C apsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action.

Capsicum spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antioxidant, anti-inflammatory, antiseptic, and antimicrobial properties. The antimicrobial activity is the most studied property due to its effectiveness against pathogenic species, however, few studies have focused on the mechanisms of action involved. Therefore, this review discusses the effects generated by the CFs compounds on the viability and metabolism of microorganisms, highlighting the mechanisms by which these compounds exert their antimicrobial effects. The information provided shows that CFs are mainly source of capsaicinoids and phenolic compounds responsible for the inhibition of bacteria, yeasts, and fungi, through an increase in the permeabilization of the membrane and cell wall. Also, these compounds show an antiviral effect associated with the inactivation of virus binding proteins, preventing their replication and infection. Despite this, there is still a lack of information about the mechanisms that regulate the interactions between CFs compounds and food-important-microorganisms. Therefore, future research should focus on new antimicrobial compounds from CFs for their subsequent use against novel infectious agents, mainly virus of importance in health such as SARS-CoV-2.

La microbiota intestinal y su rol en la diabetes / Intestinal microbiota and its role in diabetes

La incidencia de la obesidad, los desórdenes asociados al síndrome metabólico y la diabetes tipo 2 han aumentado en la última década. Estas afecciones pueden estar influenciadas por factores genéticos, ambientales y por vías que conectan el metabolismo con el sistema inmunológico. De esta manera, se observa un metabolismo energético anormal y la inflamación crónica de bajo nivel del tejido adiposo. La incidencia de estos trastornos puede devenir de la susceptibilidad genética y cambios en el estilo de vida de cada individuo. Adicional a esto, se ha sugerido la influencia de la microbiota intestinal en la prevalencia de dichas afecciones. Datos reciente indican que la población de microorganismos residentes en el intestino, puede influir sobre la absorción de nutrientes y el almacenamiento de energía. Todo lo anterior contribuye a un balance energético positivo, consistente en un aumento del aporte energético de la dieta. Se ha relacionado su influencia en los mecanismos de inflamación y respuesta inmune asociados a dicha patología. Se hace necesario conocer con mayor certeza el papel que juega la microbiota intestinal en la aparición de la diabetes en el huésped. En esta revisión se recopilan los resultados recientes obtenidos en estudios recientes que muestran las contribuciones de la microbiota intestinal a la diabetes. Se hace necesario conocer con mayor certeza el papel que juega la microbiota intestinal en la aparición de la diabetes(AU)

The incidence of obesity, disorders associated with metabolic syndrome and type 2 diabetes have increased in the last decade. These conditions can be influenced by genetic, environmental factors and pathways linking metabolism to the immune system. Thus, an abnormal energy metabolism and a low level chronic inflammation of the adipose tissue is observed. The incidence of these disorders can become genetic susceptibility and changes in the lifestyle of each individual. In addition to this, it has been suggested the influence of intestinal microbiota in the prevalence of such conditions. Recent data indicate that the population of microorganisms living in the intestine, can influence nutrient absorption and energy storage. All this contributes to a positive energy balance consisting in increased energy from the diet. It has been implicated in the mechanisms influence of inflammation and immune response associated with such pathology. In-depth knowledge of the role of intestinal microbiota in the onset of diabetes in the host is required. In this review recent results obtained in studies focusing on the contributions of gut microbiota to diabetes are collected(AU)

Valores de referencia de carbohidratos para la población venezolana / Reference values of carbohydrates for the Venezuelan population

Se realizó una actualización de las recomendaciones nutricionales de consumo de carbohidratos para la población venezolana. Para este trabajo se revisaron los conceptos, datos y la metodología que han seguido otros países o grupos de países para obtener y documentar sus propios valores de referencia, con objeto de ofrecer una información básica que facilite el establecimiento de los valores de referencia que mejor puedan adaptarse a la población venezolana. Los datos estudiados corresponden a poblaciones sanas y se tomaron como documentos de referencia las recomendaciones del Consejo de Alimentación y Nutrición de los EE.UU, los Comités de Expertos de Energía y Proteínas de FAO/OMS, entre otros. Como resultado de la revisión bibliográfica realizada, el histórico de la fórmula calórica de la población y los patrones alimentarios del venezolano, se propone que el consumo de carbohidratos totales aporte entre 50 y 60% de la fórmula calórica total y el aporte de azúcares simples no superen el 10%. Se sugiere incrementar el consumo de leguminosas, granos enteros, vegetales y frutas tropicales enteras.

An update of the nutritional recommendations for carbohydrate intake to the Venezuelan population was performed. For this work the concepts, data and methodology followed by other countries or groups of countries to obtain and document their own reference, in order to provide basic information to facilitate the establishment of reference values can be revised to better adapt to the Venezuelan population. The data correspond to healthy populations and taken as reference the recommendations of the Food and Nutrition Board of the U.S., the Committees of Experts on Energy and Protein FAO / WHO, among others. As a result of the literature review, the historical caloric formula of population and dietary patterns of Venezuela was propose the consumption of total carbohydrate intake between 50 and 60 % of total caloric intake and simple sugars do not exceed 10% of intake. It is suggested to increase the consumption of vegetables, whole grains, legumes, vegetables and whole tropical fruits.

Evaluación de hábitos alimentarios y estado nutricional en adolescentes de caracas, venezuela / Dietary habits and nutritional status in adolescents from caracas, venezuela

Actualmente, existe mucho interés por conocer la dieta y hábitos alimentarios de la población, desde el punto de vista nutricional y educacional, porque proporciona datos para planificar programas de intervención y evitar trastornos alimentarios en los adolescentes. El objetivo fue evaluar los hábitos alimentarios y su relación con el estado nutricional de una muestra de adolescentes de un colegio privado de la ciudad de Caracas, Venezuela. Se evaluó el estado nutricional de 80 adolescentes utilizando el Índice de Masa Corporal (IMC) como indicador antropométrico, los hábitos alimentarios a través de un recordatorio de consumo de 24 horas y un cuestionario de frecuencia de consumo. Se determinó el total de calorías y nutrientes proporcionados por las diferentes comidas del día realizadas por los jóvenes, durante un periodo determinado. Las calorías diarias ingeridas por los adolescentes están por debajo de los valores de referencias de energía y nutrientes para la población venezolana, evidenciándose esta deficiencia en las comidas hechas en el hogar, sin embargo, un 30% de los adolescentes presentó sobrepeso. Se observó un consumo de proteínas superior al recomendado. Los alimentos más consumidos fueron los cereales, los huevos y productos lácteos, seguidos por los alimentos altos en grasas y bebidas comerciales. El consumo de hortalizas y frutas fue bajo, contribuyendo con esto a un mayor riesgo de padecer enfermedades asociadas a la dieta. La promoción de buenos hábitos alimentarios en esta etapa de la vida es de suma importancia, tanto en la escuela como en el hogar, para tener una adultez saludable(AU)

Currently, there is much interest in learning about diet and dietary habits of the population, from the standpoint of nutritional and educational, it provides data for planning intervention programs and prevent eating disorders in adolescents. The objective was to assess the dietary habits and their relation to the nutritional status of a sample of adolescents from a private school in the city of Caracas, Venezuela. Nutritional status of the 80 adolescent using Body Mass Index (BMI) as an anthropometric indicator was assessed, dietary habits using a reminder of consumption of 24 hours and a food frequency questionnaire were assessed, also the calories and nutrients provided for the different meals ingested by adolescent were determined. Daily calories ingested by adolescents are below the reference values of energy and nutrients for the Venezuelan population, showing this deficiency in home-cooked meals, however, 30% of adolescents were overweight. Furthermore, it was observed a protein intake above the recommended, for the studied population. The most consumed foods were cereals, eggs and dairy products, followed by high-fat food and commercial beverages. Consumption of vegetables and fruit was low, contributing with this to a greater risk of diseases associated with the diet. The promotion of good eating habits in this stage of life is of the utmost importance, both at school and at home, to have a healthy adulthood(AU)

[Reference values of carbohydrates for the Venezuelan population]. / Valores de referencia de carbohidratos para la población venezolana.

An update of the nutritional recommendations for carbohydrate intake to the Venezuelan population was performed. For this work the concepts, data and methodology followed by other countrie's or groups of countries to obtain and document their own reference, in order to provide basic information to facilitate the establishment of reference values can be revised to better adapt to the Venezuelan population. The data correspond to healthy populations and taken as reference the recommendations of the Food and Nutrition Board of the U.S., the Committees of Experts on Energy and Protein FAO/WHO, among others. As a result of the literature review, the historical caloric formula of population and dietary patterns of Venezuela was propose the consumption of total carbohydrate intake between 50 and 60% of total caloric intake and simple sugars do not exceed 10% of intake. It is suggested to increase the consumption of vegetables, whole grains, legumes, vegetables and whole tropical fruits.

Efecto del procesamiento sobre la capacidad antioxidante de la ciruela criolla (Prunus domestica)

Las frutas son consideradas fuentes de compuestos antioxidantes, cuyas propiedades pudieran desmejorar debido al procesamiento. El objetivo de esta investigación fue determinar el efecto del escaldado y la deshidratación osmótica sobre el contenido de polifenoles totales, taninos y la capacidad antioxidante de la ciruela criolla (Prunus domestica) en sus variedades amarilla y roja. La concentración de los polifenoles totales se determinó mediante el método Folin-Ciocalteu, los taninos por el método de la vanilina y la capacidad antioxidante por la eficiencia antirradical (EA) y el método de poder reductor férrico (FRP). El contenido de polifenoles totales y los taninos fueron mayores en la ciruela roja que en la amarilla. En las dos variedades, el mayor contenido de polifenoles se encontró en la pulpa, mientras que los taninos se encontraron en mayor proporción en las cáscaras. La ciruela roja presentó mayor capacidad antioxidante, siendo la EA baja y de cinética lenta para las dos variedades. Se observó una correlación lineal entre los polifenoles y los taninos con la eficiencia antirradical, sin embargo, con el poder reductor no hubo correlación. El escaldado incrementó el contenido de polifenoles, mientras que los taninos y la EA disminuyeron, el poder reductor no se vio afectado por los tratamientos. Para la deshidratación osmótica se obtuvo una disminución significativa de los taninos y la eficiencia antirradical, mientras que los polifenoles y el poder reductor no se vieron afectados por el procesamiento. Se recomienda el escaldado como alternativa de consumo y conservación en la ciruela criolla.

Effect of processing on the antioxidant capacity of the plum (Prunus domestica). Fruits are considered sources of antioxidant compounds whose properties could impair due to processing. The objective of this work was to determine the effect of blanching and osmotic dehydration on the total polyphenols content, tannins and antioxidant capacity of plums (Prunus domestica) in yellow and red varieties. The total phenolic content in plums was determined according to the Folin-Ciocalteu assay and tannins were determined by vanillin assay. The antiradical efficiency (AE) and ferric reducing power (FRP) were used to estimate the total antioxidant capacity. The content of total polyphenols and tannins were higher in the red plum. The content of polyphenols in the pulp was higher that the peel while for tannins the opposite was observed in both varieties. The red plum had higher antioxidant capacity. The AE was low and slow kinetics for the two varieties. There was a linear correlation between polyphenols and tannins with antiradical efficiency; however, there was no correlation with the reducing power. The total polyphenols content was increased with blanching, while the tannins and the AE decreased, ferric reducing power is unaffected. For osmotic dehydration, the tannins and the AE were decreased, while the total polyphenols content and ferric reducing power are unaffected.It is recommended the blanched as an alternative to consumption and conservation in the plum.

Contenido de polifenoles y capacidad antioxidante de bebidas elaboradas con panela

El objetivo de este trabajo fue determinar el contenido de polifenoles y la capacidad antioxidante en bebidas elaboradas con panela (edulcorante natural obtenido de la concentración del jugo de caña), a fin de evaluar su potencial como fuentes de antioxidantes. En bebidas elaboradas con tres marcas de panela (A, B y C) sabor a limón, mandarina y durazno, se determinó el contenido de polifenoles totales utilizando el reactivo de Folin-Ciocalteu y la capacidad antioxidante por tres métodos: Eficiencia antirradical DPPH, poder reductor férrico (FRP) y capacidad de absorción de radicales de oxígeno (ORAC). El contenido de polifenoles varió de 0,76 a 1,26 g EAG/mL y 0,73 a 1,32 g EAT/mL, observando un mayor contenido para la bebida sabor a limón seguido por mandarina y durazno. Las bebidas tienen una Eficiencia Antirradical (EA) baja y los compuestos antioxidantes presentes muestran una cinética lenta. El poder reductor férrico fue de 8,28 a 10,41 mmol Fe+2/L. Los valores de ORAC variaron desde 1.536 hasta 5.220 μmol ET/100mL, siendo las elaboradas con la marca B la de mayor ORAC, seguida por la marca A y C. La interacción marca-sabor afecta de forma significativa el contenido de polifenoles totales y la EA, además el procesamiento térmico afecta significativamente la EA (p < 0,05). Los valores de polifenoles encontrados y la capacidad antioxidante mostrada por las bebidas elaboradas con panela indican que son productos potencialmente con capacidad antioxidante.

Polyphenols content and antioxidant capacity in beverages made with panela. The objective of this work was to determine the total polyphenols content and antioxidant capacity in beverages made with panela (a natural sweetener obtained after drying the unrefined whole sugarcane juice) in order to assess their potential as sources of antioxidants. In beverages made with three panela brands (A, B and C) with lemon, tangerine and peach flavors, the total polyphenols content was determined using the Folin-Ciocalteu ´s reactive and antioxidant capacity was determined by three methods: antiradical efficiency DPPH, ferric reducing power (FRP) and oxygen radical absorbance capacity (ORAC). The total polyphenols content ranged from 0.76 to 1.26 EAG g/mL and 0.73 to 1.32 EAT g/mL. The lemon flavored beverage showed the highest total polyphenols content followed by tangerine and peach flavored beverages. The three beverages had a low antiradical efficiency (AE) and the antioxidant compounds present in the beverages showed a slow kinetic. The ferric reducing power ranged from 8.28 to 10.41 mmol Fe+2/L. The ORAC values ranged from 1,536 to 5.220 μmol ET/100mL. The brand B showed the highest ORAC, followed by brands A and C. The brand-flavor interaction significantly affects the total polyphenols content and the EA, thermal processing also significantly affect the AE (p<0.05). The values of polyphenols and antioxidant capacity found in the beverages made with panela indicate that they are products potentially with antioxidant capacity.

[Effect of processing on the antioxidant capacity of the plum (Prunus domestica)]. / Efecto del procesamiento sobre la capacidad antioxidante de la ciruela criolla (Prunus domestica).

Fruits are considered sources of antioxidant compounds whose properties could impair due to processing. The objective of this work was to determine the effect of blanching and osmotic dehydration on the total polyphenols content, tannins and antioxidant capacity of plums (Prunus domestica) in yellow and red varieties. The total phenolic content in plums was determined according to the Folin-Ciocalteu assay and tannins were determined by vanillin assay. The antiradical efficiency (AE) and ferric reducing power (FRP) were used to estimate the total antioxidant capacity. The content of total polyphenols and tannins were higher in the red plum. The content of polyphenols in the pulp was higher that the peel while for tannins the opposite was observed in both varieties. The red plum had higher antioxidant capacity. The AE was low and slow kinetics for the two varieties. There was a linear correlation between polyphenols and tannins with antiradical efficiency; however, there was no correlation with the reducing power. The total polyphenols content was increased with blanching, while the tannins and the AE decreased, ferric reducing power is unaffected. For osmotic dehydration, the tannins and the AE were decreased, while the total polyphenols content and ferric reducing power are unaffected. It is recommended the blanched as an alternative to consumption and conservation in the plum.

[Polyphenols content and antioxidant capacity in beverages made with panela]. / Contenido de polifenoles y capacidad antioxidante de bebidas elaboradas con panela.

The objective of this work was to determine the total polyphenols content and antioxidant capacity in beverages made with panela (a natural sweetener obtained after drying the unrefined whole sugarcane juice) in order to assess their potential as sources of antioxidants. In beverages made with three panela brands (A, B and C) with lemon, tangerine and peach flavors, the total polyphenols content was determined using the Folin-Ciocalteu's reactive and antioxidant capacity was determined by three methods: antiradical efficiency DPPH, ferric reducing power (FRP) and oxygen radical absorbance capacity (ORAC). The total polyphenols content ranged from 0.76 to 1.26 EAG g/mL and 0.73 to 1.32 EAT g/mL. The lemon flavored beverage showed the highest total polyphenols content followed by tangerine and peach flavored beverages. The three beverages had a low antiradical efficiency (AE) and the antioxidant compounds present in the beverages showed a slow kinetic. The ferric reducing power ranged from 8.28 to 10.41 mmol Fe(+2)/L. The ORAC values ranged from 1,536 to 5,220 micromol ET/100 mL. The brand B showed the highest ORAC, followed by brands A and C. The brand-flavor interaction significantly affects the total polyphenols content and the EA, thermal processing also significantly affect the AE (p < 0.05). The values of polyphenols and antioxidant capacity found in the beverages made with panela indicate that they are products potentially with antioxidant capacity.

Calidad microbiológica de semillas germinadas de phaseolus vulgaris / MICROBIOLOGICAL QUALITY OF GERMINATED SEED OF Phaseolus vulgaris / QUALIDADE MICROBIOLÓGICA DE SEMENTES GERMINADAS DE Phaseolus vulgaris

Las semillas germinadas tienen un valor nutricional mejorado pero han sido involucradas en muchos brotes infecciosos ocasionados por productos alimenticios. En este estudio se realizó el recuento de bacterias aerobias, coliformes totales, Escherichia coli, levaduras y mohos en semillas sin germinar y germinadas de dos variedades de Phaseolus vulgaris. Adicionalmente se hizo la enumeración de Bacillus cereus en las semillas germinadas. También se investigó la presencia de Salmonella spp, Listeria monocytogenes y E. coli O157:H7. La población de aerobios mesófilos, coliformes totales, mohos y levaduras incrementó en las semillas germinadas con respecto a las semillas sin germinar en las dos variedades de P. vulgaris. No se detectó la presencia de Salmonella, L. monocytogenes o E. coli O157:H7 en las semillas de Phaseolus sin germinar ni en las germinadas. Se observaron altos recuentos de B. cereus, lo cual representa un riesgo a la salud de los consumidores.

Sprouts have an improved nutritional value but have been involved in many foodborne infectious outbreaks. Aerobic bacteria, coliforms, generic Escherichia coli, yeasts and moulds were counted in dry seeds and in sprouts of two varieties of Phaseolus vulgaris. Bacillus cereus was counted in sprouts. The presence of Salmonella spp, Listeria monocytogenes, and E. coli O157:H7 was investigated. Populations of aerobic mesophiles, coliforms, moulds and yeasts increased in the sprouts with respect to the dry seeds in the two varieties of P. vulgaris. The presence of Salmonella, L. monocytogenes or E. coli O157:H7 was not detected in the dry beans nor in sprouts. However, high counts of B. cereus were obtained, which represents a health risk.

As sementes germinadas têm um valor nutricional melhorado mastem sido envolvidas em muitos surtos infecciosos ocasionados por productos alimentícios. Neste estudo se realizou a contagem de bactérias aeróbias, coliformes totais, Escherichia coli, leveduras e mofos em sementes sem germinar e germinadas de duas variedades de Phaseolus vulgaris. Adicionalmente foi realizada a enumeração de Bacillus cereus nas sementes germinadas. Também foi investigada a presença de Salmonella spp, Listeria monocytogenes e E. coli O157:H7. A população de aeróbios mesófilos, coliformes totais, mofos e leveduras incrementou nas sementes germinadas em relação às sementes sem germinar nas duas variedades de P. vulgaris. Não foi detectada a presença de Salmonella, L. monocytogenes o E. coli O157:H7 nas sementes de Phaseolus sem germinar nem nas germinadas. Observaram-se altas recontagens de B. cereus, o qual representa um risco à saúde dos consumidores.

Obtención y evaluación de arroz integral de cocción rápida / Manufacture and evaluation of a quick-cooking brown rice / Obtenção e avaliação de um arroz integral de cocção rapida

Los cereales más consumidos en Venezuela son maíz, trigo y arroz, el último de los cuales tiene mayor rendimiento y un mejor valor nutricional que disminuye al procesarlo para obtener el arroz blanco. El arroz integral, rico en vitaminas y minerales, presenta bajo consumo por su largo tiempo de cocción (45-60min), baja estabilidad y atributos sensoriales no atractivos. En los últimos años ha habido un auge en el desarrollo de productos saludables y de rápida preparación. El presente estudio tuvo como objetivo la obtención y evaluación de arroz integral de cocción rápida. Se utilizó un proceso de tres etapas: 1) Remojo: Se evaluaron los efectos de la solución, temperatura y tiempo sobre la absorción de agua, incremento de volumen y humedad. 2) Cocción: Se estudió los efectos de la temperatura y el tiempo sobre la absorción de agua, incremento de volumen y gelatinización; el tratamiento que resultó mejor se comparó con la cocción a vapor. 3) Secado: Se utilizaron dos temperaturas y se midió la capacidad de rehidratación. Se determinó la composición proximal y el contenido de minerales al arroz crudo y precocido. Se obtuvo un arroz integral de cocción rápida (25min) el cual mantuvo sus características nutricionales, en cuanto a proteínas, grasa y minerales.

The cereals of highest consumption in Venezuela are corn, wheat and rice, the later having a higher yield and a better nutritional value that decreases with processing. Brown rice is rich in vitamins and minerals and its consumption is low, due to its long cooking time (45-60min). In recent years there has been a boom in the development of healthy products of fast preparation. The objective was to obtain and evaluate a quick-cooking brown rice. A three-stage process was used: 1) Soaking. The effects of dissolution, temperature and time on the water absorption, volume increase and humidity were evaluated. 2) Cooking. The effects of temperature and time on water absorption, volume increase and gelatinization were studied, and the best treatment was compared with heating in an autoclave. 3) Drying. Two temperatures were used and the rehydration capacity was measured. The composition and mineral content of the raw brown rice and the quick cooking brown rice were determined. A quick cooking (25min) brown rice was obtained which maintained its nutritional characteristics in terms of protein, fat and minerals.

Os cereais mais consumidos na Venezuela são o milho, trigo e arroz. Este último tem maior rendimento e melhor valor nutritivo, o que diminue com o processamento para obter o arroz branco. O arroz integral, rico em vitaminas e minerais, apresenta baixo consumo pelo longo tempo de cocção (45-60min). Nos últimos anos tem existido aumento no desenvolvimento de produtos saudaveis e de rápida preparaçao, pelo que o objetivo deste estudo é a obtençao e avaliaçao de um arroz integral de cocção rápida. Utilizou-se o um proceso e tres etapas: 1) Colocar de molho e avaliar os efeitos da solução, temperatura e tempo sobre a absorção de agua, aumento de volume e umidade. 2) Cocção. Estudou-se os efeitos da temperatura e tempo sobre a absorção de agua, aumento de volume e gelatinização; o tratamento que resoltou melhor comparou-se com a cocção a vapor. 3) secado. Utilizaram-se duais temperaturas e midiu-se a capacidade de rehidratação. Determinou-se a composição proximal e o conteúdo de minerais do arroz crú e precocido. Obteve-se um arroz integral de cocção rápida (25min) o qual manteve suas caracteristicas nutricionais, quanto a proteinas, gordura e minerais.