RESUMO
The benefits of consuming soy and its protein have been reported in many studies. However, its phytoestrogen content raises concerns about consumption during lactation and gestation We therefore examined the effects of soybean or soy protein isolate on the parameters-related cardiovascular pathophysiology in lactating mothers and their offsprings at weaning and adulthood. Lactating rats were divided: casein control (C); soy protein isolate (SPI); and soybean (S). At weaning, half of the litter received commercial ration up to 150 days. The levels of 17-ß-estradiol and superoxide dismutase were low in the S mothers. For the SPI mothers, we observed a reduction of thiobarbituric acid reactive substances (TBARS). At weaning, atherogenic indices [1 = total cholesterol (TC)/HDL; 2 = LDL/HDL; 3 = TC-HDL/HDL)] decreased in the S and SPI offsprings compared to the casein control group; TBARS and antioxidant enzymes increased in the S offspring, while reduced/oxidized glutathione ratio increased in the SPI offspring, indicating lower oxidative stress. In adulthood, the SPI offspring showed an increase in liver cholesterol and atherogenic index 1 and 3 (vs. C and S) and 2 (vs. S). In addition, we found a decrease in catecholamines in the adrenal medulla and an increase in caffeine-stimulated secretion, but tyrosine hydroxylase expression remained constant. Maternal consumption of SPI during lactation worsened atherogenic indices of the offsprings in adulthood, which was associated with increased liver cholesterol and decreased catecholamines in the adrenal medulla. Soy consumption had no consistent long-term effects on the evaluated parameters compared to casein consumption. The data suggest that the consumption of SPI during lactation should be done with caution.
Assuntos
Lactação , Proteínas de Soja , Animais , Caseínas/efeitos adversos , Caseínas/metabolismo , Catecolaminas/metabolismo , Catecolaminas/farmacologia , Colesterol/metabolismo , Dieta , Feminino , Metabolismo dos Lipídeos , Fígado/metabolismo , Ratos , Proteínas de Soja/efeitos adversos , Proteínas de Soja/metabolismo , Substâncias Reativas com Ácido Tiobarbitúrico/metabolismo , Substâncias Reativas com Ácido Tiobarbitúrico/farmacologiaRESUMO
OBJECTIVE: To identify and analyze the scientific evidence of nutritional interventions performed in children and adolescents with Autism Spectrum Disorder. DATA SOURCES: A systematic review was conducted in the MEDLINE, Cochrane Library, Embase, LILACS, Google Scholar, PubMed, PsycINFO and Periódicos CAPES databases, using a search strategy to identify studies published between January 2003 and March 2018, in Portuguese, English and Spanish. Were included studies that described nutritional interventions in children and adolescents with autism spectrum disorders and assessed autistic behavior and/or gastrointestinal symptoms. We excluded other review articles and studies that did not include a control group in the research design. The studies were reviewed for descriptive information, and the quality of evidence was assessed through the GRADE system. DATA SYNTHESIS: 18 studies were included in the review, being 16 randomized clinical trials, 1 case-control study and 1 open-label trial. As a result, the implementation of a gluten-free and casein-free diet was the most used intervention among the studies. Of the total, 10 studies showed a positive association of intervention with the evaluated results, while 8 did not find of a significant association. CONCLUSIONS: Although some authors report progress in the symptoms associated with autism in individuals with Autistic Spectrum Disorder undergoing nutritional interventions, there is little scientific evidence to support the use of nutritional supplements or dietary therapies in children and adolescents with autism.
Assuntos
Transtorno do Espectro Autista/dietoterapia , Dieta Livre de Glúten , Suplementos Nutricionais , Adolescente , Caseínas/efeitos adversos , Criança , Humanos , Ensaios Clínicos Controlados Aleatórios como AssuntoRESUMO
The use of cooled semen in artificial insemination operations results in higher pregnancy rates than the use of frozen semen. This result seems to be related to the more severe damage triggered by the freezing process than that observed during refrigeration. Due to its ability to bind to sperm-binding proteins and calcium ions, sodium caseinate has been studied as a substance capable of preventing early sperm capacitation, a significant cause of the decreased pregnancy rate resulting from the use of frozen semen. The first objective of this study was to evaluate whether a commercial egg yolk diluent developed for frozen bovine semen could be used for buffalo semen cryopreservation; the second objective was to investigate the effect of this diluent in combination with sodium caseinate during the procedures of buffalo sperm cryopreservation using flow cytometry and computer-assisted sperm analysis. In the first part of the study, comparing the results of spermatic kinetics and plasma and acrosomal membrane integrity, it was observed that the freezing process resulted in more cell damage than the cooling process. In the second part of the study, no effects of the addition of sodium caseinate to the egg yolk diluent were observed. From the results of the present study, it was possible to conclude that the egg yolk-based diluent was suitable for buffalo semen cryopreservation and that the addition of sodium caseinate did not decrease the harmful effects related to seminal cryopreservation.
O uso de sêmen resfriado em operações de inseminação artificial resulta em taxas de prenhez mais altas do que o uso de sêmen congelado. Esse resultado parece estar relacionado aos danos mais severos desencadeados pelo processo de congelação, quando comparado com o de refrigeração. Devido à sua capacidade de se ligar às proteínas ligadoras de espermatozoides e íons cálcio, o caseinato de sódio foi estudado quanto a sua capacidade de prevenir a capacitação espermática precoce, uma causa significativa de diminuição da taxa de prenhez com o uso de sêmen congelado. O primeiro objetivo deste estudo foi avaliar se um diluidor comercial a base de gema de ovo, destinado à congelação de sêmen bovino, poderia ser usado para a criopreservação de sêmen bubalino; o segundo objetivo foi investigar o efeito da adição do caseinato de sódio ao diluidor estudado durante os procedimentos de criopreservação de espermatozoides bubalinos. Foram empregadas a citometria de fluxo e a análise computadorizada do movimento espermático como métodos de avaliação seminal. Na primeira fase do estudo, comparando-se os resultados da cinética espermática e da integridade das membranas plasmática e acrossomal, observou-se que o processo de congelação promoveu mais danos celulares que o processo de resfriamento. Na segunda fase do estudo, não foram observados efeitos benéficos da adição de caseinato de sódio ao diluente empregado. A partir dos resultados do presente estudo, foi possível concluir que o diluente à base de gema de ovo foi adequado para a criopreservação do sêmen de bubalino e que a adição do caseinato de sódio não diminuiu os efeitos deletérios desencadeados pelo processo de criopreservação seminal.
Assuntos
Masculino , Animais , Bovinos , Análise do Sêmen/veterinária , Caseínas/administração & dosagem , Caseínas/efeitos adversos , Criopreservação/veterináriaRESUMO
ABSTRACT Objective: To identify and analyze the scientific evidence of nutritional interventions performed in children and adolescents with Autism Spectrum Disorder. Data sources: A systematic review was conducted in the MEDLINE, Cochrane Library, Embase, LILACS, Google Scholar, PubMed, PsycINFO and Periódicos CAPES databases, using a search strategy to identify studies published between January 2003 and March 2018, in Portuguese, English and Spanish. Were included studies that described nutritional interventions in children and adolescents with autism spectrum disorders and assessed autistic behavior and/or gastrointestinal symptoms. We excluded other review articles and studies that did not include a control group in the research design. The studies were reviewed for descriptive information, and the quality of evidence was assessed through the GRADE system. Data synthesis: 18 studies were included in the review, being 16 randomized clinical trials, 1 case-control study and 1 open-label trial. As a result, the implementation of a gluten-free and casein-free diet was the most used intervention among the studies. Of the total, 10 studies showed a positive association of intervention with the evaluated results, while 8 did not find of a significant association. Conclusions: Although some authors report progress in the symptoms associated with autism in individuals with Autistic Spectrum Disorder undergoing nutritional interventions, there is little scientific evidence to support the use of nutritional supplements or dietary therapies in children and adolescents with autism.
RESUMO Objetivo: Identificar e analisar as evidências científicas de intervenções nutricionais realizadas em crianças e adolescentes com Transtorno do Espectro Autista. Fontes de dados: Realizou-se uma revisão sistemática nas bases de dados MEDLINE, Cochrane Library, Embase, LILACS, Google Acadêmico, PubMed, PsycINFO e Periódicos CAPES utilizando estratégia de busca abrangente para identificar estudos publicados entre janeiro de 2003 e março de 2018, em língua portuguesa, inglesa e espanhola. Foram incluídos estudos que descreveram intervenções nutricionais em crianças e adolescentes com Transtorno do Espectro Autista e avaliaram sintomas comportamentais e/ou sintomas gastrintestinais, sendo excluídos artigos de revisão e estudos que não incluíram um grupo controle em seu delineamento. Os estudos foram examinados para obter informações descritivas, e a qualidade de evidência foi avaliada por meio do Sistema GRADE (Grading of Recommendations Assessment, Development and Evaluation). Síntese dos dados: Dezoito estudos foram incluídos na revisão (16 ensaios clínicos randomizados, um estudo de caso-controle e um ensaio clínico aberto). As intervenções e os resultados variaram, entretanto a implementação de uma dieta livre de glúten e caseína foi a intervenção mais utilizada entre os estudos. Do total, dez estudos encontraram associação positiva entre intervenção e resultados avaliados, enquanto oito não encontraram associação significativa. Conclusões: Embora alguns autores exponham progressos nos sintomas associados ao autismo em indivíduos com esse transtorno submetidos a intervenções nutricionais, há poucas evidências científicas para apoiar o uso destas em crianças e adolescentes com autismo.
Assuntos
Humanos , Criança , Adolescente , Suplementos Nutricionais , Dieta Livre de Glúten , Transtorno do Espectro Autista/dietoterapia , Caseínas/efeitos adversos , Ensaios Clínicos Controlados Aleatórios como AssuntoRESUMO
The use of cooled semen in artificial insemination operations results in higher pregnancy rates than the use of frozen semen. This result seems to be related to the more severe damage triggered by the freezing process than that observed during refrigeration. Due to its ability to bind to sperm-binding proteins and calcium ions, sodium caseinate has been studied as a substance capable of preventing early sperm capacitation, a significant cause of the decreased pregnancy rate resulting from the use of frozen semen. The first objective of this study was to evaluate whether a commercial egg yolk diluent developed for frozen bovine semen could be used for buffalo semen cryopreservation; the second objective was to investigate the effect of this diluent in combination with sodium caseinate during the procedures of buffalo sperm cryopreservation using flow cytometry and computer-assisted sperm analysis. In the first part of the study, comparing the results of spermatic kinetics and plasma and acrosomal membrane integrity, it was observed that the freezing process resulted in more cell damage than the cooling process. In the second part of the study, no effects of the addition of sodium caseinate to the egg yolk diluent were observed. From the results of the present study, it was possible to conclude that the egg yolk-based diluent was suitable for buffalo semen cryopreservation and that the addition of sodium caseinate did not decrease the harmful effects related to seminal cryopreservation.(AU)
O uso de sêmen resfriado em operações de inseminação artificial resulta em taxas de prenhez mais altas do que o uso de sêmen congelado. Esse resultado parece estar relacionado aos danos mais severos desencadeados pelo processo de congelação, quando comparado com o de refrigeração. Devido à sua capacidade de se ligar às proteínas ligadoras de espermatozoides e íons cálcio, o caseinato de sódio foi estudado quanto a sua capacidade de prevenir a capacitação espermática precoce, uma causa significativa de diminuição da taxa de prenhez com o uso de sêmen congelado. O primeiro objetivo deste estudo foi avaliar se um diluidor comercial a base de gema de ovo, destinado à congelação de sêmen bovino, poderia ser usado para a criopreservação de sêmen bubalino; o segundo objetivo foi investigar o efeito da adição do caseinato de sódio ao diluidor estudado durante os procedimentos de criopreservação de espermatozoides bubalinos. Foram empregadas a citometria de fluxo e a análise computadorizada do movimento espermático como métodos de avaliação seminal. Na primeira fase do estudo, comparando-se os resultados da cinética espermática e da integridade das membranas plasmática e acrossomal, observou-se que o processo de congelação promoveu mais danos celulares que o processo de resfriamento. Na segunda fase do estudo, não foram observados efeitos benéficos da adição de caseinato de sódio ao diluente empregado. A partir dos resultados do presente estudo, foi possível concluir que o diluente à base de gema de ovo foi adequado para a criopreservação do sêmen de bubalino e que a adição do caseinato de sódio não diminuiu os efeitos deletérios desencadeados pelo processo de criopreservação seminal.(AU)
Assuntos
Animais , Masculino , Bovinos , Análise do Sêmen/veterinária , Criopreservação/veterinária , Caseínas/administração & dosagem , Caseínas/efeitos adversosRESUMO
The most common problem limiting milk consumption worldwide is lactose intolerance (LI), which is defined as the experience of gastrointestinal symptoms due to the intake of lactose-containing food. When symptoms ensue the intake of milk, the condition is referred as milk intolerance, and it may or may not be due to LI. The most common cause of LI is primary lactase deficiency which occurs in 30% of Mexican adults when one glass of milk is consumed (12-18 g of lactose). LI occurs in less than 15% of adults after the intake of this dose of lactose. Another cause of lactose intolerance is due to secondary lactase deficiency, which occurs because lactase is reduced due to diseases that affect the intestinal mucosa. Lactose intolerance can be eliminated or significantly reduced by elimination or reduction of the intake of milk and milk containing products. Recent studies demonstrate that when ß-casein-A1 contained in milk is hydrolyzed it produces ß-casomorphine-7 which is an opioid associated with milk intolerance.
Assuntos
Lactase/deficiência , Intolerância à Lactose/etiologia , Leite/efeitos adversos , Animais , Caseínas/efeitos adversos , Humanos , Lactose/efeitos adversos , Intolerância à Lactose/epidemiologia , Intolerância à Lactose/terapia , México/epidemiologia , Leite/químicaRESUMO
Different dietary approaches have been attempted for the treatment of attention-deficit/hyperactivity disorder and autism, but only three of them have been subjected to clinical trials: education in healthy nutritional habits, supplementation and elimination diets. On the other hand, for multiple reasons, the number of people who adopt vegetarian and gluten-free diets (GFD) increases daily. More recently, a new entity, non-celiac gluten sensitivity (NCGS), with a still evolving definition and clinical spectrum, has been described. Although, the benefits of GFD are clearly supported in this condition as well as in celiac disease, in the last two decades, GFD has expanded to a wider population. In this review, we will attempt to clarify, according to the existing evidence, which are the myths and facts of these diets.
Assuntos
Transtorno do Deficit de Atenção com Hiperatividade/dietoterapia , Transtorno Autístico/dietoterapia , Fenômenos Fisiológicos da Nutrição Infantil , Dieta Livre de Glúten , Dieta com Restrição de Proteínas , Dieta Vegetariana , Intolerância Alimentar/dietoterapia , Caseínas/efeitos adversos , Criança , Desenvolvimento Infantil , Dieta Livre de Glúten/efeitos adversos , Dieta com Restrição de Proteínas/efeitos adversos , Dieta Vegetariana/efeitos adversos , Hipersensibilidade Alimentar/dietoterapia , Humanos , NeurogêneseRESUMO
The aim of the present study was to investigate the effect of a protein-free diet in the induction of food allergy and oral tolerance in BALB/c mice. The experimental model used was mice that were fed, since weaning up to adulthood, a balanced diet in which all dietary proteins were replaced by amino acid diet (Aa). The absence of dietary proteins did not prevent the development of food allergy to ovalbumin (OVA) in these mice. However, Aa-fed mice produced lower levels of IgE, secretory IgA and cytokines. In addition, when compared with mice from control group, Aa-fed mice had a milder aversive reaction to the allergen measured by consumption of OVA-containing solution and weight loss during food allergy development. In addition, mice that did not have dietary proteins in their diets were less susceptible to induction of oral tolerance. One single oral administration was not enough to suppress specific serum Ig and IgG1 levels in the Aa-fed group, although it was efficient to induce suppression in the control group. The present results indicate that the stimulation by dietary proteins alters both inflammatory reactivity and regulatory immune reactivity in mice probably due to their effect in the maturation of the immune system.
Assuntos
Dieta com Restrição de Proteínas , Hipersensibilidade Alimentar/prevenção & controle , Tolerância Imunológica , Imunidade nas Mucosas , Mucosa Intestinal/imunologia , Mucosa Bucal/imunologia , Aminoácidos/uso terapêutico , Animais , Caseínas/efeitos adversos , Caseínas/uso terapêutico , Células Cultivadas , Citocinas/metabolismo , Dieta com Restrição de Proteínas/efeitos adversos , Feminino , Hipersensibilidade Alimentar/imunologia , Hipersensibilidade Alimentar/metabolismo , Hipersensibilidade Alimentar/patologia , Imunoglobulina A Secretora/análise , Imunoglobulina A Secretora/biossíntese , Imunoglobulina E/análise , Imunoglobulina E/biossíntese , Imunoglobulina G/análise , Imunoglobulina G/biossíntese , Mucosa Intestinal/metabolismo , Mucosa Intestinal/patologia , Linfonodos/imunologia , Linfonodos/metabolismo , Linfonodos/patologia , Linfócitos/imunologia , Linfócitos/metabolismo , Linfócitos/patologia , Camundongos Endogâmicos BALB C , Mucosa Bucal/metabolismo , Desmame , Redução de PesoRESUMO
The purpose of this study was to examine the effects of whey protein supplementation on homocysteine (Hcy) metabolism and liver oxidative stress in rats. Twenty-four rats were divided into 3 groups (n = 8) to receive one of the following diets for 4 weeks: control diet (C), whey protein-composed diet (WP), and whey protein-supplemented diet (WPS). The C and WP diets consisted of AIN-93 with 20% casein and 20% whey protein as protein source, respectively. WPS was AIN-93 (20% casein) supplemented by the addition of 20% (w/w) whey protein. Four weeks of ingesting a WPS diet resulted in a significantly higher (P < 0.05) total protein and methionine intakes. Although a significant increase (P < 0.05) in the hepatic S-adenosylmethionine and S-adenosylhomocysteine levels occurred in WPS group compared with C and WP, no significant change was observed in plasma Hcy concentration between groups. Furthermore, the levels of lipid hydroperoxides and advanced oxidation protein products, known liver oxidative stress markers, were increased in the WPS group compared with the C group. In addition, no change in glutathione liver concentration was observed in any of the groups studied. In conclusion, whey protein supplementation increases methionine intake substantially; however, it does not change plasma Hcy concentrations. On the other hand, increased hepatic oxidative stress markers were observed in whey protein supplemented rats were probably due to high protein intake.
Assuntos
Suplementos Nutricionais/efeitos adversos , Hiper-Homocisteinemia/prevenção & controle , Fígado/metabolismo , Metionina/administração & dosagem , Estresse Oxidativo , Proteínas do Soro do Leite/efeitos adversos , Produtos da Oxidação Avançada de Proteínas/metabolismo , Animais , Biomarcadores/sangue , Biomarcadores/metabolismo , Caseínas/efeitos adversos , Glutationa/metabolismo , Homocisteína/sangue , Hiper-Homocisteinemia/sangue , Hiper-Homocisteinemia/etiologia , Hiper-Homocisteinemia/metabolismo , Peroxidação de Lipídeos , Masculino , Metionina/efeitos adversos , Metionina/sangue , Metionina/metabolismo , Músculo Esquelético/metabolismo , Oxirredução , Distribuição Aleatória , Ratos Wistar , S-Adenosil-Homocisteína/agonistas , S-Adenosil-Homocisteína/metabolismo , S-Adenosilmetionina/agonistas , S-Adenosilmetionina/metabolismo , Proteínas do Soro do Leite/administração & dosagemRESUMO
Although in-office bleaching has been proven successful for bleaching teeth, controversy exists from morphological alterations in enamel morphology due to mineral loss and tooth sensitivity. This preliminary study aimed to evaluate the efficacy of a novel in-office tooth bleaching technique modified with a casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) paste (MI paste-MI) and its effect on the enamel morphology and tooth sensitivity. Three patients received a 35% hydrogen peroxide (Whiteness HP-HP) dental bleaching system. HP was prepared and applied on the teeth on one of the hemiarches, whilst teeth on the other hemiarch were bleached with a mixture of HP and MI. Tooth color, epoxy resin replicas, and sensitivity levels were evaluated in the upper incisors. The results were analyzed descriptively. Right and left incisors showed similar color change after bleaching. Incisors bleached with the mixture of HP and MI presented unaltered enamel surfaces and lower sensitivity levels. The currently tested tooth bleaching technique did not reduce the gel effectiveness while decreasing hypersensitivity levels and protecting the enamel against surface alterations caused by the high-concentration bleaching peroxide tested. The concomitant use of MI Paste and high-concentration hydrogen peroxide might be a successful method for decreasing tooth sensitivity and limiting changes in the enamel morphology during in-office bleaching.