Maria Sebastiana Silva

STUDIES ON THE USE OF JATOBA FLOUR IN BISCUITS AS A SOURCE OF DIETARY FIBRE CONTAINING NO ADDED SIMPLE SUGARS

The objective of this study was to investigate the use of jatoba-do-cerrado (Hymenaea stigonocarpa Mart.) and jatoba-da-mata (Hymenaea stilbocarpa Mart.) flours added to wheat flour for the production of cookies as a source of dietary fibre and without sugar. The jatoba flours were evaluated for their physical and chemical characteristics. Cookies were prepared using a mixture of wheat and jatoba flours, containing 10%, 15%, 20% and 25%. The cookies were evaluated for their physical, chemical and sensory characteristics. The jatoba-do-cerrado and jatoba-da-mata had the following composition on a dry basis: 7,60±0,22 and 8,37±0,12g protein/100g, 3,03±0,05 and 2,92±0,11g lipidis/100g, 4,60±0,06 and 5,48±0,07g ash/100g, 11,01±0,50 and 9,81±0,58g soluble food fibre/100g, 42,86±0,27 and 45,79±0,61g insoluble food fibre/100g and 18,54±0,55 and 20,18±0,46g carbohydrates/100g. The spread factor was higher in cookies containing levels of 20% and 25% of jatoba-do-cerrado flour and levels of 15% and 25% of jatoba-da-mata. Cookies made of 10% of jatoba-do-cerrado and jatoba-da-mata were the most acceptable products of those tested and no significant differences in appearance were found between them. Cookies prepared from the blends containing 10% of jatoba-do-cerrado and jatoba-da-mata flours had 6,05±0,09 and 6,77±0,53g/100g dietary fibre/100g respectively. Cookies without sugar and source of dietary fibre were produced by replacing 10% wheat flour with jatoba flours.

Composição química e valor protéico do resíduo de soja em relação ao grão de soja

The aim of this research is to evaluate the chemical composition and protein value of soybean residue, which is a sub product of soybean oil extraction. The centesimal composition, energy value and amino acid contents were determined from soybean residue and soybean grain. The protein value was estimated by means of biological indexes. Weaning male Wistar rats (n = 24) were divided into four groups that were fed for ten days with 10% protein diets (soybean residue, soybean grain, casein- control) or a non-protein diet. The soybean residue showed a greater content of protein (47%) and lower energetic value (334 kcal/100 g) than soybean grain (40% e 452 kcal/100 g, respectively) and it also showed an essential amino acid score of 101% compared to the reference pattern and protein digestibility of 88%. Protein quality of soybean residue is similar to the protein of soybean grain (protein values of 87% and 85%, respectively), according to RNPR (Relative Net Protein Ratio) and PDCAAS (Protein Digestibility-Corrected Amino Acid Score) indexes. The soybean residue is a source of carbohydrates, minerals, fibers and adequate protein in nutritional terms and it shows advantages in relation to soybean grain such as lower energetic value and greater protein content.

Valor nutricional e características químicas e físicas de frutos de murici-passa (Byrsonima verbascifolia)

Estudos sobre o valor nutricional dos frutos do Cerrado e de seus produtos contribuem para utilizacao dos alimentos regionais na alimentacao humana. Este trabalho teve por objetivo avaliar a composicao quimica, fisica e microbiologica dos frutos de murici-passa e in natura. O processamento do Murici-Passa (MP) foi realizado em tres repeticoes (MP1, MP2 e MP3), utilizando-se a desidratacao osmotica seguida de secagem em estufa com circulacao forcada de ar. Analisou-se a composicao centesimal, atividade de agua, pH e solidos soluveis dos frutos de murici-passa e in natura. Os dados foram analisados por meio do coeficiente de variacao, analise de variância (ANOVA) e Teste de Tukey (p < 0,05). Os frutos desidratados perderam entre 63,00 e 68,00% de agua, concentrando os teores de macronutrientes, energia e solidos soluveis em relacao ao fruto in natura. Os teores de atividade de agua variaram entre 0,78 e 0,85, caracterizando o murici-passa como produto seco de umidade intermediaria. O pH permaneceu abaixo de 4,50 para os frutos desidratados e in natura. O murici-passa apresentou condicoes microbiologicas satisfatorias para consumo. Concluindo, o valor nutricional do murici-passa evidencia um alimento rico em fibras e sua producao pode contribuir com a valorizacao dos alimentos regionais.

Chromium Nicotinate Has No Effect on Insulin Sensitivity, Glycemic Control, and Lipid Profile in Subjects with Type 2 Diabetes

Objective: To investigate the effect of chromium nicotinate supplementation on insulin sensitivity, glycemic control, and lipid profile in subjects with type 2 diabetes. Materials and Methods: In a double-blind clinical trial, 56 overweight individuals with type 2 diabetes were randomized into 3 groups: placebo (NC0), 50 μg (NC50), and 200 μg (NC200) of chromium as chromium nicotinate. Chromium status, sensitivity to insulin, glycemic control, and lipid profile were assessed at the beginning of the study and 45 days and 90 days after. Results: In the beginning, most subjects showed low concentrations of serum chromium (71.88%), regular levels of urinary chromium (80.65%), and insulin resistance (73.80%). The serum chromium concentrations did not differ among the groups over time (p = 0.2549). The changes in serum chromium and urine concentrations did not relate to changes in fasting glucose (p > 0.05). At 90 days of intervention, there was no significant difference between groups in fasting glucose, glycosylated hemoglobin, homeostasis model assessment insulin resistance (HOMA-IR), total cholesterol, and low-density lipoprotein (LDL); there was increase in homeostasis model assessment β-cell function (HOMA-β; p = 0.0349) and high-density lipoprotein (HDL; p = 0.0425) in the NC0 group and a reduction of triglycerides in the NC0 (p = 0.0177) and NC50 (p = 0.0336) groups. Conclusion: Supplementation at 50 and 200 μg of chromium as chromium nicotinate did not promote glycemic control, increase insulin sensitivity, or change the lipid profile of subjects with diabetes.

Effect of chromium supplementation on the glucose homeostasis and anthropometry of type 2 diabetic patients: Double blind, randomized clinical trial: Chromium, glucose homeostasis and anthropometry

OBJECTIVE To evaluate the effect of chromium supplementation on the glucose homeostasis and anthropometry of type 2 diabetic patients. MATERIAL AND METHODS Fifty-six individuals with type 2 Diabetes were randomized on a double blind clinical trial into three groups: placebo (NC0), 50μg (NC50) and 200μg (NC200) of chromium nicotinate. Glucose homeostasis, anthropometry and physical activity intensity were evaluated at the beginning, at day 45 and at day 90. Energy intake was evaluated at the beginning, between the beginning and 45 days, and between days 45 and 90 of the study. RESULTS There were no differences within or between groups for HOMA-IR, waist circumference, body fat percentage, lean body mass percentage and total energy intake during the trial. There was an increase of the HOMA-β in group NC0 (p=0.0349) and a decrease of 1.08kg in group NC50 (p=0.0048) at 90 days. The relation between body mass index, body fat percentage and insulin sensitivity did not change in the placebo and supplemented groups (p>0.05). In the effect of the intervention, for each 1cm increase in waist circumference there was an increase of 1.90±0.63 in HOMA-IR (p=0.0087) and 16.31±5.27% in HOMA-β (p=0.0073) in group NC200. No difference was seen in the intensity of physical activity within the groups and in the comparison between the supplemented groups (NC50 and NC200) and placebo (NC0) at 90 days. There was an increase in energy expenditure in physical activity at 90days (p=0.0371) of intervention in the group subjects NC50. As for total energy intake, there were no differences within or between the groups during the study. CONCLUSION 50μg and 200μg supplementation with chromium nicotinate for 90days did not promote improvements in glucose homeostasis and anthropometry in individuals with type 2 diabetes mellitus.

Corn germ with pericarp in relation to whole corn: nutrient contents, food and protein efficiency, and protein digestibility-corrected amino acid score

A fracao germen com pericarpo (farelo) e produzida no processamento do grao de milho, sendo usada para extracao de oleo e alimentacao animal. O estudo avaliou a qualidade nutricional e proteica desta fracao em relacao ao milho. Foi determinada a composicao centesimal, conteudo em minerais e perfil de aminoacidos da fracao germen com pericarpo e do milho. Foi conduzido um experimento (4 semanas) com 36 ratos Wistar machos recem-desmamados, e foram formuladas tres dietas contendo 10% de proteina (referencia, germen com 15% de lipidios e caseina com 15% de lipidios), duas dietas com 6% de proteina (milho e caseina), e uma dieta aproteica. Foram constatados maiores teores de proteinas, lipidios, fibra alimentar (27,8 g.100g-1), cinzas, minerais (Fe e Zn - aproximadamente 5 mg. 100g-1) e lisina (57,2 mg.g-1 proteina) no germen em relacao ao milho. O germen apresentou proteina de boa qualidade (Relative Protein Efficiency Ratio-RPER = 80%; Protein Digestibility-Corrected Amino Acid Score-PDCAAS = 86%), superior a do milho (RPER = 49%; PDCAAS = 60%). A fracao germen com pericarpo e rica em fibra alimentar e e fonte de proteina de boa qualidade e de ferro e zinco, sendo indicado seu uso como materia-prima nutritiva em produtos alimenticios para consumo humano.

Composição em nutrientes e valor energético de pratos tradicionais de Goiás, Brasil

Investigou-se a composicao centesimal e o valor energetico de 16 pratos tradicionais de Goias, cujas receitas foram padronizadas conforme habitualmente preparados na regiao. Determinou-se a composicao centesimal por analise direta e estimou-se a composicao quimica por meio de tabelas de composicao de alimentos (analise indireta). Constatou-se valores energeticos acima de 100kcal/100g e baixos teores de fibra alimentar em todos os alimentos processados analisados (exceto a guariroba ao molho e o pequi refogado), bem como conteudos significativos de proteina (6,3 a 10,0%) e lipidios (6,5 a 18,8%) nos pratos doces estudados. As diferencas entre os valores obtidos por analise direta e por analise indireta variaram de 0,4 a 154,4%. Os resultados deste estudo reforcam a necessidade de analise direta da composicao quimica de alimentos processados, sobretudo aqueles tipicamente regionais, visando uma avaliacao mais confiavel do consumo alimentar.

Cardiac Autonomic Modulation and the Kinetics of Heart Rate Responses in the On- and Off-Transient during Exercise in Women with Metabolic Syndrome

Objective: To test whether women with metabolic syndrome (MS) have impairments in the on- and off-transients during an incremental test and to study whether any of the MS components are independently associated with the observed responses. Research Design and Methods: Thirty-six women aged 35–55 years were divided into a group with MS (MSG, n = 19) and a control group (CG, n = 17). R-R intervals (RRi) and heart rate variability (HRV) were calculated on a beat-to-beat basis and the heart rate (HR) at the on- and off-transient were analyzed during an incremental cardiopulmonary exercise test (CPET). Results: MSG showed lower aerobic capacity and lower parasympathetic cardiac modulation at rest compared with CG. HR values in on-transient phase were significantly lower in MSG compared with CG. The exponential amplitudes “amp” and the parameters “τ” [speed of heart rate recovery (HRR)] were lower in MSG. MSG exhibited higher HR values in comparison to CG during the off-transient indicating a slower HRR. In MSG, there was an inverse and significant correlation between fasting plasma vs. ΔF and glucose vs. exponential “τ” of HRR dynamics. Conclusion: MS is associated with poor heart rate kinetics. The altered HR kinetics seems to be related to alterations in cardiac parasympathetic modulation, and glucose metabolism seems to be the major determinant.

Condições de vida e itinerários terapêuticos de quilombolas de Goiás

The aim of this study was to investigate living conditions and therapeutic paths of two quilombola communities residing in the State of Goias: Almeidas (rural community), Jardim Cascata (urban community). We conducted a quantitative and qualitative study through questionnaire, semi-structured interviews with key informants and observation of reality. Four visits were made to each community in the years 2010 and 2011. Concerning to the general characteristics, the communities presented a low level of education, low income and lack of basic sanitation. People at those communities mobilize popular, religious and biomedical knowledge in their treatments. At Almeidas, people self medicate using homemade and conventional medication simultaneously. There is an elderly lady who prepares homemade treatments. The people at Jardim Cascata use mainly conventional self-medication. Family support networks are more intense in Almeidas than Jardim Cascata. In both communities, health services are often closed due staff turnover and poor infrastructure. Moreover, the two communities have historical determinations based to a lack of attention from the public sector and marginalization of the poor population.

Body composition of chronic renal patients: anthropometry and bioimpedance vector analysis

OBJECTIVE to compare the body composition of patients undergoing hemodialysis with that of healthy individuals using different methods. METHOD cross-sectional study assessing male individuals using anthropometric markers, electrical bioimpedance and vector analysis. RESULTS the healthy individuals presented larger triceps skinfold and arm circumference (p<0.001). The bioimpedance variables also presented significant higher values in this group. Significant difference was found in the confidence interval of the vector analysis performed for both the patients and healthy individuals (p<0.0001). The tolerance intervals showed that 55.20% of the patients were dehydrated, 10.30% presented visible edema, and 34.50% were within normal levels of hydration. Bioimpedance and vector analysis revealed that 52% of the patients presented decreased cell mass while 14.00% presented increased cell mass. CONCLUSIONS the differences in the body composition of patients and healthy individuals were revealed through bioimpedance and vector analysis but not through their measures of arm circumference and arm muscle area.OBJETIVO: comparar a composicao corporal de pacientes em hemodialise com sujeitos saudaveis, por diferentes metodos de avaliacao. METODOS: estudo transversal realizado com sujeitos do sexo masculino com avaliacoes antropometricas, bioimpedância eletrica e analise vetorial. RESULTADOS: a prega cutânea tricipital e a circunferencia de braco foram maiores (p<0,001) nos sujeitos saudaveis. As variaveis da bioimpedância, tambem, tiveram valores maiores e significativos nesse grupo. O intervalo de confianca da analise vetorial dos pacientes e sujeitos saudaveis mostrou diferenca significativa (p<0,0001). Os intervalos de tolerância para hidratacao revelaram que 55,20% dos pacientes estavam desidratados; 10,30% com edema aparente e 34,50% com hidratacao normal. A bioimpedância e a analise vetorial determinaram que 52% dos pacientes tinham reducao e 14% aumento da massa celular. CONCLUSOES: as diferencas na composicao corporal entre pacientes e sujeitos saudaveis foram demonstradas por meio da bioimpedância e analise vetorial, mas, nao pelas medidas da circunferencia e da area muscular de braco.