Determinação da atividade antitirosinase e antioxidante de Myrsine coriacea (Sw. ) R. Br. ex Roem. & Schult. (Primulaceae) / Determination of the antityrosinase and antioxidant activity of Myrsine coriacea (Sw. ) R. Br. ex Roem. & Schult. (Primulaceae)

myrsine coriacea (Sw.) R. Br. ex Roem. & Schult. (Primulaceae) conhecida popularmente como capororoquinha ou capororoca, é amplamente distribuída nas regiões sul e sudeste do Brasil. As espécies desse gênero apresentam um potencial antioxidante e anti-inflamatório, que pode ser acessado na busca de novos ativos para o tratamento de desordens pigmentares da pele. Desta forma, este trabalho teve como objetivos avaliar o potencial antitirosinase e antioxidante de extratos e frações de M. coriacea e identificar os possíveis compostos responsáveis por essas atividades. Foram realizados ensaios para avaliar o potencial antioxidante das amostras através do método do DPPH, enquanto a capacidade hipopigmentante das amostras foi avaliado pela inibição da enzima tirosinase. Como complemento, foram determinados os teores de compostos fenólicos totais e flavonoides através dos métodos colorimétricos empregando o reagente Folin-Ciocalteau e AlCl3. Adicionalmente, os extratos de M. coriacea tiveram avaliados seus potenciais citotóxicos utilizando diferentes linhagens tumorais humanas. O perfil fitoquímico de M. coriacea foi analisado por cromatografia a gás acoplada com espectrometria de massas (CG-EM) e cromatografia em camada delgada (CCD) com padrões. Nessas análises foram identificados 34 compostos, sendo o ácido palmítico e o palmitato de etila os compostos majoritários nas amostras de M. coriacea. O extrato bruto das folhas apresentou o maior teor de fenólicos totais, enquanto a fração de acetato de etila das folhas teve o maior teor de flavonoides. Contudo, o extrato bruto dos frutos apresentou a melhor atividade antioxidante de todas as amostras analisadas, apresentando também a melhor atividade antitirosinase. Dentre os compostos anotados, mandenol, ácido -linoleico e o linolenato de etila foram os compostos considerados como possíveis inibidores da tirosinase, com boa interação molecular com a enzima nas análises de ancoragem molecular in silico. Das amostras analisadas com relação a inibição de crescimento frente as células tumorais, a amostra da fração de clorofórmio das folhas foi a que apresentou potencial antitumoral frente as células de adenocarcinoma de cólon (HCT116)

myrsine coriacea (Sw.) R. Br. ex Roem. & Schult. (Primulaceae) popularly known as capororoquinha or capororoca, is widely distributed in southern and southeastern Brazil. Myrsine species have an antioxidant and anti-inflammatory potential, which can be accessed in the search for new actives for the treatment of skin pigmentation disorders. Thus, this work aimed to evaluate the antityrosinase and antioxidant potential from extracts and fractions of M. coriacea and to identify the probable compounds responsible for these activities. Assays were performed to evaluate the antioxidant potential of the samples using the DPPH method, while the hypopigmentation capacity of the samples was evaluated by the tyrosinase inhibition. As a complement, the amounts of total phenolic compounds and flavonoids were determined through colorimetric methods using the Folin-Ciocalteau reagent and AlCl3. Additionally, M. coriacea extracts had their cytotoxic potential evaluated using different human tumor cell lines. M. coriacea phytochemical profile was obtained by gas chromatography coupled with mass spectrometry (GC-MS) and thin layer chromatography (TLC) with standards. In these analyses, 34 compounds were identified, with palmitic acid and ethyl palmitate as the major compounds in M. coriacea samples. The leaf crude extract presented the highest total phenolics contents, while the leaf ethyl acetate fraction had the highest flavonoid amounts. However, the fruit crude extract showed the best antioxidant and antityrosinase activities of all analyzed samples. Among the annotated compounds, mandenol, -linoleic acid and ethyl linolenate were the compounds considered as putative tyrosinase inhibitors, presenting good molecular interaction with the enzyme active site in the in silico molecular docking analysis. The leaf chloroform fraction was the only sample that showed an antitumor potential against colon adenocarcinoma cells (HCT116)

Neuroprotective potential of the Amazonian fruits Euterpe oleracea Mart. and Paullinia cupana Kunth

Abstract Acai (Euterpe oleracea Mart.) and guarana (Paullinia cupana Kunth) are native species from the Amazon Forest that in folk medicine are used to treat several diseases due to their anti-inflammatory and antioxidant properties. This review brings together findings from different studies on the potential neuroprotective effects of acai and guarana, highlighting the importance of the conservation and sustainable exploitation of the Amazon Forest. A bibliographic survey in the PubMed database retrieved indexed articles written in English that focused on the effects of acai and guarana in in vitro and in vivo models of neurodegenerative diseases. In general, treatment with either acai or guarana decreased neuroinflammation, increased antioxidant responses, ameliorated depression, and protected cells from neurotoxicity mediated by aggregated proteins. The results from these studies suggest that flavonoids, anthocyanins, and carotenoids found in both acai and guarana have therapeutic potential not only for neurodegenerative diseases, but also for depressive disorders. In addition, acai and guarana show beneficial effects in slowing down the physiological aging process. However, toxicity and efficacy studies are still needed to guide the formulation of herbal medicines from acai and guarana.

Phytochemical Analysis and Evaluation of Antifungal and Antioxidant Activities of Essential Oil of Fruits from Juniperus oxycedrus L. Obtained from Morocco

Abstract The present study was aimed at conducting phytochemical analysis and evaluating the in vitro antifungal and antioxidant activities of the essential oil obtained from the fruits of J. oxycedrus L. Hydro-distillation was used to extract the essential oil from the fruits of Juniper oxycedrus. The essential oil was analyzed using gas chromatography with a flame ionization detector (GC-FID) and gas chromatography coupled with mass spectrometry (GC/MS). The antioxidant activity of the essential oil against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was determined in vitro using varying concentrations of the essential oil and vitamin C as a standard antioxidant compound. A disc diffusion test was employed to evaluate the antifungal activity of the essential oil against two test fungal strains, Penicillium citrinum, and Aspergillus niger. The results revealed that 49 constituents were identified in fruit oil, representing 91.56% of the total oil and the yield was 1.58%. Juniper fruit oil was characterized by having high contents of ß-pinene (42.04%), followed by limonene (15.45%), sabinene (9.52%), α-pinene (5.21%), (E)-caryophyllene (3.77%), ρ-cymene (1.56%), caryophyllene oxide (2.02%), and myrcene (1.02%). The radical scavenging activity (% inhibition) of the essential oil was highest (81.87± 2.83%) at a concentration of 200 µg/mL. The essential oil of J. oxycedrus exhibited antifungal activity against A. niger and P. citrinum with minimum inhibitory concentration values (MIC) ranging from 2.89 to 85.01 µl/mL. The findings of the study reveal that the antioxidant and antifungal properties of J. oxycedrus essential oil and their chemical composition are significantly correlated

Desenvolvimento de bebidas lácteas probióticas adicionadas de polpa de morango e suplementadas com L-triptofano elaboradas a partir de leite bubalino e bovino / Development of probiotic dairy beverages with strawberry pulp and supplemented with L-tryptophan from buffalo and bovine milk

O objetivo deste estudo foi desenvolver uma formulação de bebida láctea bubalina probiótica adicionada de polpa de morango, comparando os efeitos do uso do leite de búfala e de vaca na elaboração dos produtos e verificando a possibilidade de suplementação com triptofano nos produtos lácteos probióticos. Como primeira etapa do trabalho, bebidas lácteas probióticas foram elaboradas a partir de leite bubalino e bovino, fermentadas com Streptococcus thermophilus TA040, Lactobacillus bulgaricus LB340 e Lactobacillus acidophilus La5, e formuladas com 0, 25 e 50% de soro em sua formulação. As bebidas foram avaliadas quanto à cinética de fermentação das culturas láticas utilizadas, ao teor de proteína, gordura e sólidos totais não gordurosos, pós-acidificação, viabilidade das culturas fermentadoras e sua capacidade de sobrevivência ao estresse gastrointestinal in vitro. As bebidas lácteas bubalinas apresentaram resultados superiores as bebidas bovinas. O uso do leite de búfala na elaboração das bebidas lácteas promoveu benefícios quanto as culturas láticas presentes nos produtos, exercendo efeito protetivo e influindo na preservação da viabilidade das bactérias ao longo do armazenamento refrigerado e durante a simulação do estresse gastrointestinal in vitro. As bebidas lácteas elaboradas com 25% apresentaram os resultados mais próximos aos obtidos pelos produtos controle, sem adição de soro, sendo selecionadas para a segunda parte do estudo. Nesta etapa, as formulações de bebida láctea com 25% de soro, foram acrescidas de um preparado com polpa de morango e bebidas sem adição da fruta, utilizadas como controle. As bebidas lácteas bubalinas frutadas, apresentaram menor teor de gordura e melhores características reológicas, com maior viscosidade e consistência do que os produtos controle, sem afetar a pós-acidificação, o perfil de ácido graxo, assim como, a viabilidade e a resistência às condições de estresse gastrointestinal in vitro das culturas fermentadoras. A avaliação da possibilidade de suplementar lácteos probióticos com triptofano foi realizada em conjunto com a Universidade de Milão. Para isso, iogurtes probióticos receberam adição de triptofano antes ou após a fermentação, sendo avaliados com relação ao perfil de pós-acidificação, quantidade de triptofano nos produtos, número de células viáveis por plaqueamento e citometria de fluxo ao longo do armazenamento a 25° e 4°C. Complementarmente, a influência da presença do triptofano no crescimento e produção de compostos antimicrobianos pelas culturas láticas, também foi avaliada. A adição de triptofano após a fermentação dos iogurtes, que foram armazenados sob refrigeração (4°C), além de não afetar a pós-acidificação dos produtos, apresentou benefícios quanto a viabilidade L. acidophilus, redução do dano e aumento do número de células vivas, promovendo teor maior do aminoácido nos iogurtes. A presença do triptofano nos meios de cultivo, também influenciou de forma positiva o crescimento de S. thermophilus e L. acidophilus, melhorando o desenvolvimento das bactérias durante a fermentação e influindo em uma maior atividade antilistérica por parte do S. thermophilus. Diante da influência positiva da aplicação do leite de búfala na elaboração das bebidas lácteas, assim como, a adição do triptofano em iogurtes probióticos, a suplementação do aminoácido em bebidas lácteas bubalinas frutadas permitiria a obtenção de um produto funcional, onde seus benefícios estariam relacionados tanto ao consumo do probiótico presente no produto quanto a complementação de triptofano na dieta do consumidor

The aim of this study was to develop a formulation of probiotic buffalo dairy beverage added with strawberry pulp, comparing the effects of using buffalo and cow's milk in the preparation of products and verifying the possibility of tryptophan supplementation in probiotic dairy products. As a first stage of the work, probiotic dairy beverages were made from buffalo and bovine milk, fermented with Streptococcus thermophiles TA040, Lactobacillus bulgaricus LB340 and Lactobacillus acidophilus La5, and formulated with 0, 25 and 50% whey in their formulation. The beverages were evaluated for the fermentation kinetics of the used lactic cultures, the levels of protein, fat and total no fat solids, post-acidification, fermenting cultures viability and their ability to survive gastrointestinal stress in vitro. Buffalo milk use in dairy beverages production promoted benefits regarding the lactic cultures present in the products, exerting a protective effect and influencing the viability preservation of bacteria during the cold storage and simulation of gastrointestinal stress in vitro. Dairy beverages made with 25% whey addition showed results similar to those obtained by the control products, without whey addition, being selected for the second part of the study. In this part, the dairy beverages formulations with 25% whey, were added with a preparation were added with a strawberry pulp preparation and dairy beverages without added fruit, used as a control. Fruity bubaline dairy beverages had lower fat content and better rheological characteristics, with higher viscosity and consistency than control products, without affecting post-acidification, fatty acid profile, as well as viability and resistance to in vitro gastrointestinal condition of fermented cultures. The possibility of supplementing probiotic dairy products with tryptophan was evaluated in partnership with the University of Milan. For this, probiotic yogurts received the addition of tryptophan before or after fermentation, being evaluated in relation to the post-acidification profile, tryptophan amount in the products, viable cell number per plating and flow cytometry during storage at 25°C and 4°C. In addition, the influence of the tryptophan presence on the growth and production of antimicrobial compounds by lactic cultures was also evaluated. The addition of tryptophan after the yogurt fermentation, which were stored under refrigeration (4°C), in addition to not affecting the post-acidification of the products, showed benefits to the viability of L. acidophilus, reduced the damage and increased the number of cells promoting higher amino acid content in yogurts. Tryptophan presence in the culture media also positively influenced the growth of S. thermophiles and L. acidophilus, improving the development of bacteria during fermentation and influencing better antilisteric activity in the part of S. thermophiles. In view of the buffalo milk positive influence observed after the application in dairy beverage preparation, as well as the addition of tryptophan in probiotic yoghurts, amino acid supplementation in fruity buffalo dairy beverages would allow to obtain a functional product, where its benefits would be related both to the consumption of the probiotic present in the product as to the supplementation of tryptophan in the consumer's diet

Caracterização de cereja-do-rio grande (Eugenia involucrata DC. ) e grumixama (Eugenia brasiliensis LAM. ), frutos nativos da Mata Atlântica, quanto a compostos voláteis e precursores / Volatile compounds and precursors characterization of the Grumixama (Eugenia brasiliensis LAM. ) and Cereja-do-Rio-Grande (Eugenia involucrata DC. ), atlantic forest native fruits

Mesmo reduzida e fragmentada, o vasto bioma da Mata Atlântica abriga milhares de plantas. Como destaque, tem-se as espécies frutíferas, aos quais podem ser atribuídas um importante valor para a segurança alimentar, nutricional e sociocultural. Entre elas, têm-se a cereja-do-rio grande (Eugenia involucrata DC.) e a grumixama (Eugenia brasiliensis Lam.), caracterizadas pela polpa de sabor doce-acidulado, sendo muito apreciadas e utilizadas tanto in natura, quanto no preparo de doces, xaropes, licores e geleias. Uma das características determinantes para o sucesso e aceitação destes frutos pelo consumidor, são os atributos de qualidade sensorial. As propriedades aromáticas dos frutos dependem da potência individual dos voláteis e a concentração de cada um, bem como a combinação com outros compostos. Todavia, apesar do grande potencial de mercado, devido às características nutricionais, fitoterápicas, potencial funcional e ao sabor exótico, os plantios existentes destas são oriundos de multiplicação por sementes, resultando em plantas desuniformes quanto as características de produção e qualidade. Neste sentido, o presente trabalho teve como objetivo identificar metabólitos voláteis que confiram características sensoriais desejáveis aos frutos. Auxiliando na identificação de plantas que produzem frutos com voláteis de interesse para o sabor, o que permitirá a clonagem e propagação de plantas com homogeneidade na produção. Os compostos voláteis foram analisados em triplicata, de acordo com o método de microextração em fase sólida (SPME, do inglês Solid Phase Microextraction). Os resultados mostraram que os grupos de frutos das diversas regiões se diferenciaram quanto a composição dos metabolitos voláteis, bem como na abundância destes compostos. Observou-se também uma variação de composição entre as árvores da mesma região demonstrando tal irregularidade ocasionada pela propagação por sementes. A maioria de compostos voláteis produzidos foram identificados como terpenos, sendo estes já conhecidos pela importância no flavor em frutos. Desta forma, conhecer o aroma fornecerá um conjunto de dados que são subsídios para outros pesquisadores trabalharem em suas diversas áreas buscando características necessárias para o sucesso da comercialização, ocasionando no incentivo ao cultivo e valorização da riqueza nacional, no âmbito das espécies frutíferas, com vistas à proteção ambiental e em defesa da biodiversidade brasileira

The Atlantic Forest harbors thousands of plants despite of its reduced and fragmented character. It is important to highlight the fruit species which hold attributed and important value for food and socio-cultural security. Among them, there are the big cherry (Eugenia involucrata DC.) And the grumixama (Eugenia brasiliensis Lam.), fruit with sweet-acidulated flavor, which is much appreciated and used in the preparation of sweets, syrups, liqueurs, and jellies. One of the determining characteristics for the success and acceptance of these fruits by the consumer are the attributes of sensorial quality. The aromatic properties of the fruits depend on the individual potency of the volatiles and the concentration in each one of them, as well as the combination with other compounds. Despite of the great market potential due to the nutritional, phytotherapic and exotic flavor characteristics, the existing plantations of these fruits are originated from seed multiplication, resulting on uneven plants in terms of production and quality characteristics. In this sense, the presented work below was aimed to identify volatile metabolites that confer desirable sensorial characteristics to the fruits. The volatile compounds were analyzed in triplicate according to the Solid Phase Microextraction (SPME) method. The results showed that the fruit groups from different regions differed in terms of the composition of volatile metabolites, as well as in the abundance of these compounds. There was also a variation of composition among the trees of the same region which demonstrated such heterogeneity caused by seed propagation. Most volatile compounds produced were identified as terpenes which are known for playing an important role in the flavor of fruits. In this way, by knowing the aroma, a set of data will be provided and used as an allowance for other researchers who are working in the various areas related to the pursue of the necessary characteristics for the commercial success, resulting on the motivation to cultivate and value the forest

Biological properties of Schinus terebinthifolia Raddi essential oil

Abstract Schinus terebinthifolia Raddi green fruits essential oil (EO) was evaluated regarding its phytochemical profile, antimicrobial and cytotoxic activities, and toxicity. Gas chromatography with mass spectrometry was applied to identify its constituents, thereafter the minimum inhibitory concentration, minimum bactericidal and fungicidal concentrations, and its antibiofilm activity were evaluated. The EO cytotoxicity was assessed in tumor and non-tumor human cells, and in vivo toxicity was evaluated in a Galleria mellonella model. The major constituents of S. terebinthifolia EO were alpha-phellandrene and beta-phellandrene. The EO had a weak activity against all strains of Candida albicans (MIC 1000µg/mL) and had no activity against non-albicans strains, bacteria, and C. albicans biofilm. Cytostatic activity against all tumor cell lines was shown. Additionally, cell viability remained at EO concentrations up to 62.5 µg/mL. At 16 mg/mL, 50% hemolysis was observed, and it had low toxicity in vivo. Overall, the S. terebinthifolia EO was characterized by low antimicrobial and antibiofilm activities, with no evidence of toxicity to human tumor and non-tumor cells

Characterization, Antioxidant and Antibacterial Potentials of Tamarindus indica L. Fruit Pulp Extract Loaded O/W Nanoemulsions

Abstract The main purposes of the current study were to formulate o/w nanoemulsions as a carrier for Tamarindus indica (tamarind) fruit pulp extract and to study the antioxidant and antibacterial potentials of nanoemulsions containing tamarind extract, focusing on cosmetic/hygiene applications. The o/w nanoemulsions using a mixture of Tween 80 and Span 80 as an emulsifier (5%w/w) were prepared by a high pressure homogenization process. Two concentrations of sweet tamarind extract, 3.3 and 6.6%w/w, based on the bioactivity study, were incorporated into the blank nanoemulsions to produce loaded nanoemulsions, F1-3.3TE (3.3%) and F1- 6.6TE (6.6%). As compared with the unloaded nanoemulsion, both tamarind extract loaded nanoemulsions showed reduced pH and significantly increased viscosity. Overall, the loaded nanoemulsions had droplet sizes of approximately 130 nm, zeta potential around -38 mV and polydispersity index (PDI) values less than 0.2. The nanoemulsion F1-3.3TE had better stability (e.g. significantly greater % tartaric acid content and lesser PDI value) than the nanoemulsion F1-6.6TE did. The antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay revealed that the nanoemulsions F1-3.3TE and F1-6.6TE had scavenging activities of 81.66 ± 0.77% and 63.80 ± 0.79%, respectively. However, antioxidant activity of these two formulations decreased under stress conditions (heating-cooling cycles). Such incidence did not occur for their antibacterial properties investigated by agar well diffusion technique. The two formulations exhibited inhibition zones of approximately 24.0-27.7 mm against Staphylococcus aureus and Staphylococcus epidermidis, responsible for malodor of underarms. The results suggest the potential of using sweet tamarind pulp extract loaded nanoemulsions as hygiene products.

Influência do metil-jasmonato na formação de compostos voláteis do aroma em Bananas (Musa acuminata cv. Nanicão) e Laranjas (Citrus sinensis cv. Pera) / Influence of methyljasmonate on the formation of aroma volatile compounds in Bananas (Musa acuminata cv. Nanicão) and Oranges (Citrus sinensis cv. Pera)

O principal hormônio associado aos processos do amadurecimento é o etileno, porém, na formação de compostos voláteis nos frutos, observa-se que as auxinas, o ácido abscísico e os jasmonatos também podem atuar como reguladores. Estudos indicam que em frutos climatéricos deve haver uma interação entre o metil jasmonato (MeJA) e o etileno na formação de compostos voláteis, mas em frutos não-climatéricos tal interação não é tão evidente. Há evidências de que o MeJA atue na regulação de algumas vias metabólicas relacionadas ao amadurecimento em frutos, sendo capaz de induzir aumento na produção de várias classes de compostos voláteis, através da expressão de genes que codificam as enzimas relacionadas às suas vias biossintéticas. Neste sentido, o objetivo deste projeto foi avaliar o efeito do metil jasmonato sobre o padrão de produção de compostos voláteis do aroma em frutos climatéricos e não-climatéricos. Precedentes do laboratório de Química, Bioq. e Biol. Molecular de Alimentos indicam que o MeJA apresentou padrões diferentes de comportamento em frutos climatéricos e não-climatéricos no que tange a formação do aroma. Assim, o presente projeto tem por hipótese a diferença de influência que o MeJA exerce sobre a produção de compostos voláteis em frutos climatéricos e não-climatéricos. Para testar esta hipótese foi avaliado o efeito do tratamento com MeJA na produção de compostos voláteis do aroma durante o amadurecimento de banana (Musa acuminata, cv. Nanicão), como exemplo de fruto climatérico e laranja (Citrus sinensis cv Pêra) para não-climatéricos. Os frutos foram divididos em grupo controle e tratado com MeJA (10 ppm/24h), armazenados em caixas plásticas tampadas e lacradas. Após tratamento foram submetidos a análises diárias da produção de etileno por cromatrogafia gasosa (CG), cor da casca e pesagem. Baseado em escalas de cor e a polpa foi congelada em N2 líq. e armazenada a -80°C para posterior análise dos compostos voláteis por cromatografia gasosa acoplada à espectrometria de massas (GC-MS). Ésteres, álcoois, cetonas e aldeídos foram compostos majoritariamente identificados na banana e terpenos, aldeídos, ésteres na laranja. As Bananas sofreram influência no perfil de acetato de isoamila, butonoato de butila, isobutirato de isoamila e isolvalerato de isoamila do começo ao fim do tratamento com MeJA, e as laranjas o tratamento influenciou os compostos Cis-muirola-3-5-diene, gamageraniol, alfa-copaeno, valenceno, alfa-pineno, carvone, geranial, entre outros terpenos, aldeídos como 3-hexanal e 2-hexenal (E) e ésteres como butirato de etila, nerol e tiglato de etilo. Os ésteres em frutos são produzidos por várias isoformas das álcool acil transferases (AATs). Estudos explicam que, ao menos 31 transcritos de AATs foram identificados em bananas, sendo 8 com altos níveis de expressão. Assim, é plausível supor que tal variedade de transcritos, e por conseguinte as AATs que codificam, sejam reguladas por múltiplos fatores, o que pode incluir o MeJa dentre outros sinais hormonais. Os terpenos são formados a partir de duas rotas, a do ácido mevalônico (MVA) e a rota do metileritritol fosfato (MEP). Compostos como, D-limoneno (51) e beta-selineno (62) tiveram níveis relativos maiores nos frutos do grupo controle, enquanto compostos terpênicos como geranial (59), valenceno (79) e o-cimeno (128), apresentaram maiores níveis nos frutos tratados com MeJa, no primeiro dia após o tratamento. Os resultados mostraram que o tratamento hormonal com MeJA causou mudanças do início ao fim do amadurecimento na composição do aroma de bananas (Musa acuminata cv Nanicão) e laranjas (Citrus sinensis cv Pera)

The main hormone associated with ripening processes is ethylene, but in the formation of volatile compounds in fruits, auxins, abscisic acid and jasmonates can also act as regulators. Studies indicate that in climacteric fruits there should be an interaction between methyl jasmonate (MeJA) and ethylene in the formation of volatile compounds, but in nonclimacteric fruits such interaction is not so evident. There is evidence that MeJA acts in the regulation of some metabolic pathways related to fruit ripening, being able to induce an increase in the production of several classes of volatile compounds, through the expression of genes that encode enzymes related to their biosynthetic pathways. In this sense, the objective of this project was to evaluate the effect of methyl jasmonate on the production pattern of aroma volatile compounds in climacteric and non-climacteric fruits. Precedents from the Laboratory of Food Chemistry, Bioq. and Molecular Biol. Molecular Chemistry, Bioq. and Molecular Biol. of Foods laboratory indicate that MeJA showed different behavior patterns in climacteric and non-climacteric fruits regarding aroma formation. Thus, the present project hypothesizes the different influence that MeJA has on the production of volatile compounds in climacteric and non-climacteric fruits. To test this hypothesis the effect of MeJA treatment on the production of volatile aroma compounds during ripening of banana (Musa acuminata, cv. Nanicão) as an example for climacteric fruit and orange (Citrus sinensis cv Pêra) for non-climacteric fruit was evaluated. Fruits were divided into control and MeJA treated group (10 ppm/24h), stored in capped and sealed plastic boxes. After treatment they were subjected to daily analysis of ethylene production by gas chromatography (GC), peel color and weighing. Based on color scales and the pulp was frozen in liquid N2 and stored at -80°C for subsequent analysis of volatile compounds by gas chromatography coupled to mass spectrometry (GC-MS). Esters, alcohols, ketones and aldehydes were compounds mostly identified in banana and terpenes, aldehydes, esters in orange. Bananas were influenced in the profile of isoamyl acetate, butyl butonoate, isoamyl isobutyrate and isoamyl isolvalerate from the beginning to the end of the MeJA treatment, and oranges the treatment influenced the compounds Cis-myrola-3-5-diene, gamma-geraniol, alpha-copaene, valencene, alpha-pinene, carvone, geranial, among other terpenes, aldehydes like 3-hexanal and 2-hexenal (E), and esters like ethyl butyrate, nerol, and ethyl tiglate. Esters in fruits are produced by various isoforms of the alcohol acyl transferases (AATs). Studies explain that at least 31 AAT transcripts have been identified in bananas, 8 of which have high expression levels. Thus, it is plausible to assume that such a variety of transcripts, and therefore the AATs they encode, are regulated by multiple factors, which may include MeJa among other hormonal signals. Terpenes are formed from two routes, the mevalonic acid (MVA) route and the methylerythritol phosphate (MEP) route. Compounds such as, D-limonene (51) and beta-selinene (62) had higher relative levels in the fruits of the control group, while terpenic compounds such as geranial (59), valencene (79) and o-cymene (128), showed higher levels in the MeJa treated fruits on the first day after treatment. The results showed that the hormonal treatment with MeJA caused changes from the beginning to the end of ripening in the aroma composition of bananas (Musa acuminata cv Nanicão) and oranges (Citrus sinensis cv Pera)

Bioavailability of ellagitannins from cambuci (Campomanesia Phaea Berg) in healthy and obese subjects / Avaliação da biodisponibilidade dos elagitaninos de cambuci (Campomanesia phaea Berg) em indivíduos saudáveis e com sobrepeso/obesidade

Cambuci (Campomanesia phaea Berg) is a native fruit of the Atlantic Coastal Forest, belonging to the Myrtaceae family, rich in ellagitannins (ET), proanthocyanidins and other bioactive phenolic compounds (BPCs) related to beneficial effects to human health, such as systemic inflammation and attenuation of insulin resistance. Evidence indicates that the beneficial effects of some BPCs, such as ellagitannins, are associated to their chronic intake and the action of the metabolites produced. Urolithins are the main metabolites produced after consumption from a rich source of ellagitannins. According to the metabolite produced, subjects can be classified into metabotypes (A, B e 0). However, nothing is known about the uptake and metabolism of BPC from cambuci. Thus, the objectives of this study were the physical-chemical characterization of cambuci pulp, identification of BPC profile and the determination of their bioavailability in healthy and overweight/obese subjects. Therefore, subjects (n = 28, being 15 healthy and 13 overweight/obese) consumed cambuci juice, and their respective urines 24 hours after drinking were collected to identify the metabolites of ellagitannins. Cambuci presented high acidity, with pH values of ~ 2.3 and titratable acidity of ~ 1.9 g citric acid equivalents/100 g fresh weight (FW), and solids content of ~7.5 ° Brix, not being characterized as a very sweet fruit. The total phenolic content was ~ 780 mg gallic acid/100 mL juice. The total amount of flavan-3-ols found in the fruit was 45.45 g/kg dry weight (DW) and the main monomers identified were gallocatechin (22.25 g/kg DW) and epigallocatechin gallate (16.48 g/kg DW). The degree of polymerization of flavan3-ol was 32.78, indicating a high intensity of astringency and low bioavailability. Through LC-MS, 26 BPCs were identified, most of them being derived from ellagitannins, and among those identified, telemagrandin II and, pedunculagin. The total ellagic acid content found was ~6.2 mg/g DW, demonstrating that cambuci is a fruit rich in ellagic acid and its derivatives. The 28 volunteers who consumed cambuci juice for the bioavailability assessment were classified, for the first time, into metabotypes according to the type of urolithin produced. Metabotype A was the most prevalent (64.3%), followed by metabotype B (17.9%) and 0 (17.9%). When analyzed according to nutritional status, metabotype A was prevalent in both groups. In conclusion, the BCP profile of cambuci stands out for the presence of ET, such as telemagrandin II and pedunculagin. Due to the high degree of polymerization, no proanthocyanidin metabolites were observed. Metabotype A was the most prevalent in this study population, and nutritional status may not be a determining factor in the type of urolithin produced

O cambuci (Campomanesia phaea Berg), é um fruto nativo da mata Atlântica, pertencente à família das mirtáceas, rico em elagitaninos (ET), proantocianidinas e outros compostos bioativos fenólicos (CBF) que estão associados a vários efeitos biológicos benéficos à saúde humana, tais como atenuação inflamação sistêmica e da resistência à insulina. Evidências apontam que os efeitos benéficos de alguns CBF, como os elagitaninos, estão associados com sua ingestão crônica e à ação dos metabólitos produzidos. As urolitinas são os principais metabólitos produzidos após o consumo de uma fonte rica em elagitaninos. De acordo com o metabólito produzido, os indivíduos podem ser classificados em metabotipos (A, B e 0). No entanto, nada se sabe sobre a absorção e a metabolização dos CBF do cambuci. Desta forma, os objetivos deste trabalho foram a caracterização físico-química da polpa de cambuci, a identificação dos CBF e a avaliação da biodisponibilidade dos polifenóis presentes no suco deste fruto, em seres humanos saudáveis e com sobrepeso/obesidade. Para tanto, os voluntários (n = 28, sendo 15 saudáveis e 13 obesos) consumiram suco de cambuci, e suas respectivas urinas 24 horas, após a ingestão da bebida, foram coletadas para identificação dos metabólitos de elagitaninos. O cambuci apresentou uma alta acidez, com valores de pH de ~2,3 e acidez total titulável de ~1,9 g equivalentes de ácido cítrico/100 g em base úmida (b.u.), e teor de sólidos solúveis de ~7,5 ºBrix, não sendo, portanto, muito ácido. O teor de fenólicos totais encontrado foi ~ 780 mg equivalentes de ácido gálico/100 mL de suco. A quantidade total de flavan-3-ois encontrada na polpa de cambuci foi de 45,45 g/kg em base seca (b.s.) e os principais monômeros identificados foram a galocatequina (22,25 g/kg b.s.) e a epigalocatequina galato (16,48 g/kg b.s.). O grau de polimerização do flavan-3-ol foi de 32,78 indicando uma alta intensidade de adstringência e baixa biodisponibilidade. Através de LCMS foi feita a identificação de 26 CBF, sendo sua grande maioria derivados de elagitaninos, e dentre os identificados podemos destacar telemagrandina II e pedunculagina. O teor de elagitaninos encontrado foi de ~6,2 mg/g (b.s.), demonstrando que o cambuci é um fruto rico em ácido elágico e seus derivados. Os 28 voluntários que consumiram o suco de cambuci para ensaio de biodisponibilidade foram classificados, pela primeira vez, em metabotipos de acordo com o tipo de urolitina produzida. O metabotipo A foi o mais prevalente (64,3%), seguido pelo metabotipo B (17,9%) e 0 (17,9%). Quando analisados de acordo com o estado nutricional, o metabotipo A foi prevalente em ambos os grupos. Conclui-se, portanto, que o perfil de CBF do cambuci se destaca pela presença de ET, tais como telimagrandina II e pedunculagina. Devido ao alto grau de polimerização não foram observados metabólitos de proantocianidinas. O metabotipo A foi o mais prevalente na população deste estudo, e o estado nutricional pode não ser um fator determinante no tipo de urolitina produzida

Desenvolvimento de achocolatados em pó com adição de subprodutos de frutas, processados por spray dryer e com modificador reológico / Development of powdered chocolate added with fruit byproducts, processed by spray dryer and rheological modifier

O achocolatado em pó é um dos derivados do cacau com maior inserção econômica e cultural em diversos países. O objetivo deste estudo foi avaliar a adição de ingredientes diferenciados nesse tipo de produto, como modificadores reológicos e fruta, bem como à alteração no tipo de cacau utilizado, ocasionando mudanças sensoriais e nutricionais positivas ao produto. O fruto sugerido neste estudo foi o cupuaçu (Theoboroma grandiflorum), fruto típico da região Norte, que apresenta excelente qualidade nutricional. Foram desenvolvidas 7 formulações de achocolatado por método convencional após simples mistura (padrão, com cacau alcalino, com cacau orgânico, com polpa de cupuaçu, com amido pré-gelatinizado, com amido pré-gelatinizado + polpa de cupuaçu, com goma guar, com goma guar + polpa de cupuaçu) e 4 formulações processadas por spray dryer após a simples mistura (padrão, com polpa de cupuaçu, com amido pré-gelatinizado, com amido + polpa de cupuaçu). Todas as formulações foram avaliadas quanto à composição nutricional, calorimetria exploratória de varredura (DSC), análises físico-químicas, reológica, quantificação dos compostos fenólicos e avaliação da capacidade antioxidante por métodos in vitro. Em seguida foi realizada análise sensorial com as formulações: padrão, com polpa de cupuaçu e com amido + polpa de cupuaçu. O achocolatado padrão apresentou tempo de mistura de 38 min, o que foi utilizado como parâmetro para as demais formulações. Os achocolatados que continham polpa de cupuaçu apresentaram maior teor proteico (14,5 a 16,3 g/100g) quando comparados com o padrão (13,6 g/100g). Todos os achocolatados apresentaram umidade entre 1,2% e 3,7%, e atividade de água entre 0,13 e 0,57, considerados microbiologicamente estáveis, sendo bom para a vida útil do produto. Os achocolatados obtiveram tempo de molhabilidade entre 07:15 min e 15:06 min; solubilidade de 1,56 IR% a 7,44 IR%; tamanho de partícula variando entre 0,216 mm e 0,347 mm (partículas finas). O uso do spray dryer não teve impacto significativo nas características físicas das formulações, assim como a utilização dos diferentes tipos de cacau não afetou a composição nutricional e qualidade física dos achocolatados. Houve aumento (p< 0,05) para o tempo de molhabilidade e solubilidade do achocolatado com cacau orgânico em comparação com o padrão (13:30 e 9:33 min; 2,64 e 1,56 IR%, respectivamente). A transição vítrea variou entre 35,2 a 35,7 mW enquanto o ponto de carbonização ficou entre 237,4 a 243,6 mW, indicando que a adição dos agentes espessantes e/ou do cupuaçu não interferiu (p<0,05) na análise térmica dos achocolatados. Todos os achocolatados diluídos em leite apresentaram-se como pseudoplásticos, com aumento de viscosidade nas menores temperaturas, conforme esperado. O achocolatado com cacau orgânico apresentou o maior teor de compostos fenólicos (8,27 mg AG g-1) enquanto observou-se redução no conteúdo de fenólicos nos produtos processados por spray dryer. Os achocolatados apresentaram capacidade antioxidante entre 31,76 µMETrolox/g e 75,62 µMETrolox/g, pelo método do DPPH. A adição do cupuaçu levou ao aumento da capacidade de sequestro de radicais DPPH quando comprados com o padrão (p<0,05). Não foi observada diferença significativa pelo método FRAP. A avaliação sensorial obteve aceitação situada na região positiva da escala (5 a 7). Os achocolatados formulados apresentam formulações adequadas a sua comercialização, com agregação de valor nutricional e econômico

The chocolate powdered is a cocoa-derived with greater economic and cultural integration in several countries. The objective of this study was to evaluate the addition of different ingredients in this type of product, such as rheological modifiers and fruit, as well as the change in the type of cocoa used, causing positive sensory and nutritional changes to the product. The fruit suggested in this study was cupuassu (Theoboroma grandiflorum), a typical fruit from the northern region, which has excellent nutritional quality. Seven powdered chocolate formulations were developed by conventional method after simple mixing (standard, with alkaline cocoa, with organic cocoa, with cupuassu pulp, pre-gelatinized starch, pre-gelatinized starch + cupuassu pulp, guar gum, with guar gum + cupuassu pulp) and 4 formulations processed by spray dryer after simple mixing (standard, with cupuassu pulp, pre-gelatinized starch, starch + cupuassu pulp). All formulations were evaluated for nutritional composition, differential scanning calorimetry (DSC), physicochemical, rheological analyzes, quantification of phenolic compounds and antioxidant capacity evaluation by in vitro methods. Then, sensory analysis was performed with the formulations: standard, with cupuassu pulp and starch + cupuassu pulp. The standard powdered chocolate had a mixing time of 38 min, which was used as parameter for the other formulations. The powdered chocolate containing cupuassu pulp had higher protein content (14.5 to 16.3 g / 100g) when compared to the standard (13.6 g / 100g). All powdered chocolate presented humidity between 1.2% and 3.7%, and water activity between 0.13 and 0.57, considered microbiologically stable, wich is good for the shelf life of the product. The powdered chocolate obtained wettability time between 07:15 min and 15:06 min; solubility from 1.56 IR% to 7.44 IR%; particle size ranging from 0.216 mm to 0.347 mm (fine particles). The use of the spray dryer had no significant impact on the physical characteristics of the formulations, as well as the use of different types of cocoa did not affect the nutritional composition and physical quality of the powdered chocolate. There was an increase (p <0.05) for the time of wettability and solubility in chocolate powdered formulated with organic cocoa when compared to the standard (9:33 and 13:30 min; IR 2.64 and 1.56%, respectively). The glass transition ranged from 35.2 to 35.7 mW while the carbonization point ranged from 237.4 to 243.6 mW, indicating that the addition of thickening agents and / or cupuassu did not interfere (p <0.05) in the thermal analysis of powdered chocolate. All powdered chocolate when diluted in milk presented as pseudoplastics, with viscosity increase at lower temperatures, as expected. Chocolate powdered with organic cocoa presented the highest content of phenolic compounds (8.27 mg AG g-1) whereas there was a reduction in phenolic content in products processed by spray dryer. The powdered chocolates presented antioxidant capacity between 31.76 µMETrolox / g and 75.62 µMETrolox / g, by the DPPH method. The addition of cupuassu led to increased ability to sequester DPPH radicals when compared to the standard (p <0.05). No significant difference was observed by the FRAP method. Sensory evaluation was accepted in the positive region of the scale (5 to 7). The formulated powdered chocolates have appropriate formulations for marketing, with added nutritional and economic value

Effect of the phenolic compounds from Sabara jaboticaba (Plinia jaboticaba (Vell. ) Berg) in reducing health risks caused by obesity / Efeito dos compostos fenólicos da jabuticaba Sabará (Plinia jaboticaba (Vell. ) Berg) na redução dos riscos à saúde causados pela obesidade

Sabara jaboticaba (Plinia jaboticaba (Vell.) Berg) is a Brazilian native fruit from Atlantic Forest, rich in polyphenols and appreciated for consumption both in natura and in various preparations. This study aimed to evaluate whether phenolic compounds of Sabara jaboticaba, in the form of phenolic extract (PEJ), can reduce the health risks caused by obesity and associated health problems induced by a fat-sucrose-rich diet (HFSD) in C57BL/6J mice. Initially, for 14 weeks, 66 8-week-old male mice were randomly distributed into two groups: negative control (CH), fed with standard AIN96M diet and water ad libitum; positive control (HFS), fed with HFSD and water ad libitum. At the end of this stage, 10 animals from each group were euthanized under anesthesia and their organs and tissues collected. The remaining animals were redistributed into four groups for another 14 weeks: group CH, fed a standard diet and water; HFS group, fed with HFSD and water; PEJ1 group, fed with HFSD and PEJ at the dose of 50 mg equivalent of gallic acid (GAE)/kg of body weight (BW); group J100 fed with HFSD and PEJ at the dose of 100 mg GAE/kg BW. Food intake, BW, and fasting blood glucose (FBG) were measured weekly and water (CH and HFS) or PEJ (PEJ1 and PEJ2) were daily administered. In the 26th week the intraperitoneal insulin tolerance test (ipITT) was performed, in the 27th, the oral glucose tolerance test (oGTT), and, in the 28th, the analyzes related to energy homeostasis. At the end of the experiment, the animals were euthanized under anesthesia and their organs and tissues were collected. When compared to the HFS group, animals that received PEJ showed decrease in BW gain of approx. 30% and of approx. 45% in the gain of total white adipose tissues (WAT). In addition, the PEJ groups showed less hypertrophied adipocytes. Inflammation markers were significantly reduced in both treated groups. The FBG was approx. 13% lower for the PEJ groups compared to the HFS group. In addition, the mean values of ipITT, oGTT, insulin and HOMA-IR demonstrated that PEJ increased insulin sensitivity and decreased glucose intolerance. GLUT4 expression in the muscle was also increased in the treated groups. The fecal lipid content was lower in the PEJ groups when compared to the HFS group, suggesting that PEJ inhibited pancreatic lipase activity both in vitro and in vivo. In the PEJ groups, the levels of total cholesterol, LDL and NEFA were reduced and those of HDL increased. The hepatic concentration of TAG was also reduced by PEJ. Energy expenditure and UCP1 expression were higher for both supplemented groups when compared to the HFS group. PEJ positively altered the intestinal microbiota and the analysis of metabolites showed that animals treated with PEJ had different metabolomic profile. Together, these results demonstrated that polyphenols from jaboticaba may be used as adjuvants against obesity and associated health problems

A jabuticaba Sabará (Plinia jaboticaba (Vell.) Berg) é um fruto nativo da Mata Atlântica brasileira, rico em polifenóis e apreciado para o consumo tanto in natura quanto em preparos variados. O objetivo deste trabalho foi avaliar se compostos fenólicos da jabuticaba Sabará, na forma de extrato fenólico (PEJ), são capazes de reduzir os riscos à saúde causados pela obesidade e problemas de saúde associados induzidos por uma dieta rica em lipídios e sacarose (HFSD) em camundongos C57BL/6J. Inicialmente, durante 14 semanas, 66 animais machos com oito semanas de vida foram distribuídos aleatoriamente em dois grupos: controle negativo (CH), alimentado com dieta padrão AIN96M e água ad libitum; controle positivo (HFS), alimentado com HFSD e água ad libitum. Ao final desta etapa, 10 animais de cada grupo foram eutanasiados sob anestesia e seus órgãos e tecidos coletados. Os animais restantes foram redistribuídos em quatro grupos por mais 14 semanas: grupo CH, alimentado com dieta padrão e água; grupo HFS, alimentado com HFSD e água; grupo PEJ1, alimentado com HFSD e PEJ na dose de 50 mg equivalente de ácido gálico (EAG)/kg de massa corporal (m.c.); grupo J100 alimentado com HFSD e PEJ na dose de 100 mg EAG/kg m.c. O consumo de ração, a massa corporal e a glicemia de jejum (FBG) foram medidos semanalmente e as gavagens de água (CH e HFS) ou PEJ (PEJ1 e PEJ2) foram realizadas diariamente. Na 26ª semana foi realizado o teste intraperitoneal de tolerância à insulina (ipITT), na 27ª o teste oral de tolerância à glicose (oGTT) e na 28ª as análises relacionadas a homeostase energética. Ao final do experimento os animais foram eutanasiados sob anestesia e seus órgãos e tecidos coletados. Quando comparados ao grupo HFS, animais que receberam o PEJ apresentaram ganho de massa corporal aprox. 30% menor e aprox. 45% menos massa total de tecidos adiposos brancos (TAB). Além disso, os grupos PEJ apresentaram adipócitos menos hipertrofiados. Marcadores de inflamação foram significativamente reduzidos em ambos os grupos tratados. A FBG foi aprox. 13% inferior para os grupos PEJ em relação ao grupo HFS. Além disso, os valores médios de ipITT, oGTT, insulina e HOMA-IR demonstraram que o PEJ aumentou a sensibilidade à insulina e diminuiu a intolerância à glicose. A expressão do GLUT4 no músculo estava aumentada nos grupos tratados. O conteúdo lipídico fecal dos grupos PEJ foi superior ao do grupo HFS, sugerindo que, assim como ocorreu in vitro, o extrato inibiu a atividade da lipase pancreática in vivo. Os níveis de colesterol total (PEJ1), LDL e NEFA foram reduzidos e os de HDL aumentados. A concentração hepática de TAG também foi reduzida pelo PEJ. O gasto energético e a expressão de UCP1 foram superiores para ambos os grupos suplementados quando comparados ao grupo HFS. PEJ alterou positivamente a microbiota intestinal e a análise de metabólitos mostrou que os animais tratados com PEJ possuíam perfil metabolômico diferente. Em conjunto, estes resultados demonstraram que os CFJS podem ser usados como adjuvantes no combate a obesidade e problemas de saúde associados

Frutas frescas y productos derivados comercializados en el Área Metropolitana de Buenos Aires, Argentina / Fresh fruits and derived products commercialized in the Metropolitan Area of Buenos Aires, Argentina

This contribution includes the registration of 70 fresh fruit species and their derivative products marketed in the Metropolitan Area of Buenos Aires, Argentina. Data on fruits and derived products were obtained from ethnobotanical fieldwork, where usual qualitative ethnobotanical methodologies were used: participant observation, free listings, open and semi-structured interviews. A bibliographic review was made on the biological activity and effects studied in order to evaluate their correspondence with the assigned local uses. The situation of invisibility/visibility of the treated species was analyzed, according to their circulation in the restricted commercial circuits (Chinese and Bolivian immigrants) and the general commercial circuit. Of the total of 70 recorded species, 62 are visible (89%) and 8 invisible (11%). These last, only found in the Barrio Chino. The registration of marketed fruits, together with their associated knowledge, represents a contribution to the study of local biocultural diversity.

Esta contribución incluye el registro de 70 especies de frutas frescas y sus productos derivados comercializadasen el Área Metropolitana de Buenos Aires, Argentina. Los datos sobre las frutas y productos derivados se obtuvieron del trabajo de campo etnobotánico, en donde se emplearon metodologías etnobotánicas cualitativas habituales: observación participante, listados libres, entrevistas abiertas y semiestructuradas. Se realizó una revisión bibliográfica sobre la actividad biológica y efectos estudiados a fin de evaluar su correspondencia con los usos locales asignados. Se analizó la situación de invisibilidad/visibilidad de las especies tratadas, según su circulación en los circuitos comerciales restringidos (inmigrantes chinos y bolivianos) y el circuito comercial general. Del total de 70 especies registradas, 62 son visibles (89%) y 8 invisibles (11%). Estas últimas se encuentran solamente en el Barrio Chino. El registro de las frutas comercializadas, junto a sus saberes asociados representa un aporte al estudio de la diversidad biocultural local.

Agrupación nutricional de las frutas y hortalizas en Venezuela / Nutritional grouping of fruits and vegetables in Venezuela

La falta de una clasificación única para las frutas y hortalizas (FyH) representa un reto al establecer recomendaciones o realizar evaluaciones de su consumo. Por ello, este estudio tiene como objetivo examinar la agrupación de las FyH en Venezuela, considerando únicamente su composición nutricional, en pro de ofrecer criterios científicos que puedan ayudar a establecer posteriormente una clasificación apropiada. Se trata de una investigación descriptiva y transversal que utilizó como fuente secundaria a los valores nutricionales presentados en la Tabla de Composición de Alimentos venezolana. Se compararon los aportes nutricionales de 73 frutas y 47 hortalizas, contra otros 27 alimentos de 8 grupos considerados como suplementarios. Se realizó una comparación entre los grupos de alimentos con la prueba ANOVA, una comparación entre las FyH a través de un análisis de componentes principales y se establecieron grupos de FyH a través del análisis por conglomerados. Se encontró que las FyH se distinguen significativamente de los otros grupos de alimentos, por su alto contenido de agua >80% y ácido ascórbico >35%, con un bajo aporte de proteínas <2% y grasas <1% (p<0,05). Se establecieron 5 grupos de FyH, de los cuales 2 distaron significativamente del promedio por su alto contenido de grasa, sodio o carbohidratos. Los hallazgos sugieren que el aporte nutricional pareciera no ser un factor concluyente para diferenciar entre las frutas y las hortalizas. En conclusión, establecer una clasificación definitiva de FyH considerando únicamente su aporte nutricional, sería limitado, ya que podrían ser muchos otros los factores intervinientes(AU)

The lack of a single classification for fruits and vegetables (F&V) represents a challenge when is necessary establishing recommendations or evaluating their consumption. This study aims to examine the grouping of F&V in Venezuela, considering only their nutritional composition, in order to offer scientific criteria that can help to establish an appropriate classification later. It is a descriptive and cross-sectional investigation that used as a secondary source the nutritional values presented in the Venezuelan Food Composition Table. The nutritional contributions of 73 fruits and 47 vegetables were compared against another 27 foods of 8 groups considered as supplementary. A comparison was made between the food groups with the ANOVA test, a comparison between the F&V through a principal component analysis and F&V groups were established through the cluster analysis. It was found that F&V are major distinguished from other food groups, due to their high-water content >80% and ascorbic acid >35%, with a low protein content <2% and fat <1% (p <0, 05). 5 F&V groups were established, of which 2 were significantly different from the average due to their high content of fat, sodium or carbohydrates. The findings suggest that the nutritional contribution appears not to be a conclusive factor to differentiate between fruits and vegetables. In conclusion, establishing a definitive classification of FyH considering only its nutritional contribution would be limited, since there could be many other factors involved(AU)

Monotony in the consumption of fruits and vegetables and food environment characteristics / Monotonia no consumo de frutas e hortaliças e características do ambiente alimentar

ABSTRACT OBJECTIVE To analyze the quantity and diversity in the consumption fruits and vegetables, as well as its relationship with the consumer's purchase characteristics and food environment. METHODS Baseline study stemming from a controlled and randomized community trial investigating a sample representative of Primary Health Care services (Health Academy Program) of Belo Horizonte, state of Minas Gerais. The intake of fruits and vegetables was analyzed in servings/day, whereas diversity was assessed by the Food Frequency Questionnaire. Users were also questioned on the frequency, purchase location and availability of these foods at their households. To assess the consumer's food environment, commercial establishments within a 1.6 km radius around the program unit sampled were audited. RESULTS 3,414 adults and older adults (88.1% women) were investigated, as well as 336 commercial establishments, in 18 units of the Health Academy Program. The average consumption of fruits and vegetables was adequate [5.4 (SD = 2.1) servings/day] but monotonous, with average daily intake of two different types. In the establishments audited, a good diversity (77.7% and 85.0%) and variety (74.5% and 81.4%) of fruits and vegetables was observed, although with lower quality of vegetables (60.4%). After adjusting for sociodemographic variables, we identified that knowledge on food crops (p = 0.006), increased monthly availability of fruits at households (p < 0.001), and greater variety of fruits (p = 0.03) and quality of vegetables (p = 0.05) in commercial establishments could improve the quantitative intake of fruits and vegetables, whereas a greater variety of fruits (p = 0.008) would increase consumption diversity. CONCLUSIONS The intake of fruits and vegetables was quantitatively adequate but monotonous, being influences by the consumer environment. Such results highlight the need for improving educational actions in health services and programs, in addition to acting on the consumer environment, aiming to promote and maintain the adequate and diversified consumption, as recommended by Brazilian guidelines for proper and healthy eating.

RESUMO OBJETIVO Analisar a quantidade e a diversidade do consumo de frutas e hortaliças, assim como sua relação com características da aquisição e do ambiente alimentar do consumidor. MÉTODOS Estudo da linha de base oriundo de ensaio comunitário controlado e aleatorizado que investigou amostra representativa de serviços da atenção primária à Saúde (Programa Academia da Saúde) de Belo Horizonte, MG. Analisou-se o consumo de frutas e hortaliças em porções/dia, e sua diversidade por Questionário de Frequência Alimentar. Os usuários também foram questionados sobre frequência, local de compra e disponibilidade dos alimentos no domicílio. Para aferir o ambiente alimentar do consumidor, realizou-se auditoria dos estabelecimentos comerciais dentro de um raio de 1,6 km ao redor das unidades amostradas do programa. RESULTADOS Investigaram-se 3.414 adultos e idosos (88,1% mulheres) e 336 estabelecimentos comerciais em 18 unidades do Programa Academia da Saúde. O consumo médio de frutas e hortaliças foi adequado [5,4 (DP = 2,1) porções/dia], porém monótono, com ingestão média diária de dois tipos. Nos estabelecimentos auditados, observou-se boa diversidade (77,7% e 85,0%) e variedade (74,5% e 81,4%) de frutas e hortaliças, mas com qualidade inferior de hortaliças (60,4%). Após ajuste por variáveis sociodemográficas, identificou-se que o conhecimento sobre safras de alimentos (p = 0,006), aumento da disponibilidade mensal de frutas nos domicílios (p < 0,001), maior variedade de frutas (p = 0,03) e qualidade das hortaliças (p = 0,05) nos estabelecimentos comerciais poderiam melhorar o consumo quantitativo de frutas e hortaliças, enquanto a maior variedade de frutas (p = 0,008) poderia ampliar a diversidade do consumo. CONCLUSÕES O consumo de frutas e hortaliças foi quantitativamente adequado, porém monótono, sendo influenciado pelo ambiente do consumidor. Tais resultados evidenciam a necessidade de aperfeiçoar as ações educativas nos serviços e programas de saúde, além de atuar sobre o ambiente do consumidor, visando promover e manter o consumo adequado e diversificado, conforme preconizado pelas diretrizes brasileiras para a alimentação adequada e saudável.

Evaluation of skimmed milk flocculation method for virus recovery from tomatoes

Abstract This study aimed to evaluate the elution-concentration methodology based on skimmed milk flocculation from three varieties of tomatoes (Solanum lycopersicum L. [globe], Solanum lycopersicum var. cerasiforme [cherry] and hybrid cocktail [grape tomato]) for further monitoring of field samples. Spiking experiments were performed to determine the success rate and efficiency recovery of human norovirus (NoV) genogroup II, norovirus murine-1 (MNV-1) used as sample process control virus and human adenovirus (HAdV). Mean values of 18.8%, 2.8% and 44.0% were observed for NoV GII, MNV-1 and HAdV, respectively with differences according to the types of tomatoes, with lower efficiency for cherry tomatoes. Analysis of 90 samples, obtained at commercial establishments in the metropolitan region of Rio de Janeiro State, revealed 4.5% positivity for HAdV. Bacterial analysis was also performed with no detection of Salmonella spp., L. monocytogenes and fecal coliforms. Data demonstrated that the skimmed milk flocculation method is suitable for recovering HAdV from tomatoes and highlights the need for considering investigation in order to improve food safety.

Antihypoxic activities of Crataegus pentaegyn and Crataegus microphylla fruits-an in vivo assay

ABSTRACT The aim of this study was to evaluate anti-hypoxia activity of polyphenolic extracts of Crataegus microphylla and Crataegus pentaegyn on mice. Three experimental models of hypoxia were considered, including asphyctic hypoxia, haemic hypoxia, and circulatory hypoxia. Polyphenolic extract of both plants exhibited significant anti-hypoxic activity and prolonged animal survival time. Anti-hypoia activity of C. pentaegyn was found to be superior to that of C. microphylla in circulatory and asphyctic hypoxia. Antihypoxic activity of these extracts may be attributed to their phenolic compounds.

Screening of wild fruit trees with gastroprotective activity in different experimental models / Triagem de plantas frutíferas silvestres com ação gastroprotetora em modelos in vivo

ABSTRACT BACKGROUND Given the increase of people with gastrointestinal disorders, the search for alternative treatments with fewer side effects is vital, as well as the demand for food or plants that can help protect the stomach. OBJECTIVE The aim of this study was to evaluate the gastroprotective action of the extracts of wild fruit trees of Myrcianthes pungens (guabiju); Inga vera Willd. (ingá-banana) and Marlierea tomentosa Cambess. (guarapuruna) in in vivo pharmacological models. METHODS The different parts of the fruits were separately subjected to a process of extraction by methanol. Two experimental pharmacological models were conducted in mice; the gastric ulcer model induced by non-steroidal anti-inflammatory (indomethacin), and the gastric ulcer model induced by ethanol/HCl, which allowed us to evaluate the gastroprotective activity of the extracts at a dose of 250 mg/kg. Subsequently, the total lesion area (mm2) and relative lesion area (%) were determined. RESULTS The results showed significant gastroprotective activity against the aggressive agents used - ethanol and indomethacin - for all the extracts tested. CONCLUSION It is assumed that the fruits have bioactive compounds such as antioxidant substances that act on the prostaglandin levels, protecting them from the damage caused by ethanol and indomethacin. These results prompt further studies to isolate and identify the active properties.

RESUMO CONTEXTO Devido ao aumento de pessoas com distúrbios gastrointestinais, a busca de tratamentos alternativos com menos efeitos cola­terais é fundamental, assim como a demanda por alimentos ou plantas que possam ajudar a proteger o estômago. OBJETIVO O presente estudo teve como objetivo avaliar a ação gastroprotetora dos extratos plantas frutíferas silvestres Myrcianthes pungens (guabiju); Inga vera Willd. (ingá-banana) e Marlierea tomentosa Cambess. (guarapuruna) em modelos farmacológicos in vivo. MÉTODOS As diferentes partes do fruto foram submetidas se­paradamente a um processo de maceração em solução metanólica a frio. Foram realizados dois modelos experimentais em camundongos, modelo de úlcera gástrica induzida por anti-inflamatório não-esteroidal (indometacina) e modelo de úlcera gástrica induzida por etanol/HCl, que permitiram avaliar a atividade gastroprotetora dos extratos na dose de 250 mg/kg. Posteriormente, foram determinadas a área total de lesão (mm2) e a área relativa lesada (%). RESULTADOS Os resultados apresentaram atividade gastroprotetora significativa para todos os extratos estudados frente aos agentes agressores utilizados, etanol e indometacina. CONCLUSÃO Supõe-se que os frutos apresentam compostos bioativos, como as substancias antioxidantes, que atuam sobre os níveis de prostaglandinas, protegendo dos danos causados pelo etanol e indometacina. Os resultados encorajam futuros estudos para isolamento e identificação dos princípios ativos dos frutos.

Mechanisms of Endothelial Protection by Natural Bioactive Compounds from Fruit and Vegetables

ABSTRACT The endothelium is fundamental for the regulation of vascular tone and structure. Under disease conditions, including the presence of cardiovascular disease risk factors, the endothelium loses its protective role and becomes a proatherosclerotic structure. In this article we searched for strategies from PUBMED and Science Direct databases using the following key words: endothelium, natural bioactive compounds, polyphenols and cardiovascular diseases. The search was restricted to english language papers. Studies have identified the contribution of diet to the risk of developing cardiovascular diseases. In this context, high intakes of fruit and vegetables are associated with the decrease of cardiovascular diseases. Thus the most important fruit/vegetables and bioactive compounds to prevent endothelial diseases are berries, apples, virgin olive oil, tomatoes, soybeans, and polyphenols, carotenoids and unsaturated fatty acids, respectively. The bioactive compounds from fruit and vegetables provide endothelial protection through the following mechanisms: improved eNOS/NO bioavailability, attenuates oxidative stress, inhibited NF-κB pathway and decreased cell adhesion molecules expression. In this article natural bioactive compound mechanisms of endothelium protection are thoroughly reviewed.

Efeito de extratos ricos em antocianinas ou elagitaninos de amora silvestre (Morus nigra L. ), amora preta (Rubus spp), e grumixama (Eugenia brasiliensis Lam) no crescimento e na expressão de genes e miRNAs de diferentes linhagens de céluas humanas de câncer de mama / Effects of extracts rich in anthocyanins or ellagitans from mulberry (Morus nigra L. ), blackberry (Rubus spp) and grumixama (Eugenia brasiliensis Lam) on cellular growth and gene and miRNAs expression from distinctive human breast cancer cell lines

O câncer de mama caracteriza-se globalmente como a neoplasia de maior incidência e mortalidade na população feminina. Antocianinas e elagitaninos presentes em frutas como as berries destacam-se por seu promissor efeito protetor em diferentes estágios do desenvolvimento do câncer de mama. Grumixama (G; Eugenia brasiliensis Lam) é uma espécie de cereja nativa do Brasil que assim como as amora-preta (AP; Rubus spp) e silvestre (AS; Morus nigra L.) contém alto teor de antocianinas e elagitaninos. Poucos estudos focaram na ação anticâncer destas berries no câncer de mama. Portanto, o objetivo do presente estudo foi avaliar os efeitos de extratos ricos em antocianinas ou elagitaninos de G, AP e AS no crescimento e na expressão de genes e miRNAs das linhagens de células humanas de câncer de mama MCF-7 (receptor de hormônio positiva) e MDA-MB 231 (receptor de hormônio negativa). Não se observou citotoxicidade após 72 e 96 horas de tratamento com os extratos (25-200µg/mL) ricos em antocianinas (ASANT, APANT e GANT) ou elagitaninos (APELA e GELA), em ambas as linhagens celulares. Após 72 horas de tratamento, GANT e APANT induziram parada de ciclo celular em G0/G1 (12,5 e 50µg/mL, p<0,05) em células MCF-7. Após 96h, ASANT, APANT e GANT induziram parada de ciclo celular em G0/G1 (12,5 e 50µg/mL; p<0,05) nessas mesmas células. Entretanto, na concentração de 200µg/mL apenas GANT induziu parada em G0/G1 (72 e 96h; p<0,05). Em células MDA-MB 231, após 96h APANT e GANT induziram parada de ciclo celular em G0/G1 nas concentrações testadas (12,5, 50 e 200µg/mL, p<0,05), assim como ASANT nas concentrações de 12,5 e 50µg/mL (p<0,05). Em células MCF-7, após 72h APELA e GELA induziram aumento da proporção de células em subG0 (200µg/mL, p<0,05). Em MDA-MB 231, após 72 e 96h, APELA e GELA (200µg/mL) induziram aumento da proporção de células em subG0 (p<0,05) e parada em G0/G1 (p<0,05). Em células MCF-7, GANT induziu morte celular por apoptose (p<0,05) após 72 e 96h de tratamento. Entretanto, em MDA-MB 231 os extratos ricos em antocianinas não induziram morte celular. Em células MCF-7, após 96h GELA e APELA induziram principalmente necrose (p<0,05). Em MDA-MB 231, APELA e GELA induziram apoptose (p<0,05) após 72 e 96h. Em células MDA-MB 231, após 72h de tratamento foi observada inibição da proliferação celular por GELA, GANT e APELA (200µg/mL; p<0,05). Em células MDA-MB 231, 48h de tratamento com GELA; GANT e APELA (200µg/mL) aumentaram a expressão 5 genes (ESR2, FOXA1, JUN, PTGS2,VEGFA) e inibiram a expressão de 10 genes (ADAM23, ATM, BCL2, CDH1, EGF, GLI1, ID1, MKI67, SNAI2 e THBS1) correlacionados ao câncer de mama. Adicionalmente, GELA; GANT e APELA (200µg/mL) induziram aumento da expressão de miR- 210(p<0,05) e APELA (200µg/mL) reduziu a expressão de miRNA 19a/b (p<0,05) em células MDAMB 231. Coletivamente estes resultados sugerem que antocianinas de grumixama e elagitaninos de amora preta e grumixama apresentam potencial efeito protetor contra o câncer de mama. Adicionalmente, essa ação anticarcinogênica pode ser mediada por indução de morte celular, mais especificamente apoptose, redução de proliferação celular e modulação da expressão de genes e miRNAs relacionados ao câncer de mama.

Breast cancer is characterized as the neoplasia with the highest incidence and mortality rates in women worldwide. Anthocyanins and ellagitannins present in certain fruits, such as berries, stand out for their promising protective effect at different stages of breast cancer development. Grumixama (G; Eugenia brasiliensis Lam), a cherry species from Brazil, as well as blackberry (AP; Rubus spp) and mulberry (AS; Morus nigra L.) contain elevated concentrations of anthocyanins and ellagitannins. Few studies focused on the anticarcinogenic action of these berries in breast cancer development. Therefore, the aim of the present study was to evaluate the effects of extracts rich in anthocyanins or ellagitannins from G, AP and AS on cellular growth and genes and miRNAs expression in human MCF-7 (hormone receptor positive) and MDA-MB 231 (hormone receptor negative) cell lines. No cytotoxicity was observed after 72 and 96 hours of treatment with extracts rich in anthocyanin (25-200 µg/mL) (ASANT, APANT and GANT) or ellagitannins (APELA and GELA) in both cell lines. After 72 hours of treatment, GANT and APANT induced cell cycle arrest at G0/G1 (12.5µg/mL and 50µg/mL, p<0.05) in MCF-7 cells. After 96h, ASANT, APANT and GANT induced cycle arrest at G0/G1 (12.5 and 50µg/mL; p<0.05) in MCF-7 cells. However, at 200µg/mL, only GANT induced G0/G1 (72 and 96h; p<0.05). In MDA-MB 231 cells, after 96h APANT and GANT induced cell cycle arrest at G0/G1 with the three tested concentrations (12.5, 50 and 200µg/mL, p<0.05), as well as ASANT at concentrations 12,5 and 50µg/mL (p <0.05). In MCF-7 cells, after 72h APELA and GELA induced an increase in the proportion of cells in subG0 (200µg/mL, p<0.05). In MDA-MB 231, after 72 and 96h, APELA and GELA (200µg/mL) induced an increase in the proportion of cells in subG0 (p<0.05) and cell cycle arrest in G0/G1 (p<0.05). In MCF-7 cells, GANT induced apoptosis (p<0.05) after 72 and 96h of treatment. However, in MDA-MB 231, extracts rich in anthocyanins did not induce cell death. In MCF-7 cells, after 96h GELA and APELA induced mainly necrosis (p<0.05). In MDA-MB 231, APELA and GELA induced apoptosis (p<0.05) after 72 and 96h. In MDA-MB 231 cells, inhibition of cell proliferation by GELA, GANT and APELA (200?g/mL; p<0.05) was observed after 72h of treatment. In MDA-MB 231 cells, treatment for 48h with GELA, GANT and APELA (200µg) increased expression of 5 genes (ESR2, FOXA1, JUN, PTGS2, VEGFA) and inhibited expression of 10 genes (ADAM23, ATM, BCL2, CDH1, EGF, GLI1, ID1, MKI67, SNAI2 and THBS1) correlated with breast cancer. In addition, GELA; GANT and APELA (200µg/mL) induced increased expression of miR-210 (p<0.05) and APELA (200µg/mL) reduced the expression of miRNA 19a/b (p<0.05) in MDA-MB cells 231. Collectively these results suggest that anthocyanins of grumixama and ellagitannins of blackberry and grumixama have potential protective effect against breast cancer. Additionally, this anticarcinogenic action can be mediated by induction of cell death, more specifically apoptosis, reduction of cell proliferation and modulation of the expression of genes and miRNAs related to breast cancer.

The impacts of Elaeagnus umbellata Thunb. leaf and fruit aqueous extracts on mice hepatic, extrahepatic antioxidant and drug metabolizing enzymes related structures

ABSTRACT In this work, the potential chemopreventive activities of Elaeagnus umbellata fruit aqueous (EUFA) and leaf aqueous (EULA) extracts focusing on the modulatory influence of xenobiotic metabolizing enzymes (XMEs), antioxidant enzymes, glucose-6-phosphate dehydrogenase (G6PD), 6-phosphogluconate dehydrogenase (6PGD), lactate dehydrogenase (LDH) activity, lipid peroxidation (LP), sulfhydryl groups were investigated in the hepatic and extrahepatic organs of Swiss albino mice (50 and 100 mg/kg body wt given orally for 14 days) and compared with BHA (0.75 % in diet). The modulatory and chemopreventive properties of two different doses EUFA and EULA were observed for cytochrome P450, cytochrome b5, sulfhydryl groups, NADPH-cytochrome P450 reductase, NADH-cytochrome b5 reductase, 7-ethoxyresorufin-deethylase and N,N-dimethylaniline N-oxidase activities in the liver and compared with BHA as a standard. The activities of glutathione S-transferase (GST) and DT-diaphorase (DTD) showed a significant increase in the kidney, forestomach, heart and brain at both doses of EUFA and EULA. The results of EULA-treated groups were found a notable increase in LDH, G6PD, 6PGD, GST and DTD activities. Superoxide dismutase level in liver, kidney and heart exhibited a significant increase at both doses of EULA. Glutathione reductase activity was a remarkable level at high dose of EUFA in liver, kidney and EULA in kidney. Both doses of EUFA were effective in inducing glutathione peroxidase activitiy in heart. The levels of LP at low and high doses of EULA-treated and EUFA-treated were effective in liver and kidney, respectively. The present results demonstrate that significant effects in the level of XMEs and antioxidant enzymes of EUFA and EULA are remarkable for modulating roles and natural chemoprevention properties and therefore is considered for a valuable natural source.