Wistar rats were fed a basal stabilized-rice bran diet (B), and five additional ones, fortified to supply either 50 or 100% of zinc and calcium requirements, and a combination furnishing 100% of both ...minerals. Another diet supplemented with the complete mineral mix (MM) was also used. Results show that the low feed efficiency of B was maximized either by supplementation with MM, or by supplementing bran with 50% of the zinc requirement. Attempts to compensate for the low calcium content of bran by supplementation with 50 or 100% of the mineral requirement, did not increase either feed efficiency, growth or liver zinc. These data confirm that only about 11% of zinc contained in bran is nutritionally available and that supplementing with calcium is detrimental, indicating that this by-product is not a recommendable source of minerals.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Durante la elaboración de alimentos los utensilios culinarios pueden liberar componentes inorgánicos ocasionalmente no deseables. La oxidación del aceite durante la fritura es favorecida por la ...presencia de metales. Fue evaluada la migración de hierro y níquel (espectrometría de emisión óptica) y la estabilidad oxidativa (método AOCS) del aceite de soja sometido a cuatro calentamientos con intervalos de 24 horas en cazuelas de vidrio, aluminio, acero inoxidable, hierro y piedra-jabón. La mayor migración de hierro al aceite ocurrió en las cazuelas de hierro (3,94 mg/kg) y piedra (3,21 mg/kg), sin diferencia estadística entre ellas. La pérdida progresiva de estabilidad oxidativa fue acentuada en los aceites calentados en utensilios de piedra, acero inoxidable e hierro, en tal orden. Vidrio y aluminio fueron considerados los mejores materiales para la fabricación de cazuelas para frituras, una vez que en ellos la migración de minerales fue más baja y el aceite presentó mayor estabilidad.
Cookware may release some inorganic components into foods during cooking, some of which have undesirable consequences. In fried foods, for instance, oil oxidation is favored by metals. The present study evaluated oxidative stability (AOCS method) and iron and nickel migration (inductively coupled plasma-optical emission spectrometry) into refined soybean oil in four cycles, with intervals of 24 hours. The cookware materials were glass, aluminum, stainless steel, iron and soapstone. The results demonstrated that the lowest metal migration occurred from glass and aluminum pans while the oil heated in these pans showed the highest oxidative stability. The highest migration of Fe and Ni into the oil occurred from the soapstone and iron pots (3.94 and 3.21 mg/kg, respectively). Nevertheless, increasing loss of oxidative stability was evident in the oils heated in the soapstone, stainless steel and iron cookware, in this order. Since iron migration was lower from glass and aluminum pans, these were considered the best type of materials for frying.
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Summary Background & aim Dyslipidemia is involved with in development of cardiovascular diseases and obesity, exercise is recommended as a successful intervention. Dietary l -arginine ( l -arg) ...supplementation may improve in lipid metabolism. However, these combined strategies on lipid profile were not tested yet. This study examines the effects of short term of l -arg supplementation and acute resistance exercise (AREX) on the blood lipid profile and inflammatory proteins in overweight men. Methods Seven overweight men, 46 ± 5 yrs, body weight 93.1 ± 12.0 Kg and BMI 31.7 ± 3 kg/m2 , participated in a randomized, double-blind and crossover study, distributed into exercise groups, based on the supplementation (6 g/day of placebo or Arginine for 7 days). Supplementation periods were separated by 7-days of wash-out. The AREX was comprised of eight exercises, with an exercise intensity of 60% 1RM. The glucose, lipid profile (NEFA, triglycerides, HDL cholesterol, LDL cholesterol and total cholesterol) and inflammatory proteins plasminogen activator inhibitor-1 (PAI-1) and adiponectin were determined at rest, immediately, after exercise and 1 h after exercise sessions. Results Triglycerides, total cholesterol, and adiponectin levels not showed time-dependent changes under the different conditions. LDL cholesterol and NEFA levels decreased after 1 h recovery periods when compared to rest periods only in l -arg supplementation group ( P < 0.05). PAI-1 was reduced and HDL cholesterol exhibits increases immediately after AREX and 1 h recovery periods when compared with rest periods in both groups ( P < 0.05). Conclusion These results indicate that l -arg supplementation can potentiate the effects of exercise inducing changes in the LDL cholesterol and NEFA levels.
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ABSTRACT
A whey protein concentrate (WPC) was produced from fresh whey by ultrafiltration (MW cut off 10 kDa) and lyophilization. Enzymatic hydrolysis was performed with three enzyme systems: ...pancreatin (PA), protamex (PR) or alcalase 0.6L (AL) to produce hydrolysates with 20% degree of hydrolysis (DH). The peptide profiles of the hydroly sates were determined by high performance capillary electrophoresis (HPCE). The relationship between enzyme system and preferential protein substrate could be established. The alcalase hydrolysate (ALH) differed from the other two hydrolysates, and the enzyme showed the lowest specificity for β‐lactaglobulin. Considering the protein content from WPC the pancreatin hydrolytic system was the most efficient leaving only 4.69% unhydrolyzed protein in the final hydrolysate (PAH). For 20% degree of hydrolysis alcalase left 7.98% unhydrolyzed protein, while protamex left 9.81% unhydrolyzed protein in the final hydrolysate.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
The difficulties inherent to provitamin A determination and the present state of development of the analytical methodologies are appraised. The procedures, the advantages and disadvantages and the ...possible sources of error of the methods involved are discussed. Open-column methods are still the most viable option in developing countries but the efficiency and reproducibility of the chromatographic separation depend largely on the analysts skill and experience. Although HPLC chromatograms are highly reproducible, the problem is to transform the peak areas to provitamin A concentrations because of the instability, varying purity and unavailability of provitamin standards. Internal standardization with the stable Sudan appears to be a promising solution. Separation of cis-isomers requires rechromatography in open-column systems. For HPLC, this problem still remains to be solved. Confirmation of the identity of the provitamins and prevention of degradation during the analysis are also dealt with. Notwithstanding the obstacles involved, reliable data can be obtained with adequate application of the analytical techniques and proper interpretation of the results.
Introduction: While enteral diets for hospitalized patients normally follow nutrient composition guidelines, more than 90% of hospitalized patients receive oral diets with unknown mineral ...composition. Objective: To evaluate the mineral contents and adequacy of three types of oral diets (regular, blend and soft) and complementary snacks offered to patients of a Brazilian hospital. Methods: The amount of minerals was determined in two non-consecutive days in duplicate samples of breakfast, collation, lunch, snack, dinner, supper and a complementary snack meal. Dietary Reference Intakes (DRIs) were used to determine the adequacy of the daily amounts served to patients. Results and discussion: The regular diet met the RDA (Recommended Dietary Allowances) requirements only for Mn, P and Se, while the blend diet was deficient in Ca, K and Mg, and the soft diet met RDA requirements only for P and Zn. Iron was below the RDA requirement in all diets for women in fertile age, and Na was above the safe limit of intake (UL) in all the diets. The use of complementary snack was effective in meeting RDA requirements for Cu in the regular diet, and Mn and Se in the soft diet, but promoted overconsumption of Na. Conclusions: Evident nutritional imbalances have been detected at a key interphase between nutrition and public health services, but a solution does not appear to be insurmountable. A permanent nutritional evaluation of hospital oral diets should be an integral part of routine health care in order to speed the recovery of the hospitalized patient and dispel eventual risks due to critical mineral imbalances.Introducción: Mientras las dietas enterales para pacientes hospitalizados siguen normas de composición nutricional, más del 90% de los pacientes internados en Latinoamérica reciben dietas orales de composición mineral desconocida. Objetivo: Evaluar el contenido mineral y la adecuación de tres tipos de dietas orales (regular, blanda y fluida) y meriendas complementarias ofrecidas a los pacientes de un hospital brasilero. Métodos: La cantidad de minerales fue determinada en dos días no consecutivos, en duplo muestreo de desayuno, onces, almuerzo, merienda, cena y una merienda complementaria. Se usaron los Dietary Reference Intakes (DRIs) para determinar los grados de adecuación de cada porción diaria servida. Resultados y discusión: La dieta regular cumplió con la RDA (Recommended Dietary Allowances) solamente para Mn, P and Se. En cambio, la dieta blanda fue deficiente en Ca, K and Mg, y la dieta fluida cumplió con la RDA apenas para P and Zn. Sin embargo, el hierro permaneció abajo de la RDA en todas las dietas para mujeres en edad fértil, contrastando con el and Na, que se encontraba arriba del límite de seguridad (UL) en todas dietas. El apelo a meriendas complementarias fue un recurso que permitió alcanzar las exigencias de las RDA para Cu en la dieta regular, y Mn y Se en la dieta fluida. Conclusión: Desbalances nutricionales se hicieron evidentes en la interfase nutrición-servicios de salud pública, cuya solución no es insuperable. La evaluación nutricional de dietas orales de hospitales debería ser parte integral de la rutina en los servicios de salud para garantizar la más rápida recuperación de los pacientes e, inclusive, para minimizar los riesgos de agravamiento debidos a desbalances críticos de minerales.
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37.
Avaliação da metodologia analítica para determinação de beta-caroteno em macarrão fortificado PEREIRA, Maricilda R; AMAYA-FARFAN, J.(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos); RODRIGUEZ-AMAYA, D.B.(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos)
Ciência e tecnologia de alimentos,
04/1998, Volume:
18, Issue:
1
Journal Article
Peer reviewed
Open access
O beta-caroteno sintético pode ser adicionado tecnologicamente ao macarrão na forma de solução oleosa, emulsões dispersíveis em água ou sob a forma de esferas coloidais, com a finalidade de melhorar ...a sua cor e valor vitamínico. Todavia, a inexistência de uma metodologia confiável e especificamente testada para a extração e dosagem do beta-caroteno em macarrão enriquecido dificulta a avaliação da possível relevância nutricional da medida. O presente trabalho compara dois métodos de extração para produtos secos (LIVINGSTON, 1986 método I e RITTER & PURCELL, 1981 método II) e um para verduras e frutas (RODRIGUEZ-AMAYA et al., 1976 método III), quanto à eficiência de extração do beta-caroteno no macarrão cru e cozido. A matéria-prima utilizada foi um lote de macarrão produzido com quantidade conhecida de beta-caroteno, na forma de suspensão oleosa a 30%. Os resultados mostraram uma taxa de recuperação para beta-caroteno de 89 e 84% pelos métodos III e I, respectivamente, enquanto que o método II apresentou recuperação de apenas 44%. Conclue-se que, tanto os métodos I e III podem ser usados para quantificar o beta-caroteno em macarrão enriquecido. Por outro lado, a separação dos produtos de degradação do caroteno permite calcular o valor vitamínico real do macarrão cru e cozido. A superestimação dos valores vitamínicos, quando tais produtos não foram excluídos, foi de 24% para o macarrão cru e 25% para o cozido.
Synthetic beta-carotene can be technologically added to macaroni either in the form of an oily solution, water-dispersible emulsions or colloidal beadlets with the objective of improving its color and vitamin-A value. The lack of a reliable and tested methodology specifically for the extraction and quantification of beta-carotene in enriched pasta prevents accurate evaluation of the possible nutritional significance of this measure. The present work compares two methods of extraction for dry products (LIVINGSTON, 1986 method I and RITTER & PURCELL, 1981 method II) and one for fruits and vegetables (RODRIGUEZ-AMAYA et al., 1976 method III), with respect to their extraction efficiency of beta-carotene from both raw and cooked spaghetti. The raw material used for the experiment was a lot of spaghetti made with a known amount of beta-carotene in the form of an oily 30% suspension. Results showed that percent recoveries for the carotene were 89 and 84 for methods III and I, respectively, whereas with method II only 44% recovery was attained. It can be concluded that both methods I and III can be used to determine beta-carotene in enriched spaghetti. In addition, separation of the carotenoid degradation products is necessary for calculating the real vitamin A value in both raw and cooked pasta. Overestimation of the vitamin A values if degradation products were not separated was 24 for the raw and 25% for the cooked spaghetti.
During the last two decades Brazil has produced more than 80 scientific papers on carotenoids, most of which dealing with food composition, development of analytical methodology and the factors that ...influence composition. Varietal differences, agricultural practices, climate and stage of maturity, as well as food storage, processing and preparation are the main influencing factors. Studies on bioavailability and the functions and actions in health have also been carried out and are expanding. Recently, interest has grown on the degradation of carotenoids with the production of either desirable or undesirable aroma/flavor in foods. For the future, analytical and compositional studies should continue to enlarge the basis for agronomic, nutritional, medical and biotechnological projects. It is fundamental that the quality of analytical data continues to receive top priority, for this can mean the difference between reliable and confounding results, regardless of the sub-area of application.
Distribuição dos fitatos em farelo de arroz estabilizado e tratado com fitase exógena CÚNEO, Florencia(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Depto. de Planejamento Alimentar e Nutrição); Amaya-FARFAN, J.(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Depto. de Planejamento Alimentar e Nutrição); CARRARO, Francisco(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Depto. de Planejamento Alimentar e Nutrição)
Ciência e tecnologia de alimentos,
04/2000, Volume:
20, Issue:
1
Journal Article
Peer reviewed
Open access
Fitase exógena purificada foi utilizada na tentativa de hidrolisar o ácido fítico e estudar a redistribuição das frações polifosfato do m-inositol por cromatografia líquida de alta eficiência (CLAE). ...Depois de 24h de hidrólise, a destruição dos fitatos totais mediante este processo alcançou 37%, o IP6 continuou sendo a fração predominante (81%), enquanto que as frações IP4 e IP5 permaneceram em porcentagens insignificantes (0,3 e 0,5%, respectivamente). Conclui-se que a escassa variação no perfil de distribuição das frações polifosfato são indicativas de um mecanismo de ação hidrolítica em série para esta enzima, ao passo que se confirma a baixa eficiência de fitase exógena no farelo estabilizado.
Hydrolysis of phytic acid with purified exogenous phytase was attempted and the evolution of the m-inositol polyphosphate pattern followed by HPLC. After 24h of hydrolysis, reduction of total phytates by this process amounted to 37%, the hexaphosphate (IP6) continued to be the predominant fraction (81%), whereas the IP4 and IP3 components remained negligible (0.3 and 0.5%, respectively). We conclude that the minor variations observed in the distribution profile are indicative of a serial-type enzyme mechanism, while the inefficient action of exogenous phytase on the stabilized rice bran is confirmed.
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