Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels.

The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1-0.3%, w/v) to the systems and the stability of the obtained gels. Also, the incorporation of solid lipid microparticles (SLMs) was tested as an alternative strategy to improve the system's stability and, therefore, potential to be applied as a product prototype. The gels were evaluated regarding their visual aspect, rheological properties, water-holding capacities (WHCs) and microstructural organizations. The CaCl2-induced gels were self-supported but presented low WHC (40.0% ± 2.2) which was improved by LBG incorporation. The obtained mixed system, however, presented low stability, with high syneresis after 10 days of storage, due to microstructural compaction. The gels' stability was improved by SLM incorporation, which decreased the gelled matrices' compaction and syneresis for more than 20 days. Even though the rheological properties of the emulsion-filled gels (EFGs) were very altered due to the ageing process (which may affect the sensory perception of a future food originated from this EFG), the incorporation of SLMs increased the systems potential to be applied as a calcium-rich product prototype.

Daidzein and Equol: Ex Vivo and In Silico Approaches Targeting COX-2, iNOS, and the Canonical Inflammasome Signaling Pathway.

BACKGROUND: The inflammasome is a cytosolic multiprotein complex associated with multiple autoimmune diseases. Phytochemical compounds in soy (Glycine max) foods, such as isoflavones, have been reported for their anti-inflammatory properties. AIM: the anti-inflammatory activity of DZ (daidzein) and EQ (equol) were investigated in an ex vivo model of LPS-stimulated murine peritoneal macrophages and by molecular docking correlation. METHODS: Cells were pre-treated with DZ (25, 50, and 100 µM) or EQ (5, 10, and 25 µM), followed by LPS stimulation. The levels of PGE2, NO, TNF-α, IL-6, and IL-1ß were analyzed by ELISA, whereas the expressions of COX-2, iNOS, NLRP3, ASC, caspase 1, and IL-18 were measured by Western blotting. Also, the potential for transcriptional modulation by targeting NF-κB, COX-2, iNOS, NLRP3, ASC, and caspase 1 was investigated by molecular docking. RESULTS: The anti-inflammatory responses observed may be due to the modulation of NF-κB due to the binding of DZ or EQ, which is translated into decreased TNF-α, COX-2, iNOS, NLRP3, and ASC levels. CONCLUSION: This study establishes that DZ and EQ inhibit LPS-induced inflammatory responses in peritoneal murine macrophages via down-regulation of NO and PGE2 generation, as well as the inhibition of the canonical inflammasome pathway, regulating NLRP3, and consequently decreasing IL-1ß and IL-18 activation.

Impact of binary mixtures of natural waxes in mechanical properties and microstructure of oleogels.

BACKGROUND: Solid fats are critical to obtaining a wide range of food texture and quality characteristics, but their consumption is strongly associated with higher cardiovascular disease risks. Structuring unsaturated oils with natural waxes into oleogels (OG) is an innovative solution to develop fat mimics with a healthier profile. RESULTS: Soy wax (SW), beeswax (BW) and carnauba wax (CW), have been used in binary mixtures of waxes, aiming to understand their interactions and influence on OG quality properties and microstructural characteristics. In the present study, OGs were produced using binary wax mixtures and analyzed for texture, color, smoke point, microstructure, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Wax combinations led to antagonistic (mixtures with SW) and synergistic interactions (BW/CW) based on their mechanical properties. At the microstructural level BW/CW blends showed a reduction in crystal size and with a more compact structure. XRD and FTIR spectra revealed a packing of orthorhombic perpendicular subcell for most OGs, whereas SW produced samples with an arrangement with ß' crystals, characteristic of edible solid fats. Additionally, when compared to commercial beef fat, BW/CW mixtures showed similar quality attributes indicating that they could act as fat mimic. CONCLUSION: The combined analysis of microstructure, spectroscopic and mechanical properties enhanced the understanding of how the nature of the interactions between waxes and lipid phases impact in the final quality of the structured oils. The study's insights indicate that binary wax combinations can efficiently replace solid fats, offering healthier alternatives at the same time as preserving desired sensory characteristics. © 2024 Society of Chemical Industry.

Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.

The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.

Direct Determination of Ca, K, and Mg in Soy Leaf Samples Using Laser-Induced Breakdown Spectroscopy.

This study was dedicated to developing analytical methods for determining macronutrients (Ca, K, and Mg) in soy leaf samples with and without petioles. The study's primary purpose was to present Laser-induced breakdown spectroscopy (LIBS) as a viable alternative for directly analyzing leaf samples using chemometric tools to interpret the data obtained. The instrumental condition chosen for LIBS was 70 mJ of laser pulse energy, 1.0 µs of delay time, and 100 µm of spot size, which was applied to 896 samples: 305 of soy without petioles and 591 of soy with petioles. The reference values of the analytes for the proposition of calibration models were obtained using inductively coupled plasma optical emission spectroscopy (ICP-OES) technique. Twelve normalization modes and two calibration strategies were tested to minimize signal variations and sample matrix microheterogeneity. The following were studied: multivariate calibration using partial least squares and univariate calibration using the area and height of several selected emission lines. The notable normalization mode for most models was the Euclidean norm. No analyte showed promising results for univariate calibrations. Micronutrients, P and S, were also tested, and no multivariate models presented satisfactory results. The models obtained for Ca, K, and Mg showed good results. The standard error of calibration ranged from 2.3 g/kg for Ca in soy leaves without petioles with two latent variables to 5.0 g/kg for K in soy leaves with petioles with two latent variables.

An estimation of optimum dietary concentration of soy bean meal for carps (Catla catla, Labeo rohita and Cirhinus mrigala) / Uma estimativa da concentração dietética ideal de farinha de soja para carpas (Catla catla, Labeo rohita e Cirhinus mrigala)

Abstract Soybean meal is an inexpensive plant origin protein which has been used in practical diets as a replacement of animal protein such as fish meal or chicken meal, due to the uneconomical price of animal protein diets. Consequently, a research study was conducted on some commercial species of Indian major carps i.e. Catla (Cattla cattla), Rohu (Labeo rohita) and Mrigala (Cirhinus mrigala) (Hamilton, 1822) to estimate optimum dietary protein requirement of soy bean meal in diet in an intensive polyculture. Three different diets (SBM I, SBM II and SBM III) were formulated by 80%, 50% and 20% replacement of fish meal with soybean meal from a 45% fish meal diet (control).Highest monthly mean weight gain was obtained by SBM II (with 35% CP and about 50% substitution of fish meal), while SBM III (45% Crude Protein and about 20% substitution of fish meal) was stood second. All tested diets respond enormously by producing high yield as compare to control diet, though SBM II generated highest yield among all. On the bases of the following research, it was revealed that the SBM can surrogate even50% fish meal without any augmentation of other amino acids in the diet of Indian major carps.

Resumo O farelo de soja é uma proteína de origem vegetal de baixo custo que tem sido usada em dietas práticas como um substituto da proteína animal, como farinha de peixe ou farinha de frango, devido ao preço não econômico das dietas com proteína animal. Consequentemente, um estudo/pesquisa foi realizado com algumas espécies comerciais de carpas principais indianas, ou seja, Catla (Cattla cattla), Rohu (Labeo rohita) e Mrigala (Cirhinus mrigala) (Hamilton, 1822), para estimar a necessidade ideal de proteína dietética de farelo de soja na dieta em uma policultura intensiva. Três dietas diferentes (SBM I, SBM II e SBM III) foram formuladas por 80%, 50% e 20% de substituição de farinha de peixe por farelo de soja de uma dieta de 45% de farinha de peixe (controle). O maior ganho de peso médio mensal foi obtido por SBM II (com 35% PB e cerca de 50% de substituição de farinha de peixe), enquanto SBM III (45% de proteína bruta e cerca de 20% de substituição de farinha de peixe) ficou em segundo lugar. Todas as dietas testadas respondem enormemente produzindo alto rendimento em comparação com a dieta controle, embora SBM II tenha gerado o maior rendimento entre todas. Com base na pesquisa a seguir, foi revelado que o SBM pode substituir até 50% da farinha de peixe sem qualquer aumento de outros aminoácidos na dieta das carpas principais indianas.

An estimation of optimum dietary concentration of soy bean meal for carps (Catla catla, Labeo rohita and Cirhinus mrigala)

Abstract Soybean meal is an inexpensive plant origin protein which has been used in practical diets as a replacement of animal protein such as fish meal or chicken meal, due to the uneconomical price of animal protein diets. Consequently, a research study was conducted on some commercial species of Indian major carps i.e. Catla (Cattla cattla), Rohu (Labeo rohita) and Mrigala (Cirhinus mrigala) (Hamilton, 1822) to estimate optimum dietary protein requirement of soy bean meal in diet in an intensive polyculture. Three different diets (SBM I, SBM II and SBM III) were formulated by 80%, 50% and 20% replacement of fish meal with soybean meal from a 45% fish meal diet (control).Highest monthly mean weight gain was obtained by SBM II (with 35% CP and about 50% substitution of fish meal), while SBM III (45% Crude Protein and about 20% substitution of fish meal) was stood second. All tested diets respond enormously by producing high yield as compare to control diet, though SBM II generated highest yield among all. On the bases of the following research, it was revealed that the SBM can surrogate even50% fish meal without any augmentation of other amino acids in the diet of Indian major carps.

Resumo O farelo de soja é uma proteína de origem vegetal de baixo custo que tem sido usada em dietas práticas como um substituto da proteína animal, como farinha de peixe ou farinha de frango, devido ao preço não econômico das dietas com proteína animal. Consequentemente, um estudo/pesquisa foi realizado com algumas espécies comerciais de carpas principais indianas, ou seja, Catla (Cattla cattla), Rohu (Labeo rohita) e Mrigala (Cirhinus mrigala) (Hamilton, 1822), para estimar a necessidade ideal de proteína dietética de farelo de soja na dieta em uma policultura intensiva. Três dietas diferentes (SBM I, SBM II e SBM III) foram formuladas por 80%, 50% e 20% de substituição de farinha de peixe por farelo de soja de uma dieta de 45% de farinha de peixe (controle). O maior ganho de peso médio mensal foi obtido por SBM II (com 35% PB e cerca de 50% de substituição de farinha de peixe), enquanto SBM III (45% de proteína bruta e cerca de 20% de substituição de farinha de peixe) ficou em segundo lugar. Todas as dietas testadas respondem enormemente produzindo alto rendimento em comparação com a dieta controle, embora SBM II tenha gerado o maior rendimento entre todas. Com base na pesquisa a seguir, foi revelado que o SBM pode substituir até 50% da farinha de peixe sem qualquer aumento de outros aminoácidos na dieta das carpas principais indianas.

Cuantificación de metales en LECISAN®por espectrometría de emisión óptica con plasma acoplado inductivamente

Introducción: La contaminación resultante de la industrialización ha propiciado el aumento de la concentración de metales en diversos ambientes y su incorporación a materias primas y productos terminados, lo que repercute directamente en la salud humana. Objetivo: Cuantificar metales en la materia prima empleada en la fabricación de la tableta masticable LECISAN® y en la tableta, para establecer niveles de referencia de: aluminio, calcio, cadmio, cromo, cobre, hierro, magnesio, plomo, silicio, vanadio y zinc. Método: Se utilizó la espectrometría atómica de emisión óptica con plasma inductivamente acoplado (ICP OES) y se establecieron mediante métodos estadísticos los intervalos de confianza para la media de los valorescuantificados con una probabilidad del 95%. Resultados: Existen diferencias significativas entre las dos formas de presentación en cuanto a la cantidad de todos los metales, excepto aluminio (p<0,05). Los coeficientes de variación fueron bajos, el cromo obtuvo un valor cercano al 10% en la materia prima y el plomo resultó elevado (17,44 %). Los valores se encuentran dentro del rango reportado como permisibles según norma cubana (NC 493:2012) excepto para plomo y cobre. Se observaron mayores concentraciones de aquellos elementos con efectos favorables para la salud. Conclusiones: Los resultados encontrados deben ser considerados como referenciales para la evaluación del impacto que sobre la salud tendría el régimen de administración diaria del suplemento nutricionalLECISAN® yel análisis de factores relacionados con la presencia de metales en subproductos del refinado del aceite de soya para futura investigaciones.

Introduction: The pollution resulting from industrialization has led to an increase in the concentration of metals in various environments and their incorporation into raw materials and finished products, which has a direct impact on human health. Objective: To quantify metals in the raw material used in the manufacture of the LECISAN® chewable tablet and in the tablet, to establish reference levels of: aluminum, calcium, cadmium, chromium, copper, iron, magnesium, lead, silicon, vanadium and zinc. Method: Atomic optical emission spectrometry with inductively coupled plasma (ICP OES) was used and confidence intervals for the mean of the quantified values were established using statistical methods with a probability of 95%. Results: There are significant differences between the two presentation forms in terms of the amount of all metals, except aluminum (p<0.05). The variation coefficients were low, chromium obtained a value close to 10% in the raw material and lead was high (17.44%). The values are within the range reported as permissible according to Cuban standards (NC 493:2012) except for lead and copper. Higher concentrations of those elements with favorable health effects were observed. Conclusions: The results found should be considered as references for the evaluation of the impact that the daily administration regimen of the LECISAN® nutritional supplement would have on health and the analysis of factors related to the presence of metals in by-products of soybean oil refining for future research.

Introdução: A poluição decorrente da industrialização tem levado ao aumento da concentração de metais em diversos ambientes e à sua incorporação em matérias-primas e produtos acabados, o que tem impacto direto na saúde humana. Objetivo: Quantificar metais na matéria-prima utilizada na fabricação do comprimido mastigável LECISAN® e no comprimido, estabelecer teores de referência de: alumínio, cálcio, cádmio, cromo, cobre, ferro, magnésio, chumbo, silício, vanádio e zinco. Método: Foi utilizada espectrometria de emissão óptica atômica com plasma indutivamente acoplado (ICP OES) e os intervalos de confiança para a média dos valores quantificados foram estabelecidos por meio de métodos estatísticos com probabilidade de 95%. Resultados: Existem diferenças significativas entre as duas formas de apresentação quanto à quantidade de todos os metais, exceto alumínio (p<0,05). Os coeficientes de variação foram baixos, o cromo obteve valor próximo a 10% na matéria-prima e o chumbo foi alto (17,44%). Os valores estão dentro da faixa informada como permitida segundo as normas cubanas (NC 493:2012) exceto para chumbo e cobre. Foram observadas concentrações mais elevadas desses elementos com efeitos favoráveis à saúde. Conclusões: Os resultados encontrados devem ser considerados referências para a avaliação do impacto que o regime diário de administração do suplemento nutricional LECISAN® teria na saúde e a análise dos fatores relacionados à presença de metais em subprodutos do refino do óleo de soja para pesquisas futuras.

Efectos de la lecitina de soya en parámetros hematológicos y marcadores inflamatorios sistémicos de ratas / Effects of soy lecithin on hematological parameters and systemic inflammatory markers of rats

Introducción: El estudio de los efectos farmacológicos preclínicos de la lecitina de soya sobre parámetros hematológicos y marcadores inflamatorios sistémicos, contribuirá a sustentar las bases de su posible empleo como medicamento natural. Objetivo: Determinar los efectos de la lecitina de soya sobre parámetros hematológicos y marcadores inflamatorios sistémicos de ratas Wistar. Métodos: Se realizó un estudio de farmacología preclínica experimental, en el que se administró lecitina de soya en dosis máximas y mínimas a dos grupos experimentales de ratas Wistar. Se estimaron variables hematológicas para ser comparadas con el grupo control, se determinó recuento diferencial y el conteo global de leucocitos según fórmula avanzada como indicativo indirecto de inmunocompetencia. Se calcularon como marcadores inflamatorios sistémicos la relación neutrófilos-linfocitos (N/LR) y la relación plaquetas-linfocitos (P/LR). La existencia de diferencias de medianas y rangos de las diferentes variables entre los grupos se reveló mediante la Prueba de Kruskal-Wallis de muestras independientes con nivel de significancia de p <0.05. Resultados: Se observó leucopenia, aumento del recuento plaquetario y alteraciones de índices relacionados con la inflamación y la inmunidad en ambos grupos experimentales, relacionado con la dosis. La N/LR y P/LR se incrementaron de manera proporcional con la dosis y el índice de inmunidad e inflamación sistémica se incrementa con dosis mínima y tiende a decrecer con dosis máxima. Conclusiones: El producto modifica parámetros hematológicos en ratas, pero se requieren otros estudios controlados que corroboren el estado de inmunocompetencia, tomando en consideración lo que expresan los marcadores inflamatorios sistémicos.

Introduction: The study of the preclinical pharmacological effects of soy lecithin on hematological parameters and systemic inflammatory markers, will contribute to support the foundations of its possible use as a natural medication. Objective: To determine the effects of soy lecithin on hematological parameters and systemic inflammatory markers of Wistar rats. Methods: An experimental preclinical pharmacology study was conducted, in which soy lecithin was administered in maximum and minimum doses of two experimental Wistar rats. Hematological variables were estimated to be compared to the control group, differential counting and global leukocyte count according to advanced formula as an indirect indicative of immunocompetence was determined. The neutrophil-linfocyte (N/LR) and the platelet-linfocyte ratio (P/LR) were calculated as systemic inflammatory markers. The existence of medium and ranges differences of the different variables between the groups was revealed by the Kruskal-Wallis test of independent samples with a level of significance of p<0.05. Results: Leukopenia, increased platelet count and alterations of inflammation related to inflammation and immunity dose-related were observed in both experimental groups. The N/LR and P/LR were proportionally increased with the dose and the system of systemic immunity and inflammation is increased with minimal dose and tends to decrease with maximum dose. Conclusions: The product modifies hematological parameters in rats, but other controlled studies are required that corroborate the state of immunocompetence, taking into consideration what systemic inflammatory markers express.

Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix.

This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box-Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box-Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.

Unveiling the Remarkable Antioxidant Activity of Plant-Based Fish and Seafood Analogs through Electrochemical Sensor Analysis.

The global consumption of vegan foods is experiencing an expressive upward trend, underscoring the critical need for quality control measures based on nutritional and functional considerations. This study aimed to evaluate the functional quality of caviar and salmon analog food inks based on pulses combined with nano ingredients and produced in our laboratory (LNANO). The primary objective of this work was to determine the total antioxidant compounds contained in these samples using a voltammetric technique with a glassy carbon electrode. The samples underwent ethanolic extraction (70%) with 1 h of stirring. The voltammograms were acquired in a phosphate buffer electrolyte, pH 3.0 with Ag/AgCl (KCl 3 mol L-1) as the reference electrode and platinum wire as the auxiliary electrode. The voltammograms revealed prominent anodic current peaks at 0.76-0.78 V, which are attributed to isoflavones. Isoflavones, known secondary metabolites with substantial antioxidant potential commonly found in pulses, were identified. The total isoflavone concentrations obtained ranged from 31.5 to 64.3 mg Eq genistein 100 g-1. The results not only validated the efficacy of the electrochemical sensor for quantifying total antioxidant compounds in the samples but also demonstrated that the concentration of total isoflavones in caviar and salmon analogs fell within the expected limits.

Análises bromatológicas de missô artesanal / Bromatological analysis of handmade misso

Objetivo ­ Realizar análises bromatológicas de umidade, proteínas, pH e cinzas em missôs artesanais. A fermentação é um processo biotecnológico que tem sido utilizado para modificar e produzir alimentos desde a antiguidade. Nas últimas duas décadas, o interesse nos efeitos benéficos dos fermentados na saúde humana aumentou e tornou essa categoria de alimentos cada vez mais popular principalmente no Oriente. No mercado há uma ampla variedade de pastas à base de soja fermentada por microorganismos sendo conhecido popularmente como missô. Métodos ­ As análises realizadas foram secagem direta em estufa a 105°C graus para determinação da umidade (%) e calcinação em mufla para cinzas (%), determinação de pH por meio do peagâmetro e análise de proteínas através do teste de Biureto. Resultados ­ No presente estudo as amostras obtiveram um teor de umidade entre 52,71% a 60,48%, teor de cinzas variando de 1,12% a 22,7%, pH entre 5,35 e 8,68, e um teor de proteínas variando de 11,1% a 13,2%. Discussão ­ Foi interpretado e comparado os resultados obtidos com as análises de outros estudos, além disso, apontado algumas questões do campo bromatológico das pesquisas dos estudos comparados e as limitações do presente trabalho. Conclusão ­ O processo fermentativo de alimentos com microorganismos resulta em um produto diferenciado que pode ser benéfico a saúde com diferentes características organolépticas. Nossos resultados foram parcialmente semelhantes com outras pesquisas sendo que

Objective ­ To carry out bromatological analyzes of moisture, proteins, pH and ash in artisanal miso. Fermentation is a biotechnological process that has been used to modify and produce food since ancient times. In the last two decades, interest in the beneficial effects of fermented foods on human health has increased and made this food category increasingly popular, especially in the East. In the market there is a wide variety of soybean-based pastes fermented by microorganisms, popularly known as miso. Methods ­ The analyzes carried out were direct drying in an oven at 105°C degrees to determine the humidity (%) and calcination in a muffle for ash (%), determination of pH by means of the pH meter and analysis of proteins through the Biuret test. Results ­ In the present study, the samples obtained a moisture content between 52.71% and 60.48%, ash content ranging from 1.12% to 22.7%, pH between 5.35 and 8.68, and a content of proteins ranging from 11.1% to 13.2%. Discussion ­ The results obtained with the analyzes of other studies were interpreted and compared, in addition, some questions of the bromatological field of the researches of the compared studies and the limitations of the present work were pointed out. Conclusion ­ The fermentative process of food with microorganisms results in a differentiated product that can be beneficial to health with different organoleptic characteristics. Our results were partially similar to other researches and more studies are needed to investigate the microbiome and other physicochemical characteristics in fermented soy products.

Novel Hybrid Inulin-Soy Protein Nanoparticles Simultaneously Loaded with (-)-Epicatechin and Quercetin and Their In Vitro Evaluation.

(-)-Epicatechin and quercetin have attracted considerable attention for their potential therapeutic application in non-communicable chronic diseases. A novel hybrid inulin-soy protein nanoparticle formulation was simultaneously loaded with (-)-epicatechin and quercetin (NEQs) to improve the bioavailability of these flavonoids in the human body, and NEQs were synthesized by spray drying. After process optimization, the physicochemical and functional properties of NEQs were characterized including in vitro release, in vitro gastrointestinal digestion, and cell viability assays. Results showed that NEQs are an average size of 280.17 ± 13.42 nm and have a zeta potential of -18.267 ± 0.83 mV in the organic phase. Encapsulation efficiency of (-)-epicatechin and quercetin reached 97.04 ± 0.01 and 92.05 ± 1.95%, respectively. A 3.5% soy protein content conferred controlled release characteristics to the delivery system. Furthermore, NEQs presented inhibitory effects in Caco-2, but not in HepG-2 and HDFa cell lines. These results contribute to the design and fabrication of inulin-soy protein nanoparticles for improving the bioavailability of multiple bioactive compounds with beneficial properties.

Acid emulsions stabilized by soy whey concentrates and soluble soybean polysaccharides: Role of biopolymer interaction strategies on stability against environmental stresses.

This article focuses on the evaluation of different interaction strategies between soy whey concentrates (SWC) and soluble soybean polysaccharides (SSPS) at pH 3.0 on the emulsion stability against freeze-thawing and mechanical stirring. Emulsions were prepared from aqueous dispersions of both biopolymers (3.0% w/w SSPS and SWC, 1:1 mass ratio) and sunflower oil (10% w/w) by aqueous phase complexation (APC), interfacial complexation (IC) and interfacial complexation and sonication (ICS). SWC control emulsion was a poor emulsifying ability; SSPS addition, through the APC and ICS strategies, noticeably improved the SWC emulsifying properties. ICS emulsions showed the highest stability to environmental stresses, due a combination of low initial particle size, flocculation degree and steric hindrance promoted by the presence of SSPS chains at the interface. This study provides valuable information forthe utilization of whey soy proteins in acid dispersed systems stable to environmental stresses.

Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation.

Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 are crucial starters for fermented soybean foods since their abundant secreted enzymes. This study aimed to compare the differences in protein secretion between A. oryzae 3.042 and A. sojae 3.495 during the soy sauce koji fermentation and the effect on volatile metabolites to understand the fermentation characteristics of the strains better. Label-free proteomics detected 210 differentially expressed proteins (DEPs) enriched in amino acid metabolism and protein folding, sorting and degradation pathways. Subsequently, extracellular enzyme analysis showed that three peptidases, including peptide hydrolase, dipeptidyl aminopeptidase, and peptidase S41, were up-regulated in A. sojae 3.495. Seven carbohydrases, including α-galactosidase, endo-arabinase, ß-glucosidase, α-galactosidase, α-glucuronidase, arabinan-endo 1,5-α-l-arabinase, and endo-1,4-ß-xylanase were up-regulated in A. oryzae 3.042, contributing to the difference in enzyme activity. Significantly different extracellular enzymes influenced the content of volatile alcohols, aldehydes and esters such as (R, R)-2,3-butanediol, 1-hexanol, hexanal, decanal, ethyl l-lactate and methyl myristate in both strains, which affected the type of aroma of koji. Overall, this study revealed the differences in molecular mechanisms between A. oryzae 3.042 and A. sojae 3.495 under solid-state fermentation, providing a reference for targeted enhancement strains.

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility.

Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively.

Presença do alérgeno de soja Gly m 1 no ar em Maringá - PR / Levels of airborne soy allergen Gly m 1 in Maringá, PR, Brazil

Introdução: O conhecimento da aerobiologia local é fundamental para o alergista. Os aeroalérgenos são capazes de sensibilizar e levar ao desenvolvimento de doenças respiratórias alérgicas, portanto devem ser monitorados rotineiramente, tendo em vista possíveis mudanças locais conforme alterações climáticas, poluição e atividades agroindustriais. Objetivo: Verificar a presença e concentração do alérgeno principal da poeira da casca da soja (Gly m 1) na atmosfera da cidade de Maringá-PR e possíveis associações aos fatores climáticos. A escolha da soja deve-se a alta prevalência desta cultura no Brasil e nesta região do país. Até o presente momento, há apenas um estudo piloto feito por este mesmo grupo avaliando a presença deste alérgeno no Brasil. Métodos: Foram realizadas coletas de material atmosférico, durante o período de março de 2017 a março de 2018, durante 24 ou 48 horas distribuídas no decorrer do período, totalizando 70 amostras, das quais 10 foram excluídas por problemas técnicos de coleta. As amostras foram avaliadas pelo método ELISA (Enzyme linked immunosorbent assay ) para Gly m 1, sendo que todas as amostras apresentaram níveis detectáveis do alérgeno. Resultados: A mediana de concentração de Gly m 1 foi de 4,89 ng/m3. Os valores encontrados variaram de 0,66 ng/ m3 a 1826,1 ng/m3. Das 60 amostras analisadas, 23% delas apresentaram valores superiores a 90 ng/m3, sendo os meses de junho/2017 e março/2018 com concentrações mais elevadas. Houve correlação positiva das concentrações de Gly m 1 com as temperaturas máxima, média e mínima, umidade relativa, vento e insolação. Conclusão: Os dados evidenciam exposições constantes da população ao alérgeno do Gly m 1, por vezes em níveis elevados possivelmente capazes de gerar sensibilização e sintomas.

Introduction: Knowledge of local aerobiology is essential for allergists. Because airborne allergens can sensitize the population and lead to allergic respiratory diseases, they must be routinely monitored for the effects of climate change, pollution, and agroindustry. Objective: To verify the airborne presence and concentration of the main soy hull dust allergen (Gly m 1) in Maringá, PR, Brazil and possible associations with climatic factors. Soybeans were selected due to the high prevalence of this crop in this region. To date, only 1 pilot study (conducted by our group) has evaluated this allergen's presence in Brazil. Methods: Atmospheric material was collected between March 2017 and March 2018 in 24- or 48-hour intervals, totaling 70 samples, of which 10 were excluded due to technical problems. The samples were tested for Gly m 1 using enzyme-linked immunosorbent assay, and all samples showed detectable levels of the allergen. Results: The median concentration of Gly m 1 was 4.89 ng/m3, with values ranging from 0.66 ng/m3 to 1826.1 ng/m3. Of the 60 samples, 23% showed values > 90 ng/m3, with June 2017 and March 2018 having the highest concentrations. There was a positive correlation between Gly m 1 concentration and maximum, mean, and minimum temperatures, relative humidity, wind, and insolation. Conclusion: The data show that the population is constantly exposed to the Gly m 1 allergen, sometimes at high levels, which may lead to sensitization and symptoms.

Preclinical evaluation of the effects of soy lecithin on body composition / Evaluación preclínica de los efectos de la lecitina de soya sobre la composición corporal

Introduction: Soy lecithin has become one of the most widely used dietary supplements with potential to treat obesity. Objective: To determine the effect of soy lecithin on body composition. Material and Methods: An experimental preclinical pharmacology study was carried out in the Laboratory of Antibodies and Experimental Biomodels (Labex-cim) and the Basic Sciences Laboratory of the University of Medical Sciences of Santiago de Cuba in 2019. Soy lecithin was administered for 30 days, in doses considered as maximum and minimum to two experimental groups of Wistar rats, to be compared with the control group that received regular feeding. Bioelectric variables and indicators of fat mass were estimated by establishing differences between the experimental groups using the Kruskal-Wallis test of independent samples and considering the level of significance less than 5 %. Results: Total body water, fat-free mass, extracellular water, and total body fat changed significantly compared to the control and between groups; also, there were variations in fat weight in the main compartments, increasing in the group supplemented at the minimum dose and reducing in the group that received the maximum dose of the product. The phase angle showed reduction in both experimental groups. Conclusions: Soy lecithin, depending on the dose, modifies the body composition in rats, the phase angle being an appreciable parameter for nutritional evaluation.

Introducción: La lecitina de soya se ha convertido en un suplemento dietético de los más utilizados con potencialidades para tratar la obesidad. Objetivo: Determinar el efecto de la lecitina de soya sobre la composición corporal. Material y Métodos: Se realizó un estudio de farmacología preclínica experimental en el Laboratorio de Anticuerpos y Biomodelos Experimentales (Labex-cim) y el Laboratorio de Ciencias Básicas de la Universidad de Ciencias Médicas de Santiago de Cuba, en 2019. Se administró lecitina de soja por 30 días, en dosis consideradas como máximas y mínimas a dos grupos experimentales de ratas Wistar, para ser comparados con grupo control que recibió alimentación habitual. Se estimaron variables bioeléctricas e indicadores de masa grasa estableciendo diferencias entre los grupos experimentales mediante la Prueba de Kruskal-Wallis de muestras independientes y considerando el nivel de significación menor del 5 %. Resultados: El agua corporal total, la masa libre de grasa, el agua extracelular y la grasa corporal total se modificaron de manera significativa en comparación con el control y entre grupos, así como existieron variaciones en el peso de la grasa en los compartimentos principales, incrementándose en el grupo suplementado a dosis mínima y reduciendo en el grupo que recibió dosis máxima del producto. El ángulo de fase mostró reducción en ambos grupos experimentales. Conclusiones: La lecitina de soya, dependiendo de la dosis, modifica la composición corporal en ratas siendo el ángulo de fase un parámetro apreciable para la evaluación nutricional.

Effect of emulsifier addition on metabolizable energy reduction in broiler diets / Adição de emulsificante nas rações de frangos de corte com redução dos níveis de energia metabolizável

This study aimed to evaluate the effect of including soy lecithin emulsifier (SL) in broiler diets with reduced metabolizable energy levels and to correlate it with nutrient metabolizability coefficients, as well as to determine apparent metabolizable energy (AME). Two metabolic trials were conducted in a completely randomized design with a 3x2 factorial arrangement (diet with three levels of metabolizable energy, with or without the inclusion of emulsifier), totaling six treatments. In the starter phase, chicks received diets with 2,950, 3,050, and 3,150 kcal/kg of metabolizable energy, with six replications of 10 birds each, totaling 360 birds. In the grower phase, the energy levels of 3,100, 3,150, and 3,200 kcal/kg of feed were tested in 210 birds were used in seven replications of five chicks each. An interaction effect was observed in the starter phase, with the nitrogen metabolizability coefficient increasing when the emulsifier was added to diets with reduced energy. Additionally, emulsifier inclusion increased nitrogen-corrected AME (AMEn). An interaction effect was also present in the grower phase, with AME and AMEn increasing when the emulsifier was added to diets with lower energy levels. In summary, emulsifier inclusion in broiler diets can reduce metabolizable energy while improving AMEn in both the starter and grower phases, as well as AME in growing broilers.

Objetivou-se avaliar a adição do emulsificante, lecitina de soja, nas rações de frangos com redução dos níveis de energia metabolizável e correlacioná-las com os coeficientes de metabolizabilidade de nutrientes, além da determinação da energia metabolizável aparente (EMA). Realizou-se dois ensaios metabólicos em delineamento inteiramente casualizados, esquema fatorial 3x2 (ração com três níveis de energia metabolizável, com ou sem a inclusão do emulsificante na dieta), totalizando seis tratamentos. Na fase inicial, os pintos receberam dieta com 2.950, 3.050 e 3.150 kcal/kg de energia metabolizável, com seis repetições com 10 aves, totalizando 360 aves. Na fase de crescimento foram utilizadas 210 aves, sendo sete repetições com cinco frangos e os níveis de energia testados foram: 3.100, 3.150 e 3.200 kcal/kg de ração. Na fase inicial, observou-se efeito de interação, apresentando aumento do coeficiente de metabolizabilidade do nitrogênio (CMN) ao adicionar o emulsificante em dietas com energia reduzida e também, efeito do emulsificante no aumento da energia metabolizável aparente corrigida pelo balanço do nitrogênio (EMAn). Na fase de crescimento, observou-se efeito de interação, apresentando aumento da EMA e EMAn ao adicionar o emulsificante em dietas com menores níveis de energia. Conclui-se que a inclusão do emulsificante é indicada para frangos de corte, pois permite reduzir a energia metabolizável da dieta, melhorando a EMAn nas fases inicial e de crescimento, bem como a da EMA com frangos em crescimento.

Avaliação e elucidação do mecanismo de ação de polímeros naturais modificados utilizados na agricultura / Evaluation and mode of action elucidation for modified natural polymers used in agriculture

Atualmente a agricultura ocupa um papel de extrema importância na conjuntura global e nacional e está inserida em um contexto de enormes desafios devido ao aumento da população mundial e maior demanda por alimentos. Ao mesmo tempo, é o setor mais afetado pelos impactos negativos das mudanças climáticas, que têm espalhado suas consequências de maneira cada vez mais frequente e intensa. Um dos principais efeitos é a alteração do regime de chuvas ao redor do globo, ocasionando estiagens intensas e duradouras, capazes de reduzir a produtividade de safras e comprometer a produção alimentícia. As abordagens atualmente existentes no mercado para mitigar as consequências negativas da escassez hídrica demandam alto investimento de implementação e manutenção, ou possuem um perfil ecotoxicológico insatisfatório. Polímeros de origem natural modificados quimicamente foram avaliados em termos de desempenho e capacidade de prover às plantas uma maior disponibilidade de água através de retenção hídrica. Os resultados alcançados demonstraram que os polímeros modificados com grupos iônicos foram capazes de promover um melhor gerenciamento hídrico no microambiente ao redor de sementes e entregar ganhos de produtividade a lavouras de soja. O mecanismo de ação da tecnologia estudada foi elucidado através de ensaios de determinação de capacidade de campo, análise de elipsometria, microscopia de força atômica, ensaios de germinação de soja sob estresse hídrico e implementação de áreas de soja a céu aberto a partir da aplicação em tratamento de sementes e sulco de plantio. As interações intra e intermoleculares entre as partículas de solo, moléculas de polímero e de água se mostraram ponto chave para a mudança de patamar de desempenho de polímeros naturais modificados utilizados na agricultura, quando comparados com os grupos controle. A tecnologia aqui estudada é, portanto, recomendada para utilização na agricultura, com capacidade de potencializar o efeito de tecnologias dependentes de água, resultando em maior produtividade na colheita

Nowadays agriculture occupies an extremely important role both in the global and national scenarios. Its included in a very challenging context due to the forecast of increased world population and consequent higher demand for food. At the same time, it is the most affected economic sector by the climate change effects, which have been causing frequent and harsh impacts. One of the main effects is the change in the rainfall pattern worldwide, which causes severe and long-lasting droughts, responsible for causing crops to fail and therefore putting food production at risk. The current available mitigation measures to address hydric scarcity require a huge investment for implementation and maintenance or do not present a satisfactory and safe ecotoxicological profile. Chemically modified natural polymers have been evaluated in terms of performance and ability to provide the plants with higher water availability through hydric retention. The results obtained show that such ionic group modified polymers are able to promote better water management in a given microenvironment surrounding the seeds and ultimately delivery a higher yield to soy crops. The technology's mode of action has been elucidated through field capacity determination trials, ellipsometry, atomic force microscopy, soy germination trials under hydric stress and, finally, implementation of soy areas under actual field conditions by applying the polymers via seed treatment and in-furrow methods. Both intra- and intermolecular interaction between soil particles, polymer and water molecules have been proven as key to understanding the agricultural performance improvement of the modified polymers when compared to the control. The technology is recommended for agricultural applications due to its ability to boost the effect of water-dependent technologies, promoting higher yields