Biofortification with selenium as an alternative to increase the total phenolic compounds in brassicas: a systematic review and meta-analysis.

The ability of brassicas to accumulate selenium is crucial for their positive effects on health. Selenium improves the immune system and the antioxidant defenses. Selenium biofortification of brassicas has therefore been explored to increase dietary selenium intake in humans. However, the effects of selenium biofortification on bioactive compounds, mainly phenolic compounds, are not clear. So, this systematic review and meta-analysis aimed to answer the question 'What are effects of the biofortification of brassicas with selenium on total phenolic compounds?' Ten studies, which assessed the effect of selenium biofortification on total phenolic compounds, were selected for qualitative synthesis and four studies were included in the meta-analysis after a thorough literature review of the PubMed, Science Direct, and Web of Knowledge databases. The quality of the evidence ranged from high to moderate. The meta-analysis results indicated that the total phenolic compound content was significantly higher (P = 0.002) in the supplemented group but the results showed considerable heterogeneity (P < 0.00001, I2 = 97%) between studies. This systematic review and meta-analysis summarizes the effect of Se biofortification on the increase in the content of total phenolic compounds and it suggests that several factors can affect this relationship. © 2023 Society of Chemical Industry.

Fermentation of araticum, baru, and pequi by-products by probiotic strains: effects on microorganisms, short-chain fatty acids, and bioactive compounds.

Fruit by-products, due to their unique chemical composition containing dietary fibers and bioactive compounds, may favor the growth of probiotic strains. This study evaluated the fermentation of araticum, baru, and pequi by-products using Lactobacillus acidophilus (La-5, LA3, and NCFM) and Bifidobacterium animalis subsp. lactis (Bb-12) probiotic strains. We assessed probiotic viability, short-chain fatty acid levels, and bioactive compound levels after 48 h of fermentation. Araticum and pequi by-products led to counts higher than 6 log CFU/mL after 48-h fermentation for all Lactobacillus strains, but only the araticum by-product supported the growth of the Bb-12 strain. Fermentation of araticum by-product resulted in greater amounts of acetate (39.97 mM for LA3 and 39.08 mM for NCFM) and propionate (0.20 mM for NCFM), while baru by-product showed greater amounts of butyrate (0.20 mM for La-5 and Bb-12). Fermentation of araticum and baru by-products resulted in an increase in bioactive compounds, with the latter showing total phenolic compounds and antioxidant activity from 1.4 to 1.7 and from 1.3 to 3.1 times higher, respectively, than the negative control treatment. Araticum by-product exhibited a higher potential for prebiotic effects, and fermentation by the tested probiotic strains is essential to increase bioactive compound levels.

Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk.

Recently, fruit by-products (FBP) have started to be explored due to their prebiotic potential associated with considerable amounts of dietary fibers and polyphenols. These compounds possess anti-inflammatory activity and can reduce dysbiosis, which is characterized by alterations in the composition and function of the gut microbiota and thus may reduce the onset or progression of several diseases. Therefore, the consumption of FBP must be encouraged. Among food products, fermented milk is a potential candidate for carrying FBP. In this scenario, this review discusses the prebiotic potential of FBP and their anti-inflammatory activity and brings a unique contribution, as it highlights fermented milk as a food carrier for FBP. Therefore, the technological application of FBP as a new ingredient to improve the nutritional and functional values of fermented milk, probiotic viability, and the effects of their addition on the physical and sensory characteristics of fermented milk are topics extensively covered in this review. Moreover, we described the chemical composition of FBP, focusing on polysaccharides and bioactive compounds, their obtention methods and potential adverse effects related to their consumption. Finally, limitations and future directions are outlined to deepen the understanding of FBP and to stimulate their use, to prove their prebiotic potential and to optimize their incorporation into fermented milk.

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits.

Legume seeds are rich sources of protein, fiber, and minerals. In addition, their phenolic compounds as secondary metabolites render health benefits beyond basic nutrition. Lowering apolipoprotein B secretion from HepG2 cells and decreasing the level of low-density lipoprotein (LDL)-cholesterol oxidation are mechanisms related to the prevention of cardiovascular diseases (CVD). Likewise, low-level chronic inflammation and related disorders of the immune system are clinical predictors of cardiovascular pathology. Furthermore, DNA-damage signaling and repair are crucial pathways to the etiology of human cancers. Along CVD and cancer, the prevalence of obesity and diabetes is constantly increasing. Screening the ability of polyphenols in inactivating digestive enzymes is a good option in pre-clinical studies. In addition, in vivo studies support the role of polyphenols in the prevention and/or management of diabetes and obesity. Soybean, a well-recognized source of phenolic isoflavones, exerts health benefits by decreasing oxidative stress and inflammation related to the above-mentioned chronic ailments. Similar to soybeans, chickpeas are good sources of nutrients and phenolic compounds, especially isoflavones. This review summarizes the potential of chickpea as a substitute for soybean in terms of health beneficial outcomes. Therefore, this contribution may guide the industry in manufacturing functional foods and/or ingredients by using an undervalued feedstock.

Neuroprotective Effects of Pomegranate Peel Extract after Chronic Infusion with Amyloid-ß Peptide in Mice.

Alzheimer's disease is a chronic and degenerative condition that had no treatment until recently. The current therapeutic strategies reduce progression of the disease but are expensive and commonly cause side effects that are uncomfortable for treated patients. Functional foods to prevent and/or treat many conditions, including neurodegenerative diseases, represent a promising field of study currently gaining attention. To this end, here we demonstrate the effects of pomegranate (Punica granatum) peel extract (PPE) regarding spatial memory, biomarkers of neuroplasticity, oxidative stress and inflammation in a mouse model of neurodegeneration. Male C57Bl/6 mice were chronically infused for 35 days with amyloid-ß peptide 1-42 (Aß) or vehicle (control) using mini-osmotic pumps. Another group, also infused with Aß, was treated with PPE (p.o.- ßA+PPE, 800 mg/kg/day). Spatial memory was evaluated in the Barnes maze. Animals treated with PPE and in the control group exhibited a reduction in failure to find the escape box, a finding that was not observed in the Aß group. The consumption of PPE reduced amyloid plaque density, increased the expression of neurotrophin BDNF and reduced the activity of acetylcholinesterase enzyme. A reduction in lipid peroxidation and in the concentration of the pro-inflammatory cytokine TNF-α was also observed in the PPE group. No hepatic lesions were observed in animals treated with PPE. In conclusion, administration of pomegranate peel extract has neuroprotective effects involving multiple mechanisms to prevent establishment and progression of the neurodegenerative process induced by infusion with amyloid-ß peptide in mice.

Characterization, antioxidant potential and cytotoxic study of mangaba fruits / Caracterização, potencial antioxidante e estudo citotóxico de frutos de mangaba

The mangaba (Hancornia speciosa) stands out and has a great potential for economic exploitation and researches have suggested relevant results regarding the nutritional and functional value of this food. Therefore, the objective of this study was to chemically and physicochemically characterize the mangaba fruit harvested in the Middle Araguaia region. It was evaluated the chemical composition, antioxidant activity, volatile compounds, preliminary photochemical studies of phenolic components and the cytotoxic potential of ethanolic extract fruits against Artemia salina. The mean pH, the total titratable acidity and the value for reducing sugars conclude that the mangaba possesses the characteristics appropriate for both fresh consumption and for processing. Between the mean values measured, the fruits presented high fiber content and a low caloric value. The analysis of the antioxidant potential revealed a significant activity and in the volatile compounds analysis, esters were the major class presents. The result of the phytochemical screening revealed that phenols, flavonoids and tannins were present in the ethanolic extract of mangaba and a significant activity in the cytotoxicity assay was observed.

A mangaba (Hancornia speciosa) destaca-se pelo ótimo potencial de exploração econômica e pesquisas têm sugerido resultados relevantes em relação ao valor nutricional e funcional deste alimento. Portanto, o objetivo deste estudo foi caracterizar química e físico-quimicamente os frutos de mangaba colhidos na região do Médio Araguaia. Foi avaliada a composição química, atividade antioxidante, compostos voláteis, estudo fitoquímico preliminar de compostos fenólicos e o potencial citotóxico de extratos etanólicos do frutos contra Artemia salina. O pH, a acidez total titulável e o valor de açúcares redutores concluem que a mangaba possui características apropriadas tanto para consumo in natura quanto para processamento. Entre os valores médios obtidos, os frutos apresentaram alto teor de fibra e um baixo valor calórico. A análise de potencial antioxidante revelou uma atividade significativa e, na análise de compostos voláteis, ésteres representaram a classe predominante. O resultado do ensaio fitoquímico revelou que fenois, flavonoides e taninos estavam presentes no extrato etanólico de mangaba e uma atividade significativa no ensaio citotóxico foi observada.

Characterization, antioxidant potential and cytotoxic study of mangaba fruits / Caracterização, potencial antioxidante e estudo citotóxico de frutos de mangaba

The mangaba (Hancornia speciosa) stands out and has a great potential for economic exploitation and researches have suggested relevant results regarding the nutritional and functional value of this food. Therefore, the objective of this study was to chemically and physicochemically characterize the mangaba fruit harvested in the Middle Araguaia region. It was evaluated the chemical composition, antioxidant activity, volatile compounds, preliminary photochemical studies of phenolic components and the cytotoxic potential of ethanolic extract fruits against Artemia salina. The mean pH, the total titratable acidity and the value for reducing sugars conclude that the mangaba possesses the characteristics appropriate for both fresh consumption and for processing. Between the mean values measured, the fruits presented high fiber content and a low caloric value. The analysis of the antioxidant potential revealed a significant activity and in the volatile compounds analysis, esters were the major class presents. The result of the phytochemical screening revealed that phenols, flavonoids and tannins were present in the ethanolic extract of mangaba and a significant activity in the cytotoxicity assay was observed.(AU)

A mangaba (Hancornia speciosa) destaca-se pelo ótimo potencial de exploração econômica e pesquisas têm sugerido resultados relevantes em relação ao valor nutricional e funcional deste alimento. Portanto, o objetivo deste estudo foi caracterizar química e físico-quimicamente os frutos de mangaba colhidos na região do Médio Araguaia. Foi avaliada a composição química, atividade antioxidante, compostos voláteis, estudo fitoquímico preliminar de compostos fenólicos e o potencial citotóxico de extratos etanólicos do frutos contra Artemia salina. O pH, a acidez total titulável e o valor de açúcares redutores concluem que a mangaba possui características apropriadas tanto para consumo in natura quanto para processamento. Entre os valores médios obtidos, os frutos apresentaram alto teor de fibra e um baixo valor calórico. A análise de potencial antioxidante revelou uma atividade significativa e, na análise de compostos voláteis, ésteres representaram a classe predominante. O resultado do ensaio fitoquímico revelou que fenois, flavonoides e taninos estavam presentes no extrato etanólico de mangaba e uma atividade significativa no ensaio citotóxico foi observada.(AU)

Avaliação microbiológica em alimentos de cantinas escolares na região 45 do médio Araguaia (MT/GO) / Microbiological assessment in food from school canteens in the region of médio Araguaia (MT/GO), Brazil / Evaluación microbiológica de alimentos de cantinas escolares en la región delmedio Araguaia (MT/GO)

As doenças transmitidas por alimentos têm grande impacto para a saúde coletiva, especialmente para populações suscetíveis como crianças e idosos. O presente estudo teve como objetivo realizar análise microbiológica de diversas preparações servidas nas três principais escolas do Médio Araguaia (MT/GO). Foram selecionadas três escolas, uma privada, uma municipal e uma cooperativa, totalizando 916 alunos. Foram realizadas análises microbiológicas dos alimentos para a contagem de coliformes fecais, bem como dos patógenos Staphylococcus aureus e Salmonella spp. Não foi constatada a presença de S. aureus nas amostras analisadas, bem como a contaminação por coliformes fecais foi extremamente baixa, dentro dos limites permitidos por normas e leis. Entretanto, a contagem de Salmonella spp foi elevada, caracterizando um problema de segurança alimentar e risco à saúde dos escolares. Além disso, foi constatada má higiene pessoal dos manipuladores de alimentos, ausência de sanitário exclusivo, utilização de panos e tábuas de madeira, bem como exposição dos gêneros alimentícios a inadequadas temperaturas de armazenamento. Concluiu-se que as condições microbiológicas dos alimentos foram satisfatórias de acordo com as normas da Anvisa, exceto para as amostras de pizza, em que houve a contaminação por Salmonella spp, indicando provável falta de higiene pessoal dos manipuladores de alimentos.

Foodborne diseases have great impact on public health, especially for susceptible populations such as children and elderly. This study aims to perform microbiological analysis of several meals prepared and served in the three major schools of Médio Araguaia (MT/GO), Brazil. For this investigation three schools were selected: a private, a municipal and a cooperative school, with the total of 916 students. Microbiological analyses of the food were carried out in order to count the total of faecal coliforms, as well as Staphylococcus aureus and Salmonella spp. It was not confirmed the presence of Staphylococcus aureus in the samples analyzed, nor the contamination by faecal coliforms which was extremely low, within the limits permitted by the Brazilian norms and laws. However, Salmonella spp counting was elevated, characterizing a problem of food safety and risk to the health of the school children. Beyond that it was verified inadequate personal hygiene by the food handlers, absence of bathrooms for exclusive use of food handlers, utilization of cloths and wooden boards, as well as exposure of food to unsafe temperatures of storage. It could be concluded that the microbiological aspects of the food were satisfactory according to the norms of the Anvisa (National health Surveillance Agency), except for the samples of pizza, in which the contamination by Salmonella spp, indicated the possibility of absence of personal hygiene of the food handlers

Las enfermedades transmitidas por los alimentos tienen un gran impacto en la salud pública, especialmente para las poblaciones vulnerables, como los niños y los ancianos. Este estudio tiene como objetivo realizar un análisis microbiológico de varios preparados servidos en las tres principales escuelas del Medio Araguaia (MT/GO). Se seleccionaron tres escuelas: una privada, una municipal y una cooperativa, con un total de 916 estudiantes. Se realizaron análisis microbiológico de los alimentos para el recuento de coliformes fecales, así como los patógenos Staphylococcus aureus y Salmonella spp. En las muestras no se constató la presencia de S. aureus, así como la contaminación de coliformes fecales fue extremadamente baja, en la medida permitida por las normas y leyes. Sin embargo, la presencia de Salmonella spp fue alta, caracterizando un problema de seguridad alimentaria y riesgos para la salud de los escolares. También se evidenció una mala higiene personal de los manipuladores de alimentos, sin un baño exclusivo, utilización de paños y tablas de madera, así como la exposición de los alimentos a temperaturas inadecuadas de almacenamiento. Se concluye que las condiciones microbiológicas de los alimentos fueron satisfactorias de acuerdo con las reglas de la Anvisa, excepto para las muestras de pizza, donde fue detectado contaminación por Salmonella spp, lo que indica probable falta de higiene personal de los manipuladores de alimentos.

Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations.

Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers.