Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients.

This study investigated the effects of freeze-dried red beet root (FDBR) and freeze-dried red beet stem and leaves (FDBSL) on target bacterial groups and metabolic activity of human colonic microbiota in vitro. The capability of FDBR and FDBSL to cause alterations in the relative abundance of different selected bacterial groups found as part of human intestinal microbiota, as well as in pH values, sugar, short-chain fatty acid, phenolic compounds, and antioxidant capacity were evaluated during 48 h of in vitro colonic fermentation. FDBR and FDBSL were submitted to simulated gastrointestinal digestion and freeze-dried prior to use in colonic fermentation. FDBR and FDBSL overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (3.64-7.60%) and Bifidobacterium spp. (2.76-5.78%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (9.56-4.18%), Clostridium histolyticum (1.62-1.15%), and Eubacterium rectale/Clostridium coccoides (2.33-1.49%) during 48 h of colonic fermentation. FDBR and FDBSL had high positive prebiotic indexes (>3.61) during colonic fermentation, indicating selective stimulatory effects on beneficial intestinal bacterial groups. FDBR and FDBSL increased the metabolic activity of human colonic microbiota, evidenced by decreased pH, sugar consumption, short-chain fatty acid production, alterations in phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. The results indicate that FDBR and FDBSL could induce beneficial alterations in the composition and metabolic activity of human intestinal microbiota, as well as that conventional and unconventional red beet edible parts are candidates to use as novel and sustainable prebiotic ingredients.

In vitro colonic fermentation and potential prebiotic properties of pre-digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products.

Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products (JB) are rich sources of dietary fiber and phenolic compounds, which can be fermented by intestinal microbiota to promote health benefits. This study evaluated the effects of a 48 h-in vitro colonic fermentation of pre-digested JB on the contents of phenolic compounds and sugars, production of organic acids, and abundance (%) of bacterial groups found as part of the human intestinal microbiota. JB reduced the pH (4.35) and promoted changes on phenolic compounds (profile and contents) and sugars, as well as production of short-chain fatty acids during the fermentation. JB increased the abundance of Lactobacillus spp./Enterococcus spp. (4.32-6.25%) and Bifidobacterium spp. (4.60-10.03%) during the fermentation, and decreased the abundance of Bacteroides spp./Prevotella spp. (7.50-10.71%), Eubacterium rectale/Clostridium coccoides (1.37-3.70%), and C. histolyticum (0.91-2.30%), resulting in positive prebiotic indexes (8.61-11.92). JB should contribute to beneficial changes in the human intestinal microbiota, with effects compatible with prebiotic ingredients.

Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities - A review.

Several foods are rich sources of phenolic compounds (PC) and their beneficial effects on human health may be increased through the action of probiotics. Additionally, probiotics may use PC as substrates, increasing their survival and functionality. This review presents available studies on the effects of PC on probiotics, including their physiological functionalities, interactions and capability of surviving during exposure to gastrointestinal conditions and when incorporated into food matrices. Studies have shown that PC can improve the adhesion capacity and survival of probiotics during exposure to conditions that mimic the gastrointestinal tract. There is strong evidence that PC can modulate the composition of the gut microbiota in hosts, improving a variety of biochemical markers and risk factors for chronic diseases. Available literature also indicates that metabolites of PC formed by intestinal microorganisms, including probiotics, exert a variety of benefits on host health. These metabolites are typically more active than parental dietary PC. The presence of PC commonly enhances probiotic survival in different foods. Finally, further clinical studies need to be developed to confirm in vitro and experimental findings concerning the beneficial interactions among different PC and probiotics.

Watermelon extract reduces blood pressure but does not change sympathovagal balance in prehypertensive and hypertensive subjects.

Previous studies have shown that watermelon extract reduces blood pressure through vasodilation. However, those studies have not verified whether sympathetic nervous activity is influenced by watermelon extract. This study aimed to evaluate the effect of supplementation with watermelon extract for 6 weeks on blood pressure and sympathovagal balance of prehypertensive and hypertensive individuals. Forty volunteers participated in a randomized, double-blind, experimental and placebo-controlled study. They consumed 6 g of watermelon extract daily (n = 20; age 48.7 ± 1.9 years, 10 men) or a placebo (n = 20; age 47.4 ± 1.2 years, 11 men) for 6 weeks. Blood pressure and cardiac autonomic modulation were measured. Watermelon extract promoted a significant reduction in systolic (137.8 ± 3.9 to 126.0 ± 4.0 mmHg, p < 0.0001) and diastolic (79.2 ± 2.2 to 72.3 ± 2.0 mmHg, p < 0.001) blood pressure, but showed no differences compared to the placebo group. This significant reduction in blood pressure occurred without a significant change in sympathovagal balance from the beginning (1.7 ± 0.1) to the end of the study (1.7 ± 0.4). In conclusion, supplementation with watermelon extract reduces systolic and diastolic blood pressure in prehypertensive and hypertensive individuals, but does not alter the cardiac autonomic modulation of these individuals.

Carbohydrate supplementation attenuates decrement in performance in overtrained rats.

Carbohydrate ingestion at the end of a single exercise is recognized as delaying fatigue and accelerating recovery, but whether chronic ingestion can prevent overtraining during periods of intense training has not yet been elucidated. This study aimed to determine whether carbohydrate supplementation minimizes overtraining in Wistar rats. The animals underwent 11 weeks of training (running) on a treadmill, and the last 3 weeks were designed to induce overtraining. One group was supplemented with carbohydrates (EX-CHO) (n = 13), 1 group had no supplementation (EX) (n = 10), and a third group remained inactive (C) (n = 9). Performance tests were given before training (Pr1) and at the 8th (Pr2) and 11th (Pr3) training week. Food intake, body weight, testosterone, cortisol, malondialdehyde, creatine kinase, and activities of the PI3-K, Akt-1, mTOR, and GSK-3 enzymes were measured. In the EX group, there was a significant 32.6% performance decrease at Pr3 when compared with Pr2. In addition, at protocol completion, the EX-CHO group had a greater gastrocnemius weight than did the C group (p = 0.02), which the EX group did not. Training caused anorexia, decreased testosterone (p = 0.001), and increased malondialdehyde (p = 0.009) in both exercise groups compared with the C group, with no influence of carbohydrate supplementation on these variables (p > 0.05). Compared with in the C group, the activity of Akt-1 was higher in the EX-CHO group but not in the EX group (p = 0.013). Carbohydrate supplementation promoted an attenuation in the performance decrement and maintained gastrocnemius muscle mass in animals that had undergone overtraining protocols, which was accompanied by increased activity of the Akt-1 molecular indicator.

Desafios para a participação popular em saúde: reflexões a partir da educação popular na construção de conselho local de saúde em comunidades de João Pessoa, PB / Challenges for popular participation in health issues: reflections based on popular education in the development of a local health council in communities at João Pessoa/PB

A participação popular constitui uma força social capaz de elencar prioridades e influir nos serviços públicos de saúde, impulsionando a formulação de políticas para a promoção da saúde como um direito, de forma equânime, democrática e participativa. A organização da representação popular em conselhos de saúde vem avançando desde sua garantia na Lei 8.142/90, fazendo deste um espaço para fiscalização de ações e dinamização do controle social. Nesse contexto, o projeto de extensão "Práticas Integrais da Nutrição na Atenção Básica em Saúde - PINAB", do Departamento de Nutrição/UFPB, vem atuando no processo de fortalecimento da participação popular na saúde a partir da construção de um conselho local de saúde (CLS), em uma Unidade de Saúde da Família (USF), em João Pessoa/PB. Este trabalho pretende sistematizar essa experiência, por meio da inserção dos extensionistas no processo e sua participação ativa nas ações desenvolvidas. Utilizando como metodologia a educação popular, o grupo operativo Mobilização Popular atuou por meio de: Visitas domiciliares, no intuito de reconhecer os movimentos sociais locais, para compreender a sua história de luta; e Atividades educativas, que visam contribuir para a participação comunitária no CLS e aprimorar os conhecimentos dos sujeitos envolvidos, favorecendo assim, o diálogo e o compartilhamento de saberes entre os mesmos. Ante o exposto, o PINAB pôde gerar movimentos e interlocuções para colaborar com o fortalecimento da gestão participativa na USF ao apoiar os espaços de formação e informação sobre o CLS, cooperando com o aprimoramento do senso crítico e estimulando a construção de um conselho verdadeiramente democrático.