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Browsing by Author "Pinho, Susana C. M."

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  • Effect of skimmed milk on intestinal tract: prevention of increased reactive oxygen species and nitric oxide formation
    Publication . Pinho, Susana C. M.; Faria, Miguel A.; Melo, Armindo; Pinto, Edgar; Almeida, Agostinho; Alves, Rui; Cabrita, Ana R. J.; Fonseca, António J. M.; Ferreira, Isabel M. P. V. O.
    The capacity of skimmed milk to neutralise increased reactive oxygen species (ROS) and to attenuate nitric oxide (NO) production, as well as to present cytoprotective effect at the intestinal level was assessed after in vitro gastro-intestinal digestion. The impact on ROS modulation was evaluated at a non-cytotoxic concentration of hydrogen peroxide (H2O2) in a co-culture of Caco-2 and HT-29 intestinal cells. In parallel, a cytotoxic concentration of H2O2 was used to study the effect of digested milk against induced cell apoptosis. Concerning induced NO production, it was evaluated using the model lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells. Results showed that digested milk prevented the increase of basal ROS level in the intestinal epithelium and attenuated NO production by LPS-stimulated macrophage cells. In the H2O2-induced cytotoxicity assay, digested milk had no protection against apoptosis, confirmed by the failure in attenuating activated caspase-3/7.
    2021-07Journal article Restricted access Show more
  • Nutritional characterization of Strychnos madagascariensis fruit flour produced by Mozambican communities and evaluation of Its contribution to nutrient adequacy
    Publication . Chemane, Sandra S. I.; Ribeiro, Mafalda; Pinto, Edgar; Pinho, Susana C. M.; Martins, Zita Sá; Almeida, Agostinho; Ferreira, Isabel M. P. L. V. O.; Khan, Maida; Pinho, Olívia; Casal, Susana; Viegas, Olga
    The indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that nfuma stands out for its high content of fat (26.3–27.8%), mainly oleic acid, fiber (>6%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). The main amino acids of nfuma protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg/100 g) as the main macromineral followed by Mg > Ca > Na. The main trace element was Mn (~4 mg/100 g) followed by Fe > Zn > Cu > Cr > Co. Aluminum (~3 mg/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, nfuma provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of nfuma, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements.
    2022-02-21Journal article Open access Show more