Resumo em Inglês:

Abstract Aim The purpose of this study was to evaluate DHA’s effect and relative mechanisms in diabetic keratopathy (DK) treatment by vitro study. Methods and materials: Using high glucose to make DK cell model; measuring cell apoptosis by flow cytometry and Hoechst 33342 staining; evaluating cell migration abilities by wound healing assay; relative gene and proteins including PEDF, VEGF, Caspase-3, Caspase-9 and NF-κB(p65) expression by RT-qPCR and WB assay; And evaluatign PDEF and p-NF-κB(p65) protein expression by immunofluorescence detection. Results: After high glucose treatment, TKE-2 cell apoptosis was significantly increased and cell migration ability was significantly depressed with PEDF, Caspase-3, Caspase-9 and NF-κB(p65) gene and protein significantly increasing and VEGF expression significantly depressing (P < 0.001, respectively); with DHA supplement, TKE-2 cell biological activities were significantly improved with relative gene and proteins significantly changed; However, with DHA and PEDF supplement, DHA’s treatment was disappeared with PEDF, Caspase-3, Caspase-9 and NF-κB(p65) gene and protein significantly increasing and VEGF expression significantly depressing (P < 0.001, respectively). Conclusion: DHA had effects to improved DK by regulation PEDF pathway in vitro study.

Resumo em Inglês:

Abstract The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.

Resumo em Inglês:

Abstract Laparoscopic surgery has become a common procedure in pediatric patients. However, adverse hemodynamic changes such as the increase of intraabdominal pressure (IAP) may occur laparoscopic surgery. The aim of this study is find a method to set a suitable IAP level in children before laparoscopic surgery. From Jan 2012 to Dec 2014, data were collected from a total of 1776 children needing laparoscopic high ligation of hernia sac. A retrospective data analysis was performed using a new defined variant Index A which had information of age, body mass index (BMI) and duration of pneumoperitoneum. The blood pressures (SBP and DBP) and the PaCO2 were increased but SV showed no changes in patients after CO2 insufflation. The complications were found in 32 cases including 2 cases with subcutaneous emphysemarelated to the CO2 insufflation directly, 3 cases of respiratory infection, 5 cases of incision infection and 2 cases of urinary tract infection) and technique related. Furthermore, the risks of complications were negatively associated with the Index A. An IAP can be optimal set up in laparoscopic high ligation of hernia sac by using the Index A.

Resumo em Inglês:

Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermented alcoholic beverage from the pulp of baru, chemically monitoring the fermentation and aging process. Throughout the processing, the fermented presented behavior as expected, as a decrease of sugars ensuring an effective fermentation without interferents, as high amounts of acetic acid and propagation of deteriorating organisms. With this, it was possible to develop and chemically accompany the alcoholic beverage from pulp of baru, obtaining results that met the brazilian legislation in force for fruit fermented, providing a new source of exploitation of this raw material little explored.

Resumo em Inglês:

Abstract The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturated fatty acids 58.4%, especially linoleic and linolenic acids, which indicates lower oxidation and good source of lipids. A relevant antioxidant activity as a result of a satisfactory content of bioactive substances, such as polyphenols, flavonoids, carotenoids and ascorbic acid, were determined in the passion fruit seed oil. The thermodegradation behavior of the oil suggested high thermal stability and the infrared spectroscopy exhibited high intensity bands between 1745 cm-1 to 1163 cm-1 correlated to the functional groups of fatty acids. Due to their bioactivity and presence of nutritious substances, the passion fruit seed oil may have beneficial properties to health and to extend the shelf-life foods products when present in dietary foods. Furthermore, the use of this by-product could reduce agroindustrial waste, expand and add value to the production chain when used as an industrial lipid matrix.

Resumo em Inglês:

Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. The results of the instrumental analysis revealed that the cereal bars presented characteristic color and crispness for this type of product and the microbiological analyzes ensured food safety. Sensorially, the cereal bars showed good acceptability, especially the bars made with psyllium and xanthan gum binders in the parameters of appearance, texture, flavor and color. The different binders showed technological efficiency in the elaboration of salty cereal bars, but xanthan gum and psyllium were the ones that best corresponded to the expected attributes.

Resumo em Inglês:

Abstract The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 μmol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.

Resumo em Inglês:

Abstract Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. The New Methylene Blue dye was tested as an analytical reagent for the quantification of carrageenan in commercial jelly samples. The main spectral peaks of the dye decrease with increasing carrageenan-to-dye molar ratio up to 1. Three analytical procedures were tested: (i) spectrophotometric measurement at 590 nm, (ii) smartphone-based color measurement within the RGB color model and (iii) spectrophotometric titration at 625 nm. All the procedures provide straight calibration lines. Spectrophotometry provides better linearity as compared to smartphone-based colorimetry. Range of determination is dependent on type and purity of carrageenan. The spectrophotometric titration procedure provides lower values of limit of determination due to longer optical path used. Typical food additives used in jelly deserts do not interfere significantly with the proposed analytical approach.

Resumo em Inglês:

Abstract The current study estimated the antioxidant activity and biochemical composition of four seaweeds; Toania atomaria (Phaeophyta), Padina pavonia (Phaeophyta), Jania rubens (Rhodophyta) and Corallina elongate (Rhodophyta). The highest total antioxidant activity was observed with ethanol extract of T. atomaria (44.6 ± 1.6 mg ascorbic acid equivalents/g crude extract). Among the four seaweeds, ethanol extract of T. atomaria has recorded the highest value in ferric reducing antioxidant power (FRAP) assay (32.3 ± 0.0 mg ascorbic acid equivalents/g crude extract). The uppermost level of carbohydrates was (20.4% ± 0.4 and 19.5% ± 0.7 dry wt.) in P. pavonia and T. atomaria. Proteins were maximum (10.5% ± 0.6 and 8.0% ± 0.0 dry wt.) in P. pavonia and T. atomaria. The results detected that T. atomaria had the largest amounts of lipids (5.92% ± 0.09 dry wt.). The polyunsaturated ω6 essential fatty acids were recorded in T.atomaria, P. pavonia, and J. rubens (11.39%, 8.09%, and 6.28%), and ω3 essential fatty acids were recorded in T. atomaria and P. pavonia (0.65% and 0.97%). The seaweeds are interesting candidates for medicinal, pharmaceutical, and nutritional applications owing to their antioxidant activities, biochemical composition; they are not widespread in the coastal waters of Egypt and has few studies, especially T. atomaria.

Resumo em Inglês:

Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.

Resumo em Inglês:

Abstract Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study assessed the survival of two probiotics (Lactobacillus acidophilus and L. sakei) in the date juice. Phenolics characterization was performed by HPLC. Anti-proliferative activity of fermented juice against Caco-2 and Hep-2 cell lines was also evaluated. Under cold storage, L. sakei was still live for 2 weeks at 1.8 x 107 CFU/mL. In contrast, L. acidophilus reduced from 5.2 x 106 CFU/mL to below the minimum value of probiotic products just after 1 week. L. sakie significantly multiplied the total phenols and antioxidant activity in the juice compared to the unfermented juice. Interestingly, probiotic date juice exhibited an antitumor activity against larynx cell lines (Hep-2) with no activity against Caco-2. Date juice was proved to be suitable for probiotic and as potential larynx anticancer juice. Therefore, the developed juice is recommended to contribute to the available probiotic foodstuffs.

Resumo em Inglês:

Abstract Brazil imports about 60% of all the malt used by the brewing industry which is spread throughout the country. Even though it is an agricultural country, only a small portion of the barley production has the characteristics to produce barley malt for brewing. Seeking supply to the ever-growing demand and reducing the dependency on other countries and logistic costs, malting industries and genetic enhancement companies endeavor to adapt barley to the Brazilian Savannah conditions. For the barley to be malted, it is crucial to develop cultivars with the necessary malting qualities and adapted to the region and with good yield. Considering the importance of protein to the brewing process, four protein quantification methods were compared: combustion methods - carbon, hydrogen and nitrogen elemental analysis and Dumas - and digestion ones - Kjeldahl and flux injection analysis (FIA). The methodologies tested showed good correlations (higher than 0.881) and variations were associated with matrix complexity. All protein quantification methods were satisfactory from an agronomic perspective. Yet, we recommend the combustion ones as they generate fewer residues and results are ready in up to 6 minutes. Therefore, they are the most suited for barley and malt analysis considering lab routine.

Resumo em Inglês:

Abstract Anthocyanins have a great potential for human health, as a sub-group of phenolic compounds. Interactions of anthocyanin involved in digestion and thus in obesity consist of inhibition of pancreatic lipase, regulation of lipolysis and lipogenesis, activation of an activated protein kinase enzyme, controlling of digestion hormones (leptin, insulin, ghrelin, cholecystokinin, GIP, GLP-1). Anthocyanins are the compounds that can control metabolic syndrome and obesity by ameliorating lipid metabolism, increasing energy expenditure, suppressing food intake and inhibiting lipid absorption. In addition, the interactions with other compounds during the processing and/or in the intestinal canal can change their absorption capability and bioavailability. Activation of mitogen-activated protein kinase and cyclooxygenase (COX) enzymes, inflammatory cytokines signaling, free-radical scavenging activity are among the primary functions of anthocyanins playing role in the basic metabolic pathways. Anthocyanins also interact with gut microbiota that plays a role in many metabolic pathways. In the review, the effects of anthocyanins on the obesity-associated mechanisms in the metabolism are considered and summarized under the light of recent researches.

Resumo em Inglês:

Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showed the highest TCC was found in horse meat while the least was in goat meat. The total count of S. aureus was the highest in donkey and dog whilst the least in pork meat. As for E.coli, donkey meat was the highest while buffalo and mutton meat were the lowest. The highest total Listeria monocytogenes and Salmonella Species count were in horse, donkey, rat and dog meat but zero in the other species examined. Multiplex-PCR targeting partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) was used for the discovery of adulteration of beef meat with chicken, pork, dog, cat and rat tissue. It showed high specificity in differentiating the six animal species meat. The study points out the importance of taking serious steps to control species meat adulteration that may lead to transmission of severe foodborne diseases and more studies need to be implemented to apply new and easy meat adulteration detection protocols.

Resumo em Inglês:

Abstract Three extraction parameters including extraction time, material to solvent ratio, and extraction temperature for the extraction yield of Phyllanthus urinaria polysaccharides were optimized by response surface methodology. The results revealed that the optimal extraction process was extraction time of 5.3 h, extraction temperature of 93 °C, and material to solvent ratio of 1:47 g/mL, under which the polysaccharide yield was 6.40%; The three parameters had significant effect on the polysaccharide yield, and the influence of extraction time was the greatest and that of extraction temperature was the lowest. The antioxidant activity test indicated that the equivalent scavenging ability of Phyllanthus urinaria polysaccharides on DPPH and ABTS free radicals was 0.88 and 0.84 μg TBHQ/μg of polysaccharides, respectively; while the reducing power and total antioxidant capacity of Phyllanthus urinaria polysaccharides was equivalent to 93.62% and 93.55% of TBHQ, respectively. The Phyllanthus urinaria polysaccharides had good antioxidant activity.

Resumo em Inglês:

Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the present study aimed to explore the cognitive evaluation of food antioxidants by consumers using the qualitative consumer technique Word Association. Two stimuli were given. Respondents were first asked to write down the first four words that came to mind; descriptions, associated thoughts, or feelings when reading “Food Antioxidants”. Secondly the word Natural was added and the stimulus was “Natural Food Antioxidants”. The Word Association technique has been shown to be an important tool for cognitive evaluation of the perception of food antioxidants, and the dimensions, Health, Food Safety, Preservatives, Source and Preference which arose and differentiated the stimuli. The results revealed some prior knowledge about issues related to food antioxidants, natural or not. Additionally, showed a clear potential use for natural food antioxidants by the food industry, judging by consumer perception that primarily related cognitively to positive aspects of healthy and food safety.

Resumo em Inglês:

Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash content were determined by gravimetry after oven drying and muffle incineration, respectively. Proteins were determined by the micro-Kjeldhal method; lipids by gravimetric lipids using soxhlet extractor; Total dietary fiber (TDF) by non-enzymatic gravimetry; Carotenoids and vitamin C by High Performance Liquid Chromatography (HPLC) with Diodes Array Detector; Vitamin E by HPLC and fluorescence detection; and minerals by inductively coupled plasma atomic emission spectrometry (ICP-AES). Ora-pro-nóbis presented concentrations of TDF (3.73 g 100 g-1), ash (0.96 g 100 g-1), lipids (1.45 g 100 g-1), protein (1.27 g 100 g-1), carotenoids (3.15 mg 100 g-1), total vitamin E (438.68 µg 100 g-1), Ca (427.08 mg 100 g-1), Mg (88.84 mg 100 g-1), Mn (3.46 mg 100 g-1), Fe (13.89 mg 100 g-1) and K (689.41 mg 100 g-1). The species was considered a source of TDF, a good source of Mg, Cu and K, and an excellent source of vitamin A, Ca, Mn, Fe and Se.

Resumo em Inglês:

Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep’s milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep’s milk and its derivatives.