Vitamine D et prévention du cancer colorectal associé à la colite ulcéreuse : modèles murins

Les patients atteints de maladies inflammatoires de l'intestin (MII) ont un risque accru de développer un cancer colorectal dû aux lésions épithéliales secondaires à l’inflammation chronique. La vitamine D (vD) régule NOD2, gène impliqué dans la réponse inflammatoire et dans la susceptibilité aux MII, et induit son expression dans les monocytes et dans l’épithélium intestinal. Dans ce projet, nous avons d’abord induit le cancer colorectal associé à la colite ulcéreuse (CAC) en administrant un traitement combiné d’azoxyméthane (AOM) et de dextran de sulfate de sodium (DSS) aux souris C57BL/6J. Par la suite, nous avons étudié l'effet d’une carence en vD3 sur le développement du CAC et évalué la capacité préventive d’une supplémentation en vD3 sur la tumorigenèse, et vérifié si cet effet est médié par NOD2, en utilisant les souris Nod2-/-. Les C57BL/6J et les Nod2-/-, ayant reçu une diète déficiente en vD3, étaient moins résistantes au CAC par rapport aux souris supplémentées. Le pourcentage de perte de poids, l’indice d’activation de la maladie (DAI), le taux de mortalité et le poids relatif du côlon (mg/cm) chez les souris déficientes en vD3 étaient plus élevés en comparaison avec celles supplémentées en vD3. Une augmentation du score d'inflammation et de la multiplicité tumorale corrélait avec une expression accentuée de l’Il6 dans les colonocytes des souris déficientes en vD3. La vD3 régulait l’expression génétique de Cyp24, Vdr et de gènes pro-inflammatoires chez les C57BL/6, comme chez les Nod2-/-. En conclusion, la supplémentation en vD3 peut prévenir le développement du CAC indépendamment de NOD2.

Vitamine D et prévention du cancer colorectal associé à la colite ulcéreuse : modèles murins

Les patients atteints de maladies inflammatoires de l'intestin (MII) ont un risque accru de développer un cancer colorectal dû aux lésions épithéliales secondaires à l’inflammation chronique. La vitamine D (vD) régule NOD2, gène impliqué dans la réponse inflammatoire et dans la susceptibilité aux MII, et induit son expression dans les monocytes et dans l’épithélium intestinal. Dans ce projet, nous avons d’abord induit le cancer colorectal associé à la colite ulcéreuse (CAC) en administrant un traitement combiné d’azoxyméthane (AOM) et de dextran de sulfate de sodium (DSS) aux souris C57BL/6J. Par la suite, nous avons étudié l'effet d’une carence en vD3 sur le développement du CAC et évalué la capacité préventive d’une supplémentation en vD3 sur la tumorigenèse, et vérifié si cet effet est médié par NOD2, en utilisant les souris Nod2-/-. Les C57BL/6J et les Nod2-/-, ayant reçu une diète déficiente en vD3, étaient moins résistantes au CAC par rapport aux souris supplémentées. Le pourcentage de perte de poids, l’indice d’activation de la maladie (DAI), le taux de mortalité et le poids relatif du côlon (mg/cm) chez les souris déficientes en vD3 étaient plus élevés en comparaison avec celles supplémentées en vD3. Une augmentation du score d'inflammation et de la multiplicité tumorale corrélait avec une expression accentuée de l’Il6 dans les colonocytes des souris déficientes en vD3. La vD3 régulait l’expression génétique de Cyp24, Vdr et de gènes pro-inflammatoires chez les C57BL/6, comme chez les Nod2-/-. En conclusion, la supplémentation en vD3 peut prévenir le développement du CAC indépendamment de NOD2.

Estudo de composto com propriedades funcionais em flor de cardo submetida a diferentes tratamentos de secagem

O cardo é uma planta que encontra-se associada ao fabrico de queijo, pois é responsável pelo fenómeno da coagulação do leite. No entanto, têm aumentado o número de estudos realizados nesta planta, relacionados com a composição química, de forma a perceber os benefícios para a saúde. O objetivo desta dissertação foi caracterizar a flor de cardo relativamente à sua atividade antioxidante, composição em compostos fenólicos e avaliar a sua estabilidade ao longo do trato digestivo. Para tal, foram estudas amostras de flor de cardo da espécie C. cardunculus spp flavescens, após liofilização e secagem em estufa com convecção forçada a diferentes temperaturas (40ºC, 50ºC e 60ºC). Após cada tratamento, efetuaram-se duas extrações sucessivas com soluções de metanol (98% v/v) e de acetona (60% v/v). Os extratos obtidos foram depois utilizados para quantificar os teores em compostos fenólicos totais, em orto-difenois e em flavonóides. A atividade antioxidante foi determinada utilizando os métodos DPPH e ABTS. Por fim, procedeu-se à avaliação da bioacessibilidade dos compostos presentes submetendo os vários extratos a condições simulantes do trato digestivo. Pela análise dos resultados obtidos foi possível constatar que a quantidade de compostos fenólicos e atividade antioxidante na flor de cardo varia consoante a temperatura de secagem, ocorrendo a diminuição à medida que se aumenta a temperatura. Os resultados obtidos para a bioacessibilidade mostraram um comportamento distinto dos extratos de metanol e de acetona. No entanto, em ambos os casos ocorreu uma diminuição na quantidade de compostos disponíveis para absorção intestinal.

Effect of drying on the physical, chemical and sensorial properties of kiwi

Kiwi fruit is a highly nutritional fruit due to the high level of vitamin C and its strong antioxidant capacity due to a wide number of phytonutrients including carotenoids, lutein, phenolics, flavonoids and chlorophyll [1]. Drying consists of a complex process in which simultaneous heat and mass transfer occur. Several alterations occur during the drying of foods at many levels (physical, chemical, nutritional or sensorial) which are influenced by a number of factors, including processing conditions [2]. Temperature is particularly important because of the effects it produces at the chemical and also at the physical level, particularly colour and texture [3]. In the present work were evaluated the changes in sliced kiwi when exposed to air drying at different temperatures (50, 60, 70, 80 ºC), namely in terms of some chemical properties like ascorbic acid or phenolic compounds, physical characteristics like colour and texture and also at the sensorial level. All experiments followed standard established procedures and several replicates were done to assess each property. The results obtained indicated that moisture was reduced with drying by 74 to 87%, depending on the temperature. Also ascorbic acid decreased with drying, being 7% for 50 ºC and increasing up to 28% for the highest temperature (80 ºC). The phenolic compounds and antioxidant activity were also very much affected by the drying temperature. The water activity of the dried samples varied from 0.658 to 0.753, being compatible with a good preservation. Regarding colour, the total colour difference between the dried samples and the fresh sample was found to vary in the range 9.45 – 17.17. The textural parameters were also much affected by drying, namely hardness which decreased by 45 to 72 %, and all other parameters increased: cohesiveness (approximately doubled), springiness (increased 2 to 3 times) and chewiness which increased up to 2.5 times that off the fresh sample. Adhesiveness, which was observed for the fresh samples (-4.02 N.s) disappeared in all the dried samples. The sensorial analysis made to the dried samples allowed establishing the sensorial profiles as shown in Figure 1.

Study of extraction conditions for phenolic compounds from Strawberry fruits

Strawberries are an important source of phytochemicals, namely vitamins and phenolic compounds such as anthocyanins and tannins with antioxidant properties [1]. The yield and phenolic content of natural extracts are dependent on the conditions used for extraction [2]. In the present work three different types of extracting solutions (methanol, ethanol:water and aceton:water), two times of extraction (15 and 60 min) and three ratios of solid/solvent (5/25, 5/50 and 5/100 g/mL) were tested in order to evaluate the efficiency of the extraction of phenolic compounds. Phenolic compounds were determined by Folin-Ciocalteu method [3]. Each assay was performed in triplicate. Regarding the extraction solution, it was possible to observe a slight tendency towards a higher efficiency of acetone:water (AcO:H2O, 60:40), but the differences mioght not be statistically significant. A longer time of contact, 60 min as opposed to 15 min, did not show advantages in the yield of extraction. Considering the factors under study, the results obtained showed that volume of extraction solution was the parameter that most influenced the values obtained. Using a higher volume lead to an increase in the amount of phenolic compounds extracted, in a more pronounced way for 15 min of extraction. For a volume of 25 mL the amount of phenolic compounds quantified ranged from 2.13-2.41 mg GAE/g, and increased 30-68% when it was used 50 mL of solution. Using 100 mL of solution, it was extracted twice as double of phenolic compounds. In case of 60 min, the amount of phenolic compounds quantified in samples obtained with 25 mL of solution ranged from 2.32-2.97 mg GAE/g, and increased for 2.43-4.27 mg GAE/g and 3.98-4.68 mg GAE/g when was used 50 and 100 mL, respectively.

Bioactive Phenols in Small Fruits and Berries

Bioactive compounds are extra nutritional constituents occurring naturally in plant foods in small amounts, however in quantities enough to produce bioactive effects. Among bioactive compounds the phenolic compounds are a very large set of molecules, which include several groups such as for example flavonoids, phenolic acids or tannins. Small fruits and berries include a wide diversity of fruits, like grapes, strawberries, blackberries, blueberries, raspberries, cherries, hardi kiwi, gooseberries, cranberries, currants (black, white, red), physalis, crowberries, açaí, elderberries, dates or goji berries, and these frequently have been reported as having particularly high concentrations of phenolic compounds with antioxidant activity. Hence, the objective of this chapter is to review the literature about the type and contents of different phenolic compounds present in small fruits and berries, as well as their bioactive properties, including antioxidant capacity. All the fruits and berries investigated in this chapter were particularly rich in bioactive compounds, including phenolic compounds that provide the fruits with high antioxidant properties. The most relevant health promoting effects include anti-cancer, anti-inflamatory, neuro protective, cardio protective or anti-diabetes, thus indicating that these foods are a valuable resource to prevent and treat diseases.

Chemical Composition and Bioactive Compounds in Bananas and Postharvest Alterations

Bananas arise as one of the most popular fruits consumed all around the world. Banana belongs to the genus Musa from the family Musaceae. It is original from tropical regions and presents a strong ability to protect itself from the oxidative stress caused by extreme climatic conditions such as intense sunshine and high temperature. For this protection, bananas increase the production of bioactive compounds with antioxidant activity, which protect the fruit from the oxidative damage. Scientific studies have demonstrated that bananas (both in the pulp and peel) contain different antioxidant compounds, like vitamins (A, B, C and E), β-carotene and phenolic compounds (catechin, epicatechin, lignin, tannins, anthocyanins). Furthermore, banana is also notably rich in minerals, like potassium and phosphorus. The knowledge about the chemical composition and the contents in compounds with biological activity is of high interest given the importance of bananas as a valuable food all over the world. However, because bananas are perishable due to some factors like chemical reactions, including those that result in the production of ethylene, their postharvest conservation in pivotal for the commercialization. The effects of postharvest treatments and storage conditions on the composition of bananas are, therefore, essential. In this way, the present chapter focus on the composition of bananas, including macronutrients, micronutrients and bioactive compounds, as well as the effect of postharvest treatments and storage conditions in the quality of bananas.