Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition

Nowadays, most of the consumed foods are rarely ready for direct consumption. Food can be purchased at the local supermarket as fresh raw product such as meat, fruit, fish etc. or as manufactured product after an industrial processing (canned meat, dried fish, packed fruit etc.). But later on, both food types are usually submitted to culinary treatments which will transform the selected food into a cooked dish ready to eat. Domestic methods of food processing have been developed over the centuries to make the final product more attractive in flavour, appearance, taste and consistency. But, until the last centuries, none of the gourmets realize that at the same time, the cooking process was making their foods more digestible, microbiologically safer and more or less nutritive depending on the selected cooking technology. Besides consumer preferences, the selected cooking method is an important factor affecting not only the food chemical composition, but also the intake of bioactive compounds under normal dietary conditions. Therefore, in this work, the different culinary treatments and domestic cooking methods will be compared to define the optimal process to reduce the degradation of biologically active metabolites present in foods commonly consumed as an elaborated dish. Compounds such as carotenoids, glucosinolates, flavonoids and other phenolic compounds, ω-3 fatty acids, tocopherols, phytosterols, etc. have been pointed as bioactive compounds beneficial for human health. Apparently, they are able to prevent cardiovascular diseases (CVD), tumour formation, hiper-cholesterolemia in blood and other deleterious disorders. An adequate domestic practice might help to increase in taking of those functional molecules enhancing their functionality and reducing the risk of chronic diseases.

Effect of domestic processing on bioactive compounds

Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels

In the search for an alternative treatment to reduce antimicrobial resistance, bacteriocins shine a light on reducing this problem in public and animal health. Bacteriocins are peptides synthesized by bacteria that can inhibit the growth of other bacteria and fungi, parasites, and viruses. Lactic acid bacteria (LAB) are a group of bacteria that produce bacteriocins; their mechanism of action can replace antibiotics and prevent bacterial resistance. In veterinary medicine, LAB and bacteriocins have been used as antimicrobials and probiotics. However, another critical role of bacteriocins is their immunomodulatory effect. This review shows the advances in applying bacteriocins in animal production and veterinary medicine, highlighting their biological roles.

https://www.mdpi.com/2076-2615/11/4/979/pdf

Bacteriocins from Lactic Acid Bacteria. A Powerful Alternative as Antimicrobials, Probiotics, and Immunomodulators in Veterinary Medicine.

Current status of non-thermal processing of probiotic foods: A review

The demand for animal protein for human consumption has been risen exponentially. Modern animal production practices are associated with the regular use of antibiotics, potentially increasing the emerging multi-resistant bacteria, which may have a negative impact on public health. In poultry production, substances capable of maximizing the animals’ performance and displaying an antimicrobial activity against pathogens are very well desirable features. Probiotic can be an efficient solution for such a task. In the present work, lactic acid bacteria (LAB) were isolated from chicken cecum and screened for their antagonistic effect towards many pathogens. Their capacity of producing the B-complex vitamins folate and riboflavin were also evaluated. From 314 isolates, three (C43, C175 and C195) produced Bacteriocin-Like Inhibitory Substances (BLIS) against Staphylococcus aureus (inhibition zones of 18.9, 21.5, 19.5 mm, respectively) and also inhibited the growth of Salmonella Heidelberg. The isolate C43 was identified as Enterococcus faecium, while C173 and C195 were both identified as Lactococcus lactis subsp. lactis. Moreover, the isolates L. lactis subsp. lactis strains C173 and C195 demonstrated high potential to be used as probiotic in poultry feed, in addition to their advantage of producing folate (58.0 and 595.5 ng/mL, respectively) and riboflavin (223.3 and 175.0 ng/mL, respectively).

/pdf/bioprospecting-of-probiotics-with-antimicrobial-activities-1pfmv8foxy.pdf

Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition.

O objetivo do presente trabalho foi determinar, atraves da analise de b-caroteno, o valor pro-vitaminico A de tres folhas (serralha, salsao e hortela), cruas e submetidas a dois tipos de cozimentos: fervura e microondas. As amostras de serralha apresentaram os mais altos valores pro-vitaminicos A dentre as tres folhas analisadas: 1373 ER/100g para as amostras cruas. Exceto para a hortela, foi observada uma perda significativa dos valores pro-vitaminicos A devido aos dois tipos de cozimentos.

Ligia Bicudo de Almeida Muradian

Papers

Bioprospecting of probiotics with antimicrobial activities against Salmonella Heidelberg and that produce B-complex vitamins as potential supplements in poultry nutrition.

Provitamin a activity of raw and cooked Brazilian leaves

Food labeling: conformity evaluation with legislation and proposals for improvements