There is a trend in the food industry to develop products with functional ingredients which, when consumed, provides benefits to human health. The objective of this research, prepare meat products with dietary fiber and the influence of the consumption of diets containing these products in the metabolic response of rats. This work consisted of two experimental trials. The first was the development of the following beef burgers: traditional (HT); 7.5% of full golden flaxseed flour (HLI); 7.5% defatted golden flaxseed flour (HLD) and 6% chitosan (HQ). In the second trial, chicken sausages were prepared: traditional (ST); with 7.5% defatted golden flaxseed flour (SLD); 7.5% of full golden flaxseed flour (SLI) and 4% chitosan (SQ). In each test, the physico-chemical aspects, sensory and microbiological of manufactured products were analyzed. These formulations were incorporated into experimental diets in order to analyze the protein quality of the processed products and their effects on normolipidemic and normoglycemic rats metabolism. It was found that the burgers with added fiber showed higher protein content and the HT higher lipid content (8.51%). Observing the stability of hamburgers over 90 days storage, it was noted that there was a declining trend of the values of parameters L* and a* values and increased b* and h* parameters. The HQ had a high pH from time zero (6.59). The HLI had TBARS values above 2.0 mg malonaldeído.Kg-1. According to the analysis of protein quality was observed that the true digestibility (DV) of the burgers with fibers was smaller than the HT and ranged from 80.48% (HLD) to 85.68% (HQ). The PER ranged from 2:33 (casein) to 1.94 (HQ) and the NPR 2.65 (casein) to 2.22 (HQ). In the metabolism of the mice was observed that the animals that received HQ showed lower total cholesterol (138.09 mg / dL) than the other groups. For chicken sausages, the percentage of protein was higher in SLD (16.19%) and the fat content and energy in SLI, 8.9% and 174 kcal. The yield of the sausages with fibers is greater than 93%. Unlike burgers with fibers, the sausages showed good acceptability. Checking the oxidative stability of the chicken sausages for 14 days, it was observed that most had SQ pH 6.6 and the lowest ST 6.1. Regarding the values obtained in the microbiological analyzes with the products, were within the tolerances established by the Brazilian legislation for all treatments. The values of the PER of sausages ranged from 1.74 (SLI) and 1.99 (SLD) and the NPR 1.76 (SLD) to 1.53 (SLI). The DV sausages showed greater than 97%. Rats fed diets containing sausage with whole flaxseed flour and defatted had a lower concentration of triglycerides. Analyzing intestinal physiology, the animals fed burgers and sausages with fibers had higher fecal weight, cecal weight and lower fecal pH. In order to launch the technological meat market a product that can demonstrate functional property to assist the functioning of the intestine and its consumption should be associated with a balanced diet and healthy lifestyle and be considered a source of fiber, the burger could be reformulated to better acceptance by consumers. The sausage could be a promising product for sale in a short period of time. / Existe uma tendência na indústria de alimentos para o desenvolvimento de produtos com ingredientes funcionais que, quando consumidos, proporcionam benefícios à saúde humana. Objetivou-se, nesta pesquisa, elaborar produtos cárneos com fibras alimentares e verificar a influência do consumo de dietas experimentais contendo esses produtos na resposta metabólica de ratos. Esse trabalho foi composto por dois ensaios experimentais. O primeiro foi a elaboração dos seguintes hambúrgueres de carne bovina: tradicional (HT); com 7,5% de farinha de linhaça dourada integral (HLI); 7,5% de farinha de linhaça dourada desengordurada (HLD) e com 6% de quitosana (HQ). No segundo ensaio, foram elaboradas salsichas de carne de frango: tradicional (ST); com 7,5% de farinha de linhaça dourada desengordurada (SLD); 7,5% de farinha de linhaça dourada integral (SLI) e com 4% de quitosana (SQ). Em cada ensaio, foram analisados os aspectos físico-químicos, sensoriais e microbiológicos dos produtos elaborados. Essas formulações foram incorporadas em dietas experimentais a fim de analisar a qualidade proteica dos produtos elaborados e os seus efeitos no metabolismo de ratos normolipidêmicos e normoglicêmicos. Verificou-se que os hambúrgueres com fibras adicionadas apresentaram maior teor de proteína e o HT maior teor de lipídios (8,51%). Observando a estabilidade dos hambúrgueres, ao longo de 90 dias armazenados, percebeu-se que houve tendência de diminuição dos valores dos parâmetros L* e a* e aumento nos valores dos parâmetros b* e h*. O HQ apresentou um pH elevado desde o tempo zero (6,59). O HLI teve valores de TBARS acima 2,0 mg de malonaldeído.Kg-1. De acordo com a análise da qualidade proteica, observou-se que a digestibilidade verdadeira (DV) dos hambúrgueres com fibras foi menor que o HT e variaram de 80,48% (HLD) a 85,68% (HQ). O PER variou de 2.33 (caseína) a 1.94 (HQ) e o NPR de 2.65 (caseína) a 2.22 (HQ). No metabolismo dos ratos observou-se que os animais que receberam HQ apresentaram menor colesterol total (138,09 mg/dL) que os demais grupos. Para as salsichas de frango, a porcentagem de proteína foi maior na SLD (16,19%) e o teor de gordura e energia na SLI, 8,9% e 174 kcal. O rendimento das salsichas com fibras foi superior a 93%. Ao contrário dos hambúrgueres com fibras, as salsichas apresentaram boa aceitação sensorial. Verificando a estabilidade oxidativa das salsichas de frango, durante 14 dias, observou-se que a SQ apresentou maior pH, 6,6 e a ST menor, 6,1. Em relação aos valores obtidos nas análises microbiológicas realizadas com os produtos, apresentaram-se dentro dos limites de tolerância estabelecidos pela legislação brasileira para todos os tratamentos. Os valores do PER das salsichas variaram entre 1.74 (SLI) e 1.99 (SLD) e o NPR de 1.76 (SLD) a 1.53 (SLI). A DV das salsichas apresentou maior que 97%. Os ratos que consumiram dietas contendo salsicha com farinha de linhaça integral e desengordurada apresentaram uma concentração menor de triglicerídeos. Analisando a fisiologia intestinal, os animais que consumiram hambúrgueres e salsichas com fibras apresentaram maior peso fecal, peso cecal e menor pH das fezes. Com o intuito de lançar no mercado tecnológico de carnes um produto que possa alegar propriedade funcional de auxiliar o funcionamento do intestino e que seu consumo deve estar associado a uma alimentação equilibrada e hábitos de vida saudáveis e ser considerado fonte de fibras, o hambúrguer poderia ser reformulado para melhor aceitação pelos consumidores. A salsicha poderia ser um produto promissor para a venda em um curto prazo de tempo.

Magister Scientiae (Medical Bioscience) - MSc(MBS) / There is increasing concern worldwide by researchers with regards to the assessing of safety and therapeutic consumption of the plants used in traditional medicine. Date palm pollen (DPP) and flax seed have been used traditionally to improve fertility in Libya. DPP extracts have shown several reproductive beneficial effects. In vivo, studies have revealed the ability of DPP to increase sperm concentrations, ameliorate the testicular toxicity induced by cadmium and lead, raise testosterone, as well as LH and FSH hormone levels. Flax seed phytochemical analysis showed lots of valuable components such as lignans and α linolenic acid to which were attributed its positive health effects like antitumor, antioxidant and protective effects against coronary heart diseases. Moreover, flax lignans have both estrogenic and antiestrogenic potential. This study was aimed at testing the effects of Libyan DPP and flax seed on the Sertoli (TM4) cell line and human breast adenocarcinoma (MCF - 7) cell line. Different concentrations (0.01, 0.1, 1, 10, 100 and 1000 μg/ml) of ethanolic extracts of DPP and flax seed, respectively, were used to assess the morphology of TM4 and MCF - 7 cells after 24 and 72 hours exposure. Mitochondrial dehydrogenase activity as a marker of cell viability was measured by MTT assay after 24 and 72 hours exposure. Apoptotic effects were assessed by flow cytometeric APO percentage assay. TM4 cell production of Inhibin - B hormone and GGT enzyme activity under the effects of DPP or flax seed was determined by use of ELISA kits. Transepithelial electrical resistance (TEER) assay were used to detect the effect of DPP or flax seed on TM4 cell monolayer integrity. Finally the plants potential phytoestrogenic activity was determined by use of E - SCREEN assay in MCF – 7 breast cancer cells. Higher concentrations of DPP significantly increased the activity of mitochondrial dehydrogenase enzyme of TM4 cells after 24 hours associated with increasing cell number as detected in a microphotograph. Flax seed concentrations less than 100 μg/ml reduced TM4 cell viability but there were no morphological changes visible after 24 hours. MCF - 7 cells viability was reduced after 24 and 72 hours treatment with DPP and flax seed. DPP concentrations beyond 1 μg/ml significantly raised the TEER of TM4 monolayer over 72 hours while flax seed treatments caused a significant increase only after 72 hours of exposure. TM4 cells GGT activity increased significantly after exposure to higher concentrations of DPP and all flax seed concentrations. Significant stimulatory effects of all the concentrations of DPP or flax seed on TM4 inhibin - B hormone productions have been detected. Apoptotic studies showed no significant changes. E - SCREEN assay resulted in significant reduction in MCF - 7 proliferation rate under the effect of low concentrations of DPP or flax seed. Higher concentrations of the plant extracts, however, stated to increase MCF – 7 cell proliferation, this exerts weak estrogenic activities. In conclusion, the main finding of this study is that DPP and flax seed showed stimulatory effects on TM4 cells proliferation. The resistivity of TM4 cells monolayer which reflect the integrity of blood – testis barrier (BTB) was also significantly increased as well as inhibin - B production and GGT enzyme activity. In addition DPP and flax seed respectively showed inhibitory effects on MCF - 7 cells viability. This study indicated that DPP or flax seed may enhance spermatogenesis through their stimulatory action on Sertoli cells. Moreover, both plants could reduce breast cancer cells viability. However, further investigations are required to elucidate the exact mechanisms behind these obtained findings.

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.

No description available.

No description available.

An increased interest in functional beverages is occurring, and omega-3 fatty acids (FA) are one of the most commonly sought ingredients to fortify such beverages. Omega-3 FA produce beneficial health effects, likely due to their anti-inflammatory properties. The majority of current omega-3 FA-fortified products include marine-derived omega-3 FA sources, often producing undesired flavors due to lipid oxidation. Little research regarding incorporation of alpha-linolenic acid in functional beverage formulation has been conducted. Alpha-linolenic acid is less susceptible to oxidation and may be a candidate to deliver omega-3 FA into the diet via functional products. Flaxseed is the richest plant source for alpha-linolenic acid; consumption may increase omega-3 FA intake and lower the omega-6:omega3 FA ratio, thereby, attenuating inflammation. Finely ground flaxseed was, therefore, incorporated into a chocolate milk foundation ("flaxmilk") to increase dietary omega-3 FA. An untrained consumer panel tasted and rated flaxmilk's palatability using a 9-point hedonic scale. A score of "6.0" ("like slightly") was targeted. A mean hedonic score of 6.35 was achieved, surpassing the targeted score and indicating an acceptable product. Sensory and analytical analyses of flaxmilk were conducted and compared to standard chocolate milk. Flaxmilk was significantly different in most physical, chemical and sensory characteristics compared to chocolate milk. A reduction in the omega-6:omega-3 FA ratio may attenuate inflammation; inflammation has been linked to osteoporosis. Thus, a secondary analysis of data collected from 202 women was conducted to estimate the dietary omega-6:omega-3 FA ratio and examine relationships between the omega-6:omega-3 FA ratio and total body and site-specific bone mineral density (BMD). The omega-6:omega-3 FA ratio had no appreciable association with any measure of BMD in the overall sample of women or in younger or older subsamples of women. In summary, consumers found flaxmilk to be an acceptable product, despite sensory and compositional differences compared to chocolate milk. The relationship between the omega-6:omega-3 FA ratio and BMD remains unclear. / Ph. D.

Made available in DSpace on 2015-04-17T14:49:13Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2457089 bytes, checksum: f62a3f2f2f07c35cf1267329a959219b (MD5) Previous issue date: 2009-09-18 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Overestimating nutritional tendency of the golden flaxseed instead of the brown one and considering that the roasting of seeds to deactivate antinutritional factors as an aggravating factor to the thermo-oxidation of fatty acid constituents, we aimed to characterize the seeds and oils of golden and brown varieties of flaxseed regarding nutrition, physical-chemical and thermo-oxidative stability. The influence of roasting on stability properties was evaluated by using chemical composition methods (humidity, ash, lipids, proteins, carbohydrates and soluble fibers), physical-chemical methods (iodine, acidity, saponification, peroxide, refractive index, percentage of free fatty acids, density and viscosity), spectroscopic methods (UV-visible and infrared), chromatographic (GC/ MS) and thermal analysis (TG and DSC). The seeds of both varieties were divided into two lots, the first was composed of raw seeds and the second was composed of roasted seeds at 160 ˚ C/ 15 minutes. The lots were equally divided and half was crushed and half was pressed to extraction of the oil. The raw flaxseeds showed similar chemical composition, however the golden seeds presented a higher content of protein, soluble sugars, lipid and polyunsaturated fatty acid contents. On the other hand, the brown seeds were higher on the ash, dietary fiber and monounsaturated fatty acid contents. The raw seeds of both varieties showed thermal and oxidative stability higher than 2 hours under 160 ˚C isotherm, indicating that the roasting does not cause thermo-oxidative changes in the seeds due to the presence of natural antioxidants. The applications of new thermic treatments, however, convert the organic compounds contained in roasted seeds, especially the fatty acid, susceptible to oxidation. Physical-chemical, spectroscopic and thermal data corroborate the results, which showed the highest thermal and oxidative stability of the degradation products of roasted seeds and toasted seed oils (OITi = 23 and 33 minutes for golden roasted seed oil and brown roasted seed oil, respectively) compared to the raw seeds and their oils (OITi = 20 minutes, for both varieties). / Diante da tendência de supervalorização nutricional da linhaça dourada em detrimento da marrom e considerando-se que a torrefação das sementes para inativação de fatores antinutricionais seja um fator agravante para a termo-oxidação dos ácidos graxos constituintes, buscou-se caracterizar as sementes e os óleos das variedades marrom e dourada de linhaça quanto aos aspectos nutricionais, físico-químicos e de estabilidade termo-oxidativa, e avaliou-se a influência da torrefação sobre tal estabilidade, utilizando-se métodos de composição química (determinação de umidade, cinzas, lipídios, proteínas, carboidratos solúveis totais e fibras), métodos físico-químicos (índices de iodo, acidez, saponificação, peróxido, refração, percentual de ácidos graxos livres, densidade e viscosidade), espectroscópicos (UV-visível e infravermelho), cromatográficos (GC/MS) e de análise térmica (TG e DSC). As sementes de ambas as variedades foram divididas em dois lotes, sendo o primeiro constituído pelas sementes cruas e o segundo pelas sementes torradas a 160 ˚C/ 15 minutos. Em ambos os lotes, parte das sementes foram submetidas à trituração e outra parte à extração do óleo por prensagem a frio, com proporção de sementes de 1:1. As sementes cruas de linhaça apresentaram semelhanças quanto à composição química e ao perfil lipídico, apesar do maior teor de proteínas, açúcares solúveis totais, lipídios totais e AG poli-insaturados das sementes douradas. Por outro lado, as sementes marrons foram superiores quanto ao teor de cinzas, fibras totais e AG monoinsaturados. As sementes cruas de ambas as variedades apresentaram estabilidade térmica e oxidativa superior a 2 horas, sob isoterma de 160 ˚C, indicando que a torrefação não provoca alterações termo-oxidativas nas sementes, devido à presença de antioxidantes naturais. A aplicação de novos tratamentos térmicos, porém, torna os compostos orgânicos contidos nas sementes torradas, em especial os AG, sensibilizados e susceptíveis à oxidação. Essa ideia foi corroborada pelas análises físico-químicas, espectroscópicas e térmica, por meio das quais demonstrou-se a maior estabilidade térmica e oxidativa dos produtos de degradação das sementes torradas e dos óleos degradados das sementes torradas (OITi = 23 e 33 minutos, para OLDT e OLMT, respectivamente) em relação às sementes cruas e seus óleos (OITi = 20 minutos, para ambas as variedades).

Master of Science / Department of Animal Sciences and Industry / James S. Drouillard / Christopher D. Reinhardt / The effects of supplementing forms of flaxseed on plasma and longissimus muscle (LM) fatty acid (FA) composition, finishing performance, and carcass characteristics were evaluated in five studies. In study 1, steers were fed diets with soy oil (SO), ground flaxseed (Flaxseed), or urea formaldehyde condensation polymer treated flaxseed (UFCP). In study 2, steers were fed diets with SO, linseed oil (LO), or a combination of flaxseed and field peas that was extruded (LinPro). Feeding flaxseed products increased (P < 0.01) α-linolenic acid (ALA), omega-3 FA, and decreased (P < 0.01) n-6:n-3 in LM compared to cattle fed SO. Feeding LinPro increased (P < 0.01) ALA, omega-3 FA, and decreased (P < 0.01) n-6:n-3 in LM compared to steers fed SO or LO. In studies 3 and 4, steers were fed diets with and without Flaxseed and implanted or not. Implanting improved (P ≤ 0.05) DMI, ADG, feed efficiency, HCW, and LM area compared to cattle not implanted. In study 4, cattle fed Flaxseed had increased (P < 0.01) ALA and omega-3 FA, and decreased (P < 0.01) n-6:n-3 in LM compared to cattle fed SO. In study 5, heifers were fed diets with 0% or 5% linseed meal, and administered with or without exogenous hormones (NHTC). Administering exogenous hormones improved (P ≤ 0.02) DMI, ADG, G:F, and HCW compared to NHTC cattle. Omega-3 FA increased in LM when cattle were supplemented with flaxseed products. Cattle fed LinPro achieved the highest levels of ALA and omega-3 FA. Flaxseed products did not interact with implants as a natural growth promoter in finishing cattle.

Eggs enriched with omega-3 polyunsaturated fatty acids (PUFA), particularly the longer chain PUFA (LCPUFA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) can boost human consumption of these fatty acids implicated in human health. Alpha-linolenic acid (ALA) from plant seeds/oils, primarily serve as the source of omega-3 PUFA for hens, however, the scarcity of ALA-rich plants and the limited conversion of ALA to LCPUFA are challenges for egg enrichment. Two major experiments were conducted to determine potential factors regulating egg enrichment of omega-3 LCPUFA based on detailed assessment of PUFA profiles in different lipid pools of hen tissues. In experiment 1, supplementation of graded levels of hempseed products, provided ~ 0.1 to 1.3% of ALA in the diets. Experiment 2, investigated dietary supplementation of flaxseed oil (ALA-rich) and algal DHA (preformed LCPUFA), each providing similar graded levels of total omega-3 PUFA. Both ALA-containing models demonstrated a plateau in DHA enrichment of eggs at higher ALA intakes. ALA-containing diets led to high concentrations of ALA in the triacylglycerol (TAG) fraction of eggs and plasma, and the adipose tissue of flaxseed oil-fed hens. In total phospholipid (PL), particularly the phosphatidylethanolamine (PE), the levels of EPA and ALA in the yolk were linearly associated with those in the liver. In all tissues, DHA dominated the PE pool, exhibiting a plateau with a strong inverse correlation to the ratio of ALA to EPA in the liver, suggesting limited ALA availability for egg DHA enrichment. The use of algal DHA should therefore permit further accumulation of DHA in the total PL and TAG fractions of yolk. However, enrichment via preformed DHA (at 3.36% algal product) was also limited by hepatic PL resulting in more DHA and EPA being shunted to the adipose TAG, concurrent with elevated hepatic acyl-CoA synthetase (ACSL1) expression. As a function of total omega-3 PUFA intakes (regardless of source), similar levels of stearidonic acid (SDA) and particularly EPA accumulated in liver PE. Therefore, hepatic PL regulation, possibly aimed at maintaining EPA level, may potentially be limiting the amount of ALA accumulation in the same pool, hence limiting the endogenous synthesis of DHA and subsequent enrichment in eggs. / February 2017

Doctor of Philosophy / Department of Human Nutrition / Richard C. Baybutt / Weiqun George Wang / Although omega-3 fatty acids have been a hot issue in nutrition for years, there remains a paucity of research on the topic of omega-3 fatty acid and pulmonary fibrosis and the mechanism is still unclear. The purpose of this research is to investigate the preventive effects of flaxseed oil for bleomycin-induced pulmonary fibrosis in rats and to find the possible underlying mechanisms. There are two experiments demonstrated in this dissertation, one is with various doses of flaxseed oil in the diet (0, 2.5, 5, 7.5, 10, 12.5, and 15 % (w/w)), and the other is with different times of sacrificing animals after oropharyngeal bleomycin treatment (days 7 and 21). In the first study, three proteins including transforming growth factor-[beta] (TGF-[beta]), interleukin-1 (IL-1), and [alpha]-smooth muscle actin ([alpha]-SMA), commonly associated with fibrotic inflammation in the lung, were examined by Western blot and fatty acids composition of the diets and tissues were analyzed by gas chromatography (GC). Fifteen percent of flaxseed oil group significantly reduced septal and vascular thickness and fibrosis in the lung, and significant cardiac fibrosis in the heart. The amount of IL-1 and [alpha]-SMA decreased significantly as the amount of omega-3 fatty acids increased, whereas TGF-[beta] did not change significantly. The next study further reported the time-course effect and potential underlying mechanisms. Both interleukin-6 (IL-6), a protein associated with fibrotic inflammation in the lung, and renin, an enzyme related to renin-angiotensin system, were examined by Western blot. The time-dependent increase of IL-6 in response to bleomycin treatment was reversed by flaxseed oil diet. Although renin was not significantly different in the kidney, it suggested that the renin-angiotensin system may be involved locally. In addition, the profiles of fatty acids in both liver and kidney tissues as measured by lipidomics demonstrated a significant increase of omega-3: omega-6 ratio in the flaxseed oil-fed groups. Overall, these results indicated for the first time that the omega-3 fatty acids rich in flaxseed oil inhibited the formation of pulmonary fibrosis in a dose-dependent manner - however the moderate dose of flaxseed oil was most effective - via anti-inflammatory mechanisms, which appears associated with the modulated fatty acid composition in the tissues.