Consumo de café enriquecido com cacau e canela por mulheres hipertensas (Ecardio-CACACA): protocolo de estudo / Consumption of coffee enriched with cocoa and cinnamon by hypertensive women (Ecardio-CACACA): study protocol

Objetivo: Analisar o efeito do consumo de diferentes fórmulas de café enriquecidas com cacau e canela sobre biomarcadores cardiovasculares, glicêmicos e antropométricos em mulheres hipertensas, durante 12 semanas. Métodos: Ensaio clínico randomizado duplo-cego, do tipo fatorial, a ser realizado em Unidades Básicas de Saúde, em uma cidade do interior do Ceará, com uma amostra de 90 pessoas. Os participantes elegíveis passarão por duas avaliações (antes e depois) para mensuração de biomarcadores cardiovasculares clínicos e laboratoriais, glicêmicos e antropométricos. A randomização será por estratos, de acordo com o estágio da hipertensão, e a alocação será por blocos. Os participantes serão orientados a tomar as fórmulas de café duas vezes ao dia (café da manhã e almoço), em concentrações de 10g (café), 5g (cacau) e 3g (canela), preparados com 50 mL de água quente. Para análise dos dados, será considerada a ANOVA de medidas repetidas (> 2 grupos), e em caso de associações estatisticamente significantes (P< 0,05), será realizada regressão linear. Com isso, pretende-se conhecer qual é a fórmula de café enriquecido mais eficaz para o controle e/ou redução de biomarcadores cardiológicos, glicêmicos e antropométrico. Descritores: Café; Cacau; Cinnamomum zeylanicum; Hipertensão; Estudo clínico

Objective: To analyze the effect of consuming different coffee formulas enriched with cocoa and cinnamon on cardiovascular, glycemic and anthropometric biomarkers in hypertensive women, during 12 weeks.Methods:Double-blind randomized clinical trial, of the factorial type, to be carried out in Basic Health Units, in a city in the interior of Ceará, with a sample of 90 people. Eligible participants will undergo two assessments (before and after) to measure clinical and laboratory cardiovascular, glycemic and anthropometric biomarkers. Randomization will be by strata, according to the stage of hypertension, and allocation will be by blocks. Participants will be instructed to drink coffee formulas twice a day (breakfast and lunch), in concentrations of 10g (coffee), 5g (cocoa) and 3g (cinnamon), prepared with 50 mL of hot water. For data analysis, repeated measures ANOVA (> 2 groups) will be considered, and in case of statistically significant associations (P< 0.05), linear regression will be performed. With this, it is intended to know which is the most effective fortified coffee formula for the control and/or reduction of cardiological, glycemic and anthropometric biomarkers. Descriptors: Coffee; Cacao; Cinnamomum zeylanicum; Hypertension; Clinical study

A pre-conception cohort study of fertility and its related factors among couples with the intention of conception / 中华预防医学杂志

Objective: To describe fertility and explore factors associated with it among pre-conception couples of childbearing age. Methods: Based on the pre-conceptional offspring trajectory study of the School of Public Health of Fudan University, couples of childbearing age who participated in the pre-conception physical examination in Shanghai Jiading District from 2016 to 2021 were recruited and followed up. Couples' time to pregnancy (TTP) was analyzed and Cox proportional hazards regression model was used to explore the factors associated with TTP. Kaplan-Meier was used to calculate each menstrual cycle's cumulative pregnancy rate. Results: A total of 1 095 preconception couples were included in the analysis, the M(Q1,Q3)of TTP was 4.33 (2.41, 9.78) menstrual cycles. Age of women (FR=0.90, 95%CI: 0.85-0.95, P<0.001), women who were overweight or obese before pregnancy (FR=0.36, 95%CI: 0.24-0.55, P<0.001), women who were exposed to second-hand smoking (FR=0.63, 95%CI: 0.44-0.92, P=0.016), women whose home or office had been renovated in the past 2 years and had a particular smell (FR=0.46, 95%CI: 0.26-0.81, P=0.008) were risk factors for impaired fertility. Regular menstrual cycles (FR=1.64, 95%CI: 1.16-2.31, P=0.005), females who often drank tea/coffee (FR=1.55, 95%CI: 1.11-2.17, P=0.011) and males who took folic acid before conception (FR=2.35, 95%CI: 1.38-4.23, P=0.002) were associated with better fertility. The cumulative pregnancy rate of 3, 6, and 12 menstrual cycles was 37.6%, 64.4%, and 78.4%, respectively. Conclusion: Older couples, overweight or obesity before pregnancy, irregular menstruation, exposure to secondhand smoke and decoration pollutants in females are associated with impaired fertility. Frequent tea/coffee drinking before pregnancy in females and taking folic acid before pregnancy in males are associated with shortened conception time.

Identification of Human Body Fluid Stains and Non-Biological Stains by Three-Dimensional Fluorescence Spectroscopy / 法医学杂志

OBJECTIVES@#To establish a rapid and nondestructive identification method for human body fluid stains and non-biological stains using three-dimensional fluorescence spectroscopy.@*METHODS@#The collected three-dimensional fluorescence spectrum data of human saliva, 3% blood, coffee and Fanta® stains were processed with dimensionality reduction. After wavelet transform, spectral denoising and feature extraction, the classification formula was established. The Fisher discriminant was used for spectrum matching and recognition to establish the analysis method to distinguish stain types.@*RESULTS@#According to the results of data training and comparison, all the recognition accuracies of Fanta®, coffee, saliva and blood were more than 91.39%. Among them, saliva reached 100% recognition accuracy.@*CONCLUSIONS@#Three-dimensional fluorescence spectroscopy is a potential method for rapid and nondestructive identification of biological and non-biological stains.

Efeito de bebidas à base de café em cápsula em enzimas do metabolismo glicídico e captação de glicose em células Caco-2 / Effect of capsule coffee beverages on enzymes of glucose metabolism and glucose uptake in Caco-2 cells

Introdução: A diabetes mellitus (DM) é uma doença crônica não transmissível importante e crescente problema de saúde pública no mundo. Mudanças no estilo de vida, como um hábito alimentar saudável, contribuem para redução da glicemia e controle do diabetes. O café é um alimento amplamente consumido e rico em compostos fenólicos com propriedades antioxidantes, com estudos sugerindo que seu maior consumo pode estar associado a um menor risco de mortalidade no diabetes. Objetivos: Analisar os efeitos das bebidas à base de café em cápsula em enzimas do metabolismo glicídico e captação de glicose em modelo de células intestinais Caco-2. Métodos: As amostras de bebidas foram preparadas com cápsulas de café espresso regular e descafeinado com ou sem adição de leite. Essas bebidas à base de café foram submetidas à digestão in vitro e seus compostos fenólicos foram quantificados e identificados. Foram realizados ensaios de permeação e quantificação de glicose nas células Caco-2, ensaios da inibição da α-glicosidase, inibição α-amilase e inibição de dipeptidil peptidase-IV (DPP-IV). Análises da capacidade antioxidante foram realizadas por meio de ensaio da capacidade de absorbância de radical oxigênio (ORAC), inibição da peroxidação lipídica (TBARS) e, também foram analisados kits comerciais o ensaio da catalase e atividade antioxidante total (TAC). Os resultados foram expressos como média e desvio padrão. Resultados Não houve diferença estatística (p>0,05) na permeação de glicose entre as diferentes bebidas de café nas células Caco-2. Na análise da capacidade de inibição da enzima α-amilase o café regular apresentou melhor inibição na fase oral, e na fase intestinal o café descafeinado apresentou melhor resultado. A inibição da e α-glicosidase os cafés descafeinado e puro foram mais efetivos. Quanto à atividade da enzima catalase na porção apical, as menores concentrações de café regular e descafeinado foram mais efetivas. A melhor capacidade antioxidante foi observada no café descafeinado. Leite e cafeína foram efetivos em estimular a enzima DPPIV. Conclusão: Todas as bebidas apresentaram capacidade antioxidante, onde se destaca a superior capacidade antioxidante do café descafeinado. As bebidas puras foram mais efetivas para inibição das enzimas α-amilase e α-glicosidase após digestão e nas células Caco-2, leite e cafeína foram melhor ativadores de DPPIV.

Background: Diabetes mellitus (DM) is an important chronic non-communicable disease and a growing public health problem worldwide. Lifestyle changes, such as healthy eating habits, contribute to lowering blood glucose levels and controlling diabetes. Coffee is a widely consumed food rich in phenolic compounds with antioxidant properties, with studies suggesting that its higher consumption may be associated with a lower risk of mortality in diabetes. Aims: To analyze the effects of capsule coffee drinks on enzymes of glucose metabolism and glucose uptake in a Caco-2 intestinal cell model. Methods: The beverage samples were prepared with espresso and decaffeinated coffee capsules with or without added milk. These coffee drinks were subjected to in vitro digestion and their phenolic compounds were quantified and identified. Glucose permeation and quantification tests were carried out on Caco-2 cells, as well as α-glucosidase inhibition, α-amylase inhibition and dipeptidyl peptidase-IV (DPP-IV) inhibition tests. Antioxidant capacity analyses were carried out using the oxygen radical absorbance capacity (ORAC) assay, lipid peroxidation inhibition (TBARS), and the catalase assay and total antioxidant activity (TAC) were also analyzed using commercial kits. The results were expressed as mean and standard deviation. Results: There was no statistical difference (p>0.05) in glucose permeation between the different coffee drinks in Caco-2 cells. In the analysis of the ability to inhibit the α-amylase enzyme, regular coffee showed better inhibition in the oral phase, and decaffeinated coffee showed better results in the intestinal phase. Decaffeinated and pure coffees were more effective at inhibiting α-glucosidase. As for the activity of the enzyme catalase in the apical portion, the lower concentrations of normal and decaffeinated coffee were more effective. The best antioxidant capacity was observed in decaffeinated coffee. Milk and caffeine were effective in stimulating the DPPIV enzyme. Conclusion: All the beverages showed antioxidant capacity, with the superior antioxidant capacity of decaffeinated coffee standing out. The pure drinks were more effective in inhibiting the enzymes α-amylase and α-glucosidase after digestion and, in Caco-2 cells, milk and caffeine were better activators of DPPIV.

Association between caffeine use disorder and socio-demographic characteristics (sex, employment and smoking status) of Quezon City residents: An analytical cross-sectional study / The Health Sciences Journal

Introduction@#Caffeine use disorder (CUD), a problematic caffeine use pattern, is yet to be recognized under DSM-5 and is under consideration for further research. This study aimed to determine if the sex, employment status, and smoking status of Quezon City residents aged 18 years old and above are associated with CUD, and to determine the mean daily caffeine consumption (MDCC) of caffeinated products and the proportion of individuals meeting the CUD criteria.@*Methods@#A total of 334 respondents accomplished the online survey that collected socio-demographic information and evaluated CUD using an 8-point Caffeine Consumption Questionnaire (CCQ). @*Results@#The study population was mostly composed of females, unemployed, and non-smokers. Results showed that 17% of respondents have CUD, that brewed coffee was most consumed daily, the MDCC of the study population was 158.31 mg; and females were at an increased risk for CUD, while nonsmokers and unemployed individuals were at reduced risk. @*Conclusion@#The proportion of Quezon city residents that have CUD is at 17%, consuming an average of 158.31 mg of coffee daily, with brewed coffee being consumed most. Female residents are at an increased risk of having CUD, while nonsmokers and unemployed individuals are at a decreased risk.

Green coffee bean extract attenuates gentamicin induced acute nephrotoxicity in rats / El extracto de grano de café verde atenúa la nefrotoxicidad aguda inducida por gentamicina en ratas

Gentamicin induced acute nephrotoxicity (GIAN) is considered as one of the important causes of acute renal failure. In recent years' great effort has been focused on the introduction of herbal medicine as a novel therapeutic agent for prevention of GIAN. Hence, the current study was designed to investigate the effect of green coffee bean extract (GCBE) on GIAN in rats. Results of the present study showed that rat groups that received oral GCBE for 7 days after induction of GIAN(by a daily intraperitoneal injection of gentamicin for 7days), reported a significant improvement in renal functions tests when compared to the GIAN model groups. Moreover, there was significant amelioration in renal oxidative stress markers (renal malondialdehyde, renal superoxide dismutase) and renal histopathological changes in the GCBE-treated groups when compared to GIAN model group. These results indicate that GCBE has a potential role in ameliorating renal damage involved in GIAN.

La nefrotoxicidad aguda inducida por gentamicina (GIAN) se considera una de las causas importantes de insuficiencia renal aguda. En los últimos años, el gran esfuerzo se ha centrado en la introducción de la medicina herbal como un nuevo agente terapéutico para la prevención de GIAN. Por lo tanto, el estudio actual fue diseñado para investigar el efecto del extracto de grano de café verde (GCBE) sobre la GIAN en ratas. Los resultados del presente estudio mostraron que los grupos de ratas que recibieron GCBE oral durante 7 días después de la inducción de GIAN (mediante una inyección intraperitoneal diaria de gentamicina durante 7 días), informaron una mejora significativa en las pruebas de función renal en comparación con los grupos del modelo GIAN. Además, hubo una mejora significativa en los marcadores de estrés oxidativo renal (malondialdehído renal, superóxido dismutasa renal) y cambios histopatológicos renales en los grupos tratados con GCBE en comparación con el grupo del modelo GIAN. Estos resultados indican que GCBE tiene un papel potencial en la mejora del daño renal involucrado en GIAN.

Antidepressant-like effect of caffeic acid: Involvement of the cellular signaling pathways

Abstract Caffeic acid is a phenolic compound widely distributed in plants and beverages such as coffee. Although its mechanism of action is poorly understood, caffeic acid reportedly induces antidepressant-like and neuroprotective effects. This study aimed to investigate the involvement of cellular signaling pathways in acute antidepressant-like effect induced by caffeic acid in mice. All procedures were approved by the Institutional Animal Ethics Committee of the UNIVALI n. 021/2013. Female Swiss mice were administered with vehicle, caffeic acid (5 mg/ kg, p.o.), inhibitor (H-89, U0126, chelerythrine, or PD9859, i.c.v.) or caffeic acid plus inhibitor. The behavioral effects were evaluated 1h after the administration of compounds to mice using tail suspension test (TST) and open field test (OFT). The results showed that the antidepressant- like effect of caffeic acid in mice was possibly mediated by the activation of PKA, MEK 1/2, PKC and MAPK (as assessed using TST), without compromising their locomotor activity (as assessed using OFT). Our results demonstrated, at least in part, the pathways involved in the neuroprotective and behavioral effects of caffeic acid.

The Effect of Coloring Beverages on Color Stability of Hybrid Ceramics with Different Surface Treatments

ABSTRACT Objective To assess the effects of coloring beverages on the color stability of two types of hybrid ceramics with different surface treatments. Material and Methods 180 specimens of two hybrid ceramics (Vita Enamic and Mazic Duro) and a feldspathic ceramic (Vita Mark II) were prepared (n=60 in each group). Half of the discs in each group were glazed while the other was polished. The specimens were then divided into three subgroups and immersed in distilled water, carrot juice, and coffee. The overall color difference (∆E) was calculated based on CIE L*a*b* color space. Data were analyzed using three-way and one-way ANOVA; Tukey's honest significant difference was also done for pairwise comparisons (α=0.05). Results Vita Mark II specimens revealed less overall color changes compared to other groups. The ∆E of the glazed Vita Enamic specimens was greater than polished specimens following immersion in distilled water (p=0.03) and coffee (p=0.001), but it was not significant for carrot juice. The same results were obtained for polished Mazic Duro specimens. Relatively similar amounts of ∆E were recorded in polished and glazed subgroups of Vita Mark II. Conclusion The ∆E of hybrid ceramics was higher than Vita Mark II. Polishing could be recommended for surface treatment of hybrid ceramics instead of glazing, saving time and facilitating the process.

El consumo de café: su asociación con el riesgo de padecer cáncer / Coffee consumption: its association with the risk of cancer

RESUMEN El café y su impacto en la salud es un tema en el que resulta válido profundizar. Históricamente, el consumo de café se ha asociado con efectos adversos, como problemas cardiovasculares y varios tipos de cáncer. Pero en gran cantidad de fuentes bibliográficas contemporáneas se enfatiza en los efectos beneficiosos de su consumo, sin mencionar los daños que puede ocasionar a la salud. Se hace esta revisión bibliográfica con el objetivo de profundizar en lo más actualizado sobre los beneficios y perjuicios del consumo del café y su relación con la aparición del cáncer. En la revisión se consultaron artículos de las bases de datos PubMed, SciELO, ClinicalKey y LILACS. Se constató que el consumo de café no se asocia con la aparición de diferentes tipos de cánceres, y que el consumo moderado aporta propiedades protectoras para la salud. Teniendo en cuenta el carácter multifactorial del cáncer, los autores consideran que suponer que el consumo de esta bebida puede impedir carcinogénesis, es una tesis que debe ser interpretada con cautela (AU).

ABSTRACT Coffee and its impact on health is a topic on which it is valid to deepen. Historically, coffee consumption has been associated with side effects, such as cardiovascular problems and several types of cancer. But many contemporary bibliographic sources emphasize the beneficial effects of its consumption, without mentioning the damage it can cause to health. This bibliographic review is done with the aim of deepening into the most updated knowledge about the benefits and harms of coffee consumption and its relationship with the appearance of cancer. Articles from PubMed, SciELO, ClinicalKey and LILACS databases were reviewed. It was found that coffee consumption is not associated with the appearance of different types of cancers, and that moderate consumption provides protective properties for health. In view of the multifactorial character of cancer, the authors consider that assuming that the consumption of this drink can prevent carcinogenesis is a thesis that should be taken with caution (AU).

Consumo habitual de café y riesgo de eventos cerebrovasculares / Regular coffee consumption and stroke risk

Resumen Introducción: La enfermedad cerebrovascular es causa frecuente de morbimortalidad y, en ese sentido, el consumo de café tiene un impacto cardiovascular, por lo cual es importante evaluar la evidencia respecto a la asociación entre su consumo y la enfermedad cerebrovascular. Objetivo: Evaluar la asociación entre consumo de café y riesgo de morbimortalidad por enfermedad cerebrovascular. Método: Se realizó una búsqueda en las bases Medline, EMBASE, LILACS y Cochrane (enero de 1966 a junio de 2018) y se seleccionaron revisiones sistemáticas y metaanálisis evaluados de forma estandarizada y pareada. Se seleccionaron seis publicaciones. Resultados: Se encontró que el consumo de café en rango moderado (hasta cuatro tazas) se asocia a una reducción del riesgo de enfermedad cerebrovascular (riesgo relativo [RR] = 0.89, intervalo de confianza del 95% [IC95%]: 0.81-0.97, y RR: 0.83, IC95%: 0.75-0.91). Esta protección se mantiene en el subgrupo de mujeres, con reducciones del 13% (IC95%: 0.78-0.97) para una taza, del 16% (IC95%: 0.74-0.95) para dos tazas y 19% (RR: 0.81; IC95%: 0.70-0.93) (IC95%: 0.70-0.93) para cuatro o más tazas. Los hallazgos también son significativos para el subtipo isquémico (RR = 0.80; IC95%: 0.71-0.90). Conclusiones: El consumo de café reduce el riesgo de eventos cerebrovasculares entre un 11% y un 17%, y esto se mantiene en el subgrupo de mujeres y en el subtipo isquémico.

Abstract Introduction: Cerebrovascular disease is a frequent cause of morbidity and mortality and, in this sense, coffee consumption has a cardiovascular impact, which is why it is important to evaluate the evidence regarding the association between its consumption and cerebrovascular disease. Objective: To evaluate the association between coffee consumption and risk of morbidity and mortality due to cerebrovascular disease. Method: A search was carried out in the Medline, EMBASE, LILACS and Cochrane databases (January 1966 to June 2018), selecting systematic reviews and meta-analyzes evaluated in a standardized and paired way. Six publications were selected. Results: it was found that the consumption of coffee in a moderate range (up to 4 cups) is associated with a reduction in the risk of cerebrovascular disease (relative risk [RR] = 0.89, 95% confidence interval [95% CI]: 0.81- 0.97, and RR = 0.83, 95% CI: 0.75-0.91). This protection is maintained in the subgroup of women, with reductions of 13% (95% CI: 0.78-0.97) for a cup, 16% (95% CI: 0.74-0.95) for two cups, and RR = 0.81 (95% CI: 0.70-0.93) for four or more cups. The findings are also significant for the ischemic subtype (RR = 0.80; 95% CI: 0.71-0.90). Conclusions: Coffee consumption reduces the risk of cerebrovascular events between 11% and 17%, and this is maintained in the subgroup of women and in the ischemic subtype.

Post-cure heat treatments influence on mechanical and optical properties of resin composites

Abstract This study evaluated the effect of post-cure heat treatment (PCHT) on the Knoop microhardness (KHN), degree of conversion (DC), color changes, and contrast ratio (CR) of four resin composites (RCs): Z100 (3M ESPE), Z350 XT (3M ESPE), Estelite Omega (Tokuyama) and Empress Direct (Ivoclar Vivadent). Specimens (12 × 1 mm) were prepared for each material (n = 10 / group). After curing, samples were subjected to PCHT for 10 min at 100°C or 170°C. Control group was maintained at room temperature (24°C) for the same time. The DC was analyzed by FT-NIR immediately and 24 h after the PCHT (n = 3 / group). KHN was analyzed 24 h after PCHT (n = 10 / group). According to CIEDE2000 (∆E00), color measurements were obtained immediately after curing, five minutes after PCHT, and after seven days of storage in water, coffee, and red wine. Data were analyzed by One and Two-Way ANOVA (p < 0.05). Z100, Z350, and Estelite Omega showed increases in KHN with increased temperature (p < 0.05). PCHT at 100°C and 170°C led to a higher DC of all RCs (p < 0.05). Initially, the PCHT lead to increased ∆E00 values (p < 0.05), which was decreased after immersion in coffee and wine (p < 0.05). Considering the effect of PCHT and staining solutions, lower color changes were observed in the thermally treated specimens (p < 0.05). Taken collectively, the results suggest the PCHT as an economical and practical alternative to enhance direct RC's properties in direct-indirect and indirect restorations.

Resumo Este estudo avaliou o efeito do tratamento térmico pós-cura (PCHT) na microdureza Knoop (KHN), grau de conversão (DC), mudanças de cor e razão de contraste (CR) de quatro compósitos resinosos (RCs): Z100 (3M ESPE ), Z350 XT (3M ESPE), Estelite Omega (Tokuyama) e Empress Direct (Ivoclar Vivadent). Corpos de prova (12 × 1 mm) foram preparadas para cada material (n = 10 / grupo). Após a cura, as amostras foram submetidas ao PCHT por 10 min a 100 ou 170° C. O grupo controle foi mantido à temperatura ambiente (24° C) pelo mesmo tempo. O DC foi analisada por FT-NIR imediatamente e 24 h após a PCHT (n = 3 / grupo). KHN foi analisado 24 h após PCHT (n = 10 / grupo). De acordo com o CIEDE2000 (∆E00), as medidas de cor foram obtidas imediatamente após a cura, cinco minutos após a PCHT e após sete dias de armazenamento em água, café e vinho tinto. Os dados foram analisados por ANOVA de um e dois fatores (P < 0,05). Z100, Z350 XT e Estelite Omega mostraram aumentos no KHN com o aumento da temperatura (P < 0,05). PCHT a 100 ° C e 170 ° C levou a uma maior DC de todos os RCs (P < 0,05). Inicialmente, o PCHT levou ao aumento dos valores de ∆E00 (P < 0,05), que diminuiu após a imersão em café e vinho (P < 0,05). Considerando o efeito de PCHT e soluções de coloração, menores mudanças de cor foram observadas nas amostras tratadas termicamente (P < 0,05). Os resultados sugerem o PCHT como uma alternativa econômica e prática para aumentar as propriedades diretas de compósitos resinosos em restaurações diretas-indiretas e indiretas.

Revisión: Distribución y efecto de los hongos micorrízicos en el agroecosistema de café / Distribution and effect of mycorrhizal fungi in the coffee agroecosystem: A review

Resumen Introducción: El café es una planta altamente micotrófica, por lo que la interacción con los hongos micorrízicos arbusculares (HMA) se ha estudiado en distintos países tropicales. La mayoría de los trabajos publicados indican que el café se beneficia de la asociación micorrízica, donde los HMA confieren protección ante patógenos y enfermedades, incrementa la absorción de agua, así como la adaptación de la planta durante el trasplante de vivero al campo. Objetivo: Se realizó una revisión donde se resumieron y analizaron trabajos reportados por la asociación de HMA y café de los últimos 10 años, enfocada en la distribución global de especies de HMA, beneficio nutricional de la asociación y su interacción con patógenos. Métodos: Se revisaron diferentes bases de datos que reportaron trabajos realizados en los principales países productores de café. La revisión se centró principalmente en los trabajos publicados entre el 2000 y el 2019, sin embargo, en algunos casos se incluyeron artículos clásicos en el tema, que no corresponden al periodo señalado, principalmente los realizados en Brasil desde 1986. Se organizó el número de especies reportadas por país, se buscaron sinonimias y agruparon por familia, género y especie. Los trabajos donde solo se reportan géneros o las especies presentaron ambigüedad, se usaron como referencia, pero no se incluyeron en el análisis final. Se resumieron los reportes de los beneficios de la interacción de HMA con café, así como la tolerancia a patógenos. Resultados: Los datos recabados muestran que hay más de 100 especies de HMA asociadas con el café, lo cual representa más de la tercera parte del total de las especies reportadas en el mundo. En Colombia se reportó la mayor riqueza de especies de HMA, lo cual puede deberse a que es el país con más reportes en el tema. Conclusiones: Esta información muestra los beneficios de la incorporación de HMA en los programas de replantación de fincas de café, pues estos hongos son un elemento clave en la nutrición de los cafetos, sin embargo, se debe considerar la variedad de café cultivada y la introducción de HMA, pues no en todas hay una asociación exitosa.

Abstract Introduction: Coffee is a highly mycotrophic plant, its interaction with arbuscular mycorrhizal fungi has been studied among different tropical countries. The majority of the published works indicates that coffee is benefited from the mycorrhizal association, where the AMF confers protection against pathogens and diseases, increases water absorption, as well as it increases the adaptation of the plant at transplant from nurseries to the main plantation. Objective: A review was made where we summarized and analyze the research reports of AMF with coffee from at least the past 10 years, focused on AMF global species distribution, nutritional benefits of the association and interaction with pathogens. Methods: We retrieved available bibliographic data from coffee producer countries in public databases. We considered published works from 2000 to 2019, nevertheless, we included classic papers on the topic, outside that period, mainly the ones performed in Brazil since 1986. We organized the number of reported species per country, we look for synonyms, grouped them by family, genera and species. The reports that only reported genera or where ambiguous were used as reference but not considered for the final analysis. We summarized the reports of the benefits of the AMF interaction in coffee, as well as pathogen tolerance. Results: The collected data shows that there are more than 100 AMF species associated with coffee, which represents more than a third part of the total of reported species worldwide. We found that Colombia has the highest richness, but it also has the highest number of published reports. Conclusions: This information shows the benefits of the incorporation of AMF to coffee plantation programs, because these fungi are a key element in coffee plant nutrition, nevertheless, the coffee variety should be considered when introducing AMF, as not all associations has been efficient.

Determination of ochratoxin A in coffee by ELISA method and its relationship with the physical, physicochemical and microbiological properties / Determinación de ocratoxina A en café mediante método ELISA y su relación con las propiedades físicas, fisicoquímicas y microbiológicas

Background: Coffee is one of the most consumed beverages in the world; however, it may contain toxic compounds such as ochratoxin A (OTA). Objectives: Determine the OTA's presence in different types of coffee, intended for beverage preparation and marketed in Colombia through the application of the enzyme-linked immunosorbent assay (ELISA) and analyze its relationship with the physical, physicochemical and microbiological properties. Methods: 8 samples of coffee commercialized in the Colombian market were selected, in which the OTA content was determined by applying the ELISA method. Likewise, a microbiological analysis was performed, and physicochemical properties were determined, such as moisture content, aw, percentage total dissolved solids (%TDS), and extraction yield (%EY). Physical properties such as free-flow densities, compacted bulk densities (CBD), porosity, average particle size (ASP), and color. The data were treated with multivariate analysis using Principal Component Analysis (PCA) and Cluster Analysis (CA) to quantitatively investigate the relationships between the coffee samples concerning their physical, physicochemical properties, and OTA content. LSD test was applied with a significance level of 95 % and Pearson correlation test. Results:All the samples had OTA content, but only 2 exceeded the limits allowed by the regulations, with a maximum value of 15.449 µg/Kg, which represents 31.449 % of the tolerable daily intake according to the parameters defined by Joint FAO/WHO Expert Committee on Food Additives (JECFA). According to the PCA and CA, the samples were grouped harmonically according to the type of coffee associated with its commercial presentation and industrial process, OTA content, and ASP. OTA content was significantly and positively correlated (p< 0.05) with %EY, %TDS, ASP, porosity, CBD and moisture. Conclusions: The coffees marketed in Colombia showed a variable range of OTA, where soluble coffees had higher OTA contents than roasted coffees, and 25 % of the coffees analyzed do not meet the levels defined by Colombian regulations. The OTA content in coffee is related to properties that define the ability to extract solutes from coffee

Antecedentes: El café es una de las bebidas más consumidas en el mundo, sin embargo, puede contener compuestos tóxicos como la ocratoxina A (OTA). Objetivos: Determinar la presencia de OTA en diferentes tipos de café destinados a la preparación de bebida y comercializados en Colombia mediante la aplicación del ensayo inmunoabsorbente ligado a enzimas (ELISA) y analizar su relación con las propiedades físicas, fisicoquímicas y microbiológicas. Métodos: Se seleccionaron 8 muestras de café comercializado en el mercado colombiano, en las cuales se determinó el contenido de OTA mediante la aplicación del método ELISA. Así mismo se realizó análisis microbiológico y se determinaron propiedades fisicoquímicas como contenido de humedad, aw, porcentaje de sólidos disueltos totales (%TDS) y rendimiento de extracción (%EY); y propiedades físicas como densidad por caída libre, densidad compactada (CBD), porosidad, tamaño promedio de partícula (ASP) y color. Los datos fueron tratados con análisis multivariado empleando análisis de componentes principales (PCA) y análisis de conglomerados (CA) para investigar cuantitativamente las relaciones entre las muestras de café con respecto a sus propiedades físicas, fisicoquímicas y contenido de OTA. Se aplicó prueba LSD con un nivel de significación del 95 % y prueba de correlación de Pearson. Resultados: Todas las muestras presentaron contenido de OTA, pero solo 2 sobrepasaron los límites permitidos por la normatividad, con un valor máximo de 15.449 µg/Kg, el cual representa un 31.449 % de la ingesta diaria tolerable según los parámetros definidos por el Comité Mixto FAO/OMS de Expertos en Aditivos Alimentarios (JECFA). De acuerdo al PCA y CA, las muestras se agruparon armónicamente de acuerdo al tipo de café asociado a su presentación comercial y proceso industrial, contenido de OTA y ASP; el contenido de OTA se correlacionó significativa y positivamente (p < 0.05) con el %EY, %TDS, ASP, porosidad, CBD y humedad. Conclusión: Los cafés comercializados en Colombia presentan un rango variable de OTA, en donde los cafés solubles presentan contenidos de OTA mayores que los cafés tostados y el 25 % de los cafés analizados no cumplen con niveles definidos por la normatividad colombiana. El contenido de OTA en el café está relacionado con propiedades que definen la capacidad de extracción de solutos del café

Determinación de actividad antioxidante de polifenoles en la trilla de coffea arábica (café) del beneficiado Honey / Determination of antioxidant activity of polyphenols in the threshing of coffea arabica (coffee) from the beneficiary Honey

El objetivo de la presente investigación se determinó de la Actividad Antioxidante de polifenoles presentes en la trilla de Coffea arábica (café) del beneficiado Honey, procedente de la finca industrial Ibiza ubicada en el cantón El Zarzal, municipio de la Palma, departamento de Chalatenango, en el que se obtuvo información del proceso Honey donde se resaltan las abundantes ventajas en el sector cafetalero, además se estudió el trillado, medio que permite obtener la trilla de café que es un subproducto descartable; la que fue adquirida por medio de un muestreo dirigido por el propietario de la planta industrial, realizado en marzo de 2019. Se extrajeron los metabolitos polifenolicos presentes en el analito, utilizando tres tipos de solventes: mezcla hidroalcohólica 70:30, 50:50 y solvente acuoso, empleando el método ultrasónico para obtener el extracto en estado líquido, posteriormente se concentraron las muestras en el equipo Genevac EZ-Plus para obtener extracto en estado sólido. Para cuantificar la actividad antioxidante se utilizó el reactivo 2,2-difenil-picril hidrazilo (DPPH), que en su forma de radical libre, sufre una reducción en presencia de un antioxidante, por medio de espectrofotometría UV-Visible, tomando en cuenta el reactivo Trolox como estándar comparativo en el análisis obteniendo resultados positivos. Estadísticamente los resultados se evaluaron utilizando la herramienta de varianza ANOVA, indicando que existe una diferencia significativa de actividad antioxidante en cada una de las mezclas de analito, además el método estadístico Tukey indica que la extracción con mezcla hidroalcohólica 50:50 posee mayor actividad antioxidante con una media de 29.29 µM. Esta investigación sirve como fuente de información para generar un valor agregado a la trilla del café y que de esta manera se pueda estandarizar la metodología para obtener antioxidantes con fines destacados en la industria

The objective of this research was determined from the Antioxidant Activity of polyphenols present in the threshing of Coffea arabica (coffee) from the beneficiary Honey, from the Ibiza industrial estate located in the El Zarzal canton, municipality of La Palma, department of Chalatenango, In which information was obtained on the Honey process, where the abundant advantages in the coffee sector are highlighted, in addition, threshing was studied, a means that allows obtaining the threshing of coffee, which is a disposable by-product; which was acquired through a sampling directed by the owner of the industrial plant, carried out in March 2019. The polyphenolic metabolites present in the analyte were extracted, using three types of solvents: hydroalcoholic mixture 70:30, 50:50 and aqueous solvent, using the ultrasonic method to obtain the extract in liquid state, later the samples were concentrated in the Genevac EZ-Plus equipment to obtain extract in solid state. To quantify the antioxidant activity, the 2,2-diphenyl-picryl hydrazyl reagent (DPPH) was used, which in its free radical form, undergoes a reduction in the presence of an antioxidant, by means of UV-Visible spectrophotometry, taking into account the Trolox reagent as a comparative standard in the analysis obtaining positive results. Statistically the results were evaluated using the ANOVA variance tool, indicating that there is a significant difference in antioxidant activity in each of the analyte mixtures, in addition the Tukey statistical method indicates that the extraction with a 50:50 hydroalcoholic mixture has greater antioxidant activity with a mean of 29.29 µM. This research serves as a source of information to generate added value to the threshing of coffee and that in this way the methodology to obtain antioxidants can be standardized for outstanding purposes in the industry

Estabilidad de color de dientes naturales ante diferentes bebidas: estudio in vitro / Color stability of natural teeth against different drinks: in vitro study

El color es un efecto visual de los rayos de luz reflejándose y su concepto es complejo por ser una sensación que se percibe y por las características electromagnéticas. Los dientes varían espacialmente porque son curvados, tienen prolongaciones relativamente pequeñas y vistas en contra de una variable de fondo no uniforme así como típicamente una iluminación no estandarizada, por lo cual difieren en relación con su colorimetría, por lo que el estudio del color es fundamental en la odontología. En la actualidad hay métodos para evaluar el color, desde una simple revisión visual hasta instrumentos como el colorímetro y los espectrofotómetros, los cuales son aparatos utilizados en la medida del color de un objeto a través de su longitud de onda reflejada. Una pigmentación dental se produce por varios factores, ya sean intrínsecos y extrínsecos, estas pigmentaciones son factores importantes tanto en la estética como en el aspecto físico, por lo que es importante poder evaluar la estabilidad de los dientes naturales ante diferentes sustancias que podrían modificar su color natural. En este estudio nos dimos a la tarea de evaluar el cambio de color de dientes naturales ante diferentes bebidas, se eligieron tres bebidas pigmentantes y de uso común: café, vino tinto y jugo de arándano; se utilizaron 10 dientes unirradiculares del mismo color previamente analizados con el espectrofotómetro. Un diente fue la muestra control y los nueve restantes se sumergieron en frascos separados con 10 mL de las tres bebidas elegidas. Realizando la evaluación de color a los 15, 30 y 90 días con ayuda del espectrofotómetro, pudimos observar que el diente sumergido en café no tuvo variación durante los primeros 15 días y el cambio más notable de color fue hasta los 90 días a diferencia de las muestras sumergidas en vino y jugo de arándano cuya variación máxima de color se presentó en 15 días respectivamente (AU)

Color is a visual effect of light rays reflecting and its concept is complex, for being a sensation that is perceived and for the electromagnetic characteristics. Teeth vary spatially because they are curved, have relatively small extensions, and are viewed against a non-uniform background variable as well as typically non-standardized illumination, which is why they differ in relation to their colorimetry. So the study of color is fundamental in dentistry. Currently, there are methods to evaluate color, from a simple visual check to instruments such as the colorimeter and spectrophotometers, which are devices used to measure the color of an object through its reflected wavelength. A dental pigmentation is produced by various factors, both intrinsic and extrinsic, these pigmentations are currently important factors in both aesthetics and physical appearance, so it is important to be able to evaluate the stability of natural teeth against different substances that could modify its natural color. In this study, we undertook the task of evaluating the change in the color of natural teeth when faced with different beverages. Three pigment and commonly used beverages were chosen: coffee, red wine and cranberry juice; 10 single-rooted teeth of the same color previously analyzed with the spectrophotometer were used. One tooth was the control sample and the remaining nine were immersed in separate bottles with 10 mL of the three chosen drinks. Carrying out the color evaluation at 15, 30 and 90 days with the help of the spectrophotometer, we could see that the tooth immersed in coffee did not change during the first 15 days and the most notable change in color was up to 90 days, unlike the samples immersed in wine and cranberry juice whose maximum color variation was presented in 15 days respectively (AU)

Gee-logit model corrected biplots with harvest effects on coffee beans grading

In a granulometric analysis of coffee beans with different categories of defects, the data can be organized in contingency tables, and when considering the discrimination by harvest, they may have a structure that suggest a more complex model, by means of the counting of defective coffee beans compared to different crops interacting with the classification of defects and percentages of sieve grains, which characterizes a block design with multivariate responses. However, due to the techniques based on the analysis of variance, considering the uniform correlation structure for all plots, it becomes feasible to propose a model that allows contemplating different structures between the plots, associating the effects of the crops to the defects in the granulometric procedure applied to the coffee beans. Thus, the hypothesis of incorporating the effects of crops associated with defects arises using the biplot multivariate technique. This work aims to propose the use of corrected biplots by predictions obtained trhough the fit to the Generalized Linear Model in the coffee grain size classification, broken down by components of the effect of the harvests. In conclusion, the use of GEE models with the corrected biplot technique by the predictions is feasible for application to be applied to the granulometric analysis of defective coffee beans, presenting discrimination regarding the effects of harvests.

Coffea arabica L: History, phenology and climatic aptitude of the state of São Paulo, Brazil

The genus Coffea belongs to the Rubiaceae family and includes two species with optimum economic performances, Coffea arabica and Coffea canephora. The state of São Paulo is one of the states that produce the species C. arabica in Brazil. Arabica coffee has been of great importance to São Paulo, providing relevant contributions to the historical, political, architectural, gastronomic, touristic, artistic, agricultural, industrial and social sectors since its introduction into the state in the nineteenth century. The agricultural sector includes crops produced by both small farmers and by highly technological agricultural groups. Coffea arabica plants present six phenological phases, all sensitive to changes in temperature and rainfall. In the reproductive phases, the species requires short days, low temperatures and no rainfall, followed by the rainy season. However, the phenological phases of the coffee plants can be harmed or even inhibited by dry or rainy seasons that are too long or too short. In the state of São Paulo, the municipalities of Garça and Franca show optimal coffee productivity, whereas those of Adamantina and Registro are low, and the agricultural aptitudes of these four municipalities show strong relationships with their geographical distributions in the state. Garça and Franca are situated in areas where the predominant dry and rainy seasons favor the occurrence of the phenological phases of arabica coffee plants, whereas Adamantina and Registro are located in areas with long dry and rainy seasons, respectively, characteristics that harm the development of the reproductive phenological phases of this culture.

Exogenous application of salicylic acid to control coffee rust

The exogenous application of salicylic acid can induce plant resistance against pathogens. However, little is known about the potential uses of this bioregulator for controlling coffee diseases. In this study, we assessed the effect of applying salicylic acid (SA – 150 mg L-1) on the management of coffee rust (Hemileia vastatrix) in a 7-year-old coffee plantation with low crop load (651.6 kg ha-1 in 2017). For comparison, plants were sprayed with protectant fungicide (copper hydroxide – CH) and standard fungicides (SF) used by local farmers (boscalid, pyraclostrobin + epoxiconazole, and copper hydroxide). Non-treated plants were included as a negative control. Five monthly applications were performed from November 2016 to March 2017. Rust incidence and severity, defoliation, and growth of plagiotropic branches were evaluated monthly. The activity of catalase (CAT), ascorbate peroxidase (APX), superoxide dismutase (SOD) and total proteins was assessed one day after the first, third, and fifth product applications. Compared to untreated plants, SA reduced the severity and incidence of rust from 36.3 to 54.7%, while CH and SF reduced disease from 31.8 to 54.6% and from 83.8 to 88%, respectively. SA reduced defoliation by 54.1%. SA increased the concentration of CAT, APX, and SOD after the first application. However, this effect was not observed after subsequent applications. Foliar application of SA reduces the severity and incidence of coffee rust and defoliation in plants with a low crop load.

Macrofauna del suelo y condiciones edafoclimáticas en un gradiente altitudinal de zonas cafeteras, Huila, Colombia / Soil macrofauna and edaphoclimatic conditions in an altitude gradient of coffee growing regions, Huila, Colombia

Introducción: La macrofauna del suelo cumple un rol clave en los procesos del suelo, por lo tanto, regula la oferta se servicios ecosistémicos; sin embargo, su nivel de actividad depende en gran parte de las condiciones edafoclimáticas. Objetivo: El presente trabajo evaluó el efecto del gradiente de altitud sobre comunidades de macrofauna del suelo y propiedades edafoclimáticas en zonas cafeteras del Norte del Huila. Métodos: El estudio incluyó 12 lotes de café separados en dos gradientes de altitud: bajo (1 300-1 600 m.s.n.m) y alto (1 600-1 900 m.s.n.m), se recolectó la macrofauna del suelo mediante monolitos (25 x 25 cm a 30 cm de profundidad) y se estudiaron las condiciones edafoclimáticas. Resultados: En total se registró 9 520 individuos m-2 y una riqueza específica de 14 táxones. Las condiciones edafoclimáticas con mayor diferencia estadística entre los gradientes de altitud, fue la temperatura ambiente y humedad relativa con diferencias de 4.9 °C y 10.4 %, respectivamente. Conclusiones: La mayor abundancia de Coleoptera, Hemiptera, Isoptera y Lepidoptera se presentó en sitios más cálidos, es decir a un gradiente de altitud entre 1 300-1 600 m.s.n.m, mientras que Chilopoda y Diplopoda se adaptaron mejor a sitios más fríos en el gradiente altitudinal entre 1 600-1 900 m.s.n.m.

Introduction: Soil macrofauna plays a key role in soil processes and therefore regulates the supply of ecosystem services; however, its level of activity depends largely of the edaphoclimatic conditions. Objective: This work evaluated the effect of altitude gradient on soil macrofauna communities and edafoclimatic properties in coffee zones of North Huila. Methods: The study included 12 coffee lots separated in two altitude gradients: low (1 300-1 600 masl) and high (1 600-1 900 masl). Soil macrofauna was collected by means of monoliths (25 x 25 cm with 30 cm depth) and edaphoclimatic conditions were studied. Results: A total of 9 520 individuals m-2 and a specific richness of 14 taxa were registered. The edaphoclimatic conditions with the greatest statistical difference between altitude gradients were the environmental temperature and relative humidity with differences of 4.9 °C and 10.4 %, respectively. Conclusions: The highest abundance of Coleoptera, Hemiptera, Isoptera, Lepidoptera was presented in warmer sites, that is, altitude gradient 1 300-1 600 masl, while Chilopoda and Diplopoda adapted better to colder sites in altitude gradient 1 600-1 900 m.a.s.l.