Evaluation of mutagenic/antimutagenic activity of conjugated linoleic acid in mice by micronucleus test

Conjugated linoleic acids (CLAs) are positional and geometrical isomers of linoleic acid and some researchers have shown biological activities including modulation of lipid metabolism, atherogenesis, diabetes, and immune functions. In this study, the animals were supplemented with 2% of the average feed consumption with CLA (G1 = positive control) and safflower oil (G2 = negative control) and the test groups were supplemented with CLA at the concentration of 2 and 4% of the average feed consumption. To assess the CLA potential protective effect, two groups were used; G3 = CLA 2% + cyclophosphamide (CP) and G5 = CLA 4% + CP. To assess the mutagenic effects of CLA, two groups were used; G4 = CLA 2% + NaCl 0.9% and G6 = CLA 4% + NaCl 0.9%. In order to investigate the mutagenic/antimutagenic effects of CLA, micronucleus test was used. The results showed variation of feed consumption in the groups that received 4% of CLA, when compared to the control group (G1 and G2) and CLA groups (G3 and G4) (p<0.05), during the period studied. It was observed that CLA did not show mutagenic effect at the concentrations tested (2 and 4%). Also, CLA showed antimutagenic effect at the same concentrations. However, the animals that received 4% of CLA, presented clinical signs of malnutrition.Key words: Conjugated linoleic acid, antimutagenicity, cyclophosphamide

RNAi-mediated silencing of the myo-inositol-1-phosphate synthase gene (GmMIPS1) in transgenic soybean inhibited seed development and reduced phytate content.

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Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

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 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/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 evaluated9552261226

Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Of Probiotic Microorganisms, Production Of Organic Acid And Aroma Compounds.

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 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/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.952261-

Effect of the inoculation level of Lactobacillus Acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

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 0.8. g/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. © 2011 American Dairy Science Association.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 0.8 g/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 processing941047774786Albenzio, M., Santillo, A., Caroprese, M., Marino, R., Trani, A., Faccia, M., Biochemical patterns in ovine cheese: Influence of probiotic strains (2010) J. Dairy Sci., 93, pp. 3487-3496Allgeyer, L.C., Miller, M.J., Lee, S.-Y., Drivers of liking for yogurt drinks with prebiotics and probiotics (2010) J. Food Sci., 75, pp. S212-S219Ares, G., Giménez, A., Deliza, R., Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones (2010) Food Qual. Prefer., 21, pp. 11-16Ash, A., Wilbey, A., The nutritional significance of cheese in the UK diet (2010) Int. J. Dairy Technol., 63, pp. 305-317Awaisheh, S.S., Development of probiotic soft cheese manufactured using goat's milk with the addition of thyme (2011) Milchwissenschaft, 66, pp. 51-54(2011), http://www.balkis.com.br/stimula, Balkis. Conheça melhor o queijo cottage Stimula e saiba como ele ajuda seu corpo a funcionar melhor. Accessed April 17, 2011Bergamini, C.V., Hynes, E.R., Candioti, M.C., Zalazar, C.A., Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese (2009) J. Dairy Sci., 92, pp. 2455-2467Bergamini, C., Hynes, E., Meinardi, C., Suárez, V., Quiberoni, A., Zalazar, C., Pategrás cheese as a suitable carrier for six probiotic cultures (2010) J. Dairy Res., 77, pp. 265-272(2008), http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm, Brasil. Alimentos com Alegações de Propriedades Funcionais e ou de Saúde, Novos Alimentos/Ingredientes, Substâncias Bioativas e Probióticos: Lista de alegações de propriedade funcional aprovadas (Atualizado em julho/2008). Accessed April 15, 2011Buriti, F.C.A., Rocha, J.S., Saad, S.M.I., Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005) Int. Dairy J., 15, pp. 1279-1288http://www.inspection.gc.ca/english/fssa/labeti/guide/ch8ae.shtml, Canadian Food Inspection Agency. 2009. Probiotic claims, Chapter 8, Section 8.7. Accessed April 17, 2010Cruz, A.G., Buriti, F.C.A., Souza, C.B.H., Faria, J.A.F., Saad, S.M.I., Probiotic cheese: Health benefi{ligature}ts, technological and stability aspects (2009) Trends Food Sci. Technol., 20, pp. 344-354Cruz, A.G., Cadena, R.S., Walter, E.H.M., Mortazavian, A., Granato, D., Faria, J.A.F., Bolini, H.M.A., Sensory analysis: Relevance for prebiotic, probiotic, and synbiotic product development (2010) Comp. Rev. Food Sci. Food Saf., 9, pp. 358-373Cruz, A.G., Faria, J.A.F., Pollonio, M.A.R., Bolini, H.M.A., Celeghini, R.M.S., Granato, D., Shah, N.P., Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties (2011) Trends Food Sci. Technol., 22, pp. 276-291. , doi:10.1016/j.tifs.2011.02.003Cruz, A.G., Walter, E.H.M., Cadena, R.S., Faria, J.A.F., Bolini, H.M.A., Pinheiro, H.M.A., Sant'Ana, A.S., Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt (2010) Food Res. Int., 43, pp. 1444-1448Drake, S., Drake, M., Application of sensory methods to development of probiotic and prebiotic foods (2011) Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health, pp. 113-130. , Nova Publisher, New York, NY, N.P. Shah, A.G. Cruz, J.A.F. Faria (Eds.)(2010), European Food Safety Authority.. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)Scientific opinion on the substantiation of health claims related to yoghurt cultures and improving lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 8:1763Everett, D.W., Auty, M.A.E., Cheese structure and current methods of analysis (2008) Int. Dairy J., 18, pp. 759-773Fávaro-Trindade, C.S., Bernardi, S., Baliero, R.B., Baliero, J.C.C., Almeida, E., Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC) ice cream (2006) J. 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Res., 86, pp. 125-130Ibrahim, F., Ruvio, S., Granlund, L., Salminen, S., Viitanen, M., Ouwehand, A.C., Probiotics and immunosenescence: Cheese as a carrier (2010) FEMS Immunol. Med. Microbiol., 59, pp. 53-59Karimi, R., Mortazavian, A.M., Da Cruz, A.G., Viability of probiotic microorganisms in cheese during production and storage: A review (2011) Dairy Sci. Technol., 91, pp. 283-308Kasimoĝlu, A., Göncüoĝlu, M., Akgün, S., Probiotic white cheese with Lactobacillus acidophilus (2004) Int. Dairy J., 14, pp. 1067-1073Kiliç, G.B., Kuleasan, H., Eralp, I., Karahan, A.G., Manufacture of Turkish Beyaz cheese added with probiotic strains (2009) Lebenson. Wiss. Technol., 42, pp. 1003-1008Krutulyte, R., Grunert, K.G., Scholderer, J., Lähteenmäki, L., Hagemann, K.S., Elgaard, P., Nielsen, B., Graverholt, J.P., Perceived fit of different combinations of carriers and functional ingredients and its effect on purchase intention (2011) Food Qual. Prefer., 21, pp. 361-367Luckow, T., Sheehan, V., Delahunty, C., Fitzgerald, G., Determining the odor and flavor characteristics of probiotic, health-promoting ingredients and the effects of repeated exposure on consumer acceptance (2005) J. Food Sci., 70, pp. S53-S59Luckow, T., Sheehan, V., Fitzgerald, G., Delahunty, C., Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice (2006) Appetite, 47, pp. 315-323MacFie, H.J., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests (1989) J. Sens. Stud., 4, pp. 129-148Madureira, A.R., Brandão, T., Pintado, A.M., Gomes, M.E., Malcata, F.X., Technological optimization of manufacture of probiotic whey cheese matrices (2011) J. Food Sci., 76, pp. E203-E211Madureira, A.R., Pintado, A.I., Gomes, A.M., Pintado, M.E., Malcata, F.X., Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions (2011) Lebenson. Wiss. Technol., 44, pp. 75-81Majchrzak, D., Lahm, B., Durrschmid, K., Conventional and probiotic yogurts differ in sensory properties but not in consumers' preference (2010) J. Sens. Stud., 25, pp. 431-446Marcatti, B., Habitante, A.M.Q., Sobral, P.J.A., Fávaro-Trindade, C.S.F., Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus (2009) Sci. Agric., 66, pp. 481-485Marshall, R.T., (1993) Standard Methods for Examination of Dairy Products, , American Public Health Association, Washington, DCMartín-Diana, A.B., Janer, C., Pelaéz, C., Requena, T., Development of a fermented goat's milk containing probiotic bacteria (2003) Int. 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Effect of the inoculation level of lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

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 0.8 g/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 processing94104777478