Effects of age and physical activity on the autonomic control of heart rate in healthy men

The effects of the aging process and an active life-style on the autonomic control of heart rate (HR) were investigated in nine young sedentary (YS, 23 ± 2.4 years), 16 young active (YA, 22 ± 2.1 years), 8 older sedentary (OS, 63 ± 2.4 years) and 8 older active (OA, 61 ± 1.1 years) healthy men. Electrocardiogram was continuously recorded for 15 min at rest and for 4 min in the deep breathing test, with a breath rate of 5 to 6 cycles/min in the supine position. Resting HR and RR intervals were analyzed by time (RMSSD index) and frequency domain methods. The power spectral components are reported in normalized units (nu) at low (LF) and high (HF) frequency, and as the LF/HF ratio. The deep breathing test was analyzed by the respiratory sinus arrhythmia indices: expiration/inspiration ratio (E/I) and inspiration-expiration difference (deltaIE). The active groups had lower HR and higher RMSSD index than the sedentary groups (life-style condition: sedentary vs active, P < 0.05). The older groups showed lower HFnu, higher LFnu and higher LF/HF ratio than the young groups (aging effect: young vs older, P < 0.05). The OS group had a lower E/I ratio (1.16) and deltaIE (9.7 bpm) than the other groups studied (YS: 1.38, 22.4 bpm; YA: 1.40, 21.3 bpm; OA: 1.38, 18.5 bpm). The interaction between aging and life-style effects had a P < 0.05. These results suggest that aging reduces HR variability. However, regular physical activity positively affects vagal activity on the heart and consequently attenuates the effects of aging in the autonomic control of HR.

Nucleotide-sugar transporters: structure, function and roles in vivo

The glycosylation of glycoconjugates and the biosynthesis of polysaccharides depend on nucleotide-sugars which are the substrates for glycosyltransferases. A large proportion of these enzymes are located within the lumen of the Golgi apparatus as well as the endoplasmic reticulum, while many of the nucleotide-sugars are synthesized in the cytosol. Thus, nucleotide-sugars are translocated from the cytosol to the lumen of the Golgi apparatus and endoplasmic reticulum by multiple spanning domain proteins known as nucleotide-sugar transporters (NSTs). These proteins were first identified biochemically and some of them were cloned by complementation of mutants. Genome and expressed sequence tag sequencing allowed the identification of a number of sequences that may encode for NSTs in different organisms. The functional characterization of some of these genes has shown that some of them can be highly specific in their substrate specificity while others can utilize up to three different nucleotide-sugars containing the same nucleotide. Mutations in genes encoding for NSTs can lead to changes in development in Drosophila melanogaster or Caenorhabditis elegans, as well as alterations in the infectivity of Leishmania donovani. In humans, the mutation of a GDP-fucose transporter is responsible for an impaired immune response as well as retarded growth. These results suggest that, even though there appear to be a fair number of genes encoding for NSTs, they are not functionally redundant and seem to play specific roles in glycosylation.

Genetic and environmental influences on blood pressure and physical activity: a study of nuclear families from Muzambinho, Brazil

Blood pressure (BP) and physical activity (PA) levels are inversely associated. Since genetic factors account for the observed variation in each of these traits, it is possible that part of their association may be related to common genetic and/or environmental influences. Thus, this study was designed to estimate the genetic and environmental correlations of BP and PA phenotypes in nuclear families from Muzambinho, Brazil. Families including 236 offspring (6 to 24 years) and their 82 fathers and 122 mothers (24 to 65 years) were evaluated. BP was measured, and total PA (TPA) was assessed by an interview (commuting, occupational, leisure time, and school time PA). Quantitative genetic modeling was used to estimate maximal heritability (h²), and genetic and environmental correlations. Heritability was significant for all phenotypes (systolic BP: h² = 0.37 ± 0.10, P < 0.05; diastolic BP: h² = 0.39 ± 0.09, P < 0.05; TPA: h² = 0.24 ± 0.09, P < 0.05). Significant genetic (r g) and environmental (r e) correlations were detected between systolic and diastolic BP (r g = 0.67 ± 0.12 and r e = 0.48 ± 0.08, P < 0.05). Genetic correlations between BP and TPA were not significant, while a tendency to an environmental cross-trait correlation was found between diastolic BP and TPA (r e = -0.18 ± 0.09, P = 0.057). In conclusion, BP and PA are under genetic influences. Systolic and diastolic BP share common genes and environmental influences. Diastolic BP and TPA are probably under similar environmental influences.

Extracellular vesicles: structure, function, and potential clinical uses in renal diseases

Interest in the role of extracellular vesicles in various diseases including cancer has been increasing. Extracellular vesicles include microvesicles, exosomes, apoptotic bodies, and argosomes, and are classified by size, content, synthesis, and function. Currently, the best characterized are exosomes and microvesicles. Exosomes are small vesicles (40-100 nm) involved in intercellular communication regardless of the distance between them. They are found in various biological fluids such as plasma, serum, and breast milk, and are formed from multivesicular bodies through the inward budding of the endosome membrane. Microvesicles are 100-1000 nm vesicles released from the cell by the outward budding of the plasma membrane. The therapeutic potential of extracellular vesicles is very broad, with applications including a route of drug delivery and as biomarkers for diagnosis. Extracellular vesicles extracted from stem cells may be used for treatment of many diseases including kidney diseases. This review highlights mechanisms of synthesis and function, and the potential uses of well-characterized extracellular vesicles, mainly exosomes, with a special focus on renal functions and diseases.

Involvement of the TRPV1 channel in the modulation of spontaneous locomotor activity, physical performance and physical exercise-induced physiological responses

Physical exercise triggers coordinated physiological responses to meet the augmented metabolic demand of contracting muscles. To provide adequate responses, the brain must receive sensory information about the physiological status of peripheral tissues and organs, such as changes in osmolality, temperature and pH. Most of the receptors involved in these afferent pathways express ion channels, including transient receptor potential (TRP) channels, which are usually activated by more than one type of stimulus and are therefore considered polymodal receptors. Among these TRP channels, the TRPV1 channel (transient receptor potential vanilloid type 1 or capsaicin receptor) has well-documented functions in the modulation of pain sensation and thermoregulatory responses. However, the TRPV1 channel is also expressed in non-neural tissues, suggesting that this channel may perform a broad range of functions. In this review, we first present a brief overview of the available tools for studying the physiological roles of the TRPV1 channel. Then, we present the relationship between the TRPV1 channel and spontaneous locomotor activity, physical performance, and modulation of several physiological responses, including water and electrolyte balance, muscle hypertrophy, and metabolic, cardiovascular, gastrointestinal, and inflammatory responses. Altogether, the data presented herein indicate that the TPRV1 channel modulates many physiological functions other than nociception and thermoregulation. In addition, these data open new possibilities for investigating the role of this channel in the acute effects induced by a single bout of physical exercise and in the chronic effects induced by physical training.

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP), F4 (35% PFJ, and 3.0% SP), and F5 (30% PFJ, and 2.5% SP) presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the storage period. The highest value of total phenolic content was found at 550 MPa. However, a decrease in the antioxidant capacity was observed for all pressurized gel samples when compared to the control sample (p < 0.05). The smallest changes in product color were observed at pressure levels between 150 and 250 MP. The application of high hydrostatic pressure resulted in lower gel firmness, and the lowest value was found at 150 MPa (p < 0.05). On the other hand, the untreated sample showed a greater decrease in firmness, indicating that high pressure processing preserves this property. The application of high hydrostatic pressure exhibited modifications in the food matrix, which were evaluated in terms of rehydration ratio and water holding capacity.

Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics

The objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a 10-point hybrid hedonic scale. The hedonic scores ranged from 3.8 (sample E) to 7.0 (A). Most assessors (55%) preferred sample A, which was viscous (26.6 cp), dark (L* = 77.7), and slightly acidic (pH = 6.6). Sample C, which had lower solid content and higher acidity, was preferred by 29% of the assessors. These two beverages showed the greatest commercial potential of the products analyzed. The least-accepted sample (E), preferred by 8% of the assessors, had a lighter color (L* = 96.8), lower viscosity (13.5 cp), higher lipid content (2.2 g/100 g), and less protein (1.68 g/100 g) than the other products evaluated. A reformulation of the least preferred product (E) with the addition of maltodextrin and also vanilla and milk flavors increased its acceptance, yielding an average score of 7.2. Overall, it was observed that a soymilk plain beverage with higher viscosity, darker color, and higher protein content best meets consumer expectations.

Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State

Prunus mume is widely studied due to its health benefits regarding increase of blood fluidity and consequent improvement of the cardiovascular system and the prevention or even the fight against different types of cancer. However, in Brazil this culture is found only among oriental descendants. The present study aimed to characterize mume fruit collected from three different locations in the State of São Paulo regarding general aspects such as pH, total titratable acidity (TTA), total soluble solids (TTS), pectin content and yield of pulp and chemical characteristics: total phenolic compounds (TPC) and antioxidant capacity. Mume fruit were collected unripe and analyzed until maturation about 88 days after flowering. Fruit collected in Botucatu came from a commercial mume fruit producer and had average weight of 16.9 g, while in fruit from other locations weight varied from 5.7-6.9 g. TSS ranged from 9.5 to 10.0 Brix, total solids was 10.2-12.2% and pH showed values between 2.5 and 2.7 for all locations. TTA expressed in citric acid decreased from 4.0-5.7 g (100g- 1) at unripe stage to 2.0-3.8 g (100g- 1) in mature-stage fruit. Pectin content decreased from 11.2 to 10.8% during fruit maturation, TPC content was 147-226 mg catechin (g- 1) on a dry matter basis and the antioxidant capacity was 96-169 µMol Trolox (g- 1) on a dry matter basis or 21-34 µMol Trolox (g- 1) on a wet matter basis.

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to determine granule microstructure, carbohydrate fractions, glycemic index, and glycemic load. Blanching B3, despite reducing oil absorption and providing less oiliness, obtained lesser overall preference. Freezing for 30 days increased the lightness, except for when sodium chloride was used, which intensified the color yellow. The use of sodium chloride did not interfere with the type of starch granules, nor with the formation of resistant starch; however, longer freezing time reduced the glycemic index and concentrated the dietary fiber content. All samples exhibited low glycemic index and moderate glycemic loads.

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

Abstract The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.