Chá mate melhora a resistência à natação e reduz o dano oxidativo induzido pelo exercício em ratos submetidos à única sessão de natação

Several nutritional interventions are performed in order to reduce the impact of EO induced by exercise. Some studies suggest that mate tea (CM) have compounds, which can act as antioxidants reducing EO. The aim of this study was to evaluate the effect of CM induced under the EO after a single bout of aerobic exercise. Methods: We used male Wistar rats (50 days and 200g) distributed in four experimental groups: control (CON); mate tea (CM), Swimming (N); Swimming+mate tea (N + CM) . The CM and N+CM groups received CM diluted in distilled water at 96 ° C for five days, oropharyngeal route (50 mg / kg body weight, 0.5 mL). Both groups were adapted to the aquatic environment prior to experimental day, after a single swimming session, with 5% of body weight attached to the tail, until the animals reached exhaustion. Immediately after the state of exhaustion, peripheral blood was collected for further analysis. Results: The animals of the group N + CM showed improved resistance swimming compared to group C (p < 0.0001). No increase in lipid oxidative damage and production of lactate in group N + CM , compared to group N , may be attributed to the significant increase in plasma uric acid concentrations demonstrated in this study was observed . Conclusion: Therefore, the results indicate that consumption of CM may be natural strategy for improving aerobic exercise endurance and reduce the impact of EO induced by aerobic exercise.

Erva mate minimiza as alterações do perfil lipídico promovidas por elevado consumo de sacarose

The yerba mate (Ilex paraguariensis) is composed of bioactive that interfere with lipid metabolism. The objective was to evaluate if daily consumption of mate tea (MT) change the lipid deposits and dyslipidemia caused by excessive consumption of sucrose. Thirty male Wistar rats (40 days old) were divided into four groups: Group C - free access to commercial chow and deionized water; S - free access to commercial food, water and sucrose solution 30% (w/v) in water; MTS and deionized - free access to commercial feed solution, water, 30% sucrose (w/v) and treated with daily infusion of MT (soluble mate Leão Júnior®) via orogastric tube at a dose of 100 mg/kg/mc for 8 weeks. After the trial period the lipid profile was evaluated by the following parameters: a) direct weighing of the retroperitoneal (RP) and epididymal (EPI) adipose tissues; b) determination of plasma total cholesterol, triglycerides and HDL cholesterol concentration. The MT promoted the reduction of 1.4 times in both tissues RP and EPI in MTS group compared to group S. Treatment with MT decreased 2.7 times triglyceride in the MTS group compared with the group S. The sucrose consumption did not alter the plasma cholesterol concentration, however the consumption of MT significantly reduced total cholesterol circulating. The HDL cholesterol concentration, in the MTS group, showed higher concentration than in group S (1.3 times). MT prevents in young male rats the increase of lipid deposits and dyslipidemia caused by excessive consumption of sucrose.

Tecnologia para produção de extrato aquoso de amendoim

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

One-hundred days of monitoring of patients undergoing hematopoietic stem cell transplantation: events of metabolic syndrome

Objective This study assessed early manifestations of metabolic syndrome determinants in patients submitted to hematopoietic stem cell transplantation. Methods Twenty-seven individuals participated in the study (20 with autologous and 7 with allogeneic hematopoietic stem cell transplantation). Anthropometric variables and biochemical indicators of lipid and glucose metabolism were determined before and 100 days after hematopoietic stem cell transplantation.Results The mean total cholesterol (p=0.086), very low density lipoprotein-cholesterol (p=0.069) and triglycerides (p=0.086) of all patients did not change significantly between the two study periods, but when the patients were separated by type of hematopoietic stem cell transplantation, triglycerides and very low density lipoprotein-cholesterol were close to the critical level of significance for individuals with allogeneic hematopoietic stem cell transplantation (p=0.060) and total cholesterol was significant in individuals with autologous hematopoietic stem cell transplantation (p=0.027). Anthropometric variables did not change significantly between before and 100 days after hematopoietic stem cell transplantation. Conclusion Metabolic syndrome risk factors may be associated with lipid metabolism in the early phase of allogeneic and autologous hematopoietic stem cell transplantation.

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Estresse salino em plantas jovens de cana-deaçúcar: respostas bioquímicas e fisiológicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos do chá mate (llex paraguariensis) na estrutura óssea de ratas na perimenopausa

Pós-graduação em Ciências Fisiológicas - FOA

Caracterização dos resíduos do processamento de mandioca para produção de bioetanol

Aiming to get the best economic advantage in ethanol production from cassava roots, this study presented a physiochemical characterization from two different types of solid waste in two types of processing of the raw materials in manufacturing ethanol. The processing of cassava roots begins with the disintegration and washing the roots with the addition of 20% more water to obtain a pulp which was treated and stirred in the reactor while adding enzyme α-amylase at a temperature of 90°C for 2 hours. Then we performed a pH adjustment while lowering the temperature to 60 ° C with the addition of the enzyme amiloglucosidase and then stirring for 14 hours. The hydrolyzate obtained was the source of two types of waste which are: i) Solid residue obtained after filtration of the hydrolyatze and ii) Solid waste obtained from filtering wine after alcoholic fermentation of the hydrolyzate with the addition of a dried yeast strain Y-940 manufactured by MAURI OF BRAZIL SA (2%) at a temperature of 25º C. The results of the laboratory analysis showed that the byproducts derived from the hydrolysis and fermentation showed very similar chemical compositions. With levels between 39 and 41% fiber, 0.5% lipids, 20 and 30% carbohydrates, protein 0.5 and 1.50, 6 and 8% acidity, and 20 and 30% soluble solids.

Efeito do treinamento aquático no perfil lipídico e na hipertrofia ventricular esquerda de camundongos hiperlipidêmicos

This study assessed the effects of Water training on the lipid profile and left ventricular structures in hyperlipidemic mice. Twenty-eight male LDLr-/- mice were randomly separated into 4 groups: sedentary, fed a standard diet (C); exercising, fed a standard diet (C+TRE); sedentary, fed a hyperlipidic diet (C+HL); and exercising, fed a hyperlipidic diet (E+HL). The exercising mice trained daily for 60 minutes during 60 days. After 48 hours of the end of the training period and 12 hours of rest fasting the animals were underwent euthanasia and the blood was collected for measuring the plasma levels of triglycerides, total cholesterol and its fractions (LDL, HDL, VLDL). The heart was removed and the left ventricle was weighed fresh to calculate the ratio left-ventricle weight (mg)/body weight (g). The results showed that the training was more effective in improving lipid plasma levels when combined with a balanced diet, thereby confirming that it is essential to associate physical exercise and diet. The training protocol resulted in eccentric left ventricular hypertrophy in the standard-diet group and decreased interstitial collagen deposition in the myocardium of the high-fat-diet animals, which may indicate an improved diastolic function with consequent improvement in the systolic function. It was concluded that regular moderate aerobic exercise induce beneficial and prophylactic adaptations to heart which promoted a better health condition and prevention to diseases.

Avaliação do consumo alimentar e percepção da imagem corporal de culturistas

In bodybuilding, sport that emerged in Brazil in the 70s, competitors are judged by physical appearance, size and muscle definition. The present study aimed to assess dietary intake, supplement use, and it also investigated body image perceptions of bodybuilders. Practitioners of three different gyms in the state of São Paulo participated in the study. They filled the anamnesis form containing data on food consumption and intake of supplements and also answered a questionnaire on the perception of body image (Satisfaction Scale with Body Appearance). The study showed a considerable food inadequacy with an average of carbohydrate intake of 41.84% ± 10.88%, of lipid, an average of 18.96% ± 6.40% and of protein 39.20% ± 10.41%. In pre-competition, the average of daily carbohydrate intake is reduced to 22.69% ± 12.34%, the lipid increases to 25.68% ± 14.0% and the protein increases to 51.63% ± 10.28%. It was observed that all individuals take some sort of supplement. Considering the perception of body image 60% of the appraised are fully satisfied with the muscular appearance and 40% has greater risk of developing vigorexia. As the bodybuilder has rigid dietary control, it is important nutritional monitoring. So it is necessary a better identification and guidance of risk groups for the development of body image disturbances through specialized professionals such as dieticians, psychologists and coaches for success training, aiming at physical and mental well being of the athletes.

Metabolismo nutricional em Atta sexdens rubropilosa Forel, 1908: voo nupcial, fundação e desenvolvimento da colônia

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Níveis de fósforo em dietas para Zebrafish Danio rerio

Pós-graduação em Zootecnia - FMVZ

Elaboração de pão com casca de abacate hass: valor nutricional e aceitabilidade

Pós-graduação em Agronomia (Energia na Agricultura) - FCA