Abstract: The objective of this dissertation was to evaluate dephytinizated defatted rice bran for feeding broilers under performance parameters, carcass yield, tibiae resistance and apparent digestibility of protein, calcium and phosphorus. We used 576 male Cobb one day old broiler chicks. The experimental design was completely randomized, with four treatments (basal diet - DB; basal diet with addition of 10% defatted rice bran - FAD; basal diet with addition of 10% defatted dephytinizated rice bran - FADD; basal diet with the addition of 10% defatted rice bran treated with phytase - FADFIT) with 6 replicates of 24 birds each. Growth performance of the lot was not significantly different (P>0.05) among different treatments, as well as carcass yield. The tibiae of birds fed diets with added FADD showed less resistance to breakage compared with those fed the DB (P<0.05). Apparent protein digestibility was higher in birds fed FADD (P<0.05) when compared to those receiving FAD. It can be concluded that the addition of 10% of FADD in the diet, does no damage and has benefits in the digestibility of the protein, allowing the incorporation of this ingredient in feed for broilers. / O objetivo desta dissertação foi avaliar o farelo de arroz desengordurado desfitinizado na alimentação de frangos de corte, sob parâmetros zootécnicos, rendimento de carcaça, resistência de tíbias e digestibilidade aparente de proteína, cálcio e fósforo. Foram utilizados 576 pintos de corte machos, de um dia de idade, da linhagem Cobb. O delineamento experimental foi inteiramente casualizado, composto por 4 tratamentos (dieta basal DB; dieta basal com adição de 10% de farelo de arroz desengordurado FAD; dieta basal com adição de 10% de farelo de arroz desengordurado desfitinizado FADD; dieta basal com adição de 10% de farelo de arroz desengordurado tratado com fitase FADFIT) com 6 repetições de 24 aves cada. O desempenho zootécnico do lote não apresentou diferença significativa (P>0,05) entre os diferentes tratamentos, assim como o rendimento de carcaça. As tíbias das aves que receberam dietas com adição de FADD apresentaram menor resistência a quebra quando comparadas as alimentadas com DB (P<0,05). A digestibilidade aparente da proteína foi superior nas aves alimentadas com FADD (P<0,05) quando comparada as que receberam FAD. Podese concluir que a adição de 10% de FADD nas dietas, não causa prejuízos a criação e apresenta benefícios na digestibilidade da proteína, permitindo a incorporação deste ingrediente na alimentação de frangos de corte.

Intensive and semi-intensive aquaculture systems are dependent on nutrient input either in the form of supplemental or complete feeds. Most complete diets still include high fish meal (FM) levels (≥10%). However, as the industry attempts to reduce its reliance on FM, feeds must now be formulated with much lower levels especially for omnivorous species such as tilapia. By 2015, mean FM inclusion in tilapia diets was projected to fall below 3% and be further reduced to 1% by 2020. In the global context of competition for crops, finding suitable plant-based replacers for FM and meeting the increasing demand for seafood, lower-cost and under-utilised plant feedstuffs are now receiving greater attention. The study was divided into three distinct components – field survey, growth experiments, and life cycle assessment. Field surveys were used to contextualise the growth experiments and assess commercialisation opportunities for multi-enzyme inclusion in tilapia feeds. Two sets of digestibility and growth experiments were designed to evaluate the feasibility of using high inclusions of plant-based ingredients sourced from locally available feedstuffs in Thailand to substitute FM at low inclusion levels (0 – 5%). The research evaluated the hypothesis regarding the potential of exogenous enzymes (protease, xylanase and phytase) to minimize anti-nutritional effects on nutrient digestibility of proteins, polysaccharides and phosphorus in tilapia. The research also assessed the secondary effects of enzyme supplementation on economic efficiency and life cycle environmental impacts. Tilapia is the second most cultured finfish globally and Thailand is the sixth largest producer. Based on the findings of the field survey, feeding practices of Thai tilapia farmers were confirmed to be diverse. Feed inputs included, but were not limited to, agro-industrial by-products (e.g. rice bran, corn bran etc.) and commercial diets. Commercial diets contained 15 – 30% crude protein and lower protein livestock diets (i.e. pig ration) were often used for supplemental feeding or “fattening”. The experimental low FM diets were therefore formulated as grow-out or “fattening” diets for semi-intensive green-water systems, a prominent feature (>60%) of Thai tilapia farming. In Phase 1, the digestibility experiment assessed the digestibility and growth in tilapia fed 0%, 3% and 5% FM diets with and without xylanase (0.385 g kg-1) and phytase (0.075 g kg-1). Performance decreased significantly with declining FM levels. No differences in feed intake, feed conversion ratio (FCR), specific growth rate (SGR) and weight gain were observed between the enzyme and control diets. Nevertheless, tilapia fed the enzyme supplemented 3% FM and control 5% FM performed similarly (P < 0.05). No enzyme-related effects were noticed for protein digestibility but phosphorus (P) digestibility improved by 9%, except at 0% FM level (P > 0.05). The enzymes had no apparent influence on nitrogen (N) retention contrary to previous studies, however, higher retention for P was observed. Villus length decreased with declining FM levels yet no improvements were seen in tilapia fed enzyme diets. In a simultaneous grow-out experiment, the six experimental diets were compared to an industry 10% FM standard. Conversion ratio was the lowest (1.66) in adult tilapia fed 10% FM diet however the enzyme supplemented 0% FM fed fish had a comparatively low FCR of 1.67. There were no significant enzyme-related effects on weight gain¸ SGR and protein efficiency. Proximal villi results were inconsistent. The cost of feed decreased with declining FM levels but increased with enzyme inclusion. Nevertheless, the economic returns per kg of whole fish produced were better using enzyme supplemented diets compared to the controls. Though the size of the effects on growth and nutrient utilisation were modest, the findings suggested that xylanase and phytase had some level of synergistic action on the targeted anti-nutrients. However, further research was required. In Phase 2, two control diets (2% FM, negative control (NC) and 10% FM, positive control (PC)) were compared with three enzyme supplemented 2% FM diets (NO-PRO, 0.385 g kg-1 xylanase and 0.075 g kg-1 phytase only; LO-PRO, xylanase + phytase + 0.2 g kg-1 protease and HI-PRO, xylanase + phytase + 0.4 g kg-1 PRO). Growth performances improved with enzyme supplementation compared to the NC (P < 0.05). Of the enzyme supplemented diets, the LO-PRO diet showed the highest improvements in weight gain (26%) and feed intake (19%), the latter comparing statistically to the 10% FM PC diet. The HI-PRO diet had the best FCR (1.88), again comparable to the PC (1.73). The NO-PRO diet had the highest protein, P, lipid and energy digestibility, suggesting no additive effect of protease on these coefficients. In terms of gut histomorphology, the LO-PRO and PC diets had the highest measurements and were statistically similar which may have explained similarities in feed intake. Compared to the NC, the HI-PRO diet produced the highest level of change in net profit due to gains in feeding efficiency however, the LO-PRO showed better improvements in terms of growth. Based on these findings, the ternary combination of protease with xylanase and phytase (LOPRO) has potential in limiting FM use for tilapia grow-out feeds, however, the economic efficiencies were still below that of a 10% FM diet. Future considerations for research should target the indigestible dietary components in order to optimise enzyme dosages and maximise the benefits of each enzymes. In conclusion, a comparative life cycle assessment (LCA) was used to evaluate the environmental impacts of low FM diets and commercial feeds associated with tilapia production in Thailand. The study showed that the low FM enzyme supplemented diets had lower impact potentials and were environmental superior to the average (10% FM) commercial standard. LCA modules are recommended for least-cost formulation programmes as an option going forward. Additionally, LCA can be used as a predictive tool to guide farmers, especially small-scale producers, on the potential impacts of feed input choices and feeding practices. This will ensure higher product quality but also demonstrate environmental responsibility on the part of aquafeed and fish producers to final seafood consumers.

The present study aimed at characterizing pineapple, apple and melon by-products and evaluating their potential as an ingredient for the partial substitution of wheat flour in cookie formulations. The addition of fruit by-products contributed to rise the cookies fiber content. Melon by-product was prominent for its mineral content, whereas apple by-product presented more relevant results for phenolic compounds and antioxidant capacity (DPPH and ABTS). Such behaviors reflected in the cookie formulations. Eight phenolic compounds (vanillic acid, gallic acid, sinapic acid, salicylic acid, p-coumaric acid, catechin, epicatechin and rutin) were identified and quantified by HPLC in both the by-products and cookies. Regarding the antinutritional factors and mineral bioavailability, it was observed that the addition of fruit by-products in cookies reduced the contents of phytate and oxalate and promoted changes in calcium, iron and zinc bioavailability. Facing the technological aspects, it was observed that the use of by-products interfered in the color of the cookies, making them slightly darker and also weakened the gluten formed, promoting variations in diameter and expansion factor. On the other hand, it was observed that increasing concentrations of by-products led to higher values of hardness, making the cookies firmer and crunchier. In the sensory point of view, it was verified that the cookie with 15% of pineapple by-product demonstrated the highest acceptance, followed by cookies with 15% of apple by-product, control and 15% of melon by-product. By quantitative descriptive analysis (QDA), it was found that the addition of fruit by-products altered the sensory profile of the cookies. From the results obtained, it can be concluded that the fruit by-products are potential ingredients for cookie formulation, attributing to them specific physicochemical, technological, nutritional and sensory properties which can vary according to the by-products employed. / O presente estudo visou caracterizar subprodutos de abacaxi, maçã e melão e avaliar seu potencial como ingrediente para substituição parcial de farinha de trigo em formulações de biscoitos. A adição de subprodutos de frutas contribuiu para elevar o teor de fibras dos biscoitos. O subproduto de melão se destacou por seu conteúdo mineral, enquanto que o subproduto de maçã apresentou resultados mais relevantes para compostos fenólicos e capacidade antioxidante (DPPH e ABTS). Tais comportamentos se refletiram nas formulações de biscoitos. Oito compostos fenólicos (ácido vanílico, ácido gálico, ácido sinápico, ácido salicílico, ácido p-cumárico, catequina, epicatequina e rutina) foram identificados e quantificados por HPLC tanto nos subprodutos como nos biscoitos. Com relação aos fatores antinutricionais e biodisponibilidade mineral, observou-se que a adição de subprodutos de frutas em biscoitos diminuiu os teores de fitato e oxalato e promoveu mudanças na biodisponibilidade de cálcio, ferro e zinco. Frente aos aspectos tecnológicos, observou-se que o uso de subprodutos interferiu na cor dos biscoitos, tornando-os levemente mais escuros e também enfraqueceu a rede de glúten formada, promovendo variações do diâmetro e fator de expansão. Por outro lado, observou-se que quanto maior a concentração de subprodutos, maiores foram os valores de dureza (textura), sendo as amostras consideradas mais firmes e crocantes. Do ponto de vista sensorial, verificou-se que o biscoito com 15% de subproduto de abacaxi foi o que demonstrou maior aceitação, seguido pelos cookies com 15% de subproduto de maçã, controle e 15% de subproduto de melão. Por meio de análise descritiva quantitativa (ADQ), observou-se que a adição de subprodutos de frutas alterou o perfil sensorial dos biscoitos. A partir dos resultados obtidos, concluiu-se que os subprodutos de frutas se apresentam como potenciais ingredientes para formulações de cookies, atribuindo-lhes propriedades físico-químicas, tecnológicas, nutricionais e sensoriais específicas as quais podem variar de acordo com o subproduto empregado.

Die Verfügbarkeit des Makroelementes Phosphor ist für Lebewesen eingeschränkt. Besonders bei der Pflanzenproduktion und der Tierernährung spielt die Phosphorverfügbarkeit eine wichtige Rolle bei der ökonomischen Nutzung der Ressourcen. In den Fokus der Wissenschaft zur Lösung des Phosphorproblems gerieten die Phytasen, da monogastrische Tiere nicht in der Lage sind das in den Pflanzensamen gespeicherte Phytat zu nutzen. Die gentechnische Veränderung von Pflanzen stellt eine effiziente Möglichkeit zur Produktion von phosphatfreisetzenden Enzymen, zur Erhöhung der Biomasseproduktion und zur Veränderung der Inhaltstoffe dar. In dieser Arbeit wurden erfolgreich transgene Pflanzen der Arten Nicotiana tabacum L. cv. Samsun und Hordeum vulgare L. cv. Golden Promise erzeugt, die in der Lage waren die Phytase aus Klebsiella sp. ASR1 bzw. aus Bacillus amyloliquefaciens FZB45 zu produzieren. Es wurde für jedes Protein eine Strategie zur Reinigung des aktiven Enzyms aus den verschiedenen Wirtsorganismen entwickelt und seine biochemischen Eigenschaften charakterisiert. Es wurde gezeigt, dass die β-Propeller-Phytase aus Bacillus im Gegensatz zur sauren Phytase aus Klebsiella durch die posttranslationale Modifikation teilweise ihre Eigenschaften ändert. Die Auswirkungen der heterologen Expression der Phytasen auf die Veränderung der Anteile von Phytinsäure und anorganischem Phosphor, in Relation zum gesamten Phosphor, in den Gerstensamen wurden untersucht. Es wurde eine Reduktion des Phytinsäuregehaltes um 19 % und eine Erhöhung des Gehalts anorganischem Phosphor zwischen 27 % und 78 nachgewiesen. Mit Hilfe von spezifischen Signalsequenzen gelang es die Phytaseproteine aus der Wurzel in das umgebende Medium zu sekretieren. Die Sekretion der Bacillus Phytase führte zu einer Steigerung der Biomasseproduktion von Nicotiana tabacum L. unter unsterilen Wachstumsbedingungen mit Phytat als einziger P-Quelle um 34 %. / Due to the bad availability of phosphorus in natural habitats the improvement of phosphorus accessibility to organisms became an important topic of research, particularly for agriculture and animal nutrition. In plant seeds phosphorus is bound to D-myo-inositol to form phytic acid that is indigestible for mono gastric animals. Therefore the use of phytases to hydrolyze the phytic acid and to mobilize the anorganic phosphorus came in focus to science. Genetic engineering gave the opportunity to improve the phosphorus availability. Genetic manipulation of plants is a suitable tool to produce phosphorus releasing enzymes, thereby increasing the biomass and decreasing the content of phytic acid in plants. In this work I generated transgenic plants of Nicotiana tabacum and Hordeum vulgare vulgare which successfully express the phytase gene phyK from Klebsiella pneumonia ASR1 and phyC from Bacillus amyloliquefaciens FZB42. Chromatographically purification strategies were developed and biochemical properties were characterized for all phytase proteins. All enzymes were active and PhyC was posttranslational modified. The effect of the recombinant phytase activity to total phosphorus, phytic acid and anorganic phosphorus content of barley seeds were elucidated. The phyK-expression in barley seeds yield a reduction of phytic acid content of about 19 % and an increase of anorganic phosphorus of about 78 %. Transgenic barley seeds with phyC gene expression show an increase of anorganic phosphorus content from 27 % to 48 % but no decrease in phytic acid content. In growth experiments no special phenotypes of plant containing the recombinant protein were visible. The insertion of apoplastic signal sequences in front of the phytase genes resulted in secretion of the proteins into the rhizosphere. The secretion of PhyC led to an improved growth of Nicotiana tabacum under unsterile conditions with sodium phytate as single phosphorus source increasing the biomass up to 34 %.

The present study aimed at characterizing pineapple, apple and melon by-products and evaluating their potential as an ingredient for the partial substitution of wheat flour in cookie formulations. The addition of fruit by-products contributed to rise the cookies fiber content. Melon by-product was prominent for its mineral content, whereas apple by-product presented more relevant results for phenolic compounds and antioxidant capacity (DPPH and ABTS). Such behaviors reflected in the cookie formulations. Eight phenolic compounds (vanillic acid, gallic acid, sinapic acid, salicylic acid, p-coumaric acid, catechin, epicatechin and rutin) were identified and quantified by HPLC in both the by-products and cookies. Regarding the antinutritional factors and mineral bioavailability, it was observed that the addition of fruit by-products in cookies reduced the contents of phytate and oxalate and promoted changes in calcium, iron and zinc bioavailability. Facing the technological aspects, it was observed that the use of by-products interfered in the color of the cookies, making them slightly darker and also weakened the gluten formed, promoting variations in diameter and expansion factor. On the other hand, it was observed that increasing concentrations of by-products led to higher values of hardness, making the cookies firmer and crunchier. In the sensory point of view, it was verified that the cookie with 15% of pineapple by-product demonstrated the highest acceptance, followed by cookies with 15% of apple by-product, control and 15% of melon by-product. By quantitative descriptive analysis (QDA), it was found that the addition of fruit by-products altered the sensory profile of the cookies. From the results obtained, it can be concluded that the fruit by-products are potential ingredients for cookie formulation, attributing to them specific physicochemical, technological, nutritional and sensory properties which can vary according to the by-products employed. / O presente estudo visou caracterizar subprodutos de abacaxi, maçã e melão e avaliar seu potencial como ingrediente para substituição parcial de farinha de trigo em formulações de biscoitos. A adição de subprodutos de frutas contribuiu para elevar o teor de fibras dos biscoitos. O subproduto de melão se destacou por seu conteúdo mineral, enquanto que o subproduto de maçã apresentou resultados mais relevantes para compostos fenólicos e capacidade antioxidante (DPPH e ABTS). Tais comportamentos se refletiram nas formulações de biscoitos. Oito compostos fenólicos (ácido vanílico, ácido gálico, ácido sinápico, ácido salicílico, ácido p-cumárico, catequina, epicatequina e rutina) foram identificados e quantificados por HPLC tanto nos subprodutos como nos biscoitos. Com relação aos fatores antinutricionais e biodisponibilidade mineral, observou-se que a adição de subprodutos de frutas em biscoitos diminuiu os teores de fitato e oxalato e promoveu mudanças na biodisponibilidade de cálcio, ferro e zinco. Frente aos aspectos tecnológicos, observou-se que o uso de subprodutos interferiu na cor dos biscoitos, tornando-os levemente mais escuros e também enfraqueceu a rede de glúten formada, promovendo variações do diâmetro e fator de expansão. Por outro lado, observou-se que quanto maior a concentração de subprodutos, maiores foram os valores de dureza (textura), sendo as amostras consideradas mais firmes e crocantes. Do ponto de vista sensorial, verificou-se que o biscoito com 15% de subproduto de abacaxi foi o que demonstrou maior aceitação, seguido pelos cookies com 15% de subproduto de maçã, controle e 15% de subproduto de melão. Por meio de análise descritiva quantitativa (ADQ), observou-se que a adição de subprodutos de frutas alterou o perfil sensorial dos biscoitos. A partir dos resultados obtidos, concluiu-se que os subprodutos de frutas se apresentam como potenciais ingredientes para formulações de cookies, atribuindo-lhes propriedades físico-químicas, tecnológicas, nutricionais e sensoriais específicas as quais podem variar de acordo com o subproduto empregado.

O arroz está entre os cereais mais consumidos do mundo. A desnutrição por micronutrientes como zinco (Zn) e ferro (Fe) é generalizada, especialmente em populações pobres, cujas calorias diárias são obtidas principalmente pelo consumo de cereais. Apesar de o arroz ser diferenciado por possuir maior quantidade de lisina em seus grãos em comparação ao trigo, milho ou cevada, a sua quantidade de proteínas representa somente de 8-9% do grão. Sendo o Zn é um micronutriente correlacionado com o funcionamento vital de plantas e animais, e estando relacionado direta e indiretamente com a síntese e funcionamento de várias proteínas, a proposta deste trabalho foi analisar a possível correlação da quantidade de Zn encontrado no grão com o perfil das proteínas de reserva, aminoácidos solúveis, enzimas envolvidas no metabolismo do ácido aspártico e do fator antinutricional ácido fítico, nos grãos de diferentes genótipos de arroz, avaliando primordialmente as diferenças inerentes de cada material genético a fim de agregar conhecimentos que possam ser utilizados como ferramenta para o melhoramento dessa espécie, visando ganho nutricional em seu grão. Para tanto, foram executados dois experimentos distintos. No primeiro foram avaliados três genótipos, os quais foram expostos à adubação foliar com sulfato de zinco, nas concentrações 0, 2 e 4 kg.ha-1 de ZnSO4.7H2O, buscando aumentar-se o nível de Zn nos grãos. No entanto não se verificou incremento significativo do metal na porção de interesse alimentar, sendo a variação encontrada nas concentrações de Zn em grãos integrais e polidos foram inerentes aos genótipos. Ainda assim, foram verificados os outros aspectos nutricionais, para os quais os resultados apontaram diferenças significativas entre os tipos de grãos analisados, sendo indicado o consumo de grão integral ao polido, destacando-se o genótipo Primavera, que apresentou maior concentração de proteínas e menor quantidade de fitato. Esse experimento ainda confirmou que o catabolismo da lisina é a principal via de modulação para o acréscimo desse aminoácido no grão. Para a execução do segundo experimento foram utilizados 16 genótipos cultivados no Brasil, buscando caracterizar a diversidade genética em relação às principais propriedades do grão relacionadas à qualidade nutricional humana. Os dados mostraram que apesar do Zn estar correlacionado positivamente com fitato, não há relação direta entre a concentração desse elemento com a síntese e concentração de aminoácidos e nem com a concentração total de proteínas de reserva. No entanto, com os resultados obtidos para grão integral em relação às características nutricionais, permite apresentar os genótipos Carolino e Goiano como os de melhor desempenho, além de ressaltar a importância da camada da aleurona do grão, já que está relacionada com todas as características nutricionais importantes para um projeto de bioforticação, indicando que estudos devem ser intensificados para entender o transporte de nutrientes até o interior do endosperma, ou ainda, que o consumo de arroz integral deve ser mais reforçado. / Human malnutrition due to low intake of the micronutrients zinc (Zn) and iron (Fe) is relatively common in poor population, who uses cereals as main sources of calories. Currently, rice is one of the most consumed cereals worldwide but, despite its high lysine concentration in comparison to other cereal crops, rice grains have low protein contents (8-9%). Therefore, the current work aimed to evaluate the influence of additional Zn supply on amino acid profile, storage proteins, macro- and micronutrients, as well as on phytate concentration, and on activity of enzymes from lysine metabolism in grains of different rice genotypes, primarily evaluating the inherent differences of each genetic material in order to aggregate knowledge like a tool for the improvement of this species, aiming nutritional gain in its grain. For this purpose, two different experiments were performed. First of all, three genotypes were evaluated and exposed to foliar fertilization with zinc sulfate, in the concentrations 0, 2 and 4 kg.ha-1 of ZnSO4.7H2O, seeking to increase the level of Zn in the grains. However, there was no significant increase of the metal in the grain, and the variation found in Zn concentrations in brown and polished grains was according to the genotypes. Nevertheless, the other nutritional aspects were verified, for which the results indicated significant differences between the types of grains analyzed, being indicated the consumption of brown grain to instead polished one, and the genotype \'Primavera\' stood out with higher concentration of proteins and smaller amount of phytate. This experiment also confirmed that lysine catabolism is the main modulation pathway to increase this amino acid in the grain. For the second experiment 16 genotypes cultivated in Brazil were used to characterize the genetic diversity in relation to the major grain properties related to human nutritional quality. Zinc concentration was positively correlated to phytate, but no direct association between Zn and synthesis and concentration of amino acids or storage proteins was detected. Based on results, \'Carolino\' and \'Goiano\' rice cultivars presented the best performance. Moreover, due to the relevance of aleurone layer in retaining important nutritional features in rice grains, biofortification programs should investigate nutrient transportation from this region to endosperm in order to achieve better results.

O excesso de Fe no organismo gera espécies reativas de oxigênio (ERO) que são potencialmente tóxicas. Entretanto, a magnitude dos efeitos da exposição à moderada sobrecarga de Fe e da sua interação com facilitadores e/ou inibidores da absorção mineral não é conhecida. O objetivo deste trabalho foi avaliar esses efeitos e a sua interação com fruta nos e/ou fitato (facilitadores e inibidores da absorção de Fe, respectivamente) nos índices séricos do estado nutricional em Fe, no perfil dos lipídeos séricos e em parâmetros do metabolismo hepático e ósseo. Para o experimento foram utilizados 34 ratos machos Wistar, pesando inicialmente 49,3 ± 3,9g, alojados individualmente em gaiolas de aço semimetabólicas por 92 dias. Uma dieta AIN-93G (Dieta 1: Grupo Controle) e quatro dietas AIN93G modificadas foram usadas para o estudo, com as seguintes características: Dieta 2: sobrecarga moderada de ferro com 550mgFe/kg de ração (Grupo SBC); Dieta 3: sobrecarga moderada de ferro + 18% de farinha de yacon (Grupo SBC+FY); Dieta 4: sobrecarga moderada de ferro + 0,6% de fitato (Grupo SBC+FIT); Dieta 5: sobrecarga moderada de ferro + 18% de farinha de yacon + 0,6 % de fitato (Grupo SBC+FY+FIT). Os resultados demonstraram que a moderada sobrecarga de Fe ou a sua interação com farinha de yacon e/ou fitato não alterou os índices séricos do estado nutricional em Fe. Ocorreu aumento na atividade sérica da AST apenas no grupo SBC (p=0,055). Nos grupos SBC e SBC+FY houve diminuição na concentração do colesterol sérico (p=0,002) e, apenas no grupo SBC+FY+FIT, diminuição da concentração sérica do VLDL. No fígado, houve aumento significativo (p=0,002) da concentração de Fe não-heme nos grupos IO (+83%) e SBC+FIT (+117%) e, em todos os grupos SBC, na atividade da enzima GPx (p=0,000). A atividade da CAT foi menor (p=0,036) apenas para o grupo SBC+FY+FIT. Em todos os grupos SBC ocorreu significativo aumento nos depósitos de hemossiderina em torno das células de Kupffer (p=0,000). Houve aumento na apoptose em todos os grupos SBC, com os grupos SBC+FY e SBC+FY +FIT apresentando o maior número de corpúsculos apoptóticos/área (+405% e +342%, respectivamente) (p=0,000). Não houve alteração nos parâmetros relacionados ao metabolismo ósseo. No grupo SBC+FY houve significativo aumento na absorção aparente de Ca (p<0,05). Conclusões: A moderada sobrecarga de Fe não alterou os índices séricos do estado nutricional em Fe, mas resultou em alterações no tecido hepático e no perfil dos lipídeos séricos. Com exceção do perfil de lipídeos séricos, no qual apenas o fitato pareceu exercer efeito protetor, nos demais parâmetros avaliados a interação com farinha de yacon rica em fruta nos e/ou fitato reverteu parcial ou totalmente as alterações induzidas pela moderada sobrecarga de Fe. / Excess Fe in the organism generates potentially toxic reactive oxygen species (ROS). However, the magnitude of the effects of a moderate Fe overload and its interaction with factors which inhibit or facilitate mineral absorption is not known. The aim of the present work was to evaluate such effects and their interaction with fructans and/or phytate (compounds which facilitate and inhibit Fe absorption, respectively) on serum iron status indices, on the profile of serum lipids and on hepatic and bone metabolism parameters. In the experiment, thirty-four male Wistar rats initially weighing 49,3 ± 3,9g were used. The rats were housed in individual stainless-steel wire-mesh cages for 92 days. An AIN-93G diet (Diet 1: Control Group) and four modified AIN-93G diets were used in the study. The modified diets presented the following formulations: Diet 2: moderate Fe overload with 550mgFe/kg diet (IO Group); Diet 3: moderate Fe overload + 18% yacon flour (IO-YF Group); Diet 4: moderate Fe verload + 0.6% phytate (IO-Phy Group); Diet 5: moderate Fe overload + 18% yacon flour + 0.6% phytate (IO-YF-Phy Group). The results demonstrated that a moderate Fe overload or its interaction with yacon flour and/or phytate did not alter the serum iron status indices. An increase in the serum AST activity was observed only in the IO group (p=0,055). In the IO and IO-YF groups, there was a reduction in the serum cholesterol concentration (p=0,002) and a reduction in the serum VLDL concentration was observed only in the IO-YF-Phy group. In the liver, there was a significant increase (p=0,002) in non-heme Fe concentration in the IO (+83%) and IO-Phy (+117%) groups. Also, GPx activity was significantly increased (p=0,000) in all IO groups. CAT activity was lower (p=0,036) only in the IO-YF-Phy group. A significant increase in hemosiderin deposition around Kupffer cells was observed in all IO groups (p=0,000). Apoptosis was increased in all IO groups, whereas the IO-YF and IO-YF-Phy groups showed the largest number of apoptotic bodies/area (+405% and +342%, respectively) (p=0,000). There was no alteration in the parameters related to bone metabolism. In the IO-YF group, there was a significant increase in Ca apparent absorption (p<0,05).Conclusions: The moderate Fe overload did not alter the serum iron status índices, but led to alterations in the hepatic tissue and in the profile of serum lipids. Except for the profile of serum lipids where only phytate seemed to have a protective effect, in the other evaluated parameters the interaction with yacon flour rich in fructans and/or phytate partially or totally reversed the alterations induced by the moderate Fe overload.

Los cereales son empleados como dieta complementaria a la lactancia materna a partir del 4º mes ya que suministra nutrientes esenciales (especialmente hidratos de carbono, proteínas, minerales y vitaminas (particularmente tiamina). Los alimentos infantiles elaborados a partir de harinas procedentes de cereales pueden presentar compromiso en la biodisponibilidad de determinados minerales, por ello, es de gran importancia tratar de establecer los tratamientos tecnológicos necesarios para que la utilización de estos nutrientes esenciales sea la máxima. Se ha comprobado que el método más sencillo y eficaz de conseguir la eliminación del ácido fítico, es la adición de fitasa exógena. / Dietary minerals intake is of interest of human beings in general, but particularly for infant and young children in the first year of life, when growth is accelerated. Insuficient mineral intake in this period, mainly of iron, calcium and zinc, is responsible for diseases such as anaemia, rickets, osteoporosis or inmune diseases. Cereals are introduced to infants at the age of four to six months to supplement breastmilk and follow-on formula, since this is a period of rapid growth and development. Phytic acid (myoinositol hexa-phosphoric acid, IP6) is the major phosphorus storage compound of most seeds and cereal grains, and it has a strong ability to chelate multivalent metal ions, specially iron, zinc, and calcium.Based on this knowledge, complete phytate degradation by means of technological treatments is desirable, in order to overcome its negative effects on mineral bioavailability. Food processing-such as cooking, bread-making and fermentation-is known to reduce phytic acid content. However, the bioavailability of minerals can be considerably increased by dephytinization adding an exogenous phytase.

O excesso de Fe no organismo gera espécies reativas de oxigênio (ERO) que são potencialmente tóxicas. Entretanto, a magnitude dos efeitos da exposição à moderada sobrecarga de Fe e da sua interação com facilitadores e/ou inibidores da absorção mineral não é conhecida. O objetivo deste trabalho foi avaliar esses efeitos e a sua interação com fruta nos e/ou fitato (facilitadores e inibidores da absorção de Fe, respectivamente) nos índices séricos do estado nutricional em Fe, no perfil dos lipídeos séricos e em parâmetros do metabolismo hepático e ósseo. Para o experimento foram utilizados 34 ratos machos Wistar, pesando inicialmente 49,3 ± 3,9g, alojados individualmente em gaiolas de aço semimetabólicas por 92 dias. Uma dieta AIN-93G (Dieta 1: Grupo Controle) e quatro dietas AIN93G modificadas foram usadas para o estudo, com as seguintes características: Dieta 2: sobrecarga moderada de ferro com 550mgFe/kg de ração (Grupo SBC); Dieta 3: sobrecarga moderada de ferro + 18% de farinha de yacon (Grupo SBC+FY); Dieta 4: sobrecarga moderada de ferro + 0,6% de fitato (Grupo SBC+FIT); Dieta 5: sobrecarga moderada de ferro + 18% de farinha de yacon + 0,6 % de fitato (Grupo SBC+FY+FIT). Os resultados demonstraram que a moderada sobrecarga de Fe ou a sua interação com farinha de yacon e/ou fitato não alterou os índices séricos do estado nutricional em Fe. Ocorreu aumento na atividade sérica da AST apenas no grupo SBC (p=0,055). Nos grupos SBC e SBC+FY houve diminuição na concentração do colesterol sérico (p=0,002) e, apenas no grupo SBC+FY+FIT, diminuição da concentração sérica do VLDL. No fígado, houve aumento significativo (p=0,002) da concentração de Fe não-heme nos grupos IO (+83%) e SBC+FIT (+117%) e, em todos os grupos SBC, na atividade da enzima GPx (p=0,000). A atividade da CAT foi menor (p=0,036) apenas para o grupo SBC+FY+FIT. Em todos os grupos SBC ocorreu significativo aumento nos depósitos de hemossiderina em torno das células de Kupffer (p=0,000). Houve aumento na apoptose em todos os grupos SBC, com os grupos SBC+FY e SBC+FY +FIT apresentando o maior número de corpúsculos apoptóticos/área (+405% e +342%, respectivamente) (p=0,000). Não houve alteração nos parâmetros relacionados ao metabolismo ósseo. No grupo SBC+FY houve significativo aumento na absorção aparente de Ca (p<0,05). Conclusões: A moderada sobrecarga de Fe não alterou os índices séricos do estado nutricional em Fe, mas resultou em alterações no tecido hepático e no perfil dos lipídeos séricos. Com exceção do perfil de lipídeos séricos, no qual apenas o fitato pareceu exercer efeito protetor, nos demais parâmetros avaliados a interação com farinha de yacon rica em fruta nos e/ou fitato reverteu parcial ou totalmente as alterações induzidas pela moderada sobrecarga de Fe. / Excess Fe in the organism generates potentially toxic reactive oxygen species (ROS). However, the magnitude of the effects of a moderate Fe overload and its interaction with factors which inhibit or facilitate mineral absorption is not known. The aim of the present work was to evaluate such effects and their interaction with fructans and/or phytate (compounds which facilitate and inhibit Fe absorption, respectively) on serum iron status indices, on the profile of serum lipids and on hepatic and bone metabolism parameters. In the experiment, thirty-four male Wistar rats initially weighing 49,3 ± 3,9g were used. The rats were housed in individual stainless-steel wire-mesh cages for 92 days. An AIN-93G diet (Diet 1: Control Group) and four modified AIN-93G diets were used in the study. The modified diets presented the following formulations: Diet 2: moderate Fe overload with 550mgFe/kg diet (IO Group); Diet 3: moderate Fe overload + 18% yacon flour (IO-YF Group); Diet 4: moderate Fe verload + 0.6% phytate (IO-Phy Group); Diet 5: moderate Fe overload + 18% yacon flour + 0.6% phytate (IO-YF-Phy Group). The results demonstrated that a moderate Fe overload or its interaction with yacon flour and/or phytate did not alter the serum iron status indices. An increase in the serum AST activity was observed only in the IO group (p=0,055). In the IO and IO-YF groups, there was a reduction in the serum cholesterol concentration (p=0,002) and a reduction in the serum VLDL concentration was observed only in the IO-YF-Phy group. In the liver, there was a significant increase (p=0,002) in non-heme Fe concentration in the IO (+83%) and IO-Phy (+117%) groups. Also, GPx activity was significantly increased (p=0,000) in all IO groups. CAT activity was lower (p=0,036) only in the IO-YF-Phy group. A significant increase in hemosiderin deposition around Kupffer cells was observed in all IO groups (p=0,000). Apoptosis was increased in all IO groups, whereas the IO-YF and IO-YF-Phy groups showed the largest number of apoptotic bodies/area (+405% and +342%, respectively) (p=0,000). There was no alteration in the parameters related to bone metabolism. In the IO-YF group, there was a significant increase in Ca apparent absorption (p<0,05).Conclusions: The moderate Fe overload did not alter the serum iron status índices, but led to alterations in the hepatic tissue and in the profile of serum lipids. Except for the profile of serum lipids where only phytate seemed to have a protective effect, in the other evaluated parameters the interaction with yacon flour rich in fructans and/or phytate partially or totally reversed the alterations induced by the moderate Fe overload.

O arroz está entre os cereais mais consumidos do mundo. A desnutrição por micronutrientes como zinco (Zn) e ferro (Fe) é generalizada, especialmente em populações pobres, cujas calorias diárias são obtidas principalmente pelo consumo de cereais. Apesar de o arroz ser diferenciado por possuir maior quantidade de lisina em seus grãos em comparação ao trigo, milho ou cevada, a sua quantidade de proteínas representa somente de 8-9% do grão. Sendo o Zn é um micronutriente correlacionado com o funcionamento vital de plantas e animais, e estando relacionado direta e indiretamente com a síntese e funcionamento de várias proteínas, a proposta deste trabalho foi analisar a possível correlação da quantidade de Zn encontrado no grão com o perfil das proteínas de reserva, aminoácidos solúveis, enzimas envolvidas no metabolismo do ácido aspártico e do fator antinutricional ácido fítico, nos grãos de diferentes genótipos de arroz, avaliando primordialmente as diferenças inerentes de cada material genético a fim de agregar conhecimentos que possam ser utilizados como ferramenta para o melhoramento dessa espécie, visando ganho nutricional em seu grão. Para tanto, foram executados dois experimentos distintos. No primeiro foram avaliados três genótipos, os quais foram expostos à adubação foliar com sulfato de zinco, nas concentrações 0, 2 e 4 kg.ha-1 de ZnSO4.7H2O, buscando aumentar-se o nível de Zn nos grãos. No entanto não se verificou incremento significativo do metal na porção de interesse alimentar, sendo a variação encontrada nas concentrações de Zn em grãos integrais e polidos foram inerentes aos genótipos. Ainda assim, foram verificados os outros aspectos nutricionais, para os quais os resultados apontaram diferenças significativas entre os tipos de grãos analisados, sendo indicado o consumo de grão integral ao polido, destacando-se o genótipo Primavera, que apresentou maior concentração de proteínas e menor quantidade de fitato. Esse experimento ainda confirmou que o catabolismo da lisina é a principal via de modulação para o acréscimo desse aminoácido no grão. Para a execução do segundo experimento foram utilizados 16 genótipos cultivados no Brasil, buscando caracterizar a diversidade genética em relação às principais propriedades do grão relacionadas à qualidade nutricional humana. Os dados mostraram que apesar do Zn estar correlacionado positivamente com fitato, não há relação direta entre a concentração desse elemento com a síntese e concentração de aminoácidos e nem com a concentração total de proteínas de reserva. No entanto, com os resultados obtidos para grão integral em relação às características nutricionais, permite apresentar os genótipos Carolino e Goiano como os de melhor desempenho, além de ressaltar a importância da camada da aleurona do grão, já que está relacionada com todas as características nutricionais importantes para um projeto de bioforticação, indicando que estudos devem ser intensificados para entender o transporte de nutrientes até o interior do endosperma, ou ainda, que o consumo de arroz integral deve ser mais reforçado. / Human malnutrition due to low intake of the micronutrients zinc (Zn) and iron (Fe) is relatively common in poor population, who uses cereals as main sources of calories. Currently, rice is one of the most consumed cereals worldwide but, despite its high lysine concentration in comparison to other cereal crops, rice grains have low protein contents (8-9%). Therefore, the current work aimed to evaluate the influence of additional Zn supply on amino acid profile, storage proteins, macro- and micronutrients, as well as on phytate concentration, and on activity of enzymes from lysine metabolism in grains of different rice genotypes, primarily evaluating the inherent differences of each genetic material in order to aggregate knowledge like a tool for the improvement of this species, aiming nutritional gain in its grain. For this purpose, two different experiments were performed. First of all, three genotypes were evaluated and exposed to foliar fertilization with zinc sulfate, in the concentrations 0, 2 and 4 kg.ha-1 of ZnSO4.7H2O, seeking to increase the level of Zn in the grains. However, there was no significant increase of the metal in the grain, and the variation found in Zn concentrations in brown and polished grains was according to the genotypes. Nevertheless, the other nutritional aspects were verified, for which the results indicated significant differences between the types of grains analyzed, being indicated the consumption of brown grain to instead polished one, and the genotype \'Primavera\' stood out with higher concentration of proteins and smaller amount of phytate. This experiment also confirmed that lysine catabolism is the main modulation pathway to increase this amino acid in the grain. For the second experiment 16 genotypes cultivated in Brazil were used to characterize the genetic diversity in relation to the major grain properties related to human nutritional quality. Zinc concentration was positively correlated to phytate, but no direct association between Zn and synthesis and concentration of amino acids or storage proteins was detected. Based on results, \'Carolino\' and \'Goiano\' rice cultivars presented the best performance. Moreover, due to the relevance of aleurone layer in retaining important nutritional features in rice grains, biofortification programs should investigate nutrient transportation from this region to endosperm in order to achieve better results.