Productos elaborados con verdolaga (Portulaca Olerácea L. ): valoración nutricional, conocimiento, características organolépticas, aceptabilidad y satisfacción / Products made whith verdolaga (Portulaca Oleracea L. ): nutritional assessment, knowledge, organeleptic characteristics, acceptance and satisfaction

Introducción: Portulaca oleracea, conocida como verdolaga y considerada culturalmente una maleza, presenta múltiples propiedades benéficas que permiten emplearla como alimento debido a su fácil acceso y bajo costo. No se detectan muchos estudios sobre el tema. Objetivos: elaborar productos alimenticios empleando verdolaga como materia prima, con características organolépticas adecuadas; calcular su valor nutricional y determinar el porcentaje de ingesta diaria recomendada (IDR) que cubre; identificar el nivel de conocimiento sobre la verdolaga y sus propiedades nutricionales; determinar las características organolépticas de los alimentos elaborados, el grado de aceptabilidad y satisfacción en la población en estudio. Materiales y métodos: estudio de tipo descriptivo, no experimental y experimental (pre experimento), de corte transversal. Se elaboraron tres preparaciones con verdolaga: sopa (S), tortilla (T) y ensalada (E), y se sometieron a degustación. Resultados: el valor calórico de las preparaciones por porción fue: S: 24,2 kilocalorías (kcal)/200 g, T: 129,2 kcal/200 g, y E: 116,16 kcal/150 g. Los porcentajes de IDR que cubre una porción de cada alimento fueron: S: 1,21% kcal, 1,31% hidratos de carbono, 1,96% proteínas, 0,54% lípidos; T: 6,43% kcal, 3,48% hidratos de carbono, 9,54% proteínas, 11,81% lípidos, y E: 5,8% kcal, 5,06% hidratos de carbono, 4,28% proteínas y 8,6% lípidos. Estos valores se calcularon en base a los valores diarios de referencia de nutrientes (VDR) de declaración obligatoria que son: 2.000 kcal, 300 g de hidratos de carbono, 75 g de proteínas y 55 g de lípidos para un grupo de hombres y mujeres adultos de entre 18 y 60 años de edad. La muestra estuvo formada por 50 personas, de 42 años edad promedio, 58% femenino y 42% masculino, 40% con estudios secundarios, 34% universitarios (N=17), 18% terciarios (N=9) y 8% primarios. El 76% presentó un conocimiento bajo sobre la verdolaga y sus propiedades nutricionales. Las elaboraciones fueron satisfactorias para el 82% de los encuestados y aceptadas por el 90% Conclusiones: en base a las propiedades nutricionales que se sugieren y su alta versatilidad para incorporar en diversas recetas, la verdolaga se presenta como una excelente alternativa para la alimentación humana

Introduction: portulaca oleracea, known as purslane (verdolaga), culturally considered an undergrowth, has multiple beneficial properties allowing to be used as a food, due to its easy access and low cost. There are not many studies on the subject. Objectives: the objective of present work was to prepare food products using purslane as raw material, with adequate organoleptic characteristics. To calculate their nutritional value and to determine the recommended dietary allowance (RDA) percentage they cover. Also, to identify the level of knowledge that a certain population has about purslane and its nutritional properties, and to define the organoleptic characteristics of the foods elaborated, evaluating the degree of acceptability and satisfaction in the population under study. Materials and methods: the study was descriptive, nonexperimental and experimental (pre-experiment), cross-sectional. Three preparations with purslane were elaborated and subjected to tasting: soup (S), omelette (O) and salad (E). Results: tthe caloric value per serving of the preparations was S: 24.2 kcal/200 g; O: 129.2 Kcal/200 g, and E: 116.16 kcal/150 g. The percentages of RDA covered by a serving of each food were: S: 1.21% kcal, 1.31% carbohydrates, 1.96% proteins, 0.54% fats; T: 6.43% kcal, 3.48% carbohydrates, 9.54% proteins, 1.81% fats, and E: 5.8% kcal, 5.06% carbohydrates, 4.28% proteins and 8.6% fats. The values were calculated on referred to the recommended daily intake (RDI), which are: 2,000 kcal, 300 g carbohydrates, 75 g proteins y 55 g fats, defined to a group of adult women and men between 18 and 60 years old. The sample included 50 people with 42 years average age, 58% female and 42%male, 40% with secondary studies, 34% university (N=17), 18% tertiary (N=9) and 8% primary. 76% of the participants presented a low knowledge about purslane and its nutritional properties. The preparations were satisfactory for 82% of the participants and accepted by 90%. Conclusions: due to the suggested nutritional properties and its versatility for its incorporation in various recipes, purslane can be indicated as an excellent alternative for human consumption

Bacterioterapia con lactobacilos probióticos para la prevención de infecciones urogenitales / Bacteriotherapy with probiotic lactobacilli for the prevention of urogenital infections

Lactobacilli are the predominant microorganisms in the gastrointestinal and urogenital tracts of human beings and homeotermic animals. They are also used for the elaboration of different fermented foods being categorized as GRAS (generally regarded as safe). Even though they are included into different vaginal products in the pharmaceutical market, there are a small amount of evidences of their effectivity in the prevention of urogenital infections. Our research group has isolated human vaginal lactobacilli, selecting those with beneficial or probiotic properties. The technological characteristics to obtain the higher number of viable (biomass) microorganisms and the conditions for the optimal production of antagonistic substances against pathogenic microorganisms (organic acid, hydrogen peroxide, bacteriocins) were determined. In experimental animals (inbreed female BALB/c mice) we demonstrated that the intraurethral administration of lactobacilli does not produce adverse effects or structural or ultra structural modifications in the urogenital tract, effectively preventing urinary tract infections. The complementation of these results with human assays is necessary to demonstrate effectively the intravaginal administration of selected probiotic lactobacilli on the recolonization of urogenital microbiota, the prevention or therapy of different clinical syndromes and their effect on pregnant women, etc, that will allow bacteriotherapy with lactobacilli as a valid alternative to other drugs therapies.

Los lactobacilos son los microorganismos predominantes en el tracto gastrointestinal y urogenital del hombre y animales homeotérmicos. También se emplean en la elaboración de diferentes alimentos, lo que los categoriza como GRAS (generally regarded as safe). Si bien están disponibles en productos vaginales en el mercado farmacéutico, hay escasas evidencias de su efectividad para la prevención de infecciones urogenitales. Nuestro grupo de trabajo ha aislado lactobacilos vaginales humanos, seleccionando aquellos con propiedades benéficas o probióticas. Se han estudiado las características tecnológicas para obtener el mayor número de microorganismos vivos (biomasa) y las condiciones para la producción óptima de sustancias antagónicas frente a patógenos urogenitales (ácidos orgánicos, peróxido de hidrógeno, bacteriocinas). Se ha demostrado en animales de experimentación (ratones BALB/c hembra endocriados) que la administración intrauretral de lactobacilos no produce efectos adversos ni modificaciones estructurales o ultraestructurales, previniendo efectivamente las infecciones urinarias. Es necesaria la complementación de estos resultados con estudios en pacientes para demostrar la efectividad de la administración intravaginal de los lactobacilos probióticos seleccionados en la recolonización de la microbiota urogenital, la prevención o terapia de los diferentes síndromes y cuadros clínicos que afectan al tracto, su efecto sobre mujeres embarazadas, etc., que permitan proponer la bacterioterapia con lactobacilos como alternativa válida a la terapia con otras drogas.

Adhesion of Lactobacillus vaginal strains with probiotic properties to vaginal epithelial cells

The capability of lactobacilli to adhere to vaginal epithelial cells (VEC) has been found to be an important factor in the formation of a barrier to prevent colonization of pathogenic bacteria. The aim of this study was to examine the adhesion ability to VEC, of vaginal Lactobacillus which had been selected for their probiotic properties. A modification of the Mardh and Westr÷n method was employed for this purpose. Adherent bacteria were determined as CFU-grown using selective media. There was a slight degree of difference in the adhesion properties observed among vaginal and non-vaginal Lactobacillus. Different pH values of 4 and 7 did not affect adhesion (P < 0.70). Scanning and transmission electronic microscopy were performed to illustrate the adhesion of the self-aggregating L. salivarius CRL 1328.

Microbial flora variations in the respiratory tract of mice

A stable microbial system in the respiratory tract acts as an important defense mechanism against pathogenic microorganisms. Perturbations in this system may allow pathogens to establish. In an ecological environment such as the respiratory tract, there are many diverse factors that play a role in the establishment of the indigenous flora. In the present work we studied the normal microbial flora of different areas of the respiratory tract of mice and their evolution from the time the mice were born. Our interest was to know which were the dominant groups of microorganisms in each area, which were the first capable of colonizing and which dominated over time to be used as probiotic microorganisms. Our results show that Gram negative facultatively anaerobic bacilli and strict anaerobic microorganisms were the last ones to appear in the bronchia, while aerobic and Gram positive cocci were present in all the areas of the respiratory tract. The number of facultative aerobes and strict anaerobes were similar in the nasal passage, pharynx instilled and trachea, but lower in bronchia. The dominant species were Streptococcus viridans and Staphylococcus saprophyticcus, followed by S. epidermidis, Lactobacilli and S. cohnii I which were present on every studied days but at different proportions. This paper is the first part of a research topic investigating the protective effect of the indigenous flora against pathogens using the mice as an experimental model.