Ciências Biológicas e da Saúde
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/3
Navegar
2 resultados
Resultados da Pesquisa
Item Effect of chia (Salvia hispanica l.) on the bioavailability of minerals, lipid profile, inflammation, oxidative stress, and intestinal health(Universidade Federal de Viçosa, 2019-12-17) Silva, Bárbara Pereira da; Martino, Hércia Stampini Duarte; http://lattes.cnpq.br/5914327234632562Chia is a pseudocereal that consumed worldwide due to its protective, functional and antioxidant effects, attributed to the presence of lipids, dietary fiber, antioxidant compounds, vitamins and minerals. Among the minerals, calcium, iron and zinc can be highlighted. But although present in good concentration, the bioavailability of these nutrients is unknown. Also, the effect of chia consumption on inflammatory markers and oxidative stress is not known in animals fed a high-fat diet. Furthermore, the effects of intra-amniotic administration of prebiotics extracted from chia on the morphology and functionality intestinal, on intestinal microbiota and on iron and zinc status are not known. In this sense, the objective of the study was to evaluate the effect of chia (Salvia hispanica L.) flour consumption on the bioavailability of calcium, iron and zinc, lipid profile, inflammation, oxidative stress, intestinal functionality and morphology, and intestinal microbiota. Chia flour cultivated in Brazil (RS state) was used. To obtain the flour, the seeds were ground. In the first biological essay (Manuscript 1), the effect of chia consumption on calcium bioavailability, inflammation, oxidative stress was conducted during 7 weeks. Thirty-two 21-day-old male Wistar rats were given either the AIN-93G diet or the high-fat diet. The study consisted of 4 experimental groups: AIN-93G + calcium carbonate, AIN-93G + chia, high-fat diet + calcium carbonate and high-fat diet + chia. The effects of chia intake on calcium bioavailability were measured using the calcium balance technique. In addition, the effect of chia flour on biochemical markers, inflammation and oxidative stress was evaluated. Chia presented low calcium bioavailability, regardless of the type of diet consumed. However, chia consumption reduced inflammatory processes, improved lipid profile and had no effect on oxidative stress. In the second biological essay (Manuscript 2), the effect of chia consumption on oxidative stress and inflammation in ovariectomized adult rats was evaluated. Eighty 21-day-old female Wistar rats were used. The animals received AIN93-G diet (n = 40) or high fat diet (n = 40) for 7 weeks. At week seven, 40 rats underwent ovariectomy (OVX) and 40 rats underwent surgery, but without organ removal (SHAM). The animals remained in these groups for 3 weeks to recover from surgery. Thus, after 10 weeks, the animals were relocated to the following eight experimental groups, where they remained receiving the experimental diets for 8 weeks: 1) control diet (SHAM), 2) high fat diet (SHAM), 3) control diet + chia (SHAM), 4) high fat diet + chia (SHAM), 5) control diet (OVX), 6) high fat diet (OVX), 7) control diet + chia (OVX), 8) high fat diet + chia (OVX). After 18 weeks, the animals were euthanized. Gene expression of protein related to inflammation and oxidative stress were measured. It was evaluated chia consumption on biochemical markers. Intake of chia improved lipid profile and increased hepatic and cecal indexes. In addition, chia consumption associated with the standard diet improved antioxidant activity, increased SOD and PPAR-α gene expression, and catalase activity, while reducing NFκB expression. Chia consumption associated with high fat diet in ovariectomized rats reduced IL-1β levels and TNF-α expression, increased SOD expression and concentration, and catalase activity. In the third study (Manuscript 3), we evaluated the effect of intra-amniotic administration of prebiotics extracted from chia on gene expression of proteins related to iron and zinc metabolism, as well as effect of prebiotic on intestinal functionality, intestinal morphology and bacterial population in a broiler model (Gallus gallus). The concentration of dietary fiber and phenolic compounds in chia flour was evaluated. Seven experimental groups were used (Group 1: non- injected; Group 2: 18MΩH2O; Group 3: 40mg/mL Inulin; Group 4: 0.5% chia; Group 5: 1% chia; Group 6: 2.5% chia; Group 7: 5% chia). The gene expression of iron and zinc-related proteins was performed by RT-qPCR as well as the expression of brush border membrane proteins and the bacterial composition was evaluated by PCR. Measurements of villi and crypts as well as the number and diameters of goblet cell were evaluated by histological techniques. Intra-amniotic administration of soluble chia extract improved intestinal morphology and protein expression related to Zn metabolism. In addition, chia soluble extract improved gene expression of proteins related to iron metabolism. The consumption of chia demonstrated improve intestinal health and contribute to the absorption of minerals. Thus, in general, our results demonstrated that chia was capable to improve the lipid profile, inflammatory process, oxidative stress, intestinal morphology, intestinal functionality and intestinal microbiota, in vivo. In addition, the consumption of this food had low bioavailability of minerals, such as, calcium. Keywords: Bone metabolism. Calcium. Inflammatory process. Intestinal microbiota. Iron. Zinc.Item Concentration of nutrients and bioactive compounds in chia (Salvia hispanica l.), protein quality and iron bioavailability in Wistar rats(Universidade Federal de Viçosa, 2016-02-17) Silva, Bárbara Pereira da; Sant’Ana, Helena Maria Pinheiro; http://lattes.cnpq.br/5914327234632562Chia (Salvia hispanica L.) has been consumed by the world population due to their functional properties and high concentration of essential fatty acids, dietary fiber and protein. However, it is necessary to characterize the nutrient concentration in chia seeds grown in Brazil. The present study aimed to analyze the occurrence and concentration of macro and micronutrients, carotenoids, flavonoids, phytic acid and tannin in chia seeds grown in two different places, as well as evaluating the protein quality and bioavailability of iron in the seeds, since studies in this research field are scarce. Chia seeds used were grown in Catuípe, Rio Grande do Sul (RS) and Jaciara, Mato Grosso (MT). The seeds were ground and stored in polyethylene bags covered with foil in a freezer until the moment of analysis. The concentration of moisture, lipids, proteins, carbohydrates, dietary fiber, minerals and total ash present in chia seeds was determined. The carotenoid investigation (lutein and zeaxanthin), vitamin C (ascorbic acid), flavonoids (3-deoxiantocianidins - 3-DXAs, flavones, flavanones) was performed by high-performance liquid chromatography (HPLC) with detection by diode array, while vitamin E analysis (α, , , δ tocopherols and tocotrienol) was made by HPLC with fluorescence detection. The antioxidant capacity, concentration of total phenolics, phytate and tannins were carried out by spectrophotometry. Furthermore, was available in Wistar mice the protein quality of chia seed and chia flour by feed efficiency ratio (FER), protein efficiency ratio (PER), net protein ratio (NPR) and true digestibility (TD) and iron bioavailability was evaluated using the hemoglobin depletion/ repletion method in animals fed with standard diet and high fat diet. For the analysis of compounds present in chia seeds, we used the t test to compare two samples. For statistical analysis of protein quality, data were submitted to ANOVA. The average test groups were compared by Duncan test. The iron bioavailability experiment, to evaluate the differences between the groups on weight gain, CEA, hemoglobin gain and molecular analysis it were performed ANOVA and the Newman Keulls tests. The significance level for all tests was 5%. Data were analyzed using the statistical software SPSS, version 20.0. There were high lipid (31.2 g.100 g -1 , on average), proteins (18.9 g.100 g -1 , on average) and total dietary fiber (35.3 g.100 g -1 , on average) concentrations in chia seeds. The chia that has grown in RS had a higher (p<0.05) concentration of iron, manganese, boron, lead, aluminum, nitrogen and phosphorus. The concentration of total vitamin E in the chia seeds was high (70γ8.4γ μg.100 g -1 and 7024.59 μg.100 g -1 for the seed grown in RS and MT, respectively), being -tocopherol the major component found (7031.51 ± 1β9.54 μg.100 g -1 , on average). The carotenoids were identified only in the chia grown in RS and the occurrence of vitamin C and 3-DXAS was not observed in the chia seed grown in RS and MT. Similar values of total phenolic compounds and phytic acid were observed in the chia seeds (p>0.05). The concentration of tannins was higher (p<0.05) in the seed grown in Mato Grosso (19.08 ±1.08 eq. catequina/g sample) than in the seed grown in Rio Grande do Sul (14.93 ± 0.24 eq. catequina/g sample). Chia grown in RS showed the highest (p<0.05) antioxidant activity (478.2 ± 0.02 μmol TEAC/g sample) compared to that grown in MT. In the study of protein quality it were used chia seeds and chia flour with and without heat treatment. The values of PER, NPR and DV did not differed (p>0.05) among the animals that were fed with chia and were lower than the control group (casein). The animals fed with tests diets showed lower concentrations of glucose, triacylglycerides (TGL) and very low density lipoprotein (VLDL) and higher concentrations of high-density lipoprotein (HDL) (p<0.05) than the control group. The liver weights of animals that were fed with chia seed and chia flour did not differed (p>0.05) and were lower (p<0.05) than the control group. Crypt depth and thickness of intestinal muscle layers were higher (p<0.05) in groups that were fed with chia seed and chia flour. The iron bioavailability experiment of chia flour showed that the animals fed with high fat diet had similar iron bioavailability of chia compared to animals fed with standard diet. The total consumption and iron intake were lower in animals which received high fat diet (p<0.05). Body weight gain, hemoglobin concentrations, hemoglobin gain, hemoglobin regeneration efficiency (HRE%) and biological value of hemoglobin regeneration efficiency (RBV-HRE) did not differed among the experimental groups (p>0.05). The standard diet + chia (SD + C) group showed lower expression of transferrin when compared to the control group (standard diet + ferrous sulfate) (p<0.05). Ferritin expression was lower (p<0.05) in all experimental groups when compared to the control. The peroxisome proliferator-activated receptor-α (PPAR-α) gene expression in animals fed with SD + C was higher than in the control group (p≤0.05). The mRNA expression of duodenal cytochrome b (DcytB) and divalent metal transporter (DMT- 1) was higher (p<0.05) in the high fat diet + chia (HFD + C) group. However, hephaestin expression was lower (p<0.05) in all experimental groups compared to the control group and the gene expression of ferroportin was lower (p<0.05) in the groups fed with chia flour. In conclusion, chia exhibits high concentration of vitamin E, polyunsaturated fatty acids, dietary fiber, antioxidant activity, iron, calcium, manganese and zinc. Moreover, the consumption of chia showed good protein digestibility, hypoglycemic effect, and improved the lipid profile, reduced fat deposition in the liver of animals in a short period of time (28 days), and also promoted alterations in the intestinal tissue, which increased its functionality. Animals fed with high fat diet showed similar iron bioavailability of chia compared to animals fed with standard diet.