The problem of nitrogen disposal in the obese

Amino-N is preserved because of the scarcity and nutritional importance of protein. Excretion requires its conversion to ammonia, later incorporated into urea. Under conditions of excess dietary energy, the body cannot easily dispose of the excess amino-N against the evolutively adapted schemes that prevent its wastage; thus ammonia and glutamine formation (and urea excretion) are decreased. High lipid (and energy) availability limits the utilisation of glucose, and high glucose spares the production of ammonium from amino acids, limiting the synthesis of glutamine and its utilisation by the intestine and kidney. The amino acid composition of the diet affects the production of ammonium depending on its composition and the individual amino acid catabolic pathways. Surplus amino acids enhance protein synthesis and growth, and the synthesis of non-protein-N-containing compounds. But these outlets are not enough; consequently, less-conventional mechanisms are activated, such as increased synthesis of NO∙ followed by higher nitrite (and nitrate) excretion and changes in the microbiota. There is also a significant production of N(2) gas, through unknown mechanisms. Health consequences of amino-N surplus are difficult to fathom because of the sparse data available, but it can be speculated that the effects may be negative, largely because the fundamental N homeostasis is stretched out of normalcy, forcing the N removal through pathways unprepared for that task. The unreliable results of hyperproteic diets, and part of the dysregulation found in the metabolic syndrome may be an unwanted consequence of this N disposal conflict.

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.

Cirugía bariatrica : gastrogastroplastia laparoscopica y bypass gástrico en pacientes con obesidad mórbida

La obesidad es un problema de salud global siendo la cirugía bariatrica el mejor tratamiento demostrado. El Bypass gástrico (BGYR) es el método más utilizado que combina restricción y malabsorcion; sin embargo los procedimientos restrictivos se han popularizado recientemente. La Gastro-gastroplastia produce restricción gástrica reversible por medio de un pouch gástrico con anastomosis gastrogástrica y propusimos su evaluación Métodos: Estudio retrospectivo no randomizado que evaluó archivos de pacientes con GG y BGYR laparoscópicos entre febrero de 2008 y Abril de 2011 Resultados: 289 pacientes identificados: 180 GG y 109 BGYR de los cuales 138 cumplieron criterios de inclusión, 77 (55.8%) GG y 61 (44,2%) BGYR, 18 (13%) hombres y 120 (87%) mujeres. Para GG la mediana del peso inicial fue 97,15 (± 17,3) kg, IMC inicial de 39,35 (± 3,38) kg/m2 y exceso de peso de 37,1 (±11,9). La mediana de IMC a los 1, 6 y 12 meses fue 34,8 (±3,58) kg/m2, 30,81 (±3,81) kg/m2, 29,58 (±4,25) kg/m2 respectivamente. La mediana de % PEP 1, 6 y 12 meses fue 30,9 (±14,2) %, 61,88 (±18,27) %, 68,4 (±19,64) % respectivamente. Para BGYR la mediana del peso inicial fue 108,1 (± 25,4) kg, IMC inicial 44,4 (± 8,1) y exceso de peso de 48,4 (±15,2) %. La mediana de IMC a los 1, 6 y 12 meses fue 39 (±7,5) kg/m2, 33,31 (±4,9) kg/m2, 30,9 (±4,8) kg/m2 respectivamente. La mediana de % PEP 1, 6 y 12 meses fue 25,9 (±12,9) %, 61,87 (±18,62) %, 71,41 (±21,09) % respectivamente. Seguimiento a un año Conclusiones: La gastro-gastroplastia se plantea como técnica restrictiva, reversible, con resultados óptimos en reducción de peso y alternativa quirúrgica en pacientes con obesidad. Son necesarios estudios a mayor plazo para demostrar mantenimiento de cambios en el tiempo

Cirugía bariatrica : gastrogastroplastia laparoscópica y bypass gástrico en pacientes con obesidad mórbida

La obesidad es un problema de salud global siendo la cirugía bariatrica el mejor tratamiento demostrado. El Bypass Gástrico (BGYR) es el método más utilizado que combina restricción y malabsorcion; sin embargo los procedimientos restrictivos se han popularizado recientemente. La Gastro-gastroplastia produce restricción gástrica reversible por medio de un pouch gástrico con anastomosis gastrogástrica y propusimos su evaluación Métodos: Estudio retrospectivo no randomizado que evaluó archivos de pacientes con GG y BGYR laparoscópicos entre Febrero de 2008 y Abril de 2011 Resultados: 289 pacientes identificados: 180 GG y 109 BGYR de los cuales 138 cumplieron criterios de inclusión, 77 (55.8%) GG y 61 (44,2%) BGYR, 18 (13%) hombres y 120 (87%) mujeres. Para GG la mediana del peso inicial fue 97,15 (± 17,3) kg, IMC inicial de 39,35 (± 3,38) kg/m2 y exceso de peso de 37,1 (±11,9). La mediana de IMC a los 1, 6 y 12 meses fue 34,8 (±3,58) kg/m2, 30,81 (±3,81) kg/m2, 29,58 (±4,25) kg/m2 respectivamente. La mediana de % PEP 1, 6 y 12 meses fue 30,9 (±14,2) %, 61,88 (±18,27) %, 68,4 (±19,64) % respectivamente. Para BGYR la mediana del peso inicial fue 108,1 (± 25,4) kg, IMC inicial 44,4 (± 8,1) y exceso de peso de 48,4 (±15,2) %. La mediana de IMC a los 1, 6 y 12 meses fue 39 (±7,5) kg/m2, 33,31 (±4,9) kg/m2, 30,9 (±4,8) kg/m2 respectivamente. La mediana de % PEP 1, 6 y 12 meses fue 25,9 (±12,9) %, 61,87 (±18,62) %, 71,41 (±21,09) % respectivamente. Seguimiento a un año. Conclusiones: La gastro-gastroplastia se plantea como técnica restrictiva, reversible, con resultados óptimos en reducción de peso y alternativa quirúrgica en pacientes con obesidad. Son necesarios estudios a mayor plazo para demostrar mantenimiento de cambios en el tiempo.

Germin and germin-like proteins: evolution, structure, and function

Germin and germin-like proteins (GLPs) are encoded by a family of genes found in all plants. They are part of the cupin superfamily of biochemically diverse proteins, a superfamily that has a conserved tertiary structure, though with limited similarity in primary sequence. The subgroups of GLPs have different enzyme functions that include the two hydrogen peroxide-generating enzymes, oxalate oxidase (OxO) and superoxide dismutase. This review summarizes the sequence and structural details of GLPs and also discusses their evolutionary progression, particularly their amplification in gene number during the evolution of the land plants. In terms of function, the GLPs are known to be differentially expressed during specific periods of plant growth and development, a pattern of evolutionary subfunctionalization. They are also implicated in the response of plants to biotic (viruses, bacteria, mycorrhizae, fungi, insects, nematodes, and parasitic plants) and abiotic (salt, heat/cold, drought, nutrient, and metal) stress. Most detailed data come from studies of fungal pathogenesis in cereals. This involvement with the protection of plants from environmental stress of various types has led to numerous plant breeding studies that have found links between GLPs and QTLs for disease and stress resistance. In addition the OxO enzyme has considerable commercial significance, based principally on its use in the medical diagnosis of oxalate concentration in plasma and urine. Finally, this review provides information on the nutritional importance of these proteins in the human diet, as several members are known to be allergenic, a feature related to their thermal stability and evolutionary connection to the seed storage proteins, also members of the cupin superfamily.

Caracterização físico-química de farinhas de mandioca de diferentes localidades do Brasil

A farinha de mandioca (Manihot esculenta Crantz) é produzida em diferentes regiões do Brasil e faz parte do hábito alimentar do brasileiro. Caracteriza-se num alimento de alto valor energético, possui teor elevado de amido, contém fibras e alguns minerais como potássio, cálcio, fósforo, sódio e ferro. Entre os diferentes estados, os do Norte e Nordeste consomem quantidades de farinha de mandioca bem maiores que os demais. Frente à importância econômica e nutricional deste produto, com o presente trabalho, objetivou-se caracterizar farinhas de mandioca de diferentes estados do País, esperando com isso fornecer informações referentes à composição e às características físico-químicas do produto, tanto para as indústrias produtoras quanto aos consumidores. Os resultados obtidos mostraram que, quanto à composição centesimal, as farinhas analisadas diferem entre si e entre as regiões produtoras, inclusive para classificações de mesmo grupo e subgrupo. Para proteínas e acidez, as farinhas não estão de acordo com os limites da legislação. As farinhas apresentam teores baixos a moderados de fibras, contudo, devido ao seu amplo consumo, contribui como importante fornecedor de fibras na alimentação. A classificação de algumas farinhas quanto à cor não está de acordo com as análises de seus componentes de cromaticidade.

Composição centesimal, colesterol e maturação ovariana do Acetes marinus Omori, 1975 coletado no Baixo Tocantins

A espécie Acetes marinus Omori, 1975, possui total aproveitamento alimentar constituindo-se em uma espécie de grande importância nutritiva para a população regional onde ocorre, porém, é muito pouco estudada. Visando contribuir com um melhor aproveitamento deste recurso foram realizadas coletas mensais de A. marinus durantes os meses de janeiro de 2006 a junho de 2007, em duas praias, próximas da cidade de Cametá, no baixo Tocantins. Foram determinadas a composição centesimal (%) e o teor de colesterol (mg/100g) relacionado aos parâmetros ambientais: pH, temperatura e material em suspensão da sub-superfície da água. A caracterização do desenvolvimento ovariano, baseado nas modificações macro e microscópicas. Para essas duas praias o pH médio anual foi de 7,52 ± 0,71, a temperatura foi de 26,57°C ± 1,26, e o material em suspensão foi de 73mg/L ± 65,53. Para a composição centesimal do A. marinus obteve-se: 87,1 % ± 1,1- umidade; 9,8% ±1,3-cinzas; 71% ± 1,8-proteínas; 5,4% ± 2,9-lipídios; 13,7% ± 2,6- carboidratos; 387,6% ± 13,2 Kcal-valor calórico. O teor de colesterol foi de 374,87mg/100g ± 207,08. Foi revelado um grande potencial nutricional, principalmente protéico, desta espécie, porém esta é rica em colesterol. E para o desenvolvimento ovariano foram descritos três estágios de maturação, baseados em quatro diferentes tipos de ovócitos.

Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Preferences and consumer habits related to bread in the centre of Portugal

Purpose – Bread is one of the most consumed foods in the world, and its main function is to provide nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness about the consumption habits of bread and consumer preferences in the region of Viseu (centre of Portugal), assessing the extent to which the preferences and consumption habits differ based on individual variables. Design/methodology/approach – The study was conducted by means of a questionnaire by direct interviewing. The questionnaire included sections aimed at gathering information about demographics, consumption habits and preferences related to bread. The sample consisted of 500 consented respondents. Findings – The results showed significant differences between genders regarding the type of bread eaten: women consumed less wheat bread (52 per cent against 62 per cent; p 0.029) and less unsalted bread (0.3 per cent against 3 per cent; p 0.023), but more whole bread (25 per cent against 11 per cent; p 0.001) and more bread with cereal grains (23 per cent against 11 per cent; p 0.001), thus revealing a trend for a nutritionally more adequate choice. Accordingly, women valued more the composition of the bread when purchasing it (p 0.001). It was also observed a trend for a lower consumption of wheat bread among classes with more advanced studies (47 per cent on university graduates against 60 per cent on nongraduates; p 0.004). Originality/value – This work is innovative because it was the first time the preferences and consuming habits of a sample of Portuguese population regarding bread were accessed, altogether. The results hereby obtained may be of importance both to understand the nutritional importance of bread in the diet of the Portuguese and also for the industry and manufacturers to better correspond to the buying preferences.

Results of an isotope tracer experiment with arctic deep-sea nematodes

A stable isotope (13C)-labeling experiment was performed to quantify the importance of bacterial carbon as a food source for an Arctic deep-sea nematode community. Bacterial functional groups were isotopically enriched with 13C-glucose, 13C-acetate, 13C- bicarbonate, and 13C-amino acids injected into sediments collected from 1280 m depth at 79uN, 6uE, west of Svalbard. Incorporation of the 13C label into bacterial phospholipid-derived fatty acids (PLFAs) and nematodes in the top 5 cm of the sediment was monitored over a 7-d period. The 13C dynamics of nematodes was fitted with a simple isotope turnover model to derive the importance of the different bacterial functional groups as carbon sources for the nematodes. The different substrates clearly labeled different bacterial groups as evidenced by differential labeling of the PLFA patterns. The deep-sea nematode community incorporated a very limited amount of the label, and the isotope turnover model showed that the dynamics of the isotope transfer could not be attributed to bacterivory. The low enrichment of nematodes suggests a limited passive uptake of injected 13C-labeled substrates. The lack of accumulation suggests that the injected 13C-labeled dissolved organic carbon compounds are not important as carbon sources for deep-sea nematodes. Since earlier studies with isotopically enriched algae also found limited uptake by nematodes, the food sources of deep-sea nematodes remain unclear.

To eat or not to eat meat: that is the question

Meat is a well accepted food with appreciable appealing. Due to its high nutritional value it plays a central role in human development. Meat/meat derivates are important sources of proteins, minerals and vitamins. Their nutritional importance is paralleled to their economic impact. Paying attention to the social alarm originated by a recent publication of WHO about the relationship between red and/or processed meat consumption and cancer, this paper reviews the following aspects: a) the present consumption of meat/meat products in Spain; b) the contribution of their macro/micronutrients to the recommended dietary allowances; c) the obliged use of additives (e.g. nitrites and nitrates) to warrant the food safety, and their daily intake. In addition health risks derived from a high consumption, as well as the most appropriate culinary uses in order to reduce the formation of toxic products (e.g. N-nitrosocompounds) are commented. Due to the huge variety of available meat products, this paper concludes that any generalization should be avoided. We also emphasize about the advantages of consuming meat/meat products in the frame of a Mediterranean diet, rich in vegetables, fruits, and bioactive compounds.