Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications

The objective of this work was to verify the availability of iron in the presence of vitamin A as components of foods and in combinations with medicines. The iron available was measured in the presence of vitamin A in foods - common bean (B), beef liver (Li) and carrot (C) - and medicines - Fer-In-Sol® (Fer) (Mead Johnson), Arovit® (A) (Roche) and Neutrofer® (N) (Sigma Pharma) - as well as in combinations of both. β-carotene, vitamin A, total iron, heme and non heme iron, percentage of dialyzable iron and amount of dialyzable iron was determined. Vitamin A and β-carotene had a positive effect on the percentage of iron dialysis. Carrot and liver had a better percentage of dialyzable iron than their respective medicine at similar concentrations. Therefore, we can conclude that there has been an influence of vitamin A over the dialysis of iron, being the mixtures containing liver the ones which achieved the highest concentrations of dialyzable iron, and also that, according to the amounts needed to obtain the daily recommended intake of iron, they are good for consumption.

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industrial ingredients (β-carotene, green tea extract, lutein, lycopene and olive extract) had their in vitro antioxidant capacity evaluated by means of the Folin-Ciocalteu reducing capacity and DPPH scavenging ability. Flavonoids identification and quantification were performed by High Performance Liquid Chromatography (HPLC). The results showed that spices presented a large variation in flavonoids content and in vitro antioxidant capacity, according to kind, brand and batches. Oregano had the highest antioxidant capacity and parsley had the highest flavonoid content. The industrial ingredient with the highest antioxidant capacity was green tea extract, which presented a high content of epigalocatechin gallate. Olive extract also showed a high antioxidant activity and it was a good source of chlorogenic acid. This study suggests that oregano, parsley, olive and green tea extract have an excellent potential for the development of functional foods rich in flavonoids as antioxidant, as long as the variability between batches/brands is controlled.

Identification of fatty foods with contamination possibilities by plasticizers when stored in PVC film packaging

Poly-(vinyl chloride) (PVC) requires the addition of plasticizers - additives that give flexibility and malleability for its processing into flexible film. The most used ones are: di-(2-ethylhexyl) adipate (DEHA) and di-(2-ethylhexyl) phthalate (DEHP). Toxic effects of DEHP have been observed by several authors. Phthalates are being replaced by alternative substances in PVC flexible products, because of their possible toxicological effects. DEHA is a substitute for phthalates widely used as a plasticizer in PVC materials for involving food. Some authors have shown that the exposure to DEHA also induces toxicity. A cross-sectional study was performed to identify which fatty foods carry the possibility of contamination by DEHP and DEHA. Eighteen different foods with at least 3% (m/m) fat and the possibility of being wrapped in plastic film were determined. This study suggested that all foods were subject to contamination by DEHP and DEHA in those conditions - in decreasing consumption order of 96 to 22% in the convenience sample. New guidelines on the limits of DEHA and DEHP established by the Brazilian legislation, as additives in PVC film for packaging fatty food, are still relevant to ensure human health.

Consumer preferences of genetically modified foods of vegetal and animal origin in Chile

Given the debate generated by Genetically Modified (GM) foods in developed and developing countries, the aim was to evaluate the importance of determining factors in the preference of consumers in Temuco and Talca in central-southern Chile for GM foods using conjoint analysis and to determine the existence of different market segments using a survey of 800 people. Using conjoint analysis, it was established that, in general, genetic modification was a more important factor than either brand or price in the consumer's decision to purchase either food. Cluster analysis identified three segments: the largest (51.4%) assigned greatest importance to brand and preferred genetically modified milk and tomato sauce; the second group (41.0%) gave greatest importance to the existence of genetic manipulation and preferred non-genetically modified foods; the smallest segment (7.6%) mainly valued price and preferred milk and tomato sauce with no genetic manipulation. The three segments rejected the store brand and preferred to pay less for both foods. The results are discussed based on studies conducted in developed and developing countries.

Influence of color on acceptance and identification of flavor of foods by adults

The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests). A hedonic scale and combinations of five colors (red, yellow, green, blue and purple) and three flavors (strawberry, pineapple, and limes) were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R), one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05), and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05); However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

L-glutaminase and glutamic acid decarboxylase (GAD) catalyzes the hydrolysis of L-glutamine and glutamate, respectively. L-glutaminase widely used in cancer therapy along with a combination of other enzymes and most importantly these enzymes were used in food industries, as a major catalyst of bioconversion. The current investigation was aimed to screen and select L-glutaminase, and GAD producing lactic acid bacteria (LAB). A total of 338 LAB were isolated from fermented meat, fermented fish, fermented soya bean, fermented vegetables and fruits. Among 338 isolates, 22 and 237 LAB has been found to be positive for L-glutaminase and GAD, respectively. We found that 30 days of incubation at 35 ºC and pH 6.0 was the optimum condition for glutaminase activity by G507/1. G254/2 was found to be the best for GAD activity with the optimum condition of pH 6.5, temperature 40 ºC and ten days of incubation. These LAB strains, G507/1 and G254/2, were identified as close relative of Lactobacillus brevis ATCC 14869 and Lactobacillus fermentum NBRC 3956, respectively by 16S rRNA sequencing. Further, improvements in up-stream of the fermentation process with these LAB strains are currently under development.

Alternatives to reduce sodium in processed foods and the potential of high pressure technology

Abstract In most industrialized countries, the sodium intake exceeds the nutritional recommendations. In this sense the search for healthier foods has led the food industry to review their formulations in relation to food components such as salt, which is associated with increased risk of chronic diseases. As a result, different strategies for reducing salt levels in processed foods have been investigated. Among the technological options available, the high-pressure processing has stood out by presenting intrinsic technological advantages that can contribute to optimization of food formulations with low / reduced sodium contents. This review provides a brief overview of the key strategies and use of high pressure in the development of reduced-salt products.

Trombólise tardia e espontânea de artéria renal sem comprometimento funcional

A aterosclerose em artérias renais é um importante fator desencadeante de tromboses com subsequente comprometimento da função e da viabilidade renal. A oclusão aguda das artérias renais por trombo ou êmbolo é causa incomum e potencialmente reversível de falência renal. Todavia, a duração e o grau de oclusão arterial compatível com a manutenção da viabilidade do parênquima renal ainda não estão bem estabelecidos, razão pela qual o diagnóstico precoce e a intervenção são importantes. O objetivo deste artigo é descrever um caso de trombose de artéria renal de rim funcional único, com lise espontânea e tardia do trombo seguida de recuperação funcional inesperada.

Avaliação da capacidade funcional e pulmonar em pacientes pediátricos transplantados renais

INTRODUÇÃO: Pacientes pediátricos submetidos a transplante renal podem apresentar alterações na função pulmonar, bem como na capacidade funcional para o exercício. OBJETIVO: Avaliar a capacidade funcional e capacidade pulmonar de crianças e adolescentes submetidas a transplante renal. MÉTODO: Foram avaliadas crianças e adolescentes com idade entre 6 e 18 anos em acompanhamento no ambulatório de Nefrologia do Hospital da Criança Santo Antônio, Santa Casa de Porto Alegre-RS, Brasil, no período de junho de 2010 a março de 2011. A capacidade pulmonar foi avaliada por meio da espirometria e das pressões respiratórias máximas e a capacidade funcional pelo Teste da Caminhada dos 6 minutos (TC6). RESULTADOS: A amostra foi composta por 25 pacientes, sendo 14 (56%) do sexo masculino, com média de idade de 13,5 ± 3,3 anos. Destes, 19 (76%) realizaram hemodiálise anterior ao transplante. A média da Capacidade Vital Forçada (CVF) foi 97,91 ± 24,32% e o Volume Expiratório Forçado no primeiro segundo (VEF1) foi 100,53 ± 17,66% do valor predito. No TC6, os pacientes caminharam 229,14 metros menos do que o predito (p < 0,001). A Pressão Inspiratória Máxima (PiMáx) foi significativamente menor que o predito, com uma diferença de -24,63 cmH2O (p = 0,03), assim como a Pressão Expiratória Máxima (Pe-Máx), com uma diferença de 49,27 cmH2O (p < 0,001). Ao correlacionarmos capacidade funcional, espirometria e pressões respiratórias máximas, encontramos associação entre CVF e TC6 (r = 0,52, p = 0,01) e CVF e PiMáx (r = 0,54 e p = 0,01). CONCLUSÃO: Os pacientes transplantados apresentaram diminuição da capacidade funcional, bem como das pressões respiratórias máximas. Quanto melhor a capacidade funcional e a PiMáx, melhor a CVF.

Capacidade funcional e qualidade de vida de pacientes com doença renal crônica pré-dialítica e em hemodiálise - Um estudo transversal

Introdução: A doença renal crônica (DRC) interfere diretamente na capacidade funcional, na independência e, consequentemente, na qualidade de vida (QV). Objetivo: Comparar a capacidade funcional e a qualidade de vida de doentes renais crônicos em hemodiálise (G1) e pré-dialíticos (G2). Métodos: Estudo transversal descritivo, 54 pacientes com DRC, 27 do G1 (58,15 ± 10,84 anos) e 27 do G2 (62,04 ± 16,56 anos). Verificaramse os fatores de risco cardiovasculares, medidas antropométricas, força muscular respiratória verificada por meio da pressão inspiratória (PImax) e expiratória (PEmax) máximas, teste de caminhada de seis minutos (TC6'), teste cardiopulmonar de exercício, teste de sentar e levantar de um minuto (TSL1') e o Short-Form Questionary (SF-36) para avaliar a QV. Os pacientes apresentavam estadiamento da doença entre 2 a 5. Realizou-se o teste de normalidade Kolmogorov-Smirnov e utilizou-se o teste t (Student) ou o teste U (Mann Whitney) para a comparação das médias das variáveis quantitativas e o teste de Quiquadrado de Pearson e exato de Fischer para as variáveis qualitativas. Para identificar as correlações, foi utilizado o teste de Pearson ou de Spearman. Resultados: Não foi encontrada diferença estatisticamente significativa entre G1 e G2, no VO2pico (p = 0,259), no TC6' (p = 0,433), na PImax (p = 0,158) e somente foi encontrada diferença na PEmax (p = 0,024) para G1. Os escores do questionário SF-36 mostram em ambos os grupos um pior estado de saúde evidenciada pela pontuação baixa nos escores de QV. Conclusão: Os pacientes com DRC apresentaram reduzida capacidade funcional e QV, sendo que a hemodiálise não demonstrou estatisticamente ter repercussão negativa quando comparados com os pacientes pré-dialíticos.