Corrigendum to "Metabolic dysfunctions promoted by AIN-93G standard diet compared with three obesity-inducing diets in C57BL/6J mice" [Curr. Res. Physiol. (2022) 436-444].

[This corrects the article DOI: 10.1016/j.crphys.2022.11.001.].

Dietary intervention with avocado (Persea americana Mill.) ameliorates intestinal inflammation induced by TNBS in rats.

Nutritional interventions have been shown to be an interesting approach for the treatment of chronic diseases, including inflammatory bowel disease (IBD). Persea americana Mill. (avocado), is a potential food to be used for the prevention or treatment of intestinal inflammation, due to its nutritional value and pharmacological effects. In this study we evaluated if the dietary intervention with avocado fruit pulp could as an intestinal anti-inflammatory diet using a trinitrobenzenesulfonic acid (TNBS) model of intestinal inflammation in rats. For this purpose, 5, 10 or 20% of avocado fruit pulp was incorporated in the diet of rats, for 21 days before and 7 days after TNBS-induced intestinal inflammation. Dietary intervention with avocado fruit pulp (20%) decreased the extension of colonic lesions (1.38 ± 0.99 vs. 2.67 ± 0.76 cm), weight/length colon ratio (151.03 ± 31.45 vs. 197.39 ± 49.48 cm), inhibited myeloperoxidase activity (891.2 ± 243.2 vs 1603 ± 158.2 U/g), reduced tumor necrosis factor-α (53.94 ± 6.45 vs. 114.9 ± 6.21 pg/mg), interleukin-1ß (583.6 ± 106.2 vs. 1259 ± 81.68 pg/mg) and interferon gamma (27.95 ± 2.97 vs. 47.79 ± 3.51 pg/mg) levels and prevented colonic glutathione depletion (2585 ± 77.2 vs 1778 ± 167.2 nmol/g). The consumption of enriched diet with 20% avocado pulp by 28 days did not promote any alterations in the biochemical or behavioral parameters evaluated. Avocado showed intestinal anti-inflammatory activity, modulating immune response, and acting as antioxidant. The dietary intervention with avocado was safe, suggesting its potential as a complementary treatment in intestinal inflammation.

Metabolic dysfunctions promoted by AIN-93G standard diet compared with three obesity-inducing diets in C57BL/6J mice.

Researchers from different fields have studied the causes of obesity and associated comorbidities, proposing ways to prevent and treat this condition by using a common animal model of obesity to create a profound energy imbalance in young adult rodents. However, to confirm the harmful effects of consuming a high-fat and hypercaloric diet, it is common to include normolipidic and normocaloric control groups in the experimental protocols. This study compared the effect of three experimental diets described in the literature - namely, a high-fat diet, a high-fat and high-sucrose diet, and a high-fat and high-fructose diet - to induce obesity in C57BL/6 J mice with the standard AIN-93G diet as a control. We hypothesize that the AIN diet formulation is not a good control in this type of experiment because this diet promotes weight gain and metabolic dysfunctions similar to the hypercaloric diet. The metabolic data of animals fed the AIN-93G diet were similar to those of the high-calorie groups (development of steatosis and hyperlipidemia). However, it is important to emphasize that the group fed a high-fat diet had a higher percentage of total fat (p = 0.0002) and abdominal fat (p = 0.013) compared to the other groups. Also, the high-fat group responded poorly to glucose and insulin tolerance tests, showing a picture of insulin resistance. As expected, the intake of the AIN-93G diet promotes metabolic alterations in the animals like the high-fat formulations. Therefore, although this diet continues to be used as the gold standard for growth and maintenance, it warrants a reassessment of its composition to minimize the metabolic changes observed in this study, thus updating its fitness as a normocaloric model of a standard rodent diet.

Two polyphenol-rich Brazilian fruit extracts protect from diet-induced obesity and hepatic steatosis in mice.

Consumption of polyphenol-rich food is associated with better metabolic health. Tucum-do-Pantanal (Bactris setosa Mart) and taruma-do-cerrado (Vitex cymosa Bertero ex Spreng) are underexploited native Brazilian fruits with an important source of phytochemicals. In this study, we assessed the effects of 100 mg kg-1 tucum (TPE) and taruma (TCE) extracts on diet-induced obesity (DIO) C57BL/6J mice. After 8 weeks of daily treatment, TPE and TCE were found to significantly prevented the diet-induced body weight gain and fully protected against hepatic steatosis associated with a tendency to stimulate hepatic AMPK phosphorylation. TPE reduced visceral obesity and improved glucose metabolism as revealed by an improvement of the insulin tolerance test, a reduction in the insulin fasting level, and a decreased glucose-induced hyperinsulinemia during an oral glucose tolerance test. TPE and TCE showed promising effects on the treatment of obesity and NAFLD, furthermore, TPE on insulin resistance.

Perfil das publicações sobre alimentos e bebidas feitas por universitários em rede social / The profile of the publications about food and beverages shared by college students in social networks

Objetivo ­ Avaliar a frequência de referências à alimentação, nutrição e bebidas alcoólicas publicadas por universitários da Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brasil em uma rede social. Métodos ­ Foram avaliadas as referências (postagens, compartilhamentos, curtidas) disponíveis ao público, publicadas no período de um ano (fevereiro de 2013 a fevereiro de 2014) em 631 perfis. A amostra foi selecionada por sorteio aleatório a partir de uma listagem com todos os alunos matriculados no primeiro e último ano de graduação da Universidade. Resultados ­ Do total de perfis analisados, 62,4% (n=394) fizeram referências a alimentos e bebidas alcoólicas em seus perfis, sendo 38,4% (n=243) relacionadas à alimentação e nutrição (incluindo bebidas não alcoólicas) e 23,9% (n=151) sobre bebidas alcoólicas. Não houve diferença significativa entre as referências ao tema alimentação e nutrição em relação aos anos de graduação (p=0,061) e ao gênero (p=0,428). As referências às bebidas alcoólicas também não diferiram entre os anos de graduação (p=0,474) e os gêneros (p=0,614). Observou-se elevada frequência de referências a alimentos de elevada densidade calórica e bebidas alcoólicas, o que pode favorecer práticas e hábitos que contribuem para o ganho de peso. Conclusões ­ Portanto, caracterizar o perfil das publicações sobre alimentação, nutrição e bebidas alcoólicas em grupos de universitários pode servir como uma ferramenta para orientar intervenções que visem incentivar bons hábitos alimentares e favorecer a saúde por meio de redes sociais

Objective ­ To evaluate the frequency of references in regarding to feeding, nutrition and alcoholic beverages published by undergraduate students from Midwest University, Guarapuava, Paraná State, Brazil in a social network. Methods ­ References (postings, shares, likes) available to the public, published in 631 profiles from 2013 to 2014 were evaluated. The sample was randomly selected from the listing of all the students enrolled in the first and last year of graduation. Results ­ From the analyzed profiles, 62.4% (n= 394) have referenced food and beverages, 38.4% (n=243) were related to food and nutrition (including non-alcoholic drinks), and 23.9% (n=151) were associated to drinks. No difference between the number of references to the theme of feeding and nutrition concerning the time of enrolment in the graduation (p=0.061) or gender (p=0.428). The references to alcoholic drinks also did not differ between the time (p=0.474) and gender (p=0.614). High frequency of references related to high-energy density foods and alcoholic drinks, which can favor practices and habits that contribute to weight gain, was observed. Conclusion ­ Therefore, by characterizing the subject of the students' publications regarding feeding, nutrition, and alcoholic beverages can serve as a tool to guide interventions aimed to encouraging suitable eating practices and to promoting health by social networks

Condições higienicossanitárias de agroindústrias que fornecem panificados à alimentação escolar / Sanitary conditions of agroindustries that supply baked goods to school feeding

O estudo objetivou avaliar as condições higienicossanitárias de panificadoras em áreas rurais, as quais fornecem panificados à alimentação escolar. Estudo transversal e quantitativo realizado em sete panificadoras rurais inclusas ao Programa Nacional de Fortalecimento da Agricultura Familiar e que atendem ao Programa Nacional de Alimentação Escolar nas redes de ensino municipal e estadual do município de Guarapuava, PR. A avaliação foi realizada com auxílio da lista de verificação, na qual estão inclusas 12 categorias, baseada na Resolução RDC nº 216 de 15 de setembro de 2004 da Agência Nacional de Vigilância Sanitária. Os estabelecimentos foram classificados em três grupos conforme a adequação: grupo 1 (76 a 100% atendimento dos itens), grupo 2 (51 a 75% atendimento dos itens) e grupo 3 (0 a 50% atendimento dos itens). Todos os estabelecimentos avaliados classificaram- se no grupo 1, que atende 76 a 100% das adequações, apresentando o maior e menor número de conformidades 91% e 85%, respectivamente. As panificadoras foram consideradas adequadas para a maioria dos quesitos avaliados, entretanto, os itens com menores conformidades foram manipuladores, documentação e registro. Todos os estabelecimentos possuem um responsável técnico capacitado, o que contribui com os resultados obtidos. Assim, é de fundamental importância a fiscalização para garantir a segurança alimentar dos escolares, fornecendo alimentos seguros à população.

Adição de prebiótico em barras de cereais: caracterização físico-química e aceitabilidade sensorial entre praticantes de lutas marciais / Adding prebiotic in cereal bars: physico-chemical characterization and sensory acceptability among practitioners of martial arts

O objetivo do trabalho foi verificar a aceitabilidade sensorial de barras de cereais adicionadas de inulina entre praticantes de lutas marciais. Também, determinar a composição físico-química da formulação padrão e daquela com maior teor de inulina e aceitação semelhante à padrão. Foram elaboradas cinco formulações de barras de cereais: F1 (padrão, com 0% de inulina) e as demais contendo 2% (F2), 4% (F3), 6% (F4) e 8% (F5) de inulina. Participaram da avaliação sensorial 100 provadores não treinados, de ambos os gêneros, com idade entre 18 e 60 anos. Na análise físico-química foram avaliados os teores de umidade, cinzas, proteínas, lipídios, carboidratos, calorias e fibra alimentar. Não houve diferença significativa (p>0,05) entre as amostras para os atributos aparência, aroma e cor. Contudo, F5 apresentou menor aceitabilidade que a formulação padrão nos atributos sabor e textura, bem como aceitação global e intenção de compra. Considerando esse contexto, F4 foi a amostra com maior teor de inulina e aceitação similar à padrão na maioria dos atributos avaliados, sendo selecionada juntamente com a formulação padrão para avaliação da composição físico-química. Não houve diferença entre os teores de umidade, cinzas, proteínas e lipídios para a formulação padrão e F4. Menores conteúdos de calorias e maiores de carboidratos e fibra alimentar foram verificados em F4 comparando-se com a amostra padrão. Conclui-se que um nível de adição de até 6% de inulina em barras de cereais foi bem aceito pelos provadores, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização

The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and standard similar to acceptance. Five formulations were prepared cereal bars: F1 (standard with 0% inulin) and the other containing 2% (F2), 4% (F3), 6% (F4) and 8% (F5) inulin. Participated in the sensory evaluation 100 untrained panelists, of both genders, aged between 18 and 60 years. The physico-chemical analysis evaluated the moisture, ash, protein, lipids, carbohydrates, calories and dietary fiber content. There was no significant difference (p>0.05) between samples for appearance, aroma and color attributes. However, F5 had lower acceptability than the standard formulation in taste and texture attributes, and global acceptance and purchase intent. Considering this context, F4 was the sample with the highest inulin content and similar acceptance to the standard in most of the evaluated attributes being selected along with the standard formulation for evaluation of physico-chemical composition. There was no difference between the moisture, ash, protein and lipids content to the standard formulation and F4. Lower content of calories and higher carbohydrate and dietary fiber were found in F4 comparing it with the standard sample. It is concluded that a level of addition of up to 6% inulin into the cereal bars was well accepted by tasters to give sensory acceptance similar to standard product with good market expectation

Sweet taste of saccharin induces weight gain without increasing caloric intake, not related to insulin-resistance in Wistar rats.

In a previous study, we showed that saccharin can induce weight gain when compared with sucrose in Wistar rats despite similar total caloric intake. We now question whether it could be due to the sweet taste of saccharin per se. We also aimed to address if this weight gain is associated with insulin-resistance and to increases in gut peptides such as leptin and PYY in the fasting state. In a 14 week experiment, 16 male Wistar rats received either saccharin-sweetened yogurt or non-sweetened yogurt daily in addition to chow and water ad lib. We measured daily food intake and weight gain weekly. At the end of the experiment, we evaluated fasting leptin, glucose, insulin, PYY and determined insulin resistance through HOMA-IR. Cumulative weight gain and food intake were evaluated through linear mixed models. Results showed that saccharin induced greater weight gain when compared with non-sweetened control (p = 0.027) despite a similar total caloric intake. There were no differences in HOMA-IR, fasting leptin or PYY levels between groups. We conclude that saccharin sweet taste can induce mild weight gain in Wistar rats without increasing total caloric intake. This weight gain was not related with insulin-resistance nor changes in fasting leptin or PYY in Wistar rats.

Saccharin and aspartame, compared with sucrose, induce greater weight gain in adult Wistar rats, at similar total caloric intake levels.

It has been suggested that the use of nonnutritive sweeteners (NNSs) can lead to weight gain, but evidence regarding their real effect in body weight and satiety is still inconclusive. Using a rat model, the present study compares the effect of saccharin and aspartame to sucrose in body weight gain and in caloric intake. Twenty-nine male Wistar rats received plain yogurt sweetened with 20% sucrose, 0.3% sodium saccharin or 0.4% aspartame, in addition to chow and water ad libitum, while physical activity was restrained. Measurements of cumulative body weight gain, total caloric intake, caloric intake of chow and caloric intake of sweetened yogurt were performed weekly for 12 weeks. Results showed that addition of either saccharin or aspartame to yogurt resulted in increased weight gain compared to addition of sucrose, however total caloric intake was similar among groups. In conclusion, greater weight gain was promoted by the use of saccharin or aspartame, compared with sucrose, and this weight gain was unrelated to caloric intake. We speculate that a decrease in energy expenditure or increase in fluid retention might be involved.