Study of antioxidant activity of non-conventional Brazilian fruits

This study aimed to analyze the proximate composition of seeds from some non-conventional Brazilian fruits, as well as to evaluate the antioxidant activity through DPPH • free radical and to quantify the total phenolic compounds. To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 min, in a ratio of 1:3 (seeds:ethyl alcohol), under continuous agitation, at room temperature. Then, the mixtures were filtered and the supernatants were subjected to rotary evaporator under pressure reduced to 40 °C. The results report that the seeds of non-conventional fruits are remarkable sources of lipids, and the extraction of oil from these seeds could be an alternative for the commercial utilization of waste. They also presented significant percentages of protein and carbohydrates. Ethanol extracts of seeds from non-conventional Brazilian fruits showed relevant antioxidant activity and high amount of phenolic compounds. Therefore Brazilian non-conventional fruits can be used as functional food products or feed. © 2011 Association of Food Scientists & Technologists (India).

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with inulin, with inulin/oligofructose and without prebiotics (standard cake) was evaluated using descriptive quantitative analysis. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test with a nine-point hedonic scale. The cakes with prebiotics presented greater crust brownness, dough beigeness, hardness and stickiness than the standard cake and lower crumbliness. Principal Component Analysis (69.5 and 10.7% of explanation to the first and second principal components, respectively) showed that crust brownness, dough beigeness, hardness and stickiness contributed to distinguish the cakes with prebiotics from standard cakes. The sensory acceptability was similar for the three cakes and higher when compared to three commercial cakes, but the preference mapping showed that cakes with prebiotics were preferred to commercial cakes. Addition of prebiotics in orange cakes is feasible, based on the sensory results, which may facilitate marketing of this functional food with sensorial qualities equivalent to conventional products. © 2012 Elsevier Ltd.

Antimutagenic and anticarcinogenic effects of wheat bran in vivo

Previous studies in rodents treated with the pro-carcinogen 1,2-dimethylhydrazine suggested that the consumption of wheat bran protected against DNA damage in the colon and rectum. Based on this information, we evaluated wheat bran as a functional food in the prevention and treatment of colon cancer. We used the aberrant crypt focus assay to evaluate the anticarcinogenic potential of wheat bran (Triticum aestivum variety CD-104), the comet assay to evaluate its antigenotoxicity potential, and the micronucleus assay to evaluate its antimutagenic potential. The wheat bran gave good antimutagenic and anticarcinogenic responses; the DNA damage decreased from 90.30 to 26.37% and from 63.35 to 28.73%, respectively. However, the wheat bran did not significantly reduce genotoxicity. Further tests will be necessary, including tests in human beings, before this functional food can be recommended as an adjunct in the prevention and treatment of colon cancer. © FUNPEC-RP.

Evaluation of the antimutagenic and anticarcinogenic effects of inulin in vivo

The incidence of colorectal cancer is growing worldwide. The characterization of compounds present in the human diet that can prevent the occurrence of colorectal tumors is vital. The oligosaccharide inulin is such a compound. The aim of this study was to evaluate the antigenotoxic, antimutagenic and anticarcinogenic effects of inulin in vivo. Our study is based on 3 assays that are widely used to evaluate chemoprevention (comet assay, micronucleus assay, and aberrant crypt focus assay) and tests 4 protocols of treatment with inulin (pre-treatment, simultaneous, post-treatment, and pre + continuous). Experiments were carried out in Swiss male mice of reproductive age. In order to induce DNA damage, we used the pro-carcinogenic agent 1,2-dimethylhydrazine. Inulin was administered orally at a concentration of 50 mg/kg body weight following the protocols mentioned above. Inulin was not administered to the control groups. Our data from the micronucleus assay reveal antimutagenic effects of inulin in all protocols. The percentage of inulin-induced damage reduction ranged from 47.25 to 141.75% across protocols. These data suggest that inulin could act through desmutagenic and bio-antimutagenic mechanisms. The anticarcinogenic activity (aberrant crypt focus assay) of inulin was observed in all protocols and the percentages of damage reduction ranged from 55.78 to 87.56% across protocols. Further tests, including human trials, will be necessary before this functional food can be proven to be effective in the prevention and treatment of colon cancer. © FUNPEC-RP.

Organically produced coffee exerts protective effects against the micronuclei induction by mutagens in mouse gut and bone marrow

While researchers have extensively evaluated the beneficial effects of coffee consumption in reducing the frequency of certain diseases, studies examining the differences between organic and conventional coffee intake are still needed. Therefore, this paper aims to investigate the functional effects of organic and conventional coffee by examining both its chemical composition and its mutagenic/antimutagenic properties. Infusions of 10% or 20% (w/v) of organic and conventional coffee were administered by gavage (10 mL/kg b.w., once or twice a day) to male Swiss mice against doxorubicin (DXR) and 1,2-dimethylhydrazine dihydrochloride (DMH)-induced mutagenicity. The levels of chlorogenic acids, caffeine and trigonelline from the coffee infusions and oxidative stress analysis from the liver were measured by HPLC. Gut and bone marrow micronucleus assays were used as mutagenic/antimutagenic endpoints, as well as the crypt measurements and gut apoptosis index. The in vivo tests revealed that only organic coffee exerted protective effects, despite oxidative stress analysis and crypt measurements not showing differences among treatments. Intriguingly, the low dose (10% w/v mL/kg) displayed a robust protective effect that showed a significant reduction in bone marrow micronuclei (26.8%), gut micronuclei (11.5%) and apoptosis (27.8%), whereas the higher coffee dose (2 × 20% w/v) only showed a protective effect against bone marrow micronucleus (43.7%). These results highlight that organic coffee could be considered to have beneficial functional effects, although it is still a challenge to define conclusions from analytical data and all the possible interactions from this complex food matrix. © 2013 Elsevier Ltd. All rights reserved.

Contribuição ao estudo bioquímico de polpa de híbridos da cultivar maracujá amarelo azedo (Passiflora edulis f. flavicarpa Degener): enzimas e compostos bioativos

Pós-graduação em Biotecnologia - IQ

Avaliação dos efeitos fisiológicos e bioquímicos do tratamento com curcumina incorporada ao iogurte no diabetes experimental

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização bioquímica e centesimal das espécies Astrocaryum vulgare Mart. (tucumã) e Endopleura uchi (Huber) Cuatrec. (uxi) nativas da região Amazônica

Pós-graduação em Biotecnologia - IQ

O emprego da metodologia de superfície de resposta no desenvolvimento de um novo produto simbiótico, fermentado com Enterococcus faecium CRL 183 e Lactobacillus helveticus ssp jugurti 416, à base de extratos aquosos de soja e de Yacon (Smallanthus sonchifolius)

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

Avaliação da composição química, compostos bioativos e atividade antioxidante em cogumelos comestíveis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Modulação da resposta imune através do consumo de produto probiótico de soja durante o desenvolvimento de câncer de mama murino experimental

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de edulcorantes sobre a qualidade de leites fermentados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação das propriedades nutricionais e funcionais da fibra insolúvel na alimentação de gatos

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

Efeito protetor do açaí (Euterpeoleracea Martius) na promoção da carcinogênese de cólon em ratos Wistar

Pós-graduação em Patologia - FMB

Efeito do consumo de tremoço (Lupinus albus) e seu isolado protéico no metabolismo do colesterol em hamsters hipercolesterolemizados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)