Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product / Perfil nutricional, compuestos bioactivos y capacidad antioxidante de subproductos del jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa)

Jatobá (Hymenaea sp.) is an arboreal legume native to the Brazilian Savannah (Cerrado) and its fruit has a high functional potential, but the jatobá-da-mata specie has been poorly explored. This study evaluated the nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata byproducts: pulp flour, fibrous pulp residue and sap. Jatobá fruits were pulped to obtain pulp flour and fibrous pulp residue, and the jatobá tree's sap was obtained in a typical extraction location in the Cerrado (Brazilian Savannah). Fibrous pulp residue and pulp flour had high protein (11 and 12 g/100 g) and dietary fiber (49 and 44 g/100 g) content, respectively, and the fibrous residue showed the highest total and insoluble fibers, ash and vitamin C content. Regarding polyphenols, the fibrous residue showed a high concentration (775 mg GAE/100 g); an intermediate value in pulp flour (462 mg GAE/100 g); and considerable content in sap(181 mg GAE/100 g). Jatobá residue and pulp flour are suitable ingredients for the formulation of functional foods, and the sap is a promising non-caloric product with potential health benefits.

Jatobá (Hymenaea sp.) es una leguminosa arbórea originaria de la sabana brasileña y su fruto tiene un alto potencial funcional, pero la especie jatobá-da-mata ha sido poco explorada. El objetivo del estudio fue evaluar el perfil nutricional, compuestos bioactivos y capacidad antioxidante de subproductos del jatobá-da-mata: harina de la pulpa, residuo fibroso de la pulpa y la savia. Los frutos fueron despulpados para obtener la harina juntamente con el residuo fibroso de la pulpa, y la savia de la planta fue obtenida en un lugar exclusivo de extracción en el Cerrado (Sábana brasileña). El residuo fibroso y la harina de la pulpa contienen un alto contenido de proteína (11 y 12 g/100 g) y de fibra dietética (49 y 44 g/100 g), respectivamente, y el residuo fibroso mostró el mayor contenido de fibras totales y insolubles, cenizas y vitamina C. En cuanto a los polifenoles, el residuo fibroso presentó alta concentración (775 mg AGE/100 g); la harina de la pulpa, un valor intermedio (462 mg AGE/100 g); y la savia, un contenido considerable (181 mg AGE/100 g). El residuo fibroso y la harina de la pulpa son ingredientes adecuados en la formulación de alimentos funcionales, y la savia es un producto no calórico prometedor con potenciales beneficios a la salud.

Hamburguesas con mejor perfil nutricional / Burgers with better nutritional profile

Introducción: la quinua tiene un buen rendimiento de culti-vo en la provincia de Mendoza. Posee un elevado porcentaje de proteínas (de 16 a 23 g/%), de 4 a 9% de grasas poliinsa-turadas y un importante aporte de fibras. Objetivos: formular hamburguesas con mejor perfil nutricional. Materiales y métodos: con varios ensayos se prepararon me-dallones. Se definieron dos recetas: una contenía 100% de car-ne vacuna y la otra 50% de carne vacuna más 50% de quinua previamente lavada y cocinada con las técnicas adecuadas; el resto de la formulación con los mismos ingredientes en iguales proporciones. Se realizaron por triplicado y los análisis por dupli-cado. Para su análisis se aplicó el esquema de Weende. Para el análisis estadístico se aplicó la prueba T de Student. Resultados: para la hamburguesa de carne (HC) su valor ca-lórico fue de 169±0,8 kcal/100g y para la de quinua (HQ) de 170±0,56 kcal/100g, sin existir diferencias estadísticamente significativas. En cuanto al contenido de carbohidratos se in-crementó de 11±0,22 g% (HC) a 13±0,44 g% (HQ) y el de fi-bra alimentaria de 0,66±0,03 g% (HC) a 3,51±0,03 g% (HQ). El de proteínas disminuyó de 16±0,24 g% (HC) a 12±0,43 g% (HQ) y el de lípidos se incrementó de 6,8±0,06 g% (HC) a 7,8±0,12 g% (HQ), pero a expensas de mejorar el perfil li-pídico dado que se redujeron los ácidos grasos saturados de 3,3±0,07 g% a 2±0,03 g%. El aporte de sodio disminuyó de 123±1,33 mg% (HC) a 113±1,67 mg% (HQ). Conclusiones: se concluye que, con el agregado de quinua, en la preparación de un alimento popular (hamburguesa), se logra un producto más saludable por su aporte de fibras y su mejora en el perfil lipídico.

Período de adaptação a dietas com baixa ou alta fibra sobre a digestibilidade e as características fecais em cães / Adaptation period to diets with low or high fiber on digetibility and faecal characteristics in dogs

Objetivou-se avaliar três períodos de adaptação, cinco, 10 e 15 dias, a dietas com baixa ou alta fibra sobre a digestibilidade e características fecais. Foram utilizadas duas dietas, uma contendo 0% de casca de soja (0%CS) e outra com 15% de casca de soja (15%CS), fornecidas a 12 cães adultos. Ao final de cada período, houve coleta total de fezes para avaliação dos coeficientes de digestibilidade aparente (CDA), energia metabolizável (EM) e características fecais. Além disso, foi avaliada a palatabilidade das dietas. Como resultado, não houve efeito do período de adaptação sobre a digestibilidade das dietas (P>0,05). A dieta 15%CS apresentou menor CDA da matéria seca (MS) e EM, em relação à dieta 0%CS (P<0,05). A consistência fecal dos cães não diferiu entre as dietas e os períodos (P>0,05). Houve redução no pH e na amônia fecal dos cães alimentados com a dieta 15%CS (P<0,05), após 10 dias de alimentação. Não houve diferença na palatabilidade das dietas (P>0,05). Períodos de adaptação à dieta superiores a cinco dias não alteram a digestibilidade e a maioria das características fecais de cães, exceto a amônia fecal. A inclusão de 15%CS na dieta reduz a digestibilidade da MS e a EM, bem como o pH e a amônia fecal.(AU)

This study aimed to evaluate three periods of adaptation, 5, 10 and 15 days, to diets with low or high fiber on digestibility and fecal characteristics. Two diets were used, one containing 0% (0% SH) and one containing 15% soybean hulls (15% SH). Diets were provided to 12 adult dogs. At the end of each period there was total collection of feces to evaluate the apparent digestibility coefficients (ADC), metabolizable energy (ME) and fecal characteristics. We also evaluated diet palatability. There was no effect of the adaptation period on digestibility of diets (P> 0.05). The 15% SH diet reduced ADC of dry matter (DM) and ME, compared to the 0% SH diet (P< 0.05). Fecal consistency of the dogs did not differ among diets and periods (P> 0.05). There was a decrease in fecal pH and ammonia in dogs fed the diet with 15% SH (P< 0.05) after 10 days of feeding (P< 0.05). There was no difference in diet palatability (P> 0.05). Diet adaptation longer than 5 days did not alter the digestibility and most fecal characteristics of dogs, except for fecal ammonia. The inclusion of 15% SH in diet reduces DM digestibility and fecal pH and ammonia in dogs.(AU)

Fibra dietaria: nuevas definiciones, propiedades funcionales y beneficios para la salud: revisión / Dietary fiber: new definitions, functional properties and health benefits

En los últimos diez años hubo importantes modificaciones en la definición de la fibra dietaria bajo la dirección de la Comisión del CODEX Alimentarius. El más importante fue la inclusión de los carbohidratos no digeribles de 3 a 9 unidades de grado de polimerización dentro de la definición química, la que fue adoptada algunos países y en otras están en proceso de evaluación tal como los Estados Unidos; lo que hace que no exista un consenso global. Donde sí hay un consenso es en la definición fisiológica de la fibra dietaria, considerada como grupo de carbohidratos resistentes a la digestión por las enzimas del intestino delgado y fermentado en forma parcial o total en el colon, con efectos favorables en la salud. La Association of Official Analytical Chemist (siglas en Inglés: AOAC), en armonía con la nueva definición del CODEX Alimentarius, establecieron los métodos AOAC 2009.01 y 2011.25, diseñado para cuantificar la fibra dietaria solubles, fibra dietaria insoluble y la fibra dietaria total. En este contexto, se vienen desarrollando investigaciones in vitro e in vivo (en animales y humanos) para demostrar los efectos fisicoquímicos, funcionales y fisiológicos que van orientados hacia la prevención y tratamiento de algunas enfermedades no transmisible (ENTs). La presente revisión, pretende informar de las nuevas definiciones y los métodos de análisis, las propiedades funcionales y fisiológicas de la fibra dietaria y sus efectos en la salud humana(AU)

In the last ten years there have been important changes in the definition of dietary fiber under the leadership of the CODEX Alimentarius Commission. The most important was the inclusion of non-digestible carbohydrates of 3 to 9 units of degree of polymerization within the chemical definition, which was adopted in some countries and in others are in the process of evaluation such as the United States which indicates that does not exist a global consensus. Where there is a consensus is in the physiological definition of dietary fiber, considered as a group of carbohydrates resistant to the digestion by enzymes of the small intestine and fermented partially or totally in the colon, with favorable health effects. The Association of Official Analytical Chemists (AOAC), in line with the new definition of CODEX Alimentarius, established the AOAC 2009.01 and 2011.25 methods, designed to quantify soluble dietary fiber, insoluble dietary fiber and total dietary fiber. In this context, In Vitro and In Vivo research (in animals and humans) are being carried out to demonstrate the physicochemical, functional and physiological effects that are directed towards the prevention and treatment of some non-communicable diseases (NCDs). This review aims to inform the new definitions and methods of analysis, the functional and physiological properties of dietary fiber and their effects on human health(AU)

Low glycemic index diet reduces body fat and attenuates inflammatory and metabolic responses in patients with type 2 diabetes

ABSTRACT Objective The aim of this study was to verify the effects of glycemic index (GI) on body composition, and on inflammatory and metabolic markers concentrations in patients with type 2 diabetes. Subjects and methods In this randomized controlled parallel trial, twenty subjects (aged 42.4 ± 5.1 years, BMI 29.2 ± 4.8 kg.m-2) were allocated to low GI (LGI) (n = 10) or high GI (HGI) (n = 10) groups. Body composition, inflammatory and metabolic markers were assessed at baseline and after 30 days of intervention. Food intake was monitored during the study using three-day food records completed on two non-consecutive weekdays and on a weekend day. Results Body fat reduced after the LGI intervention compared with baseline (P = 0.043) and with the HGI group (P = 0.036). Serum fructosamine concentration (P = 0.031) and TNF-α mRNA expression (P = 0.05) increased in the HGI group. Serum non-esterified fatty acids were greater in the HGI than in the LGI group (P = 0.032). IL-6 mRNA expression tended to decrease after the consumption of the LGI diet compared to baseline (P = 0.06). Conclusion The LGI diet reduced body fat and prevented the negative metabolic and inflammatory responses induced by the HGI diet.

Nutritional factors related to glucose and lipid modulation in diabetic dogs: literature review / Fatores nutricionais relacionados ao controle glicêmico e lipídico de cães diabéticos: revisão de literatura

Diabetes mellitus is a chronic disorder that results in hyperglycemia by absolute or relative insulin deficiency, sometimes leading to fatal complications. The successful treatment of diabetic dogs depends on nutritional management and insulin applications. Studies evaluating the nutrition of diabetic dogs focused on fiber as the main factor in glycemic control; however, new research describes the role of starch as key in postprandial glycemic fluctuation, also attributing a central role for body condition scores and feed management in the adequate glycemic control of diabetic dogs. The aim of this paper is to review nutritional aspects to better control diabetes in dogs.(AU)

Diabetes Mellitus é uma desordem crônica que resulta em hiperglicemia pela deficiência absoluta ou relativa de insulina, que gera complicações que podem levar à morte. O sucesso do tratamento do cão diabético depende da aplicação de insulina e do adequado manejo nutricional. Estudos que avaliaram aspectos nutricionais de cães diabéticos focavam na fibra dietética como o principal fator controlador da glicemia, porém novas pesquisas apontam o amido como principal responsável pelas respostas glicêmicas pós-prandiais e atribuem importante papel ao escore de condição corporal e ao manejo alimentar no adequado controle glicêmico de cães diabéticos. O objetivo deste trabalho é revisar os principais aspectos da nutrição de cães diabéticos para o melhor controle da doença.(AU)

Composição nutricional de milho Bt ensilado com inoculante enzimobacteriano e avaliado em ovinos / Nutritional composition of GMO corn ensiled with bacterial inoculants and sheep digestibility

O objetivo foi avaliar as características agronômicas e químico-bromatológicas de dois híbridos de milho Bt (30F35H e CD397YH) ensilados com inoculante enzimobacteriano. Os teores de FDN foram semelhantes para todas as frações de planta, já o teor de FDA diferiu quanto à planta inteira e colmo, enquanto a lignina diferiu em relação à planta inteira, colmo e sabugo. A DIVMS não apresentou diferença entre os híbridos em nenhuma das frações. As silagens foram produzidas em silos experimentais (aproximadamente 200kg). As concentrações de MS, EE, FDN, NDT e DIVMS não mostraram diferença entre as silagens dos híbridos avaliados. Já os teores de MM, PB, FDA e lignina diferiram. Não houve diferença entre as silagens dos híbridos para os valores de NDT estimado e para a DIVMS. Também não foi observado efeito do inoculante sobre os valores de CHT, CNF, FDN e DIVMS. Conclui-se que o híbrido Pioneer foi superior ao Coodetec em produtividade de MV ha-1, porém a composição nutricional das silagens não diferiu na concentração de NDT e digestibilidade avaliadas em ovinos. Não houve efeito do uso de inoculante na digestibilidade da matéria seca e da fração fibra em detergente neutro das silagens.

The aim was to evaluate the agronomic characteristics and chemical composition of the two corn hybrids (30F35H and CD397YH) ensiled with enzymatic bacterial inoculants. NDF were similar for all plant fractions, since the ADF content differed as to the whole plant and stem, lignin differed in relation to the whole plant, stem and cob. IVDMD did not differ among treatments in any of the fractions. The silages were produced in experimental silos (approximately 200kg). The concentrations of MS, EE, NDF, IVDMD and TDN showed no difference between the silages of hybrids. Since the levels of MM, CP, ADF and lignin differed; there was no difference between hybrids for silage TDN and IVDMD. There was also no effect of the use of inoculants on the values of CHT, NFC, NDF and IVDMD. It is concluded that Pioneer was superior to Coodetec productivity of MV-1 ha. The nutritional composition of silages did not differ in the concentration of TDN and digestibility in sheep assessed. There was no effect of using inoculants on the digestibility of dry matter and neutral detergent fiber content of the silage.

Xylooligosaccharides: an economical prebiotic from agroresidues and their health benefits.

Oligosaccharides and dietary fibres are non-digestible food ingredients that preferentially stimulate the growth of prebiotic Bifidobacterium and other lactic acid bacteria in the gastro-intestinal tract. Xylooligosaccharides (XOS) provide a plethora of health benefits and can be incorporated into several functional foods. In the recent times, there has been an over emphasis on the microbial conversion of agroresidues into various value added products. Xylan, the major hemicellulosic component of lignocellulosic materials (LCMs), represents an important structural component of plant biomass in agricultural residues and could be a potent bioresource for XOS. On an industrial scale, XOS can be produced by chemical, enzymatic or chemo-enzymatic hydrolysis of LCMs. Chemical methods generate XOS with a broad degree of polymerization (DP), while enzymatic processes will be beneficial for the manufacture of food grade and pharmaceutically important XOS. Xylooligomers exert several health benefits, and therefore, have been considered to provide relief from several ailments. This review provides a brief on production, purification and structural characterization of XOS and their health benefits.

The use of halloysite clay and carboxyl-functionalised multi-walled carbon nanotubes for recombinant LipL32 antigen delivery enhanced the IgG response

We studied the feasibility of using halloysite clay nanotubes (HNTs) and carboxyl-functionalised multi-walled carbon nanotubes (COOH-MWCNTs) as antigen carriers to improve immune responses against a recombinant LipL32 protein (rLipL32). Immunisation using the HNTs or COOH-MWCNTs significantly increased the rLipL32-specific IgG antibody titres (p < 0.05) of Golden Syrian hamsters. None of the vaccines tested conferred protection against a challenge using a virulent Leptospira interrogans strain. These results demonstrated that nanotubes can be used as antigen carriers for delivery in hosts and the induction of a humoral immune response against purified leptospiral antigens used in subunit vaccine preparations.

Experimental infection with the Toxoplasma gondii ME-49 strain in the Brazilian BR-1 mini pig is a suitable animal model for human toxoplasmosis

Toxoplasma gondii causes toxoplasmosis, a worldwide disease. Experimentation with pigs is necessary for the development of new therapeutic approaches to human diseases. BR-1 mini pigs were intramuscularly infected with T. gondii with tachyzoites (RH strain) or orally infected with cysts (ME-49 strain). Haematology and serum biochemistry were analysed and buffy coat cells were inoculated in mice to determine tachyzoite circulation. No alterations were observed in erythrocyte and platelet values; however, band neutrophils increased seven days after infection with ME-49. Serology of the mice inoculated with pig blood leucocytes revealed circulating ME-49 or RH strain tachyzoites in the pigs' peripheral blood at two and seven or nine days post-infection. The tachyzoites were also directly observed in blood smears from the infected pigs outside and inside leucocytes for longer periods. Alanine-aminotransferase was high at days 21 and 32 in the RH infected pigs. After 90 days, the pigs were euthanised and their tissue samples were processed and inoculated into mice. The mice serology revealed the presence of parasites in the hearts, ileums and mesenteric lymph nodes of the pigs. Additionally, cysts in the mice were only observed after pig heart tissue inoculation. The infected pigs presented similar human outcomes with relatively low pathogenicity and the BR-1 mini pig model infected with ME-49 is suitable to monitor experimental toxoplasmosis.

Neutralising antibodies for Mayaro virus in Pantanal, Brazil

The Pantanal hosts diverse wildlife species and therefore is a hotspot for arbovirus studies in South America. A serosurvey for Mayaro virus (MAYV), eastern (EEEV), western (WEEV) and Venezuelan (VEEV) equine encephalitis viruses was conducted with 237 sheep, 87 free-ranging caimans and 748 equids, including 37 collected from a ranch where a neurologic disorder outbreak had been recently reported. Sera were tested for specific viral antibodies using plaque-reduction neutralisation test. From a total of 748 equids, of which 264 were immunised with vaccine composed of EEEV and WEEV and 484 had no history of immunisation, 10 (1.3%) were seropositive for MAYV and two (0.3%) for VEEV using criteria of a ≥ 4-fold antibody titre difference. Among the 484 equids without history of immunisation, 48 (9.9%) were seropositive for EEEV and four (0.8%) for WEEV using the same criteria. Among the sheep, five were sero- positive for equine encephalitis alphaviruses, with one (0.4%) for EEEV, one (0.4%) for WEEV and three (1.3%) for VEEV. Regarding free-ranging caimans, one (1.1%) and three (3.4%), respectively, had low titres for neutralising antibodies to VEEV and undetermined alphaviruses. The neurological disorder outbreak could not be linked to the alphaviruses tested. Our findings represent strong evidence that MAYV and all equine encephalitis alphaviruses circulated in the Pantanal.

Caracterización química y cuantificación de fructooligosacáridos, compuestos fenólicos y actividad antirradical de tubérculos y raíces andinos cultivados en el noroeste de Argentina / Chemical characterization and quantification of fructooligosaccharides, phenolic compounds and antiradical activity of Andean roots and tubers grown in Northwest of Argentina

Existe un creciente interés por consumir alimentos que además de aportar los componentes básicos para una buena nutrición provean otros compuestos benéficos para la salud. El objetivo del trabajo fue determinar la composición química de alimentos autóctonos de la región andina y cuantificar algunos componentes funcionales. Se determinó composición centesimal, contenido de vitamina C y compuestos fenólicos totales, actividad antirradical (DPPH) en cáscara y pulpa, fibra dietaria soluble e insoluble, fructooligosacáridos (FOS), almidón total y resistente (en tubérculos y raíces crudos, hervidos y hervidos y almacenados) de 6 variedades de Ocas (Oxalis tuberosa), 4 clones de Mandiocas (Manihot esculenta Crantz) y Yacón (Smallanthus sonchifolius). Los resultados mostraron mayor cantidad de compuestos bioactivos y actividad antirradical en la cáscara de ocas. En todos los casos el contenido de fibra insoluble fue mayor que la soluble. Las mandiocas tuvieron mayor contenido de almidón total que las raíces y tubérculos andinos. El proceso de ebullición disminuyó el contenido de almidón resistente en ocas y mandiocas pero cuando éstas se almacenaron por 48h a 5°C, el contenido de almidón resistente aumentó nuevamente. El contenido de FOS en ocas fue similar para todas las variedades (Aproximadamente 7%). El principal componente de los carbohidratos del yacón fueron los FOS (8,89%). Se puede concluir que las raíces y tubérculos estudiados, además de aportar nutrientes, contienen compuestos funcionales que les confieren un valor adicional como alimentos útiles para la prevención de algunas enfermedades no trasmisibles.

There is great interest in consuming foods that can provide the nutrients for a good nutrition and other health beneficial compounds. The aim of this work was to determine the chemical composition of native foods of the Andean region and to quantify some functional components. Proximal composition, vitamin C, total phenolic compounds, antiradical activity (DPPH) in peel and pulp, dietary fiber soluble and insoluble, fructooligosaccharides (FOS), total and resistant starch (in tubers and raw roots, boiled and boiled and stored) of 6 varieties of Oca (Oxalis tuberosa), 4 clones of manioc (Manihot esculenta Crantz) and yacon (Smallanthus sonchifolius were determined. The results showed greater amount of bioactive compounds and antiradical activity in the skin of these products. The highest content was found in the oca peel. In all cases, the content of insoluble fiber was greater than the soluble. The manioc had higher total starch than Andean roots and tubers. The boiling process decreased the resistant starch content of ocas and maniocs, but when these are stored for 48 h at 5 ° C, the resistant starch content increased. The FOS content of the ocas was similar for all varieties (7%). The main component of yacon carbohydrates were FOS (8,89%). The maniocs did not contain FOS. It can be concluded that the roots and tubers studied, in addition to provide nutrients, contain functional compounds that confer additional helpful value for preventing no communicable diseases.

Retrospective surveillance of metabolic parameters affecting reproductive performance of Japanese Black breeding cows

This retrospective study was conducted to confirm the relationship between pre- and postpartum metabolic parameters and postpartum reproductive performance and to clarify seasonal characteristics of the metabolic parameters by using our metabolic profile test (MPT) database of Japanese Black breeding herds. In evaluation 1, MPT databases of blood samples from multiparous cows collected prepartum and postpartum were divided into two groups according to calving interval, and each MPT parameter was compared. In evaluation 2, the same MPT databases used in evaluation 1 were divided into two groups according to the sampling period. Significant differences were found in the prepartal total protein and postpartal gamma-glutamyltransferase in evaluation 1. In evaluation 2, significant differences were found in the prepartal and postpartal total protein, albumin/globulin ratio, and glucose. Clear seasonal differences in MPT results emphasized the usefulness of the MPT in breeding cattle herds fed home-pasture roughage and suggest that unsatisfactory reproductive performance during hot periods reflects inadequate nutritional content of the diet and possible reduced feed intake due to heat stress.

Efecto del consumo de casabe venezolano sobre la absorción de minerales en un modelo experimental con ratas / Effect of consumption of Venezuelan casabe on mineral absorption in a experimental model with rats

El principal producto derivado de la yuca en Venezuela es el casabe, el cual es valorado por su contenido calórico, riqueza en Fibra Dietética (FD) y minerales. En este estudio se determinó el efecto del consumo de diferentes variedades de casabe venezolano sobre la absorción de hierro, cobre y zinc, en un modelo experimental, con 20 ratas machos adultas, cepa Sprague Dawley, las cuales fueron divididas en 4 grupos: un control sin fibra y tres grupos experimentales en los que se sustituyó el almidón de maíz por una variedad de casabe, identificados por su procedencia como: “Casabe Miranda”, “Casabe Sucre” y “Casabe Amazonas”. Las dietas con inclusión de casabe tuvieron un mayor contenido mineral, en comparación con la dieta control. El contenido de FD total y su fracción soluble fueron significativamente mayores en las variedades de casabe Sucre y Amazonas (p<0,05). La inclusión de casabe a las dietas produjo un incremento significativo en la excreción fecal de hierro y cobre(p<0,05). La absorción de los minerales se incrementó para el hierro en las variedades Miranda (3,5%) y Sucre (6%); para el cobre en el grupo Amazonas (32%); mientras que el Zinc fue menos afectado en su absorción a lo largo del ensayo. Los resultados de este estudio señalan que el efecto de la adición de casabe a las dietas sobre la absorción de hierro, cobre y zinc, fue diferente para cada mineral y estuvo relacionado con la dieta que consumieron los animales, dependiendo de la variedad de casabe utilizada.

The main product from cassava in Venezuela is the Casabe, which is valued for its caloric content, and rich in dietary fiber (DF) and minerals. This study determined the effect of consumption of different varieties of Venezuelan cassava on absorption of iron, cooper and zinc, in an experimental model, with 20 adult males rats, strain Sprague Dawley, which were divided into 4 groups: a control without fiber and three experimental groups with substitution of cornstarch by a variety of casabe, identified by their origin as:“ Casabe Miranda”, “Casabe Sucre” y “Casabe Amazonas”. Casabe diets had a higher mineral content, compared to the control diet. Total and soluble dietary fiber content were significantly higher in Sucre and Amazonas casabe varieties(p<0,05). The inclusion of casabe to diets resulted in a significant increase in the fecal excretion of iron and copper (p<0,05).The mineral absorption increased for iron in Miranda (3.5%) and Sucre (6%) varieties; for copper in the Amazonas group (32%); while the zinc absorption was less affected throughout the trial. The results of this study indicates that the effect of adding casabe to diets on absorption of iron, copper and zinc, was different for each mineral and was related to the diet consumed by the animals, depending of casabe variety used.

Efecto del consumo de dietas con frijol blanco (Vigna unguiculata) con y sin cáscara sobre los lípidos plasmáticos en ratas hipercolesterolémicas / Effect of consumption of diets with cowpea (Vigna unguiculata) with and without hull on plasma lipids in hypercholesterolemic rats

Las leguminosas constituyen un componente importante de la dieta regular del venezolano. Algunos estudios han demostrado que los granos de varias leguminosas tienen un efecto hipocolesterolémico. En este estudio se evaluó el efecto del consumo de frijol blanco Vigna unguiculata con y sin cáscara sobre los lípidos plasmáticas en ratas hipercolesterolémicas. Treinta ratas machos adultas, cepa Sprague Dawley, fueron estudiadas en dos etapas. Una primera de tres semanas en la que mediante manipulación dietética, se transformaron ratas normales en hipercolesterolémicas. En la segunda etapa se diseñaron 4 grupos, un control normocolesterolémico sin dieta experimental, un hipercolesterolémico sin dieta experimental, un hipercolesterolémico alimentado con frijol con cáscara y uno hipercolesterolémico alimentado con frijol sin cáscara durante tres semanas. Las dietas con frijol blanco Vigna unguiculata produjeron una disminución significativa de colesterol total y triglicéridos de un 35.01% y 39.48% respectivamente, en comparación con el grupo hipercolesterolémico sin frijol. Para la fracción del colesterol-LDL la disminución fue de 59%, sin encontrarse diferencias significativas entre los grupos alimentados con frijol con y sin cáscara. Un hallazgo interesante fue el incremento significativo del colesterol-HDL de 29.66% en el grupo alimentado con frijol con cáscara, lo cual es un factor de prevención para la aparición de Enfermedades Cardiovasculares. Los resultados de este estudio señalan que el consumo de frijol blanco con o sin cáscara tuvo efecto beneficioso en el perfil lipídico, en este modelo experimental. En estudios futuros podría considerarse su uso en la dietoterapia de las hiperlipidemias.

Legumes are important components of Venezuelan diet. Several studies have shown that grains of legumes have a hypocholesterolemic effect. This study evaluated the effect of consumption of white beans Vigna unguiculata with and without hull on plasma lipids in hypercholesterolemic rats. Thirty adult male Sprague-Dawley rats, were studied in two stages. The first of three weeks, by means of dietary manipulation, normal rats became hypercholesterolemic. In the second stage, 4 groups were designed, one normocholesterolemic control without experimental diet, one hypercholesterolemic without experimental diet, one hypercholesterolemic fed with bean with hull and one hypercholesterolemic fed with bean without hull for three weeks. Diets with white beans Vigna unguiculata produced a significant decrease in total cholesterol and triglycerides of 35.01% and 39.48% respectively, compared with the hypercholesterolemic group without beans. The fraction of LDL-cholesterol showed a reduction of 59%, without significant differences between the groups fed with beans with and without hull. An interesting finding was the significant increase of HDL-cholesterol of 29.66% in the group fed with bean with hull, which is a preventive factor for cardiovascular diseases. The results of this study indicate that consumption of white beans with or without hull had beneficial effect on lipid profile, in this experimental model. In future studies it could be considered for using in diet therapy of human hyperlipidemia.

Caracterización física, química y compuestos bioactivos de pulpa madura de tomate de árbol (Cyphomandra betacea) (Cav.) Sendtn.

El tomate de árbol (Cyphomandra betacea) es apreciado por sus cualidades nutritivas y ser fuente de compuestos antioxidantes, calcio, fósforo, potasio y hierro, azúcares, ácidos orgánicos, pectinas y flavonoides. En este estudio se determinaron parámetros físicos (peso, tamaño, fuerza compresión, humedad) y químicos (°Brix, acidez titulable, pH, proteína, fibra dietaria, cenizas, minerales y bioaccesibilidad de minerales, pectina, compuestos antioxidantes) del fruto procedente del Estado Aragua, Venezuela, como una contribución para incentivar y diversificar su consumo. La caracterización reflejó que los frutos estaban en estado de madurez para su consumo (°Brix 10,51, pH 3,5, acidez 0,02 g/100 ml y fuerza de compresión 4,32 Kgf/cm2), con rendimiento de pulpa del 74%. Los resultados del análisis de la pulpa madura reflejan un aporte de 30 Kcal/100g, fibra dietaria (4,10g/100g) y valores de fósforo, calcio, magnesio potasio y hierro de 331,32; 21,25; 21,18; 17,03; 7,44 mg/100g respectivamente. Se obtuvo 6,71 y 1,86 % de bioaccesibilidad para calcio y hierro. La pectina extraída (1,00 g/100g) resultó ser de alto metoxilo y alto grado de esterificación. La capacidad antioxidante de la pulpa madura (EC50 de 165 g /g DPPH y poder reductor de 0,07 mmol Fe +2/100g) pudiera atribuirse a la presencia de ácido ascórbico (23,32 mg/100g), licopeno (1,22 mg/100g), compuestos fenólicos (1,39 mg EAG/ g), antocianinas (0,29 mg cianidina/g) y taninos (0,40 mg catequina/ 100g). Los resultados obtenidos pueden ser utilizados para promover los beneficios sobre la salud y sugerir su uso como ingrediente funcional en el desarrollo de productos.

Physical, chemical and bioactive compounds of tree tomato (Cyphomandra betacea). Tree tomato (Cyphomandra betacea) is appreciated for its excellent nutritional qualities, being considered a good source of antioxidants compounds, calcium, phosphorus, potassium and iron, sugars, organic acids, pectins and flavonoids. In this study, were evaluated physical parameters (weight, size, compression strength and humidity) and chemical (°Brix, titratable acidity, pH, protein, dietary fiber, ash, minerals and their bioaccesibility, pectin, antioxidants compounds) of the fruit from the Aragua State, Venezuela, as a contribution to stimulate and diversify the consumption of the tree tomato. The characterization showed that the fruits were at the ripening stage for consumption (°Brix 10.51, pH 3.5, acidity 0.02 g/100ml and 4.32 Kgf/cm2 compression strength) gave a yield of 74% pulp. The analytical results of the ripped pulp showed a content of 30 Kcal/100g, dietary fiber (4.10g/100g), and minerals such as phosphorous, calcium, magnesium, potassium and iron (331.32, 21.25, 21.18, 17.03 and 7.44 mg/100g, respectively). Bioaccesibility values of 6.71 and 1.86% were reported for calcium and iron. The extracted pectin (1.00 g/100g) was classified as high methoxyl with high degree of esterification. The antioxidant capacity of the ripped pulp (EC50 of 165.00 g /g DPPH and reducing power of 0.07 mmol Fe +2/100g), could be attributed to the presence of ascorbic acid (23.32 mg/100g), lycopene (1.22 mg/100 g), and phenolic compounds (1.39 mg GAE/g), anthocyanins (0.29 mg cyanidin/ g) and tannins (0.40 mg catechin/100g).The results obtained encourage the nutritional benefits and suggest applications as a functional ingredient in food product development.

Formulación y elaboración de pastelillos tipo brownies con más fibra y menos calorías que los convencionales

Se prepararon distintas formulaciones para pastelillos de chocolate (brownies) sustituyendo 15, 20 y 25% de la harina de trigo con inulina. Se evaluaron las características del batido de cada una de las formulaciones y se sometieron al proceso de horneado a 175 oC por 45 min. Después del horneado, los brownies se dejaron enfriar por 1 h y posteriormente se empacaron en charolas de poliestireno cristal y se les evaluó textura a los 1, 3, 7 y 15 días de almacenamiento a temperatura ambiente (25 oC) y 65% de humedad relativa. En base a las evaluaciones del batido y a las propiedades texturales de los brownies durante el almacenamiento, se seleccionó la formulación con 20% inulina como la mejor. Se analizó composición proximal y cuantificó fibra dietética total, soluble e insoluble, tanto al brownie control y al de 20% de inulina, como a un brownie comercial. El brownie con 20% de inulina presentó menor firmeza, gomosidad y masticabilidad que el control, mayor contenido de proteína y menor contenido de grasa (6,3 vs 26,3%) y aporte calórico (331,4 vs 467,9 kcal/100 g) con respecto al brownie comercial. El brownie con 20% de inulina mostró el doble de fibra dietética total y 22 veces más fibra soluble que el brownie control. La aceptabilidad del brownie con 20% inulina fue similar a la del brownie control. La incorporación de inulina en la elaboración de brownies permitió reducir el aporte calórico y aumentar el contenido de fibra soluble, sin afectar adversamente la textura de los pastelillos.

Formulation and elaboration of lowenergy and high fiber-containing brownies. Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 oC for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 oC) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.

Desenvolvimento de iogurte probiótico com adição de polpa de frutos brasileiros e fibra dietética tota / Development of probiotic yoghurt with addition of Brazilian´s fruit pulp and total dietary fiber

Novas tendências para desenvolvimento de leites fermentados com elevado valor agregados são o uso de frutos da Amazônia e a utilização de subprodutos de certas frutas como forma de aproveitamento integral do fruto e para minimizar a produção de resíduos. Dentre os frutos da Amazônia o açaí (Euterpe oleracea Mart., Arecaceae) tem o maior potencial enquanto alguns subprodutos de frutos como as cascas de maçã, banana e maracujá são promissores como ingredientes especialmente devido ao seu conteúdo em fibras dietéticas solúveis prebióticas como pectina e frutooligossacarídeos, que conferem propriedades funcionais além das características nutricionais das frutas. Assim, esse trabalho visou o desenvolvimento de iogurte probiótico com adição de polpa de frutos brasileiros e fibra dietética total. Os efeitos da suplementação do leite com polpa de açaí e fibras de maçã, banana e maracujá e, diferentes bactérias probióticas - Lactobacillus acidophilus L10, Bifidobacterium animalis ssp. lactis Bl04 e B94 e Bifidobacterium longum Bl05 na cinética de acidificação, viabilidade dos probióticos, perfil de ácidos graxos, textura, reologia e microestrutura foram estudados. A polpa de açaí favoreceu uma maior contagem de L. acidophilus L10, B. animalis ssp. lactis Bl04 e B. longum Bl05 em relação aos respectivos controles ao final de quatro semanas de vida de prateleira. Além disso, em relação aos controles sem polpa, a polpa de açaí aumentou o conteúdo de ácidos graxos mono e poliinsaturados e a produção de ácido α-linolênico (ALA) e ácido linoléico conjugado (CLA) em iogurtes desnatados co-fermentados com B. animalis ssp. lactis cepas Bl04 e B94. Todas as fibras foram capazes de aumentar a concentração de ácidos graxos de cadeia curta e poliinsaturados nos iogurtes, mas, apenas as fibras de maçã e banana aumentaram a viabilidade das bactérias probióticas durante a vida de prateleira em relação aos controles sem fibra. Foi observado um efeito sinérgico entre o tipo de...

New trends for development of fermented milk products with high added value are the use of fruits from Amazon, and the use of by-products of certain fruits as ingredients as a way to take full advantage of the fruit and to minimize the waste. Among the fruits of the Amazon, açai (Euterpe oleracea Mart., Arecaceae) has the most potential, and byproducts of some fruits such as apple peels, banana and passion fruit as ingredients are especially promising because of its content in dietary fiber such as pectin and soluble prebiotic fructooligosaccharides, which confer functional properties in addition to the nutritional characteristics of fruits. Thus, this study aimed the development of probiotic yoghurt with added fruit pulp from Brazil and total dietary fiber. The effects of supplementation of milk with acai pulp fiber and apple, banana and passion fruit, and different probiotic bacteria - Lactobacillus acidophilus L10, Bifidobacterium animalis ssp. Bl04 lactis and Bifidobacterium longum B94 and Bl05 on the kinetics of acidification and viability of probiotics, fatty acid profile, texture, rheology and microstructure were studied. The açaí favored a higher count of L. acidophilus L10, B. animalis ssp. and B. lactis Bl04 Bl05 longum compared with their controls after four weeks of shelf life. Moreover, compared to controls without pulp, the pulp of acai increased the content of mono and polyunsaturated fatty acids and the production of α- linolenic acid (ALA) and conjugated linoleic acid (CLA) in nonfat yogurt co-fermented with B. animalis ssp. lactis strains Bl04 and B94. All fibers were able to increase the concentration of short chain fatty acids and polyunsaturated fats in yogurt, but only the apple and banana fibers increased the viability of probiotic bacteria during shelf life compared to controls without fiber. We observed a synergistic effect between the type of fiber and probiotic on the CLA content. On the other hand, the amount of ALA was...

Propiedades saludables y calidad sensorial de snack de manzanas destinadas a alimentacion escolar

Se desarrolló un snack de manzana con el fin de introducir el consumo de alimentos derivados de frutas para disminuir la obesidad en escolares de Santiago de Chile. Se deshidrataron rodelas de manzanas, con la piel incluida, de variedad Fuji a 60ºC por 4 horas obteniendo un producto con 4,6 g/100 g de humedad y actividad de agua (Aw) de 0,56 . El snack de manzanas presentó 24,8 ± 0,3 g/100 g b.s. de fibra dietética y 550,16 ± 5,89 mgGAE/100 g b.s. de polifenoles lo que lo convierte en un alimento saludable, presenta además alta capacidad antioxidante medida por FRAP, con 0,59 mmolFe/100g . El análisis sensorial realizado en escolares de 8 y 12 años indica que el producto presenta alta aceptabilidad, es un producto crocante, de textura crujiente, con sabor agridulce, por lo que se constituye en una alternativa para colaciones escolares.

An apple snack has been developed with the purpose of introducing foods derived from fruit to reduce obesity in school children of Santiago, Chile. Apple slices of the ‘Fuji’ variety were dehydrated, with skin included, at 60°C for 4 h obtaining a product with 4.6 g/100 g of humidity and water activity (Aw) of 0.56. The apple snack presented 24.8 ± 0.3 g/100 g b.s. of dietary fiber and 550.16 ± 5.89 mgGAE/100 g b.s of polyphenols which converts into a healthy food, it also presents high antioxidant capacity measured by FRAP, with 0.59 mmolFe/100g. The sensory analysis done in school children between the ages of 8 and 12 years old indicates that the product presents high acceptability, is a crispy product, of a crunchy texture, with bittersweet flavor, so it is an alternative for school snacks.