Cariogenicidade do leite materno: mito ou evidência científica

Introduction: Breast-feeding has stood out as health care measure and is part of the Government’s National Health Policy, involving dental professionals. However, it has been suggested that breast milk could be a risk factor for the development of early childhood caries. Objective: The purpose of this report was to search for scientific evidence that would support or refute the statement that breastfeeding is associated with the development of early childhood caries. Method: Medline and SciELO databases were consulted to retrieve studies, ranging from laboratory investigations to epidemiological surveys, which relate breastfeeding to dental caries. The key words ‘breast-feeding’ and ‘dental caries’ were used on the reference search. There was no scientific evidence that could demonstrate a clear relationship between breast milk and cariogenicity. This is attributed to fact that dental caries is a multifactorial disease that is susceptible to multiple confusing factors, among which the early introduction of sucrose to the infant’s diet and late introduction of oral hygiene habits. The dentist should encourage exclusive breast-feeding because, in addition to the undeniable benefits to the child’s physical and psychological health, it contributes to a harmonic facial growth and prevents the development of atypical deglutition and malocclusions, in combination with early introduction of oral hygiene habits and noncariogenic diet. Conclusion: There is no scientific evidence to demonstrate an association between breast-feeding and early childhood caries.

Abacate (Persea americana Mill.) na alimentação de cabras: produção, composição e perfil de ácidos graxos no leite e parâmetros ruminais

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

Ocorrência de micotoxinas no leite

As micotoxinas são metabólitos secundários produzidos por fungos. Com o intuito de aumentar a produção leiteira, cada vez mais usam-se alimentos ricos em grãos na dieta de bovinos, o que eleva significativamente o risco de exposição às micotoxinas. As condições climáticas brasileiras favorecem o desenvolvimento de fungos e a produção de micotoxinas. As micotoxinas ingeridas pelos bovinos podem ser transferidas para o leite que, ao ser consumido, causará a contaminação do homem. Este é um fator preocupante, pois o leite é um alimento altamente consumido em todas as fases da vida e é extremamente importante para o desenvolvimento de crianças. O Brasil é o 3º maior produtor mundial de leite, com a intenção de se colocar no mercado externo. Com base nesses fatos, o objetivo deste trabalho foi levantar informações a respeitos das principais micotoxinas encontradas no leite, seja este cru, refrigerado ou esterilizado. Para tanto, foi realizado um levantamento bibliográfico em três bases de dados, utilizando-se os seguintes descritores: (mycotoxins OR micotoxinas) AND (milk OR leite). Foram selecionados 10 trabalhos que realizaram quantificação de micotoxinas no leite, sendo concluído que as micotoxinas de maior importância no leite são as aflatoxinas, que representam um grande risco à saúde humana e animal, sendo importante a prevenção dos fungos produtores da mesma.

A vacina Escherichia coli J5 é eficiente para prevenção da mastite clínica, redução da intensidade dos sintomas e da contagem de células somáticas, em vacas e novilhas?

Esta revisão avaliou a eficácia da utilização da vacina E. coli J5, na imunização de vacas e novilhas leiteiras no pós-parto, em relação à prevenção de novos casos de mastite clínica, redução na gravidade dos sinais clínicos dos animais acometidos pela enfermidade, assim como na contagem de células somáticas presentes no leite dos animais doentes. O experimento contou com a avaliação dos dados encontrados em seis trabalhos científicos, divididos em dois grupos, três com estudos em vacas e três com estudos em novilhas. A prevenção de casos de mastite clínica foi observada somente em vacas; no grupo das novilhas não houve diferença entre vacinados e não vacinados. Em relação à gravidade dos sinais clínicos dos animais acometidos com mastite, tanto no grupo das novilhas quanto no das vacas, a vacina mostrou-se eficaz, reduzindo custos com tratamentos, descarte de leite e de animais. Sobre a eficácia da vacina em reduzir contagem de células somáticas presentes no leite dos animais com mastite, a vacina não se mostrou eficaz em vacas e novilhas. Análise econômica indica que a vacina E. coli J5 é lucrativa para produtores de leite de grande, médio e pequeno porte, sendo recomendada tanto para vacas quanto para novilhas, por reduzir os custos de produção e facilitar o manejo das granjas leiteiras

Desenvolvimento e avaliação físico-química, sensorial e da estabilidade de ácido ascórbico de doce de leite com pimenta

The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

Poesia é isso e aquilo: um estudo das reflexões metapoéticas na poesia de Sebastião Uchoa Leite

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Colostro e leite de éguas: análise mirobiológica e contagem de células somáticas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Multilayer adsorption of Cu(II) and Cd(II) over Brazilian Orchid Tree (Pata-de-vaca) and its adsorptive properties

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

Effect of helicobacter pylori eradication on TLR2 and TLR4 expression in patients with Gastric Lesions

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

Suplementação com gordura protegida para vacas de corte desmamadas precocemente mantidas em pastagem natural

The objective of this work was to evaluate the productive and reproductive performance of beef cows, as well as the performance of their calves according to the following dietary treatments: PRE: supplemented with protected fat (PF) during 45 days prepartum; PREPOS: supplemented with PF during 45 days prepartum and 63 days postpartum; POS: supplemented with PF during 63 days postpartum; PN: without supplementation. The productive performance of cows was not influenced by feed management (P>0.05), except for body condition score (BCS), which was lower for PRE and PREPOS cows at the end of mating season, with the latter cows having similar BCS POS and PN. The calving interval (CI) was shorter for cows supplemented in PREPOS - 376 days -, and did not differ in cows maintained in PN - 383 days. Supplemented PREPOS cows weaned 4.4% more pounds of calf per 100kg of cow at calving - 22.6kg - than the PRE and POS cows - 21.6kg and 21.6kg, respectively - and 8,4% more pounds of calf per 100 of cow at calving than the cows maintained in native pasture - 20.7kg. The fat protected supplementation during pre and/or postpartum periods did not affect the performance of cows and calves.

Aplicação de modelos de regressão aleatória utilizando diferentes estruturas de dados

A total of 3.035 lactations of Holstein cows from four farms in the Southeast, to check the influence of data structure of milk yield on the genetic parameters. Four dataset with different structures were tested, weekly controls (CW) with 122.842 controls, monthly controls (CM) 30.883, bimonthly controls (CB) with 15,837 and quarterly controls (CQ) with 12,702. The random regression model was used and was considered as random additive genetic and permanent environment effects, fixed effects of the contemporary groups (herd-year-month of test-day) and age of cow (linear and quadratic effects). Heritability estimates showed similar trends among the data files analyzed, with the greatest similarity between dataset CS, CM and CB. The dataset submitted all the CB estimates of genetic parameters analyzed with the same trend and similar magnitude to the CS and CM dataset, allowing the claim that there was no influence of the data structure on estimates of covariance components for the dataset CS, CM and CB. Thus, milk recording could be accomplished in a CB structure.

Elaboração e implantação do sistema de análise de perigos e pontos críticos de controle no processamento de leite pasteurizado tipo A

Hazard analysis and critical control points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. So, the aim of this study was to develop and implement the HACCP program in the processing of pasteurized grade A milk Checklists were used to assess on the level of the pre requisites programs and on the sanitary classification of the dairy industry and the results were used as references for the development of the HACCP system. A "decision tree" protocol was used for the identification of the critical control points (CCP). No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP For these CCP, the limits for prevention, monitoring needs, corrective actions, critical limits and verification procedures were established. The pre requisites program was essential for the establishment of the system. The implementation of the HACCP for the processing of grade A pasteurized milk was efficient to control the biological hazards and enabled the product to comply with the legislation specifications and achieve safety.

Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

Functional foods are defined as those that provide additional benefits to consumers. The market for foods with functional properties is expanding, supported by scientific evidences, which leads the developing of different special foods. This market segment is related to the innovations, as well as the traditional functional dairy and non dairy products, gain traction in the marketplace for innovative products like based whey sports beverage. Besides the functionality of muscle protein synthesis, these beverages are entering into areas such as clinical nutrition and satiety. Thus, it can be supposed that the composition and technological versatility of the whey support the use asinnovative ingredient for foods and beverages. This review aim to supply an overview about functional foods, mainly the segment of whey based beverages. The success of this new nutritional approach is close related to the requirement to identify, to characterize and to develop methodologies to measure and to validate more precisely the relevant functional markers, making them open for a public domain.