Utilização de n-alcanos e álcoois de cadeia longa para estimar a ingestão e a digestibilidade em porcos alentejanos

O número diminuto de estudos sobre a técnica dos n-alcanos para porcos Alentejanos motivou o interesse em realizar um ensaio que simulasse as ingestões reais dos animais em Montanheira, no sentido de se compreender melhor o comportamento alimentar destes animais em condições extensivas. Para validar a técnica dos n-alcanos com altos níveis de ingestão em porcos Alentejanos, realizou-se um ensaio in vivo, em caixas metabólicas, com nove machos castrados da raça suína Alentejana com peso médio de 97,64 kg. O delineamento do ensaio experimental foi efectuado segundo o quadrado latino e os suínos foram alimentados três vezes por dia com bolota e luzerna desidratada foi também fornecido a cada animal diariamente, dois bolinhos contendo alcanos sintéticos (C32 e C36). No período experimental foram realizadas colheitas de fezes, refugos e alimento, para se estimar pelo método in vivo a digestibilidade e a ingestão. Calcularam-se as taxas de recuperação fecal para os n-alcanos e para os álcoois de cadeia longa, com o intuito de se identificar aqueles que apresentaram valores mais elevados e semelhantes entre si. O alcano que mostrou apresentar uma taxa de recuperação mais elevada e semelhante aos alcanos sintéticos foi o C29. Em relação aos álcoois de cadeia longa o que mostrou a taxa de recuperação fecal mais alta foi o C280H. Os n-alcanos naturais que melhor forneceram uma estimativa da digestibilidade foram o C25 e o C27. Na estimativa da ingestão os pares de alcanos que mais se aproximaram do valor real foram o C 29: C32 e o C29:C36· ABSTRACT; The miniature number of studies of the n-alkanes for Alentejano pigs motivated the interest in carrying 1hrough an essay that it simulated the real intake of the animal in "Montanheira”, the direction of to better understand the alimentary behavior of these animals in extensive conditions. To validate the technique of the n-alkanes with high levels of intake in Alentejano pigs, an in vivo essay was become fulfilled, in metabolic cages, with nine castred males of Alentejana swine race with average weight of97,64 kg. The delineation of the experimental essay was effected according to latin square and the swines had been fed 1hree times per day with acorn and deshydrated lucerne (Medicago sativa). Also it was supplied to each animal daily, two cookies contend synthetic alkanes (C32 e C36). ln experimental period had been carried through harvests of faeces, rubbishes and foods, to estimate digestibility and intake. The fecal recoveries for the n-alkanes and the long chain alcohols had been calculated, with the intention to identifying those that had presented higher and similar values. The alkane that showed to present a tax of higher and similar fecal recovery to synthetic alkanes was the C29. The long chain alcohol that it showed the higher fecal recovery was the C28OH. The natural alkanes that had better supplied an estimate of digestibility had been the C25 and C27. ln the estimate of intake the pairs of alkanes that been more come close to the real value had been the pair C29:C32 and the C29:C36.

A low fermentable oligo-di-mono saccharides and polyols (FODMAP) diet reduced pain and improved daily life in fibromyalgia patients

Fibromyalgia (FM) is a chronic, rheumatic disease characterized by widespread myofascial pain, of unknown aetiology, having a major impact on quality of life (QOL). Available pharmacotherapy for FM is marginally effective. FM is associated with co-morbidities of gastrointestinal (GI) disorders and Irritable Bowel Syndrome (IBS). There is growing evidence that diets low in FODMAPs, “fermentable oligo-, di- or mono-saccharides and polyols” [Low FODMAP Diet (LFD)], are effective in treating IBS. The aim of this pilot study was to examine the effects of LFDs on symptoms of FM, especially with regard to pain, QOL and GI disorders. Methods A longitudinal study using LFD intervention was performed on 38, 51 ± 10 year-old, female patients diagnosed with FM for an average of 10 years, based on ACR (American College of Rheumatology) 2010 criteria. The study was conducted from January through May, 2015, using a four-week, repeated-assessment model, as follows: Moment 0 – introduction of the protocol to participants; Moment 1 – first assessment and delivery of individual LFD dietary plans; Moment 2 – second assessment and reintroduction of FODMAPs; Moment 3 – last assessment and final nutritional counselling. Assessment tools used were the following: RFIQ (Revised Fibromyalgia Impact Questionnaire), FSQ (Fibromyalgia Survey Questionnaire), IBS-SSS (Severity Score System), EQ-5D (Euro-QOL quality of life instrument), and VAS (Visual Analogue Scale). Daily consumption of FODMAPs was quantified based on published food content analyses. Statistical analyses included ANOVA, non-parametric Friedman, t-student and Chi-square tests, using SPSS 22 software. Results The mean scores of the 38 participants at the beginning of the study were: FSQ (severity of FM, 0–31) – 22 ± 4.4; RFIQ (0–100) – 65 ± 17; IBS-SSS (0–500) – 275 ± 101; and EQ-5D (0–100) – 48 ± 19. Mean adherence to dietary regimens was 86%, confirmed by significant difference in FODMAP intakes (25 g/day vs. 2.5 g/day; p < 0.01). Comparisons between the three moments of assessment showed significant (p < 0.01) declines in scores in VAS, FSQ, and RFIQ scores, in all domains measured. An important improvement was observed with a reduction in the severity of GI symptoms, with 50% reduction in IBS scores to 138 ± 117, following LFD therapy. A significant correlation (r = 0.36; p < 0.05) was found between improvements in FM impact (declined scores) and gastrointestinal scores. There was also a significant correlation (r = 0.65; p < 0.01) between “satisfaction with improvement” after introduction of LFDs and “diet adherence”, with satisfaction of the diet achieving 77% among participants. A significant difference was observed between patients who improved as compared to those that did not improve (Chi-square χ2 = 6.16; p < .05), showing that the probability of improvement, depends on the severity of the RFIQ score. Conclusions Implementation of diet therapy involving FODMAP restrictions, in this cohort of FM patients, resulted in a significant reduction in GI disorders and FM symptoms, including pain scores. These results need to be extended in future larger studies on dietary therapy for treatment of FM. Implications According to current scientific knowledge, these are the first relevant results found in an intervention with LFD therapy in FM and must be reproduced looking for a future dietetic approach in FM.

Liquid Mixtures Involving Hydrogenated and Fluorinated Alcohols: Thermodynamics, Spectroscopy, and Simulation

This article reports a combined thermodynamic, spectroscopic, and computational study on the interactions and structure of binary mixtures of hydrogenated and fluorinated substances that simultaneously interact through strong hydrogen bonding. Four binary mixtures of hydrogenated and fluorinated alcohols have been studied, namely, (ethanol + 2,2,2-trifluoroethanol (TFE)), (ethanol + 2,2,3,3,4,4,4-heptafluoro-1-butanol), (1-butanol (BuOH) + TFE), and (BuOH + 2,2,3,3,4,4,4-heptafluoro-1-butanol). Excess molar volumes and vibrational spectra of all four binary mixtures have been measured as a function of composition at 298 K, and molecular dynamics simulations have been performed. The systems display a complex behavior when compared with mixtures of hydrogenated alcohols and mixtures of alkanes and perfluoroalkanes. The combined analysis of the results from different approaches indicates that this results from a balance between preferential hydrogen bonding between the hydrogenated and fluorinated alcohols and the unfavorable dispersion forces between the hydrogenated and fluorinated chains. As the chain length increases, the contribution of dispersion increases and overcomes the contribution of H-bonds. In terms of the liquid structure, the simulations suggest the possibility of segregation between the hydrogenated and fluorinated segments, a hypothesis corroborated by the spectroscopic results. Furthermore, a quantitative analysis of the infrared spectra reveals that the presence of fluorinated groups induces conformational changes in the hydrogenated chains from the usually preferred all-trans to more globular arrangements involving gauche conformations. Conformational rearrangements at the CCOH dihedral angle upon mixing are also disclosed by the spectra.