The retention of human milk (HM) fat in nasogastric probes of infusion pumps can be observed during the feed of infants unable to suck at the mother’s breast. The lack of homogenisation of HM could contribute to the fat holding. Therefore, the present study evaluated (i) the influence of homogenisation on milk fat retaining in infant feeding probes and (ii) the in vivo effect of the homogenisation on lipid absorption by Wistar rats. The animals were fed with HM treated following two processing conditions, that is, pasteurised and homogenised–pasteurised. The animals were randomly subdivided into four experimental groups: water-fed (control), pasteurised milk, homogenised–pasteurised milk and pasteurised–skimmed milk. The results of food consumption, mass body gain, corporate metrics and plasma blood levels of total cholesterol did not show any difference (P < 0·05) among the three types of HM used in the experiments. The liver, intestine and intra-abdominal adipose tissue of the four groups of animals presented normal and healthy histology. The composition of fatty acids in the brain tissue of animals fed with homogenised HM increased when compared with the groups fed with non-homogenised HM. These values were 11·08 % higher for arachidonic acids, 6·59 % for DAH and 47·92 % for nervous acids. The ingestion of homogenised HM promoted higher absorption of milk nutrients. Therefore, the addition of the homogenisation stage in HM processing could be an alternative to reduce fat retention in probes and to improve the lipids’ absorption in the body.
Os consumidores valorizam alimentos nutritivos, saborosos e que contribuam com a manutenção da saúde reduzindo os riscos de doenças. Assim, o objetivo deste estudo foi desenvolver e caracterizar queijo petit suisse probiótico acrescido de farinha de chia. Queijo petit suisse sabor morango foi feito adicionando 3 diferentes concentrações (0,4%; 0,6% e 0,8%) de farinha de chia. Além disso, foram adicionados 108 - 1010 UFC.g-1 de Lactobacillus casei. Os tempos de análise foram 0, 15 e 30 dias de fabricação do produto armazenado a 8°C. Foram feitas análises físico-químicas, microbiológicas e teste de aceitação e intenção de compra utilizando escalas de 9 e 5 pontos. O produto manteve-se de acordo com os parâmetros microbiológicos para queijo petit suisse. Para os parâmetros físico químicos o produto não apresentou variação entre as amostras. Apresentou uma boa aceitação sensorial, sugerindo que este produto probiótico associado à farinha de chia representa uma nova opção de consumo.
Background: The retention of human milk nutrients in gastric tubes used to feed premature infants is a challenge to be overcome. Research Aims: To evaluate (1) the performance of six homogenizers (mixing processor, piston valve, ultrasonic bath, ultraturrax, stirring mixer, and ultrasound probe) for the fat retention reduction in gastric tubes; (2) the influence of the best homogenization conditions on the fatty acid and protein profiles of human milk; and (3) the cost/benefit ratio for the inclusion of homogenization as a new step in human milk processing. Methods: The influence of different levels and times of homogenization on reducing fat retention of human milk in probes was evaluated in this comparative prospective cross-sectional study. After homogenization, human milk flowed through a gavage and infusion pump apparatus used for feeding. Fat content was quantified before and after feeding. The techniques that reduced fat globule sizes and/or promoted a lower percentage of fat holding were evaluated for efficiency, variations in the fatty acid and protein profiles, and energy density and operating costs. Results: Homogenization led to a reduction in fat retention in feeding probes. The mixer processor and the ultrasound probe reduced fat retention by 99.23% (SD = 0.07) and 99.95% (SD = 0.02), respectively, and did not negatively influence fatty acid and protein profiles. The mixer processor demonstrated low energy density and low cost for human milk processing. Conclusion: Homogenization promoted reduced fat retention in the feed probe and could help maintain fat nutrients of human milk during enteral feeding.
Previous studies suggest that Brazil nut can improve the nutritional status of selenium, reduce oxidative stress, modify lipid profile, and alter inflammatory markers. A systematic review was performed to evaluate and synthesize the results of studies on the effect of Brazil nut supplementation on human health. The review was conducted according to the recommendations of the Preferred Reporting Items for reviews and was based on searches of the databases BIREME, BMC Proceedings, The British Library, The Cochrane Library, and PubMed up to December 2019. The searches also included at the databases Google Scholar and Web of Sciences. The descriptors were identified using the Health Science Descriptors system and the search strategy included the following combination of keywords: Bertholletia, protein, lipid, nutritive value, and selenium; in English and Portuguese. A total of 510 potential studies were screened, of which 25 studies were considered for this review. All studies showed that supplementation with Brazil nut in the amounts evaluated improved the selenium status in the body and had positive effects without reports of adverse effects. This systematic review indicates that Brazil nut has a beneficial effect on human health, but further studies with double-blind controlled clinical trials and larger sample sizes are needed for the validation of these effects.
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