Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds / Propiedades tecno-funcionales y capacidad antioxidante del concentrado y fracciones proteicas de semillas de Leucaena spp

Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from Leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe Leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59'21''N 96°43'26''O) during the months of February-April 2021.The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of Leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins(AU)

Introducción: El uso de proteínas vegetales como ingredientes en sistemas alimentarios se basa en sus propiedades funcionales. Se evaluó la capacidad de retención de agua y aceite, la capacidad/estabilidad espumante y emulsionante y el ensayo antioxidante de las fracciones proteicas -albúminas, globulinas 7S/11S, glutelinas y prolaminas- aisladas de las semillas de Leucaena. Objetivo: El objetivo de este estudio fue evaluar las propiedades funcionales y la capacidad antioxidante del concentrado y las fracciones proteicas de las semillas maduras de Leucaena spp. Materiales y métodos: Las semillas maduras de Leucaena fueron recolectadas y evaluadas en Oaxaca, México (16°59'21''N 96°43'26''O) durante los meses de febrero-abril del año 2021. Se usó harina de Leucaena desgrasada para la preparación de las fracciones proteicas. El concentrado proteico se aisló por precipitación isoeléctrica (pH=9, pH=4). Las albúminas, globulinas, glutelinas y prolaminas se aislaron en función de sus propiedades de solubilidad en diferentes soluciones de extracción. Resultados: Las glutelinas constituyeron la principal fracción proteica (75,88%). No se encontraron prolaminas. La fracción de glutelinas mostró la mayor capacidad de retención de aceite (0.93±0,08 mL g-1). La fracción de albúminas presentó la mayor capacidad de retención de agua (2,53±0,15 mL g-1), capacidad espumante y estabilidad de la espuma (71,83±1,26% y 70,00±0,00%, respectivamente) y capacidad antioxidante (18,09±0,88%). Las globulinas mostraron la mayor capacidad emulsionante y estabilidad de la emulsión (56,83±1,76 y 55,67±1,20%, respectivamente). Conclusiones: El concentrado y las fracciones proteicas de las semillas de Leucaena mostraron diferentes propiedades tecno-funcionales y antioxidantes de interés para la industria alimentaria, similares a los reportados por diversas proteínas vegetales comerciales(AU)

Soy protein: a food allergen frequently used in the preparation of meat products / Proteína de soya: un alergeno alimentario altamente utilizado en la preparación de productos cárnicos

The addition of soy proteins, currently classified as a food allergen, into meat products is a commonly used practice due to its functional properties and low cost. Its addition to meat products can cause health problems for individuals allergic to these proteins. Allergic individuals can be affected by the ingestion of low amounts of the allergen. In Brazil, limits are set for the addition of soy proteins in meat products in order to avoide fraud. Starting in 2015 reporting the name of the added component became mandatory for all food labelling. Some studies have reported that food processing can reduce the allergenicity, either by irreversible removal of allergens or by modifying the allergen structure. However, the technological approach to decrease allergenicity has largely been empirical. This review describes the use of soy protein in meat products and the health risk for allergic individuals and consumers of these products. Finally, appropriate methodologies for the detection and quantification of these proteins must be further explored and established to avoid fraud and to preserve consumer health.

La adición de proteínas de soya, actualmente clasificadas como alergeno alimentario, en los productos cárnicos es una práctica comúnmente utilizada debido a sus propiedades funcionales y bajo costo. Su adición en productos cárnicos puede causar problemas de salud en personas alérgicas a estas proteínas. Las personas alérgicas pueden verse afectadas por la ingestión de cantidades diminutas de alérgeno. En Brasil, se establecen límites para la adición de proteínas de soya en los productos cárnicos con el objetivo de evitar el fraude. Solo en 2015 se hizo obligatoria la declaración en la etiqueta de todos los alimentos que indicaban la presencia de sustancias alérgicas, así como el nombre del componente. Algunos estudios se refieren al procesamiento de alimentos para reducir la alergenicidad, ya sea mediante la eliminación irreversible de alergenos o modificando la estructura del alergeno; sin embargo, el enfoque tecnológico hasta ahora para disminuir la alergenicidad ha sido en gran medida empírico. Esta revisión describe el uso de proteína de soya en los productos cárnicos y el riesgo que puede causar para la salud de las personas alérgicas y a los consumidores de estos productos. Finalmente, las metodologías apropiadas para la detección y cuantificación de estas proteínas deben explorarse en profundidad y establecerse para evitar el fraude y preservar la salud de los consumidores.

Main nutrients and functional ingredients in shoots of Polygonatum cyrtonema / 中国中药杂志

In order to reveal the main nutrients and functional ingredients in the shoots of Polygonatum cyrtonema, the polysaccharides, proteins, amino acids, and total phenols were determined. The tested samples cultured in Ma'nijiaonong, Hengtang village, Tianmushan town, Lin'an, Zhejiang, which were collected from three provenances(Pan'an and Longquan in Zhejiang and Qingyang in Anhui). The results showed that the polysaccharide content of the shoots varied from 2.34% to 12.73%, roughly one-third of rhizomes. The protein content varied from 107.75 to 192.49 mg·g~(-1), nearly 5.50 times more than rhizomes. Moreover, the average of total amino acid content was 193.13-248.74 mg·g~(-1), approximately 4.16 times of rhizomes. And the essential amino acids account for 35.57%-39.44% of the total amino acids content, which was close to the standard of the ideal protein proposed by FAO/WHO(the essential amino acid/total amino acid is about 40%). In addition, the taste amino acids(TaAA) changed from 160.12 to 208.29 mg·g~(-1), revealing the material basis of "shoots were extremely delicious" in Chinese ancient herbal medicine. Additionally, the total phenols varied from 51.21-58.76 mg·g~(-1), about 2.96 times of rhizomes. The DPPH free radical scavenging rate of tested shoots was over 95%, which obviously superior to rhizomes. Therefore, the shoots of P. cyrtonema is a very high-quality vegetable and functional food with good development potential. Furthermore, the main nutrients and functional substances in P. cyrtonema shoots are closely related to the provenances and harvesting seasons. It is important to improve the quality and yield of the shoots by strengthening the variety of breeding and cultivation techniques.

Traceability of animal protein byproducts in ruminants by multivariate analysis of isotope ratio mass spectrometry to prevent transmission of prion diseases

Ruminant feed containing animal byproduct proteins (ABPs) is prohibited in many countries due to its risk of transmitting prion diseases (PD). In most cases the entire herd is sacrificed, which causes great harm to the producer countries by preventing their exportation of ruminant derived-products. Methods: We used stable isotope ratio mass spectrometry (IRMS) of carbon (13C/12C) and nitrogen (15N/14N) to trace the animal protein in the blood of 15 buffaloes (Bubalus bubalis) divided into three experimental groups: 1 - received only vegetable protein (VP) during 117 days; 2 - received animal and vegetable protein (AVP); and 3 - received animal and vegetable protein with animal protein subsequently removed (AVPR). Groups 2 and 3 received diets containing 13.7% bovine meat and bone meal (MBM) added to a vegetable diet (from days 21-117 in the AVP group and until day 47 in the AVPR group, when MBM was removed). Results: On the 36th day, differences were detectable in the feeding profile (p <0.01) among the three experimental groups, which remained for a further 49 days (85th day). The AVPR group showed isotopic rate reversibility on the 110th day by presenting values similar to those in the control group (VP) (p> 0.05), indicating that it took 63 days to eliminate MBM in this group. Total atoms exchange (> 95%) of 13C and 15N was observed through incorporation of the diet into the AVP and AVPR groups. Conclusions: IRMS is an accurate and sensitive technique for tracing the feeding profile of ruminants through blood analysis, thus enabling investigation of ABP use. enabling investigation of ABP use.(AU)

Effect of seasonal changes on nutritional status and biochemical parameters in Turkish older adults

BACKGROUND/OBJECTIVES: Available data suggest that seasonal changes may influence the nutritional status and overall health of elderly individuals. Therefore, this study was conducted to investigate the effects of seasonal changes and related factors on energy and nutrient intake of older adults. SUBJECTS/METHODS: Individuals aged 65 years or over were prospectively enrolled in this single-center study (male: 11, female: 20). Data were collected between May 2013 and February 2014 during winter, spring, summer and autumn. Food consumption and biochemical parameters were taken during each season to assess the seasonal nutrition status of the elderly. Upon analysis of biochemical parameters (retinol, vitamin D and vitamin C), an high-performance liquid chromatography device was utilized whereas an Immulite 2000 device was utilized during analysis of serum folic acid and parathyroid hormone. RESULTS: Fruit, fat, egg and bread consumption varied seasonally in males and females (P < 0.05). During winter, daily energy intake was found to be greater than in other seasons in males (557 kcal) and females (330 kcal) (P < 0.05). Additionally, carbohydrates, vegetable protein, n-3 fatty acid and sodium intake increased in winter, while the n-6/n-3 ratio increased in summer among males (P < 0.05). Dietary fiber and sodium intake in winter, vitamin C, iron and zinc intake in spring, and cholesterol, retinol, vitamin D and niacin intake in autumn were found to be higher in females when compared to other seasons (P < 0.05). Serum parathyroid hormone level was higher in winter, and vitamin D level was higher in autumn in both genders (P < 0.05). In males, blood folic acid level was higher in winter, while vitamin C level was higher in females, and there was no seasonal variation in retinol concentration (P < 0.05). CONCLUSION: Food consumption and biochemical parameters showed significant seasonal variations in older adults. It is not clear if nutrition plans in older adults will benefit from consideration of seasonal changes in eating habits.

Capability of in vitro digestibility methods to predict in vivo digestibility of vegetal and animal proteins

The purpose of this work was to establish predictive equations for the digestibility of proteins of animal and vegetal origin by correlating in vitro and in vivo methods. Proteins sources for animal and vegetable were used. To calculate in vitro digestibility, we used pH values obtained 10 min after a solution of enzymes was added to a protein solution (pH-drop method). We also used the pH-static method, which measures the volume of additional NaOH that is necessary to maintain a pH of 8.0 after the addition of an enzymatic solution. In vivo digestibility was measured in newly weaned male rats that were fed a diet of AIN-93G for growth with a modified protein content of 9.5% for 14 days. The equations developed using the pH-drop method allowed us to predict in vivo digestibility amounts that were more closely correlated with real in vivo digestibility than those obtained with equations using the pH-static method. In vitro techniques are less expensive, require less manpower and physical space, and use a smaller quantity of protein(AU)

O objetivo deste trabalho foi estabelecer equações de predição para a digestibilidade das proteínas de origem animal e vegetal, correlacionando métodos in vitro e in vivo. Foram utilizadas proteínas de origem animal e vegetal. Para o cálculo da digestibilidade in vitro foram utilizados os valores de pH obtidos em 10 min após a adição da solução de enzimas (método de queda de pH). Também foi utilizado o método de pH estático, o qual mede o volume de NaOH adicionado, necessário para manter o pH em 8,0 após a adição de uma solução enzimática. A digestibilidade in vivo foi medida em ratos machos recémdesmamados que foram alimentados com uma dieta AIN- 93G para crescimento com teor de proteína modificada de 9,5% durante 14 dias. As equações desenvolvidas utilizando o método de queda de pH permitiram prever em quantidades digestibilidade in vitro que foram mais estreitamente correlacionadas com a digestibilidade in vivo do que aqueles obtidas utilizando equações do método de pH estático. As técnicas in vitro são menos dispendiosas, exigem menos mão-de-obra e espaço físico, e utiliza uma menor quantidade de proteína(AU)

Nutritional Status and Body Composition in Korean Myopathy Patients

In myopathy patients, fat mass increases as the disease progresses, while lean body mass decreases. The present study aimed to investigate the overall nutritional status of Korean myopathy patients through surveys of diet and dietary habits, bioelectrical impedance analysis (BIA), and biochemistry tests, as well as the examination of related factors, for the purpose of using such findings as a basis for improving the nutritional status in myopathy patients. The energy intake of all participants was found to be insufficient at only 44.5% of Dietary Reference Intakes for Koreans 2010 (KDRIs 2010), whereas protein intake was sufficient at 89.8% of KDRIs 2010. Dietary fiber intake was found to be 58.4% of sufficient dietary fiber intake for adults according to KDRIs 2010. Calcium intake was found to be 55.0% and magnesium was 14.9% of the recommended calcium and magnesium intake for adults according to KDRIs 2010. With respect to quality of life (QOL), overall increase in QOL domain score showed significant positive correlations with vegetable fat intake (p < 0.05), vegetable protein intake (p< 0.05), and dietary fiber intake (p < 0.05). With respect to BIA, the mean phage angle of all participants was found to be 2.49 +/- 0.93degrees, which was below the cutoff value. As a study that examined nutrient analysis and dietary habits of myopathy patients in Korea, the present study is meaningful in providing the basic data for future studies that aim to present dietary guidelines for patients suffering from myopathy.

Comparative analysis of food intake according to the family type of elderly women in Seoul area / 한국영양학회지

PURPOSE: As the rate of senior citizens living alone increases in the current aging society, there is much concern regarding the health and nutritional intake of solitary senior citizens. Therefore, this study compared the nutritional intake of senior citizens according to their family type. METHODS: In July and August of 2011, two senior citizen welfare centers in Seoul were visited to survey 267 elderly women. Excluding 54 subjects for which the data were incomplete, information from 213 subjects was analyzed. The subjects were divided into three family types, living alone (LA, n = 74), living with spouse (LS, n = 78), and living with children (LC, n = 61). RESULTS: The mean age of the LA group was the highest, while the mean age of the LS group was the lowest (p < 0.001) , and WHR of the LC group was the highest (p = 0.049). Income was the highest in the LS group (p < 0.001). Frequency of eating out was the lowest in the LA group (p = 0.031). By Duncan's multiple analysis, the amounts of energy intake, vegetable protein, fat, calcium, phosphorus, potassium, selenium, Vit D, Vit E, Vit B2, niacin, Vit B6, Vit B12, and cholesterol were significantly higher in the LS group compared with the LA or LC group (p < 0.05). The intakes of calcium, Vit D, Vit B12, and cholesterol were still significantly different among the three groups, even after adjustment for age and monthly income. The LA group ate less fruit and fish than the LS or LC group (p < 0.05). The LA group showed the lowest dietary diversity and the LS group showed the highest diversity (p = 0.014), however, the significance of dietary diversity score among the three groups disappeared after adjustment for age and monthly income. CONCLUSION: Elderly women living with spouse were receiving better nutrition than elderly women living alone or living with children. Therefore, solitary elderly women who do not live with their spouse or children should be offered greater opportunities to receive a balanced meal at a congregational kitchen or welfare center. To ensure their healthy diet, it is essential to provide continuous nutrition education with these groups in mind.

Estudo da qualidade nutricional e de ferro total da folha de vinagreira (Hibiscus sabdariffa) comercializada na cidade de São Luís, MA / Study of the nutritional quality and total iron leaf (Hibiscus sabdariffa) commercialized in São Luís, MA

Alimentos regionais, como a vinagreira (Hibiscus sabdariffa) no Maranhão, possuem alto valor nutritivo, fácil acesso e baixo custo, constituindo fontes de alimentos ricos em nutrientes necessários para um crescimento e desenvolvimento satisfatório da população. O presente trabalho objetivou a avaliação da qualidade nutricional e a determinação de ferro total da folha de vinagreira. As amostras foram coletadas em feiras informais da cidade de São Luís-MA e todas as amostras se processaram em triplicata. As análises físico-químicas da folha de vinagreira consistiram na determinação de umidade, cinzas, lipídios, proteínas, carboidratos, fibras, valor calórico e ferro total. Dessa forma pôde-se comprovar o grande poder nutritivo da folha de vinagreira, podendo complementar a dieta da população maranhense e brasileira com uma boa fonte nutricional.

Carga ácida potencial renal de la dieta en niños de 2 a 6 años / Potential renal acid load in children from 2 to 6 years of age

El consumo proteico excesivo incrementa la producción endógena de ácido, lo que puede conducir a acidosis metabólica, pérdida de masa ósea, hipercalciuria, urolitiasis, retardo del crecimiento y sarcopenia, entre otros. Estimar y analizar la Carga Ácida Potencial Renal (CAPR) de la dieta en niños de 2 a 6 años. Estudio descriptivo y transversal, que incluyó 52 niños de la consulta de niños sanos del Instituto de Previsión y Asistencia Social del Ministerio del Poder Popular para la Educación, estado Miranda. Las principales variables estudiadas fueron: (1) consumo de macronutrientes, y patrón alimentario evaluado mediante recordatorio de 24 horas (R24h) y cuestionario de frecuencia de consumo (CFC). El R24H permitió determinar adecuación nutricional y el CFC la calidad de la dieta y factores de protección y riesgo dietético para una mayor carga ácida de la dieta. El consumo de nutrientes se comparó con recomendaciones nacionales e internacionales; (2) la CAPR según el método de Remer y Manz. Para el análisis estadístico se utilizó el programa SPSS, v17.0. El consumo de proteínas estuvo elevado en 46,15% de los niños. Los alimentos con mayor desbalance fueron: carnes y lácteos por consumo excesivo, frutas y hortalizas por consumo deficiente. La CAPR fue positiva en 96,2% de los niños y se correlacionó positivamente (p<0,05) con el consumo de energía, proteínas, grasas, carnes y lácteos. La dieta de los niños estudiados se caracterizó por su excesiva carga ácida con el consecuente riesgo para la generación de ácidosis sistémica y sus consecuencias metabólicas

High protein intake increases endogenous acid production, which may lead to metabolic acidosis, decrease in bone and muscle mass, hipercalciuria and urolithiasis, among other disorders. Estimate and analyze the Potential Renal Acid Load (PRAL) of the diet in children from two to six years of age. The study is descriptive, cross-sectional and correlational wich included fifty two children who assisted to an ambulatory well child clinic in Carrizales, Miranda State, Venezuela. The main variables studied were: (1) Macronutrient food intake and diet pattern which was assessed by a 24 hour recall (24hR) and a food frequency questionnaire (FFQ). The 24hR allowed to evaluate nutritional adequacy and the FFQ, the diet quality, as well as diet protection and risk factors. Nutrient intake was compared with national and international recommendations; (2) PRAL was determined according to Remer and Manz. Statistical analysis was performed by means of the SPSS, v17.0 software. Protein intake was high in 46,15% of the children. Food groups with the highest unbalance were meat and dairy products for excessive intake and fruits and vegetables for defective intake, both of which represent risk factors for acid production. PRAL was positive in 92% of the children and was positively correlated (p<0.05) with intake of energy, proteins, fat and with the food groups of meat and dairy. The diet of the studied children was characterized by an excessive acid load with the risk for the generation of systemic acidosis and its metabolic consequences

Macronutrientes: relación inversa entre consumo de proteínas vegetales y presión arterial de adolescentes que acuden al Centro de Atención a Pacientes con Enfermedades Infectocontagiosas "Dra. Elsa La Corte" Facultad de Odontología (CAPEI/UCV) / Macronutrients: inverse relationship between vegetable protein intake and blood preassure of adolescents that attend CAPEI/UCV

Existen evidencias que apuntan a la existencia de una asociación inversa entre la ingesta de proteínas vegetales y la presión arterial. En este estudio, los datos de adolescentes VIH +, que acuden a la consulta del Centro de Atención a Pacientes con Enfermedades Infectocontagiosas "Dra. Elsa La Corte" (CAPEI) de la Universidad Central de Venezuela (UCV), fueron analizados para estudiar la relación entre el consumo de proteínas vegetales y la presión arterial tanto sistólica como diastólica, ajustando por índice de masa corporal (IMC) y consumo de energía. Estudio transversal en 43 adolescentes VIH+ con edades entre 15 y 18 años en ambos sexos, que acudieron al CAPEI en el año 2009. Se analizó la media de dos lecturas obtenidas con 5 minutos de intervalo en una visita. Se determinaron peso y altura y se calculó el IMC. Para la determinación de la ingesta de proteínas vegetales se aplicó la técnica de recordatorio de 24 horas. El análisis estadístico se basó en el modelo de regresión lineal. Los resultados muestran una asociación negativa y significativa entre el consumo de proteínas vegetales y la presión arterial sistólica y diastólica, después de ajustar por consumo de energía e IMC, las diferencias de presión arterial sistólica y diastólica asociada con una ingesta de proteínas vegetales de 57,6 kilocalorías por ciento (variación intercuartil) fue de -2,8 mm Hg y -2,4 mm Hg, respectivamente (p <0,05 para ambos). La promoción y planificación de dietas con altos contenidos de proteínas vegetales puede ser de utilidad para prevenir y controlar valores elevados de la presión arterial

Data are available that indicate an independent inverse relationship of dietary vegetable protein to blood pressure (BP). In this investigation data from HIV adolescents attending CAPEI/UCV, were analyzed to study the relationship between dietary vegetable protein and systolic/diastolic pressures, with control for body mass index (BMI) and calorie intake. This was a cross-sectional study with 43 HIV adolescents 15 to 18 years of age. BP was measured 2 times at 1 visit; height and weight were measured, and BMI was calculated; dietary data were obtained from 24-hour dietary recalls. Multivariate regression was applied.The results showed that with control for BMI and calorie intake, estimated average BP differences associated with a vegetable protein intake that was higher by 57,6 %kcal (interquartile range) were -2,8 mm Hg systolic and -2,4 mm Hg diastolic (p <0,05 both). Broad improvement in diets high in vegetable protein can be important in preventing and controlling high blood pressure

Efeito da proteína isolada de feijão caupi (Vigna unguiculata L. Walp) nos marcadores de risco para doença cardiovascular em pacientes hipercolesterolêmicos / Effect of cowpea protein (Vigna unguiculata L. Walp) in risk markers for cardiovascular disease in hypercholesterolemic patients

Introdução: As doenças cardiovasculares representam a principal causa de morte no mundo, sendo o aumento da concentração de colesterol sanguíneo um dos seus principais fatores de risco. O processo aterosclerótico envolve não apenas a deposição de colesterol nas artérias, mas a inflamação tem papel central em todas as fases do processo aterosclerótico. Estudo em animais mostrou, por sua vez, que a proteína de feijão caupi é um potente redutor na concentração de colesterol sangüíneo. Objetivo: Avaliar a influência da proteína de feijão caupi sobre o perfil lipídico, apolipoproteínas, glicose, insulina, HOMA-IR, marcadores de inflamação e de disfunção endotelial em pacientes hipercolesterolêmicos. Métodos: A proteína de feijão caupi foi isolada por precipitação isoelétrica da farinha de feijão caupi desengordurada. O isolado protéico de caupi (IPC) foi utilizado no desenvolvimento do shake à base de proteína de caupi, caseinato de cálcio foi utilizado para desenvolvimento do shake controle. Realizou-se um ensaio clínico do tipo crossover, aleatorizado, cego e controlado. Uma amostra de 44 indivíduos hipercolesterolêmicos foi dividida em 2 grupos (Grupo Controle e Grupo IPC), cada grupo recebeu shake caseína e shake IPC, respectivamente, por 6 semanas cada. Depois do washout de 4 semanas, os indivíduos receberam o shake oposto por mais 6 semanas. Foram quantificadas as variáveis bioquímicas: colesterol total, LDL-c, HDL-c, triglicerídeos, colesterol não-HDL, apo A1, apo B, razão LDL/HDL, razão TG/HDL, razão apo B/apo A1, glicose de jejum, insulina de jejum, HOMA-IR (modelo de avaliação da homeostase), proteína C reativa (PCR), molécula de adesão intercelular solúvel-1 (sICAM-1) e molécula de adesão vascular solúvel-1 (sVCAM- 1) antes e após cada período experimental. A diferença entre os shakes foi analisada com ANOVA para medidas repetidas ao nível de significância de 5 por cento . Resultados: A amostra final foi composta por 38 indivíduos com idade média de 57 anos. A redução em cadeia (delta após consumo de proteína de feijão caupi menos delta após consumo de caseína) no colesterol total foi de 21,0 mg.dL-1 (p < 0,001), CT( por cento ) foi de 8,4 por cento (p < 0,001), LDL( por cento ) foi de 14,4 por cento (p < 0,001), colesterol não-HDL foi de 24,3 mg.dL-1 (p < 0,001) e apo B foi de 15,5 mg.dL-1 (p < 0,001). A ingestão de proteína de caupi afetou significativamente o HDL-c e a mudança em cadeia observada foi um aumento de 3,2 mg.dL-1 (p =0,044).

Association of Dietary Factors with Osteoporosis in Postmenopausal Women / 대한골다공증학회지

OBJECTIVES: The purpose of this study was to assess the association between dietary intake and osteoporosis risk in postmenopausal women. MATERIALS & METHODS: Bone mineral density was measured at the lumbar spine by dual-energy X-ray absorptiometry and a structured questionnaire was administered by a trained interviewer, which included information on sociodemo-graphics, medical and reproductive history, and dietary intake. The study sample included 134 osteoporotic and 137 non-osteoporotic women between 52 and 68 years of age. Nutrient variables were classified into tertiles. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated which compared the highest tertile with the lowest tertile as a reference group. RESULTS: ORs for osteoporosis were 1.47 (95% CI: 1.03~2.05) for total protein, 1.62 (95% CI: 0.51~3.92) for animal protein, and 2.98 (95% CI: 1.42~4.23) for sodium. ORs for osteoporosis in the highest tertile were: 0.42 (95% CI: 0.23~0.83) for vegetable protein, 0.72 (95% CI: 0.51~0.90) for Ca, and 0.65 (95% CI: 0.49~ 0.88) for Fe, relative to the respective lowest tertile. A brief food frequency questionnaire (FFQ) with 16 food items, was used in the cross-sectional survey. After adjustment for other risk factors for low bone mineral density, highest intake frequency of protein-sourced food was associated with lower risks for osteoporosis (OR: 0.57, 95% CI: 0.39~0.83, p for trend: 0.003). CONCLUSIONS: This results support that in order to prevent osteoporosis and low bone mineral density, adequate nutrient intakes are essential factors in postmenopausal women.

Characterization of seeds of selected wild species of rice (Oryza) stored under high temperature and humidity conditions.

Wild progenitors of rice (Oryza) are an invaluable resource for restoring genetic diversity and incorporating useful traits back into cultivars. Studies were conducted to characterize the biochemical changes, including SDS-PAGE banding pattern of storage proteins in seeds of six wild species (Oryza alta, O. grandiglumis, O. meridionalis, O. nivara, O. officinalis and O. rhizomatis) of rice stored under high temperature (45oC) and humidity (~100%) for 15 days, which facilitated accelerated deterioration. Under the treated conditions, seeds of different wild rice species showed decrease in per cent germination and concentrations of protein and starch, but increase in conductivity of leachate and content of sugar. The SDS-PAGE analysis of seed proteins showed that not only the total number of bands, but also their intensity in terms of thickness differed for each species under storage. The total number of bands ranged from 11 to 22, but none of the species showed all the bands. Similarity index for protein bands between the control and treated seeds was observed to be least in O. rhizomatis and O. alta, while the indices were 0.7 and 0.625 for O. officinalis and O. nivara, respectively. This study clearly showed that seed deterioration led to distinctive biochemical changes, including the presence or absence as well as altered levels of intensity of proteins. Hence, SDS-PAGE protein banding pattern can be used effectively to characterize deterioration of seeds of different wild species of rice.

A Study on Vegetable Intakes and Dietary Habits of Middle School Students in Chungnam / 대한지역사회영양학회지

The purpose of this study was to provide basic data for nutritional education for juveniles' desirable vegetable intake by analyzing their vegetable intake, dietary habit and nutrient intakes according to gender of middle school students in Chungnam. The average age of the subjects was 15.0, height was 162.5 cm, weight was 53.5 kg and their average BMI was 20.1 kg/m2. The frequency of eating supper in girls was lower than that in boys. Many respondents answered that a meal-time was 10~20 minutes. Without gender difference, more than 90% respondents thought that vegetables were good for health. As for the preference of vegetable, subjects responded, "I am in the middle", "I like them", "I dislike them", "I like them very much", and "I dislike them very much" in order, without gender difference. The frequent eaten leaf vegetable was Chinese cabbage, the frequent eaten fruit vegetable was cucumber, and the frequent eaten root vegetable was radish. The favorite leaf vegetable was lettuce, the favorite fruit vegetable was corn, and the favorite root vegetable was sweet potato. The preference degrees of taro and ginger were very low. The reasons why they liked a vegetable were that it was delicious and they ate it at home often. In addition, the reason why they disliked vegetables was that they are untasty in flavor or texture and it showed that many students had a prejudice that vegetables were untasty. The intakes of plant protein, dietary fiber, ash and INQs of dietary fiber, calcium, vitamin C, folate, vitamin E in the group with high preference of vegetables were significantly higher than those of low preference group. The study results indicate that intake frequency and preference of root vegetables in juveniles are low and the major reasons of these results are taste and eating experience of vegetables. In addition, the intake amounts of dietary fiber and folate are poor in the subjects with low preference of vegetables. Therefore, families and schools should make efforts that juveniles can recognize the importance of vegetable intake and select various vegetables properly through the development of cooking methods and systematic nutrition education.

Lactantes menores alimentados con fórmula de soya: evaluación de hormonas tiroideas / Infants fed with soy formula: evaluation of thyroid hormones

La alimentación a base de soya, se ha relacionado con alteración de la función tiroidea, debido a la presencia de fitoestrógenos en su composición. Es por ello, que el presente estudio tiene como objetivo determinar la función tiroidea en lactantes menores de 6 meses alimentados con fórmula infantil a base de soya. Es un estudio descriptivo, transversal. Se evaluaron 28 lactantes que recibieron fórmula infantil de soya, como única alimentación. Variables utilizadas: edad, sexo, Graffar-Méndez Castellano, motivo de indicación de la fórmula, dilución, onzas diarias ingeridas, determinación de T3-libre y T4-libre y TSH sérico. Para el análisis estadístico se aplicó t de Student para un nivel de significación estadística de p<0,05. Los valores séricos de T3 y T4 libres se mantuvieron dentro de rangos normales. 7% de la muestra mostró valores elevados de TSH, no siendo estadísticamente significativo. No existió relación estadística entre el consumo de fórmula de soya y función tiroidea. Sin embargo, en la muestra estudiadados de los pacientes presentaron aumento de los niveles de TSH, por lo que no se puede descartar la posibilidad de una asociación dado lo limitado de la muestra.

Feeding with soy has been related to alteration of thyroid function. The objective of this study was to determine thyroid functionalism in babies under 6 months of age fed with infantile soy based formula. Descriptive, cross-sectional, non experimental study. Twenty eight babies who received exclusively infantile soy based formula were evaluated. Variables studied were: age, gender, socio-economical level, reason for the prescription of soy formula, dilution, daily ounces, determination of free T3, T4 and TSH. For the statistic analysis, Student’s t test was applied for a statistical significance level of p<0.05. Serum free T3 and T4 were within normal ranges. 7% of the sample showed elevated levels of TSH, with no statistic significance. there was no statistical relationship between consumption of soy formula and thyroid function. However, two patients had increased levels of TSH and therefore, the possibility of an association cannot be ruled out given the small size of the sample.

Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de minerales / Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability

En este trabajo se estudió el efecto de la incorporación de harina de soja y de concentrado proteico de suero de queso sobre las propiedades físicas de la masa y sobre la calidad del pan de molde. Se realizaron estudios farinográficos y alveográficos sobre las masas. Los panes fueron evaluados por sus atributos sensoriales a través de un panel entrenado y con relación a sus características nutricionales a través de puntaje químico, lisina disponible y disponibilidad potencial del hierro de fortificación y del zinc y calcio intrínsecos. La incorporación de harina de soja (HS) y de concentrado proteico de suero de queso (WPC) produjeron una importante modificación en las propiedades físicas de la masa. El agregado de WPC a un nivel de 6 por ciento de reemplazo, incrementó el puntaje químico del pan de 40.2 a 41.4, mientras que con 6 por ciento de harina de soja se elevó a 52.2. La mezcla de ambas fuentes proteicas (HS 6 por ciento + WPC 6 por ciento) permitió aumentar ese puntaje químico a 60.0 sin deterioro evidente de las características organolépticas de los panes. Además, la pérdida de lisina disponible que ocurrió con el WPC fue atenuada con la incorporación simultánea de harina de soja. El agregado de WPC si bien incrementó el aporte de Ca, disminuyó la disponibilidad de Fe y Zn. Este efecto negativo sobre el Fe fue superado por el agregado de promotores de la absorción de minerales, siendo el agregado del EDTA el más beneficioso. Por otra parte el agregado de harina de soja al 6 por ciento mejoró el aporte de proteínas sin perjudicar el de minerales.

The effects of the addition of soy flour and whey protein concentrate (WPC) on dough properties and mold bread quality were studied. Farinograph and alveograph were used to evaluate dough properties. Mold bread quality was evaluated by assessing sensory attributes using a trained panel and analyzing some nutritional characteristics, such as: protein chemical score, available lysine, and potential availability of fortified iron and also of the intrinsic calcium and zinc. Addition of soy flour and WPC caused significant changes on dough properties. Chemical score of bread was increased from 40.2 to 41.4 when 6 percent WPC was used, from 40.2 to 52.2 when 6 percent soy flour was added and up to 60.0 when substitution was made with 6 percent WPC plus 6 percent soy flour. This last improvement was obtained without impairing sensory attributes. The highest value of available lysine loss during baking, corresponded to the blend containing WPC, but it was reduced when WPC was used together with soy flour. WPC addition increased calcium content but reduced potential availability of iron and zinc. This negative effect on iron availability was overcome by adding mineral absorption promoters, being EDTA the most effective. On the other hand addition of 6 percent soy flour improved protein value without affecting mineral availability.

Papel da ingestão de soja na nefropatia diabética / Role of soy intake in diabetic nephropathy

O papel específico das modificações da dieta no tratamento da nefropatia diabética (ND) ainda não está elucidado. A substituição de proteína de origem animal por soja em pacientes com Diabete Melito (DM) poderia ser benéfica para a função renal. O objetivo do presente manuscrito foi revisar criticamente as evidências acerca do papel da soja na ND. Foram selecionados seis ensaios clínicos randomizados conduzidos em pacientes com DM, dentre os quais cinco demonstraram melhora de pelo menos um marcador de função renal com a dieta com soja. Os mecanismos através dos quais essas dietas promoveriam melhora da ND não foram elucidados, assim como não está estabelecido ainda se há distinção no efeito benéfico aos rins dos diferentes produtos à base de soja disponíveis no mercado. Novos estudos são necessários para que tais questões possam ser elucidadas e para que os benefícios da soja na ND possam ser confirmados.

The specific role of dietary changes in the treatment of diabetic nephropathy (DN) has not yet been elucidated. The animal source protein replacement for soy in patients with Diabetes Mellitus (DM) may provide potential benefits for renal function. The aim of the present manuscript was to perform a critical review of evidence about the role of soy in DN. Six randomized clinical trials conducted in patients with DM were selected, and five of them showed improvement of at least one marker of renal function with the soy diet. However, the mechanisms by which these diets promote improvement in DN have not been elucidated. It is not yet known whether there are distinguishable renal benefits ensured by different soy-based products available on the market. Further studies are needed to clarify theses aspects and to confirm the benefits of soy in DN.

Antiatherogenic and antiperoxidative effects of garlic and soy proteins in alcohol fed rats.

Rats fed with alcohol (18%) at 3.76 g/day for 45 days showed significant reduction in body weight, glutathione (GSH) content and activities of superoxide dismutase (SOD) and catalase in liver. Lecithin cholesterol acyltransferase (LCAT) in plasma, levels of HDL cholesterol in serum, hepatic bile acid production and fecal excretion of neutral sterols also showed significant reduction. Simultaneous feeding of garlic protein (GP) or soy protein (SP) (500 mg/kg body weight/day for 45 days) to alcohol fed groups increased each of above parameters significantly towards normal values. Increase in GSH content and catalase activity in liver, was significantly higher for SP treated group than for GP treated group. However, increase in plasma LCAT was significantly higher for GP treated group than for SP treated group. Alcohol fed rats showed significant increase in liver weight, serum and tissue cholesterol, serum triacylglycerol (TAG), phospholipids (PL) and free fatty acid (FFA) levels and activity of HMGCoA reductase in liver and intestine. Lipid peroxidation, glucose-6 phosphate dehydrogenase (G6PD), glutathione peroxidase (GPx) and glutathione reductase (GR) in liver and incorporation of labeled acetate into liver cholesterol also showed significant increase. GP and SP treated rats showed decrease in these values towards normal. GP feeding showed a better effect than SP in lowering serum and heart total cholesterol, and in maintaining GPx at near normal level, while SP feeding showed a better effect in lowering serum FFA level and maintaining GR activity at near normal level. In suppressing incorporation of labeled acetate into serum cholesterol, GP feeding showed a better effect than SP. Antiatherogenic and antiperoxidative effects of these proteins may be due to lower lysine/arginine ratio.