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Search Results: 1 - 10 of 307853 matches for " Laura; Binaghi J "
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EVALUACIóN DE LA INFLUENCIA DE DISTINTOS COMPONENTES DE LA DIETA SOBRE LA BIODISPONIBILIDAD POTENCIAL DE MINERALES EN ALIMENTOS COMPLEMENTARIOS
Binaghi J,María; López B,Laura; Ronayne de Ferrer A,Patricia; Valencia E,Mirta;
Revista chilena de nutrición , 2007, DOI: 10.4067/S0717-75182007000100006
Abstract: iron (fe), zinc (zn) and calcium (ca) potential bioavailability (ba) was evaluated in complementary foods fortified with vitamins and minerals: a commercial infant cereal (ic), the mixture of ic with a commercial infant dessert (ic+id) and a mixture of ic with orange (ic+o). each sample was combined with 5 different beverages (tea, mate, chocolate milk, a cola soft drink and artificial orange juice). mineral's dialysis ability (d%) as an indicator of potential ba was assessed using an in vitro method. fe d % showed no significant differences between ic (19.9) and ic+id (17.8) but was significantly increased in the ic+o sample (35.4). the ic+id mixture had the lowest zn d% (11.4) while the ic+o sample showed a very high value (24). there were no significant differences in ca d% among the three samples. regarding the beverages, both chocolate milk and mate had a depressing effect on mineral dialysis ability in all cases. there was no modification due to cola soft drink. artificial juice caused a considerable increase in d% for all of the minerals. mineral potential bioavailability in these complementary foods may be significantly modified by other habitual dietary components
EVALUACIóN DE LA INFLUENCIA DE DISTINTOS COMPONENTES DE LA DIETA SOBRE LA BIODISPONIBILIDAD POTENCIAL DE MINERALES EN ALIMENTOS COMPLEMENTARIOS EVALUATION OF THE INFLUENCE OF DIFFERENT DIETARY COMPONENTS ON POTENTIAL MINERAL BIOAVAILABILITY IN COMPLEMENTARY FOODS
María Binaghi J,Laura López B,Patricia Ronayne de Ferrer A,Mirta Valencia E
Revista Chilena de Nutricíon , 2007,
Abstract: Se evaluó la biodisponibilidad potencial (Bd) de hierro (Fe), zinc (Zn) y calcio (Ca) en alimentos complementarios fortificados con vitaminas y minerales: un cereal comercial infantil (CI), la mezcla de CI con un postre comercial infantil (CI+PI) y mezcla de CI con naranja (CI+N). Cada muestra se combinó con 5 bebidas diferentes (té, mate cocido, leche chocolatada, bebida cola y jugo artificial de naranja). La dializabilidad (D%) mineral como indicador de la Bd potencial, fue determinada con un método in vitro. La D % de Fe fue muy similar en CI (19,9) y CI+PI (17,8) pero mostró un aumento muy significativo en la mezcla CI+N (35,4). La muestra CI+PI presentó la menor D % Zn (11,4) mientras que en CI+N fue muy elevada (24). La D% de Ca no presentó diferencias significativas entre las tres muestras. En relación con las bebidas, la leche chocolatada y el mate cocido tuvieron un efecto depresor en todos los minerales. No se observaron modificaciones con la bebida cola. El jugo artificial provocó un incremento considerable en la D% de todos los minerales. La biodisponibilidad potencial de los minerales estudiados en estos alimentos complementarios puede verse significativamente modificada por otros componentes habituales de la dieta Iron (Fe), zinc (Zn) and calcium (Ca) potential bioavailability (Ba) was evaluated in complementary foods fortified with vitamins and minerals: a commercial infant cereal (IC), the mixture of IC with a commercial infant dessert (IC+ID) and a mixture of IC with orange (IC+O). Each sample was combined with 5 different beverages (tea, mate, chocolate milk, a cola soft drink and artificial orange juice). Mineral's dialysis ability (D%) as an indicator of potential Ba was assessed using an in vitro method. Fe D % showed no significant differences between IC (19.9) and IC+ID (17.8) but was significantly increased in the IC+O sample (35.4). The IC+ID mixture had the lowest Zn D% (11.4) while the IC+O sample showed a very high value (24). There were no significant differences in Ca D% among the three samples. Regarding the beverages, both chocolate milk and mate had a depressing effect on mineral dialysis ability in all cases. There was no modification due to cola soft drink. Artificial juice caused a considerable increase in D% for all of the minerals. Mineral potential bioavailability in these complementary foods may be significantly modified by other habitual dietary components
IDENTIFICACIóN DE ESPECIES CáRNICAS EN PRODUCTOS CáRNICOS COCIDOS: UTILIZACIóN DE SDS-PAGE COMO MéTODO DE SCREENING MEAT SPECIES IDENTIFICATION IN COOKED MEAT PRODUCTS: USING SDS-PAGE AS SCREENING METHOD
Laura López B,María Binaghi J,Carola Greco B,María Mambrín C
Revista Chilena de Nutricíon , 2011,
Abstract: Es necesario contar con metodologías que permitan la detección de las especies cárnicas utilizadas en la elaboración de productos cárnicos a los fines de establecer posibles adulteraciones. Con la finalidad de evaluar SDS-PAGE como método de screening para identificar la/las especies cárnicas utilizadas" en el presente trabajo" se analizaron veinte productos cárnicos crudos o cocidos elaborados en plantas piloto o comerciales. Los resultados hallados por electroforesis se compararon con un método inmunoquímico (ELISA). SDS-PAGE permitió la detección de proteínas de carne vacuna" porcina" de pollo y/o de pavo en las mayoría de las muestras analizadas. Sólo en algunas muestras que contenían alguna de las especies cárnicas en baja proporción" esta metodología no permitió su detección. SDS-PAGE tiene como ventaja poder detectar en una sola corrida la presencia de proteínas de diferentes especies cárnicas" mientras que con ELISA es necesario analizar una misma muestra con los diferentes kits de especies cárnicas para confirmar la presencia de las especies utilizadas. It is necessary to have methodologies for the detection of meat species used in meat products in order to establish possible adulterations. Twenty cooked meat products produced in pilot plants or commercially available products were analyzed in order to evaluate the SDS-PAGE electrophoresis methodology as a screening method to identify the meat species used. The results found by electrophoresis were compared with an immunochemical method (ELISA kits for detection ofpork, beef and poultry). SDS-PAGE methodology allowed the detection of beef, pork, chicken and /or turkey proteins in most samples. When some of these species were present in low proportion this methodology was not able to detect them. SDS-PAGE method has the advantage that allows the detection of proteins of different meat species in only one electrophoresis run while with the ELISA method it is necessary to analyze the same sample with different species identification kits to confirm the presence of the species used.
IDENTIFICACIóN DE ESPECIES CáRNICAS EN PRODUCTOS CáRNICOS COCIDOS: UTILIZACIóN DE SDS-PAGE COMO MéTODO DE SCREENING
López B,Laura; Binaghi J,María; Greco B,Carola; Mambrín C,María; Valencia E,Mirta;
Revista chilena de nutrición , 2011, DOI: 10.4067/S0717-75182011000200009
Abstract: it is necessary to have methodologies for the detection of meat species used in meat products in order to establish possible adulterations. twenty cooked meat products produced in pilot plants or commercially available products were analyzed in order to evaluate the sds-page electrophoresis methodology as a screening method to identify the meat species used. the results found by electrophoresis were compared with an immunochemical method (elisa kits for detection ofpork, beef and poultry). sds-page methodology allowed the detection of beef, pork, chicken and /or turkey proteins in most samples. when some of these species were present in low proportion this methodology was not able to detect them. sds-page method has the advantage that allows the detection of proteins of different meat species in only one electrophoresis run while with the elisa method it is necessary to analyze the same sample with different species identification kits to confirm the presence of the species used.
Detección de alérgenos de huevo en fideos secos por método de elisa
Binaghi,María Julieta; López,Laura Beatriz;
Diaeta , 2012,
Abstract: as the mandatory declaration of allergens will be soon included in the argentine food code (article 235, section seven), it is necessary to implement control methodologies to detect the possible existence of allergens in commercial products. the presence of egg allergens in pasta and in products with common wheat flour and /or durum wheat semolina is possible as a result of cross contamination. the objective of this work was to evaluate, using elisa method, the possible contamination with egg proteins in products made with common wheat flour and /or durum wheat semolina provided by a manufacturer to verify a possible contamination with egg proteins and to analyse commercial products with precautionary labels. nineteen products made with common wheat flour and /or durum wheat semolina provided by a manufacturer and nine commercial products (dry pasta) were analysed. the egg allergen was analyzed using the r-biopharm kit - elisa. the samples were analysed in duplicates following the kit protocol. among the samples provided by manufacturers there were products produced in line with the production of pasta with egg, with values below the quantification limit of the kit; products produced with a low percentage of milled products that could be made with egg, in which very low quantities of egg allergens were found (lower than 5 ppm), and products produced with a high percentage of milled products that could be made with egg and in which higher concentrations were obtained (higher than 5 ppm; whole dried egg). five of the commercial samples presented concentrations that were below or similar to the quantification limit while in the other four concentrations between 5 and 12 ppm of whole dried egg were obtained using the r-biopharm kit. following the results obtained, the elisa method allowed the detection of egg allergens in several samples provided by the industry as well as in some commercial samples with precautionary labels. for proper labelling of these products it wo
Detección de alérgenos de huevo en fideos secos por método de elisa Detection of egg allergens in dried pasta using elisa method
María Julieta Binaghi,Laura Beatriz López
Diaeta , 2012,
Abstract: Debido a la inminente incorporación al Código Alimentario Argentino del artículo 235 séptimo que contempla la rotulación de alérgenos en alimentos, resulta necesario realizar el control de productos comerciales para detectar la posible presencia de proteínas alergénicas. En la elaboración de fideos secos y de productos a base de harina de trigo pan y/o sémola de trigo candeal es probable la presencia de alérgenos de huevo por contaminación cruzada. El objetivo del presente trabajo fue determinar por un método de ELISA la posible contaminación con proteínas de huevo en productos elaborados con harina de trigo pan y/o sémola de trigo candeal provistos por una industria para verificar una posible contaminación con proteínas de huevo y analizar muestras comerciales con leyendas precautorias. Se analizaron diecinueve productos a base de harina de trigo pan y/o sémola de trigo candeal provistos por una industria y nueve muestras de fideos secos comerciales. El alérgeno huevo se analizó con kit de huevo de la marca r-biopharm. Las muestras se analizaron por duplicado siguiendo el protocolo de trabajo del kit. Entre las muestras provistas por la industria había: productos elaborados en línea cercana a elaboración de pastas con huevo en los que se obtuvieron valores por debajo del límite de cuantificación del kit; productos elaborados con bajo porcentaje de productos molidos que pudieron elaborarse con huevo, en los que se obtuvieron cantidades muy bajas de alérgeno huevo (menores a 5 ppm) y productos elaborados con alto porcentaje de productos molidos que pudieron haberse elaborado con huevo en los que se obtuvieron concentraciones mayores de huevo (mayores a 5 ppm de huevo en polvo). En las muestras comerciales hubo cinco que presentaron concentraciones por debajo o igual al límite de cuantificación mientras que en las otras cuatro se obtuvieron concentraciones entre 5 y 12 ppm de huevo en polvo con el kit de r-biopharm. De acuerdo con los resultados obtenidos el método ELISA permitió la detección de alergenos de huevo en varias de las muestras provistas por la industria y también en algunas muestras comerciales con leyendas precautorias. Para una correcta rotulación de estos productos resultaría necesario contar con valores umbrales establecidos por la Autoridad Sanitaria Nacional. As the mandatory declaration of allergens will be soon included in the Argentine Food Code (article 235, section seven), it is necessary to implement control methodologies to detect the possible existence of allergens in commercial products. The presence of egg allergens in pasta an
DIALIZABILIDAD DE HIERRO Y ZINC EN CEREALES PARA DESAYUNOS COMERCIALES FORTIFICADOS CON HIERRO ELEMENTAL, SULFATO FERROSO O EDTA FERRICO SODICO IRON AND ZINC DIALYSABILITY IN COMMERCIAL BREAKFAST CEREALS FORTIFIED WITH ELEMENTAL IRON, FERROUS SULPHATE OR FERRIC SODIUM EDTA
Carolina Elisa Cagnasso,Laura Beatriz López,María Julieta Binaghi,Néstor Raúl Pellegrino
Revista Chilena de Nutricíon , 2010,
Abstract: Se comparó la dializabilidad de Fe y Zn en 7 cereales para desayuno comercialmente fortificados o no, con Fe elemental y ZnO y se comparó la dializabilidad de Fe y Zn en tres tipos diferentes de cereales experimentalmente fortificados con ZnO y FeNa2EDTA o FeSO4 en el laboratorio. Se utilizó una metodología in vitro que mide el porcentaje de dializabilidad (D%) del mineral en condiciones controladas de pH. Los cereales comercialmente fortificados presentaron valores de DFe% entre 0,4 y 15,0 y entre 1,0 y 5,6; sin y con leche. Para DZn% los valores fueron entre 3,3 y 16,1 y entre 3,3 y 30,8, sin y con leche. Casi todos los cereales fortificados en el laboratorio presentaron mayor DFe% (entre 19,5 y 28,6) y DZn% (entre 12,4 y 29,2) cuando fueron fortificados con FeNa2EDTA (con y sin leche). Los resultados obtenidos muestran al FeNa2EDTA como una alternativa viable para la fortificación de cereales para desayuno. Iron (Fe) and Zinc (Zn) dialyzability was compared in 7 commercial ready-to-eat breakfast cereals (BC). Four of them were fortified with elemental Fe and ZnO. Fe and Zn dialyzability of 3 different types of BC fortified with ZnO and FeNa2EDTA or FeSO4 was also performed in our laboratory. An in vitro methodology that measures the percentage of mineral dialyzability (D%) with controlled pH was used. The DFe% values obtained for the commercially fortified BC ranged between 0.4 to 15.0% without milk and between 1.0 to 5.6% when milk was added to the cereals. In the case of Zn, the values ranged from 3.3 to 16.1 without milk and between 3.3 and 30.8 when milk was added. Almost every BC that was experimentally fortified in our laboratory presented a higher DFe% (19.5 to 28.6%) and DZn% (12.4 to 29.2) when fortified with FeNa2EDTA (with or without milk). The results obtained suggest that FeNa2EDTA is a viable alternative for the fortification of BC.
Salazones y chacinados embutidos secos: detección por electroforesis de especies cárnicas y de proteínas extrínsecas agregadas Dry-cured meat products: Electrophoresis detection of meat species and extrinsic proteins added
Laura Beatriz López,María Julieta Binaghi,Carola Beatriz Greco,María Cecilia Mambrín
Diaeta , 2010,
Abstract: En la elaboración de salazones y chacinados embutidos secos se pueden utilizar diferentes especies cárnicas y en algunos de ellos también se pueden agregar proteínas extrínsecas. En el presente trabajo se plantearon los siguientes objetivos: analizar salazones y chacinados embutidos secos elaborados con especies cárnicas de diferente origen (vacuna, porcina, de ciervo, de jabalí y de cordero) para establecer la utilidad de SDS-PAGE en la identificación de las mismas; comparar esta metodología con un método inmunoquímico (ELISA para especie porcina y ELISA para especie vacuna) en muestras que declaraban carne porcina y/o vacuna; detectar la posible presencia de proteínas extrínsecas declaradas o no en los respectivos rótulos de estos productos. Se analizaron 5 salazones y 7 chacinados embutidos secos. En todas las muestras se detectaron por electroforesis la o las especies cárnicas declaradas, sólo en una muestra que declaraba carnes vacuna y porcina se detectó sólo carne vacuna. La metodología inmunoquímica confirmó la detección de las carnes vacuna y/o porcina en las muestras que las declaraban. Con respecto a las proteínas extrínsecas se detectaron por electroforesis proteínas de soja en tres muestras, dos de ellas no las declaraban. Se detectaron proteínas lácteas en muy baja concentración en tres muestras que las declaraban y se detectaron proteínas de trigo en dos muestras que no las declaraban. Las tres proteínas detectadas en estas muestras constituyen alergenos alimentarios. Si bien el método ELISA resulta de elección para la detección de alergenos alimentarios, ya que tiene una sensibilidad mucho mayor al SDS-PAGE, estas proteínas alergénicas fueron detectadas con facilidad por electroforesis, lo cual indica que estaban agregadas en concentraciones importantes. Resulta entonces imprescindible que los elaboradores de este tipo de productos declaren la totalidad de los ingredientes proteicos utilizados para evitar reacciones alérgicas en los consumidores. Different meat species can be used in dry-cured meat products, and extrinsic proteins can also be added in some of them. The objectives of this work are to analyze dry-cured meat products elaborated with different meat species (cow, swine, deer, boar and lamb) in order to evaluate the usefulness of the SDS-PAGE method in the identification of the species used; to compare this methodology with an immunochemical method (ELISA for porcine and bovine species respectively) in samples that declare porcine and/or bovine meat in their label; and to detect the possible presence of extrinsic proteins decla
DIALIZABILIDAD DE HIERRO Y ZINC EN CEREALES PARA DESAYUNOS COMERCIALES FORTIFICADOS CON HIERRO ELEMENTAL, SULFATO FERROSO O EDTA FERRICO SODICO
Cagnasso,Carolina Elisa; López,Laura Beatriz; Binaghi,María Julieta; Pellegrino,Néstor Raúl; Valencia,Mirta Eva;
Revista chilena de nutrición , 2010, DOI: 10.4067/S0717-75182010000200001
Abstract: iron (fe) and zinc (zn) dialyzability was compared in 7 commercial ready-to-eat breakfast cereals (bc). four of them were fortified with elemental fe and zno. fe and zn dialyzability of 3 different types of bc fortified with zno and fena2edta or feso4 was also performed in our laboratory. an in vitro methodology that measures the percentage of mineral dialyzability (d%) with controlled ph was used. the dfe% values obtained for the commercially fortified bc ranged between 0.4 to 15.0% without milk and between 1.0 to 5.6% when milk was added to the cereals. in the case of zn, the values ranged from 3.3 to 16.1 without milk and between 3.3 and 30.8 when milk was added. almost every bc that was experimentally fortified in our laboratory presented a higher dfe% (19.5 to 28.6%) and dzn% (12.4 to 29.2) when fortified with fena2edta (with or without milk). the results obtained suggest that fena2edta is a viable alternative for the fortification of bc.
Estimación de proteína potencialmente utilizable en fórmulas infantiles de inicio para neonatos prematuros y de término
Binaghi,María J; Baroni,Andrea; Greco,Carola; Ronayne de Ferrer,Patricia A; Valencia,Mirta;
Archivos Latinoamericanos de Nutrición , 2002,
Abstract: estimation of potentially available protein in starting formulas for term and preterm infants. sixteen milk-based starting formulas were analyzed with the aim of calculating their "true protein" content and assessing "in vitro" protein digestibility, in order to estimate levels of potentially available protein. ten of them were designed for term infants: 7 had a casein:whey protein ratio 40:60 (adapted formulas) and 3 a ratio 80:20 (non-adapted); the 6 remaining formulas (all adapted) were for preterm infants. nitrogen was determined by the kjeldahl method. true protein was calculated as (total n- non-protein n) x 6.25. npn was determined in the soluble fraction, after protein precipitation with 24% trichloroacetic acid and centrifugation. digestibility was assessed by digestion with pepsin and pancreatin, and defined as the increase in non-protein n after enzymatic digestion. values for true protein were from 1.3 to 2.3 g/dl and for non protein n, from 4.5 to 13.7%. digestibility values varied between 59.0 and 92.5%; an inverse trend was observed between protein digestibility and protein content. considering both the "true protein" levels and their digested proportions, all preterm and 60% of the term formulas would present potentially available amounts below those recommended. these observations constitute an alert, even though this method of assessing "in vitro" protein digestibility represents only an approximation to physiological processes; however, it could be useful in order to evaluate the intensity of the heat treatments to which these formulas were subjected. on the other hand, since npn allows the estimation of the true protein provided by the formulas, either its percentage or the true protein content could be included on the label
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