Nutritional and microbiological quality of commercial and homemade blenderized whole food enteral diets for home-based enteral nutritional therapy in adults.

BACKGROUND & AIMS: Serious nutritional and contamination risks may be involved in the preparation of blenderized tube-feeding diets and in the handling of commercial diets. Their nutritional and microbiological quality in home settings is unknown. The objective of this study was to assess the nutritional and microbiological quality of commercial enteral and homemade blenderized whole foods diets intended to adult patients in home nutritional therapy. METHODS: In a cross sectional study, 66 samples of commercial (CD) and noncommercial (NCD) enteral diets were collected at the homes of patients in home enteral nutritional therapy, 33 of each type. Commercial diets were either powder (PCD; n = 13) or liquid (LCD; n = 20). The samples were analyzed in laboratory to assess their nutritional and microbiological quality. Anthropometric data of mid upper arm circumference (MUAC) and triceps skinfold (TST) thickness were obtained from the patients' medical records. RESULTS: NCD presented significantly lower values for protein, fat, fiber, carbohydrate and energy while water content was significantly higher. PCD and LCD did not show any statistically significant differences between them. In the NCD, the values measured for macronutrients and energy corresponded to less than 50% of the prescribed values (except for fat). In CD, protein value was about 20% more than the prescribed value; fat and energy values corresponded to approximately 100% of the prescription, while carbohydrate corresponded to 92%. Regardless the type of the diet, prevalence of undernutrition was high in both groups though patients of the NCD presented a higher percentage. Samples of NCD complied significantly less with the microbiological standards; only 6.0% complied with the standard for coliform bacteria. Escherichia coli was detected in 10, 2, and 2 samples of NCD, PCD and LCD, respectively. CONCLUSIONS: Homemade blenderized enteral diets showed low values of energy and macronutrients, delivered less than 50% of the prescribed values and had high levels of bacterial contamination.

Commercial herbal slimming products: concern for the presence of heavy metals and bacteria.

The increment of rate in obesity, the phenomenon of fat phobia as well as the increased use of herbal medicine had lead to the emergence of herbal slimming products. However, numerous bacteria and heavy metal contaminations are often found in herbal products due to irregular handling practices. Ten different brands of products (labeled as A-J) were investigated. Seven heavy metals content such as As, Cd, Pb, Co, Cr, Cu and Zn were analyzed using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and bacterial presence was determined by counting the total aerobic count. The identification of isolates was carried out by macroscopic and microscopic observation, biochemical tests and confirmation using commercial kits of Microgen GN-ID A+B and API 20 E. The heavy metal contents in the samples were below the limit of the standard limitation by WHO and Health Canada. However, sample A contained the highest total daily intake of heavy metals. Total aerobic count was highest in sample H followed by G, A, B, C, F, D, E, I and J in which G and H exceeded the standard total aerobic count (10(5) CFU g(-1)) as given by WHO. A total of nine isolates of Bacillus spp. and ten gram-negative bacteria were isolated in which Bacillus cereus and Pseudomonas aeruginosa were found in samples C and F, respectively. Considering the fact that the herbal sliming products contained low concentration of heavy metals and bacteria count, it should be consumed with caution.

Terapéutica bromatológica, a finales del siglo XIX / No disponible

Se describen las fórmulas magistrales elaboradas exclusivamente con alimentos incluidas en el Formulario de Bouchardat (1809 - 1866) del año 1885. Sobre un total de aproximadamente 136 fórmulas, los principales "grupos terapéuticos" representados correspondían a los antiflogísticos (26,4 %), estimulantes (20,6 %), tónicos (12,5 %), purgantes (12,5 %) y atemperantes (8,8 %). Así mismo se valora el impacto posterior de dichas preparaciones por lo que al desarrollo de productos dietéticos y alimentos funcionales se refiere(AU)

We describe the master formulas made exclusively with foods included in the Form Bouchardat (1809 - 1866) from 1885. Of a total of approximately 136 formulas, the main "therapeutic groups" corresponded to the antiphlogistic (26.4%), stimulants (20.6%), tonic (12.5%), laxatives (12.5%) and tempering (8.8%). It also assesses the subsequent impact of these preparations to the development of functional food products and dietary concerns(AU)

Effect of functional yogurt NY-YP901 in improving the trait of metabolic syndrome.

BACKGROUND/OBJECTIVES: This study was aimed to assess the beneficial effects on metabolic syndrome of functional yogurt NY-YP901 (Namyang Dairy Product Co. Ltd and Nutra R&BT Inc., Seoul, Korea) supplemented with mixture of Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium infantis and extra-ingredients containing Bifidobacterium breve (CBG-C2), Enterococcus faecalis FK-23, fibersol-2 and so on. SUBJECTS/METHODS: This study was designed as an 8-week randomized, double-blind, placebo-controlled, parallel study. Treatment and control groups consumed a functional yogurt NY-YP901 (150 ml) and a placebo yogurt twice a day, respectively, for 8 weeks. Body weight and body mass index (BMI), blood pressure, lipid profiles, fasting glucose with HbA1C and waist circumference were measured before and after treatment. Inclusion criteria were healthy individuals between the ages 20-65 years old who submitted an informed consent. RESULTS: During the period August 2009 to December 2009, 101 healthy participants (31 males and 70 females) finished the study. Treatment group were 53 individuals, and the control group were 48 individuals. In the treatment group consuming NY-YP901, statistically significant beneficial changes were observed in body weight (treatment group vs control group=-0.24±1.50 vs +0.64±1.39 kg, P<0.05), BMI (-0.10±0.58 vs +0.24±0.50 kg/m(2), P<0.05 ) and low-density lipoprotein (LDL)-cholesterol (-7.71±14.14 vs -0.43±15.32 mg/dl, P<0.05) after 8 weeks. The change in other parameters was not different between the treatment and the control groups. CONCLUSIONS: The functional yogurt NY-YP901 reduced LDL-cholesterol, body weight and BMI in the subjects at a 300-ml consumption daily for 8 weeks. From these findings, regular intake of functional yogurt NY-YP901 may be consequently related to improve metabolic syndrome.

Storage behavior of immune-enhancing enteral formulation from natural sources.

Nutrition support has become an important therapeutic intervention for improving outcomes in hospitalized patients. The present study was carried out with the objective of studying appropriate packaging and storage studies of enteral formulation from natural sources comprising finger millet (Eleusine coracana), soyprotein isolate, tomato powder, carrot powder, anne greens (Celosia argentea), groundnut oil and fish oil. Two type of packages--namely, polypropylene pouches and metallized polyester/polyethylene pouches--were used. The storage conditions were 27°C and 42°C at 65% relative humidity. The chemical, microbiological and sensory qualities of the formulation were assessed at regular intervals. The moisture sorption studies revealed that the formulation had an initial moisture content of 3.59%, which equilibrated to 13%. The product was acceptable at 64% relative humidity, after which it tend to become soggy. Analysis of peroxide value and free fatty acid content of the equilibrated samples revealed that moisture content of 4-5% was ideal for the storage of the formulation. An increase in the peroxide value and free fatty acid content was observed during 90-day storage period but the formulation was organoleptically acceptable. The microbial analysis of the formulation revealed an initial total bacterial count of 1.5 × 10² colony-forming units and increased to 7.9 × 10² colony-forming units (polypropylene) and 5.0 × 10² colony-forming units (metallized polyester/polyethylene). No fungal and coliform was detected at 90 days of storage. Thus it was concluded that the formulation can be stored for a period of 3 months at 27°C and 65% relative humidity. Such formulations can be primarily a supportive strategy to an active therapeutic intervention.

Prebióticos en las fórmulas para lactantes. ¿Podemos modificar la respuesta inmune? / Prebiotics in infant formulae. Could we modify the immune response?

Introducción: La microflora intestinal de los lactantes amamantados tiene un papel primordial en la función intestinal y en el desarrollo del sistema inmune. Los oligosacáridos presentes en la leche materna estimulan selectivamente el crecimiento de Bifidobacterias y Lactobacilos en el intestino. En los últimos años se han realizado varios intentos para obtener una flora similar en lactantes alimentados con fórmulas infantiles. Una de las posibilidades para obtener este efecto es proporcionar nutrientes selectivos para esta microflora beneficiosa (prebióticos). Objetivo: Realizar una revisión de la evidencia científica disponible sobre la incorporación de prebióticos a los alimentos para lactantes y su posible influencia en la respuesta inmune. Material y métodos: Se realizó un amplia búsqueda bibliográfica con los siguientes términos de búsqueda: "prebióticos OR oligosacáridos OR microflora intestinal AND fórmula infantil AND resultados". Se hizo especial análisis de los estudios clínicos con fórmulas infantiles que incorporaran prebióticos. Resultados: Un prebiótico es una sustancia no absorbible en el intestino delgado y susceptible de fermentación por la flora colónica. El empleo de una mezcla determinada de galactooligosacáridos y fructooligosacáridos en una fórmula infantil aumenta el número de bifidobacterias de una forma dependiente de la dosis (el efecto máximo obtenido a una concentración de 0,8 g/dl) y reduce el número de gérmenes patógenos tanto en lactantes pretérminos como a término cuando se comparaban con lactantes que recibían una fórmula no suplementada. El efecto de los oligosacáridos sobre el metabolismo bacteriano se estudió midiendo la producción de ácidos grasos de cadena corta y el pH fecal. Estudios más recientes han mostrado beneficios clínicos de la incorporación de una mezcla de prebióticos a una fórmula infantil. En primer lugar, se ha visto una disminución en el riesgo de aparición de dermatitis atópica en lactantes de riesgo; en segundo lugar, una reducción en el número de episodios infecciosos, fundamentalmente intestinales e infecciones de vías respiratorias superiores en el primer año de vida. Puede especularse que los prebióticos pueden tener un papel importante en la prevención de la alergia y de las infecciones leves en el lactante (AU)

Introduction: The intestinal microflora of breast-fed infants is an important physiological factor in gut function and the development of the immune system. Human milk oligosaccharides have been shown to selectively stimulate the growth of Bifidobacteria and Lactobacilli in the intestine. In the last few years several attempts have been made to establish the presence of similar microbiota in formula-fed infants. One of the approaches to modify the balance of intestinal microflora is to supply the potentially helpful microbiota with selective nutrients (prebiotics). Goal: To review the current scientific evidence related to the addition of prebiotics to infant feeds and their possible role in the immune function. Material and methods: A bibliographic search with Mesh terms: Prebiotics OR oligosaccharides OR intestinal microflora AND infant formula AND results was performed. Special analysis was done on clinical studies. Results: Prebiotics are substances that are not absorbed through the small intestine and are fermented by colonic bacteria. A prebiotic mixture from galacto-oligosaccharides and fructo-oligosaccharides has been used to mimic the effect of human milk oligosaccharides. It has been demonstrated that such a mixture significantly increases the number of bifidobacteria in a dose-related way (maximum effect at 0.8 g/dl) and reduces the number of pathogens in term as well as in preterm infants when compared with a group of infants fed a non-supplemented formula. The effect of oligosaccharides on bacterial metabolism was studied by measuring short chain fatty acid production and fecal pH. More recent studies have been able to show clinical benefits with the use of a prebiotic mixture in infant formulas. Firstly, it has been shown to decrease the risk of developing atopic dermatitis in high risk infants; secondly a reduced incidence of intestinal as well as upper airway infections in the first year of life. It can be hypothesized that prebiotics might play an important role as a new concept in allergy and infection prevention in infants (AU)

Effect of storage temperatures and ingredients on growth of Bacillus cereus in coffee creamers.

Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cells/ml or 100 spores/ml and were subsequently stored at 4, 7, 23 and 32 degrees C. Within 9 h at 32 degrees C and 11 h at 23 degrees C, in both half and half and whipping cream, vegetative cells and spores reached population levels that can cause foodborne illness. No growth occurred in any product stored at 4 or 7 degrees C. Sodium stearoyl lactylate, a fatty acid derivative that is used as an emulsifier, inhibited growth of spores and vegetative cells in the nondairy creamers stored at either 32 or 23 degrees C.

Contaminación de mezclas de nutrición parenteral total preparadas en forma artesanal en terapia intensiva / Contamination of parenteral total nutrient mixtures prepared in handmade form in Intensive Care

Entre septiembre de 1990 y febrero de 1992, fueron preparadas 311 bolsas de nutrición parenteral total (NPT), que se administraron a 28 pacientes. La preparación fue realizada por personal de enfermería de una unidad de terapia intensiva (UTI), en office limpio, sin campana de flujo laminar (CFL). Luego de la infusión de la mezcla durante 24 horas, se enviaron 174 muestras para exámen directo y posteriormente fueron cultivadas en caldo cerebro corazón, durante siete días. Solo seis muestras desarrollaron microorganismos, sin correlación clínica de infección en los pacientes, al momento de la recolección (AU)