Metabolic syndrome components are associated with oxidative stress in overweight and obese patients

ABSTRACT Objective: The aim of this study is to evaluate the influence of the body mass index (BMI) and the metabolic syndrome (MetS) parameters on oxidative and nitrosative stress in overweight and obese subjects. Subjects and methods: Individuals were divided into three groups: the control group (G1, n = 131) with a BMI between 20 and 24.9 kg/m2, the overweight group (G2, n = 120) with a BMI between 25 and 29.9 kg/m2 and the obese group (G3, n = 79) with a BMI ≥ 30 kg/m2. Results: G3 presented higher advanced oxidation protein products (AOPPs) in relation to G1 and G2 (p = 0.001 and p = 0.011, respectively) whereas G2 and G3 had lower levels of nitric oxide (NO) (p = 0.009 and p = 0.048, respectively) compared to G1. Adjusted for the presence of MetS to evaluate its influence, the levels of AOPPs did not differ between the groups, whereas NO remained significantly lower. Data adjusted by the BMI showed that subjects with higher triacylglycerol levels had higher AOPPs (p = 0.001) and decreased total radical-trapping antioxidant parameter/uric Acid (p = 0.036). Subjects with lower high-density lipoprotein (HDL) levels and patients with higher blood pressure showed increased AOPPs (p = 0.001 and p = 0.034, respectively) and lower NO levels (p = 0.017 and p = 0.043, respectively). Subjects who presented insulin resistance had higher AOPPs (p = 0.024). Conclusions: Nitrosative stress was related to BMI, and protein oxidation and nitrosative stress were related to metabolic changes and hypertension. MetS components were essential participants in oxidative and nitrosative stress in overweight and obese subjects.

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum / Caracterização microbiológica, físico-química e sensorial de leite fermentado com Lactobacillus plantarum

This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH, ash, fat and total solids; sensory evaluation and purchase intention of the final product by consumers. Nutrition information was compared with seven commercial brands of fermented dairy products. The final formula contained 10% sugar, 6% milk powder and 4% microbial inoculum. The final product was fat-free. Acidity, ash content and total solids were stable during storage, unlike pH. No total or thermotolerant coliforms, yeast or mold were detected. L. plantarum counts ranged from 10.1 Log10 CFU mL-1 at the beginning to 8.9 Log10 CFU mL-1 at the end of the storage period. The product had good acceptance and high purchase intent. The nutrition information of fermented milk was similar to those of commercial brands evaluated. L. plantarum demonstrated good viability in fermented milk, and although not considered a probiotic food in Brazil, it is promising for the production of foods with functional properties and/or health claims.

Desenvolveu-se uma formulação de leite fermentado com Lactobacillus plantarum e avaliou-se seu comportamento microbiológico, físico -químico e sensorial durante 70 dias de armazenamento em refrigeração. Foi analisada a contagem total de células viáveis de Lactobacillus plantarum, coliformes totais e termotolerantes, e bolores e leveduras; acidez titulável, pH, teor de cinzas, gordura e extrato seco total; análise sensorial e intenção de compra do produto final. A informação nutricional do produto foi elaborada e comparada a sete leites fermentados. A formulação final conteve 10% de açúcar, 6% de leite em pó e 4% de inóculo microbiano. O produto final foi isento de gordura. A acidez, os teores de cinzas e o extrato seco total foram estáveis durante a estocagem, diferentemente do pH. Não foi detectada a presença de coliformes totais e termotolerantes, bolores e leveduras. A contagem do L. plantarum variou de 10,1 a 8,9 Log10 UFC mL-1, no início e final da estocagem. Obteve-se boa aceitação e intenção de compra do produto final. A informação nutricional do leite fermentado foi semelhante às marcas comerciais avaliadas. L. plantarum apresentou boa viabilidade em leite fermentado, e, embora não seja considerado um alimento probiótico no Brasil, o mesmo é promissor na produção de alimentos com propriedades funcionais e/ou de saúde.

Genetic diversity of lactobacilli isolated from human infant feces

Seventy-fi ve strains isolated from fecal samples of six children werestudied for their morphology and biochemical properties. Geneticdiversity of 30 strains was analyzed by using Random Amplifi ed Polymorphic DNA (RAPD). The intestinal isolates were grouped into four clusters. Some strains in group I were 100% similar (Lactobacillus reuteri) while high degree of genetic diversity was found in groups II (standard species), III and IV. Eight strains of group I and group III wereidentifi ed through biochemical identifi cation, as Lactobacillus reuteri,Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus salivarius, and showed low genetic similarity with type strains. The fi ndings in this study provide a strong basis for exploring the potential of these eight selected lactobacilli strains foruse in fermented-milk based product.

Utilização de prebióticos por Lactobacillus spp e resistência antimicrobiana / Use of Lactobacillus spp prebiotics and antibiotic resistance

O presente trabalho teve como objetivo verificar a utilização de substratos prebióticos por seis cepas de lactobacilos de origem intestinal humana. Foi utilizado o caldo MRS isento de glicose e extrato de carne adicionado de 1,0% de oligofrutose, insulina ou goma acácia sendo as contagens determinadas após 24 horas de incubação. Avaliou-se também a resistência destes isolados a alguns antibióticos de uso restrito em humanos como penicilina, tetraciclina, eritromicina, cloranfenicol e estreptomicina, utilizando-se o método de difusão em placa. Os resultados obtidos evidenciaram que todas cepas foram capazes de utilizar os substratos testados. Os seis isolados testados foram resistentes a eritromicina, porém não se determinou se esta característica era intrínseca ou adquirida. Os isolados apresentam potencial de uso em produtos simbióticos, pois também mostraram, em ensaios anteriores, resistência às condições adversas do trato gastrointestinal.

Prevalência de anemia em crianças e adolescentes de unidades educacionais na periferia de Londrina, PR / Anemia prevalence in children and adolescents from educational centers in the outskirts of Londrina, PR, Brazil

Iron deficiency anemia is the world most prevalent nutritional problem. To investigate anemia prevalence and its relation to nutritional status, 526 children and adolescents, 284 males and 242 females, aged 7 to 14 years old, were evaluated. The studied subjects take part in a program of the Social Action Departament of the city of Londrina, state of Paraná, and attend Public Education Centers which provides them three daily meals and pedagogic assistance. These individuals belong to deprived areas in the city outskirts, where the per capita income is lower than US$500 a year. The hemoglobin dosage was determined by digital puncture and read by hemocue portable photometer. Anemia prevalence was verified in 41,3 por cento of the assessed population, with no significant statistical differences between males and females (p= 0.412). No association between anemia and malnutrition was found. In conclusion, high prevalence of anemia was observed in this population