Abstract Introduction. Coffee (Coffea spp.) is the second most traded product globally and is cultivated in over eighty countries. Its cultivation is complex because it belongs to an ecosystem where abiotic and biotic factors interact under various agronomic management conditions. To understand the development of the coffee plant and its influence on the sensory quality of the final product, it is necessary to explore the intricate interactions between the coffee plant and the native microorganisms within the crop environment. Objective. To describe the role of the coffee soil microbiota, specially bacteria and fungi, and how they may contribute to the final quality of the beverage. Development. Soil is one of the most diverse and least studied ecosystems, where crucial ecological functions for plant growth and development take place. Identifying soil microbial components and their interactions with other organisms is important from an agronomic perspective. The soil microbiota can enhance plant physiology; thus, this review aims to connect how the sensory attributes of coffee beverage can be positively influenced by soil microbiota. Articles from ScienceDirect, Scopus, Web of Science, and Google Scholar from 2011 to 2023 were reviewed. The data show the diversity of plant growth-promoting rhizobacteria (PGPR), nitrogen-fixing bacteria (NFB), and arbuscular mycorrhizal fungi (AMF) associated with coffee cultivation. Additionally, microbial compounds play an important role in the formation of sensory attributes and are related to the coffee cup quality. Conclusion. The microbial diversity of soil and on the fruit can synthesize or degrade compounds that affect the sensory profile of the coffee beverage, which could have implications for sustainability and quality.

Resumen Introducción. El café (Coffea spp.) es el segundo producto más comercializado a nivel mundial y cultivado en más de ochenta países. Su cultivo es complejo por pertenecer a un ecosistema donde factores abióticos y bióticos tienen dinámicas bajo diferentes condiciones de manejo agronómico. Para comprender el desarrollo de la planta y su influencia en la calidad sensorial del producto, hay que conocer la intrincada interacción entre la planta del café y los microorganismos autóctonos del cultivo. Objetivo. Describir el rol de la microbiota edáfica del café, bacterias y hongos, y cómo puede contribuir en la calidad final de la bebida. Desarrollo. El suelo es uno de los ecosistemas más diversos y menos estudiados, en el cual se desarrollan funciones ecológicas importantes para el crecimiento y desarrollo de las plantas. La identificación de los componentes microbianos del suelo y sus interacciones con otros organismos, son importantes desde el punto de vista agronómico. La microbiota edáfica puede favorecer la fisiología de la planta y de esta manera, se realiza la presente recopilación de información que busca asociar cómo los atributos sensoriales de la bebida de café pueden ser beneficiados por la microbiota del suelo. Se revisaron artículos de ScienceDirect, Scopus, Web of Science y Google Scholar, entre el 2011 y 2023. Los datos muestran la diversidad de rizobacterias promotoras del crecimiento vegetal (RPCV), bacterias fijadoras de nitrógeno (BFN) y hongos formadores de micorrizas arbusculares (HMA) asociados con el cultivo de café. También existen compuestos microbianos que juegan un papel importante en la formación de atributos sensoriales y están relacionados con la calidad en taza del café. Conclusión. La diversidad microbiana del suelo y fruto puede sintetizar o degradar compuestos que influyen en el perfil sensorial de la bebida, lo cual podría tener implicaciones para la sostenibilidad y calidad.

Abstract During the Inka period, the populations from the Calchaquí valleys engaged in economies where the production, distribution, and consumption of goods occurred on both family and community levels, and within the larger framework of an imperial political economy, in which activities and services were subordinated to a hierarchical social integration in a previously non-existent structure. This differential participation can be evidenced through various material remains and may be observed at multiple scales. We argue that the preparation and consumption of food and drink materialize different types of social relationships and provide a valuable line of evidence for examining the two spheres of economic participation. In this paper, we carry out an initial exploration of this issue by studying organic residues preserved in six ceramic vessels from the archaeological sites of Tolombón, Pukará, and Tambo de Angastaco (Salta, Argentina) employing gas chromatography coupled with mass spectrometry. Additionally, 22 current food species from the study area were analyzed to create a more accurate comparative reference collection than those currently available. The results suggest different uses for the ceramic morphological types analyzed in the contexts of domestic and state-scale food practices in these settlements.

Resumen Durante el período Inka las poblaciones de los valles Calchaquíes participaron en economías donde la producción, distribución y consumo de bienes se dio tanto a escala familiar y/o comunitaria como en el marco de una economía política imperial, en que las actividades y servicios estuvieron supeditados a una integración social jerárquica dentro de una estructura previamente inexistente. Esta participación diferencial puede observarse a través de diversas materialidades y a diferentes escalas. Aquí partimos del supuesto que la preparación y consumo de comida y bebida materializan diferentes tipos de relaciones sociales y constituyen una línea de evidencia a través de la cual podemos observar estas dos esferas de participación. En este trabajo realizamos un primer acercamiento al problema a través del estudio de residuos orgánicos preservados en seis vasijas cerámicas procedentes de los sitios arqueológicos de Tolombón y Pukará y Tambo de Angastaco (Salta, Argentina) aplicando cromatografía gaseosa acoplada a espectrometría de masa. Asimismo, se analizaron 22 especies alimenticias actuales de la zona de estudio a fin de contar con una colección de referencia comparativa más adecuada que las disponibles actualmente. Los resultados obtenidos sugieren que existió una variabilidad de usos para los distintos tipos morfológicos cerámicos analizados en contextos de prácticas alimentarias a escala doméstica y estatal en los asentamientos investigados.

ABSTRACT Introduction: Beer is the most widely consumed alcoholic beverage globally, traditionally brewed with malt, hops, water and yeast. The dynamism in the craft brewery sector is noteworthy with producers seeking to differentiate themselves by incorporating distinctive ingredients such as fruits and spices. Objective: To determine the physicochemical parameters that influence the second fermentation of craft beer, comparing them with the INEN 2262, (2013) standard, and the level of acceptance of these products through sensory analysis. Materials and Methods: In this study, analyses were performed using four types of fruits: guava, carambola, green ovo, and mango (Psidium guajava L, Averrhoa carambola L, Spondias purpurea L, and Mangifera indica), added to a tripel-style black beer during its maturation. Different parameters were evaluated including °Brix, pH, density, alcohol content, color, and sensory acceptability. The research was conducted using an experimental methodology with a mixed approach, employing documentary and experimental techniques to collect the necessary information. Results and Discussion: The results revealed that the samples complied with the standards established by INEN 2262, (2013). The addition of fruit seems to have increased fermentation, decreasing the density and sugars, increasing the alcohol content. The pH was not significantly affected. In the sensory analysis, the samples did not differ significantly, but sample C was the most acceptable and sample D the least pleasant. Conclusions: The addition of fruits in the second fermentation of beer proved to be a viable alternative that improves flavor without significantly affecting physicochemical parameters.

RESUMEN Introducción: La cerveza es la bebida alcohólica más consumida globalmente, elaborada tradicionalmente con malta, lúpulo, agua y levadura. Se resalta el dinamismo en el sector de cervecerías artesanales, con productores que buscan diferenciarse mediante la incorporación de ingredientes distintivos como frutas y especias. Objetivo: Determinar los parámetros fisicoquímicos que influyen en la segunda fermentación de la cerveza artesanal, comparándolos con la norma INEN 2262, (2013), y el nivel de aceptación de estos productos a través del análisis sensorial. Materiales y Métodos: En este estudio se realizaron análisis utilizando cuatro tipos de frutas: guayaba, carambola, ovo verde, y mango (Psidium guajava L, Averrhoa carambola L, Spondias purpúrea L, y Mangifera indica), agregadas a una cerveza negra estilo tripel durante su maduración. Se evaluaron diferentes parámetros incluyendo °Brix, pH, densidad, grado alcohólico, color y aceptabilidad sensorial. La investigación utilizó una metodología experimental con un enfoque mixto, empleando técnicas documentales y experimentales para recopilar la información necesaria. Resultados y Discusión: Los resultados revelaron que las muestras cumplían con los estándares establecidos por la norma INEN 2262, (2013). La adición de frutas parece haber aumentado la fermentación, disminuyendo la densidad y los azúcares, aumentando el contenido de alcohol. El pH no fue afectado significativamente. En el análisis sensorial, las muestras no difirieron significativamente, pero la muestra C fue la más aceptada y la D la menos agradable. Conclusiones: La adición de frutas en la segunda fermentación de la cerveza demostró ser una alternativa viable que mejora el sabor sin afectar significativamente los parámetros fisicoquímicos.

Abstract Introduction: Alcohol consumption is a complex social practice that plays a role in building and consolidating friendships, as well as creating gender identities. The latter determines the limits of behaviors and defines what is considered appropriate or inappropriate in our daily routine; therefore, alcohol consumption patterns are not independent of gender. Objective: To identify and describe available evidence on the influence of gender on youth alcohol consumption. Materials and method: A review was conducted under JBI and Preferred Reporting Items for Systematic Reviews and Meta-Analyses, Extension for Scoping Reviews (PRISMA-ScR) guidelines. Original full-text articles published between 2018 and 2023 in the VHL, PubMed, EBSCOhost, Web of Sciences, Epistemonikos, ScienceDirect, and ProQuest databases, without language limitations, were analyzed. The search categories were "Alcohol Drinking" AND "Young Adult" AND "Gender Identity" OR "Gender role". Results: A total of 403 records were identified, but only 12 studies were included in the synthesis. The main results of these studies showed that both gender identity and gender roles influence alcohol consumption in young adults. Social gender norms may pressure young women to maintain a physical image and young men to maintain a normative public image. Conclusions: Social gender norms influence alcohol consumption behaviors; therefore, it is necessary to take these gender differences into account in nursing interventions and prevention strategies.

Resumen Introducción: El consumo de alcohol es una práctica social compleja que desempeña un papel en la construcción y consolidación de amistades, así como en la formación de identidades de género. Este último determina los límites de los comportamientos y define lo que se considera apropiado o inapropiado en nuestra rutina diaria; por lo tanto, los patrones de consumo de alcohol no son independientes del género. Objetivo: Identificar y describir la evidencia disponible sobre la influencia del género en el consumo de alcohol de los jóvenes. Materiales y método: Se realizó una revisión bajo las pautas del Instituto Joanna Briggs (JBI) y los lineamientos del Preferred Reporting Items for Systematic reviews and Meta-Analyses, Extension for Scoping Reviews (PRISMA-ScR). Se analizaron artículos originales a texto completo, publicados entre 2018 y 2023 en las bases BVS, PubMed, EBSCOhost, Web of Sciences, Epistemonikos, ScienceDirect, y ProQuest, sin limitación de idioma; las categorías de búsqueda fueron "Alcohol Drinking" AND "Young Adult" AND "Gender Identity" OR "Gender role". Resultados: Se identificaron 403 registros, pero solo se incluyeron 12 estudios en la síntesis. Los resultados principales de estos estudios mostraron que tanto la identidad de género como los roles de género influyen en el consumo de alcohol en adultos jóvenes. Las normas sociales de género pueden presionar a las mujeres jóvenes a mantener una imagen física y a los hombres jóvenes a mantener una imagen pública normativa. Conclusiones: Las normas sociales de género influyen en los comportamientos de consumo de alcohol, por ello, es necesario tener en cuenta estas diferencias de género en las intervenciones de enfermería y estrategias de prevención.

Resumo Introdução: O consumo de bebida alcoólica é uma prática social complexa que desempenha um papel na construção e na consolidação de amizades, bem como na formação de identidades de gênero. Este último determina os limites dos comportamentos e define o que é considerado apropriado ou inapropriado em nossas rotinas diárias; portanto, os padrões de consumo de álcool não são independentes do gênero. Objetivo: Identificar e descrever as evidências disponíveis sobre a influência do gênero no consumo de álcool pelos jovens. Materiais e métodos: Foi realizada uma revisão de acordo com as diretrizes do Joanna Briggs Institute (JBI) e dos lineamentos do Preferred Reporting Items for Systematic Reviews and Meta-Analyses, Extension for Scoping Reviews (PRISMA-ScR). Foram analisados artigos originais de texto completo, publicados entre 2018 e 2023 nos bancos de dados BVS, PubMed, EBSCOhost, Web of Sciences, Epistemonikos, ScienceDirect e ProQuest, sem limitação de idioma; as categorias de pesquisa foram "alcohol drinking" AND "young adult" AND "gender identity" OR "gender role". Resultados: Foram identificados 403 registros, mas apenas 12 estudos foram incluídos na síntese. Os principais resultados desses estudos mostraram que tanto a identidade de gênero quanto as funções de gênero influenciam o consumo de bebida alcoólica por jovens adultos. As normas sociais de gênero podem pressionar as mulheres jovens a manter uma imagem física e os homens jovens a manter uma imagem pública normativa. Conclusões: As normas sociais de gênero influenciam os comportamentos de consumo de álcool; portanto, essas diferenças de gênero precisam ser levadas em conta nas intervenções de enfermagem e nas estratégias de prevenção.

Resumen Este estudio tuvo como objetivo evaluar efectos de prebióticos (jarabe de topinambur e inulina comercial) sobre las características de bebidas de almendras Prunus dulcisvar “Non Pareil”, inoculadas con probióticos (Streptococcus salivarius subsp. thermophilus y Lactobacillus delbrueckii subsp. bulgaricus). El contenido de inulina obtenido en jarabe de topinambur fue de 2,25 gramos de inulina por 100 gramos de fructanos totales, en la muestra a 7°Bx. Se evaluaron las propiedades fisicoquímicas, microbiológicas y sensoriales de los productos fermentados durante el almacenamiento en frío (4°C) por unperíodo de 28 días. Las bebidas adicionadas con jarabe de topinambur mostraron mayor acidez (valores menores de pH y contenidosmayores de ácido láctico) y mayores densidades que el producto elaborado con inulina comercial. La adición de jarabe de topinambur afectó los parámetros de textura, los productos mostraron menor dureza, adhesividad, gomosidad y mayores valores de cohesión y elasticidad que los elaborados con inulina comercial. La muestra con mayor preferencia sensorial fue la preparada con inulina comercial y bebida vegetal filtrada. La concentración de bacterias lácticas se mantuvo mayor en las muestras con jarabe de topinambur con la misma proporción de inulina que las muestras con prebiótico comercial, después de 21 días de almacenamiento en refrigeración.

Abstract This study aimed to evaluate the effect of prebiotics (Jerusalem artichoke syrup and commercial inulin) on the characteristics of Prunus dulcis var “Non Pareil”almond beverages, inoculated with probiotics (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). The inulin content obtained in the Jerusalem artichoke syrup was 2.25 grams of inulin per 100 grams of total fructans, in the sample at 7°Bx. The fermented products were evaluated for physicochemical, microbiological and sensory properties during cold storage (4°C) for 28 days. The fermented beverages with the addition of Jerusalem artichoke syrup showed higher acidity (lower pH value and higher lactic acid content), and higher density than the product made with commercial inulin. The addition of Jerusalem artichoke syrup affected the textural parameters. The products showed less hardness, stickiness, gumminess and higher values of cohesiveness and elasticity than those made with commercial inulin. The sample with the highest sensory preference was the one prepared with commercial inulin and a filtered vegetable beverage. The concentration of lactic bacteria remained higher in the samples with Jerusalem artichoke syrup with the same proportion of inulin than the samples with commercial prebiotic, during 21 days of storage under refrigeration.

ABSTRACT Due to the diversification of dairy products developed in the state of Falcón, the introduction of a fermented dairy product derived from yogurt combined with Aloe vera gel, a traditional crop of the region, is novel due to its nutritional properties and health benefits. The objective of this research was to evaluate the quality of a dairy drink with fermented aloe according to current regulations. Important authors such as Tamime and Robinson 1, Morillo and Toyo 2, Méndez and Romero 3 were taken as references. Product elaboration runs were carried out on a laboratory scale, in order to establish the adequate proportions of the fruity Aloe gel by mixing fruit pulp, sugar and Aloe gel, the most accepted being the 1:1:1 ratio. The physicochemical and microbiological characterization of the raw material and the finished product was carried out using the COVENIN standards and organoleptic tests to untrained judges to ensure the acceptance of the product, from which a fermented milk drink was obtained with the addition of 50 % gel of Fruity Aloe with a pH of 4,51; a titratable acidity of 0,837 % lactic acid; 3,64 % fat and 12,92 % non-fat solids. Regarding the microbiological quality, few yeasts and the absence of coliform bacteria were found, which complies with the physicochemical and microbiological requirements demanded by the regulations, allowing the obtaining of a quality product suitable for human consumption based on natural raw materials.

RESUMEN Debido a la diversificación de los productos de origen lácteo desarrollados en el estado Falcón, la introducción de un producto lácteo fermentado derivado del yogurt combinado con gel de Aloe vera, cultivo tradicional de la región, es novedoso por sus propiedades alimenticias y beneficios a la salud. Esta investigación tuvo como objetivo evaluar la calidad de una bebida láctea fermentada con gel de Aloe frutado según la normativa vigente. Se tomaron como referencias importantes autores como Tamime y Robinson, (1) Morillo y Toyo, (2) Méndez y Romero. (3) Se realizaron corridas de elaboración del producto a escala de laboratorio, a fin de establecer las proporciones adecuadas del gel de Aloe frutado mezclando pulpa de fruta, azúcar y gel de Aloe, siendo la más aceptada la proporción 1:1:1. Se realizó la caracterización fisicoquímica y microbiológica de la materia prima y del producto terminado mediante las normas COVENIN y pruebas organolépticas a 10 jueces no entrenados para asegurar la aceptación del producto, de donde se obtuvo una bebida láctea fermentada con la adición de 50 % de gel de Aloe frutado con un pH de 4,51; una acidez titulable de 0,837 % de ácido láctico; 3,64 % de grasa y 12,92 % de sólidos no grasos. Respecto a la calidad microbiológica se encontraron levaduras escasas y ausencia de bacterias coliformes, con lo cual se cumple con los requisitos fisicoquímicos y microbiológicos exigidos por la normativa, permitiendo la obtención de un producto de calidad apto para el consumo humano a base de materias primas naturales.

ABSTRACT Introduction: Beer is the most popular alcoholic beverage in the world and the use of additives during its production can improve its physicochemical and organoleptic properties. Objective: To evaluate the physicochemical and sensory characteristics of craft beer by applying a corn and rice cereal base for malt substitution. Materials and Methods: The cereal base (corn and rice) was purchased in the local market of the Portoviejo canton, province of Manabí and two samples, T1 and T2, were made compared with a control sample in which the physicochemical parameters such as density, pH and alcohol content were determined and the sensory determination of the samples was carried out by 27 untrained panelists. Results and Discussion: Significant differences were found in density and alcoholic content, with sample T2 being the one that obtained the best results in the sensory aspect, being the one preferred by the panelists surveyed. Conclusions: The overall assessment of sample B indicates that it was considered to be of higher quality and preference compared to sample A. These results highlight the importance of innovation in the beer industry, since the inclusion of local ingredients can not only improve the flavor profile of beer, but also contribute to the promotion of local and sustainable products.

RESUMEN Introducción: La cerveza es la bebida alcohólica más popular del mundo y el empleo de aditivos durante su elaboración pueden mejorar las propiedades fisicoquímicas y organolépticas de la misma. Objetivo: Evaluar las características fisicoquímicas y sensoriales de la cerveza artesanal mediante la aplicación de una base cereal de maíz y arroz para la sustitución de la malta. Materiales y Métodos: La base cereal (maíz y arroz) se adquirió en el mercado local del cantón Portoviejo, provincia de Manabí y se realizaron dos muestras T1 y T2 comparadas con una muestra control en la cual, se determinaron los parámetros fisicoquímicos como densidad, pH y contenido alcohólico y la determinación sensorial de las muestras se realizó mediante 27 panelistas no entrenados. Resultados y Discusión: Se encontraron diferencias significativas en la densidad y en el contenido alcohólico siendo la muestra T2 la que obtuvo mejores resultados en el aspecto sensorial siendo la preferida por los panelistas encuestados. Conclusiones: La valoración global de la muestra B, indica que fue considerada de mayor calidad y preferencia en comparación con la muestra A. Estos resultados resaltan la importancia de la innovación en la industria cervecera, ya que la inclusión de ingredientes locales puede no solo mejorar el perfil de sabor de la cerveza, sino también contribuir a la promoción de productos locales y sostenibles.

Abstract Vocabulary is an integral part of language and constitutes an important indicator of foreign language learners’ communicative competence. However, vocabulary assessment is a complex task due to the multiple dimensions involved in lexical knowledge. The lexical availability task is a useful tool that provides different types of information related to the lexical knowledge of foreign language learners. Since this task allows to collect responses belonging to different grammatical categories, the present study sought to explore how the cognitive characteristics of different centers of interest are related to the grammatical category of the responses provided by learners of Spanish as a foreign language in a lexical availability task. Specifically, we examined how the grammatical category of the responses elicited by seven centers of interest (prompts) belonging to different cognitive categories varies as a function of proficiency level (elementary, intermediate, advanced). One hundred and forty Greek learners of Spanish participated in the study and performed a written lexical availability task. In this task, we included the following centers of interest: ‘House’, ‘Food and drinks’, ‘Professions and trades’, ‘Countryside’, ‘City’, ‘Celebrations and holidays’, and ‘Daily actions’. After quantifying the grammatical categories of the participants’ responses in each center of interest, the results showed that the grammatical category was influenced by the cognitive characteristics of the participants’ responses and the centers of interest.

Resumen El vocabulario forma parte integral del sistema lingüístico y constituye un indicador importante de la competencia comunicativa del hablante de lengua extranjera. Sin embargo, la evaluación de ese vocabulario es una tarea especialmente compleja debido a las múltiples dimensiones que supone el conocimiento léxico. La prueba de disponibilidad léxica es una herramienta útil al aportar diferentes tipos de información relacionados con los conocimientos léxicos del aprendiz de lengua extranjera. Reconociendo el potencial de dicha herramienta para recoger respuestas pertenecientes a diferentes clases de palabras, el presente estudio persiguió explorar cómo se relacionan las características cognitivas de diferentes centros de interés con la categoría gramatical de las respuestas de aprendices de español como lengua extranjera (ELE) en una prueba de disponibilidad léxica. En concreto, se examinó cómo varía la categoría gramatical de las respuestas a partir de siete estímulos pertenecientes a diferentes categorías cognitivas a medida que se avanza en la competencia lingüística en ELE. Participaron en el estudio 140 estudiantes griegos de ELE de los niveles de referencia A, B y C, quienes llevaron a cabo una prueba de disponibilidad léxica en la modalidad escrita. En dicha prueba, se incluyeron los centros de interés ‘La casa’, ‘Comida y bebida’, ‘Profesiones y oficios’, ‘El campo’, ‘La ciudad’, ‘Celebraciones y fiestas’ y ‘Acciones diarias’. Tras cuantificar las diferentes categorías gramaticales en cada centro de interés en los tres niveles de referencia, los resultados mostraron que la categoría gramatical de las respuestas se ve influida por las características cognitivas tanto de las respuestas como de los centros de interés.

ABSTRACT The aim of this study was to evaluate the effect of chamomile infusion in drinking water on the productive performance and survival of laying quail (Coturnix japonica). In total, 270 20-week-old quails were used, distributed into three groups: control (water without chamomile), intermittent treatment (water with chamomile every two weeks) and permanent treatment (water with chamomile throughout the experiment). The study lasted 30 weeks. The results showed that chamomile-infused drinking water supplied intermittently or permanently improved egg mass, laying percentage and feed conversion without affecting egg weight and feed consumption. The provision of chamomile in the drinking water decreased the mortality of the quail, as well as the presence of oviductal prolapse.

RESUMEN El objetivo del estudio fue evaluar el efecto de la infusión de manzanilla en el agua de bebida sobre el rendimiento productivo y supervivencia de la codorniz ponedora (Coturnix japonica). Se utilizaron 270 codornices de 20 semanas de edad, distribuidas en tres grupos: control (agua sin manzanilla), tratamiento intermitente (agua con manzanilla cada dos semanas) y tratamiento permanente (agua con manzanilla durante todo el experimento). El estudio duró 30 semanas. Los resultados mostraron que el agua de bebida con infusión de manzanilla suministrada de manera intermitente o permanente mejora la masa del huevo, el porcentaje de postura y la conversión alimenticia de la codorniz sin afectar el peso del huevo y el consumo de alimento. El suministro de manzanilla en el agua de bebida disminuyó la mortalidad de la codorniz, así como la ocurrencia de prolapso oviductal.

ABSTRACT Objective. To determine the effect of metformin (MET) treatment on adipogenic predisposition of bone marrow progenitor cells (BMPC), bone marrow adiposity and bone biomechanical properties. Materials and methods. 20 young adult male Wistar rats were sorted into four groups. Each of the groups received the following in drinking water: 100% water (C); 20% fructose (F); metformin 100 mg/kg wt/day (M); or fructose plus metformin (FM). After five weeks the animals were sacrificed. Both humeri were dissected to obtain BMPC, and both femurs were dissected to evaluate medullary adiposity (histomorphometry) and biomechanical properties (3-point bending). BMPC were cultured in vitro in adipogenic medium to evaluate RUNX2, PPAR-γ and RAGE expression by RT-PCR, lipase activity and triglyceride accumulation. Results. The fructose-rich diet (group F) caused an increase in both triglycerides in vitro, and medullary adiposity in vivo; being partially or totally prevented by co-treatment with metformin (group FM). No differences were found in femoral biomechanical tests in vivo, nor in lipase activity and RUNX2/PPAR-γ ratio in vitro. DRF increased RAGE expression in BMPC, being prevented by co-treatment with MET. Conclusions. Metabolic syndrome induced by a fructose-rich diet increases femoral medullary adiposity and, in part, the adipogenic predisposition of BMPC. In turn, this can be totally or partially prevented by oral co-treatment with MET.

RESUMEN Objetivo. Determinar el efecto de un tratamiento con metformina (MET) sobre la predisposición adipogénica de células progenitoras de médula ósea (CPMO), adiposidad de la médula ósea y propiedades biomecánicas óseas. Materiales y métodos. 20 ratas Wistar machos adultos jóvenes fueron separados en cuatro grupos, recibiendo en agua de bebida: 100% agua (C); 20% de fructosa (F); metformina 100 mg/kg peso/día (M); o fructosa más metformina (FM). Tras cinco semanas se sacrificaron los animales, se diseccionaron ambos húmeros para obtener CPMO, y ambos fémures para evaluar adiposidad medular (histomorfometría) y propiedades biomecánicas (flexión a 3 puntos). Las CPMO se cultivaron in vitro en medio adipogénico para evaluar expresión de RUNX2, PPAR-γ y RAGE por RT-PCR, actividad de lipasa y acumulación de triglicéridos. Resultados. La dieta rica en fructosa (grupo F) produjo un aumento tanto de triglicéridos in vitro, como de la adiposidad medular in vivo; siendo parcial o totalmente prevenido por un co-tratamiento con metformina (grupo FM). No se observaron diferencias en las pruebas biomecánicas femorales in vivo, ni en actividad de lipasa y relación RUNX2/PPAR-γ in vitro. La DRF aumentó la expresión de RAGE en CPMO, siendo prevenido por co-tratamiento con MET. Conclusiones. El síndrome metabólico inducido por una dieta rica en fructosa aumenta la adiposidad medular femoral y, en parte, la predisposición adipogénica de las CPMO. A su vez, esto puede ser prevenido total o parcialmente por un co-tratamiento oral con MET.

ABSTRACT: Previous investigations have revealed that a functional fermented orange beverage presented in its composition different phenolic compounds, which through in silico investigation demonstrated to have biological effects of therapeutic importance as antioxidant, gastrorepair, and anti-ulcerative properties. Thus, this study confirmed in vivo, through a model of EtOH-induced gastric ulcers in rats, the beneficial properties indicated by the in silico tests. Gastric ulcer was induced by EtOH (intragastric) and was treated after 1 h with fermented orange beverage with and without Menthapiperita extract (0.5 mL/100 g w.b). Omeprazole was used as positive control. Histopathological evaluation revealed that EtOH administration resulted in the formation of gastric ulcers due to the reduction of the mucus layer, presence of hemorrhage, and infiltration of neutrophils in the stomach tissue of rats, and only treatment with omeprazole was able to reverse these changes. Additionally, EtOH administration altered the gastric juice volume and induced oxidative stress in the gastric tissue observed through the increase in lipid peroxidation (TBARS), reduction in the levels of non-protein thiols (NPSH), and alteration in the superoxide dismutase (SOD) activity. The ingestion of the fermented orange beverage increased NPSH levels and reduced changes in TBARS levels induced by ethanol. These findings suggested that the fermented orange beverage has antioxidant effects, as pointed out by in silico studies, but not gastrorepair and anti-ulcerative effects. ABSTRACT compounds antiulcerative anti ulcerative Thus vivo EtOHinduced rats tests intragastric (intragastric 0.5 05 0 5 (0. mL100 mL 100 mL/10 w.b. wb w.b . w b w.b) control layer hemorrhage Additionally TBARS, , (TBARS) nonprotein non protein NPSH, (NPSH) SOD (SOD activity ethanol studies 0. (0 mL10 10 mL/1 (TBARS (NPSH ( mL1 mL/

RESUMO: Investigações anteriores revelaram que uma bebida funcional fermentada de laranja apresentou em sua composição diferentes compostos fenólicos, que através de investigações in silico demonstraram ter efeitos biológicos de importância terapêutica como propriedades antioxidantes, gastroreparadoras e antiulcerativas. Assim, o objetivo deste estudo foi confirmar in vivo, através de um modelo de úlcera gástrica induzida por EtOH em ratos, as propriedades benéficas indicadas pelos ensaios in silico. A úlcera gástrica foi induzida por EtOH (intragástrico) e tratada após 1 h com bebida fermentada de laranja com e sem o extrato de Mentha piperita (0,5 mL/100 g peso corporal). Omeprazol foi usado como controle positivo. A avaliação histopatológica revelou que a administração de EtOH resultou na formação de úlceras gástricas decorrentes da redução da camada de muco, presença de hemorragia e infiltração de neutrófilos no tecido estomacal de ratos, sendo apenas o tratamento com omeprazol capaz de reverter essas alterações. Além disso, a administração de EtOH alterou o volume do suco gástrico e induziu estresse oxidativo no tecido estomacal observado através do aumento da peroxidação lipídica (TBARS), redução dos níveis de tióis não-proteicos (SHNP) e alteração da atividade da superóxido dismutase (SOD). A ingestão da bebida fermentada de laranja aumentou os níveis de SHNP e reduziu as alterações nos níveis de TBARS induzidos pelo EtOH. Esses achados sugerem que a bebida fermentada de laranja apresenta efeitos antioxidantes, conforme apontado por estudos in silico, mas não efeitos gastroreparadores e antiulcerativos. RESUMO fenólicos antioxidantes antiulcerativas Assim vivo ratos intragástrico (intragástrico 0,5 05 0 5 (0, mL100 mL 100 mL/10 corporal. corporal . corporal) positivo muco disso TBARS, , (TBARS) nãoproteicos proteicos (SHNP SOD. SOD (SOD) antiulcerativos 0, (0 mL10 10 mL/1 (TBARS (SOD ( mL1 mL/

ABSTRACT This study aims to evaluate the effect of sugarcane juice and the addition of commercial yeast Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) during the fermentation of coffee to the beverage’s sensory characteristics and the coffee bean’s chemical composition. A completely randomized experimental design with two replicates is carried out for four treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition (0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo (0.12 g) and iv) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Color (0.12 g). After fermentation and drying, the samples were subjected to medium roasting and analyzed using infrared spectroscopy and sensory analysis according to the methodology of the Specialty Coffee Association. The implementation of organic additives directly affected the attributes and sensory notes, allowing coffee to be classified as a specialty coffee with a score above 80 points. Adding sugar cane juice or a combination of sugar cane juice and Saccharomyces cerevisiae showed promising results in improving coffee beverage quality. Additionally, chemometric analysis of the infrared spectrum showed that the chemical characteristics of roasted coffee were affected, which correlated with the sensory results. The addition of cane juice only (T2) and the Oenoferm® Freddo yeast strain (T3) presented the best sensory quality. var ≥ ( 101 cfu/g cfug cfu g beverages s beans bean composition treatments follows i 0.78 078 0 78 (0.7 kg, kg , ii iii Oenoferm 0.12 012 12 (0.1 iv g. . drying Association notes 8 points quality Additionally T2 T (T2 T3 (T3 10 0.7 07 7 (0. 0.1 01 (T 0. (0

RESUMO O objetivo deste estudo foi avaliar o efeito do caldo de cana-de-açúcar e da adição levedura comercial Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) durante a fermentação do café nas características sensoriais da bebida e na composição química do grão de café. Foi realizado um experimento completamente aleatório com duas repetições para quatro tratamentos, distribuídos da seguinte forma: i) adição de água (0.78 kg), ii) adição de caldo de cana-de-açúcar (0.78 kg), iii) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Freddo (0.78 kg) e iv) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Color (0.78 kg). Após fermentação e a secagem, as amostras sáo submetidas à torrefação média e analisadas por espectroscopia de infravermelho e análise sensorial de acordo com a metodologia da Specialty Coffee Association. A implementação de aditivos orgânicos afetou diretamente os atributos e as notas sensoriais, permitindo que o café fosse classificado como um café especial com uma pontuação acima de 80 pontos. A adição de suco de cana-de-açúcar ou de uma combinação de suco de cana-de-açúcar e Saccharomyces cerevisiae apresentou resultados promissores na melhorar da qualidade da bebida do cafe. Além disso, a análise quimiométrica do espectro infravermelho mostrou que as características químicas do café torrado foram afetadas, o que se correlacionou com os resultados sensoriais. A adição apenas de suco de cana (T2) e da cepa de levedura Oenoferm® Freddo (T3) apresentou a melhor qualidade sensorial. canadeaçúcar açúcar var ≥ ( 101 cfu/g cfug cfu g tratamentos forma i 0.78 078 0 78 (0.7 kg, kg , ii iii Oenoferm iv kg. . secagem Association 8 pontos cafe disso afetadas T2 T (T2 T3 (T3 10 0.7 07 7 (0. (T 0. (0

RESUMO Objetivo. Analisar diferenças sociodemográficas em termos de conhecimento, compreensão, uso e efeito da rotulagem nutricional entre adolescentes mexicanos e chilenos. Métodos. Foram realizadas pesquisas on-line entre adolescentes de 10 a 17 anos ao longo de 2019 (n=2631). Os participantes relataram que conheciam, compreendiam e usavam as tabelas de informação nutricional e a rotulagem frontal de embalagens específicas de seus respectivos países (Chile: rotulagem de advertência; México: valores diários de referência). Além disso, os participantes relataram sua percepção sobre a saudabilidade de um suco de fruta adoçado depois de ver uma de seis versões diferentes de rotulagem frontal (controle sem rótulo, Health Star Rating, rótulos de advertência, valores diários de referência, semáforo nutricional ou Nutri-Score) durante uma tarefa experimental. Resultados. Um maior conhecimento autodeclarado sobre nutrição foi associado a maior conhecimento, compreensão e uso de tabelas de informação nutricional e rotulagem frontal, com exceção do uso de rótulos de advertência. Os rótulos de advertência foram o tipo de rotulagem frontal mais efetivo para reduzir a percepção de saudabilidade do suco de fruta adoçado em comparação com o controle sem rótulo e outros tipos de rotulagem frontal. No Chile, o efeito dos valores diários de referência variou de acordo com a renda, enquanto no México o Nutri-Score variou de acordo com a idade. Conclusões. Os resultados sugerem que o conhecimento, a compreensão, o uso e o impacto da rotulagem nutricional variam de acordo com fatores demográficos, favorecendo uma renda mais alta e conhecimento sobre nutrição. Apesar disso, é provável que os rótulos de advertência tenham um impacto positivo sobre o conhecimento e os comportamentos relativos à nutrição entre adolescentes mexicanos e chilenos, independentemente do grupo sociodemográfico a que pertencem.

RESUMEN Objetivo. Examinar las diferencias sociodemográficas por lo que respecta al conocimiento, la comprensión, el uso y el efecto de las etiquetas nutricionales en adolescentes de México y Chile. Métodos. En el 2019 se efectuó una encuesta en línea en adolescentes (10 a 17 años) (n=2631). Los participantes indicaron su conocimiento, comprensión y uso de los cuadros de información nutricional y los etiquetados frontales específicos de los empaques de su país (en el caso de Chile, las etiquetas de advertencia, y en el de México, las guías diarias de alimentación (GDA). Asimismo, se llevó a cabo un experimento en el que los participantes indicaron su percepción de lo saludable que era una bebida de fruta azucarada después de ver una de sus seis versiones con diferentes etiquetas frontales en los envases (control sin etiqueta, calificación de producto saludable mediante estrellas Health Star, etiquetas de advertencia, GDA, colores del semáforo, o sistema Nutri-Score). Resultados. El autorreporte de un mayor conocimiento sobre nutrición por parte de los participantes se asoció a un mayor conocimiento, comprensión y uso de los cuadros de información nutricional y los sistemas de etiquetado frontal, excepto en el caso del uso de las etiquetas de advertencia. Las etiquetas de advertencia fueron el sistema de etiquetado frontal más eficaz para reducir la percepción saludable del producto con respecto a la bebida de fruta azucarada, en comparación con la ausencia de etiqueta y el resto de los etiquetados frontales. En Chile, el efecto de las GDA variaba en función de la adecuación del ingreso, mientras que en México el efecto del Nutri-Score difería según la edad. Conclusiones. Los resultados sugieren que el conocimiento, el uso, la comprensión y el efecto de las etiquetas nutricionales difieren entre los distintos grupos demográficos, de tal manera que son más favorables en las personas con mayores ingresos y conocimientos de nutrición. A pesar de esto, es probable que las etiquetas de advertencia tengan un impacto positivo sobre los conocimientos y los comportamientos relacionados con la nutrición en los adolescentes de México y Chile, con independencia de los grupos sociodemográficos de los que forman parte.

ABSTRACT Objective. To examine sociodemographic differences in the awareness, understanding, use and effect of nutrition labels among Mexican and Chilean youth. Methods. Online surveys among youth (10-17 years) were obtained in 2019 (n=2631). Participants reported their awareness, understanding, and use of their country-specific nutrition facts tables (NFT) and front-of-pack labels (FOPL) (Chile: warning labels [WLs]; Mexico: guideline daily amounts [GDA]). Additionally, participants reported their perceived healthfulness of a sweetened fruit drink after viewing one of six versions of it with different FOPL (no-label control, Health Star Rating, WLs, GDAs, Traffic Light, or Nutri-Score) during an experimental task. Results. Higher self-reported nutrition knowledge was associated with higher NFT and FOPL awareness, understanding, and use, except for WL use. WLs were the most effective FOPL in decreasing the perceived healthfulness of the sweetened fruit drink compared to a no-label condition and other FOP labels. In Chile, the effect of GDA differed by income adequacy, while in Mexico Nutri-Score differed by age. Conclusions. Results suggest that nutrition label awareness, use, understanding, and impact differ across demographics, favoring higher income and nutrition knowledge. Despite this, WLs are likely to have a positive impact on nutrition-related knowledge and behaviors among Mexican and Chilean youth, independently of their socio-demographic groups.

ABSTRACT Objective: To assess the social, metabolic, and lifestyle determinants of consumption of fruits, vegetables, and greens (FVG) and ultra-processed food (ULT) in adults from Pernambuco. Methods: Cross-sectional and analytical study, conducted in 2015/2016. In addition to sociodemographic variables, the determinants of lifestyle were level of physical activity, alcohol consumption, tobacco use, and metabolic variables were self-reported hypertension, blood glucose, and Body Mass Index (BMI). Consumption was measured by the Food Frequency Questionnaire, then created the Frequency of Consumption Index (SFI) of the mean intake of ULT and FVG foods. The indices of FVG and ULT consumption were transformed into quartiles and these variables were included in the multinomial logistic regression, considering their determinants when p<0.05. Results: The sample was representative of the state, with 1,067 people being interviewed, whose intake of ULT was higher than that of FVG in the lowest and highest quartile of the consumption index. Consumption of fruit and vegetables was higher in higher consumption of alcoholic beverages (p=0.031) and BMI>25 kg/m2 (p=0.047); and lower in the lowest income (p=0.001). ULT intake was higher in young adults (p=0.005), lower income (p=0.044), and controlled blood glucose (p=0.021). Rural areas were 52% less exposed to medium-high ULT consumption (p<0.006). Conclusion: Higher rate of ULT consumption in relation to fresh foods, with income as a common determinant, inversely associated with ULT intake and directly related to FVG, which demands structuring policies. Objective social fruits (FVG ultraprocessed ultra processed (ULT Pernambuco Methods Crosssectional Cross sectional study 20152016 2015 2016 2015/2016 activity use selfreported self reported hypertension BMI. BMI . (BMI) Questionnaire SFI (SFI foods regression p005 p 0 05 p<0.05 Results state 1067 1 067 1,06 interviewed index p=0.031 p0031 031 (p=0.031 BMI25 25 BMI>2 kgm2 kgm kg m2 m kg/m p=0.047 p0047 047 (p=0.047) p=0.001. p0001 p=0.001 001 (p=0.001) p=0.005, p0005 p=0.005 , 005 (p=0.005) p=0.044, p0044 p=0.044 044 (p=0.044) p=0.021. p0021 p=0.021 021 (p=0.021) 52 mediumhigh medium high p<0.006. p0006 p<0.006 006 (p<0.006) Conclusion determinant policies 2015201 201 2015/201 (BMI p00 p<0.0 106 06 1,0 p=0.03 p003 03 (p=0.03 BMI2 2 BMI> p=0.04 p004 04 (p=0.047 p000 p=0.00 00 (p=0.001 (p=0.005 (p=0.044 p002 p=0.02 02 (p=0.021 5 p<0.00 (p<0.006 201520 20 2015/20 p0 p<0. 10 1, p=0.0 (p=0.0 (p=0.04 (p=0.00 (p=0.02 (p<0.00 20152 2015/2 p<0 p=0. (p=0. (p<0.0 2015/ p< p=0 (p=0 (p<0. p= (p= (p<0 (p (p<

RESUMO Objetivo: Avaliar os determinantes sociais, metabólicos e de estilo de vida do consumo de frutas, legumes e verduras (FLV) e ultraprocessados (ULT) em adultos de Pernambuco. Métodos: Estudo transversal e analítico, realizado em 2015/2016. Além de variáveis sociodemográficas, os determinantes do estilo de vida foram nível de atividade física, doses de bebida alcoólica e uso de tabaco e os metabólicos foram hipertensão autorreferida, glicemia e Índice de Massa Corporal (IMC). O consumo foi mensurado por questionário de frequência alimentar, e, em seguida, criou-se Índice da Frequência de Consumo (IFC) da média de ingestão dos alimentos ULT e FVL. Os índices de consumo de FLV e ULT foram transformados em quartis e essas variáveis incluídas na regressão logística multinomial, considerando seus determinantes quando p<0,05. Resultados: A amostra foi representativa do estado, sendo entrevistadas 1.067 pessoas, cuja ingestão de ULT foi superior à de FVL no menor e no maior quartil do índice de consumo. O consumo de FLV foi superior no maior consumo de bebida alcoólica (p=0,031) e IMC>25 kg/m2 (p=0,047); e inferior na menor renda (p=0,001). O consumo de ULT foi maior em adultos jovens (p=0,005), menor renda (p=0,044) e glicemia controlada (p=0,021). A área rural estava 52% menos exposta ao consumo médio-alto de ULT (p<0,006). Conclusão: Maior índice de consumo de ULT em relação aos alimentos in natura, tendo a renda como um determinante comum, inversamente associada à ingestão de ULT e diretamente relacionada a FVL, o que demanda políticas estruturantes. Objetivo sociais frutas (FLV (ULT Pernambuco Métodos analítico 20152016 2015 2016 2015/2016 sociodemográficas física autorreferida IMC. IMC . (IMC) alimentar seguida criouse criou se IFC (IFC multinomial p005 p 0 05 p<0,05 Resultados estado 1067 1 067 1.06 pessoas p=0,031 p0031 031 (p=0,031 IMC25 25 IMC>2 kgm2 kgm kg m2 m kg/m p=0,047 p0047 047 (p=0,047) p=0,001. p0001 p=0,001 001 (p=0,001) p=0,005, p0005 p=0,005 , 005 (p=0,005) p=0,044 p0044 044 (p=0,044 p=0,021. p0021 p=0,021 021 (p=0,021) 52 médioalto médio alto p<0,006. p0006 p<0,006 006 (p<0,006) Conclusão natura comum estruturantes 2015201 201 2015/201 (IMC p00 p<0,0 106 06 1.0 p=0,03 p003 03 (p=0,03 IMC2 2 IMC> p=0,04 p004 04 (p=0,047 p000 p=0,00 00 (p=0,001 (p=0,005 (p=0,04 p002 p=0,02 02 (p=0,021 5 p<0,00 (p<0,006 201520 20 2015/20 p0 p<0, 10 1. p=0,0 (p=0,0 (p=0,00 (p=0,02 (p<0,00 20152 2015/2 p<0 p=0, (p=0, (p<0,0 2015/ p< p=0 (p=0 (p<0, p= (p= (p<0 (p (p<

RESUMO Objetivo: Avaliar os determinantes sociais, metabólicos e de estilo de vida do consumo de frutas, legumes e verduras (FLV) e ultraprocessados (ULT) em adultos de Pernambuco. Métodos: Estudo transversal e analítico, realizado em 2015/2016. Além de variáveis sociodemográficas, os determinantes do estilo de vida foram nível de atividade física, doses de bebida alcoólica e uso de tabaco e os metabólicos foram hipertensão autorreferida, glicemia e Índice de Massa Corporal (IMC). O consumo foi mensurado por questionário de frequência alimentar, e, em seguida, criou-se Índice da Frequência de Consumo (IFC) da média de ingestão dos alimentos ULT e FVL. Os índices de consumo de FLV e ULT foram transformados em quartis e essas variáveis incluídas na regressão logística multinomial, considerando seus determinantes quando p<0,05. Resultados: A amostra foi representativa do estado, sendo entrevistadas 1.067 pessoas, cuja ingestão de ULT foi superior à de FVL no menor e no maior quartil do índice de consumo. O consumo de FLV foi superior no maior consumo de bebida alcoólica (p=0,031) e IMC>25 kg/m2 (p=0,047); e inferior na menor renda (p=0,001). O consumo de ULT foi maior em adultos jovens (p=0,005), menor renda (p=0,044) e glicemia controlada (p=0,021). A área rural estava 52% menos exposta ao consumo médio-alto de ULT (p<0,006). Conclusão: Maior índice de consumo de ULT em relação aos alimentos in natura, tendo a renda como um determinante comum, inversamente associada à ingestão de ULT e diretamente relacionada a FVL, o que demanda políticas estruturantes.

ABSTRACT Objective: To assess the social, metabolic, and lifestyle determinants of consumption of fruits, vegetables, and greens (FVG) and ultra-processed food (ULT) in adults from Pernambuco. Methods: Cross-sectional and analytical study, conducted in 2015/2016. In addition to sociodemographic variables, the determinants of lifestyle were level of physical activity, alcohol consumption, tobacco use, and metabolic variables were self-reported hypertension, blood glucose, and Body Mass Index (BMI). Consumption was measured by the Food Frequency Questionnaire, then created the Frequency of Consumption Index (SFI) of the mean intake of ULT and FVG foods. The indices of FVG and ULT consumption were transformed into quartiles and these variables were included in the multinomial logistic regression, considering their determinants when p<0.05. Results: The sample was representative of the state, with 1,067 people being interviewed, whose intake of ULT was higher than that of FVG in the lowest and highest quartile of the consumption index. Consumption of fruit and vegetables was higher in higher consumption of alcoholic beverages (p=0.031) and BMI>25 kg/m2 (p=0.047); and lower in the lowest income (p=0.001). ULT intake was higher in young adults (p=0.005), lower income (p=0.044), and controlled blood glucose (p=0.021). Rural areas were 52% less exposed to medium-high ULT consumption (p<0.006). Conclusion: Higher rate of ULT consumption in relation to fresh foods, with income as a common determinant, inversely associated with ULT intake and directly related to FVG, which demands structuring policies.