Anticancer Effect of Nemopilema nomurai

Various kinds of animal venoms and their components have been widely studied for potential therapeutic applications. This study evaluated whether Nemopilema nomurai jellyfish venom (NnV) has anticancer activity. NnV strongly induced cytotoxicity of HepG2 cells through apoptotic cell death, as demonstrated by alterations of chromatic morphology, activation of procaspase-3, and an increase in the Bax/Bcl-2 ratio. Furthermore, NnV inhibited the phosphorylation of PI3K, PDK1, Akt, mTOR, p70S6K, and 4EBP1, whereas it enhanced the expression of p-PTEN. Interestingly, NnV also inactivated the negative feedback loops associated with Akt activation, as demonstrated by downregulation of Akt at Ser473 and mTOR at Ser2481. The anticancer effect of NnV was significant in a HepG2 xenograft mouse model, with no obvious toxicity. HepG2 cell death by NnV was inhibited by tetracycline, metalloprotease inhibitor, suggesting that metalloprotease component in NnV is closely related to the anticancer effects. This study demonstrates, for the first time, that NnV exerts highly selective cytotoxicity in HepG2 cells via dual inhibition of the Akt and mTOR signaling pathways, but not in normal cells

Effect of the substitution of sodium chloride by potassium chloride in French rolls

There is a worldwide trend to reduce sodium in industrialized food products due to its relationship with high blood pressure. Since French rolls are one of the food products most contributing towards the ingestion of sodium by the Brazilian population, the objective of this research was to evaluate the substitution of sodium chloride (NaCl) by potassium chloride (KCl) in this product, as a way of complying with this tendency. Four formulations were evaluated, standard (FP) with 2% NaCl, the substitution of 30% (F1) and 50% (F2) of this percentage by KCl, and F3 with no sodium chloride addition, equivalent to 307, 234, 176.5 and 4.5 mg sodium per French roll (50 g), respectively. All the reductions conformed with the recommendations made by ANVISA for 2014. The wheat flour used was characterized from its proximate composition, gluten content and index and the extensigraphic and farinographic analyses, being found adequate for breadmaking. The rheological characteristics of doughs prepared with saline solutions of the same concentrations as the formulations, were obtained using the extensigraph. The rolls were evaluated for specific volume and their sodium and potassium contents, and also submitted to an acceptance test with 53 bread consumers. The reduction in sodium content did not significantly alter their specific volumes. In the sensory analysis, it was not possible to differentiate up to 30% salt reduction in relation to the 2% salt standard, for all the attributes evaluated. However the formulation with 50% substitution was significantly less accepted for taste than the standard, its average acceptance score being equivalent to I liked it slightly. The formulation with no added sodium chloride differed significantly from all the other formulations for the attribute of taste, resulting in the lowest acceptance score. The results showed the technological viability of producing French rolls with up to 30% reduction in sodium chloride (1.4% in the commercial formulation), providing rolls with the amount of sodium proposed to comply with the established limits (234 mg.50 g-1), when compared to the standard formulation with 2% salt (flour basis).Há uma tendência mundial de redução de sódio nos alimentos industrializados, em função da sua relação com o aumento da pressão arterial. Na medida em que o pão francês é um dos alimentos que mais contribuem para a ingestão de sódio pela população brasileira, o objetivo desta pesquisa foi avaliar a substituição do cloreto de sódio (NaCl) por cloreto de potássio (KCl) neste produto, como forma de atender a essa tendência. Foram avaliadas quatro formulações: a padrão (FP) com 2% de NaCl e a substituição desta porcentagem por KCl em 30% (F1) e 50% (F2), além de uma formulação com 0% de cloreto de sódio (F3), equivalendo os valores de sódio a 307, 234, 176,5 e 4,5 mg em uma unidade de 50 g de pão francês, respectivamente. Todas as reduções atendem à previsão recomendada pela ANVISA para 2014. A farinha de trigo utilizada foi caracterizada por composição centesimal, com determinação dos teores e índice de glúten, extensografia e farinografia, comprovando ser adequada para panificação. As características reológicas da massa com soluções salinas nas mesmas concentrações das formulações foram avaliadas usando-se extensógrafo. Os pães foram avaliados pelos parâmetros de volume específico e teores de sódio e potássio, além de serem submetidos a teste de aceitação com 53 consumidores de pães. A redução da dosagem do sódio não alterou significativamente o volume específico dos pães. Na análise sensorial, até a redução de 30% do sal em relação ao padrão de 2%, não foi possível diferenciar os pães pelos atributos avaliados. Já a formulação com 50% de substituição apresentou pior sabor em relação ao padrão, mas obteve uma nota de aceitação equivalente a gostei ligeiramente. A formulação sem adição de cloreto de sódio diferiu significativamente de todas as demais no quesito sabor, o que ocasionou a pior aceitação. Os resultados comprovaram a viabilidade tecnológica de se produzir pão francês com até 30% de redução de sal (1,4% na formulação comercial), o que proporcionaria pães com a quantidade de sódio proposta para atender aos limites estabelecidos (234 mg.50 g-1), em relação a uma formulação padrão de 2% de sal (base farinha).0111Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

INFLUÊNCIA DA ADIÇÃO DE FARINHA INTEGRAL DE AVEIA, FLOCOS DE AVEIA E ISOLADO PROTEICO DE SOJA NA QUALIDADE TECNOLÓGICA DE BOLO INGLÊS

Avaliou-se a qualidade de bolos elaborados com substituição parcial da farinha de trigo por isolado proteico de soja na faixa de 0 a 12% e mistura de farinha integral de aveia e flocos de aveia na faixa de 0 a 40%, mediante metodologia de superfície de resposta. Avaliaram-se características físico-químicas como composição centesimal e granulometria das matérias-primas utilizadas e as qualidades reológicas da farinha de trigo (farinografia e alveografia). Os resultados indicaram produto com melhor simetria e textura com menor firmeza quando incorporada aveia e melhor volume específico com o incremento de isolado proteico de soja. A análise sensorial indicou a viabilidade de produção dos bolos com ingredientes funcionais por meio da aceitação do produto pelos julgadores e intenção de compra

Physicochemical and technological characterization of whole soybean flour fermented by Aspergillus oryzae

This work studied the effect of the fermentation conditions of whole soybean flour by the mould Aspergillus oryzae on the physical and chemical characteristics and technological quality of the whole autoclaved soybean flour. The whole autoclaved soybean flour was fermented by the mould Aspergillus oryzae CCT 4359 at 30 °C and 40 °C for 24 and 48 hours, and then dried to 10% moisture content in a vacuum oven at 60 °C, thus obtaining whole fermented autoclaved soybean flour. The following characteristics were evaluated: proximate composition, water absorption index, soluble nitrogen index, ureatic activity index, pH, ether extract acidity index and instrumental colour. The results indicated that fermentation increased the protein and lipid contents, reduced the carbohydrate content and did not alter the ash, fibre and moisture contents. It increased the ether extract acidity index and reduced the water absorption, soluble nitrogen and ureatec activity indexes, reducing the last index from 0.61 to 0.26 pH units (after fermentation at 30 °C and 40 °C for 48 hours), indicating a reduction in the anti-nutritional factors, but did not influence the colour or pH. The fermentation process modified the physicochemical, technological and nutritional properties of the whole soybean flour, widening its potential for the development of healthier products for the consumer.Neste trabalho, estudou-se o efeito das condições de fermentação da farinha de soja integral, utilizando-se o fungo Aspergillus oryzae, sobre as características físico-químicas e as propriedades tecnológicas da farinha de soja integral autoclavada fermentada. A farinha de soja integral autoclavada foi fermentada com o fungo Aspergillus oryzae CCT 4359, incubada às temperaturas de 30 °C e 40 °C por 24 horas e 48 horas, e seca em estufa a vácuo, a 60 °C, até 10% de umidade final, obtendo-se a farinha de soja integral autoclavada fermentada. Esta farinha foi avaliada quanto aos seguintes aspectos: composição centesimal, índice de absorção de água, índice de solubilidade do nitrogênio, índice da atividade ureática, pH, índice de acidez do extrato etéreo e cor instrumental. Os resultados indicaram que a fermentação aumentou o conteúdo de proteínas e lipídeos, reduzindo o teor de carboidratos, e não alterou os teores de cinzas, fibras e a umidade. Além disso, aumentou o índice de acidez do extrato etéreo, reduziu os índices de absorção de água, de solubilidade do nitrogênio e da atividade ureática, o qual passou de 0,61 para 0,26 unidades de pH (após fermentação a 30 °C e 40 °C, por 48 horas), o que indica a redução de fatores antinutricionais. A fermentação, porém, não influenciou a cor e o pH. O processo de fermentação promoveu modificações nas propriedades nutricionais e tecnológicas da farinha de soja integral, ampliando seu potencial de utilização na produção de alimentos mais saudáveis para o consumidor.300306Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar

a b s t r a c t Soybean is a major source of protein and other nutrients and non-nutrient bioactives for human health. The objective was to compare the bioactive compounds of a low-protein (BRS 133) soybean in comparison to a high-protein (BRS 258) soybean cultivar. The high-protein soybean contained 17% lower carbohydrates and a lower chemical score (63) in relation to the low-protein soybean, which had a higher chemical scor

Antiosteoarthritic Effects of ChondroT in a Rat Model of Monosodium Iodoacetate-Induced Osteoarthritis

Ganghwaljetongyeum is a traditional Korean herbal medicine used to treat joint pain, limited motion, fever, and swelling; it also inhibits inflammatory processes associated with arthritis. ChondroT, a water extract of Ganghwaljetongyeum, is a new complex herbal medicine. This study investigated the effects of ChondroT using a rat model of monosodium iodoacetate- (MIA-) induced osteoarthritis. Thirty-six rats were randomly divided into three ChondroT groups and a normal, control, and positive control group. Changes in paw edema volume, histopathology, and plantar withdrawal response were analyzed. Further, inflammatory cytokines, arachidonic acids, liver and kidney function, and hematological features were measured. ChondroT significantly decreased paw edema by the 5th day and notably improved articular cartilage damage; it also significantly improved the plantar withdrawal response in terms of both reaction time and force intensity. Moreover, treatment with ChondroT significantly decreased the serum levels of tumor necrosis factor alpha, interleukin-1β, interleukin-6, and prostaglandin E2 and significantly increased serum aspartate aminotransferase and alanine aminotransferase levels. This study demonstrates that ChondroT has anti-inflammatory and analgesic effects in a MIA-induced osteoarthritis rat model. These results support the clinical relevance of ChondroT for future use in patients with osteoarthritis. However, further studies are required to elucidate the corresponding mechanisms

15-Deoxy-Δ12,14-ProstaglandinJ2 Regulates Dedifferentiation through Peroxisome Proliferator-Activated Receptor-γ-Dependent Pathway but Not COX-2 Expression in Articular Chondrocytes

Peroxisome proliferator-activated receptors-γ (PPAR-γ) is critical for phenotype determination at early differentiation stages of mesenchymal cells, whereas its physiological role is unclear. Therefore, we investigated the role of 15-deoxy-Δ12,14-prostaglandinJ2 (15d-PGJ2), the natural receptor ligand for PPAR-γ, on dedifferentiation and inflammatory responses, such as COX-2 expression and PGE2 production, in articular chondrocytes. Our data indicate that the 15d-PGJ2 caused a loss of differentiated chondrocyte phenotype as demonstrated by inhibition of type II collagen and proteoglycan synthesis. 15d-PGJ2 also induced COX-2 expression and PGE2 production. The 15d-PGJ2-induced dedifferentiation effect seems to be dependent on PPAR-γ activation, as the PPRE luciferase activity increased and PPAR-γ antagonist, BADGE, abolished type II collagen expression. However, BADGE did not block 15d-PGJ2-induced COX-2 expression. Collectively, our findings suggest that PPAR-γ-dependent and -independent mechanisms of 15d-PGJ2-induced dedifferentiation and inflammatory responses in articular chondrocytes, respectively. Additionally, these data suggest that targeted modulation of the PPAR-γ pathway may offer a novel approach for therapeutic inhibition of joint tissue degradation