Cardiorespiratory fitness, pulmonary function and C-reactive protein levels in nonsmoking individuals with diabetes

The objective of this study was to evaluate cardiorespiratory fitness and pulmonary function and the relationship with metabolic variables and C-reactive protein (CRP) plasma levels in individuals with diabetes mellitus (DM). Nineteen men with diabetes and 19 age- and gender-matched control subjects were studied. All individuals were given incremental cardiopulmonary exercise and pulmonary function tests. In the exercise test, maximal workload (158.3±22.3vs 135.1±25.2, P=0.005), peak heart rate (HRpeak: 149±12 vs 139±10, P=0.009), peak oxygen uptake (VO2peak: 24.2±3.2 vs18.9±2.8, P<0.001), and anaerobic threshold (VO2VT: 14.1±3.4 vs 12.2±2.2, P=0.04) were significantly lower in individuals with diabetes than in control subjects. Pulmonary function test parameters, blood pressure, lipid profile (triglycerides, HDL, LDL, and total cholesterol), and CRP plasma levels were not different in control subjects and individuals with DM. No correlations were observed between hemoglobin A1C (HbA1c), CRP and pulmonary function test and cardiopulmonary exercise test performance. In conclusion, the results demonstrate that nonsmoking individuals with DM have decreased cardiorespiratory fitness that is not correlated with resting pulmonary function parameters, HbA1c, and CRP plasma levels.

Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread

The quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, textural and staling of Tandoori breads made from flours of different quality and different quantities of protein. This was implemented by using three flours with 9.4, 11.5 and 13.5% protein contents and different protein qualities shown by Zeleney sedimentation volume 16.25, 22.75 and 23.25 mL respectively. Bread strips were submitted to uniaxial compression between two parallel plates on an Instron Universal Testing machine, and firmness of the breads was determined. Results indicated the differences in the sensory attributes of breads produced by flours of different protein content and quality, demonstrating that high protein high quality flours are not able to sheet and expand under the high temperature - short time conditions employed in Taftoon bread production and are therefore not suitable for this kind of bread. Results showed that flour with 11.5% protein content, produced bread with better sensory characteristics and acceptable storage time.

Physicochemical properties and mineral and protein content of honey samples from Ceará state, Northeastern Brazil

This study evaluated the physicochemical properties and protein and mineral content of honey samples from Ceará State, Northeastern Brazil, one of the major honey exporters in the country. Nutritional importance of the minerals detected was also analyzed. Physicochemical properties were examined according to the AOAC and CAC official methods; the protein content was determined using the Bradford method, and the minerals were analyzed by atomic absorption spectrometry. All analyses were performed in triplicate. The levels of macrominerals sodium (Na), potassium (K), calcium (Ca), and magnesium (Mg) varied from 1.80-47.20, 21.30-1513.30, 14.58-304.82, and 2.48-28.33 mg/kg, respectively, and the trace elements iron (Fe), copper (Cu), manganese (Mn), zinc (Zn), selenium (Se), and chromium (Cr) varied from 0.12-8.76, 0.07-1.29, 0.06-1.96, 0.07-1.85 mg/kg, 0.36 × 10-3-62.00 × 10-3 and 22.50 × 10-3-170.33 × 10-3 µg/kg, respectively. Myracrodruon urundeuva honey sample had high contents of macrominerals (Na, K, Ca, and Mg). Protein content of the Anacardium occidentale honey sample was the highest (1121.00 µg/g) among the samples analyzed. Among the minerals detected in the honey samples, K showed the highest concentration, followed by Ca, Na, and Mg. The presence of trace elements can show environmental contamination. The honey samples studied were free of trace elements contamination, except for Mn; the Piptadenia moniliformis was the only honey sample that was in compliance with the law requirements. The variations of the chemical constituents in the honey samples are probably related to differences in the floral origin and mineral and protein contents and confirm the nutritional importance of Ceará State honey.