Targeted analysis reveals alteration in pathway in 5p minus individuals.

Cri du Chat or 5p minus (5p-) syndrome is characterized by a deletion located on the chromosome 5 short (-p) arm and has an incidence rate of 1 in 50,000 individuals worldwide. This disease manifests in disturbances across a range of systems biochemicals. Therefore, a targeted metabolomics analysis was evaluated in patients with 5p- syndrome to help unravel the biochemical changes that occur in this disease. Urine samples were collected from people of both sexes aged 1-38 years old and analyzed by ultra-performance liquid chromatography coupled to mass spectrometry. Student' statistical test, metabolomic pathway analysis and metabolite set enrichment analysis were applied to the data. Alterations of some amino acids and amine biogenics levels were found in Cri du Chat Syndrome individuals. The alteration of most of these metabolites is associated with energy recuperation and glycolysis. In general, we found the catabolism of some metabolic pathways to be affected in 5p- patients.

Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars.

Tamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of extract tamarind seed (FAE) at three concentration levels (0.3, 1.15 and 2%) on the antioxidant capacity (DPPH, ABTS, FRAP and ORAC) and concentrations of total phenolic compounds in tamarind pulp. Conditions used to prepare the aqueous extracts were established using multivariate optimization. Moreover, nectars prepared from pulps combined with FAE were subjected to sensory tests. Tamarind fruits from three geographic regions in Brazil (Minas Gerais, São Paulo and Bahia) that were harvested in 2013 and 2014 were used in the study. Generally, the freeze-dried aqueous extracts increased the concentrations of antioxidants in the pulp. The results revealed a positive correlation between the FAE concentration in the pulp and the antioxidant capacity of all samples, particularly samples from Bahia and Minas Gerais, which presented an increase of up to 1,942% in the ABTS method when 2% FAE was incorporated into the pulp, from approximately 40.1 to 209.1 mMTrolox/gdw and 13.4 to 143.4 mMTrolox/gdw, respectively. Sensory tests indicated the satisfactory acceptance and non-distinction between nectar samples to which FAE was or was not added when the FAE concentration was less than 2.3gFAE/L, regardless of the geographic origin of the samples.

Qualidade funcional da infusão do chá verde comercial / Functional quality of commercial green tea

OBJETIVO: O objetivo deste trabalho foi avaliar a qualidade de duas marcas comerciais de chá verde em sachê, e verificar o efeito do tempo de infusão, em intervalos de tempos que incluem o recomendado pelo fabricante, sobre a disponibilidade dos compostos funcionais. MÉTODOS: Por análises em cromatografia líquida ultrarrápida com detector de arranjos de díodo,foram identificadas e quantificadas a cafeína, a catequina, a epigalocatequina, a rutina e a epicatequina. RESULTADOS: A epigalotocatequina e a catequina foram encontradas em maior concentração no tempo seis minutos de infusão em água (100°C) em ambas as marcas, sendo a rutina apenas encontrada na infusão por seis minutos e em apenas uma das marcas avaliadas. A extraçãocom metanol (99,8%) aumentou significativamente o rendimento de todos os compostos avaliados. Foi observado que atividade antioxidante equivalente ao trolox do chá aumentou diretamente com o aumento do tempo de infusão, no entanto, para os extratos obtidos em metanol, a atividade antioxidante foi menor que todos os outros tratamentos, havendo diferença significativa (p<0,05). CONCLUSÃO: As análises químicas de umidade, cinzas e cinzas insolúveis em ácido clorídrico revelaram que as duas marcas avaliadas estão em conformidade com a legislação para esses parâmetros, bem como com relação à presença de sujidades e materiais estranhos, revelados na microscopia.

OBJECTIVE: The objective of this study was to assess the quality of two commercial brands of green tea in sachets, verifying how different infusion times, including that recommended by the manufacturer, affect functional component levels. METHODS: High-performance liquid chromatography with diode-array detection was used for identifying and quantifying caffeine, catechin, epigallocatechin, rutin and epicatechin. RESULTS: Epigallocatechin and catechin levels of both brands were higher with an infusion time of 6 minutes in boiling water (100°C). Rutin was only found in one of the brands after an infusion of six minutes. Methanol (99.8%) extraction significantly increased the yield of all study compounds. The Trolox Equivalent Antioxidant Capacity of the tea increased with infusion time. However, the Trolox Equivalent Antioxidant Capacity of the methanol extractions was significantly smaller than that of all of the other treatments (p<0.05). CONCLUSION: Chemical analysis of moisture, ash, ash insoluble in hydrochloric acid, and microscopic analysis of dirt and other physical contaminants showed that both brands conform to the legislation with respect to these parameters.

Avaliação da influência de variáveis de processo sobre a cinética de desidratação osmótica da polpa de abacate (Persea americana L.) / Evaluation of the influence of process variables on osmotic dehydration kinetics of avocado pulp (Persea americana L.)

O abacate é uma das frutas tropicais cultivadas em diversas regiões do mundo e possui alto valor nutricional, porém é instável a deteriorações. A desidratação osmótica é uma técnica útil na conservação de frutas e vegetais pode ser uma alternativa para estabilização da polpa do abacate. Porém, é necessário estudar o comportamento físico da polpa da fruta frente a esta técnica. Desta forma, o objetivo deste trabalho foi avaliar a influência das variáveis de processo na desidratação osmótica da polpa do abacate. A desidratação osmótica foi realizada com auxílio de um planejamento experimental fatorial com as seguintes variáveis: concentrações das soluções de sacarose (30 e 60% p/p), espessura do corte (0,5 e 1 cm) e temperatura de imersão (25 e 45 °C) tendo por variáveis de resposta a perda de água (PA), ganho de sólidos (GS) e relação ganho de sólidos/perda de água (GS/PA) em 200 minutos de processo. Os resultados obtidos mostraram que o nível máximo de perda de água (PA), de 55,53%, ocorreu na menor concentração de açúcar (30%), maior temperatura (45 °C) e menor espessura (0,5cm). O nível mínimo de PA (14,5%) foi observado tanto na combinação de maior concentração de açúcar (60%), espessura (1 cm) e temperatura (45 °C) como nas condições de menor temperatura (25 °C), menor concentração de sacarose (30%) e maior espessura (1cm). A espessura foi o parâmetro que mais influenciou o processo em relação às respostas (GS, PA e GS/PA) estudadas. A temperatura também obteve significância para a resposta GS/PA, e a concentração de sacarose não apresentou influência significativa, nas condições em que a pesquisa foi realizada.

Avocado is one kind of tropical fruit grown in different regions in the world, and it has high nutritional value, but it is unstable to damage. Osmotic dehydration is a useful technique for the conservation of fruit and vegetables, and it can be an alternative for the stabilization of avocado pulp. However, it is necessary to study the physical behavior of the fruit pulp in the face of this technique. Thus, the aim of this study was to evaluate the influence of process variables on avocado pulp osmotic dehydration. Osmotic dehydration was carried out with help of a factorial-experimental planning with the following variables: concentrations of sucrose solutions (30 and 60% w/w), section thickness (0.5 and 1cm) and immersion temperature (25 and 45 °C), in which the response variables are water loss (WL), gain of solids (GS) and gain of solids/water loss relation (GS/WL) in 200 minutes of process. The results showed that the highest level of water loss (WL), 55.53%, occurred at the lowest sucrose concentration (30%), highest temperature (45 °C) and smallest thickness (0.5cm). The minimum level of WL (14.5%) was observed both in the combination of higher sugar concentration (60%), thickness (1cm) and temperature (45 °C) and lower temperature (25 °C), lower concentration of sucrose (30%) and greater thickness (1cm). The thickness was the parameter that most influenced the process concerning the responses analyzed (GS, WL, and GS/WL). The temperature was also significant for the GS/WL response, and the sucrose concentration had no significant influence in the conditions in which the survey was conducted.