{"title":"COSMETINNOV – V Congress of the Portuguese Society of Cosmetological Sciences and the 1st Portuguese Fair of Ingredients and Packaging - Proceedings","authors":"Marta de Oliveira Ferreira","doi":"10.19277/bbr.15.1.181","DOIUrl":"https://doi.org/10.19277/bbr.15.1.181","url":null,"abstract":"","PeriodicalId":14771,"journal":{"name":"Journal Biomedical and Biopharmaceutical Research","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87516509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Joana M. Andrade, A. Romagnoli, Joana F. Almeida, Inês M. Ferreira, C. Garcia, A. Díaz-Lanza, G. Fimia, P. Rijo
Natural products are a unique source of lead compounds for medicinal chemistry. Several diterpenes isolated from Plectranthus spp. have been reported to have interesting tuberculostatic activity and P. ornatus Codd. has been used in some regions of Brazil as an anti-infective. Previously, diterpenes with halimane and labdane skeletons were isolated in large quantities from P. ornatus Codd. We assessed the anti-mycobacterial activity of these compounds, performing a preliminar assay with the non-virulent strain Mycobacterium smegmatis. The cytotoxicity of the diterpenes with halimane and labdane skeletons was tested with the lactate dehydrogenase assay, where no considerable cytotoxic effects were found up to 25 μg.mL-1. Subsequently, the microdilution method was used to determine the minimum inhibitory concentration (MIC) against M. smegmatis. The MIC that inhibited the growth of the non-virulent mycobacteria by ≥99% was 100 μg.mL-1 for the diterpene with halimane skeleton, whereas for the diterpene with a labdane skeleton was >100 μg.mL-1. To the best of our knowledge, this is the first report on diterpenes with halimane and labdane skeletons isolated from P. ornatus in macrophages cytotoxicity, and in a preliminar assay for anti-mycobacterial activity. Further studies are suggested on M. tuberculosis, particularly for the diterpenes with halimane skeleton.
{"title":"Anti-mycobacterial activity of labdane and halimane diterpenes obtained from Plectranthus ornatus Codd","authors":"Joana M. Andrade, A. Romagnoli, Joana F. Almeida, Inês M. Ferreira, C. Garcia, A. Díaz-Lanza, G. Fimia, P. Rijo","doi":"10.19277/BBR.15.1.179","DOIUrl":"https://doi.org/10.19277/BBR.15.1.179","url":null,"abstract":"Natural products are a unique source of lead compounds for medicinal chemistry. Several diterpenes isolated from Plectranthus spp. have been reported to have interesting tuberculostatic activity and P. ornatus Codd. has been used in some regions of Brazil as an anti-infective. Previously, diterpenes with halimane and labdane skeletons were isolated in large quantities from P. ornatus Codd. We assessed the anti-mycobacterial activity of these compounds, performing a preliminar assay with the non-virulent strain Mycobacterium smegmatis. The cytotoxicity of the diterpenes with halimane and labdane skeletons was tested with the lactate dehydrogenase assay, where no considerable cytotoxic effects were found up to 25 μg.mL-1. Subsequently, the microdilution method was used to determine the minimum inhibitory concentration (MIC) against M. smegmatis. The MIC that inhibited the growth of the non-virulent mycobacteria by ≥99% was 100 μg.mL-1 for the diterpene with halimane skeleton, whereas for the diterpene with a labdane skeleton was >100 μg.mL-1. To the best of our knowledge, this is the first report on diterpenes with halimane and labdane skeletons isolated from P. ornatus in macrophages cytotoxicity, and in a preliminar assay for anti-mycobacterial activity. Further studies are suggested on M. tuberculosis, particularly for the diterpenes with halimane skeleton.","PeriodicalId":14771,"journal":{"name":"Journal Biomedical and Biopharmaceutical Research","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76049004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ana García, Cristina Reis, Joana Serpa, J. Viegas, M. Ferreira, Susana Almeida, Maria Cristina Nunes, Nelson Tavares
The consumption of cereal bars has increased in recentyears because it is a quick and practical way to eat. Cereal bars are products obtained by blending dry ingredients and binder components which complement each other by conferring the sensory properties to the bars. Quinoa is considered a functional food, since in addition to providing basic nutrition, it has attributes with a direct positive effect on health and well-being. This study focuses on the evaluation of white quinoa and red quinoa bars, without added sugar or additives, suitable for use as healthy snacks. The effect of quinoa type and processing conditions on sensory properties of cereal bars was studied. Five different processing methods (baking and/or drying and/or heating) were evaluated. Bars with higher preliminary sensory scores were selected for further evaluation by a consumer panel and instrumental evaluation of texture and color (CIELab) . This work suggests that quinoa is an interesting functional ingredient to develop new cereal bars as an alternative to the conventional commercial products, with desirable physical and sensory proprieties.
{"title":"Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study","authors":"Ana García, Cristina Reis, Joana Serpa, J. Viegas, M. Ferreira, Susana Almeida, Maria Cristina Nunes, Nelson Tavares","doi":"10.19277/BBR.15.1.171","DOIUrl":"https://doi.org/10.19277/BBR.15.1.171","url":null,"abstract":"The consumption of cereal bars has increased in recentyears because it is a quick and practical way to eat. Cereal bars are products obtained by blending dry ingredients and binder components which complement each other by conferring the sensory properties to the bars. Quinoa is considered a functional food, since in addition to providing basic nutrition, it has attributes with a direct positive effect on health and well-being. This study focuses on the evaluation of white quinoa and red quinoa bars, without added sugar or additives, suitable for use as healthy snacks. The effect of quinoa type and processing conditions on sensory properties of cereal bars was studied. Five different processing methods (baking and/or drying and/or heating) were evaluated. Bars with higher preliminary sensory scores were selected for further evaluation by a consumer panel and instrumental evaluation of texture and color (CIELab) . This work suggests that quinoa is an interesting functional ingredient to develop new cereal bars as an alternative to the conventional commercial products, with desirable physical and sensory proprieties.","PeriodicalId":14771,"journal":{"name":"Journal Biomedical and Biopharmaceutical Research","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79304776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Acoraida Fontaine, A. Raposo, R. Millán, E. Sanjuán, C. Carrascosa
The aim of this study was to assess the degree of the implementation and satisfaction of quality certificates in agrifood industries using structured interviews based on International Food Standards (IFS) and British Retail Consortium (BRC), which have become most relevant in the food industry due to growing consumer demands, and, given the emergence of several food crises, quality assurance schemes have become increasingly popular in agrifood businesses. Questionnaires were sent to fifty-seven companies. Two structured questionnaires were divided into five parts with nineteen and fifteen questions, respectively. All the companies were interviewed by an electronic questionnaire sent by email, but companies were first called by telephone to inform them about the study. Interviews started with a question about the number of employees in the company, followed by another question about the kind of certificate that the company held. At the time this research was conducted on the Canary Islands, nineteen companies had IFS and twenty did not, but had other certificates. Eighteen companies did not answer the questionnaire. The representative survey results clearly demonstrated that the overall evaluation of IFS/BRC was positive. Food manufacturers generally perceived the IFS as a useful instrument for assuring product safety. The companies without IFS were satisfied with their certification and, although their perception of IFS was positive, they thought it was very expensive and it was better to continue with the certificate they had.
{"title":"Degree of implementation and satisfaction in food companies with the International Food Standards (IFS) and British Retail Consortium (BRC) certifications on the Canary Islands","authors":"Acoraida Fontaine, A. Raposo, R. Millán, E. Sanjuán, C. Carrascosa","doi":"10.19277/bbr.15.1.170","DOIUrl":"https://doi.org/10.19277/bbr.15.1.170","url":null,"abstract":"The aim of this study was to assess the degree of the implementation and satisfaction of quality certificates in agrifood industries using structured interviews based on International Food Standards (IFS) and British Retail Consortium (BRC), which have become most relevant in the food industry due to growing consumer demands, and, given the emergence of several food crises, quality assurance schemes have become increasingly popular in agrifood businesses. Questionnaires were sent to fifty-seven companies. Two structured questionnaires were divided into five parts with nineteen and fifteen questions, respectively. All the companies were interviewed by an electronic questionnaire sent by email, but companies were first called by telephone to inform them about the study. Interviews started with a question about the number of employees in the company, followed by another question about the kind of certificate that the company held. At the time this research was conducted on the Canary Islands, nineteen companies had IFS and twenty did not, but had other certificates. Eighteen companies did not answer the questionnaire. The representative survey results clearly demonstrated that the overall evaluation of IFS/BRC was positive. Food manufacturers generally perceived the IFS as a useful instrument for assuring product safety. The companies without IFS were satisfied with their certification and, although their perception of IFS was positive, they thought it was very expensive and it was better to continue with the certificate they had.","PeriodicalId":14771,"journal":{"name":"Journal Biomedical and Biopharmaceutical Research","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90685517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Clemente Rocha, H. Silva, Hugo Ferreira, L. Monteiro Rodrigues
Non-invasive optical techniques, such as LDF (laser Doppler flowmetry) and PPG (photoplethysmography) are leading technologies to assess the human microcirculation. New mathematical strategies for signal processing such as WT (wavelet transform) have been developed to enhance its quantification capabilities. We have dedicated some effort to better understand the impact of massage therapy, a non-conventional technique used to relieve symptoms of vascular failure and improve functions, using these instruments. A group of 24 young healthy volunteers (19.9 ± 1.7 years old), both sexes, was submitted to two massage protocols applied in one limb, the other serving as control. Each protocol included three phases rest (I), massage (II), and recovery (III). LDF and PPG signals were obtained from both limbs and analyzed with the WT (p<0.05). A regional circulatory adaptation seems to take place during massage manoeuvres, affecting both test and control limbs detected with LDF and PPG. Some differences are noted regarding their oscillatory components, being clear that both sympathetic and myogenic components play a central role in the process. It is also clear that the simultaneous use of these two technologies seems to provide more detail and sensitivity in the analysis of the phenomena involved.
{"title":"Comparing the effects of human hind limb massage by analysis of Laser Doppler Flowmetry and Photoplethysmography signal components using the wavelet transform","authors":"Clemente Rocha, H. Silva, Hugo Ferreira, L. Monteiro Rodrigues","doi":"10.19277/BBR.15.1.176","DOIUrl":"https://doi.org/10.19277/BBR.15.1.176","url":null,"abstract":"Non-invasive optical techniques, such as LDF (laser Doppler flowmetry) and PPG (photoplethysmography) are leading technologies to assess the human microcirculation. New mathematical strategies for signal processing such as WT (wavelet transform) have been developed to enhance its quantification capabilities. We have dedicated some effort to better understand the impact of massage therapy, a non-conventional technique used to relieve symptoms of vascular failure and improve functions, using these instruments. A group of 24 young healthy volunteers (19.9 ± 1.7 years old), both sexes, was submitted to two massage protocols applied in one limb, the other serving as control. Each protocol included three phases rest (I), massage (II), and recovery (III). LDF and PPG signals were obtained from both limbs and analyzed with the WT (p<0.05). A regional circulatory adaptation seems to take place during massage manoeuvres, affecting both test and control limbs detected with LDF and PPG. Some differences are noted regarding their oscillatory components, being clear that both sympathetic and myogenic components play a central role in the process. It is also clear that the simultaneous use of these two technologies seems to provide more detail and sensitivity in the analysis of the phenomena involved.","PeriodicalId":14771,"journal":{"name":"Journal Biomedical and Biopharmaceutical Research","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89566382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ana Júlio, C. Antunes, Rui Mineiro, M. Raposo, R. Caparica, M. E. M. Araújo, C. Rosado, P. Fonte, Tânia Santos de Almeida
Poor drug solubility represents a major problem for the development of new drug delivery systems. Finding new excipients that promote drug solubility is one of the strategies currently used. In this context, ionic liquids (ILs) have been studied as solubility promoters due to their ability to be placed in either lipophilic or hydrophilic solutions. Two choline-based ILs, [Cho][Met] and [Cho][Cys], were prepared and their influence on the solubility of a model hydrophilic drug, caffeine, was evaluated at 25 oC. Results show that both ILs improved drug solubility, with [Cho][Met] providing a higher soluble concentration. Our results suggest that the studied choline-based ILs are effective solubility enhancers of caffeine and thus may potentially be used as functional ingredients in drug delivery systems.
{"title":"Influence of two choline-based ionic liquids on the solubility of caffeine","authors":"Ana Júlio, C. Antunes, Rui Mineiro, M. Raposo, R. Caparica, M. E. M. Araújo, C. Rosado, P. Fonte, Tânia Santos de Almeida","doi":"10.19277/BBR.15.1.178","DOIUrl":"https://doi.org/10.19277/BBR.15.1.178","url":null,"abstract":"Poor drug solubility represents a major problem for the development of new drug delivery systems. Finding new excipients that promote drug solubility is one of the strategies currently used. In this context, ionic liquids (ILs) have been studied as solubility promoters due to their ability to be placed in either lipophilic or hydrophilic solutions. Two choline-based ILs, [Cho][Met] and [Cho][Cys], were prepared and their influence on the solubility of a model hydrophilic drug, caffeine, was evaluated at 25 oC. Results show that both ILs improved drug solubility, with [Cho][Met] providing a higher soluble concentration. Our results suggest that the studied choline-based ILs are effective solubility enhancers of caffeine and thus may potentially be used as functional ingredients in drug delivery systems.","PeriodicalId":14771,"journal":{"name":"Journal Biomedical and Biopharmaceutical Research","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74836647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Raphaela Cassol Piccoli, P. Pereira, M. Nicolai, Francieli Moro Stefanello, Rejane Tavares Giacomelli, M. L. Palma
Grape pomace (GP) is a by-product of wine industry that despite its substantial bioactive compounds content is vastly discarded during winemaking process. The present review aimed to summarize recent evidence on the biological, metabolic, nutritional and sensory properties of grape pomace flour (GPF) supplemented foods administrated to different models. In this sense, the search was carried out in the electronic databases “PubMed”, “Google Scholar” and “SCOPUS” and comprised studies that used grape pomace as its totality for the flour productions. GPF demonstrated a high dietary fiber and polyphenolic content that caused notable changes in organoleptic characteristics such as the color and texture of fortified foods and metabolic features. In some pre-clinical and clinical studies, an increase in antioxidant and anti-glycemic profile and a decrease in blood pressure have been observed, suggesting GPF as a possible health promoting agent when used as a food fortifier. Keywords: grape pomace flour, fortified foods, phenolic compound, dietary fiber
{"title":"Grape Pomace Flour: from winemaking by-product to sustainable alternative for health benefits","authors":"Raphaela Cassol Piccoli, P. Pereira, M. Nicolai, Francieli Moro Stefanello, Rejane Tavares Giacomelli, M. L. Palma","doi":"10.19277/bbr.19.2.296","DOIUrl":"https://doi.org/10.19277/bbr.19.2.296","url":null,"abstract":"Grape pomace (GP) is a by-product of wine industry that despite its substantial bioactive compounds content is vastly discarded during winemaking process. The present review aimed to summarize recent evidence on the biological, metabolic, nutritional and sensory properties of grape pomace flour (GPF) supplemented foods administrated to different models. In this sense, the search was carried out in the electronic databases “PubMed”, “Google Scholar” and “SCOPUS” and comprised studies that used grape pomace as its totality for the flour productions. GPF demonstrated a high dietary fiber and polyphenolic content that caused notable changes in organoleptic characteristics such as the color and texture of fortified foods and metabolic features. In some pre-clinical and clinical studies, an increase in antioxidant and anti-glycemic profile and a decrease in blood pressure have been observed, suggesting GPF as a possible health promoting agent when used as a food fortifier. Keywords: grape pomace flour, fortified foods, phenolic compound, dietary fiber","PeriodicalId":14771,"journal":{"name":"Journal Biomedical and Biopharmaceutical Research","volume":"2019 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73673358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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