DEPRESSÃO E DISBIOSE: EVIDÊNCIAS CIENTÍFICAS

Introduction: The literature points out that depression may be associated with an imbalance in the brain-gut-microbiota axis. Objective: The present study aims to discuss the relationship between dysbiosis and depression. Methodology: The search for articles was carried out in the following databases: Pubmed, Google Scholar, LILACS and Scielo, published between 2010 and 2021, using the descriptors “intestinal dysbiosis”, “microbiota”, “depression”. Results: 337 articles were found, published between 2012 and 2021 and we used 9 articles that make up this literature review. Results: Reports demonstrate that there is an imbalance between bacteria found in healthy individuals compared to patients with depression, suggesting that gut microbiota bacteria play a role in the development and/or maintenance of depression. However, the research presents itself without a characteristic microbiological pattern, which can be influenced by dietary, ethnic patterns or due to the presence of co-morbidities. CONCLUSION: Although there is strong evidence that there is a correlation between depression and dysbiosis, further studies are needed to trace the complete mechanism between these two conditions.Introducción: La literatura señala que la depresión puede estar asociada con un desiquibio en el eje cerebro-intestino-microbiota. Objetivo: Este estudio tiene como objetivo discutir la relación entre la disbiosis y la depresión. Metodología: La búsqueda de artículos se realizó en las siguientes bases de datos: Pubmed, Google Academic, LILACS y Scielo, publicadas entre 2010 y 2021, utilizando los descriptores "disbiosis intestinal", "microbiota", "depresión". Resultados: Se encontraron 337 artículos, publicados entre 2012 y 2021, y se utilizaron 9 artículos que conforman esta revisión bibliográfica. Resultados: Los informes muestran que existe un desequilibrio entre las bacterias que se encuentran en individuos sanos en comparación con los pacientes con depresión, lo que sugiere que las bacterias de la microbiota intestinal desempeñan un papel en el desarrollo y/o mantenimiento de la depresión. Sin embargo, la investigación no tiene un patrón microbiológico característico, que puede estar influenciado por la dieta, la etnia o debido a la presencia de comorbilidades. CONCLUSIÓN: Aunque existe una fuerte evidencia de que existe una correlación entre la depresión y la disbiosis, se necesitan más estudios para rastrear el mecanismo completo entre estas dos afecciones.Introdução: A literatura aponta que a depressão pode estar associada com um desiquilíbrio no eixo cérebro-intestino-microbiota. Objetivo: O presente estudo tem como objetivo discutir a relação entre a disbiose edepressão. Metodologia: A busca por artigos foi realizada nas  seguintesbases de dados: Pubmed, Google Acadêmico, LILACS e Scielo, publicados entre os anos de 2010 e 2021, utilizando os descritores “disbiose intestinal”, “microbiota”, “depressão”. Resultados: Foram encontrados 337 artigos, publicados entre 2012 a 2021 e utilizamos 9artigos que compõem essa revisão de literatura. Resultados: Os relatos demonstram que há uma desbalanço entre as bactérias encontradas em indivíduos saudáveis comparado com os pacientes com depressão, sugerindo que as bactérias da microbiota intestinal têm um papel no desenvolvimento e ou manutenção da depressão. Entretanto, as pesquisas se apresentam sem um padrão microbiológico característico, o qual pode ser influenciada por padrões dietéticos, étnicos ou devido a presença de co-morbidades. CONCLUSÃO: Apesar de haver fortes indícios que existe correlação entre a depressão e a disbiose, mais estudos são necessários para traçar o mecanismo completo entre estas duas condições

Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension

Probiotics are supplementary foods developed by microbial strains that improve animal health beyond basic nutrition. Probiotics are consumed orally, regardless of being considered as normal inhabitants of the intestines, able to survive in enzimatic and biliary secretions. Kefir is a probiotic originated from the old continent, fermented by several bacteria and yeasts, encapsulated in a polyssacharide matrix, and resembles jelly grains. Kefir is also presented as its sourish product both in sugary or milky suspensions containing vitamins, aminoacids, peptides, carbohydrates, ethanol, and volatile compounds. Kefir is known to have a diverse microbial content depending on the country and fermentative substrates, which cause distinct probiotic effects. In this sense, the purpose of this work was to isolate, identify, and quantify the microbial content of a native sugary kefir sample (fermented suspension and lyophilized natural grains). Serial dilutions were plated on Rogosa agar (AR) and De Man, Rogosa and Sharpe (MRS), for Lactobacillus; Brain Heart Infusion (BHI), for total bacteria; Sabouraud-Dextrose-Agar (SDA), for yeasts and filamentous fungi; Thioglycolate Agar (TA), for Streptococcus, Acetobacteria and Leuconostoc; and Coconut Water Agar (CWA), and CWA supplemented with yeast extract (CWAY), for various genera. Genera and species for all strains were identified through biochemical reactions and specific API systems. The microbial profile of kefir was different from other sources of grains despite the presence of similar microorganisms and others which have not been reported yet. The data obtained with the CWA and CWAE media suggest that both substrates are alternative and salutary media for culture of kefir strains

Quality of beef burger with addition of wet okara along the storage

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers

Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats

ABSTRACT Objective In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. Materials and methods Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effects of these formulations in preventing oxidative damage in kidneys and liver homogenates of rats were evaluated using the TBARS assay (lipid peroxidation in liver) and the DNPH assay (protein oxidation in liver and kidneys). Furthermore, the effects of the formulations on the fasting glycemia, fructosamine levels, renal function (creatinine), liver function (enzymes aspartate aminotransferase [AST] and alanine aminotransferase [ALT]), and lipid profile (total cholesterol and fractions) in the serum of rats were evaluated in addition to the evaluation of the centesimal composition and microbiological analysis of the produced green banana pasta. Results An F75 diet prevented hyperglycemia in diabetic rats (p < 0.05) compared to the diabetic rats fed a standard diet (commercial feed). Notably, the protein oxidation in both the liver and kidneys were prevented in diabetic rats on the F50 or F75 diets compared to the control group, whereas the lipid peroxidation was only prevented in the liver (p < 0.05). Moreover, all formulations prevented an increase in the amount of triglycerides in the serum of the rats. The F25 and F50 diet prevented the increase of cholesterol, and the F75-based diet of ALT and fructosamine (p < 0.05) supported the anti-hyperglycemic effects and the protection against oxidative damage. Conclusion The green banana pasta (F75) diet showed great potential for preventing complications associated with diabetes