Maressa Caldeira Morzelle

Neuroprotective Effects of Pomegranate Peel Extract after Chronic Infusion with Amyloid-β Peptide in Mice

Alzheimer’s disease is a chronic and degenerative condition that had no treatment until recently. The current therapeutic strategies reduce progression of the disease but are expensive and commonly cause side effects that are uncomfortable for treated patients. Functional foods to prevent and/or treat many conditions, including neurodegenerative diseases, represent a promising field of study currently gaining attention. To this end, here we demonstrate the effects of pomegranate (Punica granatum) peel extract (PPE) regarding spatial memory, biomarkers of neuroplasticity, oxidative stress and inflammation in a mouse model of neurodegeneration. Male C57Bl/6 mice were chronically infused for 35 days with amyloid-β peptide 1–42 (Aβ) or vehicle (control) using mini-osmotic pumps. Another group, also infused with Aβ, was treated with PPE (p.o.– βA+PPE, 800 mg/kg/day). Spatial memory was evaluated in the Barnes maze. Animals treated with PPE and in the control group exhibited a reduction in failure to find the escape box, a finding that was not observed in the Aβ group. The consumption of PPE reduced amyloid plaque density, increased the expression of neurotrophin BDNF and reduced the activity of acetylcholinesterase enzyme. A reduction in lipid peroxidation and in the concentration of the pro-inflammatory cytokine TNF-α was also observed in the PPE group. No hepatic lesions were observed in animals treated with PPE. In conclusion, administration of pomegranate peel extract has neuroprotective effects involving multiple mechanisms to prevent establishment and progression of the neurodegenerative process induced by infusion with amyloid-β peptide in mice.

CARACTERIZAÇÃO QUÍMICA E FÍSICA DE FRUTOS DE CURRIOLA, GABIROBA E MURICI PROVENIENTES DO CERRADO BRASILEIRO

ABSTRACTThe Cerrado biome features a variety of fruit species with peculiar sensory characteristics, but little explored scientifically and commercially. This study aimed the chemical, physical and nutritional characterization of curriola (Pouteria ramiflora), gabiroba (Campomanesia cambessedeana) and murici (Byrsonima verbascifolia), native fruits of the Brazilian Cerrado. Gabiroba had a high amount of Vitamin C (383.33 mg/100g) and showed a significant proportion of pulp (81.52%). Curriola showed considerable crude fiber (8.18%), while murici had a considerable amount of pectin (746.81 mg/100 g), lipids (2.31 %) and expressive antioxidant potential (56 mg DPPH / g fruit). These results can be used as a basis for future researches in order to improve bioactive compounds and manufacturing processes of those fruits.

AVALIAÇÃO SENSORIAL DE IOGURTE À BASE DE PITAIA (HYLOCEREUS UNDATUS), ENRIQUECIDO COM QUINOA (CHENOPODIUM QUINOA) E SUCRALOSE

The market for foods that are aimed at certain health benefit has been shown to be promising, allied to this fact is the growing number of studies in the area of dairy foods such as yogurt, high biological value, product with health beneficial properties and easy marketing. The yogurt added if pulp of dragon fruit ( Hylocereus undatus ), sensory potential of exotic fruit and little exploited, tends to be a product of easy acceptance by consumers, additionally you can increase its nutritional value by adding the quinoa, grain protein content of high and significant contents in fatty acids, and despite the use of sucralose that is considered a sweetener without usage restrictions makes the product even more attractive. Accordingly, the present study sought to evaluate much sensory yogurt plus dragon fruit pulp in various concentrations and check what was the greater acceptance. Microbiological analyses have been made of the coliforms, 45oC, 30oC and presence of Salmonella sp. to check the quality of the product. The model adopted for the sensory analysis was the preference ordering test, for comparison of yogurt in its various concentrations of pulp. Microbiological analyses found in the concentrations of the yogurts, 20% 30% and 40% of pulp were satisfactory in accordance with the legislation in force for that product type. The results obtained for the sensory test pointed to consumer preference with greater concentration in the sample of dragon fruit pulp (40%).

CARACTERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE SORVETES À BASE DE FRUTOS DO CERRADO

5 ABSTRACT The study aimed to evaluate the nutritional, microbiological and sensory properties of ice cream made with exotic fruits of the Brazilian cerrado region, among them araticum (Annonacrassiflora) pequi (Caryocar brasiliense Camb.) Mangaba (Hancorniaspeciosa) and Curriola( Pouteriaramiflora). Many flavors proved promising, with high acceptability and nutritional value superior to conventional commercial flavor, making it an attractive option for both the industry and for consumer health. As regards the microbiological

DESENVOLVIMENTO DE SORVETE ENRIQUECIDO COM FIBRAS DE LINHAÇA E LACTOBACILOS VIVOS E SUA VIABILIDADE

There was an increase in the number of conscious consumers who are concerned about getting quality products, which have pleasant taste and appearance and are more nutritious and healthy. Among these foods are highlighted probiotics, prebiotics and fiber that are proven health benefits. This work had as objective the development of plum ice cream enriched with flax fibers and lactobacilli live, and to verify their acceptance and viability during the period of validity. Lactobacillus acidophilus was used as a leavening agent in milk and its viability in the blend was evaluated by microbiological analysis for 0, 7, 14, 21, 28 days of storage. The results showed that ice cream can be stored for 28 days at -18 o C while maintaining its probiotic characteristics. Despite a reduction in the number of viable cells after storage, the ice cream at the end of this period had average scores of 1.9 x 10 7 UFC/g, which is consistent with the law and can therefore be considered a probiotic food. The sensory evaluation was performed by 50 untrained tasters where 91% approved the product and 76% said they would buy the product. Thus, we demonstrated the feasibility of making ice cream with the addition of Lactobacillus acidophilus and flax.