Perception of thickness, mouth-coating and mouth-drying of dairy beverages by younger and older volunteer

Sensory perception has been found to change during ageing. The perception of mouth feel by older adults, and the role of ageing on the sensory perception of texture attributes is uncertain. . This study investigated perception of the textural attributes of thickness, mouth-coating and mouth-drying, in the context of dairy beverages, by older and younger adults. Just noticeable differences (JND) of a starch thickener and for cream concentration within milk were established for thickness and mouth-coating perception, finding no age-related differences between participant groups. Mouth-drying was assessed through the directional paired comparison of a mouth-drying milk beverage to a skimmed milk sample. The older adults were found to be more sensitive to mouth-drying (p=0.03) than the younger adults. This study found no age-related decline in texture perception with older adults finding perception of some attributes such as mouth-drying enhanced by ageing.

Efeito agudo da ingestão de álcool sobre a função endotelial em homens jovens

A disfunção endotelial, avaliada através da vasodilatação mediada pelo fluxo (FMD) e não mediada pelo fluxo (NFMD), está associada à ocorrência de eventos cardiovasculares. Enquanto o consumo moderado de bebidas alcoólicas está associado com baixo risco para doenças cardiovasculares, a ingestão de doses mais altas predispõe a arritmias cardíacas, acidente vascular encefálico e outros eventos, que têm maior incidência no período da manhã. A investigação dos efeitos do álcool sobre a função endotelial pode trazer um melhor entendimento para esta associação. O presente estudo tem por objetivo avaliar, em uma amostra homogênea, o efeito de uma dose relativamente elevada de álcool sobre parâmetros vasculares e de função endotelial. O diâmetro da artéria braquial (DAB), a FMD e a NFMD foram mensurados em três horários (17h, 22h e 7h), em 100 indivíduos do sexo masculino, hígidos, com idades entre 18 e 25 anos (média de 20,74 anos), por ecodoppler da artéria braquial (segundo o protocolo da International Brachial Artery Reactivity Task Force). Os indivíduos foram randomizados para ingerir uma bebida contendo álcool ou uma bebida similar não alcoólica, às 18h. O grupo que consumiu álcool apresentou um aumento no DAB entre as 17h (4,03 mm) e 22h (4,41 mm). Ocorreu uma redução da FMD para 2,43% e da NFMD para 6,30% às 22h, quando comparados com os valores anteriores à ingestão (FMD = 4,22% e NFMD = 13,7%). Foi constatado um efeito bifásico para a pressão arterial sistólica (PAS) e diastólica (PAD), com redução às 22h (PAS = 105,18 mmHg; PAD = 60,14 mmHg), seguida de elevação às 7h (PAS = 117,50 mmHg; PAD = 70,98 mmHg). Conclui-se que, após um período inicial de vasodilatação, a ingestão aguda de álcool não afeta a função endotelial, comparado ao placebo.

Relation between quality and rheological properties of lactic beverages

The physicochemical (pH, fat and total solids content), sensory (appearance, consistency and taste), and rheological characteristics of five different commercial brands of lactic beverages were determined. Rheological measurements were obtained at 5 degreesC and 25 degreesC using a Brookfield rheometer. The experimental data were described by the power law and Herschel-Bulkley models. The ANOVA of the results were conducted using an incomplete block design, and using Tukey test. Samples showed a significant difference (P less than or equal to 0.05%) for fat content and pH. There was a significant difference in total solids content only among Nestle (A), Batavo (C), and Parmalat (D) samples. Sensory evaluation showed more global acceptability for Nestle; however, Nestle and Vigor (E) lactic beverages obtained better results for appearance than for consistency and taste. Batavo obtained the best score for taste. All test samples exhibited non-Newtonian behavior, with thixotropy. Upward curves showed pseudoplastic behavior, while downward curves showed dilatant behavior with the exception of the Nestle sample, at 25 degreesC. Lactic beverages from all brands analyzed showed similar rheological behavior. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

Morphologic changes in the vesical transition epithelium of alcoholic rats

Few studies are available about the effect of alcohol on the epithelium of the urinary bladder. In the present investigation we studied the ultrastructure of the vesical transition epithelium of normal rats and of rats submitted to experimental chronic alcoholism. Adult rats were submitted to experimental chronic alcoholism by the ingestion of sugar cane liquor. The vesical epithelium was examined after 60, 120, 180 and 240 days of alcohol treatment by transmission electron microscopy. Surface cells presented nuclear and cytoplasmic changes and marked cellular desquamation. There was an increase in multivesicular bodies and lysosomes suggesting cell degeneration. Mast cell infiltration was observed, possibly related to increased epithelial sensitivity. Intercellular spaces were frequently observed. The transition epithelium of the urinary bladder was found to be sensitive to the action of alcohol, as demonstrated by the changes in the components of the blood-urine barrier, the greater sensitivity to inflammation, the increase in cell desquamation and the greater recycling of the apical membrane and of the fusiform vesicles of surface cells observed in alcoholic rats.

Utilização do alcohol use disorders identification test (Audit) para identificação do consumo de álcool entre estudantes do ensino médio

Alcohol is one of the drugs most widely used among teenagers. Just recently, studies have been developed regarding the screening of use of alcohol by this population. This work aimed to investigate the use of AUDIT as a method for screening and evaluation of alcohol consumption among High School students. The sample was composed by 1227 students from two public schools, who answered to the Alcohol Use Disorders Identification Test (AUDIT) and informed their socioeconomic level, religion, and occurrence of relationship problems caused by drunkenness of family members. Using an 8 cut-off point, AUDIT has identified 17.8% of students with risk drinking. These results have revealed that AUDIT is easy to be applied and well accepted by the students. It was also evident the importance of this instrument in the follow-up programs of prevention and intervention of alcoholic beverages use.

Oral lichen planus: A retrospective study of 110 Brazilian patients

Background. Oral lichen planus (OLP) is a chronic autoimmune disease characterized by multiple clinical presentations and a relatively high prevalence in the population. This retrospective patient record study investigated the profile of OLP in a group of Brazilian patients seen between 1989 and 2009. Findings. The clinical records were analyzed and data such as gender, age, race, clinical presentation of OLP, site affected, presence of symptoms and extraoral manifestations of the disease, smoking habit, and consumption of alcoholic beverages were obtained. Among the 1822 records of patients with oral mucosal lesions, OLP was identified in 6.03%. Of these, 76.36% were females, with a mean age of 54 years, and 85% were whites. The reticular form was the most frequent (81.81%). Extraoral lesions were observed in 32.72% of the patients and painful symptoms were reported by 50.90%. The cheek mucosa was the site most affected (92.72%) and multiple oral lesions were observed in 77.27% of the patients. Among patients with OLP, 18.18% reported a smoking habit and 29.09% the consumption of alcoholic beverages. Conclusions. This retrospective study showed a relatively high prevalence of OLP in the population studied, with a predominance of the disease among middle-aged white women and bilateral involvement of the cheek mucosa. Reticular lesions were the most frequent, followed by the erosive form which is mainly associated with painful symptoms. No relationship with tobacco or alcohol consumption was observed. © 2010 Almeida et al; licensee BioMed Central Ltd.

O consumo de bebidas alcoólicas por estudantes do ensino médio e características do grupo de pares

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Comportamento sexual entre universitários da área da saúde: um estudo transversal

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Expectativas sobre os efeitos do uso de álcool e padrão de beber em alunos de ensino médio

Studies have shown that adolescents begin to make use of alcoholic beverages earlier and excessively, a behavior which has several negative consequences. Thus, the present study aims at investigating whether the expectations they have for the effects of alcohol consumption are high or low and if there is a relationship between expectation and consumption pattern. AUDIT and IECPA were applied as data collection instruments. The first indentifies the pattern of alcohol use and the second investigates the expectations the subjects have in relation to the use of alcohol. The results of this study, differently than others, do not evidence the positive relationship between binge-drinking and high expectations about the use of alcohol.

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.