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Search Results: 1 - 10 of 71380 matches for " Neuza Maria Brunoro;Matta "
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Lipídeos séricos e morfologia hepática de ratos alimentados com diferentes fontes lipídicas (óleo de soja, gordura de peixe e porco, margarina e manteiga)
Almeida, Martha Elisa Ferreira de;Queiroz, José Humberto de;Costa, Neuza Maria Brunoro;Matta, Sérgio Luis Pinto;
Revista de Nutri??o , 2011, DOI: 10.1590/S1415-52732011000100014
Abstract: objective: this study analyzed serum lipids and hepatics morphological changes in rats fed different lipid sources (soybean oil, fish fat and lard, margarine and butter). methods: fifty wistar rats were divided into five groups. they were given semi-synthetic diets with different lipid sources for 28 days: soybean oil, lard, butter, margarine and fish fat. body weight, food intake, food efficiency coefficient, lipoprotein lipase activity, serum concentrations of total cholesterol and high density lipoprotein-cholesterol, triacylglycerols and albumin were assessed. the heart and liver tissues underwent histological assessment. results: the type of lipid source did not influence food intake, weight gain or food efficiency coefficient. the activity of the lipoprotein lipase was also unaffected; however, there were changes in the serum concentration of total cholesterol, high density lipoprotein-cholesterol, triacylglycerols and albumin. all groups presented lipid droplets on the coronary walls and heart capillaries. the fat deposition on the liver of animals given soybean oil, fish fat and lard, and butter was characterized as steatosis. conclusion: the lipid source that presented the best results was soybean oil. fish fat affected the serum and tissues similarly to other lipid sources (lard, butter and margarine). this may contribute to the onset and progression of cardiovascular diseases.
Perfil lipídico tecidual de ratos alimentados com diferentes fontes lipídicas
Almeida, Martha Elisa Ferreira de;Queiroz, José Humberto de;Queiroz, Maria Eliana Lopes Ribeiro de;Costa, Neuza Maria Brunoro;Matta, Sérgio Luis Pinto;
Revista de Nutri??o , 2009, DOI: 10.1590/S1415-52732009000100005
Abstract: objective:to determine if lipid sources with different unsaturated to saturated fatty acid ratios, (pufa+mufa)/sfa in the diet alter the lipid profile of tissues, the lipid concentration (mg/g) of the hepatic and mesenteric tissues and the lipid digestibility. methods:gas chromatography was used to determine the profile of fatty acids in the hepatic and adipose tissues of rats fed with different lipid sources. the digestibility coefficient was determined based on the ratio between lipid intake and excreted in the feces. results:different lipid sources (soy oil, butter, margarine and pig and fish fat) did not alter the digestibility coefficient and the hepatic weight, but they altered the lipid deposition in all adipose tissue evaluated. no direct correlation was observed between dietary non-essential fatty acid profile and its deposition in the studied adipose tissues, because of de novo which impedes the identification of the dietary fatty acid. conclusion:a direct relationship was not verified between the dietary fatty acid profile and its deposition in the studied adipose tissues, except for the trans and linoleic (c18:2) fatty acids which are not synthesized in the rat. the tissue concentration of these fatty acids was directly proportional to their dietary sources. the (pufa+mufa)/sfa ratio found in the hepatic tissue of the different groups, was directly proportional to the values presented in the dietary lipid sources. however, this association was not observed in the adipose tissue.
Proteínas do feij?o preto sem casca: digestibilidade em animais convencionais e isentos de germes (germ-free)
PEREIRA, Concei??o Angelina dos Santos;COSTA, Neuza Maria Brunoro;
Revista de Nutri??o , 2002, DOI: 10.1590/S1415-52732002000100002
Abstract: the bean (phaseolus vulgaris, l.) is a legume of great importance in the brazilian typical diet. nevertheless, it presents a low protein quality due to its poor digestibility and low levels and bioavailability of its sulfur aminoacids. the aim of this study was to evaluate the digestibility of albumin and globulin protein fractions of dehulled black beans in conventional and germ-free mice and also in weaning rats (wistar) of 21 to 25 days of age. protein digestibility corrected amino acid score was also determined. true digestibility values in germ-free mice were 90.21 and 90.00%, in conventional mice were 85.53 and 86.73%, and in rats were 82.62 and 68.53%, for albumin and globulin respectively. protein digestibility corrected amino acid score was 61.00% for albumin and 51.00% for globulin. true digestibility values in germ-free mice were higher than those obtained with conventional animals. this fact suggests that intestinal flora is contributing to increase fecal nitrogen output in conventional animals, and, therefore, true digestibility of beans is being underestimated.
Proteínas do feij o preto sem casca: digestibilidade em animais convencionais e isentos de germes (germ-free)
PEREIRA Concei??o Angelina dos Santos,COSTA Neuza Maria Brunoro
Revista de Nutri??o , 2002,
Abstract: O feij o (Phaseolus vulgaris, L. ) é uma leguminosa de grande importancia para a dieta da popula o brasileira. No entanto, um de seus maiores problemas é representado pelo baixo valor nutricional de suas proteínas, decorrente, por um lado, da sua baixa digestibilidade e, de outro, do teor e biodisponibilidade reduzidos de aminoácidos sulfurados. Com o objetivo de avaliar a digestibilidade das proteínas albumina e globulina do feij o preto sem casca, foram realizados ensaios biológicos com camundongos isentos de germes e convencionais e com ratos (Wistar), recém-desmamados, com idade de 21 a 25 dias. Avaliou-se ainda o Escore Químico Corrigido pela Digestibilidade da Proteína. A digestibilidade verdadeira no experimento com camundongos isentos de germes foi de 90,21 e 90,00%, no teste com camundongos convencionais foi de 85,53 e 86,73%, e no experimento com ratos foi de 82,62 e 68,53%, para albumina e globulina, respectivamente. O Escore Químico Corrigido pela Digestibilidade da Proteína foi de 61,00% para a albumina e 51,00% para a globulina. A digestibilidade determinada em animais isentos de germes foi superior aos valores encontrados em animais convencionais, sugerindo que a flora intestinal esteja contribuindo para elevar o teor de nitrogênio nas fezes dos animais convencionais, e, portanto, esteja sendo subestimada a digestibilidade verdadeira do feij o.
Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas
Pires, Christiano Vieira;Oliveira, Maria Goreti de Almeida;Rosa, José César;Costa, Neuza Maria Brunoro;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000100029
Abstract: proteins are essential for animals, therefore, they must be present in diet, in appropriate amounts. besides the quantitative aspect, the qualitative aspect should be taken into account, i.e. its nutritional value, which will depend on its composition, digestibility, bioavailability of essential amino acids, absence of toxicity, and of antinutritional factors. the purpose of this work was to evaluate the digestibility in vivo, the chemical score of amino acids (eq), and the protein digestibility corrected amino acid score (pdcaas) of the following protein resources: frog meat without bone, frog meat with bone, mechanically separated frog meat (cms), beef meat, egg powder, casein, wheat, corn, conventional soybean, kunitz trypsin inhibitor and lipoxygenase free soybean (kti-lox- soybean), textured soybean protein (pts) and beans. animal proteins presented higher digestibility values than those from vegetables. frog meat without bone was the protein with the highest protein digestibility of all proteins studied, not differing from casein, cms, beef and frog meat with bone. comparing animal proteins, the one of egg powder was the one which presented the lowest digestibility. no animal protein presented essential limiting amino acids when compared to those of fao/who. beans, conventional soybean, kti-lox- soybean and pts presented sulfurized amino acids (methione+cysteine) as limiting ones. whereas for wheat and corn, the most limiting amino acid was lysine. kti-lox- soybean presented higher pdcaas values than those of conventional soybean, presenting a possible increase in genetically improved soybean and processed soybean protein quality.
QUALIDADE PROT ‰ICA DE DIVERSOS ALIMENTOS, INCLUINDO DIFERENTES VARIEDADES DE SOJA*
FABR?-CIA QUEIROZ MENDES,MARIA GORETI DE ALMEIDA OLIVEIRA,NEUZA MARIA BRUNORO COSTA,CHRISTIANO VIEIRA PIRES
Alimentos e Nutri??o , 2009,
Abstract: O objetivo desse trabalho foi avaliar a digestibilidade prot ica, o PER e NPR das seguintes fontes proteicas: case -na, albumina, arroz, aveia, carne de frango, peixe e su -na, leite em p 3, prote -na de soro de leite, quinoa e cinco variedades de soja. A avalia § £o da qualidade prot ica foi conduzida por ensaios biol 3gicos, durante 14 dias, utilizando-se ratos rec m desmamados. As dietas continham teores de 9,5% de prote -na e 7% para a de arroz. Foi determinada a atividade de inibidor de tripsina nas amostras de soja. As dietas de case -na, albumina, arroz, prote -na de soro de leite e as carnes su -na, peixe e frango apresentaram maiores valores de digestibilidade, n £o diferindo entre si, com valores entre 92,12% a 95,54%. As que continham soja foram as que apresentaram menor valor de digestibilidade (73,23% a 78,04%). Para valores de PER e NPR, leite em p 3, case -na, albumina, prote -na de soro e as carnes apresentaram os maiores valores. Os valores encontrados para a inibi § £o de tripsina variaram de 100,71 a 157,72 mg de tripsina inibida/g de prote -na. A menor digestibilidade das variedades de soja prova que a presen §a de fatores antinutricionais reduz a biodisponibilidade das prote -nas.
Efeito de diferentes doses de flavonóides em ratos hiperlipidêmicos
OLIVEIRA Tania Toledo de,GOMES Silvia Maria,NAGEM Tanus Jorge,COSTA Neuza Maria Brunoro
Revista de Nutri??o , 2002,
Abstract: O objetivo deste estudo foi avaliar o efeito de diferentes doses de baicaleína, morina, naringenina, naringina, quercetina e rutina no aumento dos níveis de colesterol-HDL e trigliceróis em ratos hiperlipidêmicos. Tais flavonóides foram administrados em 3 doses (5, 10, 15 mg/animal) a ratos machos da ra a Wistar, com 30 dias de vida, alimentados com dieta n o purificada de fórmula da marca Labina . A hiperlipidemia foi induzida pela administra o de Triton, na dose de 300 mg/kg de peso vivo. Após 24 horas, os flavonóides foram administrados, sendo cada dose aplicada em grupos de 8 animais. Após 48 horas da aplica o do Triton, os animais foram anestesiados e, por pun o cardíaca, amostras de sangue foram coletadas para realiza o das análises de colesterol, colesterol-HDL e triacilgliceróis no soro. Os melhores resultados para a redu o do colesterol foram obtidos com os flavonóides quercetina e rutina, na dose de 5 mg, e naringenina, na dose de 10 mg. A baicaleína, nas doses de 5 e 10 mg, foi a que apresentou as menores redu es para colesterol-HDL. Já para as concentra es de triacilgliceróis, a baicaleína foi a que mais reduziu este parametro, independentemente da dose utilizada.
Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feij?o comum
Ramírez-Cárdenasi, Lucía;Leonel, Alda Jusceline;Costa, Neuza Maria Brunoro;
Ciência e Tecnologia de Alimentos , 2008, DOI: 10.1590/S0101-20612008000100029
Abstract: the common bean (phaseolus vulgaris, l.) is an important source of nutrients, however, the presence of antinutrient factors limits its nutritional value. the effect of the domestic processing was evaluated on the content of nutrients and antinutrient factors in five cultivars of beans: white (ouro branco), black (diamante negro) and brown (brs radiante, pérola and talism?). the centesimal composition and the content of minerals, tannins and phytate were evaluated in flours made by raw beans as well as in beans cooked without soaking; cooked with the soaking water or cooked without the soaking water. the content of total, soluble and insoluble dietary fiber and the amino acid profile were analyzed in beans cooked with the soaking water. all the parameters analyzed varied with the bean cultivar. the cooking process affected only the content of tannins and phytate, which were both reduced to a higher extent by cooking without the soaking water. the cooking process increased the content of insoluble dietary fiber and decreased the soluble dietary fiber when compared to the raw samples. based on the protein digestibility corrected amino acid score (pdcaas), pérola was the cultivar with lowest protein quality and talism? the highest one.
Variedades de feij?o e seus efeitos na qualidade protéica, na glicemia e nos lipídios sangüíneos em ratos
Luján, Dagnith Liz Bejarano;Leonel, Alda Jusceline;Bassinello, Priscila Zaczuk;Costa, Neuza Maria Brunoro;
Ciência e Tecnologia de Alimentos , 2008, DOI: 10.1590/S0101-20612008000500022
Abstract: beans are important source of protein in the brazilian staple food and may modulate the blood glucose and lipid levels. the objective of this study was to evaluate the protein quality and functional properties of varieties of beans. seven groups (n = 6) of weaning rats were used for the bean protein quality analysis. the first group was fed protein-free diet for 14 days, and the remaining were fed diets with 9 to 10% protein provided by either casein or one of the 5 varieties of beans (ouro branco, pérola, brs radiante, diamante negro, and talism?). in a further study, 4 groups (n = 10) of adult rats were fed diets containing either casein or "ouro branco", "diamante negro", and "talism?" beans (30 g.100 g-1 diet), for 28 days. "ouro branco", white beans, showed higher relative protein efficiency ratio (rper = 61.18%) than the other varieties, and the "brs radiante", brown beans, showed the lowest value (rper = 44.60%). in terms of net protein ratio (npr) and digestibility, no difference was observed between the varieties studied (p > 0.05), varying from 67.05 to 78.19%, and 78.70 to 84.88%, respectively. "diamante negro", black and brown beans, and the "talism?" beans showed 30 and 26% reduction of blood glucose, respectively, compared to the casein group but not at significant levels. no difference (p > 0.05) was observed between the varieties in terms of serum cholesterol and triacylglycerol levels. this indicates that the nutritional and functional demands of the population may be supplied by different varieties of beans.
Avalia??o da qualidade protéica de dois formulados em pó, à base de soja enriquecidos com zinco, selênio e magnésio para utiliza??o em nutri??o enteral
Monteiro, Josefina Bressan Resende;Costa, Neuza Maria Brunoro;Esteves, Elizabete Adriana;Milagres, Kélia Henriques;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000100002
Abstract: it was developed two powder formulas, soybean based, zinc, selenium and magnesium enriched, from soy milk and fat-free soy milk. they were named fpsa -soybean milk formula and fps60 - fat -free soybean milk formula. besides soybean, the two formulas were added dehydrated yolk egg, maltodextrin, soybean oil, canola oil, coconut oil, vitamin and mineral mix and stabilizer. zinc, selenium and magnesium were added to attend 200% of rda. protein quality was carried out by experimental design with male wistar rats, and it was analyzed npr, npu and digestibility. there was no significant difference (p > 0,05) between fpsa and fpsa60 and between the two formulas and casein, related to npr and npu. both formulas showed similar results on digestibility, but lower than casein. it was concluded that the formulas tested had good biologic value, since they showed a protein quality index close to casein.
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