Effects of acidic beverages on color stability of bulk-fill composites with different viscosities / Efectos de las bebidas ácidas sobre la estabilidad del color de resinas tipo Bulk con diferentes viscosidades

Abstract The aim of this in vitro study is to investigate the effects of acidic beverages on the discoloration of bulk-fill composites with different viscosities. 144 disc-shaped specimens (8mm diameter × 2mm thick) were prepared from four different composite resins including a nanohybrid (Filtek Ultimate), two packable bulk- fill (Filtek Bulk Fill, Tetric N Ceram Bulk Fill), and a flowable bulk-fill composite (Tetric N Flow Bulk Fill). The specimens of each group were divided into 3 subgroups and submerged in distilled water, orange juice and coke (n=12). Color difference (ΔE) were measured using CIELab color space and a compact spectrophotometer (VITA Easyshade) at baseline and after 30 days of immersion. Data were analyzed using two- way ANOVA and Tukeys HSD post-hoc tests (P2.7) was observed for all bulk-fill composites tested. It can be speculated that orange juice has a more negative effect on the color stability compared to coke. Additionally, flowable bulk-fill composite was more prone to discoloration than condensable bulk-fill composites.

Resumen El objetivo de este estudio fue investigar los efectos de las bebidas ácidas en la decoloración de resinas compuestas tipo Bulk con diferentes viscosidades. Se prepararon 144 muestras en forma de disco (8mm de diámetro x 2mm de grosor) a partir de cuatro resinas compuestas diferentes que incluyen un nanohíbrido (Filtek Ultimate), dos de pasta condensables tipo Bulk (Filtek Bulk Fill, Tetric N Ceram Bulk Fill) y una fluida (Tetric N Flow Bulk Fill). Las muestras de cada grupo se dividieron en 3 subgrupos y se sumergieron en agua destilada, jugo de naranja y Coca-Cola (n=12). La diferencia de color (ΔE) se midió utilizando el CIELab y un espectrofotómetro compacto (VITA Easyshade) al inicio y después de 30 días de inmersión. Los datos se analizaron mediante ANOVA bidireccional y pruebas post-hoc HSD de Tukey (P2,7) para todos los materiales resinosos. Se puede especular que el jugo de naranja tiene un efecto más negativo sobre la estabilidad del color en comparación con la Coca-Cola. Además, la resina fluida fue más propensa a la decoloración que las resinas condensables.

Salivary glands of fetuses are adversely affected by artificial food colorings in rats

SUMMARY OBJECTIVE: Artificial food colorings, as types of food additives, are widely used at present in daily life. We aimed to investigate the effects of exposure to artificial food colorings during the intrauterine period on the salivary glands in adulthood. METHODS: A total of 30 Wistar albino female pregnant rats were included in this study. The treatment group was given a mixture of nine artificial food colorings at no observed adverse-effect-level doses. Neither mothers nor offspring were fed with food colorings after delivery. When the offspring became adults, they were sacrificed, and the possible histopathological and immunohistochemical effects of artificial food colorings on the salivary glands were investigated. In these glands, anti-matrix metallopeptidase 2 (anti-MMP2), anti-MMP9, anti-tissue inhibitor of metalloproteinases (TIMP) metallopeptidase inhibitor 1 (anti-TIMP1), anti-TIMP2, and anti-TIMP3 were examined. RESULTS: The expressions of anti-MMP2, anti-TIMP1, anti-TIMP2, and anti-TIMP3 parameters were found to be higher in treatment groups (p<0.05). CONCLUSION: It was suggested that intrauterine exposure of synthetic food colorings may lead to deterioration of the tissue structure of the salivary glands in adulthood, thereby increasing susceptibility to chronic illnesses including malignancy and chronic inflammation. Therefore, pregnant women should give importance to their nutrition in terms of foods containing synthetic colorings.

Avaliação sensorial de urucum: aceitabilidade e expectativa das marcas comerciais / Sensory evaluation of urucum: acceptability and expectation of brands

O consumo de condimentos é cada vez mais usual, principalmente no que diz respeito aos corantes naturais. O urucum faz parte desta categoria, porém poucos estudos são voltados a sua aceitabilidade e avaliação sensorial, com isso, objetivou-se avaliar marcas comerciais de coloríficos de urucum e o efeito da intensidade da cor e do aroma, e a aceitação dos atributos cor, aparência e aceitação global, além da atitude de compra e análise da embalagem. Foram analisadas 6 marcas comerciais por 63 julgadores consumidores de coloríficos. Os resultados demonstram que, houve variação das notas atribuídas pelos julgadores as marcas comerciais, e que a escolha dos julgadores é influenciada pelo tipo de embalagem utilizada no acondicionamento dos coloríficos.

Influência do polimento e tipo de solução extrínseca na pigmentação de restaurações de resina composta / Influence of the dental polishing and type of extrinsic solution in the pigmentation of composite resin restorations

Objetivo: avaliar a pigmentação de restaurações de resina composta (RC) submetidas a diferentes métodos de polimento. Materiais e método: foram realizadas restaurações de RC classe V em 80 dentes bovinos, corpos de prova, divididos em dois grupos experimentais: G1, polimento com Ultra-Gloss, e G2, polimento com um sistema que utiliza uma ponta siliconada impregnada com abrasivo, Enhance. Após, todos os grupos experimentais foram submetidos a soluções pigmentantes de café, chimarrão e refrigerante, 2 vezes ao dia, por 5 minutos, num período de 15 dias. Os corpos de prova foram analisados pela coloração da RC através de um colorímetro utilizando o sistema CIE-Lab. Aplicou-se a análise de variância seguida do método de comparação múltipla de Tukey, quando observada diferença significativa entre os corpos de prova. Resultados: os resultados mostraram que houve diferença estatística nos valores de médios (valor-p < 0,05), sugerindo o café com variação mais elevada; também para as variações entre a condição experimental (valor-p < 0,05), com exceção de delta a (valor-p = 0,817). Conclusão: o tipo de método para polimento de restaurações em RC não apresenta associação significativa com a pigmentação do material, sendo que esta está relacionada com o tipo da solução corante e com o tempo de exposição do compósito às pigmentações. (AU)

Objective: to evaluate the pigmentation of composite resin restorations submitted to different polishing methods. Materials and method: Class V composite resin restorations were performed on 80 bovine teeth, specimens, and divided into two experimental groups: G1-polishing with Ultra-Gloss and G2-polishing with a system using a silicon tip impregnated with abrasive, Enhance. Afterwards, all the experimental groups were submitted to pigmenting solutions of coffee, chimarrão and refrigerante, 2 times a day, for 5 minutes, in a period of 15 days. The specimens were analyzed by coloring the composite resin using a colorimeter using the CIE-Lab system. The analysis of variance was applied followed by Tukey's multiple comparison method when a significant difference was observed between the test specimens. Results: The results showed that there was statistical difference in the mean values (p-value <0.05), suggesting coffee with the highest variation; (p-value <0.05), with the exception of delta a (p-value = 0.817). Conclusion: The type of method for polishing restorations in composite resin does not present a significant association with the pigmentation of the material, which is related to the type of the dye solution and the time of exposure of the composite to pigmentation. (AU)

Efeito da farinha de banana verde no crescimento de bactérias láticas contidas nos grãos de kefir / Effect of green banana flour on the growth of lactic acid bacteria contained in kefir grains

Kefir é um produto fermentado, ácido, levemente alcoólico, produzido a partir de grãos que apresentam uma população microbiana simbiótica considerada estável, imersos em uma matriz constituída de polissacarídeos e proteínas. Está relacionado à reparação da mucosa intestinal, redução dos sintomas de intolerância à lactose, estimulação do sistema imunitário, redução do colesterol além de propriedades tumorais. O Kefir pode ser consumido com diferentes produtos, dentre eles a farinha de banana verde, que vem sendo amplamente pesquisada pelo seu potencial prebiótico. Diante do exposto, o objetivo do presente estudo foi verificar o efeito prebiótico de farinha de banana verde no crescimento de bactérias láticas contidas nos grãos de Kefir. Foram realizados dois tratamentos, sendo um apenas com leite fermentado por grãos de Kefir e outro onde após a preparação da bebida foram adicionados 2% de farinha de banana verde. Para avaliação da viabilidade foi realizado plaqueamento em ágar deMan Rogosa Sharpe (MRS) e M17 para a contagem de lactobacilos e cocos Gram positivos respectivamente. A contagem de bactéria lática variou de 8,31 a 9,45 log UFC/g, indicando que a adição de 2% de farinha de banana não interferiu na viabilidade de bactérias láticas presentes no kefir. Entretanto, apesar da farinha de banana verde não apresentar efeito prebiótico, a mesma pode ser considerada uma boa opção para ser adicionada à essa bebida fermentada, com intuito de agregar valor nutricional ao produto.

Kefir is fermented milk, acidic, lightly alcoholic, produced in a handmade way from grains that present a stable symbiotic microbial population, immersed in a matrix consisting of polysaccharides and proteins. It is related to repair of the intestinal mucosa, reduction of symptoms of lactose intolerance, stimulation of the immune system, reduction of cholesterol in addition to tumor properties. Kefir can be consumed with different products, among them green banana flour that has been widely researched for its prebiotic potential. In view of the above, the objective of the present study was to verify the prebiotic effect of green banana flour on the growth of lactic bacteria contained in Kefir grains. Two treatments were performed, one with only fermented milk by grains of Kefir and another where after preparation of the beverage was added 2% of green banana flour. To assess viability plating was performed on deMan Rogosa Sharpe agar (MRS) and M17 for the counts of lactobacilli and Gram positive cocci respectively. The lactic acid bacteria count ranged from 8.31 to 9.45 log CFU / g, indicating that the addition of 2% of banana flour did not interfere in the viability of lactic acid bacteria present in kefir. However, although green banana flour does not present a prebiotic effect, it can be considered as a good option to be added to this fermented beverage, in order to add nutritional value to the product.

Corantes alimentares presentes em alimentos ultraprocessados consumidos por universitários / Colorantes alimentarios presentes en alimentos ultraprocesados consumidos por universitários / Food dyes present in ultra-processed foods consumed by university students

Objective: to describe the food dyes present in ultra-processed foods consumed by 273 students of the Nutrition Course at a public university of Rio de Janeiro. Methods: It was characterized the socio-demographic and health profile using semi-structured questionnaire. Consumption of ultra processed food was conducted by the Food Frequency Questionnaire (gelatine, stuffed cookies, candies and bubble gum, soda, powdered drink mix, industrialized juice, bouillon cube and instant noodles), and the food dyes were identified in the products’ label. Results: The consumption of products containing food dyes such as gelatines, candies and bubble gum, soda, and bouillon cube was above 80%. The candy and bubble gum, and bouillon cube consumption were almost daily, being 56.9% and 54.1% respectively. Conclusion: 14 food dyes food were identified on the labels of ultra-processed food. The artificial dyes caramel III and IV, bourdeaux S, sunset yellow and tartrazine, and the natural colorants annatto and carmine were highlighted.

Objetivo: descrever os corantes alimentares presentes nos alimentos ultraprocessados consumidos por 273 graduandos de uma universidade pública do Rio de Janeiro. Métodos: Foi caracterizado o perfil sociodemográfico e de saúde a partir de questionário semiestruturado. Consumo de alimentos ultraprocessados foi obtido através do Questionário de Frequência Alimentar (gelatinas, biscoitos recheados, balas e chicletes, refrigerantes, preparados sólidos para refresco, sucos industrializados, temperos prontos e macarrão instantâneo) e os corantes foram identificados nos rótulos dos produtos. Resultados: O consumo de produtos contendo corantes como gelatinas, balas e chicletes, refrigerantes e sucos industrializados foi acima de 80%. Balas e chicletes e temperos prontos tiveram consumo quase diário, sendo 56,9% e 54,1% respectivamente. Conclusão: Identificaram-se quatorze corantes nos rótulos dos produtos industrializados ultraprocessados. Destacaram-se os corantes artificiais caramelos III e IV, bordeuax S, amarelo crepúsculo e tartrazina, e naturais urucum e carmim.

Objetivo: describir los colorantes alimenticios presentes en los alimentos ultra-procesados consumidos por 273 estudiantes de una universidad pública de Río de Janeiro. Métodos: Fue caracterizado el perfil sociodemográfico y de salud, a partir de cuestionario semiestructurado. Consumo de alimentos ultra-procesados, fue obtenido a través del Cuestionario de Frecuencia Alimentar (gelatinas, galletas rellenas, caramelos y chicles, refrescos, preparados sólidos para refresco, jugos industrializados, condimentos preparados y pastas instantáneas) y los colorantes fueron identificados en las etiquetas de los productos. Resultados: El consumo de productos conteniendo colorantes como gelatinas, caramelos y chicles, refrescos y jugos industrializados fue superior al 80%. Caramelos, chicles y condimentos preparados tuvieron consumo casi diario, 56,9% y 54,1% respectivamente. Conclusión: Se identificaron catorce colorantes en las etiquetas de los productos industrializados ultra-procesados. Los colorantes artificiales caramelos III y IV, bordeuax S, amarillo crepúsculo y tartracina, y naturales urucum y carmim se destacaron.

Adverse effects of two kinds of food additive mixtures [flavor enhancer, food preservative or food coloring agent] on physiological parameters in young male albino rats

Background: food additives are substances used in food industry in order to improve the food's taste, appearance by preserving its flavor and preventing it from souring. Food additives are added to the most junk and fast foods, especially food for kids

Aim of the work: this work was aimed to investigate the adverse effects of some food additives on the biochemical parameters in addition to study the side effects of these food additives in male albino rats

Materials and Methods: this study was performed on twenty four young male albino rats with an average 120-145 g body weight. Animals were divided into four groups [6 /cage]; Group I [Control untreated group], Group II [administered orally with sodium nitrite [0.1 mg/kg b.wt./day] and annatto [0.065 mg/kg b.wt./day]], Group III [administered orally with sodium nitrite [0.1 mg/kg b.wt./day] and monosodium glutamate [MSG] [15 mg/kg b.wt./day]] and Group IV [administered orally with annatto [0.065 mg/kg b.wt./day] and monosodium glutamate [15 mg/kg b.wt./day]]. Blood samples were collected on the last day of experiment, for biochemical estimations which included levels of serum glucose, total protein [TP], albumin, creatinine, urea, testosterone , thyroid hormones [T3 and T4], activities of AST and ALT in addition to lipid profile

Results: showed marked elevation in levels of fasting glucose, activities of AST, ALT, urea, creatinine, total cholesterol [TC], triglycerides [TG] and high density lipoprotein cholesterol [HDL-C], VLDL and ratios of TC/HDL-C and LDL-C/HDL-C [risk factors] as well as albumin / globulin ratio and serum thyroid hormones [T3 and T4] accompanied with marked decline in levels of serum total proteins, albumin, globulin, albumin/ creatinine ratio, testosterone and HDL-C in all treated groups in comparison to the control group. There was a significant reduction in the body weight in groups that received [NaNO2 with annatto] and [MSG with NaNO2] while treated rats with [MSG and annatto] showed a significant increase in body weight as compared to control rats

Conclusion: Due to the harmful effects of food additives, the use of these compounds must be limited as it resulted in a vehement disturbance in the biochemical and physiological parameters that was grievously pronounced on many hormones

Reduction of 4-rnethylimidazole in caramel coloring by gamma irradiation

4-Methylimidazole [4-MEI] is a simple nitrogen-containing heterocyclic compound, and recently classified as group 2B by International Agency for Research on Cancer [IARC]. Caramel coloring is widely applied food coloring in many food products including coffee, carbonated beverages, beer and wine. In present study, y-irradiation was applied to Caramel Color III to reduce the level of 4-MEI without color changes. Caramel coloring III was y-irradiated with 1, 3, 5, 10, 30, 50 and 100 kGy. Non-irradiated caramel coloring was served as a control. The level of 4-MEI and color were analyzed on all caramel coloring. The concentration of 4-MEI in the non-irradiated caramel coloring was 714.9 mg/kg. The level of 4-MEI in caramel coloring was significantly reduced from 3 kGy y-irradiated caramel coloring [p<0.05]. After 100 kGy irradiation, the amount of 4-MEI in caramel color was at 658 mg/kg, which equates 7.9% reduction from non-irradiated sample. No color change was observed on irradiated and non-irradiated caramel coloring [p>0.05]. Therefore, y-irradiation could be used as an alternative processing method to improve the quality of caramel coloring by reducing 4-MEI content without its color change

therapeutic effects of stem cell enhancer on changes of some physiological parameters in male albino rats treated with mixture of food additives [food preservative, food coloring agent, and flavor enhancer]

Background: food additives are substances intentionally added to food to change its characteristics, to maintain and improve safety, to improve or maintain the nutrient value and to improve taste, texture, and appearance. Sodium nitrite is an inorganic salt with widespread applications in the food industry as a food preservative in meat and fish. However, Annatto is used as a dyeing agent in the food industry in coloring butter, cheese, and ice-cream whereas Monosodium Glutamate [MSG] is one of the most used flavorenhancers which is ingested as part of commercially processed foods. Stem cell enhancer is a natural stem cell mobilizer that can trigger the release of millions of adult stem cells from bone marrow into the circulation, and its considerable safety allows for a sustained oral daily intake over long periods of time

Aim of the work: this study was aimed to determine the therapeutic effects of Stem Cell Enhancer [SCE] against the hazardous effects of sodium nitrite, annatto and monosodium glutamate on some physiological parameters in male albino rats

Materials and methods: this study had been done on thirty male albino rats with an average body weight 120-140 g. The animals were divided into three groups; Group 1: control [untreated group], Group 2:rats treated with food additives mixture [sodium nitrite, annatto, and monosodium glutamate]; Group 3: rats treated with food additives mixture, in addition to Stem Cell Enhancer. Blood samples were collected, and the separated sera were used for estimation of some biochemical parameters [liver enzymes, kidney functions, glucose, protein profile and lipid profile] and hormonal levels [testosterone,triiodothyronine [T3] and thyroxine [T4]

Results: the biochemical results showed an increase in the activities of liver enzymes [aspartate aminotransferase [AST] and alanine aminotransferase [ALT]], and the levels of glucose, kidney functions [urea, and creatinine], lipid profile [total cholesterol, triglycerides, low-density lipoprotein [LDL-c], high-density lipoprotein [HDL-c] and risk factors 1and 2] and thyroid hormones [T3 and T4]in the mixture accompanied by a significant decrease in protein profile [total protein, albumin and globulin], HDL-and testosterone hormone levels as compared to the control rats. On the other hand, these results turned back to nearly to the normal values after receiving the Stem cell Enhancer

Conclusion: the present study clearly revealed thetherapeutic capability of SCE to fight the grievous effects of food additives mixture on major physiological parameters

Conhecimento dos graduandos de nutrição e enfermagem quanto ao consumo de corantes alimentares e seus efeitos adversos à saúde / Knowledge of nursing and nutrition graduate students on the consumption of food colorings and their adverse health effects / Conocimiento de los graduandos de nutrición y enfermería sobre el consumo de colorantes alimentares y sus efectos adversos para la salud

Objective: Evaluating the knowledge among Nutrition and Nursing graduate students of a public university regarding the dietary practices in relation to the consumption of food colorings and their health risks. Methods: this is a quantitative and qualitative cross-sectional study in which a semi-structured questionnaire was applied to new graduate students of the Nursing and Nutrition courses at a public university. Results: the study showed that the knowledge concerning healthy eating is not clear to graduates yet, and the excessive consumption of food colorings through goodies are still present in their daily diet. Graduates admit the existence of adverse effects caused by the dyes and industrialized products, even though the knowledge about the additives is not clear. Reading and understanding the labels was not really clarifying, mainly by inefficient information on the packages and a lack of reliability from the manufacturer. Conclusion: actions regarding clarification on these products’ information are required.

Objetivo: Avaliar o conhecimento entre os graduandos de Nutrição e Enfermagem de uma universidade pública quanto às praticas alimentares em relação ao consumo de corantes e seus riscos à saúde. Método: trata-se de um estudo descritivo transversal quanti-qualitativo onde foi aplicado um questionário semiestruturado aos graduandos ingressantes no curso de Nutrição e Enfermagem de uma universidade pública. Resultados: o estudo mostrou que o conhecimento de alimentação saudável ainda não está claro para os graduandos e que o consumo de corantes é excessivo através de guloseimas que ainda se fazem presentes na alimentação. Os graduandos admitem a existência de efeitos adversos causados pelos corantes e pelos produtos industrializados, mesmo que o conhecimento sobre os aditivos ainda não esteja claro. A leitura e compreensão dos rótulos foram inadequadas, principalmente por deficiência de informações da embalagem e confiabilidade no fabricante. Conclusão: considera-se que ações de esclarecimentos quando às informações destes produtos são necessárias.

Objetivo: Evaluar el conocimiento entre los graduandos de Nutrición y Enfermería de una universidad pública cuánto a las prácticas alimentares en relación al consumo de colorantes y sus riesgos para la salud. Método: se trata de un estudio descriptivo transversal cuanti-cualitativo en el cual fue aplicado un cuestionario semi-estructurado a los graduandos ingresantes en el curso de Nutrición y Enfermería de una universidad pública. Resultados: el estudio mostró que el conocimiento acerca de la alimentación saludable aún no está claro para los graduandos y que el consumo de colorantes es excesivo, a través de dulces que todavía se encuentran en la alimentación. Los graduandos admiten la existencia de efectos adversos causados por los colorantes y por los productos industrializados, por más más que el conocimiento acerca de los aditivos aún no estea claro. La lectura y la comprensión de los rótulos fueron inadecuadas, principalmente por deficiencia de información en el embalaje y la confiabilidad en el fabricante. Conclusión: se considera que son necesarias acciones que aclaren las informaciones de estos productos.

Measurement uncertainty assessment of magnesium trisilicate column for determination of Sudan colorants in food by HPLC using C8 column / 华中科技大学学报（医学）（英德文版）

This study aimed to conduct measurement uncertainty assessment of a new method for determination of Sudan colorants (Sudan I, II, III and IV) in food by high performance liquid chromatography (HPLC). Samples were extracted with organic solvents (hexane, 20% acetone) and first purified by magnesium trisilicate (2MgO·3SiO2). The Sudan colorants (Sudan I-IV) were also initially separated on C8 by gradient elution using acetonitrile and 0.1% (v/v) formic acid aqueous solution as the mobile phases and detected with diode-array detector (DAD). The uncertainty of mathematical model of Sudan I, II, III and IV is based on EURACHEM guidelines. The sources and components of uncertainty were calculated. The experiment gave a good linear relationship over the concentration from 0.4 to 4.0 μg/mL and spiked recoveries were from 74.0% to 97.5%. The limits of determination (LOD) were 48, 61, 36, 58 μg/kg for the four analytes, respectively. The total uncertainty of Sudan colorants (Sudan I, II, III and IV) was 810±30.8, 790±28.4, 750±27.0, 730±50.0 μg/kg, respectively. The recovery uncertainty was the most significant factor contributing to the total uncertainty. The developed method is simple, rapid, and highly sensitive. It can be used for the determination of trace Sudan dyes in food samples. The sources of uncertainty have been identified and uncertainty components have been simplified and considered.

Exposición de seres humanos a alimentos y cosméticos que contienen colorantes: un estudio de encuestas / Human beings’ exposure to food and cosmetics containing colorants: a study based on surveys / Exposição de seres humanos a alimentos e cosméticos que contêm corantes: um estudo de pesquisas

La mayor parte de la población de Argentina se concentra en ciudades y consume productos industrializados que contienen aditivos, entre los que se incluyen los colorantes. Los colorantes más utilizados en cosméticos y productos de higiene personal coinciden con los más utilizados en alimentos. Se realizaron encuestas para evaluar preliminarmente el consumo de los productos citados por parte de diferentes muestras poblacionales. Se realizó además el análisis de los rótulos de dichos productos para conocer el listado de colorantes declarados. Los resultados muestran consumos similares en encuestas en papel realizadas en San Martín y en otras realizadas on line. Encuestas realizadas en Caleta Olivia fueron de un tamaño de muestra de prueba. Los alimentos más consumidos fueron las golosinas y las bebidas gaseosas; los cosméticos y productos de higiene personal más consumidos fueron pasta dental, jabón, champú y acondicionador de cabello. La tartrazina y otros colorantes azoicos fueron principalmente declarados en gran cantidad de productos. En cosméticos se agregó el azul brillante. El dióxido de titanio fue importante en algunas categorías de productos. Nuevas encuestas sobre frecuencias y cantidades consumidas, y la cuantificación de los colorantes en los productos permitirán conocer su incorporación diaria posible por personas de las franjas etarias seleccionadas.

Most people in Argentina nowadays live in cities and consume industrialized products containing additives, including colorants. Colorants more frequently used in cosmetics and personal care products are usually the same as the ones used in food. Preliminary surveys were carried out to evaluate the consumption of the cited products by different population samples. Colorants declared in the food labels of these products were also investigated. The results show similar patterns in surveys filled on paper sheets carried out in San Martín city and in surveys filled "on line". Other surveys, carried out in Caleta Olivia city were considered as proof surveys, due to their small sample size. Sweets and carbonated beverages reached the highest percentages of food consumption, and tooth pastes, soaps, shampoos and hair conditioners were the cosmetic and personal care products most consumed by respondents. Tartrazine and other azo-compounds were highly distributed in the ingredient section of the products. Brilliant blue was also highly declared in cosmetics and personal care products. Titanium dioxide was important in selected categories of products. Further investigations on the frequency of intake of these products and the quantification of colorants there will make it possible to calculate the possible daily intake for these selected age groups.

A maior parte da população da Argentina concentra-se em cidades e consome produtos industrializados que contêm aditivos, incluindo corantes. Os corantes mais utilizados em cosméticos e produtos de higiene pessoal coincidem com os mais utilizados em alimentos. Pesquisas para avaliar de forma preliminar o consumo dos produtos mencionados foram realizadas por parte de diferentes amostras populacionais. Também foram analisados os rótulos de tais produtos para conhecer a listagem de corantes declarados. Os resultados apresentam consumos similares em pesquisas de campo realizadas em San Martin e em outras realizadas online. Pesquisas realizadas em Caleta Olivia foram de um tamanho de amostra de prova. Os alimentos mais consumidos foram guloseimas e refrigerantes; os cosméticos e produtos de higiene pessoal mais consumidos foram pasta de dentes, sabonete, shampoo e condicionador de cabelo. A tartrazina e outros corantes azoicos foram principalmente declarados em grande quantidade de produtos. Em cosméticos se adicionou o azul brilhante. O dióxido de titânio foi importante em algumas categorias de produtos. Novas pesquisas sobre frequências e quantidades consumidas, e a quantificação dos corantes nos produtos, permitirão conhecer sua possível incorporação diária por pessoas das faixas etárias selecionadas.

Action of Ponceau 4R (E-124) food dye on root meristematic cells of Allium cepa L / Ação do corante alimentar Ponceau 4R (E-124) sobre as células meristemáticas de raízes de Allium cepa L

This study aimed to evaluate the toxicity of Ponceau 4R food dye on the cell cycle in root meristematic cells of Allium cepa L. at three concentrations: 0.25, 0.50 and 0.75 g L-1, at exposure times of 24 and 48 hours. For each concentration, we used a set of five onion bulbs that were first rooted in distilled water and then transferred to their respective concentrations. Radicles were collected and fixed in acetic acid (3:1) for 24 hours. The slides were mounted with the crushing technique and stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 cells for each control and exposure time. The calculated mitotic indices were subjected to the Chi-square test (p < 0.05). From the results, we observed that the concentrations of 0.25 and 0.50 g L-1 at the 48-hour exposure, and the concentration of 0.75 g L-1, the two exposure times time significantly reduced (p < 0.05) the cell division rate. Importantly, all the three concentrations at the two exposure times tested caused cellular aberrations in significant numbers in this testing system. Therefore, under the conditions studied, the Ponceau 4R was cytotoxic.

Este trabalho teve por objetivo avaliar a toxicidade do corante alimentar Ponceau 4R sobre as células meristemáticas de raízes de Allium cepa L., em três concentrações: 0,25; 0,50 e 0,75 g L-1, nos tempos de exposição de 24 e 48 horas. Para cada concentração utilizou-se um grupo de cinco bulbos de cebolas, que primeiramente foram enraizados em água destilada, e em seguida transferidos para as suas respectivas concentrações. As radículas foram coletadas e fixadas em ácido acético (3:1) por 24 horas. As lâminas foram preparadas pela técnica de esmagamento e coradas com orceína acética a 2%. Analisaram-se células em todo ciclo celular, totalizando 5.000 para cada controle e tempo de exposição. Os índices mitóticos calculados e as aberrações celulares observadas foram submetidos à análise estatística do Qui- quadrado (p < 0,05). A partir dos resultados observou-se que as concentrações 0,25 e 0,50 g L-1, no tempo de exposição de 48h, e a concentração 0,75 g L-1, nos dois tempos de exposição avaliados reduziram de forma significativa (p < 0,05) o índice de divisão celular do sistema teste em questão. Observou-se também que todas as três concentrações, nos dois tempos de exposição analisados, ocasionaram aberrações celulares em número significativo a este sistema teste. Portanto, nas condições analisadas, o Ponceau 4R foi citotóxico.

In the final analysis, are we a consumer society or not? Implications for health / Afinal, somos ou não somos uma sociedade de consumo? Consequências para a saúde

In this paper, the question of Brazil's insertion today as a country with the characteristics of modern consumer societies is discussed, focusing on the commercialization of the health sector, the segmentation of the health system and the contradictions of the rights to health care in the social context in question. Some research data on these issues broadcast in the National News Bulletins of Globo TV during the year of 2012 are presented, in which the high technology private hospital as a consumer icon, the underfunding of the public health system and the rejection of a poor and deprived Unified Health System are analyzed.

Discute-se aqui a nossa inserção como país, hoje, nas sociedades de consumo características da modernidade, enfocando a mercantilização na área da saúde, a segmentação do sistema de saúde e as contradições do direito à saúde no contexto social em questão. São apresentados dados de pesquisa sobre o tema no Jornal Nacional da Rede Globo de Televisão, durante o ano de 2012, na qual se analisa o hospital privado de alto padrão tecnológico como ícone de consumo, o subfinanciamento do sistema público de saúde e a rejeição de um Sistema Único de Saúde pobre e carente.

Cuidar e (não) vacinar no contexto de famílias de alta renda e escolaridade em São Paulo, SP, Brasil / Care and (non)-vaccination in the context of high-income and well-schooled families in São Paulo in the state of São Paulo, Brazil

O trabalho analisa a dimensão do cuidado parental e suas relações com as decisões de (não) vacinar os filhos no contexto de famílias de alta renda e escolaridade de São Paulo, SP. A pesquisa se orienta pela abordagem qualitativa, com uso de entrevista em profundidade, realizada com 15 casais alocados em três grupos: vacinadores, vacinadores seletivos e não vacinadores. O percurso analítico-interpretativo dos dados foi realizado por meio da análise de conteúdo e segundo os referenciais de cuidado em saúde e família. Para todos os casais do estudo, a escolha da (não) vacinação dos filhos é concebida como um cuidado parental e proteção ao filho, porém, para os vacinadores, proteger é vacinar os filhos; para os vacinadores seletivos, proteger é singularizar cada caso; e para os não vacinadores, proteger é não vacinar os filhos, é proteger contra os riscos da vacinação. O estudo revelou, também, que as justificativas da não vacinação e da seleção e/ou postergação do calendário vacinal foram semelhantes às encontradas na literatura internacional. O estudo aponta a importância da compreensão sociocultural da (não) aceitabilidade da vacinação no contexto do cuidado parental.

This paper analyzes the parental care dimension and the relationship with the decisions on (non)-vaccination of their children in the context of high-income and well-schooled families in São Paulo city/state. The research adopts the qualitative approach, using in-depth interviews conducted with 15 couples that were divided into three groups: vaccinators, selective vaccinators and non-vaccinators. The analytic-interpretative study of the data was performed by means of content analysis and in line with the benchmarks of care of health and family. For all the couples analyzed, the option of (non)-vaccination of their children is perceived as parental care and protection of the child. However, for the vaccinators, protection is to vaccinate their children; for the selective vaccinators, protection is to study case by case; and for the non-vaccinators, protection is not to vaccinate their children, but to protect them against the risks of vaccination. The study also revealed that the reasons for non-vaccination, selection and/or postponement of the vaccination schedule were similar to those found in the international literature. The study highlights the importance of socio-cultural comprehension of (non)-acceptance of vaccination in the context of parental care.

Astaxantina: seu uso como corante natural alimentício / Astaxanthin: its use as natural food dye

A cor e a aparência dos alimentos são os primeiros atributos fundamentais, se não os mais importantes a serem avaliados pelos consumidores no momento da sua aquisição. Os alimentos podem ser mais nutritivos, seguros e econômicos, no entanto, se não forem atraentes, sua aquisição não ocorrerá. O salmão é basicamente um peixe branco que se torna rosado pela ingestão do camarão. O pigmento vermelho armazenado presente no músculo ou na casca do camarão e que se acumula no tecido adiposo é adquirido pela ingestão das algas e dos organismos unicelulares pelos camarões do mar. Os carotenóides utilizados nas indústrias alimentícia, farmacêutica, de cosméticos e de ração são corantes naturais responsáveis pelas cores amarela, laranja e vermelha. O salmão criado em aqüicultura não tem acesso aos organismos citados acima, entretanto é adicionada à sua ração a astaxantina (ATX), substância que confere a cor rosada à sua carne. A ATX (3,3'-dihidroxi-beta,beta-caroteno-4,4'-diona) é um pigmento carotenóide oxigenado, que confere a característica de coloração rosa-avermelhada a alguns peixes, crustáceos, aves e microrganismos. A ATX apresenta potente atividade na eliminação de radicais livres e na proteção quanto à peroxidação de lipídios e quanto aos danos causados pela oxidação das membranas celulares e de tecidos.

The color and appearance of food are the first fundamental attributes, if not the most important, to beevaluated by consumers at the time of its acquisition. The food can be more nutritious, safer and moreeconomical, however, if it is not attractive, its acquisition will not occur. Basically, salmon is a white fishthat becomes pink by eating shrimp. The stored red pigment existing in the shrimp muscle or shell, which isaccumulated in the adipose tissue, is acquired through the ingestion of algae and unicellular organisms bythe marine shrimps. The carotenoids employed in the food, pharmaceutical, cosmetics and feed industriesare natural colorants responsible for providing yellow, orange and red colors. As the salmon raised inaquaculture do not have access to the organism above mentioned, the astaxanthin (ATX), a substance thatgives a pinkish color to salmon meat, is added to their feed. ATX (3,3'-dihydroxy-beta,beta-carotene-4,4'-dione) is a oxygenated carotenoid pigment which confers the characteristic reddish-pink colorationto certain fish, crustaceans, birds and microorganisms. The ATX has potent activity in removing the freeradicals and protecting against the lipid peroxidation and the damage caused by oxidation of cell andtissues membranes.

Development and validation of analytical method for determining the artificial dyes in breakfast cereals by means of high performance liquid chromatography

Validation of analytical methodology is an important tool to ensure the applicability and scope ofa technique for laboratory routine, establishing the limits of the quality parameters of instrumental measurements and the statistical reliability by estimating the procedure performance. There are several normative documents for establishing the figures of merit, namely, limit of detection (LOD), limit of quantification (LOQ), linearity, selectivity, repetitivity, intermediate precision and recovery. This workaimed at developing and validating an analytical methodology for quantifying the artificial dyes in cereal by means of high performance liquid chromatography (HPLC). All of the validation process of this study was performed according to the recommendations by Thompson et al, and following the guidance statedin the document INMETRO DOQ-CGCRE-08 and the harmonized Guidelines IUPAC. After completing all of the validation steps, the methodology showed to be precise, exact, linear over a wide concentration range and its analysis has not being influenced by the food matrix for HPLC determination. More over, the methodology has shown as an important contribution since no official methodologies have been available for determining artificial dyes in breakfast cereals...

[Evaluation of the antibacterial activity of annatto dye on some pathogenic bacteria]

Today, disadvantages of antibiotics and synthetic preservatives have been identified, and researchers are seeking natural and safe alternatives. Annatto dye is one of the commonly used dyes in the food industry, which has antimicrobial and antioxidant properties. The objective of this study was to determine the antimicrobial effect of annatto dye on some pathogenic bacteria. In this study, annatto dye was extracted from annatto seeds by maceration methods and after filtration, it was powdered by vacuum oven. Antimicrobial activity was evaluated by disc diffusion method and the minimum inhibitory concentration [MIC] and minimum bactericidal concentration [MBC] were determined using agar dilution method against Staphylococcus aureus, listeria innocua, Bacillus cereus and Salmonella enteritidis. In this study, Bacillus cereus and Salmonella enteritidis, respectively, showed the highest and the lowest sensitivity to annatto dye. S. enteritidis had the highest MIC among the tested bacteria, and MBC was not observed only for S. enteritidis in the tested concentrations of annatto dye. According to the results of this study, annatto dye was effective on the growth of all tested bacteria. Also, annatto dye had more antimicrobial effect on the tested gram-positive bacteria compared to gram-negative bacteria. Thus, considering the results of the experiment, annatto dye can be used as an inhibitor of bacterial growth