Demencia reversible por deficiencia de vitamina B12. A propósito de un caso / Reversible dementia in a patient with vitamin B12 deficiency: presentation of a case

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[Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility]. / Evaluación de dos métodos para establecer el contenido de polifenoles en frijol crudo y cocido, y efecto que éstos provocan en la digestibilidad de la proteína.

The polyphenolic compounds present in raw and cooked, and dried, with and without the cooking broth of common white, black and red beans (Phaseolus vulgaris) were measured by the Folin-Denis method for total polyphenols, and by the protein precipitation method of Hagerman-Butler, which measures their biological activity. The polyphenol content was measured during 20 consecutive days on the same sample, using three different extracts of volume from each sample. Statistical analysis of the results by the Folin-Denis method indicated that variability among the three aliquots was different for each bean color. A non-parametric analysis, however, indicated that the average in the three levels of concentration for beans of all colors, was the same. A similar analysis of the results by the Hagerman-Butler method demonstrated that variability and average values for the three aliquots were equal for black and red beans but not for white beans. The coefficient of variation was lower for the higher aliquot of the extract. A significant correlation (r = 0.72, P less than 0.05, n = 60) was found between the two methods for all beans using the larger aliquot of the extract. The correlation was highly significant (r = 0.84, P less than 0.05) when white bean values were eliminated. The polyphenolic content varied with seed color and the thermic process reduced their content, as measured by the two methods. The losses in polyphenolics as measured by the Folin-Denis in the cooked beans dried with broth, varied from 31.4 to 36.3%, and from 39.8 to 51.1% for the cooked bean flour dried without broth. The losses by the Hagerman-Butler method were from 25.0 to 93.5% in the cooked bean flours dried with cooking broth, and from 33.3 to 95.7% when dried without the broth. The higher losses were recorded for red beans. In vivo digestibility for cooked bean flours, dried and without broth, were 73.2, 69.6 and 64.5%, and 71.9, 71.9 and 68.8% for white, red and black beans, respectively. A negative correlation (r = -0.39) and significant (p less than 0.05) was found between polyphenolic content in the diet and in vivo protein digestibility.

[Effects of the treatment of coffee pulp, fresh or ensilaged, with calcium hydroxide, on its nutritive value]. / Efectos del tratamiento de la pulpa de café, fresca o ensilada, con hidróxido de calcio, sobre su valor nutritivo.

This study was carried out to determine the effects of the addition of calcium hydroxide on the chemical composition and nutritive value of fresh or ensilaged coffee pulp. Fresh or ensilaged pulp were mixed with 1, 2 and 3% of calcium hydroxide. The process was carried out during 0 and 16 hr, after which time the treated pulp was sun-dried for 36 hr until moisture content reached 12%. These samples were then analyzed for their proximate chemical composition and for some minerals (Ca, P, Na, K), as well as for caffeine, tannins and chlorogenic and caffeic acids content. Diets were then prepared from these materials, containing 15% protein and 15 or 30% fresh or ensilaged coffee pulp, and offered to weanling rats during six weeks. Information required on weight gain, food conversion, apparent digestibility and toxicity of the diets was recorded. Results of the chemical analysis revealed that the main changes found in both types of pulp as a result of the calcium hydroxide treatment were the following: a decrease in ether extract (from 4.0 to 2.5 g/100 g), crude fiber (from 18.3 to 11.9 g/100 g) and protein content (from 12.3 to 8.6 g/100 g) in an inverse relation to the amount of calcium hydroxide used. The amount of ash increased, fluctuated between 5.5 and 15.4%, depending on the amount of calcium hydroxide used. The latter affected the Ca:P ratio in the diets, where an average ratio of 7.2:1 was found in the control pulp (0% calcium hydroxide) and 59.0:1 in those treated with the highest amount of calcium hydroxide (3%). Regarding the caffeine, tannins and chlorogenic and caffeic acids contents, calcium hydroxide was effective in decreasing only tannins, more so in the fresh than in the ensilaged pulp; the decrease was in direct proportion to the amount of calcium hydroxide added and to the length of the Ca(OH)2 treatment. The results of the biological assays showed that the addition of Ca(OH)2 in either of the two time periods used and at either of the concentrations studied, did not improve the nutritive value of coffee pulp. There was always a better performance in the animals that consumed ensilaged pulp than in those fed fresh pulp. The animals fed 15% coffee pulp either fresh or ensilaged performed better than those consuming 30% coffee pulp.(ABSTRACT TRUNCATED AT 400 WORDS)

The chemical composition and protein quality of amaranth grain germ plasm in Guatemala.

The present research was carried out for the purpose of collecting part of the germ plasm of grain amaranth in Guatemala, as well as to evaluate it in terms of yield, chemical composition and nutritive value. A total of 27 Guatemalan selections, one from Mexico and seven from Peru were planted in June 1982 in 7.5 m2 experimental plots replicated four times. The harvest seed was utilized for analysis of protein, ether extract, crude fiber, tannin content and trypsin inhibitors, as well as for NPR assays. A group of five pooled samples was made based on protein content for amino acid analyses; 10 samples were selected for a second NPR and protein digestibility assay. A preliminary assay on amino acid supplementation of raw grain flour is also reported. The selections were significantly different in grain yield. In general, selections which flowered at a short height and were harvested also at short height, tended to yield more seed. Findings revealed a negative relationship between plant height and grain yield, but a positive relationship between plant height and dry vegetable residue. Protein content of the grain averaged 15.0% with values ranging from 12.8 to 17.4%. Fat content varied from 5.6 to 10.6% with an average of 8.4%. Amaranth grain with a higher protein content contained greater amounts of amino acids on a weight basis, but when these were expressed on a nitrogen basis, differences disappeared. Based on the FAO/WHO amino acid reference pattern, grain amaranth protein was deficient in sulfur amino acids. Although the biological trial corroborated this deficiency, more studies should be undertaken. The NPR values of the samples from Peru averaged 2.30, the one from Mexico 2.04 and those from Guatemala, 2.36. Protein digestibility was 80, 82 and 74%, respectively. The data suggest that there is sufficient variability to select materials of a higher chemical composition, nutritive value, and yield.

Dirofilaria from the index finger of a man in Costa Rica.

A 4.5-cm male Dirofilaria indistinguishable from D. immitis was removed from the tip of the index finger of an 18-year-old farmer in Costa Rica. The case is reminiscent of a report of a larger (9-cm) but otherwise similar Dirofilaria, identified as D. spectans, a heartworm of otters, causing Raynaud's syndrome by occluding an artery of the fifth finger of a farm woman in Brazil. As in the present case, the worm was removed from a painful papule on the volar surface at the extreme tip of the affected finger.

[Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals]. / Calidad nutricional de la proteína del gandul, tierno y maduro, y su valor suplementario a los cereales.

The purpose of the present research was to determine the differences which could exist between immature and mature pigeon pea in gross chemical composition and protein quality, raw and cooked, as well as their respective supplementary value to rice, and to mature and immature corn and sorghum. The chemical composition data showed only small differences in proximate composition between the mature and immature grain. The cooking process did not affect chemical composition. Based on the FAO/WHO amino acid reference pattern, immature pigeon pea was more deficient in threonine than mature pigeon pea, which was limiting in valine. Both grains were limiting in sulfur amino acids. The protein quality of the immature grain was higher than that of the mature grain, and both responded positively to cooking, suggesting the presence of antiphysiological substances in both. Amino acid supplementation studies demonstrated that both the immature and mature grain responded to methionine addition, the first limiting amino acid, and to tryptophan, the second limiting amino acid. The effects were more marked when samples were cooked. Both types of grains were good supplements to rice, when added in amounts of 10-20%. Mature pigeon peas supplemented relatively well the proteins of sorghum, immature and mature corn, at the 20, 30 and 20% levels, respectively. The differences found could be explained on the basis of the amino acids limiting cereal grains and pigeon peas protein.

[Chemical composition and evaluation of the protein quality of beans in adult humans by the short-term nitrogen balance method]. / Composición química y evaluación de la calidad de la proteína del frijol en humanos adultos por el método de balance nitrogenado de corto tiempo]

Three varieties of common beans were chemically analyzed and their protein quality was evaluated in 12 human male adult subjects by the short-term nitrogen balance method. Chemical analyses were performed for both raw and cooked grains. Cooking reduced the trypsin inhibitors in 28 to 73%, hemagglutinins, 100%, tannins as acid tannic equivalents, 9 to 72%, and 55 to 75% as catequin equivalents, and alkali-soluble nitrogen in 65%. Red and black beans contained more residual trypsin inhibitors and tannins than white beans, while the latter contained more alkali-soluble nitrogen. Although cooked colored beans had more antinutritional factors that affect protein digestibility, their protein quality was similar to that of white beans. This could be explained by the fact that the amino acid composition and/or balance of red and black beans absorbed nitrogen is better than that of white beans, so that the final nutritional value will be determined by the sum of interactions between all factors. In this study, each of the three varieties presented at least one protein quality depressor in higher concentration than the other two varieties. Therefore, the overall differences found between treatments and residual effect, were small or non existent, while significant differences (p greater than 0.05) were found between subjects and nitrogen balance periods. A level of 0.65 g of bean protein/kg/day was not enough to maintain nitrogen balance in subjects fed a diet where beans were the only protein source. According to calculations, 0.9-1.0 g of bean protein/kg/day are necessary for nitrogen balance in male adults, and 1.2-1.3 g of protein bean would be the recommendation for a normal population.

[Evaluation of a device to measure the hardness of the bean grain (Phaseolus vulgaris) and its use in the determination of cooking time]. / Evaluación de un aparato para medir la dureza del grano de frijol (Phaseolus vulgaris) y su utilización para la determinación de tiempos de cocción.

A simple equipment named DUR-INCAP was developed to study the factors responsible for the hard-to-cook beans and for other purposes related to this problem. The instrument measures objectively the hardness of individual beans, expressing the result as gram-force. The document describes the equipment. As a first step in establishing the usefulness of the equipment, a study using four white, four black and four red-colored beans, purchased in the market, was undertaken. Likewise, a black bean (Tamazulapa) harvested in January, 1983, and stored for one year at 5 degrees and 25 degrees C, and the same cultivar harvested in January, 1984, were also used. All beans were cooked in boiling water (95 degrees C) at atmospheric pressure for 30, 60, 100, 140 and 180 min. At each cooking time, a sample was withdrawn and its hardness measured individually on 25 kernels, with the DUR-INCAP. With the help of experienced persons in cooking, the hardness at each cooking time was classified into soft cooked beans (less than 100 g-force), medium (between 100-200 g-force) and hard (above 200 g-force). Results were as follows: white and black beans reached softness at 140 min of cooking, with the exception of one black sample which required 180 min. Two of the four red beans required 180 min, and the other two, needed 40 additional min. The effects of storage time and temperature on hardness became evident in the study with the black bean Tamazulapa. The sample stored for one year at 25 degrees C needed 140 min cooking time, while the sample stored at 5 degrees C and the one harvested in January, 1984, required 100 min. These initial results suggest that the DUR-INCAP instrument may be useful for the study of the hard-to-cook bean problem; however, additional analyses are required.

Studies on the development of infant foods from plant protein sources. Part III. Preparation, processing and properties of various products developed.

Studies have been carried out on the development of a low-cost, high-quality infant food of low paste viscosity from rice, chickpea (Cicer arietinum) and cow's milk. In order to improve the overall quality of the product, chickpea was processed by different methods prior to its incorporation. A number of formulations was prepared by mixing 52% rice, 30% each, the processed chickpea sample, and 18% whole milk powder. These mixtures were processed by extrusion cooking or drum drying. In the case of the extrusion cooking method, from the nutritional and technological points of view, it was found advantageous to incorporate milk powder after cooking a mixture of rice and chickpea. The values of net protein ratio (NPR) of the products developed, whether processed by extrusion cooking or drum-drying methods, were statistically equal, and not significantly different from those of casein. Supplementing the product with methionine and threonine showed no effect in improving the NPR value, suggesting that these amino acids were not limiting. There were slight differences in the digestibilities of proteins in the products developed and all were lower than that of casein. Depending on the processing method, differences were observed in paste viscosities of the products. After partial hydrolysis of the products with pounds amylase, both the cold and hot paste viscosities were greatly reduced and were comparable with those of whole milk powder. From the results herein reported, it can be concluded that the drum-dried product prepared using rice:chickpea (carbonate presoaked):milk (52:30:18) is the best of all the products developed. Its amino acid composition compares favorably with that of the milk proteins.

Pulmonary dirofilariasis in a Costa Rican man.

In a 33-year-old male Costa Rican who died of undetermined cause 2 hours after admission to hospital, autopsy revealed a small female Dirofilaria causing a recent hemorrhagic infarct unlike the pale coin lesion usually seen in pulmonary dirofilariasis.

[Relationship between the included levels of coffee pulp and the protein content in rations for monogastric animals]. / Relación entre los niveles de inclusión de pulpa de café y contenido proteínico en raciones para animales monogástricos.

The purpose of this research was to determine the effect of including fresh and ensilaged coffee pulp in rations for monogastric animals, and find the best protein and coffee pulp levels in rations for rats. Fresh coffee pulp and pulp ensilaged for 12 months were used; both kinds of pulp were sun-dried before incorporating them into the rations. The chemical analyses of the pulps revealed a lower content in caffeine, tannins, chlorogenic acid and caffeic acid in the ensilaged pulp than in fresh coffee pulp. Thirty-two experimental rations were prepared, 16 with fresh coffee pulp and 16 with the ensilaged by-product, distributed into four different protein levels (10, 15, 20 and 25%), and three levels of pulp (15, 30 and 45%) for each protein level. The rations thus prepared were fed to Wistar albino rats for a six-week period. The parameters used to measure the effect of the two types of pulp were mortality rate, food consumption, weight gain, food conversion and apparent digestibility of the rations. Ensilaged pulp had a higher nutritive value, lower toxicity and better digestibility than fresh pulp. The increase in the protein level of the ration resulted in partial protection against the negative effects of coffee pulp on the performance of animals, since this improved as the protein level of the ration increased.

[Biochemical and nutritional studies of germinated soybean seeds]. / Estudios bioquímicos y nutricionales de la semilla germinada de soya.

The purpose of this work was to determine the biochemical and nutritional changes of soybean seeds during germination. Soybean seeds were soaked for a period of eight hours and then germinated for 0, 1, 3 and 5 days. Part of them was subjected to an autoclave process. Then, both the raw and cooked seeds were dried, ground and analyzed. During the germination process an increase in the percentage content of protein and fiber in the seeds occurred; cooked seeds, in contrast, showed a slight decrease with respect to the former. Ether extract increased in percentage until the third day, and then decreased on the fifth. In the cooked seeds, higher values than in the raw seeds were obtained, due to the fact that when seeds were autoclaved, protein and carbohydrate losses occur. In regard to ash content, this diminished in percentage as germination advanced; the same happened to the free-protein extract. The raffinose and stachyose sugars, factors which cause flatulence, disappeared on the third germination day. As to nitrogen extraction, a greater percentage was obtained using distilled water as solvent, both for the raw and cooked seeds, than when using NaOH and NaCl. The trypsin inhibitors content increased on the first day of germination and then decreased. Ungerminated, autoclaved seeds, showed no trypsin inhibitors activity, whereas in the germinated cooked seeds, it increased slightly as germination days went by. Regarding protein efficiency ratio (PER), seeds with 0, 1 and 3 germination days presented no significant differences among them, the cooked seeds exhibiting higher values than the raw seeds. Apparent digestibility increased as the germination period advanced, having obtained better values when they were autoclaved. In the soybean milk acceptability test, no significant differences were observed between milk from ungerminated soybean seeds, and milk from the 3-day germinated seeds.

[Formulation and evaluation of the protein quality of a flour mixture of shark fillet by-products and shrimp heads]. / Formulación y evaluación de la calidad proteínica de una harina de mezcla de desechos del fileteado de tiburones y cabezas de camarón.

A flour proposed as a protein source for chick feeding was evaluated. The flour consisted in a 1.00:1.15 dry mixture of by-products from shark filleting (dt) and shrimp by products (cc). It had a crude protein content of 55.66%, a Ca:P ratio of 5.76 and an essential amino acid pattern similar to that of fish meal and/or shark meat. Methionine proved to be the first limiting essential amino acid. The shark meat and the by-products from shark filleting had adequate levels of available lysine (from 337 to 383 mg/g N). The flour had a fineness modulus (F.M.) of 3.95, an average particle diameter of 0.0175 inches (0.444 mm) and a uniformity index of 1:5:4 (coarse:medium:fine parts). The flour was considered suitable for chick feeding. The protein quality of the flour mixture (dt-cc) was evaluated in rats using diets which contained 3, 6, 9 and 12% protein from the product, and determining the PER, NPR and NGI values. Diets containing similar protein levels prepared from dried shark meat flour, mixed with casein, were used as standards. The flour mixture (dt-cc) had a PER of 1.60, an NGIo of 2.46, an NGI of 2.49 and an apparent digestibility of 88.80%. These values proved to be significantly (p less than 0.05) lower than those found for the corresponding shark meat flour-casein standard diets. The above results are partially explained by the high mineral content, high Ca:P ratio and high Na and K of the dt-cc mixture, factors which could interfere with the utilization of the most limiting essential amino acids and other nutrients, as some vitamins, in these diets. The Kruskal-Wallis test of the feed efficiency (EA) data obtained in growing chicks revealed that there was a significant (p less than 0.05) difference between the EA values obtained with the dried shark meat-containing diets and the standard commercial diets (Purina and a diet based on a 1.6:1.0 soybean meal:cottonseed meal mixture). No significant differences were found between the dt-cc mixture-containing diets and the commercial ones used as standard. The diet containing 6% shark meat flour was found to be the best based on the EA data. The diet with 12% of the dt-cc mixture gave similar EA values than all those containing shark meat flour; however, the greater nutritional-economic impact based on the EA data was found for the diets containing 3 and 6% of the dt-cc flour mixture.(ABSTRACT TRUNCATED AT 400 WORDS)

Solid-state fermentation: an alternative to improve the nutritive value of coffee pulp.

Coffee pulp was subjected to a solid-state fermentation process, using Aspergillus niger. The initial moisture content of the pulp, as well as the fermentation time and temperature, had a significant effect on the increase in total amino acid content of the material. The increase in total amino acids showed a significant correlation with the dry matter recovered (r = -0.98) and the increase in pH during the process (r = 0.98). With a moisture content of 80%, a pH of 3.5, a temperature of 35 degrees C, and an aeration of 8 liters/min per kg as fermentation conditions, it was found that the maximum concentration of total amino acids was attained after 43 h. The fermented product had a higher total amino acid content and a lower cell wall constituent value (primarily cellulose and hemicellulose) than the original pulp. A growing chicken's ration containing 10% of the fermented product had a feed efficiency (2.14) similar to that of the standard ration (2.19) and was significantly better than that of the diet containing 10% of the original pulp (2.53). The difference observed in feed intake and weight gain between the standard diet and that with 10% of the fermented product is considered to be due to palatability factors which should be studied further.

Zoonotic filaria in a subcutaneous artery of a child in Costa Rica.

A 2-year-old boy from a rural community of Costa Rica was admitted to hospital with a rash of increasing severity over an area of the flank about 8 cm in diameter. Sections of a biopsy from the center of the affected area revealed a necrotic mature, infertile, female filaria about 120 microns in diameter in a subcutaneous artery, surrounded by a layer of dense eosinophilic granulomatous reaction which at one point, along with the worm, extended into the dermis. The worm, readily distinguished from Dirofilaria, Onchocerca, Wuchereria and Brugia, was unidentified.

The complementation effects on dietary protein of ungerminated and germinated mung bean (Phaseolus aureus) with rice.

Biological evaluations using rats were carried out to determine the complementation effects on dietary protein of cooked mung bean/rice and cooked germinated mung bean/rice mixtures. On an isoproteic basis, mung bean protein was found to be of a lower quality than rice protein. Upon complementation with rice, however, the protein quality of the ungerminated and germinated mung bean/rice mixtures steadily increased when rice was incorporated to provide 25, 50 and 75% of the protein in the diet. A comparison study between germinated and ungerminated mung bean/rice mixtures indicated that the latter mixture was of a better protein quality. Nevertheless, replacement of 75% of the dietary protein of mung bean by rice showed no difference between the germinated and ungerminated mung bean.

The complementation effects on dietary protein of ungerminated and germinated mung bean (Phaseolus aureus) with rice.

Se realizaron estudios de evaluacion biologica en ratas para determinar el efecto complementario de la proteina del frijol mungo cocido y arroz, y del frijol mungo germinado y cocido con arroz. En bases isoproteinicas, se encontro que la proteina del frijol mungo es de calidad inferior a la de la proteina del arroz. Sin embargo, en la complementacion con arroz, la calidad proteinica de frijol mungo no germinado o germinado en mezclas con arroz, aumento continuamente cuando el arroz se incorporo en las proporciones de 25,50 y 75% de la proteina de la dieta. Un estudio comparativo entre mezclas de frijol mungo y arroz, con el frijol mungo no germinado o germinado, revelo que las mezclas con frijol mungo no germinado eran de calidad proteinica superior. No obstante, la sustitucion del 75% de la proteina dietetica del frijol mungo por proteina de arroz demostro no ser diferente entre el frijol mungo no germinado y el germinado