Leptin, ghrelin, & insulin levels and food intake in premenstrual syndrome: A case-control study.

OBJECTIVES: The objective of this study was to evaluate the relationship between food intake and serum levels of leptin and ghrelin in the luteal (LP) and follicular (FP) phases of the MC (menstrual cycle) in participants with and without PMS (premenstrual syndrome). METHODS: This was a case-control study with healthy participants aged 20-45 years with regular menstrual cycles (24-35 days) with and without PMS. After the Daily Record of Severity of Problems (DRSP) was filled out for two months (PMS diagnosis), a nutritional assessment was carried out based on twelve food intake records (for two menstrual cycles) to quantify food intake. RESULTS: Of the 69 participants analyzed, 35 experienced PMS and 34 did not experience PMS. For participants with PMS, calorie and carbohydrate intake was higher during LP than in FP (p = 0.004 and p = 0.003, respectively), whereas these changes were not observed in participants without PMS (p > 0.05). There were interactions between the groups and the MC phases (LP and FP) for the intake of calories (p = 0.028) and carbohydrates (p = 0.001). There was a marginal negative relationship between the levels of ghrelin and calorie intake in FP (rS = -0.314, p = 0.066) in the PMS group and a negative relationship between the levels of ghrelin and leptin in LP (rS = -0.490, p = 0.004) in the group without PMS. CONCLUSIONS: These results indicated a higher calorie and carbohydrate intake during LP in participants with PMS, in addition to the hypothesis that the roles of ghrelin and leptin in energy regulation may be different in participants with PMS compared to those without PMS.

Lipid-lowering effect of Pinus sp. sawdust and Pycnoporus sanguineus mycelium in streptozotocin-induced diabetic rats.

The purpose of this study was to investigate the effect of diet supplementations on biochemical, hematological, and redox metabolism parameters in streptozotocin-induced diabetic rats. Healthy male Wistar rats and streptozotocin-induced diabetic rats were provided diets supplemented with 20% of Pinus sp. sawdust or Pycnoporus sanguineus mycelium for 4 weeks. Diabetic rats treated with both Pinus sp. sawdust- and P. sanguineus mycelium-supplemented diets presented a significant decrease in non-HDL cholesterol of 38.43% and 33.53% and triglycerides of 70.03% and 69.81%, respectively, compared to diabetic control. As far as we know, this is the first report of a significant decrease in serum lipids attributed to these supplementations. Even though with the alterations in hematological and redox metabolism parameters related to these diet treatments, our data suggest that Pinus sp. sawdust and Pycnoporus sanguineus mycelium could be a useful a diet supplement to control diabetic dyslipidemia in animals. PRACTICAL APPLICATIONS: Pinus sp. sawdust is a residue from the wood industry that can be reused as a substrate to cultivate Pycnoporus sanguineus mycelium. Both species have specific and rich natural compounds. The results of the present study surprisingly showed that diets supplemented with the isolated substrate (Pinus sp. sawdust) and Pycnoporus sanguineus mycelium significantly decrease non-HDL cholesterol and triglycerides in induced diabetic animal model. These new natural approaches can be interesting to develop a nutraceutical to treat dyslipidemia.

Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines.

The industry of fine wines and also locally consumed table wines is emerging in Brazil with an increasing volume and economic impact. Enologists in this region currently lack information about the prevalence and characteristics of spoilage yeasts, which may contaminate and potentially undervalue Brazilian wines. Herein, we analyzed 50 local red wines including 27 fine wines (V. vinifera) and 23 table wines (V. labrusca). Presumptive spoilage yeasts were isolated on differential medium, and classified by RFLP-PCR and sequencing of the ITS1-5.8S-ITS2 and D1/D2 26S rDNA loci. The prevalence of spoilage yeasts in fine wines (11 %) was comparable to that reported in European and US wines, and significantly lower than that observed for local table wines (70 %). The majority of isolates belonged to Brettanomyces bruxelliensis, followed by Pichia guillermondii, and more rarely Candida wickerhamii and Trigonopsis cantarelli. The Brettanomyces isolates varied greatly in off-flavor production, displayed ethanol tolerance (>10 % by volume), tolerated sulfite (≥0.68 mg/l mSO2), and 39 % of them grew on ethanol as sole carbon source. We discuss the causes and consequences of spoilage yeasts in relation to the Brazilian wine industry.