Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves. Besides, the dietary fibers increased the compression force of meat loaves treated with papain, mainly oat fiber. The dietary fibers decreased the pH, especially the treatment with apple fiber. In the same way, the color was changed mainly by the apple fiber addition, resulting in a darker color in both raw and cooked samples. TBARS index increased in meat loaves added with both pea and apple fibers, mostly for the last one. In the next step, the combination of inulin, oat, and pea fibers was evaluated in the meat loaves treated with papain, combining fibers up to 6% total content likewise decreased cooking and cooling loss and increased the texture of the papain-treated meat loaf. The addition of fibers improved the acceptability of the texture-related samples, except for the three-fiber mixture (inulin, oat, and pea), which was related to a dry, hard-to-swallow texture. The mix of pea and oat fibers conferred the best descriptive attributes, possibly related to improved texture and water retention in the meat loaf, and comparing the use of isolated oat and pea, the perception of negative sensory attributes was not mentioned, such as soy and other off-flavors. Considering these results, this study showed that dietary fibers combined with papain improved the yielding and functional properties with potential technological use and consistent nutritional claims for elderly.

Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase.

In this study, bovine meat loaves were produced with different levels of papain (0.00125%, 0.0025%, 0.00375%, and 0.005%) combined with transglutaminase (1%). The effect of this reformulation on pH, instrumental color, water activity, proximate composition, texture, yield, and scanning electron microscopy (SEM) of meat loaves was investigated. In addition, the enzymatic activity of papain was also analyzed. The papain addition increased the pH and the yield of the samples. The hardness was progressively reduced with the increase of papain level. Such changes could be seen through the images recorded by SEM, where an extremely fragmented structure was observed in treatments with higher papain concentration. Papain showed an optimum temperature of 80 °C. This study allowed to observe an intense proteolytic effect in all treatments, despite the papain concentration. Therefore, lower levels should be applied so that the product does not alter its sensory characteristics, such as soft and crumbly texture.

Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.

Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two concentrations (0.25% and 0.5%) on the physicochemical, textural, and sensory properties of hybrid sausages formulated with concentrated soy or rice proteins. TG caused a reduction in the heat treatment yield of hybrid sausages, particularly those made with rice protein. pH and color parameters were marginally affected by TG addition. Texture parameters increased substantially with TG, although escalating the TG level from 0.25% to 0.5% did not result in a proportional improvement in texture parameters; in fact, for rice-based hybrid sausages, no difference was achieved for all attributes, while only cohesiveness and chewiness were improved for soy-based ones. TG enhanced the sensory attributes of soy-based hybrid sausages to a level comparable to control meat emulsion, as evidenced by ordinate preference score and projective mapping. Our findings suggest that TG is a viable strategy for enhancing texture and sensory parameters in hybrid sausages, particularly for plant proteins that exhibit greater compatibility with the meat matrix.

Análise de prontuários de pacientes com infecções odontogênicas atendidos no serviço hospitalar / Análisis de registros de pacientes con infecciones dentales atendidos en el servicio de hospital / Analysis of records of patients with dental infections care at the hospital service

Objetivo: O seguinte estudo é uma análise de prontuários para traçar um perfil epidemiológico de pacientes acometidos por infecções odontogênicas e/ou angina de Ludwig em um serviço hospitalar público. Metodologia: Foi realizado um estudo observacional de 37 prontuários com diagnóstico de infecção odontogênica e/ou Angina de Ludwig no Hospital da Restauração, na cidade do Recife, Pernambuco, entre os meses de julho a novembro de 2021. Resultados: Dos 37 prontuários, a maioria foi do sexo masculino (55%; n=20), a faixa etária mais acometida foi dos 18 aos 40 (45%; n=17); abaixo dos 10 anos foram acometidos 27% (n = 10). 21% (n = 8) foram internados e dos 37 prontuários, 13% (n = 5) evoluíram para Angina de Ludwig. Conclusão: O perfil mais acometido por infecções odontogênicas no período proposto foram pacientes do sexo masculino adultos e a internação não prevaleceu na maioria dos casos. O alto acometimento de crianças é um sinal de alerta, sugerindo uma atenção maior dos responsáveis. A angina de Ludwig acometeu menos da metade dos pacientes e a Ceftriaxona e o Metronidazol foram os antibióticos de escolha para a maioria dos casos... (AU)

Objetivo: El siguiente estudio es un análisis de historias clínicas para trazar un perfil epidemiológico de los pacientes afectados por infecciones odontogénicas y/o angina de Ludwig en un servicio hospitalario público. Metodología: Se realizó un estudio observacional en 37 historias clínicas con diagnóstico de infección odontogénica y/o Angina de Ludwig en el Hospital da Restauração, en la ciudad de Recife, Pernambuco, entre julio y noviembre de 2021. Resultados: De las 37 historias clínicas, la mayoría eran hombres (55%; n=20), el grupo de edad más afectado fue el de 18 a 40 años (45%; n=17); menores de 10 años, el 27% (n = 10) estaban afectados. El 21% (n = 8) fueron hospitalizados y de las 37 historias clínicas, el 13% (n = 5) progresó a Angina de Ludwig. Conclusión: El perfil más afectado por infecciones odontogénicas en el periodo propuesto fueron pacientes adultos del sexo masculino y no predominó la hospitalización en la mayoría de los casos. La alta participación de los niños es una señal de advertencia, lo que sugiere una mayor atención por parte de los responsables. La angina de Ludwig afectó a menos de la mitad de los pacientes y la ceftriaxona y el metronidazol fueron los antibióticos de elección en la mayoría de los casos... (AU)

Objective: The following study is an analysis of medical records to trace an epidemiological profile of patients affected by odontogenic infections and/or Ludwig's angina in a public hospital service. Methodology: An observational study was carried out on 37 medical records with a diagnosis of odontogenic infection and/or Ludwig's Angina at Hospital da Restauração, in the city of Recife, Pernambuco, between July and November 2021. Results: Of the 37 medical records, the most were male (55%; n=20), the age group most affected was from 18 to 40 (45%; n=17); under 10 years of age, 27% (n = 10) were affected. 21% (n = 8) were hospitalized and of the 37 medical records, 13% (n = 5) progressed to Ludwig's Angina. Conclusion: The profile most affected by odontogenic infections in the proposed period were adult male patients and hospitalization did not prevail in most cases. The high involvement of children is a warning sign, suggesting greater attention from those responsible. Ludwig's angina affected less than half of the patients and Ceftriaxone and Metronidazole were the antibiotics of choice for most cases... (AU)

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.

Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), aw (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.

Interaction between papain and transglutaminase enzymes on the textural softening of burgers.

The present study investigated the effect of the enzymes papain (0.2%) and microbial transglutaminase (MTG) (1%) on the texture properties of beef and chicken burgers to develop a meat product with significant increase in softness due to the physiological limitations of the elderly. The products were characterized for pH, objective color, water activity, texture profile analysis (TPA), shear force, compression test, electrophoretic profile, cooking loss, and diameter reduction. A pronounced increase in softness was observed for both raw materials containing papain. An increase in shear force was observed for the beef burger containing only MTG, while the chicken burger showed a reduction of this parameter. The compression tests showed papain alone or combined with MTG decreased the hardness of the burgers. The results showed that the combination of the enzymes papain and MTG can be an effective strategy to develop beef and chicken burgers much softer, contributing to the future studies focused on the physiological needs of the elderly.

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.

BACKGROUND: A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C. RESULTS: A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores. CONCLUSION: These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.

Influência da ozonioterapia na cicatrização de úlceras do pé diabético / Influence of ozone therapy on the healing of diabetic foot ulcers

Úlcera do pé diabético é uma das complicações de diabetes mellitus que ocorre por causas multifatoriais. A abordagem multidisciplinar e multiprofissional do paciente com pé diabético é recomendada, uma vez que a afecção possui alta prevalência e que as ações de prevenção e controle das lesões são potencialmente eficazes. Há um crescente interesse da comunidade científica e boa aceitação do tratamento com ozônio pelas revistas acadêmicas, apesar de o número de pesquisas acerca do assunto não ser amplo. Desse modo, o objetivo da presente pesquisa foi avaliar a influência da ozonioterapia em pacientes com feridas do pé diabético. Metodologia: Tratou-se de revisão narrativa de literatura acerca da terapia com ozônio para tratamento de ferida do pé diabético. Foram utilizados os termos "ozônio", "ozônioterapia", "ozonização", "pé diabético", úlcera do pé diabético", bem como suas traduções para o inglês "ozone", "ozonetherapy", "diabetic foot", "diabetic foot ulcer". Foram consultadas as bases acadêmicas PubMed, Scielo, Lilacs e EBSCOhost. Resultados/Discussão: Muitas vezes o tratamento convencional para feridas é ineficiente devido à multiplicação de bactérias resistentes. Para feridas infectadas, primeiramente pode-se empregar o ozônio como desinfetante, pois o gás é tanto bactericida como fungicida, e para se obter uma ferida livre de patógenos; posteriormente, pode-se aplicar doses baixas da mistura gasosa oxigênio-ozônio para acelerar a cicatrização da lesão. Dentre as formas de tratamento com ozônio estão a utilização de óleo ozonizado sobre a ferida e a aplicação local de uma mistura de gases ozônio e oxigênio diretamente sobre a úlcera. Além disso, o ozônio funciona bem quando insuflado em microambiente controlado (saco plástico). a ozonização, quando comparada ao uso de antibióticos convencionais, pode reduzir o tamanho das lesões e abreviar o tempo de internação dos pacientes a curto prazo, mas aparentemente não promove a cura total da úlcera nem reduz o número de complicações. Conclusão: Há um crescente interesse pela comunidade científica e boa aceitação do tratamento com ozônio pelas revistas acadêmicas, apesar de o número de pesquisas acerca do assunto não ser grande. Diversos trabalhos demonstraram resultados positivos da utilização de ozônio como adjuvante da terapia convencional para úlceras do pé diabético, e concluíram que a ozonioterapia é uma ferramenta terapêutica complementar ao tratamento convencional. Apesar disso, ainda há muito a aprofundar acerca do tema e mais pesquisas devem ser conduzidas para validar a ozonioterapia na prática clínica.

Diabetic foot ulcer is one of the complications of diabetes mellitus that occurs due to multifactorial causes. The multidisciplinary and multidisciplinary approach of patients with diabetic feet is recommended, since the condition has a high prevalence and the actions for the prevention and control of injuries are potentially effective. There is growing interest from the scientific community and Good acceptance of ozone treatment by academic journals, although the number of studies on the subject is not large. Thus, the objective of the present research was to evaluate the influence of ozone therapy in patients with diabetic foot wounds. Methodology: It was a narrative literature review about ozone therapy for the treatment of diabetic foot wounds. The terms "ozone", "ozone therapy", "ozonization", "diabetic foot", diabetic foot ulcer were used, as well as their English translations "ozone", "ozonetherapy", "diabetic foot", "diabetic foot ulcer ". The academic bases PubMed, Scielo, Lilacs and EBSCOhost were consulted. Results / Discussion: The conventional treatment for wounds is often inefficient due to the multiplication of resistant bacteria. For infected wounds, ozone can first be used as a disinfectant, as the gas is both bactericidal and fungicidal, and to obtain a pathogen-free wound; subsequently, low doses of the oxygen-ozone gas mixture can be applied to accelerate the healing of the lesion. Among the forms of treatment with ozone are the use of ozonized oil on the wound and the local application of a mixture of ozone and oxygen gases directly on the ulcer. In addition, ozone works well when inflated in a controlled microenvironment (plastic bag). ozonation, when compared to the use of conventional antibiotics, can reduce the size of the lesions and shorten the patients' hospitalization time in the short term, but apparently does not promote a complete healing of the ulcer or reduce the number of complications. Conclusion: There is a growing interest in the scientific community and good acceptance of ozone treatment by academic journals, although the number of studies on the subject is not large. Several studies have shown positive results from the use of ozone as an adjunct to conventional therapy for diabetic foot ulcers, and concluded that ozone therapy is a therapeutic tool complementary to conventional treatment. Despite this, there is still much to be done about the topic and more research must be conducted to validate ozone therapy in clinical practice.

Characterization of biodegradable film based on zein and oleic acid added with nanocarbonate / Caracterização de filme biodegradável a base de zeína e ácido oléico adicionado de nanocarbonato

Zein oleic acid films added with 1, 2 and 3 % (w/w) of nanocarbonate and 30 % glycerol as plasticizer, were produced and evaluated according to their structure and functional properties. Structural characteristics were analyzed by optical and scanning electron microscopy (SEM). Water solubility and mechanical properties were determined according to ASTM methods. The increase of nanocarbonate concentration increased water solubility and influenced the color and mechanical properties. Optical and SEM of film samples added with nanocarbonate, shown low amount of pores and great fat globules size.

Filmes a base de zeína e ácido oleico adicionados com 1, 2 e 3 % de nanocarbonato e 30 % de glicerol como plasticizante foram produzidos e avaliados quanto sua estrutura e propriedades funcionais. Caracteristicas estruturais foram analisadas por meio de microscopia ótica (MO) e eletrônica de varredura (MEV) e solubilidade em água e propriedades mecânicas segundo métodos da ASTM. O aumento na concentração de nanocarbonato, aumentou a solubilidade em água e influenciou na cor e propriedades mecânicas. As análises de MO e MEV do filme adicionado com nanocarbonato mostraram pouca presença de poros e glóbulos de gordura de maior tamanho quando comparado com o filme controle.

Production of tannase by Aspergillus tamarii in submerged cultures

The production of tannase by Aspergillus tamarii was studied in submerged cultures. The fungus produced an extracellular tannase after two days of growth in mineral medium containing tannic acid, gallic acid and methyl gallate as carbon source. The best result was obtained using gallic acid as inducer (20.6 U/ml). The production of enzyme was strongly repressed by the presence of glucose. Crude enzyme was optimally active at pH 5.0 and 30º C. The enzyme was stable in a large range of pH and up to the temperature of 45º C.

A produção de tanase por um novo potencial produtor, o fungo filamentoso Aspergillus tamarii, foi parcialmente caracterizada neste estudo. O fungo produziu uma tanase extracelular em culturas submersas após 2 dias de crescimento em meio mineral contendo ácido tânico, ácido gálico ou metil galato como fonts de carbono. Os melhores resultados foram obtidos em culturas com ácido gálico (20,6 U/ml). A produção da enzima foi fortemente inibida por glicose. A enzima bruta foi otimamente ativa em pH 5,0 e a 30º C e estável em ampla faixa de pH e em temperaturas inferiores a 45ºC.

Papilomavírus humano e lesões intra-epiteliais cervicais: estudo colpocitológico retrospectivo / Human papillomavirus and cervical intraepithelial lesions: retrospective cytologic study

Estudos epidemiológicos têm apontado o papel do papilomavírus humano (HPV) no aparecimento de lesões cervicais em mulheres do mundo todo. Neste trabalho foram investigadas mulheres com lesões cervicais e sua relação com o HPV, usando dados citológicos. Durante o estudo, foram examinadas 8.020 mulheres atendidas no Laboratório Central de Saúde Pública do Maranhão (LACEN-MA), em 2002. Foram encontrados 256 pacientes (3,2 porcento) com laudos de alterações citológicas, onde 39 (0,5 porcento) estavam relacionadas as atipias de significado indeterminado em células escamosas (ASCUS), 116 (1,4 porcento) LSIL, 96 (1,2 porcento) HSIL e quatro casos (0,05 porcento) de carcinoma invasor. De todos os casos com alterações citológicas, 8,6 porcento estavam relacionados à infecção por HPV. Diferentes aspectos morfológicos de HPV na citologia foram avaliados e verificou-se prevalência maior nos critérios não clássicos. Verificou-se que o HPV foi mais freqüentemente detectado em lesões de baixo grau e em mulheres jovens.