Navegando por Autor "Netto, Flavia Maria"

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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.
Impacto do consumo de Melissa officinalis L. (Lamiaceae) em ratos wistar alimentados com dieta de cafeteria.
(2022) Silva, Jéssica Priscila Zampieri da; Borges, Letícia Marcon; Piva, Pierre Augusto; Moreno, Gustavo Frederico; Silva, Fernanda Guimarães Drummond e; Netto, Flavia Maria; Silva, Sóstenez Alexandre Vessaro; Bernardi, Daniela Miotto
Melissa officinalis (Lamiaceae) é reconhecida por diferentes propriedades fitoterápicas e fisiológico- funcionais. O objetivo do estudo foi avaliar o efeito dos extratos dessa espécie sobre parâmetros de crescimento, histologia hepática e exames bioquímicos de ratos wistar alimentados com dieta de cafeteria. Foram utilizados 32 animais, divididos em quatro grupos (n=8): C – grupo controle, alimentados com ração comercial e água; DC – grupo alimentado com dieta de cafeteria e água; DCMD – alimentados por dieta de cafeteria com 2% de Melissa officinalis e água; DCMI – alimentados com dieta de cafeteria e infusão com 10% de Melissa officinalis. Foram avaliados: consumo de ração diário, consumo de líquido diário, ganho de peso diário, conversão alimentar, peso dos órgãos, exames séricos de glicemia, colesterol, triglicerídeos, oxidação lipídica e atividade antioxidante. Os resultados mostraram que Melissa officinalis administrada na forma de infusão atuou sobre a redução do peso corporal dos animais e teve efeito protetor sobre o tecido hepático resultando em menor vacuolização citoplasmática. Melissa officinalis administrada na dieta promoveu efeito protetor sobre os níveis de glicemia sérica dos animais. Portanto, a Melissa officinalis apresenta potencial de uso como agente dietético e fitoterápico coadjuvante no tratamento de hiperglicemia, dislipidemias e estresse oxidativo.
Intake of protein hydrolysates and phenolic fractions isolated from flaxseed ameliorates TNBS-Induced colitis.
(2018) Silva, Fernanda Guimarães Drummond e; Paiatto, Lisiery Negrini; Yamada, Aureo Tatsumi; Netto, Flavia Maria; Simioni, Patricia Ucelli; Tamashiro, Wirla Maria da Silva Cunha
Scope In the attempt to develop new therapeutic treatments for colitis, fractions containing phenolic compound isolate (Phi) and phenolic reduced‐flaxseed protein hydrolysate (phr‐FPH) from flaxseed are evaluated for their effects on the in vitro production of pro‐inflammatory mediators and on the course of experimental colitis. Methods and results The anti‐inflammatory effects of Phi and phr‐FPH from flaxseeds are studied in RAW264.7 cells and in trinitrobenzene sulphonic acid (TNBS) colitis model. It is observed that the incubation with Phi or phr‐FPH result in lower levels of tumor necrosis factor α and nitric oxide in macrophages stimulated with bacterial lipopolysaccharide + interferon‐γ. Prophylactic and therapeutic treatments with Phi and phr‐FPH, respectively, greatly contribute to the prevention of weight loss and colon inflammation in colitic BALB/c mice. T cell proliferation, expansion of TH1 and TH17 cells, and pro‐inflammatory cytokines are lower, whereas Treg cells are higher in spleen cell cultures from Phi‐treated mice. In addition, therapeutic phr‐FPH treatment is able to reduce the expansion of TH17 in splenic cell cultures. Conclusion The consumption of phenolic and protein compounds extracted from flaxseeds has a protective effect on TNBS‐induced colitis, and may be useful in the control of other inflammatory disorders.
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.
Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds.
(2019) Kuhn, Kátia Regina; Silva, Fernanda Guimarães Drummond e; Netto, Flavia Maria; Cunha, Rosiane Lopes da
Production of 1.5% (w/v) whey protein isolate (WPI) – 0.1, 0.3 or 0.5% (w/v) gellan gum microbeads from extrusion of the oil-in-water (O/W) emulsions into a 0.56% (w/v) calcium chloride (CaCl2) solution was evaluated to encapsulate flaxseed oil (15% v/v) and protein hydrolysate (FPH) (0, 0.25 or 0.5% w/v). Microgels resistance and controlled release of oil and FPH were also investigated. Microscopic images showed few free oil droplets and a prevailing presence of gellan on the external surface of the microbeads, indicating that oil and FPH were encapsulated. Microbeads produced at higher gellan concentrations (0.3 or 0.5% w/v) showed a more regular and spherical morphology. However a significant decrease in microbeads size (from ∼55 μm to ∼50 μm) and an increase in the polydispersity were observed with the FPH addition, which can be a consequence of the formation of a more dense biopolymers network. FPH presence (0.25% w/v) decreased the viscosity and shear thinning behavior of microbeads suspensions (10–90% w/v), which could be partly attributed to the smaller size of particles. The microbeads suspensions were stable at different salt concentrations (0.56, 1.11 or 2.22% w/v) regarding their shape, not releasing the encapsulated oil. 1.5% (w/v) WPI – 0.3% (w/v) gellan microbeads were resistant to simulated gastric conditions, but did not resist to intestinal conditions. Our results show that these microgels are adequate to encapsulate bioactive compounds to be released in the small intestine, passing intact in the stomach, which makes the process attractive in order to maintain the bioavailability and functionality of such compounds.