ABSTRACT
Objective: To evaluate the efficacy and safety of Morinda officinalis oligosaccharide (MOO) capsules for depressive disorder. Methods: Eight electronic databases were searched for relevant studies from inception to April 19, 2020. Randomized controlled trials comparing MOO capsules with antidepressants were included. Data analysis was conducted using Review Manager 5.3 software. The risk of bias was assessed using the Cochrane Risk of Bias Tool, and the quality of the studies was evaluated by two researchers using the Grading of Recommendation, Assessment, Development and Evaluations (GRADE) software. Results: Seven studies involving 1,384 participants were included in this study. The effect of MOO capsules for moderate depressive disorder was not different from that of antidepressants (risk ratio [RR] = 0.99, 95%CI 0.92-1.06). Regarding adverse events, no significant difference was found between MOO capsules and antidepressants (RR = 0.84, 95%CI 0.65-1.07). In addition, the quality of evidence related to these adverse events was rated as low. Conclusion: This systematic review suggests that the efficacy of MOO capsules in the treatment of mild to moderate depression is not inferior to that of conventional antidepressants, which may provide a new direction for clinical alternative selection of antidepressants. However, more high-quality research and detailed assessments are needed.
Subject(s)
Humans , Morinda , Depressive Disorder/drug therapy , Oligosaccharides/adverse effects , Capsules/therapeutic use , Antidepressive Agents/adverse effectsABSTRACT
Objetivou-se analisar o comportamento fermentativo da cultura Lactobacillus plantarum CNPC 003 em leite de cabra em quatro tratamentos por 6 horas: T1 L. plantarum CNPC 003; T2 L. plantarum + oliogofrutose (FOS); T3 L. plantarum + Streptococcus thermophilus; T4 com L. plantarum + S. thermophilus + FOS. Os tratamentos estudados diferiram significativamente entre si em relação à acidez e ao pH após 6h de fermentação (p<0,05), tendo sido verificada uma influência positiva do uso de S. thermophilus e da adição de FOS sobre esses parâmetros. Do mesmo modo, a presença de FOS melhorou a viabilidade dos microrganismos estudados após 6h de fermentação. A utilização de S. thermophilus e de FOS é uma alternativa viável para o uso em leites fermentados contendo a cepa nativa L. plantarum CNPC 003.
Subject(s)
Animals , Lactobacillus plantarum/chemistry , Milk/chemistry , Oligosaccharides/administration & dosage , Oligosaccharides/adverse effects , Streptococcus thermophilus , Acidification , Fermented Foods , GoatsABSTRACT
Los FOS son carbohidratos indigeribles que estimulan selectivamente el crecimiento de bifidobacterias. Se encuentran naturalmente en alimentos como la banana, ajo, alcaucil, achicoria y tomate, entre otros. Escapan a la digestión de enzimas pancreáticas e intestinales, llegando al colon donde son fermentados por la microflora colónica, produciéndose ácidos grasos de cadena corta (acetato, butirato y propionato). El consumo de FOS produce diversos efectos beneficiosos sobre la salud, entre los que se incluyen la proliferación de bifidobacterias y la reducción de la concentración de bacterias patógenas en el colon; como así también la concentración de metabolitos tóxicos y enzimas perjudiciales, mejora la microflora intestinal, previene la constipación, la diarrea; mejora la inmunidad; posee un efecto antimicrobiano y anticancerígeno y mejora la absorción de minerales. En la actualidad se encuentra en discusión los efectos sobre los lípidos séricos y la glucemia. Uno de los efectos adversos es la producción de gases a dosis mayores de 40 gramos por día. Los FOS pueden ser producidos industrialmente, uno de los métodos es por acción de la enzima fructofuranosidasa, aislada a partir del Aspergillus Niger, sobre la sacarosa. Futuros estudios en humanos brindarán nueva información sobre la utilización de FOS de manera profiláctica en diversas enfermedades...