Influence of sweeteners in the biodistribution of radiopharmaceutical and laboratory tests in rats

This study aimed to evaluate the effect of supplementation of sucralose and fructose on the metabolism of adolescent rats. Eighteen male Wistar rats were divided into 3 groups: control group (GC), fructose group (GF) treated with 50 mg/kg of fructose, and sucralose group (GS) receiving 50 mg/kg of sucralose for 24 days. The weight and feed intake were measured weekly. At the end of the experiment, some biochemical parameters, histopathology of the liver and biodistribution of the radiotracer 99mTc-sodium phytate in liver and blood were analyzed. The GF showed higher body weight only in the first week compared with GS and GC (p<0.05). Histopathology and % ATI/g radiotracer 99mTc-sodium phytate in liver and blood were not different between the groups. The GF showed higher values of aspartate aminotransferase activity, bilirubin, alkaline phosphatase activity and gamma glutamyl transferase activity, compared with the other groups (GC and GS) (p<0.05). Activity of alanine aminotransferase and albumin level of GF were higher than GS (p<0.05). For other parameters, no statistical difference was observed. It was concluded that the use of fructose during the experiment was able to alter hepatic enzymes, but on the other hands, the use of sucralose caused no change.Keywords: Sucralose, fructose, adolescent rats, radiopharmaceutica

Effect of Conjugated Linoleic Acid on Memory and Reflex Maturation in Rats Treated During Early Life

In the critical period of neurodevelopment (gestation and lactation), maternal consumption of essential fatty acids (FAs) can alter the offspring cognitive function permanently causing damage. Lipids can regulate neurotrophin and compose brain tissue. However, the effects of maternal consumption of a mixture of conjugated linoleic acid (CLA) on an offspring nervous system are not completely clear. We aimed to investigate the impacts of different CLA concentrations mixed into the maternal diet during early life on neonatal reflex maturation and cognitive functions of the offspring. Three groups were formed: control (CG): receiving a standard diet; CLA1: receiving a diet containing 1% of CLA, and CLA3: receiving a diet containing 3% of CLA, offered during gestation and lactation. After birth, the reflex responses of the offspring were observed from the 1st to the 21st day. After weaning, the animals’ anxiety and memory were assessed using open field (OF) and novel object recognition tests. Fatty acids in the breast milk and the offspring’s brain were also quantified. The data were analyzed using one-way ANOVA and the Kruskal–Wallis test. CLA1 presented accelerated palmar grasp disappearance versus CLA3 and negative-geotaxis versus CG; and the CLA3 presented increases for most reflexes (cliff-avoidance, vibrissa-placing, negative-geotaxis, and auditory-startle response), and decrease in reflexes palmar grasp and free-fall righting versus CG (p < 0.05). CLA3 group explored less of the OF in the second exposure. CLA1 and CLA3 presented an increased exploration ratio for new objects, which indicates memory improvement. The milk tested from CLA3 demonstrated an increase in polyunsaturated fatty acids (PUFAs), and a decrease in monounsaturated fatty acids. The amount of CLA in milk was greater in CLA1 and CLA3 and in the brain offspring both presented moderated amounts of CLA. Maternal treatment with the CLA mixture induced anticipated reflex maturation and improved memory in the offspring. Even though CLA was detected in the brains in only trace amounts, offspring’s brain PUFA and SFA levels were increased. Further studies aimed to delineate the effect of maternal CLA supplementation on offspring’s brain lipid metabolism and long-term neurologic outcome are needed to confirm these findings

Maternal Supplementation With Avocado (Persea americana Mill.) Pulp and Oil Alters Reflex Maturation, Physical Development, and Offspring Memory in Rats

Avocado (Persea americana Mill.) is an oleaginous fruit source of fatty acids with high levels of neuroprotective phytocomplexes. The objective of this study was to evaluate the development of reflex and somatic maturation, fatty acid profiles in the brain, and memory in different stages of life in the offspring of dams supplemented with avocado pulp and oil during gestation and lactation. The dams were randomly divided into three groups (n = 15 pups/group), and recieved by gavage supplementation: control group (CG)–distilled water; Avocado Oil (AO)−3,000 mg avocado oil/kg animal weight, and Avocado Pulp (AP)−3,000 mg avocado pulp/kg animal weight. We performed the following tests: Analysis of Somatic Development and Ontogeny of Postnatal Reflex (T0 to T21), the Open Field Habituation Test and the Object Recognition Test (ORT) in the adolescent (T45) and adult (T90) phases. The cerebral fatty acids content was evaluated at times T0, T21, T45, and T90. The results were analyzed using the statistical program GraphPad Prism and significant statistics were considered when p < 0.05. Acceleration of reflex maturation and reflex ontogeny was observed in the offspring of AO and AP fed dams, with the results being more pronounced in the pulp fed group (p < 0.05). All groups presented a decrease in the ambulation parameter in the second exposure to the Open Field Habituation Test, at T45 and T90 (p < 0.05). In the ORT, the AO and AP offspring presented memory improvements in the short and long term in the adult and adolescent phases (p < 0.05). The results of the brain fatty acid profiles presented higher polyunsaturated fatty acids (PUFA) content in the AO and AP groups at T21, T45, and T90. The docosahexaenoic fatty acid (DHA) content was higher at T21 (AO and AP), at T45 (AO and AP), and at T90 (AP) (p < 0.05). The arachidonic acid (ARA) content was higher at T45 (AO and AP), and at T90 (AO) (p < 0.05). Maternal supplementation with avocado oil and pulp anticipates reflex maturation and somatic postnatal development, and improves memory during the adolescent and adult phases

Maternal supplementation with avocado (persea americana mill.) pulp and oil alters reflex maturation, physical development, and offspring memory in rats

Avocado (Persea americana Mill.) is an oleaginous fruit source of fatty acids with high levels of neuroprotective phytocomplexes. The objective of this study was to evaluate the development of reflex and somatic maturation, fatty acid profiles in the brain, and memory in different stages of life in the offspring of dams supplemented with avocado pulp and oil during gestation and lactation. The dams were randomly divided into three groups (n = 15 pups/group), and recieved by gavage supplementation: control group (CG)-distilled water; Avocado Oil (AO)-3,000 mg avocado oil/kg animal weight, and Avocado Pulp (AP)-3,000 mg avocado pulp/kg animal weight. We performed the following tests: Analysis of Somatic Development and Ontogeny of Postnatal Reflex (T0 to T21), the Open Field Habituation Test and the Object Recognition Test (ORT) in the adolescent (T45) and adult (190) phases. The cerebral fatty acids content was evaluated at times T0, T21, T45, and T90. The results were analyzed using the statistical program GraphPad Prism and significant statistics were considered when p < 0.05. Acceleration of reflex maturation and reflex ontogeny was observed in the offspring of AO and AP fed dams, with the results being more pronounced in the pulp fed group (p < 0.05). All groups presented a decrease in the ambulation parameter in the second exposure to the Open Field Habituation Test, at T45 and 190 (p < 0.05). In the ORT, the AO and AP offspring presented memory improvements in the short and long term in the adult and adolescent phases (p < 0.05). The results of the brain fatty acid profiles presented higher polyunsaturated fatty acids (PUFA) content in the AO and AP groups at T21, T45, and 190. The docosahexaenoic fatty acid (DHA) content was higher at T21 (AO and AP), at T45 (AO and AP), and at T90 (AP) (p < 0.05). The arachidonic acid (ARA) content was higher at T45 (AO and AP), and at T90 (AO) (p < 0.05). Maternal supplementation with avocado oil and pulp anticipates reflex maturation and somatic postnatal development, and improves memory during the adolescent and adult phases.info:eu-repo/semantics/publishedVersio

Desenvolvimento e avaliação sensorial de pão de forma adicionado da farinha do resíduo da graviola

Bread is a product widely consumed since ancient times, so many scholars seek to create new formulations that give them more flavor and nutritional quality through the full reuse of food. Soursop is rich in minerals such as calcium, potassium, magnesium and vitamins (A, B and C). Thus, the objective was to elaborate loaves of bread added with different concentrations of soursop residue flour, as well as to evaluate the sensory characteristics of the elaborated products. Initially the soursop peels were dried in a 60 ° C circulating oven for 24 hours and then flour was obtained. Then different formulations of loaves of bread were prepared: PFC (0% soursop residue flour), PF10% (10% soursop residue flour) and PF20% (20% soursop residue flour). Sensory analysis was performed using the affective test with a nine-point structured hedonic scale and the purchase intention test. From the results, it was inferred that in the sensory analysis, the PFC sample had an acceptability higher than 80% for all evaluated attributes, while the PF10% bread had an acceptability index higher than 73% and the PF20% bread reached acceptability index. over 66% for all appreciated attributes. Therefore, it was found that it is possible to partially replace wheat flour with soursop residue flour in the production of loaf breads, since PF10% was not affected by the addition of flour.El pan es un producto ampliamente consumido desde la antigüedad, por lo que muchos académicos buscan crear nuevas formulaciones que les den más sabor y calidad nutricional a través de la reutilización completa de los alimentos. La guanábana es rica en minerales como calcio, potasio, magnesio y vitaminas (A, B y C). Por lo tanto, el objetivo era elaborar barras de pan añadidas con diferentes concentraciones de harina de residuos de guanábana, así como evaluar las características sensoriales de los productos elaborados. Inicialmente, las cáscaras de guanábana se secaron en un horno de circulación a 60 ° C durante 24 horas y luego se obtuvo harina. Luego se prepararon diferentes formulaciones de barras de pan: PFC (0% de harina de residuos de guanábana), PF10% (10% de harina de residuos de guanábana) y PF20% (20% de harina de residuos de guanábana). El análisis sensorial se realizó mediante la prueba afectiva con una escala hedónica estructurada de nueve puntos y la prueba de intención de compra. A partir de los resultados, se infirió que en el análisis sensorial, la muestra de PFC tenía una aceptabilidad superior al 80% para todos los atributos evaluados, mientras que el pan PF10% tenía un índice de aceptabilidad superior al 73% y el pan PF20% alcanzó un índice de aceptabilidad. más del 66% para todos los atributos apreciados. Por lo tanto, se descubrió que es posible reemplazar parcialmente la harina de trigo con harina de residuos de guanábana en la producción de pan de molde, ya que el PF10% no se vio afectado por la adición de harina.O pão é um produto amplamente consumido desde os tempos mais remotos, por isso diversos estudiosos buscam criar novas formulações que lhes confiram mais sabor e qualidade nutricional através do reaproveitamento integral dos alimentos. A graviola é rica em sais minerais, como cálcio, potássio, magnésio e vitaminas (A, B e C). Assim, objetivou-se elaborar pães de forma adicionados de diferentes concentrações da farinha do resíduo da graviola, bem como avaliar as características sensoriais dos produtos elaborados. Inicialmente as cascas da graviola foram secas em estufa de circulação de ar a 60° durante 24 horas e após foi obtida a farinha. Em seguida, foram elaboradas diferentes formulações de pães de forma: PFC (0% de farinha do resíduo da graviola), PF10% (10% de farinha do resíduo da graviola) e PF20% (20% da farinha do resíduo da graviola). A análise sensorial foi realizada através do teste afetivo com escala hedônica estruturada de nove pontos e teste de intenção de compra. Diante dos resultados, inferiu-se que na análise sensorial, a amostra PFC obteve aceitabilidade superior a 80% para todos os atributos avaliados, enquanto que o pão PF10% apresentou índice de aceitabilidade superior a 73% e o pão PF20% alcançou índice de aceitabilidade acima de 66% para todos atributos apreciados. Diante disso, constatou-se que é possível substituir parcialmente a farinha de trigo por farinha do resíduo da graviola na produção de pães tipo forma, visto que o PF10% não teve a sua aceitabilidade afetada em razão a adição da farinha

Ruminant fat intake improves gut microbiota, serum inflammatory parameter and fatty acid profile in tissues of Wistar rats

Research Areas: Science & Technology - Other TopicsThis study tested the hypothesis that naturally and industrially produced trans-fatty acids can exert distinct efects on metabolic parameters and on gut microbiota of rats. Wistar rats were randomized into three groups according to the diet: CONT-control, with 5% soybean oil and normal amount of fat; HVF-20% of hydrogenated vegetable fat (industrial); and RUM-20% of ruminant fat (natural). After 53 days of treatment, serum biochemical markers, fatty acid composition of liver, heart and adipose tissue, histology and hepatic oxidative parameters, as well as gut microbiota composition were evaluated. HVF diet intake reduced triglycerides (≈ 39.39%) and VLDL levels (≈ 39.49%). Transfatty acids levels in all tissue were higher in HVF group. However, RUM diet intake elevated amounts of anti-infammatory cytokine IL-10 (≈ 14.7%) compared to CONT, but not to HVF. Furthermore, RUM intake led to higher concentrations of stearic acid and conjugated linoleic acid in all tissue; this particular diet was associated with a hepatoprotective efect. The microbial gut communities were signifcantly diferent among the groups. Our results show that ruminant fat reversed the hepatic steatosis normally caused by high fat diets, which may be related to the remodelling of the gut microbiota and its anti-infammatory potential.info:eu-repo/semantics/publishedVersio

Inovação e Produção Científica Acerca da Phyllanthus niruri Linn.: uma análise prospectiva

The Phyllanthus niruri species has a variety of pharmacological properties that are favorable to the development and innovation of new drugs and medications. Therefore, the objective was to carry out a comparative study, based on scientific and technological mapping, through the analysis of patents and scientific articles related to P. niruri. The results indicated Japan as the largest patent applicant, while India has the largest number of published articles. In comparison to other countries, Brazil showed high scientific production and low technological production. The highest percentage of patent filings and scientific publications contemplate the use of P. niruri as medicinal. Patent applications also include the use of the plant as an active ingredient in cosmetic preparations and in personal hygiene products. It is concluded that, although P. niruri is a species of important medicinal relevance, Brazil has only scientific interest.A espécie Phyllanthus niruri possui uma variedade de propriedades farmacológicas, que são favoráveis ao desenvolvimento e à inovação de novos fármacos e medicamentos. Portanto, objetivou-se realizar um estudo comparativo, a partir do mapeamento científico e tecnológico, por meio da análise de patentes e de artigos científicos relacionados à P. niruri. Os resultados apontaram o Japão como o maior depositante de patentes, enquanto a Índia é detentora do maior número de artigos publicados. Em comparação a outros países, o Brasil apresentou elevada produção científica e baixa produção tecnológica. O maior percentual de depósitos de patentes e de publicações científicas contemplam o uso da P. niruri como medicinal. As aplicações das patentes compreendem ainda o uso da planta como ingrediente ativo em preparações cosméticas e em produtos para higiene pessoal. Conclui-se que, apesar da P. niruri ser uma espécie de importante relevância medicinal, o Brasil possui apenas interesse científico

Desenvolvimento e avaliação sensorial de pão de forma adicionado da farinha do resíduo da graviola

Bread is a product widely consumed since ancient times, so many scholars seek to create new formulations that give them more flavor and nutritional quality through the full reuse of food. Soursop is rich in minerals such as calcium, potassium, magnesium and vitamins (A, B and C). Thus, the objective was to elaborate loaves of bread added with different concentrations of soursop residue flour, as well as to evaluate the sensory characteristics of the elaborated products. Initially the soursop peels were dried in a 60 ° C circulating oven for 24 hours and then flour was obtained. Then different formulations of loaves of bread were prepared: PFC (0% soursop residue flour), PF10% (10% soursop residue flour) and PF20% (20% soursop residue flour). Sensory analysis was performed using the affective test with a nine-point structured hedonic scale and the purchase intention test. From the results, it was inferred that in the sensory analysis, the PFC sample had an acceptability higher than 80% for all evaluated attributes, while the PF10% bread had an acceptability index higher than 73% and the PF20% bread reached acceptability index. over 66% for all appreciated attributes. Therefore, it was found that it is possible to partially replace wheat flour with soursop residue flour in the production of loaf breads, since PF10% was not affected by the addition of flour.O pão é um produto amplamente consumido desde os tempos mais remotos, por isso diversos estudiosos buscam criar novas formulações que lhes confiram mais sabor e qualidade nutricional através do reaproveitamento integral dos alimentos. A graviola é rica em sais minerais, como cálcio, potássio, magnésio e vitaminas (A, B e C). Assim, objetivou-se elaborar pães de forma adicionados de diferentes concentrações da farinha do resíduo da graviola, bem como avaliar as características sensoriais dos produtos elaborados. Inicialmente as cascas da graviola foram secas em estufa de circulação de ar a 60° durante 24 horas e após foi obtida a farinha. Em seguida, foram elaboradas diferentes formulações de pães de forma: PFC (0% de farinha do resíduo da graviola), PF10% (10% de farinha do resíduo da graviola) e PF20% (20% da farinha do resíduo da graviola). A análise sensorial foi realizada através do teste afetivo com escala hedônica estruturada de nove pontos e teste de intenção de compra. Diante dos resultados, inferiu-se que na análise sensorial, a amostra PFC obteve aceitabilidade superior a 80% para todos os atributos avaliados, enquanto que o pão PF10% apresentou índice de aceitabilidade superior a 73% e o pão PF20% alcançou índice de aceitabilidade acima de 66% para todos atributos apreciados. Diante disso, constatou-se que é possível substituir parcialmente a farinha de trigo por farinha do resíduo da graviola na produção de pães tipo forma, visto que o PF10% não teve a sua aceitabilidade afetada em razão a adição da farinha.El pan es un producto ampliamente consumido desde la antigüedad, por lo que muchos académicos buscan crear nuevas formulaciones que les den más sabor y calidad nutricional a través de la reutilización completa de los alimentos. La guanábana es rica en minerales como calcio, potasio, magnesio y vitaminas (A, B y C). Por lo tanto, el objetivo era elaborar barras de pan añadidas con diferentes concentraciones de harina de residuos de guanábana, así como evaluar las características sensoriales de los productos elaborados. Inicialmente, las cáscaras de guanábana se secaron en un horno de circulación a 60 ° C durante 24 horas y luego se obtuvo harina. Luego se prepararon diferentes formulaciones de barras de pan: PFC (0% de harina de residuos de guanábana), PF10% (10% de harina de residuos de guanábana) y PF20% (20% de harina de residuos de guanábana). El análisis sensorial se realizó mediante la prueba afectiva con una escala hedónica estructurada de nueve puntos y la prueba de intención de compra. A partir de los resultados, se infirió que en el análisis sensorial, la muestra de PFC tenía una aceptabilidad superior al 80% para todos los atributos evaluados, mientras que el pan PF10% tenía un índice de aceptabilidad superior al 73% y el pan PF20% alcanzó un índice de aceptabilidad. más del 66% para todos los atributos apreciados. Por lo tanto, se descubrió que es posible reemplazar parcialmente la harina de trigo con harina de residuos de guanábana en la producción de pan de molde, ya que el PF10% no se vio afectado por la adición de harina

Consumption of clarified goat butter added with turmeric (Curcuma longa L.) increase oleic fatty acid and lipid peroxidation in the liver of adolescent rats

The present study investigated the consumption of clarified goat butter (with or without turmeric) on physical, hepatic, biochemical parameters and lipid peroxidation in the livers of male adolescent Wistar rats aged 35 days. Four groups were formed: control (CONT) – treated with distilled water; Turmeric (CM): treated with 60 mg/kg of turmeric; Clarified goat butter (BT): treated with 2000 mg/kg of goat butter and Goat butter mixed with turmeric (BTCM): received 2000 mg/kg of goat butter added with turmeric. Data showed a reduction in the liver fat in CM and BT in relation to the CONT and BTCM. Aspartate aminotransferase was decreased in the CM, BT and BTCM compared to CONT. CM presented reduced glucose, total cholesterol, LDL and triglycerides (TC) and increased HDL. The BT presented decreased in TC and LDL. BTCM showed reduction in TC, LDL, and HDL. Lipid peroxidation increased in all experimental groups. There was a reduction in the saturated fatty acids in CM liver; BT and BTCM showed higher deposition of mono and polyunsaturated fatty acids in the liver. In conclusion, the consumption of clarified goat butter improved plama lipids but reduced HDL, did not elevated fat liver or liver enzimes but lipid peroxidation was increased. Thus, combined supplementation with clarified goat butter complemented with turmeric did not result in additional benefits when the treatment occurred during adolescence.info:eu-repo/semantics/publishedVersio