Ivabradine restores tonic cardiovascular autonomic control and reduces tachycardia, hypertension and left ventricular inflammation in post-weaning protein malnourished rats.

Malnutrition results in autonomic imbalance and heart hypertrophy. Overexpression of hyperpolarization-activated cyclic nucleotide-gated channels (HCN) in the left ventricles (LV) is linked to hypertrophied hearts and abnormal myocardium automaticity. Given that ivabradine (IVA) has emerging pleiotropic effects, in addition to the widely known bradycardic response, this study evaluated if IVA treatment could repair the autonomic control and cardiac damages in malnourished rats. AIM: Assess the impact of IVA on tonic cardiovascular autonomic control and its relationship with hemodynamics regulation, LV inflammation, and HCN gene expression in post-weaning protein malnutrition condition. MAIN METHODS: After weaning, male rats were divided into control (CG; 22 % protein) and malnourished (MG; 6 % protein) groups. At 35 days, groups were subdivided into CG-PBS, CG-IVA, MG-PBS and MG-IVA (PBS 1 ml/kg or IVA 1 mg/kg) received during 8 days. We performed jugular vein cannulation and electrode implant for drug delivery and ECG registration to assess tonic cardiovascular autonomic control; femoral cannulation for blood pressure (BP) and heart rate (HR) assessment; and LV collection to evaluate ventricular remodeling and HCN gene expression investigation. KEY FINDINGS: Malnutrition induced BP and HR increases, sympathetic system dominance, and LV remodeling without affecting HCN gene expression. IVA reversed the cardiovascular autonomic imbalance; prevented hypertension and tachycardia; and inhibited the LV inflammatory process and fiber thickening caused by malnutrition. SIGNIFICANCE: Our findings suggest that ivabradine protects against malnutrition-mediated cardiovascular damage. Moreover, our results propose these effects were not attributed to HCN expression changes, but rather to IVA pleiotropic effects on autonomic control and inflammation.

Acceptance of handmade products containing nuts and fructooligosaccharides / Aceptación de productos artesanales formulados con nueves y fructooligosacáridos

Introduction: Prebiotic and food with functional properties are beneficial for consumers through prevention of many diseases. Aim: Verify the acceptance of handmade product (chocolate bar, soy sweet and sweet bread) formulated based on oil seeds (flaxseed, peanut and Brazil nut) and or fructooligosaccharides (FOS). Methods: Four samples of each handmade product were prepared adding different concentrations of oil seed and FOS. The sensory evaluation was performed by a sample of 373 consumers; 126, 121 and 126 tasters of chocolate bar, soy sweet and sweet bread, respectively, using a hedonic scale of nine points. The results were submitted to analysis of variance (ANOVA) and Tukey's test. Results and Discussion: Observing the trials averages, we inferred that samples of sweet bread with Brazil nut and/or FOS had the greater acceptance. However, all the samples are good market alternatives because they had presented averages between 6 and 9 points, and conferred accretion of omega-3 and omega-6 fatty acids, protein, fiber, antioxidant vitamins and minerals, as well as, phytochemicals, which plays an important role in health promotion. Conclusion: The handmade products formulated based on oil seeds and FOS had good acceptance and can improve the consumer dietary patterns. But, in order to prove the functionality of these products, new studies should be performed (AU)

Introducción: Los prebióticos y alimentos con propiedades funcionales proporcionan beneficios para la salud de los consumidores a través de la prevención de muchas enfermedades. Objetivo: Verificar la aceptación de productos artesanales (chocolate en barra, dulce de soja y pan dulce) formulados con nueces (linaza, maní y nueces de Brasil) y, o fructooligosacáridos (FOS). Métodos: Cuatro muestras de cada producto fueron preparados con adición de diferentes concentraciones de nueces y FOS. La evaluación sensorial se realizó mediante una muestra de 373 consumidores, con 126, 121 y 126 probadores para muestras de chocolate en barra, dulce de soja y pan dulce, respectivamente, utilizándose la escala hedónica de nueve puntos. Los resultados fueron sometidos a Análisis de Varianza (ANOVA) y el test de Tukey. Resultados y Discusión: Observándose las medias de los juzgamientos, se infiere que las muestras con mayor aceptación han sido de pan dulce con nueces de Brasil y, o FOS. Sin embargo, todas las muestras son buenas alternativas de mercado y se lo mostró un promedio de entre 6 y 9 puntos, más un aumento de ácidos grasos omega 3 y 6, proteínas, fibras, vitaminas, antioxidantes y minerales, así como fitoquímicos, los cuales desempeñan un papel importante en la promoción de la salud. Conclusión: Los productos artesanales formulados con oleaginosas y, o FOS tuvieron una buena aceptabilidad y pueden mejorar los hábitos alimentarios de los consumidores. Pero para probar la funcionalidad de estos productos, se necesitan nuevos estudios (AU)