Histologic alterations of the submandibular glands and testicles induced by soy and zinc deficient diets

The purpose of this study was to examine in rats the histologic alterations of the submandibular glands and testicles induced by soy diets and zinc deficients diet. The zinc deficiency produced testicles alterations including seminiferous tubulus atrophy, germinative epithelium degeneration, spermatogenesis alterations and a significant atrophy of the submandibular glands which presented no much delimitated acines. The soy diet without complementations also compromised the spermatogenesis by showing seminiferous tubulus atrophied and a reduction of the germinative epithelium. The soy diet complemented by saline and vitaminic mixtures didn't produced testicles alterations but its induced in the submandibular glands a hypertrophy of the ductal component mainly in relation to the granular component.

Alterações histológicas de glândulas submandibulares e testículos induzidas por dietas à base de soja e dieta zinco deficiente em ratos.

The purpose of this study was to examine in rats the histologic alterations of the submandibular glands and testicles induced by soy diets and zinc deficient diet. The zinc deficiency produced testicles alterations including seminiferous tubulus atrophy, germinative epithelium degeneration, spermatogenesis alterations and a significant atrophy of the submandibular glands which presented no much delimitated acines. The soy diet without complementations also compromised the spermatogenesis by showing seminiferous tubulus atrophied and a reduction of the germinative epithelium. The soy diet complemented by saline and vitaminic mixtures didn't produced testicles alterations but its induced in the submandibular glands a hypertrophy of the ductal component mainly in relation to the granular component.

Efeito da extrusão termoplástica no teor de usina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.)

The aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71%, was verified at 27% feed moisture level.

Efeito de diferentes sais de ferro sobre as características sensoriais do iogurte de soja

The soy-yogurt was used as food vehicle due to its therapeutic and nutritionalproperties and lower cost. The aim of this work was to develop an enriched soy-yogurt with 12 mg of elementary iron/1, with suitable sensory and technological properties. Four iron sources were tested: FeSO 4.7H 2O, NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O. The products were evaluated by fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests). Viscosity and consistency data were submitted to analysis of variance and Tukey's test. Difference from the control data was evaluated by analysis of variance and Dunnett's test and the acceptance test was evaluated by analysis of variance and Tukey's test. For all iron salts used in the enrichment process, only the FeSO 4JH 2O did not work out because of the undesirable sensorial characteristics of the final products. The others sources used in the enrichment process (NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O) did not alter the fermentation time, titratable acidity and sensory and reologics properties of the soy-yogurt.

Changes in protein fractions, trypsin inhibitor and proteolytic activity in the cotyledons of germinating chickpea

The chickpea seed germination was carried out in 6 days. During the period it was observed a little variation on total nitrogen contents, however the non protein nitrogen was double. A decrease of 19.1 and 20.6% in relation to total nitrogen was observed to the total globulin and albumin fractions, respectively. The gel filtration chromatography on Sepharose CL-6B and SDS-PAGE demonstrated alterations on the distribution patterns of the albumin and total globulin fractions between the initial and the sixth day of germination suggesting the occurrence of protein degradation in the germination process.The assay for acid protease only appeared in the albumin fraction with casein and chickpea total globulin as substrates, whereas the former was more degradated than the latter, however the transformations detected in the protein fractions apppear indicated that others enzymes could be acting during the process. The trypsin inhibitor activity had a little drop after six day of germination indicating a possible increase on the digestibility of the proteins.

Efeito de um novo produto fermentado de soja sobre os lípides séricos de homens adultos normocolesterolêmicos

This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p≤ 0,05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higer (p≤ 0,05) in the placebo group (P), but no changes were found for the HDL-cholestrol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E.faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.