Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet.

Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase

Abstract Purpose: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. Methods: Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined. Results: Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control). Conclusion: The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase.

PURPOSE: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. METHODS: Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined. RESULTS: Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control). CONCLUSION: The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats.

PURPOSE: To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS: In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION: The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

PURPOSE: To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS: In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION: The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.

Atividade antioxidante total da polpa de tomate submetida ao processamento térmico doméstico em diferentes tempos / Antioxidant activity of the tomato pulp submitted to domestic thermal processing at different times

A ação benéfica do tomate é atribuída ao alto potencial antioxidante desse fruto, que é resultado da presença de compostos antioxidantes como o licopeno, compostos fenólicos e vitamina C. O processamento térmico pode afetar significativamente o teor das substâncias antioxidantes presentes no tomate, podendo reduzir ou aumentar seus efeitos benéficos à saúde humana. O objetivo deste estudo foi avaliar o efeito do tempo de cozimento em condições domésticas sobre o teor dos principais compostos antioxidantes e sobre a atividade antioxidante total in vitro (AAT) da polpa de tomate. Os tomates da cultivar Débora foram cozidos em recipientes de aço inoxidável em fogão doméstico durante 0, 15, 30, 45, 60, 75 e 90 minutos. Foram determinados os teores de fenólicos totais, vitamina C, licopeno e ?-caroteno da polpa de tomate. A AAT foi determinada utilizando o método do sequestro do radical livre DPPH (2,2-difenil-1-picrilhidrazil) e do sistema ?-caroteno/ácido linoleico. O cozimento da polpa de tomate aumentou sua AAT, cujo aumento foi mais expressivo até os 15 minutos no método do sistema ?-caroteno/ácido linoleico e até 30 minutos no método do DPPH. Foi observado significativo aumento dos teores de licopeno, ?-caroteno e fenólicos totais e diminuição do teor de vitamina C. De modo geral, o tratamento térmico reduz o valor nutritivo dos alimentos, porém este estudo apresentou um aumento nas características antioxidantes do tomate, permitindo que o consumidor obtenha maiores benefícios ao cozinhar o tomate antes do consumo.

The beneficial effect of tomatoes is attributed to the high antioxidant potential of fruit, which is the result of the presence of antioxidant compounds such as lycopene, phenolics and vitamin C. Heat processing can significantly affect the level of antioxidants in tomatoes, which may reduce or increase its beneficial effects to human health. The objective of this study was evaluating the effect of cooking time under domestic conditions upon the content of the main antioxidant compounds and the total antioxidant activity in vitro (AAT) of the tomato pulp. The tomatoes from cultivar Débora were cooked in stainless steel containers in domestic stove by 0, 15, 30, 45, 60, 75 and 90 minutes. The contents of total phenolics, vitamin C, licopene and ?-carotene in the tomato pulp were determined. AAT was determined by using the DPPH and ?- carotene/linoleic methods. The cooking of the tomato pulp increased its AAT and the increase was more marked till the 15 minutes in the ?-carotene/linoleic acid system and till 30 minutes in the DPPH method. The results showed a significant increase of the contents of licopene, ?-carotene and total phenolics and a decrease in the vitamin C content. In general, the heat treatment reduces the nutritive value of foods, but, this study showed an increase in the antioxidant properties of tomato, allowing the consumer to obtain greater benefits in the cooking of tomatoes prior to consumption.

Physical and chemical characteristics and lycopene retention of dried tomatoes subjected to different pre-treatments

This study evaluated the physical and chemical characteristics (moisture, pH, acidity titratable, soluble solidsand color) and lycopene retention in dried tomatoes submitted to different pretreatments. The tomatoes were cut longitudinally and submitted to the osmotic dehydration for 120 minutes. Six osmotic solutions were used with the following concentrations: NaCl 5, NaCl 10, NaCl 5 + sucrose 10, NaCl 10 + sucrose5, sucrose 5, sucrose 10 (w/v), and the osmotic dehydration was conducted with direct application of the solutes (NaCl or mixture of NaCl + sucrose). Soon afterwards the tomatoes were submitted to drying at65°C for 12 hours. The osmo-convective drying promoted an increase in the level of soluble solids, titratable acidity and reduction of the pH, except for the sucrose solutions, that did not alter the pH of the tomatoes.The ternary solution (NaCl + sucrose), binary (NaCl 10) and the direct application of the solutes promoted significant moisture reduction in relation to the control. The osmotic solutions only containing sucrose or NaCl 5 presented lycopene retention significantly superior to the other treatments. The use of the osmotic dehydration as pretreatment for drying of the tomato can contribute to accelerate the drying process and to preserve the tomato lycopene level.

Efeitos da ingestão de diferentes fontes lipídicas na mucosite em camundongos submetidos à quimioterapia com ARA-C / Effects of the intake of different lipid sources in mucositis in mice undergoing chemotherapy with ARA-C

Os lipídeos desempenham importante papel no metabolismo, na composição estrutural, transmissão de sinais celulares e na função imunológica do organismo. Os diferentes ácidos graxos que compõem os triacilgliceróis e fosfolípides vão ditar o tipo de resposta orgânica. Os agentes antineoplásicos são drogas amplamente utilizadas no tratamento de diversos tipos de câncer, tratamento este que, muitas vezes, resulta em efeitos colaterais responsáveis pela restrição da dose e sucesso da quimioterapia. Assim, dietas que previnam os efeitos deletérios da quimioterapia poderiam ser utilizadas como coadjuvantes no tratamento do câncer ou quimioterapia. Este trabalho teve por objetivo verificar a ação do consumo de diferentes fontes lipídicas à base de ácidos graxos ômega-3 (óleo de linhaça), triacilgliceróis de cadeia média (gordura de coco) e ácidos graxos trans (gordura vegetal hidrogenada) no trofismo intestinal de camundongos submetidos a tratamento com o quimioterápico (citarabina). Analisando o efeito da citarabina neste estudo, verificou-se que essa droga agrediu o organismo, causando perda de peso dos camundongos, diminuição da massa celular intestinal (sugerida pela redução no teor de DNA da mucosa intestinal) e relativo aumento da proteína na mucosa intestinal, principalmente nos animais alimentados com óleo de soja. As demais fontes lipídicas não alteraram os efeitos vistos pelo uso da citarabina. Os resultados sugerem, nas condições realizadas, não haver na utilização das fontes lipídicas citadas concomitantemente à aplicação da citarabina influência benéfica sobre e tratamento, sendo que a ingestão de óleo de soja pela sua riqueza em ácidos graxos ômega-6, poderia piorar o processo inflamatório decorrente da quimioterapia.

Lipids play an important role in metabolism, in the structural composition, in the transmission of cellular signals and in the body immune function. The different fatty acids that make up lhe triacylglycerols and phospholipids will dictate the type of organic response. The antineoplastic agents are widely used drugs in the treatment of various cancers, a treatment that often results in side effects responsible for restricting the rate and success of the chemotherapy. Thus, diets that prevent the deleterious effects of chemotherapy could be used as adjunct treatment of cancer or chemotherapy. This work was aimed at investigating the effects of the consumption of several lipid-based omega-3 (flaxseed oil), medium chain triglycerides (coconut) and Trans fatty acids (hydrogenated vegetable fat) in the intestinal tropism of mice treated with chemotherapy (cytarabine). Analyzing the effect of cytarabine in this study, it was found that this drug damaged the body, causing weight loss in mice, decreased intestinal cell mass (suggested by the reduction in the DNA content of the intestinal mucosa) and relative increase of protein in the intestinal mucosa mainly in animals fed with soybean oil. The other fat sources did not alter the effect seen by the use of cytarabine. The results suggest, in the existing conditions, that there is no beneficial influence on the treatment due to the use of the mentioned lipid sources concomitantly to the application on the cytarabine, and the intake of soybean oil, for its richness in Omega-6, could exacerbate the inflammatory process resulting from the chemotherapy.

Efeito de diferentes tipos de fibras sobre frações lipídicas do sangue e fígado de ratos wistar / Effect of different types of fibers on the lipid portions of wistar rat blood and liver

Conduziu-se o presente estudo, com o objetivo de avaliar o efeito de diferentes tipos de fibras sobre as fraçoes lipídicas do sangue e fígado de ratos. Para determinar o efeito da pectina citrica, goma guar e celulose sobre o perfil lipidico dos ratos utilizaramse 36 ratos machos da linhagem wistar. Os ratos foram distribuidos aleatoreamente em seis grupos. Cada gruopo foi submetido a uma dieta por 58 dias. As dietas utilizadas foram: A- 10 por cento de pectina, B - 15 por cento de pectina, C - 10 por cento de goma guar, D- 15 por cento de goma guar, E - 5 por cento de Celulose sem colesterol e F - 5 por cento celulose com 1 por cento de colesterol. A pectina e a goma guar evitaram o aumento do colesterol total e LDL-c sérico observado na dieta F (p<0,05). Não houve diferença significativa entre os tipos de fibras e a quantidades utilizadas. Os níveis séricos HDL-c, VLDL-c e TAG permaneceram inalterados em todos os tratamentos. Os resultados mostram o potencial efeito benéfico da ingestão das fibras solúveis pectina e goma guar no controle da colesterolemia.

The present study was designed to evaluate the effect of different types of fibers on lipid portions of mice blood and liver. To determine the effect of citric pectin, guar gum and cellulose on the rat lipid profile, 36 male mice of the Wistar strain were utilized. The mice were allocated randomly into six groups. Each group was submitted to an experimental diet for 58 days. The utilized diets were: A- 10 percent pectin, B - 15 percent pectin, C - 10 percent guar gum, D- 15 percent guar gum, E - 5 percent cellulose with no cholesterol and F - 5 percent cellulose with 1 percent cholesterol. Pectin and guar gum prevented the increase of total cholesterol and serum LDL-c found in diet F (p<0.05). There was no significant difference among the types of soluble fibers and the amounts utilized. The serum levels HDL-c, VLDL-c, and TAG did not alter in all the treatments. The results show the potential beneficial effect of the ingestion of the soluble fibers pectin and guar gum in cholesterolemia control.

Avaliação da alimentação escolar oferecida aos alunos do ensino fundamental das escolas municipais de Lavras, MG / Evaluation of school meals offered to elementary students of municipal schools of Lavras, MG

Objetivou-se no presente estudo avaliar a alimentação escolar (AE) oferecida aos alunos do ensino fundamental (EF) nas unidades escolares municipais (UEM), urbanas (EU) e rurais (ER), de Lavras, MG, de forma gratuita, em função do repasse financeiro do Programa Nacional de Alimentação Escolar (PNAE), quanto à composição química e atendimento da meta de fornecer 15% das necessidades nutricionais dos alunos. A coleta de amostras para a análise da composição química foi realizada aleatoriamente, em todas as UEM durante o ano de 2004. A análise da AE apresentou valores diários médios de 189kcal, 7,5g de proteína, 72,9mg de Ca, 16,7mg de Mg, 2,2mg de Fe e 1,4mg de Zn. Para o atendimento da meta de fornecer 15% das necessidades nutricionais, do total de dezesseis escolas estudadas, o teor de energia e cálcio encontrava-se abaixo do recomendado em quinze escolas, sendo que apenas uma do meio urbano atendeu a proporção de energia e uma do meio rural atendeu quanto ao teor de cálcio; para o magnésio só três escolas, duas urbanas e uma rural, atingiram a meta; o oferecimento de proteína e ferro foi atingido por todas as escolas estudadas. Concluí-se que a meta de fornecer 15% das NN na alimentação escolar não foi totalmente atingida, pois a maioria das adequações ficou fora da faixa recomendada pelo PNAE.

The present work had the aim of evaluating school feeding (AE) offered to students of elementary school in the city school (EF) (UEM), both urban (EU) and rural (ER) units of Lavras, MG, in a free form, as related to the financial repassing of the Programa Nacional de Alimentação Escolar (PNAE) (National Feeding School Program) as to the chemical composition and attainment of the goal of meeting 15% of the nutrient allowances of these students. The collection of samples for the analysis of chemical composition was accomplished randomly, in all the UEM during the year of 2004. The analysis of the AE presented daily average values of 189kcal, 7.5g of protein, 72.9mg of Ca, 16.7mg of Mg, 2.2mg of Fe and 1.4mg of Zn. For the attendance of the goal to supply to 15% of the nutritional necessities, of the total of sixteen studied schools, the content of energy and calcium met below of the recommended in fifteen schools, being one of the urban school met the ratio of energy and one of the rural school was met as to the calcium content; for magnesium only three schools, two urban school and a rural school, had reached the goal; the goal of supply protein and iron was reached by the schools studied me concluded that the goal to supply 15% of the NN in the school meals was not reached, therefore the majority of the adequacies was outside of the band recommended for the PNAE.

[Chemical characterization of integral flour from the prosopis spp. of Bolivia and Brazil]. / Caracterización química de la harina del fruto de Prosopis spp. procedente de Bolivia y Brasil.

The mature fruits of three species of algarroba found in Bolivia (Prosopis chilensis (Molina) Stunz, P. alba Grisebach y P. nigra (Grisebach) Hieronymus) and of one of Brazil (P. juliflora (SW) DC) were analysed for some nutritional and antinutritional factors. P. nigra showed the highest levels of crude protein (11.33 g/100 g dry matter-DM) and ashes (4.12 g/100 g DM). P. juliflora presented the lowest levels of lipids (0.79 g/100 g DM), crude protein (8.84 g/100 g DM) and dietary fiber (40.15 g/100 g DM), and the highest levels of non reducing sugar (52.51 g/100 g DM) and in vitro protein digestibility (66.45%). Trypsin inhibitors concentration (0.29 to 9.32 UTI/mg DM) was inferior to that of raw soy; P. juliflora presented the higher values. Regarding saponin, hemagglutinin and poliphenol values, the levels found are considered low. As for nitrates, the levels found were higher than those reported for peas and beans, with P. chilensis presenting the highest value (2.92 g NO3(-)/kg DM). The levels of phytate varied from 1.31 a 1.53 g/100 g.

Aspectos tecnológicos e nutricionais do azeite de oliva / Technological and nutriotinal aspects of olive oil

O azeite de oliva, utilizado pelos antigos pelo seu poder alimentício, de iluminação e de benefício à pele, hoje é valorizado pelo seu elevado conteúdo de ácido graxo monoinsaturado, o ácido oléico, um w-9 que imprime funções nutricionais ao organismo humano ao proteger o indivíduo de doenças cardiovasculares, quando utilizado na dieta diária. O azeite de oliva possui antioxidantes naturais, os tocoferóis e compostos fenólicos que são efetivos contra os processos oxidativos. As categorias dos azeites de oliva baseiam-se em critérios utilizados na extração. O Brasil não produz o azeite de oliva e o seu consumo se estabelece por importações. Tem por objetivo discutir os principais aspectos tecnológicos e nutricionais do azeite de oliva.

Aspectos tecnológicos e nutricionais da fortificaçäo do leite com ferro / Tecnologics and nutritional aspects of milk enrichment with iron

O leite é um alimento que faz parte da dieta diária do ser humano sendo de grande importâmcia na alimentaçäo de grupos biologicamente vulneráveis, em especial crianças e adolescentes, por ser um bom suprimento de proteínas, algumas vitaminas e minerais como cálcio e fósforo. No entanto, a ingestäo média de 400 mL por dia fornece apenas 2 por cento da recomendaçäo diária de ferro considerando a IDR (Ingestäo Diária Recomendada) igual a 10 mg. A anemia ferropriva decorrente da deficiência alimentar de ferro é um distúrbio nutricional de grande prevalência em nossa populaçäo. As conseqüências desta anemia incluem a susceptibilidade a infecçöes, atraso no desenvolvimento e reduçäo da capacidade física e intelectual dos indivíduos anêmicos. A fortificaçäo de alimentos tem sido recomendada como o melhor método de prevençäo e combate à deficiência de ferro em uma populaçäo. No entanto, essa prática ainda é controvertida, devido aos resultados conflitantes que têm sido obtidos com as várias fontes de ferro utilizadas. Uma das questöes mais importantes é a disponibilidade do ferro e sua assimilaçäo pelo organismo humano. Outros aspectos relevantes da adiçäo de ferro em alimentos envolvem a identificaçäo de alimentos adequados ao enriquecimento, alteraçäo na cor do produto, desenvolvimento de sabor estranho, sedimentaçäo de compostos pouco solúveis, entre outro. Tendo em vista a importância da anemia ferropriva como problema de saúde pública e a fortificaçäo de alimentos como um mecanismo capaz de corrigir essa deficiência nutricional, pesquisas recentes estudam os efeitos do enriquecimento do leite com ferro, procurando obter um produto seguro, com características físico-químicas e sensoriais satisfatórias e que ofereça ao mesmo tempo uma alta biodisponibilidade de ferro, com baixo custo, adequado para utilizaçäo em programas institucionais de suplementaçäo.