Genetic parameters controlling the inheritance of glaucousness and yield traits in bread wheat / Parâmetros genéticos que controlam a herança de glaucosidade e características de produção em trigo mole

Wheat breeders frequently use generation mean analysis to obtain information on the type of gene action involved in inheriting a trait to choose the helpful breeding procedure for trait improvement. The present study was carried out to study the inter-allelic and intra-allelic gene action and inheritance of glaucousness, earliness and yield traits in a bread wheat cross between divergent parents in glaucousness and yield traits; namely Mut-2 (P1) and Sakha 93 (P2).The experimental material included six populations, i.e. P1, P2, F1, F2, BC1, and BC2 for this wheat cross. A randomized complete block design with three replications was used, and a six parameters model was applied. Additive effects were generally more critical than dominance for all studied traits, except for plant height (PH) and grain yield/plant (GYPP). The duplicate epistasis was observed in spike length; SL, spikes/plant; SPP and days to heading; DTH. All six types of allelic and non-allelic interaction effects controlled SL, GYPP, DTH and glaucousness. All three types of epistasis, i.e. additive x additive, additive x dominance, and dominance x dominance, are essential in determining the inheritance of four traits (SL, GYPP, DTH and glaucousness). Dominance × dominance effects were higher in magnitude than additive × dominance and additive × additive in most traits. The average degree of dominance was minor than unity in six traits (glaucousness, grains/spike, spike weight, days to maturity, 100-grain weight and SL), indicating partial dominance and selection for these traits might be more effective in early generations. Meanwhile, the remaining traits (PH, SPP, GYPP and DTH) had a degree of dominance more than unity, indicating that overdominance gene effects control such traits and it is preferable to postpone selection to later generations. The highest values of narrow-sense heritability and genetic advance were recorded by glaucousness trait followed by SL and SPP, indicating that selection in segregating generations would be more effective than other traits.

Os criadores de trigo frequentemente usam a análise da média de geração para obter informações sobre o tipo de ação do gene envolvida na herança de uma característica para escolher o procedimento de melhoramento útil para o aprimoramento da característica. O presente estudo foi conduzido para estudar a ação do gene interalélico e intraalélico e a herança de características de glaucosidade, precocidade e produção em um cruzamento de trigo mole entre pais divergentes em glaucosidade e características de produção; nomeadamente Mut-2 (P1) e Sakha 93 (P2). O material experimental incluiu seis populações, ou seja, P1, P2, F1, F2, BC1 e BC2 para este cruzamento de trigo. O delineamento experimental foi em blocos ao acaso com três repetições e aplicado um modelo de seis parâmetros. Os efeitos aditivos foram geralmente mais críticos do que a dominância para todas as características estudadas, exceto para altura da planta (AP) e rendimento de grãos / planta (GYPP). A epistasia duplicada foi observada no comprimento da ponta; SL, espigas/planta; SPP e dias para o cabeçalho; DTH. Todos os seis tipos de efeitos de interação alélica e não alélica controlaram SL, GYPP, DTH e glaucosidade. Todos os três tipos de epistasia, ou seja, aditivo x aditivo, aditivo x dominância e dominância x dominância, são essenciais na determinação da herança de quatro características (SL, GYPP, DTH e glaucosidade). Os efeitos de dominância × dominância foram maiores em magnitude do que aditivo × dominância e aditivo × aditivo na maioria das características. O grau médio de dominância foi menor do que a unidade em seis características (glaucosidade, grãos / espiga, peso da espiga, dias até a maturidade, peso de 100 grãos e SL), indicando dominância parcial, e a seleção para essas características pode ser mais eficaz nas gerações iniciais. Enquanto isso, os traços restantes (PH, SPP, GYPP e DTH) tiveram um grau de dominância maior do que a unidade, indicando que os efeitos do gene de superdominância controlam tais traços e é preferível adiar a seleção para gerações posteriores. Os maiores valores de herdabilidade no sentido restrito e avanço genético foram registrados pelo traço de glaucosidade seguido por SL e SPP, indicando que a seleção em gerações segregadas seria mais eficaz do que outros caracteres.

Evaluation of flour protein for different bread wheat genotypes / Avaliação da proteína de farinha para diferentes genótipos de trigo de pão

Abstract Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.

Resumo Seis diferentes genótipos de trigo de pão, duas variedades comerciais egípcias (controle) - Giza-168 e Gemmeiza-11 - e quatro linhas promissoras - L84 e L148, obtidas via hibridação, e M10 e M34, via programa de mutação por radiação - foram avaliados reologicamente por meio de extensógrafo, enquanto, para proteínas, foram feitas análises utilizando eletroforese em gel de poliacrilamida com dodecilsulfato de sódio (SDS-PAGE). Os mutantes de radiação M10 e M34 apresentaram a maior resistência máxima, o que é um indicador muito bom de glúten forte. A quantidade de glúten foi maior em M10, L148 e M34 em comparação com as amostras de controle Gz168 e Gm11. Os aminoácidos sulfurados (CYS e MET) são um pouco mais altos no M10. Os resultados eletroforéticos e analisadores de aminoácidos mostram que a melhor qualidade tecnológica foi exibida pelo M10. Os genótipos de trigo mutantes da radiação possuem uma proteína com boas características, principalmente o glúten, que é significativamente maior em comparação às amostras do grupo controle. As propriedades reológicas medidas, como extensógrafo e eletroforese em gel, foram muito melhores nas linhas irradiadas M10 e M34.

Expression and characterization of recombinant wheat quiescin sulfhydryl oxidase and its effect on bread quality / 生物工程学报

Wheat quiescin sulfhydryl oxidase was expressed in Escherichia coli for developing a new biological flour improver. The synthesized wqsox gene was constructed into the vector pMAL-c5x and expressed in E. coli, then the expression conditions of recombinant protein was optimized. The MBP fusion label in recombinant protein was removed by protease digestion after affinity purification. Moreover, enzymatic properties of the purified wQSOX and its effect on bread quality were investigated. The synthesized wqsox gene contained 1 359 bp and encoded 453 amino acids with a deduced molecular weight of 51 kDa. The constructed recombinant vector pMAL-c5x-wqsox could successfully express soluble recombinant protein MBP-wQSOX in E. coli Rosetta gamiB(DE3), and the optimal induced expression conditions for recombinant protein were 25 °C, 0.3 mmol/L IPTG and 6 h. MBP fusion tag was cut out by factor Xa protease and wQSOX was prepared after affinity purification. wQSOX could catalyze the oxidation of DTT, GSH and Cys, accompanying the production of H2O2, and exhibited the highest substrate specificity for DTT. Furthermore, enzymatic properties results demonstrated that the optimal temperature and pH for wQSOX catalyzing oxidation of DTT was 50 °C and 10.0, respectively, and wQSOX presented a good stability under high temperature and alkaline environment. The addition of wQSOX with 1.1 U/g flour significantly (P<0.05) increased 26.4% specific volume of the bread, and reduced 20.5% hardness and 24.8% chewiness of bread crumb compared to the control, indicating a remarkable ability to improve the quality of bread.

Functional index for hand osteoarthritis (FIHOA) is associated with pain, muscle strength, and EQ-5D in hand osteoarthritis

Abstract Background: This study identified whether Functional Index for Hand Osteoarthritis (FIHOA) is associated with pain, hand muscle strength, health-related quality of life, and radiographic severity in hand osteoarthritis (OA). Methods: We consecutively recruited 95 patients with hand OA. The FIHOA was used to assess questionnaire-based physical function in hand OA. Health-related quality of life was evaluated using EuroQol-5 dimension (EQ-5D). Radiographic changes of hand joints were measured by Kellgren-Lawrence (K-L) grade, which was determined based on total radiographic severity score and number of affected joints. Other measures included patient's visual analogue scale (VAS) score for pain and performance-based function indexes such as grip and pinch strength. Statistical analysis was performed using Mann-Whitney U test, Spearman's correlation analysis, and multivariate logistic regression analysis. Results: FIHOA score was negatively associated with grip and pinch hand strength and EQ-5D and positively correlated to VAS pain (p < 0.05 for all). There were significant differences of grip and pinch strength, VAS pain, EQ-5D index, and EQ-VAS between two FIHOA groups (≤ 4 vs. > 4) (p < 0.05 for all). Multivariate logistic regression analysis showed that higher FIHOA score (FIHOA > 4) was related with increased VAS pain and with lower EQ-5D index (p = 0.008 and p = 0.013, respectively). There was no association between FIHOA score and measures of total radiographic severity score and number of affected joints. Conclusion: This study observes that FIHOA score is associated with patient-reported VAS pain, hand muscle strength indexes, and EQ-5D but not radiographic severity in hand OA.

Limitations in daily activities, risk awareness, social participation, and pain in patients with HTLV-1 using the SALSA and Participation scales

ABSTRACT Background: Tropical spastic paraparesis or HTLV-associated myelopathy (TSP/HAM) may prevent, limit or restrict the performance of daily living activities, and as a consequence, several aspects of life are affected. Objective: The aim of this study was to evaluate activity limitations, risk awareness, social participation, quality of life, and pain in individuals infected with HTLV-1. Methods: This was an observational, descriptive, analytical, cross-sectional study with a quantitative approach. An interview questionnaire, the Screening of Activity Limitation and Safety Awareness (SALSA) scale, the Participation scale, a quality of life questionnaire (SF-36) and the Brief Pain Inventory were used. Results: A total of 55 patients with HTLV-1 were interviewed (62% asymptomatic and 38% symptomatic). In both groups, there was a higher frequency of patients aged 41-50 years old (35.3% asymptomatic and 38.1% symptomatic), with complete secondary education (47.1% asymptomatic and 42.9% symptomatic), and married (64.7% asymptomatic and 52.4% symptomatic). Of the symptomatic patients, 33.3% were retired; among asymptomatic patients, 20.6% performed domestic activities. The majority of patients in both groups had not received blood transfusions. Sexual intercourse was still practiced by patients. After assessment, asymptomatic patients had no activity limitations (64.7%), and symptomatic patients presented limitations (90.5%). None of the groups showed good risk awareness. There was no restriction on social participation in 97.1% of asymptomatic patients and in 52.4% among symptomatics. Both groups complained of pain, being more frequent in the lumbar spine in asymptomatic patients and in the knees in symptomatic patients. Pain was more severe in symptomatic patients and affected aspects of quality of life. Conclusion: The clinical follow-up instruments must be adopted by healthcare professionals to monitor new symptoms so as to avoid the onset of limitations identified in symptomatic patients, in addition to enabling continuous surveillance of asymptomatic patients.

Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc / Aplicación de planificación de mezclar en el desarrollo de un pan sin gluten con maca, patata, yuca dulce y agria

ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0.75), sweet manioc flour (SEM; 0 to 0.25), and sour manioc flour (SOM; 0 to 0.25). The best GFB formulation - by desirability results - was evaluated regarding physio-chemical, microbiological aspects, and sensory acceptance. The responses specific volume and hardness were adjusted with a special cubic model (R2= 0.973 and 0.913), while cohesiveness, springiness and chewiness was adjusted with a linear model. The significant contribution of maca into GFB dough was evident in the models, and the desirability results indicated an appropriate mixed flour composed by MC (0.25), PS (0.5), and SEM (0.25). The GFB elaborated with this mixed flour generated a product well accepted (acceptability index higher than 73.9%) for attributes of aroma, colour, texture, flavour, and overall acceptance. The values of physio-chemical parameters obtained in the present article was in the range described for GFB in the literature. In addition, the processing method applied allowed for obtaining a GFB that was microbiologically stable.

RESUMEN Este estudio describe el desarrollo de la harina mezclada (MF) agregada de maca para la elaboración de pan sin gluten (GFB) empleando un Diseño Centroide Simplex. Se evaluaron cuatro pseudo-componentes para mejorar el volumen específico y el perfil de textura de GFB: maca (MC; 0,25 a 0,75), almidón de patata (PS; 0,25 a 0,75), harina de yuca dulce (SEM; 0 a 0,25), y harina de yuca agrio (SOM; 0 a 0,25). La mejor formulación de GFB - por la deseabilidad - se evaluó en relación con los aspectos fisicoquímicos, microbiológicos, y sensoriales. El volumen específico y la dureza se ajustaron a un modelo cúbico especial (R2= 0,975 y 0,913). La cohesión, elasticidad y masticabilidad se ajustaron a un modelo lineal. La contribución de la maca a la masa de GFB fue evidente en los modelos, y los resultados indican una MF apropiada compuesta por MC (0,25), PS (0.5) y SEM (0,25). El GFB elaborado con esta MF genera un producto aceptado (índice de aceptabilidad mayor que 73,9%) para aroma, color, textura, sabor y aceptación general. Los parámetros físico-químicos obtenidos estaban en el rango descrito para GFB en la literatura y GFB se mostró microbiológicamente estable.

Compromiso vesical en paciente pediátrico con poliarteritis nodosa: primera descripción / Bladder involvement in a paediatric patient with polyarteritis nodosa: First description

RESUMEN La poliarteritis nudosa (PAN) es una vasculitis necrosante, rara en la infancia, caracterizada por el compromiso de vasos pequeños/medianos y de múltiples órganos. Presentamos a una paciente que inició a los 4 arios con síndrome febril prolongado, dolor abdominal crónico, mialgias incapacitantes y compromiso en la piel, quien luego de 2 años de cuadro clínico completa criterios clínicos para PAN. Recibió tratamiento con corticoide sistêmico por vía oral e intravenosa, 6 meses de ciclofosfamida por vía intravenosa y manejo de mantenimiento con inmunosupresores convencionales sin respuesta adecuada, logrando control de la enfermedad únicamente con ciclofosfamida por vía oral y corticoide a largo plazo. Luego de 5 años y de recibir una dosis alta acumulada de ciclofosfamida, inicia con cuadros de hematuria macroscópica. Se evaluaron, entre otras causas, la toxicidad por ciclofosfamida y la actividad de la enfermedad. El estudio incluyó biopsia vesical, con hallazgo de vas-culitis necrosante de paredes vesicales. La vasculitis vesical es raramente reportada en la literatura (3-5 casos en adultos) y en lo consultado no hay reportes en niños. Se describe, en nuestro conocimiento, el primer caso de compromiso vesical asociado a vasculitis sistêmica reportado en la edad pediátrica.

A B S T R A C T Polyarteritis nodosa (PAN) is a necrotising vasculitis, rare in childhood, and characterized by the inflammation of small and medium vessels and multiple organ involvement. The case is presented of a 4 year old girl with prolonged febrile syndrome, chronic abdominal pain, disabling myalgia, and skin involvement. After 2years of symptoms, she met clinical criteria for PAN. She received treatment with oral and intravenous systemic corticosteroids, 6 months of intravenous cyclophosphamide and maintenance with conventional immuno-suppressants without an adequate response. However, she showed clinical improvement with oral cyclophosphamide and long-term corticosteroids. She had several relapses during follow-up visits due to irregular treatment requiring a high cumulative dose of cyclophosphamide. Five years later she presented with macroscopic haematuria, and was assessed for, among other causes, cyclophosphamide toxicity and disease activity. The workup included cystoscopy and bladder biopsy with findingof necrotising vasculitis of bladder wall. Bladder vasculitis is rarely reported in the literature (3-5 cases in adults) and in that consulted there are no reports in children. To our knowledge, this is the first case of bladder involvement associated with systemic vasculitis reported in the paediatric age.

Contenido de grasa saturada y trans en panes de panaderías de la ciudad de Medellín, Colombia / Saturated and trans fat content in the breads of bakeries in Medellín, Colombia

ANTECEDENTES: Se desconoce el contenido de grasas saturada (GS) y trans (Gtrans) en panes sin etiqueta y sin vigilancia por entidad regulatoria de Colombia. PROPÓSITO: Comparar el contenido de GS y Gtrans en panes de algunas panaderías de Medellín con lo reglamentado: 0,5 g/50 g de pan, para ambos tipos de grasa según resolución 2508 de 2012 del Ministerio de Salud. MATERIALES Y MÉTODOS: Se muestrearon 45 panes de tres tipos (aliñado, leche y croissant) en tres niveles socioeconómicos (NSE) según ubicación de la panadería. Se cuantificó grasa total gravimétricamente y GS y Gtrans por cromatografía de gases. RESULTADOS: El porcentaje de GS y Gtrans con respecto a la grasa total extraíble fue 43,8% y 0,6% en pan aliñado, 37,4% y 0,6% en pan leche y 32,2% y 0,9% en pan croissant, sin diferencia significativa entre ellos (p= 0,155 y 0,184, respectivamente). CONCLUSIONES: Comparado con la resolución 2508, el contenido de GS fue mayor al límite establecido en resolución y el contenido de Gtrans fue menor en pan aliñado, leche o croissant. Los panes evaluados en las panaderías del NSE bajo contenían mayor Gtrans que los otros.

BACKGROUND: The content of saturated (GS) and trans (Gtrans) fats in unlabeled and breads that are not regulated by the Colombian government is unknown. PURPOSE: To compare the content of GS and Gtrans in breads of bakeries in Medellín with the following regulation: 0.5 g/50 g of bread, for both types of fat according to the 2012 Ministry of Health resolution #2508. MATERIALS AND METHODS: 45 breads of three types (seasoned, milk and croissant) were sampled at bakeries from three socioeconomic levels (NSE) according to the location. Total fat was quantified gravimetrically and GS and Gtrans by gas chromatography. RESULTS: The percentage of GS and Gtrans with respect to the total extractable fat was 43.8% and 0.6% in seasoned bread, 37.4% and 0.6% in milk bread and 32.2% and 0.9% in croissant bread, with no significant difference by bread type (p= 0.155 and 0.184, respectively). CONCLUSIONS: GS content of sampled breadswas greater than the limit established in the resolution. Gtrans content was lower in seasoned bread andmilk bread compared to croissant. The breads evaluated in the bakeries of lower NSE contained higher Gtrans than the others.

Determinación de bromato de potasio en panes expedidos en supermercados de la ciudad de La Paz-gestión 2019 / Determination of potassium bromate in breads issued in supermarkets in the city of La Paz-gestión 2019

INTRODUCCIÓN: el bromato de potasio es una sustancia mejoradora del pan que actualmente está prohibida para su uso en la elaboración del pan porque se considera nociva para el ser humano, produciendo principalmente daños gastrointestinales. Es así que los organismos de control de alimentos prohíben su uso completamente, al igual que la NB 39007:2012 harina y derivados-productos panificados-requisitos en su tercera revisión, en nuestro país. OBJETIVO: determinar la presencia del bromato de potasio en panes expedidos en supermercados de la ciudad de La Paz. MÉTODOS: el método cualitativo para Bromatos /Yodatos y el método indirecto con el reactivo fucsina bisulfito fueron los métodos oficiales aplicados para la determinación de bromato de potasio. RESULTADOS: el porcentaje de muestras de un total de 13 panes, con presencia de bromatos es de 15,38 %, lo que demuestra que el control realizado por los entes oficiales de control ha ido aumentando en la última gestión, sin embargo, llama la atención que aún se encuentre la presencia de bromato de potasio, siendo que es un aditivo de uso prohibido en nuestro país. CONCLUSIONES: comparando los métodos estandarizados para el estudio, el método cualitativo para bromatos /yodatos presenta mayor eficacia que el método indirecto con el reactivo fucsina bisulfito. Al encontrar un porcentaje de panes que contiene bromato de potasio, verificamos que los controles por los entes oficiales no se realizan constantemente o no quedan registrados.

INTRODUCTION: potassium bromate is a bread improving substance that is currently prohibited for use in making bread because it is considered harmful to humans, mainly causing gastrointestinal damage. Thus, the food control bodies prohibit its use completely, as well as NB 39007: 2012 flour and derivatives-baked products-requirements in its third revision, in our country. OBJECTIVE: to determine the presence of potassium bromate in breads shipped in supermarkets in the city of La Paz. METHODS: the qualitative method for bromates/Iodates and the Indirect. Method with the fuchsin bisulfite reagent were the official methods applied for the determination of potassium bromate. RESULTS: the percentage of samples from a total of 13 breads, with the presence of bromates is 15.38%, which shows that the control carried out by the official control entities has been increasing in the last administration, however, calls the attention that the presence of potassium bromate is still found, since it is an additive forbidden in our country. CONCLUSIONS: comparing the standardized methods for the study, the Qualitative Method for Bromates / Iodates presents greater efficiency than the indirect method with the fuchsin bisulfite reagent. By finding a percentage of bread that contains potassium bromate, we verify that the controls by official entities are not carried out constantly or are not recorded.

Composição química e aceitabilidade de pão sem glúten desenvolvido com mucilagem de quiabo / Chemical composition and acceptance of gluten-free bread developed with okra mucilage

Com objetivo de produzir pão sem glúten com composição química aprimorada e boa qualidade sensorial, foram elaboradas três formulações com diferentes quantidades de mucilagem de quiabo: (F0) 0 mL; (F1) 100 mL; (F2) 150mL. Determinou-se: rendimento da mucilagem, composição centesimal, valor calórico e atributos sensoriais dos pães por meio de escala hedônica. A mucilagem aumentou o rendimento das F1 e F2. Não houve diferença no teor de proteínas e o teor de lipídios de 7,9 g 100 g-1 (F1) e 6,0 g 100 g-1 (F2) foram inferiores ao da F0. A umidade da F1 (32,15 g 100 g-1) foi menor que nas demais formulações, enquanto cinzas (0,70 g 100 g-1), carboidrato (56,75 g 100 g-1) e valor calórico (308,1 kcal 100 g-1) foram superiores. No teste sensorial, todos os atributos foram avaliados nas categorias "gostei ligeiramente" e "gostei extremamente" pela maioria dos julgadores. A F1 obteve avaliações superiores às da F2 para textura, cor e impressão global e não diferiu em nenhum dos atributos na F0. Conclui-se que a F1 pode ser uma opção viável na busca de pão sem glúten com composição química aprimorada, por conter menor teor de lipídio e umidade, maior teor de cinzas e boa aceitação sensorial. (AU)

With the goal of producing gluten-free bread with improved chemical composition and good sensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0) 0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition, caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1 and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and 6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lower than the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloric value (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories "liked slightly" and "liked extremely" by most judges. F1 scored higher than F2 for texture, color and overall impression and did not differ in any of the attributes at F0. It can be concluded that F1 may be a viable option in the search for gluten-free bread with improved chemical composition, as it contains lower lipid and moisture content, higher ash content and good sensory acceptance. (AU)

Composição química e aceitabilidade de pão sem glúten desenvolvido com mucilagem de quiabo / Chemical composition and acceptance of gluten-free bread developed with okra mucilage

Com objetivo de produzir pão sem glúten com composição química aprimorada e boa qualidade sensorial, foram elaboradas três formulações com diferentes quantidades de mucilagem de quiabo: (F0) 0 mL; (F1) 100 mL; (F2) 150mL. Determinou-se: rendimento da mucilagem, composição centesimal, valor calórico e atributos sensoriais dos pães por meio de escala hedônica. A mucilagem aumentou o rendimento das F1 e F2. Não houve diferença no teor de proteínas e o teor de lipídios de 7,9 g 100 g-1 (F1) e 6,0 g 100 g-1 (F2) foram inferiores ao da F0. A umidade da F1 (32,15 g 100 g-1) foi menor que nas demais formulações, enquanto cinzas (0,70 g 100 g-1), carboidrato (56,75 g 100 g-1) e valor calórico (308,1 kcal 100 g-1) foram superiores. No teste sensorial, todos os atributos foram avaliados nas categorias “gostei ligeiramente” e “gostei extremamente” pela maioria dos julgadores. A F1 obteve avaliações superiores às da F2 para textura, cor e impressão global e não diferiu em nenhum dos atributos na F0. Conclui-se que a F1 pode ser uma opção viável na busca de pão sem glúten com composição química aprimorada, por conter menor teor de lipídio e umidade, maior teor de cinzas e boa aceitação sensorial.

With the goal of producing gluten-free bread with improved chemical composition and good sensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0) 0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition, caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1 and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and 6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lower than the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloric value (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories “liked slightly” and “liked extremely” by most judges. F1 scored higher than F2 for texture, color and overall impression and did not differ in any of the attributes at F0. It can be concluded that F1 may be a viable option in the search for gluten-free bread with improved chemical composition, as it contains lower lipid and moisture content, higher ash content and good sensory acceptance.

Cross mapping between clinical indicators for assistance in intensive care and nursing interventions / Mapeo cruzado entre indicadores clínicos para la asistencia en terapia intensiva e intervenciones de enfermería / Mapeamento cruzado entre indicadores clínicos para a assistência em terapia intensiva e intervenções de enfermagem

ABSTRACT Objective: Identify the main clinical indicators for assistance in the Intensive Care Unit (ICU) and map them in the nursing interventions described by the Nursing Interventions Classification (NIC). Methods: Integrative literature review study, followed by cross-mapping between clinical indicators for assistance in the ICU care and NIC nursing interventions and activities. Results: 36 articles were identified, which resulted in 285 clinical indicators for ICU care, with mechanical ventilatory assistance, pain, sedation, psychomotor agitation, delirium, anxiety, altered heart rate, diet by naso tube / oroenteral and diarrhea the clinical indicators for assistance in the ICU the most prevalent. These were mapped in 12 Nursing Interventions Classification interventions and 130 nursing activities. Final considerations: It is concluded that the clinical indicators for ICU care associated with Nursing Interventions Classification are concrete data that assist intensive care nurses in their clinical practice.

RESUMEN Objetivo: Identificar los principales indicadores clínicos para la asistencia en Unidad de Terapia Intensiva (UTI) y los mapear en las intervenciones de enfermería descriptas por la Nursing Interventions Classification (NIC). Métodos: Estudio de revisión integrativa de literatura, seguido de mapeo cruzado entre los indicadores clínicos para asistencia en UTI y las intervenciones y actividades de enfermería de la Nursing Interventions Classification. Resultados: Han sido identificados 36 artículos, que resultaron en 285 indicadores clínicos para la asistencia en UTI, siendo la asistencia respiratoria mecánica, el dolor, la sedación, la agitación psicomotora, el delirium, la ansiedad, la frecuencia cardíaca alterada, la dieta por sonda naso/enteral y la diarrea, los más predominantes. Estos han sido mapeados en 12 intervenciones y 130 actividades de enfermería de la Nursing Interventions Classification. Consideraciones finales: Se ha concluido que los indicadores clínicos para la asistencia en UTI asociados a la NIC son datos concretos que auxilian el enfermero en su práctica clínica.

RESUMO Objetivo: Identificar os principais indicadores clínicos para a assistência em Unidade de Terapia Intensiva (UTI) e mapeá-los nas intervenções de enfermagem descritas pela Nursing Interventions Classification (NIC). Métodos: Estudo de revisão integrativa de literatura, seguido de mapeamento cruzado entre os indicadores clínicos para assistência em UTI e as intervenções e atividades de enfermagem da Nursing Interventions Classification. Resultados: Foram identificados 36 artigos, que resultaram em 285 indicadores clínicos para a assistência em UTI, sendo a assistência ventilatória mecânica, a dor, a sedação, a agitação psicomotora, o delirium, a ansiedade, a frequência cardíaca alterada, a dieta por sonda naso/oroenteral e a diarreia os indicadores clínicos para assistência em UTI mais prevalentes. Estes foram mapeados em 12 intervenções e 130 atividades de enfermagem da Nursing Interventions Classification. Considerações finais: Conclui-se que os indicadores clínicos para a assistência em UTI associados à Nursing Interventions Classification são dados concretos que auxiliam o enfermeiro intensivista em sua prática clínica.

Palliative care consultation team: symptom relief in first 48 hours of hospitalization / Equipo interconsultor en cuidados paliativos: alivio de síntomas en las primeras 48 horas de hospitalización / Equipe interconsultora em cuidados paliativos: alívio de sintomas nas primeiras 48 horas de hospitalização

ABSTRACT Objective: To compare the relief of symptoms provided by palliative care consultation team (PCCT) compared to the traditional care team (TC), in patients with advanced cancer in the first 48 hours of hospitalization. Method: Allocated to PCCT Group and TC Group, this study assessed 290 patients according to the Edmonton Symptom Assessment System (ESAS) within the first 48 hours of hospitalization. The main outcome was a minimum 2-point reduction in symptom intensity. Results: At 48 hours, the PCCT Group had a 2-point reduction in the mean differences (p <0.001) in pain, nausea, dyspnea, and depression; and TC Group, on nausea and sleep impairment (p <0.001). Multiple Logistic Regression found for the PCCT Group a greater chance of pain relief (OR 2.34; CI 1.01-5.43; p = 0.049). Conclusion: There was superiority of the PCCT Group for pain relief, dyspnea and depression. There is a need for more studies that broaden the understanding of team modalities.

RESUMEN Objetivo: Comparar el alivio de síntomas obtenido por equipo interconsultor en cuidados paliativos (ICP) al obtenido por equipo de cuidado tradicional (CT), en enfermos con cáncer avanzado en las primeras 48 horas de hospitalización. Método: Alocados en los Equipos ICP y Equipo CT, 290 pacientes han sido evaluados por la Escala de Síntomas de Edmonton (ESAS) en las primeras 48 horas de la hospitalización. El desenlace principal ha sido la reducción mínima de 2 puntos en la intensidad de síntomas. Resultados: En 48 horas, el Equipo ICP tuvo reducción de 2 puntos en las medias de las diferencias (p < 0,001) del dolor, náusea, disnea y depresión; y el Equipo CT, en la náusea y perjuicio del sueño (p < 0,001). Regresión Logística Múltiple mostró para el Equipo ICP mayor oportunidad de alivio del dolor (RC 2,34; CI 1,01-5,43; p = 0,049). Conclusión: Hubo superioridad del Equipo ICP para alivio del dolor, disnea y depresión. Estudios que amplíen la comprensión acerca de las modalidades de equipo son necesarios.

RESUMO Objetivo: Comparar o alívio de sintomas obtido por equipe interconsultora em cuidados paliativos (ICP) ao obtido por equipe de cuidado tradicional (CT), em doentes com câncer avançado nas primeiras 48 horas de hospitalização. Método: Alocados nos Grupos ICP e Grupo CT, 290 pacientes foram avaliados pela Escala de Sintomas de Edmonton (ESAS) nas primeiras 48 horas da hospitalização. O desfecho principal foi a redução mínima de 2 pontos na intensidade de sintomas. Resultados: Em 48 horas, o Grupo ICP teve redução de 2 pontos nas médias das diferenças (p < 0,001) da dor, náusea, dispneia e depressão; e o Grupo CT, na náusea e prejuízo do sono (p < 0,001). Regressão Logística Múltipla mostrou para o Grupo ICP maior chance de alívio da dor (RC 2,34; CI 1,01-5,43; p = 0,049). Conclusão: Houve superioridade do Grupo ICP para alívio da dor, dispneia e depressão. Estudos que ampliem a compreensão sobre modalidades de equipe são necessários.

Disability and functioning in primary and secondary hip osteoarthritis in Benin

Background: In Africa, primary hip osteoarthritis seems to be less frequent than in Europe. Sickle cell disease is responsible for aseptic osteonecrosis of the femoral head associated with secondary hip osteoarthritis. Very little evidence is available on the influence of aetiology (primary and secondary) and radiographic status on pain and disability in a Beninese population with hip osteoarthritis. Objectives: The aim of this study was to compare the impacts of aetiology and radiographic status on pain, disability and quality of life in a Beninese population with hip osteoarthritis. Method: This was a descriptive cross-sectional study, including participants recruited in the Clinic of Physical Medicine and Rehabilitation at the National Teaching Hospital in Cotonou. Assessment was based on the International Classification of Functioning, Disability and Health model. The main outcomes were severity of osteoarthritis, pain, range of motion, muscle strength, gait speed and quality of life. Statistical comparisons between the aetiologies were performed using a t-test or rank sum test. One-way analysis of variance was used to test the effect of radiographic status. Results: Forty-nine participants (26 women and 23 men; mean age [standard deviation] 40.5 [17.9] years) were recruited. According to the aetiology (59.2% and 40.8% of primary and secondary osteoarthritis, respectively), there were no significant differences for any of the outcomes. Grades I, II, III and IV osteoarthritis were observed in 22.4%, 14.3%, 26.5% and 36.7% of the participants, respectively. Participants with grade IV osteoarthritis were more affected than those with grades I, II and III based on the Kellgren and Lawrence classification. Conclusion: Aetiology did not influence pain, gait speed or quality of life. Participants with grade IV osteoarthritis had more pain, were more limited in walking and had a more impaired quality of life

Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial / Elaboration of a gluten-free bread based on cañihua (Chenopodium pallidicaule Aellen) flour and sensory acceptability evaluation

Cañihua (Chenopodium pallidicaule Aellen) es un grano andino que está ganando interés como alternativas nutritivas sin gluten frente a los cereales convencionales de cara a las personas con trastornos relacionados al gluten. El objetivo de la presente investigación fue elaborar un pan libre de gluten a base harina de cañihua y evaluar su aceptabilidad sensorial. Se propusieron y elaboraron tres formulaciones en las que se variaron los porcentajes de harina de cañihua (7,6% 9,5% y 8,3%), almidón de yuca, (19%, 21% y 15,4%), suero de leche (3,8%) y goma xantán (0,6 y 1,2%). La formulación que contenía harina de cañihua (8,3%), almidón de yuca (15,4%), y goma xantán (1,2%) fue el que presentó mayor aceptabilidad (HC83). La composición proximal del pan de Cañihua mostró un contenido de proteínas (11,2%), grasa (11,2%) y fibra dietaría (4,74%). La evaluación sensorial por los consumidores celiacos mostró una aceptabilidad general de 4,6/5 puntos sobre la escala hedónica con una puntuación "me gusta mucho". En conclusión la harina de cañihua es un recurso adecuado y aceptable para los consumidores celiacos y puede utilizarse para la producción de panes.

Cañihua (Chenopodium pallidicaule Aellen) is a naturally gluten-free Andean grain that is gaining interest as a nutritious alternative to conventional cereals for people with gluten-related disorders. The objective of the present investigation was to elaborate a gluten-free bread formulation containing cañihua flour and evaluate its sensory acceptability. Three formulations were proposed that contained: cañihua flour (7.6% 9.5% and 8.3%), cassava starch (19%, 21% and 15.4%), whey (3.8%) and xanthan gum (0.6 and 1.2%). The results showed that the formulation containing cañihua flour (8.3%), cassava starch (15.4%) and xanthan gum (1.2%) obtained a satisfactory acceptability (HC83). The proximal analysis showed a protein content (11.2%), fat (11.2%), and dietary fiber (4.74%). The sensory evaluation by celiac consumers showed a general acceptability of 4.6/5 points on the hedonic scale with a score "I like it a lot". In conclusion, cañihua flour is a suitable source and acceptable for celiac consumers and can be used for the production of breads.

Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours / Aceptabilidad de un pan dulce enriquecido nutricionalmente mediante programación lineal con harinas de habas, chía y amaranto

ABSTRACT The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/ amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. The Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) respectively, and the fatty acids ratio ω3: ω6 improved. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children's nutritional status.

RESUMEN El objetivo de este trabajo fue mejorar nutricionalmente un pan dulce (R1), reemplazando parcialmente la harina de trigo con otras harinas no tradicionales a través de la programación lineal. Se determinó la puntuación química, el perfil lipídico, la calidad microbiológica y la aceptabilidad. Ambas recetas enriquecidas nutricionalmente, R2 y R3, se formularon de acuerdo a pautas dietéticas estadounidenses; y para R3, además, se tuvieron en cuenta las cantidades máximas de harinas que imparten atributos sensoriales negativos. Las proporciones resultantes fueron harina de trigo/haba/chía/amaranto 64/22/13/0 (R2) y 83/2/4/11 (R3). Los productos obtenidos presentaron contenidos adecuados de proteínas y lípidos, mientras que la fibra aumentó significativamente. La puntuación química aumentó de 46% (R1) a 95% (R2) y a 91% (R3) respectivamente, y la relación de ácidos grasos ω3: ω6 mejoró. R2 no fue aceptado sensorialmente, mientras que R3 presentó alta aceptabilidad en adultos y niños en edad escolar. La receta R3 podría incluirse en los menús escolares para mejorar el estado nutricional de los niños.

Controle e conservação de pães de forma industrializados através das informações obrigatórias de rotulagem / Control and conservation of industrialized loaf bread trough required label informations

Atualmente, podem ser encontrados nos mercados, pães com ingredientes e características totalmente diferentes dos consumidos em épocas passadas. No entanto, mesmo com tamanha diversidade, todos esses produtos devem conter informações obrigatórias de rotulagem previstas pela Vigilância Sanitária e pelo Ministério da Saúde, de modo a assegurar a saúde e o direito à informação dos consumidores. O objetivo desse trabalho foi avaliar tais informações, no tocante ao controle e conservação, contidas nas embalagens de pães de forma embalados e industrializados. Para isso foram analisadas 26 amostras de pães expostos à venda no município do Rio de Janeiro. A partir das análises observacionais e estatísticas dos rótulos, pôde-se concluir que as mesmas estão dentro do padrão previsto.

Mapeamento de processo em uma indústria de massas congeladas em Fortaleza - CE / Mapping of processe in a frozen pasta industry in Fortaleza - CE

O objetivo do estudo foi mapear o processo de fabricação do pão francês em uma indústria de massas congeladas de Fortaleza–CE. Foram realizadas análise dos documentos e ficha técnica, observação das etapas de fabricação para a elaboração do fluxo de produção, mapeamento e desenho do processo utilizando a planilha 5W2H e aplicação da árvore decisória como ferramenta para análise de perigos e pontos críticos de controle (APPCC). Quanto a identificação dos pontos críticos de controle (PCC), foram observados nas etapas de homogeneização e embalagem/detector de metais do fluxo de produção. Contudo, o estudo possibilitou ainda, a adoção das medidas de controle em tempo hábil, minimizando os riscos de contaminação do alimento, tornando-se viável a implantação do Sistema APPCC, de modo a assegurar a qualidade do produto final.

Avaliação sensorial de pão de melaço como opção vegana de substituição do pão de mel / Sensory evaluation of molasses bread as a vegan substitution option for honey bread

No Brasil, o número de vegetarianos aumentou sobremaneira, tal como a intenção de compra e procura por produtos veganos. O objetivo deste trabalho foi verificar aceitabilidade e intenção de compra do pão de melaço vegano, como alternativa para os adeptos do veganismo. O pão de mel e melaço seguiram as mesmas formas de elaboração, sendo as substituições somente do mel pelo melaço e o chocolate comum pelo chocolate sem leite. Os resultados obtidos no estudo permitem concluir que o produto foi aceito, visto que o índice de aceitação foi superior a 70 %. Com respeito à intenção de compra, observou-se que 28,79 % dos avaliadores responderam que “comprariam”, seguido de 25,7 5% para “possivelmente compraria”. Portanto, pode-se inferir que a substituição do mel pelo melaço de cana constitui uma alternativa de alimentos isentos de ingredientes de origem animal destinados aos veganos, como também para quem busca produtos diferenciados e saudáveis no mercado.

Caracterização de pães de queijo adicionados de biomassa de banana verde / Characterization of cheese bread added with green banana biomass

O pão de queijo possui ampla aceitação no mercado e grande potencial para a inserção de um novo ingrediente em sua formulação. A adição de componentes funcionais em alimentos, como a biomassa de banana verde (BBV), é reconhecida e aprovada pelos consumidores. O objetivo do trabalho foi desenvolver pães de queijo adicionados de biomassa de banana verde. Foram feitas substituições parciais com diferentes porcentagens de BBV pelos polvilhos doce e azedo e realizadas as análises químicas (umidade, cinzas, proteínas e gorduras), físicas (peso, diâmetro, densidade, volume específico, rendimento e coeficiente de expansão) e microbiológicas (Bacillus cereus, Coliformes a 45ºC, Staphylococcus coagulase positiva e Salmonella) dos produtos elaborados. O estudo mostrou que a aplicação da BBV na massa de pão de queijo foi viável contribuindo para agregar valor ao produto tornando-o um alimento funcional.