Journal Biomedical and Biopharmaceutical Research最新文献_第10页

COSMETINNOV – V Congress of the Portuguese Society of Cosmetological Sciences and the 1st Portuguese Fair of Ingredients and Packaging - Proceedings 第五届葡萄牙美容科学学会大会和第一届葡萄牙成分和包装博览会-会议记录

Journal Biomedical and Biopharmaceutical Research Pub Date : 2018-06-01 DOI: 10.19277/bbr.15.1.181

Marta de Oliveira Ferreira

引用次数: 0

Anti-mycobacterial activity of labdane and halimane diterpenes obtained from Plectranthus ornatus Codd 花椒中唇丹和海麻二萜抗分枝杆菌活性的研究

Journal Biomedical and Biopharmaceutical Research Pub Date : 2018-06-01 DOI: 10.19277/BBR.15.1.179

Joana M. Andrade, A. Romagnoli, Joana F. Almeida, Inês M. Ferreira, C. Garcia, A. Díaz-Lanza, G. Fimia, P. Rijo

{"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}

引用次数: 1

Physical-sensory evaluation of a cereal bar with quinoa: a preliminary study 藜麦谷物棒的物理感官评价:初步研究

Journal Biomedical and Biopharmaceutical Research Pub Date : 2018-06-01 DOI: 10.19277/BBR.15.1.171

Ana García, Cristina Reis, Joana Serpa, J. Viegas, M. Ferreira, Susana Almeida, Maria Cristina Nunes, Nelson Tavares

{"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}

引用次数: 5

Degree of implementation and satisfaction in food companies with the International Food Standards (IFS) and British Retail Consortium (BRC) certifications on the Canary Islands 加那利群岛食品公司通过国际食品标准(IFS)和英国零售协会(BRC)认证的实施程度和满意度

Journal Biomedical and Biopharmaceutical Research Pub Date : 2018-06-01 DOI: 10.19277/bbr.15.1.170

Acoraida Fontaine, A. Raposo, R. Millán, E. Sanjuán, C. Carrascosa

{"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}

引用次数: 3

Comparing the effects of human hind limb massage by analysis of Laser Doppler Flowmetry and Photoplethysmography signal components using the wavelet transform 利用小波变换分析激光多普勒血流测量和光容积脉搏波信号成分，比较人体后肢按摩的效果

Journal Biomedical and Biopharmaceutical Research Pub Date : 2018-06-01 DOI: 10.19277/BBR.15.1.176

Clemente Rocha, H. Silva, Hugo Ferreira, L. Monteiro Rodrigues

{"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}

引用次数: 4

Influence of two choline-based ionic liquids on the solubility of caffeine 两种胆碱离子液体对咖啡因溶解度的影响

Journal Biomedical and Biopharmaceutical Research Pub Date : 2018-06-01 DOI: 10.19277/BBR.15.1.178

Ana Júlio, C. Antunes, Rui Mineiro, M. Raposo, R. Caparica, M. E. M. Araújo, C. Rosado, P. Fonte, Tânia Santos de Almeida

引用次数: 8

Grape Pomace Flour: from winemaking by-product to sustainable alternative for health benefits 葡萄渣粉:从酿酒副产品到可持续的健康替代品

Journal Biomedical and Biopharmaceutical Research Pub Date : 1900-01-01 DOI: 10.19277/bbr.19.2.296

Raphaela Cassol Piccoli, P. Pereira, M. Nicolai, Francieli Moro Stefanello, Rejane Tavares Giacomelli, M. L. Palma

{"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}

引用次数: 0