Huevos de tinamou (nothoprocta perdicaria): una nueva alternativa en Chile / Chilean tinamou eggs (nothoprocta perdicaria): a new alternative in Chile

El objetivo de esta revisión fue comparar algunas características nutricionales y de calidad de huevos de tinamou, con huevos de gallina y codorniz. Los huevos de tinamou contienen menos extracto etéreo y proteína en yema, y similar cantidad de proteínas en clara que huevos de gallina y codorniz. La clara del huevo de tinamou contiene más hierro (0,5 mg/100g) que huevos de gallina y codorniz (0,1-0,2 mg/100g). El ácido oleico es el principal ácido graso de la yema de huevos de tinamou, al igual que los otros. El contenido de colesterol en yema de huevo de tinamou (21,2 mg/g) es mayor a los rangos descritos en huevos de gallina (10,9-16,3 mg/g) y codorniz (11,1-15,9 mg/g). El huevo de tinamou tiene un aspecto físico distinto a huevos de gallina y codorniz, la cáscara es de color chocolate oscuro, pesa en promedio 35 g, sus dimensiones son de 50 x 36 mm, y tienen una unidad Haugh inferior a lo registrado para huevos de gallina y codorniz. El huevo de tinamou es una alternativa muy nutritiva como alimento, de características nutricionales similares a huevos de gallina y codorniz, a excepción de su mayor contenido de colesterol en yema y hierro en clara.

The objective of this review was to compare the nutritional characteristics and quality of tinamou eggs. Tinamou eggs have less ether extract and protein in the yolk, they also have a similar quantity of protein in the egg white than hen and quail eggs. The egg white of the tinamou egg has more iron (0,5 mg/100g) compared to hen and quail eggs (0,1-0,2 mg/100g). Oleic acid is the main fatty acid in all three types of eggs. On the other hand, the amount of cholesterol in the tinamou yolk (21,2 mg/g) is higher than the amounts described for hen eggs (10,9-16,3 mg/g) and those of quail (11,1-15,9 mg/g). In terms of the physical characteristics, the tinamou eggshell has a chocolate color, weighs an average of 35g, has a length about 50 x 36 mm and has an inferior Haugh unity than hen and quail eggs. The tinamou egg represents a high nutritive alternative with similar nutritional characteristics compared to hen and quail eggs, with the exception of cholesterol in the yolk and iron in the egg white.

Bats and zoonotic viruses: can we confidently link bats with emerging deadly viruses?

An increasingly asked question is 'can we confidently link bats with emerging viruses?'. No, or not yet, is the qualified answer based on the evidence available. Although more than 200 viruses - some of them deadly zoonotic viruses - have been isolated from or otherwise detected in bats, the supposed connections between bats, bat viruses and human diseases have been raised more on speculation than on evidence supporting their direct or indirect roles in the epidemiology of diseases (except for rabies). However, we are convinced that the evidence points in that direction and that at some point it will be proved that bats are competent hosts for at least a few zoonotic viruses. In this review, we cover aspects of bat biology, ecology and evolution that might be relevant in medical investigations and we provide a historical synthesis of some disease outbreaks causally linked to bats. We provide evolutionary-based hypotheses to tentatively explain the viral transmission route through mammalian intermediate hosts and to explain the geographic concentration of most outbreaks, but both are no more than speculations that still require formal assessment.

Fat profile of Jamaican ackees, oleic acid content and possible health implications / Perfil de grasas del seso vegetal jamaicano, contenido de ácido oleico, y posibles implicaciones para la salud

OBJECTIVE: To re-investigate the composition of ackee oil and unequivocally determine its principal fatty acid components. METHODS: Oil was extracted from the edible portion of ackees harvested in three different studies (I - III) by several analysts; studies I and II utilized composite samples from several trees while study III consisted of ackees from seven separate trees. The oils were either saponified and methylated or trans-methylated and the fatty acid methyl ester content analysed by gas chromatography-mass spectrometry (GC-MS). Relative fatty acid composition was quantified based on chromatographic peak areas while fatty acids were identified by mass spectrometry. The degree of unsaturation of the ackee oils was characterized by determination of the iodine value. RESULTS: Gas chromatography-mass spectrometry data from the three studies were assessed. Relative fatty acid composition for the ackee oils was consistent across the three studies. The major fatty acid components were oleic acid (55.44%), palmitic acid (25.57%) and stearic acid (12.59%); linoleic acid was present in minor to undetectable amounts. An iodine value of 49 was determined which is consistent with the high oleic acid content of the ackee oil. CONCLUSION: The ackee samples analysed were rich in the monounsaturated fatty acid (MUFA) oleic acid.Consideration should be given to potential protective health effects of diets which include ackee.

OBJETIVO: Re-investigar la composición del aceite del seso vegetal (ackee) y determinar de manera inequívoca sus componentes principales de ácidos grasos. MÉTODOS: Se extrajo el aceite de la porción comestible de sesos vegetales de la Blighia sapida (ackee), cosechados como parte de tres estudios diferentes (I - III) por varios analistas. Los estudios I y II utilizaron muestras combinadas de varios árboles de Blighia sapida, en tanto que el estudio III estuvo formado por muestras de siete árboles de Blighia sapida por separado. Los aceites fueron saponificados y metilados o transmetilados, y el contenido de éster metílico de ácidos grasos fue analizado mediante técnicas de cromatografía de gases y espectrometría de masas (GC-MS). La composición relativa de ácidos grasos se cuantificó sobre la base de las áreas cromatográficas pico, mientras que los ácidos grasos se identificaron mediante espectrometría de masas. El grado de insaturación de los aceites de seso vegetal fue caracterizado mediante la determinación del valor de yodo. RESULTADOS: Se evaluaron los datos de la cromatografía de gases acoplada con espectrometría de masas de los tres estudios. La composición relativa de ácido grasos de los aceites de seso vegetal, fue constante a través de los tres estudios. Los componentes principales del ácido graso fueron el ácido oleico (55.44%), el ácido palmítico (25.57%), y el ácido esteárico (12.59%). El ácido linoleico estuvo presente en cantidades que fluctuaron de menores a indetectables. Se determinó un valor de yodo de 49, el cual está en correspondencia con el alto contenido de ácido oleico en el seso vegetal. CONCLUSIÓN: Las muestras analizadas de sesos vegetales de la Blighia sapida (ackee) eran ricas en ácidos grasos monoinsaturados (MUFA por sus siglas en inglés) y ácidos oleicos. Debe prestarse atención a los posibles efectos protectores de la salud de dietas que incluyen sesos vegetales.

Relationship between composition and organizational levels of nanostructured systems formed by Oleth 10 and PPG-5-Ceteth-20 for potential drug delivery

In this paper, nanostructured systems were developed, with the aid of ternary phase diagrams, from two surfactants, of differing degrees of lipophilicity (PPG-5-Ceteth-20 and the Oleth 10) and two oil phases (oleic acid and isopropyl myristate). It was observed that there were differences between the four resulting phase diagrams in the physical properties of the systems they represent. Thus, due to the capacity of Oleth 10 (as surfactant) and oleic acid (as the oil phase) to reduce interfacial tension, large regions of translucent systems were seen on the diagrams produced by them. By polarized light microscopy, it was possible to identify the isotropic and anisotropic properties of these systems, which were confirmed by small-angle X-ray scattering (SAXS) analysis. Furthermore, it was found that increasing the proportion of water in the formulations led to more highly organized structures, resulting in narrower and well defined SAXS peaks.

Neste trabalho, os sistemas nanoestruturados com diferentes níveis de organização foram obtidos através dos diagramas de fase ternários, utilizando tensoativos com de diferentes graus de lipofilicidade, o PPG-5-Ceteth-20 e o Oleth 10, e ácido oleico e miristato de isopropila como fases oleosas. Através dos diagramas foi possível observar diferenças significativas relacionadas com as características dos sistemas, devido à capacidade que o Oleth 10 (como tensoativo) e o ácido oleico (como fase oleosa) têm em diminuir a tensão interfacial, facilitando a formação de uma extensa região de sistemas transparentes. Através da microscopia de luz polarizada foi possível identificar as características isotrópicas e anisotrópicas dos sistemas, sendo posteriormente confirmadas pelas curvas de dispersão de raios X de pequeno ângulo (SAXS). Além disso, foi possível verificar que o aumento de água nas formulações proporcionou maior estruturação, permitindo a observação de picos mais estreitos e definidos nas curvas de SAXS.

Lipids, proteins, phenolic composition, antioxidant and antibacterial activities of seeds of peanuts (Arachis hypogaea l) cultivated in Tunisia

Fatty acid composition of peanut seed oil in four varieties cultivated in Tunisia showed that linoleic (C18:2), oleic (C18:1) and palmitic (C16) acids account for more than 84% for Chounfakhi and Massriya and for more than 85% of the total fatty acids of Trabilsia and Sinya seed oil respectively. Seed oil contents were significantly different (P ≤ 0.05) and did not exceed 48%. The study of total phenolics revealed that Chounfakhi contained more total phenolics (2.1 mg GAE/g DW), followed by the Massriya and Sinya cultivars (1.35 mg GAE/g DW for each); Trabilsia presented the lowest total phenolic content with 1 mg GAE/g DW. Considerable antiradical ability was found, especially in the Trabilsia peanut seed cultivar (IC50 = 1550 μg/ml), the Massriya and Sinya cultivars had, respectively, 720 and 820 mg/ml IC50. In the Massriya variety the sterol fraction showed antibacterial activity against Listeria ivanovii, Listeria inocua, Pseudomonas aeruginosa, Staphylococus aureus, Enterococcus hirae and Bacillus cereus.

Obtenção de lipídios estruturados por interesterificação de triacilgliceróis de cadeia média e longa / Structured lipids acquisition by medium and long chain tryacylglicerols interesterification

Através da mistura de óleos e gorduras e de posterior interesterificação, é possível obter compostos denominados de lipídios estruturados. Estes compostos formados pelo rearranjo de triacilgliceróis de cadeias médias e longas apresentam características físicas, químicas e nutricionais diferentes dos lipídios que lhes deram origem. Devido a sua potencial capacidade para a prevenção e tratamento de doenças também podem ser considerados "nutracêuticos" por apresentarem vantagens clínicas que se encontram associadas aos ácidos graxos de cadeia média (AGCM) e à estrutura particular de sua molécula lipídica formada pela interesterificação. Esta pesquisa empregou dois métodos de modificação de óleos e gorduras: mistura e interesterificação...

Modificações no óleo da castanha do Pará (Bertholletia excelsa) / Modification in the Brazil nut (Bertholletia excelsa) oil

Óleo da castanha do Pará (Bertholletia excelsa), extraído por prensagem das sementes a frio, foi submetido às modificações de fracionamento, hidrogenação, interesterificação e misturas com as gorduras obtidas na hidrogenação. Na hidrogenação o óleo foi submetido a três reações em reator Parr de 1 L, catalisador de níquel (Pricatt 9920-06 - Unichema), e sob as seguintes condições: 175ºC, 3 atm, 60 min (GH1), 150ºC, 1 atm, 30 min (GH2) e 125ºC, 1 atm, 30 min (GH3). O teor de acido esteárico aumentou de 11,6 por cento (óleo original) a 56,7 por cento, 16,3 por cento e 15,3 por cento em GH1, GH2 e GH3, respectivamente. O ácido oléico, representando 34,5 por cento no óleo original descresceu em GH1 a 25,9 por cento e aumentou em GH2 e GH3 a 59,9 por cento e 53,8 por cento, respectivamente...

Fatty acid composition of beef, pork, and poultry fresh cuts, and some of their processed products

Numerous researchers have shown that dietary fats and oils may affect blood lipid levels and the development of cardiovascular diseases, but consumers are receiving mixed messages about the percentage of fat they should consume in their diets, and they can make proper food choices only when they have the right information. Fatty acid profiles of the meat food products in the Venezuelan diet were determined. Methyl esters were analyzed by gas chromatography on a PT 10 per cent Silar-10C on Gas-Chrom Q 100/120 mesh column. Beef cuts presented a predominant presence of oleic acid (36.21 per cent), palmitic (25.67 per cent) and stearic (20.97). Oleic and palmitic acids are present in pork meat at 42.83 and 24.15 per cent respectively; with lesser quantities of stearic and higher amounts of linoleic acid than beef. Poultry products showed a high content of linoleic (19.54 per cent) and low content of stearic (8.22 per cent) acids. Pork, poultry products, and beef liver presented a considerable amount of linoleic acid 11.85 per cent, 19.54 per cent, and 12.09 per cent, respectively.