Production of volatile compounds by the edible fungus Rhizopus oryzae during solid state cultivation on tropical agro-industrial substrates

When #Rhizopus oryzae$ was grown on medium containing cassava bagasse plus soybean meal (5:5 w/w), CO2 production was at its highest (200 ml/l) while highest volatile metabolite production was with amaranth grain as substrate (282.8 ml/l). In the headspace, ethanol was the most abundant compound (more than 80%). Acetaldehyde, 1-propanol, ethyl acetate, ethyl propionate and 3-methyl butanol were also present. CO2 and volatile metabolite productions reached their maxima around 20 h and 36 h, respectively. (Résumé d'auteur

Association of the Waist-to-Height Ratio with Cardiovascular Risk Factors in Children and Adolescents: The Three Cities Heart Study

Objectives: To determine the best anthropometric index in relation tocardiovascular disease risk factors among children and adolescents.Methods: This cross-sectional school-based study was conductedamong a random sample of 3179 students, aged 6 to 18 years, in threelarge cities in Brazil.Results: The prevalence of overweight and obesity was 10% and 5%,respectively. In relation to the students in the lower quartile (Q1) of thedistribution of subscapular skinfold, the students in the upper quartile(Q4) presented a 2.0 times higher risk (odds ratio) of having elevatedtotal cholesterol levels. Overweight and obese students had a 3.3 timeshigher risk of having elevated systolic blood pressure, and a 1.9 timeshigher risk of elevated diastolic blood pressure than other students.The less active students presented a 1.58 times higher risk of havingwaist-to-height ratio (WHtR) above the upper tertile (Q3). WHtR meanvalues was 0.46 (SE 0.00) presented the largest area under the curve(AUC) [0.613 (CI995%:0.578-0.647)] for high total cholesterol levels,[0.546 (CI995%: 0.515-0.578)] for low HDL-C levels, and [0.614(CI95%: 0.577-0.651)] for high LDL-C levels, while body mass indexpresented the largest AUC [0.669 (CI95%: 0.64-0.699)] for increaseddiastolic blood pressure followed by the waist circumference for increasedsystolic blood pressure [0.761 (CI95%: 0.735-0.787)].Conclusions: WHtR is considered as a simple and accurate anthropometricparameter that identifies youth with cardiovascular risk factors.In this study, WHtR above 0.44 was indicative of risk factors inchildren and adolescents. These findings can be applied in future preventivestrategies against CVDs, and screening programs

Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.<br>A planta Morinda citrifolia L. tem sido objeto de muitas pesquisas decorrente de seus efeitos benéficos no tratamento e prevenção de muitas doenças. No entanto, são escassos os estudos in vivo e in vitro sobre os compostos presentes e sua capacidade de atuar como antioxidante. Objetivou-se com este trabalho determinar o índice de polifenóis totais (IPT) e a capacidade antioxidante do suco de noni comercial, constituído de uva, mirtilo e a fruta do noni. O suco de noni comercial foi comparado com seus constituintes (mirtilo e suco de uva) separadamente. Os métodos Folin-Ciocalteu e DPPH• foram utilizados para determinar a concentração de polifenóis totais e capacidade antioxidante, respectivamente. O suco de noni apresentou valores superiores de IPT (91,90 mg ácido gálico/100 mL de suco) e atividade antioxidante (5,85 mmol/L) quando comparado aos seus constituintes diluídos a 5%. O suco de mirtilo, na sua forma concentrada, apresentou IPT e atividade antioxidante superior aos demais sucos. Considerando que os sucos de mirtilo e de uva representam apenas 10% na composição do suco de noni, pode-se inferir que estes dois constituintes contribuem de forma significativa para a atividade antioxidante. Assim, estudos adicionais são necessários para elucidar a contribuição do suco de noni como sequestrador de radicais livres

Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems

International audienceFlavour and fragrance compounds are extremely important for food, feed, cosmetic and pharmaceutical industries. In the last decades, due to the consumer's increased trend towards natural products, a great interest in natural aroma compounds has arisen to the detriment of chemically synthesised ones. Recently, solid state fermentation (SSF) has been applied in the production of many metabolites. Aroma compounds can be produced by SSF with a higher yield compared to submerged fermentation (SmF). In SSF processes, aroma compounds can be produced in the solid matrix or in the headspace, but they can be lost or stripped when aeration is required. This review focuses on the production of aroma compounds by SSF processes with a special highlight on in situ systems to recover the volatiles released in the gaseous phase and stripped due to aeration. Following a brief presentation of specificities of SSF processes concerning the choice of microorganisms and the solid matrix used for the production of aroma compounds, bioreactor aspects, factors affecting production of aroma compounds and in situ gas phase aroma recovery systems in aerated SSF bioreactors are discussed