The effect of germination on the levels of certain antinutritional factors, nutritional composition and in vitro protein digestibility (IVPD) of soybean seeds were determined. Raw soybeans contain antinutritional factors, such as trypsin inhibitors (83.05 mg/g), total polyphenols (10.83%) and condensed tannins (1.24%). These factors limit the use of soybeans as a source of protein, carbohydrates and minerals in the poultry industry. In general, soybeans are subjected to heat treatment to reduce the amount of antinutritional factors within the seeds, but it is costly and needs high technology equipment. In order to assist small-scale chicken farmers or people living in developing countries, traditional or domestic processing methods are implemented to address the problem of antinutritional factors (ANFs) in soybeans. This study focused on germination as a versatile and low cost practice. Different lengths of germination time were assessed and compared to each another. Soybeans were soaked for 24 hours and allowed to germinate from one day up to six days. Changes within seeds were noted for nutritional and antinutritional factors during germination. Condensed tannins and trypsin inhibitors decreased significantly (P<0.05) while total polyphenols increased from 5 to 6 days. Protein and fat content increased significantly (P<0.05), but starch content decreased with germination. There were no significant changes for IVPD during germination of soybeans. Germination was also compared to other traditional methods such as roasting, soaking and dehulling. Results showed that dehulled soybeans had the highest proximate composition which was significantly different from other treatments (P<0.05), but the total polyphenols increased. It was concluded that germination for a period of three days effectively improved the nutritional value of soybeans and can be considered as an alternative treatment of soybeans in situations where heat treatment is impossible or impractical. Copyright / Dissertation (MSc(Agric))--University of Pretoria, 2011. / Animal and Wildlife Sciences / unrestricted

Doctor of Philosophy / Department of Grain Science and Industry / Sajid Alavi / The feasibility of using a wheat flour mill to refine corn, sorghum and cowpea was studied. Milling of white sorghum grain resulted in decrease in fiber content from 1.89% to 0.38% and 0.45% in raw, finely milled and coarsely milled sorghum respectively. Similarly, there was a reduction in fat (3.17% to 1.75% and 0.51%) content from raw to fine and coarse milled fractions. Starch content increased from 61.85% in raw to 69.80% in fine and 72.30% in coarse fractions. Protein content was almost unchanged at about 7.40% in all the fractions. In de-hulling and milling of cowpeas, starch and protein content increased whereas fiber, fat and ash content decreased. There was a significant difference in expansion characteristics between whole and decorticated binary blends on account of different levels of inherent starch content. Sorghum cowpea (SC) blends had the highest specific mechanical energy (SME) range (285.74 – 361.52 kJ/kg), followed by corn soy (CS) (138.73 – 370.99 kJ/kg) and the least SME was found in sorghum soy (SS) blends (66.56 – 332.93 kJ/kg). SME was found to be positively correlated to starch content in the blends. SC blends had the most stable process followed by SSB and CSB in that order. The milling of expanded extrudates was found to be dependent on bulk density and low bulk density extrudates had bigger particle size and vice-versa. The water absorption index (WAI) for SC was 4.17 g/g to 5.97 g/g, SS ranged from 2.85 g/g to 5.91 g/g and CS ranged from 2.63 g/g to 5.40 g/g. Starch gelatinization ranged from 85.42 – 98.83% for SC, 90.70 – 96.27% for SS, and 72.57 – 95.49% for CS. The starch digestibility increased after extrusion and cooking but there was no significant change in protein digestibility. There was a significant reduction in anti-nutritional factors – phytic acid (26.06 – 44.03%), tannins (18.69 – 26.67%) and trypsin inhibitor (16.55 – 50.85%) after extrusion. Thus, the study showed that high protein blends with superior nutrition density needed for preparation of FBFs could be produced by using existing/traditional milling capabilities and extrusion process.

The use of full fat soybeans (FFSB) in animal feeds has, to date, been limited due to the presence of anti-nutritional factors (ANF). It is, therefore, increasingly recognized that, if the full potential of full fat soybeans for the use in diets is to be realized, reliable analytical procedures must be available for the quality control of processed FFSB which would enable feed manufactures to determine the degree of soybean processing. Results of currently available analytical techniques vary widely between laboratories, causing uncertainty and confusion among soybean processors, feed manufacturers and end users. A collaborative study was conducted to standardize a number of existing analytical procedures used for determining the effects of heat treatment on FFSB and to generate South African ranges for standardized laboratory procedures. Raw soybeans, in a mixture of cultivars, were processed by dry extrusion at eight different temperatures (110ºC, 120ºC, 127ºC, 136ºC, 140ºC, 145ºC, 151ºC and 164ºC). In vivo trials were conducted on broiler chicks which were fed the eight extruded FFBB. Their performance was monitored with regard to average daily gain (ADG) and feed conversion ratio (FCR). The Protein Solubility in KOH (PSKOH) and the Protein Dispersibility index (PDI) procedures were used for standardization in an inter-laboratory study with the participation of ten South African analytical laboratories. Statistical analysis of the in vivo trials with broilers showed no significant difference (P>0.05) between broilers fed FFSB processed at 136 ºC, 140 ºC and 145 ºC. In addition, samples processed at those temperatures (136 ºC, 140 ºC and 145 ºC) showed the best chick performance with regard to average daily gain (ADG) and the feed conversion ratio (FCR). There was a significant difference (P<0.05) between broilers fed FFSB processed at 110 ºC, 120 ºC and 120 ºC as well as those fed FFSB processed at 151 ºC and 164 ºC. In vitro results showed that the PSKOH and PDI values corresponding to temperatures which showed the best chicken performance were between 67-77% and 10.3-8.5 index units respectively. Therefore, the South African ranges for describing the degree of soybean processing using the PSKOH method are 66-77% with repeatability and reproducibility limits of 3.5 and 10.9 respectively and, when using the PDI method, are 8.5-10.3 index units with repeatability and reproducibility limits of 2.1 and 7.7 respectively. A very good correlation was established between the animal production parameters and the PSKOH values, while a poor correlation between animal production parameters (ADWG and FCR) and PDI values was established. The PSKOH method was found to be the most reliable method for FFSB quality control under standardized South African conditions. / Dissertation (MSc)--University of Pretoria, 2011. / Animal and Wildlife Sciences / unrestricted

Thesis (PhD)--Stellenbosch University, 2013. / ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of alcoholic fermentation. Many of these nutritional factors, in particular nitrogen, also act as precursors for yeastderived flavour compounds such as higher alcohols, esters and volatile fatty acids. Yeast nitrogen metabolism thus plays a determining role in wine aroma and quality. Not only is the nitrogen source, concentration and supplementation timing important, but various environmental factors and the genetic constitution of the yeast strain used for fermentation will also contribute to fermentation outcomes. The main goal of this work was to explore the complex interactions between a number of contributing factors; namely nitrogen source, timing of addition, yeast strain and fermentation matrix. Broadly, this study assessed the impact of seven different nitrogen combinations, added either to the initial grape must or after the onset of fermentation, on fermentation performance and aroma compound production by nine commercial wine yeast strains. Fermentations were done in synthetic grape must, and validated for a subset of parameters in real grape must. The nitrogen treatments were designed according to the generally established order of preference of S. cerevisiae for individual amino acids as source of nitrogen under fermentative conditions, and the potential of certain amino acids to participate in metabolic pathways that produce specific aroma compounds. The results reveal that different nitrogen combinations can lead to unexpected aroma outcomes, depending strongly on the genetic background of individual yeast strains and the timing of nitrogen addition. Certain nitrogen treatments consistently resulted in significant increases or decreases in specific aroma compound concentrations in comparison to the treatment fermented on ammonium as only nitrogen source, for multiple yeast strains. These compounds were classified as nitrogen treatment dependent. Other aroma compounds were produced similarly for all nitrogen treatments and were designated as nitrogen treatment independent. The presence of specific amino acid groups (for example the branched-chain and aromatic amino acids) could be correlated to significantly altered production patterns of related (such as higher alcohols) or unrelated (diethyl succinate) aroma compounds relative to the other nitrogen treatments. Taken together, a number of interesting and novel hypotheses regarding the metabolic pathways involved could be derived from the data. Ultimately, this initial assessment of interactive effects during fermentation will contribute to practical guidelines for winemakers to allow matching grape must constituents (such as nutrients) with the intrinsic aroma production capabilities of specific yeast strains in order to modulate wine aroma, style and quality. / AFRIKAANSE OPSOMMING: Tydens wynfermentasie dien talle druiwemosbestanddele as voedingstowwe vir wyngis (Saccharomyces cerevisiae) wat hul groei bevorder en hul in staat stel om alkoholiese fermentasie suksesvol te voltooi. Baie van hierdie voedingstowwe, veral stikstof, dien ook as voorlopers vir geurkomponente afkomstig van gismetabolisme, soos hoër alkohole, esters en vlugtige vetsure. Die stikstofmetabolisme van gis speel dus ‘n bepalende rol in wynaroma en -kwaliteit. Nie net is die stikstofbron, konsentrasie en tydsberekening van stikstof toevoeging belangrik nie, maar verskeie omgewingsfaktore, asook die genetiese samestelling van die gisras aangewend vir fermentasie, sal bydra tot die fermentasie uitkomste. Die hoofdoel van hierdie werk was om die komplekse interaksies tussen ‘n aantal bydraende faktore te ondersoek; naamlik die stikstofbron, tyd van stikstof toevoeging, gisras en fermentasiematriks. Breedweg het hierdie studie die impak van sewe verskillende stikstofkombinasies, toegedien tot die druiwemos voor of na die aanvang van fermentasie, op die suksesvolle verloop van fermentasie en die produksie van aromakomponente deur nege kommersiële wyngisrasse bepaal. Fermentasies is in sintetiese druiwemos uitgevoer, en ‘n deelversameling van die fermentasies in regte druiwesap te herhaal. Die stikstofbehandelings is ontwerp in ooreenstemming met die algemeen vasgestelde voorkeurvolgorde van S. cerevisiae vir individuele aminosure as stikstofbron onder fermentatiewe kondisies, en die potensiaal van sekere aminosure om mee te doen in metaboliese paaie wat spesifieke aromaverbindings produseer. Die resultate toon dat verskillende stikstofkombinasies tot onverwagte aroma-uitkomste kan lei wat sterk afhanklik is van die genetiese agtergrond van individuele gisrasse en die tyd van stikstof byvoeging. Sekere stikstofbehandelings het konsekwent, vir veelvuldige gisrasse, tot beduidende toenames of afnames in die konsentrasies van spesifieke aromakomponente gelei in vergelyking met die behandeling wat ammonium as enigste stikstofbron bevat het. Hierdie verbindings is as stikstofbehandeling afhanklik geklassifiseer. Ander aromaverbindings is soortgelyk vir alle stikstofbehandelings geproduseer en is aangewys as stikstofbehandeling onafhanklik. Die teenwoordigheid van spesifieke aminosuurgroepe (byvoorbeeld die vertakte-ketting en aromatiese aminosure) kon gekorreleer word met beduidende veranderings in produksiepatrone van verwante (soos hoër alkohole) of onverwante (dietielsuksinaat) aromakomponente relatief tot die ander stikstofbehandelings. Alles inaggenome kon ‘n aantal interessante en nuwe hipoteses rakende die betrokke metabolise padweë van die data afgelei word. Uiteindelik sal hierdie aanvaklike bepaling van interaktiewe effekte tydens fermentasie bydra tot praktiese riglyne vir wynmakers, wat hulle in staat sal stel om druiwesapbestanddele (soos nutriënte) te strook met die intrinsieke aromaproduksie kapasiteite van spesifieke gisrasse, en sodoende wynaroma, styl en kwaliteit te moduleer. / Oenobrands and THRIP for funding this project

Thesis (Ph.D (Nutrition)) --University of Limpopo, 2009 / AIM: This study aimed to assess the nutritional status of non-pregnant women of childbearing age residing in a rural area of Limpopo Province, South Africa, and the effect of fortification of staple foods on their folate and iron status. The following objectives were carried out:  To assess the socio-demographic status and maternity history of non-pregnant rural women of childbearing age.  To determine the following anthropometric measurements; body weight, height, body mass index, waist and hip circumference, and waist hip ratio of women of childbearing age.  To assess dietary intake of non-pregnant rural women of childbearing age using 24-hour recall and quantitative food frequency questionnaires prior to fortification of foods.  To determine folate status of non-pregnant rural women of childbearing age by levels of serum and red blood cell folate, and assessing vitamin B12 and homocysteine levels before and after fortification of foods.  To determine iron status of non-pregnant rural women of childbearing age by full blood count, serum ferritin, iron, total iron binding capacity, transferrin saturation and C–reactive protein before and after fortification of foods.  To determine albumin and liver enzymes (ALP, ALT, AST and GGT) of women of childbearing age before and after fortification.  To assess mycotoxins (i.e. fumonisins) in morogo samples collected randomly among participants from the study area. / the University of Limpopo Research Department,and the National Research Foundation

Previous studies have found nutritional status to predict better functional and cognitive ability in dementia. The current study investigated the relationship between nutritional status and progression of neuropsychological impairment in a U.S. sample of persons with dementia. Participants were studied for up to 6 years in the population-based Cache County, UT, study. Baseline sample included 240 persons with dementia (71.3% Alzheimer’s disease, 52.1% female). Mean (SD) age and dementia duration at baseline was 85.6 (5.2) and 3.4 (1.9) years, respectively. Consortium to Establish a Registry for Alzheimer’s Disease (CERAD) neuropsychological test battery and Boston Naming Test (30-item) were administered annually. Nutritional status was assessed using a modified Mini Nutritional Assessment (mMNA). Components of nutritional status were chosen for further investigation (dietary intake and BMI). Linear mixed effects models examined change in nutritional status and food consumption over time as well as the association between mMNA and its components (time-varying) with each neuropsychological measure and rate of decline over time. The following covariates were tested as appropriate: dementia type, gender, age of dementia onset and duration (at baseline), education, neuropsychiatric symptoms, caregiver coresidence, place of residence, overall health, and dementia severity. mMNA scores decreased by .22 pts/year (p = .006), though this was confounded by dementia severity (β = -.12, p = .108). Consumption of carbohydrates (β = -.09), protein (β = -.07) and fruit/vegetables (β = -.08) also declined over time, all p < .05). Better nutritional status was associated with better neuropsychological test scores across all visits in verbal learning (β = .23), praxis drawing (β = .23), praxis memory (β = .08), verbal fluency (β = .34) and confrontation naming (β = .31), while mMNA predicted rate of decline in verbal recognition memory (β = .13); all p < .001, with the inclusion of covariates. Higher protein intake was associated with worse verbal learning, while higher BMI predicted better scores on all neuropsychological tests except for confrontation naming. The results emphasize the importance of nutritional status in dementia and raises the possibility of nutritional interventions that may improve patient outcomes.

Made available in DSpace on 2015-07-22T20:50:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-03-25 / O objetivo do presente trabalho foi estimar a prevalência de hiperuricemia em nipo-brasileiros do município de Bauru (São Paulo), bem como verificar a existência de associações dessa doença com fatores nutricionais. MÉTODOS: Foram obtidos dados de 1.330 indivíduos por meio de questionários previamente testados (dados demográficos, histórico de saúde e dietéticos), exames físicos (estado de saúde e pressão arterial) e bioquímicos (ácido úrico, creatinina, glicemia de jejum e 2 horas, colesterol total e frações). Utilizaram-se o teste qui-quadrado e razões de prevalências para avaliar associação entre as variáveis nutricionais e a presença de hiperuricemia. RESULTADOS: A prevalência de hiperuricemia foi de 35,3% e acometeu, principalmente, tabagistas, indivíduos do sexo masculino, aqueles com 55 anos ou mais, com excesso de peso, obesidade central, hipertensão arterial, intolerância à glicose, hipercolesterolemia, hipertrigliceridemia, em uso de grupo específico de medicamentos e com creatinina sérica > 1,4 mg/dL. Mediante análise bruta, observaram-se relações entre hiperuricemia e o consumo de calorias totais, lipídeos, gorduras saturadas, álcool, carnes vermelhas, embutidos, leite e derivados, e frutas cítricas. Após o ajuste às variáveis de controle, permaneceram, com significância estatística, as associações entre hiperuricemia e excesso de peso, obesidade central, hipertrigliceridemia e uso de medicamentos. CONCLUSÃO: Encontrou-se elevada prevalência de hiperuricemia entre esses nipo-brasileiros, e que mudanças no perfil nutricional como redução de peso e da gordura corporal podem contribuir para minimizar a ocorrência dessa anormalidade entre esses sujeitos. / This study aimed to estimate the prevalence of hiperuricemia among Japanese-Brazilians living in Bauru city (Sao Paulo) as well to verify the existence of associations between this disease and nutritional factors. METHODS: Data were obtained from 1,330 individuals using previously tested questionnaires (demographic, health history and food intake data), physical examination (health status and blood pressure) and laboratory procedures (uric acid, creatinine, fasting and 2 h glucose, total cholesterol and fractions). Chi-square and prevalence ratios were used to evaluate associations between hyperuricemia and nutritional variables. RESULTS: The prevalence of hyperuricemia was 35.3% and it occurred more frequently among smoker individuals, men subjects, aged . 55 years, with overweight or obesity, central obesity, glucose intolerance, hypercholesterolemia, hypertrigliceridemia, using specific drugs and with creatinine levels >1.4 mg/dL. We found in the crude analysis that hiperuricemia was associated with total calories, total fat, saturated, alcohol, red and processed meats, milk and dairy products, and citric fruits intake. After control variables adjustment remained statistically significant the associations between hyperuricemia and body weight excess, central obesity, hypertrigliceridemia and use of specific drugs. CONCLUSION: High hiperuricemia prevalence rate was found among these Japanese-Brazilians and changes in nutritional profile including weight and body fat reductions may help to minimize the occurrence of this disease in that community. / TEDE / BV UNIFESP: Teses e dissertações

L’amélioration des performances de reproduction des poissons d’élevage nécessite de déterminer les facteurs intrinsèques et extrinsèques influençant la qualité des gamètes d’une part, et de définir des paramètres fiables permettant de prédire les performances de reproduction d’autre part. Notre objectif est donc de comprendre le déterminisme multifactoriel de la reproduction chez la perche commune, Perca fluviatilis. Quatre facteurs nutritionnels (type d’aliment et taux de rationnement distribués lors des phases d’induction et de vernalisation) et 3 facteurs populationnels (poids initial, origine géographique, niveau de domestication) ont été testés. Une différence de réponse entre les sexes a été observée. Le type d’aliment distribué en vernalisation et le poids initial ont modifié l’état général des femelles. Les mâles ont plutôt été sensibles aux taux de rationnement et à l’origine géographique. L’étude des performances de reproduction a montré que le taux de ponte était sous l’influence de l’interaction entre le type d’aliment distribué en induction et en vernalisation, tandis que l’origine géographique a modulé la date de ponte. La régulation des performances de reproduction est donc un mécanisme complexe sous l’influence simultanée de plusieurs facteurs. La seconde partie de ce travail concerne la recherche de marqueurs prédictifs de la qualité des ovules. Nous avons d’abord montré que peu de paramètres morpho-anatomiques des pontes ou ovules sont des prédicateurs fiables. Cependant, l’analyse protéomique a permis de mettre en évidence plusieurs protéines exprimées différemment selon la qualité des pontes, pouvant jouer le rôle de biomarqueurs de qualité des ovules / Improving fish reproduction in breeding conditions implies to understand intrinsic and extrinsic factors influencing gametes quality on the one hand and to define relevant parameters allowing the prediction of fish reproductive performance on the other hand. Our goal was thus to understand the multifactorial determinism of the common perch (Perca fluviatilis) reproduction. Four nutritional factors (type of food and rate of rationing used either during the induction or vernalization phases) and 3 populational factors (initial weight, geographic origin and domestication level of breeders) have been tested. Data show different responses between females and males. type of food during wintering phase and initial broodstock weigh modified female condition. Males have been sensitive to rationing during wintering phase as well as geographical origin. Data show also that spawning rate was under the influence of interaction between kind of food during wintering phase and induction whereas geographical origin modulated the spawning date. The regulation of the performance reproduction is also a complex mechanism influenced by several factors. The second part of this work consisted on the research of parameters potentially predictive of ova quality. Firstly, our work shows that morphometric parameters measured before the fertilization are poorly relevant to predict reproductive performance. However, the proteomic analysis of several spawn allowed us to highlight proteins differently expressed according to the spawn quality, such proteins could be ova quality biomarkers

A soja tolerante ao herbicida glifosato é o vegetal geneticamente modificado mais cultivado. Entretanto, questões sobre a biossegurança dos alimentos GM são ainda levantadas, como as incertezas sobre a expressão das novas proteínas, mutações indesejadas, alterações de perfis nutricionais e aparecimento de compostos tóxicos. Apesar dos comprovados efeitos benéficos à saúde, a soja apresenta naturalmente, entre suas proteínas, fatores antinutricionais, que podem: provocar efeitos fisiológicos adversos; diminuir a biodisponibilidade de nutrientes; e induzir reações de hipersensibilidade. Paralelamente, a soja possui sabor e aroma desagradáveis por ação de enzimas lipoxigenases. Os fatores antinutricionais estão relacionados às aglutininas (lectinas) e aos inibidores de proteases (inibidor de tripsina, tipo Kunitz, e inibidor de tripsina e quimotripsina, tipo Bowman-Brik), enquanto as globulinas da soja respondem pelas reações de hipersensibilidade. Objetivou-se neste trabalho fazer a comparação dos mapas protéicos de soja GM, suas isolinhas convencionais e sojas orgânicas visando a detecção de alterações nos perfis protéicos destes diferentes tipos de cultivo, e também a análise da expressão dos fatores antinutricionais, como os inibidores de proteases e aglutininas, considerando a extensão das variações naturais existentes nas amostras. Para tanto, foram comparadas seis amostras de sementes de variedades comerciais de soja cultivadas em paralelo, sob as mesmas condições ambientais e de solo, compostas por três isolinhas genitoras e suas três correspondentes GMs e duas amostras orgânicas, sendo que uma delas é comercial e a outra ainda esta em campos de pesquisa, fornecidas pela Embrapa Soja. Foram analisados extratos protéicos de todas as amostras, após extração com ácido tricloroacético (TCA) e acetona, através de eletroforese unidimensional (1D) e bidimensional (2D). Nestas foi empregado gradiente de pH de 3-10 e as imagens avaliadas pelo software ImageMaster 2D Platinum. Diversos spots selecionados foram identificados por espectrometria de massas. Nas imagens dos géis 2D, foi possível identificar e quantificar os spots correspondentes às proteínas isoladas e não houve diferença estatística ao nível de significância de 5% entre os diferentes tipos de cultivo. Na verificação da sobreposição dos géis, obtivemos porcentagens de matchings superiores a 70% entre as amostras GMs e não GMs. As amostras orgânicas apresentaram % matchings menores que entre convencionais e GMs. Nos resultados da espectrometria de massas foi possível reconhecer os principais grupos protéicos da soja, como as frações e subunidades de &#946;-conglicinina e de glicinina, bem como os inibidores de proteases, aglutininas e lipoxigenases e não foi possível perceber alterações na expressão dos peptídeos identificados e analisados. Podemos concluir que as variações encontradas entre as três amostras convencionais e entre as amostras dos grupos convencionais e orgânicas foram maiores que a comparação das amostras GMs com suas genitoras correspondentes. / The glyphosate tolerant soybean is the most cultivated GM plant. However, questions about the bio-safety of GM foods are still rising, as there are uncertainty about the expression of new proteins, undesired mutations, changes in nutritional profile and the production of toxic compounds. Despite of the beneficial effects to human health, the soybean has anti-nutritional factors that can cause adverse physiological effects, reduce the bioavailability of nutrients, and induce hypersensitivity reactions. At the same time the soybean develop undesirable flavor due to the action of lipoxygenases. The anti-nutritional factors are related to agglutinins (lectins) and to the proteases inhibitors (Kunitz\'s Trypsin Inhibitor and Bowman-Birk\'s Inhibitor of Trypsin and Chymotrypsin) while the soybean globulins are responsible for hypersensitivity reactions. The objective of this work was to compare proteic maps of GM soybean, conventional isolines and organic soybean aiming to detect changes in protein profiles of the different types of cultivation and also analyze the expression of the anti-nutritional factors, such as protease inhibitors and agglutinins, taking into consideration the natural variation existing in the samples. For this, it was performed the comparisons between six seed samples of commercial varieties of soybeans, grown in parallel under the same environmental conditions and soil, composed of three parental isolines and their three corresponding GM and two organic sample, one of them is commercial and the other is still in search fields. The samples were provided by Embrapa Soja. Protein extracts were analyzed from the samples after extraction with trichloroacetic acid (TCA) and acetone using regular monodimensional electrophoresis (1D) and two-dimensional (2D) ones. For 2D were used strips of pH gradient 3-10 and the final images analyzed by ImageMaster 2D Platinum software. Several selected spots were identified by mass spectrometry. In the images of the 2D gels, we could identify and quantify the spots corresponding to proteins isolated and there was no statistical difference at 5% of significance between the different types of cultivation. Checking the overlap of the gels, we obtained matchings above 70% between GM and non GM sample. The organic sample had lower matching index between conventional and GM. It was possible to recognize the major groups of soy protein as a result of mass spectrometry such as¨&#946;-conglycinin fractions and glycinin as well as protease inhibitors, lipoxygenase, and agglutinins. We concluded that the variations found among the tree conventional samples and between samples of conventional and organic groups were higher than the comparison of sample GMs with their corresponding parentals.

O interesse pela associação entre os hábitos alimentares e os fatores de crescimento e o câncer de mama foi recentemente elucidado. O risco e prognóstico do câncer de mama estar associado à composição corporal, fatores dietéticos, glicemia, fator de crescimento semelhante à insulina 1 e fator de crescimento vascular endotelial. Nosso objetivo foi identificar se o consumo de carnes vermelhas, leite de vaca e derivados, cereais integrais e refinados, linhaça, soja, chá verde, vegetais e frutas e os níveis séricos de glicose, IGF-1 e VEGF apresentam associação com os fatores prognósticos clínicos e patológicos do câncer de mama. Pacientes com câncer de mama submetidas à quimioterapia responderam a um questionário de freqüência alimentar semiquantitativo, e foram coletados dados antropométricos e sobre o estilo de vida. Amostras de sangue para dosagem de VEGF, IGF-1 e glicose foram coletadas antes do início da administração da quimioterapia. Os fatores prognósticos e dados da patologia foram coletados a partir dos prontuários. 61 pacientes entraram no estudo Foram analisados os dados de 59 pacientes. Houve associação entre glicemia de jejum e a circunferência da cintura (CC) (r2 = 0,16; β = 1,2; IC 95% 0,3-1,2; p = 0,002) e índice de massa corporal (r2 = 0,12; β = 1,295; IC 95% 0,4-2,1; p = 0,005), bem como entre glicemia de jejum e relação cintura-quadril(RCQ) (r2 = 0,07; β = 0,001; IC 95% 0-0,02; p = 0,04). Houve associação do maior tamanho do tumor e maior CC com a ingestão de mais de 226,1g de cereais refinados por dia (p <0,05). Houve associação do maior IMC, RCQ e CC com a ingestão de mais de 140,1 g de carne vermelha por dia (p <0,05).Nós encontramos resultados interessantes relacionados com a composição corporal e os níveis de glicemia de jejum e também com a composição corporal e ingestão de maiores quantidades de carne vermelha. Tumores de maior tamanho e maior CC foram relacionados à ingestão de cereais refinados, chamando a atenção para a necessidade de mais estudos avaliando o consumo deste grupo de alimentos em pacientes com câncer de mama. / Interest in the association of food habits, serum growth factors and breast cancer has been recently raised. Breast cancer risk and prognosis seems to be linked to body composition, dietary factors, serum glucose, insulin-like growth factor 1 and vascular endothelium growth factor. We aimed to identify whether the consumption of red meat, dairy products, whole and refined grains, fruits and vegetables and the levels of blood glucose, IGF-1 and VEGF were associated with prognostic factors in patients with breast cancer. Patients with breast cancer submitted to chemotherapy completed a semiquantitative foodfrequency questionnaire, and anthropometric and lifestyle data were collected. VEGF, IGF-1 and blood glucose were collected before chemotherapy administration. Breast cancer prognostic factors were collected from the pathology archives. 61 patients entered the study. Data were available for 59 patients. There was association between fasting glucose and waist circumference (WC) (r2=0.16; β=1.2; 95%CI 0.3-1.2; p=0.002) and body mass index (r2=0.12; β=1.295; 95%CI 0.4-2.1; p=0.005) as well as between fasting glucose and waist-to-hip ratio (r2=0.07; β=0.001; 95%CI 0-0.02; p=0.04). There was association of larger tumor size and larger WC with the ingestion of more than 226.1 g of processed refined grains per day (p<0.05). There was association of larger BMI, WHR and WC with the ingestion of more than 140.1 g of red meat per day (p<0.05). We have found interesting findings related to body composition and fasting glucose levels as well as body composition and ingestion of higher amounts of red meat. Larger tumor size and larger WC were related to the ingestion of processed refined grains, drawing attention to the need of further studies evaluating this food group in patients with breast cancer.