Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion

BACKGROUND: A key challenge for manufacturers of pro-health food containing active probiotic microorganisms is to develop a product with attractive sensory features along with maintenance of declared number of microorganisms during storage and transfer by alimentary tract. RESULTS: The highest concentration of polyphenols was observed in snacks without an additive of probiotics as well as those with an additive of L. rhamnosus and B. animalis bacteria and concentration of these compounds increased by 9.5% during six months of storage. None of the products distinguished itself in the sensorial assessment although each was assessed positively. The number of microorganisms was stable and comparatively high during six months of storage at a room temperature and in cooling conditions (108 cfu/g). In the digestion model, an influence of aggressive digestion conditions was examined in the alimentary tract on the number of microorganisms, which allowed to arrange strains from the most resistant (S. boulardii) to the most sensitive (B. breve). It must be noted that currently on the market there is no available snack containing probiotic yeast as well as there is no literature data on works on such formulation of food. CONCLUSIONS: In the newly developed snack made of chocolate, in which sugar has been replaced with maltitol, a raw material was added in the form of raspberry, prebiotic in the form of inulin and a strain of probiotic bacteria, including the unprecedented so far S. boulardii, which stands a high chance to occupy a good place on the market of functional food.

In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica)

BACKGROUND: Chia seeds are gaining increasing interest among food producers and consumers because of their prohealth properties. RESULTS: The aim of this work was to evaluate the potential of chia seeds to act as acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitors. The highest inhibitory activity against AChE and BChE was observed for colored seed ethanol extracts. A positive correlation was found between the presence of quercetin and isoquercetin as well as protocatechuic, hydroxybenzoic, and coumaric acids and the activity of extracts as AChE and BChE inhibitors. It has also been shown that grain fragmentation affects the increase in the activity of seeds against cholinesterases (ChE). Furthermore, seeds have been shown to be a source of substances that inhibit microbial growth. CONCLUSIONS: It was found that the chia seed extracts are rich in polyphenols and inhibit the activity of ChEs; therefore, their use can be considered in further research in the field of treatment and prevention of neurodegenerative diseases.

O PET-Saúde e sua interlocução com o Pró-Saúde a partir da pesquisa: o relato dessa experiência / The Educational Program for Health Work (PET-Saúde) and its dialogue with the Pró-Saúde Program based on research: a case report

Este relato de experiência tem por objetivo apresentar a bem-sucedida estratégia de implementação e integração do curso de pesquisa em saúde promovido pelo Pró-Saúde no Programa de Educação pelo Trabalho para a Saúde - PET-Saúde. Participaram do curso tutores, preceptores e acadêmicos de Medicina, Enfermagem, Educação Física, Fisioterapia, Nutrição, Psicologia e Serviço Social da Universidade Comunitária da Região de Chapecó. Como resultado, foi obtido o desenvolvimento de 18 projetos de pesquisa no PET-Saúde no município de Chapecó/SC no ano de 2009. Conclui-se que esta experiência reitera a iniciativa do Pró-Saúde em motivar não somente a classe acadêmica, como também os profissionais da área da saúde, para a investigação científica capaz de produzir conhecimentos essenciais para intervenção na realidade em saúde.

This case report discusses the successful implementation and integration of the health research course conducted by Pró-Saúde in the Educational Program for Health Work (PET-Saúde). Participants in the course included tutors, preceptors, and students of medicine, nursing, physical education, physical therapy, nutrition, psychology, and social work at the Chapecó Regional Community University. The experience resulted in the development of 18 research projects in PET-Saúde in the municipality of Chapecó, Santa Catarina State, in the year 2009. The article concludes that this experience reiterates the Pró-Saúde initiative to motivate not only academia, but also frontline health professionals, to conduct scientific research capable of producing essential knowledge for intervening in health reality.