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Article ; Online: What to expect from different drugs used in the treatment of COVID-19: A study on applications and in vivo and in vitro results.

Marcolino, Vanessa Aparecida / Pimentel, Tatiana Colombo / Barão, Carlos Eduardo

2020 Volume 887, Page(s) 173467

Abstract: The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed to test possible drugs in response to the COVID-19 ... ...

Abstract	The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed to test possible drugs in response to the COVID-19 outbreak; however, there is still no treatment that is completely effective. Our goal in this paper is to bring together the results of main studies carried out with different drugs in order to help spread the knowledge about possible treatments for COVID-19 that have been suggested so far.
MeSH term(s)	Anti-Inflammatory Agents/therapeutic use ; Antimalarials/therapeutic use ; Antiviral Agents/therapeutic use ; COVID-19 ; Coronavirus Infections/drug therapy ; Dexamethasone/therapeutic use ; Humans ; In Vitro Techniques ; Pandemics ; Pneumonia, Viral/drug therapy ; COVID-19 Drug Treatment
Chemical Substances	Anti-Inflammatory Agents ; Antimalarials ; Antiviral Agents ; Dexamethasone (7S5I7G3JQL)
Keywords	covid19
Language	English
Publishing date	2020-08-08
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	80121-5
ISSN	1879-0712 ; 0014-2999
ISSN (online)	1879-0712
ISSN	0014-2999
DOI	10.1016/j.ejphar.2020.173467
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

Fiori, Aline Gouveia / Barão, Carlos Eduardo / Marcolino, Vanessa Aparecida / Pimentel, Tatiana Colombo / Monteiro, Antonio Roberto Giriboni

International Journal of Food Science & Technology. 2023 Oct., v. 58, no. 10 p.5027-5036

2023

Abstract: Plant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may ... ...

Abstract	Plant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted S. bicolor can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.
Keywords	Sorghum bicolor ; antioxidant activity ; beverages ; cold storage ; dissolved oxygen ; gastrointestinal system ; glass ; lactose ; milk proteins ; phytochemicals ; polyethylene ; polyethylene terephthalates ; probiotics
Language	English
Dates of publication	2023-10
Size	p. 5027-5036.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.16600
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: What to expect from different drugs used in the treatment of COVID-19

Marcolino, Vanessa Aparecida / Pimentel, Tatiana Colombo / Barão, Carlos Eduardo

European Journal of Pharmacology

A study on applications and in vivo and in vitro results

2020 Volume 887, Page(s) 173467

Keywords	Pharmacology ; covid19
Language	English
Publisher	Elsevier BV
Publishing country	us
Document type	Article ; Online
ZDB-ID	80121-5
ISSN	1879-0712 ; 0014-2999
ISSN (online)	1879-0712
ISSN	0014-2999
DOI	10.1016/j.ejphar.2020.173467
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.

Dos Santos Rocha, Caique / Magnani, Marciane / Jensen Klososki, Suellen / Aparecida Marcolino, Vanessa / Dos Santos Lima, Marcos / Queiroz de Freitas, Monica / Carla Feihrmann, Andresa / Eduardo Barão, Carlos / Colombo Pimentel, Tatiana

Food research international (Ottawa, Ont.)

2023 Volume 173, Issue Pt 2, Page(s) 113372

Abstract: High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during ... ...

Abstract	High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.
MeSH term(s)	Fermentation ; Prunus dulcis ; Fatty Acids ; Beverages/analysis ; Probiotics/analysis ; Phenols
Chemical Substances	Fatty Acids ; Phenols
Language	English
Publishing date	2023-08-11
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113372
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: What to expect from different drugs used in the treatment of COVID-19: A study on applications and in vivo and in vitro results

Marcolino, Vanessa Aparecida / Pimentel, Tatiana Colombo / Barão, Carlos Eduardo

Eur J Pharmacol

Abstract	The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed to test possible drugs in response to the COVID-19 outbreak; however, there is still no treatment that is completely effective. Our goal in this paper is to bring together the results of main studies carried out with different drugs in order to help spread the knowledge about possible treatments for COVID-19 that have been suggested so far.
Keywords	covid19
Publisher	WHO
Document type	Article
Note	WHO #Covidence: #696192
Database	COVID19

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Article: Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond

Costa Fernandes, Ana Beatriz / Marcolino, Vanessa Aparecida / Silva, Camila / Barão, Carlos Eduardo / Pimentel, Tatiana Colombo

Food bioscience. 2021 Aug., v. 42

2021

Abstract: This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose, 2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented beverages (FBs) processed with water-soluble extract of Baru almond ...

Abstract	This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose, 2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented beverages (FBs) processed with water-soluble extract of Baru almond (WSEBA). The products were evaluated for physicochemical, microbiological, and sensory properties during cold storage (7 °C, 28 days). Probiotic products showed higher acidity (lower pH value and higher lactic acid content), better fatty acid profile (higher concentration of linoleic acid), and a higher concentration of bioactive compounds (⍺-tocopherol and phenolics) than the control product. Inulin-added products showed the best performance, with higher probiotic viability and consistency index. Furthermore, they presented a higher concentration of bioactive compounds (β-sitosterol, stigmasterol, and total phytochemicals) and improved anti-diabetic properties (45.4% of inhibition of ⍺-amylase). Fermented milk appearance, acid aroma, and typical flavor were the main sensory attributes of the inulin-added products. Probiotic counts were higher than 10⁶ CFU/mL during shelf life and simulated gastrointestinal conditions in all products added with probiotics. Synbiotic FBs processed with WSEBA were obtained and characterized for the first time. In conclusion, L. casei and prebiotics improve the technological, functional, and sensory properties of FBs processed with WSEBA, being advisable to utilize L. casei and inulin.
Keywords	acidity ; almonds ; cold storage ; fatty acid composition ; fermentation ; fermented milk ; flavor ; fructooligosaccharides ; gastrointestinal system ; inulin ; lactic acid ; linoleic acid ; odors ; pH ; phenolic compounds ; prebiotics ; probiotics ; shelf life ; stigmasterol ; viability ; water solubility
Language	English
Dates of publication	2021-08
Publishing place	Elsevier Ltd
Document type	Article
ISSN	2212-4292
DOI	10.1016/j.fbio.2021.101200
Database	NAL-Catalogue (AGRICOLA)

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Article: Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives

Pimentel, Tatiana Colombo / Torres de Assis, Bianca Beatriz / dos Santos Rocha, Caique / Marcolino, Vanessa Aparecida / Rosset, Michele / Magnani, Marciane

Food bioscience. 2022 Apr., v. 46

2022

Abstract: Vegan consumers look for fresh, tasty, and nutritious products that use eco/animal-friendly ingredients. Prebiotics are substrates selectively utilized by host microorganisms conferring a health benefit. This study aimed to overview the potentially vegan ...

Abstract	Vegan consumers look for fresh, tasty, and nutritious products that use eco/animal-friendly ingredients. Prebiotics are substrates selectively utilized by host microorganisms conferring a health benefit. This study aimed to overview the potentially vegan products added with prebiotics, their health benefits, and the main technological and sensory challenges. The main potentially vegan products added with prebiotics studied were based on water-soluble plant-based extracts (fermented beverages, frozen desserts, cheese analog), fruits (fruit juices, fruit jelly, and ready to eat fruits), and cereals (snack bars, granola bars, bread, and cookies). The main prebiotic compounds used were inulin, fructooligosaccharides, oligofructose, polydextrose, and xylooligosaccharides. The effects of prebiotic on food products', host health, and technological and sensory properties depended on the prebiotic type and dosage, food matrix, and subject type. The positive health effects were related to skin health, gut microbiota improvement, hypocholesterolemic impact, reduction of the risk of metabolic diseases, and improvements in postprandial blood glucose and insulin response. Prebiotics could improve vegan products' technological and sensory properties, such as fermentation time, texture and rheological properties, storage length, sensory acceptance, and probiotic survival. Furthermore, they could increase the concentration and/or bioaccessibility of phenolic compounds and vitamins. However, it is of paramount importance the determination of prebiotic stability. The trends direct to new prebiotic compounds based on microalgae, fruit and cereal by-products, and seeds. This review provides industries and researchers with important information about prebiotics and vegan products.
Keywords	bioavailability ; blood glucose ; breads ; cheese analogs ; fermentation ; food matrix ; fructooligosaccharides ; fruits ; insulin ; intestinal microorganisms ; inulin ; microalgae ; prebiotics ; probiotics ; ready-to-eat foods ; risk ; storage time ; texture ; vegan diet ; water solubility ; xylooligosaccharides
Language	English
Dates of publication	2022-04
Publishing place	Elsevier Ltd
Document type	Article
ISSN	2212-4292
DOI	10.1016/j.fbio.2022.101585
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage.

Luciano, Winnie Alencar / Pimentel, Tatiana Colombo / Bezerril, Fabrícia França / Barão, Carlos Eduardo / Marcolino, Vanessa Aparecida / de Siqueira Ferraz Carvalho, Rafaela / Dos Santos Lima, Marcos / Martín-Belloso, Olga / Magnani, Marciane

International journal of food microbiology

2022 Volume 384, Page(s) 109959

Abstract: This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C. CN was prepared by catastrophic phase inversion, and fresh-cut melon and ... ...

Abstract	This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C. CN was prepared by catastrophic phase inversion, and fresh-cut melon and papaya were artificially inoculated, resulting in 5 log cfu/g of L. monocytogenes. Then, they were treated with 0.30 (CN-0.3) and 0.15 (CN-0.15) μL/mL of CN. CN presented droplet size below 200 nm, monodisperse distribution, and negative surface charge. CN-0.3 reduced the L. monocytogenes counts more efficiently, with counts below the detection limit (1 log cfu/g) in both fruits after 48 h at 4 °C, and 72 h at 8 °C and 12 °C. At 16 °C, L. monocytogenes counts were below the detection limit for CN-0.3 after 120 h in papaya, but it survived the other treatments for 7 days. Both CN-0.3 and CN-0.15 decreased the indigenous microbiota. Scanning electron microscopy (SEM) showed bubbles in L. monocytogenes membrane and cell disruption in fruits treated with CN-0.3. Finally, CN-0.3 treated melon and papaya showed greater brightness, herbal flavor and aroma, firmness, and juiciness, as well as lower sugar and organic acid profile changes than the control samples during storage. Results indicate citral nanoemulsion's efficiency in controlling L. monocytogenes growth on fresh-cut melon and papaya stored at refrigerated temperatures without negatively influencing the sensory parameters.
MeSH term(s)	Listeria monocytogenes ; Carica ; Cucurbitaceae ; Food Microbiology ; Food Handling/methods ; Temperature ; Vegetables ; Colony Count, Microbial
Chemical Substances	citral (T7EU0O9VPP)
Language	English
Publishing date	2022-10-04
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	87122-9
ISSN	1879-3460 ; 0168-1605
ISSN (online)	1879-3460
ISSN	0168-1605
DOI	10.1016/j.ijfoodmicro.2022.109959
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Article ; Online: Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage

Luciano, Winnie Alencar / Pimentel, Tatiana Colombo / Bezerril, Fabrícia França / Barão, Carlos Eduardo / Marcolino, Vanessa Aparecida / de Siqueira Ferraz Carvalho, Rafaela / dos Santos Lima, Marcos / Martín-Belloso, Olga / Magnani, Marciane

International Journal of Food Microbiology. 2023 Jan., v. 384 p.109959-

2023

Abstract	This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C. CN was prepared by catastrophic phase inversion, and fresh-cut melon and papaya were artificially inoculated, resulting in 5 log cfu/g of L. monocytogenes. Then, they were treated with 0.30 (CN-0.3) and 0.15 (CN-0.15) μL/mL of CN. CN presented droplet size below 200 nm, monodisperse distribution, and negative surface charge. CN-0.3 reduced the L. monocytogenes counts more efficiently, with counts below the detection limit (1 log cfu/g) in both fruits after 48 h at 4 °C, and 72 h at 8 °C and 12 °C. At 16 °C, L. monocytogenes counts were below the detection limit for CN-0.3 after 120 h in papaya, but it survived the other treatments for 7 days. Both CN-0.3 and CN-0.15 decreased the indigenous microbiota. Scanning electron microscopy (SEM) showed bubbles in L. monocytogenes membrane and cell disruption in fruits treated with CN-0.3. Finally, CN-0.3 treated melon and papaya showed greater brightness, herbal flavor and aroma, firmness, and juiciness, as well as lower sugar and organic acid profile changes than the control samples during storage. Results indicate citral nanoemulsion's efficiency in controlling L. monocytogenes growth on fresh-cut melon and papaya stored at refrigerated temperatures without negatively influencing the sensory parameters.
Keywords	Listeria monocytogenes ; citral ; detection limit ; droplet size ; electron microscopy ; firmness ; flavor ; food microbiology ; juiciness ; melons ; microorganisms ; nanoemulsions ; odors ; refrigeration ; sugars ; Natural antimicrobial ; Food safety ; Fresh-cut fruit
Language	English
Dates of publication	2023-01
Publishing place	Elsevier B.V.
Document type	Article ; Online
Note	Pre-press version
ZDB-ID	87122-9
ISSN	1879-3460 ; 0168-1605
ISSN (online)	1879-3460
ISSN	0168-1605
DOI	10.1016/j.ijfoodmicro.2022.109959
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance.

Dias, Sofia Sestito / de Souza Vergílio, Damarys / Pereira, Arthur Marroni / Klososki, Suellen Jensen / Marcolino, Vanessa Aparecida / da Cruz, Rayane Monique Sete / Costa, Giselle Nobre / Barão, Carlos Eduardo / Pimentel, Tatiana Colombo

The Journal of dairy research

2021 Volume 88, Issue 1, Page(s) 98–104

Abstract: In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of ... ...

Abstract	In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.
MeSH term(s)	Chemical Phenomena ; Consumer Behavior ; Fat Substitutes/analysis ; Glucans/analysis ; Inulin/analysis ; Prebiotics/analysis ; Probiotics/analysis ; Sensation ; Starch/analysis ; Yogurt/analysis ; Yogurt/microbiology
Chemical Substances	Fat Substitutes ; Glucans ; Prebiotics ; Starch (9005-25-8) ; Inulin (9005-80-5) ; polydextrose (VH2XOU12IE)
Language	English
Publishing date	2021-02-17
Publishing country	England
Document type	Journal Article
ZDB-ID	242089-2
ISSN	1469-7629 ; 0022-0299
ISSN (online)	1469-7629
ISSN	0022-0299
DOI	10.1017/S0022029921000121
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