Utilidad de una estrategia nutricional sobre la dislipidemia en pacientes pediátricos con enfermedad renal crónica terminal / Usefulness of a nutritional strategy on dyslipidemia in pediatric patients with terminal chronic kidney disease

Antecedentes y objetivo: en la enfermedad renal crónica (ERC) existen múltiples factores que incrementan la presencia de la dislipidemia. El objetivo fue identificar la utilidad de una intervención nutricional sobre la dislipidemia, en niños con ERC terminal, a los 6 meses del inicio de la intervención. Materiales y métodos: estudio cuasiexperimental (antes y después). Se incluyeron pacientes con ERC terminal en diálisis peritoneal y hemodiálisis. A cada niño se le realizaron una somatometría y un perfil de lípidos al inicio y a los 6 meses de seguimiento. Se realizó un manual de alimentación con semaforización de los alimentos, poniendo de color rojo los alimentos que se deben consumir en la menor cantidad posible, además de incluir alimentos a tamaño real utilizando modelos educativos. Para comparar las variables cuantitativas antes y después de la intervención se transformaron las variables a su logaritmo y se aplicó la “t” de Student pareada. Resultados: se analizaron 41 pacientes. Posteriormente a la intervención se modificaron los parámetros del perfil lipídico; las concentraciones de HDL se incrementaron (41,0 mg/dL vs. 44,4 mg/dL, p = 0,048), mientras que las concentraciones de triglicéridos disminuyeron (227,1 mg/dL vs. 185.9 mg/dL, p = 0,007), lo cual persiste incluso una vez excluidos aquellos pacientes que se encontraban bajo tratamiento hipolipemiante (195 mg/dL vs. 171,6, p = 0,049). En cuanto al estado de dislipidemia, la hipertrigliceridemia disminuyó sin alcanzar la significancia (80,5 % vs. 62,5 %, p = 0,073). Conclusiones: la intervención nutricional mejoró las concentraciones de HDL y triglicéridos pasados 6 meses de la intervención en niños con ERC terminal (AU)

Background and objective: in chronic kidney disease (CKD) there are several factors that increase the presence of dyslipidemia. The aim of this study was to identify the usefulness of a nutritional intervention, in children with terminal CKD, on dyslipidemia 6 months after intervention start. Materials and methods: a quasi-experiment study (before and after) was performed. End-stage CKD patients on peritoneal dialysis and hemodialysis were included. Each child underwent a determination somatometry, and lipid profile at the beginning and at 6 months of follow-up. A nutritional guide was made with food traffic lights, turning the food that should be consumed in the least amount possible in red. In addition to including life-size food using educational models. To compare the quantitative variables before and after the intervention, the variables were transformed to their logarithm and a paired Student's t-test was applied. Results: a total of 41 patients were analyzed. After the intervention, the parameters in the lipid profile were modified; meanwhile HDL concentrations increased (41.0 mg/dL vs 44.4 mg/dL, p = 0.048), triglyceride concentrations decreased (227.1 mg/dL vs 185.9 mg/dL, p = 0.007), and these changes persist even after excluding patients who were under lipid-lowering treatment (195 mg/dL vs 171.6, p = 0.049). Regarding the state of dyslipidemia, hypertriglyceridemia decreased, without reaching significance (80.5 % vs 62.5 %, p = 0.073). Conclusions: the nutritional intervention improved HDL and triglyceride concentrations 6 months afterwards in children with terminal CKD (AU)

Temporal and spatial dynamics of arthropod groups in terrestrial subsurface habitats in central Portugal.

The mesovoid shallow substratum (MSS) can act as a climatic refuge for invertebrates, as a biogeographic corridor to deeper substrates or as a permanent habitat for some species. This study characterizes the seasonal invertebrate diversity and abundance of MSS ecosystems in central Portugal focusing on Diplopoda, Diplura, Orthoptera and Coleoptera during one year. Sampling was performed with standard MSS pitfalls in scree slopes (colluvial MSS) of karst areas and environmental parameters (temperature, pH, conductivity, water content, organic carbon, nitrate, phosphate and ammonium) were quantified. Our results show that winter was the season with the highest arthropod abundance and that the MSS acts as a permanent habitat for chordeumatidan millipedes and as a climatic refuge for orthopterans and most beetles. All Diplura collected belong to a single species known previously from surface habitats in the Iberian Peninsula, which does not seem to use the Portuguese MSS as a refuge. MSS habitats in central Portugal, classified as western Mediterranean and thermophile deposits protected by the Natura 2000 network based on plant communities and geology, revealed an abundant and diverse invertebrate community that urges characterization and protection.

Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others.

Alternatives for biosurfactants and bacteriocins extraction from Lactococcus lactis cultures produced under different pH conditions.

AIMS: Study of the potential of Lactococcus lactis CECT-4434 as a biosurfactants and nisin (the only bacteriocin allowed to be used in the food industry) producer for industrial applications, exploiting the possibility of recovering separately both metabolites, taking into account that L. lactis is an interesting micro-organism with several applications in the food industry because it is recognized as GRAS. METHODS AND RESULTS: The results showed the ability of this strain to produce cell-bound biosurfactants, under controlled pH, and cell-bound biosurfactants and bacteriocins, when pH was not controlled. Three extraction procedures were designed to separately recover these substances. CONCLUSIONS: The strain L. lactis CECT-4434 showed to be a cell-bound biosurfactants and bacterocins producer when fermentations were carried out under uncontrolled pH. Both products can be recovered separately. SIGNIFICANCE AND IMPACT OF THE STUDY: Development of a convenient tool for the extraction of cell-bound biosurfactants and bacteriocins from the fermentation broth.

Short- and medium-term effects of experimental nitrogen fertilization on arthropods associated with Calluna vulgaris heathlands in north-west Spain.

We studied the short- and medium-term effects of experimental nitrogen fertilization (3 and 15 months after the treatment) on the arthropods of Calluna vulgaris heathlands in NW Spain. Three heathland sites were selected with two permanent plots per site: control and fertilized. Ammonium nitrate fertilizer (56 kg N ha(-1) yr(-1)) was applied monthly and insects were caught using pitfall traps. We found mainly species-level responses to nitrogen addition. Seven species (e.g. Lochmaea suturalis) showed a consistent trend (benefited or harmed) in both periods and were proposed as possible reliable indicators of the effects of nitrogen deposition in these ecosystems. We also found variable arthropod trophic-group responses: (a) herbivores (leaf beetles, true bugs) increased in abundance on a short-term scale; (b) predators (carabid beetles, true bugs) showed opposite and less clear responses in both periods. Further long-term studies are needed to determine the mechanisms underlying the observed arthropod responses.

Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour.

Chemical, nutritional, and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison to wheat for celiac patients use have been studied. The results suggested the following conclusions: the 56.5% extraction value for flour obtention is considered good; the buckwheat flour presents methionine and cystine as first limiting amino acids followed by threonine as the second limiting amino acid; the buckwheat flour presents higher content of lysine amino acids than the wheat flour; the buckwheat flour is superior to the wheat flour regarding iron, copper, and magnesium minerals; the buckwheat flour does not present haemagglutinin activity and the tannin content is negligible. Rheological assays indicate that the buckwheat flour does not contain gluten.

[Electrophoretic analysis of buckwheat flour compared with regular wheat flour]. / Análise eletroforética da farinha de trigo sarraceno em comparação com a farinha de trigo suave.

The composition of the alcohol soluble proteins (prolamins) obtained from buckwheat meal and common wheat flour by two procedures were analysed by electrophoresis at pH 3.1 and, after dissociation, in the presence of sodium dodecyl sulphate at pH 8. The profiles obtained from the prolamin fraction of buckwheat were very different, qualitatively and quantitatively, from those of the prolamin of common wheat. It is probable therefore that the adverse effects associated with the presence of wheat gliadin in diets of patients with celiac disease would be reduced and possibly avoided if wheat flour were replaced by flour from buckwheat.

Immunological analysis of serum for buckwheat fed celiac patients.

Buckwheat (Fagopyrum esculentum, Moench), a herbaceous plant of the Polygonaceae family, does not have any affinity for the Gramineae family. It is commercially rated as a cereal, which has led to some misunderstanding concerning its use in gluten induced enteropathy or celiac disease. The effect of buckwheat flour ingestion by celiac patients was evaluated through the indirect immunofluorescence technique. Samples of serum were collected 30 days after the flour ingestion. Cryostat performed cuts of wheat and buckwheat grains were accomplished in order to compare the reactivity of their proteins and serum of celiac and normal patients. The assay revealed that the buckwheat flour presents no toxicity for the celiac patient and no anti-protein antibodies formation in the grain was observed for serum dilutions of 1:2 up to 1:32 with 0.15 M NaCl solution in 0.01 M phosphate buffer, pH 7.2 throughout the 30 day assay period. The results of the immunological assays showed that the buckwheat flour does not present toxic prolamines to celiac disease patients.

Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value.

The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.

[Chemical and nutrition evaluation of whole sorghum flour (Sorghum bicolor, L. Moench), complementation with bean and milk whey, application in baking]. / Avaliação química e nutricional de farinha de sorgo integral (Sorghum bicolor, L. Moench), complementação com feijão e soro de leite, aplicação em panificação.

The chemical characteristics nutritive value and technological properties of the whole sorghum flour for consumption were studied. The chemical analyses indicated 11.5% of protein, 2.7% of fat, 1.3% of fiber and 72% of carbohydrate. Major mineral in the flour were sulphur 0.25%, phosphorus 0.21%, potassium 0.15%, magnesium 0.07% and calcium 0.03%. The amino acid analyses showed lysine as the first limiting amino acid (score 31.3%) and as the second treonine (score 61.5%). The essential fatty acid contents in the oil were linolenic acid 36.2%, linolenic acid 1.4% and trace of arachidonic acid. The tanin content was 0.04%. PER and CEA were increased when the whole sorghum flour was supplemented with exception of digestibility. It was concluded that whole sorghum flour is a good source of calories in the diet (359 Cal/100g) and the protein responded positively to complementing with Phaseoulus vulgaris flour, dried milk whey and synthetic lysine. The bread baked with 0, 5, 10 and 15% of composite flour (wheat-sorghum) showed good volume, good external and internal characteristics and a high percentage of acceptability, by a panel of degustation testers.

Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour.

Chemical and nutritional characteristics of irradiated and nonirradiated cowpea bean at 0.2 kGy submitted to several thermal treatments were studied. The cowpea bean flours irradiated at 0.2 kGy were superior to those non-irradiated concerning digestibility and the flours submitted to microwave oven were superior to those cooked under low pressure, autoclaved or even raw from the nutritional point of view. As to the presence of anti-nutritional factors, the results showed that the variety of cowpea bean under research presented neither trypsin inhibitor nor haemagglutinin activity, however, regarding tannin, a 0.006% content was found and considered negligible.

[Chemical and biological characterization of meal and protein isolates from pumpkin seed (Cucurbita moschata)]. / Caracterizaçâo química e biológica da farinha e isolado proteico de semente de abóbora (Cucurbita moschata).

The present study was carried out in order to check through chemical and biological analyses the nutritional characteristics of pumpkin seed, its delipidized meal and its proteic concentrate, considering its availability, nutritional potential, facility for production in poor soils and the need for new food resources. Another objective was to complement the amino acid pattern of pumpkin with others protein sources for human consumption. The results obtained indicate that: Raw pumpkin seed meal has a proteic values of 37.6% and the delipidized meal 68.8%; The PER values for raw seed meal and delipidized meal were 2.26 and 1.65, respectively; The chemical composition revealed that the delipized pumpkin seed meal was limited in threonine (66.8%); The isolate and seed meal proteins were both complemented with lysine and with cowpea bean meal; Whole pumpkin seed meal obtained from variety Caravelle is a good caloric material (approximately 568 cal/100 g).

[Nutritional evaluation of rice flour fermented with Rhizopus oligosporus]. / Avaliação nutricional de farinha de arroz fermentada com Rhizopus oligosporus.

In order to increase the proteic content of rice meal, fermentation with Rhizopus oligosporus was performed. During fermentation, samples were taken at the times of 0,20,30,40,50,60,70 and 80 hours. These samples were oven dried and further analysed. The amino acid composition of rice meal had lysine and threonine the most limiting ones. After fermentation the lysine content increase and the more limiting were the sulfur amino acids methionine and cystine (76.04%), threonine (91.03%) and lysine (97,04%. With the aim of verifying the biological value of the protein a bioassay was carried out. The fermented rice meal presented a higher digestibility value and the net protein utilization for the fermented rice meal lower than for the non fermented one.

[Use of sunflower (Heliantus annus, L.) in human foods. II. Enrichment of sunflower protein concentrate with fish and sesame flour]. / Utilização do girassol (Heliantus annus, L.) na alimentação humana. II. Enriquecimento do concentrado proteico de girassol com farinha de peixe e de gergelim.

The first part of this study revealed that a sunflower meal submitted to thermic treatment resulted in a protein of better quality when supplemented with lysine, while the meal not subjected to thermic treatment, supplemented with methionine, did not increase its nutritional value. These data indicated, therefore, that the limiting amino acid in sunflower meal is lysine, and not methionine. Based on these findings, and in order to confirm previous results, fish flour (high in lysine) and sesame flour (high methionine) were used to enrich the amino acid pattern of the sunflower protein concentrate. Three diets were thus prepared at the 10% protein level, containing: Sunflower protein concentrate which provided 70% protein, plus sesame flour (30% protein). Sunflower protein concentrate with 70% protein, and fish flour (30% protein). Sunflower concentrate with 70% protein, sesame flour with 20%, and fish flour with 10% protein. These following conclusions were derived on the basis of the analysis of these results: Supplementation of sunflower concentrate with 30% sesame flour does not producer a product of high nutritional value, once again indicating that lysine and not methionine is the limiting amino acid. Supplementation of the sunflower protein concentrate with fish flour (high in lysine content) presents a protein efficiency ratio (PER), practically equal to that of the casein pattern.

[Sesame seed (Sesamum indicum, L.). I. Methods for preparing an edible white flour]. / Estudo da semente de gergelim (Sesamum indicum, L.) I. Metodos para obtenção de farinha branca comestível.

Methods for processing of the sesame seed were tested in order to obtain an edible meal. The nutritive value of this meal was evaluated by chemical and biological analyses. According to the results obtained, it was concluded that the best method is to submit the seeds to a maceration process and to a vapor treatment. The sesame flour protein is of reasonable quality, rich in sulfur amino acids. Although is has a low lysine level, it can be utilized for complementing the amino acid pattern of other mixtures.

[Sesame seed (Sesamum indicum, L.). II. Use of sesame flour in protein mixtures]. / Estudo da semente de gergelim (Sesamum indicum, L.) II. Emprego da farinha de gergelim em misturas proteicas.

The results obtained in the first part of this study demonstrated that the sesame flour protein is of reasonable quality and can be utilized, although it has a low lysine content and is rich in sulfur amino acids. Based on the initial data, the sesame flour was supplemented with other meals: "carioca" beans, pigeon pea, and soybean. Nine diets were prepared and the best combination was that of 50% sesame flour protein and 50% pigeon pea, the PER of which was 2.28. Breads were made with these systems, as follows: 100% sesame flour, 100% wheat flour, 50% sesame flour + 50% wheat flour; 30% sesame flour + 70% wheat flour; 30% sesame flour + 30% soybean flour + 40% wheat flour. These were evaluated through sensory analysis by a grading system. Good acceptance was obtained with the bread prepared with 30% sesame flour + 70% wheat flour. Its external and internal appearance, as well as its organoleptic characteristics were close to the bread, with 100% wheat flour. Sesame flour at the 50% proportion gave a bread of medium quality. The protein mixtures of sesame flour and soybean flour were well accepted. Some of the panel members reported that it had a taste somewhat like integral bread.

[Use of sunflower (Helianthus annus, L.) in human foods. I. Preparation of sunflower flour, protein concentrate and supplementation of this flour with the amino acids lysine and methionine]. / Utilização do girassol (Helianthus annus, L.) na alimentação humana. I. Obtenção de farinha de girassol, concentrado proteico e complementação dessa farinha com aminoácidos lisina e metionina.

In view of the importance that cultivation of sunflower (Helianthus annus, L.) has from both the industrial and scientific points of view, to promote its wide utilization in human foods, this study was undertaken for the following purposes. To obtain an edible sunflower seed meal, as well as well to determine the effect thermic treatment exerted on its nutritional qualities. To evaluate through chemical and biological analyses, the nutritional quality of the flour and of its thermic treatment, as well as of the sunflower seed protein concentrate. To supplement these flours with the amino acids lysine and methionine. Analysis of the results suggested the following conclusions: The sunflower seed obtained by thermic treatment has a higher protein value than when untreated. The flour thus treated is of better protein quality when supplemented with 0.34% lysine. The sunflower seed not subjected to thermic treatment, and supplemented with different levels of the amino acid methionine, did not improve the protein quality of the product. The protein concentrate of the sunflower seed shows a protein quality as well as a protein efficiency ratio (PER) relatively low, probably due to the lack of lysine.

[Protein concentrate of the manioc leaf. Extraction, chemical analyses and supplementation with amino acids]. / Estudo do concentrado proteico da folha de mandioca. Obtencão, analises químicas e suplementação com amino acidos.

The purpose of this work was to prepare a manioc leaf protein concentrate introducing some new procedures on the known methods developed by other authors. Chemical composition and biological quality (PER, Digestibility, NPU and BV) of the protein content were measured for diets prepared with leaf protein concentrate and leaf. Histological studies were carried out in some organs. The protein concentrate and the powdered leaves were supplemented with methionine and lysine, alone and combined. The protein content (N X 6.25) of the concentrate and the leaf was 34% and 25.2%, respectively. Addition of either methionine or lysine alone did not improve the growth of the rats. A better response was obtained when both methionine and lysine supplemented the test materials as indicated by the biological criteria, protein efficiency ratio (PER) true digestibility (TD) and biological value (BV). Histological tests for the organs examined, proved to be normal.

Fungos toxicogenicos associados a cereais: 2. Bioensaio com ratos albinos, com os isolados letais provenientes de milho, trigo e arroz

Ocorrencia de isolados fungicos letais, associados a milho, trigo e arroz atraves de ensaio biologico com ratos albinos. Alguns isolados dos generos Fusarium, Diplopia, Aspergillus e Penicillium foram letais, matando os animais durante o periodo experimental de 10 dias