Navegando por Autor "Carvalho, Natália Caldeira de"

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Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins.
(2019) Pessato, Tássia Batista; Carvalho, Natália Caldeira de; Figueiredo, Daniella de; Colomeu, Talita Cristina; Fernandes, Luis Gustavo Romani; Netto, Flavia Maria; Zollner, Ricardo de Lima
Proteins and phenolic compounds can interact and form soluble and insoluble complexes. In this study, the complexation of whey protein isolate (WPI) with caffeic acid (CA) or (−)‑epigallocatechin‑3‑gallate (EGCG) is investigated as a strategy to attenuate oral sensitization in C3H/HeJ mice against WPI. Treatment with WPI-CA reduced the levels of IgE, IgG1, IgG2a and mMCP-1 in serum of mice measured by ELISA. This might be related to CD4+LAP+Foxp3+ T and IL-17A+CD4+ T (Th17) cell activation, evidenced by flow cytometry of splenocytes. Treatment with WPI-EGCG, in turn, decreased the levels of IgG2a and mMCP-1 in serum of mice, possibly by the modulation of Th1/Th2 response and the increase of CD4+ Foxp3+ LAP− T and IL-17A+CD4+ T (Th17) cell populations. In conclusion, WPI-CA and WPI-EGCG attenuated oral sensitization in C3H/HeJ mice through different mechanisms. We consider that the complexation of whey proteins with CA and EGCG could be a promising strategy to induce oral tolerance.
Cooking or consuming food from away home after the COVID-19 lockdown in Brazil.
(2022) Carvalho, Natália Caldeira de; Amaral, Cláudia Antônia Alcântara; Liboredo, Juliana Costa
This research online aimed to evaluate the consumers’ intention to cook at home and purchase food away from home after the COVID- 19 lockdown in Brazil. Of the 970 participants, 84.0% reported being afraid of contracting COVID-19 in food service establishments and 97.2% were in social distancing. Most of the participants intended never or rarely to buy food by delivery/take away/drive-thru and eat out. Moreover, 73.3%, 60.0%, 60.7%, and 50.5% of the participants intended daily to cook breakfast, morning, afternoon, and evening snacks, respectively. A significant association was observed between fear of contracting COVID-19, and level of social distan- cing and the consumers’ intention to cook some meals (p < 0.05), to purchase some meals using ordering food services (p < 0.05) and to eat out (p < 0.01). Therefore, the fear of contracting COVID-19 and social distancing seems to affect the intention to cook and to purchase food after lockdown.
Home food insecurity during the suspension of classes in Brazilian public schools due to the COVID-19 pandemic.
(2022) Rodrigues, Erica Costa; Mendonça, Raquel de Deus; Camargo, Priscila Pena; Menezes, Mariana Carvalho de; Carvalho, Natália Caldeira de; Meireles, Adriana Lúcia
Objectives: We sought to evaluate the effect of socioeconomic conditions and variables related to the COVID19 pandemic on the food insecurity of students during suspension of classes in public schools. Methods: This was a telephone survey (n = 612) of adults responsible for purchasing food through representative samples of students in two Brazilian municipalities in June and July 2020. The outcome was food insecurity, assessed using the Brazilian Food Insecurity Scale. Multivariate logistic regression models were used to estimate the odds ratio (OR) and 95% confidence interval (CIs) for sociodemographic and pandemic-related factors of COVID-19. Results: The total prevalence of food insecurity in households was 82%, with 65.7% mild food insecurity, 11.3% moderate, and 5.0% severe. After adjustment for confounding factors, households with the highest number of children (OR = 2.17; 95% CI, 1.10 4.27) and households that received local-government basic food baskets (OR = 1.64; 95% CI, 1.04 2.58) were significantly associated with food insecurity. Furthermore, households that did not experience a decrease in income during the pandemic were inversely associated with food insecurity (OR, 0.17; 95% CI, 0.09 0.32). Conclusions: The prevalence of food insecurity was high, and policies for the distribution of food baskets may not be sufficient to guarantee food security for the most vulnerable families with a greater number of children. Considering the possible worsening of food insecurity during the COVID-19 pandemic, the National School Feeding Program has the potential to play a strategic role in promoting food security for students.
Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking.
(2019) Carvalho, Natália Caldeira de; Pessato, Tássia Batista; Negrão, Fernanda; Eberlin, Marcos Nogueira; Behrens, Jorge Herman; Zollner, Ricardo de Lima; Netto, Flavia Maria
Whey protein hydrolysates are widely used in hypoallergenic formulas. The extensive hydrolysis required to reduce the protein antigenic potential frequently generates bitter-tasting peptides. This study investigates the effect of transglutaminase (TG) catalyzed cross-linking on physicochemical characteristics and bitter taste of whey protein hydrolysates. The chromatographic analysis showed a slight increase in the relative concentration of peptides (p < 0.05) with molecular mass of 1.4–3.5 kDa (SEC-HPLC) and changes in peak intensity and peptide hydrophilicity after TG-treatment (RP-HPLC). The MALDI-MS peptide fingerprinting presented changes in relative intensities and suppression of signals after TG-treatment, suggesting that cross-linking occurred, mainly in the m/z 1600–3000 range peptides. Changes in the spatial conformation of peptides after TG-treatment were evidenced by the intrinsic fluorescence of the samples. Despite the changes in the physicochemical characteristics of peptides, no differences (p > 0.05) in the intensity (6–7, on a scale up to 9) and duration (38 s) of the bitterness sensation were observed. Possibly, the presence of free glutamine and the significant amount of short peptides with no glutamine or lysine residue may have decreased the opportunities for cross-linking formation; therefore, the presence of bitter-tasting peptides was unchanged as a consequence of TG-treatment.