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Introduction: There is an emerging body of evidence that vitamin C consumption can modulate microbiota abundance and can also impact DNA methylation in the host, and this could be a link between diet, microbiota, and immune response. The objective of this study was to evaluate common CpG sites associated with both vitamin C and microbiota phyla abundance. Methods: Six healthy women participated in this cohort study. They were divided into two groups, according to the amount of vitamin C they ingested. Ingestion was evaluated using the 24-h recall method. The Illumina 450 k BeadChip was used to evaluate DNA methylation. Singular value decomposition analyses were used to evaluate the principal components of this dataset. Associations were evaluated using the differentially methylated position function from the Champ package for R Studio. Results and discussion: The group with higher vitamin C (HVC) ingestion also had a higher relative abundance of Actinobacteria. There was a positive correlation between those variables (r = 0.84, p = 0.01). The HVC group also had higher granulocytes, and regarding DNA methylation, there were 207 CpG sites commonly related to vitamin C ingestion and the relative abundance of Actinobacteria. From these sites, there were 13 sites hypomethylated and 103 hypermethylated. The hypomethylated targets involved the respective processes: immune function, glucose homeostasis, and general cellular metabolism. The hypermethylated sites were also enriched in immune function-related processes, and interestingly, more immune responses against pathogens were detected. These findings contribute to understanding the interaction between nutrients, microbiota, DNA methylation, and the immune response.
RESUMO
Objetivo O objetivo do estudo foi avaliar as perdas ocorridas no processamento de hortaliças in natura, comparar o custo da aquisição de hortaliças in natura e das minimamente processadas e discutir as vantagens e desvantagens da utilização destas últimas. Métodos Foram calculados fatores de correção de sete hortaliças por meio da determinação do peso bruto e do peso líquido em triplicata e o peso aferido por balança digital. Foram calculados média, desvio-padrão e coeficiente de variação. Os custos do peso bruto, considerando a correção pelo seu rendimento líquido, foram comparados aos custos das hortaliças minimamente processadas fornecidos pelo fabricante em dois períodos. Resultados Os valores da abobrinha, cenoura, chuchu e mandioquinha minimamente processados foram, respectivamente, 8,6 por cento, 14,1 por cento, 4,6 por cento e 13,5 por cento menores em relação ao custo do alimento bruto no tempo 1, mas isso não se repetiu no tempo 2, quando os alimentos in natura apresentavam menor custo. Conclusão Conclui-se que inúmeros fatores inerentes ou externos aos alimentos influenciam diretamente na magnitude das perdas durante o processamento. Os métodos de trabalho e objetivos finais de cada unidade produtora é que devem definir qual produto é o mais vantajoso, considerando que os custos são variáveis, uma vez que a produção pode ser comprometida pela sazonalidade e pela oferta e procura dos alimentos, com repercussão na gestão de qualidade da unidade.
Objective The objective of the present study was to assess the losses that occur when fresh vegetables are processed, to compare the cost of purchasing fresh and minimally processed vegetables, and to discuss the advantages and disadvantages of using minimally processed food items. Methods Correction factors for seven food items were calculated by determining their gross and net weights in triplicate with a digital scale. Mean, standard deviation and variation coefficient were calculated. The costs of gross weight considering the correction for net yield were compared with the costs of minimally processed vegetables supplied by the manufacturer during two different periods. Results The costs of minimally processed zucchini, carrot, chayote and arracacha were 8.6 percent, 14.1 percent, 4.6 percent and 13.5 percent lower than their respective fresh counterparts at time 1, a fact that did not repeat itself at time 2, when these vegetables were less expensive when bought fresh. Conclusion In conclusion, numerous factors associated or not with the food directly influence the magnitude of the losses that occur during processing. The working methods and final objectives of each foodservice should define which product is more advantageous since costs vary and production can be affected by seasonality and the supply and demand of the food item, with repercussions on the quality management of the foodservice.