Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder.

This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.

Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves.

The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the longissimus lumborum (LL) and semitendinosus (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O2 + 20% CO2), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP. On the other hand, the MAP samples had lower purge loss at 5 and 15 days, a higher proportion of oxymyoglobin up to 10 days of storage, and a better microbiological status. Calf muscle samples stored in the VP + MAP system had intermediate values for TBARS and α-tocopherol content and at the same time were the most tender and had the lowest counts of Pseudomonas and Enterobacteriaceae bacteria at 15 days. All packaging systems ensured relatively good quality of veal characteristics up to the last day of storage. However, for MAP at 15 days of storage, unfavourable changes in colour (a high level of metmyoglobin and a decrease in oxymyoglobin, redness and R630/580 ratio) and in the lipid fraction (a high TBARS value and a significant decrease in α-tocopherol content) were observed.

Natural aromatic extract of black tea improved the water retention of pork meat batter.

The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of ß-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.

Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing.

This study aimed to investigate the changes in flavor quality of roasted duck during repetitive freeze-thawing (FT, -20 ℃ for 24 h, then at 4 ℃ for 24 h for five cycles) of raw duck preforms. HS-SPME/GC-MS analysis showed that more than thirty volatile flavor compounds identified in roasted ducks fluctuated with freeze-thawing of raw duck preforms, while hexanal, nonanal, 1-octen-3-ol, and acetone could as potential flavor markers. Compared with the unfrozen raw duck preforms (FT-0), repetitive freeze-thawing increased the protein/lipid oxidation and cross-linking of raw duck preforms by maintaining the higher carbonyl contents (1.40 âˆ¼ 3.30 nmol/mg), 2-thiobarbituric acid reactive substances (0.25 âˆ¼ 0.51 mg/kg), schiff bases and disulfide bond (19.65 âˆ¼ 30.65 µmol/g), but lower total sulfhydryl (73.37 âˆ¼ 88.94 µmol/g) and tryptophan fluorescence intensity. Moreover, A lower protein band intensity and a transformation from α-helixes to ß-sheets and random coils were observed in FT-3 âˆ¼ FT-5. The obtained results indicated that multiple freeze-thawing (more than two cycles) of raw duck preforms could be detrimental to the flavor quality of the roasted duck due to excessive oxidation and degradation.

Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage.

Protein and lipid are two major components that undergo significant changes during processing of aquatic products. This study focused on the protein oxidation, protein conformational states, lipid oxidation and lipid molecule profiling of salted large yellow croaker during storage, and their correlations were investigated. The degree of oxidation of protein and lipid was time-dependent, leading to an increase in carbonyl content and surface hydrophobicity, a decrease in sulfhydryl groups, and an increase in conjugated diene, peroxide value and thiobarbituric acid reactive substances value. Oxidation caused protein structure denaturation and aggregation during storage. Lipid composition and content changed dynamically, with polyunsaturated phosphatidylcholine (PC) was preferentially oxidized compared to polyunsaturated triacylglycerol. Correlation analysis showed that the degradation of polyunsaturated key differential lipids (PC 18:2_20:5, PC 16:0_22:6, PC 16:0_20:5, etc.) was closely related to the oxidation of protein and lipid. The changes in protein conformation and the peroxidation of polyunsaturated lipids mutually promote each other's oxidation process.

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins.

In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the cooking of beef tenderloins investigated. Additionally, the goal was to determine the bioactive compounds present in hawthorn vinegar that could contribute to these effects, both quantitatively and qualitatively. For this purpose, hawthorn vinegar was first produced from hawthorn fruit and characterized. Then, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h) and cooked in a airfryer at 200 °C for 12 min. After the cooking process, analyses were conducted for CML, CEL, thiobarbituric acid reactive substances (TBARS), sensory and color. Hawthorn vinegar was found to have high phytochemical and bioactivity properties. It was found that hawthorn vinegar significantly altered the color properties (L*, a*, and b*) of raw beef tenderloin samples (P < 0.05). The marinating process did not adversely affect the sensory properties of the beef tenderloin, other than odour, and even improved its texture and appearance. Increasing the marination concentration and time significantly inhibited CML and CEL formation (P < 0.05), marinating the meat for 24 h reduced CML formation from 13.75 µg/g to 2.5 µg/g, while CEL formation decreased from 17.58 µg/g to 16.63 µg/g. Although CEL was inhibited at low levels during marination, it remained stable. In conclusion, this study showed that hawthorn vinegar contains bioactive compounds that significantly inhibit the formation of CML and stabilize the formation of CEL.

Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers.

Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.

Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion.

BACKGROUND: Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg-1) and lyophilized parsley (7.1 g kg-1) at equivalent antioxidant activity (5550 µg Trolox equivalents kg-1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process. RESULTS: Regardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg-1 for control and samples with parsley and 4.8 mg MDA kg-1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties. CONCLUSION: Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism.

In this study, we aimed to uncover the potential underlying mechanisms of the flavor modulation of Chinese bacon by Staphylococcus. To that end, taste-enhancing S. cohnii WX-M8 and S. saprophyticus MY-A10 screened from Chinese bacon were used to investigate the effects of their individual and mixed fermentations and their synergistic fermentation with Lactobacillus plantarum BL-1 on the sensorial attributes, physicochemical properties, microbial diversity, and volatile compounds (VOCs) of Chinese bacon. Our results revealed that S. cohnii WX-M8 and S. saprophyticus MY-A10 significantly increased a* (redness) and Aw and reduced thiobarbituric acid reactive substances (TBARS) when fermented in a mixture. Moreover, they promoted the formation of esters, aldehydes (especially straight-chain aldehydes), and phenolic compounds through pathways related to amino acid metabolism, enhancing sensorial attributes. While synergistic fermentation with L. plantarum BL-1 resulted in an improved a* (redness) of Chinese bacon, and the increased microbial metabolism of the carbohydrate and lipid metabolic pathways, the increase in TBARS and the higher content of acidic volatiles, led to a change in the composition of the flavor substances. The advantage of co-fermentation of Staphylococci in sensory attributes can be attributed to their capability to metabolize amino acids and associates. These findings provide insights into the role of Staphylococcus as a starter in regulating bacon flavor.

Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.

The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards.

Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil / [Melhoria da qualidade de filetes de tilápia do Nilo congelados com óleo de alecrim e tomilho]

The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.(AU)

A indústria de alimentos e o setor de peixes congelados, em particular, se beneficiaram dos avanços nas tecnologias de processamento de alimentos. Este estudo investigou o efeito da adição de antioxidantes naturais, como óleo de alecrim e tomilho, a filetes congelados de tilápia do Nilo (Oreochromis niloticus), a fim de preservar sua qualidade para os consumidores. Os filés foram tratados com alecrim e tomilho em duas concentrações (1% e 1,5%) e, em seguida, foram armazenados a 4°C. As amostras foram analisadas durante 4 dias para análises bacteriológicas (contagem de placas aeróbicas, psicotrópicas e coliformes), químicas (determinação do pH, substâncias reativas ao ácido tiobarbitúrico-TBARS e nitrogênio base volátil total-TVB-N) e exame da qualidade sensorial (cor, textura e odor). Diferenças significativas (P<0,05) foram observadas entre os diferentes grupos na contagem aeróbia de placas, contagem psicotrópica e contagem de coliformes durante o armazenamento. Além disso, os valores médios de pH, TVB-N e TBARS nos grupos tratados foram inferiores aos do grupo não tratado. A melhor qualidade sensorial foi obtida nas maiores concentrações (1,5%) de tomilho e óleo de alecrim.(AU)

Effects of childhood trauma on BDNF and TBARS during crack-cocaine withdrawal

Objective: To evaluate the association between childhood trauma (CT) and serum levels of brain-derived neurotrophic factor (BDNF) and thiobarbituric acid-reactive substances (TBARS) during crack-cocaine withdrawal. Method: Thirty-three male crack-cocaine users were recruited at admission to a public addiction treatment unit. Serum BDNF and TBARS levels were evaluated at intake and discharge. Information about drug use was assessed by the Addiction Severity Index-6th Version (ASI-6); CT was reported throughout the Childhood Trauma Questionnaire (CTQ). CTQ scores were calculated based on a latent analysis model that divided the sample into low-, medium-, and high-level trauma groups. Results: There was a significant increase in BDNF levels from admission to discharge, which did not differ across CT subgroups. For TBARS levels, we found a significant time vs. trauma interaction (F2,28 = 6.357, p = 0.005,ηp 2 = 0.312). In participants with low trauma level, TBARS decreased, while in those with a high trauma level, TBARS increased during early withdrawal. Conclusion: TBARS levels showed opposite patterns of change in crack-cocaine withdrawal according to baseline CT. These results suggest that CT could be associated with more severe neurological impairment during withdrawal.

Guilingji Capsules reduce 900 MHz collphone electromagnetic radiation-induced testicular oxidative damage and downregulate Prdx2 protein expression in the rat testis / 中华男科学杂志

Objective@#To investigate the relationship of electromagnetic radiation (EMR) from 900 MHz cellphone frequency with testicular oxidative damage and its influence on the Prdx2 protein expression in the rat testis, and to explore the mechanism of Guilingji Capsules (GC) alleviating oxidative damage to the testis tissue.@*METHODS@#Fifty healthy SD male rats were randomly divided into five groups of equal number, sham-EMR, 4-h EMR, 8-h EMR, 4-h EMR+GC and 8-h EMR+GC and exposed to 900 MHz EMR (370 μW/cm2) for 0, 4 or 8 hours daily for 15 successive days. The rats of the latter two groups were treated intragastrically with GC suspension and those of the first three groups with pure water after exposure to EMR each day. After 15 days of exposure and treatment, all the rats were sacrificed and their testis tissue collected for observation of the histomorphological and ultrastructural changes by HE staining and transmission electron microscopy, measurement of the levels of serum glutathione (GSH), superoxide dismutase (SOD) and malondialdehyde (MDA) with thiobarbiuric acid and determination of the Prdx2 protein expression by immunohistochemistry and Western blot.@*RESULTS@#Compared with the rats in the sham-EMR group, those in the 4-h and 8-h EMR groups showed different degrees of histomorphological and ultrastructural changes in the testis tissue, significantly decreased levels of GSH (［80.62 ± 10.99］ vs ［69.58 ± 4.18］ and ［66.17 ± 8.45］ mg/L, P < 0.05) and SOD (［172.29 ± 10.98］ vs ［158.92 ± 6.46］ and ［148.91 ± 8.60］ U/ml, P < 0.05) and increased level of MDA (［7.51 ± 1.73］ vs ［9.84 ± 1.03］ and ［11.22 ± 2.13］ umol/ml, P < 0.05), even more significantly in the 8-h than in the 4-h EMR group (P < 0.05). In comparison with the sham-EMR group, the expression of the Prdx2 protein was markedly downregulated in the 4-h and 8-h EMR groups (0.56 ± 0.03 vs 0.49 ± 0.03, 0.21 ± 0.01, P < 0.05), but again upregulated in the 4-h and 8-h EMR+GC groups (0.55±0.03 and 0.37±0.04) (P < 0.05).@*CONCLUSIONS@#Electromagnetic radiation from cellphones can cause ultrastructural damage to the testis tissue of male rats, while Guilingji Capsules can alleviate it, presumably by upregulating the Prdx2 protein expression in the testis tissue and reducing testicular oxidative damage.

Evaluation of redox profiles in exogenous subclinical hyperthyroidism at two different levels of TSH suppression

ABSTRACT Objective: Evaluate the relationship between exogenous subclinical hyperthyroidism and oxidative stress through the analysis of the redox profile of patients with subclinical hyperthyroidism exogenous (SCH) grade I (TSH = 0.1 to 0.4 IU/mL) and grade II (TSH < 0.1 IU/mL). Subjects and methods: We analyzed 46 patients with SCH due to the use of TSH suppressive therapy with LT4 after total thyroidectomy along with 6 control euthyroid individuals (3M and 3W). Patients were divided into two groups, G1 with TSH ≥ 0.1-0.4 IU/mL (n = 25; and 7M 14W) and G2 with TSH < 0.1 IU/mL (n = 25; and 4M 21W). Venous blood samples were collected to measure the levels of markers for oxidative damage (TBARS, FOX and protein carbonylation), muscle and liver damage (CK, AST, ALT, GGT) and antioxidants (GSH, GSSG and catalase). Results: Individuals in G2 showed a GSH/GSSG ratio ~ 30% greater than those in G1 (p = 0.004) and a catalase activity that was 4 times higher (p = 0.005). For lipid peroxidation, the levels measured in G2 were higher than both control and G1 (p = 0.05). No differences were observed for both protein carbonyl markers. G1 and G2 presented with greater indications of cell injury markers than the control group. Conclusion: TSH suppression therapy with LT4 that results in subclinical hyperthyroidism can cause a redox imbalance. The greater antioxidant capacity observed in the more suppressed group was not sufficient to avoid lipid peroxidation and cellular damage.

Characterization of oxidative stress biomarkers in a freshwater anomuran crab / Caracterização de biomarcadores de estresse oxidativo em caranguejos anomuros de água doce

Abstract In general, environmental responses at level of populations or communities are preceded by alterations at lower biological levels which can be efficiently detected by the analysis of biomarkers. We analyzed the oxidative biomarkers TBARS and Catalase in Aegla singularis, a freshwater crustacean highly sensitive to environmental changes. The objective was to address if are differences in these biomarkers related to the gender as well if they are influenced by seasonal or water physicochemical variables. The results showed differences in biomarkers profile related to the gender. In female crabs were not sensitive to seasonal variations throughout the study period. However, in males the biomarkers evaluated were higher in the winter as compared to remaining seasons and showed tendency of negative correlation with water temperature and pH. This study highlights that gender, seasonal variations and physicochemical variables can influence oxidative stress biomarkers in A. singularis. Female crabs probably are better suited as a model for biomarker application in environmental studies, because their insensibility to seasonal variations can facilitate the observations of responses related specifically to environmental disturbances.

Resumo Em geral, as respostas ambientais ao nível de populações ou comunidades são precedidas pelas alterações nos níveis biológicos inferiores que podem ser eficientemente detectados pela análise de biomarcadores. Neste trabalho, foram analisados os biomarcadores oxidativos TBARS e Catalase em Aegla singularis, um crustáceo de água doce altamente sensível às mudanças ambientais. O objetivo foi investigar se há diferenças nestes biomarcadores relacionados com o gênero, bem como se eles são influenciados por parâmetros sazonais ou físico-químicos. Os resultados mostraram diferenças no perfil de biomarcadores relacionados com o gênero. Caranguejos fêmeas não foram sensíveis a variações sazonais ao longo do período de estudo. Nos machos, os biomarcadores avaliadas apresentaram níveis mais altos no inverno, em comparação com as demais estações e mostraram uma tendência de correlação negativa com a temperatura e pH da água. Este estudo destaca que o sexo, variações sazonais e variáveis físico-químicas podem influenciar os biomarcadores de estresse oxidativo em A. singularis. As fêmeas de A. singularis provavelmente são mais adequadas como um modelo para aplicação destes biomarcadores em estudos ambientais, uma vez que sua insensibilidade às variações sazonais podem facilitar as observações das respostas relacionadas especificamente com perturbações ambientais.

Concentrações de cobre em mulheres obesas e sua relação com marcador da peroxidação lipídica / Copper concentrations in obese women and their relationship to lipid peroxidation marker

Introdução: Estudos atuais têm mostrado relação entre minerais antioxidantes e desordens bioquímicas envolvidas na patogênese da obesidade, em especial, a peroxidação lipídica. Nesse sentido, a literatura revela importância da atuação de elementos traços, a exemplo do cobre, na proteção contra a produção excessiva de radicais livres em indivíduos obesos. Objetivo: deste estudo foi avaliar as concentrações de cobre em mulheres obesas e sua relação com marcador da peroxidação lipídica. Metodologia: Estudo de natureza transversal, analítico e experimental envolveu 89 mulheres, com idade entre 20 e 50 anos, distribuídas em dois grupos: grupo controle (mulheres eutróficas, n=45) e grupo caso (obesas, n=44). As concentrações plasmáticas e eritrocitárias do cobre foram determinadas por espectrometria de absorção atômica. As concentrações plasmáticas das TBARS foram determinadas seguindo-se método descrito por Ohkawa, Ohishi e Yagi (1979), com adaptações. Resultados: A concentração das substâncias reativas ao ácido tiobarbitúrico foi significativamente maior no grupo caso em comparação com o grupo controle (p=0,001). O grupo caso apresentou concentrações inferiores de cobre plasmático e eritrocitário (p<0,05). Ambos os grupos apresentaram concentrações adequadas de cobre eritrocitário e plasmático. Não foi verificada correlação significativa entre o cobre plasmático e eritrocitário e parâmetros de adiposidade (p>0,05). Conclusão: Os resultados deste estudo indicam concentrações plasmáticas e eritrocitárias de cobre dentro da faixa de adequação, sendo que o grupo caso apresenta concentrações inferiores comparado ao grupo controle. O estudo não revelou correlação significativa entre o marcador de peroxidação lipídica e as concentrações de cobre plasmático e eritrocitário

Background: Current studies have shown a relationship between antioxidant minerals and biochemical disorders involved in the pathogenesis of obesity, especially lipid peroxidation. In this sense, the literature reveals importance of the performance of trace elements, such as copper, in the protection against the excessive production of free radicals in obese individuals. Objective: was to evaluate how the associations of obese women and their interface with lipid peroxidation. Methods: Cross-sectional, analytical and experimental involved 89 women, aged between 20 and 50 years, divided into two groups: control group (eutrophic women, n = 45) and case group (obese, n = 44). As plasma and erythrocyte concentrations of copper and determined by atomic absorption spectrometry. Plasma concentrations of TBARS were determined following the method described by Ohkawa, Ohishi and Yagi (1979), with adaptations. Results: The concentration of the reactive substances to thiobarbituric acid was significantly higher in the case group compared to the control group (p = 0,001). The case group had lower concentrations of plasma and erythrocyte copper (p <0,05). Both groups had adequate concentrations of erythrocyte and plasma copper. There was no significant correlation between plasma and erythrocyte copper and adiposity parameters (p> 0,05). Conclusion: From the results of this study, it can be concluded that the participants of the study have plasma and erythrocyte copper concentrations within the adequacy range, and the case group presents lower concentrations compared to the control group. In addition, no significant correlation was found between the lipid peroxidation marker and the plasma and erythrocyte copper concentrations

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A microplate adaptation of the thiobarbituric acid reactive substances assay to determine lipid peroxidation fluorometrically in small sample volumes / Una adaptación de microplacas del ensayo de sustancias reactivas del ácido tiobarbitúrico para determinar la peroxidación lipídica fluorométricamente en pequeños volúmenes de muestra

A simple, fast, reproducible and low-cost assay for thiobarbituric acid reactive substances (TBARS) has been adapted for use with a microplate spectrofluorometer. The technique allows rapid analysis of multiple samples and requires a very small sample volume (50 μl of red cell homogenates from passerine birds at protein concentrations of 3.4-8.9 mg/ml in this study), what is of special interest for biomonitoring studies working with small-sized animals from which a limited amount of sample can be obtained. The TBARS test involves the reaction of thiobarbituric acid (TBA) with malondialdehyde (MDA) under heating (90°C), leading to the formation of products that can be measured fluorometrically using black 384-well plates at excitation/emission wavelength of 532/553 nm. The concentrations of peroxidized lipids in samples were determined by extrapolation from a MDA standard curve. Two different excitation/emission combinations (532/553 and 530/550 nm) were used and both pairs were suitable for this technique. Intra- and inter-plate variability was < 20% and a good linearity of the standard curve was observed (R2 > 0.99). The research use of this microplate adaptation of the TBARS assay will provide further data and understanding of lipid peroxidation reducing the limitation of small sample volumen (AU)

El presente trabajo adapta un ensayo sencillo, rápido, reproducible y económico de sustancias reactivas al ácido tiobarbitúrico (TBARS) para su uso en espectrofluorómetro para microplacas. La técnica permite un análisis rápido de múltiples muestras y requiere un mínimo volumen de muestra (50 μl de un homogeneizado de eritrocitos de aves paseriformes a una concentración proteica de 3.4-8.9 mg/ml en este estudio), lo cual resulta de especial interés en estudios de biomonitorización que trabajan con animales de pequeño tamaño de los que se puede obtener una cantidad de muestra limitada. El ensayo TBARS consiste en la reacción del ácido tiobarbitúrico (TBA) con malondialdehído (MDA) en condiciones de calor (90°C), formando productos que pueden medirse fluorométricamente usando microplacas negras de 384 pocillos a 532/553 nm de excitación/emisión. La concentración de peróxidos lipídicos en la muestra se determinó por extrapolación de una curva de MDA. Se utilizaron dos combinaciones diferentes de excitación/emisión (532/553 and 530/550 nm) y ambas fueron apropiadas para la técnica. La variabilidad intra- e inter-placa fue <20% y se observó una buena linealidad de la curva estándar (R2 >0.99). El uso científico de la adaptación a microplaca del ensayo TBARS proporcionará más datos y comprensión sobre la peroxidación lipídica reduciendo la limitación que supone los pequeños volúmenes de muestra (AU)

Lipid peroxidation in female dogs bearing mammary gland carcinomas / Peroxidação lipídica em cadelas portadoras de carcinomas mamários

O estresse oxidativo causa peroxidação lipídica e formação de substâncias reativas ao ácido tiobarbitúrico (TBARS), processo que está comprovadamente associado à progressão de neoplasias malignas em seres humanos. Por sua vez, espécies reativas de oxigênio (EROs) são produzidas no processo carcinogênico, de forma que a geração de EROs parece ser, ao mesmo tempo, causa e consequência dele. Em cães, a associação da peroxidação lipídica com a carcinogênese permanece ainda obscura, com estudos escassos, de resultados conflitantes, que, muitas vezes, incluem, dentro de um mesmo grupo amostral, animais portadores de tumores heterogêneos dos pontos de vista morfológico e comportamental, além de estes se apresentarem em estágios bastante distintos. Nesse contexto, buscou-se, na presente investigação, avaliar a concentração plasmática de TBARS em fêmeas hígidas e portadoras de carcinomas mamários com diagnóstico histopatológico de carcinoma mamário tubular simples estágio 4, com comprometimento de linfonodos, porém sem metástases detectadas. Foi observado que as cadelas diagnosticadas com carcinoma mamário tiveram níveis plasmáticos de TBARS significativamente maiores (média de 7,98 ± 1,43µmol/mL, p < 0,0001) em relação às fêmeas consideradas hígidas (média de 6,14 ± 0,53µmol/mL), o que sugere associação entre câncer e maior ocorrência de estresse oxidativo.(AU)

TBARS and BDNF levels in newborns exposed to crack/cocaine during pregnancy: a comparative study

Objectives: To compare levels of a marker of lipid peroxidation (thiobarbituric acid reactive substances, TBARS) and brain-derived neurotrophic factor (BDNF) in umbilical cord blood (UCB) between newborns exposed to crack/cocaine in utero (exposed newborns [EN], n=57) and non-exposed newborns (NEN, n=99), as well as in maternal peripheral blood at delivery. Methods: This was a cross-sectional study. Potential confounders, including perinatal parameters, psychopathology, and use of other substances, were assessed. Results: After adjusting for potential confounders, adjusted mean BDNF was significantly higher in EN (3.86 ng/mL, 95% confidence interval [95%CI] 2.29-5.43) than in NEN (0.85 ng/mL, 95%CI 0.47-1.23; p < 0.001; Cohen effect size: 1.12), and significantly lower in crack/cocaine mothers than in control mothers (4.03 ng/mL, 95%CI 2.87-5.18 vs. 6.67 ng/mL, 95%CI 5.60-7.74; p = 0.006). The adjusted mean TBARS level was significantly lower in EN (63.97 µM MDA, 95%CI 39.43-88.50) than NEN (177.04 µM MDA, 95%CI 140.93-213.14; p < 0.001; effect size = 0.84), with no difference between mother groups (p = 0.86). Conclusions: The changes in TBARS levels observed in EN suggest that fetuses exposed to cocaine mobilize endogenous antioxidant routes since very early stages of development. The increase in BDNF levels in EN might indicate changes in fetal development, whereas the changes in BDNF levels in mothers provide evidence of the complex metabolic processes involved in drug use during pregnancy.

Estresse oxidativo e parâmetros inflamatórios em pacientes com doença celíaca / Oxidative stress and inflammatory parameters inpatients presenting celiac disease

Objetivos: Determinar a presença de estresse oxidativo e inflamação no intestino de pacientes com doença celíaca. Método: Foi realizado estudo transversal que incluiu pacientes submetidos à endoscopia gastrointestinal. A população do estudo consistiu em 24 casos e 26 controles. Foram medidos os níveis duodenais de proteínas carboniladas, espécies reativas ao ácido tiobarbitúrico, bem como catalase (CAT), superóxido dismutase (SOD). Também foram determinados os níveis intestinais de interleucina (IL) 6, 10 e 8. A classificação de Marsh foi registrada e utilizada como parâmetro de gravidade da doença. Resultados: Tanto a IL-6 como a IL-10, mas não a IL8, aumentaram nos pacientes com doença celíaca quando comparados com indivíduos saudáveis. Os parâmetros de dano oxidativo foram aumentados,enquanto que as defesas antioxidantes foram reduzidas em nossa amostra. Os níveis de IL6 ea atividade do SOD foram relacionados com a pontuação de Marsh. Conclusões: Diferentes marcadores de inflamação e estresse oxidativo estão alterados no intestino de pacientes com doença celíaca, e alguns deles estão relacionados à gravidade da doença.(AU)

Objectives: Determine the presence of oxidative stress and inflammation in the gut of patients with celiac disease. Methods: Transversal study that included patients undergoing upper gastrointestinal endoscopy was performed. The study population consisted 24 cases and 26 controls. The duodenal levels of protein carbonyls, thiobarbituric acid reactive species, as well as catalase, superoxide dismutase (SOD) activities were measured. Gut levels of interleukin (IL) 6, 10 and 8 were also determined.The Marsh classification was recorded and used as a parameter of disease severity. Results: Both IL-6 and IL-10, but not IL8, were increased in celiac disease patients when compared to healthy individuals. Oxidative damage parameters were increased while antioxidant defenses were decreased in our sample. Both IL6 levels and SOD activity were related to Marsh score. Conclusions: Different markers of inflammation and oxidative stress are altered in the gut of celiac disease patients, and some of them are related to disease severity.(AU)