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Siqueira CS, Ribeiro SR, Milarch CF, Wagner R, Baldisserotto B, Val AL, Baldissera MD. Impairment on fillet fatty acid profile and oxidative damage in pirarucu, Arapaima gigas, acutely exposed to extreme ambient temperature. Comp Biochem Physiol A Mol Integr Physiol 2024; 293:111625. [PMID: 38513801 DOI: 10.1016/j.cbpa.2024.111625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/27/2024] [Accepted: 03/18/2024] [Indexed: 03/23/2024]
Abstract
Climatic events are affecting the Amazon basin and according to projections it is predicted the intensification of climate changes through increases in temperature and carbon dioxide (CO2). Recent evidence has revealed that exposure to an extreme climate scenario elicits oxidative damage in some fish species, impairing their metabolism and physiology, contributing to their susceptibility. Thus, the comprehension of physiological alterations in Arapaima gigas (pirarucu) to the climatic changes forecasted for the next 100 years is important to evaluate its capability to deal with oxidative stress. The objective of this work was to determine whether antioxidant defense system is able to prevent muscle oxidative damage of pirarucu exposed 96 h to extreme climate scenario, as well as the effects of this exposition on muscle fatty acid levels. Lipid peroxidation and reactive oxygen species significantly increase in the muscle of pirarucus exposed to an extreme climate scenario compared to control, while muscle superoxide dismutase, catalase, and glutathione peroxidase were significantly lower. Total amount of saturated fatty acids (SFAs) was significantly higher in pirarucu exposed to an extreme climate scenario compared to control, while total content of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) was significantly lower. Exposure to an extreme climate scenario causes muscular oxidative stress and that the antioxidant systems are inefficient to avoid oxidative damage. In addition, the increase of total SFAs and the decrease of MUFAs and PUFAs probably intend to maintain membrane fluidity while facing high temperature and CO2 levels.
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Affiliation(s)
- Cristiano S Siqueira
- Graduation in Biomedicine, Universidade Franciscana (UFN), Santa Maria, RS, Brazil
| | - Stephanie R Ribeiro
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Carine F Milarch
- Department of Physiology and Pharmacology, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil; Faculdade Ielusc - R. Mafra, 84 - Saguaçu, Joinville - SC, 89221-665. Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Bernardo Baldisserotto
- Department of Physiology and Pharmacology, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
| | - Adalberto L Val
- LEEM-Laboratory of Ecophysiology and Molecular Evolution, Brazilian National Institute for Research of the Amazon, Manaus, Amazonas, Brazil
| | - Matheus D Baldissera
- Laboratory of Bioprospecting and Experimental Biology, Universidade Franciscana (UFN), Santa Maria, RS, Brazil.
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2
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Machado M, Nora L, Zanin TBN, Bissacotti BF, Morsch VM, Vedovatto M, Pelisser G, Mendes RE, Galvão AC, Speroni CS, Gloria EM, Rodrigues MF, Wagner R, Stefani LM, da Silva AS. Impacts of intake of trichothecenes (Fusarium sporotrichioides) for dairy calves: Effects on animal growth, oxidative and inflammatory response. Microb Pathog 2024; 190:106605. [PMID: 38428470 DOI: 10.1016/j.micpath.2024.106605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 02/12/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
The objective of the present study was to evaluate the impacts of trichothecenes (Fusarium sporotrichioides) for dairy calves on animal growth, oxidative and inflammatory responses in the presence or absence of essential oils. Twelve calves weaned at 70 days of age were divided into 2 groups: T-C (control) and T-EO (essential oils - oregano, thyme, basil and rosemary) in the period of 40 days consuming ration contaminated by trichothecenes (500 ppb). The animals in the T-EO group received a mixture of EOs via feed at a dosage of 0.75 mL per/kg of feed. Blood collections were performed on days 1, 20 and 40 for hematological and biochemical analyses; the fecal score was performed every 2 days on a scale of 1-5 and clinical examinations were performed 3 times during the experiment period. The animals were weighed at the beginning and at the end of the experiment; euthanasia of two calves per group for macroscopic and microscopic evaluation of several tissues (spleen, liver, duodenum, jejunum, ilium, cecum and colon) was performed at the end of the experiment. The calves in the T-EO group had a tendency (P = 0.07) of higher body weight when compared to the T-C. Treatment effect and treatment vs day interaction was detected for leukocytes and granulocytes variables, demonstrating a higher count of these cells in the T-EO group on both days (20 and 40), and the same behavior occurred for the distribution amplitude of erythrocytes (RDW). The enzymes alanine transferase (ALT), aspartate transferase (AST) and gamma glutamyl-transferase (GGT) showed higher serum activity in the T-C group (days 20 and 40). The levels of thiobarbituric acid reactive substances (TBARS) were lower in the serum of animals in the T-EO group. For calves in the T-EO group, glutathione S-transferase activity was higher in serum. Haptoglobulin and C-reactive protein levels were lower on days 20 and 40 in T-EO animals when compared to the T-C group. In the macroscopic and microscopic evaluations, which were collected at the end of the experiment after slaughtering the animals, liver and intestine did not show changes for the animals in the T-EO group, unlike the animals in the T-C group, which had moderately firm diffuse consistency of the liver and edema in the mesentery, as well as oxidative stress in tissues (liver, duodenum, jejunum, ileum, cecum and colon). The results concluded that the consumption of a mixture of EOs (essential oils - oregano, thyme, basil and rosemary) minimized the negative effects caused by trichothecenes in dairy calves, thus being an alternative to improving the immunological and antioxidant condition, as well as a possible adsorbent alternative.
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Affiliation(s)
- Marcela Machado
- Graduate Program in Animal Science, Universidade Do Estado de Santa Catarina (UDESC), Chapecó, SC, Brazil
| | - Luisa Nora
- Graduate Program in Animal Science, Universidade Do Estado de Santa Catarina (UDESC), Chapecó, SC, Brazil
| | - Tayse Burger Neto Zanin
- Graduate Program in Animal Science, Universidade Do Estado de Santa Catarina (UDESC), Chapecó, SC, Brazil
| | - Bianca F Bissacotti
- Graduate Program in Biology: Toxicological Biochemistry, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Vera M Morsch
- Graduate Program in Biology: Toxicological Biochemistry, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Marcelo Vedovatto
- Louisiana State University, Dean Lee Research and Extension Center, Alexandria, LA, 71302, USA
| | - Giovana Pelisser
- Faculty of Veterinary Medicine, Instituto Federal Catarinense (IFC), Concórdia, SC, Brazil
| | - Ricardo E Mendes
- Faculty of Veterinary Medicine, Instituto Federal Catarinense (IFC), Concórdia, SC, Brazil; Department of Pathology, College of Veterinary Medicine, University of Georgia, 501 D.W. Brooks Drive, Athens, GA, Greece
| | - Alessandro C Galvão
- Department of Food Engineering and Chemistry, UDESC, Pinhalzinho, SC, Brazil
| | | | - Eduardo M Gloria
- Biological Science Department, Luiz de Queiroz College of Agriculture, University of São Paulo, SP, Brazil
| | | | | | - Lenita M Stefani
- Graduate Program in Animal Science, Universidade Do Estado de Santa Catarina (UDESC), Chapecó, SC, Brazil; Department of Scientific and Technologgical Education, Centro de Educação a Distância, UDESC, Florianópolis, SC, Brazil.
| | - Aleksandro S da Silva
- Graduate Program in Animal Science, Universidade Do Estado de Santa Catarina (UDESC), Chapecó, SC, Brazil; Graduate Program in Biology: Toxicological Biochemistry, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil; Department of Animal Science, UDESC, Chapecó, SC, Brazil.
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3
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Novakoski PV, de Vitt MG, Molosse VL, Xavier ACH, Wagner R, Klein B, Milarch CF, Leonardi LE, Kozloski GV, Vedovatto M, da Silva AS. The addition of curcumin to the diet of post-weaning dairy calves: effects on ruminal fermentation, immunological, and oxidative responses. Trop Anim Health Prod 2024; 56:142. [PMID: 38662082 DOI: 10.1007/s11250-024-03993-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Accepted: 04/15/2024] [Indexed: 04/26/2024]
Abstract
Incorporating Curcumin into animal diets holds significant promise for enhancing both animal health and productivity, with demonstrated positive impacts on antioxidant activity, anti-microbial responses. Therefore, this study aimed to determine whether adding Curcumin to the diet of dairy calves would influence ruminal fermentation, hematologic, immunological, oxidative, and metabolism variables. Fourteen Jersey calves were divided into a control group (GCON) and a treatment group (GTRA). The animals in the GTRA received a diet containing 65.1 mg/kg of dry matter (DM) Curcumin (74% purity) for an experimental period of 90 days. Blood samples were collected on days 0, 15, 45, and 90. Serum levels of total protein and globulins were higher in the GTRA group (P < 0.05) than the GCON group. In the GTRA group, there was a reduction in pro-inflammatory cytokines (IL-1ß and IL-6) (P < 0.05) and an increase in IL-10 (which acts on anti-inflammatory responses) (P < 0.05) when compared to the GCON. There was a significantly higher (P < 0.05) concentration of immunoglobulin A (IgA) in the serum of the GTRA than the GCON. A Treatment × Day interaction was observed for haptoglobin levels, which were higher on day 90 in animals that consumed Curcumin than the GCON (P < 0.05). The catalase and superoxide dismutase activities were significantly higher (P < 0.05) in GTRA, reducing lipid peroxidation when compared to the GCONT. Hematologic variables did not differ significantly between groups. Among the metabolic variables, only urea was higher in the GTRA group when compared to the GCON. Body weight and feed efficiency did not differ between groups (meaning the percentage of apparent digestibility of dry matter, crude protein, and acid detergent fiber (ADF) and neutral detergent fiber (NDF). There was a tendency (P = 0.09) for treatment effect and a treatment x day interaction (P = 0.05) for levels of short-chain fatty acids in rumen fluid, being lower in animals that consumed curcumin. There was a treatment vs. day interaction (P < 0.05) for the concentration of acetate in the rumen fluid (i.e., on day 45, had a reduction in acetate; on day 90, values were higher in the GTRA group when compared to the GCON). We conclude that there was no evidence in the results from this preliminary trial that Curcumin in the diet of dairy calves interfered with feed digestibility. Curcumin may have potential antioxidant, anti-inflammatory, and immune effects that may be desirable for the production system of dairy calves.
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Affiliation(s)
- Pablo Vinicius Novakoski
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó - SC, Brazil
| | - Maksuel Gatto de Vitt
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó - SC, Brazil
| | - Vitor Luiz Molosse
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó - SC, Brazil
| | | | - Roger Wagner
- Department of Food Science, Universidade Federal de Santa Maria (UFSM), Santa Maria , Brazil
| | - Bruna Klein
- Department of Animal Science, UDESC, R. Beloni Trombeta Zanin, 680E - Santo Ant?nio, Chapecó - SC, 89815-630, Brazil
| | | | | | | | - Marcelo Vedovatto
- Dean Lee Research and Extension Center, Louisiana State University, Alexandria, LA, 71302, USA
| | - Aleksandro S da Silva
- Department of Animal Science, UDESC, R. Beloni Trombeta Zanin, 680E - Santo Ant?nio, Chapecó - SC, 89815-630, Brazil.
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Khera K, Büchele F, Wood RM, Thewes FR, Wagner R, Hagemann MH, Neuwald DA. Impact of different storage conditions with combined use of ethylene blocker on 'Shalimar' apple variety. Sci Rep 2024; 14:8485. [PMID: 38605100 PMCID: PMC11009402 DOI: 10.1038/s41598-024-57688-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 03/20/2024] [Indexed: 04/13/2024] Open
Abstract
This research investigates the impact of storage conditions on the quality and preservation of 'Shalimar' apples, a relatively new cultivar known for its resistance to apple scab and powdery mildew. The study explores the efficacy of different storage techniques such as regular atmosphere (RA), controlled atmosphere (CA), and dynamic controlled atmosphere with CO2 Monitoring (DCA-CD), as well as the integration of 1-methylcyclopropene (1-MCP) at different storage temperatures (1 °C and 3 °C). Various fruit quality parameters were monitored under different storage conditions, including firmness, titratable acidity, total soluble solids, background color, respiration, ethylene production, and volatile compounds. The results indicate that the controlled atmosphere (CA) at 1 °C emerges as an efficient method for long-term storage. However, it is noted that CA storage may impact the apple aroma, emphasizing the need for a balance between preservation and consumer acceptability. On the other hand, DCA-CD at variable temperatures (approximately 2.5 °C) offers a promising approach for maintaining fruit quality and a higher concentration of volatile compounds. Integrating 1-MCP enhances firmness, but its impact varies across storage conditions. Principal component analysis (PCA) provides insights into the relationships between storage conditions, fruit quality, and volatile compounds. This study contributes valuable insights into optimizing storage strategies for 'Shalimar' apples, addressing sustainability and quality preservation in apple production.
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Affiliation(s)
- Kartik Khera
- Lake of Constance Research Centre for Fruit Cultivation (KOB), Schuhmacherhof 6, Ravensburg, Germany
- Department Production Systems of Horticultural Crops, University of Hohenheim, 70593, Stuttgart, Germany
| | - Felix Büchele
- Lake of Constance Research Centre for Fruit Cultivation (KOB), Schuhmacherhof 6, Ravensburg, Germany
| | - Rachael Maree Wood
- Horticulture and Product Physiology, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, The Netherlands
| | - Fabio Rodrigo Thewes
- University of Santa Maria, v. Roraima n 9702 1000 Cidade Universitaria, Bairro - Camobi, Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Roger Wagner
- University of Santa Maria, v. Roraima n 9702 1000 Cidade Universitaria, Bairro - Camobi, Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Michael Helmut Hagemann
- Department Production Systems of Horticultural Crops, University of Hohenheim, 70593, Stuttgart, Germany
| | - Daniel Alexandre Neuwald
- Lake of Constance Research Centre for Fruit Cultivation (KOB), Schuhmacherhof 6, Ravensburg, Germany.
- Department Production Systems of Horticultural Crops, University of Hohenheim, 70593, Stuttgart, Germany.
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5
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Giuliani CDS, Rosado Júnior AG, Mateus ALSS, Fonseca PAFDA, Falk RB, Thiel SR, Leães YSV, Ebling FDAR, Wagner R, Nörnberg JL. Meat quality of pigs fed grape pomace in different production systems. AN ACAD BRAS CIENC 2024; 96:e20220610. [PMID: 38451592 DOI: 10.1590/0001-3765202320220610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 07/09/2023] [Indexed: 03/08/2024] Open
Abstract
The main objective of this study was to evaluate the effects of supplementation the diet of pigs with grape pomace preserved in silage form (GPS) and its interaction with indoor and outdoor production systems, with and without access to vegetation, on the attributes of meat quality produced. Analyzes of proximal composition, cholesterol content, fatty acid profile, shear force, texture profile and sensory analysis were performed. During cold storage, oxidative stability and objective color were analyzed. Statistical analysis was performed in a 3x2 factorial design (production systems (S) x GPS-feed (F)) and the interaction between them (S*F). The results showed that there was no interaction between the production system and GPS feeding for the attributes evaluated. The proximate composition and fatty acid profile of the muscle remained unchanged. Additionally, it provides higher subjective and objective tenderness, higher red color intensity, and reduces lipid oxidation under refrigeration. The supplementation of pig feed with GPS improve the quality of the meat and constitute a sustainable alternative for the winemaking residue.
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Affiliation(s)
- Caroline Dos Santos Giuliani
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Adriano G Rosado Júnior
- Instituto Federal Farroupila, Rua Vinte de Setembro, 2616, 97420-000 São Vicente do Sul, RS, Brazil
| | - Ana Lúcia S S Mateus
- Universidade Federal de Santa Maria, Departamento de Estatística, Av. Roraima, 1000, 97105-900, Santa Maria, RS, Brazil
| | - Patrícia A F DA Fonseca
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Renata B Falk
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Suslin R Thiel
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Yasmim S V Leães
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Fabiani DA Rocha Ebling
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - José Laerte Nörnberg
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
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Simon AL, Copetti PM, Lago RVP, Vitt MG, Nascimento AL, Silva LELE, Wagner R, Klein B, Martins CS, Kozloski GV, Da Silva AS. Inclusion of exogenous enzymes in feedlot cattle diets: Impacts on physiology, rumen fermentation, digestibility and fatty acid profile in rumen and meat. Biotechnol Rep (Amst) 2024; 41:e00824. [PMID: 38225961 PMCID: PMC10788194 DOI: 10.1016/j.btre.2023.e00824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/09/2023] [Accepted: 12/16/2023] [Indexed: 01/17/2024]
Abstract
The objective of this study was to evaluate if the inclusion of a blend composed of exogenous enzymes (amylase, protease, cellulase, xylanase and beta glucanase) in the individual and combined form in the feedlot steers diet has benefits on the physiology, rumen fermentation, digestibility and fatty acid profile in rumen and meat. The experiment used 24 animals, divided into 4 treatments, described as: T1-CON, T2-BLEND (0.5 g mixture of enzyme), T3-AMIL (0.5 g alpha-amylase), T4-BLEND+AMIL (0.5 g enzyme blend+ 0.5 g amylase). The concentration of mineral matter was higher in the meat of cattle of T4-BLEND+AMIL. A higher proportion of monounsaturated fatty acids was observed in the T3-AMIL group when compared to the others. The percentage of polyunsaturated fatty acids was higher in the T2-BLEND and T4-BLEND+AMIL compared to the T1-CON. The combination of exogenous enzymes in the diet positively modulate nutritional biomarkers, in addition to benefits in the lipid and oxidative profile meat.
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Affiliation(s)
- Alexandre L Simon
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Priscila M Copetti
- Programa de Pós-graduação em Bioquímica Toxicológica, Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
| | - Rafael V P Lago
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Maksuel G Vitt
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Aline L Nascimento
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | | | - Roger Wagner
- Departamento de Ciências de Alimentos, UFSM, Santa Maria, Brazil
| | - Bruna Klein
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | | | | | - Aleksandro S Da Silva
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
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Seibt ACMD, Nerhing P, Pinton MB, Santos SP, Leães YSV, De Oliveira FDC, Robalo SS, Casarin BC, Dos Santos BA, Barin JS, Wagner R, De Menezes CR, Campagnol PCB, Cichoski AJ. Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile. Meat Sci 2024; 209:109418. [PMID: 38113656 DOI: 10.1016/j.meatsci.2023.109418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 11/24/2023] [Accepted: 12/10/2023] [Indexed: 12/21/2023]
Abstract
The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards.
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Affiliation(s)
| | - Priscila Nerhing
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Suelen Priscila Santos
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Yasmim Sena Vaz Leães
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Silvino Sasso Robalo
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Bianca Campos Casarin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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8
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Iara Gomes de Oliveira L, Karoline Almeida da Costa W, de Candido de Oliveira F, França Bezerril F, Priscila Alves Maciel Eireli L, Dos Santos Lima M, Fontes Noronha M, Cabral L, Wagner R, Colombo Pimentel T, Magnani M. Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics. Food Chem 2024; 435:137640. [PMID: 37804728 DOI: 10.1016/j.foodchem.2023.137640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 09/25/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.
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Affiliation(s)
- Louise Iara Gomes de Oliveira
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Whyara Karoline Almeida da Costa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Fabrícia França Bezerril
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Lucélia Cabral
- Institute of Biosciences, Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Rio Claro, SP, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
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9
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Hickert LR, Cattani A, Manfroi L, Wagner R, Furlan JM, Sant'Anna V. Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co-inoculation with Torulaspora delbrueckii and utilization of bentonite. Biotechnol Appl Biochem 2024; 71:96-109. [PMID: 37846152 DOI: 10.1002/bab.2524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 10/03/2023] [Indexed: 10/18/2023]
Abstract
The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA + Td and ScB + Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA + Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB + Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co-inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.
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Affiliation(s)
- Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Andressa Cattani
- Life and Environmental Area, State University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Luciano Manfroi
- Federal Institute of Education, Science and Technology of Rio Grande do Sul, Bento Gonçalves, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Voltaire Sant'Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
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10
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Dartora B, Hickert LR, Fabricio MF, Ayub MAZ, Furlan JM, Wagner R, Perez KJ, Sant'Anna V. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. Food Res Int 2023; 174:113569. [PMID: 37986521 DOI: 10.1016/j.foodres.2023.113569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/03/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.
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Affiliation(s)
- Bruna Dartora
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | | | - Marco Antônio Zachia Ayub
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | | | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Camobi, Santa Maria, RS, Brazil
| | - Karla Joseane Perez
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Voltaire Sant'Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil.
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11
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Donadel JZ, Thewes FR, Dos Santos LF, Schultz EE, Berghetti MRP, Ludwig V, Mesadri J, Klein B, Thewes FR, Schmidt SFP, Both V, Brackmann A, Neuwald DA, Wagner R. Superficial scald development in 'Granny Smith' and 'Nicoter' apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere. Food Res Int 2023; 173:113396. [PMID: 37803734 DOI: 10.1016/j.foodres.2023.113396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/16/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
A positive correlation of α-farnesene and its oxidation metabolites with superficial scald is commonly reported in apples stored in air or controlled atmosphere (CA) systems, where O2 levels are above the lower oxygen limit (LOL) tolerated by the fruit. Nevertheless, the LOL can be monitored by the dynamic controlled atmosphere (DCA) techniques and to provide different physiological responses. Therefore, this study aimed to evaluate key volatile metabolites from 'Granny Smith' and 'Nicoter' ('Kanzi®') apples stored under dynamic controlled atmosphere (DCA) monitored by respiratory quotient (RQ), i. e. at extremely low oxygen partial pressures (ELO) and correlate their emissions with the incidence of superficial scald (SS). The volatile compounds (VCs) were isolated by solid phase microextraction (HS-SPME) and analyzed by gas chromatography. For the first time, higher concentrations of α-farnesene and its oxidation metabolites (6-methyl-5-hepten-2-one, and 6-methyl-5-hepten-2-ol) were negatively correlated with SS in DCA-RQ. This is likely due to the higher levels of ethanol in fruit stored under this condition having an inhibitory effect on SS incidence even when α-farnesene, 6-methyl-5-hepten-2-one, and 6-methyl-5-hepten-2-ol accumulate. Additionally, SS is more correlated to internal ethylene concentration (IEC) than α-farnesene accumulation and their metabolites, even when fruit were stored under ELO, where ethylene action is reduced.
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Affiliation(s)
- Jossiê Zamperetti Donadel
- Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Fabio Rodrigo Thewes
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Luana Ferreira Dos Santos
- Tropical Semi-Arid Embrapa, Brazilian Agricultural Research Corporation, Petrolina 56302-970, PE, Brazil
| | - Erani Eliseu Schultz
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Magno Roberto Pasquetti Berghetti
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Vagner Ludwig
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Juliana Mesadri
- Departament of Industrial Pharmacy, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Bruna Klein
- Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Flavio Roberto Thewes
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Suele Fernanda Prediger Schmidt
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Vanderlei Both
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Auri Brackmann
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil
| | - Daniel Alexandre Neuwald
- Lake of Constance Research Centre for Fruit Cultivation. Schuhmacherhof 6, Ravensburg 88213 BW, Germany
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900 RS, Brazil.
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12
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Santos de Almeida T, Alves Dos Santos B, Stefanello A, Duarte Dos Santos I, Copetti Fracari J, Silva M, Giongo C, Wagner R, Silveira Nalério E, Venturini Copetti M. Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced. Food Res Int 2023; 173:113287. [PMID: 37803600 DOI: 10.1016/j.foodres.2023.113287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 10/08/2023]
Abstract
Raw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams' processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber's air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was composed mainly by xerophilic species of Aspergillus section Aspergillus. The total fungal count was 5.78 log CFU/cm2 for the non-seasoned and 7.19 log CFU/cm2 for the seasoned ones. A potentially ochratoxigenic Aspergillus ser. Circumdati was detected at the end of aging in raw, unseasoned hams. In conclusion, seasoning directly influences the species developing on the surface of seasoned hams throughout the ripening process, and indirectly affects the mycobiota of the non-seasoned hams when sharing the same ripening chamber. The presence of fungi in the matured sheep ham seems to contribute to the formation of volatile compounds, which are related to the sensory quality of these products.
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Affiliation(s)
- Tiago Santos de Almeida
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Bibiana Alves Dos Santos
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Andrieli Stefanello
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Ingrid Duarte Dos Santos
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Juliana Copetti Fracari
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Marina Silva
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Citieli Giongo
- Embrapa Southern Livestock, Highway BR-153, Km 633, Industrial Village, Countryside, CEP: 96401-970 Bagé, RS, Brazil
| | - Roger Wagner
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Elen Silveira Nalério
- Embrapa Southern Livestock, Highway BR-153, Km 633, Industrial Village, Countryside, CEP: 96401-970 Bagé, RS, Brazil
| | - Marina Venturini Copetti
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil.
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13
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de Morais JS, Cabral L, Bezerril FF, Uhlmann LO, Dos Santos Lima M, Noronha MF, Dos Santos SA, Madruga MS, Olegario LS, Wagner R, Sant'Ana AS, Magnani M. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.). Food Res Int 2023; 173:113233. [PMID: 37803548 DOI: 10.1016/j.foodres.2023.113233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/15/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Mini-roses (Rosa chinensis Jacq.) is largely used in salty dishes and desserts. This study evaluated instrumental color, sugars, organic acids, phenolics, volatiles, and the indigenous microbiota (fungi and bacteria) in edible mini-roses farmed in discarded fruits biocompost and animal manure systems. A descriptive sensory analysis of flowers was also performed. Mini-roses farmed in biocompost had higher luminosity and intensity of instrumental red color, a higher concentration of phenolic compounds, including anthocyanins related to red color, and fructose than mini-roses farmed in animal manure (p < 0.05). Furthermore, mini-roses farmed in biocompost had higher concentrations of various volatiles (p < 0.05), including hexyl acetate and cis-3 -hexenyl butyrate related to the fruity aroma. Bacterial groups related to plant growth-promoting such as Stenotrophomonas and endophilic fungal groups such as Eurotiales sp, Pleosporales sp were found in higher abundance (p < 0.05) in mini-roses farmed in biocompost. Mini-rose farmed in biocompost also received higher score (p < 0.05) for fruity aroma and red color than mini-rose mini-roses farmed in animal manure. Results indicate that farming mini-roses using biocompost from discarded fruits impacts the synthesis of phenolics and volatiles, resulting in a more intense fruity aroma and red color. Findings also suggest that the microbiota of mini-roses farmed in biocompost or animal manure do not represent a major risk for the safety of these products.
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Affiliation(s)
- Janne Santos de Morais
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Lucélia Cabral
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Fabricia França Bezerril
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Lilian Osmari Uhlmann
- Department of Phytotechnics, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Melline F Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Silvana Alves Dos Santos
- Empresa Paraibana de Abastecimento e Serviços Agrícolas - EMPASA, João Pessoa, Paraíba 58071-000, Brazil
| | - Marta Suely Madruga
- Laboratory of Flavor Analysis, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Lary Souza Olegario
- Laboratory of Flavor Analysis, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Roger Wagner
- Department of Food Science Technology, Federal University Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, State of São Paulo, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil.
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14
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Roos VC, Denardi LB, Teixeira CA, Machado VS, Verdi CM, Dos Santos ID, Wagner R, Sagrillo MR, Pacheco PDS, Gindri AL, Santos RCV. Chemical composition, antifungal activity, antibiofilm and citotoxicity of the essential oil of Citrus deliciosa tenore. Nat Prod Res 2023:1-6. [PMID: 37837471 DOI: 10.1080/14786419.2023.2269590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Accepted: 10/02/2023] [Indexed: 10/16/2023]
Abstract
The leaves of Citrus deliciosa Tenore were collected in southern Brazil, dried, and subjected to the hydrodistillation process to obtain the essential oil. The extraction of essential oil yielded 0.97% ± 0.04. The chromatographic profile of this compound revealed 11 substances, being methyl N-methyl-anthranilate (75.1%), γ-terpinene (13.8%), and Limonene (7%) as major substances. The essential oil shows antifungal action against all tested yeasts, with promising action against Cryptococcus neoformans, Cryptococcus gattii, and Trichosporon asahii. This compound was also able to inhibit the biofilm production of Candida albicans, Candida glabrata, Candida parapsilosis, and T. asahii. The essential oil of tangerine showed weak antioxidant action. It did not show cytotoxicity in human mononuclear cells. It is hoped that these results may guide future studies for the production of formulations that can be used in the treatment of biofilms caused by yeasts, as well as in candidiasis, cryptococcosis, and/or trichosporonosis.
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Affiliation(s)
- Vitor Corteline Roos
- Laboratório de Pesquisa em Microbiologia Oral - LAPEMICRO, UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Laura Bedin Denardi
- Laboratório de Pesquisas Micológicas - LAPEMI, UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Vanessa Schopf Machado
- Laboratório de Pesquisa em Microbiologia Oral - LAPEMICRO, UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Camila Marina Verdi
- Laboratório de Pesquisa em Microbiologia Oral - LAPEMICRO, UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Ingrid Duarte Dos Santos
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais - NIDAL, UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais - NIDAL, UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Michele Rorato Sagrillo
- Laboratório de Cultivo Celular, Programa de Pós-graduação em Nanociências - UFN, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Amanda Leitão Gindri
- Laboratório de Plantas Medicinais - LABPLAM, URI, Santiago, Rio Grande do Sul, Brazil
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15
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Dos Santos BA, da Fontoura AM, Correa LP, Pinton MB, Padilha M, Fracari PR, Ribeiro SR, Wagner R, Cichoski AJ, Barin JS, Campagnol PCB. Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages. Meat Sci 2023; 204:109273. [PMID: 37419026 DOI: 10.1016/j.meatsci.2023.109273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/09/2023]
Abstract
This study investigated the effect of a 50% reduction in sodium nitrite and the addition of nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel extract (JPE) on the main attributes affected by this chemical additive in Bologna-type sausages. The modified treatments showed approximately 50% lower residual nitrite than the control throughout the storage (60 days at 4 °C). The proposed reformulation did not affect the color (L*, a*, and b*), and the ΔE values (< 2) demonstrated high color stability during storage. Physicochemical (TBARS and volatile compounds) and sensory analyses performed to evaluate oxidative stability indicated that JPE exhibited antioxidant activity comparable to sodium nitrite. The microbiological quality of the reformulated products was similar to the control, but further studies should be conducted to assess the effect of this reformulation strategy on the growth of pathogenic microorganisms impacted by nitrite.
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Affiliation(s)
| | | | - Leticia Pereira Correa
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - Milena Padilha
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Stephanie Reis Ribeiro
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
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16
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Ribeiro SR, Dos Santos ID, Klein B, Thewes FR, Pinton MB, Campagnol PCB, Brackmann A, Both V, Wagner R. Higher CO 2 during controlled atmosphere storage of unshelled 'Barton' pecans or carnauba wax coating: Effect on the quality after long-term storage at two temperatures. Food Res Int 2023; 169:112854. [PMID: 37254428 DOI: 10.1016/j.foodres.2023.112854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 06/01/2023]
Abstract
Pecan nuts, a healthy food, have shown an increased demand for consumption. Therefore, there must be a certain level of care to avoid quality losses, which are primarily influenced by storage conditions and time. This study evaluates the effects of long-term controlled atmosphere (CA) storage with low O2 partial pressure (pO2 - 2 kPa), combined or not with high CO2 (pCO2 - 40 or 80 kPa), carnauba wax coating (CW), and ambient atmosphere (AMB; control) at 10 and 20 °C, on unshelled 'Barton' pecan nut quality. Color, water activity (Aw), moisture content (MC), and oxidation markers, such as peroxide value (PV), acidity value (AV), TBARS, and volatile compounds (VC) were evaluated. Storage up to twelve months at 10 °C and with CA (regardless of the temperature) ensured higher luminosity and color parameter b* ("golden") and a lower a* parameter ("reddish"). The MC ranged from 2.8 to 3.6%, irrespective of storage conditions, for up to twelve months, which is suitable. The AMB at 10 °C ensured lower AV, TBARS, and PV compared to the CW treatment. Furthermore, CA with low pO2 and high pCO2, even at 20 °C, guaranteed lower AV, TBARS, and PV. Storage at 20 °C increased characteristic VCs of lipid oxidation (aldehydes, acids, alcohols, ketones, lactones, and esters, especially with CW coating). However, all conditions at 10 °C and with pCO2 (even associated at 20 °C) reduced the presence of these VCs. The CW used as a coating on the pecans did not show satisfactory results and should not be recommended for pecan storage at these applied conditions. Our findings showed that low pO2 and high pCO2 maintain better pecan quality than O2 ambient (20 kPa), even at temperatures above refrigeration (20 °C). Nevertheless, there were no significant differences between 40 and 80 kPa CO2.
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Affiliation(s)
- Stephanie Reis Ribeiro
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Ingrid Duarte Dos Santos
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Bruna Klein
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Flavio Roberto Thewes
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Mariana Basso Pinton
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Paulo Cezar Bastianello Campagnol
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Auri Brackmann
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Vanderlei Both
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil.
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17
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Jovanovichs MRC, Pinton MB, Correa LP, Pedro D, Mallmann CA, Wagner R, Cichoski AJ, Lorenzo JM, Teixeira AJC, Campagnol PCB, Dos Santos BA. Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods 2023; 12:2439. [PMID: 37444177 DOI: 10.3390/foods12132439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability.
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Affiliation(s)
| | - Mariana Basso Pinton
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Leticia Pereira Correa
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Douglas Pedro
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Carlos Augusto Mallmann
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alexandre José Cichoski
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Alfredo Jorge Costa Teixeira
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | | | - Bibiana Alves Dos Santos
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
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Leães YSV, Lorenzo JM, Seibt ACMD, Pinton MB, Robalo SS, Mello RDO, Wagner R, Barin JS, De Menezes CR, Campagnol PCB, Cichoski AJ. Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter? Meat Sci 2023; 203:109231. [PMID: 37263032 DOI: 10.1016/j.meatsci.2023.109231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 05/16/2023] [Accepted: 05/23/2023] [Indexed: 06/03/2023]
Abstract
The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10'12 and TUS20'12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20'12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.
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Affiliation(s)
- Yasmim Sena Vaz Leães
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
| | | | - Mariana Basso Pinton
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Silvino Sasso Robalo
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Roger Wagner
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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Guerra DR, Pletsch LBH, Santos SP, Robalo SS, Ribeiro SR, Emanuelli T, Bertuol DA, Cichoski AJ, Wagner R, Barcia MT, Ballus CA. Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration. Foods 2023; 12:foods12112157. [PMID: 37297401 DOI: 10.3390/foods12112157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote the aromatization of olive pomace oil with rosemary and basil using ultrasound-assisted maceration (UAM) to increase its bioactive potential. For each spice, the ultrasound operating conditions (amplitude, temperature, and extraction time) were optimized through central composite designs. Free fatty acids, peroxide value, volatile compounds, specific extinction coefficients, fatty acids, total phenolic compounds, antioxidant capacity, polar compounds, and oxidative stability were determined. After obtaining the optimal maceration conditions assisted by ultrasound, pomace oils flavored with rosemary and basil were compared to pure olive pomace oil. Quality parameters and fatty acids showed no significant difference after UAM. Rosemary aromatization by UAM resulted in a 19.2-fold increase in total phenolic compounds and a 6-fold increase in antioxidant capacity, in addition to providing the most significant increase in oxidative stability. Given this, aromatization by ultrasound-assisted maceration is an efficient method to increase, in a short time, the bioactive potential of olive pomace oil.
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Affiliation(s)
- Daniela Rigo Guerra
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Lidia Betina Hendges Pletsch
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Suelen Priscila Santos
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Silvino Sasso Robalo
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Stéphanie Reis Ribeiro
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Tatiana Emanuelli
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Daniel Assumpção Bertuol
- Environmental Process Laboratory (LAPAM), Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Alexandre José Cichoski
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Milene Teixeira Barcia
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil
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Rossato Viana A, Rapachi Fortes C, Rodrigues P, Ribeiro S, Maria Heinzmann B, Alves da Cunha M, Cristina Zeppenfeld C, da Silva Fernandes L, Wagner R, Baldisserotto B, Figueiredo HX, Gonçalves NN, de Moraes Chitolina AB, Justen CE, Dellaméa Baldissera M. Impact of dietary supplementation with Cinnamomum cassia essential oil on silver catfish ( Rhamdia quelen): Toxicological effects and muscle antioxidant and fatty acid profiles. J Toxicol Environ Health A 2023; 86:313-325. [PMID: 37010980 DOI: 10.1080/15287394.2023.2198564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The aim of this study was to determine the biological effects of dietary supplementation with 0.05% and 0.1% cinnamon essential oil extracted from Cinnamomum cassia on silver catfish (Rhamdia quelen). The final body weight, weight gain, and specific growth rate were significantly higher in fish supplemented with 0.05% cinnamon essential oil than in the control(untreated) group. Muscle reactive oxygen species and lipid peroxidation levels were significantly lower in fish supplemented with 0.05% cinnamon essential oil but higher at the 0.1% concentration. Muscle antioxidant capacity against peroxyl radicals (ACAP) and superoxide dismutase activity were significantly higher in fish supplemented with 0.05% cinnamon essential oil, while ACAP levels were lower in fish supplemented with 0.1%. The total saturated fatty acid content was significantly higher in the muscle of supplemented fish than in controls, while the total monounsaturated fatty acid content was significantly higher only in fish fed 0.1% cinnamon essential oil. Finally, the total content of polyunsaturated fatty acids was significantly lower in fish fed 0.1% essential oil. Thus, data demonstrated that 0.05% C. cassia essential oil improves fish health by improving performance and muscle oxidant/antioxidant status. Higher doses of cinnamon essential oil produced oxidative stress in muscle, suggesting toxicity at the 0.1% level. Although this cinnamon essential oil diet exerted positive health effects, this diet impaired the muscle fatty acid profile, suggesting adverse impacts on human health.
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Affiliation(s)
| | | | - Patrícia Rodrigues
- Department of Industrial Pharmacy, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Stephanie Ribeiro
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Berta Maria Heinzmann
- Department of Industrial Pharmacy, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Mauro Alves da Cunha
- Department of Physiology and Pharmacology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Carla Cristina Zeppenfeld
- Department of Physiology and Pharmacology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | | | - Roger Wagner
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Bernardo Baldisserotto
- Department of Physiology and Pharmacology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
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de Oliveira AS, Dos Santos BA, Farias CAA, Correa LP, Cordeiro MWS, Pinton MB, Barcia MT, Wagner R, Cichoski AJ, Barin JS, Lorenzo JM, Nieto G, Campagnol PCB. Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids. Foods 2023; 12:foods12081631. [PMID: 37107426 PMCID: PMC10137613 DOI: 10.3390/foods12081631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/01/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity-MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products' technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers' sensory profile.
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Affiliation(s)
- Adrieni Santos de Oliveira
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Bibiana Alves Dos Santos
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Carla Andressa Almeida Farias
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Leticia Pereira Correa
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Madison Willy Silva Cordeiro
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Milene Teixeira Barcia
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Alexandre José Cichoski
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Juliano Smanioto Barin
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30071 Murcia, Spain
| | - Paulo Cezar Bastianello Campagnol
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
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Giacomelli CM, Marchiori MS, do Nascimento AL, de Vitt MG, Molosse VL, de Oliveira FDC, Wagner R, Milarch CF, Vedovatto M, da Silva AS. Encapsulated pepper blend in the diet of confined Holstein bullocks: effect on ruminal volatile fatty acid profiles, growth performance, and animal health. Trop Anim Health Prod 2023; 55:114. [PMID: 36928365 DOI: 10.1007/s11250-023-03473-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 01/17/2023] [Indexed: 03/18/2023]
Abstract
Dairy bulls in feedlots have been a viable alternative for dairy producers to reinforce the family's income. Aspects such as balanced diets and proper management are essential for these animals to develop and allow an economic return fully. Plant extracts are performance enhancers and ruminal and intestinal health promoters. Therefore, this study aims to evaluate whether the addition of encapsulated pepper (EP) blend (Capsicum annuum, Capsicum frutescens, and Capsicum chinense - rich in capsaicin) interferes with the volatile fatty acid profile in the rumen and enhances the growth performance of Holstein bullocks in a feedlot. For the experiment, 24 whole bullocks were used, distributed into three treatments, with eight replicates per treatment (one animal as an experimental unit, kept in an individual stall): groups T0, T200, and T400, receiving 0 mg, 200 mg, and 400 mg EP/kg of concentrate, respectively. Knowing the intake of concentrate and the average body weight during the experiment, we calculated the dose in mg/kg/day of the EP; that is, the T200 animals consumed 2.45 mg EP/kg (body weight -BW)/day; and T400 consumed 4.9 mg EP/kg BW/day. The animals from T400 presented a more significant weight gain between days 15 and 45 of confinement compared to T0 (P=0.05). This same treatment (T400) had a trend of lower weight gain between days 46 and 90 (P=0.09). Likewise, the T400 group had higher feed efficiency than T0 between days 15 and 45. Furthermore, the treatments affected the white blood cell count, with the T400 bullocks showing a higher number of neutrophils and lymphocytes. Higher levels of C-reactive protein (CRP) were measured in the serum of steers from both groups that consumed pepper (P<0.01). Interaction between treatment × day was observed for the activity of glutathione enzymes (GST and GPx) and levels of lipoperoxidation (LPO) (characterized by antioxidant stimulation) associated with the reduction in serum LPO; similar antioxidant enzymes behavior was observed in the liver. In the small intestine (jejunum), the activities of antioxidant enzymes (GST and GPx) were lower in the two groups of cattle that consumed EP, and LPO was lower. The treatments affected the concentration of acetic acid in the rumen fluid, presenting lower levels in T400 compared to T200 and similar T0 (P≤0.05). There was an interaction of day vs. treatment for propionic acid, presenting a higher concentration on day 45 at T400 than T0. These results, therefore, allow us to conclude that adding 400 mg of pepper extract can be an excellent additive for weight gain at the beginning of the experiment; however, over time, this dose of additive negatively affects weight gain. Both EP doses stimulated serum and tissue antioxidant responses, reducing lipoperoxidation. However, the 400 mg EP/kg concentrate suggests a pro-inflammatory response (leukocytosis and elevated CRP), s probably related to the high dose (i.e., between 1.7 and 2.4 g/animal/day).
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Affiliation(s)
- Charles Marcon Giacomelli
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil
| | - Maiara Sulzbach Marchiori
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil
| | | | - Maksuel Gatto de Vitt
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil
| | - Vitor Luiz Molosse
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil
| | | | - Roger Wagner
- Graduate Program in Food Science, Universidade Federal de Santa Maria, Chapecó, Brazil
| | | | | | - Aleksandro Schafer da Silva
- Graduate Program in Animal Science, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil.
- Department of Animal Science, UDESC, Chapecó, Brazil.
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Filho CB, Furlan JM, de Menezes CR, Cichoski AJ, Wagner R, Campagnol PCB, Lorenzo JM. Sample Preparation Methods for Fatty Acid Analysis in Different Raw Meat Products by GC-FID. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02461-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Brunetto AL, Marcon C, Favero JF, Bissacotti BF, Copeti PM, Morsch VM, de Oliveira FDC, Wagner R, Alves R, Pereira WA, Vedovatto M, Fritzen A, Kozloski GV, Zotti CA, Da Silva AS. Phytogenic blend in the diet of growing Holstein steers: effects on performance, digestibility, rumen volatile fatty acid profile, and immune and antioxidant responses. Anim Feed Sci Technol 2023. [DOI: 10.1016/j.anifeedsci.2023.115595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Ritt L, Orso C, Silveira A, Frazzon J, de Vargas D, Wagner R, de Oliveira F, Nörnberg J, Fischer V. Oregano extract fed to pre-weaned dairy calves. Part 1: effects on intake, digestibility, body weight, and rumen and intestinal bacteria microbiota. Livest Sci 2023. [DOI: 10.1016/j.livsci.2023.105165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Abd El-Hack ME, Abdel-Moneim AME, Adegbeye M, Adewumi K, Ahamefule BC, Ahamefule CS, Alfaia C, Aly HF, Amin N, Anuwar S, Arapoglou D, Ashok Kumar N, Babayeva T, Badiale-Furlong E, Barroca MJ, Carabantes AG, Casano LM, Chauhan VS, Cheng X, Chentir I, Choo WT, Coelho D, Convey P, Čopíková J, Coronado-Reyes JA, Costa JLG, Costa M, Deprá MC, Dias RR, Dufossé L, Edoh O, Ekanem D, Elghandour MM, Eliopoulos C, El-Saadony MT, Eltanahy E, El-Tarabily KA, Esteves AF, Fagundes MB, Fajemisin AN, Faniyi T, Fernandes AS, Florença SG, Flores-Córdova MA, Fradinho P, Fuciños P, Gayen K, Gonçalves AL, González-Hernández JC, Guedes AC, Guiné RP, Herrera M, Iamtham S, Jack A, Jacob-Lopes E, Jaiswal M, Jayappriyan K, Jethani H, Kannaujiya VK, Khafagy A, Khanniri E, Khorshidian N, Komarcheuski AS, Lopes PA, Lupette J, Machado CA, Markou G, Maroneze MM, Martinez A, Martínez-Sánchez V, Martins CB, Melville L, Mesadri J, Mesalam NM, Mitterer-Daltoé ML, Montenegro Herrera CA, Mortazavian AM, Nascimento TCD, Nass PP, Neenu R, Nicoletti M, Nornberg ML, Nunes MC, Ogbonna CN, Ogbonna I, Ogbonna J, Pagels F, Pagnussatt FA, Pandey S, Pan-utai W, Pastrana LM, Pérez-Gálvez A, Pérez-Lloréns JL, Pestana J, Pires JC, Prates JA, Queiroz MI, Rahman KM, Rai A, Rai PK, Raja R, Ramírez-Mérida LG, Raymundo A, Rivas-Caceres RR, Rizk MZ, Roca M, Rodríguez-Roque MJ, Saad S, Salas-Salazar NA, Salem AZ, Salem HM, Salgado EM, Saloň I, Sánchez-Vega R, Sarkar S, Scaglioni PT, Schetinger LC, Shah M, Shams SGE, Sharma NK, Shehata AM, Singh A, Sinha RP, Soto-Caballero MC, Sridhar S, Sushytskyi L, Synytsya A, Teoh ML, Tiwari B, Tiwari S, Toniolo C, Torky A, Valdivia-Nájar CG, Vaquero MG, Vasconcellos RS, Vendruscolo RG, Vergara JJ, Vieira MV, Vigani M, Vingiani AM, Vingiani GM, Volpato JA, Wagner R, Wong CY, Wong NLW, Yousefi M, Yusoff FM, Zepka LQ. Contributors. Handbook of Food and Feed from Microalgae 2023:xv-xx. [DOI: 10.1016/b978-0-323-99196-4.09990-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Zanini L, Dian E, DiJulio D, Folsom B, Klinkby E, Kokai Z, Marquez Damian J, Rataj B, Rizzi N, Santoro V, Strothmann M, Takibayev A, Wagner R, Zimmer O. Very cold and ultra cold neutron sources for ESS. JNR 2022. [DOI: 10.3233/jnr-220040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The goal of the “Workshop on Very Cold and Ultra Cold Neutron Sources for ESS” was to discuss scientific cases, ideas and possibilities for the implementation of sources of Very Cold and Ultra Cold neutrons at the European Spallation Source. The ESS facility, presently under construction, offers several possibilities for in-pile UCN or VCN sources, in primis thanks to the available space below the spallation target where additional neutron sources can be placed to complement those above the target. Neutron beams can be extracted over a wide angular range with a grid of forty-two beamports with 6° average angular separation, allowing future instruments to be installed which may view either the upper or lower moderator systems. Of greatest interest for fundamental physics is the so-called Large Beamport foreseen for the NNBAR experiment. This beamport is also particularly well suited to feed a UCN source, for which several ideas were presented that employ either superfluid helium or solid deuterium as established neutron converter materials. Concepts for VCN sources make use of novel materials for VCN production and/or advanced reflectors to increase yields in the coldest part of the neutron spectrum from a cryogenic neutron source. In this paper we discuss these ideas and the possible locations of UCN and VCN sources at ESS.
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Affiliation(s)
- L. Zanini
- European Spallation Source ERIC, Partikelgatan 2, 22484 Lund, Sweden
| | - E. Dian
- Mirrotron Ltd., 29-33 Konkoly Thege Miklós út, 1121 Budapest, Hungary
- Centre for Energy Research, 29-33 Konkoly Thege Miklós út, 1121 Budapest, Hungary
| | - D.D. DiJulio
- European Spallation Source ERIC, Partikelgatan 2, 22484 Lund, Sweden
| | - B. Folsom
- University of Milano-Bicocca, Milano, Italy
| | - E.B. Klinkby
- DTU Physics, Technical University of Denmark, Frederiksborgvej 399, DK-4000 Roskilde, Denmark
| | - Z. Kokai
- European Spallation Source ERIC, Partikelgatan 2, 22484 Lund, Sweden
| | | | - B. Rataj
- European Spallation Source ERIC, Partikelgatan 2, 22484 Lund, Sweden
| | - N. Rizzi
- DTU Physics, Technical University of Denmark, Frederiksborgvej 399, DK-4000 Roskilde, Denmark
| | - V. Santoro
- European Spallation Source ERIC, Partikelgatan 2, 22484 Lund, Sweden
| | - M. Strothmann
- Forschungszentrum Jülich GmbH, Central Institute for Engineering, Electronics and Analytics (ZEA-1), Wilhelm-Johnen-Str., 52428 Jülich, Germany
| | - A. Takibayev
- European Spallation Source ERIC, Partikelgatan 2, 22484 Lund, Sweden
| | - R. Wagner
- Institut Laue-Langevin, 71 Avenue des Martyrs, 38042 Grenoble, France
| | - O. Zimmer
- Institut Laue-Langevin, 71 Avenue des Martyrs, 38042 Grenoble, France
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Araújo CDA, de Araújo GGL, Magalhães ALR, Gois GC, de Matos MHT, Lima DO, Rodrigues RTDS, de Quadros CP, Wagner R, Vendruscolo RG, Campos FS. Meat quality in ewes submitted to reduction in water supply. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ferro EG, Abrahams-Gessel S, Kapaon D, Houle B, Wagner R, Gomez-Olive X, Wade AN, Tollman S, Gaziano TA. Significant improvement in blood pressure control among older adults with hypertension in rural South Africa: findings from a prospective 5,000-patient cohort, 2014–2019. Eur Heart J 2022. [DOI: 10.1093/eurheartj/ehac544.2542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Background
Sub-Saharan Africa is undergoing an epidemiologic transition dominated by a widespread epidemic of hypertension (HTN). Since 2014, we began studying a cohort of 5,059 individuals in rural South Africa, to describe the evolution of HTN among older adults, and understand the impact of targeted interventions by local health systems.
Purpose
Characterize the updated prevalence and incidence of HTN in a prospective cohort between baseline (2014) and follow-up (2019), and describe changes in blood pressure (BP) treatment.
Methods
HTN was defined as systolic blood pressure (SBP) ≥140 mm Hg, diastolic blood pressure (DBP) ≥90 mm Hg, or self-reported medication use. Prevalence and incidence rates were calculated using inverse-probability weights to account for mortality and attrition. Poisson regression was used to identify predictors of disease incidence. We calculated the percentage of individuals with controlled versus uncontrolled HTN (with 140/90 mm Hg as cutoff), self-reported medication use, and compared these values between 2014 and 2019.
Results
Compared to 2014 (n=5,059), study participants in 2019 (n=4,176) were expectedly older (mean age 61.7±13.1 vs 66.0±13.0 years) but had similar sex distribution (53.6% vs 53.5% females) and weighted rates of obesity (mean BMI 27.5±10.0 vs 27.0±6.5), with higher rates of smoking (9.1% vs 11.8%) and diabetes (11.1% vs 13.7%). The HTN prevalence did not increase over time (58.4% vs 59.8%), and there was a significant reduction in mean SBP (138.0 vs 128.5 mm Hg, p<0.001) and DBP (82.1 vs 79.6 mm Hg, p<0.001). In the subgroup of hypertensive individuals with measured BP and self-reported medication use in both 2014 and 2019 (n=796), the percentage who had controlled HTN on medications increased from 44.5% to 62.3% while the percentage who had uncontrolled HTN on medications or uncontrolled HTN not on medications decreased (48.5% to 32.2% and 7.2% to 3%, respectively) from 2014 to 2019 (Figure 1). The HTN incidence was 6.2 per 100 person-years, which was lower than prior reports from this area (8.4 per 100 person-years in 2010–2015); in multivariable models, age was the only significant predictor of incident HTN. In the subgroup of individuals who were healthy at baseline with measured BP and self-reported medication use in 2014 and 2019 (n=2,257), very few developed HTN by 2019 (15.2%); of those, the majority already had controlled HTN and was on medications by 2019 (Figure 2).
Conclusions
The prevalence of HTN did not increase in this aging cohort; in fact there was a clinically and statistically significant decline in mean BP and a substantial increase in the proportion of hypertensive patients with controlled HTN taking medications between 2014 and 2019. The prevalence of obesity, smoking and other risk factors did not decrease over time, suggesting that the mean BP decrease in this cohort is likely due to increased access and adherence to medications, promoted by local health systems.
Funding Acknowledgement
Type of funding sources: Public grant(s) – National budget only. Main funding source(s): National Institute on Aging (P01 AG041710), and Department of Science and Innovation, the University of the Witwatersrand, South Africa.
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Affiliation(s)
- E G Ferro
- Brigham and Women'S Hospital, Harvard Medical School, Cardiology , Boston , United States of America
| | - S Abrahams-Gessel
- Harvard T. H. Chan School of Public Health, Center for Health Decision Science , Boston , United States of America
| | - D Kapaon
- Harvard T. H. Chan School of Public Health, Center for Health Decision Science , Boston , United States of America
| | - B Houle
- Australian National University, School of Demography , Canberra , Australia
| | - R Wagner
- University of the Witwatersrand , Johannesburg , South Africa
| | - X Gomez-Olive
- University of the Witwatersrand , Johannesburg , South Africa
| | - A N Wade
- University of the Witwatersrand , Johannesburg , South Africa
| | - S Tollman
- University of the Witwatersrand , Johannesburg , South Africa
| | - T A Gaziano
- Brigham and Women'S Hospital, Harvard Medical School, Cardiology , Boston , United States of America
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da Rosa G, Dazuk V, Galli GM, Alba DF, Boiago MM, Oliveira FC, Siebeneichler TJ, Zambiazi RC, Galli V, Copetti PM, Schetinger MR, Wagner R, Meinhart AD, Da Silva AS. The addition of residue from pruning of yerba mate (Ilex paraguariensis) in laying hens modulates fatty acid profile and incorporates chlorogenic acid in the egg. Res Vet Sci 2022; 147:28-36. [DOI: 10.1016/j.rvsc.2022.03.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 03/06/2022] [Accepted: 03/30/2022] [Indexed: 10/18/2022]
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Vendruscolo RG, Deprá MC, Pinheiro PN, Furlan VJM, Barin JS, Cichoski AJ, de Menezes CR, Zepka LQ, Jacob-Lopes E, Wagner R. Food potential of Scenedesmus obliquus biomasses obtained from photosynthetic cultivations associated with carbon dioxide mitigation. Food Res Int 2022; 160:111590. [DOI: 10.1016/j.foodres.2022.111590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/22/2022] [Accepted: 06/27/2022] [Indexed: 11/04/2022]
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Ludwig V, Thewes FR, Brackmann A, Both V, Wagner R, Mallmman Wendt L, Pasquetti Berghetti MR, dos Santos ID, Thewes FR, Soldateli FJ. Volatile compounds profile and quality of ‘Cripps Pink’ apple: Impact of dynamic controlled atmosphere combined to delayed storage and
1‐MCP
treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vagner Ludwig
- Department of Plant Science, Postharvest Research Center Federal University of Santa Maria Santa Maria RS Brazil
| | - Fabio Rodrigo Thewes
- Department of Plant Science, Postharvest Research Center Federal University of Santa Maria Santa Maria RS Brazil
| | - Auri Brackmann
- Department of Plant Science, Postharvest Research Center Federal University of Santa Maria Santa Maria RS Brazil
| | - Vanderlei Both
- Department of Plant Science, Postharvest Research Center Federal University of Santa Maria Santa Maria RS Brazil
| | - Roger Wagner
- Department of Food Technology and Science Federal University of Santa Maria Santa Maria RS Brazil
| | - Lucas Mallmman Wendt
- Department of Plant Science, Postharvest Research Center Federal University of Santa Maria Santa Maria RS Brazil
| | | | - Ingrid Duarte dos Santos
- Department of Food Technology and Science Federal University of Santa Maria Santa Maria RS Brazil
| | - Flavio Roberto Thewes
- Department of Plant Science, Postharvest Research Center Federal University of Santa Maria Santa Maria RS Brazil
| | - Francis Junior Soldateli
- Department of Plant Science, Postharvest Research Center Federal University of Santa Maria Santa Maria RS Brazil
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do Nascimento SPO, da Silva APR, de Sant'ana AS, Rodrigues BR, Quadros CP, de Moraes SA, Vendruscolo RG, Wagner R, Felix WP, de Souza EJO, Menezes DR. Condensed tannins to increase bioactive fatty acids in the milk from Canindé, Repartida, and Saanen goats. Trop Anim Health Prod 2022; 54:318. [PMID: 36151344 DOI: 10.1007/s11250-022-03324-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
Bioactive fatty acids present in goat milk have the ability to reduce the risks of coronary heart disease in humans, and condensed tannins (CT) can modulate the polyunsaturated fatty acids (PUFA) biohydrogenation process in the rumen and consequently increase the levels of these fatty acids. Thus, the objective was to evaluate the inclusion of CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. Twenty-two lactating does of three genetic groups, six Canindé, eight Repartida, and eight Saanen, were randomly assigned in a 3 × 2 factorial arrangement of three genetic groups and two diets (control and with 50 g CT/kg DM). The inclusion of CT in the diet did not change (P > 0.05) nutrient intake and performance. However, the inclusion of CT promoted an increase (P < 0.05) in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; PUFA; and long-chain fatty acids and reduction (P < 0.05) of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat. Thus, it is recommended to include CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. The inclusion of the tannins of Acacia mearnsii promoted an increase in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; polyunsaturated fatty acid; and long-chain fatty acids and reduction of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat.
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Affiliation(s)
| | | | - Aline Silva de Sant'ana
- Department of Veterinary Sciences in Semiarid, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | - Cedenir Pereira Quadros
- Department of the Pharmacy Course, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | | | - Roger Wagner
- Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Wagner Pereira Felix
- Department of Animal Science, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | - Daniel Ribeiro Menezes
- Department of Veterinary Sciences in Semiarid, Federal University of San Francisco Valley, Petrolina, PE, Brazil
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Ribeiro SR, Klein B, Santos IDD, Thewes FR, Brackmann A, Both V, Wagner R. Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage. Food Res Int 2022; 158:111498. [DOI: 10.1016/j.foodres.2022.111498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 05/28/2022] [Accepted: 06/09/2022] [Indexed: 11/04/2022]
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Hansen J, Mrazik M, Wagner R, Ree-Fedun Q, David C, Arends P, Varkovestski M, Naidu D. A-19 Distress Predicts Poorer Cognitive Performance At Post-Injury In Concussed Athletes. Arch Clin Neuropsychol 2022. [DOI: 10.1093/arclin/acac32.19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Purpose: This study evaluated the consistency between athletes’ self-reported cognitive symptoms and cognitive test performance. Methods: The sample included 784 Canadian Football League athletes who underwent standardized cognitive testing with cognitive testing (ImPACT) and the Brief Symptom Inventory (BSI-18) at baseline. Over 2 consecutive seasons, 46 players were diagnosed with concussions following assessment with team physicians within 48 hours; 10 were eliminated due to missing data. Five cognitive symptoms (feeling slowed down, feeling in a fog, not feeling right, difficulties concentration, difficulties with memory) were used to create a composite score (Cog). The Cog index, the depression, anxiety, total index scores from the BSI, and the 5 ImPACT cognitive domains were correlated at baseline and post-injury. History of learning disabilities, ADHD, psychiatric diagnosis, and history of concussion were co-variates. Results: There were no significant correlations between Cog, depression, anxiety or total BSI scores and the ImPACT cognitive domains at baseline. At post injury there were no significant correlations between Cog or ImPACT index scores. In contrast, significant negative correlations were found between BSI Anxiety and verbal memory (r = 0.67, p < 0.01), visual memory (r = 0.68, p < 0.01), and visual-motor processing speed (r = 0.48, p < 0.05). In addition, there were significant negative correlations between the BSI total score and visual memory (r = 0.51, p < 0.05) and reaction time (r = 0.55, p < 0.05). Conclusions: Self-reported cognitive difficulties do not correlate with poorer cognitive outcomes in our sample of professional football players. However, distress at post-injury was significantly correlated to performance, suggesting psychological variables may play a role in cognitive functioning.
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Ree-Fedun Q, Naidu D, Mrazik M, David C, Hansen J, Wagner R, Arends T. A-37 Ocular Motor Impairments in Concussion Professional Football Players. Arch Clin Neuropsychol 2022. [DOI: 10.1093/arclin/acac32.37] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Purpose: The purpose of this study was to examine baseline and post-concussion injury characteristics of ocular eye movements using the Sync Think visual eye tracking apparatus in professional football players in the Canadian Football League (CFL). Methods: The visual tracking testing protocol uses an integrated stimulus presentation-eye tracking apparatus (EyeLink CL; SR Research, Ontario, Canada) with which eye movements were recorded at 500 Hz using infrared video-oculography. The standard deviation of radial errors (SDRE) and tangential errors (SDTE) were used to determine poor visual tracking. Participants were (n = 748) rostered players in the Canadian Football League. All participants completed assessments at baseline. Sixteen players completed post-concussion assessments and 98 players completed post-exertional assessments during the 2021 season to evaluate the impact of physical exertion on ocular movement metrics. Results: Participants with diagnosed concussions (n = 16+) demonstrated significantly poorer performance on measures of both gaze stability and smooth pursuit (p < 0.001). The poorer results were correlated with significantly higher subjective ratings of dizziness (p < 0.01) and fogginess (p < 0.001). In contrast, healthy participants who completed the same ocular motor assessments demonstrated no significant differences compared to baseline test performance. Conclusions: Findings suggest that subtle differences in oculomotor functioning arise from sport concussion in professional football players. Further research with larger sample sizes and correlation with other cognitive and physical outcomes is warranted.
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David CV, Varkovetski M, Wagner R, Ree-Fedun Q, Hansen J, Arends T, Naidu D, Mrazik M. A-12 Mental Health Outcomes for CFL Athletes with ADHD. Arch Clin Neuropsychol 2022. [DOI: 10.1093/arclin/acac32.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Abstract
Purpose: Current research suggests that athletes with Attention Deficit Hyperactivity Disorder (ADHD) are at risk for poorer outcomes arising from sport related concussions (SRC). There is limited research related evaluating mental health outcomes in athletes diagnosed with ADHD. The purpose of the study is to evaluate mental health outcomes among Canadian Football League (CFL) athletes with (ADHD) and to measure outcomes based upon a history of concussion. Methods: Professional football players from the CFL (n = 784) were administered a baseline mental health measure, the Health-Related Quality of Life (HRQL), as a component of pre-season evaluations as part of a larger cohort study (Active Rehabilitation). Diagnosis of ADHD was the independent variable and HRQL index scores measuring physical functioning, depression, cognitive functioning, were dependent variables. A second analysis compared ADHD athletes with no history of concussion to those with a history of concussion on the HRQL indexes. Results: Participants diagnosed with ADHD (n = 80) had statistically significant differences on the Physical Functioning (t(782) = −3.359, p < 0.001), Depression ((t(782) = −2.820, p = 0.002) and Cognitive (t(782) = −3.570, p < 0.001) domains of the HRQL, compared to athletes without ADHD. Among the athletes who are diagnosed with ADHD, no mental health differences were found between those who have at least one concussion and those who do not. Conclusions: This study did not find a significant effect of concussion on mental health outcomes in participants with ADHD. However, athletes with ADHD present with higher mental health symptoms which may merit closer monitoring.
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Kromp F, Balaban B, Cottin V, Saiz IC, Fancsovits P, Fawzy M, Findikli N, Kovacic B, Ljiljak D, Rodero IM, Parmegiani L, Shebl O, Wagner R, Xie M, Ebner T. O-285 Artificial intelligence algorithms reach expert-level accuracy in automated grading of blastocyst morphology assessment based on static embryo images and Gardner criteria. Hum Reprod 2022. [DOI: 10.1093/humrep/deac106.078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Abstract
Study question
Can artificial intelligence (AI) algorithms reach expert-level accuracy in blastocyst morphology assessment according to Gardner criteria?
Summary answer
The prediction accuracy of the best performing AI algorithm (Deit), outperformed human-level mean accuracies compared to an embryologist majority vote for all Gardner morphological criteria.
What is known already
Routinely, morphological grading of blastocysts is performed visually according to Gardner criteria, which suggest expansion (EXP), quality of inner cell mass (ICM), and trophectoderm (TE) as key parameters to predict treatment outcome. Consequently, blastocyst scoring is prone to inter-and intra-observer variability, which may lead to inconsistencies in selecting blastocysts for transfer. AI-based algorithms may help to improve treatment outcome predictability, as it has been suggested recently. In those studies, parameters such as blastocyst quality or stage were annotated by experts from static or time-lapse-derived blastocyst images, to train AI algorithms, e.g. XCeption or YOLO, and compare them to human annotators.
Study design, size, duration
This retrospective study involves 2,270 images from 837 patients collected over a period of four years in a university IVF clinic.
Participants/materials, setting, methods
All images were annotated by one senior embryologist and divided into a training and a balanced test set. Subsequently, eight embryologists labeled 300 test set images such that every single image was seen by at least four embryologists. Annotators diverging from the ensemble vote for more than one standard deviation were excluded (n = 2) to set the ground truth labels. Finally, three AI architectures (XCeption, Swin, Deit) were trained and evaluated on that particular ground truth.
Main results and the role of chance
Out of nine annotators, labelling accuracy of two embryologists diverged from the consensus vote for more than one standard deviation for at least one of the three Gardner criteria. The consensus vote was built from the remaining seven annotators (mean accuracy EXP 0.81, ICM 0.70, TE 0.67). The Swin architecture outperformed the mean expert accuracy for all three criteria (EXP 0.82, ICM 0.76, TE 0.68), while the Deit and the XCeption architecture outperformed the mean expert accuracy in ICM accuracy (Deit 0.72, XCeption 0.73), and performed equal or worse in EXP and TE accuracy (Deit EXP 0.77, ICM 0.73; XCeption EXP 0.77, TE 0.66). When compared to a recent study conducted on time-lapse imaging data using AI algorithms, all our models outperform the ICM accuracy and achieve comparable TE accuracy. To minimize the role of chance in calculating the models' prediction accuracies, the SWA-Gaussian (SWAG) algorithm was used. SWAG is a method to reflect and calibrate uncertainty representation in Bayesian deep learning. It is based on modelling a Gaussian distribution for each networks' weight and applying it as a posterior over all neural network weights to perform Bayesian model averaging.
Limitations, reasons for caution
To reflect a real IVF lab scenario, embryologists of different origins and levels of experience were involved and no scoring training was offered to the participants. These facts could have potentially negatively affected the degree of consensus, although we excluded two annotators diverging from the mean labeling accuracy.
Wider implications of the findings
In the past, AI algorithms proved to reliably differentiate between good and bad prognosis blastocysts but not necessarily between blastocysts of similar quality. Further AI-supported differentiation on the basis of expansion and cell lineages will facilitate the ranking of blastocysts and would bring automated scoring closer to clinical application.
Trial registration number
Not applicable.
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Affiliation(s)
- F Kromp
- Software Competence Center Hagenberg, Data science , Hagenberg, Austria
| | - B Balaban
- American Hospital of Istanbul, In vitro fertilization lab , Istanbul, Turkey
| | - V Cottin
- Bethesda Spital Basel, Assisted Reproduction Technology Unit , Basel, Switzerland
| | - I. Cuevas Saiz
- Hospital General Universitario de Valencia, In vitro fertilization lab , Valencia, Spain
| | - P Fancsovits
- Semmelweis University School of Medicine, Division of Assisted Reproduction , Budapest, Hungary
| | - M Fawzy
- IbnSina and Banon IVF Centers, In vitro fertilization lab , Sohag, Egypt
| | - N Findikli
- Bahceci Fulya IVF Centre Istanbul, In vitro fertilization lab , Istanbul, Turkey
| | - B Kovacic
- University Medical Centre Maribor, Department of Reproductive Medicine and Gynecological Endocrinology , Maribor, Slovenia
| | - D Ljiljak
- Sestre Milosrdnice University Hospital Center, Department of Gynecology and Obstetrics , Zagreb, Croatia
| | - I. Martínez Rodero
- Universitat Autònoma de Barcelona, Laboratori de Fecundació In Vitro , Barcelona, Spain
| | - L Parmegiani
- GynePro Medical Centers , Embryology lab , Bologna, Italy
| | - O Shebl
- Kepler University Linz, Gynecology- Obstetrics and Gynecological Endocrinology , Linz, Austria
| | - R Wagner
- Software Competence Center Hagenberg, Services and solutions , Hagenberg, Austria
| | - M Xie
- University Hospital Zurich, Department of Reproductive Endocrinology , Zurich, Switzerland
| | - T Ebner
- Kepler University Linz, Gynecology- Obstetrics and Gynecological Endocrinology , Linz, Austria
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da Silva RC, Dos Santos ID, Neu JP, Wouters RD, Fontana MEZ, Balbinot PDR, Wagner R, Pizzutti IR. Commercial yerba mate (Ilex paraguariensis) produced in South America: Determination of dithiocarbamate residues by gas chromatography-mass spectrometry. Food Chem 2022; 394:133513. [PMID: 35749875 DOI: 10.1016/j.foodchem.2022.133513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 05/02/2022] [Accepted: 06/15/2022] [Indexed: 11/04/2022]
Abstract
This work presents an easy and quick miniaturized procedure for the analysis of dithiocarbamates fungicides (DTC), by GC-MS, in yerba mate, an important product in South America. The sample amount, the volume of extracting solvent and acid solution, and the time of hot bath shaking were minimized. A clean-up procedure based on PSA, GCB and MgSO4 was studied in order to improve analytical signal and reduce GC-MS system damage. Blank yerba mate samples were spiked with thiram at equivalent CS2 concentrations of 0.1, 0.3, 0.5 and 1 mg kg-1. The validated method at least 2 times faster than the traditional method and was according to the latest European guidelines for pesticide residue analysis. Linearity, limits of detection and quantification, matrix effects, trueness and precision were assessed. Sixty-five commercialized samples from southern Brazil and Argentina were analyzed; 14% of samples presented CS2 concentration greater than LOQ (0.1 mg kg-1).
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Affiliation(s)
- Rosselei Caiel da Silva
- Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Ingrid Duarte Dos Santos
- Food Science and Technology Department, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Júlia Paula Neu
- Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Robson Dias Wouters
- Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Marlos Eduardo Zorzella Fontana
- Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Priscila Dotto Rosa Balbinot
- Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Food Science and Technology Department, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Ionara Regina Pizzutti
- Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
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Soares MV, Mesadri J, Gonçalves DF, Cordeiro LM, Franzen da Silva A, Obetine Baptista FB, Wagner R, Dalla Corte CL, Soares FAA, Ávila DS. Neurotoxicity induced by toluene: In silico and in vivo evidences of mitochondrial dysfunction and dopaminergic neurodegeneration. Environ Pollut 2022; 298:118856. [PMID: 35033616 DOI: 10.1016/j.envpol.2022.118856] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/21/2021] [Accepted: 01/12/2022] [Indexed: 06/14/2023]
Abstract
Toluene is an air pollutant widely used as an organic solvent in industrial production and emitted by fossil fuel combustion, in addition to being used as a drug of abuse. Its toxic effects in the central nervous system have not been well established, and how and which neurons are affected remains unknown. Hence, this study aimed to fill this gap by investigating three central questions: 1) How does toluene induce neurotoxicity? 2) Which neurons are affected? And 3) What are the long-term effects induced by airborne exposure to toluene? To this end, a Caenorhabditis elegans model was employed, in which worms at the fourth larval stage were exposed to toluene in the air for 24 h in a vapor chamber to simulate four exposure scenarios. After the concentration-response curve analysis, we chose scenarios 3 (E3: 792 ppm) and 4 (E4: 1094 ppm) for the following experiments. The assays were performed 1, 48, or 96 h after removal from the exposure environments, and an irreversible reduction in neuron fluorescence and morphologic alterations were observed in different neurons of exposed worms, particularly in the dopaminergic neurons. Moreover, a significant impairment in a dopaminergic-dependent behavior was also associated with negative effects in healthspan endpoints, and we also noted that mitochondria may be involved in toluene-induced neurotoxicity since lower adenosine 5'-triphosphate (ATP) levels and mitochondrial viability were observed. In addition, a reduction of electron transport chain activity was evidenced using ex vivo protocols, which were reinforced by in silico and in vitro analysis, demonstrating toluene action in the mitochondrial complexes. Based on these findings model, it is plausible that toluene neurotoxicity can be initiated by complex I inhibition, triggering a mitochondrial dysfunction that may lead to irreversible dopaminergic neuronal death, thus impairing neurobehavioral signaling.
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Affiliation(s)
- Marcell Valandro Soares
- Departamento de Bioquímica e Biologia Molecular, Centro de Ciências Naturais e Exatas, Programa de Pós-graduação em Ciências Biológicas, Bioquímica Toxicológica, Universidade Federal de Santa Maria, Camobi, 97105-900, Santa Maria, RS, Brazil; Grupo de Pesquisa em Bioquímica e Toxicologia em Caenorhabditis elegans (GBToxCe), Universidade Federal do Pampa - UNIPAMPA, CEP 97500-970, Uruguaiana, RS, Brazil
| | - Juliana Mesadri
- Departamento: Tecnologia e Ciência dos Alimentos, Centro de Ciência Rurais, Programa de Pós-graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, RS, Brazil
| | - Débora Farina Gonçalves
- Departamento de Bioquímica e Biologia Molecular, Centro de Ciências Naturais e Exatas, Programa de Pós-graduação em Ciências Biológicas, Bioquímica Toxicológica, Universidade Federal de Santa Maria, Camobi, 97105-900, Santa Maria, RS, Brazil
| | - Larissa Marafiga Cordeiro
- Departamento de Bioquímica e Biologia Molecular, Centro de Ciências Naturais e Exatas, Programa de Pós-graduação em Ciências Biológicas, Bioquímica Toxicológica, Universidade Federal de Santa Maria, Camobi, 97105-900, Santa Maria, RS, Brazil
| | - Aline Franzen da Silva
- Departamento de Bioquímica e Biologia Molecular, Centro de Ciências Naturais e Exatas, Programa de Pós-graduação em Ciências Biológicas, Bioquímica Toxicológica, Universidade Federal de Santa Maria, Camobi, 97105-900, Santa Maria, RS, Brazil
| | - Fabiane Bicca Obetine Baptista
- Departamento de Bioquímica e Biologia Molecular, Centro de Ciências Naturais e Exatas, Programa de Pós-graduação em Ciências Biológicas, Bioquímica Toxicológica, Universidade Federal de Santa Maria, Camobi, 97105-900, Santa Maria, RS, Brazil
| | - Roger Wagner
- Departamento: Tecnologia e Ciência dos Alimentos, Centro de Ciência Rurais, Programa de Pós-graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, RS, Brazil
| | - Cristiane Lenz Dalla Corte
- Departamento de Bioquímica e Biologia Molecular, Centro de Ciências Naturais e Exatas, Programa de Pós-graduação em Ciências Biológicas, Bioquímica Toxicológica, Universidade Federal de Santa Maria, Camobi, 97105-900, Santa Maria, RS, Brazil
| | - Félix Alexandre Antunes Soares
- Departamento de Bioquímica e Biologia Molecular, Centro de Ciências Naturais e Exatas, Programa de Pós-graduação em Ciências Biológicas, Bioquímica Toxicológica, Universidade Federal de Santa Maria, Camobi, 97105-900, Santa Maria, RS, Brazil
| | - Daiana Silva Ávila
- Grupo de Pesquisa em Bioquímica e Toxicologia em Caenorhabditis elegans (GBToxCe), Universidade Federal do Pampa - UNIPAMPA, CEP 97500-970, Uruguaiana, RS, Brazil.
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41
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Vollroth M, Misfeld M, Meier S, Krögh G, Schumacher K, Wagner R, Dähnert I, Borger MA, Kostelka M. Die Ross-Operation bei Kindern: Aspekte der chirurgischen Technik. Z Herz- Thorax- Gefäßchir 2022. [DOI: 10.1007/s00398-022-00495-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Nehring P, Lorenzo JM, Santos SP, Wagner R, de Menezes CR, dos Santos BA, Barin JS, Campagnol PCB, Cichoski AJ. Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry. Curr Res Food Sci 2022; 5:345-350. [PMID: 35198993 PMCID: PMC8841956 DOI: 10.1016/j.crfs.2022.01.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 11/06/2022] Open
Abstract
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly used as a starter culture in meat products subjected to ripening for a long period, as it produces proteolytic and lipolytic enzymes that improve the sensory quality of the products. Ultrasound (US) has been arousing interest in the meat industry, as it reduces processing time and also improves the technological and sensory quality of meat products. However, the stimulate effect of US on the growth of S. xylosus in by-products from the poultry industry is still unknown. Thus, this study aimed to evaluate the stimulate effect of US on the growth of S. xylosus inoculated in by-products from the poultry industry. S. xylosus was inoculated (5.63 log CFU/g) in sterilized by-products from the poultry, which were then sonicated at 37 °C for 0, 15, 30, and 45 min according to the following parameters: frequencies of 130 and 35 kHz, amplitudes of 50% and 80% and normal and degas operating modes. The sonicated samples were incubated at 37 °C for 0, 24, 48, and 72 h. Soon after sonication, no stimulate effect of US was observed on the growth of S. xylosus. However, after 24 h of incubation, the samples sonicated for 15 and 30 min in normal mode, at 35 and 130 kHz, and amplitudes of 50 and 80% exhibited better stimulate effect at the growth S. xylosus counts (p < 0.01) when compared to the Control, with values of 8.23 and 7.77 log CFU/g, respectively. These results can be exploited to obtain new added-value products, having as raw material by-products from the poultry industry. We studied the effect of US on the growth of S. xylosus in poultry waste. Frequency, amplitude and US time had a great impact on the growth of S. xylosus. Constant ultrasonic waves stimulated the growth of S. xylosus. This study found a promising new field of application for US in the meat industry.
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Kastirke G, Ota F, Rezvan DV, Schöffler MS, Weller M, Rist J, Boll R, Anders N, Baumann TM, Eckart S, Erk B, De Fanis A, Fehre K, Gatton A, Grundmann S, Grychtol P, Hartung A, Hofmann M, Ilchen M, Janke C, Kircher M, Kunitski M, Li X, Mazza T, Melzer N, Montano J, Music V, Nalin G, Ovcharenko Y, Pier A, Rennhack N, Rivas DE, Dörner R, Rolles D, Rudenko A, Schmidt P, Siebert J, Strenger N, Trabert D, Vela-Perez I, Wagner R, Weber T, Williams JB, Ziolkowski P, Schmidt LPH, Czasch A, Tamura Y, Hara N, Yamazaki K, Hatada K, Trinter F, Meyer M, Ueda K, Demekhin PV, Jahnke T. Investigating charge-up and fragmentation dynamics of oxygen molecules after interaction with strong X-ray free-electron laser pulses. Phys Chem Chem Phys 2022; 24:27121-27127. [DOI: 10.1039/d2cp02408j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The X-ray-induced charge-up and fragmentation process of a small molecule is examined in great detail by measuring the molecular-frame photoelectron interference pattern in conjunction with other observables in coincidence.
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Affiliation(s)
- G. Kastirke
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - F. Ota
- Department of Physics, University of Toyama, Gofuku 3190, Toyama 930-8555, Japan
| | - D. V. Rezvan
- Institut für Physik und CINSaT, Universität Kassel, Heinrich-Plett-Straße 40, 34132 Kassel, Germany
| | - M. S. Schöffler
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - M. Weller
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - J. Rist
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - R. Boll
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - N. Anders
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - T. M. Baumann
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - S. Eckart
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - B. Erk
- Deutsches Elektronen-Synchrotron DESY, Notkestraße 85, 22607 Hamburg, Germany
| | - A. De Fanis
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - K. Fehre
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - A. Gatton
- SLAC National Accelerator Laboratory, Menlo Park, California 94025, USA
| | - S. Grundmann
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - P. Grychtol
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - A. Hartung
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - M. Hofmann
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - M. Ilchen
- Institut für Physik und CINSaT, Universität Kassel, Heinrich-Plett-Straße 40, 34132 Kassel, Germany
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - C. Janke
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - M. Kircher
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - M. Kunitski
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - X. Li
- J.R. Macdonald Laboratory, Department of Physics, Kansas State University, Manhattan, Kansas 66506, USA
| | - T. Mazza
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - N. Melzer
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - J. Montano
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - V. Music
- Institut für Physik und CINSaT, Universität Kassel, Heinrich-Plett-Straße 40, 34132 Kassel, Germany
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - G. Nalin
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - Y. Ovcharenko
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - A. Pier
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - N. Rennhack
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - D. E. Rivas
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - R. Dörner
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - D. Rolles
- J.R. Macdonald Laboratory, Department of Physics, Kansas State University, Manhattan, Kansas 66506, USA
| | - A. Rudenko
- J.R. Macdonald Laboratory, Department of Physics, Kansas State University, Manhattan, Kansas 66506, USA
| | - Ph. Schmidt
- Institut für Physik und CINSaT, Universität Kassel, Heinrich-Plett-Straße 40, 34132 Kassel, Germany
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - J. Siebert
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - N. Strenger
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - D. Trabert
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - I. Vela-Perez
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - R. Wagner
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - Th. Weber
- Lawrence Berkeley National Laboratory, Chemical Sciences Division, Berkeley, California 94720, USA
| | - J. B. Williams
- Department of Physics, University of Nevada, Reno, Nevada 89557, USA
| | - P. Ziolkowski
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - L. Ph. H. Schmidt
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - A. Czasch
- Institut für Kernphysik, Goethe-Universität, Max-von-Laue-Straße 1, 60438 Frankfurt am Main, Germany
| | - Y. Tamura
- Department of Physics, University of Toyama, Gofuku 3190, Toyama 930-8555, Japan
| | - N. Hara
- Department of Physics, University of Toyama, Gofuku 3190, Toyama 930-8555, Japan
| | - K. Yamazaki
- RIKEN Center for Advanced Photonics, RIKEN, 2-1 Hirosawa, Wako, Saitama, 351-0198, Japan
| | - K. Hatada
- Department of Physics, University of Toyama, Gofuku 3190, Toyama 930-8555, Japan
| | - F. Trinter
- Deutsches Elektronen-Synchrotron DESY, Notkestraße 85, 22607 Hamburg, Germany
- Molecular Physics, Fritz-Haber-Institut der Max-Planck-Gesellschaft, Faradayweg 4-6, 14195 Berlin, Germany
| | - M. Meyer
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
| | - K. Ueda
- Institute of Multidisciplinary Research for Advanced Materials, Tohoku University, Katahira 2-1-1, Aoba-ku, Sendai 980-8577, Japan
- Department of Chemistry, Tohoku University, 6-3 Aramaki Aza-Aoba, Aoba-ku, Sendai, 980-8578, Japan
| | - Ph. V. Demekhin
- Institut für Physik und CINSaT, Universität Kassel, Heinrich-Plett-Straße 40, 34132 Kassel, Germany
| | - T. Jahnke
- European XFEL, Holzkoppel 4, 22869 Schenefeld, Germany
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Raddatz GC, Fonseca VR, Cichoski AJ, Zepka LQ, Jacob-Lopes E, Campagnol PCB, Wagner R, Muller EI, de Moraes Flores EM, de Bona da Silva C, Ragagnin de Menezes C. Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112434] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Cordeiro MWS, Mouro DMM, Dos Santos ID, Wagner R. Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat. Meat Sci 2021; 185:108728. [PMID: 34979478 DOI: 10.1016/j.meatsci.2021.108728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (-18 °C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P > 0.05) during frozen storage. However, irradiation promoted the formation of volatile compounds from lipid oxidation known to be important markers in meat odor, particularly hexanal, pentanal and 1-hexanol, in samples treated with 5 kGy after 150 days of frozen storage. The results obtained indicate the need for further research to determine the effect of the doses tested on the sensory attributes of yacare caiman meat.
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Affiliation(s)
- Madison Willy Silva Cordeiro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil.
| | - Diego Michel Matochi Mouro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil
| | - Ingrid Duarte Dos Santos
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
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46
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Almeida AB, Araújo DN, Strapazzon JV, Rita C, Dilda A, Balen G, Deolindo GL, Nesi D, Furlan VJM, Pelisser G, Mendes RE, Fracasso M, Wagner R, Boiago MM, Silva ASDA. Use of blend based on an emulsifier, monolaurin, and glycerides of butyric acid in the diet of broilers: impacts on intestinal health, performance, and meat. AN ACAD BRAS CIENC 2021; 93:e20210687. [PMID: 34909829 DOI: 10.1590/0001-3765202120210687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 08/20/2021] [Indexed: 11/22/2022] Open
Abstract
The objective of this study was to evaluate whether the addition of a blend based on α-monolaurin mono-, di- and triglycerides of butyric acid, and lysolecithin on the performance even on diets containing reduced inclusion of oil in the diet and without the use of growth-promoting antibiotics of broilers considering the effect on health, performance, and meat. Three treatments were defined: positive control (TP: with enramycin), negative control (TN: no enramycin), and blend (T-FRA: with monolaurin and glycerides of acid butyric minus 0.8% soybean oil). At 21 days, broilers treated with TP and T-FRA obtained the lower feed conversion ratio (FC); at 35 days, T-FRA broilers obtained lower FC than TN broilers. Cholesterol levels were higher in the blood of T-FRA broilers. On day 42, levels of ROS and TBARS were lower in the intestine, muscles, and liver of T-FRA broilers. Moreover, glutathione S-transferase and total non-enzymatic antioxidants were greater at the intestinal and muscular levels. The T-FRA broilers had a lower percentage of lipids in the meat. The MIC indicated that 111mg of the blend/mL inhibited the growth of E. coli; however, the counts of total coliforms and E. coli in the feces and the broilers' litter did not differ between treatments. In conclusion, the addition of the blend T-FRA in broiler diets was able to improve the feed conversion and maintain the other performance parameters even considering a reduction of 0.8% in the inclusion of oil.
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Affiliation(s)
- Amanda B Almeida
- Programa de Pós-Graduação de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Denise N Araújo
- Universidade do Estado de Santa Catarina (UDESC), Departamento de Zootecnia, Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - João V Strapazzon
- Programa de Pós-Graduação de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Cleiciane Rita
- Universidade do Estado de Santa Catarina (UDESC), Departamento de Zootecnia, Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Amanda Dilda
- Universidade do Estado de Santa Catarina (UDESC), Departamento de Zootecnia, Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Giovana Balen
- Universidade do Estado de Santa Catarina (UDESC), Departamento de Zootecnia, Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Guilherme L Deolindo
- Programa de Pós-Graduação de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Daniela Nesi
- Universidade do Estado de Santa Catarina (UDESC), Departamento de Zootecnia, Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Valcenir J M Furlan
- Universidade Federal do PAMPA, Departamento de Ciência de Alimentos, Rua Luiz Joaquim de Sá Brito, s/n, 97650-000 Itaqui, RS, Brazil
| | - Giovana Pelisser
- Centro de Diagnóstico e Pesquisa em Patologia Veterinária, Instituto Federal Catarinense (IFC), Rodovia SC 283, Km 17, 89703-720 Concordia, SC, Brazil
| | - Ricardo E Mendes
- Centro de Diagnóstico e Pesquisa em Patologia Veterinária, Instituto Federal Catarinense (IFC), Rodovia SC 283, Km 17, 89703-720 Concordia, SC, Brazil
| | - Mateus Fracasso
- Centro de Diagnóstico e Pesquisa em Patologia Veterinária, Instituto Federal Catarinense (IFC), Rodovia SC 283, Km 17, 89703-720 Concordia, SC, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, Departamento de Ciência e Tecnologia de Alimentos, Av. Roraima, 1000, Cidade Universitária, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Marcel M Boiago
- Universidade do Estado de Santa Catarina (UDESC), Departamento de Zootecnia, Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Aleksandro S DA Silva
- Universidade do Estado de Santa Catarina (UDESC), Departamento de Zootecnia, Rua Beloni Trombeta Zanin, 680E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
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47
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de Jesus Filho M, Klein B, Wagner R, Godoy HT. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Res Int 2021; 150:110788. [PMID: 34865803 DOI: 10.1016/j.foodres.2021.110788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/07/2021] [Accepted: 10/24/2021] [Indexed: 11/26/2022]
Abstract
An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.
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Affiliation(s)
- Milton de Jesus Filho
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Bruna Klein
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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48
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Rodrigues de Rosa K, Almeida da Silva A, de Barros WM, Pedroso AL, Ferreira MFE, Savay-da-Silva LK, de Fátima Mateus LA, Bittencourt Fagundes M, Wagner R, Kubota EH. Characterization of the influence of pirarucu age and weight on their physicochemical composition. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Wagner R, Fieseler H, Kaiser M, Müller H, Mielenz N, Spilke J, Gottschalk J, Einspanier A, Palme R, Rizk A, Möbius G, Baumgartner W, Rachidi F, Starke A. [Cortisol concentrations in sheep before, during and after sham foot trimming on a tilt table - the suitability of different matrices]. SCHWEIZ ARCH TIERH 2021; 164:753-766. [PMID: 34758951 DOI: 10.17236/sat00325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
INTRODUCTION Matrices that can be collected non-invasively for quantification of a stress response in sheep have received little attention in the veterinary literature. This study examines the suitability of blood, tears and saliva for determining a stress response in sheep undergoing sham foot trimming on a tilt table. The cortisol concentration of blood, tears and saliva and the concentration of cortisol metabolites in faeces were measured in 13 healthy Meat Merino ewes once a day for six days. Sham foot trimming on a tilt table was used as the stressor and was done during a one-hour period on day 4; cortisol concentrations of blood and tears were measured at 0, 10, 20, 30, 40 and 60 minutes. Cortisol concentrations of blood (maximum at 30 minutes) and tears (maximum at 40 minutes) increased during the procedure and then decreased. There were significant correlations between cortisol concentrations of blood and tears (p = 0,04) during sham foot trimming (area under the curve, 0 to 60 minutes). Over the entire 6-day study period, significant correlations were seen between the cortisol concentrations of blood and tears (r = 0,55; p.
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Affiliation(s)
- R Wagner
- Klinik für Klauentiere, Veterinärmedizinische Fakultät, Universität Leipzig, Deutschland
| | - H Fieseler
- Klinik für Klauentiere, Veterinärmedizinische Fakultät, Universität Leipzig, Deutschland
| | - M Kaiser
- Klinik für Klauentiere, Veterinärmedizinische Fakultät, Universität Leipzig, Deutschland
| | - H Müller
- Klinik für Klauentiere, Veterinärmedizinische Fakultät, Universität Leipzig, Deutschland
| | - N Mielenz
- Institut für -Agrar- und Ernährungswissenschaften, Arbeitsgruppe Biometrie und Agrarinformatik, Martin-Luther-Universität, Halle-Wittenberg, 06120 Halle (Saale), Deutschland
| | - J Spilke
- Institut für -Agrar- und Ernährungswissenschaften, Arbeitsgruppe Biometrie und Agrarinformatik, Martin-Luther-Universität, Halle-Wittenberg, 06120 Halle (Saale), Deutschland
| | - J Gottschalk
- Veterinär-Physiologisch-Chemisches Institut, Biochemie der Veterinär-medizinischen Fakultät, Universität Leipzig, Deutschland
| | - A Einspanier
- Veterinär-Physiologisch-Chemisches Institut, Biochemie der Veterinär-medizinischen Fakultät, Universität Leipzig, Deutschland
| | - R Palme
- Abteilung für Physiologie, Pathophysiologie und -experimentelle Endokrinologie, Veterinärmedizinische Universität Wien, Österreich
| | - A Rizk
- Abteilung Chirurgie, -Anästhesiologie und Radiologie, Veterinärmedizinische Fakultät, Universität Mansoura, Ägypten
| | - G Möbius
- Institut für Tierhygiene und Öffentliches Veterinärwesen der Veterinärmedizinischen Fakultät der Universität Leipzig, Deutschland
| | - W Baumgartner
- Universitätsklinik für Wiederkäuer, Veterinärmedizinische Universität Wien, Wien, Österreich
| | - F Rachidi
- Klinik für Klauentiere, Veterinärmedizinische Fakultät, Universität Leipzig, Deutschland
| | - A Starke
- Klinik für Klauentiere, Veterinärmedizinische Fakultät, Universität Leipzig, Deutschland
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Dos Santos ID, Fontana MEZ, Klein B, Ribeiro SR, Stefanello A, Thewes FR, Schmidt SFP, Copetti MV, Brackmann A, Pizzutti IR, Wagner R. Fungal growth, patulin accumulation and volatile profile in 'Fuji Mishima' apples under controlled atmosphere and dynamic controlled atmosphere. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 39:170-184. [PMID: 34702141 DOI: 10.1080/19440049.2021.1987533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The objective of this study was to evaluate fungal and patulin contamination, together with its correlation with the volatile compounds (VCs), in 'Fuji Mishima' apples (up to 25% decayed) under controlled atmosphere (CA) and dynamic controlled atmosphere with respiratory quotient (DCA-RQ) of 1.3 combined with different partial pressures of carbon dioxide (0.8, 1.2, 1.6 and 2.0 pCO2). Fruits were stored under the above conditions for 8 months at 0.5 °C plus 7 days shelf life at 20 °C. Toxigenic fungi and patulin accumulation were found in apples from all treatments. Penicillium expansum was the most prevalent species. For all storage conditions, patulin concentrations were above the maximum level allowed in Brazil (50 μg kg-1) with an exception of DCA-RQ1.3 + 0.8 kPa CO2. This condition, with lower pCO2, showed the lowest patulin accumulation, below the legal limit. The CA provided the highest patulin concentration (166 μg kg-1). It was observed that fungal growth could also contribute to changes in the volatile composition. Styrene and 3-methyl-1-butanol are considered P. expansum markers in some apple cultivars and were detected in the samples. However, it was not possible to identify volatile organic compounds (VOCs) that are biomarkers from P. expansum, because there were other fungi species present in all samples. In this study, styrene, n-decanoic acid, toluene, phenol and alpha-farnesene were the compounds that showed the most positive correlation with patulin accumulation. On the other hand, a negative correlation of patulin with acids has been shown, indicating that in treatments with a higher patulin concentration there were less acidic compounds.
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Affiliation(s)
- Ingrid D Dos Santos
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
| | - Marlos E Z Fontana
- Department of Chemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil
| | - Bruna Klein
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
| | - Stephanie R Ribeiro
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
| | - Andrieli Stefanello
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
| | - Fabio R Thewes
- Plant Science Department, Postharvest Research Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Suele F P Schmidt
- Plant Science Department, Postharvest Research Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Marina V Copetti
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
| | - Auri Brackmann
- Plant Science Department, Postharvest Research Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Ionara R Pizzutti
- Department of Chemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
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