Goat milk yogurt is an excellent source of fatty acids, protein, and minerals; however, it is not well accepted by many consumers, due to its typical flavor derived from caprylic, capric, and caproic acids present in this milk and dairy products. Recently, the repeated-exposure test has been used to increase the consumption of particular foods. This methodology has been used to increase children's willingness to eat food in some settings and has also been used to reduce sodium in soup. Based on these considerations, the aim of this study was to investigate whether repeated exposures may increase acceptance of both goat milk yogurt and probiotic goat milk yogurt. In a pre-exposure session, a total of 45 panelists (28 females and 17 males) from southeastern Brazil, who were not used to consuming dairy goat milk, evaluated the expected taste perception and the perceived liking after tasting 3 yogurt preparations. Then, consumers were randomly divided into 3 groups and participated in rapidly repeated exposure sessions performed within 6 d. Each panelist consumed only the yogurt that he or she would be exposed to. The day after the exposure sessions, all panelists returned to participate in the postexposure session and were asked to evaluate acceptance, familiarity, and the "goaty taste" characteristic of each yogurt. Regarding the expected liking before tasting, results showed higher expectations for cow milk yogurt compared with goat milk yogurt, which proved that consumers were not familiar with the goat milk yogurt. Likewise, only cow milk yogurt presented high acceptance and familiarity rates, confirming that these panelists were used to consuming cow milk products. With respect to the rapidly repeated exposure, 6 d were enough to significantly increase the consumers' familiarity with goat milk yogurt and probiotic goat milk yogurt. However, this method was not suitable to significantly increase the acceptance of such products. Nonetheless, a correlation existed between the exposure sessions and the increase in acceptance of the exposure groups. Thus, hypothetically, the increasing of exposure sessions could be a strategy to increase goat milk product acceptance.

l-Arginine (L-arg) is an amino acid precursor to nitric oxide (NO). Dietary supplements containing L-arg have been marketed with the purpose of increasing vasodilation, thereby elevating blood flow to the exercising muscle and enhancing the metabolic response to exercise. Our goal was to identify the acute effect of L-arg supplementation on biceps strength performance, indicators of NO production (nitrite and nitrate - NOx), and muscle blood volume (Mbv) and oxygenation (Mox) during recovery from 3 sets of resistance exercise. Fifteen males participated in a randomized, double-blind, placebo-controlled study. After withdrawing resting blood samples, the subjects were supplemented with 6 g of L-arg (ARG) or placebo (PLA). Monitoring of Mbv and Mox with near-infrared spectroscopy began 30 min after supplementation and lasted for 60 min. The exercise protocol (3 sets of 10 maximal voluntary contractions of isokinetic concentric elbow extension at 60°·s(-1), 2-min rest between sets) was initiated 80 min after supplementation. Blood samples were drawn at 30, 60, 90, and 120 min after supplementation. Repeated measures ANOVA showed that Mbv significantly (p ≤ 0.05) increased in ARG compared with the PLA during the recovery period of each set of resistance exercise. NOx, Mox, peak torque, total work, and set total work were not significantly different between groups. We found that acute L-arg supplementation increases Mbv during recovery from sets of resistance exercise with no increase in strength performance. It is still premature to recommend nutritional supplements containing L-arg as an ergogenic aid to increase muscle strength during resistance training in healthy subjects.

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

No abstract

Klebsiella pneumoniae is a gram-negative bacillus of the Enterobacteriaceae family, commonly associated with nosocomial infections. This pathogen is a serious public health problem as some of its strains are resistant to about 95% antimicrobials of the pharmaceutical market. This resistance is promoted by the production of the β-lactamase extended spectrum (ESBL) enzymes, one of the major causes of therapeutic failure. This review evaluated the incidence and distribution of resistance genes from Klebsiella pneumoniae to β-lactams worldwide. Our study was conducted with the subject the organism K. pneumoniae and β-lactamic resistance. The most reported genes were blaSHV-12, blaCTX-M-2 and blaSHV-5; with blaSHV-12 being the most described. The last two were present in all continents, characterizing its cosmopolitan profiles. The greatest genetic diversity was observed in the Asian and Oceania, where 41 different genes were isolated. Additionally, our review points out the coexistence of different classes of β-lactamases in a single bacterial isolate. Finally, knowledge of mechanisms associated with resistance of K. pneumoniae is of great public interest and the verification of resistance genes shows a variation over time and location highlights the importance of evaluating the mechanisms or strategies by which these variations occur.

A protocol for the sensory assessment of mullet (Mugil platanus) based on the quality index method (QIM) was developed and the influence of storage temperature (0 ± 1 and 5 ± 1C) on the quality index (QI) and shelf life was verified for 24 and 20 days, respectively. The QI correlated highly with storage time at 0 ± 1C (R 2 = 0.982) and 5 ± 1C (R 2 = 0.966). In mullet stored at 0 ± 1C, the parameters gill odor (1.210), odor (1.151), cornea (1.145), eye shape (1.083), general appearance (1.067), fin flexibility (1.049) and gill color (1.001) were most important for mullet's QIM; however, in samples stored at 5 ± 1C, fin flexibility (0.859) was not important. Temperature abuse promoted decrease in 8-and 27-fold the lag phase of the mesophiles and psycrotrophs, respectively. According to the sensorial evaluation, the estimated shelf life for mullet stored at 0 ± 1C and 5 ± 1C was 14 and 7 days, respectively. PRACTICAL APPLICATIONSThe mullet is an important alternative fisheries resource for consumers. However, data regarding the fish quality are scarce. The development of sensorial scheme for mullet based on the quality index method may provide important information on fish quality and its remaining shelf life when stored under different temperatures, which reflect routine fish-handling situations. Therefore, the results of this study can be utilized by researches in future studies as well as by manufacturers to determine the ideal storage conditions of mullet, ensuring thus a reduction in economic losses.

No abstract

Aiming to fill a gap in the literature, we aimed to identify the most promising EOs blocking in vitro cellular entry of SARS-CoV-2 delta variant without conferring human cytotoxicity and provide insights into the influence of their composition on these activities. Twelve EOs were characterized by gas chromatography coupled to mass spectrometry. The antiviral and cytotoxicity activities were determined using the cell-based pseudoviral entry with SARS-CoV-2 delta pseudovirus and the XTT assay in HeLa cells expressing human angiotensin-converting enzyme 2 (HeLa ACE-2), respectively. Syzygium aromaticum, Cymbopogon citratus, Citrus limon, Pelargonium graveolens, Origanum vulgare, “Illicium verum”, and Matricaria recutita showed EC50 lowered or close to 1 µg/mL but also the lowest CC50 (0.20–1.70 µg/mL), except “I. verum” (30.00 µg/mL). Among these, “I. verum”, C. limon, P. graveolens and S. aromaticum proved to be promising alternatives for SARS-CoV-2 delta variant inhibition (therapeutic index above 4), which possibly was related to the compounds (E)-anetole, limonene and beta-pinene, citronellol, and eugenol, respectively.