Cashew apple pectin as a carrier matrix for mangiferin: Physicochemical characterization, in vitro release and biological evaluation in human neutrophils.

In this work, cashew apple pectin (CP) of the species Anacardium occidentale L. was used as an encapsulation matrix for hydrophobic drugs. The model drug chosen was mangiferin (Mf), a glycosylated C-xanthone which has antioxidant properties but low solubility in aqueous medium. CP (1-100 µg mL-1) was not toxic to human neutrophils and also did not significantly interfere with the pro-inflammatory mechanism of these cells in the concentration range of 12.5 and 100 µg mL-1. The results are promising because they show that pectin encapsulated mangiferin after spray drying presented an efficiency of 82.02%. The results obtained in the dissolution test, simulating the release of mangiferin in the gastrointestinal tract (pH 1.2, 4.6 and 6.8) and using Franz diffusion cells (pH 7.4), showed that cashew pectin may be a promising vehicle in prolonged drug delivery systems for both oral and dermal applications.

Gastroprotective effects and structural characterization of a pectic fraction isolated from Artemisia campestris subsp maritima.

The aim of this study was to investigate the chemical structure and biological activity of a pectic fraction isolated from the aerial parts of A. campestris L. subsp. maritima Arcangeli. The chemical and spectroscopic analyses of the pectic fraction (ACP-E10) demonstrated that ACP-E10 was composed of homogalacturonan (HG) (60%) and rhamnogalacturonan-I (RG-I) (29%) regions. Side chains of the RG-I included mainly branched arabinans and type II arabinogalactans (AG-II). The molar mass of ACP-E10 determined by HPSEC-MALLS was 16,600g/mol. ACP-E10 was evaluated for its gastroprotective effect against ethanol-induced gastric lesions in rats. Oral pretreatment of animals with ACP-E10 (0.3, 3 and 30mg/kg) significantly reduced gastric lesions by 77±7.9%, 55±11.1% and 65±11.8%. ACP-E10 also maintained mucus and glutathione (GSH) contents in the gastric mucosa. In addition, ACP-E10 demonstrated antioxidant activity in vitro by the DPPH assay. These results demonstrated that the pectin from A. campestris had significant gastroprotective effects in vivo, which were likely attributable to their capacity to increase the protective defenses of gastric mucosa.

Pectin Esterification Degree in the Bioavailability of Non-heme Iron in Women.

Pectins are a type of soluble fiber present in natural and processed foods. Evidence regarding the effect of esterification degree of pectins on iron absorption in humans is scarce. In the present study, the effect of pectins with different degrees of esterification on non-heme iron absorption in women was evaluated. A controlled experimental study was conducted with block design, involving 13 apparently healthy, adult women. Each subject received 5 mg Fe (FeSO4) without pectin (control) or accompanied by 5 g citrus pectin, two with a low degree of esterification (27 and 36%), and one with a high degree of esterification (67 to 73%), each on different days. Each day, the 5 mg Fe doses were marked with radioactive 59Fe or 55Fe. Radioactivity incorporated into erythrocytes was determined in blood samples 14 days after the marked Fe doses were consumed. On days 18 and 36 of study, 30 and 20 mL blood samples were obtained, respectively, and blood sample radioactivity incorporated into erythrocytes was determined. Body iron status was determined from blood taken on day 18. Whole body blood volume was estimated for calculate iron bioavailability; it was assumed that 80% of absorbed radioactivity was incorporated into the Hb. All women participants signed an informed consent of participation at baseline. Iron bioavailability (mean geometric ±1 SD) alone (control) was 18.2% (12.3-27.1%), iron + pectin27 was 17.2% (10.2-29.2%), iron + pectin36 was 15.3% (9.5-24.6%), and iron + pectin67 was 19.5% (10.0-38.0%). No statistically significant differences between iron bioavailability (repeated measures ANOVA, p = 0.22) were observed. Pectin esterification degree does not influence the bioavailability of non-heme iron in women.

Comportamento reológico de bebidas mistas de farinhas extrudadas de arroz e maracujá adicionais de pectina

A pectina, provavelmente a mais complexa macromolécula natural, é um heteropolissacarídeo contendo predominantemente resíduos de ácido galacturônico. Este polímero, do grupo das fibras dietéticas, é amplamente utilizado como geleificante e estabilizante na indústria de alimentos. Atualmente a adição de pectina e CMC em bebidas vem sendo realizada no setor industrial objetivando o aumento de viscosidade e funcionando como coloide estabilizante em alimentos e bebidas. O comportamento reológico representa desempenho mecânico dos materiais quando em processo de deformação devido ao campo de tensões. A importância do estudo reológico baseia-se não só no fato de ser uma medida de qualidade, mas por direcionar o projeto dos processos industriais, como bombeamento, agitação, transporte em tubulações, evaporações etc. Tendo em vista a importância das propriedades reológicas dos alimentos, o objetivo deste trabalho foi estudar o comportamento reológico de bebidas à base de farinhas extrudada de maracujá e arroz, adicionadas de pectina à temperatura ambiente. As medidas experimentais foram realizadas em reômetro oscilatório Thermo Haake Mars de forma a entender as propriedades viscoelásticas de pastas da farinha extrudada de arroz e maracujá e as curvas de escoamento ajustadas aos modelos de Ostwald de Waele e Herschel-Bulkley. O modelo de Herschel-Bulkley ajustou-se melhor aos dados reológicos, tendo as bebidas apresentado comportamento não newtoniano, com caráter pseudoplástico.(AU)

Pectin, probably the most complex natural macromolecule is a heteropolysaccharide containing predominantly galacturonic acid residues. This polymer, the group of dietary fiber, is widely used as a gelling agent and stabilizer in food industry. Currently the addition of pectin in beverages has been held in the industrial sector aiming at the increase of viscosity and functioning as colloid stabilizer in foods and beverages. The rheological behavior is mechanical performance of the materials when undergoing deformation due to the stress field. The importance of rheological study is based not only on the fact that a measure of quality, but for directing the design of industrial processes such as pumping, agitation, transport pipes, evaporation etc.. Given the importance of rheological properties of food the objective of this work was to study the rheological behavior of drinks made with flour and rice, passion fruit, pectin added at room temperature. The experimental measurements were performed in oscillatory rheometer Thermo Haake Mars in order to understand the viscoelastic properties of folders extruded rice flour and passion and flow curves fitted to models Ostwald de Waele and Herschel-Bulkley. The Herschel-Bulkley model was better adjusted to the rheological data, having drinks presented non-Newtonian behavior with pseudoplastic character.(AU)

Physical-chemical, microbiological and sensory characterization of jams made from umbu-caja prepared with and without the sucrose addition / Caracterização físico-química, microbiológica e sensorial de geleias de umbu-cajá elaboradas com e sem a adição de sacarose

This study aimed at developing the conventional and dietary jams made from umbu-caja, and their physical-chemical, microbiological and sensory characteristics were evaluated. Umbu-caja pulp, commercial sucrose and high methoxylated pectin (HMP) were used for processing the conventional jams. For preparing the dietary jams, the sucrose and pectin HMP were replaced by aspartame and low methoxylation pectin (LMP). The formulations were concentrated in an open pan until achieving the soluble solids content of ~63 oBrix (conventional jam) and of ~12.5 °Brix (dietary formulation), and then they were poured into glass jars. The microbiological assays, the acceptance tests (color, appearance, aroma, consistency, taste, sweetness, overall impression), and the purchase intent were performed for analyzing the processed jams. The both products were within the microbiological standards established by legislation. The sucrose-containing samples presented scores ranging from 7.15 (sweetness) to 8.25 (color). The sucrose-free jams showed scores ranging from 4.93 (sweetness) to 7.08 (aroma), and in only one sensory attribute achieved a score higher than 7.0. The conventional jams showed the highest frequency of acceptance (> 80 %) and in purchase intent (> 75 %), indicating a potential for future industrialization and commercialization(AU)

Neste trabalho foram desenvolvidas geleias convencionais e dietéticas de umbu-cajá e as características físico-químicas, microbiológicas e sensoriais dos produtos foram avaliadas. No processamento das geleias convencionais foram utilizadas polpa de umbu-cajá, sacarose comercial e pectina de alto teor de metoxilação (ATM). Nas geleias dietéticas, a sacarose e a pectina ATM foram substituídas por aspartame e pectina de baixo teor de metoxilação (BTM). As formulações foram concentradas em tacho aberto até obter o teor de sólidos solúveis totais de ~63 °Brix (produto convencional) e de ~12,5 °Brix (geleia dietética), e então envasilhadas em recipientes de vidro. As geleias foram submetidas a análises microbiológicas e, posteriormente, aos testes de aceitação (cor, aparência, aroma, consistência, sabor, doçura, impressão global), além da intenção de compra. As geleias apresentaram conformidade com os padrões microbiológicos estabelecidos pela legislação. As amostras adicionadas de sacarose obtiveram escores compreendidos entre 7,15 (doçura) e 8,25 (cor). As geleias isentas de sacarose tiveram escores que variaram de 4,93 (doçura) a 7,08 (aroma), e em apenas um atributo sensorial obtiveram nota superior a 7,0. Dentre as geleias avaliadas, as convencionais demonstraram as maiores frequências de aceitação (> 80 %) e intenção de compra (> 75 %), que indicam o potencial destes produtos para futura industrialização e comercialização(AU)

Avaliação do potencial terapêutico de inibidores da Galectina-3 em modelo experimental de lesão hepática crônica / Therapeutic potential assessment of Galectin-3 inhibitors in an experimental model of chronic liver injury

As lesões crônicas do fígado são resultantes de agressões persistentes, onde a desorganização e destruição do tecido podem desencadear processos de regeneração e fibrose. Para que a integridade e homeostase do órgão sejam restauradas, várias vias intracelulares e intercelulares são ativadas. Uma delas é a através da liberação de moléculas pró-fibrogênicas, a exemplo da lectina solúvel bgalactosídea, a galectina-3 (Gal-3). A alta expressão dessa lectina tem sido associada a fibrogênese no fígado. A descoberta de moléculas capazes de se ligar à Gal-3 e inibir a sua ação são importantes no desenvolvimento de terapias antifibrosantes. A pectina cítrica modificada (PCM) e a N-acetilactosamina (LacNAc) demonstraram ação benéfica no tratamento de doenças fibróticas, incluindo renais e cardíacas, contudo, pouco se sabe sobre suas eficácias na fibrose hepática. Diante disso, o objetivo deste estudo foi investigar os efeitos das administrações da PCM e LacNAc quanto aos níveis de Gal-3 e fibrose em modelo experimental de lesão hepática crônica. Inicialmente, a fibrose hepática foi induzida em camundongos C57BL/6 pela administração de tetracloreto de carbono a 20 por cento diluído em azeite de oliva. Grupos de camundongos com dois ou quatro meses de lesão foram tratados com PCM (1 por cento e 5 por cento, fornecida ad libitum) e com LacNAc, por via intraperitoneal. Adicionalmente, camundongos knockouts para o gene da Gal-3 (Gal-3-/-) foram utilizados como um controle. Subsequentemente às intervenções, análises morfométricas, bioquímicas, imunológicas e de biologia molecular foram realizadas. Na análise morfométrica, não se verificou alteração no percentual de tecido fibroso entre os grupos tratados com PCM...

Polysaccharides from prunes: gastroprotective activity and structural elucidation of bioactive pectins.

Prunes are the dried fruits from Prunus domestica. After the purification steps, two homogeneous polysaccharides were characterised, SF-50R and SF-50E and contained Ara:Gal:Rha:GalA in 47.8:31.5:10.7:10.0 and 39.6:50.3:5.1:5.0 molar ratios, respectively. Methylation analysis and (13)C NMR spectroscopy indicated that both fractions are constituted by rhamnogalacturonans with type I arabinogalactans as side chains, differing mainly in the proportions of the rhamnogalacturonan backbone, in the length of the (1→4)-ß-galactan chain and in the proportion of the arabinan side chain. Crude water extract (PWH) and fraction SF-50E were evaluated for their gastroprotective properties against ethanol-induced acute gastric lesions in rats. Oral administration of PWH (3 and 10mg/kg) reduced the gastric lesion area by 67±11% and 60±12%, respectively, while fraction SF-50E (10 and 30mg/kg) inhibited the lesion area by 84±12% and 83±12%, respectively. These results indicated that prune's polysaccharides act as gastroprotective agents in rats.

Textura em tomates revestidos com pectina: efeito do armazenamento / Texture tomatoes with pectin: effect of storage

o objetivo do estudo foi avaliar a textura de tomates revestidos com diferentes concentrações de pectinadurante o armazenamento à temperatura ambiente (22,07 ºC). Foram utilizados tomates com coloraçãoverde-rosada divididos em quatro lotes: tomates sem revestimento (CT) e tomates revestidos com biofilmes com 2% (P2), 5% (P5) e 8% (P8) de solução de pectina. Os tomates foram avaliados aos 0, 2, 4, 7, 11 e 16 dias de armazenamento quanto à firmeza e resistência ao corte em texturômetro universal, com probe cilíndrico (P/2) para análise da firmeza e probe em forma de lâmina (HDP/BSK) para a análise de resistência ao corte. Observou-se que os tomates que foram revestidos com pectina apresentaram os maiores valores de firmeza, sendo que o aumento da concentração de pectina permitiu maior retenção da firmeza dos frutos. Com o armazenado, foi verificado reduções na firmeza em todos os tratamentos, com exceção do P8, indicando atraso na maturação. O revestimento de pectina nas concentrações de 5 e 8% promoveu os maiores valores de resistência ao corte, sendo verificado reduções nesse parâmetro com o armazenamento. Diante dos resultados, conclui-se que o uso de revestimentos comestíveis de pectina a 5 e 8% foram mais eficientes na manutenção da textura em tomates durante os 16 dias armazenados àtemperatura ambiente. (AU)

The objective of this study was to evaluate the texture of tomatoes coated with different concentrationsof pectin during storage at room temperature (22.07 °C). Were used tomatoes with coloration greenish-pink divided into four lots: tomatoes with no coating (CT) and tomatoes covered with biofilms with 2% (P2), 5% (P5) and 8 % (P8) of solution of pectin. The Tomatoes were evaluated at O, 2, 4, 7, 11 and 16 days of storage, with analysis of firmness and resistance to cutting in texturometer universal, with a cylindrical probe (P/2) to analyze the firmness and probe-shaped blade (HDP/BSK) for the analysis of resistance to cutting. It was observed that the tomatoes that were coated with pectin showed the highest values of firmness, where the increasing concentration of pectin allowed greater retention of the fruit firmness. With the storage, reductions in firmness was observed in all treatments, with the exception of P8, indicating delay in the maturation. The coating of pectin in the concentrations of 5 and 8% promoted the highest values of resistance to cutting , and found reductions in this parameter with storage. Considering the results, It was conclude that the use of edible coatings of pectin in the concentrations of 5 and 8% were more effective in maintaining the texture of tomatoes during the 16 days stored at room temperature. (AU)

Produção cumulativa de gases e parâmetros de France avaliados pela técnica semiautomática in vitro de fontes de carboidratos de ruminantes / / Cumulative production of gases and France parameters evaluated by the semiautomatic in vitro technique of carbohydrates sources for ruminants

Avaliou-se, através da técnica semiautomática in vitro, o efeito das associações entre diferentes fontes de carboidratos (milho dentado ou milho duro ou polpa cítrica) e forragens (silagem de milho, silagem de sorgo + silagem de resíduo de milho, capim elefante, cana-de-açúcar, silagem de resíduo de milho), sobre a produção cumulativa de gases. Constatou-se interação significativa entre os tratamentos e tempos de incubação. A associação de silagem de sorgo com silagem de resíduo de milho + milho dentado (SRDE) resultou em maior produção cumulativa de gases em todos os tempos com produção total de 325,3mL às 96 horas. Com relação aos parâmetros de France os tratamentos com cana-de-açúcar (CADE, CADU e CAPC) resultaram em elevado potencial para produção de gases (322, 325 e 317mL/gMS, respectivamente). As associações compostas por Capim-Elefante + milho duro ou dentado (CEDU e CEDE) resultaram em elevados tempos de colonização (2,21 e 1,07 horas, respectivamente). Em geral, os melhores resultados de produção de gases foram obtidos nos tratamentos que contemplavam a associação de silagem de Sorgo e silagem de resíduo de milho verde na porção volumosa (SRDE, SRDU e SRPC), o que evidencia o potencial de utilização dessas fontes nas dietas de ruminantes.

It was evaluated, by semi-automatic technique in vitro, the effect of the associations among different sources of carbohydrates (dent corn or flint corn or citrus pulp) to forage (corn silage, sorghum silage + silage corn residue, elephant grass, sugar cane, silage corn residue) on the cumulative gas production. There was a significant interaction between treatments and incubation times. The association of sorghum silage with silage corn residue + dent corn (SRDE) resulted in higher cumulative gas production at all times with total production of 325.3 mL at 96 hours. The France's parameters showed that the treatment with sugar-cane (CADE, CADU and CAPC) resulted in high potential gas production (322, 325 and 317mL/gMS, respectively). The associations from Elephantgrass + dent or flint corn (CEDU and CEDE) resulted in high colonization times (2.21 and 1.07 hours, respectively). In general, the best results of gas production were obtained in the treatments that addressed the association of sorghum silage + silage corn residue in bulky portion (SRDE, and SRDU srpc) showing the potential for using these sources in the diets of ruminants.

Produção cumulativa de gases e parâmetros de France avaliados pela técnica semiautomática in vitro de fontes de carboidratos de ruminantes / / Cumulative production of gases and France parameters evaluated by the semiautomatic in vitro technique of carbohydrates sources for ruminants

Avaliou-se, através da técnica semiautomática in vitro, o efeito das associações entre diferentes fontes de carboidratos (milho dentado ou milho duro ou polpa cítrica) e forragens (silagem de milho, silagem de sorgo + silagem de resíduo de milho, capim elefante, cana-de-açúcar, silagem de resíduo de milho), sobre a produção cumulativa de gases. Constatou-se interação significativa entre os tratamentos e tempos de incubação. A associação de silagem de sorgo com silagem de resíduo de milho + milho dentado (SRDE) resultou em maior produção cumulativa de gases em todos os tempos com produção total de 325,3mL às 96 horas. Com relação aos parâmetros de France os tratamentos com cana-de-açúcar (CADE, CADU e CAPC) resultaram em elevado potencial para produção de gases (322, 325 e 317mL/gMS, respectivamente). As associações compostas por Capim-Elefante + milho duro ou dentado (CEDU e CEDE) resultaram em elevados tempos de colonização (2,21 e 1,07 horas, respectivamente). Em geral, os melhores resultados de produção de gases foram obtidos nos tratamentos que contemplavam a associação de silagem de Sorgo e silagem de resíduo de milho verde na porção volumosa (SRDE, SRDU e SRPC), o que evidencia o potencial de utilização dessas fontes nas dietas de ruminantes. (AU)

It was evaluated, by semi-automatic technique in vitro, the effect of the associations among different sources of carbohydrates (dent corn or flint corn or citrus pulp) to forage (corn silage, sorghum silage + silage corn residue, elephant grass, sugar cane, silage corn residue) on the cumulative gas production. There was a significant interaction between treatments and incubation times. The association of sorghum silage with silage corn residue + dent corn (SRDE) resulted in higher cumulative gas production at all times with total production of 325.3 mL at 96 hours. The France's parameters showed that the treatment with sugar-cane (CADE, CADU and CAPC) resulted in high potential gas production (322, 325 and 317mL/gMS, respectively). The associations from Elephantgrass + dent or flint corn (CEDU and CEDE) resulted in high colonization times (2.21 and 1.07 hours, respectively). In general, the best results of gas production were obtained in the treatments that addressed the association of sorghum silage + silage corn residue in bulky portion (SRDE, and SRDU srpc) showing the potential for using these sources in the diets of ruminants. (AU)

Intestinal adaptation in short bowel syndrome without tube feeding or home parenteral nutrition: report of four consecutive cases.

Because home total parenteral nutrition (TPN) is not available to most of the Brazilian population, an alternative treatment for short bowel syndrome was evaluated. Four patients ages 40-65 y (mean: 53.75 +/- 10.59), three with mesenteric thrombosis, and one with Crohn's disease were studied. The average length of the remaining small bowel in these patients was 54.5 +/- 6.4 cm; the ileocecal valve was preserved in 3 cases. A progressive step diet was used for intestinal adaptation. Administration of pectin was started at the beginning of the special oral diet (step 1), followed by medium-chain triacylglycerols (MCTs) and complex, nonfermentable sugars (step 2); coconut oil (47% MCTs) and simple sugars (step 3); and long-chain triacylglycerols and lactose (step 4). TPN was interrupted at step 3 or 4 when the energy content of the diet reached 150% of the patient's resting energy expenditure, if serum albumin and weight were stable or increasing, and if the frequency, amount, and consistency of stools remained unchanged. Nutritional follow-up showed that patients responded well to this approach; also, patients returned to their previous professional activities. Thus, enteral formulas were not essential for gastrointestinal adaptation. Home TPN should not be indicated on the basis of strict criteria, but rather when a patient fails to adapt to a progressive, special oral diet.

The effect of dietary pectin on rapid catch-up weight gain and urea kinetics in children recovering from severe undernutrition.

The rates of weight gain and urea kinetics were measured in 12 children receiving one of two energy dense, isonitrogenous formulae (711 kJ/kg/day, 170 kcal/kg/day) during recovery from severe undernutrition. Both formulations contained added arachis oil but in one a source of complex carbohydrate was added in the form of pectin (3.4% of total energy). The children taking the pectin diet had a rate of weight gain which was highly significantly less (7 g/kg/day) than the children not receiving pectin (14 g/kg/day). Urea production was significantly less on the pectin diet (0.37 +/- 0.07 vs 0.55 +/- 0.18 gN/kg/day). On the pectin diet there was a reduction in the rate of excretion of urea in urine and in the rate at which urea nitrogen was salvaged by the lower bowel, but these differences failed to reach statistical significance.

The effect of pectin on hepatic lipogenesis in the enterally-fed rat.

The fermentation of pectin by colonic bacteria produces short-chain fatty acids (SCFA) which are then absorbed by the host. The purpose of this study was to determine whether pectin, added to a chemically defined diet, would increase hepatic lipogenesis and whether this effect is mediated by intestinal bacteria. Eighteen Sprague-Dawley rats underwent placement of a feeding gastrostomy and a swivel apparatus. Postoperatively, rats were randomly assigned to one of three groups: 1) No Pectin received a fat-free chemically defined diet, 2) Pectin received the same diet with the addition of 1% (w/v) pectin, and 3) Neomycin received the same diet with 1% w/v pectin and neomycin (80 mg/kg of body weight daily). On the 5th postoperative d, all diets included 12.5% (v/v) deuterium as D2O. After the infusion of the labeled diets for 24 hr, the content and deuterium enrichment of liver palmitate, stearate and oleate were measured and the production rates calculated. The liver content and production rates of these fatty acids were higher in Pectin animals than in either the No Pectin or Neomycin animals. Since the effect of pectin on hepatic lipogenesis was reduced by the concomitant administration of the intestinal antibiotic neomycin, it appears that this effect depends on the bacterial fermentation of pectin. It is postulated that the SCFA produced during pectin fermentation promote lipogenesis via a direct stimulatory effect, in addition to being carbon donors.