Effects of dietary fat quality on metabolic endotoxaemia: a systematic review.

In this systematic review, we critically evaluated human clinical trials that assessed the effects of dietary fat quality on metabolic endotoxaemia. The studies were selected from three databases (PubMed, Scopus and Cochrane Library), and the keywords were defined according to the Medical Subject Headings indexing terminology. Two authors searched independently, according to the pre-defined selection criteria. Quality and risk assessment of bias for each selected study were also evaluated. The results of the included studies demonstrated associations between higher SFA intake and increased postprandial lipopolysaccharide (LPS) concentrations. On the other hand, after the consumption of PUFA, bloodstream LPS concentrations were lower. However, in none of the long-term studies, the consumption of dietary fats did not seem to exert effects on LPS concentration. Hence, SFA seem to act as a risk factor for transient increase in endotoxaemia, while PUFA demonstrated exerting a protective effect. Taken together, the evidence suggests that the dietary fatty acid profile may influence bloodstream endotoxin concentrations through modulation of factors such LPS clearance, alkaline phosphatase activity, bile acid metabolism, intestinal permeability and intestinal microbiota composition.

Dysbiosis and metabolic endotoxemia induced by high-fat diet / Disbiosis y endotoxemia metabólica inducidas por la dieta rica en grasa

Introduction: diet plays a decisive role in the prevention and treatment of diseases such as obesity, diabetes, allergies and inflammatory diseases. In addition to this, there are numerous investigations about the role of the microbiota in the genesis of metabolic diseases, especially obesity and its comorbidities. Objective: the aim of this review is to discuss the influence of high-fat diets on dysbiosis and metabolic endotoxemia. Results and conclusion: the intestinal microbial ecosystem has been shown to be essential in the performance of functions in the host organism, however, several factors can lead to an imbalance in the homeostasis of the microbiota, known as dysbiosis. High-fat diets are associated with a reduction in intestinal bacterial diversity, changes in membrane integrity, inducing increased permeability and increased lipopolysaccharide (LPS) translocation, changes in the immune system, and generation of low-intensity systemic inflammation. The installed endotoxemia can be considered as a causal factor of subclinical inflammation related to several chronic diseases, and as a result of this, it is essential to know the real impact of hyperlipidic diets on the intestinal microbiota. Thus, it becomes essential to identify dietary strategies that can minimize the inflammatory effects generated from changes in the intestinal microbiota

Introducción: la dieta juega un papel determinante en la prevención y el tratamiento de enfermedades como la obesidad, la diabetes, las alergias y las enfermedades inflamatorias. Agregado a ello, son innumerables las investigaciones acerca del papel de la microbiota en la génesis de las enfermedades metabólicas, principalmente la obesidad y sus comorbilidades. Objetivo: el objetivo de esta revisión es analizar la influencia de las dietas ricas en grasas sobre la disbiosis y la endotoxemia metabólica. Resultados y conclusión: se ha demostrado que el ecosistema microbiano intestinal es esencial en el desempeño de funciones en el organismo del huésped, sin embargo, varios factores pueden conducir a un desequilibrio en la homeostasis de la microbiota, conocido como disbiosis. Las dietas ricas en grasas están asociadas a una reducción en la diversidad bacteriana intestinal, alteraciones en la integridad de la membrana que inducen un aumento de la permeabilidad y mayor translocación de lipopolisacáridos (LPS), alteraciones en el sistema inmunológico y generación de inflamación sistémica de baja intensidad. La endotoxemia instalada puede ser considerada un factor causal de la inflamación subclínica relacionada con diversas enfermedades crónicas y, en consecuencia, es imprescindible el conocimiento del impacto real de las dietas hiperlipídicas sobre la microbiota intestinal. Así, es esencial la identificación de estrategias dietéticas que puedan minimizar los efectos inflamatorios generados a partir de alteraciones en la microbiota intestinal

Efeito da adição de xarope de glicosenas propriedades físico-químicas e ceitabilidade do doce de gabiroba / Effect of glucose syrup addition on physical and chemical properties and acceptability of gabiroba marmalade

Gabiroba marmalades were prepared with coconut, pectin, citric acid anddifferent concentrations of glucose syrup (0%, 5%, 10% and 15%) using a1:1:1 ratio of pulp:sugar:milk, for evaluation of physico-chemical propertiesand acceptability. The formulations with acceptable sensory attributeswere stored at room temperature and monthly evaluated for physical andchemical characteristics (pH, titrable acidity, soluble solids and moisture)until completing 180 days. The overall acceptability (aroma, taste, texture)and appearance averaged 6.2 ? 7.8 in a 9-point hedonic scale consumeracceptance study. During storage of marmalades, a tendency for decrease in the pH value was observed, this is also indicated by the negative linear effect (p < 0.05). The variation in the values of titrable acidity, soluble solids and moisture was not linear or quadratic during storage. Gabiroba marmalades with increasing levels of glucose syrup (0-15%) and good level of acceptance present adequate physical and chemical characteristics.

Mermelada de gabiroba fue preparado usando una proporción de pulpa:azucar: leche de 1: 1: 1 respectivamente, coco rallado, pectina,ácido cítrico y diferentes concentraciones de jarabe de glucosa (0, 5, 10 y 15%) para evaluar las características físico-químicas y su aceptabilidad. Las formulaciones aceptadas fueron almacenadas a temperatura ambiente y evaluadas mensualmente en relación a sus características físico-químicas (pH, acidez, sólidos solubles y humedad) hasta completar 180 días. Las puntuaciones de aceptación en cuanto a aroma, sabor, textura y apariencia del producto variaron de 6,2 a 7,8, utilizando unaescala hedónica de 9 puntos. Durante el almacenamiento, los mermeladas mostraron tendencia de reducción del pH, confi rmado por el efecto linear negativo en función del tiempo (p < 0,05). La variación en los valores de acidez titulable, sólidos solubles y humedad no fue linear ni cuadrática con el tiempo de almacenamiento. Mermeladas de gabiroba conniveles crecientes de jarabe de glucosa (0 hasta 15%) y buen nivel de aceptación presentaron características físico-químicas adecuadas.

Doces em pasta de gabiroba foram elaborados com a proporção de polpa:açúcar:leite de 1:1:1, coco ralado, pectina, ácido cítrico e diferentesconcentrações de xarope de glicose (0, 5, 10; 15%) para avaliação das características físicoquímicas e da aceitabilidade. As formulaçõesconsideradas aceitas foram arazenadas à temperatura ambiente e avaliadas quanto às características físicas e químicas (pH, acideztitulável, sólidos solúveis e umidade), mensalmente até completar 180 dias. Os escores para aceitação global (aroma, sabor, textura) e aparência dosdoces variaram de 6,2 a 7,8 usando-se escala hedônica de 9 pontos. Durante a estocagem, os doces apresentaram tendência na redução dopH, isto também é confi rmado pelo efeito linear negativo em função do tempo (p<0,05). A alteração dos valores de acidez titulável, sólidos solúveis e umidade não foi linear ou quadrática com o tempo de armazenamento. Doces de gabiroba com níveis crescentes dexarope de glicose (0% a 15%) e bom nível de aceitação apresentam características físicas e químicas adequadas.