Publications by authors named "Neuza Maria Brunoro Costa"

22 Publications

  • Page 1 of 1

Effects of whole peanut within an energy-restricted diet on inflammatory and oxidative processes in obese women: a randomized controlled trial.

J Sci Food Agric 2021 Nov 27. Epub 2021 Nov 27.

Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, Brazil.

Background: Peanut consumption has little effect on body weight, despite its high energy density and is associated with reduced cardiovascular disease risk. Based on previous research, we hypothesized that the consumption of whole peanut would be associated with greater improvements in body composition, lipid profile, and biomarkers of inflammation and oxidative stress.

Methodology: Twenty-four women with obesity [body mass index (BMI) > 30 kg m ], 33.1 ± 8.7 years old, were assigned to three groups and consumed 56 g of whole peanut (WP), skinned peanut (SP), and no peanut (NP) and consumed energy-restricted diets (250 kcal d less than their customary diet) for 8 weeks.

Results: WP group lost an average of 3.2 kg, while SP group lost 2.6 kg and the NP group 1.8 kg. However, only the groups that consumed peanuts showed a significant reduction in BMI. WP group presented lower body weight, BMI, waist circumference, total lean mass, and total body fat than the SP group in the eighth week. There was a significant reduction in total cholesterol and low-density lipoprotein (LDL) after 4 weeks of intervention, which was maintained in week-8 for the WP and SP groups. In addition, there was an improvement in platelets and plasma homocysteine with WP group.

Conclusion: Our results suggest that the regular intake of the whole peanut as part of an energy-restricted diet showed health benefits since it enhanced body weight loss, besides improving body composition and reducing cholesterol, platelets, and homocysteine concentrations. © 2021 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.11692DOI Listing
November 2021

Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A.

J Food Sci Technol 2021 Nov 2;58(11):4083-4090. Epub 2021 Feb 2.

Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil.

Initiatives to improve the nutritional quality of staple foods, such as beans and cassava by bio fortification should be encouraged as an alternative to overcome the deficiencies of iron and vitamin A. The evaluation of the bio accessibility of the minerals in these foods is also important, since the composition of nutrients does not necessarily correspond to the amount absorbed and metabolized in the body. Thus, the present work aims to evaluate the bio accessibility of iron (Fe) and zinc (Zn) in the presence of β-carotene in combinations of bio fortified food sources of Fe and Zn (cowpea cooked with and without maceration: CM/CW, respectively) and β-carotene (cooked cassava and cassava flour: CC/CF, respectively). The mixtures, after cooking, were analyzed for the centesimal composition and minerals, phytates, the percentage of iron and zinc bio accessibility by in vitro method and molar ratio. The mixtures presented significant amounts of proteins, carbohydrates and fibers. The β-carotene content showed no statistical difference in processing methods. The Fe content showed lower levels in the controls with cassava flour and its bio accessibility was also lower for treatment with cassava flour with CM, while for Zn or higher content it was used for treatment CW/CF, differing only from the treatment CW/CC, although their bio accessibilities were not different, except to iron in CMCC treatment. Both the IP6 fraction and the IP5 fraction did not show a significant difference (p > 0.05) between the treatments, it suggests no interference in bio accessibility. A diet rich in iron and vitamin A in adequate amounts with minimal content of absorption inhibitors can be effective in controlling iron deficiency. Bio fortified mixtures must be encouraged in different forms of consumption.
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http://dx.doi.org/10.1007/s13197-021-04966-0DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8405767PMC
November 2021

Cardioprotective action of chia (Salvia hispanica L.) in ovariectomized rats fed a high fat diet.

Food Funct 2021 Apr 15;12(7):3069-3082. Epub 2021 Mar 15.

Department of Nutrition and Health. Universidade Federal de Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil.

The reduction in estrogen levels is associated with the increased risk factors for cardiovascular disease development. The present study aimed to evaluate the effect of chia consumption in a standard diet (SD) or high fat diet (HFD) on ovariectomized (OVX) and non-ovariectomized (SHAM) rats, in relation to biometric measurements, oxidative stress, mineral content and ATPase enzymes in the heart. The study was conducted with 80 female Wistar rats, which received a SD or HFD for 18 weeks. During the first 7 weeks, the animals received the SD or HFD. Then, 40 rats were ovariectomized and 40 rats were SHAM operated. After recovery from surgery, the animals were allocated to 8 groups (n = 10) and they received one of the following diets for 8 weeks: SD, SD + chia, HFD and HFD + chia. In the OVX group, HFD increased weight gain, adiposity, cardiac hypertrophy, and nitric oxide (NO) and K concentration and decreased the Na/KATPase activity. In combination with HFD, ovariectomy decreased the catalase activity, Mg, Cu and Zn concentration, total ATPase activity, and Na/KATPase and Mg2 + ATPase activities; this group also presented higher NO, Ca, K, Fe and Mn concentration in the heart. The SHAM group fed chia presented a lower fat content in the heart. In the OVX group fed HFD, chia increased the activity of superoxide dismutase, decreased NO and maintained the content of minerals and ATPase enzymes. Thus, chia improved the biometric parameters of the heart, the antioxidant activity and maintained the content of minerals and ATPase enzymes, showing a cardioprotective action, but without reversing the deleterious effects of ovariectomy.
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http://dx.doi.org/10.1039/d0fo03206aDOI Listing
April 2021

Bioaccessibility and bioavailability of calcium in sprouted brown and golden flaxseed.

J Sci Food Agric 2021 May 21;101(7):2788-2798. Epub 2020 Nov 21.

Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil.

Background: Germination promotes changes in the composition of seeds by providing potential nutritional and health benefits compared with unsprouted seeds. This study investigated the influence of germination on the bioaccessibility and bioavailability of calcium in brown flaxseed (BF) and golden flaxseed (GF).

Results: Germination did not influence the calcium levels of BF or GF, but the sprouted GF (SGF, 265.6 ± 12.9 mg) presented higher levels of calcium than the sprouted BF (SBF, 211.6 ± 3.20 mg). Tannin levels were similar among the groups (GF = 79.97 ± 3.49 mg; SGF = 78.81 ± 0.77 mg; BF = 81.82 ± 2.61 mg; SBF = 79.24 ± 4.58 mg), whereas phytate and oxalate levels decreased after germination. Germination reduced the phytate:calcium and oxalate:calcium molar ratios. In the in vitro study, germination increased calcium bioaccessibility (GF = 35.60 mg versus SGF = 41.45 mg; BF = 31.01 mg versus SBF = 38.84 mg). In the in vivo study, all groups present similar levels of urinary calcium (GF = 1.04 mg versus SGF = 2.06 mg; BF = 1.68 mg versus SBF = 1.35 mg) and fecal calcium (GF = 5.06 mg versus SGF = 6.14 mg; BF = 6.47 mg versus SBF = 8.40 mg). The calcium balance/day of the SBF group (37.97 mg) was smaller than the control group (47.22 mg). The germination maintained the plasma levels of calcium, phosphorus, creatinine, and alkaline phosphatase similar among the groups. No changes were observed in morphology and calcium levels of animal femurs.

Conclusion: The germination reduced the antinutritional factor in both flaxseed varieties. Although there was an improvement in the in vitro bioaccessibility of calcium, the germination did not increase calcium absorption and balance in the animals, which may be due to the interaction with other compounds in the organism. © 2020 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.10908DOI Listing
May 2021

Bioavailability of Calcium from Chia ( L.) in Ovariectomized Rats Fed a High Fat Diet.

J Am Coll Nutr 2021 07 30;40(5):454-464. Epub 2020 Jul 30.

Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, MG, Brazil.

Background: Skeletal abnormalities such as bone loss occur when there is an imbalance in bone matrix synthesis and bone resorption. This imbalance is also caused by hormonal changes and inflammation. Chia (.) has a high nutritional value and is an excellent source of calcium. Evaluate the bioavailability of calcium from chia, and its effect on bone metabolism when consumed as part of a standard or high fat diet (HFD) in ovariectomized rats.

Methods: The study was conducted with 80 female rats that received standard diet or HFD. 40 female mice were ovariectomized (OVX) and 40 were sham-operated (SHAM). After recovery from surgery the animals received chia as a source of 20% of the calcium recommendation, calcium bioavailability was measured using the calcium balance technique. Bone strength and bone morphometry were evaluated by weight, length and microtomography measurements.

Results: HFD increased serum calcium and decreased calcium retention. The addition of chia to HFD did not alter bone morphology. Ovariectomy led to lower percentage of bone volume, smaller trabecular thickness, higher trabecular separation and higher porosity, when ovariectomy was associated with HFD, the final weight, waist circumference, body mass index and adiposity were increased.

Conclusions: Chia maintained bone health when offered as a source of 20% calcium, in a diet that met 100% of the mineral recommendation, regardless of the type of diet, in animals non-ovariectomized adults.
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http://dx.doi.org/10.1080/07315724.2020.1790441DOI Listing
July 2021

Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro.

J Food Sci 2020 Mar 22;85(3):816-823. Epub 2020 Feb 22.

Authors are with Post-Graduation Program on Food Science and Technology, Federal Univ. of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Porto Alegre, ES, Brazil.

The objective of this study was to evaluate the interaction of pro-vitamin A-rich sweet potato on iron bioavailability of biofortified cowpeas, using in vitro Caco-2 cells and in vivo depletion-repletion rat model. Mixtures of conventional rice with cultivars of iron-biofortified (Aracê, Xiquexique, and Tumucumaque) or conventional (Guariba) cowpeas with or without sweet potato biofortified with pro-vitamin A carotenoids were evaluated. The ratio of ferritin/total protein in Caco-2 cells was used as the index of cellular Fe uptake in the in vitro assay. The animal study evaluated the hemoglobin gain, the relative biological value, and the gene expression of transferrin and ferritin proteins by reverse transcription polymerase chain reaction. In the in vitro study, Xiquexique cowpea presented higher bioavailability of iron in the absence of sweet potato, and no difference was observed between the other cultivars of cowpea with and without sweet potato. The in vivo bioavailability (relative biological value of hemoglobin regeneration efficiency) differed statistically only between Guariba groups added to sweet potato and Tumucumaque. Ferritin mRNA expression did not differ between the test and control (ferrous sulfate) groups. Regarding the transferrin mRNA expression, there was a difference between the test and control groups except for the Xiquexique group. The association of rice and beans with sweet potato rich in carotenoids favored the gene expression of proteins involved in the iron metabolism, as well as its bioavailability, corroborating beneficial effects of this mixture. Xiquexique cowpea was shown to be the most promising compared to the other cultivars, exhibiting higher iron content in the digestible fraction, better in vitro bioavailability of iron, and transferrin gene expression. PRACTICAL APPLICATION: Data from the study indicated greater in vitro bioavailability of iron for Xiquexique cowpea and sweet potato mixtures, in addition to the greater regeneration efficiency of hemoglobin in vivo as the bioavailability of iron among biofortified beans, highlighting the promising benefits of biofortification.
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http://dx.doi.org/10.1111/1750-3841.15064DOI Listing
March 2020

Bioaccessibility and bioavailability of iron in biofortified germinated cowpea.

J Sci Food Agric 2019 Nov 6;99(14):6287-6295. Epub 2019 Aug 6.

Graduate Program in Food Science and Technology, Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo - UFES, Alegre, Brazil.

Background: Cowpea (Vigna unguiculata L. Walph) is predominantly consumed in the North and Northeast regions of Brazil, and its biofortification with iron seeks to reduce the high prevalence of iron deficiency anemia in these regions. It is commonly eaten cooked; however, in the germinated form, it can improve nutritional quality by reducing the antinutritional factors and consequently improving the bioavailability of elements. The present study aimed to determine the physico-chemical characteristics, bioaccessibility and bioavailability of iron in biofortified germinated cowpea.

Results: There was no statistical difference between the germinated and cooked beans with regard to centesimal composition. Germinated beans had phytates and tannins similar to cooked beans. The phytate-iron molar ratio for all groups did not present a statistical difference (cooking 3.58 and 3.41; germinated 3.94 and 3.51), nor did the parameters evaluating in vivo iron bioavailability. Total phenolics was higher in the germinated group (cooking 0.56 and 0.64; Germinated 2.05 and 2.45 mg gallic acid kg ). In vitro bioaccessibility of iron of germinated beans presented higher values (P ≤ 0.05) compared to cooked beans. There was higher expression of divalent metal transporter-1 in biofortified and germinated beans.

Conclusion: The iron bioavailability from the biofortified and germinated beans was comparable to ferrous sulfate. Germination can be considered as an alternative and efficient method for consuming cowpea, presenting good iron bioaccessibility and bioavailability. © 2019 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.9902DOI Listing
November 2019

Effects of chia (Salvia hispanica L.) on oxidative stress and inflammation in ovariectomized adult female Wistar rats.

Food Funct 2019 Jul;10(7):4036-4045

Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, MG 36.570-900, Brazil.

The present study investigated the influence of chia consumption on inflammation, oxidative stress, and lipid profiles in adult female ovariectomized rats fed a high-fat diet. Forty ovariectomized and 40 intact (SHAM) rats were allocated into 8 groups (n = 10), and each rat received one of the following four diets: standard diet (ST); standard diet + chia (STC); high-fat diet (HF); and high-fat diet + chia (HFC) for 126 days. Biochemical parameters and biomarkers of lipid peroxidation, inflammation, and oxidative stress were evaluated. The mRNA expression levels of PPAR-α, NFκB, TNF-α and Zn-SOD1 were analyzed, as well as those of TNF-α and IL-1β. Chia intake increased HDL cholesterol (HDL-c) and reduced LDL cholesterol (LDL-c) levels. Plasma catalase activity was elevated in the STC group. Concentrations of TBARS were higher in all groups fed HF. PPAR-α mRNA expression was elevated, and levels of NFκB mRNA expression were reduced in the STC group. mRNA expression and protein levels of TNF-α were lower in rats fed the standard diet. Protein levels of IL-1β were reduced in rats fed the standard diet, and the high fat diet with chia. In general, ovariectomy did not influence the inflammatory and oxidative stress parameters. Chia intake improved antioxidant activity by increasing SOD expression, PPAR-α expression, catalase activity, and HDL-c levels. In addition, chia consumption decreased the concentrations of the inflammatory markers IL-1β and LDL-c.
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http://dx.doi.org/10.1039/c9fo00862dDOI Listing
July 2019

Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats.

Food Res Int 2019 02 29;116:592-599. Epub 2018 Aug 29.

Department of Nutrition and Health, Universidade Federal de Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, MG 36.570-900, Brazil.

Chia is a good source of calcium, however it is not been previously reported its bioavailability associated with an inflammatory condition. Thus, the present study evaluated the effect of chia on calcium bioavailability, inflammation, and oxidative stress in Wistar rats fed a high-fat diet or standard diet for 35 days. Chia consumption resulted in lower calcium balance and calcium absorption and retention rates. In addition, the urinary calcium concentration was lower in groups that were fed chia. The bone resistance of animals feed chia was lower than that in rats fed the standard diet receiving calcium carbonate. Animals that were fed chia showed lower total, very low-density lipoprotein, and low-density lipoprotein cholesterol levels than animalsfed calcium carbonate. Animals fed standard diet showed higher superoxide dismutase plasma concentrations than animals in the high fat calcium carbonate group. PPAR-α protein levels were higher in animals fed chia whereas TNF-α and IL-10 were lower in these animals. NFκB mRNA expression and protein levels were lower in the groups that received chia compared with HFD + CC. Chia intake presented low calcium bioavailability regardless of the type of diet consumed and was able to improved inflammation and the lipid profile in young Wistar rat. Besides this, the consumption of this seed increased the activity of antioxidants enzymes.
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http://dx.doi.org/10.1016/j.foodres.2018.08.078DOI Listing
February 2019

Advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness.

Crit Rev Food Sci Nutr 2018 5;58(13):2136-2146. Epub 2017 Jul 5.

a Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Minas Gerais , Brazil.

Biofortification aims to improve the micronutrient concentration of staple food crops through the best practices of breeding and modern biotechnology. However, increased zinc and iron concentrations in food crops may not always translate into proportional increases in absorbed zinc (Zn) and iron (Fe). Therefore, assessing iron and zinc bioavailability in biofortified crops is imperative to evaluate the efficacy of breeding programs. This review aimed to investigate the advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness. In vitro, animal and isotopic human studies have shown high iron and zinc bioavailability in biofortified staple food crops. Human studies provide direct knowledge regarding the effectiveness of biofortification, however, human studies are time consuming and are more expensive than in vitro and animal studies. Moreover, in vitro studies may be a useful preliminary screening method to identify promising plant cultivars, however, these studies cannot provide data that are directly applicable to humans. None of these methods provides complete information regarding mineral bioavailability, thus, a combination of these methods should be the most appropriate strategy to investigate the effectiveness of zinc and iron biofortification programs.
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http://dx.doi.org/10.1080/10408398.2017.1306484DOI Listing
December 2018

Evaluation of iron and zinc bioavailability of beans targeted for biofortification using in vitro and in vivo models and their effect on the nutritional status of preschool children.

J Sci Food Agric 2016 Mar 22;96(4):1326-32. Epub 2015 May 22.

Department of Pharmacy and Nutrition, Center for Agricultural Sciences, Federal University of Espirito Santo, Alto Universitario, 29500-000, Alegre, ES, Brazil.

Background: Biofortified beans have been produced with higher nutrient concentrations. The objective was to evaluate the in vitro and in vivo iron and zinc bioavailability of common beans Pontal (PO), targeted for biofortification, compared with conventional Perola (PE) and their effects on the iron and zinc nutritional status of preschool children.

Results: In Caco-2 cells, PO and PE beans did not show differences in ferritin (PO, 13.1 ± 1.4; PE, 13.6 ± 1.4 ng mg(-1) protein) or zinc uptake (PO, 15.9 ± 1.5; PE, 15.5 ± 3.5 µmol mg(-1) protein). In the rat, PO and PE beans presented high iron bioavailability (PO, 109.6 ± 29.5; PE, 110.7 ± 13.9%). In preschool children, no changes were observed in iron and zinc nutritional status comparing before and after PO consumption (ferritin, 41.2 ± 23.2 and 28.9 ± 40.4 µg L(-1) ; hemoglobin, 13.7 ± 2.2 and 13.1 ± 3.2 g dL(-1) ; plasma zinc, 119.2 ± 24.5 and 133.9 ± 57.7 µg dL(-1) ; erythrocyte zinc, 53.5 ± 13.8 and 59.4 ± 17.1 µg g(-1) hemoglobin).

Conclusion: Iron and zinc bioavailability in PO and PE beans was not statistically different using either cell culture, animal or human models. Efforts should focus on increasing mineral bioavailability of beans targeted for biofortification.
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http://dx.doi.org/10.1002/jsfa.7226DOI Listing
March 2016

Higher plasma lipopolysaccharide concentrations are associated with less favorable phenotype in overweight/obese men.

Eur J Nutr 2015 Dec 18;54(8):1363-70. Epub 2014 Dec 18.

Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Brazil.

Purpose: Lipopolysaccharide (LPS) from the outer membrane of gram-negative bacteria might be an inflammation trigger in adipose tissue. It has recently been proposed that there is a link between adipose tissue distribution and blood LPS. However, the number of studies on this topic is scarce, and further investigation in humans is required. In this study, we explored the association between plasma LPS concentrations and body fat distribution, as well as the biochemical parameters that may indicate the presence of metabolic disorders.

Methods: Sixty-seven young adult men with body mass index of 26-35 kg/m(2) were evaluated. Anthropometry, body composition and body fat distribution, blood pressure, energy expenditure, physical activity level, dietary intake, and biochemical parameters were assessed.

Results: Men with median plasma LPS ≥ 0.9 EU/mL presented higher sagittal abdominal diameter, trunk fat percentage, and android fat percentage, and mass, insulin and alanine aminotransferase concentrations, homeostasis model assessment of insulin resistance (HOMA-IR), and beta cell dysfunction (HOMA-B) than those with lower plasma LPS. LPS correlated positively with the trunk fat percentage, and android fat percentage, and mass, insulin, aspartate aminotransferase, alanine aminotransferase, and alkaline phosphatase concentrations, as well as HOMA-IR and HOMA-B.

Conclusion: Our results suggest that a higher plasma LPS concentration is associated with a less favorable phenotype as characterized by higher central adiposity, higher values of HOMA-IR, and beta cell function impairment in overweight/obese men.
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http://dx.doi.org/10.1007/s00394-014-0817-6DOI Listing
December 2015

High-oleic peanuts: new perspective to attenuate glucose homeostasis disruption and inflammation related obesity.

Obesity (Silver Spring) 2014 Sep 27;22(9):1981-8. Epub 2014 Jun 27.

Nutrition and Health Department, Universidade Federal de Viçosa.

Objective: To evaluate the effects of acute and daily consumption of high-oleic peanuts (HOP) on inflammation and glucose homeostasis in overweight/obese men.

Methods: In a 4-week randomized clinical trial, males with body mass index of 29.8 ± 2.3 kg/m(2) and aged 18-50 years were assigned to the groups: control (CT, n = 22); conventional peanuts (CVP, n = 22); or HOP (n = 21). They followed a hypocaloric-diet with or without 56 g/day of CVP or HOP. Main outcomes were changes in fasting blood biomarkers and postprandial insulin, glucose, tumor necrosis factor-alfa (TNF-α), and interleukin-10 (IL-10) responses after acute peanut intake.

Results: At baseline, HOP showed significantly lower postprandial responses of glucose, insulin, and TNF-α than CVP and CT. Changes in fasting blood biomarkers did not differ between groups after the 4-week intervention. However, within groups, total cholesterol decreased in CT, and all groups reduced High-density lipoprotein (HDL-c). Triglycerides were reduced in HOP and CVP. IL-10 increased significantly in all groups while only the CT and CVP showed increased TNF-α after intervention.

Conclusion: Acute high-oleic peanut consumption leads to stronger moderation of postprandial glucose, insulin, and TNF-α concentrations than CVP and control meal intake. Whether daily intake of high-oleic peanuts has additional benefits to CVP remains uncertain.
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http://dx.doi.org/10.1002/oby.20825DOI Listing
September 2014

High-oleic peanuts increase diet-induced thermogenesis in overweight and obese men.

Nutr Hosp 2014 May 1;29(5):1024-32. Epub 2014 May 1.

Registered Dietitian, Ph.D. Associate Professor. Nutrition and Health Department. Universidade Federal de Viçosa. Brazil..

Background: Evidences suggest that nuts consumption can improve energy metabolism.

Purpose: This study aimed to compare the effects of acute ingestion of high-oleic and conventional peanuts on appetite, food intake, and energy metabolism in overweight and obese men.

Methods: Seventy one subjects (29.8 ± 2.4 kg/m2) were assigned to the groups: control (CT, n = 24); conventional peanuts (CVP, n = 23); high-oleic peanuts (HOP, n = 24). Subjects consumed 56 g of peanuts (CVP and HOP) or control biscuits (CT) after overnight fasting. Thereafter, energy metabolism was evaluated over 200 minutes, during which diet-induced thermogenesis (DIT) and substrate oxidation were analyzed. Appetite sensation was recorded for 3 hours. Statistical analyses were performed using the SAS software considering 5% as the significance level.

Results: Postprandial energy expenditure and DIT were significantly higher in HOP than in CVP. Substrate oxidation did not differ between groups. Only HOP presented score below 100 indicating incomplete compensation. CT and CVP showed a complete caloric compensation (scores > 100). Regarding appetite sensation, CVP group felt less "full" than HOP and CT. After 3 hours, satiety score of CVP returned to baseline, whereas HOP and CT remained significantly higher. Hunger scores returned to baseline in CVP and CT and they were maintained significantly lowered in HOP.

Conclusion: High-oleic peanuts contributed to higher DIT, higher sensation of fullness and incomplete compensation for energy intake compared to conventional peanuts and may be useful to dietary intervention to reduce body weight.
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http://dx.doi.org/10.3305/nh.2014.29.5.7235DOI Listing
May 2014

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet.

Obesity (Silver Spring) 2014 Jun 27;22(6):1422-9. Epub 2014 Mar 27.

Nutrition and Health Department, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.

Objective: Evaluate the effect of high-oleic and conventional peanuts within a hypocaloric-diet on energy metabolism and body composition.

Methods: This 4-week randomized clinical trial included males with BMI of 29.7 ± 2.4 kg m(-2) and aged between 18 and 50 years. Participants were assigned to the groups: control (CT, n = 22) that followed a hypocaloric-diet; conventional peanuts (CVP, n = 22) or high-oleic peanuts (HOP, n = 21) that received the hypocaloric-diet including (not adding) 56 g day(-1) of peanuts. Glucose, fat oxidation, and body fatness and lean mass were the main outcomes.

Results: Body weight and composition did not differ between groups. However, within group total body fat (kg) reduced with CVP and HOP, with a significant decrease in body fat percentage in HOP. While total lean mass (kg) decreased in CT, total lean mass (%) increased in HOP. Truncal lean mass decreased in the CT. At baseline, HOP had greater postprandial fat oxidation than the CVP. After 4-weeks, fasting fat oxidation increased in CVP and HOP. Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition.

Conclusion: Regular peanut consumption, especially the high-oleic type, within a hypocaloric-diet increased fat oxidation and reduced body fatness in overweigh and obese men.
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http://dx.doi.org/10.1002/oby.20746DOI Listing
June 2014

Yacon effects in immune response and nutritional status of iron and zinc in preschool children.

Nutrition 2014 Jun 30;30(6):666-72. Epub 2013 Oct 30.

Department of Pharmacy and Nutrition, Center for Agrarian Sciences, Federal University of Espirito Santo, Alto Universitario, Alegre, ES, Brazil; Department of Nutrition, Federal University of Viçosa, PH Holfs, Viçosa, MG, Brazil.

Objective: The aim of this study was to evaluate the effect of yacon flour on iron and zinc nutritional status and immune response biomarkers in preschool children.

Methods: Preschool children ages 2 to 5 y were selected from two nurseries and were placed into a control group (n = 58) or a yacon group (n = 59). The yacon group received yacon flour in preparations for 18 wk at a quantity to provide 0.14 g of fructooligosaccharides/kg of body weight daily. Anthropometric parameters were measured before and after the intervention and dietary intake was measured during the intervention. To assess iron and zinc status, erythrograms, serum iron, ferritin, and plasma, and erythrocyte zinc were evaluated. Systemic immune response was assessed by the biomarkers interleukin IL-4, IL-10, IL-6, and tumor necrosis factor-alfa (TNF-α). Intestinal immune response was analyzed by secretory IgA (sIgA) levels before and after the intervention. Statistical significance was evaluated using the paired t test (α = 5%).

Results: Before and after the study, the children presented a high prevalence of overweight and an inadequate dietary intake of zinc and fiber. The yacon group presented with lower hemoglobin, mean corpuscular hemoglobin, and mean corpuscular hemoglobin concentration at the end of the study (P < 0.05). Erythrocyte zinc was reduced in both groups at the end of the study (P < 0.05). Yacon intake increased the serum levels of IL-4 and fecal sIgA (P < 0.05). The control group had lower serum TNF-α after the study period (P < 0.05).

Conclusion: Yacon improved intestinal immune response but demonstrated no effect on the nutritional status of iron and zinc in preschool children.
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http://dx.doi.org/10.1016/j.nut.2013.10.016DOI Listing
June 2014

The effect of oilseed consumption on appetite and on the risk of developing type 2 diabetes mellitus.

Nutr Hosp 2013 Mar-Apr;28(2):296-305

Federal University of Viçosa, Viçosa. Minas Gerais, Brazil.

The prevalence of diabetes mellitus (DM) has rapidly increased worldwide. Excess body fat is an important risk factor for the disease. Strategies have been indicated for the prevention and treatment of DM. Recent studies have associated the consumption of oilseeds resulting in a lower risk of developing obesity and diabetes. It is believed that this effect is associated with low glycemic index and the high fiber content, the unsaturated fatty acids and the magnesium oilseeds. However, the mechanisms involved in appetite and type 2 diabetes control have not been fully elucidated among researchers yet. Thus, the objective of the present article was to critically analyze the articles published on this subject aiming at identifying strategies which may be used in the dietary treatment of diabetes.
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http://dx.doi.org/10.3305/nh.2013.28.2.6309DOI Listing
March 2014

Iron bioavailability of different maize genotypes developed in a breeding program: in vitro and in vivo studies.

Arch Latinoam Nutr 2012 Jun;62(2):103-11

Federal University of Viçosa, Viçosa, Minas Gerais, Brazil.

The objective of this study was to evaluate iron bioavailability of maize genotypes, and analyze the correlation between in vitro and in vivo methods. Dialysable iron was analyzed in 13 genotypes from which 5 were selected for the biological assay. Mean iron content of the genotypes (n = 13) was 17.93 +/- 2.93 mg kg(-1). Phytate varied from 0.77% to 1.03%; phytate: iron molar ratio from 30.64 to 55.41; and soluble iron from 13.17 to 39.63%. The highest value for dialysable iron was 19.14%. In the biological assay, the control group, that received ferrous sulphate, did not present significant difference between the genotypes for Hb gain, Hb gain per gram of iron consumed and HRE. Hb gain did not present a significant correlation with in vitro assay. However, there were positive correlations varying from 0.653 to 0.809. The maize genotypes evaluated presented a good bioavailability since the genotypes showed the same result in hemoglobin gain than control group.
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June 2012

In vivo protein quality of new sorghum genotypes for human consumption.

Food Chem 2012 Oct 29;134(3):1549-55. Epub 2012 Mar 29.

Universidade Federal de Viçosa, Departamento de Nutrição e Saúde, Avenida PH Holfs, s/n Viçosa-MG, CEP: 36570-000, Brazil.

The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes.
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http://dx.doi.org/10.1016/j.foodchem.2012.03.079DOI Listing
October 2012

Heat-treated hull flour does not affect iron bioavailability in rats.

Arch Latinoam Nutr 2011 Jun;61(2):135-42

Departamento de Nutriçãn e Saúde, Universidade Federal de Viçosa, Viçosa-MG, Brazil.

In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soybean hull flour in compared to the hull-less soybean flour. Animals fed soybean hull flour presented hemoglobin gains similar to those of the control diet group (p > 0.05). The Relative Biological Values of hull and hull-less soybean flour were 68.5% and 67.1%, respectively, compared to the control group. Heat-treated soybean hull flour (150 degrees C/30 minutes) showed high content of iron and low phytate, which favors the iron bioavailability. Thus, the soybean hull flour is a better source of dietary fiber and iron than hull-less soybean flour at comparable bioavailabilities.
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June 2011

[Inflammation biomarkers capacity in predicting the metabolic syndrome].

Arq Bras Endocrinol Metabol 2008 Apr;52(3):537-49

Departamento de Ciência e Tecnologia dos Alimentos, Universidade Federal de Viçosa, MG, Brasil.

The inflammatory process is the link between metabolic syndrome and cardiovascular diseases. To measure the degree of subclinical inflammation some inflammatory biomarkers have been considered. This work reviews the recent researches of the associations between inflammatory biomarkers and metabolic syndrome, as well as the capacity in predicting the metabolic syndrome. These biomarkers include pro-inflammatory cytokines, anti-inflammatory cytokines, adipokines, chemokines, inflammation markers derived from hepatocites, the consequence markers of inflammation and enzymes. This review integrates the new knowledge of inflammatory mediators interactions with metabolic syndrome, since these biomarkers play different roles and follow diverse metabolic ways.
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http://dx.doi.org/10.1590/s0004-27302008000300015DOI Listing
April 2008

Effects of peanut oil load on energy expenditure, body composition, lipid profile, and appetite in lean and overweight adults.

Nutrition 2006 Jun;22(6):585-92

Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.

Objective: We evaluated the effects of peanut oil intake on appetite, energy expenditure, body composition, and lipid profile in lean and overweight adults.

Methods: In a parallel-arm, long-term feeding trial, lean and overweight participants received a daily peanut oil load in a milk shake equivalent to 30% of their resting energy expenditure for 8 wk. Forty-eight adults (24 lean and 24 overweight, 12 male and 12 female in each group) completed the protocol. Anthropometric indices, appetite, dietary intake, energy expenditure, and plasma lipids were monitored.

Results: Energy intake increased significantly in the overweight but not in the lean participants. A statistically significant body weight gain (median 2.35 kg) was also observed among the overweight subjects, although this corresponded to only 43% of the theoretical weight gain. Among overweight subjects, high-density lipoprotein cholesterol increased significantly and low-density lipoprotein cholesterol decreased at week 4, but neither concentration was significantly different from baseline at week 8. Similar, but less marked, changes were observed in lean subjects. Resting energy expenditure was 5% greater (P < 0.01) in the overweight group, but no significant difference was observed in the lean subjects. No marked differences of appetite were observed over time in either group or between overweight and lean participants.

Conclusion: These data indicate that ingestion of peanut oil elicits a weaker compensatory dietary response among overweight compared with lean individuals. Body weight increased, albeit less than theoretically predicted. The weaker effect of whole nuts on body weight reported in previous studies suggests components other than oil may be responsible.
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http://dx.doi.org/10.1016/j.nut.2006.03.012DOI Listing
June 2006
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