Abstract Objective Evaluate autonomic function and low-grade inflammation and characterize the correlation between these variables in schoolchildren with obesity living in the Brazilian northeast region. Methods 84 children with obesity and 41 with normal weight were included in this cross-sectional study. Anthropometry, body composition, blood pressure (BP), inflammatory biomarkers, and heart rate variability (HRV) indexes were analyzed in children aged 7 to 11 years. Results children with obesity had increased systolic (p= 0.0017) and diastolic (p= 0.0131) BP and heart rate (p= 0.0022). The children with obesity displayed significantly lower SDNN, RMSSD, NN50, HF (ms), HF (nu), SD1, SD2, and higher LF (ms), LF (nu), LF/HF, SD1/SD2, DFA-α1, and DFA-α2, compared to normal weight. A lower and higher capacity for producing IL-10 (p= 0.039) and IL-2 (p= 0.009), respectively, were found in children with obesity compared to children with normal weight. Although IL-2, IL-4 and IL17A did not correlate with HRV parameters, IL-6 was positively correlated with SDNN, LF (ms) and SD2, TNF-α was positively correlated with LF/HF and SD1/SD2 ratio, and IFN-γ was positively correlated with SDNN, RMMSSD, NN50, LF (ms), HF (ms), SD1, and SD2. Conclusions The findings suggest that children with obesity have impaired autonomic function and systemic low-grade inflammation compared to children within the normal weight range, the inflammatory biomarkers were correlated with HRV parameters in schoolchildren living in the northeastern region of Brazil.

Abstract Background Coronavirus disease 2019 (COVID-19) has emerged as a public health emergency worldwide, predominantly affecting the respiratory tract. However, evidence supports the involvement of extrapulmonary sites, including reports of intracranial hemorrhages. Objective To describe six original cases and review the literature on intracranial hemorrhages in patients diagnosed with COVID-19 by molecular methods. Methods A systematic literature review was performed on MEDLINE, PubMed, and NCBI electronic databases to identify eligible studies. Of the total 1,624 articles retrieved, only 53 articles met the inclusion criteria. Results The overall incidence of intracranial hemorrhage in patients hospitalized for COVID-19 was 0.26%. In this patient group, the mean age was 60 years, and the majority were male (68%) with initial respiratory symptoms (73%) and some comorbidity. Before the diagnosis of hemorrhage, 43% of patients were using anticoagulants, 47.3% at therapeutic doses. The intraparenchymal (50%) was the most affected compartment, followed by the subarachnoid (34%), intraventricular (11%), and subdural (7%). There was a predominance of lobar over non-lobar topographies. Multifocal or multicompartmental hemorrhages were described in 25% of cases. Overall mortality in the cohort studies was 44%, while around 55% of patients were discharged from hospital. Conclusion Despite the unusual association, the combination of these two diseases is associated with high rates of mortality and morbidity, as well as more severe clinicoradiological presentations. Further studies are needed to provide robust evidence on the exact pathophysiology behind the occurrence of intracranial hemorrhages after COVID-19 infection.

Resumo Antecedentes A COVID-19 emergiu como uma emergência de saúde pública em todo o mundo, proporcionando lesão principalmente do trato respiratório. No entanto, várias evidências apontam para acometimento de sítios extrapulmonares, incluindo relatos de hemorragias intracranianas. Objetivo Descrever seis casos originais e revisar a literatura sobre hemorragias intracranianas em pacientes com diagnostico de COVID-19 por métodos moleculares. Métodos A revisão sistemática da literatura foi feita nas bases de dados eletrônicas da MEDLINE, PubMed e NCBI para identificar os estudos elegíveis. Do total de 1.624 artigos recuperados, apenas 53 artigos preencheram os critérios de inclusão. Resultados A incidência geral de hemorragia intracraniana nos pacientes internados por COVID-19 foi de 0,26%. A média de idade foi de 60 anos, e a maioria dos pacientes era do sexo masculino (68%) com sintomas respiratórios iniciais (73%) e alguma comorbidade. Antes do diagnóstico de hemorragia, 43% estavam em uso de anticoagulantes, 47,3% destes em doses terapêuticas. O compartimento mais acometido foi o intraparenquimatoso (50%), seguido do subaracnoideo (34%), intraventricular (11%) e subdural (7%). Houve predomínio de topografias lobares sobre as não-lobares. Hemorragias multifocais ou multicompartimentais foram descritas em 25% dos casos. A mortalidade geral nos estudos de coorte foi de 44%, enquanto houve alta hospitalar em cerca de 55% dos pacientes. Conclusão Apesar da associação incomum, a combinação dessas doenças está relacionada com altas taxas de mortalidade e morbidade, bem como apresentações clínico-radiológicas mais graves. Mais estudos são necessários para oferecer evidências robustas sobre a fisiopatologia exata por trás da ocorrência de hemorragias intracranianas após infecção por COVID-19.

Abstract This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker’s formulation. Besides, the dehydration process caused significant changes (p<0.05) in the L* value and chromaticity (C*), mainly of the flours (husk and pequi pulp), such changes are due to non-enzymatic oxidative processes and pigment degradation, especially carotenoids. The effect of the substitution of ingredients (wheat flour and water) by husk and pulp flours and pequi pulp contributed to the increase in lipid, crude fiber, nitrogen-free extract and energy value content. However, the substitution promoted changes in the attributes of color and textural properties, such as increased hardness, chewiness and cohesiveness. Nevertheless, all formulations showed good sensory acceptance and thus, pequi sweet breads can be implemented in school meals for contributing and meeting the nutritional recommendations established by the School Feeding Brazilian Program (PNAE).

Resumen Introducción. Los individuos infectados por el virus linfotrópico T humano tipo 1 (HTLV-1) pueden presentar formas graves y diseminadas de infestación por Strongyloides stercoralis con poca mejoría terapéutica. Objetivo. Investigar la infestación por S. stercoralis y la seroprevalencia de IgG anti-S. stercoralis en individuos infectados por HTLV-1 atendidos en el Centro de Referencia para HTLV-1 (CHTLV), en Salvador, Bahía, Brasil. Materiales y métodos. Se hizo un estudio transversal con 178 individuos infectados por HTLV-1 atendidos en el centro especializado de HTLV entre enero de 2014 y diciembre de 2018. El diagnóstico parasitológico de S. stercoralis se hizo mediante los métodos de Hoffman, Pons y Janer, cultivo en placa de agar y Baermann-Morais. Para la detección de IgG anti-S. stercoralis, se utilizó una prueba casera de inmunoabsorción ligada a enzimas (ELISA). La infección por HTLV-1 se diagnosticó usando un ELISA comercial y se confirmó mediante Western blot. Resultados. La frecuencia de infestación por S. stercoralis fue del 3,4 % (6/178). Además, los individuos infestados por S. stercoralis provenientes de la zona rural (50,0 %; 3/6) también mostraron hiperinfestación por S. stercoralis (>3.000 larvas/gramo de heces). La frecuencia de anticuerpos IgG anti-S. stercoralis fue del 20,8 % (37/178). Conclusiones. Las personas infectadas por HTLV-1 que viven en condiciones sanitarias precarias son más propensas a desarrollar formas graves de infestación por S. stercoralis. Teniendo en cuenta la gran vulnerabilidad y el resultado desfavorable de la infección en estos individuos, se debe considerar el diagnóstico serológico de S. stercoralis para administrar el tratamiento.

Abstract Introduction: Individuals infected with the human T-lymphotropic virus type 1 (HTLV-1) may present severe and disseminated forms of Strongyloides stercoralis infection with low therapeutic response. Objective: To investigate the S. stercoralis infection and the seroprevalence of IgG anti-S. stercoralis antibodies in individuals infected with HTLV-1 attending the Reference Center for HTLV-1 (CHTLV) in Salvador, Bahia, Brazil. Materials and methods: We conducted a cross-sectional study in 178 HTLV-1-infected individuals treated at the HTLV specialized center between January, 2014, and December, 2018. The parasitological diagnosis of S. stercoralis was performed using the Hoffman, Pons and Janer, agar plate culture, and Baermann-Morais methods. The IgG anti-S. stercoralis detection was performed using an in house enzyme-linked immunosorbent assay (ELISA). The HTLV-1 infection was diagnosed using a commercial ELISA and confirmed by Western blot. Results: The frequency of S. stercoralis infection was 3.4% (6/178). Individuals infected with S. stercoralis from rural areas (50.0%; 3/6) also showed S. stercoralis hyperinfection (>3,000 larvae/ gram of feces). The frequency of circulating anti-S. stercoralis IgG antibodies was 20.8% (37/178). Conclusions: HTLV-1-infected people living in precarious sanitary conditions are more prone to develop severe forms of S. stercoralis infection. Considering the high susceptibility and unfavorable outcome of the infection in these individuals, the serological diagnosis for S. stercoralis should be considered when providing treatment.

BACKGROUND Distinct N-acetyltransferase 2 (NAT2) slow acetylators genotypes have been associated with a higher risk to develop anti-tuberculosis drug-induced hepatotoxicity (DIH). However, studies have not pointed the relevance of different acetylation phenotypes presented by homozygotes and compound heterozygotes slow acetylators on a clinical basis. OBJECTIVES This study aimed to investigate the association between NAT2 genotypes and the risk of developing DIH in Brazilian patients undergoing tuberculosis treatment, focusing on the discrimination of homozygotes and compound heterozygotes slow acetylators. METHODS/FINDINGS The frequency of NAT2 genotypes was analysed by DNA sequencing in 162 patients undergoing tuberculosis therapy. The mutation analyses revealed 15 variants, plus two new NAT2 mutations, that computational simulations predicted to cause structural perturbations in the protein. The multivariate statistical analysis revealed that carriers of NAT2*5/*5 slow acetylator genotype presented a higher risk of developing anti-tuberculosis DIH, on a clinical basis, when compared to the compound heterozygotes presenting NAT2*5 and any other slow acetylator haplotype [aOR 4.97, 95% confidence interval (CI) 1.47-16.82, p = 0.01]. CONCLUSION These findings suggest that patients with TB diagnosis who present the NAT2*5B/*5B genotype should be properly identified and more carefully monitored until treatment outcome in order to prevent the occurrence of anti-tuberculosis DIH.

RESUMO Objetivou-se avaliar a substituição de um antibiótico promotor de crescimento por óleos essenciais de erva-doce (Foeniculum vulgare) e citronela (Cymbopogon winterianus) na dieta de codornas sobre o desempenho, rendimento de carcaça e cortes. Para isso, foram utilizadas 240 codornas europeias machos e fêmeas de um dia de idade distribuídos em delineamento inteiramente ao acaso com quatro tratamentos, cinco repetições e 12 animais por unidade experimental. Os tratamentos consistiram em: CP- Dieta sem os óleos essenciais de erva-doce ou citronela e com o promotor de crescimento (bacitracina de zinco); CN- Dieta sem os óleos essenciais e sem o promotor de crescimento; OC- Dieta com + 0,078% de óleo essencial de citronela sem o promotor de crescimento; OED- Dieta com + 0,078% de óleo essencial de erva-doce sem o promotor de crescimento. O experimento teve duração de 42 dias, no qual as variáveis de desempenho foram analisadas em três períodos (1-14 dias; 14-21 dias e 22-42 dias) e o rendimento de carcaça e cortes em dois períodos (aos 21 e 42 dias). Os dados observados foram submetidos à análise de variância e a comparação das médias foi realizada pelo teste de Tukey a 5%. A presença dos óleos essenciais influenciou positivamente (P<0,05) as variáveis de desempenho e o rendimento de carcaça e cortes em todos os períodos analisados. A utilização de óleos essenciais de erva-doce e citronela em substituição a bacitracina de zinco na dieta de codornas europeias melhora o desempenho e o rendimento de carcaça e cortes.

ABSTRACT The objective of this study was to evaluate the replacement of a growth-promoting antibiotic by fennel (Foeniculum vulgare) and citronella (Cymbopogon winterianus) essential oils in the quail diet on performance variables (weight gain, feed intake, feed conversion), as well as the carcass and cut yield. To do so, 240 one-day-old male and female European quails were distributed in a completely randomized design with four treatments, five replications and 12 animals per experimental unit. The treatments consisted of: PC – positive control diet without fennel or citronella essential oils and with the growth promoter (zinc bacitracin); NC – negative control diet without essential oils and without growth promoter; CEO - Diet with +0.078% citronella essential oil without the growth promoter; and FEO - Diet with +0.078% fennel essential oil without the growth promoter. The experiment lasted 42 days, in which the performance variables were analyzed in three periods (1-14 days; 14-21 days; and 22-42 days) and the carcass and cut yield in two periods (at 21 and 42 days). The observed data were submitted to analysis of variance and the comparison of means was performed using the Tukey’s test at 5% significance. The presence of essential oils positively influenced (P<0.05) the performance variables and the carcass and cuts yield in all analyzed periods. The use of fennel and citronella essential oils to replace zinc bacitracin in the diet of European quails improves performance and the carcass and cut yield.

Resumo: O objetivo deste trabalho foi caracterizar o amido de Xanthosoma riedelianum, comumente conhecido como mangarito no Brasil, e avaliar suas propriedades para a indústria alimentícia. O amido foi caracterizado quanto à sua morfologia e às suas propriedades térmicas e tecnológicas. A morfologia foi avaliada por meio de análises de distribuição de tamanho dos grânulos, microscopia eletrônica de varredura e difração de raios X. As propriedades térmicas foram examinadas por meio da determinação das temperaturas inicial, de pico e de conclusão de gelatinização, enquanto as propriedades tecnológicas foram obtidas pelas análises de viscosidade, poder de inchamento, solubilidade, claridade da pasta e sinérese. Embora a extração do amido de X. riedelianum tenha apresentando baixo rendimento, a espécie é uma fonte de amido com altas temperaturas de empastamento, resistência à agitação mecânica e tendência à retrogradação, bem como elevada viscosidade final. Portanto, o amido é indicado para produtos que requerem elevada viscosidade, como recheios de tortas, pudins, alimentos infantis e produtos de panificação, e sua pasta, que é opaca e viscosa, também pode ser usada na formulação de caldos.

Abstract: The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its thermal and technological properties. Morphology was evaluated by the analysis of granule size distribution, scanning electron microscopy, and X-ray diffraction. The thermal properties were examined by determining the initial, peak, and conclusion gelatinization temperatures, whereas the technological properties were obtained by analyzing viscosity, swelling power, solubility index, paste clarity, and syneresis. Although the extraction of X. riedelianum starch showed a low yield, the species is a source of starch with a high sticking temperature, mechanical stirring resistance, tendency to retrograde, and final viscosity. Therefore, this starch is ideal for products that require high viscosity, such as pie fillings, puddings, children’s foods, and bakery products, and its paste, which is opaque and viscous, can also be used in the formulation of broths.

BACKGROUND Behavioral and neurochemical alterations associated with toxoplasmosis may be influenced by the persistence of tissue cysts and activation of an immune response in the brain of Toxoplasma gondii-infected hosts. The cerebral extracellular matrix is organised as perineuronal nets (PNNs) that are both released and ensheath by some neurons and glial cells. There is evidences to suggest that PNNs impairment is a pathophysiological mechanism associated with neuropsychiatric conditions. However, there is a lack of information regarding the impact of parasitic infections on the PNNs integrity and how this could affect the host’s behavior. OBJECTIVES In this context, we aimed to analyse the impact of T. gondii infection on cyst burden, PNNs integrity, and possible effects in the locomotor activity of chronically infected mice. METHODS We infected mice with T. gondii ME-49 strain. After thirty days, we assessed locomotor performance of animals using the open field test, followed by evaluation of cysts burden and PNNs integrity in four brain regions (primary and secondary motor cortices, prefrontal and somesthetic cortex) to assess the PNNs integrity using Wisteria floribunda agglutinin (WFA) labeling by immunohistochemical analyses. FINDINGS AND MAIN CONCLUSIONS Our findings revealed a random distribution of cysts in the brain, the disruption of PNNs surrounding neurons in four areas of the cerebral cortex and hyperlocomotor behavior in T. gondii-infected mice. These results can contribute to elucidate the link toxoplasmosis with the establishment of neuroinflammatory response in neuropsychiatric disorders and to raise a discussion about the mechanisms related to changes in brain connectivity, with possible behavioral repercussions during chronic T. gondii infection.

ABSTRACT Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowroot are scarce, precluding its commercial competition with other similar species, being necessary further studies with the crop. Thus, the objective of the present study was to characterize extracted starch from arrowroot grown under different agronomic management. Three agronomic factors were studied: planting systems (PS), forms of water management (WM) and planting density (PD). The experimental analyses were performed in a completely randomized design (CRD) with three replicates, being evaluated the extraction yield, percent composition, quantity of starch, pH, titratable acidity, swelling power, solubility and electron microscopy analysis. In general, the analyzed extracted starches deriving from different agronomic treatments have low crude fiber, besides typical characteristics of arrowroot extracted starch such as texture, color, shape and size of granules, without any other apparent particle than the starch itself, indicating extraction efficiency. However, the planting density may have contributed to influence some parameters of the chemical composition of the extracted starch, such as the content of starch, ash, ether extract, protein and carbohydrate fraction.

RESUMO Objetivo: o objetivo deste estudo foi avaliar a prevalência e colonização de Candida na cavidade oral de indivíduos pediátricos com leucemia linfocítica aguda (LLA) e sua susceptibilidade/resistência à nistatina e à anfotericina B. Métodos: estudo transversal observacional com abordagem descritiva e analítica. A saliva foi coletada de 40 indivíduos diagnosticados com LLA e de 40 indivíduos saudáveis, como grupo comparativo, combinados por idade e sexo com o grupo LLA. A idade média para ambos os grupos foi de 8 anos de idade. O isolamento e a identificação das espécies de Candida foram realizados utilizando o CHROMagarCandidaTM e confirmados pela reação em cadeia da polimerase. As amostras foram submetidas a susceptibilidade antifúngica por meio de ensaio de microdiluição para nistatina e anfotericina B. As alterações salivares e a mucosite oral induzida por quimioterapia foram avaliadas utilizando o Guia de avaliação modificada. Resultados: A positividade para Candida foi superior aos indivíduos in situ (32,5%, 13/40) do que em um grupo comparativo (2,5%, 1/40) (p <0,001). Candida albicans foi a cepa mais prevalente (86,6%). A mucosite foi diretamente associada à colonização positive por Candida (p = 0,017) no grupo LLA, mas não relacionada com alterações salivares (p = 0,479). Seis estirpes de C. albicans (54,5%), no grupo LLA, eram resistentes à nistatina e todas as cepas não eram suscetíveis à anfotericina B. Conclusão: A colonização por Candida foi associada à condição LLA e à mucosite oral nesses indivíduos. C. albicans era a cepa predominante e a maioria das amostras eram resistentes aos agentes antifúngicos testados, nistatina e anfotericina B.

ABSTRACT Objective: The aim of this study was to evaluate the prevalence of Candida colonizationon oral cavity of pediatric individuals with acute lymphocytic leukemia (ALL) and its susceptibility/resistance to nystatin and amphotericin B. Methods: This was a cross sectional study with observational, descriptive and analytic approach. Saliva was collected from40 individuals diagnosed with ALL and from40 healthy subjects, as a comparative group, matched by age and gender with ALL group. The mean age for both groups were 8 years-old. The isolation and identification of the Candidaspecies were performed using the CHROMagarCandidaTM and confirmed by polymerase chain reaction. The samples were subjected to antifungal susceptibility by microdilution assay for nystatin and amphotericin B. Salivary alterations and chemotherapy-induced oralmucositis were evaluated using modifiedOral Assessment Guide. Results: The positivity to Candida was higher inALL individuals (32.5%,13/40)than in a comparative group(2.5%, 1/40) (p<0.001). Candida albicans was the most prevalent strain (86.6%). The mucositis was directly associated with positive Candidacolonization (p=0.017) in the ALL group but not related with salivary alterations (p= 0.479). Six strains of C. albicans (54.5%), on ALL group, were resistant to nystatin and all strains were not susceptible to amphotericin B. Conclusion: Candida colonization was associated with ALL condition and with oral mucositis in these individuals. C. albicans was the prevalent strain and most samples were resistant to antifungal agents tested, nystatin and amphotericin B.

Resumo Os emulsionantes são responsáveis pela formação de uma massa que contribui para a retenção de glúten em alvéolos, o gás produzido por levedura, aumentando assim o volume e a suavidade do pão. Há indícios de que os hidrocoloides, como a mucosa de taro (Colocasia esculenta), podem apresentar características semelhantes às dos emulsionantes. A presença de arabinose e galactose na mucosa de taro é responsável pela formação de um complexo com proteínas, chamado Proteoglycan arabinogalactan, que poderia apresentar um poder emulsionante substancial e, consequentemente, favorecer a retenção de gás nos alvéolos. Assim, a quantidade, a distribuição e o tamanho dos alvéolos devem ser analisados para um controle de qualidade efetivo no processo de fabricação de pão e, portanto, tal análise é recomendada. Métodos estatísticos convencionais já são usados regularmente nas análises dessas variáveis, embora as estatísticas espaciais não tenham sido utilizadas para esse fim. Neste artigo, defendemos a aplicação de métodos de processos pontuais univariados que não tenham sido aplicados na análise de distribuição espacial de alvéolos localizados em pão francês com mucilagem de taro. Os resultados mostraram que esses métodos possibilitaram caracterizar a distribuição espacial dos alvéolos no pão francês, demonstrando que o uso da mucilagem de taro fornece uma boa distribuição alveolar ao pão tipo francês.

Abstract Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as taro mucilage (Colocasia esculenta), can present similar characteristics to emulsifiers. The presence of arabinose and galactose in the taro mucilage is responsible for the formation of a complex with proteins, called Proteoglycan arabinogalactan, that could present substantial emulsifying power, consequently favouring gas retention in the alveoli. Thus, the quantity, distribution and size of the alveoli must be analysed for the effective quality control of the breadmaking process, and this is therefore recommended. Conventional statistical methods are already used regularly in analyses of these variables, although spatial statistics have not been used for this purpose. In this paper, the authors defend the application of univariate point processes that have not been applied to the analysis of the spatial distribution of the alveoli in French bread made with taro mucilage. The results showed that these methods made it possible to characterize the spatial distribution of alveoli in French bread, demonstrating that the use of taro mucilage provided a good alveolar distribution in French type bread.

RESUMO O selênio (Se) é essencial para o metabolismo humano, porém, grande parte da população mundial apresenta deficiência nesse elemento. Isto pode ser revertido pelo consumo de alimentos biofortificados, uma vez que as plantas podem atuar de forma eficiente no controle do consumo excessivo e / ou acidental de um elemento que pode ocorrer nos seres humanos através do uso de suplementos dietéticos. Objetivou-se com o presente estudo avaliar o efeito de formas de aplicação e fontes de Se no crescimento, produção, nutrição, características físico-químicas, teor e acúmulo de Se na cenoura. O experimento foi desenvolvido em casa de vegetação, utilizando vasos com quatro dm3 contendo Latossolo Vermelho Amarelo. Adotou-se o delineamento inteiramente casualizado, em fatorial 2 x 2 x 2 (com e sem aplicação do Se; duas fontes do Se: selenato e selenito; duas formas de aplicação do Se: via solo e foliar), com cinco repetições. O selenato aplicado via foliar aumenta a produção e a acidez titulável e reduz o índice de maturação das raízes. O selenito via foliar aumenta o teor de Se na parte aérea e o teor de carotenoides nas raízes de cenoura. As duas fontes de Se (selenato e selenito) e formas de aplicação (via solo ou foliar) promovem aumento do seu teor nas raízes de cenoura, porém o selenato via foliar é a fonte e forma mais efetiva. Dessa forma, é possível aumentar os teores de Se na parte comestível da cenoura e, assim, favorecer a ingestão desse elemento pela população.

ABSTRACT The selenium (Se) is essential for human metabolism, but a large part of the world’s population has deficiency in this element. This can be reversed by the consumption of biofortified foods, given that plants can efficiently act in controlling excessive and/or accidental consumption of an element that can occur in humans through the use of dietary supplements. The objective of this study was to evaluate the effect of different application forms and sources of Se in the growth, production, nutrition, physical-chemical characteristics, content and accumulation of Se in carrots. The experiment was conducted under greenhouse conditions, using pots containing 4 dm3 of Red-yellow Latosol. A completely randomized design was used in a 2x2x2 factorial scheme (with and without Se application, two sources of Se: selenate and selenite, two forms of application of Se: soil and foliar applications), with five replicates. Foliar application of selenate increased the yield and titratable acidity, reducing root ripening index. Foliar application of selenite increased the content of Se in the shoots and the content of carotenoids in the roots. Both sources of Se (selenate and selenite) and application forms (soil or foliar application) increased their content in the roots. However, the foliar application of selenate was the most effective source and form of application. Therefore, it is possible to increase the contents of Se in the edible part of carrots, favoring the consumption of this element by the population.

Objective to describe the perception of puerperae about the vertical position adopted in labor and delivery. Method this is a descriptive study using a qualitative approach developed in 2014 in a reference maternity hospital in Teresina, Piauí, Brazil. Participants were eight puerperal women with a normal vertical birth. Data were analyzed using the content analysis technique. Results four categories emerged: women's knowledge in terms of vertical positions; perception of the obstetric nurse's presence in the parturition process as an incentive to vertical positions; memories of the experience of childbirth in other positions; and perceptions of puerperal mothers on birth in the upright position. Conclusions the puerperae positively evaluated the vertical position of their choice and related it to the greater autonomy of women in childbirth, less professional intervention, faster descent of the fetus, reduction of labor time, decrease of pain and greater comfort.

Objetivo describir percepciones de puérperas acerca de la posición vertical adoptada en el trabajo de parto y parto. Método estudio descriptivo, cualitativo, desarrollado en 2014, en maternidad de referencia de Teresina, Piauí, Brasil. Las participantes fueron ocho puérperas con historia de parto normal en posición vertical. Datos analizados por medio de la técnica de análisis de contenido. Resultados surgieron cuatro categorías: tipo de conocimiento de las mujeres sobre posiciones verticales; percepción de la presencia de enfermera obstetra en el proceso de parturición como incentivo a posiciones verticales; recuerdos de la vivencia de partos en otras posiciones; y percepciones de puérperas sobre parto en posición vertical. Conclusiones las puérperas evaluaron positivamente la posición vertical de su elección y la relacionaron a la mayor autonomía de la mujer en el parto, menor intervención profesional, descenso más rápido del feto, reducción del tiempo de trabajo de parto, disminución del dolor y mayor confort.

Objetivo descrever a percepção de puérperas acerca da posição vertical adotada no trabalho de parto e parto. Método estudo descritivo de abordagem qualitativa desenvolvido em 2014, em uma maternidade de referência de Teresina, Piauí, Brasil. As participantes foram oito puérperas com histórico de parto normal na posição vertical. Os dados foram analisados por meio da técnica de análise de conteúdo. Resultados emergiram quatro categorias: tipo de conhecimento das mulheres sobre as posições verticais; percepção da presença da enfermeira obstetra no processo de parturição como incentivo às posições verticais; recordações da vivência de partos em outras posições; e percepções das puérperas sobre o parto na posição vertical. Conclusões as puérperas avaliaram positivamente a posição vertical de sua escolha e a relacionaram à maior autonomia da mulher no parto, menor intervenção profissional, descida mais rápida do feto, redução do tempo de trabalho de parto, diminuição da dor e maior conforto.

Resumo Devido ao processamento industrial do mamão, uma grande quantidade de subprodutos dessa fruta é gerada. Dentre esses subprodutos, estão as cascas e sementes, que têm grande valor nutricional, pois apresentam valores consideráveis de fibras, proteínas e antioxidantes. O objetivo, neste estudo, foi desenvolver um pão de fôrma integral adicionado de farinha mista, proveniente das cascas e sementes do mamão da cultivar Havaí. Na elaboração do pão de fôrma integral, foi adicionada farinha mista (casca e semente) em diferentes concentrações (0%, 3%, 6% e 9%), na proporção de 70% de farinha da casca e 30% da farinha da semente do mamão. A adição da farinha mista resultou em produtos com elevados teores de fibras (7,96 g 100 g-1) e proteínas (12,71 g 100 g-1), e baixos teores de lipídeos (0,55 g 100 g-1). Os resultados da análise sensorial mostraram que a fabricação do pão com 3% de adição da farinha mista resultou em boa aceitação, quando comparado com o controle. Assim, a adição da farinha dos subprodutos do mamão na fabricação de pães é uma boa alternativa para compor a dieta da população, por ser nutricionalmente rico em fibras e proteínas.

Abstract Due to the industrial processing of papaya, a great amount of byproducts from this fruit is generated. The peel and seeds are amongst these byproducts and have great nutritional value, since they present considerable amounts of fibre, lipids, proteins and antioxidants. The objective of this study was to develop whole wheat bread loaves with the addition of a mixed flour made from the peel and seeds of papayas of the Hawaiian cultivar. In the whole-grain breadmaking process, the mixed flour (peel and seeds) was added in different concentrations (0%, 3%, 6% and 9%), in the proportion of 70% of papaya peel flour to 30% of papaya seed flour. The addition of the mixed flour resulted in products with high fibre (7.96 g 100 g-1) and protein (12.71 g 100 g-1) contents and low lipid contents (0.55 g 100 g-1). The results of the sensory analysis showed that the bread made with the addition of 3% of the mixed flour resulted in good acceptance when compared to the control. Thus the addition of papaya byproducts flour in the manufacture of bread is a good alternative for the diet of the population, since it is nutritionally rich in fibre and protein.

RESUMO Massas alimentícias apresentam boa aceitação em todo o mundo, principalmente devido à sua versatilidade, baixo preço e facilidade de preparo, porém, não são nutricionalmente equilibradas fornecendo basicamente carboidratos. Assim sendo, o uso de ingredientes alternativos que reduzam as essas deficiências nutricionais, sem afetar, no entanto, suas características tecnológicas e sensoriais. Este trabalho avaliou o efeito da utilização de semolina de trigo e pericarpo micronizado de milho (PMM) na composição físico -química, qualidade de cozimento e cor de massas tipo espaguete. Espaguete foi produzido utilizando farinha de trigo, com a incorporação de pericarpo de milho, nas concentrações de 0, 10, 20 e 30%. Não foram observadas diferenças no conteúdo de umidade e lipídios, tempo de cozimento, ganho de peso e aumento de volume (p > 0,05). Foi possível observar que a suplementação com pericarpo micronizado de milho apresentou diferença significativa no conteúdo de proteínas, minerais, fibras alimentares e perda de sólidos solúveis dos espaguetes (p < 0,05). Com o aumento da concentração de pericarpo micronizado de milho, a diferença de cor foi acentuada. A utilização de PMM mostrou-se viável, apresentando um produto enriquecido nutricionalmente sem maiores comprometimentos à qualidade final das massas.

ABSTRACT Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.