We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were ...produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive postacidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition, packaging systems with different permeability to oxygen should be evaluated.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the ...effect of the supplementation of increasing amounts of Lactobacillus acidophilus (0, 0.4, or 0.8g/L of milk) on the physicochemical parameters and sensory acceptance of Minas fresh cheese. In addition, the sensory acceptance of probiotic cheeses was assessed using a consumer test and compared with commercial cheeses (conventional and probiotic). High counts (9.11 to 9.42 log cfu/g) of L. acidophilus were observed throughout the shelf life, which contributed to the maintenance of its probiotic status and resulted in lower pH values and greater production of organic acids. The probiotic cheeses presented lower scores for appearance, aroma, and texture compared with conventional cheeses. Internal preference mapping explained almost 60% of the total variation of the data and showed a large number of consumers concentrated near the conventional cheeses, demonstrating greater preference for these samples. The findings indicated that some negative sensory effects could occur when high level of supplementation with L. acidophilus is used in probiotic cheese processing.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
What is already known about this subject?Celiac disease (CD) has a high clinical and histological diversity and the mechanisms underlying this phenomenon remain elusive.
is a bacterium that ...chronically infect gastric and duodenal mucosa activating both a Th1/Th17 and T-reg pathways.The role of
(and the effect of their virulence factors) in CD have not yet completely elucidated.What are the new findings?
+
strains are associated to milder histological damage in infected CD patients.In active-CD patients the presence of
+
is associated to an increase in T-reg markers, contrasting with a downregulation in
+ infected potential-CD individuals.How might it impact on clinical practice in the foreseeable future?The identification of microbiological factors that could modulate inflammation and clinical expression of CD may be used in the future as preventive strategies or as supplementary treatment in patients that cannot achieve complete remission, contributing to the better care of these patients.
Mechanisms underlying the high clinical and histological diversity of celiac disease (CD) remain elusive.
(Hp) chronically infects gastric and duodenal mucosa and has been associated with protection against some immune-mediated conditions, but its role (specifically of
+ strains) in CD is unclear.
To assess the relationship between gastric Hp infection (
+ strains) and duodenal histological damage in patients with CD.
Case-control study including patients with active-CD, potential-CD and non-celiac individuals. Clinical presentation, HLA genotype, Hp/
gene detection in gastric mucosa, duodenal histology, Foxp3 positive cells and TGF-β expression in duodenal lamina propria were analyzed.
We recruited 116 patients, 29 active-CD, 37 potential-CD, and 50 non-CD controls. Hp detection was similar in the three groups (~30-40%), but
+ strains were more common in infected potential-CD than in active-CD (10/11 vs. 4/10;
= 0.020) and non-CD (10/20;
= 0.025). Among active-CD patients, Foxp3 positivity was significantly higher in subjects with
+ Hp+ compared to
Hp+ (
< 0.01) and Hp- (
< 0.01). In cagA+ Hp+ individuals, Foxp3 positivity was also higher comparing active- to potential-CD (
< 0.01). TGF-β expression in duodenum was similar in active-CD with
+ Hp+ compared to Hp- and was significantly downregulated in
+ potential-CD subjects compared to other groups.
Hp infection rates were similar among individuals with/without CD, but infection with
+ strains was associated with milder histological damage in celiac patients infected by Hp, and in active-CD cases with higher expression of T-reg markers. Results suggest that infection by
+ Hp may be protective for CD progression, or conversely, that these strains are prone to colonize intestinal mucosa with less severe damage.
Defatted flour, protein concentrate, and protein isolate obtained from Amazonian cupuassu seeds were evaluated for their solubility properties, water and oil retention capacity, foam formation and ...stability, gelling properties, emulsifying ability, and emulsion stability. The protein contents of defatted flour, the concentrate, and the isolate were 27.65%, 31.18%, and 64.29%, respectively. As expected, the protein isolate exhibited higher solubility than the protein concentrate, achieving more than 90% solubility at pH 8.0. The flour and the protein concentrate, however, showed excellent water and oil retention capacities. High emulsifying capacity at pH 7.0 was also observed for all 3 products: 987 mL oil/g, 977 mL oil/g, and 1380 mL oil/g for the flour, protein concentrate, and protein isolate, respectively. Gelling properties were not exhibited by any of the products, but all of them exhibited good utilization potential, not only to enrich other foods but also to enhance relevant functional properties.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
► l-Isoleucine increased GLUT-4 translocation to the plasmatic membrane. ► l-Leucyl-l-isoleucine increased GLUT-4 translocation to the plasmatic membrane. ► l-Leucyl-l-isoleucine caused the highest ...insulinotropic effect. ► l-Isoleucine reduced the blood glucose levels, without increasing the insulin levels.
Whey protein hydrolysate (WPH) is capable of increasing muscle glycogen reserves and of concentrating the glucose transporter in the plasma membrane (PM). The objective of this study was to determine which WPH components could modulate translocation of the glucose transporter GLUT-4 to the PM of animal skeletal muscle. Forty-nine animals were divided into 7 groups (n=7) and received by oral gavage 30% glucose plus 0.55g/kg body mass of the following WPH components: (a) control; (b) WPH; (c) l-isoleucine; (d) l-leucine; (e) l-leucine plus l-isoleucine; (f) l-isoleucyl-l-leucine dipeptide; (g) l-leucyl-l-isoleucine dipeptide. After receiving these solutions, the animals were sacrificed and the GLUT-4 analysed by western blot. Additionally, glycogen, glycaemia, insulin and free amino acids were also determined by standard methods. Of the WPH components tested, the amino acid l-isoleucine and the peptide l-leucyl-l-isoleucine showed greater efficiency in translocating GLUT-4 to the PM and of increasing glucose capture by skeletal muscle.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended ...protein supplements. Consumption of a probiotic cheese can attenuate immune suppression induced by exhausting exercise in rats. A popular Brazilian fresh cheese (Minas Frescal cheese) containing Lactobacillus acidophilus LA14 and Bifidobacterium longum BL05 was fed for 2wk to adult Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum uric acid, total and high-density lipoprotein cholesterol fraction, total protein, triacylglycerols, aspartate aminotransferase, alanine aminotransferase, creatine kinase, and blood cell (monocyte, lymphocyte, neutrophil, and leukocyte) counts. Exercise was efficient in reducing lymphocyte counts, irrespective of the type of ingested cheese, but the decrease in the group fed the probiotic cheese was 22% compared with 48% in the animals fed regular cheese. Monocyte counts were unaltered in the rats fed probiotic cheese compared with a significant decrease in the rats fed the regular cheese. Most importantly, ingestion of the probiotic cheese resulted in a >100% increase in serum high-density lipoprotein cholesterol and a 50% decrease in triacylglycerols. We conclude that probiotic Minas Frescal cheese may be a viable alternative to enhance the immune system and could be used to prevent infections, particularly those related to the physical overexertion of athletes.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Health parameters, performance and body composition effects produced by twelve weeks of intervention with hydrolysed whey protein in elite soccer players from a Brazilian team during an actual ...championship were compared. Twenty-four players were divided into three groups according to supplement: whey protein (WP), hydrolysed whey protein (HWP), or a non-protein placebo (maltodextrin, MALTO). Biochemical, anthropometric and performance tests were applied on week 0 and week 12 of the intervention. Intervention with hydrolysed whey protein resulted in significant decreases in the muscle damage indicators, creatine kinase (−42%) and lactate dehydrogenase (−30%), compared with increases in the MALTO group. Supplementation with whey protein showed no significant changes in these indicators compared with the MALTO group. Muscle mass showed no changes, and physical performance in an aerobic test was decreased in the HWP group compared with the MALTO and WP groups. These data suggest that the consumption of HWP decreases muscle damage.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
This article updates the Brazilian database on food carotenoids. Emphasis is on carotenoids that have been demonstrated important to human health:
α-carotene,
β-carotene,
β-cryptoxanthin, lycopene, ...lutein and zeaxanthin. The sampling and sample preparation strategies and the analytical methodology are presented. Possible sources of analytical errors, as well as the measures taken to avoid them, are discussed. Compositional variation due to such factors as variety/cultivar, stage of maturity, part of the plant utilized, climate or season and production technique are demonstrated. The effects of post-harvest handling, preparation, processing and storage of food on the carotenoid composition are also discussed. The importance of biodiversity is manifested by the variety of carotenoid sources and the higher levels of carotenoids in native, uncultivated or semi-cultivated fruits and vegetables in comparison to commercially produced crops.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
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