Miriam Aparecida de Oliveira Pinto

Antinociceptive and Anti-Inflammatory Activities of the Sesame Oil and Sesamin

Sesame oil is widely consumed as nutritious food, cooking oil, and in pharmaceuticals and food. In this study, the antinociceptive and anti-inflammatory properties of the sesame oil and sesamin were investigated. The sesame oil and sesamin reduced the number of abdominal contortions at the doses 100, 200, or 400 mg/kg. The first and second phases of the time paw licking were inhibited by sesame oil and sesamin (100, 200, or 400 mg/kg). After 90 min of treatment, sesame oil and sesamin increased the reaction time on a hot plate (200 or 400 mg/kg). Considering the tail-immersion assay, the sesame oil and sesamin produced significant effect after 60 min at the doses of 100, 200, or 400 mg/kg. After 4 h of application of the carrageenan, the sesame oil and sesamin were effective against the paw edema. The exudate volume and leucocyte migration were also reduced by sesame oil and sesamin. These results suggest that sesamin is one of the active compounds found in sesame oil and justify the antinociceptive and anti-inflammatory properties of this product.

Chemical Composition and Biological Activities of Essential Oils of Eremanthus erythropappus (DC) McLeisch (Asteraceae)

The chemical composition of the essential oils obtained by hydrodistillation of different parts of Eremanthus erythropappus, including leaves, branches and inflorescences, was investigated by Gas Chromatography and Gas Chromatography/Mass Spectrometry. The antimicrobial activity of the oils was assessed by the disc diffusion and microdilution methods, while the antioxidant activity was evaluated by DPPH and reducing power tests. The main compounds found in the essential oils derived from the inflorescences and leaves were β-caryophyllene, germacrene-D, α-copaene and β-pinene. α-Bisabolol was the major component in the branches. The oils were active against Staphylococcus aureus, Streptococcus pyogenes and fungi, but not Escherichia coli and Pseudomonas aeruginosa. The MIC values ranged from 0.01 to 0.50 mg/mL. Using the DPPH test, the IC50 values ranged from 38.77 ± 0.76 to 102.24 ± 1.96 μg/mL, while the reducing power test produced IC50 values between 109.85 ± 1.68 and 169.53 ± 0.64 μg/mL. The results revealed that the E. erythropappus oils are new promising potential sources of antimicrobial and antioxidant compounds with good future practical applications for human health.

Chemical Composition and Biological Activities of the Essential Oils from Duguetia lanceolata St. Hil. Barks

Essential oils of Duguetia lanceolata barks, obtained at 2 (T2) and 4 h (T4), were identified by gas chromatography and gas chromatography/mass spectrometry. β-Elemene (12.7 and 14.9%), caryophyllene oxide (12.4 and 10.7%) and β-selinene (8.4 and 10.4%) were the most abundant components in T2 and T4, respectively. The essential oils inhibited the growth of Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli and Candida albicans. The essential oils were cytotoxic against brine shrimp. The extraction time influenced the chemical composition and biological activities of essential oils obtained from the barks of D. lanceolata.

Antinociceptive and Anti-Inflammatory Effects of Ethanol Extract from Vernonia polyanthes Leaves in Rodents

The ethanol extract from Vernonia polyanthes leaves (EEVP) was investigated for antinociceptive and anti-inflammatory effects at the doses (p.o.) of 100, 200 and 400 mg/kg in animal models. The extract reduced the number of abdominal contortions by 16.75% and 31.44% at a dose of 200 and 400 mg/kg, respectively. The results obtained showed that EEVP exerted a significant antinociceptive effect in the two phases of formalin. The EEVP increased the reaction time on a hot plate at the doses of 100, 200 and 400 mg/kg after 90 min of treatment. The paw edema was reduced by EEVP at the doses of 100, 200 and 400 mg/kg after 4 h of application of carrageenan. Doses of 200 and 400 mg/kg, administered 4 h before the carrageenan injection, significantly reduced the exudate volume (29.25 and 45.74%, respectively) and leukocyte migration (18.19 and 27.95%, respectively). These results suggest that V. polyanthes can be an active source of substances with antinociceptive and anti-inflammatory activities.

LÁCTEOS COM BAIXO TEOR DE LACTOSE: UMA NECESSIDADE PARA PORTADORES DE MÁ DIGESTÃO DA LACTOSE E UM NICHO DE MERCADO

Lactose is the main carbohydrate in milk, containing in nutrients food to health maintenance. Lactose intolerance is the term commonly used to describe the symptoms reported by people with lactose maldigestion after eating dairy products, being a very important topic for food professionals, consumers and health professionals. It is estimated that 65% of the world adult population manifesting symptoms of lactose maldigestion. Haven misconceptions about its manifestation and development, inducing the belief that milk and its derivatives should be excluded from the diet of people who have symptoms of lactose intolerance. This article aims to review the main concepts related to lactose comprising: their properties nutritional and industrial importance, the distinction between poor digestion, allergies and lactose intolerance, labeling, methods of diagnosis and treatment, as well as the diversity of products with low levels of lactose as alternatives for individuals with lactose maldigestion.

AVALIAÇÃO DA QUALIDADE DE QUEIJOS RALADOS PARA PROTEÇÃO À SAÚDE PÚBLICA

By definition Grated cheese, is the product obtained by crumbling or grating cheese of low humidity suitable for human consumption. It is a food widely consumed by the population, however it can offers some risks to public health when it is contaminated with a pathogen. The Foodborne Diseases (FBD) are caused by ingestion of food or drink that contains pathogens and/or toxins produced by them in quantities that affect the health of consumers. Among the microorganisms that cause FBD of importance in cheese stand out, Staphylococcus aureus, Salmonella sp. e Escherichia coli . The related legislation in Brazil, the RDC no 12 and the Ordinance no 357 regulates the microbiological standards for foods. This study evaluated the quality of samples of grated cheese marketed in the city of Juiz de Fora , MG. Twenty samples were analyzed. Forty percent were rejected for the counting of molds and yeasts and 15% had counts close to the acceptation limit for these microorganisms. Concerning to moisture analyses, 20% of the samples were in disagreement with the limit established by legislation to low moisture cheeses. These results show that grated cheese industries should be better monitored by health authorities, so that the final product has quality and safety guaranteed.

Sensory perception of the fermented goat milk: potential application of the DSC method

Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo – DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers’ perspective, determining then both, the consumers’ profile and the factors interfering on the acquisition of fermented caprine milk.

Public Health Policies and Functional Property Claims for Food in Brazil

Specific regulations for functional foods began in Japan in the middle of the 80 s. Known as food for specific health use (FOSHU: foods for specified health use), these foods carry a label of approval from the Japanese Ministry of Health and Welfare [1]. The goal was to develop foods that would enable the reduction of expenses on public health, considering the high life expectancy in that country [2]. The term “functional foods” refers to processed foods, similar in appearance to conventional foods, consumed as part of a normal diet, but demonstrating physiological benefits and/or reduction in chronic diseases risk, in addition to its basic nutritional functions [1]. The principle was soon adopted worldwide [2]. In Brazil, functional foods were officially recognized in 1999, with the approval of specific legislation [3]. The designations of the claims, as well as the criteria for their approval vary according to the regulations of each country or economic block. Therefore, it is noteworthy considering the regulations of the intended market for the product.

Xanthan: Biotechnological Production and Applications

Abstract In this chapter we present a general overview of xanthan including its applications, biotechnological production, and challenges. Xanthan is an exopolysaccharide obtained by fermentation using bacteria of the genus Xanthomonas . Its rheological properties and stability in a wide range of temperatures and pH make this biopolymer one of the most important commercial ingredients produced by microorganisms. The basic steps for producing xanthan are the preparation of the bacterial inoculum and substrate, fermentation, cell removal, recovery, and purification of the final product. Factors, such as the bacterial strain, substrate, growth conditions, and solvents used in the recovery can influence xanthan production. Although it is an established industrial process, the main challenges and research interests include the use of alternative substrates for obtaining a satisfactory yield, the removal of the microbial cells, solvent reuse, and alteration of the biopolymer structure to improve its properties.

Bioactivities of the ethanol extract from Ageratum fastigiatum branches: antioxidant, antinociceptive and anti-inflammatory

The present study was designed to investigate the antioxidant, antinociceptive and anti-inflammatory activities of the ethanol extract from Ageratum fastigiatum branches. Phytochemical screening and total phenol and flavonoid contents were determined. The antioxidant activity was assessed by 2,2-diphenyl-1-pycrilhydrazin (DPPH) and iron reducing power methods. The antinociceptive effect was evaluated using the acetic acid-induced writhing, formalin, hot plate and tail immersion assays; while the carrageenan-induced paw edema and pleurisy tests were performed to examine the anti-inflammatory activity against acute inflammation. The extract revealed the presence of flavonoids, tannins, coumarins, terpenes, sterols and saponins. Expressive levels of total phenols and flavonoids and a promising antioxidant effect were quantified. At the doses of 50, 100 and 200 mg/kg, the extract inhibited the writhing, reduced both phases of paw licking time and increased the reaction time on the hot plate. In the tail immersion test, the extract (50, 100 and 200 mg/kg) caused a significant inhibition of pain. In these doses, the paw edema, exudate volume and leucocyte mobilization were significantly reduced. These results suggest that A. fastigiatum can be an active source of substances with antioxidant, antinociceptive and anti-inflammatory activities, adding scientific support to the appropriate use in the Brazilian folk medicine.