Daiana Novello

Polydextrose: Physiological Function, And Effects On Health

Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of sorbitol and citric acid. The random bonds in PDX prevent mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. These properties have led to the acceptance in many countries that PDX provides similar physiological effects as other dietary fibers and has shown prebiotic potential. Dietary intervention with prebiotics has been shown to selectively stimulate the growth and/or activity of one or a limited number of intestinal bacteria associated with several physiological benefits on health. Therefore, the objective of this review was a survey of the literature on the effect of supplementation with PDX in health, and to list the benefits for maintaining health and/or reducing the development of diseases.

Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

A aplicacao de linhaca em carne e produtos carneos atraves da adicao como ingrediente nao-carneo nao foi ainda devidamente avaliada. Essa estrategia tecnologica, se bem otimizada, poderia melhorar substancialmente o valor nutricional de produtos carneos e promover apelos saudaveis consistentes. Sabendo disso, este estudo teve como objetivo avaliar o efeito da adicao de oleo, ou farinha, ou semente de linhaca dourada sobre as propriedades fisico-quimicas e o perfil de acidos graxos de hamburgueres bovinos. Os hamburgueres foram preparados com 5,0% de oleo (OL), farinha (FL), ou de semente (SL), alem de uma formulacao controle (FC). Para os produtos crus contendo linhaca, o teor de umidade (74,22 a 68,61%) diminuiu e os teores de cinzas (1,61 a 2,00g 100g-1), proteinas (15,62 a 16,46g 100g-1), gorduras (6,20 a 9,74g 100g-1), carboidratos (2,02 a 3,97 g 100g-1) e calorias (127,71 a 161,62kcal 100g-1) aumentaram. As amostras cruas e cozidas contendo linhaca dourada tiveram um aumento benefico de acidos graxos omega-3 (n-3) (0,85 a 2,98g 100g-1), e uma reducao da relacao n-6/n-3 ( 0,50), melhorando assim o perfil nutricional.

Physicochemical evaluation and fatty acids profile of broiler chicken fed broiler diets containing barley brewer (Hordeum vulgare).

The aim of this study was to analyze the chemical composition and the fatty acids (FA) profile of broiler chicken (breast and thigh/on-thigh) fed diets containing 10 and 20% of barley and a control diet. The FAs were evaluated by gas chromatography. There was not a significant difference (p > 0.05) in the breast chemical composition. In the thigh/on-thigh cut, the ration containing 20% of barley reduced the ashes (p 0.05). As for the ω6/ω3 ratio, the highest one was observed in the 20% barley fed animals, in both cuts, being considered the worst quality. It can be concluded that the 20% barley ration was worse than the others and the 10% barley ration was better than the control ration, especially when considering the saturated FA quantity that was reduced.

Avaliação bromatológica e perfil de ácidos graxos da carne de frangos de corte alimentados com rações contendo farinha de peixe ou aveia-branca

The objective was to analyze the chemical composition and profile of fatty acids of broilers meat (breast and drumstick/thigh) fed diets with fish meal and oats. A completely randomized design, with five diets, three replications of 10 birds each, was used. Diets with 4.5 or 9% fishmeal, 10 or 20% oats, and control diet were evaluated. There was no difference in breast chemical composition. Drumstick/thigh of birds fed diets with 9% fishmeal and 10% oats showed greater amount of lipids than those fed control diet and diet with 20% oats. Composition of saturated fatty acids, as for breast and as for drumstick/thigh, did not differ between the birds. Diet with 20% oats increased the amount of palmitoleic acid in the breast in comparison to that with 9% fishmeal. Accretion of fatty acid in drumstick/thigh was higher in birds fed both diets with oats and lower in those fed diet with 9% fishmeal. Diet with 9% fishmeal showed greater potential to increase polyunsaturated fatty acids ω3 (alfa-linolenic) in breast and ω6 in drumstick/thigh, as compared to diets with oats. However, diet with 9% fishmeal showed greater accretion of ω3 in drumstick/thigh. Use of oats in diet improves the profile of monounsaturated fatty acids, especially palmitoleic acid, while use of 9% fish meal in diet improves the profile of ω3 and ω6 polyunsaturated fatty acids.

Avaliação zootécnica e qualidade da carcaça de frangos de corte alimentados com rações contendo farinha de peixe ou aveia branca

The present research was aimed at analyzing the performance and the chemical composition of the chicken meat (chest and thigh/on-thigh) fed with different rations containing fish meal or white oat. Five treatments with 5 repetitions with 10 birds for each experimental unit had been tested, totalizing 250 animals created, from 1 to 40 days old. The chickens had been lodged in cages receiving rations contend 4.5% and 9% of fish meal, or, 10% and 20% of white oat, and the control diet. The chemical analyses of humidity, ashes, rude protein and ether extract were done in an animal for each repetition. It was not observed difference (P>0.05) for the ration consumption, gain of daily weight and alimentary conversion. There was no difference (P>0.05) in the chemical composition of the chest broiler meat. In the thigh/on-thigh analyzed, the treatment including 9% of fish meal provided significant increase of lipids in relation to the control diet and to that including 20% of white oat ration. It is conclude, that it is possible to use the 4 types of rations tested without intervening in the birds performance, being that, the 9% of fish flour inclusion and 10% of oat had increased the lipids in the chickens thigh/on-thigh meat.

PERCEPÇÃO SOBRE A EXISTÊNCIA DE TRABALHO INTERDISCIPLINAR EM ESTRATÉGIAS SAÚDE DA FAMÍLIA DA CIDADE-SEDE DA 5ª REGIONAL DE SAÚDE DO PARANÁ

O objetivo da pesquisa foi avaliar a percepcao da existencia de trabalho interdisciplinar entre profissionais de Estrategias de Saude da Familia (ESF) da cidade-sede da 5a Regional de Saude do Parana, Brasil. Foram avaliados 214 profissionais de ambos os generos. O diagnostico da interdisciplinaridade foi verificado por meio de um questionario validado. A percepcao de interdisciplinaridade foi estatisticamente significativa para os profissionais com ensino superior, com tempo de exercicio profissional na instituicao menor que 5 anos, para aqueles que afirmaram presenca de trabalho coletivo/em equipe, existencia de reunioes multiprofissionais e planejamento das acoes em saude, e para aqueles que mencionaram que o trabalho na ESF propicia novas aprendizagens. Houve associacao entre existencia de trabalho interdisciplinar e escolaridade, existencia de trabalho coletivo/em equipe e o trabalho na ESF propicia novas aprendizagens. As avaliacoes contribuem diretamente para o aprimoramento do trabalho interdisciplinar em ESF, considerando-se a importância da interdisciplinaridade para o trabalho em saude.

Intake of Polydextrose Alters Hematology and the Profile of Short Chain Fatty Acids in Partially Gastrectomized Rats

Polydextrose (PDX) ingestion may increase the intestinal absorption of iron. This study evaluated the effects of 7.5% polydextrose supplementation on markers of iron uptake, transport and storage in partially gastrectomized rats. Half of a batch of 40 male Wistar rats (250 g) underwent Billroth II partial gastrectomy with anterior truncal vagotomy (GXT), while the other half underwent sham gastrectomy (SHAM). At 7 postoperative days, the animals were subdivided into four groups (n = 10): Sham Control and GXT Control (no polydextrose); Sham PDX and GXT PDX (with 7.5% PDX). The animals were euthanized after 60 day of PDX treatment. Organ weight, cecal pH, the characterization and quantification of short-chain fatty acids (SCFA), hematological parameters, hepatic iron content and the expression of ferroportin (FPT) in the jejunum, cecum, colon and liver were evaluated. PDX caused changes in the cecum of the supplemented animals, where there was a decrease in pH, increase in cecal wall and marked production of SCFA, especially acetic and propionic acids (p < 0.05). Hepatic iron levels were lower in GXT animals. PDX increased hemoglobin (HGB) values by 29.2% and hematocrit (HCT) by 55.8% in the GXT PDX group compared to the GXT Control group. The GXT PDX group had lower hepatic FPT expression (p < 0.05). PDX led to increased SCFA concentration in the supplemented animals. Considering that SCFAs play a central role in the increasing nutrients uptake, this mechanism may be involved in altering the hematology profile observed in these animals but not enough to reverse iron deficiency anemia in post-gastrectomy rats.

ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical composition DOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833

This study aimed to verify the sensory acceptability of coconut cookie enriched with fructooligosaccharides (FOS) and determine the physical-chemical composition of the traditional formulation and with the highest level of FOS and similar sensory acceptance. Were used six formulations of cookies: F1 (standard) and the others added 10% (F2), 12.5% (F3), 15% (F4), 17.5% (F5) and 20% (F6) FOS. Sensorially, F1, F2, F3 and F4 showed good acceptance, with no statistical difference between them, in all attributes. In physico-chemical composition F4 showed higher fiber concentration, carbohydrates and calories and lower moisture (p<0.05) than F1. Thus, the products development has demonstrated that an addition level of 15% FOS in coconut cookies was better accepted by the judges, obtaining sensory acceptance similar to standard product and good expectations of sales.

Eficácia de intervenções educacionais sobre os conhecimentos em nutrição e atividade física de escolares

Objetivou-se avaliar a eficacia de intervencoes educacionais interdisciplinares sobre os conhecimentos em nutricao e atividade fisica de escolares. Participaram da pesquisa 458 criancas de 7 a 10 anos, matriculadas em 16 escolas municipais. Os conhecimentos sobre nutricao e atividade fisica foram avaliados por meio de questionarios aplicados antes e apos as intervencoes, as quais foram realizadas por 5 meses, sendo 2 encontros/mes, totalizando 10 encontros/escola. Em relacao aos conhecimentos em nutricao e atividade fisica pre-intervencao, verificou-se, respectivamente, que 15,7% e 12,9% das criancas tinham baixos conhecimentos, 45,2% e 44,1% bons conhecimentos; e 39,1% e 43,0% otimos conhecimentos. No periodo pos-intervencao, 0,2% e 0,2% das criancas demonstraram baixos conhecimentos; 1,3% e 2,4% bons conhecimentos; e 98,5% e 97,4% otimos conhecimentos. As intervencoes educativas realizadas no ambiente escolar favorecem o aprendizado das criancas, promovendo um consumo alimentar consciente e habitos mais saudaveis.

Interdisciplinarity as a strategy for the prevention of systemic arterial hypertension in children: a systematic review

Researches that developed interdisciplinary actions in schools seeking to modify the arteial pressure levels or salt and/or sodium consumption by children were analyzed. Studies available on the PubMed, ScienceDirect and Lilacs databases, associating the keywords: intervention study, nutrition intervention, schoolchildren, school health, blood pressure, sodium and salt were included. The research included articles from the last 15 years, in Portuguese, English and Spanish, which had preschool or school children as participants. With respect to the change of the blood pressure levels, 7 studies with positive and significant results and 6 without variation were identified. In terms of modification of the ingestion of food with high salt and/or sodium content, 4 studies revealed positive and significant results, and only one was unsuccessful. The conclusions drawn are that the interventions that use nutritional education combined with physical activities prevail in the literature. However, these actions proved to be more effective when implemented over a long period of time.