Clearance of immune complexes: role of complement and polymorphonuclear neutrophils

O sistema complemento desempenha um papel importante no transporte e eliminação de imunocomplexos (IC) circulantes. No entanto, existem circunstâncias em que os mecanismos envolvidos não são eficientes, favorecendo a deposição dos IC em órgãos específicos. Tais complexos depositados estimulam a fagocitose pelos polimorfonucleares neutrófilos, com conseqüente produção de radicais de oxigênio e liberação de enzimas lisossomais, e contribuem para a lesão tecidual local. Nesta revisão, damos ênfase ao papel do complemento, bem como dos neutrófilos, na patogênese das doenças por imunocomplexos.The complement system plays an important role in the transport and elimination of circulating immune complexes (IC). However, there are circunstances where the envolved mechanisms fail, leading to deposition of IC at specific organs. The deposited complexes stimulate phagocytosis by polymorphonuclear neutrophils, with production of oxygen radicals and release of lysossomal enzymes, thus contributing to tissular injury. In this review, we discuss the role of complement and neutrophils in pathogenesis of immune complexes diseases

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

SummaryIn general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with different starch properties were chosen. The obtained breads were analyzed with respect to specific loaf volume, crust color and bread crumb firmness. Additionally, a storage test (0-5 days) was performed to determine the crumb firming parameters by kinetics of the Avrami equation. The obtained specific bread volumes revealed significant differences between the flours and the coefficients of variation ranged between 4.2 and 5.5%. Crumb firmness measurement was able to identify significant differences within the samples. The obtained data on firming kinetics reflected the expected properties of samples with different starch properties. Overall, this work demonstrated the feasibility of crumb property measurement on breads on a micro-scale

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

SummaryIn general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with different starch properties were chosen. The obtained breads were analyzed with respect to specific loaf volume, crust color and bread crumb firmness. Additionally, a storage test (0-5 days) was performed to determine the crumb firming parameters by kinetics of the Avrami equation. The obtained specific bread volumes revealed significant differences between the flours and the coefficients of variation ranged between 4.2 and 5.5%. Crumb firmness measurement was able to identify significant differences within the samples. The obtained data on firming kinetics reflected the expected properties of samples with different starch properties. Overall, this work demonstrated the feasibility of crumb property measurement on breads on a micro-scale

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B. R and B addition significantly (p < 0.05) reduced starch content and increased fat amount and ready digestible starch fraction (potential higher glycemic impact). R addition significantly (p < 0.05) worsened GF pasta structure, increasing solid loss in cooking water (5.4 ± 1.2 vs. 4.1 ± 0.5 g/100 g pasta) and reducing product firmness (408 ± 13 vs. 108 ± 2 N). B addition resulted in intermediate consistency (243 ± 8 N), despite the highest total fiber content and weight increase during cooking. Similar trends were found in C samples, indicating a better texturizing capacity of B in comparison to R. Samples without any addition were the most liked (C = 67.4 and GF = 60.6). Texture was the major contributor to liking: uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively. The outcomes of this research can be useful in developing GF potato-based pasta for consumers focused on healthier foods and for industries willing to better valorize their products