DSpace Angular :: Início

Comunidades no DSpace

Selecione uma comunidade para navegar por suas coleções

Agora exibindo 1 - 3 de 3

Bibliotecas da UFG 18
CAMPUS GOIÁS ( CG) 184
REGIÃO METROPOLITANA DE GOIÂNIA (RMG) 19070
Campus Samambaia, Campus Colemar Natal e Silva, Campus Aparecida de Goiânia.

Submissões Recentes

Intake of S-Methylmethionine alters glucose metabolism and hepatic gene expression in C57BL/6J high-fat-fed mice
(2025) Egea, Mariana Buranelo; Pierce, Gavin; Shay, Neil
A diet containing foods that are sources of S-methylmethionine (SMM), and its use as a dietary supplement, have demonstrated beneficial health effects. Thus, the objective of this work was to evaluate the inclusion of SMM as a dietary supplement in C57BL/6J high-fat-fed mice to verify whether this compound alone would be responsible for these positive effects. Mice were divided into three groups: LF (low-fat diet), HF (high-fat diet), and HF+SMM (high-fat diet plus SMM), and maintained for 10 weeks with water and food provided ad libitum. Body weight and food intake were measured weekly, and food efficiency was calculated. In addition, at week 9, fasting glucose was measured and, after necropsy, at week 10, liver, inguinal adipose, and kidney weights were measured; triglycerides, histology, liver gene expression, serum insulin, and MCP-1 levels were also determined. Final body weight, average weight gain, and the liver/body weight of the SMM group showed a significant difference with the LF group. HF+SMM-fed mice show improved regulation in glucose metabolism, demonstrated by the assessment of fasting glucose, insulin concentration, and HOMA-IR, compared with the HF-fed group. Liver triglycerides and MCP-1 levels showed no significant differences between fed groups. By the positive gene regulation of Sult1e1, Phlda1, and Ciart, we hypothesized that SMM administration to mice may have regulated xenobiotic, glucose, and circadian rhythm pathways.
Bioactive peptides and protein hydrolysates from food proteins in biopolymer films: a comprehensive review on innovations in food preservation
(2025-03) Cabassa, Isabelly de Campos Carvalho; Oliveira Filho, Josemar Gonçalves de; Silva, Blendo Almeida da; Barreto, Helton Patrick Monteiro; Silva, Kariny Pereira da; Pauli, Eliana Rosália; Alves, Vânia Maria; Egea, Mariana Buranelo
Conventional packaging materials are problematic due to their adverse environmental impact. The food industry is seeking more sustainable alternatives, such as biodegradable packaging, which offers barriers against gases and moisture and has antimicrobial and antioxidant properties. Bioactive peptides from animal and plant sources are promising for developing active food films. Given the potential of bioactive peptides as bioactive agents in packaging applications, this article aimed to review the current research on applying bioactive peptides generated from food proteins to develop new active food packaging materials. Incorporating bioactive peptides obtained from different food protein sources as active agents in biopolymeric films has proven to be a promising strategy for producing films with excellent antimicrobial and antioxidant properties. The developed films can improve oxidative and microbial stabilities, especially for meat products such as sole fillet, smoked pork ham, pork loin, fish carcass, salmon, etc. Furthermore, adding these peptides and protein hydrolysates has been demonstrated to improve some physical properties of films, such as barrier to UV light and thermal stability. In contrast, it can negatively affect others, such as mechanical and water-related properties. However, some studies have suggested using nanoreinforcements to minimize the impact of these compounds on these properties. Therefore, bioactive peptides obtained from different sources of food proteins have a high potential for developing new active packaging materials for foods.
Smart and mechanically enhanced zein-gelatin films incorporating cellulose nanocrystals and alizarin for fish spoilage monitoring
(2025) Sentanin, Leonardo; Oliveira Filho, Josemar Gonçalves de; Egea, Mariana Buranelo; Mattoso, Luiz Henrique Capparelli
The shelf life of perishable foods is traditionally determined by microbiological, chemical, and sensory analyses, which are well-established and reliable. However, these methods can be time-consuming and resource-intensive, and they may not fully account for unexpected storage deviations, such as temperature fluctuations or equipment failures. Smart films emerge as a promising alternative, enabling rapid, visual, and low-cost food quality monitoring. This study developed smart films based on zein/gelatin/cellulose nanocrystals (Z/G/CNC) functionalized with alizarin (AL, 0–3% w/w), produced by casting (12.5% zein, 12.5% gelatin, and 5% CNC w/w). The films were characterized for morphological, physicochemical, thermal, and spectroscopic properties, chromatic response at pH 3–11, activity against Escherichia coli and Staphylococcus aureus, and applicability in monitoring Merluccid hake fillets. The incorporation of AL reduced water solubility, increased water vapor permeability and contact angle, imparted a more intense orange coloration, and improved thermal resistance. AL also increased thickness and elongation at break while reducing tensile strength and Young’s modulus. All films exhibited excellent UV-blocking capacity (<1% transmittance). Noticeable color changes were observed, with the Z/G/CNC/AL1 film being the most sensitive to pH variations. During Merluccid hake storage, ΔE values exceeded 3 within 72 h, with a color change from orange to purple, correlating with fillet pH (8.14) and total volatile basic nitrogen (TVB-N) (24.73 mg/100 g). These findings demonstrate the potential of the developed films as biodegradable sensors for smart packaging of perishable foods.
Volatile compound dynamics during ripening of marmelada bola and curriola assessed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry
(2025) Tomás, Maria da Graça; Costa, Carlos Alexandre Rocha da; Silva, Luíz Guilherme Malaquias da; Barros, Hanna Elisia Araújo de; Natarelli, Caio Vinicius Lima; Carvalho, Elisângela Elena Nunes; Takeuchi, Katiuchia Pereira; Silva, Flávia Matias Oliveira da; Vilas Boas, Eduardo Valério de Barros; Lobo, Francisco de Almeida
The fruits of marmelada bola (Alibertia edulis) and curriola (Pouteria ramiflora) from the Brazilian Cerrado exhibit distinct flavors and aromas. However, the mechanisms underlying aroma development during ripening are poorly understood. This study aimed to identify and monitor changes in volatile organic compounds (VOCs) at three ripening stages, i.e., mature green (MG), half-ripe (HR), and fully ripe (FR), using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Three fibers were tested. Polydimethylsiloxane/divinylbenzene (PDMS/DVB) extracted the highest number of VOCs from both fruits. Sixteen compounds were identified in marmelada bola and 15 in curriola. Esters were the predominant chemical class, followed by alcohols in marmelada bola and terpenoids in curriola. VOCs levels generally increased with ripening, especially esters and aldehydes such as methyl hexanoate and 2-dodecenal in marmelada bola, and ethyl hexanoate and ethyl octanoate in curriola. Principal component analysis and hierarchical cluster analysis confirmed the changes in the volatile profile across ripening stages and highlighted the superior efficiency of PDMS/DVB fiber. Some compounds were only detected at specific ripening stages, suggesting their potential as ripeness markers. These results contribute to understanding the biochemical basis of aroma formation in native Cerrado fruits and may support their valorization in the food industry.
Anti-obesogenic and antioxidant potential of lychee seed flour in zebrafish fed a high-fat diet
(2025) Oliveira, João Paulo Lima de; Carneiro, William Franco; Silva, Kiara Cândido Duarte da; Martins, Moises Silvestre de Azevedo; Machado, Gilson Gustavo Lucinda; Nogueira, Leonardo Abrahão; Varaschin, Mary Suzan; Vilas Boas, Eduardo Valério de Barros; Murgas, Luis David Solis; Carvalho, Elisângela Elena Nunes
Objective Obesity has become one of the major public health issues and is associated with various comorbidities, including type 2 diabetes mellitus, dyslipidemia, and hypertension. Lychee seeds are considered promising ingredients for developing functional foods owing to their nutraceutical properties and phytochemical composition. This study aimed to induce obesity in zebrafish (Danio rerio) through a hyperlipidic diet supplemented with different concentrations of lychee seed flour and to evaluate its effects on adipose tissue, biochemical parameters, oxidative stress, and caudal fin regeneration. Methods A total of 200 adult zebrafish were u anded and divided into five experimental groups: control, hyperlipidic diet (HFD), and HFD supplemented with 2%, 4%, and 6% lychee seed flour. After 12 wk of feeding, biochemical parameters (glycemia, triglycerides, total cholesterol, high-density lipoprotein-HDL, aspartate aminotransferase-AST, alanine aminotransferase-ALT, and cortisol) and oxidative stress biomarkers, such as Catalase (CAT), Superoxide Dismutase (SOD), Glutathione-S-Transferase (GST), Glutathione (GSH), and Reactive Oxygen Species (ROS), were evaluated. Results The results showed that the HFD4% group exhibited a significant reduction in the diameter of visceral adipocytes compared with the control, HFD, and HFD2% groups. There was a higher prevalence of severe steatosis in the control and HFD groups and mild steatosis in the HFD6% group. The HFD4% and HFD6% groups had the lowest glycemic levels, whereas the HFD6% group had the highest HDL levels. Supplementation with lychee seed flour also positively modulated oxidative stress biomarkers, with increased CAT and GST activity in the HFD6% group and reduced ROS in the HFD4% and HFD6% groups compared with the HFD group. Conclusion It was concluded that adding 4 to 6% lychee seed flour may have beneficial effects on biochemical parameters and oxidative stress markers in HFD-fed zebrafish. The results indicate that lychee seed flour shows promise for use in foods and supplements targeting obesity prevention and management.