Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage

The effects of storage time on the formation of cholesterol oxides and on alterations in the fatty acid composition of processed meat products manufactured by Brazilian industries were investigated in this study. Cholesterol oxides and cholesterol were determined by HPLC using photodiode array and refractive index detectors. Samples of jerked beef, Italian-type salami, chicken mortadella and Chester mortadella were analysed at 30 day intervals starting at zero time, for 90 days for the mortadella and 120 days for the jerked beef and salami. The mortadellas were stored under refrigeration at 6 °C and the jerked beef and salami at room temperature, but protected from the light. No cholesterol oxides were formed during the storage time in any of the samples. The cholesterol content, the fatty acid composition and total lipid contents showed no significant differences during storage with the exception of the total lipid content of the jerked beef, which varied from 3.5 at zero time to 2.4 g/100 g after 120 days storage395513520CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPNão temNão te

Evaluation Of Quality Of Butter From Different Provenance [avaliação Da Qualidade De Manteigas De Diferentes Procedências]

Butter samples were evaluated for free fatty acids, peroxide value, cholesterol, and fatty acid composition focusing on the trans isomer and conjugated linoleic acid (CLA). Sixty six samples were analyzed. Thirty six were collected in Brazil, eighteen in France, and twelve in Argentina. Samples were evaluated by free fatty acids, peroxide value, total lipid, cholesterol and fatty acid composition. The free fatty acid content varied from 0.16 to 0.46 g.100 g-1 and the peroxides value levels from 0.35 to 1.80 meq.kg-1. The cholesterol content varied from 192.8 to 226.3 g.100 g-1 and the total lipid content varied from 81.8 to 86.8 g.100 g-1. The levels of saturated, monounsaturated, and polyunsaturated fatty acids varied from 43.86 to 52.74, from 21.65 to 23.34, and from 2.11 to 2.89 g.100 g-1, respectively. The conjugated linoleic acid (CLA) content varied from 0.56 to 0.86 g.100 g-1 and the levels of total trans isomer varied from 2.18 to 3.81 g.100 g-1.323629635Alonso, L., Braña, J., Bada, J.C., Seasoal and regional influences on the fatty acid composition of cow ́s milk fat from Asturias, Spain (2004) Grasas Y Aceites, 55, pp. 169-173. , http://dx.doi.org/10.3989/gya.2004.v55.i2.163(2004) Official Methods and Recommended Practices of the AOCS, , AMERICAN OIL CHEMISTS SOCIETY - AOCS, 5th ed. Champaign: AOCS, Method Ca 5a-40(2004) Official Methods and Recommended Practices of the AOCS, , AMERICAN OIL CHEMISTS SOCIETY - AOCS, 5th ed. Champaign: AOCS, Method Cd 8b-90Augusta, I.M., Santana, D.M.N., Avaliação da qualidade de manteigas tipo extra comercializadas no Estado do Rio de Janeiro (1998) Ciência E Tecnologia De Alimentos, 18 (4), pp. 35-41. , http://dx.doi.org/10.1590/S0101-20611998000400003Banks, W., Muir, D.D., (1981) The Compositional Quality of Milk, , Hannah Research Institute ReportBauman, D.E., Biosynthesis of conjugated linoleic acid in ruminants (2001) Proceedings of the American Society of Animal Science, 41, pp. 215-22715Black, R.G., (1985) Fatty Acid Composition of Victorian Milk Fat. the Dairy Technologist, pp. 48-52. , Gilbert Chandlerl Institute of Dairy TechnologyAprova os Regulamentos Técnicos de Identidade e Qualidade dos Produtos Lácteos Diário Oficial Da República Fderativa Do Brasil, p. 1996. , BRASIL. Ministério da Agricultura. Portaria no146, de 07 de março de 1996, Brasília, DF, 11 marCardak, A.D., Yetismeyen, A., Bruckner, H., Quantitative comparison of camel, goat and cow milk fatty acids (2003) Milchwissenschaft, 58 (1-2), pp. 34-36Clapperton, J.L., Banks, W., Factors affecting the yield of milk and its constituents, particularly fatty acids, when dairy cows consume diets containing added fat (1985) Journal of the Science of Food and Agriculture, 36, pp. 1205-1212. , http://dx.doi.org/10.1002/jsfa.2740361202(2006) Codex Standard For Butter, , http://www.codexalimentarius.net/web/index_en.jsp, CODEX ALIMENTARIUS, Codex Standard 279-1971 Fomerly Codex Stan A-1-1971. Adopted in 1971. Revision 1999. Amendment 2003, Disponível em, Accesso em: mar. 2009Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G., Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge (2003) International Dairy Journal, 13 (11), p. 841. , http://dx.doi.org/10.1016/S0958-6946(03)00109-2Dashti, B., Fatty acid profile and colesterol content of 32 selected dishes in the satate of Kuwait (2003) Food Chemistry, 80, pp. 377-386. , http://dx.doi.org/10.1016/S0308-8146(02)00277-7Fletouris, D.J., Rapid determination of cholesterol in milk and milk products by direct saponification and capillary gas chromatography (1998) Journal of Dairy Science, 81, pp. 2833-2840. , http://dx.doi.org/10.3168/jds.S0022-0302(98)75842-4Grummer, R.R., Effect of feed on the composition of milk (1991) Journal of Dairy Science, 74, pp. 3244-3256. , http://dx.doi.org/10.3168/jds.S0022-0302(91)78510-XGrundy, S.M., What is the desirable ratio of saturated, polyunsaturated, and monounsaturated fatty acids in the diet? (1997) American Journal of Clinical Nutrition, 66, pp. 988-990Gursoy, O., Conjugated linoleic acid (CLA) content of most popular Turkish hard and soft cheeses (2003) Milchwissenschaft, 58 (11-12), pp. 622-623Hargrove, G.L., Mbah, D.A., Rosemberg, J.L., Genetic and environmental influences on milk and milk component production (1981) Journal of Dairy Science, 64, pp. 1593-1597. , http://dx.doi.org/10.3168/jds.S0022-0302(81)82730-0Hartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl esters from lipids (1973) Laboratory Practices, 22, pp. 475-481Hinrichs, J., Heineman, U., Kessler, H.G., Defferences in the composition of triglycerides in summer and winter milk fat (1992) Milchwissenschaft, 47, pp. 495-498(2000) ISO Norm TC 34/SC 5: Butter - Determination of Fat Content (Direct Method), , INTERNATIONAL ORGANIZATION FOR STANDARDIZATION - ISO, Geneva: ISOKumar, N., Singhal, O.P., Cholesterol oxides and atherosclerosis: A review (1991) Journal of the Science of Food and Agriculture, 55, pp. 497-510. , http://dx.doi.org/10.1002/jsfa.2740550402Juárez, M., Alonso, L., Ramos, M., Lipólisis y proteolisis del queso de Cabrales durante la maduración (1983) Revista De Agroquimica Y Tecnología De Alimentos, 23, pp. 541-551Mazalli, M.R., Saldanha, T., Bragagnolo, N., Determinação de colesterol em ovos: Comparação entre um método enzimático e um método por cromatografia líquida de alta eficiência (2003) Revista Do Instituto Adolfo Lutz, 62 (1), pp. 49-53O'Shea, M., Conjugated linoleic acid in bovine milk fat: A food-based approach to cancer chemoprevention (1998) Trends In Food Science & Technology, 9, pp. 192-196. , http://dx.doi.org/10.1016/S0924-2244(98)00036-3Pariza, M.W., Ha, Y.L., Conjugated dienoic derivatives of linoleic acid: A new class of anticarcinogens (1990) Medical Oncology Tumor Pharmacology, 7, pp. 169-171Seçkin, A.K., Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products (2005) LWT- Food Science and Technology, 38, pp. 909-915Souci, S.W., Fachman, W., Kraut, H., (2000) Food Composition and Nutrition Tables, pp. 161-162. , 6th ed. Medpharm Scientific Publishers(2009) Nutrient Database For Standart Reference, , http://www.nal.usda.gov/fnic.foodcomp/Data, UNITED STATES DEPARTMENT OF AGRICULTURE - USDA, Release 18. Nutrient data Laboratory Home Page, Disponível emWerner, S.A., Luedecke, L.O., Shultz, T.D., Determination of conjugated linoleic acid content and isomer distribuition in three Cheddar-type cheeses: Effects of cheese cultures, processing, and aging (1992) Journal of Agriculture and Food Chemistry, 40, pp. 1817-1821. , http://dx.doi.org/10.1021/jf00022a01

One-step rapid extraction of phytosterols from vegetable oils

The conditions for the extraction of phytosterols (campesterol, stigmasterol and β-sitosterol) from vegetal oils were optimized by means of response surface methodology (RSM). A 24 central composite rotatable design (CCRD) was used to investigate the effects of four independent variables: sample weight (g), saponification temperature (°C), saponification time (h) and number of extractions (n). The CCRD was carried out in 27 trials, including eight axial and three central points; and the response variables were the contents of campesterol, stigmasterol, β-sitosterol and total phytosterols. The optimized conditions established by the RSM were 0.3 g of sample, saponification for 3 h at 50 °C and 4 extractions with n-hexane. Satisfactory values for linearity, recovery, repeatability, accuracy, precision, limits of detection (2.0–2.3 mg/100 g) and quantification (6.5–7.7 mg/100 g) were achieved. The optimized method was also validated by comparison with the official AOCS method, and the contents of stigmasterol and β-sitosterol did not show significant differences (p > 0.05) when determined by both methods. However, low values (p < 0.05) for campesterol were found when the samples were analyzed by the AOCS method. The method optimized and validated in the present work is easy to carry out, fast and accurate. The method was successfully applied to sunflower, canola, corn, soybean and olive oils, and the lowest contents of total phytosterols were found in olive oil while and the highest amounts, in corn oil130CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP477238/2007-6sem informação07/58102-

Physicochemical Composition Of Bee Pollen From Eleven Brazilian States [fizykochemiczny Skład Pyłku Pszczelego Pochodza{ogonek}cego Z Jedenastu Stanów Brazylii]

The physicochemical composition (ash, lipid, protein, glucose, fructose and free acidity) of Brazilian bee pollen (154 samples) from 23 production sites of 11 Brazilian states was analyzed. The data showed wide within-state and between-state variations: 1.33 to 4.13 g/100 g for ash, 4.01 to 13.32 g/100 g for lipid, 12.28 to 27.07 g/100 g for protein, 6.99 to 21.85 g/100 g for glucose, 12.59 to 23.62 g/100 g for fructose, and 105.3 to 609.9 meq/kg for free acidity. The results are compared to data obtained in previous studies and the regulatory quality standards and the nutritive value for the human diet are discussed.552107116Almaraz-Abarca, N., Campos, M.G., Ávila-Reyes, J.A., Naranjo-Jiménez, N., Corral, J.H., González-Valdez, L.S., Antioxidant activity of polyphenolic extract of monofloral honeybeecollected pollen from mesquite (Prosopis juliflora, Leguminosae) (2007) J. Food Comp. Anal., 20, pp. 119-124Almeida-Muradian, L.B., Controle de qualidade do pólen apícola desidratado (2006) Proceedings of XVI Brazilian Congress of Apiculture. II Brazilian Congresso of Melinoponiculture, , In, Brazil-AracajuAlmeida-Muradian, L.B., Panplona, L.C., Coimbra, S., Barth, O.M., Chemical composition and botanical evaluation of dried bee pollen pellets (2005) J. Food Comp. Anal., 18, pp. 105-111Baldi Coronel, B., Grasso, D., Pereira, S.C., Fernández, G., Caracterización bromatológica Del pólen apícola argentino (2004) Cienc. Docencia Tecnol., 29, pp. 145-181Barreto, L.M.R.C., Funari, S.R.C., Orsi, R.O., Composição e qualidade do pólen apícola proveniente de sete estados brasileiros e do distrito federal (2005) Bol. Ind. Animal, 62, pp. 167-175Bastos, D.H.M., Rocha, C.L., Cunha, I.B.S., Carvalho, P.O., Torres, E.A.S., Composição e qualidade de pólen apícola comercializado em algumas cidades nos estados de São Paulo e Minas Gerais-Brasil (2003) Rev. Inst. Adolfo Lutz, 62, pp. 239-244Bell, R.R., Thornber, E.J., Seet, J.L.L., Groves, M.T., Ho, N.P., Bell, D.T., Composition and protein quality of honeybee-collected pollen of Eucalyptus marginata and Eucalyptus calophylla (1983) J. Nutr., 113, pp. 2479-2484Burgner, E., Feinberg, M., Determination of mono and disaccharides in foods by interlaboratory study: Quantitation of bias components for liquid chromatography (1992) J. AOAC Int., 75, pp. 443-464Campos, M.G.R., Bogdanov, S., Almeida-Muradian, L.B., Szczesna, T., Mancebo, Y., Christian, F., Ferreira, F., Pollen composition and standardisation of analytical methods (2008) J. Apic. Res., 47, pp. 154-161Carpes, S.T., (2008) Estudo das características físico-químicas e biológicas do pólen apícola de Apis mellifera L. da região sul do Brasil, , Doctoral Thesis, Federal University of Parana, Brazil(1998) Buenos Aires, , Codigo Alimentario Argentino, Argentina: La Canal y AsociadosFoster-Powell, K., Holt, S.H., Brand-Miller, J.C., International table of glycemic index and glycemic load values: 2002 (2002) Am. J. Clin. Nutr., 76, pp. 5-56Funari, S.R.C., Rocha, H.C., Sforcin, J.M., Filho, H.G., Curi, P.R., Gomes Dierckx, S.M.S., Funari, A.R.M., Orsi, R.O., Composições bromatológica e mineral de pólen coletado por abelhas africanizadas (Apis mellifera L.) em Botucatu, Estado de São Paulo (2003) Arch. Latinoam. Prod. Animal, 11, pp. 88-93Herbert Jr, E.W., Shimanuki, H., Chemical composition and nutritive value of bee collected and bee-stored pollen (1978) Apidologie, 9, pp. 33-40Horwitz, W., (2006) Official methods of analysis of the Association of Official Analytical Chemists, p. 37. , 18th Ed. Gaithersburg, Maryland: AOAC, 44, met. 962.19Human, H., Nicholson, S.W., Nutritional content of fresh, bee-collected and stored pollen of Alloe greatheadii var. davyana (Asphodelaceae) (2006) Phytochemistry, 67, pp. 486-1492Ishayek, J.I., Kern, M., US honey varying in glucose and fructose content elicit similar glycemic indexes (2006) J. Am. Diet. Assoc., 106, pp. 1260-1262Kroyer, G., Hegedus, N., Evaluation of bioactive properties of pollen extracts as functional dietary food supplement (2001) Innov. Food Sci. Emerg., 2, pp. 171-174Leja, M., Mareczek, A., Wyzgolik, G., Klepacz-Baniak, J., Czekonska, K., Antioxidative properties of bee pollen in selected plant species (2007) Food Chem., 100, pp. 237-240Linskens, H.F., Jorde, W., Pollen as food and medicine-a review (1997) Econ. Bot., 51, pp. 78-87(2001) Instrução Normativa no 3, de 19 de janeiro de 2001, pp. 18-23. , MAPA-Brazilian Ministry of Agriculture, Livestock and Supplies, Published in: Diário Oficial da União, 23/01/01, Seção 1Marchini, L.C., Reis, V.D.A., Moreti, A.C.C.C., Composição físico-química de amostras de pólen coletado por abelhas africanizadas Apis mellifera (Hymenoptera:Apidae) em Piracicaba, Estado de São Paulo (2006) Cienc. Rural, 36, pp. 949-953Modro, A.F.H., Message, D., da Luz, C.F.P., Meira Neto, J.A.A., Composição e qualidade de pólen apícola coletado em Minas Gerais (2007) Pesqui. Agropecu. Bras., 42, pp. 1057-1065Morgano, M.A., Milani, R.F., Martins, M.C.T., Rodriguez-Amaya, D.B., Determination of water content in Brazilian honeybee-collected pollen by Karl Fischer titration (2011) Food Control, 22, pp. 1604-1608Nagai, T., Inoue, R., Suzuki, N., Myoda, T., Nagashima, T., Antioxidative ability in a linoleic acid oxidation system and scavenging abilities against active oxygen species of enzymatic hydrolysates from pollen Cistus ladaniferus (2005) Int. J. Mol. Med., 15, pp. 259-263O'Rourke, M.K., Buchmann, S.L., Standardized pollen analytical techniques used for various bee collected samples (1991) Environ. Entomol., 20, pp. 507-513Orzáez Villanueva, M.T., Díaz Marquina, A., Bravo Serrano, R., Blazquez Abellán, G., The importance of bee collected pollen in the diet: A study of its composition (2002) Int. J. Food Sci. Nutr., 53, pp. 217-224Qian, W.L., Khan, Z., Watson, D.G., Fearnley, J., Analysis of sugars in bee pollen and propolis by ligand exchange chromatography in combination with pulsed amperometric detection and mass spectrometry (2008) J. Food Comp. Anal., 21, pp. 78-83Rabie, A.L., Wells, J.D., Dent, L.K., The nitrogen content of pollen protein (1983) J. Apic. Res., 22, pp. 119-123Resende, R., (2010) Exportações de mel crescem 54% em dezembro de 2010, , http://www.sebrae.com.br/setor/apicultura/sobreapicultura/mercado/exportacoes/integra_bia?ident_unico=15801, [online], (accessed on 31 Jan 2011)Schimdt, J.O., Buchmann, S.L., Other products of hive, Dadant and Sons, Hamilton. Chapter in book (1993) The hive and the honeybee, pp. 927-988. , In: Grahan J.M. (Ed.), Hamilton: Dadant and Sons(2007) Informações de mercado sobre mel e outros derivados das abelhas: Sumário Executivo, , http://www.biblioteca.sebrae.com.br/bds/BDS.nsf/E41C0BA5033EB42D8325727004FCE50/$File/NT00035056.pdf, SEBRAE-Serviço Brasileiro de Apoio às Micro e Pequenas Empresas, Série Mercado, [online], (accessed on 31 Jan 2011)Serra Bonvehí, J., Plant origin of honeybee-collected pollen produced in Spain (1988) An. Asoc. Palinol. Lengua Espan., 4, pp. 73-78Serra Bonvehí, J., Escolà Jordà, R., Nutrient composition and microbiological quality of honeybee-collected pollen in Spain (1997) J. Agric. Food Chem., 45, pp. 725-732Serra Bonvehí, J., Gonell Galindo, J., Gomez Pajuelo, A., Estúdio de la composición y características físico-quimicas del pólen de abejas (1986) Alimentaria, 176, pp. 63-67Silva, T.M.S., Camara, C.A., Lins, A.C.S., Barbosa-Filho, J.M., Silva, E.M.S., Freitas, B.M., Santos, F.A.R., Chemical composition and free radical scavenging activity of pollen loads from stingless bee Melipona subnitida Ducke (2006) J. Food Comp. Anal., 19, pp. 507-511Szczesna, T., Long-chain fatty acids composition of honeybee-collected pollen (2006) J. Apic. Sci., 50, pp. 65-78Szczesna, T., Protein content and amino acid composition of bee-collected pollen from selected botanical origins (2006) J. Apc. Sci., 50 (2), pp. 81-90Szczesna, T., Protein content and amino acids composition of bee-collected pollen originating from Poland, South Korea and China (2006) J. Apic. Sci., 50, pp. 91-98Szczesna, T., Concentration of selected elements in honeybee-collected pollen (2007) J. Apic. Sci., 51 (1), pp. 5-13Szczesna, T., Study on the sugar composition of honeybee-collected pollen (2007) J. Apic. Sci., 51 (1), pp. 15-22Szczesna, T., Rybak-Chmielewska, H., Chmielewski, W., Sugar composition of pollen loads harvested at different periods of the beekeeping season (2002) J. Apic. Sci., 46 (2), pp. 107-116Szczesna, T., Rybak-Chmielewska, H., Skowronek, W., Wpływ utrwalania na wartość biologiczna{ogonek} obnóży pyłkowych (1995) Pszczeln. Zesz. Nauk., 39 (1), pp. 177-187Szczesna, T., Rybak-Chmielewska, H., Skowronek, W., Zmiany w składzie chemicznym obnóży pyłkowych zachodza{ogonek}ce podczas ich przechowywania w różnych warunkach. I. Cukry, tłuszcze, popiół (1995) Pszczeln. Zesz. Nauk., 39 (2), pp. 145-156Szczesna, T., Rybak-Chmielewska, H., Skowronek, W., Zmiany w składzie chemicznym obnóży pyłkowych zachodza{ogonek}ce podczas ich przechowywania w różnych warunkach. II. Białko i aminokwasy (1995) Pszczeln. Zesz. Nauk., 39 (2), pp. 157-170Szczesna, T., Rybak-Chmielewska, H., Skowronek, W., Zmiany w składzie chemicznym obnóży pyłkowych zachodza{ogonek}ce podczas ich przechowywania w różnych warunkach. III. Witamina C i prowitamina A (β-karoten) (1995) Pszczeln. Zesz. Nauk., 39 (2), pp. 171-189Szczesna, T., Rybak-Chmielewska, H., Skowronek, W., Zmiany w składzie chemicznym obnóży pyłkowych zachodza{ogonek}ce podczas ich przechowywania w różnych warunkach. IV. Kwasowość ogólna i czynna (pH) (1995) Pszczeln. Zesz. Nauk., 39 (2), pp. 191-207Zenebon, O., Pascuet, N.S., (2005) Métodos físico-químicos para análise de alimentos, p. 1018. , 4 ed. Brasília: Ministério da Saúde/ ANVISASão Paulo: Instituto Adolfo Lut

Chlorella modulates insulin signaling pathway and prevents high-fat diet-induced insulin resistance in mice

Aims The search for natural agents that minimize obesity-associated disorders is receiving special attention. In this regard, the present study aimed to evaluate the prophylactic effect of Chlorella vulgaris (CV) on body weight, lipid profile, blood glucose and insulin signaling in liver, skeletal muscle and adipose tissue of diet-induced obese mice. Main methods Balb/C mice were fed either with standard rodent chow diet or high-fat diet (HFD) and received concomitant treatment with CV for 12 consecutive weeks. Triglyceride, free fatty acid, total cholesterol and fractions of cholesterol were measured using commercial assay. Insulin and leptin levels were determined by enzyme-linked immunosorbent assay (ELISA). Insulin and glucose tolerance tests were performed. The expression and phosphorylation of IRβ, IRS-1 and Akt were determined by Western blot analyses. Key findings Herein we demonstrate for the first time in the literature that prevention by CV of high-fat diet-induced insulin resistance in obese mice, as shown by increased glucose and insulin tolerance, is in part due to the improvement in the insulin signaling pathway at its main target tissues, by increasing the phosphorylation levels of proteins such as IR, IRS-1 and Akt. In parallel, the lower phosphorylation levels of IRS-1ser307 were observed in obese mice. We also found that CV administration prevents high-fat diet-induced dyslipidemia by reducing triglyceride, cholesterol and free fatty acid levels. Significance We propose that the modulatory effect of CV treatment preventing the deleterious effects induced by high-fat diet is a good indicator for its use as a prophylactic-therapeutic agent against obesity-related complications. © 2013 Elsevier Inc. All rights reserved.Aims the search for natural agents that minimize obesity-associated disorders is receiving special attention. In this regard, the present study aimed to evaluate the prophylactic effect of Chlorella vulgaris (CV) on body weight, lipid profile, blood glucose and insulin signaling in liver, skeletal muscle and adipose tissue of diet-induced obese mice. Main methods Balb/C mice were fed either with standard rodent chow diet or high-fat diet (HFD) and received concomitant treatment with CV for 12 consecutive weeks. Triglyceride, free fatty acid, total cholesterol and fractions of cholesterol were measured using commercial assay. Insulin and leptin levels were determined by enzyme-linked immunosorbent assay (ELISA). Insulin and glucose tolerance tests were performed. The expression and phosphorylation of IR?, IRS-1 and Akt were determined by Western blot analyses. Key findings Herein we demonstrate for the first time in the literature that prevention by CV of high-fat diet-induced insulin resistance in obese mice, as shown by increased glucose and insulin tolerance, is in part due to the improvement in the insulin signaling pathway at its main target tissues, by increasing the phosphorylation levels of proteins such as IR, IRS-1 and Akt. In parallel, the lower phosphorylation levels of IRS-1ser307 were observed in obese mice. We also found that CV administration prevents high-fat diet-induced dyslipidemia by reducing triglyceride, cholesterol and free fatty acid levels. Significance We propose that the modulatory effect of CV treatment preventing the deleterious effects induced by high-fat diet is a good indicator for its use as a prophylactic-therapeutic agent against obesity-related complications951455

Superfluid density and field-induced magnetism in Ba(Fe1-xCox)(2)As-2 and Sr(Fe1-xCox)(2)As-2 measured with muon spin relaxation

We report muon spin rotation (mu SR) measurements of single-crystal Ba(Fe1-xCox)(2)As-2 and Sr(Fe1-xCox)(2)As-2. From measurements of the magnetic field penetration depth lambda we find that for optimally and overdoped samples, 1/lambda(T -> 0)(2) varies monotonically with the superconducting transition temperature T-C. Within the superconducting state we observe a positive shift in the muon precession signal, likely indicating that the applied field induces an internal magnetic field. The size of the induced field decreases with increasing doping but is present for all Co concentrations studied.This article is published as Williams, T. J., A. A. Aczel, E. Baggio-Saitovitch, S. L. Bud’ko, P. C. Canfield, J. P. Carlo, T. Goko et al. "Superfluid density and field-induced magnetism in Ba (Fe 1− x Co x) 2 As 2 and Sr (Fe 1− x Co x) 2 As 2 measured with muon spin relaxation." Physical Review B 82, no. 9 (2010): 094512. DOI: 10.1103/PhysRevB.82.094512. Copyright 2010 American Physical Society. Posted with permission