EFFECTS OF DIFFERENT LEVELS OF PROTEIN AND ENVIRONMENTAL STIMULATION ON THE BEHAVIOR OF YOUG RATS TESTED IN THE ELEVATED PLUS-MAZE

The interaction between the effects of different levels of protein malnutrition and environmental stimulation was investigated in young male rats in the elevated plus-maze (EPM). Litters (dam plus 6 male and 2 female pups) were fed a 16% (Control: C), 10% (Malnourished: M10) or 6% (Malnourished: M6) protein diet. Half of the litters were daily exposed to additional stimulation (CS, MS10 or MS6), while the other half was maintained in normal rearing conditions (CN, MN10 or MN6). The stimulation (handling) consisted of holding the rat in one hand and gently touching the dorsal part of the body with the fingers for3 min. On the 22nd day of life (weaning), two male pups from each group were tested in the plus-maze. Two male pups continued to receive the same diet their mothers, and other two were fed a non-purified lab chow diet until 35 days of age when they were tested in the plus-maze (LN, LS, LN10, LS10, LN6 and LS6 groups). Results showed that environmental simulation increased open arms exploration both at 22 and 35 days of age, indicating an anxiolytic effect of this procedure. Younger rats (22 days of age) explored significantly more the open arms of the maze as compared with older rats (35 days of age), indicating an increase in anxiety with age. M6 animals showed significantly higher percentages of open arm entries and less frequent attempts to enter open arms in the maze as compared with C and M10 animals. These results suggest that even a short period of protein deficiency can produce alterations in the emotional response of rats in the elevated plus-maze. In addition, the data demonstrated that protein deficiency more severe than 10% is necessary to produce behavior alterations in the EPM test. Keywords: Age, Anxiety, Environmental stimulation, Impulsiveness, Plus-maze test, Protein malnutrition levels.

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil Influência do método de extração e do tempo de armazenamento sobre as propriedades físico-químicas e o teor de carotenóides do óleo de pequi (Caryocar brasiliense Camb.)

The objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and &#946;-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g-1) and peroxide values (1.07 mEq.kg-1). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil.<br>Este estudo objetivou analisar as propriedades físico-químicas e o teor de carotenoides totais do óleo de pequi (OP) obtido por diferentes métodos de extração, bem como avaliar a conservação dessas propriedades e dos pigmentos durante o armazenamento. O OP foi obtido por extração com solventes, extração mecânica e flotação com água quente, e armazenado por 180 dias em frascos âmbar sob condições ambientes. Foram realizadas análises para determinação dos índices de acidez, peróxido, saponificação e iodo, da coloração e do teor de carotenoides totais e de &#946;-carotenos. Verificou-se que a extração com solventes promoveu um maior rendimento em óleo e o maior valor de carotenoides totais. A extração mecânica resultou em um óleo com acidez (5,44 mg KOH.g-1) e índice de peróxido (1,07 mEq.kg-1) elevados. Ao longo do armazenamento do OP, houve aumento da acidez e do índice de peróxido, escurecimento do óleo e redução do teor de carotenoides. A extração mecânica foi o método menos vantajoso para a conservação das propriedades físico-químicas e do teor de carotenoides no óleo de pequi

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

The objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and &#946;-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g-1) and peroxide values (1.07 mEq.kg-1). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

<div><p>ABSTRACT Objective To compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. Methods Grains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry. Results Fermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile. Conclusion Water kefir with brown sugar was more effective in improving the lipid profile.</p></div