Grape juice concentrate (G8000™) modulates apoptosis but not oxidative stress following rat colon carcinogenesis induced by azoxymethane.

OBJECTIVES: The aim of this study was to evaluate if grape juice concentrate is able to protect against experimental colon carcinogenesis. MATERIAL AND METHODS: For this purpose, a total of 35 male Wistar rats were randomly distributed into seven groups: G1: SHAM animals receiving only saline; G2: animals receiving 15 mg/kg azoxymethane (AOM); G3: animals receiving 1% grape juice concentrate 2 weeks before the administration of AOM; G4: animals receiving 2% grape juice concentrate 2 weeks before the administration of AOM; G5: animals receiving 1% grape juice concentrate 4 weeks after the last administration of AOM; G6: animals receiving 2% grape juice concentrate 4 weeks after the last administration of AOM; G7: animals receiving only 2% grape juice concentrate. RESULTS: The group that received 2% grape juice concentrate before induction with AOM showed the decreased expression of Bcl-2 compared to those animals that were induced by AOM (positive control). Regarding Bax, animals that received grape juice at 2% decreased Bax immunoexpression when compared to AOM group. Furthermore, animals that intake grape juice at 1% after induced by AOM decreased Bax immunoexpression as well. 8-OHdGLI did not show significant statistically differences (p > 0.05) among groups. CONCLUSION: In summary, our results demonstrate that grape juice is able to modulate rat colon carcinogenesis as a result of induction of apoptosis.

Grape juice concentrate protects reproductive parameters of male rats against cadmium-induced damage: a chronic assay.

The aim of the present study was to investigate the effects of long-term grape juice concentrate (GJC) consumption, in two dosages, on the reproductive parameters of cadmium-exposed male rats. The effects of the concentrate on body mass gain, plasma testosterone levels, reproductive organ weights, daily sperm production, sperm morphology, testis histopathological and histomorphometrical parameters, and testicular antioxidant markers were investigated. Wistar rats (n 54) were distributed into six groups: CdCl2; cadmium and grape juice I (1·18 g/kg per d); cadmium and grape juice II (2·36 g/kg per d); grape juice I (1·18 g/kg per d); grape juice II (2·36 g/kg per d); control. A single dose of CdCl2 (1·2 mg/kg body weight (BW)) was injected intraperitoneally and the grape juice was administered orally for 56 d. The results indicated that cadmium changed all reproductive and antioxidant parameters. At dosage I (1·18 g/kg BW), GJC consumption did not show the effects against cadmium-induced damages. In contrast, at dosage II (2·36 g/kg BW), the GJC improved the gonadosomatic index (P= 0·003), serum testosterone levels (P= 0·001), the relative weight of epididymis (P= 0·013) and ventral prostate (P= 0·052), the percentage of normal sperm (P= 0·001), and histopathological and histomorphometrical parameters. In addition, at this dosage, normalisation of the enzymatic activity of superoxide dismutase (P= 0·001) and of testicular levels of glutathione (P= 0·03) were observed. The parameters of the non-exposed rats did not depict significant alterations. In conclusion, the product was able to act as a protector of reproductive function against cadmium-induced damage. Such a property was expressed in a dose-dependent manner as the more effective dose was dosage II. The GJC acted possibly by antioxidant mechanisms.

The anti-inflammatory potential of phenolic compounds in grape juice concentrate (G8000™) on 2,4,6-trinitrobenzene sulphonic acid-induced colitis.

Chronic inflammatory bowel disease is characterised by an up-regulation of the synthesis and release of a variety of pro-inflammatory mediators leading to excessive tissue injury. Flavonoids are able to inhibit enzymes and/or due to their antioxidant properties regulate the immune response. The goal of the present study was to evaluate the mechanisms of action of phenolic compounds present in grape juice on 2,4,6-trinitrobenzene sulphonic acid (TNBS)-induced colitis. A total of forty-one male Wistar rats were randomised into seven groups: negative control group; TNBS non-treated induced colitis; 2% grape juice control group; 1% grape juice 24 h after TNBS colitis induction; 1% grape juice on day 7 after colitis induction; 2% grape juice 24 h after colitis induction; 2% grape juice on day 7 after colitis induction. The 1% grape juice-treated induced colitis group showed marked clinical improvement when compared with the TNBS-induced colitis group. Rats that received 1% grape juice, on day 7 after colitis induction, presented reduced intensity of macroscopic and histological scores. Statistically significant differences (P,0·05) of TNF-a and inducible NO synthase mRNA expression were detected in the groups treated with grape juice at the 1% dose after inducing experimental colitis when compared with the TNBS group. Grape juice reduced the noxious effects induced by colitis caused by TNBS, especially at the 1% dose.

Grape juice concentrate modulates p16 expression in high fat diet-induced liver steatosis in Wistar rats.

PURPOSE: The goal of this study was to investigate whether subchronic treatment with grape juice concentrate is able to protect the liver from high fat diet injury in rats. The effects of grape juice concentrate treatment on histopathological changes, and immunohistochemistry for p53, p16 and p21 were evaluated. METHODS: Male Wistar rats (n = 18) were distributed into three groups: group 1: negative control; group 2: cholesterol at 1% (w/w) in their diet, treated during 5 weeks; and group 3: cholesterol at 1% in their chow during 5 weeks, and grape juice concentrate at 222 mg per day in their drinking-water in the last week only. RESULTS: The results pointed out that treatment with grape juice concentrate did not show remarkable differences regarding liver tissue in the cholesterol-exposed group when compared to group 2. However, grape juice concentrate was able to modulate p16 immunoexpression when compared to high fat diet group. p53 and p21 did not show any significant statistical differences among groups. CONCLUSION: Taken together, our results suggest that subchronic grape juice concentrate administration was able to modulate cell cycle control by downregulation of p16 immunoexpression in high fat diet-induced liver steatosis in rats.

Grape juice concentrate prevents oxidative DNA damage in peripheral blood cells of rats subjected to a high-cholesterol diet.

The goal of the present study was to investigate whether subchronic treatment with grape juice concentrate is able to protect liver and peripheral blood cells against cholesterol-induced injury in rats. The effects of the grape juice concentrate treatment on histopathological changes, immunohistochemistry for cyclo-oxygenase-2 (COX-2), and basal and oxidative DNA damage induced by H2O2 using a single-cell gel (comet) assay were evaluated. Male Wistar rats (n 18) were divided into three groups: group 1--negative control; group 2--cholesterol at 1 % (w/w) in their diet, treated for 5 weeks; group 3--cholesterol at 1 % in their chow, treated for 5 weeks, and grape juice concentrate at 222 mg/d in their drinking-water in the final week only. The results indicated that the treatment with grape juice concentrate did not show remarkable differences regarding liver tissue in group 3 compared with group 2. However, grape juice concentrate was able to decrease oxidative DNA damage induced by H2O2 in peripheral blood cells, as depicted by the tail moment results. COX-2 expression in the liver did not show statistically significant differences (P>0·05) between groups. Taken together, the present results suggest that the administration of subchronic grape juice concentrate prevents oxidative DNA damage in peripheral blood cells.

Benefits of the consumption of Brazil nut (Bertholletia excelsa) extract in male reproductive parameters of streptozotocin-induced diabetic rats.

OBJECTIVE: The objective of this study was to evaluate the effects of intake of Brazil nut extract (BN) or sodium selenite solution on reproductive parameters of male diabetic animals. METHODS: A total of 48 Wistar rats were distributed into six groups: diabetes (n = 8); diabetes and Brazil nut extract (n = 8); diabetes and sodium selenite (Na2SeO3) (n = 8); Brazil nut extract (n = 8); sodium selenite (n = 8) and control (n = 8). A single dose of streptozotocin (65 mg/kg) was injected intravenously to the rats to induce diabetes. BN or Na2SeO3 were administered by gavage for 56 days. RESULTS: The diabetes caused critical alterations on body mass gain, reproductive parameters and antioxidant capacity. Treatments with both BN or Na2SeO3 were able to increase significantly the glutathione peroxidase and the daily sperm production, both in diabetic (p < 0.01 and p < 0.05) and in healthy animals (p < 0.01 and p < 0.05). CONCLUSION: The Brazil nut extract and sodium selenite were able to improve some reproductive parameters of diabetic rats. Moreover, we could infer that this effect is probably due to the natural selenium content of the BN.

Purple carrot extract protects against cadmium intoxication in multiple organs of rats: Genotoxicity, oxidative stress and tissue morphology analyses.

The aim of this study was to investigate if purple carrot extract is able to protect against the noxious activities induced by cadmium exposure in multiple organs of rats. For this purpose, histopathological analysis, genotoxicity and oxidative status were investigated in this setting. A total of twenty Wistar rats weighing 250g on the average, and 8 weeks age were distributed into four groups (n=5), as follows: Control group (non-treated group, CTRL); Cadmium group (Cd) and Purple carrot extract groups at 400mg/L or 800mg/L. Histopathological analysis revealed that liver from animals treated with purple carrot extract improved tissue degeneration induced by cadmium intoxication. Genetic damage was reduced in blood and hepatocytes as depicted by comet and micronucleus assays in animals treated with purple carrot extract. SOD-CuZn and cytocrome C gene expression increased in groups treated with purple carrot extract. Purple carrot extract also reduced the 8OHdG levels in liver cells when compared to cadmium group. Taken together, our results demonstrate that purple carrot extract is able to protect against cadmium intoxication by means of reducing tissue regeneration, genotoxicity and oxidative stress in multiple organs of Wistar rats.

Antimutagenic and antigenotoxic potential of grape juice concentrate in blood and liver of rats exposed to cadmium.

The aim of this study was to evaluate the antimutagenic and antigenotoxic potential of grape juice concentrate in rodent organs exposed to cadmium chloride intoxication. A total of 15 Wistar rats were distributed into three groups (n = 5), as follows: control group (CTRL; nontreated group), cadmium group (Cd), and cadmium-grape juice group (Cd + GJ). Exposed animals received intraperitoneal injection of cadmium chloride (1.2 mg/kg body weight) diluted in water and, after 15 days, Cd + GJ group received grape juice concentrate for 15 days, by gavage (0.8 mL, 1.18 mg of polyphenols kg(-1) day(-1)). Grape juice concentrate was able to decrease genotoxic effects induced by cadmium in peripheral blood and liver cells as depicted by single cell gel (comet) and micronucleus assays. A decrease for anti-8-hydroxy-20-deoxyguanosine (8OHdG) expression in hepatocytes of animals exposed to cadmium and treated with grape juice concentrate was also detected. Higher CuZn-SOD activity was observed in liver cells of the Cd + GJ group. No remarkable differences were seen regarding Mn-SOD activity among groups. Taken together, our results demonstrate that grape juice concentrate was able to exert antimutagenic and antigenotoxic activities in blood and liver cells of rats exposed to cadmium.

Acute effect of a grape concentrate intake on oxidative stress markers in triathletes / Efeito agudo da ingestão de concentrado de uva sobre os biomarcadores do estresse oxidativo em triatletas

The aim of this crossover study was to evaluate the effect of a grape concentrate (test drink [TD]) on oxidative stress markers (thiobarbituric acid reactive substances [TBARS], catalase [CAT], superoxide dismutase [SOD], and glutathione [GSH]). Six triathletes had their physical fitness, body fat composition (%BF) and food intake evaluated. Afterwards, the athletes received two doses of 300 mL of the TD (45.8g of polyphenols/kg) or a placebo drink (PL), at breakfast and after a training session (100 km of cycling, 6 km of running and 1.5 km of swimming). Blood samples (5 ml) were collected after an overnight fasting, immediately after exercise, and one hour after exercise. The triathletes presented the following characteristics (mean and standard-deviation): 43.8±10.2 years old, VO2máx 45±5.15 mL/kg/min, %BF 13.6±4.2 %, training 270.8±87.1 km/week, 3.1±1.88 hours/training/day. There was a significant increase in SOD from the 1st to the 2nd (p=0.027) and 3rd (p=0.02) blood tests, in response to exercise, regardless of the drink consumed. One hour after exercise, the increase in glutathione values was greater when the PL was consumed (27.5%) in relation to the TD intake (1.8%). In both tests, exercise increased TBARS values; however, when PL was consumed, subjects' values were higher (PL=2.5±1.1 nmol/ml vs. BT=1.77±1.3 nmol/ml). When PL was consumed, mean CAT values (BT=34.2±6.9 U/mgHb vs. PL=24.6±12.5 U/mgHb) reduced from the 1st to the 2nd blood test (28.6%). TBARS, CAT and GSH values suggest that the TD presents potential to modulate exercise-induced oxidative stress.

O objetivo deste estudo crossover foi avaliar o efeito de um concentrado de uva (bebida teste - BT) sobre biomarcadores do estresse oxidativo (substâncias reativas ao ácido tiobarbitúrico - TBARS, catalase - CAT, superóxido dismutase - SOD e glutationa - GSH). Seis triatletas do sexo masculino foram avaliados quanto à aptidão física, percentual de gordura (%G) e ingestão alimentar. Posteriormente, em duas ocasiões, os atletas receberam duas doses de 300 ml de BT (45,8g de polifenóis/kg) ou bebida placebo (PL) no desjejum e após uma sessão de treinamento (100 km de ciclismo, 6 km de corrida e 1,5 km de natação). Amostras de sangue (5 ml) foram coletadas em jejum, imediatamente após o exercício e 1h após o mesmo. Caracterização da amostra: idade: 43,8±10,2 anos, VO2máx: 45±5,15 ml/kg/min, %G: 13,6±4,2%, volume de treino: 270,8±87,1 km/semana e 3,1±1,88 horas/treino/dia. Houve aumento significativo da atividade de SOD da 1ª para as 2ª (p=0,027) e 3ª coletas (p=0,02) em resposta ao exercício, independente da bebida consumida. Os valores de GSH foram superiores 1 hora após o exercício quando houve consumo do PL (27,5%) em relação ao consumo da BT (1,8%). Ainda, o exercício elevou as concentrações de TBARS, mas no grupo PL os valores médios foram superiores (PL=2,5±1,2 nmol/ml vs. BT=1,77±1,3 nmol/ml). Em relação à atividade da CAT, os valores médios (BT=34,2±6,9 U/mgHb vs. PL=24,6±12,5 U/mgHb) foram menores quando comparadas 1ª e 2ª coletas (28,6%) para os atletas que consumiram PL. Os resultados referentes à concentração de TBARS, atividade de CAT e níveis de GSH sugerem que a BT modulou o estresse oxidativo induzido pelo exercício.

Conhecimento e percepção de risco sobre higiene alimentar em manipuladores de alimentos de restaurantes comerciais / Knowledge and risk perception of food handlersabout food hygiene in commercial restaurants

Food handlers play an important role in the prevention of food-bornediseases. The objectives of this study were to assess the socio-educationalprofi le, knowledge and risk perception about food hygiene of food handlersin commercial restaurants. Forty-two commercial restaurants wererandomly selected in the city of Santos / SP. As a tool for data collection,a questionnaire based on Frewer, Shepherd e Sparks (1994) and adaptedto the Brazilian standards by Schattan (2006) was used. It was dividedinto three parts: A - demographic and educational interview; B - 17 multiplechoice questionnaire and C - four questions about risk perception on foodhygiene. As a result, 49 food handlers, aged 17-60 years, both male andfemale, were interviewed. The average age was 36 years and the mostprevalent level of education corresponded to those who had fi nishedelementary school (35%). Amongst the food handlers, 54% received trainingon Good Manufacturing Practices (GMP), which had occurred during theprevious year for 27% of them. The average level of knowledge correspondedto 63% correct answers and the average level of risk perception was 6.4cm. The question about the correct procedure for disinfection of vegetablesand legumes received the lower percentage of correct answers (19%),showing also the lowest level of risk perception. This study demonstratedlack of knowledge and low risk perception of food handlers about somefood hygiene issues and the importance of emphasizing the concept of riskperception in the training program.

Los manipuladores de alimentos tienen unaparticipación relevante en la prevención de lastoxiinfecciones alimentares. Los objetivos delpresente estudio fueron evaluar el perfi l socioeducacional, el conocimiento y la percepcióndel riesgo sobre higiene alimentar de losmanipuladores de alimentos de restaurantescomerci a l e s . Fue ron se l e ccionadosaleatoriamente 42 restaurantes comerciales dela ciudad de Santos (São Paulo, Brasil). Lacolecta de datos fue realizada utilizando uncuestionario basado en Frewer, Shepherd eSparks (1994), adaptado a las normas brasileñaspor Schattan (2006) y que se divide en trespartes: A ? datos demográfi cos y de estudios; B- 17 preguntas de opción múltiple; C - cuatropreguntas sobre la percepción del riesgo. Lamuestra consistió en 59 preparadores de ambossexos, con 17 a 60 años de edades y promediode edad de 36 años. Prevalecía el nivel deenseñanza primaria completa (35%). Losresultados mostraron que 54% de los entrevistadoshabía recibido capacitación en Buenas Prácticasde Producción (BPP) y para el 27% de ellos,hacía menos de un año. El nivel promedio deconocimiento fue de 63% de aciertos y el nivelpromedio de percepción del riesgo fue de 6,4 cm.La pregunta sobre el procedimiento correcto dehigienización de verduras crudas obtuvo elpromedio más bajo de aciertos (19%) y también,la menor percepción del riesgo. El presenteestudio demostró falta de conocimiento ypercepción de riesgo en cuestiones de higienealimentaria y la importancia de capacitar a lospreparadores de alimentos sobre estos aspectosasociados a la producción de alimentos.

Os manipuladores de alimentos têm participaçãorelevante na prevenção de toxinfeções alimentares. Os objetivos do presente estudoforam avaliar o perfil socioeducacional, oconhecimento e a percepção de risco sobre higiene alimentar de manipuladores de alimentos em restaurantes comerciais. Para tanto, foramescolhidos aleatoriamente 42 restaurantes comerciais no município de Santos/SP. Comoinstrumento de coleta de dados foi utilizado umquestionário baseado em Frewer, Shepherd e Sparks (1994) e adaptado para as normas brasileiras por Schattan (2006), dividido em três partes: A - dados demográfi cos e educacionais;B - 17 questões de múltipla escolha e C - quatro questões sobre percepção de risco em higiene dealimentos. A amostra compreendeu 59 manipuladores, na faixa etária de 17 a 60 anos, de ambos os sexos. A média de idadedos manipuladores foi de 36 anos e escolaridadeprevalente foi ensino fundamental completo (35%). Os resultados apontaram que, dos entrevistados, 54% receberam treinamento emBoas Práticas de Produção (BPP), sendo que para 27% havia ocorrido há menos de um ano.A média do nível de conhecimento foi de 63%de acertos e a média do nível de percepção de risco foi de 6,4cm. A questão sobre o procedimento correto de higienização de verduras e legumes foi a que obteve menor percentual de acertos(19%), como também mostrou o menor nível de percepção de risco. O presente estudo mostrou baixo conhecimento e percepção de risco sobrequestões relativas à higiene de alimentos e à importância da capacitação de manipuladores quanto à percepção dos riscos associados à produção de alimentos.

Avaliação das condições higiênico-sanitárias em restaurantes, com aplicação de ficha de inspeção baseada na legislação federal, RDC 216/2004 / Evaluation of sanitary conditions in restaurants, with application form for inspection based on federal law, DRC 216/2004

O presente estudo surgiu a partir da necessidade de verificar as condições higiênico-sanitárias dos restaurantes comerciais da Baixada Santista, face à nova Legislação Federal RDC n. 216, criada em 15 de setembro de 2004. os objetivos desta investigação foram avaliar as condições higiênico-sanitárias dos restaurantes e levantar o perfil sócio-econômico de seus proprietários. A amostra compreendeu 14 restaurantes do tipo self-service, misto e à la carte nas cidades de Santos (4), Guarujá (3), Itanhaém (3) e Cubatão (4). Para avaliação higiênico-sanitária foi utilizada uma Ficha de Inspeção baseada nas CVS 06/1999 e RDC n°216/2004, contendo 160 itens e dividida em 5 blocos: condições físicas e edificações, higiene ambiental, higiene pessoal, higiene de alimentos e registro e documentação. Para verificar o perfil sócio-econômico dos proprietários foi aplicado um questionário com 17 questões. Os resultados mostraram que a porcentagem de conformidade geral variou entre 33 por cento e 66 por cento e a adequação por blocos entre 7 por cento e 62 por cento.(...) É possível concluir que a porcentagem de conformidade foi baixa e a presença de registros e documentação, que são os novos itens exigidos pela RDC 216/2004, foi a não-conformidade mais freqüente. Os proprietários são os RTs dos estabelecimentos visitados não estão preparados para cumprir as exigências da RDC 216/2004.

Análise de pontos críticos de controle em certas preparações servidas em quiosques de praia / Control critics points analysis in certain preparations served in beach bars

O Ministério da Saúde define Enfermidade Transmitidas por Alimentos (ETAs) como “doenças causadas pela ingestão de alimento contaminado por um agente infeccioso específico ou pela toxina por ele produzida por meio da transmissão desse agente, ou de seu produto tóxico”. Uma das formas de controlar a ocorrência de tais enfermidades é utilizar o sistema APPCC, um método que analisa e aponta os pontos críticos de controle dos processos onde o perigo microbiológico pode aparecer. O presente estudo teve como objetivo analisar os pontos críticos de controle das preparações mais consumidas em quiosques de praia e avaliar as condições higiênicas, ambiental e de manipuladores, assim como a estrutura física dos estabelecimentos visitados. Para isso foi aplicado o sistema APPCC em três quiosques de praia na cidade de Peruíbe (SP), avaliando os pontos críticos de controle, desde o recebimento da matéria prima até o produto final. Foram escolhidos os critérios de tempo e temperatura como parâmetros por serem os mais relevantes na prevenção de toxinfecções das preparações mais consumidas. Os resultados revelaram que isca de peixe e camarão frito são as preparações mais consumidas nos quiosques visitados. O transporte e o armazenamento foram os principais pontos críticos onde os critérios de tempo e temperatura não foram atingidos, representando um risco de ocorrência de ETAs. A avaliação da higiene de manipuladores revelou a falta do uso de uniformes. Quanto à área física, observou-se que as construções mais recentes estão mais adequadas à legislação vigente, embora tenha sido constatada a ausência de lavatórios para as mãos. Conclui-se que a aplicação do sistema APPCC é uma forma viável de reduzir os riscos de ETAs em quiosques de praia.

Ocorrência de Staphylococcus coagulase – positiva em doces recheados vendidos em feiras-livres / Occurrence of Staphylococcus coagulase - positive in candies stuffed vendidos in fair-free

A presença de microrganismos patogênicos, aliada às práticas inadequadas de processamento, armazenamento e falta de higiene, podem provocar intoxicações alimentares, constituindo potencial risco à Saúde Pública. Diante disso, o objetivo principal deste trabalho foi verificar a presença de Staphylococcus coagulase-positiva em doce recheado tipo “bomba” vendido em feiras livres, bem como o tempo e a temperatura de exposição e comercialização. Foram analisadas 24 amostras coletadas em duas feiras livres, nos municípios de Santos e São Vicente, por 4 semanas consecutivas e determinadas as contagens totais de colônias típicas e não típicas de Staphylococcus aureus. As colônias típicas foram isoladas e submetidas a provas de catalase e coagulase. Também foi aplicado um questionário com o intuito de conhecer o procedimento de preparação dos doces. Os resultados mostraram que uma amostra se apresentou positiva para Staphylococcus coagulase-positiva na concentração de 1,8 x 10 UFC/g. a contagem de colônias típicas e não típicas mostrou que 4 das 24 amostras apresentaram contagem > 1,0 x 106 UFC/g, indicando práticas de manipulação deficientes e exposição a temperatura e tempo inadequados. A aplicação do questionário revelou que apenas 50 por cento das barracas amostradas receberam treinamento para manipuladores de alimentos e em uma delas prepara-se os doces com até 3 dias de antecedência. Não foi encontrada relação entre as temperaturas ambiente e do doce e a contagem de colônias. Foi detectada a presença de Staphylococcus coagulase-positiva neste tipo de produto e a alta contagem de colônias típicas e não típicos representa um risco à Saúde Pública.

Efeito do processamento sobre a ocratoxina A, em café / Effect of the processing about the ocratoxina A, in coffee

A presente revisão trata do efeito do processamento na destruição da ocratoxina A. Foram abordados os principais processos relacionados ao café como secagem, armazenamento, transporte, torração e obtenção da bebida, produção de solúvel e descafeinização. Foram discutidas também a incidência de ocratoxina A em alimentos e café, a tolerância diária de OTA, a legislação vigente e os programas de prevenção.