Dissertations / Theses on the topic 'Inulin'

Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciado em Ciências da Nutrição
A inulina e o amido resistente são dois tipos de fibra alimentar que quando consumidos têm a capacidade de estimular seletivamente o crescimento de vários grupos de bactérias presentes na microbiota intestinal por resistirem à ação das enzimas digestivas humanas sendo, portanto, total ou parcialmente digeridos no cólon. A microbiota intestinal humana é constituída por milhares de microrganismos que interagem entre si. Objetivo: O objetivo desta revisão é rever a influência da ingestão de inulina e amido resistente na composição da microbiota intestinal humana. Metodologia: Esta revisão foi elaborada através de uma pesquisa bibliográfica online com recurso a bases de dados eletrónicas: Pubmed, Google Scholar e Science Direct. Foram apenas considerados estudos em humanos. Após seleção, foram incluídos 92 artigos na presente revisão. Resultados: Ao longo do processo fermentativo da inulina e do amido resistente no trato gastrointestinal, ocorre um aumento na abundância de grupos de bactérias específicos que demonstram uma ação essencial na saúde e manutenção da microbiota intestinal: Ruminococcus bromii, Bifidobacterium, Lactobacillus, Faecalibacterium e Eubacterium. Ainda assim, doses distintas produziram resultados distintos, podendo este aumento ser mais ou menos exacerbado. Conclusão: O consumo de inulina e amido resistente demonstra alterar beneficamente a composição da microbiota intestinal.
Inulin and resistant starch are two types of dietary fiber that, when consumed, have the ability to selectively stimulate the growth of various groups of bacteria present in the intestinal microbiota by resisting the action of human digestive enzymes and, therefore, being totally or partially digested in the colon. The human gut microbiota is made up of thousands of interacting microorganisms. Objective: The aim of this review is to review the influence of inulin and resistant starch ingestion on the composition of the human gut microbiota. Methodology: This review was prepared through an online bibliographic search using electronic databases: Pubmed, Google Scholar and Science Direct. Only human studies were considered. After selection, 92 articles were included in this review. Results: During the fermentation process of inulin and resistant starch in the gastrointestinal tract, there is an increase in the abundance of specific groups of bacteria that demonstrate an essential action in the health and maintenance of the intestinal microbiota: Ruminococcus bromii, Bifidobacterium, Lactobacillus, Faecalibacterium and Eubacterium. Even so, different doses produced different results, and this increase can be more or less exacerbated. Conclusion: The consumption of inulin and resistant starch has been shown to beneficially alter the composition of the intestinal microbiota.
N/A

Orientador: Kil Jin Park
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: No processo de secagem, a utilização de equipamentos que promovem um incremento nos coeficientes de transferência é de grande interesse. A secagem vibro-fluidizada se baseia na passagem de um fluxo de ar aquecido através do leito do material colocado sobre uma grade distribuidora de ar, aliado ao efeito mecânico da agitação do leito do secador. É utilizada para materiais termolábeis, que requerem tempos de residência curtos, altas taxas de secagem e baixas temperaturas de secagem, tais como: materiais granulares, pastas e pós; tanto para materiais farmacêuticos, biológicos e alimentares. Neste estudo pretendeu-se então, submeter materiais biológicos a um processo de secagem utilizando diversos dispositivos e avaliar o comportamento da secagem, consumo de energia, propriedades do material e extração de componente. Os secadores utilizados foram: secador vibrofluidizado (patente PI 9302443-6 e auxílio FAPESP n°: 00/05543-2) e secador agitador/misturador (patente PI 0506639-5). O processo de secagem foi avaliado com grãos de milho no secador vibrofluidizado e batata e raízes de yacon no secador agitador/misturador. Realizaram-se o levantamento do tempo de residência com análise de imagens e seleção manual; levantamento da perda de carga e do perfil de velocidade no secador vibrofluidizado com sistemas aberto e fechado. A partir dos testes para levantamento da distribuição do tempo de residência, foi desenvolvida uma metodologia para avaliação da quantidade de traçador na massa de produtos com base somente em imagens digitais das amostras. Com isso é possível encontrar valores de tempo de residência sem o uso de práticas manuais e, consequentemente, trabalhosas. Levantamento do tempo de residência foi também realizado no secador agitador/misturador que pode ser utilizado tanto como secador contínuo como secador a batelada. Esse secador permite a aplicação de vácuo e de energia radiante infravermelha durante a secagem. Foi utilizado, ainda, na secagem de batata e raiz de yacon e na avaliação destes recursos tecnológicos. A extração de inulina proveniente das raízes de yacon foi avaliada. A utilização de temperaturas de secagem mais altas resultou em um maior consumo de energia por quilograma de água retirada do produto, enquanto que a aplicação de energia infravermelha durante a secagem reduziu o tempo de secagem e, consequentemente, a energia elétrica gasta. A influência dos parâmetros operacionais de secagem não se mostrou significativa estatisticamente na extração de inulina a partir de raízes secas de yacon
Abstract: In the drying process, the use of equipments which promote an increment in the transfer coefficients is of great interest. The vibrofluidized drying is based on the passage of a warm air flow through the bed of the material put on an air distributing grille, allied to the mechanical effect of the agitation of the drying bed. It is used for thermo sensible materials, which request short residence times, high drying taxes and low drying temperatures, such as: granular materials, pastes and powders; so much for pharmaceutical, biological and food materials. In this project it was intended then, to submit biological materials to a drying process using several devices and to evaluate the behavior of the drying, energy consumption, material properties and component extraction. The used dryers were: vibrofluidized dryer (patent PI 9302443-6 and FAPESP financial support n°: 00/05543-2) and agitator/mixer dryer (patent PI 0506639-5). The drying process was evaluated with corn grains in the vibrofluidized dryer and potato and yacon roots in the agitator/mixer dryer. The survey of the residence time with analysis of images and manual selection; the survey of pressure drop and air velocity profile in the vibrofluidized dryer in open and closed systems were also carried out. Starting from the survey of the residence time distribution, a methodology was developed for evaluation of the tracer amount in the mass of products based on only digital images of samples. In this way, it is possible to find residence time without using manual procedures and, consequently, laborious. Survey of the residence time was accomplished also in the agitator/mixer dryer which can be used as continuous dryer as well as batch dryer. This dryer allows vacuum and infrared radiant energy application during drying. It was used, even, in potato and yacon root drying and in the evaluation of these technological devices. The extraction of inulin originated from yacon roots was also evaluated. The use of higher drying temperatures resulted in a larger consumption of energy per kilogram of removed water from product, while the infrared energy application during drying reduced the drying time and, consequently, the consumed electric energy. The influence of drying operational parameters was not statistically significant in the extraction of inulin from dried yacon roots
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola

Orientador: Caroline Joy Steel
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As barras de cereais surgiram como uma alternativa aos confeitos tradicionais e apresentam alto potencial de inovação, possibilitando a incorporação de ingredientes funcionais. As barras de cereais são produtos de grande interesse comercial por sua facilidade de consumo, além do apelo de saudável e de ser fonte de fibras. Com o advento dos alimentos funcionais, surgiu o interesse em se avaliar o comportamento das barras de cereais com ingredientes funcionais como as fibras prebióticas e as culturas probióticas, objetivo final deste estudo. Foram considerados aspectos nutricionais, de qualidade microbiológica e sensorial. Inicialmente, foi estudado o perfil das barras de cereais comerciais para direcionar a elaboração de novas formulações e foi verificado os baixos índices de fibras e diferenças nos parâmetros de textura e umidade, devido à grande variabilidade de ingredientes utilizados. Definida uma formulação controle, as concentrações de fibras prebióticas (inulina e fruto-oligossacarídeos) foram avaliadas por meio de delineamento composto central rotacional (DCCR), tendo como variáveis respostas os parâmetros: atividade de água, firmeza instrumental e umidade. As formulações com teores de fibras prebióticas superiores a 3,5 % foram analisadas sensorialmente e estiveram na região de aceitação positiva, entre gostei ligeiramente (6,0) e gostei muito (8,0). A formulação prebiótica com 10,5 % de fibras, similar (p = 0,05) em aceitação à formulação controle, foi selecionada para a adição da cultura probiótica na tentativa de se elaborar uma barra de cereais simbiótica. Análises físico-químicas e microbiológicas foram realizadas ao longo de 60 dias de armazenamento. A tentativa de fornecer probióticos em uma matriz de cereais enfrentou desafios durante o processamento e armazenamento do produto final, ficando as barras de cereais com quantidades viáveis para a alegação probiótica, apenas por 15 dias
Abstract: Cereal bars have emerged as an alternative to traditional confectionery and have a high potential for innovation, enabling the incorporation of functional ingredients. Cereal bars are products of great commercial interest for their ease of consumption and the possibility of incorporating ingredients, besides their health and source of fiber appeal. With the advent of functional foods, the interest in assessing the behavior of cereal bars with functional ingredients such as prebiotic fibers and probiotic cultures, ultimate goal of this study, increased. The nutritional, microbiological and sensory quality of the cereal bars was considered. Initially, the profile of commercial cereal bars was studied to drive the development of new formulations. Low levels of dietary fiber and differences in the parameters of texture and moisture, due to the great variability of ingredients used, were found. A control formulation was defined and the concentrations of prebiotic fibers (inulin and fructo-oligosaccharides) were evaluated by means of a central composite rotational design (CCRD), having as response variables the quality parameters: water activity, instrumental firmness and moisture. Formulations with prebiotic fiber content higher than 3.5% were analyzed sensorially and were in the region of positive acceptance between "liked slightly¿ (6.0) and "liked very much¿ (8.0). The prebiotic formulation with 10.5% dietary fiber, similar (p = 0.05) in acceptance to the control formulation, was selected for the addition of the probiotic culture in an attempt to develop a symbiotic cereal bar. Physical-chemical and microbiological analyzes were carried out over 60 days of storage. The aim of providing probiotics in a matrix of grains presented challenges faced during processing and storage of the final product, concluding that the cereal bars had viable quantities to claim as probiotic only for 15 days
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos

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Atualmente, o consumidor está cada vez mais exigente por alimentos nutritivos e higienicamente seguros. Estudos têm sido conduzidos para o desenvolvimento de novos produtos e para assegurar as propriedades e os efeitos dos alimentos funcionais sobre o organismo humano. O yacon pode ser considerado alimento funcional pelo seu teor de frutooligossacarídeos (FOS), os quais não são digeridos pelo organismo humano, passando inertes através do trato digestório, fornecendo poucas calorias. Diante da crescente exigência do consumidor e da importância de se obter produto de valor agregado (simbiótico = yacon e bifidum), este estudo teve por objetivos verificar os adequados procedimentos para a extração e purificação de frutanos de yacon na utilização da funcionalização de alimentos definindo um protocolo dos procedimentos para produção de uma base alimentar contendo frutanos consorciados com probióticos Bifidobacterium bifidum e avaliar qualitativa e quantitativamente a ação funcional da base alimentar projetada em modelo experimental. O processo de aquecimento do yacon foi feito à 90°C por 10 minutos, utilização de 0,5% de ácido cítrico e pré-capa com diatomácea CA/150 e CA/500 resultando na secagem em um produto de coloração clara. O controle das condições de temperatura na entrada (250°C) e saída (110°C) resultou em menor gasto de energia, clareamento do produto e baixa porcentagem de umidade. Para a avaliação do efeito do extrato desidratado de yacon com Bifidobacterium bifidum sobre desenvolvimento ponderal, glicemia, colesterol total, triglicérides, alanina amino transferase (ALT), aspartato amino transferase (AST), histologia do fígado, 24 ratos Wistar foram tratados por 59 dias. O ensaio foi conduzido com 8 animais (sendo 4 machos e 4 fêmeas) para cada grupo...
Nowadays, consumers demand more nutritional and hygienically safe food products. Studies have led to the development of new products, guaranteeing the properties e effects of functional food products on humans. Yacon may be considered a functional product, owing to its fructooligosaccharides (FOS) content, which is not metabolized by the human organism, passing inertly through the digestive tract, providing a few calories. Before the growing consumer´s demand and the importance of an aggregated- value product (symbiotic = yacon and bifidum), this study aimed at verifying the suitable procedures for the extraction and purification of yacon fructans to functionalization in food products, thus defining a protocol for the production of a food basis containing fructans along with probiotic Bifidobacterium bifidum, and assess both qualitatively and quantitatively the functional action of the food basis projected in an experimental model. Yacon was heated at 90°C, for 10 minutes, with 0,5% of citric acid and Diatomacea CA/150 and CA/500 pre-cover, resulted, in the drying, in a clear coloration product. The control of temperature conditions at the beginning (250°C) and at the end (110°C) resulted in less energy expenditure, whitening of the product and low humidity percentage. To asses the effect of dehydrated extract of yacon with Bifidobacterium bifidum on ponderal development, glycemia, total cholesterol, triglycerides, alanine aminotransferase (ALT), aspartate aminotransferase (AST), liver histology, 24 Wistar rats were treated for 59 days. The experiment was carried out with 8 animals (4 males and 4 females) for each group: control, dehydrated extract of yacon and dehydrated extract of yacon with bifidum. The animals were sacrificed on the 60th day, and the blood was collected through exsanguination... (Complete abstract click electronic access below)

Die trockene, offene Erhitzung von Inulin im Bereich zwischen 100 und 220 °C resultiert in einem Abbau der Fructanketten. Dabei entsteht in Abhängigkeit vom pH-Wert ein weites Spektrum an Abbauprodukten, primär Mono- und Disaccharide, vorrangig Fructose und verschiedene Di-D-Fructose Dianhydride (DFDA). Da bisher nur ein DFDA als kommerzieller Standard erhältlich ist, wurden aus einem Inulinkaramell nach Aufreinigung per Flash-Chromatographie und semipräparativer HPLC-RI vier DFDA isoliert und identifiziert. Dabei handelt es sich um α-D-Fruf-1,2´:2,3´-β-D-Fruf (DFA III), α-D-Fruf-1,2´:2,1´-α-D-Fruf (DFA VII), β-D-Fruf-1,2´:2,1´-β-D-Fruf und α-D-Fruf-1,2´:2,1´-β-D-Fruf (DFA I). Eine fünfte Verbindung wurde als α-D-Fruf-1,2´-β-D-Fruf identifiziert, welches vermutlich aus α-D-Fruf-1,2´:2,6´-β-D-Fruf (DFA V) freigesetzt wird. Während unter sauren Bedingungen vor allem Fructose bestimmt wurde, kommt es unter basischen Erhitzungsbedingungen verstärkt zur Bildung löslicher, farbiger Verbindungen. Durch einen basischen Zusatz kann außerdem die antioxidative Wirksamkeit der Inulinkaramelle gesteigert werden, wobei wahrscheinlich besonders die farbigen Verbindungen für die antioxidative Wirkung verantwortlich sind. Die präbiotische Wirkung kann durch die Erhitzung nicht gesteigert werden, wird jedoch bei moderaten Erhitzungsbedinungen (etwa 160 °C) nicht verrringert. Durch eine gezielte Erhitzung kann Inulin so verändert werden, dass sich neue Eigenschaften und damit auch neue Einsatzmöglichkeiten in der Lebensmittelindustrie ergeben.

Orientador: Luciana Francisco Fleuri
Resumo: As inulinases catalisam a hidrólise da inulina, produzindo inulo-oligossacarídeos, frutose e glicose, por isso, possuem várias aplicações industriais. A fermentação submersa é mais usada na produção industrial de inulinase, contudo a fermentação em estado sólido tem demonstrado bons resultados quanto à obtenção de enzimas a baixo custo. O yacon (Smallanthus sonchifolius) é um tubérculo com alta concentração de antioxidantes e frutanos e por isso tem atraído o interesse na área de alimentos. A fermentação em estado sólido utilizando o yacon como substrato possui potencial para a produção de enzimas e também para utilização na alimentação animal. Objetivou-se com este trabalho avaliar a produção de inulinases utilizando 16 espécies fúngicas filamentosas cultivadas em fermentação em estado sólido utilizando resíduos agroindustriais como substrato, bem como identificar a melhor combinação substrato/micro-organismo para utilização do preparado enzimático sólido como prebiótico em rações de frango de corte. A atividade da inulinase foi muito superior com a utilização da farinha de yacon como substrato em fermentação em estado sólido em relação ao farelo de trigo, farelo de soja e bagaço de cana-de-açúcar, independente do fungo utilizado. As inulinases provenientes da farinha de yacon demonstraram grande amplitude de pH e temperatura, independente do micro-organismo fermentante. O preparado enzimático sólido de farinha de yacon com Aspergillus niger 40018 apresentou alta atividade d... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Inulinases catalyze the inulin hydrolysis, yielding inulo-oligosaccharides, fructose and glucose, therefore, they have many industrial applications. The submerged fermentation is more used at inulinase industrial production, however the solid state fermentation (SSF) has showed good results regarding to low cost enzymes. The yacon (Smallanthus sonchifolius) is a tuber root with high content of antioxidants and fructans and because of this it has attracted interest of food area. The solid state fermentation using the yacon root as substrate has potential to produce enzymes and to use in animal feeding. The aim of this work was to evaluate the inulinase production of 16 filamentous fungal species growing in solid state fermentation (SSF) on agroindustrial wastes as substrate, as well as to identify the best combination substrate/microorganism of the solid enzymatic preparation (SEP) to use as prebiotic in broilers diets. The inulinase activity was higher with yacon flour than wheat bran, soybean bran and sugarcane bagasse, independently of fungus. The inulinases from yacon flour showed large pH and temperature amplitude, independently of fungus. The SEP of yacon flour and Aspergillus niger 40018 showed high lipase and antioxidant activity and high fructooligosaccharides and it was selected to further trials with broilers. There was no alteration on performance, caecum pH and lipid profile with the SEP. The SEP promoted a stronger reduction of Salmonella Enteritidis number afte... (Complete abstract click electronic access below)
Doutor

O presente trabalho teve como objetivo verificar a viabilidade da cepa probiótica Bifidobacterium animalis subsp. lactis Bb-12 incorporado em margarina, suplementada com inulina, concentrado protéico de soro (WPC) e concentrado de caseína (CMP), bem como avaliar as características do produto e a resistência do probiótico às condições simuladas do trato gastrintestinal humano. Foram produzidos 7 diferentes tipos de margarinas de mesa (60% de lipídios: 60 % de óleo de palma + 40% de óleo de canola), empregando-se um modelo de mistura, onde inulina, WPC e CMP foram as variáveis estudadas. Uma formulação controle foi produzida (M8), sem adição desses ingredientes. A utilização da mistura do óleo de palma com óleo de canola favoreceu nutricionalmente as formulações, fornecendo produtos contendo ácidos graxos essenciais em sua composição e ausência de ácidos graxos trans. As formulações M1 a M7, exceto a formulação M2 após o 21º dia de armazenamento, apresentaram populações satisfatórias de Bb-12 para um alimento probiótico, com populações acima de 6 log UFC/g durante 35 dias de armazenamento. Margarinas suplementadas com inulina apresentaram populações satisfatórias durante todo o armazenamento, atingindo populações de 8,01 log UFC/g ao 35º dia (M1). Além disso, M3 e M6, revelaram populações de Bb-12 de 6,87 log UFC/g e 7,27 log UFC/g (dia 35), respectivamente. Por outro lado, M8 não foi caracterizada como margarina probiótica, uma vez que apresentou populações abaixo de 6 log UFC/g, já ao 1º dia de armazenamento. Embora WPC seja utilizado em pesquisas para aumentar a viabilidade de probióticos em alimentos, a suplementação de margarina com WPC sem inulina ou CMP não resultou em populações satisfatórias de Bb-12, apresentando decréscimo de 7,82 (dia 1) para 4,64 log UFC/g (M2, dia 35) (p<0,05). Durante todo o ensaio de resistência in vitro, Bb-12 apresentou sobrevivência significativamente superior (p<0,05) em M1 e revelou populações acima de 6 log UFC/g após 6h de ensaio mesmo ao 28º dia. As populações observadas para M2 diminuíram drasticamente durante o ensaio in vitro (5 log UFC/g após 2h no dia 7). Para as outras formulações, as populações de Bb-12 diminuíram 2 log UFC/g após 2h de ensaio in vitro. Entretanto, M1, M2 e M5 (dias 14 e 28) revelaram aumento significativo nas populações de Bb-12 (p<0,05) entre a fase gástrica (2h) e a segunda fase entérica (6h). As margarinas suplementadas com inulina, principalmente M1, revelaram decréscimo significativo no pH durante todo o armazenamento (p<0,05). Entretanto, isto não afetou a qualidade sensorial dos produtos, uma vez que não foram detectadas diferenças significativas entre as formulações após 7 e 14 dias de armazenamento (p>0,05). A suplementação de margarina com inulina e CMP garantiu populações apropriadas de Bb-12 durante o armazenamento estudado pelo menos até o 28º dia. Além disso, contribuiu para sua sobrevivência durante o ensaio de resistência in vitro. Os resultados revelaram que a margarina apresenta-se como uma matriz alimentar adequada para administração de Bb-12, principalmente quando a inulina foi adicionada.
This study aimed to determine the viability of probiotic Bifidobacterium animalis subsp. lactis Bb-12 incorporated in margarine, with inulin, whey protein concentrate (WPC) and caseinomacropeptide (CMP) supplementation. In addition, the in vitro resistance of Bb-12 incorporated in margarine and related properties were evaluated. Seven margarine-making trials (60% of fat: 60% of palm oil +40% canola oil) were produced, using a mixture model, where inulin, WPC and CMP were the variables studied. Also, a control formulation without these ingredients was manufactured. The use of blending palm oil with canola oil improved the margarine formulations nutritionally, providing products containing essential fatty acids in its composition and absence of trans fatty acids. The formulations M1 to M7, except M2 after 21 days of storage, revealed satisfactory Bb-12 populations for a probiotic food, with counts above 6 log CFU/g during 35 days of storage at 5±1ºC. Margarines supplemented with inulin presented suitable Bb-12 populations throughout the whole storage period, reaching up to 8 log CFU/g by the end of storage (M1). Also, M3 and M6, revealed Bb-12 populations of 6.87 log CFU/g and of 7.27 log CFU/g (day 35), respectively. In contrast, M8 was not characterized as probiotic margarine, since it showed Bb-12 populations below 6 log CFU/g on day 1. Even though whey protein is largely employed in probiotic foods, margarine supplementation with WPC without inulin or CMP did not lead to Bb-12 satisfactory populations, decreasing from 7.82 (day 1) to 4.64 log CFU/g (M2, day 35) (p<0.05). During the whole in vitro assays, Bb-12 survived significantly better (p<0.05) in M1 and revealed populations above 6 log CFU/g after 6h even after 28 days. M2 populations decreased drastically during the in vitro assays for all storage period tested (reduction of 5 log CFU/g after 2h of in vitro assays on day 7 and populations of 2.8 log CFU/g after 6h). For the other formulations, Bb-12 populations decreased 2 log CFU/g after 2h of the in vitro assays. However, for M1, M2 and M5 (on day 14 and 28) the populations of Bb-12 increased significantly (p<0.05) between the gastric phase (2h) and the enteric phase (6h). Formulations containing inulin, mainly M1, showed a significant decrease in pH values during the whole storage period (p<0.05). However, this ingredient did not affect the sensory quality of products, since no significant differences between formulations after 7 and 14 days of storage were observed (p>0.05). The supplementation of margarine with inulin and CMP guaranteed appropriate Bb-12 populations during storage for at least 28 days, and also contributed for its survival throughout the in vitro assays. Therefore, margarine might be considered an appropriate food matrix for Bb-12 survival, mainly when inulin is also added.

O alho (Allium sativum L.) originário das zonas temperadas da Ásia Central é uma planta herbácea da família Alliaceae; possui como principais constituintes funcionais a alicina e a inulina. A alicina é um componente ativo e responsável pelo cheiro característico e atividade antimicrobiana, enquanto que a inulina é classificada como prebiótico e como fibra alimentar solúvel por ser resistente à digestão na parte superior do trato intestinal. Neste trabalho foram estudadas as propriedades físico-químicas do alho in natura, além do processo de branqueamento em água e vapor e a desidratação por ar quente e liofilização no alho. Os bulbos de alho foram limpos e selecionados considerando a ausência de injúrias visuais e infecções, bem como a uniformidade de tamanho e cor. O alho in natura apresentou umidade de 64,15±0,09 %, atividade de água de 0,986±0,001, sólidos solúveis de 36,00±0,85 °Brix e pH de 6,41±0,008. As concentrações de inulina, glicose e frutose foram de 56,62±0,89, 2,37±0,03 e 2,23±0,05 g/100g de matéria seca respectivamente. Os bulbilhos do alho foram descascados e cortados em rodelas com diâmetros de 15±2,40 mm e espessuras de 1±0,35 mm. A seguir as amostras passaram pelo processo de branqueamento em água previamente aquecido a 80 e 90 °C e em vapor a 100 °C à pressão atmosférica. Foram empregados tempos de 1, 2, 4, 6, 8 e 10 minutos em ambos os casos. Nesta etapa verificou-se o efeito do tempo e temperatura de branqueamento sobre a atividade das enzimas peroxidase, polifenoloxidase e inulinase e, mediram-se os parâmetros de cor L*, a* e b*, avaliando-se a cinética de inativação dessas enzimas e das mudanças de cor. A análise das concentrações de inulina, glicose e frutose foram realizadas para as melhores condições de branqueamento utilizando Cromatografia Líquida de Alta Eficiência. A melhor condição de branqueamento foi obtida no vapor por 4 minutos, onde não se observaram mudanças na textura, com redução da atividade enzimática de 93,53 %, 92,15 % e 81,96 % para a peroxidase, polifenoloxidase e inulinase respectivamente. Nesta condição a concentração da inulina diminuiu 3,72 %, enquanto que a glicose aumentou 0,67 % e a frutose 0,55 %, quando comparadas ao alho in natura, devido à atividade residual da inulinase. Durante o branqueamento em água e vapor o parâmetro de cor L* aumentou com o tempo, tornando as amostras mais claras, enquanto que a* e b* diminuíram, obtendo-se rodelas mais esverdeadas e azuladas. Na secagem, as rodelas de alho sem ou com branqueamento em vapor por 4 minutos, foram levadas a um secador de ar forçado às temperaturas de 50, 60 e 70 °C durante 6 horas. Para a liofilização as rodelas foram previamente congeladas a -80 °C por 24 horas e dispostas em bandejas dentro de um liofilizador empregando pressão de 64 μmHg, onde permaneceram por tempo médio de 48 horas. Ao estudar a cinética de secagem em ar forçado usando os modelos propostos por Henderson-Pabis, Page e Newton constatou-se o aumento da constante da taxa de secagem com o aumento da temperatura e com o uso do branqueamento. Os valores de umidade e de atividade de água no equilíbrio, obtidos a partir da porção assintótica das curvas de secagem em condições dinâmicas, estiveram na faixa de 0,086 a 0,102 g/g de matéria seca e de 0,376 a 0,521 aw respectivamente, sendo estes menores com o aumento da temperatura e com emprego do branqueamento. Posteriormente as amostras desidratadas por ar quente e liofilização, foram moídas para medição dos parâmetros de cor, tamanho de partículas e determinação dos teores de inulina, glicose e frutose, temperatura de transição vítrea e observação da microestrutura por microscopia eletrônica de varredura. As amostras liofilizadas tiveram valores de L* significativamente maiores, e parâmetros de a* e b* menores que as amostras desidratadas em ar forçado, sendo as amostras liofilizadas mais claras, esverdeadas e azuladas, próxima à cor do alho in natura. Também foi encontrado a diminuição da concentração de inulina e aumento dos teores de glicose e frutose nas amostras desidratadas, indicando a possível hidrólise da inulina, podendo estar relacionada à atividade residual da enzima inulinase. Também foi observado nas amostras branqueadas menores concentração de inulina, glicose e frutose, que quando não branqueadas, devido à possível lixiviação na água. Nas amostras liofilizadas os diâmetros médios das partículas foram de 79,35 μm e 104,79 μm no alho sem e com branqueamento respectivamente, sendo menores que às desidratadas em ar quente que variaram de 119,28 μm à 302,04 μm, observando-se, por microscopia eletrônica, menores danos na superfície das amostras liofilizadas, pois este processo origina menor contração e conseqüentemente menor rugosidade nas amostras quando comparado com a secagem em ar. As temperaturas de transição vítrea do alho desidratado em pó variaram de 99,39±1,98 °C à 120,15±3,80 °C, sendo maior quanto menor o valor de atividade de água, confirmando o efeito plasticizante da água.
Garlic (Allium sativum L.) originated in the temperate zones of Central Asia and is a herbaceous plant of the Alliaceae family; its main functional components are allicin and inulin. Allicin is the active component responsible for the characteristic odor and anti-microbial activity, whereas inulin is classified as a prebiotic substance and as a soluble dietary fiber since it is resistant to digestion in the small intestine. The physicochemical properties of garlic in natura were studied in the present work, and also the processes of water and steam blanching and dehydration in hot air and by freeze-drying. The garlic cloves were cleaned and selected considering the absence of visual injuries and infections and also uniformity of size and color. The in natura garlic presented a moisture content of 64.15±0.09 %, water activity of 0.986±0.001, soluble solids of 36.00±0.85 °Brix and pH of 6.41±0.008. The inulin, glucose and fructose concentrations were 56.62±0.89, 2.37±0.03 and 2.23±0.05 g/100g of dry matter, respectively. The garlic cloves were peeled and cut into slices with diameters of 15±2.40 mm and thicknesses of 1±0.35 mm. The samples were submitted to blanching in water baths previously heated to 80 and 90 ºC and, steam at a temperature of 100 ºC at atmospheric pressure. Times of 1, 2, 4, 6, 8 and 10 minutes were employed for both water and steam blanching. At this stage the effects of blanching time and temperature on the activities of the enzymes peroxidase, polyphenoloxidase and inulinase were determined, and the color parameters of L*, a* and b* were measured, evaluating the kinetics of inactivation of these enzymes and the color changes. The concentrations of inulin, glucose and fructose were determined by high performance liquid chromatography in the samples treated with the best of the blanching conditions. The best blanching conditions were obtained using steam for 4 minutes. Under these conditions no changes in texture were observed, and the enzymatic activities were reduced by 93.53 %, 92.15 % and 81.96 % for peroxidase, polyphenoloxidase and inulinase, respectively. Under these conditions the inulin concentration decreased by 3.72 % and the glucose and fructose concentrations increased by 0.67 % and 0.55 %, respectively, when compared to the in natura garlic, due to the residual inulinase activity. The color parameter L* increased with time during both steam and water blanching, whereas a* and b* decreased, obtaining slices which were greener and bluer. For drying, the garlic slices, with or without steam blanching for 4 minutes, were placed in forced air dryers at 50, 60 and 70 ºC for 6 hours. For freeze drying, the slices were previously frozen at -80 ºC for 24 hours and then placed in trays in the freeze drier at a pressure of 64 μmHg, where they remained for a mean time of 48 hours. The models proposed by Henderson-Pabis, Page & Newton were used to study the drying kinetics, and it was shown that the drying rate constant increased with increase in temperature and with the use of blanching. The equilibrium values for moisture content and water activity (aw), obtained from the asymptotic part of the drying curves under dynamic conditions, were in the range from 0.086 to 0.102 g/g of dry matter and from 0.376 to 0.521 respectively, these values decreasing with increase in temperature and with the use of blanching. After drying the samples using both hot air and freeze-drying, they were ground for subsequent determination of the color parameters, particle size, inulin, glucose and fructose contents and glass transition temperatures, and for observation of the microstructure by scanning electronic microscopy. The freeze-dried samples showed significantly higher values for L* and lower values for a* and b* than the samples dried by forced air, and thus the freeze-dried samples were lighter in color and more greenish or bluish, closer to the color of the in natura garlic. All the dehydrated samples showed a decrease in the inulin contents and increase in the glucose and fructose contents, indicating a possible hydrolysis of the inulin which could be related to the residual activity of the enzyme inulinase. There were also lower inulin, glucose and fructose concentrations in the blanched samples as compared to the non-blanched samples, possibly due to leaching into the water. In the freeze-dried samples the mean particle diameters were 79.35 μm and 104.79 μm for the non-blanched and blanched samples, respectively, smaller than the values obtained in the forced air-dried samples, whose diameters varied from 119.28 μm to 302.04 μm. By way of scanning electronic microscopy, it was observed that the surface of the freeze-dried samples was less damaged than that of the forced air-dried samples, since freeze-drying results in less contraction and consequently less wrinkling than air drying. The glass transition temperatures of the dehydrated garlic powders varied from 99.39±1.98 °C to 120.15±3.80 °C, increasing with decrease in the water activity, confirming the plasticizing effect of water.

Neste estudo foi avaliado o efeito de frutanos do tipo inulina (FTI) na biodisponibilidade de minerais em ratos, com particular enfoque para o Ca e o Fe. Foram realizados dois ensaios: no primeiro utilizou-se um modelo fatorial 2×2×2, com dois níveis de Fe (0 e 35 mg/kg), Ca (0 e 5 g/kg) e FTI (0 e 100 g/kg) nas rações; no segundo, utilizou-se um modelo de repleção de Hb em ratos anêmicos. As fontes de FTI foram a Raftilose P95 (ensaios 1 e 2), fonte purificada, e a farinha de yacón (FY; ensaio 2); os sais de Fe utilizados foram o Fe4(P2O7)3 (ensaios 1 e 2) e o FeSO4 microencapsulado com alginato (ensaio 2). No primeiro ensaio foram avaliados parâmetros bioquímicos de Fe, concentração de minerais nos ossos, fígado e baço, e parâmetros de resistência e histomorfometria óssea. Após 33 d, não foram observados efeitos na retenção óssea de Ca, porém observou-se maior volume trabecular ósseo e parâmetros histomorfométricos de formação óssea nos animais deficientes em Fe alimentados com os FTI. No segundo ensaio foram determinados parâmetros hematológicos, de biodisponibilidade de Fe, e parâmetros intestinais (balanço mineral; pH, ácidos graxos de cadeia curta e espécies de Fe no conteúdo intestinal). A FY recuperou os animais da deficiência de Fe mais rapidamente do que a Raftilose. Esse efeito ocorreu em função de alterações intestinais provocadas pelo aumento da fermentação desses carboidratos, que afetou a solubilidade do Fe da dieta. Concluiu-se que os FTI aumentaram a biodisponibilidade de minerais, possivelmente por influência da concentração do mineral e pelas interações entre os minerais presentes na ração, pelo tempo de ensaio, pela matriz alimentar, e pelo modelo experimental utilizado.
This study evaluated the effect of inulin-type fructans (ITF) on mineral bioavailability in rats, focusing mainly on Ca and Fe. Two experiments were carried out: the first one considered a 2×2×2 factorial model using two levels of Fe (0 and 35 mg/kg), Ca (0 and 5 g/kg) and ITF (0 and 100 g/kg) in the diets; the second experiment considered a Hb repletion model in anemic rats. Raftilose P95 (experiments 1 and 2; purified source) and yacon flour (YF; experiment 2) were used as ITF sources; the Fe salts used were Fe4(P2O7)3 (experiments 1 and 2) and microencapsulated FeSO4 with alginate (experiment 2). In the first experiment, Fe biochemical parameters, mineral concentration in the bones, liver and spleen, bone strength and histomorphometrical parameters were evaluated. After 33 d, no effects on bone retention were observed, but a larger bone volume and larger bone-formation parameters were observed on Fe-deficient animals fed with ITF. In the second experiment, hematological, Fe bioavailability and intestinal parameters (mineral balance, pH, short-chain fatty acids and Fe species in the intestinal content) were determined. Fe-deficient animals fed with YF recovered more rapidly than those fed with Raftilose. This effect took place as a function of intestinal alterations caused by the increased fermentation of these carbohydrates, which affected dietary Fe solubility. It can be concluded that ITF increased the bioavailability of minerals, possibly due to the influence of mineral concentration and interactions between minerals in the diet, experiment duration, food matrix and experimental model used.

Orientador: Claudio Cabello
Banca: Rogério Lopes Vieites
Banca: Luis Fernando Barbisan
Banca: Maria José Queiroz de F. Alves
Banca: Eliane Maria Ravasi S. Simionato
Resumo: Atualmente, o consumidor está cada vez mais exigente por alimentos nutritivos e higienicamente seguros. Estudos têm sido conduzidos para o desenvolvimento de novos produtos e para assegurar as propriedades e os efeitos dos alimentos funcionais sobre o organismo humano. O yacon pode ser considerado alimento funcional pelo seu teor de frutooligossacarídeos (FOS), os quais não são digeridos pelo organismo humano, passando inertes através do trato digestório, fornecendo poucas calorias. Diante da crescente exigência do consumidor e da importância de se obter produto de valor agregado (simbiótico = yacon e bifidum), este estudo teve por objetivos verificar os adequados procedimentos para a extração e purificação de frutanos de yacon na utilização da funcionalização de alimentos definindo um protocolo dos procedimentos para produção de uma base alimentar contendo frutanos consorciados com probióticos Bifidobacterium bifidum e avaliar qualitativa e quantitativamente a ação funcional da base alimentar projetada em modelo experimental. O processo de aquecimento do yacon foi feito à 90°C por 10 minutos, utilização de 0,5% de ácido cítrico e pré-capa com diatomácea CA/150 e CA/500 resultando na secagem em um produto de coloração clara. O controle das condições de temperatura na entrada (250°C) e saída (110°C) resultou em menor gasto de energia, clareamento do produto e baixa porcentagem de umidade. Para a avaliação do efeito do extrato desidratado de yacon com Bifidobacterium bifidum sobre desenvolvimento ponderal, glicemia, colesterol total, triglicérides, alanina amino transferase (ALT), aspartato amino transferase (AST), histologia do fígado, 24 ratos Wistar foram tratados por 59 dias. O ensaio foi conduzido com 8 animais (sendo 4 machos e 4 fêmeas) para cada grupo... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract : Nowadays, consumers demand more nutritional and hygienically safe food products. Studies have led to the development of new products, guaranteeing the properties e effects of functional food products on humans. Yacon may be considered a functional product, owing to its fructooligosaccharides (FOS) content, which is not metabolized by the human organism, passing inertly through the digestive tract, providing a few calories. Before the growing consumer's demand and the importance of an aggregated- value product (symbiotic = yacon and bifidum), this study aimed at verifying the suitable procedures for the extraction and purification of yacon fructans to functionalization in food products, thus defining a protocol for the production of a food basis containing fructans along with probiotic Bifidobacterium bifidum, and assess both qualitatively and quantitatively the functional action of the food basis projected in an experimental model. Yacon was heated at 90°C, for 10 minutes, with 0,5% of citric acid and Diatomacea CA/150 and CA/500 pre-cover, resulted, in the drying, in a clear coloration product. The control of temperature conditions at the beginning (250°C) and at the end (110°C) resulted in less energy expenditure, whitening of the product and low humidity percentage. To asses the effect of dehydrated extract of yacon with Bifidobacterium bifidum on ponderal development, glycemia, total cholesterol, triglycerides, alanine aminotransferase (ALT), aspartate aminotransferase (AST), liver histology, 24 Wistar rats were treated for 59 days. The experiment was carried out with 8 animals (4 males and 4 females) for each group: control, dehydrated extract of yacon and dehydrated extract of yacon with bifidum. The animals were sacrificed on the 60th day, and the blood was collected through exsanguination... (Complete abstract click electronic access below)
Doutor

Antecedents: L'aparell digestiu del nounat és ràpidament colonitzat després del naixement. El tipus d'alimentació podria influïr aquest procés. Les fórmules infantils tracten d'imitar l'efecte bifidogènic de la llet humana mitjançant l'addició de prebiòtics. Encara que estudis previs han avaluat els efectes dels prebiòtics en nounats, cap d'ells, va estudiar l'efecte de Orafti Synergy1 (inulina enriquida amb oligofructosa) durant els primers 4 mesos de vida. Objectiu: Demostrar l'eficàcia, seguretat i tolerància d'una fórmula infantil suplementada amb 0,8 g/dl de SYN1 durant els primers 4 mesos de vida. Mètodes: Diseny a doble cec, prospectiu, aleatoritzat i paral·lel amb 2 grupos de neonats alimentats amb fórmula infantil amb o sense (control) suplementació (0.8 g/100ml SYN1) durant 4 mesos. En paral·lel, també s'ha fet el seguiment d'un grup de nens alimentats amb llet materna (LM). Es va avaluar: antropometria, balanç hídric, paràmetres sanguinis, ingesta i acceptació de la fórmula, símptomes digestius, efectes adverses, comportament del nen, malalties, dermatitis atòpica, freqüència i consistència de les deposicions i microbiota fecal. Resultats: 252 nounats van ser assignats al grup control o grup suplementat (124 controls i 128 SYN1) i 131 al grup LM. Els nadons del grup suplementat (SYN1) van mostrar una composició de la microbiota més propera a la dels nadons amb LM, amb una tendència a un major recompte de Bifidobacteries. Les deposicions van ser més toves i la freqüència de deposicions va ser més alta en comparació amb els controls. No hi va haver diferències entre les fórmules en qualsevol dels paràmetres de seguretat i tolerància. Conclusió: Una fórmula infantil suplementada amb SYN1 0.8 g/dL durant els primers 4 mesos de vida és ben tolerada, segura i eficaç.
Antecedentes: El aparato digestivo del recién nacido es rápidamente colonizado después del nacimiento. El tipo de alimentación podría influir este proceso. Las fórmulas infantiles tratan de imitar el efecto bifidogénico de la leche materna mediante la adición de prebióticos. Aunque estudios previos han evaluado los efectos de los prebióticos en recién nacidos, ninguno de ellos, estudió el efecto de Orafti Synergy1 (inulina enriquecida con oligofructosa) durante los primeros 4 meses de vida. Objetivo: Demostrar la eficacia, seguridad y tolerancia de una fórmula infantil suplementada con 0,8 g/dl de SYN1 durante los primeros 4 meses de vida. Métodos: Diseño a doble ciego, prospectivo, aleatorizado y paralelo con 2 grupos de neonatos alimentados con fórmula infantil con o sin (control) suplementación. En paralelo, también se ha hecho el seguimiento de un grupo de niños alimentados con leche materna (LM). Se evaluó: antropometría, balance hídrico, parámetros sanguíneos, ingesta y aceptación de la fórmula, síntomas digestivos, efectos adversos, comportamiento del niño, enfermedades, dermatitis atópica, frecuencia y consistencia de las deposiciones y microbiota fecal. Resultados: 252 recién nacidos fueron asignados al grupo control o grupo suplementado (124 controles y 128 SYN1) y 131 al grupo LM. Los bebés del grupo suplementado (SYN1) mostraron una composición de la microbiota más parecida a la de los bebés con LM, con una tendencia a un mayor recuento de bifidobacterias. Las deposiciones fueron más blandas y la frecuencia de deposiciones fue más alta en comparación con el grupo control. No hubo diferencias entre las fórmulas en cualquiera de los parámetros de seguridad y tolerancia. Conclusión: Una fórmula infantil suplementada con SYN1 0.8 g/dL durante los primeros 4 meses de vida es bien tolerada, segura y eficaz.
Background: The newborn digestive tract is rapidly colonized after birth. Feeding type could influence this process. Infant formulas try to mimic the bifidogenic effect of human milk by addition of prebiotics. Although previous studies assessed the effects of prebiotics in newborns, none of these, to our knowledge, studied the effect of Orafti Synergy1 (oligofructose-enriched inulin) during the firsts 4 months of life. Aim: To demonstrate the efficacy, safety and tolerance of a 0.8 g/dL SYN1 supplemented infant formula during the firsts 4 months of life. Methods: In a double-blind, randomized, placebo-controlled and parallel trial, formula fed healthy term newborns were randomized to receive a control (controls) or SYN1 supplemented infant formula (SYN1). Breastfed newborns (BF) were also followed up for comparison. Anthropometry, water balance, blood parameters, formula intake and acceptance, digestive symptoms, adverse events, child’s behaviour, infant’s illnesses, atopic dermatitis, stools frequency and characteristics and faecal microbiota were assessed. Results: A total of 252 formula fed infants were randomized at birth (124 controls, 128 SYN1) and 131 BF infants were recruited; after 4 months 68 controls, 63 SYN1 and 57 BF completed the study. SYN1 infants showed a microbiota composition closer to that of BF infants, with a trend towards higher Bifidobacterium cell counts, softer stools and a higher deposition frequency compared to controls. There were no differences between formulas in any of the safety parameters such as growth, relevant adverse events, water balance or blood parameters. Conclusion: A 0.8 g/dL SYN1-supplemented infant formula during the first 4 months of life is well tolerated, safe and effective, promoting a gut microbiota closer to that promoted by breastfeeding.

Inulin is a non-digestible carbohydrate fructan polymer consisting mainly of β (1→2) fructosyl fructose links. Enzymatic hydrolysis of inulin by inulinase results in the production of low D.P (degree of polymerization) oligosaccharides also called fructooligosaccharides(FOS). Isolation of inulin from chicory root (Chicorium intybus) was achieved by first, extraction using deionized water (600C), followed by carbonation (0.1 M Ca(OH)2 and CO2 gas). This was filtered in order to remove the non sugars, thereafter, treated successfully with polyamide 6 powder. A cation exchanger and an anion exchanger were used to further exclude other components such as tannins and pigments. The extracted inulin was quantified using the Somogyi-Nelson colourimetric assay. Chicory root (207 g, 30 % being water) yielded 30 g of the raw extract. A 100 mg of the raw extract was assayed and found to contain 11 % yield of inulin which was 80.2 % in purity and 4 % free fructose. Analysis of the crude and purified inulin extracts on the MALDI TOF spectrometry showed the samples to have a DP of 2 to 22 and 2 to 27 respectively. Maximum inulinase production from Aspergillus niger grown on inulin was observed after 60 hours. The enzyme activity was found to be 1.168 U/ml with a temperature and pH optimum of 30 °C and 7.7 respectively. The enzyme proved to be unstable as it progressively lost its total activity during attempts at purification.

Le procédé industriel d’extraction d'inuline consiste en une diffusion de longue durée et à température élevée. Ce procédé induit l’extraction des sucres mais également des impuretés. Les étapes de purification de jus deviennent alors plus complexes. Pour pallier à ces problèmes, il est essentiel de réduire la température de diffusion pour limiter l’extraction des impuretés. Récemment, la technique de champs électriques pulsés (CEP) a démonté ses avantages dans le domaine sucrier et également dans d’autres applications agro-alimentaires. L’objectif de ce travail de thèse est de d’optimiser et valider la faisabilité de cette techniques dans le cas de la chicorée. Une purification par filtration dynamique est envisagée et proposée pour remplacer la purification classique. Les résultats de l’extraction montrent qu’il est possible d’intensifier l’extraction de l’inuline par application de CEP. Le prétraitement des cossettes de chicorées à 600 V/cm et 50 ms, réduit de 20°C la température de diffusion (60°C au lieu de 80°C actuellement). Une économie d’énergie importante est réalisée (gain 90 kJ/kg chicory juice). La combinaison innovante d’un prétraitement électrique et un traitement thermique (chauffage ohmique) provoque une perméabilisation importante des cellules et permet de réaliser des diffusions « à froid ». Les analyses qualitatives de jus de diffusion classique et jus CEP montrent que la pureté des extraits CEP est plus élevée (87.2% vs 86.7%). Les essais de filtration sur membrane montrent que les performances de la filtration (pureté, flux, colmatage,…) dépendent énormément de l’origine de l’extrait. Le jus CEP contient moins d’impureté que le jus thermique, est donc plus facile à filtré. Cependant, col matage de membrane restent dans les deux cas important. Un module de filtration dynamique avec disque rotatif a été utilisé pour améliorer les performances de la filtration. Ce module a permit de réduire le colmatage des membranes, améliorer la pureté des extraits et atteindre des facteurs de réduction volumique important (10)
Industrial inulin extraction requires high temperature and long duration to ensure inulin productivity. In addition complex steps are necessary to purify extracted chicory juice and to obtain inulin with desirable purity. In order to avoid the extracting of inulin at high temperature, to obtain chicory juice with better quality and to purify chicory juice with more simple operation, pulsed electric fields (PEF) and membrane filtration were applied to this study : PEF was used to intensify inulin extraction from chicory roots. By pre-treatment of chicory slices at 600 V/cm, diffusion temperature at pilot scale can be decreased to 60oC from about 80oC (industrial extraction condition) to obtain comparable juice inulin concentration. Moreover, this moderate temperature diffusion brought out interesting energy savings compared to that of conventional diffusion. For the goal of extracting inulin at “cold” condition (for example 30oC) PEF induced combined electroporation/ohmic heating pretreatment was applied for chicory tissue denaturation. Better solute extraction was observed after effective damage of chicory tissue diffusivity.Juice extracted from PEF assisted diffusion (PEF juice) was confirmed had higher inulin purity and less impurity in comparison to juice from conventional thermal diffusion process. The juice was purified by membrane filtration in order to investigate a simple chicory juice purification method. Since it contains less impurity, dead-end filtration performance of PEF juice was significantly improved, with less membrane fouling and higher inulin purity in filtrate. However, permeate flux of membrane filtration was seriously restricted by the membrane fouling. In order to improve filtration flux, rotating disk module was introduced in this study for clarification and purification of chicory juice. Elevated shear rate of rotating disk (1500–2000 rpm) could effectively control or even eliminate membrane fouling and lead to satisfying carbohydrate transmission (98%) and desirable permeate flux even at high volume reduction ratio (10). In view of energy saving, optimization of RDM assisted chicory juice filtration was carried out and yielded optimal operation conditions to maximize average flux and minimize specific energy consumption

O trabalho teve como objetivos desenvolver sorvetes com leite de cabra, polpa de cajá e cepas potencialmente probióticas Lactobacillus rhamnosus HN001 e Lactobacillus paracasei LBC82, verificar a viabilidade dessas cepas e avaliar as características dos produtos ao longo de seu armazenamento a -18ºC por até 12 semanas, bem como a resistência das cepas incorporadas nos produtos a condições gástricas e entéricas simuladas in vitro. Primeiramente, foi desenvolvido creme de leite de cabra para aplicação no produto. Em seguida, foram realizados os ensaios de desenvolvimento dos sorvetes, os quais variaram de acordo com a adição de gordura láctea caprina (sorvetes SC) e a sua substituição por inulina (sorvetes SI) e com a adição de 2 cepas de Lactobacillus - L. rhamnosus HN001 (Lr) e L. paracasei LBC82 (Lp), tendo sido assim denominados: SCr - com gordura láctea caprina + Lr; SCp - com gordura láctea caprina + Lp; SIr - com inulina + Lr; SIp - com inulina + Lp. Os sorvetes foram armazenados a -18±3ºC por até 12 semanas (84 dias) e analisados quanto às seguintes características: overrun (durante a elaboração), fração de derretimento e dureza instrumental (após 14 dias), composição centesimal (após 21 dias), pH (após 1, 28, 56 e 84 dias), viabilidade dos probióticos (durante o processamento e após 1, 7, 14, 21, 28, 42, 56 e 84 dias) e sua resistência às condições gástrica e entérica simuladas in vitro (após 28 e 84 dias). Os sorvetes foram, ainda, comparados quanto à sua aceitação sensorial (escala hedônica de 9 pontos, com 1 = desgostei muitíssimo e 9 = gostei muitíssimo) na Embrapa Caprinos e Ovinos, Sobral, CE (após 7, 42 e 84 dias) e, para efeito de comparação entre consumidores de dois locais e público distintos, também foram submetidos à análise sensorial, 7 dias após a sua produção, na FCF/USP, SP. Todos os sorvetes, apesar dos valores de pH inferiores a 4,5, apresentaram populações médias de Lactobacllus spp. acima de 8 log UFC/g e estáveis, durante 84 dias de armazenamento. Por outro lado, as cepas testadas mostraram baixa sobrevivência nos testes in vitro realizados, com ligeiro aumento dessa sobrevivência na presença de inulina aos 28 dias de armazenamento, particularmente para SIp. Os 4 sorvetes estudados apresentaram notas médias que variaram de 6,9 (SIr, aos 42 dias) a 8,0 (SCp, aos 7 dias) na avaliação sensorial, sem diferenças significativas entre os sorvetes, mas com uma diminuição significativa nas notas ao longo do armazenamento para os sorvetes com creme (p<0,05), o que não foi observado para os sorvetes com inulina, que mostraram, ainda, maior firmeza (p<0,05), com teores inferiores de lipídeos. Quando os 2 públicos de regiões distintas foram comparados quanto à aceitação sensorial, não foi verificada diferença significativa para os sorvetes com inulina, enquanto que aqueles com creme de cabra obtiveram notas significativamente inferiores (p<0,05) do público de SP (médias de 7,60 e 7,46, respectivamente, para SCr e SCp), comparado àquele do CE (médias de 7,95 e 8,03, respectivamente, para SCr e SCp). Conclui-se que os sorvetes de leite de cabra com polpa de cajá desenvolvidos apresentaram uma boa sobrevivência das cepas de Lactobacillus estudadas no produto e boas características sensoriais. As formulações contendo inulina seriam a melhor opção, por apresentarem, ainda, características prebióticas, teores inferiores de lipídeos, com maior estabilidade quanto à aceitação sensorial com o armazenamento e quando avaliados pelo público dos 2 diferentes locais testados. Os sorvetes estudados são uma opção viável para empregar alimentos como o leite de cabra e a polpa de cajá no desenvolvimento de produtos que contenham características funcionais, portanto, alto valor agregado.
This study aimed to develop a goat milk-based ice-cream with yellow mombin pulp and supplemented with the potentially probiotic strains Lactobacillus rhamnosus HN001 and Lactobacillus paracasei LBC82, check the viability of these strains and evaluate the products\' features throughout their storage at -18ºC for up to 12 weeks, besides the resistance of the strains incorporated into the products through in vitro gastric and enteric simulated conditions. Firstly, a goat milk cream was developed to be used in the product. Next, tests were conducted for the ice-cream formulations developed. These formulations varied according to the addition of goat milk cream (ICMC) or substitution of milk cream by inulin (ICI) and with the addition of two strains of Lactobacillus - L. rhamnosus HN001 (Lr) and L. paracasei LBC82 (Lp), and were designated as follows: ICMCr - with goat milk cream + Lr; ICMCp - with goat milk cream + Lp; ICIr - with inulin + Lr; ICIp - with inulin + Lp. The ice-creams were stored at -18±3°C for up to 12 weeks (84 days) and analyzed for the following features: overrun (during production), melting rate and instrumental hardness (after 14 days), chemical composition (after 21 days), pH (after 1, 28, 56, and 84 days), probiotics viability (during production and after 1, 7, 14, 21, 28, 42, 56, and 84 days) and their resistance to in vitro simulated gastric and enteric conditions (after 28 and 84 days). The ice-creams were also compared for their sensory acceptability (9-point hedonic scale, with 1 = dislike extremely and 9 = like extremely) at Embrapa Sheep and Goats, Sobral, CE (after 7, 42, and 84 days). In order to compare sensory acceptability between consumers and local public from two different areas, sensory analysis was also conducted at the Faculty of Pharmaceutical Sciences at USP, SP, seven days after their production. The four kinds of ice-creams, even though with pH values below 4.5, showed Lactobacllus spp. mean populations above 8 log CFU/g and stable up to 84 days of storage. Nevertheless, the strains tested showed low survival through the in vitro tests and a slight increased survival in the presence of inulin at 28 days of storage, particularly for the ICI ice-creams. The four products studied had mean scores ranging from 6.9 (ICIr, at 42 days) up to 8.0 (ICMCp, at 7 days) in the sensory evaluation, with no significant differences between the ice-creams, but with a significant decrease in the scores during storage for the ice-creams with goat milk cream (p <0.05). This was not observed for the ice-creams with inulin, which also showed higher firmness (p <0.05), with lower lipids levels. When the consumers of the two different areas were compared regarding sensory acceptability of ice-creams, no significant difference was found among ice-creams with inulin, whereas those with goat milk cream received significantly lower scores (p <0.05) from SP consumers (mean 7.60 and 7.46, respectively, for ICMCr and for ICMCp), compared to those of CE (mean 7.95 and 8.03, respectively, for ICMCr and ICMCp). In conclusion, the goat milk-based ice-cream with yellow mombin pulp developed showed good survival of the Lactobacillus strains studied in the product and good sensory features. Formulations containing inulin would be the best option, as they also presented prebiotic characteristics, lower lipid levels, showed greater stability regarding sensory acceptability during storage and when evaluated by the public from the two different areas tested. The ice-creams studied are good options for employing foods like goat milk and yellow mombin pulp in the development of products with functional properties and, therefore, with high added values.

Development of type 2 diabetes (T2D) is preceded by prediabetes, which is a metabolically "atypical" state associated with chronic low-grade inflammation, overweight and obesity, lack of exercise, and detrimental changes to the gut microbiome. Dietary intake and exercise are modifiable lifestyle factors for reducing T2D risk; however, several questions remain unanswered related to the efficacy and role of prebiotics and exercise, and their respective influences on gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility. Sedentary to recreationally active overweight and obese adults 40-75 years old at-risk for T2D were recruited (n=22) and randomized to either supplementation with inulin, a prebiotic dietary fiber, (10g/d) or maltodextrin while consuming a controlled diet for six weeks. At baseline and week 6, participants completed a stool collection, a 4-sugar probe test, an intravenous glucose tolerance test (IVGTT), and high-fat meal challenge with skeletal muscle biopsies to evaluate changes in the gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility, respectively. There were no baseline group differences (all p>0.05). Following the intervention, Bifidobacteria operational taxonomic units increased in the intervention group ([placebo: Δ9.5 ± 27.2 vs inulin: 96.3 ± 35.5][p=0.03]). There were no other group differences over time in any other outcome variables with the exception of changes in metabolic flexibility. Secondarily, a systematic review of literature was conducted to determine the influence of exercise engagement on gut microbiome composition. Overall, exercise interventions appeared to diversify taxa within the Firmicutes phylum, and specifically in several taxa associated with butyrate production and gut barrier function. Due to unclear risk of bias in all studies and low quality of evidence, additional research is needed using well- designed trials. In summary, the respective influences of prebiotics and exercise on human gut microbiome composition and their subsequent effects on metabolic function and disease risk are not well understood.
PHD

Development of type 2 diabetes (T2D) is preceded by prediabetes, which is a metabolically "atypical" state associated with chronic low-grade inflammation, overweight and obesity, lack of exercise, and detrimental changes to the gut microbiome. Dietary intake and exercise are modifiable lifestyle factors for reducing T2D risk; however, several questions remain unanswered related to the efficacy and role of prebiotics and exercise, and their respective influences on gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility. Sedentary to recreationally active overweight and obese adults 40-75 years old at-risk for T2D were recruited (n=22) and randomized to either supplementation with inulin, a prebiotic dietary fiber, (10g/d) or maltodextrin while consuming a controlled diet for six weeks. At baseline and week 6, participants completed a stool collection, a 4-sugar probe test, an intravenous glucose tolerance test (IVGTT), and high-fat meal challenge with skeletal muscle biopsies to evaluate changes in the gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility, respectively. There were no baseline group differences (all p>0.05). Following the intervention, Bifidobacteria operational taxonomic units increased in the intervention group ([placebo: Δ9.5 ± 27.2 vs inulin: 96.3 ± 35.5][p=0.03]). There were no other group differences over time in any other outcome variables with the exception of changes in metabolic flexibility. Secondarily, a systematic review of literature was conducted to determine the influence of exercise engagement on gut microbiome composition. Overall, exercise interventions appeared to diversify taxa within the Firmicutes phylum, and specifically in several taxa associated with butyrate production and gut barrier function. Due to unclear risk of bias in all studies and low quality of evidence, additional research is needed using well- designed trials. In summary, the respective influences of prebiotics and exercise on human gut microbiome composition and their subsequent effects on metabolic function and disease risk are not well understood.
PHD

INTRODUÇÃO: A cistatina C é uma proteína não glicosilada de baixo peso molecular que é produzida por todas as células nucleadas. A medida da concentração sérica (CS) de cistatina C tem sido aclamada como um marcador de função renal superior à medida da CS de creatinina. No presente estudo, avaliou-se a acurácia diagnóstica da proteína cistatina C em estimar mudanças no Ritmo de Filtração Glomerular (RFG) medido por 51Cr-EDTA, em análise longitudinal prospectiva de pacientes transplantados renais com tempo de transplante recente e tardio. Em uma fase inicial (Fase A), definimos a melhor estratégia metodológica para a realização do RFG por depuração plasmática de 51Cr-EDTA em receptores de enxerto renal utilizando a depuração renal de inulina como método padrão-ouro. MÉTODOS: Medidas simultâneas de depuração renal de inulina e de depuração plasmática de 51Cr-EDTA foram feitas em pacientes transplantados renais. A precisão do método de medida do RFG por 51Cr-EDTA foi avaliada em doadores após um ano de doação de rim. A análise de Bland&Altman foi empregada para avaliar a concordância entre os métodos. Em uma segunda fase, foram realizadas medidas das CS de cistatina C e de creatinina e do RFG por 51Cr-EDTA nos meses 1, 3, 6 e 12 de seguimento clínico do estudo em pacientes transplantados renais. A cistatina C foi dosada em amostras de soro, por técnica de imunonefelometria (N Latex Cystatin C kit - Dade Behring). A tendência da função renal foi obtida por Regressão Linear Simples. RESULTADOS: Na fase A, foram incluídos 44 pacientes transplantados renais e 22 doadores de rim com tempo de doação de 12,4 a 53,5 meses. A depuração de 51Cr-EDTA com amostras de sangue coletadas nos tempos 2, 4, 6 e 8 horas após injeção do radiofármaco apresentou forte correlação e alto grau de concordância com a depuração de inulina; uma estratégia única para todos os níveis de função foi estabelecida com amostras de sangue nos tempos 4 e 6 horas. Em uma segunda fase do estudo, oitenta e dois pacientes foram incluídos, com idade média de 43,4 ± 11,9 anos. A maioria era da raça branca (56%) e do sexo masculino (68%). No mês 1, a média do RFG por 51Cr-EDTA foi de 50,6 ± 17,3 ml/min/1,73m², e foi de 1,62 ± 0,65 mg/L para a CS de cistatina C e de 1,40 ± 0,62 mg/dL para a CS de creatinina. Na análise transversal, foi encontrada uma forte correlação entre o RFG e a medida de CS de cistatina C. Entretanto, na análise longitudinal do seguimento clínico a CS de cistatina C não estimou a tendência de mudança no RFG. CONCLUSÕES: A depuração plasmática de 51Cr-EDTA é uma medida precisa e acurada de RFG que pode ser utilizada em substituição à depuração renal de inulina, em pacientes transplantados renais. Medidas seriadas da CS de cistatina C não foram capazes de detectar mudanças no RFG em pacientes transplantados renais.
INTRODUCTION: Cystatin C is a nonglycosylated protein that is synthesized by all nucleated cells. The present study aimed to analyze the accuracy of serum concentration of cystatin C for detecting longitudinal change in glomerular filtration rate in transplanted recipients, as well to define a better methodological strategy to perform the plasma clearance of 51Cr-EDTA in renal transplant patients using inulin clearance as the gold standard method. METHODS: in the first phase of the study, simultaneous measurements of plasma clearance of 51Cr-EDTA and renal clearance of inulin in stable renal transplanted patients were performed. The within-subject repeatability of the 51Cr-EDTA was evaluated in live kidney donors at least 12 months after donation. Bland&Altman statistical approach was used to quantify the degree of agreement between clearance of inulin and plasma clearance of 51Cr-EDTA. In a second phase, serial measures of plasma clearance of 51Cr-EDTA, serum cystatin C and serum creatinine were examined in folowing at 1, 3, 6 and 12 months in kidney transplanted patients. Serum cystatin C was measured by a nephelometric immunoassay (N latex cystatin C kit - Dade Behring). The trend in renal function over time was obtained by linear regression. RESULTS: In the first phase, 44 transplanted patients and 22 kidney donors at least 12 months after donation (range 12,4 to 53,5 months) were enrolled. Plasma clearance of 51Cr-EDTA with four samples taken at 2, 4, 6 and 8 hours presented a strong association and closely agreement with inulin clearance. An abbreviated strategy was recommended with two blood sampling collected at 4 and 6 hours. In the second phase, 82 kidney transplanted patients were enrolled. Mean age was 43.4 ± 11.9 years. The majority were white (56%) and male (68%). The mean of the plasma clearance of 51Cr-EDTA was 50.6 ± 17.3, and it was 1.62 ± 0.65 mg/L and 1.40 ± 0.62 mg/dL for serum cystatin C and creatinine, respectively, at baseline. In cross-section analysis, serum cystatin C was strongly correlated with plasma clearance of 51Cr-EDTA. However, in longitudinal analysis serum cystatin C was not able for estimate GFR. CONCLUSIONS: Plasma clearance of 51Cr-EDTA is a precise method to measure GFR in renal transplanted recipients. The results showed that serial measurements of serum cystatin C are not able to detect trends in renal function in transplanted patients.

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES
The exploration of the microorganisms species semiarid region has become a viable alternative for the industry, especially producing yeast inulinases which can be applied in the production of fructo-oligosaccharides and fructose from the hydrolysis of inulin. This work had as its theme the study of the immobilization inulinases enzymes produced by yeasts of the semiarid region of Bahia, with the overall objective of the work is to study the application of inulinases immobilized in the production of concentrated fructose and fructo-oligosaccharides. The strains of yeast Pseudozyma sp. (CCMB 306) and Rhodotorula mucilaginosa (CCMB 604) were obtained from the Culture Collection of Microorganisms of Bahia (CCMB), Universidade Estadual de Feira de Santana (UEFS). Immobilization was performed using as support eggshell, celite, Immobeads?, Sepabeads? and silica, and the results analyzed using the Origin version 8.5.1 program. Immobilization in solid supports inulinase shown to be a viable technique, since the non-inactivated enzyme, showing increased activity in the inulinase CCMB 306 samples immobilized on celite in organic medium. Optimization of fructo-oligosaccharides production was achieved the highest concentration of product in samples with inulin concentration of 25% and time of reaction 16 h. In conclusion, the application of inulinases enzymes produced by micro-organisms of the semiarid in the hydrolysis of inulin is of significant importance for biotechnology development in the region.
A explora??o de esp?cies de micro-organismos da regi?o semi?rida tem se tornado uma alternativa vi?vel para a ind?stria, destacando-se leveduras produtoras de inulinases, que podem ser aplicadas na produ??o de frutose e fruto-oligossacar?deos, a partir da hidr?lise da inulina. O presente trabalho teve como tema o estudo da imobiliza??o de enzimas inulinases produzidas por leveduras do semi?rido baiano, sendo o objetivo geral estudar a aplica??o de inulinases imobilizadas na produ??o de concentrados de frutose e fruto-oligossacar?deos. As linhagens de leveduras Pseudozyma sp. (CCMB 306) e Rhodotorula mucilaginosa (CCMB 604) foram obtidas da Cole??o de Cultura de Micro-organismos da Bahia (CCMB) da Universidade Estadual de Feira de Santana (UEFS). A imobiliza??o foi realizada utilizando-se como suporte casca de ovo, celite, Immobeads?, Sepabeads? e s?lica, sendo os resultados analisados com aux?lio do programa Origin vers?o 8.5.1. A imobiliza??o de inulinase nos suportes s?lidos demonstrou ser uma t?cnica vi?vel, uma vez que n?o inativou a enzima, apresentando a maior atividade nas amostras de inulinase de CCMB 306 imobilizada em celite em meio org?nico. Na otimiza??o da produ??o de fruto-oligossacar?deos obteve-se a maior concentra??o de produto nas amostras com concentra??o de inulina de 25% e tempo de rea??o de 16 h. Em conclus?o, a aplica??o de enzimas inulinases obtidas atrav?s de micro-organismos presentes no semi?rido na hidr?lise da inulina ? de significativa import?ncia para o desenvolvimento biotecnol?gico da regi?o, sendo interessante a otimiza??o dos m?todos de imobiliza??o e sele??o adequada dos suportes a serem utilizados para obten??o de melhores resultados.

There is an increasing consumer demand for dairy products which are safe and free from additives. Microbial starter strains, in combination with other factors, were studied for their contribution to the control of unwanted microbes, and maintaining the quality of soft cheese. The technological and functional characteristics of the starter culture strains Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, and probiotic bacterial strains Bifidobacterium animalis subsp. lactis BB12, Lactobacillus acidophilus LA-5 and Lactobacillus casei Shirota were investigated. The tests included the milk fermentation, resistance to salt and heat, bile and acid resistance, and growth at a range of temperatures. The probiotic strains differed in their resistance to salt, bile salts and acid. Inhibitory interactions between probiotic bacterial strains with each other and with starter culture strains were not detected. The probiotic bacteria and starter culture strains used have an ability to grow together on homofermentative and heterofermentative differential agar and fermentation of fructose in different levels. Non-starter cheese (NSC), cheese with starter strains (SCS), and cheese with starter and probiotic strains (PSC) were manufactured. The levels of mesophilic aerobic and lactic acid bacteria, moulds and yeasts, and Enterobacteriaceae were evaluated in all cheeses. Their contents of fat, total solids, salt and pH value were tested during 21 days of storage at 2-5°C. Starter culture strains contributed to maintaining the quality of all cheeses, through decreasing the viable count of some undesirable microbes. Cheeses differed in the intensity of the crumbliness attribute, and in preference and intensity of colour attribute. The colour of starter soft cheese, which was tested using a colorimeter, was closer to the colour of probiotic soft cheese than those cheeses which were manufactured without starter culture. The microbial status, storage conditions, rancidity, and the sensory characteristics of unripened soft cheese, which was manufactured with starter culture strains only, were determined during the storage for 50 days at 2-5°C, as well as during their shelf life for the product. Modified Atmosphere Packaging (MAP) contributed to slowing the growth of unwanted microbes, and decreased the values of TBA, TVB-N and TMA in soft cheese. Consequently, delaying the undesirable changes and maintaining the quality of the product and extending its shelf life, when compared with vacuum, brine, and air packaging methods, under the same storage conditions. Potential effects of inulin on the cheese quality and sensory characteristics of probiotic soft cheese were investigated. The cheeses differed in their loads of lactic acid bacteria, in addition to the total solids and water activity. The levels of probiotic bacterial strains were higher in probiotic soft cheese that manufactured with inulin than in cheese without inulin, with a potential in the formation synbiotic between the probiotic strains LA-5 and BB12 and inulin. Both cheeses were recorded to have high acceptance in the cheese attributes, in terms of appearance, aroma, colour texture and the overall acceptance. The presence of inulin increased the hardness of cheese under vacuum packaging, after storage for 14 days at 2-5°C.

A obesidade é um problema sério de saúde pública e o consumo de alimentos com teores reduzidos de açúcar e gordura, associado à mudanças de hábitos alimentares e exercícios físicos vem de encontro ao desejo das pessoas que precisam perder peso. O presente trabalho teve como objetivo desenvolver diversas formulações de preparado lácteo funcional com diferentes teores de açúcar, gordura e inulina, além de quantidades préestabelecidas de linhaça e frutooligossacarídeo. Foram elaborados sorvetes de massa que além do preparado em pó, continham água e polpa de mangaba. Pode-se concluir que os preparados em pó e a fabricação dos sorvetes se apresentaram com forte potencial à comercialização, já que são ricos do ponto de vista nutricional e contemplam a demanda dos consumidores por produtos simultaneamente atrativos e saudáveis.
Obesity is a serious public health and the consumption of foods with reduced levels of sugar and fat, associated with changes in eating habits and exercise comes against the desire of people who need to lose weight. This study aimed to develop various functional dairy formulations prepared with different amounts of sugar, fat and inulin, and preestablished quantities of fructooligosaccharide and flaxseed. Were prepared ice cream mass than the powder form, containing water and mangaba. It can be concluded that the powder preparation and manufacture of ice cream that had a strong potential to marketing, since they are rich in nutritional point of view and contemplate the consumer demand for products simultaneously attractive and healthy.

O objetivo do presente trabalho foi melhorar as características sensoriais de uma emulsão alimentícia previamente desenvolvida pelo grupo de pesquisa, elaborada com a cepa probiótica B. animalis Bb-12, inulina e caseínomacropeptídeo (CMP), bem como caracterizar e avaliar a aceitabilidade do produto sob o ponto de vista sensorial, suas características físico-químicas e de textura instrumental durante seu armazenamento refrigerado e verificar a viabilidade da cepa probiótica incorporada à emulsão alimentícia e a sua sobrevivência in vitro a condições gastrointestinais simuladas. Foram preparadas 6 misturas binárias de gordura do leite (GL) (x1) e oleína de palma (OP) (x2) em diferentes proporções, sendo que duas delas correspondiam aos componentes isoladamente. Para as misturas GL:OP, foram determinados a composição em ácidos graxos, o índice de acidez (IA), os comportamentos de cristalização e fusão e a consistência. Adicionalmente, uma margarina comercial (MC) foi analisada como padrão de referência para as emulsões alimentícias potencialmente probióticas desenvolvidas e sua base gordurosa (BGMC) foi analisada como referência para a seleção das misturas GL:OP mais adequadas para a produção das emulsões. Após a seleção das misturas, foram produzidas duas emulsões alimentícias com adição de inulina, CMP e B. animalis Bb-12, que foram monitoradas durante o seu armazenamento a 5 °C no dia 0 (após o processamento) e após 1, 7, 14, 21 e 28 dias. Foram realizadas análises microbiológicas, de pH, teste de sobrevivência às condições gastrointestinais simuladas in vitro, análise de consistência e aceitação sensorial. Aos 35 dias de armazenamento, repetiu-se o ensaio in vitro para posterior extração de DNA do probiótico no produto a fim de comparar os métodos de semeadura em ágar seletivo e de qPCR com e sem tratamento com o agente intercalante de DNA Propidium Monoazide (PMA). Os ácidos palmítico e oleico foram os ácidos graxos mais abundantes nas misturas GL:OP, entre 30 e 34% e entre 10 e 50%, respectivamente. A adição de OP à GL resultou em um retardamento do início da cristalização das misturas binárias GL:OP, devido à interação física resultante da diluição dos triacilglicerois de alto ponto de fusão provenientes da GL. A consistência das misturas binárias GL:OP variou entre 385,9 e 12.172,3 gf/cm2 a 5 °C, sendo que as misturas GL:OP 40:60 e 20:80 apresentaram consistência mais semelhante à da BGMC a 10 °C. Dessa forma, as misturas GL:OP 40:60 e 20:80 foram selecionadas para a produção de emulsões alimentícias por apresentarem comportamento térmico e consistência mais adequados a este fim. Após a produção das formulações, as populações de Bb-12 permaneceram estáveis entre 8 e 9 log UFC/g durante os 28 dias de armazenamento a 5 °C (p>0,05) e sua viabilidade não foi influenciada pela diminuição de pH. Houve uma redução em até 2 ciclos logaritmos da população do probiótico das formulações após 6 horas de simulação gastrointestinal em todos os períodos estudados (7, 14, 21 e 28 dias) (p<0,05). No entanto, o período de armazenamento estudado não influenciou de maneira significativa a taxa de sobrevivência da Bb-12 (p>0.05) e, ao final dos 28 dias, a taxa de sobrevivência foi de 80% para EA 40:60 e 75% para a EA 20:80. Os métodos de semeadura convencional e de qPCR com PMA mostraram correlação positiva em quase todas as fases do ensaio in vitro. Contudo, a formulação EA 40:60 apresentou maiores contagens de células viáveis em qPCR com PMA, comparado ao método convencional em ágar. A aceitação sensorial das emulsões tiveram notas semelhantes, com notas entre 6,2 e 6,9, o que significa \"gostei ligeiramente\". As consistências das formulações variaram de 213,3 a 2466,6 gf/cm2 entre 5 e 15 °C. Os resultados obtidos sugerem que a formulação EA 40:60 pode ser considerada a melhor formulação, uma vez que revelou características tecnológicas mais vantajosas e boa viabilidade do probiótico e sobrevivência ao estresse gastrointestinal, além de ter apresentado melhor aceitabilidade sensorial.
The purpose of this study was to improve the sensory attributes of a tablespread previously developed by our research group, supplemented with the probiotic strain Bifidobacterium animalis Bb-12, besides inulin, and caseinomacropeptide, as well as to evaluate the product sensory acceptance, its physico-chemical and instrumental texture profile during refrigerated storage, and to verify the viability of the probiotic incorporated into the tablespread and its in vitro survival under conditions simulating the gastrointestinal tract during storage. Six binary blends of milk fat (MF) (x1) and palm olein (PO) (x2) were prepared in different proportions, whith two samples representing the pure components and four corresponding to binary blends, The fatty acid composition, free fatty acids, crystallization, and melting behaviors, and consistency analyses were performed for all MF:PO blends. Additionally, a commercial margarine (CM) was analyzed as a reference standard to the potentially probiotic tablespreads to be developed and its lipid base (CMLB) was analyzed as a reference for the selection of the MF:PO blends most suitable for the tablespreads preparation. Then, two MF:PO blends were selected to produce two tablespreads with Bb-12, inulin, and caseinomacropeptide, which were monitored during storage at 5 °C in time 0 (after processing), and after 1, 7, 14, 21, and 28 days. Microbiology assays, pH test, in vitro gastrointestinal survival, consistency, and sensory acceptance were performed. After 35 days of storage, the in vitro simulated gastrointestinal assay was repeated for subsequent probiotic DNA extraction in the food matrix in order to compare the different methods, including plate count and species-specific qPCR combined with the use of the Propidium Monoazide (PMA). All the MF:PO blends showed high concentration of palmitic and oleic acids, in the range between 30-34% and 10-50%, respectively. The addition of PO into MF resulted in an onset crystallization temperature delay for the MF:PO blends due to a physical interaction resulting from the MF high melting point triacylglycerol dilution. The consistency of the MF:PO blends varied between 385.9 and 12.172 gf/cm2 at 5 °C and 40:60 and 20:80 MF:PO blends presented consistency similar to (CMLB) at 10 °C. Thus, the 40:60 and 20:80 MF:PO blends were selected for the production of tablespreads, for presenting thermal behavior and consistency most suitable for this purpose. Following the tablespreads production, the Bb-12 populations remained stable ranging from 8 to 9 cfu/g throughout 28 days of storage at 5 °C (p>0.05) and their viability was not influenced by pH reduction. There was a decrease of up to 2 log cfu/g of the probiotic populations after 6 h of simulated gastrointestinal in vitro assay during all the studied periods (7, 14, 21, and 28 days) (p<0.05). On the other hand, the storage period did not significantly influence the survival rate of Bb-12 (p>0.05) and after 28 days the tablespreads TS 40:60 and 20:80 showed values of 80 and 75%, respectively. The different methods, count plate and qPCR with PMA, showed positive correlation in almost all steps of the in vitro assay. However, the tablespread TS 40:60 presented higher viable cell counts with the qPCR with PMA, when compared to the conventional plating method. The tablespreads sensory acceptability presented similar scores, ranging from 6.2 to 6.9, with consistency between 213.3 and 2,466.6 gf/cm2 between 5 and 15 °C. Therefore, the results obtained suggest that the TS40:60 tablespread may be considered the best formulation due the good technological parameters and good probiotic viability and survival under in vitro simulated gastrointestinal stress, besides presenting the highest sensory acceptance.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico
The inulinases present a great variety of applications, such as the production of fructose syrup, bioethanol and fructooligosaccharides. The industrial versatility presented by these enzymes drives the discovery of new sources of microbial inulinase. In this study, 48 fungi were isolated from the rhizosphere of yacon tuber (Polymnia sanchifolia). The criteria to screening the fungi producers of inulinase were: growth in inulin as unique carbon source and enzyme activitiy by the DNS method. Six promising fungi were selected for the analysis of halo formation by inulin hydrolysis and molecular identification using the ITS rDNA region. For the following studies, the fungus Fusarium oxysporum F6 was selected for having the best production of inulinase and the conditions of inulinase production by this fungus were studied. The best enzyme production occurred at 72 h of growth in minimal medium with 2% inulin. Through the response surface methodology using solid-state fermentation, it was possible to estimate that the increase of the inulin concentration affected the inulinase production by this fungus, reaching a production of up to 2.2 U/ml of inulinase. Optimal activity was observed at 50 °C and pH 5.5. The thin layer chromatography showed that the enzyme has endo-inulinase activity. Comparison of the amino acid sequence of F. oxysporum f. sp. cubense 4 with other fungal inulinases reinforce this characteristic, given the presence of conserved regions with the sequences of other endo-inulinase. The phylogenetic analysis also showed a similarity between the amino acid sequences encoding fungal endo-inulinase. This study demonstrated that the yacon tuber is a good source for the isolation of fungal inulinase producers because a reasonable number of isolates were obtained in trials using this source. The fungus Fusarium oxysporum F6 showed the greatest potential for inulinase production, mainly in solid state fermentation. The fungus Staphylotrichum boninense was also isolated and inulinase production of this fungus will be studied in more detail, due to the reports of their differential production of secondary metabolites by this fungus.
As inulinases apresentam uma variedade de aplicações, como a produção de xarope de frutose, bioetanol e frutooligossarídeos. A versatilidade industrial apresentada por estas enzimas impulsiona a descoberta de novas fontes de inulinases microbianas. Neste estudo, 48 fungos foram isolados a partir da rizosfera do tubérculo yacon (Polymnia sanchifolia). Os isolados passaram por uma triagem, em que os critérios avaliados foram o crescimento em meio mínimo contendo 1% de inulina como única fonte de carbono e a atividade enzimática pelo método de DNS. Os seis fungos mais promissores foram selecionados para a análise da formação de halo de hidrólise da inulina e identificação molecular utilizando a região ITS rDNA. Para os estudos seguintes, o fungo Fusarium oxysporum F6 foi selecionado por apresentar a melhor produção de inulinase e as condições de produção de inulinase por esse fungo foram estudadas. A melhor produção da enzima ocorreu em 72 h de crescimento em meio mínimo e em 2% de inulina. Através da metodologia de superfície de resposta, utilizando a fermentação em estado sólido, foi possível verificar que o aumento na concentração de inulina afetou positivamente a produção de inulinase por esse fungo, alcançando uma produção de até 2,2 U/mL de inulinase. A atividade ótima foi verificada na temperatura de 50 °C e pH 5,5. A cromatografia de camada delgada mostrou que a enzima apresenta atividade de endo-inulinase. Comparações de uma sequência de aminoácidos de F. oxysporum f. sp. cubense 4 com outras inulinases fúngicas reforçaram essa característica, devido à presença de regiões conservadas com as sequências de outras endo-inulinases. A análise filogenética também demonstrou a proximidade entre as sequências de aminoácidos que codificam endo-inulinases fúngicas. Este trabalho demonstrou que o tubérculo yacon é uma boa fonte para o isolamento de fungos produtores de inulinase, pois um razoável número de isolados foi obtido nas triagens utilizando essa fonte. O fungo Fusarium oxysporum F6 apresentou o maior potencial de produção de inulinase, principalmente em fermentação no estado sólido. O fungo Staphylotrichum boninense também foi isolado e a produção de inulinase desse fungo ainda será estudada mais detalhadamente, devido aos relatos de sua produção diferenciada de metabólitos secundários.

7. Zusammenfassung Untersuchungen zur Bedeutung der Magen-Darm-Flora auf das Immunsystem von Hühnern Nasser Ali Abou Hashem Elsayed Instiut für Bakteriologie und Mykologie, Veterinärmedizinische Fakultät, Universität Leipzig Leipzig, Juli, 2002 (128 Seiten, 60 Abbildungen, 21 Tabellen und 227 Referenzen) Viele komplexe bakterielle Kontrollmechanismen der Darmmikroflora sind am Ausschluss pathogener Keime beteiligt. Dysregulationen im gastrointestinalen Ökosystem können den schützenden Effekt der indigenen Mikroflora schwächen, was die Kolonisation von pathogenen Keimen im Darmkanal begünstigt. Dysregulationen im gastrointestinalen Ökosystem treten bei Jungtieren hauptsächlich unter Stress, bei der Futterumstellung oder Verdauungsstörungen in Erscheinung. Alle diese Situationen kommen bei Jungvögeln vor. Dem zu Folge ist es nicht überraschend, dass Jungvögel empfindlicher für die Kolonisation von pathogenen Darmerregern wie Salmonellen sind. Das Verstehen der gastrointestinalen Mikroflora ist nicht nur für die Entwicklung von Probiotika sondern auch für das Entwickeln neuer Präbiotika wichtig. 1. Effekt von 0.5% Inulin im Trinkwasser und 1% Leinsamen im Futter auf die natürliche Besiedlung junger Küken mit S. Enteriditis, die Zugaben von Inulin im Trinkwasser (I-Gruppe) oder Inulin und Leinsamen (IL-Gruppe) an die jungen Küken führte zur Reduzierung der Nachweisrate von S. Enteritidis bei natürlich besiedelten Küken. 2. Effekte von 0.5% Inulin im Trinkwasser und 1% Leinsamen im Futter auf die intestinale bakterielle Besiedlung und den Immunstatus von SPF Hühnern, die bakteriologischen Untersuchungen offenbarten einen signifikanten Abfall der aeroben Gesamtbakterienzahl im Dünndarm und in Zäkum, aber nicht in Kropf und Rektum, insbesondere von der dritten Versuchswoche in den IL- und I-Gruppen gegenüber den Kontrolltieren. Die Zahl der gramnegativen Bakterien war in der zweiten Woche im Kropf und Dünndarm in den IL- und I-Gruppen deutlich rückläufig sowie in der dritten Woche im Zäkum und Rektum aber nicht in der C-Gruppe. Die Bdellovibrionenzahl stieg signifikant nur im Zäkum und im Rektum der IL- und I-Gruppen an, dem gegenüber konnten in der C-Gruppe keine Bdellovibrionen isoliert werden. Bedeutsame Unterschiede der Körpergewichte zwischen all den Gruppen zeigten sich nicht, wobei das signifikante Ansteigen die Quotient aus Bursa Fabricii/Körpergewicht in den IL- und I-Gruppen gegenüber der C-Gruppe auffielen. 3. Effekte von Inulin auf die Darmflora, den Endotoxin- und PC-BP-Blutspiegel und den Immunstatus von Broilern, nach der ersten Woche der Inulin-Verabreichung zeigten sich kaum Unterschiede in den Gesamtzahlen der aeroben Bakterien im Zäkum in der I-Gruppe (mit Inulin) und C-Gruppe (ohne Inulin). Hingegen stieg die Gesamtkeimzahl in der I-Gruppe gegenüber der C-Gruppe deutlich an. Gramnegative Bakterien fielen zahlenmäßig nach 2 Wochen deutlich bei der I-Gruppe ab. Die Bdellovibrionen steigen nach einer Woche in dieser I-Gruppe etwas an. Ab der zweiten Woche bis zum Ende des Versuchs (also nach 5 Wochen) stieg die Bdellovibrionenzahl in der I-Gruppe signifikant gegenüber der C-Gruppe. Dem gegenüber fiel die C. perfringens-Zahl in dieser I-Gruppe ab, welches in der ersten Versuchswoche von geringer Signifikanz war. In der dritten Woche fielen die zäkalen C. perfringens-Zahlen deutlich in der I-Gruppe gegenüber der C-Gruppe ab, wobei die Clostridien negativ zu den Bdellovibrionen im Zäkum korrelierten. Die Entwicklungen der Körpergewichte im Vergleich der beiden Gruppen zeigten insbesondere ab der 5.Woche signifikante Vorteile in der I-Gruppe. Die Quotienten aus Bursa Fabricii/Körpergewicht und Pankreas/Körpergewicht nahmen deutlich 2 Wochen nach der Inulin-Verabreichung bis zum Versuchsende zu. Die Endotoxin-Blutspiegel reduzierten sich in der I-Gruppe im Vergleich zu den Kontrolltieren besonders deutlich zum Ende des Experiments in der 6. Woche. Ebenso war eine Reduktion des PC-BP-Blutspiegels in der I-Gruppe in der zweiten Woche feststellbar in der 5.Woche. Die PC-BP-und Endotoxin-Blutspiegel korrelierten negativ zu den Körpergewichtzunahmen. Ebenso wirkten sich Zunahmen der aeroben Gesamtkeimzahl, gramnegativen- und Clostridien-Zahlen ungünstig auf die Körpergewichtszunahmen aus. Andererseits zeigt sich hierbei eine positive Korrelation zwischen der Bdellovibrionenzahl und der Körpergewichtzunahme. 4. In den Untersuchungen zur Dynamik der normalen Darmflora im Zäkum der jungen Broiler und erwachsenen Zuchthühner, fanden wir eine umgekehrte Beziehung zwischen dem zahlenmäßigen Vorkommen von Bdellovibrionen und C. perfringens. Die Anzahl der Bdellovibrionen korrelierte negativ zu den aeroben Gesamtkeimzahlen, den gramnegativen und C. perfringens-Bakterienzahlen sowie Endotoxin- und PC-BP (phosphoryl choline-binding protein)-Blutspiegeln. Andererseits korrelierten sie positiv zu den Quotienten aus Bursa Fabricii/Körpergewicht und Pankreas/ Körpergewicht. Die Endotoxin- und PC-BP-Blutspiegel korrelierten positiv mit dem Anstieg der Gesamtkeimzahlen. Das Pankreas/Körpergewicht-Verhältnis korrelierte positiv zum Verhältnis Bursa Fabricii/Körpergewicht. Die Resultate der vorliegenden Untersuchungen weisen darauf hin, dass Inulin für Hühner schützende Effekte offeriert: 1) Deutlich abnehmende intestinale Keimzahlen von C. perfringens. 2 ) Anstieg der Bdellovibrionenzahl. 3 ) Abfall des Endotoxin-Blutspiegels. 4 ) Abfall des PC-BP-Blutspiegels. 5 ) Verbesserung des Immunstatus der Vögel. Aus unseren Resultaten und vorhergehenden Studien können wir feststellen, dass Inulin- und Leinsamen als Funktionelle Futtermittel bei Geflügel eingestuft werden können, weil sie das Risiko einiger Erkrankungen verringern (z.B. durch Salmonellen). Inulin und Leinsamenl besitzen förderliche Effekte auf die intestinale Mikroflora und verbessern den Immunstatus der Tiere. Sie spielen eine wichtige Rolle in der Erhaltung der Homöostase in den ökologischen Systems des Magen-Darm-Traktes. Weiterführende Untersuchungen wären wünschenswert in Bezug auf die diätetischen Effekte des Inulins auf die anderen wichtigen Vertreter der Darmflora bei Hühnern wie Laktobazillen und Bifidobakterien. Auch die Kombination von Inulin mit Probiotika (Synbiotika) und deren Rolle zur verbesserten lokalen Immunität des Gastrointestinaltrakts und der kompetiven Exclusion pathogener Bakterien wie Salmonella-Serovare wären zu untersuchen
6. Summary Investigations on the significance of the gastrointestinal flora for the immune system of chickens Nasser Ali Abou Hashem Elsayed Institute of Bacteriology and Mycology, Faculty of Veterinary Medicine, University of Leipzig. Leipzig, July, 2002 (128 pages, 60 figures, 21 tables and 227 references) Many complex bacterial control mechanisms are involved in regulating the composition of the gut microflora and in excluding intestinal pathogens. Imbalances in the gastrointestinal ecosystem can weaken the protective effect of the indigenous microflora which gives enteric pathogen a better chance to colonize in the gut. Imbalances in the ecosystem mainly occur in the young animal, during periods of stress, changes in the periods of nutritive application and/ or digestive disorders. The young bird combines all these situations. It therefore not surprise that the young bird is prone to the colonization with enteric pathogens such as salmonellae. Understanding the gastrointestinal microflora is essential not only for the development of probiotics but also for developing new prebiotics. 1- Effect of inulin 0.5% via drinking water and feed supplement with 10% linseed on the natural colonization of young chicks with S. Enteritidis was examined; the addition of inulin to the drinking water (I-group) or inulin and linseed to the young chicks (IL-group) reduced the incidence of a naturally intestinal colonization with S. Enteritidis. 2- Effect of inulin 0.5 % via drinking water and food supplemented with 1% linseed on the intestinal bacterial population and the immune status of SPF chicken was investigated, the bacteriological examinations revealed a significant decrease in total aerobic bacterial count in the small intestine and caecum only but not in the crop and rectum of the IL-group and I-group respectively at the third week of the trial in comparison with control birds. Gram-negative bacterial counts also were significantly decreased in crop and small intestine of IL-group and I-group at the second week and in the caecum and rectum at the third week but not in the C-group. Bdellovibrio bacteriovorus counts were significantly increase only in the caecum and rectum of the IL-group and I-group respectively at the second week but can not be isolated from the C-group. There was no important difference in BW between all groups but there was a significant increase in BF/BW ratio in the I- group and in the IL-group than in C-group indicated increase immune capacity of IL-group and I-group. 3- The effect of inulin on the intestinal flora, endotoxin and PC-BP blood levels and on the immune status of broiler chicken was investigated, There was no significant difference in the total aerobic bacterial counts in the caecum of I-group (with inulin) and C-group (without inulin) after one week of inulin administration but at the second week the total bacterial count by I-group was significantly decreased than in C-group. Gram-negative bacterial counts were also significantly decreased after 2 weeks of inulin administration by I-group, whereas the Bdellovibrio counts were slightly increased in I-group after one week of inulin administration. At the second week and until the end of the experiment (5 weeks) the Bdellovibrio counts were significantly increased in I-group than in C-group. On the other hand, there was a decrease in the C. perfringens caecal counts of I-group, which were slightly significant at the first week of the experiment. At the third week there was a strongly significant decrease in C. perfringens caecal counts of the I-group in comparison with C-group. There was also a negative correlation between C. perfringens and Bdellovibrio caecal counts. There were no significant changes in BW between I-group (with inulin) and C-group (without inulin) during the experiment but at the 5th week, there was a significant increase in the BW of I-group, whereas there was a significant increase in BF/BW ratio in the I-group after 2 weeks of inulin administration until the end of the experiment. The endotoxin level in the blood of I-group was significantly reduced in comparison with control birds especially at the end of the experiment at 6th week. There was also a significant reduction in phosphoryl choline binding protein (PC-BP) at the second week and at the 5th week in the blood of the I-group in comparison with control birds. The PC-BP, endotoxin levels in the blood of birds were negatively related to the growth rates of BW. Also at increasing total aerobic, gram-negative and clostridial bacterial counts there were an adverse effect on the BW, whereas there was a positive correlation between Bdellovibrio count and growth rate of BW of birds. 4- When studying the dynamic of normal caecal flora of young (broilers) and adult (breeders) chicken we have found a conversely relationship between Bdellovibrio and C. perfringens counts. The Bdellovibrio count was negatively related to total aerobic, gram-negative bacterial counts and endotoxin blood level. On the other hand Bdellovibrio caecal counts were positively related with the BF/BW and P/BW ratios and to body weight, whereas the increase in the endotoxin and PC-BP blood levels had negative effect on these immune ratios. The endotoxin blood levels were also found positively related to phosphoryl choline-binding protein (PC-BP) levels and to increasing in the total aerobic and gram-negative bacterial counts. P/BW ratio was positively related with BF/BW ratio. Results of the present studies indicate that inulin offer protection to chickens by: 1- Markedly decreased intestinal colonization by C. perfringens counts. 2- Increase in Bdellovibrio bacteriovorus counts. 3- Decrease in the endotoxin level of blood. 4- Decrease in the PC-BP level of blood. 5- Enhancing the immune status of the bird. From our results and previous studies, we can conclude that inulin and linseed can be classified as functional diat in poultry, because they reduce the risk of some diseases (like Salmonella). Inulin and linseed have enhanced effects on the intestinal microflora and on the immune status of birds and play important role in the maintenance of homeostasis in the ecological system. Additional research is required in order to determine the effect of dietary inulin on the other important intestinal flora of chicken like Lactobacillus and bifidobacteria. Also the combination of inulin with probiotic (synobiotic) and their role in enhancing the local immunity of gastrointestinal tract and the competitive exclusion against pathogenic bacteria like Salmonella

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
In a modern and active society in which everything goes frenetically, functional foods appear in the food context as “the future”. In this recent study a fruit pulp enhanced with prebiotics, commercial inulin and chicory extract was developed. In the first phase of this study, began the process of establishing the aqueous extraction conditions of inulin from chicory root parings and the spray-drying of the obtained extracts. After checking that the extracts presented some unwanted sensorial characteristics, an alkalinization was conducted. In order to evaluate the minimum level perceived of chicory extract incorporation in fruit pulps, a detection level analysis was made: high and low extract concentrations were added to the fruit pulps and given to prove a sensory panel. A ranking test was also made to understand the favorite inulin and extract concentration addable to the pulps. There was also a final test recording of all associated highlights to a related food product. In conclusion, the extract added pulps show a different and strange flavour but the pulps with inulin got better results than the normal ones.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Inulin plays an important role in food industry, being incorporated in different products because it combines prebiotic and functional properties as dietary fiber and technological properties, in particular as substitute for sugar or fat. While encapsulation matrix, inulin also allows to carry active substances, protecting them from adverse conditions. The main objective of this study was to evaluate the effect of inulin degree of polymerization (DP) on the morphology of microcapsules formed by Spray Drying, with the determination of the average degree of polymerization (DPa) performed by HPLC. The effects of atomization temperature (120 and 190 °C) and of solids concentration (5, 10 and 15%) were also evaluated. The microcapsules showed a mean size between 20 and 32 μm for DPa of 4 (FOS), and between 3 and 10 μm for inulin with DP>10 and DPa ranging between 26 and 35. The FOS originate elongated microcapsules with smooth surface and irregular shape, demonstrating greater size heterogeneity. By contrast, the microcapsules of inulin with higher DP are mainly spherical with smooth surface, especially when atomized at 190 ° C. The effects of drying temperature and of solids concentration were dependent on inulin DP.

La pasta è considerata un alimento a basso indice glicemico che, consumato giornalmente, provvede a fornire energia, interviene nella percezione del senso di sazietà ed esercita effetti positivi sulla salute di pazienti affetti da varie patologie quali l’obesità, il diabete e metabolismo lipidico alterato. La pasta rappresenta un buon veicolo per l’assunzione di biomolecole essendo uno degli alimenti principali della dieta mediterranea. Diversi studi documentano i cambiamenti di alcune caratteristiche dei prodotti alimentari quando, nella fase di produzione, viene addizionata una fibra, come l’inulina. L’inulina è un fruttopolisaccaride caratterizzato dal legame β(2-1) tra i residui di fruttosio, che lo rende indigeribile. Le sue proprietà fisico-chimiche sono legate al suo grado di polimerizzazione (GP). Questo suggerisce che un’attenta valutazione del GP è strategica per ottenere un prodotto finale che possa essere accettato dai consumatori. Scopo principale di questo lavoro, è stato ottenere nuove paste a basso indice glicemico, partendo sia da sfarinati integrali ottenuti da cultivar siciliane di grano duro, sia da farine gluten free. Per raggiungere l’obiettivo connesso con l’attività di ricerca è stata effettuata la valutazione delle proprietà reologiche, qualitative e sensoriali di paste integrali addizionate con inulina ad elevato grado di polimerizzazione, estratta da estratta da fonti vegetali diverse (cardo, topinambur) a confronto con inulina a basso grado di polimerizzazione, attualmente in commercio. I risultati hanno messo in evidenza che le caratteristiche di qualità organolettiche della pasta risultavano influenzate sia dal tipo di inulina utilizzata, che dalla concentrazione aggiunta. L’aggiunta di inulina ad alto GP al 4% (p/p) è risultata il miglior compromesso in termini di accettabilità del consumatore. Sono state osservate inoltre interazioni tra la cultivar di grano duro utilizzata, la concentrazione di inulina e DP. Dal punto di vista chimico, i campioni addizionati con inulina ad alto GP hanno mostrato una digeribilità dell'amido inferiore rispetto a quella dei campioni addizioni con inulina a basso GP. Questo risultato è ascrivibile al fatto che l'inulina a basso GP può avere un maggiore effetto distruttivo sulla matrice amido-proteine. Il DP dell’inulina ha inoltre significativamente influenzato le interazioni con la matrice di glutine durante la pastificazione, di conseguenza, utilizzando inulina ad elevato GP al 4% è stato possibile realizzare un prodotto finale molto interessante dal punto di vista nutrizionale e accettabile anche per le proprietà sensoriali e la qualità in cottura. Sono stati ottenuti risultati soddisfacenti anche per quanto concerne le caratteristiche sensoriali e la qualità in cottura di spaghetti secchi a basso GI, realizzati utilizzando farina integrale di grano duro arricchita con il 10% (p/p) di Quinoa e l'8% di inulina ad elevato GP. In generale, i livelli di accettabilità da parte dei consumatori raggiunti, abbinate alle evidenze nutrizionali e chimiche dei prodotti ottenuti rappresentano un punto di partenza per ulteriori ricerche in campo clinico, al fine di valutare l'effetto diretto sull'indice glicemico in pazienti affetti da diabete.
Pasta is considered a food with a low glycemic index. It is eaten daily, providing energy, promoting satiety and even having positive effects on the health of patients affected by obesity, diabetes, altered lipid metabolism and other diseases. Pasta is feasible to incorporate biomolecules, being one of the main foods of the Mediterranean diet. Several studies document changes in some characteristics of food products when a fiber is added, such as inulin. Inulin is a fructopolysaccharide characterized by the β (2-1) link between fructosyl units, which makes inulin indigestible. Its physico-chemical properties are related to its degree of polymerization (DP). This suggests that a careful evaluation of the DP is strategic to obtain a final product that can be accepted by consumers. The main purpose of this work was to obtain a new pasta with a low glycemic index, starting from wholemeal flours obtained from Sicilian durum wheat cultivars and gluten-free flours. In order to achieve the aim, the rheological, qualitative and sensory properties of whole-grain pasta added with inulin with high polymerization degree, extracted from different vegetable sources (cardoon, topinambur), were compared with a low degree of polymerization inulin, from Chicory, currently on the market. Results showed that the organoleptic characteristics of the pasta were influenced both by the type of inulin used and the inulin concentration added. The addition of high DP inulin at 4% (w/w) was the best compromise in terms of consumer acceptability. Interactions between the durum wheat cultivars used, the concentration of inulin and the DP have also been observed. From the chemical point of view, the samples added with high DP inulin showed a digestibility of the lower starch compared to that of the addition samples with low DP inulin. This result is due to the fact that low DP inulin can have a greater destructive effect on the starch-protein matrix. The inulin DP significantly influenced the interactions with the gluten matrix during the pasta making, consequently, using a 4% high DP inulin it was possible to obtain a final product very interesting from the nutritional point of view and acceptable also for the sensory properties and cooking quality. Satisfactory results have also been obtained with regard to the sensory characteristics and the cooking quality of low-GI dry spaghetti, made using durum wheat flour enriched with 10% (w / w) of Quinoa and 8% of high DP inulin. In general, the levels of acceptability achieved by consumers, combined with the nutritional and chemical evidence of the products obtained, represent a starting point for further research in the clinical field, in order to evaluate the direct effect on the glycemic index in patients with diabetes.

L'artichaut et le cardon, appartenant à la famille des Asteraceae (Compositae), sont des plantes pérennes herbacées natives du bassin méditerranéen, et qui sont traditionnellement cultivées comme plantes maraîchères, respectivement pour leurs têtes et leurs cardes. L'Italie est le pays possédant la plus importante collection de germoplasmes autochtones d'artichaut. Dans le centre de l'Italie, le type Romanesco est étendu. Ces dernières années, le développement des techniques in vitro a permis la multiplication de l'artichaut Romanesco et sa rapide expansion. Le clone Romanesco C3 a ainsi remplacé de nombreuses races locales de Romanesco, contribuant de la sorte à une érosion significative des ressources génétiques locales. Concernant le germoplasme de cardon cultivé, seules quelques études sont disponibles sur son identification et sa caractérisation génétique. Le cardon sauvage, n'est pas du tout cultivé; il est davantage considéré comme une adventice dans le paysage italien. La grande variabilité existant entre les espèces de Cynara n'est pas correctement décrite et il existe plusieurs cas d'homonymes. Le secteur de l'artichaut italien a du faire face ces dernières années à une crise causée principalement par l'apparition sur le marché de produits étrangers et par les coûts élevés de mise en culture et de récolte. Afin de surmonter cette crise, de nombreuses valorisations du Cynara ont été envisagées. Ces potentielles applications pour la culture ont pu voir le jour grâce au support de l'Union européenne pour la recherche sur les co-poduits issus de l'agriculture, et ont mené à un intérêt croissant pour la biomasse entière d'artichaut. Considérant ces remarques préliminaires, une stratégie, qui permettrait de valoriser le germoplasme italien par la production concomitante de biomasse et de biocomposés, a été mise en place durant ces trois ans de doctorat. Le premier objectif de ce travail de doctorat consistait en i) la caractérisation agro-morphologique du germoplasme italien par le biais de descripteurs UPOV, ii) l'évaluation de la variabilité génétique à l'intérieur et entre les races/clones et iii) l'identification et la préservation des ressources génétiques pour le développement de futurs programmes d'amélioration des plantes. Suite à cette caractérisation, trois génotypes ont été sélectionnés et enregistrés sous les noms de Michelangelo, Donatello and Raffaello. Afin d'analyser le germoplasme italien de Cynara d'un point de vue de la biomasse, différents traits expliquant la vigueur de la plante et la production de matière sèche ont été considérés. Le rendement en biomasse aérienne s'est révélé très élevé, soulignant la possibilité d'utiliser cette culture comme matière première industrielle. Un point particulier du programme de thèse était de mettre au point les méthodes d'extraction de biocomposés et les techniques d'analyse afin d'optimiser le rendement en polyphénols à partir de la biomasse de Cynara à l'échelle laboratoire. L'ASE a été reconnue comme étant la meilleure technique. De plus, les cinétiques de production de biomasse et de biocomposés ont été évaluées et le stade physiologique optimal pour collecter le matériel végétal en champ a été identifié. La caractérisation biochimique a été réalisée grâce aux méthodes mises au point et en collectant le matériel végétal au stade physiologique optimal identifié afin de distinguer les génotypes les plus appropriés pour la production de biocomposés. Le dernier point du programme de thèse était centré sur le développement d'une technique alternative de production de biomasse et de biocomposés en conditions de croissance sous serre. Les résultats obtenus mettent en exergue la possibilité d'utiliser avec succès certains génotypes de Cynara pour la production de biomasse et de biocomposés. La perspective réelle d'utiliser certains génotypes d'artichaut pour une double valorisation alimentaire et non-alimentaire a ainsi été soulignée
Globe artichoke and cardoon, belonging to the Asteraceae (Compositae) family, are herbaceous perennial plants native to the Mediterranean area, which are traditionally grown as vegetables for the heads and the fleshy petiole leaves, respectively. Italy is the richest reserve of globe artichoke autochthonous germplasm, which is vegetatively propagated and well adapted to the different pedoclimatic conditions of the Country. In Central Italian environments, the Romanesco type is widespread. In the last years, the development of in vitro technologies allowed the propagation of Romanesco globe artichoke type and its rapid expansion. As a result, the micropropagated Romanesco clone C3 has replaced many landraces traditionally grown in the Latium Region and has led either to a significant erosion of local genetic resources. As regards Italian cultivated cardoon germplasm, there are few studies on its genetic characterization and identification and there is a lack of information about the genetic variability existing within and among accessions. For the wild cardoon, no specialized crop is present and it represents mainly a weed in Italian environments. The great variability existing in Cynara spp. has not been described, the nomenclature of Italian germplasm is not always very clear since there are many cases of homonyms. In addition, Italian globe artichoke sector is facing a crisis due principally to the appearance on the market of foreign products and to the high labor cost required for crop cultivation and harvesting. In order to overcome this crisis several possible industrial uses were considered for the species. Considering these preliminary remarks, a strategy for valorizing Italian germplasm using biomass and biocompound production has been carried out during the three years of PhD program. The first objective of PhD work consisted in (i) characterizing agro-morphologically Italian germplasm using UPOV descriptors, (ii) assessing the genetic variability existing within and among landraces/clones and (iii) identifying and preserving genetic resources for the development of future plant breeding programs. As a result of this characterization, three genotypes have been selected and registered under the names of Michelangelo, Donatello and Raffaello. In order to analyze Italian Cynara spp. germplasm also from a biomass point of view, different traits explaining plant vigor and dry matter production have been considered. The aerial biomass yield resulted very high underlining the possibility of using this crop as raw industrial material. A focal point of PhD program was to set up biocompound extraction methods and analysis techniques to optimize polyphenol recovery from biomass of Cynara spp at a laboratory scale. In particular, ASE was found as the best extraction technique which allows to reduce extraction time and solvent consumption, increase nutraceutical yield and improvement of extract quality. Moreover, the kinetics of biomass and bio-compound production has been evaluated and the optimal physiological stage to collect plant material grown in open field has been identified. Biochemical characterization has been performed using the methods set up and collecting plant material in the optimal physiological stage identified in order to distinguish which genotypes were more suitable for bio-compound production purpose. The last focal point of PhD program was the development of an alternative technique for biomass and biocompound production in greenhouse grown conditions. Results obtained in the three PhD years, highlighted the possibility of using successfully some Cynara spp. genotypes for biomass and bio-compound production, in particular in open field condition. Also the real prospect of using some globe artichoke genotypes for food and non-food dual-production (biomass for biocompound extraction and heads for human food) has been underlined

The development of processes for the preparation of prebiotic compounds, namely inulin from tubers of Jerusalem artichoke (JA-Helianthus tuberosus L.), and lactulose from milk concentration permeate (MCP) was examined. Inulin was extracted from the whole JA tubers using hydrothermal extraction process, followed by clarification and concentration. The concentrate was fractionated using two different procedures i.e. ethanol fractionation and cold precipitation (+4 and/or -24C) into high- and low-molecular-weight components. The most satisfactory method was cold fractionation wherein the insoluble heavier inulin fractions were found to settle to the bottom and were separated and spray-dried to obtain inulin powder. Lactose in MCP was isomerised into lactulose using carbonate-based catalysts (oyster shell and egg shell powders) followed by clarification and concentration. The high-performance liquid chromatography with refractive index detector (HPLC-RID) chr omatograms and changes in pH and colour values confirmed the conversion of lactose into lactulose and decomposition of lactulose into by-products. The results obtained showed the suitability of oyster shell powder for lactose isomerisation in lieu of egg shell powder. For preparing lactulose-enriched MCP with acceptable lactulose yield of 22%, the optimum reaction conditions were found to be catalyst loading of 12 mg per mL of MCP and isomerisation time of 120 min at 96C. The resulting products i.e. JAI concentrate and powder and lactulose-enriched MCP syrup (40B) were tested for their prebiotic power in media broth and in fermented milk models. Prebiotic properties of these compounds were observed as supplementation levels increased from 0-2% to 3-4%. Based on the growth and acidification abilities of the probiotic strains tested, the combination of Lactobacillus casei LC-01 with JAI, and Lactobacillus acidophilus LA-5 with lactulose-enriched MCP syrup were found to be the best for development of synbiotic yoghurt. The prebiotic effect of JAIP was then compared with the two commercial chicory inulin products (Raftiline GR and Raftilose P95). Probiotic yoghurts supplemented with 4% inulin powders were prepared from reconstituted skim milk using mixed cultures of Lactobacillus casei LC-01, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (1:0.5:0.5, w/w). The survival and acidifying activity of probiotic and lactic acid cultures were investiga ted during the shelf life of 28 days at 4C. Incorporation of JAIP and chicory inulins resulted in a significant improvement in viability of LC-01 compared with non-supplemented yoghurt, maintaining more than 107 CFU g-1 throughout storage time. Additionally, the suitability of JAIP as fat replacer was determined in a set of fat-free yoghurt in comparison to three commercial chicory inulin products. Results of large deformation tests revealed that the firmness of JAIP-supplemented yoghurt was reduced to a similar level as the full-fat control yoghurt. However, small deformation results showed that the JAIP could not fully mimic milk fat to the same extent as Raftiline HP with an average DP of 23. The rheological effects of JAIP addition were comparable to those of short-chain (Raftilose P95 with an average DP of 4) and medium-chain inulins (Raftiline® GR with an average DP of 12).

Seventy-six percent of men and 71% of women over the age of 55 in the United States are considered overweight or obese,1 and the numbers are expected to rise2 especially since the population is aging.3 Aside from various metabolic comorbidities, such as hypertension, dyslipidemia, and coronary artery disease,4 overweight and obesity are also linked to decreased mobility5 and increased rate of falls in elderly,6 all of which may lead to premature death. Furthermore, adults over the age of 65 have 339% greater obesity-related medical expenses compared to younger adults (18-30 years old),7 thus strategies to promote weight management are needed. Belonging to the group of fiber, prebiotics are selectively fermented non-digestible food ingredients that have a favorable impact on the composition and activity of the gut microbiota. Specifically, inulin-type fructans (ITF) including inulin, oligosaccharides, and fructooligosaccharides have been generating interest in the prebiotic area in the past two decades. A lot of attention has been directed at weight management, since ITFs are known to stimulate the excretion of anorectic gut hormones glucagon like peptide-1 and peptide YY upon fermentation in the colon.8 Research done to date has included samples with wide age and BMI ranges, various doses of inulin, as well as different study designs. More investigations are needed in specific populations, such as older adults who might have age-related alterations in gastric emptying.9 This pilot research study investigated the effects of short-term pre-meal inulin consumption (10 g, mixed into 500 ml water) on energy intake (EI) and appetite sensations over a 24-hour period, in overweight and obese middle-aged and older adults (n=7, 55-67 years old), in order to determine the potential role of prebiotics in weight loss and weight management. A randomized crossover design was used, with participants completing both pre-meal inulin and control (500 ml water alone) conditions. There were no differences in EI, gram weight, nor energy density of foods consumed between the inulin and control conditions. However, observed subgroup differences suggest variances in response to the inulin preload related to gender, habitual fiber consumption, cognitive dietary restraint, and BMI status.
Master of Science

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
A busca crescente por alimentos saudÃveis possibilita o desenvolvimento de produtos que tragam benefÃcios à saÃde do consumidor. Este trabalho visou elaborar iogurte caprino adicionado de prebiÃtico e geleia de manga, aliando os benefÃcios terapÃuticos e valores nutricionais do iogurte caprino e da manga Ãs propriedades funcionais da inulina. A inulina à uma fibra alimentar amplamente utilizada em alimentos tanto por seus atributos tecnolÃgicos quanto por seus benefÃcios nutricionais. Para o desenvolvimento do produto, foi utilizado o planejamento experimental do tipo DCCR (Delineamento Composto Central Rotacional) composto por onze ensaios. Por meio da Metodologia de SuperfÃcie de Resposta (MSR), foram selecionadas trÃs formulaÃÃes de iogurte caprino com diferentes concentraÃÃes de inulina e gelatina tendo como resposta o parÃmetro de viscosidade aparente. As formulaÃÃes de iogurte caprino selecionadas (A: 3 % de inulina e 0,5 % de gelatina; B: 5 % de inulina e 0,45 % de gelatina e C: 7 % de inulina e 0,4 % de gelatina), a geleia de manga e as matÃrias-primas (leite caprino e manga) foram submetidas a avaliaÃÃes fÃsicas, quÃmicas e fÃsico-quÃmicas. O iogurte caprino adicionado de prebiÃtico e geleia de manga foi submetido a anÃlises microbiolÃgicas (contagem de coliformes termotolerantes; bolores e leveduras; bactÃrias lÃticas totais; estafilococos coagulase positiva e pesquisa de Salmonella spp.) e sensoriais (testes de aceitaÃÃo, com relaÃÃo aos atributos aparÃncia, cor, aroma, sabor, consistÃncia e impressÃo global, utilizando escala hedÃnica de 9 pontos; teste de preferÃncia e de atitude de compra). Os resultados de todas as anÃlises receberam tratamento estatÃstico por meio da AnÃlise de VariÃncia (ANOVA) e as mÃdias foram comparadas pelo teste de Tukey. De acordo com os resultados obtidos, foi constatado que todos os produtos elaborados atenderam Ãs especificaÃÃes legais exigidas. A avaliaÃÃo sensorial mostrou que as trÃs formulaÃÃes foram bem aceitas para todos os atributos avaliados, nÃo havendo diferenÃa significativa (p>0,05) na preferÃncia e aceitaÃÃo das amostras, exceto para a aparÃncia. As trÃs amostras apresentaram intenÃÃo de compra positiva pelos potenciais consumidores. A adiÃÃo de diferentes concentraÃÃes de inulina e gelatina propiciou a obtenÃÃo de iogurte caprino com consistÃncia similar aos iogurtes bovinos encontrados no mercado. Portanto, esta pesquisa proporcionou o desenvolvimento de uma alternativa tecnolÃgica para utilizaÃÃo de matÃrias-primas produzidas na regiÃo Nordeste, leite caprino e manga, disponibilizando um produto lÃcteo inovador no mercado.
The increasing search for healthy foods enables the development of products that provide benefits to consumer health. This study aimed to elaborate goat yogurt added prebiotic and mango jam, combining the therapeutic benefits and nutritional value of goat milk yogurt and mango to the functional properties of inulin. Inulin is a dietary fiber widely used in food both for its technological attributes as for its nutritional benefits. For product development, was used an experimental design type Rotational central composite design composed of eleven trials. By Response Surface Methodology (RSM), three goat yogurt formulations were selected with different concentrations of inulin and gelatin, taking as dependent variable the apparent viscosity parameter. The selected goat yogurt formulations (A: 3 % inulin and 0.5 % gelatin; B: 5 % of inulin and 0.45 % gelatin and C: 7 % inulin and 0.4 % gelatin), mango jam and raw materials (goat milk and mango) were submitted to physical, chemical and physico-chemical evaluations. The goat yogurt added prebiotic and mango jam were submitted to microbiological analyzes (count of fecal coliforms, molds and yeasts, total lactic acid bacteria, coagulase-positive staphylococci and Salmonella spp. determination) and sensory evaluation (acceptance tests, with respect to the attributes: appearance, color, aroma, flavor, texture and overall impression, using hedonic scale of 9 points; preference and purchase attitude tests). The results of all analyzes receive statistical treatment through the Analysis of Variance (ANOVA) and the means were compared using the Tukey test. According to the results, it was found that all manufactured products attended the required legal specifications. The sensory evaluation showed that the three formulations were well accepted for all attributes, with no significant difference (p>0,05) in the acceptance and preference of the samples, except for appearance. The three samples showed positive intention to purchase by potential consumers. The addition of different concentrations of inulin and gelatin allowed to obtain goat yogurt with similar consistency to bovine products found in the market. Therefore, this study enabled the development of a technological alternative to using raw materials produced in the Northeast region of Brazil, goat milk and mango, and the making available of an innovative dairy product in the market.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Two experiments were conducted to evaluate the effect of using probiotics and symbiotic in piglets diets in the nursery phase. The first experiment was the performance of piglets from 21 to 35, from 36 to 49 days and in total period, being also held the count of lactic bacteria, fecal coliforms and clostridia in the piglets faeces at 35 and 49 days old. The economic viability of probiotics and symbiotic used in piglets diets was also evaluated. There were used 120 piglets, with 21 days old, with initial average weight of 5.80 ± 0.30 kg, distributed in a randomized blocks design, in a factorial scheme consisting of two levels of probiotics (0.30 and 0.60%) and three levels of inulin inclusion (0.00; 0.25 and 0.50%), totalizing six treatments with five replicates. In the metabolism trial were used 24 barrows, with average initial weight of 18.00 ± 0.38 kg, distributed individualy in metabolic cages, and the experimental design and treatments used were the same described in the performance experiment, with four replicates. In this trial were determined the values of digestible energy, metabolizable energy, the digestibility and metabolizability coefficients of gross energy and at the end of metabolism trial, were collected fecal samples, by means of retal massage to determine fecal pH. The inclusion of probiotic and inulin in the diets did not influence (P>0.05) the performance of piglets, from 21 to 35 and from 21 to 49 days of age, the cost index, the index of economic efficiency, the count of lactic bacteria, fecal coliforms and clostridia in the faeces. In the metabolism trial was observed that the inclusion of probiotics in the diets did not influence in the energy metabolization. Nevertheless, the levels of inclusion of inulin reduced (P<0.05) the digestible energy and the digestibility coefficient of gross energy, but did not influence in the coefficient of gross energy metabolization. The pH fecal values were not influenced by the inclusion of probiotic and symbiotic. The use of probiotic and inulin, and their association, did not change the performance, thefaeces microbial counts, the economic viability and gross energy metabolization of piglets from 21 to 49 days old
Foram realizados dois experimentos para avaliar o efeito do uso de probióticos e simbiótico em rações para leitões na fase de creche. O primeiro experimento foi o de desempenho dos leitões dos 21 aos 35, dos 36 aos 49 dias e no período total, sendo também realizada a contagem das bactérias lácticas, coliformes e clostrídios nas fezes dos leitões, aos 35 e 49 dias de idade. A viabilidade econômica da utilização dos probióticos e simbiótico nas rações dos leitões também foi avaliada. Foram utilizados 120 leitões, com 21 dias de idade, com peso médio inicial de 5,80 ± 0,30 kg, distribuídos em um delineamento experimental de blocos ao acaso, em um esquema fatorial constituído de dois níveis de probióticos (0,30 e 0,60%) e três níveis de inclusão de inulina (0,00; 0,25 e 0,50%), totalizando seis tratamentos com cinco repetições. No ensaio de metabolismo foram utilizados 24 suínos machos castrados, com peso vivo médio inicial de 18,00 ± 0,38 kg, distribuídos individualmente em gaiolas de metabolismo, e o delineamento experimental e tratamentos utilizados foram os mesmos descritos no experimento de desempenho, com quatro repetições. Foram determinados os valores de energia digestível, energia metabolizável, os coeficientes de digestibilidade e metabolizibilidade da energia bruta e no final do ensaio metabólico foram coletadas amostras de fezes, por meio de massagem retal, para determinar o pH fecal. A inclusão do probiótico e inulina nas rações não influenciou (P>0,05) o desempenho dos leitões, dos 21 aos 35 e dos 21 aos 49 dias de idade, o índice de custo, o índice de eficiência econômica, a contagem de bactérias acidoláticas, coliformes e clostrídios das fezes. No ensaio metabólico foi observado que a inclusão de probiótico nas rações não influenciou na metabolizibilidade da energia. No entanto, os níveis de inclusão de inulina reduziram (P<0,05) os valores de energia digestível e o coeficiente de digestibilidade da energia bruta, mas não influenciaram no coeficiente de metabolizibilidade da energia bruta. Os valores de pH fecal não foram influenciados pela inclusão de probiótico e simbiótico. O uso de probiótico e inulina, e sua associação, não alteraram o desempenho, a contagem de micro-organismos, a viabilidade econômica e a metabolizibilidade da energia bruta de leitões dos 21 aos 49 dias de idade

ALVES, Layane Maciel. Iogurte caprino adicionado de prebiótico e geleia de manga: aspectos físico-químicos, microbiológicos e sensoriais. 2015. 85 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2015
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The increasing search for healthy foods enables the development of products that provide benefits to consumer health. This study aimed to elaborate goat yogurt added prebiotic and mango jam, combining the therapeutic benefits and nutritional value of goat milk yogurt and mango to the functional properties of inulin. Inulin is a dietary fiber widely used in food both for its technological attributes as for its nutritional benefits. For product development, was used an experimental design type Rotational central composite design composed of eleven trials. By Response Surface Methodology (RSM), three goat yogurt formulations were selected with different concentrations of inulin and gelatin, taking as dependent variable the apparent viscosity parameter. The selected goat yogurt formulations (A: 3 % inulin and 0.5 % gelatin; B: 5 % of inulin and 0.45 % gelatin and C: 7 % inulin and 0.4 % gelatin), mango jam and raw materials (goat milk and mango) were submitted to physical, chemical and physico-chemical evaluations. The goat yogurt added prebiotic and mango jam were submitted to microbiological analyzes (count of fecal coliforms, molds and yeasts, total lactic acid bacteria, coagulase-positive staphylococci and Salmonella spp. determination) and sensory evaluation (acceptance tests, with respect to the attributes: appearance, color, aroma, flavor, texture and overall impression, using hedonic scale of 9 points; preference and purchase attitude tests). The results of all analyzes receive statistical treatment through the Analysis of Variance (ANOVA) and the means were compared using the Tukey test. According to the results, it was found that all manufactured products attended the required legal specifications. The sensory evaluation showed that the three formulations were well accepted for all attributes, with no significant difference (p>0,05) in the acceptance and preference of the samples, except for appearance. The three samples showed positive intention to purchase by potential consumers. The addition of different concentrations of inulin and gelatin allowed to obtain goat yogurt with similar consistency to bovine products found in the market. Therefore, this study enabled the development of a technological alternative to using raw materials produced in the Northeast region of Brazil, goat milk and mango, and the making available of an innovative dairy product in the market.
A busca crescente por alimentos saudáveis possibilita o desenvolvimento de produtos que tragam benefícios à saúde do consumidor. Este trabalho visou elaborar iogurte caprino adicionado de prebiótico e geleia de manga, aliando os benefícios terapêuticos e valores nutricionais do iogurte caprino e da manga às propriedades funcionais da inulina. A inulina é uma fibra alimentar amplamente utilizada em alimentos tanto por seus atributos tecnológicos quanto por seus benefícios nutricionais. Para o desenvolvimento do produto, foi utilizado o planejamento experimental do tipo DCCR (Delineamento Composto Central Rotacional) composto por onze ensaios. Por meio da Metodologia de Superfície de Resposta (MSR), foram selecionadas três formulações de iogurte caprino com diferentes concentrações de inulina e gelatina tendo como resposta o parâmetro de viscosidade aparente. As formulações de iogurte caprino selecionadas (A: 3 % de inulina e 0,5 % de gelatina; B: 5 % de inulina e 0,45 % de gelatina e C: 7 % de inulina e 0,4 % de gelatina), a geleia de manga e as matérias-primas (leite caprino e manga) foram submetidas a avaliações físicas, químicas e físico-químicas. O iogurte caprino adicionado de prebiótico e geleia de manga foi submetido a análises microbiológicas (contagem de coliformes termotolerantes; bolores e leveduras; bactérias láticas totais; estafilococos coagulase positiva e pesquisa de Salmonella spp.) e sensoriais (testes de aceitação, com relação aos atributos aparência, cor, aroma, sabor, consistência e impressão global, utilizando escala hedônica de 9 pontos; teste de preferência e de atitude de compra). Os resultados de todas as análises receberam tratamento estatístico por meio da Análise de Variância (ANOVA) e as médias foram comparadas pelo teste de Tukey. De acordo com os resultados obtidos, foi constatado que todos os produtos elaborados atenderam às especificações legais exigidas. A avaliação sensorial mostrou que as três formulações foram bem aceitas para todos os atributos avaliados, não havendo diferença significativa (p>0,05) na preferência e aceitação das amostras, exceto para a aparência. As três amostras apresentaram intenção de compra positiva pelos potenciais consumidores. A adição de diferentes concentrações de inulina e gelatina propiciou a obtenção de iogurte caprino com consistência similar aos iogurtes bovinos encontrados no mercado. Portanto, esta pesquisa proporcionou o desenvolvimento de uma alternativa tecnológica para utilização de matérias-primas produzidas na região Nordeste, leite caprino e manga, disponibilizando um produto lácteo inovador no mercado.

In Europe and Northern America, protein intake is high, whilst fibre intake is relatively low. With large amounts of protein entering the colon, bacterial proteolysis may have some negative effects through potentially toxic end-products. Prebiotics could have the potential to reverse negative consequences of gut bacterial protein fermentation. Single stage, pH controlled, anaerobic, stirred batch culture systems simulating the distal colon were applied first with faecal inoculum from both omnivore and vegetarian volunteers. Fermentation of different protein sources with and without supplementation of inulin type fructans (ITF) were tested. A significant increase of bifidobacteria was observed with the addition of the ITF together with lower concentrations of protein fermentation metabolites (BCFA and ammonia). Three-stage continuous colonic model systems simulating the whole colon were then studied with both omnivore and vegetarian volunteers. Casein, with and without two different doses of ITF were assessed. A significantly higher number of bifidobacteria and reduction of bacteroides and Desulfovibrio spp. were found with ITF addition. Furthermore, production of metabolites from protein fermentation (BCFA and ammonia) was significantly lowered with ITF. To confirm the health benefit of ITF on high protein population in vivo, 43 volunteers were recruited to complete a randomised, double blind, cross over trial. A significant increase in bifidobacteria and a decrease in Desulfovibrio spp. was confirmed with the addition of prebiotic treatment. Stool frequency was significantly higher with ITF as compared to the placebo group, with a trend towards softness as based on the Bristol scale. Total bacteria and bifidobacteria changes during interventions were significantly correlated with stool frequency. In conclusion, all three phases of the project found favourable bacterial and metabolic changes with ITF supplementation. ITF had inhibitory effects on colonic microbial proteolysis, and could exert health benefit for high protein consumers, especially those who also consume low fibre diet.

Alzheimer’s disease (AD) is the most common form of dementia and a growing disease burden that has seen pharmacological interventions primarily fail. Instead, it has been suggested that preventative measures such as a healthy diet may be the best way in preventing AD. Prebiotics are one such potential measure and are fermented into metabolites by the gut microbiota and acting as gut-brain axis components, beneficially impact the brain. However, the impact of prebiotics in AD prevention is unknown. Here we show that the prebiotic inulin increased multiple gut-brain axis components such as scyllo-inositol and short chain fatty acids in the gut, periphery, and in the case of scyllo-inositol, the brain. We found in E3FAD and E4FAD mice fed either a prebiotic or control diet for 4-months, that the consumption of the prebiotic inulin can beneficially alter the gut microbiota, modulate metabolic function, and dramatically increase scyllo-inositol in the brain. This suggests that the consumption of prebiotics can beneficially impact the brain by enhancing metabolism, helping to decrease AD risk factors.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Própolis is a resin produced by bees, which has several bioactive properties, the most important being its antioxidant activity. In the present work we proceeded to the microencapsulation, by spray drying, of a própolis ethanolic extract by using gum arabic, inulin and chitosan as a coating material. The ethanol extract analyzed própolis presented a quantity of phenolic compounds of about 44.3 mg GAE / g. In relation to the antioxidant activity that was 0.191 M Trolox / g of propolis and 0.251 M Trolox / g of propolis by DPPH method and FRAP, respectively. Compounds encapsulated in microparticles have continued to antioxidant activity. Microencapsulation of própolis in different matrices produced spherical microparticles having a smooth surface, their size varied between 5 and 25 micrometers. Regarding the controlled release of phenolic compounds, the release by gum arabic microparticles be smaller than the other matrices in acid media, and be higher in the neutral media. It was observed that the phenolic compounds release from the microparticles was low in both media, however in neutral medium, there it was a greater than in acidic medium.

Orientadores: Rafael Augustus de Oliveira, Kil Jin Park
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola
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Resumo: As pesquisas atuais em secagem de alimentos levam em consideração a qualidade do produto e a eficiência energética do processo, já que este processo consome cerca de 20-25% da energia utilizada pelo processamento na indústria de alimentos. Isto faz com que sejam exploradas novas técnicas e combinações de métodos de secagem e avaliação da intermitência do processo. Assim, realizou-se mais um estudo com o secador agitador/misturador (patente PI 0506639-5), iniciando pela adequação das pás do eixo misturador e adaptação do sistema de controle de velocidade e aquecimento do ar. O tempo de residência foi determinado considerando a rotação do eixo das pás e a rotação do eixo de alimentação do secador. Foi avaliada a influência dos parâmetros de secagem sobre o processo, de modo que foi possível determinar as melhores condições de pré-secagem HTST (High Temperature and Short Time) combinada com a secagem convectiva contínua com aplicação de radiação infravermelha, para obtenção de um produto de qualidade e com baixa demanda de energia elétrica no processo. Foi feito também o estudo da influência desses processos nas propriedades físicas e mecânicas de raízes de chicória. A redução da demanda de energia elétrica foi obtida considerando a intermitência da aplicação de radiação infravermelha. Os testes e análises realizados nestas condições resultaram em uma série de dados que garantem que a combinação de métodos de secagem e de técnicas de intermitência são eficientes energeticamente e resultam em um produto de boa qualidade
Abstract: In recent research works, food drying takes into account product quality and energy efficiency of process, since drying process consumes about 20-25 % of the energy used by the food processing industry. This fact indicates that new techniques combining drying methods and intermittency of the process must be evaluated. Thus, a study with the agitator / mixer dryer (patent PI 0506639-5) was performed, beginning with the mixer blades adequacy and velocity control and air heating systems adaptation. Residence time distribution determination has been conducted, considering rotation of blades and feed rotation of dryer. The influence of dying parameters on the process was evaluated, so that it was possible to determine the best conditions of HTST (High Temperature and Short Time) drying combined with the continuous drying with pulse of infrared radiation application, to obtain a good quality dried product and electric energy efficiency of the process. Study the influence of these processes was also done on the physical and mechanical properties of chicory roots. Finally, the electric energy efficiency was obtained considering the intermittency of pulse infrared radiation application. The experimental runs and analyses under these conditions have generated data which ensure that the combination of drying methods and intermittency techniques are energy efficient and result in a good quality product
Doutorado
Tecnologia Pós-Colheita
Doutora em Engenharia

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CAPES
The aim of this research was to evaluate the effects of prebiotic fructo-oligosaccharide (FOS) on the performance of suckling foals, and fecal pH and the physical and chemical characteristics of faeces from foals.. The experiment was carried out at the Cabral's Haras, farm located in Rio Claro, Rio de Janeiro. Sixteen Mangalarga Marchador foals were used in a completely randomized designwith two treatments and eight repetitions (animals). The treatments were: Treatment I - suplly the FOS once a day orally; Treatment II (control) - the animals received aqueous solution, orally, without FOS additive. The trial period was 75 days of duration, starting supplementation at birth. From birth to the 30th day, daily stool samples were collected directly from rectum. The 30th day onwards, samples were collected every 4 days until the 75th day of age. Immediately after the faeces samples the consistency and its color was written down in a collection form . The pH was mensured from samples previously diluted with equal amounts of distilled water using a digital potentiometer. For chemical analysis the samples were homogenized in weekly composite samples and it was performed chemical analyzes In the performance parameters foals were weighed and it was performed morphometric measurements of height and perimeter. The results were submitted to analysis of variance in a split plot scheme and means were compared by the Student Newman Keuls test, at5% probability. The values of fecal characteristics were compared using the Wilcoxon test in the analysis of the treatment and compared by Kruskal-Wallis test in the analysis of the collection times. There were no significant effects (p <0.05) of supplementation and interaction age versus supplementation for all variables. The average daily gain weight was 0.63 kg during the trial period. The morphometric variables showed average growth of 17.8, 18.7, and 27.5 cm in height at the withers, hip height, body length and chest girth, respectively, from birth to 75 days old. Growth percentage of 31.1, 53.8, 15.6, 22.4, 12 and 12.3% were observed for height and width of the side, the empty substernal height, forearm girth, knee girth and shin girth, respectively . The use of prebiotic fructooligosaccharide did not affect the faecal pH, with average values of 7.22. There was no significant difference (P <0.05) in the physical and chemical characteristics of the stool. The use of prebiotic fructooligosaccharides does not influence the performance of newborn foals to 75 days of age. Further investigation should be conducted to evaluate the responses obtained through fecal parameters and their relationship as an indicator of gastrointestinal health. It prove to be safe in the dose used, it does not promote diarrhea or other gastrointestinal disorders in infants foals.
O objetivo desse estudo foi avaliar os efeitos do prebi?tico Frutooligossacar?deo (FOS) no desempenho dos potros lactentes bem como no pH fecal e nas caracter?sticas f?sicas e qu?micas das fezes dos potros. O experimento foi realizado no Haras do Cabral em Rio Claro, RJ. Foram utilizados 16 potros Mangalarga Marchador em delineamento experimental inteiramente casualizado, com dois tratamentos e oito repeti??es (animais). Tratamento I - fornecimento uma vez ao dia, via oral, do aditivo FOS e o Tratamento II (controle) ? os animais recebiam solu??o aquosa, via oral, sem o aditivo FOS. O per?odo experimental foi de 75 dias, iniciando a suplementa??o ao nascimento. Amostras di?rias de fezes foram coletadas diretamente do reto do nascimento at? o 30o dia de idade. Do 30o dia em diante, as coletas ocorreram a cada 4 dias, at? os 75o dia de idade. Imediatamente ap?s a coleta anotou-se em uma ficha de coleta a consist?ncia e colora??o das amostras. O pH foi avaliado a partir das amostras previamente dilu?das em iguais quantidades de ?gua destilada atrav?s de um potenci?metro digital. Para an?lises qu?micas as amostras foram homogeneizadas em amostras compostas semanais e realizadas an?lises bromatol?gicas. O desempenho dos potros foi avaliado atrav?s do peso vivo e por meio de medidas morfom?tricas lineares e de per?metros. Os resultados foram submetidos ? an?lise de vari?ncia em esquema de parcelas subdivididas e, as m?dias comparadas pelo teste Student Newman Keuls, a 5% de probabilidade. Os valores da caracteriza??o fecal foram comparados pelo teste de Wilcoxon na an?lise entre os tratamentos e, comparados pelo teste de Kruskal-Wallis na an?lise entre os tempos de coleta. N?o foram observados efeitos significativos (p<0,05) na suplementa??o e intera??o idade versus suplementa??o para todas as vari?veis analisadas. O ganho de peso m?dio di?rio foi de 0,63 kg durante o per?odo experimental. As vari?veis morfom?tricas apresentaram crescimento m?dios de 17,8, 18,7, e 27,5 cm para altura da cernelha, altura da garupa, comprimento do corpo e per?metro tor?cico, respectivamente, do nascimento aos 75 dias de idade. Percentuais de crescimento m?dio de 31,1, 53,8, 15,6, 22,4, 12 e 12,3% foram observados para altura e largura do costado, altura do vazio subesternal, per?metros do antebra?o, joelho e canela, respectivamente. O uso do prebi?tico frutooligossacar?deo n?o influenciou no pH fecal, apresentando valores m?dios de 7,22. N?o houve diferen?a significativa (P<0,05) nas caracter?sticas f?sicas e qu?micas das fezes. O uso do prebi?tico frutooligossacar?deo n?o influencia no desempenho de potros lactentes do nascimento aos 75 dias de idade. Maiores investiga??es devem ser realizadas para avaliar as respostas obtidas atrav?s de par?metros fecais e sua rela??o como indicador da sa?de gastrointestinal. A dose utilizada de frutooligossacar?deo n?o promove diarr?ias e dist?rbios gastrointestinais em potros lactentes.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The success of the food industry depends not only on sure foods are safety for consumers, but also the capacity to innovate and supply the market trends, like the demand for food products made from health benefits ingredients. In this way, this research aimed to develop and characterize a yogurt-like fermented beverage made from a mixture of goat s milk and water-soluble soy extract (WSSE), supplemented with inulin. To established the most suitable formulation, a Central Composite Design (CCD) in conjunction with Response Surface Methodology (RSM) was used, having as independent variables the concentrations of WSSE and inulin. The response variables were water holding capacity (WHC), syneresis index, pH, acidity, and rheological and sensory properties. By using that methodology was observed that increasing WSSE concentration was related to better results for rheological properties, WHC and syneresis index, whereas, a negative influence was observed on overall acceptability of the product. Inulin concentration, at the levels studied, showed a positive influence on apparent viscosity and overall acceptability of the beverages. By using the models obtained for response variables was elaborated a treatment containing the concentrations of WSSE and inulin that promoted the most suitable result. The fermented beverage elaborated was characterized for physicochemical and sensory properties and the refrigerated storage stability was analyzed during 28 days by evaluating microbiological, chemical and physical parameters. The results obtained from this treatment were compared with the results obtained from a control treatment made using goat s milk only and without inulin supplementation. The treatment containing WSSE and inulin showed better results for physical and chemical properties, showing better stability during refrigerated storage. However, control treatment showed a better overall acceptability, presenting aroma and taste more pleasant. Regarding to microbiological parameters, no significative differences were observed for these two treatments.
O sucesso da indústria de alimentos não depende apenas da certeza de que os alimentos são seguros para o consumo, mas também da habilidade para inovar e para atender as atuais tendências de mercado, como a demanda por alimentos elaborados a partir de ingredientes que, além de nutrir, trazem benefícios adicionais a saúde. Neste contexto, este trabalho objetivou desenvolver e caracterizar uma bebida fermentada tipo iogurte elaborada a partir de uma mistura composta por leite de cabra e extrato hidrossolúvel de soja (EHS), adicionada de inulina. Para a definição da formulação mais adequada foi utilizado um Delineamento Composto Central Rotacional (DCCR) em conjunto com a Metodologia de Superfície de Resposta (MSR), tendo como variáveis independentes as concentrações de EHS e inulina e como variáveis dependentes a capacidade de retenção de água, o índice de sinerese, pH, acidez e as propriedades reológicas e sensoriais. A partir desta metodologia, foi verificado que o aumento na concentração de EHS favoreceu a obtenção de melhores resultados para as propriedades reológicas, para a capacidade de retenção de água e para o índice de sinerese, no entanto, apresentou uma influência negativa sobre a aceitação sensorial do produto. A concentração de inulina, dentro dos níveis utilizados, influenciou de forma positiva sobre a viscosidade aparente e sobre a aceitação sensorial do produto. A partir dos modelos obtidos para as variáveis dependentes estudadas, foi elaborado um tratamento contendo as concentrações de EHS e inulina que forneceram os resultados mais satisfatórios. A bebida fermentada elaborada foi caracterizada quanto as propriedades físico-químicas e sensoriais e sua estabilidade foi avaliada durante um período de armazenamento refrigerado de 28 dias com relação a parâmetros microbiológicos, físicos e químicos. Os resultados obtidos a partir deste tratamento otimizado foram comparados com os resultados de um tratamento controle elaborado apenas com leite de cabra e sem a adição de inulina. O tratamento contendo EHS e inulina obteve melhores resultados com relação as propriedades físicas e químicas, apresentando melhor estabilidade durante o armazenamento. No entanto, o tratamento controle obteve uma melhor aceitação sensorial, apresentando sabor e aroma mais agradáveis. Com relação aos parâmetros microbiológicos, diferenças significativas não foram observadas entre estes dois tratamentos.

Extraction of fructo-oligosaccharide syrups from grated jerusalem artichoke (JA) tubers was studied by water at 20-60°
C by determining the yield, degree of polymerization (DP), product profile (DP of up to 6) and prebiotic effect using Lactobacillus plantarum on samples harvested between October and April, stored for 0-20 days. The optimum solvent to solid ratio was 4, the duration of shaking water bath extraction was 40 min and yield based on JA were 12-17%. Temperature was found to improve yield and functionality, and citric acid, at 26 mM, improved the color and darkness by 70 and 80%, respectively. Short-time (1 min) microwaving prior to extraction increased the yield by about 20%, decreased the amount of sugars with DP 1 and 2 and increased the amounts of oligosaccharides (OS) with DP 3-6, although the prebiotic effect increased only slightly
while the color and darkness of the syrup were tripled. Ultrasound-assisted-extraction (USE) gave best performance at 3 min duration
decreased the amounts of sugars with DP 1-2, increased the amounts of OS with DP 3-6, with 18% decrease in the yield. The better functionality of USE syrups were also indicated by 2.5 times higher growth rate of L.plantarum. The application of USE at 60°
C compared to 20°
C almost tripled the amounts of functional sugars. In order to obtain the largest proportion of monosaccharide units as functional sugars, 10 day storage at 4°
C after harvest was indicated. Ultrasonication did not affect the color but the darkness was doubled. The density and viscosity of all the syrups were practically the same.

Environmental contamination is a public health concern. In particular persistent organic pollutants like Polychlorinated Biphenyls (PCBs) have been associated with multiple chronic inflammatory diseases, including non-alcoholic fatty liver disease (NAFLD). NAFLD prevalence has steadily increased and is expected to continue to rise with an estimated 25% of the world’s population and 80-100 million people affected in the United States alone. Importantly, the liver is the primary site for endobiotic and xenobiotic metabolism, hence its proper function is critical for the body’s response to innate and extrinsic molecules. One way to combat the deleterious effects of PCB toxicity and fatty liver disease is by increasing consumption of beverages and foods that contain beneficial bioactive nutrients, like dietary polyphenols. However, the biological properties of these dietary compounds are subject to their bioavailability which is directly dependent on the activity of the liver. The first aim of this dissertation was to test the hypothesis that in the presence of a compromised liver, PCB-126 toxicity is altered. Indeed, hepatic and systemic PCB-126 toxicity was exacerbated in this severe liver injury mouse model with an observed increase in hepatic inflammation, systemic inflammation, and early markers of endothelial cell dysfunction. Interestingly, we also observed an increase in the novel gut-liver axis derived cardiovascular disease (CVD) marker trimethylamine-N-oxide (TMAO). Taken altogether, aim 1 proved that a compromised liver can alter PCB toxicity, with implications of the gut microbiota in disease pathology. In aim 2 we investigated whether GTE can protect against MCD-induced hepatic toxicity and development of NAFLD. Results indicated that MCD mice exhibited severe liver injury and gut dysbiosis and unexpectedly, GTE had no protective effects. Interestingly MCD mice displayed differential epigallocatechin-3-gallate (EGCG) metabolism at the hepatic and gut microbiota level, which may alter polyphenol bioavailability and therapeutic potential. Overall, the results provide insight into how a dysfunctional liver and gut dysbiosis can alter polyphenol metabolism, possibly reducing its therapeutic efficiency. In aim 3 we sought to determine potential protective effects of a prebiotic in this mouse model. MCD-fed mice were exposed to PCB-126 with or without inulin supplementation. Although findings from this study are preliminary, our evidence indicates that inulin restores body weight and body composition in this MCD+PCB mouse model and alters the expression of Cyp1a1 in PCB exposed mice, suggesting that inulin’s protective effects may be a result of its ability to interact with the AhR pathway. However further analysis will need to be done to examine the effects of inulin on hepatic, systemic, and gut microbiota endpoints. Overall the data contained in this dissertation suggests that in the presence of a compromised liver both pollutant toxicity and nutrient metabolism are altered, with implications of the gut-microbiota in disease risk. These findings suggest that individuals with end stage liver injury may be more susceptible to pollutant-induced toxicity and nutritional intervention may be unsuccessful at mitigating disease risk.