Rica em compostos bioativos, a própolis é amplamente utilizada na medicina alternativa como agente preventivo e/ou terapêutico. Neste trabalho, avaliamos o impacto de frações ricas em polifenóis de diferentes própolis no processo de angiogênese na aterosclerose. Foram utilizadas as seguintes amostras de própolis: Red (vermelho, Alagoas-Brasil), Green (verde, Minas Gerais-Brasil) e Brown (marrom, Temuco-Chile), com concentrações semelhantes de polifenóis totais (~32%), porém com diferentes perfis de compostos fenólicos. A suplementação (250 mg/Kg/dia) de camundongos knockout para o receptor de LDL (LDLr-/-) com os polifenóis demonstrou que no protocolo de lesão inicial (LI) os grupos suplementados apresentaram menor (p<0,05) área de lesão (Green, 726&#181;m2; Red, 519&#181;m2; Brown, 698&#181;m2) em relação ao controle (GC, 1184&#181;m2). Em contraste, no protocolo de lesão avançada (LA) apenas o grupo Red (1082&#181;m2) apresentou menor (p<0,05) área de lesão em relação ao GC (1598&#181;m2). Em ambos os protocolos (LI e LA) observou-se redução (p<0,05) na expressão de importantes genes envolvidos no processo de angiogênese (VEGF, MMP9, PDGF e PECAM). No entanto, apenas o grupo tratado com a própolis Red foi capaz de aumentar (p<0,05) a expressão de TIMP-1 no protocolo de LI. Todos os tratamentos inibiram (p<0,05), em cerca de 45%, a migração de células endoteliais (CE), bem como cerca de 55% do brotamento de tubos de anéis de aorta, em relação ao controle e ao redor de 50% da formação de novos vasos na membrana corioalantóica de embrião de galinha (CAM). Ao investigar o mecanismo de ação dos polifenóis, observamos que os polifenóis da própolis Red (PRP) mostraram-se mais eficazes em modular a expressão do Fator induzido por Hipóxia-1 alfa (HIF-1&#945;), de modo dose/tempo dependente em células endoteliais. Adicionalmente, os polifenóis da própolis Red (PRP) reduziram a expressão de genes alvos regulados por HIF-1&#945; como GLUT-1 e ADM, além de inibir a expressão gênica e a secreção de VEGF em meio de cultura. Em presença dos PRP, a degradação de HIF-1&#945; foi exarcebada e, utilizando-se células RCC4/pVHL (células de carcinoma renal com VHL reintroduzido), observou-se que PRP induzem a desestabilização de HIF-1&#945; acelerando sua degradação dependente de pVHL. Em células endoteliais, pVHL foi superexpresso devido à inibição de Cdc42, um repressor de pVHL. Conclui-se que os polifenóis oriundos das própolis Green, Red e Brown possuem potencial anti-aterogênico através da inibição da expressão de moléculas inflamatórias e angiogênicas, principalmente quando suplementados ao início do desenvolvimento da lesão aterosclerótica. Além disso, os polifenóis da própolis Red inibem o processo de angiogênese, aumentando a desestabilização de HIF-1&#945; pelo aumento da degradação via pVHL e induzindo sua expressão em função da repressão de Cdc42. / Propolis is rich in bioactive compounds and widely used in alternative medicine as a preventive agent and/or in therapy. We evaluate the impact of polyphenol-rich fractions of propolis from different origins and types in the angiogenesis process in atherosclerotic lesions. The following samples of propolis were used: Red (red, Alagoas, Brazil), Green (green, Minas Gerais, Brazil) and Brown (brown, Temuco, Chile), with similar concentrations of total polyphenols (~ 32%) but with different profiles of phenolic compounds. Supplementation (250 mg / kg / day) of knockout mice for the LDL receptor (LDLr-/ -) with polyphenols showed that in the initial lesion (LI) protocol supplemented groups had lower (p<0.05) lesion area (Green, 726&#181;m2; Red, 519&#181;m2; Brown 698&#181;m2) compared to control (GC, 1184&#181;m2). In contrast, in the advanced lesions (LA) protocol only the Red group (1082&#181;m2) had smaller lesion area (p<0.05) compared to GC (1598&#181;m2). In both protocols (LI and LA) a reduction (p<0.05 of important genes expression involved in angiogenesis (VEGF, MMP9, PDGF and PECAM) was observed. However, only the group treated with Red propolis was able to increase (p <0.05) the expression of TIMP-1 in the LI protocol. The treatments with all types of propolis inhibited (p<0.05), about 45% the migration of endothelial cells (EC), approximately 55% of tubes formation in aortic rings and almost 50% of formation of new vessels in the chorioallantoic membrane of chick embryo (CAM) compared to the control. While investigating the mechanism of polyphenols action, it was found that polyphenols from Red propolis (PRP) were more effective in modulating the expression of hypoxia-induced factor-1 alpha (HIF-1&#945;) in a dose/time dependent way in EC. Additionally, the polyphenols from red propolis (PRP) reduced the expression of target genes regulated by HIF-11&#945; as GLUT-1, ADM, VEGF besides the VEGF protein secretion in the EC culture medium. In the presence of PRP, the degradation of HIF-11&#945; was exacerbated in RCC4/pVHL cells (renal cell carcinoma with VHL reintroduced); moreover, PRP induced destabilization of HIF-11&#945; accelerating the degradation of this transcription factor by a pVHL-dependent patway. In EC, pVHL was over expressed by inhibition of Cdc42, a repressor of pVHL. We conclude that the polyphenols from Green, Red and Brown propolis have anti-atherogenic potential by inhibiting the expression of angiogenic and inflammatory genes, especially when supplemented at an early stage of the atherosclerotic lesion development. In addition, the polyphenols from Red propolis inhibit the angiogenesis process by increasing the destabilization of HIF-11&#945; via over expression of pVHL-degradation induced by repressed Cdc42 function.

Depuis la domestication du pommier, l’homme a progressivement sélectionné des variétés plus performantes, notamment pour la qualité du fruit, la productivité ou la résistance aux pathogènes. Les bases génétiques de ces caractères ont été explorées par cartographie en descendances F1 ne permettant d’explorer qu’une infime partie de la diversité génétique disponible.L’objectif de la thèse portait sur l’analyse des bases génétiques de caractères de qualité du fruit et de résistance du pommier à la tavelure et au feu bactérien dans des collections représentant une diversité plus large. Le génotypage de core collections de variétés anciennes s’est fait à l’aide de deux puces 8k et 480kSNPs ou grâce à du ré-séquençage de gènes. Des traces de différenciation génétique entre pommes à cidre et à couteau ont été identifiées et partiellement reliées à la voie des polyphénols. Après analyse de l’étendue du déséquilibre de liaison à large et fine échelle, une approche de génétique d’association a permis l’identification de régions génomiques associées à la variation de plusieurs caractères de qualité du fruit, dont le haut du groupe de liaison 16 rassemblant l’acidité (locus Ma), la fermeté, la jutosité et l’amertume (gène LAR). Pour la résistance au feu bactérien, une région contenant un homologue du gèneNPR1 (activateur de défenses) a été identifiée.Cette thèse a ainsi permis de préciser la localisation potentielle de QTLs identifiés préalablement par cartographie génétique et d’identifier de nouvelles ressources utiles dans de futurs programmes de sélection assistée par marqueurs. / Since apple domestication, humans have progressively selected improved varieties, especially for traits linked with fruit quality, productivity or resistance to pathogens. The genetic bases underlying these traits have been explored thanks to genetic mapping in F1 segregating populations that only allows the study of a small part of the available genetic diversity. The aim of this work was to analyze the genetic bases of fruit quality and disease resistance against apple scab and fire blight, in collections of old apple varieties representing a much larger diversity. Genotyping of core collections was performed either with arrays of 8k and 480k SNPs or by resequencing of chosen genes. Signs of genetic differentiation were identified between cider and dessert apples and were partially linked to the polyphenols pathway. After studying linkage disequilibrium, both on a large and a small scale, an association genetics approach allowed the identification of genomic regions associated with the variation of several fruit quality traits. Especially, the top of linkage group 16 was found to be linked with acidity (locus Ma), firmness, juiciness and bitterness (LAR gene). Concerning the resistance of apple to fire blight, a region containing a homolog of the NPR1 gene (defense activator) was identified. This thesis allowed the refining of the putative localization of previously identified QTLs and the identification of new genetic resources that could be useful in future selection programs using marker assisted selection.

Dans un contexte de limitation de l'utilisation des pesticides, une voie de recherche prometteuse porte sur le déterminisme environnemental actionnant les mécanismes de défense de la plante, entre autres, la production de métabolites secondaires. L'objectif de mon travail de thèse a été d'étudier le compromis entre croissance et défense (métabolisme primaire vs. secondaire) dans les tissus de la plante saine ou attaquée par différents bioagresseurs, sous différentes conditions de disponibilité en ressources. Pour cela, nous avons mesuré différents paramètres de croissance, les ratios C/N des tissus, les concentrations en principaux métabolites primaires (glucides simples, amidon) et en composés de défense (acide chlorogénique, rutine, kaempferol-rutinoside et tomatine) dans différents organes de tomate en culture hydroponique en serre ou phytotron. Nous avons observé que les variations des ratios C/N total et de ressources sont positivement corrélées à celles de nombreux composés de défense quelle que soit leur composition en N et C. De plus, nous avons montré qu'en présence d'un bioagresseur, les concentrations des composés primaires et secondaires ne suivent pas la même évolution selon leur nature. La synthèse de caffeoyl putrescine est fortement induite lors de l'attaque par P. syringae alors que la concentration en acide chlorogénique est diminuée. L'inoculation de P. syringae réduit les concentrations en glucose et fructose alors que P. corrugata stimule leur synthèse. Enfin, nous avons observé qu'une faible disponibilité en azote altère le développement de P. syringae, P. corrugata et Tuta absoluta mais favorise le développement de Botrytis cinerea. Nos résultats ont montré que le ratio C/N est un indicateur fiable du compromis croissance/défense dans le cas d'une plante saine. Dans le cas d'une plante attaquée, la répartition des ressources entre les différents métabolites varie en fonction du bioagresseur. Et chaque bioagresseur réagit de façon différente aux variations de disponibilité en azote de la plante. La maîtrise des conditions de culture apparaît comme un levier agronomique pertinent pour raisonner la lutte contre les bioagresseurs même s'il est difficile d'appliquer des règles générales sur l'interaction plante/environnement/bioagresseurs / Nowadays, limiting the use of pesticides is mandatory. A promising way for research deals with the environmental determinism of plant defence mechanisms, among others, production of secondary metabolites. The aim of my PhD work was to study the trade-off between growth and defence (primary vs. secondary metabolism) in healthy plant tissues or attacked by different pests, under different conditions of resources availabilities. We measured different growth parameters, C:N ratios of tissue, concentrations of main primary metabolites (simple carbohydrates, starch) and defence metabolites (chlorogenic acid, rutin, kaempferol-rutinoside and tomatine) on healthy or attacked tomato plant grown in hydroponic culture in greenhouse or phytotron. We observed that variations of total and resources C:N ratios were positively correlated to that of several defence compounds whatever their composition in carbon and nitrogen. Moreover, we showed that, during pests attack, concentrations of primary and secondary metabolites did not follow the same evolution, depending on their nature. Caffeoyl putrescine synthesis was strongly induced by P. syringae inoculation whereas chlorogenic acid concentration decreased. Inoculation of P. syringae induced a strong decrease of concentration of glucose and fructose whereas inoculation of P. corrugata enhanced their synthesis. We observed that a low N availability alters the development of P. syringae, P. corrugata and Tuta absoluta but promotes the development of B. cinerea. Our results showed that C:N ratio is a reliable indicator of the trade-off between growth and defence in the case of healthy plant. In attacked plant, the resources allocation between different metabolites varies with pests. And each pests reacts specifically to changes of N availability for the plant. Control of culture conditions appears to be a relevant agronomic tool to monitor the control of pests even if it is difficult to apply general rules to the interaction plant/environment/pests

A decomposição da serapilheira é um processo fundamental, que influencia o armazenamento de carbono (C) no solo e a disponibilidade de nutrientes para as plantas e os microrganismos, afetando assim a distribuição de espécies em um ecossistema. A Floresta Ombrófila Densa, conhecida popularmente como Mata Atlântica localiza-se ao longo da costa brasileira e é caracterizada pela elevada diversidade e endemismo. Dentre as diversas famílias botânicas presentes neste ecossistema, a família Fabaceae apresenta grande importância, tanto pela sua abundância e ampla distribuição, como por desempenhar um papel importante no ciclo do nitrogênio (N) terrestre. O objetivo deste estudo foi investigar as taxas de decomposição e mudanças na composição inorgânica e orgânica da serapilheira ao longo desse processo em duas fisionomias de florestas (Terras Baixas vs. Montana) localizadas em diferentes altitudes (100 m vs. 1000 m). Levantamentos realizados em diferentes formações vegetais da Floresta Ombrófila Densa ao longo de um gradiente altitudinal indicam diferenças significativas na disponibilidade de N nos solos em diferentes altitudes, além de diferenças contrastantes na temperatura do ar. Essas diferenças podem influenciar na composição das folhas, que por sua vez interfere no processo de decomposição. Os experimentos com litter bags foram instalados no início do período seco e outro no início do período chuvoso, com duração de um ano cada um. As espécies selecionadas para esse estudo pertencem a família Fabaceae (Inga lanceifolia e Swartzia simplex var. grandiflora), e foram comparadas a uma espécie pertencente a família Monimiaceae (Molinedia schottiana). A taxa de decomposição e a degradação da lignina, celulose, hemicelulose e do nitrogênio foram mais rápidos na leguminosa da floresta de Terras Baixas em comparação a não-leguminosa. Por outro lado, não houve diferença nas taxas de decomposição entre I. lanceifolia e M. schottiana da floresta Montana. Mas, comparando a espécie M. schottiana, a não-leguminosa comum nas duas altitudes, esta espécie se decompôs mais rapidamente na floresta de Terras Baixas em relação a Montana. Na floresta de Terras Baixas, não só as temperaturas mais elevadas, mas também as diferentes característica químicas, como o elevado teor de N e a baixa razão C:N na serapilheira da leguminosa podem acelerar os processos de decomposição nesta floresta, além disso, a menor concentração de polifenóis na M. schottiana a 100 m comparada a 1000 m de altitude também pode ter favorecido as elevadas taxas de decomposição na floresta de Terras Baixas. Portanto, as características químicas da serapilheira também parecem regular as taxas de decomposição / Litter decomposition is a fundamental process that affects carbon (C) storage in the soil and nutrients availability for plants and microorganisms, impacting the distribution of species in a given ecosystem. The Dense Ombrophilous Forest, commonly known as Atlantic Forest, is located along the Brazilian coast and characterized by its high diversity and endemism. Among many botanic families existing in this ecosystem, the Fabaceae family has great importance because it is very abundant and well distributed and also plays an important role in the terrestrial nitrogen (N) cycle. The objective of this study was to investigate decomposition rates and changes in inorganic and organic litter composition throughout this process in two forest physiognomies (Lowland vs. Montane) located in different altitudes (100 m vs. 1000 m). Studies realized along an altitudinal gradient in different vegetation formations of Dense Ombrophilous Forest indicate significant differences in N availability in the soil of different altitudes, and contrasting differences in air temperature. These differences can influence leaf decomposition, which interferes in the decomposition process. One of the experiments with litter bags were set at the beginning of the dry season and another at the beginning of the wet season, each one with duration of one year. The species selected for this study belong to the Fabaceae family (Inga lanceifolia and Swartzia simplex var. grandiflora) and were compared to another species of the Monimiaceae family (Molinedia schottiana). The decomposition rates, lignin, cellulose, hemicellulose and nitrogen degradation were faster in legume than non-legume in Lowland forest. On the other hand, there was no difference in decomposition rates between M. schottiana and I. lanceifolia in Montane forest. But, comparing M. schottiana specie, a common non-legume in the two altitudes, this specie decomposed faster in Lowland than Montane forest. In Lowland forest, not only higher temperatures, but also the different chemical characteristics, such as high nitrogen content and low C:N ratio in the legume litter could accelerate the decomposition processes in this forest, in addition, lower polyphenols concentration in M. schottiana in Lowland compared to Montane forest can also favored the high decay rates in Lowland forest. Therefore, the litter chemical characteristics also appear to regulate the decomposition rates

Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2014-08-06T13:11:55Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Caracteristicas_fisico_quimicas_nutricionais_e_sensoriais_de_vinagres_de_diferentes_materias_primas.pdf: 1185644 bytes, checksum: e728ee6ec3f3f35eb055d89b4f5b9c1c (MD5) / Made available in DSpace on 2014-08-06T13:11:55Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Caracteristicas_fisico_quimicas_nutricionais_e_sensoriais_de_vinagres_de_diferentes_materias_primas.pdf: 1185644 bytes, checksum: e728ee6ec3f3f35eb055d89b4f5b9c1c (MD5) Previous issue date: 2010-04-22 / The aim of the present work is to evaluate the physical-chemical, sensory and nutritional characteristics in commercial vinegars from different raw materials. It was used 26 samples of vinegars: white agrim (VAB), red agrim (VAT), balsamic with raspberry (VBF), balsamic with passion fruit (VBMr), balsamic with honey (VBMl), balsamic with red wine (VBVt), alcohol (Val), rice (Var), sugar cane with corn (VCMi), sugar cane (VC), kiwi (VK), orange (VL), orange with honey (VLMl), apple brands 1 and 2 (VM1 and VM2), mango (VMg), passion fruit (VMr), tangerine (VTg), tangerine with corn (VTgMi), white wine (VVB), red wine (VVT), kiwi aged without wood (VEK), kiwi aged with oak (VEKCr), kiwi aged with myroxylon peruiferum (VEKCb) and kiwi aged with Brazilian sassafras (VEKSs); and 3 samples of grape products: dry red wine (VTsc), sweet red wine (VTsv) and integral grape juice (SU). The vinegars were submitted to analysis of dry extract, density, volatile acidity, pH, ashes, alcoholic content, reducing sugars, total polyphenols, condensed tannins, and relative antioxidant capacity. The products from grape were only submitted to the determination of total polyphenols and condensed tannins. It was realized a sensory analysis from the vinegars through the method of the ordering preference test. The results in triplicate were submitted to unvaried variance analysis (ANOVA) and the mean obtained to the Turkey test with 5% of error probability. To all the variables studied there was the formation of groups, which indicates the samples are heterogeneous among themselves. There was a meaningful correlation (P 0.01) between the dry extract and the density of the vinegars (0.9978). The vinegars VLMl, VL, VTgMi, VMg, Var, VK, VC, VMr, VCMi, VMi, VAT, VAB and VAl, presented volatile acidity values under the ones determined by the Brazilian legislation. In general, the balsamic vinegars studied, mainly VBF (90.60 mg EAG (100 mL) - 1) presented two times higher total polyphenols than VTsv (44.63 mg EAG (100 mL) -1) and VTsc (43.94 mg EAG (100 mL) -1). It was observed a statistics correlation (P 0.01) between the relative antioxidant capacity and the total polyphenols content (0.763), however there was not a correlation between this and the condensed tannins content. Based on the Principal Components Analysis, the vinegars made up groups: group 1 (VAl, VAB, VAT, VVB, VMi, VVT, VMg, Var, VM 1 and VM 2, VC, VCMi, VK, VL, VTgMi, VLMl, VTg); group 2 (VBF, VBMl, VBMr); and group 3 (VEK, VEKCr, VEKCb, VEKSs). It is observed that group 2 presents the highest values to the dry extract variables (396, 1 g L-1), density (1.1667 g mL-1), reducing sugars (4.47 g L-1), total polyphenols (89.50 mg EAG (100 mL) -1) and condensed tannins 13.33 mg Ecat (100 mL) -1). Group 3 presents the highest values to acidity (5.92%), pH (3.30), ashes (4.42 g L-1) and relative antioxidant capacity (85.85% DPPH scavenging method). In the sensory analysis, VBF (total score 451) and VLM1 (total score 461) did not present meaningful difference (P > 0.05) due to the following attributes color, scent, appearance and taste, being the most favorite ones, while VEKCb was the least favorite in all the attributes (total score 300). It is possible to conclude the vinegars studied were heterogeneous groups and, besides the total polyphenols content, other factors can influence the relative antioxidant capacity of the vinegars. / O presente trabalho objetivou avaliar as características físico-químicas, sensoriais e nutricionais em vinagres comerciais de diferentes matérias-primas. Foram utilizadas 26 amostras de vinagres: agrim branco (VAB), agrim tinto (VAT), balsâmico com framboesa (VBF), balsâmico com maracujá (VBMr), balsâmico com mel (VBMl), balsâmico de vinho tinto (VBVt), álcool (VAl), arroz (Var), cana-de-açúcar com milho (VCMi), cana-de-açúcar (VC), kiwi (VK), laranja (VL), laranja com mel (VLMl), maçã marcas 1 e 2 (VM1 e VM2), manga (VMg), maracujá (VMr), tangerina (VTg), tangerina com milho (VTgMi), vinho branco (VVB), vinho tinto (VVT), kiwi envelhecido sem madeira (VEK), kiwi envelhecido com carvalho (VEKCr), kiwi envelhecido com cabreúva (VEKCb) e kiwi envelhecido com sassafrás (VEKSs); e 3 amostras de produtos de uva: vinho tinto seco (VTsc), vinho tinto suave (VTsv) e suco de uva integral (SU). Os vinagres foram submetidos a análises de extrato seco, densidade, acidez volátil, pH, cinzas, grau alcoólico, açúcares redutores, polifenóis totais, taninos condensados e capacidade antioxidante relativa. Os produtos de uva foram submetidos somente à determinação de polifenóis totais e taninos condensados. Foi realizada análise sensorial dos vinagres pelo método do teste discriminatório de ordenação-preferência Os resultados em triplicata foram submetidos à análise de variância univariada (ANOVA) e as médias obtidas ao teste de Tukey com 5% de probabilidade de erro. Para todas as variáveis estudadas houve a formação de grupos, apesar das amostras serem heterogêneas entre si. Houve correlação significativa (P 0,01) entre o extrato seco e densidade dos vinagres (0,9978). Os vinagres VLMl, VL, VTgMi, VMg, Var, VK, VC, VMr, VCMi, VMi, VAT, VAB e VAl, apresentaram valores de acidez volátil abaixo dos determinados pela legislação vigente. Em geral, os vinagres balsâmicos estudados, principalmente o VBF (90,60 mg EAG (100 mL) -1) apresentaram duas vezes mais polifenóis totais que os VTsv (44,63 mg EAG (100 mL) -1) e VTsc (43,94 mg EAG (100 mL) -1). Observou-se correlação estatística (P 0,01) entre a capacidade antioxidante relativa e o teor de polifenóis totais (0,763), porém não houve correlação entre esta e o teor de taninos condensados. Com base na Análise de Componentes Principais, os vinagres formaram grupos, sendo grupo 1 (VAl, VAB, VAT, VVB, VMi, VVT, VMg, Var, VM 1 e VM 2, VC, VCMi, VK, VL, VTgMi, VLMl, VTg); grupo 2 (VBF, VBMl, VBMr); e grupo 3 (VEK, VEKCr, VEKCb, VEKSs). Observa-se que o grupo 2 apresenta os maiores valores para variáveis extrato seco (396, 1 g L-1), densidade (1,1667 g mL-1), açúcares redutores (4,47 g L-1), polifenóis totais (89,50 mg EAG (100 mL) - 1) e taninos condensados (13,33 mg Ecat (100 mL) -1). O grupo 3 apresenta os maiores valores para acidez (5,92%), pH (3,30), cinzas ( 4,42 g L-1) e capacidade antioxidante relativa (85,85% de seqüestro de DPPH). Na análise sensorial, os VBF (escore total 451) e VLMl (escore total 461) não apresentaram diferença significativa (P > 0,05) quanto aos atributos cor, aroma, aparência e sabor, sendo os mais preferidos, enquanto que o VEKCb foi o menos preferido em todos os atributos (escore total 300). É possível concluir que os vinagres estudados foram grupos heterogêneos e que além do teor de polifenóis totais, outros fatores podem influenciar a capacidade antioxidante relativa dos vinagres.

O feijão tem destaque por ser base da alimentação brasileira juntamente com o arroz, fornecendo nutrientes essenciais ao desenvolvimento humano, como proteínas e minerais. Os benefícios do consumo de feijão vão além do fornecimento de nutrientes essenciais, já que esta leguminosa tem se destacado também por seu potencial benéfico à saúde, apresentando efeito antioxidante e antimutagênico. Estes efeitos têm sido associados à presença de compostos bioativos, em especial os compostos fenólicos. O processamento térmico é essencial para o consumo destes grãos, entretanto, pode causar modificações nos seus fitoquímicos, seja na composição ou na concentração. Além disso, é preciso ressaltar que nem todo conteúdo de polifenóis, ou de qualquer nutriente, é absorvido e aproveitado integralmente pelo organismo, é preciso compreender como o processo digestivo influencia a bioacessibilidade destes compostos. Sendo assim, este trabalho teve como objetivo avaliar a influência de diferentes formas de tratamento térmico sobre os principais compostos fenólicos (mais relevantes de acordo com a literatura), conteúdo de fenólicos totais e atividade antioxidante dos feijões carioca e preto (variedades mais consumidas no Brasil), além de verificar a influência do tratamento térmico e do processo digestivo simulado in vitro sobre a concentração e a bioacessibilidade dos compostos fenólicos encontrados nas amostras. Foram avaliados grãos crus; grãos macerados em água por 12 horas; grãos cozidos em panela aberta com ou sem a água de maceração; grãos cozidos sob pressão com ou sem a água de maceração. Foram realizadas análises de compostos fenólicos totais, atividade antioxidante pelos métodos de DPPH, ABTS e ORAC, além da análise cromatográfica dos principais compostos fenólicos dos feijões. As amostras cozidas foram submetidas à digestão in vitro e analisadas quanto ao seu conteúdo de compostos fenólicos. O tratamento térmico promoveu a liberação de compostos fenólicos ligados a matriz, aumentando assim, o conteúdo de polifenóis livres acompanhado do aumento do potencial antioxidante em relação ao grão cru. A utilização da água de maceração e de pressão durante a cocção preservou maior conteúdo de polifenóis em relação aos tratamentos onde a água foi descartada e aos tratamentos em panela aberta. A avaliação da bioacessibilidade permitiu verificar que o processo digestivo tem influência na concentração dos polifenóis, sendo que a etapa duodenal, em especial, foi marcada por redução na concentração dos compostos fenólicos analisados. As amostras em que a água de maceração foi utilizada na cocção tinham maior conteúdo de polifenóis livres, entretanto, este conteúdo não estava totalmente bioacessível. Sendo assim, o descarte da água de maceração e a utilização de pressão para cocção são os procedimentos mais indicados para preservação dos compostos fenólicos da fração bioacessível. Neste estudo foi evidenciado que o tratamento térmico, a matriz e o processo digestivo in vitro têm influência sobre os compostos fenólicos da fração bioacessível. / Beans are highlighted as being the basis of the Brazilian diet along with rice, providing essential nutrients for human development, such as proteins and minerals. The benefits of bean consumption go beyond the supply of essential nutrients, since this legume has also been highlighted by its beneficial potential to health, showing antioxidant and antimutagenic effect. These effects have been associated with the presence of bioactive compounds, especially the phenolic compounds. Thermal processing is essential for the consumption of these grains, however, it can cause changes in their phytochemicals, either in composition or in concentration. In addition, it should be noted that not all polyphenol content, or any nutrient, is fully absorbed and utilized by the body, so it is necessary to understand how the digestive process influences the bioaccessibility of these compounds. Therefore, the objective of this work was to evaluate the influence of different forms of thermal treatment on the main phenolic compounds (more relevant according to the literature), total phenolic content and antioxidant activity of the carioca and black beans (most consumed varieties in Brazil), in addition to verifying the influence of the heat treatment and simulated in vitro digestive process on the concentration and bioaccessibility of the phenolic compounds found in the samples. Raw grains; grains macerated in water for 12 hours; grains cooked in an open pan with or without soaking water; grains cooked under pressure with or without soaking water were evaluated. Analyzes of the total phenolic compounds, antioxidant activity by the DPPH, ABTS and ORAC methods, as well as the chromatographic analysis of the main phenolic compounds of the beans were performed. Cooked samples were submitted to in vitro digestion and analyzed for their content of phenolic compounds. The heat treatment promoted the release of phenolic compounds bound to the matrix, thus increasing the content of free polyphenols accompanied by the increase of the antioxidant potential in relation to the raw grain. The use of the soaking water and pressure during cooking preserved a higher content of polyphenols than the treatments in which the water was discarded and the treatments cooked in an open pan. The evaluation of the bioaccessibility allowed to verify that the digestive process has influence in the concentration of the polyphenols, and that the duodenal stage, in particular, was marked by reduction in the concentration of the phenolic compounds analyzed. The samples in which the soaking water was used in the cooking process had higher content of free polyphenols, however, this content was not totally bioaccessible. Therefore, the discard of the soaking water and the use of cooking pressure are the most suitable procedures for the preservation of the phenolic compounds of the bioaccessible fraction. In this study it was evidenced that the thermal treatment, the matrix and the in vitro digestive process have influence on the phenolic compounds of the bioaccessible fraction.

Chocolate is a food that is craved by many in the world and healthy chocolates have become a current topic in the healthy eating trend. The healthiness of a chocolate depends mainly on the polyphenol, fat and sugar contents. Although the literature serves several interventions to reduce the fat content and total calorie content of chocolates, it does not provide many interventions that consider both improving the polyphenol and reducing the fat content simultaneously. Considering this gap in the literature, this research project sought to develop a chocolate that is both low in fat and high in polyphenol content, without sacrificing the taste that consumers would expect in a good dark chocolate. The research resulted in three chocolate formulas that consists of 60% cocoa and 30% fat (formula A, formula B and formula C). They differed from each other in the polyphenol content due to the changes in the cocoa powder type and the presence or absence of freeze-dried blueberry powder. Formula A and formula B mainly differed in the percentage of each type of cocoa powder, both alkalized and non- alkalized. Formula C differed from the other two formulas because there was no freeze-dried blueberry powder. The resulted chocolates were evaluated for the sensory characteristics using paired preference tests and consumer-oriented attribute diagnostic tests (color, flavor, melting properties, overall preference, likelihood to buy). They were analyzed for polyphenol content using Folin-Ciocalteu assay. The chocolates were compared with a well-established commercial chocolate (formula D) of a 60% cocoa. Sensory evaluation tests revealed that formula C was superior and comparable to the commercial chocolate D in all the tested attributes except for color. Polyphenol analysis confirmed that all three developed formulas had a higher polyphenol estimate than formula D. Consumers preferred to buy each chocolate type regardless of the differences in their preference for the other attributes, if the chocolates were known to be healthier. Formula C was found to be the best prototype formula among the developed formulas and it can further be developed to enhance the color and other attributes in future work.

The Mediterranean diet (Medi) has been highlighted as the golden diet rich in protective properties associated with cognitive- and emotional health. The foundation of the Medi comprises vegetables, fruits, nuts and seeds, legumes, and extra virgin olive oil. Research has been conducted in both holistic dietary approach and single nutrient approach regarding the impact of nutrition and diet, in this case, the Medi‟s effect on brain health. This review aims to give an up to date overview of the Mediterranean diet, outline some of the diet's abundant nutrients, and discuss studies linking the nutrient's potential effect on depression, cognitive decline, dementia, and brain structure and function. In addition, this review will attempt to assess whether the Medi as a whole or if a single nutrient approach is accountable for the health-promoting findings. Furthermore, the gut-brain axis, and other potential underlying mechanisms involved in the modulation of food- and nutrient intake and their effects on the brain, will be outlined. A diet high in fruit-, vegetable-, polyunsaturated fatty acid-, and monounsaturated fatty acid content has great power for health-maintenance and decreases the risk of suffering cognitive decline, dementia, and potentially depression. More randomized controlled trials are however eagerly awaited to give more substance to previous findings.

Polyphenols are naturally-occurring phytochemicals, which form an integral part of the human diet. Results from epidemiological studies have associated polyphenol intake with reduced risk of cardiovascular diseases. Previous human intervention studies suggested that dietary polyphenols exert their cardioprotective effects through their antioxidant and anti-inflammatory effects. While most in vitro experiments have not accounted for the bioavailability and metabolism of these polyphenols, our work has provided direct evidence, using quercetin, that metabolic transformation, together with bioavailability, exert profound effects on bioactivity. We examined the effect of quercetin and its major metabolites on the production of pro-inflammatory eicosanoids by human leukocytes. Studies comparing free radical scavenging, antioxidant activity and eicosanoid production demonstrate that there are different structural requirements for antioxidant and anti-inflammatory activity. We also investigated the effect of metabolic transformation on flavonoid bioactivity by comparing the activity of quercetin and its major metabolites to inhibit inflammatory eicosanoid production from human leukocytes. Quercetin was a potent inhibitor of leukotriene B4 formation in leukocytes (IC50 ~ 2µM), and its activity was dependent on specific structural features, particularly the 2,3 double bond of the C ring. Functionalisation of the 3'-OH group with either methyl or sulfate reduced inhibitory activity up to 50% while a glucuronide substituent at the 3-OH effectively removed the leukotriene B4 inhibitory activity. The major quercetin metabolite quercetin-3'-O-sulfate retained considerable lipoxygenase inhibitory activity (IC50 ~ 7 µM) while quercetin-3-O-glucuronide maintained antioxidant activity but had no lipoxygenase inhibitory activity at physiologically relevant concentrations. We conclude that structural modification of quercetin due to metabolic transformation had a profound effect on bioactivity, and that the structural features required for antioxidant activity of 8 quercetin and related flavonoids were unrelated to those required for inhibition of inflammatory eicosanoids.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.