in the L* value during the storage period and in the value of b* a quadratic effect was observed with a reduction of this intensity up to 21 days of storage. In relation to the value of a*, a quadratic effect with an increase in the red intensity from the 7 days of storage was observed. For the counting of the S. aureus, the treatments presented 102 CFU/g up to 14 days, except for the basil which exceeded the limit established by the legislation at 14 days.

RESUMO: O objetivo deste estudo foi avaliar os efeitos de extratos naturais em marinados de filés de peito de frango sobre as propriedades físico-químicas, estabilidade oxidativa e inibição Staphylococcus aureus e Escherichia coli durante 21 dias de armazenamento. Foram utilizados 128 filés de peito de frango (Pectoralis major) adquiridos no mercado local, alocados em delineamento de blocos inteiramente casualizados em fatorial 4 x 4 (antioxidante x tempo de armazenamento), totalizando 16 tratamentos com oito repetições. Os valores de TBARS e pH não foram influenciados pelos tratamentos. Para os resultados de cor apenas os valores de L* e b* foram influenciados pelos tratamentos, sendo os menores valores encontrados no tratamento com manjericão e BHT, respectivamente. Avaliando o efeito do tempo de armazenamento observou-se aumento da oxidação até 21 dias de estocagem. Para o pH verificou-se diminuição quadrática após a estocagem com aumento no valor do pH a partir do 11º dia de armazenamento. Nos resultados de cor, verificou-se queda linear no valor L* durante o período de armazenamento e no valor de b* observou-se efeito quadrático com redução dessa intensidade até 21 dias de estocagem. Em relação ao valor de a* observou-se efeito quadrático com aumento da intensidade a partir dos sete dias de armazenamento. Para contagem de S. aureus, os tratamentos apresentaram <102 UFC/g até 14 dias, exceto o manjericão que aos 14 dias excedeu o limite estabelecido pela legislação.

Evaluation of antibacterial and antioxidant activity of purple araçá essential oil (Psidium rufum, Myrtaceae) / Avaliação das atividades antibacteriana e antioxidante do óleo essencial do araçá-roxo (Psidium rufum, Myrtaceae)

The aim of this study was to evaluate the antibacterial and antioxidant activities of essential oil (EO) from fresh leaves of Psidium rufum. The EO was extracted by hydrodistillation and identified by gas chromatography coupled to mass spectrometry. The antibacterial activity was evaluated by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Antioxidant activity was determined by ß-carotene/linoleic acid co-oxidation system, 2,2-diphenyl-1-picrylhydrazyl radical scavenging and iron reduction methods. Hydrocarbon sesquiterpenes were the predominant class, indicating 1,8 cineole, α-longipinene as major. The EO was tested against the bacteria Staphylococcus aureus and Pseudomonas aeruginosa (MIC = 2,500 µg/mL and MBC = 20,000 µg/mL); Enterococcus faecalis (MIC = 2,500µg/mL and MBC > 20,000µg/mL) and Escherichia coli (MIC > 20,000µg/mL and MBC > 20,000µg/mL). The EO showed antioxidant potential due to ß-carotene/linoleic acid co-oxidation system, with 76.63% of oxidation inhibition (1.0mg/mL) and due to the iron reduction power (5,38 µmol Fe 2+ /mg sample). The results are promising in recommending this species for the development of food, cosmetic and pharmaceutical products.

O objetivo deste estudo foi avaliar as atividades antibacteriana e antioxidante do óleo essencial (OE) das folhas frescas de Psidium rufum. O OE foi extraído por hidrodestilação e identificado por cromatografia gasosa acoplada à espectrometria de massas. Foi avaliada a atividade antibacteriana, determinando-se a concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM). A atividade antioxidante foi determinada pelo sistema de co-oxidação ß-caroteno/ácido linoleico, pelos métodos de sequestro do radical 2,2-difenil-1-picrilhidrazil e de redução do ferro. Sesquiterpenos hidrocarbonetos foram a classe predominante, indicando 1,8 cineol, α-longipineno como majoritário. O OE foi testado contra as bactérias Staphylococcus aureus e Pseudomonas aeruginosa (CIM = 2,500µg/mL e CBM = 20.000µg/mL); Enterococcus faecalis (CIM=2,500µg/mL e CBM > 20.000µg/mL) e Escherichia coli (CIM > 20.000µg/mL e CBM > 20.000µg/mL). O OE apresentou potencial antioxidante pelo sistema co-oxidação ß-caroteno/ácido linoleico com 76,63% de inibição da oxidação (1,0mg/mL) e pelo poder de redução de ferro (5,38 µmol Fe2+/mg amostra). Os resultados são promissores em indicar essa espécie para o desenvolvimento de produtos alimentícios, cosméticos e farmacêuticos.

Natural extracts marination in chicken breast fillets / Extratos naturais na marinação de filés de peito de frango

This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated in a completely randomized block design, in a 4 x 4 factorial scheme (antioxidant x storage time), totalling 16 treatments with eight replicates. The TBARS and the pH values were not influenced by the analyzed factors. For the color results, the values of L* and b* were lower in the marinated chicken breast fillets with basil and BHT, respectively. When assessing the effect of storage time, an increase in oxidation was observed up to 21 days of storage. For pH, a quadratic decrease after storage with an increase in the pH value from the 11th day of storage was observed. In the color results, there was a linear decrease in the L* value during the storage period and in the value of b* a quadratic effect was observed with a reduction of this intensity up to 21 days of storage. In relation to the value of a*, a quadratic effect with an increase in the red intensity from the 7 days of storage was observed. For the counting of the S. aureus, the treatments presented 102 CFU/g up to 14 days, except for the basil which exceeded the limit established by the legislation at 14 days.

O objetivo deste estudo foi avaliar os efeitos de extratos naturais em marinados de filés de peito de frango sobre as propriedades físico-químicas, estabilidade oxidativa e inibição Staphylococcus aureus e Escherichia coli durante 21 dias de armazenamento. Foram utilizados 128 filés de peito de frango (Pectoralis major) adquiridos no mercado local, alocados em delineamento de blocos inteiramente casualizados em fatorial 4 x 4 (antioxidante x tempo de armazenamento), totalizando 16 tratamentos com oito repetições. Os valores de TBARS e pH não foram influenciados pelos tratamentos. Para os resultados de cor apenas os valores de L* e b* foram influenciados pelos tratamentos, sendo os menores valores encontrados no tratamento com manjericão e BHT, respectivamente. Avaliando o efeito do tempo de armazenamento observou-se aumento da oxidação até 21 dias de estocagem. Para o pH verificou-se diminuição quadrática após a estocagem com aumento no valor do pH a partir do 11º dia de armazenamento. Nos resultados de cor, verificou-se queda linear no valor L* durante o período de armazenamento e no valor de b* observou-se efeito quadrático com redução dessa intensidade até 21 dias de estocagem. Em relação ao valor de a* observou-se efeito quadrático com aumento da intensidade a partir dos sete dias de armazenamento. Para contagem de S. aureus, os tratamentos apresentaram <102 UFC/g até 14 dias, exceto o manjericão que aos 14 dias excedeu o limite estabelecido pela legislação.

Camellia sinensis extract delays microbiological and oxidative changes in striped catfish fillets during frozen storage / Extrato de chá verde age sobre a qualidade de filés de pescado durante o armazenamento por congelamento

ABSTRACT: This study investigated the effects of tea leaf (Camellia sinensis) extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18-months of frozen storage (-20 ± 2 °C). Fillet samples were submitted to the treatments Control (cold tap water), CS 7.63 (C. sinensis extract solution 7.63 µg / mL) and CS 625 (C. sinensis extract 625 µg / mL) and stored for 18 months, with collections performed at 0, 1, 3, 6, 9, 12 and 18 months. Total viable count, physicochemical parameters (water holding capacity, total volatile basic nitrogen, peroxide value, thiobarbituric acid reactive substances, moisture and pH), sensory properties and color measurement were evaluated. Results showed that fillets treated with C.a sinensis extracts slightly reduced lipid oxidation, inhibited bacterial growth and improved sensory properties compared to untreated samples, without causing significant changes in the other quality indicators. The findings indicated that the green tea leaf extract immersion treatments, contributed to the improved quality preservation of striped catfish fillets during frozen storage.

RESUMO: O objetivo deste estudo foi investigar os efeitos do extrato de folhas de chá verde (Camellia sinensis) na qualidade de filés de bagre listrado (Pangasianodon hypophthalmus) durante 18 meses de armazenamento congelado (-20 ± 2 ° C). O estudo incluiu três tratamentos: imersão dos filés de bagre listrado em água fria da torneira como um tratamento de controle, em solução de extrato de Camellia sinensis 7,63 µg / mL e em solução de extrato de Camellia sinensis 625 µg / mL. As amostras foram armazenadas por 18 meses e as coletas foram feitas aos zero, um, três, seis, nove, 12 e 18 meses. Os parâmetros avaliados incluíram contagem viável total, parâmetros físico-químicos (capacidade de retenção de água, nitrogênio básico volátil total, valor de peróxido, substâncias reativas ao ácido tiobarbitúrico, umidade e pH), propriedades sensoriais e medição de cor. Os resultados mostraram que os filés de bagre listrado tratados com extratos de Camellia sinensis reduziram ligeiramente a oxidação de lipídios, inibiram o crescimento de bactérias e aumentaram as propriedades sensoriais em comparação com as amostras não tratadas. Além disso, o tratamento do extrato de Camellia sinensis não afetou o pH, a umidade, a capacidade de retenção de água, o nitrogênio básico volátil total e a cor do filé durante o armazenamento congelado. Com base na contagem viável total, parâmetros físico-químicos e qualidade sensorial, pode-se concluir que filés de bagre listrados não tratados ou tratados com extratos de Camellia sinensis (7,63 e 625 µg / mL) podem ser usados ​​por até 18 meses.

L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

The demand for clean label foods has driven research in the meat product sector. The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) in sausage without the addition of sodium tripolyphosphate (STPP) and with reduced salt levels. Eight treatments were produced in total. Three control treatments were: CON1 - 0.5 % sodium tripolyphosphate and 2 % salt; CON2 - without STPP and 2 % salt; CON3 - without STPP and 1 % salt. Five other treatments were carried out without STPP and 1 % of salt: LYS - 0.8 % L-lysine; WTF - 2 % wheat fiber; MCC - 2 % microcrystalline cellulose fiber; LYSWTF - 0.8 % L-lysine and 2 % wheat fiber; LYSMCC - 0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability for sausages. L-lysine and MCC increased the yield of the products. Microcrystalline cellulose increased the red color value (a*) of sausages. The intensity of the yellow color value (b*) was significantly affected by the removal of STPP and the reduction of salt levels, but L-lysine and MCC improved this parameter, providing similar results to CON1. Adding of L-lysine and dietary fiber increased hardness in sausages without added STPP and with salt reduction. L-lysine and wheat fiber are promising for reformulating emulsified meat product without phosphate added and with reduced salt levels due to lipid oxidation control and improvement in emulsion stability.

Comparative evaluation of plant extract effects on peritoneal, medullary and J774 cells G8 macrophages / Avaliação comparativa do efeito de extratos de plantas em macrófagos peritoneais, medulares e da linhagem J774. G8

The use of medicinal plants as raw material for extracts production and pure substances isolation and subsequence development of new drugs represents a constantly growing area. However, some stages are indispensable before pharmacologically evaluating natural products such as medicines. Toxicity tests in mammalian cells are essential to initiate new drugs development or verify the substance's biocompatibility. Thus, we verified the toxicity of crude extracts and fractions with different polarities obtained from the leaves and stems of eight plant species. The toxic effect was evaluated on macrophages obtained from the bone marrow and peritoneal cavity of a Swiss webster mouse and J774 macrophages. G8 cell lineage. These macrophages were cultured in a 96-well plate, and the compounds were added at a concentration of 100 µg/mL for 24 hours. After this time, the supernatant was removed. The toxicity was evaluated for lactate dehydrogenase (LDH) release assay and the resazurin assay, which uses an indicator dye to measure oxidation-reduction reactions. The results showed a difference in the percentage of toxicity when comparing the same extract in different types of macrophages. This outcome indicates that these cells from different origins may exhibit different responses when exposed to the same natural compounds.

A utilização de plantas medicinais como matéria-prima para a produção de extratos e isolamento de substâncias puras para o desenvolvimento de novos fármacos representa uma área em constante crescimento. No entanto, existem processos a serem realizados antes de avaliar farmacologicamente produtos naturais como medicamentos. Os testes de toxicidade em células de mamíferos são fundamentais para iniciar o desenvolvimento de novas drogas ou verificar a biocompatibilidade de substâncias. Assim, verificamos a toxicidade de extratos brutos e frações com diferentes polaridades obtidos de folhas e caule de oito espécies de planta. Para comparar o efeito tóxico, os testes foram realizados em macrófagos obtidos da medula óssea e cavidade do peritônio de camundongo Swiss webster, bem como no macrófago da linhagem celular J774.G8. Esses macrófagos foram cultivados em placa de 96 poços e os compostos adicionados na concentração de 100 µg/mL por 24 horas. Após esse período o sobrenadante foi removido. A toxicidade foi avaliada pelos ensaios de detecção da enzima lactato-desidrogenase (LDH) e pelo ensaio de resazurina, que usa um corante indicador para medir as reações de oxidação-redução. Os resultados mostraram uma diferença na porcentagem de toxicidade quando comparamos o mesmo extrato em diferentes tipos de macrófagos. Este resultado indica que essas células de várias origens podem exibir respostas distintas quando expostas aos mesmos compostos naturais.

Camellia sinensis extract delays microbiological and oxidative changes in striped catfish fillets during frozen storage / Extrato de chá verde age sobre a qualidade de filés de pescado durante o armazenamento por congelamento

This study investigated the effects of tea leaf (Camellia sinensis) extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18-months of frozen storage (-20 ± 2 °C). Fillet samples were submitted to the treatments Control (cold tap water), CS 7.63 (C. sinensis extract solution 7.63 µg / mL) and CS 625 (C. sinensis extract 625 µg / mL) and stored for 18 months, with collections performed at 0, 1, 3, 6, 9, 12 and 18 months. Total viable count, physicochemical parameters (water holding capacity, total volatile basic nitrogen, peroxide value, thiobarbituric acid reactive substances, moisture and pH), sensory properties and color measurement were evaluated. Results showed that fillets treated with C.a sinensis extracts slightly reduced lipid oxidation, inhibited bacterial growth and improved sensory properties compared to untreated samples, without causing significant changes in the other quality indicators. The findings indicated that the green tea leaf extract immersion treatments, contributed to the improved quality preservation of striped catfish fillets during frozen storage.

O objetivo deste estudo foi investigar os efeitos do extrato de folhas de chá verde (Camellia sinensis) na qualidade de filés de bagre listrado (Pangasianodon hypophthalmus) durante 18 meses de armazenamento congelado (-20 ± 2 ° C). O estudo incluiu três tratamentos: imersão dos filés de bagre listrado em água fria da torneira como um tratamento de controle, em solução de extrato de Camellia sinensis 7,63 µg / mL e em solução de extrato de Camellia sinensis 625 µg / mL. As amostras foram armazenadas por 18 meses e as coletas foram feitas aos zero, um, três, seis, nove, 12 e 18 meses. Os parâmetros avaliados incluíram contagem viável total, parâmetros físico-químicos (capacidade de retenção de água, nitrogênio básico volátil total, valor de peróxido, substâncias reativas ao ácido tiobarbitúrico, umidade e pH), propriedades sensoriais e medição de cor. Os resultados mostraram que os filés de bagre listrado tratados com extratos de Camellia sinensis reduziram ligeiramente a oxidação de lipídios, inibiram o crescimento de bactérias e aumentaram as propriedades sensoriais em comparação com as amostras não tratadas. Além disso, o tratamento do extrato de Camellia sinensis não afetou o pH, a umidade, a capacidade de retenção de água, o nitrogênio básico volátil total e a cor do filé durante o armazenamento congelado. Com base na contagem viável total, parâmetros físico-químicos e qualidade sensorial, pode-se concluir que filés de bagre listrados não tratados ou tratados com extratos de Camellia sinensis (7,63 e 625 µg / mL) podem ser usados ​​por até 18 meses.

Lesão facial grave em um gambá-de-orelha-branca (Didelphis albiventris) - tratamento com ozonioterapia / Severe facial wound in a white-eared opossum (Didelphis albiventris) - treatment with ozone therapy

Background: Ozone therapy (OT) is a type of treatment that uses ozone gas, which has high oxidizing power. OT has been utilized for various diseases and to accelerate the wound healing process and reduce inflammation. Additionally, OT is a low-cost treatment recommended for patients that can be easily restrained. There are several methods of ozone administration, including topical use through bagging, cupping, or rectal insufflation, in addition to ozonated autohemotherapy. Based on the benefits of OT and the scarcity of reports describing its effects on white-eared opossums (Didelphis albiventris), we report on the use of ozone in the treatment of a severe facial wound in a white-eared opossum. Case: An adult female white-eared opossum weighing 1.6 kg was rescued from a fire. The patient was pregnant, dehydrated, hypothermic and had an extensive burn wound in the facial region. Due to the stress of captivity and its aggressive behavior, the animal needed to be chemically restrained with dexmedetomidine and butorphanol. Following sedation, the cephalic vein was catheterized and intravenous fluid therapy with ringer lactate was started to treat dehydration. Next, enrofloxacin, meloxicam, and tramadol hydrochloride were administered. Body rewarming was performed with thermal bags. The microbial load of the wound was reduced with chlorhexidine degerming solution followed by washing with saline solution. A thin layer of silver sulfadiazine cream was applied to the wound area. Over the following days the patient was treated with OT using the cupping technique combined with ozonated sunflower oil. After the first applications there was an improvement in the appearance of the wound, which initially had a purulent aspect. After 20 days of treatment the wound showed good granulation and there were no signs of infection, and at 45 days of treatment it was completely healed. The patient was then released with her baby. Discussion: Ozone therapy was included in the patient's treatment plan to enhance the tissue repair process in order to reintroduce the animal to the wild in the shortest possible time. The strategy was successful in improving healing and reducing tissue inflammation and infection. Ozone is known to cause the inactivation of microorganisms as a result of the oxidation of phospholipids and lipoproteins present in the cell membrane of bacteria and to interrupt viral replication. Ozone helps in the perfusion of injured tissues, contributing to the entry of humoral components, which control inflammation. Moreover, ozone contributes to increase supply of oxygen and nutrients to tissues and to stimulate increased production of fibrinogen and formation of granulation tissue. Ozone increases the enzymatic antioxidant response, while also playing a role in immunoregulation. Ozone can be used in several ways and via various methods with potential routes including intravenous, urethral, intramuscular, subcutaneous, or intra-articular, in addition to rectal and intramammary insufflation. Immunomodulatory, anti-inflammatory, analgesic, and antiseptic effects can be achieved with different doses and concentrations, which enables its application in different types of pathologies. Because of the aggressive behavior of the animal, in the current case we opted for the cupping technique combined with ozonated oil, both techniques which can be administered easily with only physical restraint of the patient. Cupping allows for the provision of a higher concentration of ozone gas locally whereas the ozonated oil maintains the effect of the gas for slightly longer, enhancing its effect and promoting tissue repair. The present report showed that OT is an effective alternative for the treatment of burn wounds in opossums, without causing adverse effects to the patient or her baby.

Curcumin alleviated oxidation stress injury by mediating osteopontin in nephrolithiasis rats

Purpose: To explore the role and mechanism of curcumin (Cur) in reducing oxidative stress damage in rats with nephrolithiasis induced by ethylene glycol (EG). Methods: Thirty male rats were divided into normal control, model, positive (10% potassium citrate), Cur-10 (10 mg/kg curcumin) and Cur-20 (20 mg/kg curcumin) groups. Results: The results of kidney tissue section stained by hematoxylin-eosin and von Kossa showed that curcumin treatment can inhibit the formation of kidney stones. The biochemical test results showed that the urea (Ur), creatinine (Cr), uric acid (UA), inorganic phosphorus and Ca2+ concentrations in urine decreased after being treated with curcumin. There were significant differences between different doses of curcumin (P < 0.05). Compared with the Cur-10 group, Cur-20 had a more significant inhibitory effect on malondialdehyde (MDA) (P < 0.05). In addition, reverse transcription polymerase chain reaction (PCR) detection and immunohistochemical results indicated that the osteopontin (OPN) in the kidney was significantly reduced after curcumin treatment. Conclusion: Curcumin could reduce the oxidative stress damage caused by EG-induced kidney stones.

Fatty acid profile and beef quality of Nellore and Angus bulls fed whole shelled corn

ABSTRACT: This study aimed to evaluate the quality traits and fatty acid profile of beef from Nellore and Angus bulls fed whole shelled corn (WSC) and ground corn plus maize silage (GC) diets. Eighteen Nellore and 18 Angus young bulls [381 ± 12 kg initial body weight (BW) and an average age of 20 ± 1.9 months] were used in a completely randomized design using a 2 × 2 factorial arrangement and were slaughtered at a final BW of 451.5 kg and 545.5 kg, respectively. Twentyfour hours after slaughter, samples of longissimus thoracis muscle were collected for the analysis of lipid oxidation, color, fatty acid profile, shear force, and cooking loss. There was no effect of diet × breed interaction on meat color, lipid oxidation, shear force, and cooking loss. Angus beef had lower shear force (p 0.05) than Nellore beef and had a greater concentration of linoleic acid and polyunsaturated fatty acids (PUFA) (p 0.01). Beef of bulls fed WSC tended to have greater concentration of CLA C18:2c9t11 (p = 0.09), greater concentration of CLA C18:2t10c12 (p = 0.01), and PUFA (p = 0.05), and consequently, higher oxidation levels. Angus bulls produced beef with greater tenderness and PUFA concentration. The results of fatty acid show a possible change in biohydrogenation when animals are fed the WSC diet, reducing lipogenesis, as this diet increases the C18:2t10c12 content.

Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges

Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms. To prevent microbial growth, artificial antimicrobials have been used in food matrices, however safety concerns regarding the use of synthetic preservatives is a challenging issue. Additionally, consumer's trendtowards natural mildly processed products with extended shelf life necessitates the identification of alternative additives originating from natural sources of new acceptable and effective antimicrobials. Although the effectiveness of some natural antimicrobial agents has already been reported, still, there is lack of information regarding the possibility of using lysozyme as a preservative in meat and meat products either alone or in combination with other hurdles. In the present review the applications and beneficial effects of applying lysozyme in meat products, considering its limitations such as allergic problems, interactions with food constituents, reducing sensory changes and toxicity due to high required concentrations to prevent spoilage and oxidation in foods will be discussed.(AU)

Effect of three storage methods on physical and chemical properties of colostrum from Bos indicus cows / Efeito de três métodos de conservação nas propriedades físicas e químicas do colostro de vacas Bos indicus

Maternal colostrum provides the neonate with immunoglobulins, essential for passive immunity. However, storage and handling of colostrum can alter its physical and nutritional characteristics. The aim of this study was to evaluate the effects of three conservation methods on colostrum density, pH, total antioxidant capacity (TAC), protein (PP) and lipid peroxidation (LP). Colostrum samples were collected from 15 Bos indicus cows, and divided into three aliquots for storage using three methods: refrigeration at 4°C, freezing at -20°C, and lyophilization. For each method, four evaluation times were performed: day (d) 5, 10, 15, and 20 for refrigeration and d 15, 30, 45, and 60 for freezing and lyophilization. pH and density analyses were performed at each evaluation time for each method. On d 0 and 15 of storage, TAC, LP, and PP analyses were performed. A generalized linear model, Tukey's test for means comparisons, and a Pearson correlation analysis were conducted. A decrease in refrigerated colostrum pH was observed on d 15. Density of the lyophilized colostrum decreased, as compared with that of frozen colostrum. Lyophilization exhibited the lower PP values of samples, whereas refrigeration presented the highest values of LP and PP. No differences in colostrum TAC were observed between storage methods. A positive correlation between PP and colostrum density and a negative correlation between colostrum density and TAC were found. It was concluded that both freezing and lyophilization are suitable storage methods for bovine colostrum, as they limit proteins and lipids oxidation, and maintain the TAC of fresh colostrum.

O colostro materno fornece ao recém-nascido imunoglobulinas que são essenciais para a imunidade passiva. No entanto, o armazenamento e o manuseio do colostro podem alterar suas características físicas e nutricionais. O objetivo deste estudo foi avaliar os efeitos de três métodos de conservação na densidade, pH, capacidade antioxidante total (CAT), peroxidação protéica (PP) e lipídica (LP) do colostro. Amostras de colostro foram coletadas de 15 vacas Bos indicus, e divididas em três alíquotas para armazenamento usando três métodos: refrigeração a 4 °C, congelamento a -20 °C e liofilização. Em cada método, foram realizados quatro tempos de avaliação: dia (d) 5, 10, 15 e 20 para refrigeração e dia 15, 30, 45 e 60 para congelamento e liofilização. Além disso, as análises de pH e densidade foram realizadas em cada momento de avaliação para cada método. No dia 0 e 15 de conservação foram realizadas análises da CAT, PL e PP. Foi realizado um modelo linear generalizado, teste de Tukey para comparação de médias e análise de correlação de Pearson. Uma diminuição no pH do colostro refrigerado foi encontrada no dia 15. A densidade do colostro liofilizado diminuiu em comparação com o colostro congelado. A liofilização apresentou menor PP das amostras, enquanto a refrigeração apresentou os maiores valores de PL e PP. Não foram observadas diferenças no TAC do colostro entre os métodos de armazenamento. Foi encontrada uma correlação positiva entre PP e densidade do colostro e uma correlação negativa entre densidade do colostro e CAT. Assim, concluiu-se que tanto o congelamento quanto a liofilização são métodos adequados de armazenamento do colostro bovino, pois limitam a oxidação de proteínas e lipídios e mantêm o TAC do colostro fresco.

Activated charcoal in the control of oxidation and in vitro growth of Dioscorea spp. nodal segments

In vitrooxidationisaproblem forsome herbaceous and woody species and can causedarkening of tissues and consequently death of explantsand plants Therefore, this study aimed to assess the effect of activated charcoal on in vitro yamcultivation, aiming at reducing or eliminating explant oxidation and optimizing the growth of the genotypes Dioscorea alata var.purpurea(Roxb.) A. Pouchet and Dioscorea rotundataPoir. Nodal segments of approximately 1 cm, extracted from plants previously grown in vitro, were introduced into test tubes containing 10 mL of 2GGC culture medium, plus 30 g L-1sucrose, solidified with 2.2 g L-1Phytagel®and pH adjusted to 5.8 before autoclaving, containing activated charcoal doses of 0, 1, 2, 3 and 4 g L-1. Plants were maintained for 90 days in a growth room, with temperature of 27 ± 1ºC, photon flux density of 30 µmol m-2s-1and photoperiod of 16 hours, after which their development variables were evaluated. Activated charcoal, at the concentration of 4 g L-1considerably promoted the best development of plants, and the species D. alatavar.purpureashowed higher means for all variables studied.(AU)

Potential of indigenous plants seed extracts of Anisophyllea boehmii and Aframomum sanguineum from Burundi to protect against oil oxidation / Potencial de extratos de sementes em plantas indígenas de Anisophyllea boehmii e Aframomum sanguineum do Burundi para a proteção contra a oxidação de óleo

The objective of seed extracts from Anisophyllea boehmii and Aframomum sanguineum were to evaluate their ability to stabilize against oxidation of oils exposed to sunlight on one hand and subjected to high temperatures on the other hand. Determination of the peroxide value (PV) showed that the extracts had reduced the oxidation of sunflower oils. After 8 weeks of sunlight exposure, the concentration of 265.45 mg/l of A. boehmii extract showed a PV of 30.78 meq O2/kg, 67.4 mg/l extract of A. sanguineum had a PV of 42.75 meq O2/kg while the oils without extracts had a very high PV (125.06 meq O2/kg). Heating of the oils to 180°C for 8 hours was found, with A. boehmii extract (265.45 mg/l), to have a PV of 29.66 meq O2/kg, with that of A. sanguineum, while the PV of the oils without extract reached 50.66 meq O2/kg. In the light of these results, the seeds of A. boehmii and A. sanguineum contain antioxydant compounds, which, once extracted, can be used for many purposes in the food processing, pharmaceutical and cosmetic industries.

O objetivo da extração de sementes de Anisophyllea boehmii e Aframomum sanguineum foi avaliar sua capacidade de estabilização contra a oxidação de óleos expostos à luz solar, por um lado, e submetidos a altas temperaturas, por outro. A determinação do valor de peróxido (VP) mostrou que os extratos tinham reduzido a oxidação dos óleos de girassol. Após 8 semanas de exposição à luz solar, a concentração de 265,45 mg/l de extrato de A. boehmii mostrou um VP de 30,78 ppm O2/kg, 67,4 mg/l de extrato de A. sanguineum tinha um VP de 42,75 ppm O2/kg enquanto os óleos sem extratos tinham um VP muito alto (125,06 ppm O2/kg). Aquecimento dos óleos a 180 °C por 8 horas foi obtido com extrato de A. boehmii (265,45 mg/l), para obtenção de um VP de 29,66 ppm O2/kg, com o de A. sanguineum, enquanto o VP dos óleos sem extrato atingiu 50,66 ppm O2/kg. A partir desses resultados, pode-se afirmar que as sementes de A. boehmii e A. sanguineum contêm compostos antioxidantes que, uma vez extraídos, podem ser utilizados para diversos fins nas indústrias de processamento de alimentos, farmacêutica e cosmética.

New alternatives for improving and assessing the color of darkcutting beef a review

ABSTRACT Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a shortterm oxygen (O2) reserve in the muscle tissue. After slaughtering and exsanguination, Mb is the major pigment that provides the red color in meat. The concentration of Mb together with its redox state are two pivotal factors that determine meat color. The elevated pH of darkcutting beef can affect both physical and biochemical properties resulting in decreased oxygenation. The darkening observed in high ultimate pH (pHu) beef concerns meat processors as color is the initial attribute that impacts on the purchase. Thus, any atypical meat color (i.e., loss of brightness) reduces consumer interest in the product. Several studies have demonstrated that immunological castration is effective in preventing both aggressive behavior and undesirable darkcutting of bull meat. However, little information is available on the effects of processing techniques that limit the oxidation of ferrous iron (Fe2+), Mb or promote metmyoglobin (MMb) reduction in darkcutting beef. Because of the importance of color to fresh beef marketability, this review aimed at overviewing the significance of pHu in beef color and color stability and to discuss new alternatives for improving and assessing the beef color of darkcutting beef, especially in Nellore bulls and their crossbreds, which are widely used in beef cattle production in Brazil.

Partially Dehulled Sunflower Seeds in Diets for Grazing Chickens: Effect in Meat Quality

The effect of including partially dehulled sunflower seeds in the diet of grazing chickens in meat quality was evaluated. Two hundred and forty, one-day-old, Ross 308 chickens were used, randomly distributed into four treatments with six replicates of 10 birds each. Seventy-two birds were slaughtered at seven weeks of age, 18 per treatment, extracting the Pectoralis major muscle to analyze meat quality. The treatments were completely randomized in a 2x2 factorial arrangement, where type of rearing (confinement or grazing) and diet (base diet or base diet substituting 10% soybean meal for partially dehulled sunflower seeds) were the independent variables. The grazing chickens spent 8 hours a day in a white clover (Trifolium repens) paddock. Including sunflower seeds improved (p<0.05) the color and crude protein (CP) in breast meat (p<0.05), while grazing increased (p<0.05) CP, dry mater (DM), and shear force (SF), and the percentage of breast fat decreased (p<0.05) by up to 50%. Additionally, grazing increased (p<0.05) saturated fatty acids (SFA) and reduced (p<0.05) lipid oxidation by up to 50%. Partially replacing soybean meal with partially dehulled sunflower seeds in the diet of grazing chickens with white clover improves the physicochemical characteristics and nutritional quality of the breast meat; it also decreases lipid oxidation, extending the shelf life of the meat.(AU)

Sensitivity of tuberous roots crops to salinity in a protected environment / Sensibilidade de culturas de raízes tuberosas à salinidade em ambiente protegido

Soil salinity has been a limiting barrier for the production of vegetables in protected environments. Thus, the understanding of the sensitivity of species to this stress factor must be explored, seeking better growing conditions.Under the hypothesis that beet and radish crops are sensitive to variations in soil salinity, even at low levels, the objective of this work was to evaluate the development and productivity of these two species in soils with different salinities in a protected environment. The experimental design was completely randomized and treatments were formed by the soil salinity levels, obtained with the application of saline solution (NaCl in water), considering the soil electrical conductivity of 0.36 dS m-1as low salinity, of 1.05 dS m-1as moderate salinity and 2.43 dS m-1as elevated. For all variables analyzed, except for the relative chlorophyll index in beet plants, it was found that the increase in soil salinity resulted in significant development losses of beet and radish plants. Therefore, we concluded that beet and radish crops are sensitive to the variation in soil salinity, even in relatively low concentrations, making these species an unattractive choice for cultivation in systems that present this problem.(AU)

A salinidade dos solos tem sido uma barreira limitadora para a produção de hortaliças em ambientes protegidos. Assim, o entendimento quanto a sensibilidade das espécies a esse fator de estresse deve ser explorado, buscando melhores condições de cultivo. Sob a hipótese de que as culturas de beterraba e rabanete são sensíveis às variações da salinidade do solo, mesmo em níveis baixos, o objetivo deste trabalho foi avaliar o desenvolvimento e a produtividade dessas duas espécies em solos comdiferentes salinidades em ambiente protegido. O delineamento experimental foi inteiramente casualizado e os tratamentos foram formados pelos níveis de salinidade do solo, obtidos com a aplicação de solução salina (NaCl em água), considerando a condutividade elétrica do solo de 0,36 dS m-1como baixa salinidade, de 1,05 dS m-1como salinidade moderada e 2,43 dS m-1como elevada. Para todas as variáveis analisadas, com exceção do índice relativo de clorofila em plantas de beterraba, verificou-se que o aumento da salinidade do solo resultou em perdas significativas de desenvolvimento de plantas de beterraba e rabanete. Assim, concluímos que as culturas de beterraba e rabanete são sensíveis à variação da salinidade do solo, mesmo em concentrações relativamente baixas, tornando essas espécies uma escolha pouco atrativa para cultivo em sistemas que apresentam este problema.(AU)

Root exudation of oxalic acid in Lotus corniculatus in response to aluminum toxicity

The objective of this research was to identify the existence of root exudation of organic acid in Lotus corniculatus germplasms subjected to toxic aluminum (Al) levels and investigate the effect of this mechanism on the Al content in the root tissue and in morphological parameters of plant development. Two experiments were performed in nutrient solution to evaluate the Al accumulation and exudation of organic acids, using cultivars INIA Draco and São Gabriel and genotypes UFRGS and UF-T2. The plants were cultivated in Al-free solution, which was applied on the 45th day in half of the pots of each genotype. Root exudation was highly correlated with the reduced accumulation of Al in the root tissue (r2 = 0.75 at 72 h). Genotype UF-T2, selected for Al tolerance, extruded 80% more oxalic acid in the presence of Al compared with the other germplasms, indicating that this mechanism is involved with Al tolerance in L. corniculatus. This experiment showed strong evidence that L. corniculatus exhibits Type I tolerance, in which anionic channels are rapidly activated by Al exposure. Exudation of oxalic acid is likely a crucial mechanism that allows the maintenance of L. corniculatus growth when exposed to toxic Al conditions, and this characteristic should be used to identify tolerant genotypes in the future.(AU)