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Deoxycholate binding stabilizes conformational IgE epitopes on Bet v 1; however, the epitopes themselves remain unaltered. Therefore, we speculate that humans are exposed to both ligand-bound and free Bet v 1 during sensitization, disclosing the ligand-binding cavity of the allergen as key structural element.

SummaryThe objective of this study was to evaluate the perception and the attitudes towards probiotic foods of the population in the city of Rio de Janeiro, Brazil. Four hundred and twenty (100.0%) people were interviewed in small-, medium-and large-sized supermarkets located in various parts of the city of Rio de Janeiro. One hundred and twenty-two (29.05%) people defined probiotic foods correctly. Ninety-one (21.67%) were unable to mention a single example of a probiotic food. The results of this study indicate the need for an elementary easy-to-understand educational programme using accessible language in order to fix the concepts related to these products.

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The aim of this study was to evaluate the influence of flaxseed diet supplementation on endothelial function in the mesenteric arterial bed of rats. Twenty-four rats were divided into 3 groups: Control Group (CG; 10% protein; 5% fiber; 7% lipid); Flaxseed Group (FG, supplemented with 25% flaxseed; 10% protein; 7% fiber; 11% lipid); and Modified Control Group (MCG; 10% protein; 7% fiber; 11% lipid). The blood was obtained by cardiac puncture (after 180 days) and the serum was separated for lipid profile analyses. The vasodilator effect of acetylcholine (1-100 pmol) was evaluated in the preconstricted isolated rat vascular bed. FG showed a 47% increase in HDL-C, a 22% reduction in LDL-C, a 23% reduction in triacylglycerols, and an increased (p b 0.05) vasodilator response to acetylcholine, in relation to the CG and CMG groups. These results suggest that flaxseed has a cardioprotective effect by improving the blood lipid profile and endothelial function.

NFkB pathway, responsible for triggering the inflammatory response. Thus, the acquisition about this knowledge is of paramount importance given that this makes it possible to generate new preventive and therapeutic sources, mainly involved with oxidative stress, such as cardiovascular, diabetes, hypertension, cancer, among others.

This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products.Keywords Prebiotic flour, Prebiotic ingredient, Functional dairy food. PREBIOTICSPrebiotics are considered to be indigestible ingredients that selectively stimulate the growth and/or activity of the gastrointestinal microbiota,