Residence of liquids in the infra-junctional portion of the proximal stomach in patients with gastroesophageal reflux disease

Patients with gastroesophageal reflux disease may have disturbances of gastric motility, which could play a role in the pathophysiology of the disease. Recent studies have suggested that the gastric region just below the gastroesophageal junction may have a distinct physiological behavior. We determined whether patients with gastroesophageal reflux disease have abnormal residence of food in the infra-junctional portion of the stomach after ingesting a liquid nutrient meal. Fasted adult patients with reflux disease (N = 11) and healthy volunteers (N = 10) ingested a liquid meal (320 ml; 437 kcal) labeled with 99m technetium-phytate and their total gastric emptying half-time and regional emptying from the stomach infra-junctional region were determined. In 8 patients, episodes of postprandial acidic reflux to the esophagus were measured for 2 h using pH monitoring. There were no differences between reflux patients and controls regarding total gastric emptying time (median: 68 min; range: 39-123 min vs 65 min and 60-99 min, respectively; P > 0.50). Food residence in the infra-junctional area was similar for patients and controls: 23% (range: 20-30) vs 27% (range: 19-30%; P = 0.28) and emptying from this area paralleled total gastric emptying (Rs = 0.79; P = 0.04). There was no correlation between residence of food in the infra-junctional area and episodes of gastroesophageal reflux (Rs = 0.06; P = 0.88). We conclude that it is unlikely that regional motor disturbances involving the infra-junctional region of the stomach play a relevant role in the pathogenesis of acidic gastroesophageal reflux.

Effect of antipyrine on the gastric emptying of liquid in rats

Antipyrine (At) and dipyrone (Dp) delay gastric emptying (GE) in rats. The objective of the present study was to assess the effects of intravenous (iv) and intracerebroventricular (icv) administration of At and Dp on the GE of liquid by rats. GE was assessed in male Wistar rats (5-10 in each group) 10 min after the icv or iv drug injection by measuring percent gastric retention (%GR) of a saline test meal labeled with phenol red 10 min after administration by gavage. The At iv group was significantly higher (64.4 ± 2.6%) compared to control (33.4 ± 1.5%) but did not differ from the Dp group (54.3 ± 3.8%). After icv administration of At, %GR (34.2 ± 2%) did not differ from control (32.6 ± 1.9%), but was significantly higher after Dp (54.5 ± 2.3%). Subdiaphragmatic vagotomy significantly reduced %GR in the At group (30.2 ± 0.7%) compared to the sham group, but was significantly higher than in the controls (23.0 ± 0.5%). In the animals treated with At iv, baclofen significantly reduced %GR (28.3 ± 2.4%) compared to vehicle-treated animals (55.2 ± 3.2%). The same occurred in the animals treated iv with vehicle and icv with baclofen. Although vagotomy and baclofen reduced %GR per se, the reduction was twice more marked in the animals treated with At. The results suggest that At administered iv, but not icv, delays GE of liquid in rats with the participation, at least in part, of the vagus nerve and that this phenomenon is blocked by the activation of GABA B receptors in the central nervous system.

Effect of 4-aminoantipyrine on gastric compliance and liquid emptying in rats

Dipyrone (Dp) delays gastric emptying (GE) in rats. There is no information about whether 4-aminoantipyrine (AA), one of its metabolites, has the same effect. The objectives of the present study were to assess the effects of AA and Dp on GE when administered intravenously (iv) and intracerebroventricularly (icv) (240 µmol/kg and 4 µmol/animal, respectively) and on gastric compliance when administered iv (240 µmol/kg). GE was determined in male Wistar rats weighing 250-300 g (5-10 per group) after icv or iv injection of the drug by measuring percent gastric retention (GR) of a saline meal labeled with phenol red 10 min after administration by gavage. Gastric compliance was estimated in anesthetized rats (10-11 per group), with the construction of volume-pressure curves during intragastric infusion of a saline meal. Compliance was significantly greater in animals receiving Dp (mean ± SEM = 0.26 ± 0.009 mL/mmHg) and AA (0.24 ± 0.012 mL/mmHg) than in controls (0.19 ± 0.009 mL/mmHg). AA and Dp administered iv significantly increased GR (64.4 ± 2.5 and 54.3 ± 3.8%, respectively) compared to control (34 ± 2.2%), a phenomenon observed only with Dp after icv administration. Subdiaphragmatic vagotomy reduced the effect of AA (GR = 31.4 ± 1.5%) compared to sham-treated animals. Baclofen, a GABA B receptor agonist, administered icv significantly reduced the effect of AA (GR = 28.1 ± 1.3%). We conclude that Dp and AA increased gastric compliance and AA delayed GE, with the participation of the vagus nerve, through a pathway that does not involve a direct action of the drug on the central nervous system.

Vincristine delays gastric emptying and gastrointestinal transit of liquid in awake rats

We evaluated the effects of vincristine on the gastrointestinal (GI) motility of awake rats and correlated them with the course of vincristine-induced peripheral neuropathy. Vincristine or saline was injected into the tail vein of male Wistar rats (180-250 g) on alternate days: 50 µg/kg (5 doses, N = 10), 100 µg/kg (2, 3, 4 and 5 doses, N = 49) or 150 µg/kg (1, 2, or 5 doses, N = 37). Weight and stool output were measured daily for each animal. One day after completing the vincristine treatment, the animals were fasted for 24 h, gavage-fed with a test meal and sacrificed 10 min later to measure gastric emptying (GE), GI transit and colon weight. Sensory peripheral neuropathy was evaluated by hot plate testing. Chronic vincristine treatments with total cumulative doses of at least 250 µg/kg significantly decreased GE by 31-59% and GI transit by 55-93%. The effect of 5 doses of vincristine (150 µg/kg) on GE did not persist for more than 1 week. Colon weight increased after 2 and 5 doses of vincristine (150 µg/kg). Fecal output decreased up to 48 h after the fifth dose of vincristine (150 µg/kg). Vincristine decreased the heat pain threshold 1 day after 5 doses of 50-100 µg/kg or after 3-5 doses of 150 µg/kg. This effect lasted for at least 2 weeks after the fifth dose. Chronic intravenous vincristine treatment delayed GE and GI transit of liquid. This effect correlated with the peak increase in colon weight but not with the pain threshold changes.

Autonomic control of cardiorespiratory interactions in fish, amphibians and reptiles

Control of the heart rate and cardiorespiratory interactions (CRI) is predominantly parasympathetic in all jawed vertebrates, with the sympathetic nervous system having some influence in tetrapods. Respiratory sinus arrhythmia (RSA) has been described as a solely mammalian phenomenon but respiration-related beat-to-beat control of the heart has been described in fish and reptiles. Though they are both important, the relative roles of feed-forward central control and peripheral reflexes in generating CRI vary between groups of fishes and probably between other vertebrates. CRI may relate to two locations for the vagal preganglionic neurons (VPN) and in particular cardiac VPN in the brainstem. This has been described in representatives from all vertebrate groups, though the proportion in each location is variable. Air-breathing fishes, amphibians and reptiles breathe discontinuously and the onset of a bout of breathing is characteristically accompanied by an immediate increase in heart rate plus, in the latter two groups, a left-right shunting of blood through the pulmonary circuit. Both the increase in heart rate and opening of a sphincter on the pulmonary artery are due to withdrawal of vagal tone. An increase in heart rate following a meal in snakes is related to withdrawal of vagal tone plus a non-adrenergic-non-cholinergic effect that may be due to humoral factors released by the gut. Histamine is one candidate for this role.

Association of postalimentary lipemia with atherosclerotic manifestations

We identified different lipemic and metabolic responses after the ingestion of a standardized meal by healthy adults and related them to atherosclerotic markers. Samples from 60 normolipidemic adults were collected before and after a liquid meal (40 g fat/m² body surface) at 0, 2, 4, 6, and 8 h for measurements of lipids, free fatty acids (FFA), insulin, cholesteryl ester transfer protein (CETP), autoantibodies to epitopes of oxidized LDL (oxLDL Ab), lipolytic activities, and apolipoprotein E polymorphism. Mean carotid intima-media thickness (cIMT) was determined by Doppler ultrasound. The volunteers were classified into early (N = 39) and late (N = 31) triacylglycerol (TAG) responders to the test meal. Late responders showed lower HDL cholesterol concentration at fasting and in the TAG peak, lower insulin and higher FFA concentrations compared to early responders. Multivariate regression analyses showed that mean cIMT was associated with gender (male) and age in early responders and by cholesterol levels at the 6th hour in late responders. oxLDL Ab were explained by lipoprotein lipase and negatively by hepatic lipase and oxLDL Ab (fasting period) by CETP (negative) and FFA (positive). This study is the first to identify a postalimentary insulin resistance state, combined with a reduced CETP response exclusively among late responders, and the identification of the regulators of postalimentary atherogenicity. Further research is required to determine the metabolic mechanisms described in the different postalimentary phenotypes observed in this study, as well as in different pathological states, as currently investigated in our laboratory.

STABILITY OF OILS HEATED BY MICROWAVE: UV - SPECTROPHOTOMETRIC EVALUATION

The effects of microwave heating on the oxidative stability of refined canola, corn and soybean oils were determined by absorptivity in the UV spectrum and by chemical analysis (peroxide and acid values). Samples were heated in a microwave oven (800 W, 2,450 MHz) for 0 to 36 min. Microwave heating produced oxidative degradation in the three oils. Absorptivity at 232 and 270 nm increased gradually with an increase in microwave exposure time (0-36 min) for canola, corn and soybean oils. Values of absorptivity at 232 nm increased from 4.812, 3.568 and 4.183 to 10.579, 12.874 and 15.950 after 36 min of heating canola, corn and soybean oil, respectively. The absorptivity at 232nm, due to the formation of conjugated dienes, was a good index for measuring the degradation of microwaved samples. UV scanning (220 - 320 nm) detected alterations in the spectrum of microwaved samples. Acid value also increased within 36 min of heating for all oils. Peroxide value showed a significant difference (P<0.05) in the initial stage of heating (0-6 min) for all oils. After this period it could not be correlated with absorptivity at 232 nm, due to the instability of hydroperoxides at high temperatures.

Efeito de tipo de óleo adicionado à dieta, sobre o teor de colesterol em partes da carcaça de frangos de corte de acordo com sexo e linhagem

Foi conduzido um experimento com o objetivo de avaliar níveis de energia metabolizável normalmente utilizado nas rações de frangos de corte, obtidos pela inclusão de óleos vegetais (soja, canola e palma) e seus efeitos sobre o teor de colesterol da pele e músculos da coxa e peito, levando-se em consideração a linhagem e sexo. Foram utilizados 2.400 pintos de 1 dia, das linhagens comerciais Hubbard e Avian Farms, em igual quantidade de machos e fêmeas. As aves receberam uma ração inicial e outra final, com níveis de energia metabolizável de 3.050 e 3.150 kcal, respectivamente, obtidos pela inclusão de óleos vegetais, fornecedores de ácidos graxos, inclusive "w-3". Como ração controle, foi utilizada uma à base de milho e soja, sem a inclusão de óleos, com níveis de energia metabolizável de 2.900 e 3.000 kcal, respectivamente. Os dados obtidos foram submetidos à análise de variância em um delineamento inteiramente ao acaso em um arranjo fatorial de tratamentos, sendo que as diferenças significativas entre tratamentos foram detectadas pelo teste de DMS. Houve efeito significativo devido à inclusão de óleos quanto aos teores de colesterol nas partes das carcaças estudadas.

Avaliação da qualidade protéica de dois formulados em pó, à base de soja enriquecidos com zinco, selênio e magnésio para utilização em nutrição enteral

A partir de extrato solúvel de soja e extrato solúvel de soja desengordurado, foram desenvolvidos dois formulados em pó, os quais foram denominados: FPSA-formulado com extrato solúvel de soja (PSA) e FPS60-formulado com extrato solúvel de soja desengordurado (PS60). Além do PSA e PS60, outros produtos foram utilizados na elaboração dos formulados: clara de ovo desidratada, maltodextrina, óleo de soja, óleo de canola, gordura-de-coco, "mix" de vitaminas e minerais e estabilizante. Zinco, selênio e magnésio foram adicionados para atender a 200% das recomendações diárias sugeridas pela RDA. A avaliação da qualidade protéica foi conduzida por meio de ensaio biológico com animais experimentais, no qual foram analisados NPR, NPU e digestibilidade. Não houve diferença significativa entre o FPSA e FPS60, quanto ao NPR e NPU (p > 0,05), e o mesmo ocorreu em comparação com a caseína. Quanto à digestibilidade, os formulados apresentaram resultados semelhantes, porém inferiores aos da caseína. Os formulados mostraram bom valor biológico, pois apresentaram índices de qualidade protéica próximos aos da caseína.

Desenvolvimento de salgadinhos com teores reduzidos de gordura saturada e de ácidos graxos trans

A gordura vegetal hidrogenada, veículo convencional para aromatização de salgadinhos, foi substituída parcial ou totalmente por óleo de canola, gerando um novo salgadinho com 73,8% de redução da gordura saturada em relação aos salgadinhos disponíveis no mercado e eliminação dos ácidos graxos trans. Foi avaliado o impacto desta substituição sobre as características sensoriais do produto. Ao se substituir totalmente a gordura, a alteração de cor, medida pela variação da somatória dos atributos de cor deltaE, foi de 2,04. A substituição da gordura em até 50% não alterou a textura significativamente (p<0,05); entretanto, quando esta substituição foi igual ou superior a 75% houve diferença em relação à amostra padrão. Foi percebida alteração de textura pelos provadores quando a amostra padrão (22% gordura) foi confrontada com a amostra aromatizada com 22% de óleo. A amostra padrão apresentou maior aceitabilidade sensorial. Pelos resultados, concluiu-se que as características sensoriais do produto são fracamente afetadas pela substituição da gordura vegetal hidrogenada pelo óleo de canola. Abordagens como esta podem ser utilizadas em escala industrial, gerando produtos diferenciados e contribuindo para diminuição da ingestão dos ácidos graxos saturados e ácidos graxos trans.

Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant

In Brazil, the cassava leaf meal (CLM) has been used to strive against undernourishment because it is a high source of vitamins and minerals. However, the wide variation in the chemical composition of the different cultivars, as well as their antinutritional substances may be a restriction to their uses. The levels of some antinutrients in CLM from five cultivars at three ages of the plant (TAP) were investigated, in order to select the cultivars and plant ages that would be more appropriate for human consumption. The lowest contents of antinutrients were observed in the 12-month old plants, except for nitrate and hemagglutinin from which the lowest contents were found for the 17 month old ones. The cultivar IAC 289-70 had the lowest antinutrient levels, except for saponin and oxalate. Thus, the cultivar IAC 289-70 at 12 months is the most appropriate for human consumption.

Determinação experimental da viscosidade e condutividade térmica de óleos vegetais

O presente trabalho tem por objetivo reportar valores experimentais de condutividade térmica e viscosidade dinâmica dos óleos vegetais refinados de soja, milho, girassol, algodão, canola, oliva e de farelo de arroz. As medidas de condutividade térmica foram realizadas em célula acoplada a um banho termostático no intervalo de temperatura de 20 a 70 °C, utilizando uma sonda de fio quente. Os resultados obtidos demonstram que para todos os óleos vegetais investigados a condutividade térmica possui fraca dependência com a temperatura, apresentando ligeiro decréscimo com o aumento desta variável. O método gravimétrico foi empregado para a medida da densidade dos óleos vegetais estudados à temperatura ambiente, não tendo sido verificada diferença significativa entre os valores encontrados. Para as medidas de viscosidade dos óleos vegetais foi utilizado um viscosímetro do tipo Brookfield, acoplado a um banho termostatizado com controle de temperatura. A partir dos resultados obtidos verificou-se que a viscosidade decresce acentuadamente com o aumento da temperatura para todos os óleos vegetais.

Ácidos graxos trans em óleos vegetais refinados poli-insaturados comercializados no estado de São Paulo, Brasil

Neste trabalho são apresentados os resultados da composição de ácidos graxos, principalmente trans, de óleos vegetais poli-insaturados refinados, coletados no comércio do estado de São Paulo entre os anos de 2005 e 2007. Foram analisadas 34 amostras de óleo de soja, 7 de girassol, 2 de canola e 6 de milho. Os ésteres metílicos de ácidos graxos foram preparados por transesterificação alcalina a frio e analisados por cromatografia gasosa em coluna capilar de 100 m (SP 2560), após a otimização das condições analíticas. Dezesseis amostras de óleo de soja, duas de canola e quatro de girassol apresentaram níveis de ácidos graxos trans acima de 2,0% (p/p de ésteres metílicos). De acordo com a Resolução RDC 360/2003 da ANVISA/MS, é obrigatória a declaração dos níveis de ácidos graxos trans na rotulagem dos alimentos embalados quando os teores forem superiores a 0,2 g na porção do alimento. No caso de óleos vegetais, a porção é de 13 mL (uma colher de sopa) e, portanto, na rotulagem nutricional de várias amostras deverá constar valor superior a zero. A melhoria no processo de refino dos óleos vegetais insaturados como soja, canola e girassol, pelo controle das temperaturas de desodorização, poderá contribuir para atender às recomendações da Organização Mundial de Saúde, no sentido de minimizar os níveis de ácidos graxos trans dos alimentos preservando a saúde da população.

Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil

In this work, through the use of thermal analysis techniques, the thermal stabilities of some antioxidants were investigated, in order to evaluate their resistance to thermal oxidation in oils, by heating canola vegetable oil, and to suggest that antioxidants would be more appropriate to increase the resistance of vegetable oils in the thermal degradation process in frying. The techniques used were: Thermal Gravimetric (TG) and Differential Scanning Calorimetry (DSC) analyses, as well as an allusion to a possible protective action of the vegetable oils, based on the thermal oxidation of canola vegetable oil in the laboratory under constant heating at 180 ºC/8 hours for 10 days. The studied antioxidants were: ascorbic acid, sorbic acid, citric acid, sodium erythorbate, BHT (3,5-di-tert-butyl-4-hydroxytoluene), BHA (2, 3-tert-butyl-4-methoxyphenol), TBHQ (tertiary butyl hydroquinone), PG (propyl gallate) - described as antioxidants by ANVISA and the FDA; and also the phytic acid antioxidant and the SAIB (sucrose acetate isobutyrate) additive, which is used in the food industry, in order to test its behavior as an antioxidant in vegetable oil. The following antioxidants: citric acid, sodium erythorbate, BHA, BHT, TBHQ and sorbic acid decompose at temperatures below 180 ºC, and therefore, have little protective action in vegetable oils undergoing frying processes. The antioxidants below: phytic acid, ascorbic acid and PG, are the most resistant and begin their decomposition processes at temperatures between 180 and 200 ºC. The thermal analytical techniques have also shown that the SAIB antioxidant is the most resistant to oxidative action, and it can be a useful choice in the thermal decomposition prevention of edible oils, improving stability regarding oxidative processes.

Type of dietary lipids and storing time on egg stability

The objective of this work was to evaluate the influence of diets containing different lipid sources on eggs quality during refrigerated storage, on yolk fatty acid composition, and on cholesterol in the yolk. Four diets were used containing Soy Oil (SO), Sunflower Seed (SS), and Meat and Bone Meal + Soy Oil (MBM + SO) or Meat and Bone Meal + Tallow (MBM + TA). The experiment followed a factorial design 4 × 3 with four dietary treatments and three storage times. The eggs were stored at 4 °C for 0, 30, and 60 days. The collected eggs were analyzed for egg weight loss, Haugh units, yolk moisture, yolk lipid oxidation, and cooked yolk firmness. Refrigerated storage reduced Haugh units, and increased yolk moisture. Sixty days of storage time reduced the firmness of hard-cooked yolk. There was an interaction between dietary treatment and storage time for egg weight loss and lipid oxidation. With regard to yolk fatty acid profile, MBM + TA diet increased the contents of palmitic and palmitoleic acids. The levels of oleic and arachidonic acids were higher in yolks from birds fed with SS diet. Linoleic acid level was higher in the yolk from treatment with SO diet. Diets containing MBM + SO induced higher levels of docosahexaenoic acid. Yolk cholesterol content was reduced with the inclusion of SS in the diet. Therefore, the type of lipid present in the diet and refrigerated storage for 60 days at 4 °C can affect the egg quality.