There is growing interest in the potential role of omega-3/fibre-rich seeds in attenuating obesity and other cardiovascular disease (CVD) risk factors in individuals with type 2 diabetes mellitus (T2DM). Preliminary data suggests that consumption of white Salvia hispanica L. (Salba®) seeds prolongs satiety and may aid weight loss. This randomized, double-blind, parallel study assessed the efficacy and safety of Salvia hispanica in overweight/obese individuals with T2DM on weight, body composition, glycemic control and other CVD risk factors. Fifty-eight participants consumed a hypocaloric diet including Salvia hispanica or an energy-and-fibre-matched control over 24 weeks. Greater reductions in weight, waist circumference and inflammation occurred in the Salvia hispanica group versus control. There were no significant between-group differences in safety parameters, glycemic control or other CVD risk factors. Salvia hispanica seeds may support weight loss in overweight/obese individuals with T2DM. Further research is needed to determine whether these effects are maintained.

Localised accumulation of body fat significantly influences the development of obesity related co-morbidities and cardiovascular disease (CVD) risk. Medium chain triglycerides (MCT) have been suggested to modulate body fat distribution. Phytosterols (PS) have demonstrated unequivocal cholesterol-lowering effects. A healthy dietary solution combining MCT and PS could thus become first-line obesity and CVD prevention. The aim of this study was therefore to investigate the effects of a functional oil (FctO) rich in MCT and PS on blood lipid levels and body adiposity, compared to olive oil. Twenty-three hypercholesterolemic, overweight men, were randomly assigned, in a single-blind crossover study, to consume a FctO, or olive oil, incorporated into a 40% fat diet for 6 wks. Blood lipid levels were measured and body composition was assessed. Total and LDL cholesterol were significantly reduced in subjects consuming the FctO versus the control oil. No significant differences for weight or adiposity loss of subjects were observed between the two oils. Results support the cardio-protective role of this FctO.

There is growing interest in the potential role of omega-3/fibre-rich seeds in attenuating obesity and other cardiovascular disease (CVD) risk factors in individuals with type 2 diabetes mellitus (T2DM). Preliminary data suggests that consumption of white Salvia hispanica L. (Salba®) seeds prolongs satiety and may aid weight loss. This randomized, double-blind, parallel study assessed the efficacy and safety of Salvia hispanica in overweight/obese individuals with T2DM on weight, body composition, glycemic control and other CVD risk factors. Fifty-eight participants consumed a hypocaloric diet including Salvia hispanica or an energy-and-fibre-matched control over 24 weeks. Greater reductions in weight, waist circumference and inflammation occurred in the Salvia hispanica group versus control. There were no significant between-group differences in safety parameters, glycemic control or other CVD risk factors. Salvia hispanica seeds may support weight loss in overweight/obese individuals with T2DM. Further research is needed to determine whether these effects are maintained.

Omega-3 enriched eggs serve as an important functional food to boost consumption of polyunsaturated fatty acids (PUFA) critical for good health. Because omega-3 eggs have the potential for unpleasant aromas and flavours, this research was designed to assess the fatty acid profile and sensory attributes of eggs procured from hens consuming designer diets. In the first study, the use of hemp in hen diets led to significant increases in omega-3 PUFA content and colour intensity of yolks, but did not have adverse effects on the sensory profiles of cooked eggs. Additionally, the level of docosahexaenoic acid was the same in eggs from both the lowest and highest hempseed oil groups. In order to overcome this plateau, the second study assessed diets varying in linoleic acid (LA) content. Although docosapentaenoic acid in the yolk was significantly increased with an increasing dietary LA content, docosahexaenoic acid remained unaffected by dietary treatment. In the third study, a different approach was used to reduce competition between alpha-linolenic acid (ALA) and LA. Diets containing two levels of ALA and varying ratios of saturated fatty acids (SFA): LA + oleic acid (OA) were tested. Increasing dietary SFA: LA + OA resulted in marked increases in all n-3 PUFA. The fourth study was designed to assess the interaction between dietary constituents on sensory attributes of eggs, namely omega-3 PUFA from flaxseed oil (FO), and canola meal (CM), which contains precursors to trimethylamine, which may lead to fishy taint. Oceanic flavour significantly increased with inclusion of FO, while egg, creamy and buttery flavours showed a decrease. The pairing of CM and FO resulted in a significant decrease in egg flavour compared to using FO alone. This research has demonstrated that novel ingredients like hemp can be used in laying hen diets to deposit n-3 PUFA into eggs without fear of affecting sensory outcomes. Increasing the SFA: LA + OA ratio in layer diets is most effective in increasing yolk ALA conversion into long-chain PUFA. Lastly, CM should be added to diets with caution when used in conjunction with omega-3 PUFA ingredients due to a reduction in egg flavour.

Research on the putative health benefits has indicated that kefir, a traditional fermented milk, might have antimutagenic and antitumor properties. The major objective of the present thesis was to isolate and identify antitumor compounds in cow's milk kefir and investigate the possible mechanisms involved. High speed centrifugation (HSC), molecular weight cut-off filtration (MWCO), size exclusion high performance liquid chromatography (SEC-HPLC) and reverse phase-HPLC (RP-HPLC) were utilized for fractionation of kefir and a cell culture model was developed to screen for the antiproliferative effects of the kefir fractions. The antiproliferative effects of bacteria-free extracts from different fermentation stages of kefir production, as well as bacteria-free extracts from milk and yogurt were compared. The results showed that extracts from an early stage of fermentation (i.e., kefir mother culture) and the final commercial kefir product both exerted dose-dependent inhibition effects on human mammary tumor MCF-7 cells, yogurt extracts showed less potent antiproliferative effects, while pasteurized milk extracts showed no antiproliferative effects. No antiproliferative effects of the kefir extracts were observed on human mammary epithelial cells (HMEC) whereas the yogurt extracts showed antiproliferative action in HMEC cells at a high dose. A fraction of the kefir mother culture isolated by HSC, MWCO and RP-HPLC contained components that inhibited MCF-7 cell growth and had no effect on HMEC cells. Characterization of the bioactive fraction using mass spectrometry (MS) indicated that the main components in the fraction are likely fragments of kefiran and/or ceramide containing compounds such as gangliosides. The growth inhibitory effect may be mainly caused by the induction of TNF-alpha in MCF-7 cells. Whole extracts of kefir depleted glutathione (GSH) in MCF-7 cells, while the SEC-HPLC Fraction 7 and the RP-HPLC Fraction 30 induced GSH produc

Zugl.: Hamburg, Univ., Diss., 2008 / Includes bibliographical references (p. 211-222) and index.

A busca por alimentos promotores de saúde é um desafio para a indústria do setor alimentício. Dessa forma muitos estudos se fazem necessários para investigar o desenvolvimento de novos produtos que mantenham as características nutricionais. O uso de ingredientes funcionais vem sendo uma alternativa para o enriquecimento nutricional e funcional desses novos produtos. Neste contexto, o objetivo deste trabalho foi desenvolver e realizar uma caracterização físico química num queijo enriquecido com microencapsulado de polpa de goiaba e inulina avaliando seu comportamento após o período de armazenamento correspondente a 20 dias a 5 ºC. Numa primeira etapa procedeu-se a obtenção do microencapsulado de polpa de goiaba por secagem em spray dryer obtendo-se partículas de tamanho médio igual a 5 μm com um rendimento de 45,46 % e eficiência de microencapsulação de 85,00 %. O microencapsulado de polpa de goiaba (MG) foi previamente caracterizado por Microscopia Eletrônica de Varredura, Espectroscopia de Absorção no Infravermelho, Espectroscopia de Ultravioleta-visível, Difratometria de Raios X, Termogravimetria que permitiram a avaliação de sua qualidade funcional e nutricional. O MG foi considerado ingrediente funcional e rico em licopeno (antioxidante natural) pois forneceu conteúdo total de carotenoides superior (64,88 μg.g-1 ± 0,52) ao da polpa de goiaba (32,62 μg.g-1 ± 4,17). Sua estabilidade, na temperatura ambiente, ante a ação e ausência da luz foi estudada e ao final de 45 dias o MG sob presença de luz apresentou um decréscimo de 96,00 % de carotenoides totais. Numa segunda etapa procedeu-se a elaboração das formulações de queijo enriquecido com MG e inulina, sendo definidas por Delineamento Composto Central Rotacional 22 totalizando 12 formulações. O perfil de textura instrumental, análise de cisalhamento, cor, atividade de água, carotenoides totais, atividade antioxidante (DPPH e ABTS), umidade, lipídeos, proteínas, carboidratos (obtidos por diferença), cinzas, conteúdo de cloreto de sódio, Extrato seco (ES), Gordura no estrato seco (GES), pH e valor calórico, foram avaliados ao final de maturação sob refrigeração de 20 dias. Assim, cada variável resposta apresentou um modelo quadrático, os quais foram preditivos em ordem decrescente do coeficiente de correlação para lipídeos, carotenoides totais, fator chroma a*, GES, hºab e valor calórico (R2 (%) = 96,55; 93,12; 88,31; 80,39; 80,29; 78,50, respectivamente). A formulação T4 destacou-se devido ao maior enriquecimento com carotenoides totais (5,0 μg.g-1) e inulina, a qual cumpriu seu papel como substituto de gordura. Estes resultados confirmaram em todos os modelos gerados e igualmente comprovados pela análise de componentes principais que T4 foi a melhor formulação. / The search for health-promoting foods challenges the food industry. Therefore many studies are required in order to investigate the development of new products that retain the same nutritional characteristics. The use of functional ingredients has been an useful alternative for the nutritional and functional enrichment of new products. In this context, the aim of this study was to develop and characterize the physical-chemical composition of a cheese enriched with a guava pulp microencapsulated and inulin and then evaluating their behavior during the respective storage period of 20 days under 5°C. The first stage proceeded by drying the guava pulp with a spray dryer to obtain a 5μm average particle size microencapsulated with 45.46% of efficiency and a 85.00% of microencapsulation efficiency. The guava pulp microencapsulated (MG) was previously characterized by Scanning electron microscope, Reflection Absorption Infrared Spectroscopy, Ultraviolet-visible spectroscopy, X-ray diffraction and thermo-gravimetry, which provided the evaluation of its functional and nutritional quality. The MG was considered a functional ingredient rich in lycopene (natural antioxidant) as provided by the total content of carotenoids higher (64.88 ± 0.52 μg.g-1) than the guava pulp (32.62 ± 4,17 μg.g-1). Its stability at room temperature, compared to the reaction in presence and absence of light was studied, and in the end of 45 days the MG in presence of light decreased its total of carotenoids by 96.00%. In a second step it was proceeded the preparation of cheese formulations enriched with MG and inulin, defined by 22 Central Composite Rotational Delineation totalizing 12 samples. The instrumental texture profile, shear analysis, color, water activity (aw), carotenoids, antioxidant activity (DPPH and ABTS), moisture, lipids, proteins, carbohydrates (obtained by difference), ashes, sodium chloride, dry matter (DM), fat in dry matter (FDM), pH and caloric value were evaluated at the end of 20 days of maturation under refrigeration. Thus, each response variable showed a quadratic model, which was predictive in descending order of the correlation coefficient for lipids, carotenoids, chromaa*, GES, hºab and caloric value (R2 (%) = 96.55 ; 93.12; 88.31; 80.39; 80.29; 78.50, respectively). The T4 formulation stood out in the study with the greatest enrichment with carotenoids (5.0 μg.g-1) and inulin, which fulfills its role as a fat substitute. T4 stood out in all generated models, a fact also confirmed by the principal component analysis. / 5000

Orientador: Ana Lúcia Barretto Penna / Banca: Kátia Sivieri / Banca: Sabrina Neves Casarotti / Banca: Ana Carolina Conti Silva / Banca: Natália Soares Janzanti / Resumo: A busca por alimentos que proporcionem melhorias na saúde e bem estar dos consumidores é uma tendência mundial. Os produtos lácteos fermentados estão incluídos entre os alimentos que atendem a esta demanda. O objetivo desta pesquisa foi selecionar novas linhagens de bactérias ácido-láticas (BAL) potencialmente probióticas e seguras, bem como avaliar a aplicação das cepas selecionadas em leite. Na primeira etapa, o potencial probiótico (capacidade de hidrolise de sais biliares [BSH], capacidade de autoagregação, coagregação com Lactobacillus spp. e Listeria spp. e hidrofobicidade e tolerância em diferentes valores de pH e concentrações de NaCl) e a segurança (susceptibilidade a antibióticos e degradação da mucina) foram avaliados em vinte cepas de BAL, previamente isoladas de queijo muçarela de búfala e identificadas como Lactobacillus helveticus (SJRP56 e SJRP191), Lactobacillus delbrueckii subsp. bulgaricus (SJRP49), Lactobacillus fermentum (SJRP42), Enterococcus durans (SJRP14, SJRP17, SJRP25, SJRP26 e SJRP68), Enterococcus faecium (SJRP20, SJRP28, SJRP65, SJRP69) e Enterococcus sp. (SJRP04, SJRP11, SJRP16, SJRP101, SJRP120, SJRP122 e SJRP125). Seis cepas apresentaram atividade de BSH e a maioria delas apresentou elevada capacidade de autoagregação e hidrofobicidade. Algumas cepas apresentaram capacidade de coagregação com outras BAL e patógenos. A maioria das cepas cresceu bem em pH neutro e a tolerância ao NaCl foi dependente da temperatura. Nenhuma das... / Abstract: The search for food which improves consumer health and well-being is a worldwide trend. The fermented dairy products are included among food which satisfies this demand. The aim of this research was to select new strains of lactic acid bacteria (LAB) potentially probiotic and safe, as well as to evaluate the application of selected strains in milk. In the first stage, the probiotic potential (bile salt hydrolase capacity [BSH], capacity of auto-aggregation, co-aggregation with Lactobacillus spp. and Listeria spp., hydrophobicity, tolerance in different pH values and concentrations of NaCl) and safety (susceptibility to antibiotics and mucin degradation) were evaluated in twenty LAB strains, previously isolated of water- buffalo mozzarella cheese and identified as Lactobacillus helveticus (SJRP56 and SJRP191), Lactobacillus delbrueckii subsp. bulgaricus (SJRP49), Lactobacillus fermentum (SJRP42), Enterococcus durans (SJRP14, SJRP17, SJRP25, SJRP26 and SJRP68), Enterococcus faecium (SJRP20, SJRP28, SJRP65, SJRP69) and Enterococcus sp. (SJRP04, SJRP11, SJRP16, SJRP101, SJRP120, SJRP122 and SJRP125). Six strains presented BSH activity and most of them presented high capacity of auto-aggregation and hydrophobicity. Some strains presented capacity of co-aggregation with other LAB and pathogens. The majority of strains grew well in neutral pH and the tolerance to NaCl was dependent on the temperature. None of the LAB degraded the mucin; however, some of them presented resistance to ... / Doutor

Submitted by ELIZANGELA MARIA DE MOURA null (lizangela_moura@hotmail.com) on 2018-05-08T17:59:12Z No. of bitstreams: 1 Disserta_Repositorio.pdf: 1287858 bytes, checksum: 0b5308b1712aa5cea5396ef63655e421 (MD5) / Approved for entry into archive by Milena Maria Rodrigues null (milena@fclar.unesp.br) on 2018-05-10T12:30:15Z (GMT) No. of bitstreams: 1 moura_em_me_arafcl.pdf: 1287858 bytes, checksum: 0b5308b1712aa5cea5396ef63655e421 (MD5) / Made available in DSpace on 2018-05-10T12:30:15Z (GMT). No. of bitstreams: 1 moura_em_me_arafcl.pdf: 1287858 bytes, checksum: 0b5308b1712aa5cea5396ef63655e421 (MD5) Previous issue date: 2016-09-14 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A inovação vem sendo inserida em diversos setores como fator fundamental para reposicionar empresas e países. O presente trabalho propõe um estudo analítico sobre o desenvolvimento de inovação e diferenciação de produto por parte da empresa suíça Nestlé, líder em estrutura e faturamento no mercado mundial da Indústria de Alimentos Processados (IAP), que vem investido desde 2000 no segmento de alimentos funcionais e desde 2011 vem se diversificando em direção a indústria farmacêutica por meio da criação de duas organizações, uma se refere a Nestlé Ciência da Saúde S.A., onde são desenvolvidos produtos voltados à saúde e a outra diz respeito ao Instituto de Ciências da Saúde da Nestlé, no qual são desenvolvidas pesquisas de biotecnologia para analisar DNA humano e assim oferecer produtos personalizados. O objetivo do estudo é investigar os principais fatores que levaram essa gigante em alimentos se diversificar em direção à indústria farmacêutica para promover inovação de produto, traduzidos aqui como alimentos voltados à saúde. Isso significa observar as características e determinantes da inovação da Nestlé, durante as duas últimas décadas, a fim de analisar a existência de uma relação entre a inovação de produto na forma de alimentos funcionais e a tendência dessa grande empresa de alimentos processados em se diversificar em direção à indústria farmacêutica como forma de competição; bem como, identificar o impacto da inovação do produto sobre sua quantidade de vendas, lucros e participação no mercado mundial e no Brasil. A literatura recente mostra que o ciclo de vida do produto da Indústria de Alimentos Processado vem sendo reduzido pela introdução de inovações, muitas voltadas para a diferenciação, mas, também, algumas que parecem estar consolidando uma nova trajetória tecnológica para a indústria. / Innovation has been inserted in varioussectors as a key factor to reposition companies and countries. This paper proposes an analytical study about the development of innovation and differentiation of product by the Swiss company Nestlé, leader in structure and sales in the global market for Processed Foods Industry, which since 2000 has invested in the functional food segment and since 2011 has diversified towards the pharmaceutical industry through the creation of two organizations: the first one refers to Nestlé health Science SA, where are developed products aimed at health, and the second one concerns to the health Sciences Institute of Nestle where biotechnology research is designed to analyze human DNA and thus offer customized products. The purpose is to investigate the main factors that led the giant in food diversify toward the pharmaceutical industry to promote product innovation, translated here like food that focus is on health. This means, observing the characteristics and determinants of Nestlé innovation in the last two decades, for the purpose of analyze the existence of a relationship between product innovation in the form of functional foods and the trend of this great food company processed in diversification into toward the pharmaceutical industry as a means of competition; and identify the impact of product innovation on their quantity of sales, profits and market share in the world and in Brazil. Recent literature shows that the life cycle of the Industry Product Processed Food (IAP) has been reduced owing to the introduction of innovations, several focused on differentiation, but some innovations sight to consolidate a new technological path for the industry. / 1437234

Marine brown algae (seaweeds) are a rich source of fucoxanthin, a xanthophyll carotenoid that is naturally, an accessory pigment in the process of photosynthesis of sea vegetation such as Sargassum incisifolium. Fucoxanthin has been exploited by nutraceutical companies for its anti-obesity effects that has resulted in an increase of seaweed slimming preparations such as FucoThin™. The field is getting widespread consumer attention as interest in fucoxanthin has also transcended to its widespread biological potential which include cytotoxicity, anti-diabetic, anti-oxidant, anti-inflammatory and anti-plasmodium effects. We therefore wanted to identify a reliable source(s) of fucoxanthin from diverse samples of South African marine brown algae in order to explore our medicinal chemistry interests around the cytotoxicity and anti-malarial potential of fucoxanthin. A known source, Sargassum incisifolium, was used to isolate (maceration in CH₂Cl₂/MeOH at 35 °C followed by a hexane/EtOAc step gradient silica column of the crude extract and reversed phase semi-prep HPLC) and characterize (1D and 2D NMR) fucoxanthin (reference standard) in order to develop an analytical method for its determination in selected diverse brown algae commonly found in South Africa. The HPLC [Column: Phenomenex® Synergi™ (250 x 3.0 mm i.d); Mobile phase: ACN/H2O (95:5)] method developed for this analysis was validated according the guidelines set by the International Conference on Harmonization (ICH). Fifteen species were then assessed for fucoxanthin content (μg/g of dried weight) using the developed method. Stability studies on fucoxanthin were also carried out to assess photo- and pH degradation of fucoxanthin. Zonaria subarticulata (KOS130226-18) from Kenton-On-Sea beach and Sargassum incisifolium (PA130427-1) from Port Alfred beach were found to be the highest producers of fucoxanthin with 0.50 mg/g and 0.45 mg/g dried weight respectively. Fucoxanthin was found to be both photo-labile and sensitive to both acidic and basic pH environments. However, the pigment was more photostable in pure as opposed to extract form and also showed to be more stable at pH 10.0. Our findings show that Z. subarticulata and S. incisifolium could be reliable sources of fucoxanthin and can be considered as the algae to use in optimized extraction procedures in further studies. Also, when working with fucoxanthin, it is important to protect it from light. Any consideration of taking fucoxanthin preparation orally (as a nutraceutical) should consider protecting the active from the harsh conditions of the gastrointestinal tract. Any upscale production of fucoxanthin from seaweed should consider variations such as geographical, seasonal, lifecycle stage, etc. of identified algae as these may be important factors in obtaining effective concentrations of fucoxanthin.