Iodine Intake and its Interindividual Variability in Brazilian Pregnant Women: EMDI Brazil Study.

Data on pregnant women's iodine intake are limited in Brazil. The aim of the study was to evaluate the contribution of foods, food groups, and food subgroups to the Brazilian pregnant women's iodine intake, and identify which food items explain the interindividual variability of their intake. A cross-sectional study with food consumption data of 2247 pregnant women from 24-h recalls was developed. Food items were classified according to the FAO/WHO GIFT classification, and their contribution to iodine intake and interindividual variability was assessed by the proportion of means method and linear regression, respectively. The mean usual iodine intake was 163.1 mcg (95% CI: 162.9-163.2). The food groups "spices and condiments," "cereals and their products," and "milk and milk products"; and the food subgroups "herbs and spices," "wheat and wheat-based products," "milk: fresh and processed," "dough-based sweets," and "eggs: fresh and processed" contributed to at least 80% of the iodine intake. Of these, only the food subgroups "milk," "dough-based sweets," and "eggs" did not explain the higher proportion (> 80%) of the interindividual variability. The contribution of "salt," "white French bread," "fluid whole milk," and "rice" to the iodine intake and its interindividual variability is highlighted. This study confirms the importance of "salt" as a dietary source of iodine and that few food groups and subgroups explained the difference in the iodine intake among pregnant women. Despite that, Brazilian staple foods, such as "rice," "beans," "eggs," "milk," and "bread" were identified as important for iodine intake and could be included in nutritional guidelines targeted to Brazilian pregnant women.

Proteoforms of ß-Casein, α-s1-Casein, α-Lactalbumin, Serum Albumin, and Lactotransferrin Identified in Different Lactation Phases of Human Milk by Proteomics Approach.

SCOPE: Human milk (HM) has a wide range of proteins with biological and nutritional functions, essential for newborns. The roles of proteins and their proteoforms in HM are not fully understood. This study aims to assess, by 2-DE proteomics, the differential proteoforms in HM, present in colostrum (COL), transition (TRA), and mature milk (MAT), aiming to contribute to understanding neonates' protein needs. METHODS AND RESULTS: HM samples are collected from 39 healthy lactating women. COL presents the higher concentration of essential amino acids. After MALDI-MS/MS and bioinformatics analysis, proteoforms are differentially detected. Abundances of ß-casein (CSN2), α-s1 casein, and α-lactalbumin (LALBA) are higher in MAT; CSN2s are found in 11 spots and the isoforms increase in size as the pI becomes more acidic; regarding LALBA, two variant forms are found with different abundances in TRA and MAT; CSN2, LALBA, lactotransferrin (LTF), and serum albumin forms are present in all lactation phases. CONCLUSION: This study reveals differential proteoforms in COL involved in tissue growth and body development, besides essential amino acids, and, in MAT, involved in muscle mass gain, strengthening of the immune system, and energy production. The results provide new insight about proteoforms involved in maturation of the newborn's organs and systems.

Food Insecurity and Micronutrient Deficiency in Adults: A Systematic Review and Meta-Analysis.

Food insecurity is a public health problem as it affects a wide array of individuals in the population. It can be characterized by food deprivation, lack of essential nutrition, lack of dietary education, lack of adequate storage conditions, poor absorption, and poor overall nutrition. The relationship between food insecurity and micronutrient deficiency requires more effort to deepen and discuss the relationship. This systematic review aimed to evaluate the association between food insecurity and micronutrient deficiency in adults. The research was conducted according to PRISMA using the Medline/Pubmed, Lilacs/BVS, Embase, Web of Science, and Cinahl databases. Studies carried out with male and female adults were included, which investigated the correlation or association between food insecurity and the nutritional status of micronutrients. There were no publication year, country, or language restrictions. A total of 1148 articles were found, and 18 of these were included, carried out mainly on the American continent and with women. The most evaluated micronutrients were iron and vitamin A. Food insecurity was associated with nutrient deficiency in 89% (n = 16) of the studies. As a result of the meta-analysis, it was observed that there is a greater chance of anemia and low levels of ferritin among food insecure individuals. It is concluded that food insecurity is associated with micronutrient deficiency. Understanding these problems allows the creation of public policies capable of contributing to changes. Protocol registration: This review was registered on the PROSPERO-International Prospective Register of Systematic Reviews database-CRD42021257443.

Is Dietary Iodine Intake Excessive According to the Theoretical Model of Healthy Dietary Intake Pattern in Pregnant Women and Schoolchildren: Water, Salt, or Food?

Introduction: Iodine deficiency during pregnancy can cause hypothyroidism and goiter; in schoolchildren, it can cause reduced intelligence quotient. In excess, iodine can cause thyroiditis, goiter, and Hashimoto's hypothyroidism. Currently, schoolchildren and pregnant women are classified as risk groups for excessive iodine intake and iodine deficiency, respectively. Thus, determining iodine from all sources of consumption is important for intervention planning. Objective: To construct a theoretical model for the iodine intake of schoolchildren and pregnant women of a city in the Zona da Mata Mineira region, considering a healthy diet, salt consumption and water intake. Methodology: The dietary iodine intake of pregnant women was analyzed based on a dietary iodine table compiled from an international database. A dietary plan was prepared following the Brazilian Food Guide. Iodine concentration of different salt brands sold in local establishments was checked, and drinking water samples from healthcare facilities were analyzed. A descriptive and exploratory statistical analysis was performed and the results were presented in absolute and relative frequencies, and measures of central tendency and dispersion. Results: According to the proposed diet, pregnant women and schoolchildren would have a daily intake of 71.6 µg and 71 µg, respectively. Thirteen salt brands were evaluated, 69.2% complied with the legislation and the mean iodine content was 29.88 mg. The mean concentration of iodine in water was 25 µg iodine/liter and 14 µg iodine/liter, respectively, in summer and autumn. Considering the intake of food, salt, and drinking water according to the proposed dietary plan, the daily intake for pregnant women would be 279.5 and 253.5 µg for schoolchildren. Conclusion: The daily iodine intake of schoolchildren and pregnant women according to this theoretical model was excessive, considering a healthy dietary pattern. This theoretical model can guide actions and public policies aimed at targeting all forms of iodine intake.

O consumo de produto à base de yacon (Smallanthus sonchifolius) aumenta glucagon-like peptide-1 e diminui o peso corporal de ratas Wistar ovariectomizadas / Yacon-based product consumption (Smallanthus sonchifolius) increases glucagon-like peptide-1 and reduces the body weight of ovariectomized Wistar rats

A raiz do yacon (Smallanthus sonchifolius), em função da rica concentração de fruto-oligossacarídeos, é classificada como prebiótico e tornou-se promissora da obesidade pelo aumento da saciedade. O objetivo deste estudo foi avaliar a inclusão de um produto à base de yacon (PBY) em ratas ovariectomizadas (OVX) no consumo alimentar, na modulação de medidas antropométricas e do imunomarcador da saciedade glucagon-like peptide-1 (GLP-1) em ratas Wistar ovariectomizadas (OVX). Analisou-se o consumo alimentar pela pesagem diária de sobra de dieta, a porcentagem de gordura corporal foi determinada pelo índice de Lee e também foram avaliados o peso, o índice de massa corporal (IMC) e circunferência abdominal. Fragmentos do ceco foram utilizados para imunomarcação de GLP-1, de ratas OVX, após serem alimentadas por 24 semanas com dieta padrão adicionadas ou não de 6% de FOS/inulina/PBY. Observou-se diminuição da circunferência abdominal (p=0,2173) em 3,5%, também houve decréscimo de IMC (p=0,3822) em 6,25% e de percentual de gordura corporal (p=0,3528) em 2,14% em animais que receberam PBY durante 24 semanas (G4) comparado aos animais do grupo controle. No grupo G4 o GLP-1 aumentou (p<.0001), os animais aumentaram o consumo (p=0,0064) e, paradoxalmente, tiveram menor ganho de peso (p<.0001), o que pode estar associado ao fato de que as fibras diminuem a eficiência de absorção de lipídeos ao longo do intestino delgado, o que pode diminuir a assimilação calórica de nutrientes. Esse fenômeno demonstra que o PBY possui potencial na modulação da obesidade, portanto, melhoria da qualidade de vida de mulheres na menopausa.(AU)

The yacon root (Smallanthus sonchifolius), due to the rich concentration of fructo-oligosaccharides, is classified as prebiotic and has become promising for obesity due to increased satiety. The aim of this study was to evaluate the inclusion of a yacon-based product (PBY) in ovariectomized rats (OVX) in food consumption, in the modulation of anthropometric measurements and in the satiety immunosorbent glucagon-like peptide-1 (GLP-1) in rats Wistar ovariectomized (OVX). Food consumption was analyzed by daily weighing of leftover diet, the percentage of body fat was determined by the Lee index, and weight, body mass index (BMI) and waist circumference were also evaluated. Cecum fragments were used for immunostaining GLP-1, from OVX rats, after being fed for 24 weeks with a standard diet with or without 6% FOS / inulin / PBY. There was a decrease in abdominal circumference (p = 0.2173) in 3.5%, there was also a decrease in BMI (p = 0.3822) in 6.25% and a percentage of body fat (p = 0.3528) 2.14% in animals that received PBY for 24 weeks (G4) compared to animals in the control group. In the G4 group GLP-1 increased (p <.0001), the animals increased their consumption (p = 0.0064) and paradoxically, they gained less weight gain (p <.0001), which may be associated with the fact that fibers decrease the efficiency of absorption of lipids along the small intestine, which can decrease the caloric assimilation of nutrients. This phenomenon demonstrates that PBY has the potential to modulate obesity, thus improving the quality of life of women in menopause. (AU)

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

OBJECTIVE: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. RESULTS: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. CONCLUSION: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

Physical and chemical quality, biodiversity, and thermodynamic prediction of adhesion of bacterial isolates from a water purification system: a case study

ABSTRACT The objective of this study was to evaluate the quality of water purification system and identify the bacteria this system, predict bacterial adherence according to the hydrophobicity of these microorganisms and of the polypropylene distribution loop for purified water. The assessment of drinking water that supplies the purification system allowed good-quality physical, chemical, and microbiological specifications. The physicochemical specifications of the distributed purified water were approved, but the heterotrophic bacteria count was higher than allowed (>2 log CFU mL-1).The sanitation of the storage tank with chlorine decreased the number of bacteria adhered to the surface (4.34 cycles log). By sequencing of the 16SrDNA genes, six species of bacteria were identified. The contact angle was determined and polypropylene surface and all bacteria were considered to be hydrophilic, and adhesion was thermodynamically unfavorable. This case study showed the importance of monitoring the water quality in the purified water systems and the importance of sanitization with chemical agents. The count of heterotrophic bacteria on the polypropylene surface was consistent with the predicted thermodynamics results because the number of adhered cells reached approximate values of 5 log CFU cm-2.

Bebida eletrolítica a base de permeado da ultrafiltração de leite: avaliação física, química e microbiológica durante o armazenamento / Milk ultrafiltration permeate-based electrolyte drink: physical, chemical and microbiological assessment during storage

Este trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se correlação positiva (P<0,05) entre o teor de açúcares redutores e totais com a osmolalidade,porém a bebida manteve-se dentro da faixa de osmolalidade(entre 290mOsm L-1 e 330mOsm L-1). As coordenadas L*, a*, b* e C* foram afetadas somente pelo tempo de armazenamento (P<0,05). No estudo de vida útil, a bebida mostrou-se estável microbiologicamente. Assim, o permeado pode ser aproveitado como coproduto industrial na elaboração de bebidas eletrolíticas, em vista dos critérios de osmolalidade, além de conter minerais naturais.

This study aimed to prepare a electrolyte drink based on permeate of milk ultrafiltration with evaluation of its physical, chemical, and microbiological properties during 30 days of storage at 7°C and 25°C. The drink became clear, with greenish-yellow color, osmolality of 311,6mOsmol L-1and total carbohydrates of 6.48 % m/v. There were no significant changes in pH, titratable acidity, and soluble solids during storage time and temperature (P>0.05). The osmolality and total sugars were affected by time (P<0.05), whereas the increase in reducing sugars was affected by storage temperature and time (P<0.05). Positive correlation (P<0.05) between total reducing sugars and osmolality was observed, but the drink was within the osmolality range for isotonic drinks (290mOsm L-1 and 330mOsm L-1). L*, a*, b*, and C* coordinates were affected only by the storage time (P<0.05). In the study of shelf life, the drink showed to be microbiologically stable. The permeate can be used as industrial residue in the preparation of electrolyte drinks in view of osmolality criteria, besides containing natural minerals.

Behaviour of polydiacetylene vesicles under different conditions of temperature, pH and chemical components of milk.

Blue polydiacetylene vesicles were studied with regard to their behaviour under variations in storage temperature, heating, potentiometric titration and in the presence of chemical components of milk, to evaluate their application as a sensor in the food industry. Vesicles were prepared using 10,12-pentacosadienoic acid (PCDA)/1,2-dimyristoyl-sn-glycero-3-phosphatidylcholine (DMPC). Their changes were monitored using UV-Vis absorption. Temperatures not exceeding 25°C did not cause colour change in PCDA/DMPC vesicles for a period of up to 60days of storage. Heating for 10min at 60 and 90°C, exposure to pH higher than 9.0 and the simulant solutions of the whey proteins, ß-lactoglobulin and α-lactalbumin, promoted colour change from blue to red for the vesicles studied. The effects of routine factors on the characteristics and stability of polydiacetylene vesicles is important in defining the parameters related to their application as a sensor for the food industry.

Yacon flour and Bifidobacterium longum modulate bone health in rats.

Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and probiotic (Bifidobacterium longum) on the modulation of variables related to bone health. Thirty-two Wistar rats were divided into 4 groups: control, yacon flour, diet+B. longum, and yacon flour+B. longum. After euthanasia, the bones were removed for analysis of biomechanical properties (thickness, length, and strength of fracture) and mineral content (Ca, Mg, and P); the cecum was removed for analysis of the microbiota and short-chain fatty acids. Tibia Ca, P, and Mg content was significantly (P<.05) higher in groups fed diet+B. longum, yacon flour+B. longum than in the control group. An increase in fracture strength was observed in the yacon flour (8.1%), diet+B. longum (8.6%), and yacon flour+B. longum (14.6%) in comparison to the control group. Total anaerobe and weight of the cecum were higher (P<.05) in rats consuming the yacon flour diet compared with the other groups. Cecal concentration of propionate was higher in all experimental groups compared with the control (P<.05). Yacon flour in combination with B. longum helped increase the concentration of minerals in bones, an important factor in the prevention of diseases such as osteoporosis.

Influência do processamento na qualidade proteica de novos cultivares de soja destinados à alimentação humana / Influence of processing on the protein quality of new soybean cultivars intended for human food

OBJETIVO: Avaliar o efeito do processamento na qualidade proteica de cultivares de soja destinados à alimentação humana. MÉTODOS: As dietas foram preparadas a partir dos grãos dos cultivares Embrapa 48, BRS 213, BRS 155 e UFVTN 105, que receberam tratamento térmico em estufa a 130 e 150°C, com posterior retirada ou não da casca para a produção das farinhas. Realizou-se ensaio biológico para avaliação de quociente de eficiência proteica, quociente de eficiência proteica líquida e digestibilidade verdadeira. RESULTADOS: Os valores de razão proteica líquida e digestibilidade das farinhas foram inferiores aos da caseína. As farinhas de soja com casca tratadas a 150ºC apresentaram melhores índices de qualidade proteica que as farinhas sem casca tratadas a 130ºC. O quociente de eficiência proteica e o quociente de eficiência proteica líquida dos cultivares Embrapa 48 e BRS 155 foram maiores (p<0,05) que os demais. O cultivar UFVTN 105 apresentou maior (p<0,05) digestibilidade quando processado a 130ºC. No tratamento a 150ºC, a digestibilidade foi inferior (p<0,05) para os cultivares BRS 213 e BRS 155. Não foi observada melhoria na digestibilidade da proteína de soja quando utilizado o cultivar com baixo teor de inibidor de tripsina (BRS 155) em comparação com o cultivar convencional (Embrapa-48). CONCLUSÃO: O tratamento térmico e a retirada ou não da casca interferiram na qualidade proteica de novos cultivares de soja destinados à alimentação humana, com melhores resultados para as farinhas com casca produzidas a partir de grãos tratados a 150ºC por 30 minutos. O tratamento térmico favoreceu a qualidade proteica das farinhas de soja convencionais, que obtiveram valores semelhantes aos dos cultivares sem inibidor de tripsina e superiores aos dos cultivares sem lipoxigenase.

OBJECTIVE: The aim of this study was to evaluate the effect of processing on the protein quality of new soybean cultivars intended for human food. METHODS: The diets were prepared from the cultivars Embrapa 48, BRS 213, BRS 155 and UFVTN 105. They were heat-treated in a vacuum oven at 130ºC and 150°C, with subsequent removal or not of the hull for the production of soybean meals. A biological assay was done to determine the protein efficiency ratio, net protein ratio and true protein digestibility. RESULTS: Soybean meals had lower protein efficiency ratio, net protein ratio and digestibility than casein. Whole soybean meals treated at 150ºC had a better protein quality index than refined soybean meals heat-treated at 130ºC. The protein efficiency ratio and net protein ratio of Embrapa 48 and BRS 155 cultivars were higher (p<0.05) than the other ones. The UFVTN 105 cultivar had the highest digestibility (p<0.05) when treated at 130ºC. Among the cultivars heat-treated at 150ºC, the BRS 213 and BRS 155 cultivars had the lowest digestibility (p<0.05). Protein digestibility of the cultivar with low trypsin inhibitor content (BRS 155) was not better than that of the conventional Embrapa-48 cultivar. CONCLUSION: Heating and removal or not of the hull affected the protein quality of the new soybean cultivars intended for human food. Whole soybean meals heat-treated at 150ºC for 30 minutes presented the best results. Heating improved the protein quality of the conventional soybean meals. Their protein quality was similar to that of the cultivars without trypsin inhibitor and better than that of the cultivars without lipoxygenases.