Narcisa Bandarra - Academia.edu (original) (raw)

Papers by Narcisa Bandarra

$Research paper thumbnail of P 48 A adiposidade e a lipase endotelial são boas preditoras das sub-fracções moleculares das HDL$

As adipocitoquinas desempenham funções importantes no metabolismo lipídico. O presente estudo tem... more As adipocitoquinas desempenham funções importantes no metabolismo lipídico. O presente estudo tem como principal objectivo analisar eventuais correlações de algumas adipocitoquinas, parâmetros lipídicos e sub-fracções das LDL e HDL, no contexto da obesidade. O estudo foi efectuado em 54 indivíduos. Foram estudadas a adiponectina total (adipoT), a adiponectina de alto peso molecular (HMW) e a leptina. Os lipidos séricos, a Apo A1, a Apo B, e as subfracções das LDL e HDL, como indicadores do metabolismo lipídico e lipo(apo)proteico. A adipoT correlacionou-se negativamente (p=0,016) com o rácio TAG/HDL, com as sdLDL (p=0,025) e com as Small-HDL (p=0,02) e, positivamente com o colesterol das HDL (p=0,001), a ApoA1 (p<0,001), com o rácio ApoA1/ApoB (p=0,004) e as Large-HDL (p=0,041). A HMW mostrou uma correlação positiva com as HDL, a ApoA1 e o rácio ApoA1/ApoB; e a leptina com a ApoA1. Quando se estratificou a amostra em função do IMC, a relação positiva e significativa entre a adipo...

$Research paper thumbnail of A adiposidade e a lipase endotelial são boas preditoras das sub-fracções moleculares das HDL (/Adiposity and Endothelial Lipase are good Predictors of Sub-molecular Fractions of HDL (only in Portuguese, Abstract)$

Http Dx Doi Org 10 1300 J030v13n03_06, Oct 11, 2008

ABSTRACT It is currently accepted that a dietary enrichment with fish or fish-derived lipids is a... more ABSTRACT It is currently accepted that a dietary enrichment with fish or fish-derived lipids is associated with a reduced incidence or amelioration of several pathological conditions, particularly in the cardiovascular area, due to the modification of risk factors through mechanisms related to lipid metabolism and profile. Among the changes of plasma and cells lipid profile responsible for this prevention is the increase of eicosapentaenoic acid (EPA-20:5ω3) and docosahexaenoic acid (DHA-22:6ω3) levels in cell membrane phospholipids. Provided that haemodialysis patients present a high risk of cardiovascular disease, they constitute a group where the evaluation of the putative beneficial effects of dietary supplementation with ω3 fatty acids supplementation is of interest. A group of 23 haemodialysis patients and a control group of 10 healthy volunteers were submitted to a diet supplemented with Portuguese canned sardine (4.3 g of ω3 fatty acids; 2.1 g EPA and 1.33 g DHA) three times per week during 3 months. The fatty acid profile of erythrocyte phospholids was evaluated at the start and at the end of supplementation period. Before supplementation EPA content was lower in haemodialysis patients (0.56%) than in controls (1.33%) and increased significantly in both groups, respectively, to 1.5% and 2.5%, after the 3-month dietary supplementation. The percentages of DHA and docosapentaenoic acid (DPA-22:5ω3) were similar before supplementation in patients and in controls (1.76 and 1.96%, respectively) but after supplementation only an increase of DPA in the control group (2.67%) was observed. Nevertheless, after supplementation, DPA/EPA and DHA/DPA ratios, used to evaluate the activity of desaturases and elongases enzymes, were similar in both groups suggesting the presence of an active system of these enzymes in both controls and haemodialysis patients. These results could be explained by a permanent deficiency in absorption/incorporation of EPA in haemodialysis patients which can be the cause of the initial low EPA levels in spite of identical regular fish consumption in both groups and further supported by the finding of an only partial correction after supplementation.

The use of microalgae as a food ingredient has been tested in several food products due to their ... more The use of microalgae as a food ingredient has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect 1 . One of the main attribute of microalgae is their ability to accumulate natural colourings and nutraceuticals. Aside chlorophylls, their primary photosynthetic pigment, microalgae also synthesized various secondary pigments, such as phycobiliproteins and a wide range of carotenoids. Other cumulative substances are proteins and PUFAcids. The beauty of the process is that these nutraceuticals, are protected against oxidation inside the vacuoles of the microalgae cells. This mechanism of natural encapsulation led us to study the addition of the microorganisms to the food products without a priori extraction of the functional ingredients. Instead, the work was focused on tailored the microalgae to accumulate the target substances induced by biostress conditions. The present work results from a project that aims to use microalgal biomass as a source of pigments, antioxidants and omega3-fatty acids in food products. Chlorella vulgaris, Haematococcus pluvialis, Spirulina maxima, Isochrysis galbana and Diacronema vlkianum were produced and studied as colouring agents. A carotenogenesis process was induced to Chlorella and Haematococcus, by salt, light and nutritional stress, a massive accumulation of secondary carotenoids resulting, e.g. canthaxanthin and astaxanthin. Microalgal biomass nutrient profile was determined in terms of moisture, total ash, crude protein, crude fibre, total fat, fatty acid profile. Total carotenoids were determined by extraction with acetone, spectrophotometric quantification, TLC and HPLC separation. Phycocyanin content of Spirulina was also determined by extraction with phosphate buffer and spectrophotometric quantification. Additional toxicological analysis and antioxidant capacity assays of the microalgae were also conducted. The addition in microalgal biomass has been studied in several food products -oil-in-water emulsions, vegetable puddings, biscuits and pastas. The effect of microalgal concentration on the products colour parameters was investigated, as well as its stability through the processing conditions and along storage time.

J Sci Food Agr, 2008

BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive... more BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, the microalgal biomass of Isochrysis galbana. This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known.RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3 months of storage. I. galbana biscuits presented total levels of 100 mg 100 g−1 and 320 mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively.CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity. Copyright © 2008 Society of Chemical Industry

Journal of Thermal Biology, 2015

The oceans are becoming warmer, and the higher temperatures are expected to have a major impact o... more The oceans are becoming warmer, and the higher temperatures are expected to have a major impact on marine life at different levels of biological organization, especially at the most vulnerable early life stages. Thus, we hypothesize that the future warmer scenarios (here +3°C) will affect the biochemical composition (amino acid - AA, and fatty acid-FA) of octopod (Octopus vulgaris) embryos and recently-hatched pelagic paralarvae. The main essential amino acids found in octopus embryos were arginine, leucine and lysine; while aspartic and glutamic acids, and taurine were the main non-essential amino acids. Palmitic, eicosapentaenoic and docosahexaenoic acids were the main FAs found in octopus tissues. Relevant ontogenetic changes were observed, namely a steep decrease in the content of many AAs, and a selective retention of FAs, thus evidencing the protein-based metabolism of these cephalopods. Temperature per si did not elicit significant changes in the overall FA composition, but was responsible for a significant decrease in the content of several AAs, indicating increased embryonic consumption.

Communications in agricultural and applied biological sciences, 2013

EVWUDFW The implications of diet on health sustainability have assumed a major importance, suppor... more EVWUDFW The implications of diet on health sustainability have assumed a major importance, supported by considerable epidemiological evidences, and is well recognized by the scientific community and general public, on developed countries. Microalgae are able to enhance the nutritional content of conventional food and feed preparation and hence to positively affect humans and animal health due to their original chemical composition, namely high protein content, with balanced amino acids pattern, carotenoids, fatty acids, vitamins, polysaccharides, sterols, phycobilins and other biologically active compounds, more efficiently than traditional crops. The aim of this chapter is to review the most important features of microalgae in animal and human nutrition, particularly in the development of novel design-foods rich in carotenoids and polyunsaturated fatty acids with antioxidant effect and other beneficial health properties.

It has been demonstrated clearly that changes in fatty acids (FA) profile were common features ob... more It has been demonstrated clearly that changes in fatty acids (FA) profile were common features observed in the metabolic syndrome, obesity, diabetes and cardiovascular diseases (CVD) [1-2]. It was recently proposed a novel index – Lipophilic Index, that uses the sum of individual FA, based on FA affinity and fluidity in relation to CHD risk [3], instead of individual FA contribution. In the present work we examined the correlations between dietary macronutrients and "simplified model" of LI in RBCs biomembranes. Blood was sampled after an overnight fast and analysed to measure glucose, triacylglycerols (TAG), total cholesterol, high density lipoproteins cholesterol (HDL-c), ApoA1 and ApoB by enzymatic and turbidimetric techniques (Roche Diagnostics). Dietary intake was determined using a validated semi-quantitative food frequency questionnaire (FFQ) [2], and the FA profile of RBCs by gas chromatography as previously reported [4]. The lipophilic index (LI) was determined by...

Boletim do Centro de Pesquisa de Processamento de Alimentos, 2014

International Journal of Obesity, 2007

To investigate the effect of including seafood and fish oils, as part of an energy-restricted die... more To investigate the effect of including seafood and fish oils, as part of an energy-restricted diet, on weight loss in young overweight adults. Randomized controlled trial of energy-restricted diet varying in fish and fish oil content was followed for 8 weeks. Subjects were randomized to one of four groups: (1) control (sunflower oil capsules, no seafood); (2) lean fish (3 x 150 g portions of cod/week); (3) fatty fish (3 x 150 g portions of salmon/week); (4) fish oil (DHA/EPA capsules, no seafood). The macronutrient composition of the diets was similar between the groups and the capsule groups, were single-blinded. A total of 324 men and women aged 20-40 years, BMI 27.5-32.5 kg/m(2) from Iceland, Spain and Ireland. Anthropometric data were collected at baseline, midpoint and endpoint. Confounding factors were accounted for, with linear models, for repeated measures with two-way interactions. The most important interactions for weight loss were (diet x energy intake), (gender x diet) and (gender x initial-weight). An average man in the study (95 kg at baseline receiving 1600 kcal/day) was estimated to lose 3.55 kg (95% CI, 3.14-3.97) (1); 4.35 kg (95% CI, 3.94-4.75) (2); 4.50 kg (95% CI, 4.13-4.87) (3) and 4.96 kg (95% CI, 4.53-5.40) on diet (4) in 4 weeks, from baseline to midpoint. The weight-loss from midpoint to endpoint was 0.45 (0.41-0.49) times the observed weight loss from baseline to midpoint. The diets did not differ in their effect on weight loss in women. Changes in measures of body composition were in line with changes in body weight. In young, overweight men, the inclusion of either lean or fatty fish, or fish oil as part of an energy-restricted diet resulted in approximately 1 kg more weight loss after 4 weeks, than did a similar diet without seafood or supplement of marine origin. The addition of seafood to a nutritionally balanced energy-restricted diet may boost weight loss.

International Journal of Obesity, 2008

To assess the effects of fish (lean or oily) and fish oil consumption on blood lipid concentratio... more To assess the effects of fish (lean or oily) and fish oil consumption on blood lipid concentration during weight loss. Randomized, controlled 8-week trial of energy-restricted diet varying in fish and fish oil content. Subjects, 324 men and women, aged 20-40 years, body mass index 27.5-32.5 kg m(-2), from Iceland, Spain and Ireland, were randomized to one of four groups: (1) control (sunflower oil capsules, no seafood), (2) cod diet (3 x 150 g week(-1)), (3) salmon diet (3 x 150 g week(-1)), (4) fish oil (DHA/EPA capsules, no seafood). The macronutrient composition of the diets was similar between the groups and the capsule groups were single-blinded. Total cholesterol (TC), high-density lipoprotein (HDL) and low-density lipoprotein cholesterol, triacylglycerol (TG) and anthropometrics were measured at baseline and end point. The difference in logTG lowering between the control group and the cod diet, salmon diet and fish oil from baseline to end point was -0.036 (95% CI -0.079 to 0.006), -0.060 (-0.101 to -0.018) and -0.037 (-0.079 to 0.006), respectively. Reduction in TC was about 0.2 mmol l(-1) greater in the fish groups (cod and salmon) than in the control group, but only of borderline significance when adjusting for weight loss. HDL tended to decrease less in the diet groups consuming a significant amount of n-3 fatty acids (salmon and fish oil). Weight-loss diet including oily fish resulted in greater TG reduction than did a diet without fish or fish oil. Controlled trials using whole fish as a test meal are encouraged to be able to elucidate the role of different constituents of fish for human health.

Factors such as an ageing population, increased health care costs and rapid advances in science a... more Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat.