Use of inert gas-enriched atmospheres and post-packaging irradiation in shelf-life extension of watercress

Watercress (Nasturtium officinale R. Br.) is a semi-aquatic plant of the Brassicaceae family highly appreciated in the Mediterranean cuisine. It features sharp, peppery and slightly tangy taste and contains health-promoting phytochemicals. Its consumption as a fresh-cut product has increased in recent years, as well as the global market of minimally processed vegetables. This demand is driven by the growing interest in the role of food in promoting the human health and wellbeing and to meet consumer needs for fresh-like and more convenient foods. Due to the reduced shelf-life of this plant, the suitability of inert gas-enriched atmospheres and ionizing irradiation for preserving visual, nutritional and functional quality attributes during cold storage was studied. Watercress samples were gathered in the Northeast region of Portugal, rinsed in tap water and a portion was immediately analyzed (non-stored control). The remaining fresh material was packaged in polyethylene bags under N2- and Ar-enriched atmospheres, conventional atmosphere (air) and vacuum (no atmosphere). Samples under conventional atmosphere were irradiated at 1, 2 and 5 kGy of gamma-rays (predicted doses) in a 60Co experimental chamber. A non-irradiated control followed all the experiment. Then, all packaged samples were stored at 4 ºC for 7 days. The studied quality parameters included the colour that was measured with a Konica Minolta colorimeter, and total soluble solids and pH determined in squeezed juice. The proximate composition (moisture, proteins, fat, ash, carbohydrates and energy) was evaluated using the AOA C procedures. Organic acids, free sugars, fatty acids and tocopherols were analyzed by chromatographic techniques. Samples were also evaluated for its DPPH• scavenging activity, reducing power, and lipid peroxidation inhibition capacity trough the inhibition of the β-carotene bleaching and thiobarbituric acid reactive substances (TBAR S) formation. Differences among treatments were analyzed using the one-way analysis of variance (ANO VA) and a linear discriminant analysis (LDA ) was used to evaluate the effects on the overall postharvest quality. After evaluating the effect on the individual quality parameters, the LDA revealed that the Ar-enriched atmosphere and the irradiation at 2 kGy were suitable processing choices for preserving the integrity of the non-stored control samples during cold storage. Thus, these non-thermal treatments were highlighted for shelf-life extension of fresh-cut watercress.

Circulating leukocyte heat shock protein 70 (HSP70) and oxidative stress markers in rats after a bout of exhaustive exercise

A novel method to measure oxidative stress resulting from exhaustive exercise in rats is presented. In this new procedure we evaluated the erythrocyte antioxidant enzymes, catalase ( CAT) and glutathione reductase (GR), the plasma oxidative attack markers, reactive carbonyl derivatives (RCD) and thiobarbituric reactive substances (TBARS). Muscular tissue damage was evaluated by monitoring plasma creatine kinase (CK) and plasma taurine ( Tau) concentrations. Also, we monitored total sulphydryl groups (TSG) and uric acid (UA), and the level of the 70 kDa heat shock protein (HSP70) in leukocytes as a marker of oxidative stress. In the study we found a correspondence between erythrocyte CAT and GR activities and leukocyte HSP70 levels, principally 3 h after the acute exercise, and this suggested an integrated mechanism of antioxidant defense. The increase in levels of plasma Tau was coincident with the increasing plasma levels of CK and TBARS, principally after two hours of exercise. Thus tissue damage occurred before the expression of any anti-oxidant system markers and the monitoring of Tau, CK or TBARS may be important for the estimation of oxidative stress during exhaustive exercise. Furthermore, the integrated analyses could be of value in a clinical setting to quantify the extent of oxidative stress risk and reduce the need to perform muscle biopsies as a tool of clinical evaluation.

Circulating leukocyte heat shock protein 70 (HSP70) and oxidative stress markers in rats after a bout of exhaustive exercise

A novel method to measure oxidative stress resulting from exhaustive exercise in rats is presented. In this new procedure we evaluated the erythrocyte antioxidant enzymes, catalase ( CAT) and glutathione reductase (GR), the plasma oxidative attack markers, reactive carbonyl derivatives (RCD) and thiobarbituric reactive substances (TBARS). Muscular tissue damage was evaluated by monitoring plasma creatine kinase (CK) and plasma taurine ( Tau) concentrations. Also, we monitored total sulphydryl groups (TSG) and uric acid (UA), and the level of the 70 kDa heat shock protein (HSP70) in leukocytes as a marker of oxidative stress. In the study we found a correspondence between erythrocyte CAT and GR activities and leukocyte HSP70 levels, principally 3 h after the acute exercise, and this suggested an integrated mechanism of antioxidant defense. The increase in levels of plasma Tau was coincident with the increasing plasma levels of CK and TBARS, principally after two hours of exercise. Thus tissue damage occurred before the expression of any anti-oxidant system markers and the monitoring of Tau, CK or TBARS may be important for the estimation of oxidative stress during exhaustive exercise. Furthermore, the integrated analyses could be of value in a clinical setting to quantify the extent of oxidative stress risk and reduce the need to perform muscle biopsies as a tool of clinical evaluation.

Storage stability of snacks with reduced saturated and trans fatty acids contents

A gordura vegetal parcialmente hidrogenada tem sido utilizada na aromatização de snacks. Entretanto, o risco à saúde ocasionado pelo elevado consumo de ácidos graxos saturados e trans (AGT) vem estimulando o desenvolvimento de abordagens alternativas a essa gordura. Substituímos a gordura vegetal parcialmente hidrogenada (F) por óleo de canola (O) na aromatização de snacks. Snacks com diferentes níveis de O foram produzidos, embalados e armazenados em temperatura ambiente durante vinte semanas. Monitoramos o perfil de ácidos graxos, o teor de substâncias reativas ao TBA (TBARS), a força de cisalhamento e a aceitabilidade sensorial. A substituição total reduziu o teor de ácidos graxos saturados em 72,5 por cento, em comparação aos snacks comerciais. Os snacks eram inicialmente isentos de AGT, porém, após 8 semanas, esses compostos surgiram, havendo aumento gradual durante o período de armazenamento. Entretanto, estes níveis mantiveram-se inferiores aos observados em snacks comercializados. Também foram observados baixos teores de TBARS e estabilidade da força de cisalhamento. Snacks aromatizados com F ou O foram igualmente bem aceitos durante as vinte semanas de armazenamento. É possível desenvolver snacks com teores reduzidos de ácidos graxos saturados e trans, estáveis durante o armazenamento, mantendo a elevada aceitabilidade sensorial típica deste tipo de produto

Vitamin E and tannic acid improve DNA damage in rats submitted chronic ethanol administration

Purpose - Chronic ethanol consumption induces lipid peroxidation by increasing free radicals or reducing antioxidants and may increase damage to hepatic DNA. Tannins are polyphenolic metabolites present in various plants and one of their effects is antioxidant activity that reduces lipoperoxidation, as is the case for vitamin E. This paper aims to assess the role of tannic acid and vitamin E in lipid peroxidation and in DNA damage in rats receiving ethanol. Design/methodology/approach - A total of 60 Wistar rats were divided into six groups: control + ethanol (0-24hs), tannic acid + ethanol (0-24 hs), and vitamin E + ethanol (0-24 hs). The animals were sacrificed immediately (0 hour) or 24 hours after a period of four weeks of ethanol administration and the following measurements were made: plasma vitamin E and liver glutathione, thiobarbituric acid resistant substances, and a-tocopherol. The comet test was also applied to hepatocytes. Findings - Ethanol administration led to an increase in DNA damage (148.67 +/- 15.45 versus 172.63 +/- 18.94) during a period of 24 hours which was not detected in the groups receiving tannic acid or vitamin E. Steatosis was lower in the groups receiving tannic acid. Originality/value - The paper highlights that antioxidant role of vitamin E and of tannic acid in biological systems submitted to oxidative stress should be reevaluated, especially regarding the protective role of tannic acid against hepatic steatosis.

Atividade antioxidante de óleos essenciais de espécies de Croton do nordeste do Brasil

Three Croton species, C. zenhtneri, C. nepetaefolius and C. argyrophylloides, were collected at two different times, 6:00 and 13:00 h, their essential oils were extracted by steam distillation and analyzed by gas Chromatography / Mass Spectrometry. The percentage yield of oil constituents changes along the day. The oils were submitted to the antioxidant test thiobarbituric acid reactive species, using BHT and a-tocoferol as the reference compounds. All oils exhibited good antioxidant activities. In general, C. zenhtneri and C. argyrophylloides essential oils showed higher antioxidant activity than C. nepetaefolius.

Storage stability of snacks with reduced saturated and trans fatty acids contents

Partially hydrogenated vegetable oil has been used in snack flavoring for its ability to entrap hydrophobic aroma compounds. However, increasing concerns about the health risks of saturated and trans fatty acids (TFA) consumption led to the development of alternative agents for this use. We studied the use of rapeseed oil (O) as a replacement for partially hydrogenated vegetable oil (F) in snack flavoring. Products with several different rapeseed oil contents were designed, packed, and then stored for twenty weeks at room temperature. Fatty acids compositions, TBA reactive substances (TBARS), shear strength and sensory acceptability were assessed throughout storage time. Total replacement reduced saturated fat by 72.5% in relation to market available snacks. TFA were initially absent in these products, but their production occurred spontaneously on the 8th week with gradual increase during storage up to levels still lower than those observed in commercially available snacks. Low TBARS levels and stability of shear strength during the twenty-week of storage were also observed. Snacks flavored with F or O were equally well accepted during the storage period. It is feasible to develop a storage stable snack with reduced saturated and trans fatty acid contents while maintaining the high sensory acceptability typical of this food product.

Qualidade da carne ovina submetida ao processo de salga

Foi estudada a qualidade da carne ovina submetida a diferentes teores de sal no processo de salga, utilizando-se 18 pernas desossadas provenientes de cordeiros ½ Ile de France ½ Ideal, machos inteiros, com peso vivo médio de 30kg. Os tratamentos constituíram-se em: T1 - controle; T2 - salga a 15% e T3 - salga a 20%. As mantas de carne foram lavadas rapidamente em água corrente para remoção do excesso de sal e secadas à sombra. As análises foram realizadas antes da salga e 67 horas após o início da mesma. As perdas de peso ao cozimento, maciez, cor, umidade (2, 4, 16, 28, 40 e 67 horas após o início da salga) e número de TBARS, substâncias reativas ao ácido 2-tiobarbitúrico, foram realizadas no músculo Semimembranosus. Os diferentes teores de sal não influenciaram (P>0,05) na luminosidade da carne, entretanto os teores de vermelho e amarelo, que foram influenciados (P<0,05). As perdas de peso ao cozimento e a umidade foram menores (P<0,05) nas carnes salgadas. A carne dos tratamentos controle e com 15% de salga, apresentou maior (P<0,05) maciez, em relação à carne do tratamento com 20% de salga. A carne que foi submetida a 20% de salga, apresentou maior oxidação lípidica, não diferindo da salga a 15%. A salga a 15% forneceu melhores resultados com valores de perdas de peso ao cozimento, cor, umidade e número de TBARS semelhante a salga a 20%, porém com maior maciez.

Can vitamins C and E restore the androgen level and hypersensitivity of the vas deferens in hyperglycemic rats?

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fractionation and identification of the nucleic acid-related substances secreted by Streptomyces aureofaciens

S. aureofaciens growth in a chemically defined medium was associated with the active secretion of nucleic acid-related substances in the medium. High secretion depended on low availability of phosphate, and fractionation showed 7 anionic substances were secreted as major components. When compared to 76 known purine and pyrimidine derivatives only erotic acid was identified. Cationic components are among the minor concentration components secreted which have been identified as cytosine, inosine, cytidine, adenine, guanine and, probably, 1-methyl-adenine.

Influência do alecrim (Rosmarinus officinallis L.) na atividade de água e oxidação lipídica de peixes de uma espécie de tilápia (Oreochromis ssp-var. vermelha Flórida) submetidos à salga

Salting have been a very utilized fish conservation method, however only in the last years the basic mechanism involved in salting fish has been understood. The objectives of this study were determine the addition in brine salt of rosemary leaves, rosemary extracts and tocopherol, and your action in the followed parameters: water activity (Aw), moisture, ash, salt content and TBARS. The results showed that the addition of antioxidants was difficulted the salt absorption, however didn't have differences between rosemary or tocopherol use. In the salting time of 3 hours the values of Aw and salt levels, was respectively: 0.77±0.01 and 14.42±1.69. for control treatment; 0.85±0.02 and 9.09±1.39for rosemary filtrate; 0.78±0.03 and 10.63±0.69 rosemary without filtrating and 0.85±0.02 and 11.96±1.78 tocopherol, showed that didn't grow indigenous bacterias. Lipid oxidation was evaluated by TBARS and the results showed the oxidative effect of salt and the pro oxidant effects of alls antioxidants used in brine salting.

Lipid peroxidation and antioxidant capacity of G6PD-deficient patients with A-(202G>A) mutation

Glucose-6-phosphate dehydrogenase (G6PD) deficiency is an enzymopathy in which reduced NADPH concentrations are not maintained, resulting in oxidative damage. We evaluated G6PD activity, oxidative stress levels and Trolox equivalent antioxidant capacity in individuals with the A-(202G>A) mutation for G6PD deficiency. Five hundred and forty-four peripheral blood samples were screened for G6PD deficiency; we also analyzed lipid peroxidation products measured as thiobarbituric acid reactive species and Trolox equivalent antioxidant capacity. Men with the A-(202G>A) mutation had lower G6PD activity than women with the same mutation. Individuals with the A-(202G>A) mutation also differed in mean Trolox equivalent antioxidant capacity values but not for thiobarbituric acid reactive species values. We concluded that A-(202G>A) mutation is associated with reduced G6PD activity and increased Trolox equivalent antioxidant capacity. ©FUNPEC-RP.

Alterações hematológicas e bioquímicas em uma população de Phrynops geoffroanus (Schweigger, 1812) em reposta a estressores ambientes

Pós-graduação em Genética - IBILCE

Viabilidade e capacitação espermáticas, geração de peróxido de hidrogênio(H2O2) e lipoperoxidação no sêmen ovino adicionado de plasma seminal ou antioxidante após a criopreservação

Pós-graduação em Medicina Veterinária - FMVZ