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| Registros recuperados : 29 | |
| 1. |  | VEREDIANO, T. A.; SANT'ANA, C. T.; GRANCIERI, M.; SÃO JOSÉ, V. P. B. de; TOLEDO, R. C. L.; PAES, M. C. D.; MARTINO, H. S. D. Black corn (Zea mays L.) whole flour improved the antioxidant capacity and prevented adipogenesis in mice fed a high-fat diet. Food & Function, v. 13, p. 5590-5601, 2022.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 2. | | THEODORO, J. M. V.; TOLEDO, R. C. L.; PRADO, P. V. C.; CARVALHO, C. W. P. de; MARTINO, H. S. D. Efeito antioxidante de farinhas de milheto (Pennisetum glaucum (L.) R. Br.) convencional, germinado e extrusado em ratos induzidos à deficiência de ferro. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. 162802 Pôster. SLACAN.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 3. | | MARTINEZ, O. D. M.; THEODORO, J. M. V.; GRANCIERI, M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; BARROS, F. A. R. de; MARTINO, H. S. D. Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet. Journal of Cereal Science, v. 99, 103201, 2021.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 4. | | THEODORO, J. M. V.; MARTINEZ, O. D. M.; TOLEDO, R. C. L.; LISBOA, P. C.; MARTINS, A. M. D.; CARVALHO, C. W. P. de; MARTINO, H. S. D. Milheto germinado (Pennisetum glaucum (L.) reduz alterações hepática e renal e não altera hormônios tireoidianos em ratos. In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. CBCP; 5 a 9 out.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | MARTINEZ, O. D. M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; PIROZI, M. R.; MARTINO, H. S. D.; BARROS, F. A. R. de. Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. LWT. Food, Science and Technology, v. 129, article 109597, 2020.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 6. | | FERREIRA, M. B.; PRADO, P.; ASSIS, A.; MAGALHÃES, T. L. S.; TOLEDO, R. C. L.; SILVA, B.; BARRETO, M. S.; CARVALHO, C. W. P. de; MARTINO, H. "Desenvolvimento e caracterização química de massas alimentícias de milheto (Pennisetum glaucum (L.) R. Br.)" In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 167665. SLACAN.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | MARTINO, H. S. D.; DIAS, D. M.; MOREIRA, M. E. de C.; GOMES, M. J. C.; TOLEDO, R. C. L.; NUTTI, M. R.; SANT'ANA, H. M. P. Rice and beans targeted for biofortification combined with high carotenoid content crops (sweet potato and pumpkin) regulate transcriptional mechanisms increasing iron bioavailability. In: REUNIÃO DE BIOFORTIFICAÇÃO NO BRASIL, 5., 2015, São Paulo. Anais... Brasília, DF: Embrapa, 2015. T212. p. 66-69. Título de texto em inglês e português. Titulo equivalente: Arroz e feijão alvo para a biofortificação combinados com culturas com alto conteúdo de carotenoides (batata-doce e abóbora) regulam mecanismos transcricionais aumentando a...| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 8. | | DIAS, D. M.; MOREIRA, M. E. DE C.; GOMES, M. J. C.; TOLEDO, R. C. L.; NUTTI, M. R.; SANT'ANA, H. M. P.; MARTINO, H. S. D. Rice and bean targets for biofortification combined with high carotenoid content crops regulate transcriptional mechanisms increasing iron bioavailability. Nutrients, v. 7, p. 9683-9696, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 9. | | MARTINO, H.; MARTINEZ, O. D. M.; GRANCIERI, M.; GOMES, M. J. C.; SILVA, B. P. da; SÃO JOSÉ, V.; TOLEDO, R. C. L.; QUEIROZ, V. A. V. Sorghum flour BRS 305 hybrid has the potential to modulate the intestinal microbiota of rats fed with a high-fat high-fructose diet. In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 10. | | MARTINEZ, O. D. M.; THEODORO, J. M. V.; GRANCIERI, M.; TOLEDO, R. C. L.; BARROS, F. A. R. de; TAKO, E.; QUEIROZ, V. A. V.; MARTINO, H. S. D. Dry heated sorghum BRS 305 hybrid flour as a source of resistant starch and tannins improves inflammation and oxidative stress in Wistar rats fed with a high-fat high-fructose diet. Food & Function, v. 12, p. 8738-8746, 2021.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 11. | | LÚCIO, H. G.; GRANCIERI, M.; MARTINEZ, O. D. M.; TOLEDO, R. C. L.; MENEZES, C. B. de; COSTA, N. M. B.; QUEIROZ, V. A. V.; SILVA, B. P. da; MARTINO, H. S. D. Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet. Food Research International, v. 173, 113252, 2023.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 12. | | THEODORO, J. M. V.; SIVA, B.; TOLEDO, R. C. L; FERREIRA, M. B.; MACIEL, L. D.; ASSIS, A.; GRANCIERI, M.; CARVALHO, C. W. P. de; MARTINO, H. S. D. Efeito da extrusão e germinação na caracterização química de milheto (Pennisetum glaucum (L.) R. Br.) In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 163141; SLACAN.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | THEODORO, J. M. V.; MARTINEZ, O. D. M.; GRANCIERI, M.; TOLEDO, R. C. L.; BINOTI, M. L.; MARTINS, A. M. D.; CARVALHO, C. W. P. de; LISBOA, P. C.; MARTINO, H. S. Germinated millet flour (Pennisetum Glaucum (L.) R. BR.) improves adipogenesis and glucose metabolism and maintains thyroid function in vivo. Food & Function, v. 12, p. 6083-6090, 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | THEODORO, J. M. V.; MARTINEZ, O. D. M.; GRANCIERI, M.; TOLEDO, R. C. L.; MARTINS, A. D.; DIAS, D. M.; CARVALHO, C. W. P. de; MARTINO, H. S. D. Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet. Journal of Cereal Science, v. 99, 103207, 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | THEODORO, J. M. V.; GRANCIERI, M.; GOMES, M. J. C.; TOLEDO, R. C. L.; SÃO JOSÉ, V. P. B. DE; MANTOVANI, H. C.; CARVALHO, C. W. P. de; SILVA, B. P. DA; MARTINO, H. S. D. Germinated millet (Pennisetum glaucum (L.) R. Br.) flour improved the gut function and its microbiota composition in rats fed with high-fat high-fructose diet. International Journal Of Environmental Research And Public Health, v. 19, n. 22, 15217, p. 1-14, 2022.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | SILVA, B. P.; THEODORO, J. M. V.; GRANCIERI, M.; GOMES, M. J.; TOLEDO, R. C.; SÃO JOSÉ, V. P. B.; MANTOVANI, H. C.; CARVALHO, C. W. P. de; MARTINO, H. S. D. Germinated millet (Pennisetum Glaucum (L.) R. BR.) flour improved the gut function and its microbiota composition in rats fed with high-fat high frutose diet. In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022. 15620.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | MAGALHÃES, T. L. S.; SILVA, B. P. DA; GRANCIERI, M.; LÚCIO, H. G.; TOLEDO, R. C. L.; BARRA, R. R. S.; CARVALHO, C. W. P. de; MARTINO, H. S. D. Germinated and non-germinated cooked whole millet (Pennisetum glaucum (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health in vivo. Food & Function, 2023. paper.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | ARBEX, P. M.; MOREIRA, M. E. de C.; TOLEDO, R. C. L.; CARDOSO, L. de M.; PINHEIRO-SANT'ANA, H. M.; BENJAMIN, L. dos A.; LICURSI, L.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MARTINO, H. S. D. Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats. Journal of Functional Foods, v. 42, p. 346-355, 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 19. | | SOUSA, A. R. de; MOREIRA, M. E. de C.; GRANCIERIA, M.; TOLEDO, R. C. L.; ARAÚJO, F. de O.; MANTOVANI, H. C.; QUEIROZ, V. A. V.; MARTINO, H. S. D. Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet. Journal of Functional Foods, v. 58, p. 282-291, 2019.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 20. | | SOUSA, A. R. de; MOREIRA, M. E. de C.; TOLEDO, R. C. L.; BENJAMIN, L. dos A.; QUEIROZ, V. A. V.; VELOSO, M. P.; REIS, K. de S.; MARTINO, H. S. D. Extruded sorghum (Sorghum bicolor L.) reduces metabolic risk of hepatic steatosis in obese rats consuming a high fat diet. Food Research International, v. 112, p. 48-55, 2018.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 29 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/03/2021 |
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Data da última atualização: |
27/05/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
THEODORO, J. M. V.; MARTINEZ, O. D. M.; GRANCIERI, M.; TOLEDO, R. C. L.; MARTINS, A. D.; DIAS, D. M.; CARVALHO, C. W. P. de; MARTINO, H. S. D. |
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Afiliação: |
JAQUELINE MACIEL VIEIRA THEODORO, UFV; OSCAR DAVID MEDINA MARTINEZ, UFV; MARIANA GRANCIERI, UFV; RENATA CELI LOPES TOLEDO, UFV; AMANDA M. DIAS MARTINS, UFRRJ; DESIRRÊ MORAIS DIAS, FADIP; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; HÉRCIA STAMPINI DUARTE MARTINO, UFV. |
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Título: |
Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Cereal Science, v. 99, 103207, 2021. |
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DOI: |
https://doi.org/10.1016/j.jcs.2021.103207 |
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Idioma: |
Inglês |
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Conteúdo: |
This study investigated the effects of germinated millet flour on inflammation, oxidative stress, adiposity, and liver steatosis in Wistar rats fed with a high-fat high-fructose diet. In phase 1 of the experiment (8 weeks) the animals were separated into a control group with an AIN-93M diet (n = 10) and a high-fat high-fructose group (HFHF) (n = 20) with a diet rich in saturated fat (31%) and fructose (20%). In phase 2 (10 weeks), the control group was maintained on the AIN-93M diet (n = 10) and the HFHF group was divided into HFHF group (HFHF diet, n = 10) and the Millet group (HFHF with germinated millet flour replacing 43.6% dietary fiber, 100% starch, 36% protein and 39% oil in the experimental diet, n = 10). The germinated millet flour reduced (p < 0.05), in comparison with HFHF group, the adiposity (24.18 ± 4.45g to millet and 32.89 ± 8.46g to HFHF), triglycerides (100.00 ± 17.93g to millet and 147.8 ± 21.57g to HFHF), uric acid, ALT, NF-kB (131.9 ± 97.14 pg/ml to millet and 346.3 ± 58.88 pg/ml to HFHF), (98.80 ± 19.90 pg/ml to millet and 141.4 ± 25.12 pg/ml to HFHF), platelet/lymphocyte and neutrophil/lymphocyte ratio, liver steatosis, inflammatory infiltrate (0.1880 ± 0.07 pg/ml to millet and 1.269 ± 0.17 pg/ml to HFHF), MDA levels, and liver collagen deposition. Further, germinated millet increased (p < 0.05) IL-10 (1511 ± 528.50 pg/ml to millet and 483.8 ± 91.59 pg/ml to HFHF), PPAR protein, total antioxidant capacity of the liver (0.2825 ± 0.04 pg/ml to millet and 0.2075 ± 0.05 pg/ml to HFHF) and the activity of SOD and catalase, compared to HFHF group. Thus, germinated millet flour was able to reduce adiposity and liver steatosis and presented anti-inflammatory and antioxidant effects, which highlight its functional biological effects. MenosThis study investigated the effects of germinated millet flour on inflammation, oxidative stress, adiposity, and liver steatosis in Wistar rats fed with a high-fat high-fructose diet. In phase 1 of the experiment (8 weeks) the animals were separated into a control group with an AIN-93M diet (n = 10) and a high-fat high-fructose group (HFHF) (n = 20) with a diet rich in saturated fat (31%) and fructose (20%). In phase 2 (10 weeks), the control group was maintained on the AIN-93M diet (n = 10) and the HFHF group was divided into HFHF group (HFHF diet, n = 10) and the Millet group (HFHF with germinated millet flour replacing 43.6% dietary fiber, 100% starch, 36% protein and 39% oil in the experimental diet, n = 10). The germinated millet flour reduced (p < 0.05), in comparison with HFHF group, the adiposity (24.18 ± 4.45g to millet and 32.89 ± 8.46g to HFHF), triglycerides (100.00 ± 17.93g to millet and 147.8 ± 21.57g to HFHF), uric acid, ALT, NF-kB (131.9 ± 97.14 pg/ml to millet and 346.3 ± 58.88 pg/ml to HFHF), (98.80 ± 19.90 pg/ml to millet and 141.4 ± 25.12 pg/ml to HFHF), platelet/lymphocyte and neutrophil/lymphocyte ratio, liver steatosis, inflammatory infiltrate (0.1880 ± 0.07 pg/ml to millet and 1.269 ± 0.17 pg/ml to HFHF), MDA levels, and liver collagen deposition. Further, germinated millet increased (p < 0.05) IL-10 (1511 ± 528.50 pg/ml to millet and 483.8 ± 91.59 pg/ml to HFHF), PPAR protein, total antioxidant capacity of the liver (0.2825 ± 0.04 pg/ml to millet and... Mostrar Tudo |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
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Marc: |
LEADER 02580naa a2200229 a 4500
001 2130683
005 2021-05-27
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jcs.2021.103207$2DOI
100 1 $aTHEODORO, J. M. V.
245 $aGerminated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet.$h[electronic resource]
260 $c2021
520 $aThis study investigated the effects of germinated millet flour on inflammation, oxidative stress, adiposity, and liver steatosis in Wistar rats fed with a high-fat high-fructose diet. In phase 1 of the experiment (8 weeks) the animals were separated into a control group with an AIN-93M diet (n = 10) and a high-fat high-fructose group (HFHF) (n = 20) with a diet rich in saturated fat (31%) and fructose (20%). In phase 2 (10 weeks), the control group was maintained on the AIN-93M diet (n = 10) and the HFHF group was divided into HFHF group (HFHF diet, n = 10) and the Millet group (HFHF with germinated millet flour replacing 43.6% dietary fiber, 100% starch, 36% protein and 39% oil in the experimental diet, n = 10). The germinated millet flour reduced (p < 0.05), in comparison with HFHF group, the adiposity (24.18 ± 4.45g to millet and 32.89 ± 8.46g to HFHF), triglycerides (100.00 ± 17.93g to millet and 147.8 ± 21.57g to HFHF), uric acid, ALT, NF-kB (131.9 ± 97.14 pg/ml to millet and 346.3 ± 58.88 pg/ml to HFHF), (98.80 ± 19.90 pg/ml to millet and 141.4 ± 25.12 pg/ml to HFHF), platelet/lymphocyte and neutrophil/lymphocyte ratio, liver steatosis, inflammatory infiltrate (0.1880 ± 0.07 pg/ml to millet and 1.269 ± 0.17 pg/ml to HFHF), MDA levels, and liver collagen deposition. Further, germinated millet increased (p < 0.05) IL-10 (1511 ± 528.50 pg/ml to millet and 483.8 ± 91.59 pg/ml to HFHF), PPAR protein, total antioxidant capacity of the liver (0.2825 ± 0.04 pg/ml to millet and 0.2075 ± 0.05 pg/ml to HFHF) and the activity of SOD and catalase, compared to HFHF group. Thus, germinated millet flour was able to reduce adiposity and liver steatosis and presented anti-inflammatory and antioxidant effects, which highlight its functional biological effects.
650 $aFood technology
700 1 $aMARTINEZ, O. D. M.
700 1 $aGRANCIERI, M.
700 1 $aTOLEDO, R. C. L.
700 1 $aMARTINS, A. D.
700 1 $aDIAS, D. M.
700 1 $aCARVALHO, C. W. P. de
700 1 $aMARTINO, H. S. D.
773 $tJournal of Cereal Science$gv. 99, 103207, 2021.
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