Determination of cyanide in whole seeds and brans of linseed (Linum usitatissimum Linn) by molecular spectrophotometry

Abstract The addition of linseed (Linum usitatissimum Linn) in the diet, as a functional food, has increased over the years. However, it possesses cyanogenic glycosides. This study aimed to quantify and compare cyanide concentration in whole seed and bran of brown and golden types to establish a safe limit of intake. Three commercial labels, from brown and golden whole seed types (Ab, Ag, Bb, Bg, Cb and Cg), and six commercial labels of brown and golden bran (1b, 2g, 3g, 4b, 5g, and 6b), were selected, totalizing twelve samples. Total cyanide concentration was quantified by a colorimetric method employing alkaline picrate, after acid hydrolysis. The whole seed cyanide values were between 348.4 and 473.20 µg/g and the bran cyanide values were between 459.53 and 639.35 µg/g. The analyzed bran presented increased cyanide concentrations than the whole seeds with no differences between brown and golden types. Food able to produce cyanide less than 90 µg/kg body weight, daily, is considered secure for consumption. Considering this limit and analyzed samples, it is safe to eat approximately two tablespoons of seeds or one tablespoon of bran. These results point out the importance of cyanide amount daily intake information to be in linseed packaging, to ensure secure consumption

Health benefits of Kombucha: drink and its biocellulose production

Abstract Kombucha (tea and biocelluose) has been used worldwide due to its high nutritional, functional, and economic potential. This fermented tea has been used in folk medicine to treat several pathological conditions and its biocellulose in the industrial sector. In this context, this paper presents a scientific literature review on the main phytochemicals of Kombucha and respective biological activities to assess their potential uses. The tea has presented a wide range of bioactive compounds such as amino acids, anions, flavonoids, minerals, polyphenols, vitamins, and microorganisms. Moreover, its biocellulose is rich in fibers. These compounds contribute to various biological responses such as antioxidant, hepatoprotective, antitumoral, antidiabetic, and antihypercholesterolemic effects. In this sense, both the tea and its biocellulose are promising for human use. Besides, Kombucha presents itself as a drink option for vegetarians and/or those seeking healthier diets, as its biocellulose can bring metabolic benefits. Our review demonstrates that both can be used as functional foods and/or sources of bioactive compounds for food and industrial applications.

Frailty syndrome: A target for functional nutrients?

Frailty is a late life phenotype characterized by a decline in physiological reserve across several organ systems, resulting in the increased susceptibility to endogenous and/or exogenous stressors. Although the etiology of frailty remains poorly understood, an interconnected network of putative mechanisms linked to the ageing process has been proposed. However, frailty is a dynamic process that may be prevented, delayed, or even reversed. The syndromic nature of frailty requires a multidomain approach, such as proper nutrition, as part of modifiable environmental factors, and represents one of the most promising and least costly ways to prevent and reduce frailty among older adults. Nutrient deficiencies have been consistently associated with frailty; however, mounting evidence also supports the hypothesis that beyond the traditional nutritional value, specific dietary components may exert function-enhancing effects and mitigate the extent of frailty. Thus, further mechanistic studies, along with large clinical trials, are imperative to establish the exact role of functional nutrients in the clinical management of frailty. Here, we provide a contemporary discussion of how emerging functional nutrients may contribute to modify the trajectory of the frailty syndrome.

Determination of the authenticity of plastron-derived functional foods based on amino acid profiles analysed by MEKC.

Plastron is a nutritive and superior functional food. Due to its limited supply yet enormous demands, some functional foods supposed to contain plastron may be forged with other substitutes. This paper reports a novel and simple method for determination of the authenticity of plastron-derived functional foods based on comparison of the amino acid (AA) profiles of plastron and its possible substitutes. By applying micellar electrokinetic chromatography (MEKC), 18 common AAs along with another 2 special AAs - hydroxyproline (Hyp) and hydroxylysine (Hyl) were detected in all plastron samples. Since chicken, egg, fish, milk, pork, nail and hair lacked of Hyp and Hyl, plastron could be easily distinguished. For those containing collagen, a statistical analysis technique - principal component analysis (PCA) was adopted and plastron was successfully distinguished. When applied the proposed method to authenticate turtle shell glue in the market, fake products were commonly found.

Avaliação dos fatores que caracterizam a berinjela (Solanum melongena L. ) como um alimento funcional / Evaluation factors featuring eggplant (Solanum melongena L. ) as a functional food

Currently, the role of healthy food is to optimize the nutrition of individuals, providing not only increased health and well-being, but also reduced risks of developing diseases caused by poor diets. Functional foods contain substances with different biological functions, called bioactive compounds, which can modulate the physiology of the body, ensuring the maintenance of health. Eggplant (Solanum melongena L.) has been cited by several authors as one of the vegetables that can be classified as functional food. The lay population has used eggplant in different ways, without criteria and evidence from studies with different objectives. Among its main uses, the treatment and/or prevention of dyslipidemia and as adjuvant in weight loss can be highlighted. This work aims to study and analyze the most recent publications in order to justify the characterization of eggplant (Solanum melongena L.) as a functional food. To this end, a literature review of articles was conducted in the Scielo, Medline, Pubmed, Bireme, and Lilacs databases, as well as in books and journals from 1992 to 2012. The selection of bibliographic reference sought to select studies that investigated the chemical composition of eggplant, elucidated its habitual use by populations, and attempted to demonstrate its functional properties. Although some studies have demonstrated the effectiveness of eggplant, more accurate investigations with standardized methodologies are needed. These further studies should address the usual forms of consumption by the population and the correlation of these forms with the objectives of the proposed use.

Actualmente, el papel de la alimentación considerada saludable es el de optimizar la nutrición de las personas, garantizándoles el aumento de la salud y del bienestar, al mismo tiempo que reduce el riesgo de desarrollar enfermedades causadas por la mala alimentación. Los alimentos funcionales presentan sustancias, denominadas compuestos bioactivos, que tienen diferentes funciones biológicas y que son capaces de modular la fisiología del organismo, garantizando el mantenimiento de la salud. La berenjena (Solanum melongena L.) ha sido citada por muchos autores como una de las hortalizas que se puede clasificar como alimento funcional. La berenjena ha sido utilizada por la población de diversas formas, aunque sin evidencias ni pruebas que lo respalden, y con diversos objetivos, entre los que podemos destacar el tratamiento y/o prevención de la dislipidemia y el auxilio en el adelgazamiento. Este trabajo tiene como objetivo estudiar y analizar las publicaciones más recientes que justifiquen la clasificación de la berenjena (Solanum melongena L.) como un alimento funcional. Para la estructuración de este estudio se realizó una revisión bibliográfica de artículos en las bases de datos Scielo, Medline, Pubmed, Bireme, Lilacs, así como en libros y revistas científicas, teniendo en cuenta el período de 1992 a 2012. La selección de la referencia bibliográfica intentó seleccionar aquellos estudios que investigaron la composición química de la berenjena, dilucidaron su uso habitual en las poblaciones y trataron de demostrar sus propiedades funcionales. Aunque algunos estudios han demostrado la eficacia de la berenjena, se necesitan investigaciones más precisas, con metodologías estandarizadas, que tengan en cuenta las formas habituales de consumo y las relacionen con los objetivos propuestos para su uso.

Atualmente o papel da alimentação considerada saudável é otimizar a nutrição dos indivíduos garantindo a estes o aumento da saúde e do bem-estar como também reduzir o risco de desenvolver doenças decorrentes da má alimentação. Os alimentos funcionais apresentam substâncias com distintas funções biológicas, denominadas compostos bioativos, que são capazes de modular a fisiologia do organismo, garantindo a manutenção da saúde. A berinjela (Solanum melongena L.) tem sido citada por diversos autores como um dos vegetais que podem ser classificados como alimento funcional. A utilização da berinjela vem sendo feita pela população leiga sob diversas formas, mesmo sem critérios e comprovações por estudos com objetivos diversos, entre eles destaca-se sua utilização para o tratamento e/ou prevenção da dislipidemia e também como coadjuvante na perda de peso. Este trabalho tem como objetivo estudar e analisar as publicações mais recentes que justifiquem a caracterização da berinjela (Solanum melongena L.) como um alimento funcional. Para a estruturação deste estudo, foi realizada uma revisão da literatura em artigos nas bases de dados Scielo, Medline, Pubmed, Bireme, Lilacs bem como em livros e revistas científicas, considerando o período de 1992 a 2012. A seleção da referência bibliográfica preocupou-se em selecionar os estudos que pesquisaram a composição química da berinjela, elucidaram seu uso habitual nas populações, bem como tentaram demonstrar suas propriedades funcionais. Apesar de alguns estudos demonstrarem a eficácia da berinjela, são necessárias investigações mais precisas, com metodologias padronizadas, realizadas com as formas habituais de consumo entre a população e relacioná-las com os objetivos propostos do seu uso.

Molecular identification and characterization of the edible and medicinal Morchellaceae germplasm collection of "mulch morels".

The accessions of the morel (Morchellaceae, Ascomycota) germplasm collection were genetically analyzed, in order to determine both their inter- and intraspecific relationships. This was done as a starting point for cultivation experiments, as well as to provide a genetic description of invasive morel populations linked to mulched garden patches, as compared with outdoor morels. The phylogenetic data, which was based on the internal transcribed spacer (ITS) sequences and supported by amplified fragment length polymorphism (AFLP) analyses, divided the germplasm isolates and accessions from the sequence database into three groups of yellow morels, and three groups of black morels, involving a remarkable monotypic genus of half-free morels (Mitrophora semilibera), the groups Morchella conica and M. angusticeps. Both Morchella groups include morel samples that use mulch bark as a vector for their spread across gardens in various locations in the Czech Republic. The AFLP analysis supported the ITS-based phylogenetic data and determined the intraspecific genetic profile of these, as a rule, almost entirely unstudied isolates.

An axenic culture system for fruiting body formation by an edible bolete phylogenetically related to culinary-medicinal penny bun mushroom, Boletus edulis Bull.:Fr. strains from China.

The ability of two freshly isolated Boletus stains to fruit under axenic conditions was tested using different solid and liquid nutrient media. One strain (YNCX04) produced numerous primordia from which fruiting bodies, 12 mm and 10 mm in length, with grey, convex pilei, and yellow-white, clavate stipes developed between 15 and 30 d after inoculation of fungal mycelium onto a solid medium consisting of mineral salts, thiamine, glucose, potato, an extract of Cunninghamia lanceolata root, and agar. The other strain (YNB200) produced numerous primordia but no sporophores. Strain YNCX04 lost the ability to form fruiting bodies in axenic culture 6 mo after initial isolation but retained the ability to form primordia for up to 18 mo. Based on internal transcribed spacer sequencing data, strains YNB200 and YNCX04 formed a sub-cluster together with four previously designated Boletus edulis strains from China. Phylogenetic analysis placed the Chinese strains closer to B. aestivalis than to European and North American strains of B. edulis, although a 29-bp fragment specific to all the B. aestivalis strains was absent from all the Chinese strains. Furthermore, partial 18S rDNA sequences from strains YNB200 and YNCX04 exhibited 98% similarity with an 18S rDNA sequence from B. edulis strain Be3. Further molecular studies are indicated to more accurately establish the taxonomic positions ofF3 and F4-3, as well as the Chinese strains designated as B. edulis.

[Nutritional and functional properties of honey].

Due to its high carbohydrate content honey is an excellent energy source and possesses some functional effects. It is especially valuable for children and sportsmen. The glycemic index of honey varies from 32 to 91 depending on botanical origin. Honey contains also a great number of other constituents in small and trace amounts. This composition possesses numerous nutritional and biological effects: antimicrobial, antioxidant, prebiotic, immunomodulating activities. There is a suggestion on consumption rates.