Débora Catarine Nepomuceno de Pontes Pessoa

Acceleration of reflex maturation and physical development in suckling rats: effects of a maternal diet containing lipids from goat milk

Abstract Objective To investigate the effects of lipids from goat milk containing conjugated linoleic acids on body weight and reflex ontogeny of neonatal rats treated during the prenatal and suckling periods. Methods Three groups were studied: soybean oil (S), coconut oil (C), and goat milk lipids (GM). Reflex maturation (palm grasp, righting reflex, cliff avoidance, vibrissae placing, negative geotaxis, auditory startle, and free-fall righting) as well as body weight evolution were recorded during lactation. Results Data demonstrated that the lipids from goat milk accelerated body weight evolution as well as all the reflex maturation investigated (P < 0.05). Discussion The supply of goats milk offered to Wistar rats during pregnancy and lactation provided a variety of fatty acids necessary to accelerate the development of offspring.

Efeitos de bebidas alcóolicas em mães lactantes e suas repercussões na prole

Foi feita uma revisao de estudos sobre os efeitos ocasionados pelo consumo de bebidas alcoolicas por lactantes, analisando os multiplos disturbios metabolicos, nutricionais e psicologicos evidenciados no organismo materno e dos recem-nascidos. E enfatizada a necessidade de orientacoes clinico-nutricionais nos servicos de pre-natal e puericultura acerca dos riscos da ingestao de bebidas alcoolicas em qualquer quantidade, por maes no periodo de gestacao e aleitamento.

Processamento de biscoitos adicionados de óleo de buriti (Mauritia flexuosa L.): uma alternativa para o consumo de alimentos fontes de vitamina A na merenda escolar

OBJETIVO: Este trabalho teve como objetivo desenvolver biscoitos tipo cookie adicionado de oleo de buriti a fim de se analisarem sua aceitacao sensorial e seu valor nutricional, visando a sua utilizacao na merenda escolar, bem como avaliar o consumo de alimentos fontes de vitamina A por escolares. METODOS: Uma formulacao-controle (15% de oleo de soja) e duas formulacoes experimentais (7,5% e 15% de oleo de buriti) foram produzidas e avaliadas quanto a composicao centesimal, conteudo de vitamina A e aceitacao sensorial, testada por 201 escolares. Avaliou-se tambem o consumo de alimentos fontes de vitamina A por esses escolares mediante questionario semiquantitativo contendo 28 alimentos considerados fontes da referida vitamina. RESULTADOS: O biscoito elaborado com 15% de oleo de buriti obteve boa aceitacao, e apresenta maior percentual de proteinas, de minerais e de vitamina A, podendo ser considerado fonte deste ultimo nutriente. Observou-se uma maior frequencia de consumo de alimentos com baixo teor de vitamina A, como tambem uma menor frequencia de consumo dos frutos da regiao Nordeste. CONCLUSAO: Os biscoitos adicionados de oleo de buriti podem ser uma alternativa de inclusao de alimentos fontes de vitamina A na dieta de escolares, no entanto o consumo de frutas e hortalicas fontes dessa vitamina deve ser estimulado, tendo em vista que os escolares consomem pouca variedade de alimentos fontes dessa vitamina, o que aumenta o risco de deficiencia a longo prazo.

Exercício físico, crescimento e desenvolvimento: estudo em ratos jovens desnutridos pela dieta básica regional (DBR) e recuperados nutricionalmente

The aim of this research was to verify the effects of physical exercise on body growth and organ development of malnourished and nutritionally recovered young rats. Forty male Wistar rats underwent different treatments. The research was divided in two phases; firstly, all animals were exposed to malnutrition triggered by the use of the Regional Basic Diet (RBD) during a period of 30 days. Secondly, half of these animals were nutritionally recovered by the Casein Diet till the 105th day. Then, physical exercise (free-style-swimming, 1h/day, six fold a week) was practiced by 10 recovered rats, and by other 10 malnourished rats. Descriptive statistics was carried out by means and standard deviation. Inferential statistics was carried out by a two way ANOVA. The results indicated that physical exercise in malnourished rats led to a reduction food intake, absolute weight of heart, relative and absolute weight of the brain. Physical exercise associated with the experimental model of RBD would need new investigations, in which variables such as age, duration, intensity, frequency of exercise, and protocols must be considered as well as biochemical parameters.

Effect of the consumption on buriti oil on the metabolism of rats induced by iron overload

OBJECTIVES To compare the effect of the consumption of buriti oil and soybean oil on the metabolism of rats under stress induced by iron overload. MATERIALS AND METHODS A total of 28 rats were randomized into control groups who consumed diet added of soybean (CS) or buriti oil (CB) and gavage with saline and two experimental groups who consumed diet added of soybean (ES) or buriti oil (EB) and daily gavage with iron II sulfate as stress inducer. The fatty acid profile of diets was analyzed. Body weight and diet consumption were evaluated every two days. The lipid profile and liver weight of animals were evaluated at the end of the experiment. RESULTS Diet added of soybean oil showed higher percentage of polyunsaturated fatty acids (45.6%) and diet with buriti oil was rich in monounsaturated fatty acids (66.9%). There were no differences in food intake, total cholesterol, HDL-cholesterol and LDL-cholesterol among groups (p > 0.05). However, animals fed with diet supplemented with buriti oil showed intermediate triglyceride levels (CB: 65 mg/dL; EB: 68.7 mg/dL) compared to ES group (102.5 mg/dL). The liver of rats from the CS group had higher weight (2.06 ± 0.2 g) compared to the CB group (1.56 ± 0.1 g). CONCLUSION Buriti oil consumption was able to minimize some changes related to iron overload.

Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats

The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control). Rats fed BOC showed lower (p < 0.05) total and LDL cholesterol than the control; however, no changes in blood glucose levels or murine anthropometric parameters were observed. Serum retinol contents showed a strong correlation (r > 0.8) with hepatic retinol, and both groups of rats showed moderate correlations (r > 0.6 < 0.5) with FERs, FCRs and weight gain. Taken together, these results indicated that buriti is an alternative to increase vitamin A in baked goods, particularly in cookies. Intake of BOC improves lipid profiles and retinol status without affecting blood glucose in young rats.