Combined effects of yacon flour and probiotic yogurt on the metabolic parameters and inflammatory and insulin signaling proteins in high-fat-diet-induced obese mice

BACKGROUND

Prebiotics and probiotics may be effective dietary components that can alter the gut microbiota of the host and, consequently, overcome imbalances associated with obesity. This work aimed to evaluate the synergistic and isolated effects and mechanisms by which probiotic yogurt containing Bifidobacterium animalis and/or Lactobacillus acidophilus and yacon flour alter metabolic parameters and inflammatory and insulin signaling proteins in diet-induced obese mice. Swiss mice were fed a high-fat diet (n = 48) or a standard diet (control; n = 6) for 56 days. The 42 mice that gained the most weight were selected and divided into seven groups that received different combinations of probiotic yogurt and yacon flour. After 30 days, biochemical parameters (blood glucose, serum total cholesterol, and triacylglycerols), crude fat excretion in feces, and periepididymal fat were assessed and an immunoblotting analysis of insulin signaling proteins and interleukin-1β was conducted.

RESULTS

The combination of yacon flour and a yogurt with two strains of probiotics exerted positive effects on the parameters evaluated, such as decreased body weight (-6.5%; P < 0.05), fasting glucose (-23.1%; P < 0.05), and triacylglycerol levels (-21.4%; P < 0.05) and decreased periepididymal fat accumulation (-44.2%; P < 0.05). There was a decrease in inflammatory markers (P < 0.001) and an improvement in insulin signaling (P < 0.001).

CONCLUSIONS

The combination of a prebiotic with two strains of probiotics in a food matrix may exert a protective effect against obesity-associated inflammation, improving insulin resistance, even in the short term. © 2022 Society of Chemical Industry.

Food and Nutrition Education Using Intuitive Method and NOVA Food Classification: Implications for Food Practices of Children and Adolescents Intuitive Method in Food and Nutrition Education

PURPOSE

To evaluate the impact of food and nutrition education interventions based on the intuitive method (IM) proposed by Johaan Henrich Pestalozzi (1746-1827) at different time periods on the food practices of children and adolescents.

DESIGN

This was a prospective comparative intervention program assessed by a pre-post survey at shorter term (3 months) and longer term (6 months).

SETTING

Two institutions that provide extracurricular social support for children and adolescents with social and economic vulnerabilities in the city of Lavras, Minas Gerais, Brazil. The shorter-term intervention was conducted in Institution A and the longer term one conducted in Institution B.

SUBJECTS

The sample consisted of 245 students aged between 5 and 14 years who attended the institutions. For each institution, they were divided into two groups (control and IM).

INTERVENTION

We compared the effectiveness of the interventions performed by the IM or by expository actions (control) in both institutions. Interventions were focused on the guidelines of the Food Guide for the Brazilian Population and dealt with food choices, meal preparation, commensality, and obstacles to healthy eating.

MEASURES

The assessed outcomes were food consumption according to NOVA food classification, cooking self-efficacy, and knowledge about food and nutrition.

ANALYSIS

Paired t-tests were used to compare food consumption before and after interventions. Adjusted logistic regression models were used to analyze the outcomes on food and nutrition knowledge and cooking self-efficacy.

RESULTS

Subjects receiving IM interventions decreased mean intake of ultra-processed food (3.56 to 1.50 portions; P< .001) and had greater odds of increasing self-efficacy with cooking (OR = 2,33-4,17). Both methods were effective regarding teaching about food and nutrition. Intervention period did not homogeneously impact these outcomes.

CONCLUSIONS

The use of food and nutrition education interventions presented positive outcomes on the food practices of the participants. The IM is an alternative method to educate children and adolescents about healthy eating practices.

Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs

Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to develop low-cost protein bars with antioxidant properties, and to compare their antioxidant potential with that of more expensive protein bars. For the formulation of high-cost (HC) and low-cost (LC) bars, different dried fruits, seeds, and nuts were selected, which were nutritionally similar, but with different costs. After establishing the ingredients to be used, the formulations were developed and evaluated regarding taste, texture, and appearance. The final formulations were characterized by proximate composition, minerals, total content of carotenoids, phenolic compounds, antioxidant properties, and sensory acceptance. Unpaired Student t test was used to compare both formulations. LC bar presented higher content of total carotenoids and phenolics than HC bar. Both bars were sensorially accepted and presented antioxidant potential. However, the LC bar showed higher values for antioxidant potential. Thus, it is possible to develop healthy products with functional and economically accessible ingredients.

Contrapontos e inconsistências do discurso da produtividade do agronegócio e suas externalidades sob a ótica do biopoder

RESUMO Este ensaio se propõe à análise crítica do agronegócio, buscando construir um modelo teórico compreensivo, tendo como referência o conceito de biopoder de Foucault. Pretende ainda contribuir para as discussões de alternativas sustentáveis e de combate às ações que promovem e flexibilizam o uso de agrotóxicos. Argumenta-se que o agronegócio, apesar de ter tido sua imagem construída por discursos que ressaltam sua eficiência e produtividade, impõe barreiras que impedem a garantia da segurança alimentar e nutricional. Pelo uso intensivo de agrotóxicos, também não disponibiliza alimentos seguros e de qualidade, ao mesmo tempo que impacta o meio ambiente e compromete a saúde da população, somado aos seus impactos políticos, econômicos, sociais e culturais. A análise sob a ótica do biopoder destaca que a atuação das indústrias agrícola, agroquímica e de alimentos, enquanto normatizadoras e geradoras de consumo, desconsideram princípios morais e éticos, infringem direitos humanos e a autonomia dos sujeitos. Paralelamente, propõe-se que, por meio da educação popular e a educação alimentar e nutricional, consegue-se, em longo prazo, construir sujeitos e coletividades autônomos e críticos, capazes de transformar as estruturas de poder vigentes e de agir em prol de políticas públicas que fomentem práticas justas, saudáveis, sustentáveis e éticas.

Application of the nutrient profile model in the development of food bars with functional potential

In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 μg g^-1 of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g^-1 of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 μM Trolox g^-1), FRAP (67.13 and 80.09 μM ferrous sulfate g^-1), and β-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.

Nutrition status and quantification of blood minerals by TXRF spectroscopy in vegetarian and non-vegetarian university students

This study investigated whether university students following a vegetarian diet differed from non-vegetarian students in nutrient intake, biochemical, hematological and blood mineral profile of nutritionally relevant elements. In total, 107 students from a university, following either a non-vegetarian or a vegetarian diet for at least 1 year prior to the study, were recruited in two stages, setting up two experiments. Nutrient intake (experiment 1, n = 58), and biochemical and hematological parameters (experiment 2, n = 49) were evaluated. TXRF spectroscopy was used for determination of trace elements in whole blood. Vegetarians showed differences in nutrient intake, mainly higher consumption of unsaturated fatty acids and fiber. No significant differences in the biochemical and hematological parameters were found. The prevalence of abnormal parameters in a considerable number of vegetarians and non-vegetarians were found, mainly regarding high density lipoprotein (HDL-c) and total cholesterol (TC). TXRF spectroscopy proved to be a simple tool for determining nutrition-relevant elements (K, Fe, Cu and Zn) in blood samples. The high incidence of abnormal parameters, regardless of the dietary pattern, raises concern about the high prevalence of bad eating habits among young university students. Particularly for the vegetarian students, these results may partly counteract the beneficial lifestyle of a vegetarian diet evidenced by previous studies. It is important for students to be aware of its potential nutritional limitations. In this context, food and nutrition education programs in the academic context could contribute to set up autonomous and healthy subjects, regardless of the diet chosen.

Percepção sobre mídia e comportamento na compra de alimentos: estudo com consumidores de dois municípios do sul de Minas Gerais

Resumo A mídia e as propagandas de alimentos representam hoje importantes estratégias para diferenciação, promoção e venda de produtos pelas indústrias. Dessa forma, estas podem exercer forte influência sobre o comportamento de compra e consumo do consumidor. Diante destas considerações, o objetivo deste trabalho foi avaliar a percepção de consumidores sobre a mídia e suas influências sobre o comportamento de compra de alimentos, por meio de uma pesquisa de mercado com consumidores de dois municípios do sul do estado de Minas Gerais, Brasil. Foi usada uma amostra não probabilística por conveniência, totalizando 285 respondentes (150 em Varginha e 135 em Lavras), tendo como instrumento de pesquisa questões para entrevista elaboradas pelos próprios pesquisadores. Os dados foram analisados de forma descritiva. Diante dos resultados, pode-se evidenciar que, para a amostra em estudo, o consumo alimentar pode ser influenciado pelas mídias e pelas propagandas de alimentos nelas anunciadas. A exposição a estes anúncios também pode estar relacionada com as opiniões sobre o que mais se valoriza na compra de alimentos, como a praticidade e a conveniência. No que se refere à leitura dos rótulos, observou-se baixa frequência de consumidores que leem frequentemente estas informações. Juntos, estes resultados reforçam as evidências de que as estratégias de marketing têm o potencial de influenciar no comportamento alimentar dos sujeitos e, portanto, também contribuir para o alcance dos objetivos da saúde pública, no que tange a alimentação e nutrição. Ressalta-se, neste caso, a importância de estratégias de educação alimentar e nutricional para a formação de consumidores mais autônomos e críticos quanto às suas escolhas alimentares.

Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet

Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.

Nutritional status of children and adolescents: case-study in Southeastern, Brazil / Estado nutricional de crianças e adolescentes: estudo de caso no sudeste brasileiro

Introduction: The nutritional status in cases of overweight and obesity in children and adolescents is considered a global health reference for future trends and for enabling strategic planning. The main reason for this is the increase in the consumption of low-nutrient and high-calorie food. Aims: The present study aimed at verifying the nutritional status of children and adolescents, as well as demonstrating nutritional trends. Methods: Some schools in the city of São Gonçalo do Sapucaí, southeastern Brazil, were visited. The student’s weight, height and age were assessed in a total of 646 students, from which 198 were preschoolers, 369 schoolchildren and 79 adolescents. Results: Nutritional assessment uses diagnostic methods to assess factors of nutritional disorders. Tested by a chi-square, the evaluation shows that overweight, which is considered one of the most alarming public health problems in Brazil, is the current problem. Conclusion: It was concluded that there was a low rate of child malnutrition and an actual overweight rate. The relation among health, sports and leisure and education departments is very relevant to create nutritional intervention programs which are associated with the practice of physical activity linked to nutritional education aiming at reducing overweight rates and childhood obesity.Keywords: Overweight; Obesity; Anthropometry; Nutritional transitionRESUMOIntrodução: O estado nutricional em casos de sobrepeso e obesidade em crianças e adolescentes é considerado uma referência global de saúde para tendências futuras e para possibilitar o planejamento estratégico. A principal razão para isso é o aumento no consumo de alimentos com baixo teor de nutrientes e alto teor calórico. Objetivos: O presente estudo teve como objetivo verificar o estado nutricional de crianças e adolescentes, bem como demonstrar tendências nutricionais. Métodos: Algumas escolas foram visitadas na cidade de São Gonçalo do Sapucaí, Sudeste, Brasil. O peso, altura e idade foram avaliados em um total de 646 alunos, sendo 198 pré-escolares, 369 escolares e 79 adolescentes. Resultados: A avaliação nutricional usa métodos diagnósticos para avaliar fatores de distúrbios nutricionais. Testada pelo teste qui-quadrado, a avaliação mostra que o excesso de peso, considerado um dos problemas de saúde pública mais alarmantes no Brasil, é o problema atual. Conclusão: Concluiu-se que havia uma baixa taxa de desnutrição infantil e uma taxa real de excesso de peso. A relação entre os departamentos de saúde, esporte e lazer e educação é muito relevante para criar programas de intervenção nutricional que estão associados à prática de atividade física vinculada à educação nutricional visando reduzir as taxas de sobrepeso e a obesidade infantil.Palavras-Chave: Sobrepeso; Obesidade; Antropometria; Transição nutricional

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase

PURPOSE

To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats.

METHODS

Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined.

RESULTS

Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control).

CONCLUSION

The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

Food bar labels: consumer behaviour and veracity of the available information

Abstract The search for high nutritional value, convenience, low-calorie foods with pleasant sensory characteristics which provide health benefits, makes food bars a promising product in the food sector, and they are already being considered as healthy alternatives according to common sense. The objectives of this study were: (i) to evaluate the interest and the way in which consumers understand the information on food labels; (ii) to determine consumer habits; and (iii) to determine the sugar contents of commercial food bars (conventional, sugar-free and light) to confirm the veracity of the information available on the labels of these products. Regarding the consumption of food bars, the majority of the respondents consumed this product and, although most of them considered them to be a healthy product due to the allegation of being rich in fibre and cereals, even with the knowledge of the presence of sugar, the main reasons taken into consideration when buying them were convenience and practicality. Socio-demographic variables such as gender, age, income and educational level influenced the standards and behaviours of consumption of the product. The quantification of sugar in commercial food bars indicated that these products could be considered as foods with intermediate to high amounts of sugar. The results obtained for sugar-free bars were even more worrying because the concentrations of sugar found indicated a lack of compliance with applicable regulations for this category for all the brands evaluated.

Influência de intervenções educativas no conhecimento sobre alimentação e nutrição de adolescentes de uma escola pública

Resumo Os hábitos alimentares de adolescentes têm sido marcados pelo alto consumo de alimentos ricos em gorduras, sódio e açúcares simples que, somados ao sedentarismo, estão diretamente relacionados com a incidência de obesidade entre outras doenças crônicas não transmissíveis tanto nesta faixa etária como na vida adulta. Este cenário reforça a urgência de se adotar programas de educação alimentar e nutricional (EAN). Sabendo-se disso, o objetivo deste trabalho foi identificar o hábito alimentar e sequencialmente avaliar o grau de conhecimento sobre alimentação e nutrição de adolescentes, intervir com EAN, aplicando dois recursos pedagógicos distintos (palestra e jogo do tipo quiz) e comparar a eficácia de ambos no processo educativo. Participaram do estudo 59 adolescentes entre 13 e 16 anos, matriculados em duas turmas da oitava série de uma escola municipal do município de Lavras – Minas Gerais. Os resultados indicaram prevalência de padrão alimentar inadequado evidenciando o consumo elevado de alimentos ricos em gorduras e açúcares simples. Tanto a aplicação do jogo como a palestra se mostraram eficientes para aumentar o grau de conhecimento dos adolescentes e, quando comparados, os métodos não mostraram diferença significativa entre si.

Changes in glucose levels and fecal excretion of lipids due to consumption of yacon flour

Purpose

As studies investigating the effects of fructan sources, such as yacon, on glucose and lipid metabolism showed different results, additional research is required to establish a clear relationship between them. Thus, this paper aims to evaluate possible effects of the consumption of the yacon pulp flour (YPF) on biological and metabolic parameters such as food consumption, weight gain, serum glucose levels and fecal lipid excretion of rats, as well as determine the role of glycemic index (GI) of the diets added of this ingredient on those parameters.

Design/methodology/approach

For this purpose, 24 male albino Wistar rats were divided into four groups, which received the following treatments for 17 days: Group 1 (G1) (Control) – American Institute of Nutrition (AIN)-M; Group 2 (G2) – AIN-M added 5 per cent YPF; Group 3 (G3) – AIN-M added 10 per cent YPF and Group 4 (G4) – AIN-M added 15 per cent YPF. Analysis of fasting and postprandial glycemia was conducted for elaboration of the glycemic curve and calculation of the GI of the diets. Lipids loss was measured by quantification of crude fat in feces after consumption of the diet.

Findings

YPF, regarding the concentration in the diets, did not elevate the fasting glucose among the groups. The postprandial glucose of the animals declined in different postprandial glucose peaks of the groups ingesting YPF in relation to the control one, especially in group treated with 15 per cent YPF, between 30 and 60 min (p <0,05), confirming the influence of the dietary fiber on the absorption of the glucose. The ingestion of YPF increased dragging of lipids to the animal feces, proportional to the amounts of YPF added to the diets. According to the regression analysis, followed by regression testing to 5 per cent, there was a significant difference between the experimental groups, being that the elevation of the percentage of YPF added to the diet caused a proportional increase in the lipid levels in the animal feces.

Originality/value

YPF could be an alimentary source of interest, mainly when the focus is on disease risk prevention such as diabetes, obesity and dyslipidemias.

Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats

Purpose

Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals.

Design/methodology/approach

Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group).

Findings

Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour from peel was rich in insoluble fiber, whereas flour from pulp had adequate proportion of insoluble and soluble fractions. Consumption of banana flours from peel and pulp did not affect fasting blood glucose of normoglycemic rats. Flour from pulp, when consumed in concentrations of 10 and 15 per cent of the diet, significantly stimulated lower glycemic responses in the animals.

Originality/value

Results presented in this study disclose unripe banana flour as an interesting food source, which may be indicated for preventing some types of diseases, such as diabetes, obesity and dyslipidemia. Moreover, the glycemic index assay using animals promoted accurate answers, as the diets were standardized, unlike studies with humans, which do not control variations related to omission and distortion of information regarding food intake.

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

PURPOSE

To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet.

METHODS

Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal).

RESULTS

In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both.

CONCLUSION

The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.