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Pesquisa : B01.650.940.800.575.100.831.500 [Categoria DeCS]
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[PMID]:28233081
[Au] Autor:Acheampong-Boateng O; Bakare AG; Nkosi DB; Mbatha KR
[Ad] Endereço:Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida, 1710, South Africa.
[Ti] Título:Effects of different dietary inclusion levels of macadamia oil cake on growth performance and carcass characteristics in South African mutton merino lambs.
[So] Source:Trop Anim Health Prod;49(4):733-738, 2017 Apr.
[Is] ISSN:1573-7438
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Growth performance and carcass characteristics of South African mutton merino fed graded levels of macadamia oil cake were assessed. A total of 60 South African mutton merino lambs were used in the experiment (initial live weight 25.0 ± 0.45 kg). Five diets with different inclusion levels of macadamia oil cake (MOC) were formulated: T1 (0% MOC, control), T2 (5% MOC), T3 (10% MOC), T4 (15% MOC) and T5 (20% MOC). Effects of inclusion level of MOC on average daily gain (ADG) and average daily feed intake (ADFI) were not significant (P > 0.05). Effects of inclusion levels of MOC on feed conversion ratio (FCR) of sheep were significant (P < 0.05). Highest proportion (71.2%) of sheep in the study had a carcass fat classification of 2, followed by a proportion of 17.3% sheep with a carcass fat classification of 3 and lastly 11.5% sheep had carcass fat classification of 4. Warm and cold carcass mass, chest circumference, carcass length and dressing percentage were higher in sheep fed on 5% MOC compared to other treatment diets (0, 10, 15 and 20% MOC) (P < 0.05). Fat rib eye had a greater area in sheep fed on 5% MOC (P < 0.05). It was concluded that 5% MOC provided the best results in terms of carcass characteristic measurements in sheep.
[Mh] Termos MeSH primário: Composição Corporal
Dieta/veterinária
Suplementos Nutricionais
Macadamia
Carneiro Doméstico/crescimento & desenvolvimento
[Mh] Termos MeSH secundário: Ração Animal/análise
Animais
Dieta/estatística & dados numéricos
Carne
Ovinos
África do Sul
Ganho de Peso
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1706
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170224
[St] Status:MEDLINE
[do] DOI:10.1007/s11250-017-1250-7


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[PMID]:28207311
[Au] Autor:Zhang G; Hu L; Melka D; Wang H; Laasri A; Brown EW; Strain E; Allard M; Bunning VK; Musser SM; Johnson R; Santillana Farakos S; Scott VN; Pouillot R; Doren JM; Hammack TS
[Ad] Endereço:U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA.
[Ti] Título:Prevalence of Salmonella in Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, and Walnuts in the United States.
[So] Source:J Food Prot;80(3):459-466, 2017 03.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Nuts have been identified as a vector for salmonellosis. The objective of this project was to estimate the prevalence and contamination level of Salmonella in raw tree nuts (cashews, pecans, hazelnuts, macadamia nuts, pine nuts, and walnuts) at retail markets in the United States. A total of 3,656 samples of six types of tree nuts were collected from different types of retail stores and markets nationwide between October 2014 and October 2015. These samples were analyzed using a modified version of the Salmonella culture method from the U.S. Food and Drug Administration's Bacteriological Analytical Manual. Of the 3,656 samples collected and tested, 32 were culturally confirmed as containing Salmonella. These isolates represented 25 serotypes. Salmonella was not detected in pecans and in-shell hazelnuts. Salmonella prevalence estimates (and 95% confidence intervals) in cashews, shelled hazelnuts, pine nuts, walnuts, and macadamia nuts were 0.55% [0.15, 1.40], 0.35% [0.04, 1.20], 0.48% [0.10, 1.40], 1.20% [0.53, 2.40], and 4.20% [2.40, 6.90], respectively. The rates of Salmonella isolation from major or big chain supermarkets, small chain supermarkets, discount, variety, or drug stores, and online were 0.64% [0.38, 1.00], 1.60% [0.80, 2.90], 0.00% [0.00, 2.40], and 13.64% [2.90, 35.00], respectively (Cochran-Mantel-Haenszel test: P = 0.02). The rates of Salmonella isolation for conventional and organic nuts were not significantly different. Of the samples containing Salmonella, 60.7% had levels less than 0.003 most probable number (MPN)/g. The highest contamination level observed was 0.092 MPN/g. The prevalence and levels of Salmonella in these tree nut samples were comparable to those previously reported for similar foods.
[Mh] Termos MeSH primário: Nozes/microbiologia
Salmonella/isolamento & purificação
[Mh] Termos MeSH secundário: Anacardium
Carya
Corylus
Contaminação de Alimentos
Juglans
Macadamia
Prevalência
Estados Unidos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170622
[Lr] Data última revisão:
170622
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170216
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-396


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[PMID]:28067660
[Au] Autor:Pakade VE; Nchoe OB; Hlungwane L; Tavengwa NT
[Ad] Endereço:Department of Chemistry, Faculty of Applied and Computer Sciences, Vaal University of Technology, Private Bag x 021, Vanderbijlpark 1900, South Africa E-mail: vusumzip@vut.ac.za.
[Ti] Título:Sequestration of hexavalent chromium from aqueous solutions by activated carbon derived from Macadamia nutshells.
[So] Source:Water Sci Technol;75(1-2):196-206, 2017 Jan.
[Is] ISSN:0273-1223
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The purpose of this study was to investigate the feasibility of activated carbons prepared from Macadamia nutshells as an efficient adsorbent for the removal of hexavalent chromium (Cr(VI)) from aqueous solutions. The activated carbon was characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), CHNS analyzer and Brunauer-Emmett-Teller (BET). For effective removal of Cr(VI), the optimum parameters found were pH 2, 120 min of contact time and 0.2 g of sorbent. The adsorption data fitted well into the Freundlich model, suggesting a multilayer sorption process. The results demonstrated that Macadamia activated carbon could be used as cost-effective biosorbent for the treatment of aqueous solutions contaminated by Cr(VI) with an adsorption capacity of 22.3 mg g . The mode of removal involved adsorption and reduction of Cr(VI) to Cr(III).
[Mh] Termos MeSH primário: Carvão Vegetal/química
Cromo/química
Macadamia/química
Poluentes Químicos da Água/química
[Mh] Termos MeSH secundário: Adsorção
Concentração de Íons de Hidrogênio
Microscopia Eletrônica de Varredura
Soluções
Espectroscopia Infravermelho Transformada de Fourier
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Solutions); 0 (Water Pollutants, Chemical); 0R0008Q3JB (Chromium); 16291-96-6 (Charcoal); 18540-29-9 (chromium hexavalent ion)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170615
[Lr] Data última revisão:
170615
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170109
[St] Status:MEDLINE
[do] DOI:10.2166/wst.2016.506


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[PMID]:28287049
[Au] Autor:Carrasco-Del Amor AM; Aguayo E; Collado-González J; Guy A; Galano JM; Durand T; Gil-Izquierdo Á
[Ad] Endereço:a Postharvest and Refrigeration Group , Universidad Politécnica de Cartagena (UPCT) , Cartagena , Spain.
[Ti] Título:Impact of processing conditions on the phytoprostanes profile of three types of nut kernels.
[So] Source:Free Radic Res;51(2):141-147, 2017 Feb.
[Is] ISSN:1029-2470
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The goal of this work was the identification and quantification of phytoprostanes (PhytoPs) in three types of nuts: "Walnut", "Macadamia", and "Pecan". This study represents a first approach to the relationship between the quantitative and qualitative PhytoP profiles in the "Macadamia" and "Pecan" nuts subjected to fried salt or fried honey processing. The kernels were found to contain 9-F -PhytoP, 9-epi-9-F -PhytoP, 16-B -PhytoP, ent-16-B -PhytoP, 9-L -PhytoP, and ent-9-L -PhytoP. "Macadamia" fried salt nuts were the only ones that produced 9-epi-9-D -PhytoP and 9-D -PhytoP. The total PhytoP concentration in raw nuts was in the range of 5541-7830 ng kg fresh weight (FW); for most of the PhytoPs, the concentrations were lowest in raw walnuts, indicating that concentration of each PhytoP was influenced by the genotype. The frying process increased the total PhytoPs concentration to the range of 8903-33,727 ng kg FW. Therefore, this is the first work describing PhytoPs in nuts and reinforces the capacity of these compounds to act as biomarkers to monitor the processing treatments that influence the final quality of nuts.
[Mh] Termos MeSH primário: Ciclopentanos/análise
Ácidos Graxos Insaturados/análise
Manipulação de Alimentos/métodos
Furanos/análise
Nozes/química
Nozes/metabolismo
[Mh] Termos MeSH secundário: Cromatografia Líquida de Alta Pressão
Culinária
Ciclopentanos/metabolismo
Dieta
Ácidos Graxos Insaturados/metabolismo
Furanos/metabolismo
Humanos
Juglans/química
Juglans/metabolismo
Macadamia/química
Macadamia/metabolismo
Prunus/química
Prunus/metabolismo
Espectrometria de Massas em Tandem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Cyclopentanes); 0 (Fatty Acids, Unsaturated); 0 (Furans); 0 (phytoprostane B1 type I); 0 (phytoprostane D1); 0 (phytoprostane F1)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170330
[Lr] Data última revisão:
170330
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170313
[St] Status:MEDLINE
[do] DOI:10.1080/10715762.2017.1288909


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[PMID]:27811682
[Au] Autor:Horak M; Komai F
[Ad] Endereço:CSIRO NRCA, GPO Box 1700, Canberra, ACT 2601, Australia; Email: Marianne.Horak@csiro.au.
[Ti] Título:Cryptophlebia Walsingham, 1900, Thaumatotibia Zacher, 1915, and Archiphlebia Komai & Horak, 2006, in Australia (Lepidoptera: Tortricidae: Olethreutinae: Grapholitini).
[So] Source:Zootaxa;4179(3):441-477, 2016 Oct 31.
[Is] ISSN:1175-5334
[Cp] País de publicação:New Zealand
[La] Idioma:eng
[Ab] Resumo:The Australian species of the grapholitine genera Cryptophlebia Walsingham, 1900, Thaumatotibia Zacher, 1915 and Archiphlebia Komai & Horak, 2006, are revised, described and illustrated. A key to species is provided. Five named species of Cryptophlebia, C. ombrodelta (Lower), C. iridosoma (Meyrick), C. rhynchias (Meyrick) and C. pallifimbriana Bradley, are redescribed and three new species, C. wraggae, sp. nov., C. stigmata, sp. nov., and C. caulicola, sp. nov., are described. Cryptophlebia amblyopa Clarke, described from Micronesia, is synonymised with C. iridosoma. Cryptophlebia caulicola, sp. nov., is a borer in twigs of Acacia mangium Willd. in northern Queensland. Thaumatotibia aclyta (Turner) and T. zophophanes (Turner) are redescribed and the new species T. maculata, sp. nov., is described. Fruit of Acronychia spp. (Rutaceae) have been identified as native hosts of T. zophophanes, a pest species which damages macadamia (Proteaceae) and avocado (Lauraceae) on the Atherton Tableland. Archiphlebia endophaga (Meyrick) and A. rutilescens (Turner) are redescribed, and the new species A. gilva, sp. nov., is described.
[Mh] Termos MeSH primário: Mariposas/anatomia & histologia
Mariposas/classificação
[Mh] Termos MeSH secundário: Animais
Austrália
Feminino
Macadamia/parasitologia
Masculino
Persea/parasitologia
Especificidade da Espécie
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170419
[Lr] Data última revisão:
170419
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161104
[St] Status:MEDLINE
[do] DOI:10.11646/zootaxa.4179.3.5


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[PMID]:27228399
[Au] Autor:Canneddu G; Júnior LC; de Almeida Teixeira GH
[Ad] Endereço:Dipt. di Agraria, Univ. degli Studi di Sassari, Via Enrico de Nicola, 7, 07.100, Sassari, Italy.
[Ti] Título:Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR).
[So] Source:J Food Sci;81(7):C1613-21, 2016 Jul.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near-infrared (FT-NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA-LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction model resulted in a square error of prediction (SEP) of 3.45 meq/kg, and a prediction coefficient determination value (Rp (2) ) of 0.72. The AI PLS prediction model was better (SEP = 0.14%, Rp (2) = 0.80). Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT-NIR spectroscopy can be successfully used to predict PV and AI in unshelled macadamia nuts, though.
[Mh] Termos MeSH primário: Ácidos/análise
Macadamia
Nozes/normas
Peróxidos/análise
Espectroscopia de Luz Próxima ao Infravermelho/métodos
[Mh] Termos MeSH secundário: Animais
Análise de Alimentos/métodos
Germinação
Humanos
Insetos
Peroxidação de Lipídeos
Nozes/química
Nozes/classificação
[Pt] Tipo de publicação:JOURNAL ARTICLE; VALIDATION STUDIES
[Nm] Nome de substância:
0 (Acids); 0 (Peroxides)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170414
[Lr] Data última revisão:
170414
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160707
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13343


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[PMID]:27107748
[Au] Autor:Acheampong-Boateng O; Bakare AG; Mbatha KR
[Ad] Endereço:Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida, 1710, South Africa.
[Ti] Título:The potential of replacing soyabean oil cake with macadamia oil cake in broiler diets.
[So] Source:Trop Anim Health Prod;48(6):1283-6, 2016 Aug.
[Is] ISSN:1573-7438
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:A study was conducted to evaluate the potential of macadamia oil cake (MOC) as a replacement of soyabean oil cake (SOC) in Ross broiler diets. The 600 1-day-old male broiler chicks were randomly blocked into 30 equal-weight groups of 20 chicks. For each growth phase, basal and summit diets were blended in various proportions (100 % SOC and 0 % MOC, 75 % SOC and 25 % MOC, 50 % SOC and 50 % MOC, 25 % SOC and 75 % MOC, and 0 % SOC and 100 % MOC) to form five treatments. The diet with 100 % MOC had the least feed intake, final body weight and weight gain compared to other diets (P < 0.05). The increased abdominal fat of broilers fed more than 50 % levels of MOC could be due to high levels of lipids in MOC compared to soyabean oil cake. The feed conversion ratio did not differ significantly for most of the treatments (P > 0.05). It was concluded that the threshold of 25 % MOC can replace soybean oil cake meal in the diets of broiler provided that this alternative feed ingredient is readily available at an affordable cost.
[Mh] Termos MeSH primário: Ração Animal
Galinhas/fisiologia
Dieta/veterinária
Macadamia
Óleos Vegetais
[Mh] Termos MeSH secundário: Fenômenos Fisiológicos da Nutrição Animal
Animais
Composição Corporal
Galinhas/crescimento & desenvolvimento
Lipídeos
Masculino
Ganho de Peso
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Lipids); 0 (Plant Oils)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170110
[Lr] Data última revisão:
170110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160714
[St] Status:MEDLINE
[do] DOI:10.1007/s11250-016-1057-y


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[PMID]:26930484
[Au] Autor:Crisol-Martínez E; Moreno-Moyano LT; Wormington KR; Brown PH; Stanley D
[Ad] Endereço:School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Queensland, Australia.
[Ti] Título:Using Next-Generation Sequencing to Contrast the Diet and Explore Pest-Reduction Services of Sympatric Bird Species in Macadamia Orchards in Australia.
[So] Source:PLoS One;11(3):e0150159, 2016.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Worldwide, avian communities inhabiting agro-ecosystems are threatened as a consequence of agricultural intensification. Unravelling their ecological role is essential to focus conservation efforts. Dietary analysis can elucidate bird-insect interactions and expose avian pest-reduction services, thus supporting avian conservation. In this study, we used next-generation sequencing to analyse the dietary arthropod contents of 11 sympatric bird species foraging in macadamia orchards in eastern Australia. Across all species and based on arthropod DNA sequence similarities ≥98% with records in the Barcode of Life Database, 257 operational taxonomy units were assigned to 8 orders, 40 families, 90 genera and 89 species. These taxa included 15 insect pests, 5 of which were macadamia pests. Among the latter group, Nezara viridula (Pentatomidae; green vegetable bug), considered a major pest, was present in 23% of all faecal samples collected. Results also showed that resource partitioning in this system is low, as most bird species shared large proportion of their diets by feeding primarily on lepidopteran, dipteran and arachnids. Dietary composition differed between some species, most likely because of differences in foraging behaviour. Overall, this study reached a level of taxonomic resolution never achieved before in the studied species, thus contributing to a significant improvement in the avian ecological knowledge. Our results showed that bird communities prey upon economically important pests in macadamia orchards. This study set a precedent by exploring avian pest-reduction services using next-generation sequencing, which could contribute to the conservation of avian communities and their natural habitats in agricultural systems.
[Mh] Termos MeSH primário: Agricultura
Conservação de Recursos Naturais
Dieta
Comportamento Alimentar
Macadamia
Simpatria
[Mh] Termos MeSH secundário: Animais
Austrália
Aves
Produtos Agrícolas
Ecossistema
Sequenciamento de Nucleotídeos em Larga Escala
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1607
[Cu] Atualização por classe:160308
[Lr] Data última revisão:
160308
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160302
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0150159


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[PMID]:26666454
[Au] Autor:Arroyo-Caro JM; Mañas-Fernández A; Alonso DL; García-Maroto F
[Ad] Endereço:Grupo de "Biotecnología de Productos Naturales" (BIO-279), Centro de Investigación en Biotecnología Agroalimentaria (BITAL), Campus Internacional de Excelencia Agroalimentario (CeiA3), Universidad de Almería , 04120 Almería, Spain.
[Ti] Título:Type I Diacylglycerol Acyltransferase (MtDGAT1) from Macadamia tetraphylla: Cloning, Characterization, and Impact of Its Heterologous Expression on Triacylglycerol Composition in Yeast.
[So] Source:J Agric Food Chem;64(1):277-85, 2016 Jan 13.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Acyltransferase enzymes have been reported as useful biotechnological tools in order to increase oil yield and modify fatty acid composition. Macadamia species are able to accumulate unusually high levels of palmitoleic acid that besides oleic acid amounts to over 80% of monounsaturated fatty acids in the seed oil. In this work, a gene encoding a type 1 acyl-CoA:diacylglycerol acyltransferase (DGAT1) was cloned from M. tetraphylla. DGAT activity of the protein encoded by MtDGAT1 was confirmed by heterologous expression in a yeast mutant. Fatty acid composition of triacylglycerols synthesized by MtDGAT1 was compared to that of DGAT1 enzymes from Arabidopsis and Echium, with the results suggesting a substrate preference for monounsaturated over polyunsaturated fatty acids. Characteristics of MtDGAT1 may contribute to biochemical mechanisms determining the particular fatty acid composition of Macadamia oil and also indicate the possibility of using this enzyme in biotechnological approaches where a reduction of polyunsaturated fatty acids in the oil is desired.
[Mh] Termos MeSH primário: Clonagem Molecular
Diacilglicerol O-Aciltransferase/química
Diacilglicerol O-Aciltransferase/genética
Macadamia/enzimologia
Proteínas de Plantas/química
Proteínas de Plantas/genética
Triglicerídeos/química
[Mh] Termos MeSH secundário: Sequência de Aminoácidos
Diacilglicerol O-Aciltransferase/metabolismo
Estabilidade Enzimática
Expressão Gênica
Macadamia/química
Macadamia/genética
Dados de Sequência Molecular
Nozes/química
Nozes/enzimologia
Nozes/genética
Proteínas de Plantas/metabolismo
Saccharomyces cerevisiae/química
Saccharomyces cerevisiae/genética
Saccharomyces cerevisiae/metabolismo
Alinhamento de Sequência
Triglicerídeos/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Plant Proteins); 0 (Triglycerides); EC 2.3.1.20 (Diacylglycerol O-Acyltransferase)
[Em] Mês de entrada:1608
[Cu] Atualização por classe:160113
[Lr] Data última revisão:
160113
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160113
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.5b04805


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[PMID]:26286349
[Au] Autor:Schlörmann W; Birringer M; Lochner A; Lorkowski S; Richter I; Rohrer C; Glei M
[Ad] Endereço:Department of Nutritional Toxicology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, 07743, Jena, Germany. wiebke.schloermann@uni-jena.de.
[Ti] Título:In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites.
[So] Source:Eur J Nutr;55(6):2063-73, 2016 Sep.
[Is] ISSN:1436-6215
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:PURPOSE: The consumption of foods rich in dietary fiber and polyunsaturated fatty acids such as nuts can contribute to a healthy diet. Therefore, the formation of fermentation end-products which might exert chemopreventive effects regarding colon cancer was investigated after an in vitro simulated digestion and fermentation of nuts using human fecal microbiota. METHODS: Fermentation supernatants (FS) and pellets (FP) were obtained after an in vitro fermentation of hazelnuts, almonds, macadamia, pistachios and walnuts. Short-chain fatty acids (SCFA) and bile acids (BA) in FS as well as fatty acids in FP were analyzed via gas chromatography. Malondialdehyde (MDA) levels in FS were determined photometrically. RESULTS: Fermentation of nuts resulted in 1.9- to 2.8-fold higher concentrations of SCFA compared to the control and a shift of molar ratios toward butyrate production. In vitro fermentation resulted in the formation of vaccenic acid (C18:1t11, 32.1 ± 3.2 % FAME; fatty acid methyl ester) and conjugated linoleic acid (c9,t11 CLA, 2.4 ± 0.7 % FAME) exclusively in fermented walnut samples. Concentrations of secondary BA deoxycholic-/iso-deoxycholic acid (6.8-24.1-fold/4.9-10.9-fold, respectively) and levels of MDA (1.3-fold) were significantly reduced in fermented nut samples compared to the control. CONCLUSION: This is the first study that demonstrates the ability of the human fecal microbiota to convert polyunsaturated fatty acids from walnuts to c9,t11 CLA as a potential chemopreventive metabolite. In addition, the production of butyrate and reduction in potential carcinogens such as secondary BA and lipid peroxidation products might contribute to the protective effects of nuts regarding colon cancer development.
[Mh] Termos MeSH primário: Butiratos/química
Fermentação
Ácidos Linoleicos Conjugados/química
Nozes/química
[Mh] Termos MeSH secundário: Ácidos e Sais Biliares/metabolismo
Neoplasias do Colo/prevenção & controle
Corylus/química
Ácidos Graxos Insaturados/química
Fezes/microbiologia
Microbioma Gastrointestinal
Humanos
Concentração de Íons de Hidrogênio
Juglans/química
Macadamia/química
Malondialdeído/química
Ácidos Oleicos/química
Pistacia/química
Prunus dulcis/química
Substâncias Reativas com Ácido Tiobarbitúrico/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Bile Acids and Salts); 0 (Butyrates); 0 (Fatty Acids, Unsaturated); 0 (Linoleic Acids, Conjugated); 0 (Oleic Acids); 0 (Thiobarbituric Acid Reactive Substances); 4Y8F71G49Q (Malondialdehyde); GQ72OGU4EV (11-octadecenoic acid)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170410
[Lr] Data última revisão:
170410
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160902
[St] Status:MEDLINE
[do] DOI:10.1007/s00394-015-1020-0



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