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The use of traditional fermented foods as an alternative therapy for diabetes treatment has been widespread used without scientific proof, sometimes aggravating the clinical condition. This work explores the application of fermented foods with anti-glycemic activity for adjuvant therapy which fight against diabetes and differentiates them from those popular fermented foods generally used based on empirical knowledge. The role of physiologically active components of foods has changed our understanding of diet effects on human health, placing it in a prominent position, becoming a strategic and alternative treatment for metabolic diseases such as diabetes. However, identifying the use efficacy is somewhat complicated since the diet promotes interference from multiple factors. It can be concluded that traditional fermented foods can be considered great helpers in the complementary and alternative treatment of diabetes, improving mechanisms such as glycemic control, recovery or maintenance of body weight, and antioxidant capacity.

Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome.

Made available in DSpace on 2019-10-06T16:20:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-06-01 Made available in DSpace on 2019-10-06T16:20:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-06-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The effect of Ln. mesenteroides subsp. mesenteroids SJRP55 on the fatty acid profile, on the content of bioactive unsaturated fatty acids, on the inhibition Listeria monocytogenes and on bacterial viability in fermented cream were evaluated. Fermented cream treatments were produced using Lactococcus spp. alone (T1), in co-culture with L. monocytogenes (T2) or Ln. mesenteroides subsp. mesenteroids SJRP55 (T3), and with both microorganisms simultaneously (T4), followed by 28 day-storage. Ln. mesenteroides subsp. mesenteroides SJRP55 caused a reduction on L. monocytogenes population and had distinguished effect on fatty acid profile, causing a reduction on the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), as well as an increase in saturated fatty acids (SFA), only on the first day of storage. Fermentation resulted in increased conjugated linoleic acid (CLA) and decreased α-linolenic (ALA) and oleic (OA) acids contents. The cream fermented by Lactococcus spp. and Ln. mesenteroides subsp. mesenteroides SJRP55 showed potential functional properties in CLA content. The treatments were characterized according to their bioactive unsaturated fatty acids using the principal component analysis (PCA). The first principal component (70.25%) was explained by OA and CLA, and the second principal component (25.79%) was explained by ALA, totaling 96.44%. Ln. mesenteroides subsp. mesenteroides SJRP55 improved the functional properties and safety of fermented cream. São Paulo State University – UNESP Department of Food Engineering and Technology, São José do Rio Preto São Paulo University – USP Department of Biochemical and Pharmaceutical Technology Federal University of Mato Grosso - UFMT Institute of Natural and Exact Sciences São Paulo State University – UNESP Department of Food Engineering and Technology, São José do Rio Preto FAPESP: 2010/09302-1 CNPq: 307155/2015-3

Background Inflammatory bowel disease occurs when luminal antigens from microbiota stimulate the immune system of an intestinal barrier through defects in the tight junctions lead to an exacerbated response in the genetically predisposed individual. It is well known that the consumption of probiotics improves intestinal health. Specifically, the Lactobacillus sp. strains play a key role in the epithelial intestinal barrier, promote mucin secretion, better performance of tight junctions and prevent apoptosis of epithelial cells. This study aimed to evaluate the role of Kefir (Lactobacillus kefiranofaciens) on inflammation of dextran sodium sulphate (DSS)-induced colitis. Methods Forty male Wistar rats were randomised into five groups: Sham; 5% DSS-induced colitis; control Kefir; 5% DSS-induced colitis treated with Kefir; 5% DSS-induced colitis treated with Kefir + 5-ASA (125mg/kg/day) (Ethics Committee on the Use of Animals number 3627290119). The lactic culture of Kefir (Danisco Biolacta, Olstyn, Poland) was administered ad libitum per 6 days. The preparation of the matrix was carried out as follows: whole milk powder was reconstituted to 10% with distilled water and was incubated at 85°C for 15 min using a mechanical shaker. Subsequently, 20 mg freeze-dried Kefir culture was added to 100 ml of the treated milk and fermentation were carried out at 23°C for 16 h. When the desired pH of 4.6 was reached, the fermentation was stopped by cooling the flasks in ice bath and storing them under refrigeration at 4°C until utilisation. The rats were euthanised on day 9. Colonic samples were processed for transmission electron microscope (TEM) and conventional microscopy. Samples were analysed in a TEM EX II 1200 (JEOL, Japan) coupled to a digital camera system GATAN Orius (USA). Histopathological evaluation was performed by a pathologist under a light microscope. Parameters such as inflammation extent, regeneration and crypt damage were graded according to Dieleman et al.3 Statistical analysis was performed by one-way analysis of variance (ANOVA), followed by Tukey’s test using Graph Pad Prism (version 6.0). Results Kefir treatment reduces the severity of DSS-induced colitis evidenced by decreased abdominal discomfort and rectal bleeding. Histologically, there was a significant decreased of colonic damage and preservation of goblet cells (p < 0.0001) compared with DSS-colitis control group (Figure 1). The effect of Kefir was also verified by TEM analysis at the ultrastructural level, demonstrating the tight junctions preserved, decreased of reticulum edema and increased of autophagosomes (Figure 2). Conclusion Kefir promotes autophagy and protects the intestinal barrier against damage caused by DSS.

Made available in DSpace on 2018-12-11T17:13:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-06-01 Lactobacillus probiotics have been investigated in periodontitis. However, the effects of the genus Bifidobacterium on periodontitis are hardly known. This study evaluated the effects of the probiotic (PROB) Bifidobacterium animalis subsp. lactis (B. lactis) HN019 as an adjunct to scaling and root planing (SRP) in rats with experimental periodontitis (EP). At baseline, 32 rats were assigned to 4 groups: C (control), PROB, EP-SRP and EP-SRP-PROB. In groups EP-SRP and EP-SRP-PROB, the mandibular first molars of the animals received a ligature. At day 14, the ligatures were removed and SRP was performed. Animals of groups PROB and EP-SRP-PROB were orally administered with 10 mL/day of 109 colony forming units of B. lactis HN019 for 15 days, starting at day 14. Animals were euthanized at day 29. Histomorphometric, microtomographic and immunohistochemical analyses were performed. Microbiological effects of B. lactis on biofilm were also evaluated. Data were statistically analyzed (ANOVA, Tukey; Kruskal-Wallis, Dunn's; Two-tailed t-test; p

Fermented milk, yogurts, and whey beverages are products that are very appreciated in Brazil, ranging from infants to older people. They are dairy products with similar technological processes, but differ in chemical composition, ingredients used, and sensory characteristics. This chapter will focus on the production of fermented milk, yogurts, and whey beverages in Brazil, discussing the regulatory aspects, consumer market, processing steps, and products available on the market, including those containing functional ingredients (probiotic and prebiotic), or for particular nutritional uses (lactose-free and light and diet formulations).

O principal crescimento na indústria de alimentos funcionais corresponde ao dos produtos probióticos e prebióticos. A literatura mostra efeitos imunomoduladores de certas cepas probióticas, contudo, os resultados são às vezes controversos e os mecanismos implicados ainda são pouco elucidados. Sabe-se, no entanto que algumas cepas de probióticos aumentam significantemente a liberação de IL-10 e γ-INF modulando a resposta imune, além destas respostas serem de forma mais branda relacionada às bactérias Gram-positivas probióticas do que às Gram-positivas patogênicas. O presente trabalho teve como objetivo geral estudar o efeito do leite probiótico fermentado na resposta imune celular em cólon de camundongos BALB/c. Os objetivos específicos foram: (i) determinar o efeito imunomodulador do leite adicionado de probiótico em camundongos normais, (ii) identificar os tipos celulares implicados na resposta imune específica por citometria de fluxo e, (iii) colocalizá-los nos cortes histológicos. Simultaneamente, a análise e a comparação da resistência do probiótico à digestão gastrintestinal in vitro e a produção de metabólitos bioativos de acordo com os deferentes produtos foi realizada. Foram preparados leites nos quais as variáveis estudadas foram a tecnologia empregada para a produção das formulações (a) leite; (b) água, (c) leite não fermentado; (d) leite fermentado; (e) leite fermentado seguido de pasteurização, usando a mesma concentração da cepa comercial Bifidobacterium animalis subsp. lactis HOWARU HN019. O leite desnatado e a água foram usados como controles. Functional food industry is in expansion mainly due to probiotic and prebiotic products. Studies have shown some probiotic strains develop immune modulation effect, however, these results are controversial and the mechanisms are not been well understood. Although, some probiotic strains increase IL-10 and γ-INF release modulating immune response, this response is weaker in probiotic strains when compared to pathogenic Gram-positive bacteria. The major aim of the present study was to assess the effect of probiotic fermented milk in cellular immune response of Balb/c mice colon. The specific objectives were: (i) to determine the immunomodulation of the milk added of probiotic in normal mice; (ii) to identify the cellular types implied in immune specific response and, (iii) to colocalize them in histological sections. Besides, the analyze and comparation of the probiotic resistance upon in vitro gastrointestinal and bioactive metabolites release in fermented or unfermented bifido milk using the same matrix, probiotic strain and probiotic dose in CFU. mL-1 were conducted. Dairy products were prepared in which variable form of technological appliance were: (i) milk, (ii) water, (iii) unfermented milk, (iv) fermented milk, and (v) fermented and heat treatment milk, all using Bifidobacterium subsp. lactis HOWARU HN019 strain in the same concentration. The skimmed milk and water were used as controls. The immune effects were evaluated by histological sections and the lymphocytic infiltrated was analyzed by flow citometry and histology.

The mechanisms that govern giant cell (GC) formation in inflammatory, neoplastic and physiologic conditions are far from being understood. Here, we demonstrate that B-1 cells are essential for foreign-body GC formation in the mouse. GCs were analysed on the surface of glass cover slips implanted into the subcutaneous tissue of the animals. It was demonstrated that GCs are almost absent on cover slips implanted into the subcutaneous tissue of BALB/c or CBA/N X-linked immunodeficient mice. As these animals do not have B-1 cells in the peritoneal cavity, they were reconstituted with B-1 cells obtained from cultures of adherent mouse peritoneal cells. Results showed that in B-1-reconstituted animals, the number of GCs on the implant surface surpassed the values obtained with preparations from wild animals. In animals selectively irradiated (pleural and peritoneal cavities) to deplete these cavities of B-1 cells, GCs were also not formed. Enriched suspensions of B-1 cells grown in culture were labelled with [(3)H]-tymidine and injected into the peritoneal cavity of naive mice before implantation of glass cover slips. After 4 days, about 17% of mononuclear cells had their nuclei labelled, and almost 70% of GCs had one or more of their nuclei labelled when analysed by histoautoradiographic technique. A few GCs expressed an immunoglobulin M when analysed by immunostaining and confocal microscopy. Overall, these data demonstrate that B-1 cells are pivotal in the mechanisms of foreign-body GC formation in the mouse.

Vegetal oil emulsion and passion fruit peel powder were concomitantly incorporated to milk aiming to produce new functional yogurt with health benefits. Four milk bases with similar energetic content and macronutrient composition, enriched or not with vegetal oil emulsion and/or passion fruit peel powder, were fermented with Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium lactis ( Bifidobacterium species 420) to supply yogurts with similar appearance, flavor, and stability. Milk without supplementation was used as control. Applying hedonic scale and projective map approaches, respectively, 227 and 25 panelists analyzed the samples concerning flavor, texture-in-spoon, creaminess-in-mouth, and global impression. Instrumental firmness was also investigated. Considering the same fermentation temperature, the addition of vegetal-oil emulsion and passion fruit peel-powder did not influence fermentation time, but significantly affected instrumental firmness. Despite the observed differences in flavor and global impression there were no significant changes in consumers' overall liking between supplemented and conventional yogurts.

Fermentation processes have been part of the human food preparation for centuries. Empirical knowledge of these processes has been transmitted from one generation to another and has survived over the years. However, with the establishment of the scientific basis of microbiology, all food fermentation processes have been re-evaluated from the new perspective—the physiological characteristics of lactic acid bacteria. The growth of lactic acid bacteria and production of different metabolites play an essential role not only on the sensorial characteristics of the fermented food products but also in terms of the safety concern. Several antimicrobial metabolites produced by lactic acid bacteria have been described in the literature. Some of them, known as bacteriocins, not only have been explored intensively over the last few decades by the food industry but also have been acknowledged as promising antibacterial compounds with pharmaceutical applications. In this chapter, we will review some of the traditional applications of lactic acid bacteria, showing the importance of antimicrobial metabolites with special focus on antimicrobial proteins (bacteriocins), and discuss some specific cases on its applications.

The hyperglycemia leads to increased oxidative stress, causing lipid peroxidation and imbalance in the immune system.To investigate the effect of Kefir - a probiotic containing different strains - on metabolic parameters, cytokines, nitric oxide (NO) production, phagocytic activity of peritoneal macrophages and intestinal modulation in diabetes.Wistar rats received injection of streptozotocin (45 mg/kg, intravenously) and diabetes was defined as glycemia ≥200 mg/dL. The animals were distributed in four groups: control (CTL); control Kefir (CTLK); diabetic (DM); diabetic Kefir (DMK). Kefir was given at 1.8 mL/day by gavage, started on the 5th day of diabetes, during 8 weeks. The animals were allocated in metabolic cages, pre and post treatment with Kefir, for measurement of the metabolic parameters, such as water intake, food intake, diuresis, glycemia, body mass, insulin and lipid profile, these last two were only measured at the end of Kefir protocol. After treatment, the animals were euthanized and the peritoneal cavity was prepared, resident macrophages were collected and cultured for analysis of the phagocytic activity, cytokines (IL-10, TNF-α, IL-17, IL-1β) and NO. The intestinal modulation was performed by the quantification of Peyer's patches (PP) in the small intestine. The data were presented as mean ± SEM, with significance of p 0.05.DM when compared to CTL showed increase in water intake (133 ± 7 vs. 28 ± 1 mL, p 0.0001), food intake (40 ± 2 vs. 16 ± 1 g, p 0.0001), diuresis (102 ± 5 vs. 13 ± 1 mL, p 0.0001) and glycemia (567 ± 12 vs. 84 ± 3 mg/dL, p 0.0001), while in DMK group all these metabolic parameters were decreased (96 ± 14; 36 ± 1; 86 ± 7 and 407 ± 19, respectively, p 0.0001), presenting increase of body mass (42 ± 5 vs. 16 ± 4Δ, p 0.0001) and insulin levels (0.3 ± 0.8 vs. 0.1 ± 0.04 ng/mL, p 0.0001) compared to DM. The lipid profile of the diabetic groups showed tendency to increase compared to the respective controls. In relation to function of peritoneal macrophages, DMK group vs. DM showed improvement in phagocytic capacity (70 ± 5 vs. 51 ± 7%, p = 0,0023) and increased concentration of all the cytokines analyzed (pg/mL), as IL-10 (926 ± 69 vs. 556 ± 92, p = 0.0004), TNF-α (178 ± 20 vs. 109 ± 20, p = 0.005), IL-17 (33 ± 1 vs. 9 ± 1, p = 0.0001) and IL-1β (102 ± 14 vs. 70 ± 5, p = 0.0129), after 24 h of LPS stimulation; including NO bioavailability after 24 h (102 ± 9 vs. 66 ± 5 μM/mL, p = 0.0029) or 48 h (143 ± 8 vs. 119 ± 4 μM/mL, p = 0.0102) of LPS stimulation. Moreover, the number of PP in the whole small intestine of DMK group was also increased as compared to DM (22 ± 1 vs. 18 ± 1, p = 0.0292).These results show that Kefir has a potential to modulate the immune response and activate peritoneal macrophages in diabetic animals, which suggests that it could enhance the immunocompetence of patients affected by diabetes mellitus. The hypoglycemic effect of this probiotic could be used as a tool to control glycemia, reducing or delaying the onset of complications associated with this disease.

Functional foods are important sources of probiotic delivery, mainly by fermentedmilk products. The physiological benefits attributed to bifido bacteria are their abilities to interfere with the adhesion of pathogenic species to surfaces of intestinal cells, and to enhance the host's immune function through their metabolic activities. However, the effects of a technological approach ? fermentation or addition of probiotic in milk, and its efficacy in health are rarely taken into consideration. Hence, fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019 were administered to BALB/c mice for 14 days. After that, the architecture of the gut was histologically investigated, and the related immune cells were examined by flow cytometry and immunofluorescence. Increase in mucus and cellularity production, changes in immune pattern and preservation of mucosal epithelia in health BALB/c mice were observed only in the fermentedmilk group. This suggested that changes in functionality of bifidobacteria and/or themetabolites produced by the fermentation process are the keys to improving beneficial effects in the host of the gut mucosa. Fil: Bogsan, Cristina Stewart Bittencourt. Universidade de Sao Paulo; Brasil Fil: Ferreira, Luis. Universidade de Sao Paulo; Brasil Fil: Maldonado Galdeano, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Perdigon, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Almeida, Sandro Rogério. Universidade de Sao Paulo; Brasil Fil: Oliveira, Maricê Nogueira de. Universidade de Sao Paulo; Brasil

At least three B cell subsets, B-1a, B-1b and B-2, or conventional B cells are present in the mouse periphery. Here we demonstrate that B-1 cells spontaneously proliferate in stationary cultures of normal adherent mouse peritoneal cells. B-1 cells were characterized by morphology, immunohistochemistry and flow cytometry. IgM was detected in the supernatants of these cultures. We demonstrated that the major cell population analyzed expresses the B-1b phenotype. When these cells were transferred to a new culture, a large proportion of them adhere to the plastic surface, and spread as bipolar cells endowed with the capacity to phagocytose via Fc and mannose receptors. Flow cytometry analysis of these adherent cells demonstrated that the great majority of them share both B-220 and Mac-1 antigens. Nevertheless, 45% of them were exclusively Mac-1(+). Finally, when they were labeled in vitro with [(3)H]thymidine and transferred to the peritoneal cavity of naive mice, they migrate to a non-specific inflammatory focus induced by a foreign-body implant. These data demonstrate that B-1 cells, mainly B-1b cells, not only proliferate and differentiate into a mononuclear phagocyte in vitro, but also that they exit the peritoneal cavity and migrate to a non-specific inflammatory milieu.

This study aimed at assessing the effects of Kefir, a probiotic fermented milk, on oxidative stress in diabetic animals. The induction of diabetes was achieved in adult male Wistar rats using streptozotocin (STZ). The animals were distributed into four groups as follows: control (CTL); control Kefir (CTLK); diabetic (DM) and diabetic Kefir (DMK). Starting on the 5th day of diabetes, Kefir was administered by daily gavage at a dose of 1.8mL/day for 8weeks. Before and after Kefir treatment, the rats were placed in individual metabolic cages to obtain blood and urine samples to evaluate urea, creatinine, proteinuria, nitric oxide (NO), thiobarbituric acid reactive substances (TBARS) and C-reactive protein (CRP). After sacrificing the animals, the renal cortex was removed for histology, oxidative stress and NOS evaluation. When compared to CTL rats, DM rats showed increased levels of glycemia, plasmatic urea, proteinuria, renal NO, superoxide anion, TBARS, and plasmatic CRP; also demonstrated a reduction in urinary urea, creatinine, and NO. However, DMK rats showed a significant improvement in most of these parameters. Despite the lack of differences observed in the expression of endothelial NO synthase (eNOS), the expression of inducible NO synthase (iNOS) was significantly lower in the DMK group when compared to DM rats, as assessed by Western blot analysis. Moreover, the DMK group presented a significant reduction of glycogen accumulation within the renal tubules when compared to the DM group. These results indicate that Kefir treatment may contribute to better control of glycemia and oxidative stress, which is associated with the amelioration of renal function, suggesting its use as a non-pharmacological adjuvant to delay the progression of diabetic complications.

Background The treatment for the eradication of Helicobacter pylori (H. pylori) is complex; full effectiveness is rarely achieved and it has many adverse effects. In developing countries, increased resistance to antibiotics and its cost make eradication more difficult. Probiotics can reduce adverse effects and improve the infection treatment efficacy. If the first-line therapy fails a second-line treatment using tetracycline, furazolidone and proton-pump inhibitors has been effective and low cost in Brazil; however it implies in a lot of adverse effects. The aim of this study was to minimize the adverse effects and increase the eradication rate applying the association of a probiotic compound to second-line therapy regimen. Methods Patients with peptic ulcer or functional dyspepsia infected by H. pylori were randomized to treatment with the furazolidone, tetracycline and lansoprazole regimen, twice a day for 7 days. In a double-blind study, patients received placebo or a probiotic compound (Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus faecium) in capsules, twice a day for 30 days. A symptom questionnaire was administered in day zero, after completion of antibiotic therapy, after the probiotic use and eight weeks after the end of the treatment. Upper digestive endoscopy, histological assessment, rapid urease test and breath test were performed before and eight weeks after eradication treatment. Results One hundred and seven patients were enrolled: 21 men with active probiotic and 19 with placebo plus 34 women with active probiotic and 33 with placebo comprising a total of 55 patients with active probiotic and 52 with placebo. Fifty-one patients had peptic ulcer and 56 were diagnosed as functional dyspepsia. The per-protocol eradication rate with active probiotic was 89.8% and with placebo, 85.1% (p = 0.49); per intention to treat, 81.8% and 79.6%, respectively (p = 0.53). The rate of adverse effects at 7 days with the active probiotic was 59.3% and 71.2% with placebo (p = 0.20). At 30 days, it was 44.9% and 60.4%, respectively (p = 0.08). Conclusions The use of this probiotic compound compared to placebo in the proposed regimen in Brazilian patients with peptic ulcer or functional dyspepsia showed no significant difference in efficacy or adverse effects. Trial registration Current Controlled Trials ISRCTN04714018

International audience; Development of dairy organic probiotic fermented products is of great interest as they associate ecological practices and benefits of probiotic bacteria. As organic management practices of cow milk production allow modification of the fatty acid composition of milk (as compared to conventional milk), we studied the influence of the type of milk on some characteristics of fermented milks, such as acidification kinetics, bacterial counts and fatty acid content. Conventional and organic probiotic fermented milks were produced using Bifidobacterium animalis subsp. lactis HN019 in co-culture with Streptococcus thermophilus TA040 and Lactobacillus delbrueckii subsp. bulgaricus LB340. The use of organic milk led to a higher acid-ification rate and cultivability of Lactobacillus bulgaricus. Fatty acids profile of organic fermented milks showed higher amounts of trans-octadecenoic acid (C18:1, 1.6 times) and polyunsaturated fatty acids, including cis-9 trans-11, C18:2 conjugated linoleic (CLA-1.4 times), and a-linolenic acids (ALA-1.6 times), as compared to conventional fermented milks. These higher levels were the result of both initial percentage in the milk and increase during acidification, with no further modification during storage. Finally, use of bifidobacteria slightly increased CLA relative content in the conventional fermented milks, after 7 days of storage at 4 °C, whereas no difference was seen in organic fermented milks.

Os casos de transtorno de ansiedade têm apresentado crescimento considerável desde o início do século XX, onde a terapia medicamentosa oferecida, geralmente apresenta efeito sedativo, portanto, a busca por tratamentos adjuvantes para tratar quadros de ansiedade se fazem necessários. Estudos indicam que a modulação da microbiota intestinal pode estar relacionada à regulação neural dos indivíduos através de diversas vias, incluindo a aplicação de cepas probióticas e consumo de alimentos fermentados tradicionais como iogurte e kombucha, colaborando para a melhoria da qualidade de vida destes pacientes. Este projeto teve como objetivo buscar os metabólitos e neurotransmissores presentes no kombucha a fim de verificar seu potencial psicobióticos e comparar as aplicações e metabólitos produzidos por cepas probióticas existentes no mercado e em alimentos fermentados tradicionais que atuem no eixo intestino-cérebro. Foram realizadas pesquisas em bases de dados online, como Pubmed, Web of Science, Scielo, Scopus e Google Scholar no período entre 2002 e 2022 relacionados aos possíveis efeitos dos probióticos em condições de ansiedade, bem como como os mecanismos que envolvem o eixo cérebro-intestino, seja por meio de testes em humanos e em modelos animais. As espécies mais testadas quanto ao seu potencial probiótico e ação nos transtornos de ansiedade encontradas foram Lactobacillus paracasei, L. casei, L. rhamnosus, Bifidobacterium infanti e B. longum. Cada gênero demonstra um grau diferente na redução da ansiedade dos indivíduos. Os alimentos potencialmente probióticos, incluindo alimentos fermentados tradicionais, além de atuar como complemento à terapia em quadros de ansiedade, tem relevância no setor socioeconômico. Anxiety disorder cases have shown considerable growth since the beginning of the 20th century, where the drug therapy offered usually has a sedative effect. Therefore, the search for adjuvant treatments to treat anxiety disorders is necessary. Studies indicate that the modulation of the intestinal microbiota may be related to the neural regulation of individuals in several ways, including the application of probiotic strains and consumption of traditional fermented foods such as yogurt and kombucha, contributing to the improvement of the quality of life of these patients. This project aimed to identify and compare the psychobiotic effect in the gut-brain axis of the metabolites and neurotransmitters produced by kombucha and commercial probiotic strains. The research was carried out in online databases, such as Pubmed, Web of Science, Scielo, Scopus, and Google Scholar in the period between 2002 and 2022 related to the possible effects of probiotics in anxiety conditions as the mechanisms that involve the brain-gut axis either through tests in humans or animal models. The species most tested for their probiotic potential and action on anxiety disorders were Lactobacillus paracasei, L. casei, L. rhamnosus, Bifidobacterium infanti, and B. longum. Each genus demonstrates a different degree of reducing individuals\' anxiety. Potentially probiotic foods, including traditional fermented foods, acting as a complement to therapy in cases of anxiety, have relevance in the socioeconomic sector.

Um dos maiores desafios no desenvolvimento de produtos probióticos é entender como os microrganismos interagem entre si e com o hospedeiro. Quando falamos em alimentos fermentados tradicionais, este obstáculo aumenta porque a matriz alimentar já possui um microbioma intrínseco. No entanto, também é conhecido que muitos microrganismos podem interagir e cooperar para sobreviver quando condições de estresse são encontradas. Assim, o objetivo deste trabalho foi isolar leveduras de quatro diferentes kombuchas em distintos momentos fermentativos e verificar a influência que leveduras isoladas de kombucha têm na manutenção da viabilidade da bactéria probiótica Bifidobacterium animalis subsp. lactis HN019 em condições de aerobiose. Meyerozyma guilliermondii, Candida albicans, Rhodotorula mucilaginosa e Pichia membranifaciens foram leveduras encontradas nas kombuchas, das quais as duas últimas favoreceram a manutenção da alta viabilidade de HN019 em cocultura por 14 dias. Observou-se a viabilidade da bactéria acima de 9 log ao longo de todo o experimento, o que não foi observado em monocultura. Ademais, utilizou-se de análise de autoagregação, hidrofobicidade, atividade enzimática de proteases e fosfolipases das leveuras para analisar seu potencial patogênico. Observou-se que R. mucilaginosa demonstrou características semelhantes à Saccharomyces cerevisiae subsp. boulardii, e sua interação benéfica com HN019 reforça a possibilidade de que esta levedura seja uma chave para a inserção da bactéria em uma kombucha probiótica. Análises metabólicas foram realizadas e encontrou-se uma vasta diversidade de dipeptídeos, principalmente os compostos de prolina, durante a cocultura da bactéria com as leveduras. Tais dipeptídeos apresentam importantes mecanismos de ação no controle biológico e quorum sensing de bactérias e leveduras, e supostamente regulam a manutenção das relações mutualísticas entre ambos microrganismos. One of the biggest challenges in the development of probiotic products is to understand how microorganisms interact with each other and with the host. When we talk about traditional fermented foods, this obstacle increases because the food matrix already has an intrinsic microbiome. However, it is also known that many microorganisms can interact and cooperate to survive when stressful situations are encountered. Thus, the objective of this work was to isolate yeasts from four different kombuchas at different fermentation times and to verify the influence that yeasts isolated from kombucha have on maintaining the viability of the probiotic bacterium Bifidobacterium animalis subsp. lactis HN019 under aerobic conditions. Meyerozyma guilliermondii, Candida albicans, Rhodotorula mucilaginosa and Pichia membranifaciens were yeasts found in kombuchas, of which the last two favored the maintenance of HN019 high viability in co-culture for 14 days. Bacteria viability above 9 log was observed throughout the experiment, which was not observed in monoculture. In addition, analysis of autoaggregation, hydrophobicity, enzyme activity of proteases and phospholipases of yeasts was used to analyze their pathogenic potential. It was observed that R. mucilaginosa demonstrated characteristics similar to Saccharomyces cerevisiae subsp. boulardii, and its beneficial interaction with HN019 reinforces the possibility that this yeast is a key to the insertion of the bacterium in a probiotic kombucha. Metabolic analysis were performed and a wide diversity of dipeptides, mainly proline-based, was found during the co-culture of the bacteria with the yeasts. Such dipeptides have important mechanisms of action in the biological control and quorum sensing of bacteria and yeast, and supposedly regulate the maintenance of mutualistic relationships between both microorganisms.

CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Os alimentos funcionais são aqueles produtos que fornecem um benefício à saúde do consumidor, além das já tradicionais alegações nutricionais. Neste trabalho, desenvolvemos três queijos e testamos o efeito do consumo de cada um em modelos murinos de colite ulcerativa induzida por DSS. No capítulo 1, utilizamos o queijo do tipo Emmental, um queijo tipicamente francês, contendo a bactéria probiótica P. freudenreichii 129 na prevenção da colite aguda induzida por DSS. Os resultados deste estudo mostraram que os animais tratados preventivamente com o queijo Emmental apresentaram melhoras nos sintomas da colite. Além disso, o consumo do queijo probiótico ocasionou uma redução na secreção de IgA, restaurou a expressão de genes da barreira epitelial e evitou a indução do fator de TNFα, IFNγ e IL-17. No capítulo 2, desenvolvemos um queijo funcional do tipo Prato contendo a bactéria L. casei 01 e o testamos em um modelo de prevenção da colite, semelhante ao apresentado no capítulo1. Entretanto, diferentemente dos resultados do consumo do queijo Emmental, o queijo Prato não alcançou os resultados esperados para a prevenção da colite. Diante desse cenário, desenvolvemos um novo queijo do tipo Minas Frescal, contendo a bactéria probiótica L. lactis NCDO 2118. Os efeitos terapêuticos do consumo deste queijo foram testados em um modelo murino de tratamento da colite induzida por DSS. Os resultados desse estudo, apresentados no capítulo 3, mostraram que os animais que consumiram o queijo Minas Frescal probiótico tiveram uma redução na gravidade da colite com atenuação dos sinais clínicos da doença. Além disso, a ingestão do queijo restaurou a barreira epitelial do colón e modulou a produção de citocinas pró e anti-inflamatórias. Nosso estudo mostrou ainda que o acréscimo da bactéria probiótica não alterou as características organolépticas do queijo Minas Frescal e teve boa aceitação pelo consumidor. Desta forma, o queijo desenvolvido neste trabalho atendeu aos requisitos mínimos para ser considerado um alimento funcional, abrindo perspectivas para o desenvolvimento de novos alimentos probióticos funcionais para nutrição personalizada no contexto das IBDs. Functional foods are those that provide a consumer health benefit, in addition to traditional nutritional allegations. In this work, we developed three kinds of cheese and tested the effect of their consumption on murine models of DSS-induced ulcerative colitis. In chapter 1, we used Emmental cheese, a typically French cheese, containing the probiotic bacterium P. freudenreichii 129 in the prevention of acute colitis. The results of this study showed that animals treated preventively with Emmental cheese showed improvements in the symptoms of colitis. In addition, the consumption of probiotic cheese caused a reduction in the secretion of Immunoglobulin A, restored the expression of epithelial barrier genes, and avoided the induction of TNFα, IFNγ, and IL-17. In chapter 2, we developed a functional Prato cheese containing L. casei 01 and tested it in a colitis prevention model, similar to that presented in chapter 1. However, unlike the results of consumption of Emmental cheese, the Prato cheese has not achieved the expected results for the prevention of colitis. In this scenario, we developed a new cheese of the Minas Frescal type, containing the probiotic bacteria L. lactis NCDO 2118. The therapeutic effects of consuming this cheese were tested in a murine model of treatment of colitis induced by DSS. The results of this study, presented in chapter 3, showed that the animals that consumed the Minas Frescal probiotic cheese had a reduction in the severity of the colitis with attenuation of the clinical signs of the disease. In addition, the consumption of this cheese restored the colon's epithelial barrier and modulated the production of pro and anti-inflammatory cytokines. Our study also showed that the addition of probiotic bacteria did not alter the organoleptic characteristics of Minas Frescal cheese and was well accepted by the consumer. Thus, the cheese developed in this work met the minimum requirements to be considered a functional food, opening new perspectives for the development of new functional probiotic foods for personalized nutrition in the context of IBDs.

Este estudo teve como objetivo geral a elaboração e adequação das propriedades estruturais de sorvetes tipo gelato, elaborados com diferentes bases gordurosas, de origem láctea e vegetal, e o uso de organogel estruturante funcional como substituto de gordura na formulação deste tipo de produto. Para o primeiro estudo (Capítulo 3), quatro formulações para sorvetes do tipo gelato foram produzidas com diferentes bases de gordura: gordura vegetal low trans (T1), manteiga (T2), creme de leite UHT (T3) e creme de leite fresco (T4); para o segundo estudo (Capítulo 4) utilizou-se a formulação T3 como Padrão, mais duas substituições da base gordurosa pelo organogel funcional (fitosterois + colágeno) (T1 - 50% substituição; T2 - 100% substituição). Foram analisados o seu comportamento de (overrun, taxa de derretimento, textura, reologia e cor) durante diferentes etapas de produção: antes e após maturação, após batimento e congelamento, para o primeiro estudo (Capítulo 3), e antes e após maturação para o segundo estudo (Capítulo 4). A reologia oscilatória foi escolhida como principal instrumento para estudar as mudanças que ocorrem na estrutura das misturas dos sorvetes avaliando-se a alteração das bases gordurosas utilizadas. No primeiro estudo observou-se que os maiores valores de overrun foram observados nas formulações T3 e T1, seguida da T4 e T2 resultando em menor incorporação de ar. As formulações apresentaram taxa de derretimento na sequência: T1, T2, T4 e T3, que demonstrou a maior resistência ao derretimento; T1 evidencia a menor força máxima necessária para extrusão, seguida pelas formulações T3, T4 e T2, respectivamente, podendo-se correlacionar com o overrun. Com os ensaios reológicos nas misturas foi possível estudar a influência do tipo de gordura na formação da estrutura do sorvete e no processo de mistura. A formulação T1 apresentou as maiores diferenças entre as formulações, provavelmente pelo seu perfil de cristalização e por sofrer menor desestabilização da membrana dos glóbulos de gordura por parte do emulsificante. Por apresentar melhor desempenho (performance), a formulação T3 foi selecionada como Padrão para o segundo estudo, a fim de se verificar a possibilidade de produzir sorvetes mais saudáveis, conservando as características reológicas e de indulgência, com substituição da base gordurosa por sistemas coloidais estruturados adicionados de compostos bioativos. A aplicação de sistemas de organogéis em sorvetes é uma abordagem bem-sucedida para obter produtos com reduzido teor de gordura saturada, adição de esteróis vegetais e colágeno, destinados a pessoas que desejam diminuir a ingestão de gordura, de acordo com os resultados obtidos. This study had as general objective the elaboration and adaptation of the structural properties of gelato type ice creams, made with different fatty bases, of milk and vegetable origin, and the use of functional structuring organogel as a fat substitute in the formulation of this type of product. For the first study (Chapter 3), four formulations for gelato-type ice creams were produced with different fat bases: low trans vegetable fat (T1), butter (T2), UHT cream (T3) and fresh cream ( T4); for the second study (Chapter 4) Formulation T3 was used as Standard, plus two substitutions of the fatty base for the functional organogel (phytosterols + collagen) (T1 - 50% replacement; T2 - 100% replacement). Their (overrun, melting rate, texture, rheology and color) behavior during different production stages were analyzed: before and after maturation, after beating and freezing, for the first study (Chapter 3), and before and after maturation for the second study (Chapter 4). Oscillatory rheology was chosen as the main instrument to study the changes that occur in the structure of the ice cream mixtures, evaluating the change in the fatty bases used. In the first study it was observed that the highest values of overrun were observed in formulations T3 and T1, followed by T4 and T2 resulting in less air incorporation. The formulations showed melting rate in the sequence: T1, T2, T4 and T3, which demonstrated the greatest resistance to melting; T1 shows the lowest maximum force required for extrusion, followed by formulations T3, T4 and T2, respectively, which can be correlated with overrun. With the rheological tests on the mixtures it was possible to study the influence of the type of fat on the formation of the ice cream structure and on the mixing process. The T1 formulation showed the greatest differences between the formulations, probably due to its crystallization profile and due to the less destabilization of the fat globule membrane by the emulsifier. For presenting better performance, the T3 formulation was selected as Standard for the second study, in order to verify the possibility of producing healthier ice creams, preserving the rheological and indulgence characteristics, with replacement of the fatty base by structured colloidal systems added bioactive compounds. The application of organogel systems in ice cream is a successful approach to obtain products with a reduced content of saturated fat, addition of plant sterols and collagen, intended for people who wish to decrease their fat intake, according to the results obtained.

O kombucha é uma bebida fermentada tradicional, originária da China, preparada pela fermentação de chá preto adoçado com cultura mista de bactérias e leveduras chamada Simbiotic Culture of Bacteria and Yeast (SCOBY). Tem sido alegado que o mesmo possui propriedades funcionais, tais como recuperação ou manutenção de peso corporal, atividade antihiperglicêmica, entre outras. Por não existirem estudos suficientes que as comprovem, este trabalho teve por objetivo avaliar a influência do consumo de kombucha como tratamento alternativo para amenizar e/ou retardar sintomas e complicações do Diabetes Mellitus e identificar as possíveis modificações metabólicas, morfológicas e imunológicas ocorridas em camundongos com diabetes tipo 1. De acordo com os resultados obtidos, observou-se que, apesar de ter havido recuperação de massa corpórea próxima daquela que se tinha antes da indução da diabetes, esse efeito não foi exclusivo do kombucha e, embora a influência no controle glicêmico tenha sido maior nos camundongos normoglicêmicos que diabéticos, acredita-se que a administração por um período prolongado pudesse indicar melhores resultados, uma vez que as avaliações histológicas e morfométricas do intestino demonstraram resultados satisfatórios quanto ao aumento da superfície de mucosa e diminuição do infiltrado inflamatório, favorecendo a modulação imunológica. Logo, considera-se necessária a realização de mais trabalhos para comprovação da capacidade funcional do kombucha e elucidação de sua eficácia enquanto tratamento exclusivo e/ou complementar do diabetes. Kombucha is a traditional Chinese fermented beverage prepared by fermenting sweetened black tea with mixed bacterial and yeast culture called Simbiotic Culture of Bacteria and Yeast (SCOBY). It has been claimed that it has functional properties such as body weight recovery or maintenance, antihyperglycemic activity, among others. Because there are not enough studies to prove them, this study aimed to evaluate the influence of kombucha consumption as an alternative treatment to alleviate and/or delay symptoms and complications of Diabetes Mellitus and to identify possible metabolic, morphological and immunological changes in mice with type 1 diabetes. According to the results obtained, it was observed that, although there was a recovery of body mass close to the one obtained before diabetes induction, this effect was not unique to kombucha, and although the influence on glycemic control was greater in normoglycemic rather than diabetic mice, it is believed that administration over a prolonged period could indicate better results, since histological and morphometric evaluations of the intestine showed satisfactory results in terms of mucosal surface enlargement and decreased inflammatory infiltrate, favoring immune modulation. . Therefore, further work is considered necessary to prove the functional capacity of kombucha and to elucidate its effectiveness as an exclusive and / or complementary treatment of diabetes.

O achocolatado em pó é um dos derivados do cacau com maior inserção econômica e cultural em diversos países. O objetivo deste estudo foi avaliar a adição de ingredientes diferenciados nesse tipo de produto, como modificadores reológicos e fruta, bem como à alteração no tipo de cacau utilizado, ocasionando mudanças sensoriais e nutricionais positivas ao produto. O fruto sugerido neste estudo foi o cupuaçu (Theoboroma grandiflorum), fruto típico da região Norte, que apresenta excelente qualidade nutricional. Foram desenvolvidas 7 formulações de achocolatado por método convencional após simples mistura (padrão, com cacau alcalino, com cacau orgânico, com polpa de cupuaçu, com amido pré-gelatinizado, com amido pré-gelatinizado + polpa de cupuaçu, com goma guar, com goma guar + polpa de cupuaçu) e 4 formulações processadas por spray dryer após a simples mistura (padrão, com polpa de cupuaçu, com amido pré-gelatinizado, com amido + polpa de cupuaçu). Todas as formulações foram avaliadas quanto à composição nutricional, calorimetria exploratória de varredura (DSC), análises físico-químicas, reológica, quantificação dos compostos fenólicos e avaliação da capacidade antioxidante por métodos in vitro. Em seguida foi realizada análise sensorial com as formulações: padrão, com polpa de cupuaçu e com amido + polpa de cupuaçu. O achocolatado padrão apresentou tempo de mistura de 38 min, o que foi utilizado como parâmetro para as demais formulações. Os achocolatados que continham polpa de cupuaçu apresentaram maior teor proteico (14,5 a 16,3 g/100g) quando comparados com o padrão (13,6 g/100g). Todos os achocolatados apresentaram umidade entre 1,2% e 3,7%, e atividade de água entre 0,13 e 0,57, considerados microbiologicamente estáveis, sendo bom para a vida útil do produto. Os achocolatados obtiveram tempo de molhabilidade entre 07:15 min e 15:06 min; solubilidade de 1,56 IR% a 7,44 IR%; tamanho de partícula variando entre 0,216 mm e 0,347 mm (partículas finas). O uso do spray dryer não teve impacto significativo nas características físicas das formulações, assim como a utilização dos diferentes tipos de cacau não afetou a composição nutricional e qualidade física dos achocolatados. Houve aumento (p< 0,05) para o tempo de molhabilidade e solubilidade do achocolatado com cacau orgânico em comparação com o padrão (13:30 e 9:33 min; 2,64 e 1,56 IR%, respectivamente). A transição vítrea variou entre 35,2 a 35,7 mW enquanto o ponto de carbonização ficou entre 237,4 a 243,6 mW, indicando que a adição dos agentes espessantes e/ou do cupuaçu não interferiu (p

Introdução: Com o crescente aumento de hipersensibilidades alimentares e doenças do trato gastrintestinal, o mercado de lácteos vem ampliando a variedade de produtos com diferentes matrizes alimentares. A expansão da criação bubalina no país incentivou o desenvolvimento de produtos derivados do leite bubalino, os quais contém propriedades nutricionais e físico-químicas diferentes da matriz bovina, ganhando maior participação no atual mercado consumidor. As bactérias probióticas são capazes de modular a resposta imune inata e adaptativa de acordo com a cepa, matriz e tecnologia empregada no desenvolvimento do produto. Assim como a modulação imune também pode ser alterada de maneira epigenética por interferência da matriz alimentar empregada. Método: Sendo os microRNAs de leite e leite bubalino homólogos aos do leite humano, foram preparados leites fermentados em matriz bovina e bubalina usando a cepa Bifidobacterium animalis subsp. lactis HN019 com o intuito de identificar a diferença entre o perfil físco-químico, viabilidade da cepa probiótica utilizada, e presença de microRNAs imunomoduladores homólogos com o intuito de verificar se as modificações sofridas nas matrizes bovina e bubalina durante o processo de fermentação por bactérias probióticas teria interferência na presença de miRNAs imunomoduladores e na resposta imune de mucosa. Conclusão: Os resultados obtidos mostraram maior teor de proteínas, sólidos totais e gordura na matriz bubalina em relação a matriz bovina. Enquanto na matriz bubalina fermentada apresentou maior teor de ácidos graxos comparado a matriz bovina fermentada, o perfil de acidificação e pós acidificação foi semelhante em ambas as matrizes. O processo de fermentação em matrizes lácteas distintas, proporcionou modificação do perfil celular imunológico na mucosa intestinal, porém levou a destruição dos miRNAs do processamento térmico, identificando que esta modificação da resposta imune independe dos microRNAs homólogos estudados. Introduction: With the increasing increase of food hypersensitivity and diseases of the gastrointestinal tract, the dairy market has been increasing the variety of products with different food matrices. The expansion of buffalo breeding in the country encouraged the development of products derived from buffalo milk, which contain different nutritional and physicochemical properties of the bovine matrix, gaining greater participation in the current consumer market. Probiotic bacteria are able to modulate the innate and adaptive immune response according to the strain, matrix and technology employed in product development. Just as immune modulation can also be altered epigenetically by interference of the food matrix employed. Method: Since the microRNAs of milk and buffalo milk were homologous to those of human milk, fermented milks were prepared in bovine matrix and buffalo using the strain Bifidobacterium animalis subsp. Lactis HN019 in order to identify the difference between the physico-chemical profile, viability of the probiotic strain used, and the presence of homologous immunomodulatory microRNAs in order to verify if the modifications suffered in the bovine and buffalo matrices during the fermentation process by probiotic bacteria would interfere with the presence of immunomodulatory miRNAs and the mucosal immune response. Conclusion: The results showed higher protein content, total solids and fat in the buffalo matrix in relation to the bovine matrix. While in the fermented buffalo matrix presented higher content of fatty acids compared to fermented bovine matrix, the profile of acidification and post acidification was similar in both matrices. The fermentation process in distinct milk matrices provided a modification of the immunological cell profile in the intestinal mucosa but led to the destruction of the miRNAs of the thermal processing, identifying that this modification of the immune response is independent of the homologous microRNAs studied.

Apesar da pobreza no mundo, parte de toda a comida produzida mundialmente é desperdiçada. O contraste da alta produção de alimentos no mundo com a fome, insegurança alimentar e desperdício de alimentos aponta para a necessidade de ações combinadas como o uso de tecnologias como solução para combater e erradicar a fome e o desperdício de alimentos em benefício de uma vida digna e sustentável . Os bancos de alimentos surgiram em todo o mundo para receber o excedente de alimentos e repassá-los aos indivíduos em situações de ações urgentes devido ao estado de necessidade. A criação de bancos e o emprego de novas tecnologias foram encorajados pela ONU - Organização das Nações Unidas para combater a fome, a inseguranca alimentar e o desperdicio de alimemtos. Entretanto, a falta de garantia de qualidade desses alimentos já no banco de alimentos restringem a doação integral desejada. Nesse sentido, a radiação ionizante com resultados comprovados e reconhecidos há mais de 50 anos, aplicada nos alimentos do banco trouxe resultados positivos nas amostras tratadas na cadeia logística do Banco Ceagesp de Alimentos (BCA), como aumento da validade e a possibilidade de oferecer às instituições alimentos processados no banco com mais uma etapa no processo de garantia de qualidade. Assim esse estudo teve como objetivo padronizar um questionário como intrumento de medição padrão para avaliação de aceitação e percepção dos individuos do BCA em relação ao tratamento de alimento por radiação ionizante e que também fosse um intrumento de divulgação de informação sobre essa tecnologia, tanto para essa pesquisa como para futuras pesquisas de avaliação de aceitação de irradiação de alimentos, pois não exite um questionário padrão para essa finalidade. Para a construção do questionário como instrumento de medida, foi realizada uma revisão abrangente e rigorosa da literatura. O questionário como instrumento de medida foi submetido ao comitê de ética em pesquisa e aprovado. Como resultado, o questionário conta de três partes, questões pessoais, questões assertivas e questões de múltiplas escolhas e, finalmente, uma questão informativa com o vídeo. O resultado positivo da digulgação do trabalhado realizado junto ao banco ficou evidenciado com mudança na aceitação de compra e consumo por alimentos irradiados que teve um incremento de 40% na população após o questionário. O teste não paramétrico para dados relacionados de Wilcoxon, revelou haver diferença estatística significante, entre as respostas da mesma população em relação ao tempo da pergunta , referente ao mesmo tema (p=0,038) antes e após intervenção com divulgação das finalidades e benefícios do Tratamento de alimentos por irradiação. Confirmados pelo teste de Mcnemar (p=0,03). Além disso, uma parceria entre a tecnologia disponível no IPEN/CNEN-SP e o banco de alimentos do Ceagesp está prevista para o próximo ano em 2019 para continuidade desse projeto. Despite the poverty in the world, part of all food produced worldwide is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined actions such as the use of technologies as a solution to combat and eradicate hunger and food waste for the benefit of a dignified life and sustainable. Food banks have emerged around the world to receive food surpluses and pass them on to individuals in situations of urgent action due to the state of necessity. The creation of banks and the use of new technologies were encouraged by the United Nations to combat hunger, food insecurity and food waste. However, the lack of quality assurance of these foods already in the food bank restricts the desired integral donation. In this sense, the ionizing radiation with proven results that were recognized for more than 50 years, applied in the food of the bank, brought positive results in the samples treated in the chain of BCA, such as increased validity and the possibility to offer to the institutions processed foods in the bank with quality assurance. The purpose of this study was to standardize a questionnaire as a standard measurement instrument for the evaluation of acceptance and perception of the individuals of the bank in relation to the treatment of food by ionizing radiation and also as an instrument for the dissemination of information about this technology, both for this research, as well as for future research on the evaluation of acceptance of food irradiation, since there is no standard questionnaire for this purpose. For the construction of the questionnaire as a measurement instrument, a comprehensive and rigorous literature review was performed. The questionnaire as an instrument of measurement was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal questions, assertive questions and multiple choice issues, and finally an informative question with the video. The positive result of the work done at the bank was evidenced by a change in the acceptance of purchase and consumption of irradiated foods, which had a 40% increase in the population after the questionnaire. In addition, a partnership between the technology available at IPEN / CNEN-SP and Ceagesp\'s food bank is planned for next year in 2019 to continue this project.

A ervilha é considerada uma fonte nutritiva de proteína vegetal de alta qualidade, sendo também reconhecida como boa fonte de vitaminas, minerais, compostos fenólicos e carboidratos. Considerando que nem todos os nutrientes presentes no alimento tornam-se acessíveis para absorção pelo organismo e considerando ainda que a irradiação é uma técnica que permite garantir a segurança e a qualidade de um alimento, controlando microrganismos patogênicos, sem afetar significativamente qualquer atributo organoléptico e sensorial, estudou-se comparativamente os efeitos gerados na bioacessibilidade de Fe e Zn, tomando como base, uma amostra controle, o processo tradicional de ervilhas congeladas e o processo utilizando radiação gama na dose de 1 kGy. As ervilhas foram avaliadas em duas condições de tempo: tempo inicial, correspondente ao tempo após o término do processamento e tempo após quinze dias de armazenamento. Verificou-se que para as amostras controle e irradiada, a bioacessibilidade do Fe foi inferior à das amostras congeladas. A bioacessibilidade do Zn para as amostras de ervilhas analisadas (controle, irradiada e congelada), apresentou um teor médio de 71%, de acordo com os testes estatísticos de ANOVA e Tukey, não houve diferença significativa entre as amostras. Este trabalho avaliou também os aspectos sensoriais (cor, textura e sabor), microbiológicos e a composição centesimal dos produtos obtidos por esses tratamentos. Nos aspectos sensoriais observou-se pela análise de variância (ANOVA) em um nível de significância de p>0,05, que não houve diferença significativa entre as amostras analisadas. Nos aspectos microbiológicos, para as análises de bolores e leveduras, contagem de aeróbios mesófilos, coliformes a 45°C, E. coli e Salmonella, verificou-se que a irradiação trouxe melhor preservação microbiológica às ervilhas quando comparadas com o congelamento e com as ervilhas apenas refrigeradas (controle). Em relação à composição centesimal, constatou-se que os resultados encontrados estão alinhados aos referenciados na literatura. The pea is considered a nutritious source of high quality vegetable protein and is also recognized as a good source of vitamins, minerals, phenolic compounds and carbohydrates. Considering that not all the nutrients present in the food become accessible for absorption by the body, and also considering that irradiation is a technique that ensures the safety and quality of a food by controlling pathogenic microorganisms without significantly affecting any sensory attributes, this work evolved the effects generated in the bio accessibility of Fe and Zn. The study performed the comparison between the control sample (the traditional process of frozen peas) and those submitted to the process using gamma radiation at 1 kGy dose. The peas were evaluated in two conditions: initial time, corresponding to time after processing, and after fifteen days of storage. For both samples - control and the irradiated - the bioaccessibility of Fe was lower than that of the frozen samples. Considering the initial time and after 15 days of storage, the bioaccessibility of the Zn to the analyzed (control, irradiated and frozen) pea samples, was about 71% and according to the statistical tests of ANOVA and Tukey there was no difference between the samples. This work also evaluated the sensory aspects (color, texture and flavor), microbiological and the centesimal composition of the products obtained by these treatments. Sensory aspects presented no statistical differences among analyzed samples (p> 0.05). Microbiological aspects (for yeast and mold counts, aerobic mesophilic counts, Salmonella, coliforms organisms and Escherichia coli) demonstrated that the irradiation brought better microbiological preservation to the peas when compared with the freezing and the chilled peas (control). In relation to the centesimal composition, results found are in agreement with those referenced in the literature.

Os benefícios à saúde oferecidos pelos leites fermentados probióticos podem ser ampliados pela adição de polpa de frutas vermelhas uma vez que estas apresentam reconhecidas propriedades funcionais. Ácido elágico e elagitaninos presentes nas frutas apresentam função fisiológica e metabólica na alimentação. Porém, a estabilidade destes compostos bioativos em produtos probióticos durante armazenamento refrigerado ainda não foi estudada. Sendo assim, este projeto tem por finalidade investigar o comportamento do ácido elágico em bebidas lácteas simbióticas suplementadas com L-triptofano e polpa de frutas vermelhas durante armazenamento refrigerado. O estudo foi realizado através de um delineamento experimental do tipo simplex centróide para modelagem de misturas. Foram preparadas 16 bebidas lácteas divididas em duas diferentes matrizes de ensaios segundo: (i) enriquecimento ou não da bebida láctea com triptofano e (ii) composição em frutas vermelhas do preparado de frutas. As amostras de bebida láctea foram avaliadas quanto as suas características físico-químicas (pH, reologia e atributos de cor), microbiológicas, microestrutura e quanto ao teor de ácido elágico. As bebidas lácteas apresentaram reduzidas pós-acidificação sem variações significativas para as bebidas contendo triptofano. As mesmas bebidas apresentaram melhora significativa na viabilidade da bactéria probiótica Lactobacillus acidophilus ao longo do período estudado. Os parâmetros de cor se mostraram estáveis nas bebidas lácteas durante o armazenamento refrigerado. O comportamento reológico das bebidas lácteas foi semelhante e adição de polpa de fruta proporcionou um efeito benéfico na consistência e viscosidade dos produtos. Foi possível estimar o conteúdo ótimo de ácido elágico nas bebidas lácteas simbióticas pela metodologia de superfície de resposta. As bebidas lácteas adicionadas de polpa de morango apresentaram maiores teores de ácido elágico, principalmente nas bebidas contendo triptofano. As fotos micrografias obtidas através da microscopia eletrônica de varredura permitiram avaliar a interação dos componentes da matriz das bebidas lácteas simbióticas de forma satisfatória. The health benefits provided by probiotic fermented milk can be enhanced by the addition of native fruit pulp as they have recognized functional properties. Ellagic acid and ellagitannins present in fruis show physiological and metabolic function. Identification of these bioactive compounds in the formulation of symbiotic fermented beverages supplemented with L-tryptophan and red fruit pulp is innovative. Therefore, this project aimed to investigate the behaviour of ellagic acid in symbiotic lactic beverages supplemented with L-tryptophan and red pulp fruits during cold storage. Through an experimental simplex centroid design for mixtures modelling 16 beverages were prepared divided into four different matrices according to : (i) enrichment or not with L-tryptophan and (ii) composition of the prepared fruit pulp. The responses to be evaluated will be defined between the physical-chemical (pH, rheology and colour attributes), microbiological, microstructure and the amounts of ellagic acid. Lactic beverages have shown low post-acidification without significant variations for beverages containing tryptophan. The improvement in the viability of the probiotic bacteria Lactobacillus acidophilus throughout the study period was achieved. The colour parameters were stable during cold storage. The rheological behaviour was similar and the addition of red fruit pulps provided a beneficial effect on the consistency and viscosity of the products. It was possible to estimate the optimum amount of ellagic acid throughout response surface methodology. Lactic beverages added with strawberry pulp have had higher amounts of ellagic acid, particularly when L-tryptophan was supplemented. The photomicrographs obtained by scanning electron microscopy allowed adequate assessing the interaction of the matrix components of symbiotic lactic beverages.