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Egea MB, de Oliveira Filho JG, Lemes AC. Investigating the Efficacy of Saccharomyces boulardii in Metabolic Syndrome Treatment: A Narrative Review of What Is Known So Far. Int J Mol Sci 2023; 24:12015. [PMID: 37569390 PMCID: PMC10418856 DOI: 10.3390/ijms241512015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Metabolic syndrome (MetS) is characterized by complex metabolic changes involving a cluster of co-occurring conditions, such as abdominal obesity, high blood pressure, high fasting plasma glucose, high serum triglycerides, and high LDL cholesterol levels or low HDL cholesterol levels. The incidence and risk factors of MetS occurrence increase every year. It is estimated that MetS affects approximately 30% of the population of some countries. Therefore, novel strategies are being studied to reduce the negative impact of having an unbalanced diet and a lack of physical activity. One of these strategies is the administration of probiotic microorganisms, such as the yeast Saccharomyces boulardii, which has been associated with several beneficial health effects (including modulation of the intestinal microbiota and improvement of the inflammatory, antioxidant, antibacterial, antitumor, and anti-inflammatory profiles). Thus, the objective of this study was to review the risk factors of MetS occurrence and the beneficial effects of S. boulardii ingestion in the treatment of MetS. Here, we critically evaluate the treatment necessary to promote these benefits. Using the pre-established inclusion criteria, eight studies were reviewed, including five animal and three human studies. The results reported the regulation of the lipid profile, modulation of the intestinal microbiota and gene expression, and a decrease in mass gain as positive results when S. boulardii was administered. Although more experiments are needed to validate these results, especially using human models, there is a trend toward improvement in MetS and a reduction in its risk factors with the administration of S. boulardii.
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Affiliation(s)
- Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde 75901-970, Brazil
| | | | - Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil;
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Benedito LZ, Lima CMG, Pires FC, Amaral AE, Verruck S, Pereira RGFA. Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method. AN ACAD BRAS CIENC 2023; 95:e20200889. [PMID: 37341263 DOI: 10.1590/0001-3765202320200889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 05/01/2021] [Indexed: 06/22/2023] Open
Abstract
Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to perceive the coffee quality through their fragrance and to verify the influence of previous information about quality on this perception using hedonic scale and Check All That Apply (CATA) sensory tests. The sensory tests were performed in two stages, one without and the other with quality related information of Mogiana coffee samples (Rio, Hard and Soft), and a traditional coffee sample. CATA attributes frequency of occurrence shows that samples discrimination could be done with specific attributes. For Soft coffee the attributes with more occurrence were sweet, caramel, brown sugar, and smooth. The Hard coffee sample was described by the attributes peanut, buttery, and chocolate. While for Rio coffee, the descriptive attributes most often mentioned were strong and burnt. The traditional sample stood out among consumers for its characteristics of old, medicine, sour, burnt, unpleasant and spicy. Therefore, the use of coffee powder fragrance can be alternative to differentiate the quality of the product and its function can be enhanced by passing on information on quality attributes to consumers.
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Affiliation(s)
- Luiza Z Benedito
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
| | - Clara Mariana G Lima
- Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Fabiana C Pires
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
| | - Ana Elisa Amaral
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
| | - Silvani Verruck
- Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Rosemary G F A Pereira
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
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Ribeiro LEGGT, Batista LDSP, Assis CFD, Damasceno KSFSC, Sousa Júnior FCD. Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties. Foods 2023; 12:foods12101994. [PMID: 37238811 DOI: 10.3390/foods12101994] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/03/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234-431 mg GAE/L), antioxidant activity (48-75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.
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Affiliation(s)
| | - Leonam da Silva Pereira Batista
- Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
| | - Cristiane Fernandes de Assis
- Programa de Pós-Graduação em Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
- Departamento de Farmácia, Universidade Federal do Rio Grande do Norte, R. Gal. Gustavo Cordeiro de Faria, s/n, Petrópolis, Natal 59012-570, RN, Brazil
| | - Karla Suzanne Florentino Silva Chaves Damasceno
- Programa de Pós-Graduação em Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
- Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
| | - Francisco Canindé de Sousa Júnior
- Programa de Pós-Graduação em Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
- Departamento de Farmácia, Universidade Federal do Rio Grande do Norte, R. Gal. Gustavo Cordeiro de Faria, s/n, Petrópolis, Natal 59012-570, RN, Brazil
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Guimarães DT, de Oliveira Barros M, de Araújo E Silva R, Silva SMF, de Almeida JS, de Freitas Rosa M, Gonçalves LRB, Brígida AIS. Superabsorbent bacterial cellulose film produced from industrial residue of cashew apple juice processing. Int J Biol Macromol 2023; 242:124405. [PMID: 37100327 DOI: 10.1016/j.ijbiomac.2023.124405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/31/2023] [Accepted: 04/06/2023] [Indexed: 04/28/2023]
Abstract
The industrial residue of cashew apple juice processing (MRC) was evaluated as an alternative medium for bacterial cellulose (BC) production by Komagataeibacter xylinus ATCC 53582 and Komagataeibacter xylinus ARS B42. The synthetic Hestrin-Schramm medium (MHS) was used as a control for growing and BC production. First, BC production was assessed after 4, 6, 8, 10, and 12 days under static culture. After 12 days of cultivation, K. xylinus ATCC 53582 produced the highest BC titer in MHS (3.1 g·L-1) and MRC (3 g·L-1), while significant productivity was attained at 6 days of fermentation. To understand the effect of culture medium and fermentation time on the properties of the obtained films, BC produced at 4, 6, or 8 days were submitted to infrared spectroscopy with Fourier transform, thermogravimetry, mechanical tests, water absorption capacity, scanning electron microscopy, degree of polymerization and X-ray diffraction. The properties of BC synthesized in MRC were identical to those of BC from MHS, according to structural, physical, and thermal studies. MRC, on the other hand, allows the production of BC with a high water absorption capacity when compared to MHS. Despite the lower titer (0.88 g·L-1) achieved in MRC, the BC from K. xylinus ARS B42 presented a high thermal resistance and a remarkable absorption capacity (14664 %), suggesting that it might be used as a superabsorbent biomaterial.
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Affiliation(s)
- Darlyson Tavares Guimarães
- Rede Nordeste de Biotecnologia, Universidade Federal do Ceará, Campus do Pici, Fortaleza, CE CEP 60455-760, Brazil
| | - Matheus de Oliveira Barros
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Renata de Araújo E Silva
- Universidade Estadual do Ceará, Departamento de Ciência e Tecnologia, Av. Dr. Silas Munguba, 1700, Bairro Itaperi, Fortaleza, CE CEP 60714-903, Brazil
| | - Sarah Maria Frota Silva
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Jessica Silva de Almeida
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Morsyleide de Freitas Rosa
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2.270, Bairro Planalto do Pici, Fortaleza, CE CEP 60511-110, Brazil
| | - Luciana Rocha Barros Gonçalves
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Ana Iraidy Santa Brígida
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2.270, Bairro Planalto do Pici, Fortaleza, CE CEP 60511-110, Brazil.
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Egea MB, Pierce G, Park SH, Lee SI, Heger F, Shay N. Consumption of Antioxidant-Rich “Cerrado” Cashew Pseudofruit Affects Hepatic Gene Expression in Obese C57BL/6J High Fat-Fed Mice. Foods 2022; 11:foods11172543. [PMID: 36076729 PMCID: PMC9455023 DOI: 10.3390/foods11172543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
The pseudofruit of A. othonianum Rizzini, “Cerrado” cashew pulp, has been described as rich in flavonoids, phenolic compounds, and vitamin C. The objective of this work was to evaluate the beneficial health effects seen with the addition of “Cerrado” cashew pulp (CP) to an obesogenic high fat diet provided to C57BL/6J male mice. In week 9, the HF-fed group had a significantly higher baseline glucose concentration than the LF- or HF+CP-fed groups. In RNAseq analysis, 4669 of 5520 genes were found to be differentially expressed. Among the genes most upregulated with the ingestion of the CP compared to HF were Ph1da1, SLc6a9, Clec4f, and Ica1 which are related to glucose homeostasis; Mt2 that may be involved steroid biosynthetic process; and Ciart which has a role in the regulation of circadian rhythm. Although “Cerrado” CP intake did not cause changes in the food intake or body weight of fed mice with HF diet, carbohydrate metabolism appeared to be improved based on the observed changes in gene expression.
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Affiliation(s)
- Mariana Buranelo Egea
- Goiano Federal Institute, Campus Rio Verde, Rio Verde 75901-970, Brazil
- Departament of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA
| | - Gavin Pierce
- Departament of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA
| | - Si-Hong Park
- Departament of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA
| | - Sang-In Lee
- Departament of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA
| | - Fabienne Heger
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Schloss Hohenheim 1, 70599 Stuttgart, Germany
| | - Neil Shay
- Departament of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA
- Correspondence:
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Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. SUSTAINABILITY 2022. [DOI: 10.3390/su14095212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Food waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production. Many vegetable parts are removed from the final product before reaching retail (peels, roots, and seeds), and these raw materials are rich sources of highly valuable molecules such as phytochemicals, minerals, vitamins, and other compounds with health benefits (prevention of several diseases, improvement of the immune system, regulating gastrointestinal transit, and others). Therefore, substantial efforts have been made to find technological solutions to avoid food waste, namely through its reuse in the food chain, thus promoting the circular economy and sustainability. This review focuses on the biggest wastes generated by the food industry, the most common destinations, and case studies applying these by-products or biowaste in the food industry.
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The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othonianum Rizz.) and cagaita (Eugenia dysenterica) pulps. For this, we used headspace (HS) and two extraction methods (solid-phase extraction, SPE and solid-phase microextraction, SPME), as well as gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) for identification of aroma compounds. While SPME was more efficient and extracted 17 and 21 compounds for “Cerrado” cashew and cagaita pulps, respectively, the SPE method extracted 13 compounds for both pulps. SPME showed higher modified frequency (MF), that is, compounds perceived with higher intensity and by number of judges during olfactometry. On the other hand, the results obtained in this work showed that the extraction techniques seem complementary, since some compounds were not identified by SPE, but were identified by SPME, and vice versa.
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Frühauf V, Egea M, Hernandes T, Takeuchi K. Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2021.2024470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Vanessa Frühauf
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
| | - Mariana Egea
- Goiano Federal Institute of Education, Science and Technology, Science and Technology, Campus Rio Verde, Rio Verde, GO, Brazil
| | - Thais Hernandes
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
| | - Katiuchia Takeuchi
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
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Chan MZA, Liu SQ. Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Santos DCD, Ataide CDG, Mota da Costa N, Oliveira Junior VPD, Egea MB. Blenderized formulations in home enteral nutrition: a narrative review about challenges in nutritional security and food safety. Nutr Rev 2022; 80:1580-1598. [PMID: 35026011 DOI: 10.1093/nutrit/nuab121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Blenderized formulations (BFs) are prepared by homogenization of food that is normally used in oral nutrition. BFs are mainly used in home enteral nutrition (HEN), although their use has also been reported by hospitals when commercial enteral formulas are not available. HEN is applied when the patient has been discharged from the hospital. This nutritional therapy promotes the patient's reintegration into the family nucleus and promotes humanized care, and decreases treatment costs. However, the patient should continue to receive health and nutritional care, ranging from periodic nutritional re-evaluation to adaptation of the dietary plan. HEN provides the patient a greater contact with the family, whereas BFs promote the adaptation of the diet with food, respecting the food diversity and culture, lower cost, and easier access to food. Disadvantages of BFs include more time spent by the professional to calculate the dietary plan, greater difficulty in adjusting daily needs, and less microbiological and chemical stability. In this review, the nutritional, food security, and safety aspects of BF used in HEN are discussed. Technological quality aspects that are essential knowledge in the preparation of the patient's dietary plan also are presented.
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Affiliation(s)
- Daiane Costa Dos Santos
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Carla Daniela Gomes Ataide
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Nair Mota da Costa
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Valtemir Paula de Oliveira Junior
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Mariana Buranelo Egea
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
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Santos DCD, Oliveira Filho JGD, Sousa TLD, Ribeiro CB, Egea MB. Ameliorating effects of metabolic syndrome with the consumption of rich-bioactive compounds fruits from Brazilian Cerrado: a narrative review. Crit Rev Food Sci Nutr 2021; 62:7632-7649. [PMID: 33977838 DOI: 10.1080/10408398.2021.1916430] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Evidence suggests that bioactive compounds present in fruits and vegetables, including carotenoids, polyphenols, and phytosterols, may have beneficial effects against the development of obesity and other diseases. The fruits of the Brazilian Cerrado are rich in biologically active compounds but are underexplored by the population being used only locally dietary consumption. The objective of this review is to direct attention to the bioactive compounds already elucidated for the fruits of "Cerrado" cashew (Anacadium othanianum Rizz.), baru almond (Dipteryx alata Vogel), cagaita (Eugenia dysenterica DC.), "Cerrado" pear (Eugenia klotzschiana Berg), mangaba (Hancornia speciosa), and pequi (Caryocar brasiliense Camb), demonstrating possible metabolic effects of the consumption of these fruits on the metabolic syndrome and its risk factors. Studies have shown that Cerrado native fruits have a high content of bioactive compounds such as phenolic compounds, which also demonstrate high antioxidant capacity and may be related to the protective effect in metabolic syndrome-related diseases by act as inhibitors in various processes in lipid metabolism and glucose transport. Although more scientific evidence is still needed, the consumption of native fruits from the Cerrado seems to be a promising strategy which -along with other strategies such as nutritional therapy- can ameliorate the effects of the metabolic syndrome.
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Affiliation(s)
- Daiane Costa Dos Santos
- Institute of Tropical Pathology and Public Health, IPTSP - UFG, Goias Federal University (UFG), Goiânia, Goiás, Brazil.,School of Nutrition, Unibras College of Rio Verde, Rio Verde, Goiás, Brazil
| | | | | | | | - Mariana Buranelo Egea
- Department of Agronomy, Goiás Federal University (UFG), Goiânia, Goiás, Brazil.,Goiano Federal Institute of Education, Science, and Technology, Rio Verde, Goiás, Brazil
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da Rocha Neves GA, Machado AR, Santana JF, da Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. Vinegar from Anacardium othonianum Rizzini using submerged fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2855-2862. [PMID: 33145766 DOI: 10.1002/jsfa.10916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/21/2020] [Accepted: 11/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Glenda A da Rocha Neves
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Adriana R Machado
- Departamento de Pesquisa, Collaborative Laboratory Towards Circular Economy, Oliveira do Hospital, Portugal
| | - Jeisa F Santana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Dayane C da Costa
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Nelson R Antoniosi Filho
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Leticia F Viana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Fabiano G Silva
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Wilma A Spinosa
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Brazil
| | - Manoel S Soares Junior
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Márcio Caliari
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
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Rasika DMD, Vidanarachchi JK, Rocha RS, Balthazar CF, Cruz AG, Sant’Ana AS, Ranadheera CS. Plant-based milk substitutes as emerging probiotic carriers. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Egea MB, Santos DCD, Oliveira Filho JGD, Ores JDC, Takeuchi KP, Lemes AC. A review of nondairy kefir products: their characteristics and potential human health benefits. Crit Rev Food Sci Nutr 2020; 62:1536-1552. [PMID: 33153292 DOI: 10.1080/10408398.2020.1844140] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Functional foods are foods that, in addition to having nutrients, contain in their composition ingredients that act specifically on body functions associated with the control and reduction of the risk of developing some diseases. In this sense, kefir, a group of microorganisms in symbiosis, mainly yeasts and lactic acid bacteria, stands out. The trend of ingesting kefir has been focused on the development of products that serve specific consumers, such as those who are lactose-intolerant, vegans and vegetarians, and consumers in general who seek to combine the consumption of functional products with the improvement of their health and lifestyle. This overview provides an insight into kefir, presenting the technological process to produce a nondairy beverage and evidence of the benefits of its use to reduce the risk of disease. We also discuss regulatory aspects of products fermented using kefir. Until now, the use of kefir (isolated microorganism, kefiran, or fermented product) has demonstrated the potential to promote an increase in the number of bifidobacteria in the colon and an increase in the glycemic control while reducing the blood cholesterol and balancing the intestinal microbiota, which helps in reducing constipation and diarrhea, improving intestinal permeability, and stimulating and balancing the immune system. However, the literature still has gaps that need to be clarified, such as the consumption dose of kefir or its products to cause some health benefit.
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Affiliation(s)
- Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil
| | - Daiane Costa Dos Santos
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil
| | | | - Joana da Costa Ores
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil
| | - Katiuchia Pereira Takeuchi
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil.,Faculty of Nutrition, Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, Brazil
| | - Ailton Cesar Lemes
- School of Chemistry, Department of Biochemical Engineering, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Silva ALLE, Santos DCD, Sousa TLD, Silva FG, Egea MB. “Cerrado” cashew (Anacardium othonianum Rizz.) juice improves metabolic parameters in women: A pilot study. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103950] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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