1,721,032 research outputs found
PUFA and oxidative stress. Differential modulation of the cell response by DHA
Full text linkAlthough an increased dietary intake of long-chain n-3 PUFA is considered an effective preventive strategy, a theoretical concern related to the possible increase of lipid peroxidation induced by a PUFA-rich diet still remains a problem. In this study, the effects of different PUFA (linoleic, α-linolenic, arachidonic, eicosapentaenoic and docosahexaenoic acid) on cytotoxicity, lipid oxidation, and modulation of antioxidant defenses were evaluated in HepG2 cells submitted to an oxidative stress (H2O2). Results clearly evidenced that all supplemented PUFA, but DHA, enhanced cell susceptibility to H2O2. Overall, our results underline that PUFA cannot be considered as a single category but as individual compounds, and research on mechanisms of action and preventive effects should deal with the individual fatty acids, particularly in the case of DHA
Protein enrichment of gluten free bakery products by Arthrospira platensis (spirulina): in vitro study of the effect of formulation and sourdough process on colon microbiota through MICODE gut model
No full textThe production of Glute free (GF) foods is challenging for organoleptic and nutritional aspects. GF products are
nutritionally less adequate than standard products because have low protein and high fat, content. Target audience
for GF foods stretches beyond coeliac sufferers. In 2015, only 9% of US GF consumers followed a GF diet due to
celiac disease, while others just did it believing it is healthier. Thus, it is necessary to know the impact of such food
products on healthy subjects.
In this work we compared two formulations of GF bread, with and without Arhtrospira platensis powder (AP) for
protein enrichment, obtained by sourdough and plain (control) fermentations. Comparison was made after gastroduodenal
digestion and proximal colonic fermentation performed for a short-term experiment on MICODE (Multi-
Unit In vitro Colon Model), employing donations from healthy individuals. The aim is to highlight and compare the
impact of formulation and process of the breads on the human colon microbiota, throughout microbiomics (qPCR
and 16S MiSeq) and metabolomics (SPME GC-MS).
Firstly, we have to consider that an aggravation of the Proteobacteria loads was observed during any fermentation,
suggesting that there are less beneficial impact of GF breads on a healthy colon than what supposed. Notwithstanding,
the outcomes from sourdoughs are generally better, and the bread enriched with AP has even superior performances
than the standard. Actually, the results indicated that the GF sourdough containing AP could improve some general
indicators of healthy condition of the healthy human colon in comparison to the not enriched GF sourdough bread.
More specifically, at taxa level, the GF sourdough with AP in comparison to the standard one is able to; i) preserve
microbial eubiosis; ii) increase the abundance of beneficial bacteria (Bifidobacterium, Akkermansia, Roseburia,
Faecalibacterium and Ruminococcus); iii) limit opportunistics, sulfurate producers, and proteolytic bacteria (Escherichia,
Bilophila, and Clostridium); iv) produce more bioactive organic fatty acids; v) reduce detrimental compounds (phenol, p-cresol); vi) generate a prebiotic effect. Our results evidence that a sourdough fermentation can mitigate the negative effect of GF foods on healthy condition, particularly when the product is enriched in proteins
Regeneration processes the Pectoralis major muscles of broiler chickens selected for different growth-rates: the importance of vimentin and desmin
No full textAncient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat
Full text linkAfter WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. durum and spp. aestivum (durum wheat and common wheat) based on higher yields and technological characteristics. Nowadays, the use of whole ancient grains and pseudo cereals is considered nutritionally important. How ancient grains have positive effects is not entirely known, the fragmentation of the scientific knowledge being also related to the fact that ancient grains are not a homogeneous category. The KAMUT® trademark indicates a specific and ancient variety of grain (Triticum turgidum ssp. turanicum, commonly khorasan wheat), and guarantees certain attributes making studies sufficiently comparable. In this work, studies on KAMUT® khorasan wheat have been systematically reviewed, evidencing different aspects supporting its benefits. Although it is not possible to establish whether all ancient grains share these positive characteristics, in total or in part, this review provides further evidences supporting the consumption of ancient grains
Valorization of Chickpea Flour with Selected Microbial Strains to Improve its Nutritional, Functional and Gut Health-Promoting Properties
No full textAntioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
Full text linkAbstractThere is an increased amount of evidence showing that consumption of whole grains and whole-grain-based products is associated with a reduction of the risk of developing many diseases, due mainly to the anti-inflammatory and antioxidative effects of their components.In this study, cookies, baked using different types of flours and fermentation methods, were digested in vitro and supplemented to cultured liver cells. Three different flours (ancient KAMUT® khorasan wheat grown in North America, ancient khorasan wheat grown in Italy, and modern durum wheat) and two different types of fermentation (standard and lactic fermentation) were used. This experimental design allowed us to supplement cells with a real food part of the human diet, and to consider possible differences related to the food matrix (types of flour) and processing (methods of fermentation). Cells were supplemented with the bioaccessible fractions derived from cookies in vitro digestion. Although results herein reported highlight the antioxidant and anti-inflammatory effect of all the supplementations, cookies made with khorasan flours appeared the most effective, particularly when the ancient grain was grown in North America under the KAMUT® brand. In light of the attempts to produce healthier food, this study underlines the importance of the type of grain to obtain baked products with an increased nutritional and functional value
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
N-3 fatty acids and cardiovascular prevention
No full textIn this study we elucidate the role of polyunsaturated fatty acids (PUFAs) in the prevention of cardiovascular diseases, focusing the attention on their role in the
modulation of acyl composition of cell lipids and of gene expression. Regarding this latter mechanism, the effectiveness of PUFAs as activators of two transcriptional factors, SREBPs and PPARs, have been considered. Two different model system have been used: primary cultures of neonatal rat cardiomyocytes and an human hepatoma cell line (HepG2). Cells have been supplemented with different PUFAs at physiological concentration, and special attention
has been devoted to the main n-3 PUFAs, EPA and DHA.
PUFAs influence on global gene expression in cardiomyocytes has been evaluated using microarray technique. Furthermore, since it is not fully elucidated which transcription factors are involved in this modulation in the heart, expression and activation of the three different PPAR isoforms have been investigated. Hepatocytes have been used as experimental model system in the evaluation of PUFAs effect on SREBP activity. SREBPs are considered the main regulator of cholesterol and triglyceride synthesis, which occur mainly in the liver. In both experimental models the modification of cell lipid fatty acid composition subsequent to PUFAs supplementation has been evaluated, and related to the effects observed at molecular level. The global vision given by the obtained results may be important for addressing new researches and be useful to educators and policy makers in setting recommendations for reaching optimal health through good nutrition
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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