Docosahexaenoic Acid Ethyl Esther (dhaee) Microcapsule Production By Spray-drying: Optimization By Experimental Design [obtenção De Microcápsulas Do éster Etílico Do ácido Docosa-hexaenoico (dhaee) Por Atomização: Otimização Através De Planejamento Experimental]

Docosahexaenoic acid is an essential polyunsaturated fatty acid with important metabolic activities. Its conjugated double bonds make it susceptible to decomposition. Its stability may be improved through fatty acid entrapment with a spray-drying technique; however, the many parameters involved in this technique must be considered to avoid affecting the final product quality. Therefore, this study aimed to evaluate the entrapment conditions and yields of fish oil enriched with docosahexaenoic acid ethyl ester. Microcapsules were obtained from Acacia gum using a spray-drying technique. The experimental samples were analyzed by chromatography and delineated by Statistica software, which found the following optimum entrapment conditions: an inlet temperature of 188 °C; 30% core material; an N 2 flow rate of 55 mm; and a pump flow rate of 12.5 mL/minute. These conditions provided a 66% yield of docosahexaenoic acid ethyl ester in the oil, corresponding to 19.8% of entrapped docosahexaenoic acid ethyl ester (w/w). This result was considered significant since 30% corresponded to wall material.313589596Ahn, J.H., Optimization of microencapsulation of seed oil by response surface methodology (2008) Food Chemistry, 107, pp. 98-105. , http://dx.doi.org/10.1016/j.foodchem.2007.07.067Bertolini, A.C., Siani, A.C., Grosso, C.R.F., Stability of monoterpenes of encapsulated in gum arabic by spray drying (2001) Journal of Agricultural and Food Chemistry, 49 (2), pp. 780-785. , http://dx.doi.org/10.1021/jf000436y, PMid:11262028Botelho, M.L.R., (1999) Propriedades Físico- Químicas Do Exsudato De Anacardium Occidentale L Para Indústria De Alimentos, , 113 f. Dissertação (Mestrado em Quimica)-Universidade Federal do Rio de Janeiro, Rio de Janeiro, 1999Buffo, R.A., Reineccius, G.A., Oehlert, G.W., Factors affecting the emulsifying and rheological properties of gum acacia in beverages emulsions (2001) Food Hydrocolloids, 15, pp. 53-66. , http://dx.doi.org/10.1016/S0268-005X(00)00050-3Cappi, A., de Jesus, S.S., Maciel, F., Secagem de α-amilase em spray dryer (2001) CONGRESSO INTERNO DE INICIAÇÃO CIENTIFICA DA UNICAMP, 9, p. 2001. , Campinas. Anais... Campinas: UnicampChang, Y.I., Scire, J., Jacobs, B., Effect of particle size and microstructure properties on encapsulated orange oil (1988) Flavor Encapsulation. Washington: American Chemical Society, pp. 87-102. , RISCH, S. J.REINECCIUS,G. A, cap. 10. (ACS Symposium Series 370Chattopadhyaya, S., Singhal, R.S., Kulkarn, P.R., Oxidized starch as gum Arabic substitute for encapsulation of flavours (1998) Carbohydrate Polymers, 37, p. 144. , http://dx.doi.org/10.1016/S0144-8617(98)00054-Xde Paula, R.C.M., Rodrigues, J.F., Composition and rheological properties of cashew tree gum, the exudates polysaccharide from Anacardium occidentale L (1995) Carbohydrate Polymers, 26, pp. 177-181. , http://dx.doi.org/10.1016/0144-8617(95)00006-Sde Jesus, S.S., (2002) Desenvolvimento E Analise Do Processo De Secagem De [alfa]-amilase Por Microondas a Vácuo, , 161 f. Dissertação (Mestrado em Engenharia Quimica)-Universidade Estadual de Campinas, Campinas, 2002Dziezak, J.D., A focus on gums. Building in texture, stability, and emulsification are just some of ways in which gums aid product development: Special Report (1991) Food Technology, 45 (3), pp. 116-132Filková, I., Mujumdar, A.S., (1995) Industrial Spray Drying Systems In Handbook of Industrial Drying, p. 742. , New York: Marcel Dekker IncGoubet, I., Quere, J.L., Voilley, A.J., Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state. A review (1998) Journal Agricultural of Food Chemistry, 46, pp. 1981-1990. , http://dx.doi.org/10.1021/jf970709yInhamuns, A.J., Franco, M.R.B., EPA and DHA quantification in two species of freshwater fish from Central Amazonia (2008) Food Chemistry, 107, pp. 587-591. , http://dx.doi.org/10.1016/j.foodchem.2007.07.032Krabbendam, L., Relationship between DHA status at birth and child problem behaviour at 7 years of age. Prostaglandins (2007) Leukotrienes and Essential Fatty Acids, 76, pp. 29-34. , http://dx.doi.org/10.1016/j.plefa.2006.09.004, PMid:17074476Lamprecht, A., Schäfer, U., Lehr, C.M., Influences of process parameters on preparation of microparticle used as a carrier system for Ω-3 unsaturated fatty acid ethyl esters used in supplementary nutrition (2001) Journal of Microencapsulation, 18, pp. 347-357. , http://dx.doi.org/10.1080/02652040010000433, PMid:11308225Leite, J.T.C., (2001) Obtenção De Extrato De Inulina De Chicória (Cichorium Intybus) Por Abaixamento De Temperatura E Secagem Por Spray Dryer, , 120 f. Dissertação (Mestrado em Engenharia Agrícola)-Universidade Estadual de Campinas, Campinas, 2001Martin, C.A., Ácidos graxos poliinsaturados ômega-3 e ômega-6: Importância e ocorrência em alimentos (2006) Revista De Nutrição, 19 (6), pp. 761-770Narayan, B., Miyashita, K., Hosakawa, M., Physiological effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - A review (2006) Food Reviews International, 22 (3), pp. 291-307. , http://dx.doi.org/10.1080/87559120600694622Nori, M.A., Ingredientes e aditivos microencapsulados na indústria de alimentos (1996) Engenharia De Alimentos, 1 (6), pp. 33-34Pauletti, M.S., Amestoy, P., Butter microencapsulation as affected by composition of wall material and fat (1999) Journal of Food Science, 64, pp. 279-282. , http://dx.doi.org/10.1111/j.1365-2621.1999.tb15882.xRé, M.I., Microencapsulation by spray drying (1998) Drying Technology, 16 (6), pp. 1195-1236. , http://dx.doi.org/10.1080/07373939808917460Ré, M.I., Microencapsulação: Em busca de produtos' inteligentes (2000) Ciência Hoje, 27 (162), pp. 24-29Robbers, J.E., Speedie, M.K., Tyler, V.E., (1997) Farmacognosia E Farmacobiotecnologia, p. 372. , Tradução de Benedetti, I. C. Supervisão Científica de Bastos, J. K. e outros. 1 a ed., Editorial Premier. São PauloRodrigues, R.A.F., (2004) Preparo, Caracterização E Avaliação Functional De Microcápsulas Obtidas Por Spray Drying, Contendo Extrato De Café Crioconcentrado, , 239 f. Tese (Doutorado em Engenharia de Alimentos)-Universidade Estadual de Campinas, Campinas, 2004Seaton, T., The Omega 3 Explosion (2006) Nutraceuticals World MagazineShahidi, F., Wanasundara, U.N., Omega 3-fatty acids: Nutritional aspects and production technologies (1998) Trends Food Science Technology, 9, pp. 230-240. , http://dx.doi.org/10.1016/S0924-2244(98)00044-2, PMid:21299575Shahidi, F., Han, X., Encapsulation of food ingredients (1993) Boca Raton, 33 (6), pp. 501-547. , http://dx.doi.org/10.1080/10408399309527645, Critical Review in Food Science and Nutrition PMid:8216812Simopoulos, A.P., Omega-3 fatty acids in wild plants, nuts and seeds (2002) Asia Pacific Journal of Clinical Nutrition, 11 (6), pp. 163-173. , http://dx.doi.org/10.1046/j.1440-6047.11.s.6.5.xUauy, R., Valenzuela, A., Marine oils: The health benefits of n-3 fatty acids (2000) Nutrition, 6 (7-8), pp. 680-684. , http://dx.doi.org/10.1016/S0899-9007(00)00326-9Wareing, M.V., (1997) Exudate Gums, pp. 87-118. , IMESON, A. Thickening and gelling agents for food. 2th ed. London: Blackie Academic & Professional, Chapman & HallWendel, S., Çelik, M., Uma visão geral sobre o uso da tecnologia de Spray-Drying (1998) Pharmaceutical Technology, pp. 31-45Zakaria, M.B., Rahman, Z.A., Rheological properties of cashew gum (1996) Carbohydrate Polymers, 29 (1), pp. 25-27. , http://dx.doi.org/10.1016/0144-8617(95)00132-

Evaluation of antitumour and antiinflammatory effects and acute toxicity of extracts obtained from Streptomyces spp. isolated from m Soils of Paraiba (Brazil)

Bioactive metabolites produced by Streptomyces spp. commonly exhibit a variety of pharmacological properties such as antibiotic, antitumor, enzymatic and anti-helminthic. The study evaluated the possible antitumor and anti-inflammatory effects and the degree of toxicity of extracts isolated from Streptomyces in experimental models with animals. The extracts Sp-1 and Sp-3 did not have anti-inflammatory effect. In the Sarcoma 180 model the effects of Sp-1 and Sp-3 were significant with decreased average weights of tumors at 10 mg/kg, and reduction of up to 73 % of initial weight of the implanted tumor. For tumors of Ehrlich Carcinoma, the doses showed no significant effect on the average weight of tumors. Stimulant effects, such as exophthalmia, agitation, escape reaction, irritability, tremors and dermatitis were observed after 1 h of administration, depressive reactions were also observed, such as prostration and decreased respiratory rate, and no deaths were highlighted.Colegio de Farmacéuticos de la Provincia de Buenos Aire

Dietary carotenoid-rich oil supplementation improves exercise-induced anisocytosis in runners: influences of haptoglobin, MnSOD (Val9Ala), CAT (21A/T) and GPX1 (Pro198Leu) gene polymorphisms in dilutional pseudoanemia (sports anemia)

Physical training induces beneficial adaptation, whereas exhaustive exercises increase reactive oxygen-species generation, thereby causing oxidative damage in plasma and erythrocytes, fractions susceptible to lipid peroxidation. Pequi (Caryocar brasiliense Camb.) is a Brazilian Cerrado fruit containing a carotenoid-rich oil. The aim was to investigate the effects of pequi-oil on exercise-induced oxidative damage in plasma and erythrocytes, after running in the same environment and undergoing weekly training under the same conditions as to type, intensity and length. Evaluations were accomplished after outdoor running on flat land before and after ingestion of 400 mg pequi-oil capsules for 14 days. Blood samples were taken after running and submitted to TBARS assay and erythrogram analysis. Haptoglobin, MnSOD (Val9Ala), CAT (21A/T) and GPX1 (Pro198Leu) gene polymorphisms were priorly investigated, so as to estimate genetic influence The reduction in erythrocytes, hemoglobin and hematocrit after pequi-oil treatment was notably associated with higher plasma expansion. Except for MCHC (mean corpuscular hemoglobin concentration) and RDW (red cell distribution width), the results were influenced by the polymorphisms studied. The best response to pequi-oil was presented by MnSOD Val/Val, CAT AA or AT genotypes and the GPX1 Pro allele. The significantly lower RDW and higher MHCH values were related to pequi-oil protective effects. Pequi oil, besides possessing other nutritional properties, showed protective blood effects

The effects of baicalein and baicalin on mitochondrial function and dynamics: A review

Mitochondria play an essential role in cell survival by providing energy, calcium buffering, and regulating apoptosis. A growing body of evidence shows that mitochondrial dysfunction and its consequences, including impairment of the mitochondrial respiratory chain, excessive generation of reactive oxygen species, and excitotoxicity, play a pivotal role in the pathogenesis of different diseases such as neurodegenerative diseases, neuropsychiatric disorders, and cancer. The therapeutical role of flavonoids on these diseases is gaining increasing acceptance. Numerous studies on experimental models have revealed the favorable role of flavonoids on mitochondrial function and structure. This review highlights the promising role of baicalin and its aglycone form, baicalein, on mitochondrial function and structure with a focus on its therapeutic effects. We also discuss their chemistry, sources and bioavailability