Estudio de la producción de ácido linoleico conjugado por cepas de lactobacillus y enterococcus de distintos orígenes

Conjugated linoleic acid (CLA) is a mixture of isomers of linoleic acid with conjugated double bonds. Several studies related the isoforms of CLA with beneficial effects such as anticarcenogenic activity, antiatherogenic activity, the ability to reduce body fat or to improve immune system function. Ruminal bacteria are the main responsible for CLA production. However other bacteria are also able to produce CLA from linoleic acid, such as Bifidobacterium, Enterococcus and Lactobacillus sp. The aim of this research was to evaluate the ability of several strains of Lactobacillus and Enterococcus isolated from different sources to produce CLA in order to use them for the production of functional foods. The results showed that the cis-9,trans-11 CLA isomer was the dominant one in all the strains studied. Lactobacillus gasseri LM21 was the main producer when incubated in anaerobiosis for 48 hours

Estresse em equinos submetidos ao transporte rodoviário

Resumo: Com o objetivo de avaliar o nível de estresse em equinos submetidos a transporte rodoviário realizou-se a avaliação de parâmetros hematológicos, bioquímicos, hemogasométricos e concentração de cortisol sérico. Cinco equinos foram transportados por 216km e 3,5 horas e houve coleta de sangue 24h antes do embarque, no momento zero (M0), na metade do transporte, onde ocorreu desembarque (M1), no desembarque definitivo (M2), uma (M3), duas (M4), quatro (M5), oito (M6), 12 (M7) e 24 horas (M8) após o desembarque para contagem de hemácias (He), hematócrito (Ht), hemoglobina (Hb) concentração de proteína plasmática total (PPT), glicemia, contagem e diferencial de leucócitos (Leu), cálculo da relação neutrófilo:linfócito (neu:lin), mensuração de creatinaquinase (CK), aspartatoaminotransferase (AST), lactato desidrogenase (LDH), de cortisolemia, pressão parcial de oxigênio (PvO2), pressão parcial de dióxido de carbono (PvCO2), pH e bicarbonato (HCO3). Houve aumento do cortisol em M3 e M7, provavelmente por excitação. Ocorreu elevação de He, Ht e Hb com destaque para M3, possivelmente por contração esplênica e leve desidratação. Em M2 e M3 destacaram-se leucocitose por neutrofilia, aumento da relação neu:lin e eosinopenia após o transporte. Em M2 e M3 ocorreu hiperglicemia. Diminuição da CK ocorreu durante todo o estudo, AST apresentou elevação transitória em M3 e LDH apresentou aumento transitório em M4 possivelmente devido a alimentação anterior. A avaliação hemogasométrica evidenciou acidose metabólica após transporte. Conclui-se que o transporte por 216km e 3,5h atua como fator estressor transitório para equinos

Omics approaches in fish quality and safety

Os procedimentos ômicos são uma nova tecnologia que utiliza a genômica, proteômica e metabolômica para avaliar metabólitos dos alimentos. A demanda mundial de pescado tem aumentado progressivamente devido à elevada qualidade de proteínas, minerais e ácidos graxos poli-insaturados, especialmente ômega-3. Todavia, a cadeia produtiva aquícola apresenta limitações como falta de padronização, ausência de conhecimento e transferência de tecnologia para as indústrias. Além disso, torna-se difícil garantir um monitoramento efetivo do pescado em decorrência das limitações dos parâmetros de qualidade atuais e dos métodos analíticos estabelecidos pela legislação nacional. O presente trabalho analisa os fatores limitantes relacionados aos parâmetros químicos, bem como os avanços recentes nos procedimentos analíticos, para determinação da qualidade do pescado. Levando-se em consideração a melhoria no controle de qualidade dessa matriz, os parâmetros de bases voláteis totais (BVT), trimetilamina (TMA), amônia, pH e aminas biogênicas deveriam ser revisados e estabelecidos por categorias de pescado e/ou por tipo de produto à base de pescado. Em contrapartida, parâmetros relacionados à concentração de carbonilas, ácidos graxos livres (AGLs), índice de peróxidos (IP) e malonaldeído (MDA) poderiam ser inseridos na legislação nacional. Simultaneamente, as autoridades oficiais devem levar em consideração metodologias analíticas que apresentem efetividade, praticidade, baixo custo e rapidez, facilitando e aprimorando o controle de qualidade de produtos de pescado e garantindo a saúde dos consumidores. Além disso, técnicas analíticas  para identificação das espécies de peixes devem ser incluídas na legislação brasileira visando evitar substituições ilegais e impactos negativos aos consumidores.Omics is a new technology that uses genomics, proteomics, and metabolomics to investigate metabolites from foods. The global demand for fish has shown a progressive increase because it is a significant source of high quality protein, polyunsaturated fatty acids, especially omega-3, and essential minerals. However, there are barriers in the fishery production chain such as lack of standardization, knowledge, and technology transfer to industry. Moreover, fish effective monitoring is difficult due to restricted quality parameters and analytical methods determined by current Brazilian legislation. This review details the limiting chemical parameters and recent advances in analytical procedures for fish quality determination. To improve fish quality monitoring, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), ammonia, pH, and biogenic amines values should be revised and established by fish category and/or type of fish product. On the other hand, protein carbonyl concentration, free fatty acids (FFAs), peroxide values (POV), and thiobarbituric acid reactive substances (TBARS) should be included in the national legislation. Simultaneously, the official authorities should take into account effective, practical, and low cost analytical methodologies, which lead to faster results in order to facilitate and enhance the quality control of the products from the fish production chain, ensuring the consumer’s health. Moreover, analytical techniques for the identification of fish species must be introduced in the Brazilian legislation in order to avoid illegal substitutions and negative impacts to consumers

Cheese’s Bioactive Peptide Content and Fatty Acids Profile

This chapter provides an in-depth review of the latest research developments in cheese’s bioactive peptides and fatty acid profiles, emphasizing their potential health benefits, particularly in managing obesity and hyperlipidemia. It delves into the generation of bioactive peptides during cheese fermentation and maturation, their potential health-promoting effects, and the factors influencing their content. The chapter also offers a comprehensive analysis of the fatty acid profile in cheese, discussing the impact of various cheese-making processes on this profile and the subsequent implications for human health. Furthermore, it explores innovative strategies for enhancing the bioactive peptide content and optimizing the fatty acid profile in cheese. These strategies include using bioactive edible films, which have shown promise in improving the microbial quality of cheese and reducing lipid oxidation, thereby extending its shelf life. The chapter also investigates the encapsulation of bioactive compounds, a technique that has been used to enhance the stability and functionality of these compounds. Through this comprehensive review, the chapter offers valuable insights into the potential of cheese as a source of health-promoting bioactive peptides and fatty acids and the various strategies for optimizing their content and functionality

Epidemiological aspects of rheumatoid arthritis patients affected by oral bisphosphonate-related osteonecrosis of the jaws

This literature review aims to evaluate the epidemiologic profile of patients with rheumatoid arthritis (RA) that developed a bisphosphonate-related osteonecrosis that affect the jaws (BRONJ), including demographic aspects, as well as clinical and therapeutic issues. A search of PUBMED/MEDLINE, Scopus, and Cochrane databases from January 2003 to September 2011 was conducted with the objective of identifying publications that contained case reports regarding oral BRONJ in RA patients. Patients with RA who develop oral BRONJ are usually women above 60 years taking steroids and long-term alendronate. Most of them have osteoporosis, and lesions, triggered by dental procedures, are usually detected at stage II in the mandible. Although there is no accepted treatment protocol, these patients seem to have better outcomes with conservative approaches that include antibiotic therapy, chlorhexidine, and drug discontinuation

LIPID DISTRIBUTION IN THE MEAT OF JAU (Zungaro jahu) AND THE INFLUENCE OF STORAGE TEMPERATURE ON ITS FAT STABILITY

The aim of this study was to determine the total lipid content in nine different body regions of jau catfish (Zungaro jahu), and evaluate the nutritional composition, energy value and lipid oxidation of jau meat during 15 days at 4°C, before (T1) and after freezing (T2) for 105 days at –20°C. The body regions were divided into anterior-dorsal (P1), anterior-medial (P2), anterior-ventral (P3), central-dorsal (P4), central-medial (P5), central-ventral (P6), posterior-dorsal (P7), posterior-medial (P8), and posterior-ventral (P9). Jau catfish contained high protein (20.17%), low lipid (0.60%) and low energy value (88.36 kcal 100g-1). The increase of malondialdehyde - MDA (0.2 to 2.5 mg MDA/kg) was more pronounced (P<0.05) after freezing period (T2). Among all body regions analyzed, ventral portions (P3, P6 and P9) presented highest total lipid content (P<0.05). Our study revealed that total lipid varies depending on body regions. Moreover, both refrigerated and frozen storage did not avoid MDA formation

Physicochemical and microbiological effects of different sonication times on goat's milk yogurt.

SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71861