Potencial antioxidante de hidrolisados proteicos obtidos a partir de caseinato de ruminantes pela ação de proteases comerciais / Potential antioxidant of protein hydrolysates obtained from ruminant caseinate by the action of commercial proteases

Introdução: a oxidação em sistemas biológicos está relacionada ao desenvolvimento de patologias em humanos. A ingestão de alimentos ricos em compostos químicos que exercem atividade antioxidante contribui para a prevenção e redução dos efeitos deletérios dos radicais livres formados no organismo. Peptídeos derivados das caseínas têm mostrado um elevado potencial como agentes antioxidantes. Objetivos: neste sentido, o presente estudo avaliou a atividade antioxidante de hidrolisados derivados de caseínas de leites das espécies bubalina, bovina e caprina, obtidos pela ação de diferentes proteases. Metodologia: inicialmente, as caseínas foram isoladas dos demais componentes do leite, depois foram submetidas ao processo de proteólise pelas enzimas bromelina, papaína, tripsina e neutrase, individualmente. A atividade antioxidante dos hidrolisados foi avaliada, através da capacidade de eliminação dos radicais: hidroxila (OH­Ë™), superóxido (O2­Ë™), 2,2 difenil-1-picrilhidrazil (DPPH˙), 2,2'azinobis-(3-ácido etilbenzotiazolino-6-sulfônico (ABTS˙), e quelante dos íons metálicos cobre (Cu2+) e ferro (Fe2+). Resultados: os resultados mostraram que a caseína bovina apresentou o menor (35,54%) grau de hidrólise e a caseína bubalina apresentou o maior (85,64%) grau de hidrólise pela ação da neutrase e bromelina após 480 minutos, respectivamente. O potencial para o sequestro dos radicais hidroxila variou entre 0 e 100%, superóxido superior a 80%, ABTS superior a 85%, DPPH entre 20 e 95% habilidade de quelar ferro entre 10 e 100% e cobre entre 14 e 80%. Conclusão: assim, a hidrólise das caseínas do leite bubalino, bovino e caprino foram capazes de produzir hidrolisados com elevado potencial antioxidante e que, mediante novos estudos, poderá vir ser incorporado em produtos alimentícios para o consumo humano.

Introduction: oxidation in biological systems is related to the development of pathologies in humans. The ingestion of foods rich in chemical compounds that exert antioxidant activity contributes to the prevention and reduction of the deleterious effects of free radicals formed in the body. Peptides derived from caseins have shown high potential as antioxidant agents. Objectives: the present study evaluated the antioxidant activity of casein hydrolysates derived from bubaline, bovine, and caprine milk obtained by the action of different proteases. Methodology: initially, the caseins were isolated from the other milk components, and then subjected to the proteolysis process by the enzymes bromelain, papain, trypsin and neutrase, individually. The antioxidant activity of the hydrolysates was evaluated, through the capacity of elimination of the radicals: hydroxyl (OH-˙), superoxide (O2-˙), 2,2 diphenyl-1-picrylhydrazyl (DPPH˙), 2,2'azinobis-(3-ethylbenzothiazolino-6-sulfonic acid (ABTS˙), and chelating of the metal ions copper (Cu2+) and iron (Fe2+). Results: the results showed that bovine casein showed the lowest (35.54%) degree of hydrolysis and bubaline casein showed the highest (85.64%) degree of hydrolysis by the action of neutrase and bromelin after 480 minutes, respectively. The potential for hydroxyl radical sequestration varied between 0 and 100%, superoxide higher than 80%, ABTS higher than 85%, DPPH between 20 and 95% and the ability to chelate iron between 10 and 100% and copper between 14 and 80%. Conclusion: thus, the hydrolysis of caseins from bubaline, bovine and goat milk were able to produce hydrolysates with high antioxidant potential and that, upon further studies, may be incorporated into food products for human consumption.

Influence of different preparation techniques on the composition and antioxidant action of curcumin and curcuminoids / Influencia de diferentes técnicas de preparación en la composición y acción antioxidante de la curcumina y los curcuminoides

Epidemiological evidence indicates that plant antioxidants activity can treat or help to prevent the development of various diseases. One species with great potential as an antioxidant is Curcuma longa. However, different extraction techniquescan influence isolated chemical compounds. This study investigated chemical composition and antioxidant activity of two rhizome extracts of C. longa: hydroethanolic, obtained by exhaustion (HECLex); and dried by a spray dryer (HECLsd). The phytochemical composition was evaluated by GC/MS. Antioxidant activity was evaluated using DPPH and FRAP assays. Total phenolic compounds and soil analyses were performed. The main components of HECLex were ar-turmerone, γ-curcumene, α-turmerone, and ß-sesquiphellandrene. The main components of HECLsd were 9,12,15-octadecatrienoic acid, 2, 3-bis([trimethylsilyl]oxy) propyl ester, verrucarol, and 1-monolinoleoylglycerol trimethylsilyl ether. HECLsd had significantly higher levels of phenolic compounds and higher antioxidant capacity compared with HECLex. In conclusion, processes of the preparation of C. longarhizomes alter the chemical components and consequently their biological activity.

La evidencia epidemiológica indica que la actividad de los antioxidantes de las plantas pueden tratar o ayudar a prevenir el desarrollo de diversas enfermedades. Una especie con gran potencial como antioxidante es Curcuma longa. Sin embargo, diferentes técnicas de extracción pueden influir en los compuestos químicos aislados. Este estudio investigó la composición química y la actividad antioxidante de dos extractos de rizoma de C. longa: hidroetanólico, obtenido por agotamiento (HECLex); y se seca con un secador por pulverización (HECLsd). La composición fitoquímica se evaluó mediante GC/MS. La actividad antioxidante se evaluó mediante ensayos DPPH y FRAP. Se realizaron análisis de suelos y compuestos fenólicos totales. Los componentes principales de HECLex fueron ar-turmerona, γ-curcumene, α-turmerone y ß-sesquiphellandrene. Los componentes principales de HECLsd fueron ácido 9,12,15-octadecatrienoico, éster 2,3-bis ([trimetilsilil] oxi) propílico, verrucarol y éter 1-monolinoleoilglicerol trimetilsilil. HECLsd tenía niveles significativamente más altos de compuestos fenólicos y mayor capacidad antioxidante en comparación con HECLex. En conclusión, los procesos de preparación de los rizomas de C. longa alteran los componentes químicos y consecuentemente su actividad biológica.

Efecto de un producto natural a base de Amaranto, Quinua y Tarwi sobre el perfil Lipídico en pacientes con obesidad y diabetes Mellitus tipo 2 / Effect of a natural product based on Amaranth, Quinoa and Tarwi on lipid profile in patients with obesity and type 2 diabetes Mellitus

INTRODUCCIÓN: la obesidad es una enfermedad crónica que conlleva a la aparición de enfermedades cardiovasculares y diabetes mellitus tipo 2 (DM2). Pacientes con sobrepeso, obesidad o DM2 presentan generalmente un perfil lipídico con niveles sanguíneos elevados de colesterol, triglicéridos, LDL (lipoproteínas de baja densidad) y VLDL-c (lipoproteínas de muy baja densidad unidas al colesterol) y niveles bajos de HDL-c (lipoproteínas de alta densidad). Pseudocereales como Amaranthus caudatus (Amaranto), Chenopodium quinoa (Quinua) y Lupinus mutabilis (Tarwi) presentes en la región Andina de Bolivia, tienen propiedades potencialmente nutracéuticas, con un alto contenido de macronutrientes y diversos fitoquímicos con actividad biológica como alcaloides de quinolizidina, saponinas, triterpenos y γ-conglutina. OBJETIVO: determinar el efecto del consumo de un producto natural elaborado a base de granos de Amaranto, Quinua y Tarwi (AQT), sobre el perfil lipídico en pacientes con obesidad y DM2. MÉTODO: estudio clínico preliminar controlado, prospectivo, doble ciego y cruzado realizado en el Área de Farmacología del Instituto de Investigaciones Fármaco Bioquímicas de la Facultad de Ciencias Farmacéuticas y Bioquímicas de la Universidad Mayor de San Andrés. RESULTADOS: el consumo de un producto elaborado a base de harinas de Amaranto, Quinua y Tarwi (AQT) durante 3 meses, promovió la disminución significativa de colesterol, triglicéridos, LDL y VLDLc en pacientes diabéticos (DM2) con sobrepeso (IMC>25), sin embargo, los niveles de HDL-c no sufrieron cambios significativos. CONCLUSIÓN: por tanto, el producto AQT tiene efectos beneficiosos sobre el perfil lipídico en pacientes con sobrepeso u obesidad y con riesgo de padecer enfermedades cardiovasculares y DM2.

INTRODUCTION: obesity is a chronic disease that leads to the onset of cardiovascular diseases and type 2 diabetes mellitus (T2DM). Overweight, obese or T2DM patients generally have a lipid profile with high blood levels of cholesterol, triglycerides, LDL (low-density lipoprotein) and VLDL-c (very low-density lipoprotein) and low levels of HDL-c (high-density lipoprotein of cholesterol). Pseudocereals such as Amaranthus caudatus (Amaranth), Chenopodium quinoa (Quinoa) and Lupinus mutabilis (Tarwi) present in the Andean region of Bolivia, have potentially nutraceutical properties, with a high content of macronutrients and various phytochemicals with biological activity such as quinolizidine alkaloids, saponins, triterpenes and γ-conglutin. OBJECTIVE: to determine the effect due to natural product intake made with Amaranth, Quinoa and Tarwi (AQT) on the lipid profile in patients with obesity and T2DM. METHOD: controlled, prospective, double blinded and crossed Preliminary Clinical Assay, performed in the Pharmacology Area of Instituto de Investigaciones Fármaco Bioquímicas from Facultad de Ciencias Farmacéuticas y Bioquímicas, Universidad Mayor de San Andrés. RESULTS: the intake of a product made from Amaranth, Quinoa and Tarwi (AQT) flour for 3 months, promoted a significant decrease in cholesterol, triglycerides, LDL and VLDL-c in overweight diabetic patients (DM2) (BMI> 25) However, HDL-c levels did not undergo significant changes. CONCLUSION: therefore, the AQT product has beneficial effects on the lipid profile in patients who are overweight or obese and at risk of cardiovascular disease and T2DM.

Aplicación de las propiedades nutracéuticas y estabilizantes del mesocarpio y exocarpio del maracuyá en la obtención de una bebida natural de chinola-piña / Application of the nutraceutical and stabilizing properties of the passion fruit mesocarp and exocarp in obtaining a natural passion fruit-pineapple drink

Introducción: este estudio consistió en el desarrollo de una bebida natural de maracuyá-piña, utilizando el exocarpio, mesocarpio y endocarpio del maracuyá como estabilizante y enriquecedor nutritivo de la bebida, convirtiéndolo así en un producto nutracéutico. El mesocarpio del maracuyá puede ser aprovechado por los macronutrientes y micronutrientes que contiene, por sus pigmentos, y por el contenido de varios nutrientes con propiedades terapéuticas. Material y método: para lograr este objetivo se prepararon pulpas especiales tratadas con biomoléculas que permiten desagregar el material vegetal del cual están compuestas las frutas dejando disponible todos los nutrientes que contiene. Resultado: de este proceso se obtuvo un jugo estable en su turbidez con un color y olor bastante acentuado, relacionado con las frutas que fueron utilizadas en la investigación. Además, se obtuvo un jugo en donde los nutrientes y moléculas bioactivas atrapadas en el mesocarpio y en el pericarpio de la fruta ahora están disponibles para su inmediata absorción en el organismo humano. Conclusión: el producto tratado con biocatalizador presentó mayor estabilidad y mayores propiedades nutracéuticas que el jugo sin ese tratamiento.

Introduction: This study consisted in the development of a natural passion fruit-pineapple drink, taking advantage of the exocarp, mesocarp and endocarp of the passion fruit in the process as stabilizer and nutritive enrichment of the drink, thus turning it into a nutraceutical product. The mesocarp of the passion fruit can be used for the macronutrients and micronutrients it contains, for its pigments, and for the content of various nutrients with therapeutic properties. Material and methods: To achieve this objective, special pulps treated with biomolecules were prepared that allow the disaggregation of the plant material of which the fruits are composed, leaving all the nutrients it contains available. Result: As a result of this process, a stable juice was obtained in its turbidity with a fairly accentuated color and smell, related to the fruits that were used in the research. In addition, a juice was obtained where the nutrients and bioactive molecules trapped in the mesocarp and in the pericarp of the fruit are now available for immediate absorption in the human body. In conclusion, the product treated with a biocatalyst presented greater stability and higher nutraceutical properties than the juice without this treatment

Use of essential oil on digestive health and blood parameters of maintenance horses / [Uso de óleo essencial na saúde digestiva e nos parâmetros sanguíneos de cavalos em manutenção]

Essential oils (EO) such as carvacrol represent a wide range of mainly volatile aromatic plant compounds which hold antioxidant, antibacterial and antifungal potential, in addition to other properties of interest to animal health, such as the ability to modulate the microbiome. Current horse care commonly involves an intensive management system with an excessive use of concentrated feed, which can lead to severe digestive and metabolic disorders. Studies with EO in horses are limited, but the use of carvacrol essential oil (CEO) can promote benefits in microbial fermentation. The objective was to investigate the effect of different quantities of CEO on the apparent total digestibility of nutrients, microbial profile in the feces and postprandial blood glucose and insulin response when added to the equine diet. Eight Mini-Horse geldings were used (42±6 months; 135±15 kg BW) and fed with a proportion of 60% concentrate and 40% grass hay. The treatments were: 0, 100, 200 and 300 ppm of CEO. The addition of CEO up to 300 ppm did not influence the apparent digestibility of nutrients or the postprandial plasma glucose and insulin response. The use of CEO maintained the fermentative digestive health of horses fed with concentrate diets.(AU)

Os óleos essenciais (EO), como o carvacrol, são descritos por representarem ampla gama de compostos principalmente voláteis de plantas aromáticas, com potencial antioxidante, antibacteriano, antifúngico, entre outras propriedades de interesse para a saúde animal, como a modulação do microbioma. Atualmente, os cavalos são submetidos a manejo intensivo, com uso excessivo de ração concentrada, o que pode causar graves distúrbios digestivos e metabólicos. Em cavalos, estudos com EO são limitados, mas o uso de óleo essencial de carvacrol (CEO) poderia promover benefícios na fermentação microbiana. O objetivo da presente pesquisa foi investigar o efeito de diferentes quantidades de óleo essencial de carvacrol, adicionadas à dieta de equinos, sobre a digestibilidade aparente total de nutrientes, o perfil microbiano por meio das fezes e a resposta sanguínea pós-prandial de glicose e insulina. Foram utilizados oito cavalos castrados, da raça Mini-Horse (42±6 meses), 135±15kg PV, alimentados na proporção de 60% concentrado e 40% feno de capim. Os tratamentos foram: 0, 100, 200 e 300ppm de CEO. A adição de CEO até 300ppm não influencia a digestibilidade aparente dos nutrientes e a resposta de glicose e insulina plasmática pós-prandial. O uso de EO demonstra manter a saúde digestiva fermentativa quando os cavalos são alimentados com dieta rica em concentrado.(AU)

Cranberries (Vaccinium macrocarpon Aiton) in dog nutrition: influence on diet digestibility and palatability and in the course of urinary tract infections / [Cranberrys (Vaccinium macrocarpon Aiton) na nutrição de cães: influência na digestibilidade e palatabilidade da dieta e no curso de infecções do trato urinário

The objective was to evaluate the effects of cranberry on blood and urinary parameters of dogs (experiment I), digestibility of nutrients (experiment II), palatability of diet (experiment III) and the influence of cranberry on E. coli UPEC-MRHA fimbriae in vitro (experiment IV). For experiment I and II, ten dogs were fed with diets containing 0% or 0.4% cranberry for 30 days. Experiment III compared the diets containing 0% and 0.4% cranberry using 16 adult dogs. There were no statistical differences (P>0.05) in the blood parameters evaluated. Dogs consuming cranberry presented lighter color and appearance of urine, compared to the control group (P<0.05). The diet containing cranberry showed higher digestibility of dry matter, organic matter, ether extract, higher metabolizable energy (P<0.05) and reduced fecal sialic acid concentration (P<0.05) compared to the control diet. There was no influence of cranberry on the formation of fimbriae of E. coli UPEC-MRHA. There was a lower intake ratio of the diet containing cranberry (P<0.05). The inclusion of 0.4% cranberry increases the digestibility of nutrients and influences the color and appearance of urine of dogs. However, it reduces diet palatability and does not alter the adhesion of E. coli UPEC-MRHA in vitro.(AU)

O objetivo foi avaliar os efeitos do cranberry nos parâmetros sanguíneos e urinários de cães (experimento I), na digestibilidade dos nutrientes (experimento II), na palatabilidade da dieta (experimento III) e a influência do cranberry sobre E. coli UPEC-MRHA fimbriae in vitro (experimento IV). Para os experimentos I e II, 10 cães foram alimentados com dietas contendo 0% ou 0,4% de cranberry por 30 dias. O experimento III comparou as dietas contendo 0% e 0,4% de cranberry usando 16 cães adultos. Não houve diferenças estatísticas (P>0,05) nos parâmetros sanguíneos avaliados. Cães que consumiram cranberry apresentaram cor e aparência mais claras da urina, em comparação com o grupo controle (P<0,05). A dieta contendo cranberry apresentou maior digestibilidade da matéria seca, extrato etéreo, matéria orgânica, maior energia metabolizável (P<0,05) e menor concentração de ácido siálico fecal (P<0,05) comparada à dieta controle. Não houve influência do cranberry na formação de fímbrias de E. coli UPEC-MRHA. Houve uma menor taxa de ingestão da dieta contendo cranberry (P<0,05). A inclusão de 0,4% de cranberry aumenta a digestibilidade dos nutrientes, influencia a cor e a aparência da urina dos cães. No entanto, reduz a palatabilidade da dieta e não altera a adesão de E. coli UPEC-MRHA in vitro.(AU)

Efecto de la suplementación dietética del polvo de hojas de Anacardium occidentale L. (marañón) en la producción y calidad del huevo de gallinas ponedoras / Effect of dietary supplementation with Anacardium occidentale L. (cashew) leaf powder on the productivity and egg quality of laying hens

Introducción: las hojas de Anacardium occidentale L. se han utilizado con efectividad para combatir diversas afecciones en aves, cerdos, cobayos, ovinos, conejos, bovinos y humanos. A pesar de todos los beneficios medicinales, para nuestro conocimiento pocas investigaciones se han desarrollado como aditivo en las dietas de las gallinas ponedoras. Objetivo: evaluar el efecto fitobiótico del polvo de hojas de A. occidentale en la productividad y calidad del huevo de gallinas ponedoras. Métodos: se realizó previamente un tamizaje fitoquímico al extracto hidro-alcohólico de las hojas secas de la planta en estudio; seguido se utilizaron 160 gallinas White Leghorn (Híbrido L-33) de 27 semanas de edad en pleno pico de puesta durante 70 días, según diseño totalmente aleatorizado con cuatro tratamientos del polvo de hojas de A. occidentale. (0; 0,5; 1,0 y 1,5 por ciento). Resultados: en las hojas de A. occidentale se detectó una alta cualificación de coumarinas (++), no así para las quinonas y resinas (-), los otros análisis mostraron detecciones leves (+). Los resultados en gallinas ponedoras no evidenciaron morbimortalidad con la adición de este polvo en las dietas. La adición de 0,5 por ciento mejoró (p< 0,05) la producción (80,18 a 86,32 por ciento) y peso del huevo (53,08 a 54,75 g), no obstante, los huevos no aptos y la calidad externa e interna del huevo no mostraron diferencias significativas (p> 0,05) entre tratamientos, excepto la intensidad del color de la yema (7) que incrementó (p< 0,05) con la adición de 0,5 por ciento del polvo. Conclusiones: el polvo de hojas de A. occidentale tiene una amplia variedad de metabolitos secundarios beneficiosos, así, la suplementación dietética de 0,5 por ciento incrementa la producción y peso del huevo, sin afectar su calidad externa e interna, excepto el color de la yema(AU)

Introduction: Leaves of Anacardium occidentale L. have proved effective against various conditions in poultry, pigs, guinea pigs, sheep, rabbits, bovines and humans. Despite all its medicinal benefits, few studies have been conducted about its use as additive in the diet of laying hens. Objective: Evaluate the phytobiotic effect of leaves of A. occidentale on the productivity and egg quality of laying hens. Methods: Phytochemical screening was previously performed of the hydroalcoholic extract of dry leaves of the study plant, followed by selection of 160 White Leghorn hens (Hybrid L-33) aged 27 weeks and in their peak laying period to be used during 70 days, according to a design of total randomization to four treatments with powder of A. occidentale leaves (0; 0.5; 1.0 and 1.5 percent). Results: A. occidentale leaves were found to have a high content of coumarins (++) and a low content of quinones and resins (-). The remaining analyses revealed mild detections (+). Results in laying hens did not show any morbidity or mortality with addition of the powder to their diet. Addition of 0.5 percent improved (p< 0.05) production (80.18 to 86.32 percent) and egg weight (53.08 to 54.75 g). However, no significant differences were found between the treatments with respect to unsuitable eggs and internal and external egg quality (p> 0.05), except for yolk color intensity (7), which increased (p< 0.05) with the addition of 0.5 percent of the powder. Conclusions: Powder of A. occidentale leaves contains a wide variety of beneficial secondary metabolites. Therefore, dietary supplementation of 0.5 percent increases production and egg weight without affecting external and internal quality, except for yolk color(AU)

Influencia del sustrato utilizado para el crecimiento de hongos comestibles sobre sus características nutraceúticas / The influence of the substrate used for growing edible fungi on their nutraceutic characteristics

Siendo Colombia un país en el cual hay un gran desarrollo de la actividad agraria, generadora de cantidades apreciables de desechos que dan lugar a un problema ambiental, el cultivo de los hongos presenta un potencial en aplicaciones biotecnológicas que derivan de la diversidad metabólica de los mismos. Dicho potencial está tanto en la producción de los hongos como alimentos con óptimas calidades nutricionales, como en la obtención a partir de las setas de productos bioactivos que permitirían en un futuro no muy lejano contribuir a la economía del país y a la descontaminación ambiental. Dentro del reino fungi, las especies de Pleurotus pueden crecer sobre una amplia variedad de sustratos y tienen especiales propiedades para degradar los componentes lignocelulósicos presentes en mayor proporción en los residuos de la agroindustria. El objetivo del presente estudio fue el de evaluar el efecto del sustrato sobre las propiedades nutricionales o nutriceúticas de hongos del género Pleurotus. Como resultado se determinó que efectivamente la composición de los hongos en cuanto al contenido de proteínas netas, fibra, humedad, cenizas, carbohidratos y grasas totales varía con el sustrato empleado, lo que incide directamente en las propiedades antes anotadas, si se tiene en cuenta que dentro de los componentes determinados se encuentran metabolitos como polisacáridos y esteroles con bioacciones previamente reportadas. De igual manera, se encontró que estas variaciones son diferentes dependiendo de la especie.

Being Colombia a country in which there is a great development of the generating agrarian activity of appreciable quantities of waste that they give place to an environmental problem, the cultivation of the mushrooms presents a potential in biotechnical applications that derive of the metabolic diversity of the same ones. This potential is in the production of the mushrooms like in foods with good nutritional qualities. For instance in the obtaining starting from the mushrooms of bioactive products that would not allow in a very distant future to contribute to the economy of the country and the environmental decontamination. Inside the fungi Kingdom, the Pleurotus species can grow about a wide substrate variety and they have special properties to degrade the lignocelulosic component present in bigger proportions in the residuals of the agroindustry. The objective of the present study was of evaluating the substrate effect on the nutritional and/or nutriceutical quality of mushrooms of the Pleurotus gender. As a result it was determined that indeed the composition of the mushrooms as for the content of net proteins, fiber, humidity, ashes, carbohydrates and total fats, varies with the substrate used, what impacts directly in their properties, taking into account that in certain components are metabolites such as polysaccharides and sterols with bioactions previously reported. Similarly it was found that these variations are different depending on the species.

Raiz tuberosa de yacon (Smallanthus sonchifolius): potencialidade de cultivo, aspectos tecnológicos e nutricionais / Yacon tuberous root (Smallanthus sonchifolius): cultivation potentialities, technological and nutritional aspects

O yacon (Smallanthus sonchifolius) é uma planta da família Asteraceae, originária das regiões Andinas. Suas raízes tuberosas são semelhantes a batatas doces em aparência, possuem gosto doce e polpa crocante, sendo bastante consumidas na forma in natura. Seu consumo foi negligenciado até meados dos anos 80, quando foram descobertas peculiaridades em sua composição química que poderiam ser benéficas à saúde humana. A raiz apresenta elevado teor de água, possui reduzido valor energético e, diferentemente da maioria das espécies tuberosas que estocam energia na forma de amido, o yacon tem como principal carboidrato de reserva os frutooligossacarídeos (FOS), os quais têm sido motivo de destaque por exercerem atividade bifidogênica. Esta revisão aborda diferentes aspectos inerentes a esta espécie, como origem histórica, características botânicas, composição química e efeitos pós-colheita.

Yacon (Smallanthus sonchifolius) is a plant that belongs to Asteraceae family, originated from Andean regions. The tuberous roots produced by this plant are similar to sweet potatoes in appearance, have a sweet taste and a crunch pulp, being often consumed "in natura". Yacon was not usually consumed until the 80’s decade, when some peculiarities were discovered in its chemical composition that could be beneficial to human health. The tubers contain high water content, reduced energetic value and, unlikely most tuberous species which store the carbohydrates in the form of starch, yacon has fructooligosaccharides (FOS) as its main reserve carbohydrate, being highlighted by its bifidogenic activity. This paper presents a literature review on many aspects about this specie, such as historical origin, botanical features, chemical composition and post harvest effects.

Efeito do uso da farinha desengordurada do Sesamum indicum L nos níveis glicêmicos em diabéticas tipo 2 / Effect of defatted sesame (Sesamum indicum L) flour on the blood glucose level in type 2 diabetic women

Existe um incremento nas pesquisas de plantas e grãos com atividades hipoglicemiantes para prevenção e terapêutica do Diabetes Mellitus, que aumenta em grandes proporções mundialmente. Este estudo avalia o efeito do uso da farinha desengordurada do Sesamum indicum L. nos níveis glicêmicos de diabéticas tipo II submetidas a tratamento dietoterápico. Ensaio clínico controlado e aberto, em dois grupos, experimental (GE) e controle (GC) com avaliação na linha de base (AB), aos 30 (A-30) e 60 dias (A-60). As características gerais não apresentaram diferenças estatísticas entre os grupos. Observou-se diferença estatística significativa na glicemia de jejum (GJ) (p = 0,004) na AB, na GJ (p = 0,002) e peso (p = 0,020) na A30, e apenas no peso (p = 0,011) na A60. Nas glicemias pós-prandiais (GP) e hemoglobinas glicosiladas não houve diferença estatística em nenhuma das avaliações entre os grupos. Evidenciou-se diferença estatística entre a AB - A30 em relação ao peso nos dois grupos, e na AB - A60 na GP (p = 0,04) e peso (p = 0,01) no GE, mas apenas no peso (p = 0,03) no GC. A farinha de gergelim contribuiu no controle glicêmico e no peso em pacientes diabéticas, de forma econômica, saborosa e saudável.

There is an increment in the researches on plants and whole grains with hypoglycemic activity in order to prevent and treat Diabetes Mellitus which has increased rapidly on serious proportions all over the world. This study aimed at evaluating the effect of defatted Sesamum indicum L. flour on blood glucose level in type 2 diabetic women on diet therapy. A controlled and open-label clinical trial, with two groups, experimental group (GE) and control group (GC) were evaluated at the basal line (AB), at thirty day (A-30) and sixty day (A-60). The general characteristics in both groups were similar. There was a significant difference at fasting glucose level (GJ) (p = 0.004) on AB, GJ (p = 0.002) and weight (p = 0.020) on A-30, and only weight (p = 0.011) on A-60. There was no significant difference at postprandial glucose level (GP) and glycosylated hemoglobin level at all the evaluation between the groups. There was a significant difference between AB - A-30 of weight in two groups, and AB - A-60 of GP (p = 0.04) and weight (p = 0.01) on GE, but only of weight (p = 0.03) on GC. The defatted sesame contributed to the glycemic control and weight in diabetic women in a cheap, tasty and healthy manner.