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Projeto de investigação
Algarve Centre for Marine Sciences
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Publicações
Seasonal variations of the nutritive value and phytotherapeutic potential of Cladium mariscus L. (Pohl.) targeting ruminant’s production
Publication . Oliveira, Marta; Rodrigues, Maria João; Neng, Nuno R.; Nogueira, José Manuel Florêncio; Bessa, R.J.B.; Custódio, Luísa
In our endeavor to identify salt-tolerant plants with potential veterinary uses in ruminants’
production strategies, we focused on Cladium mariscus L. Pohl (sawgrass), due to its high total
phenolic and tannin content, anti-radical properties, and ethnomedicinal uses. Aerial parts were
collected along the year in Southern Portugal and evaluated for the nutritional profile and in vitro
organic matter digestibility (IVOMD), aiming for its use as feed. Acetone extracts were appraised
for total contents in phenolics (TPC), flavonoids (TFC), and tannins (CTC), as well as the chemical
composition by HPLC-DAD and in vitro antioxidant and anti-inflammatory properties, targeting its
exploitation as phytotherapeutic products. Sawgrass biomass has a limited nutritive value, due to its
high neutral detergent fiber (NDF; 596–690 g kg−1 dry matter (DM)) and acid detergent fiber (ADF;
330–418 g kg−1 DM) contents, low crude protein (51.8–87.3 g kg−1 DM) and IVOMD (172–317 g kg−1
organic matter (OM)). Despite differences among seasons, the mineral profile was adequate. The
extracts were rich in TPC (88–112 mg g−1
), CTC (115–169 mg g−1
), and TFC (18.5–20.2 mg g−1
), and
displayed significant antioxidant capacity, particularly in summer and autumn, whilst no seasonal
influence was detected for anti-inflammatory properties (30% reduction of nitric oxide production).
Eleven phenolics were quantified: chlorogenic, ferulic, and syringic acids were the most abundant,
especially in the autumn sample. Overall, despite the low nutritional interest, sawgrass extracts hold
the potential as a source of antioxidant and anti-inflammatory phenolic compounds.
3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris
Publication . Letras, P.; Oliveira, S.; Varela, J.; Nunes, M.C.; Raymundo, Anabela
3D food printing is a recent technology promising to break cultural barriers by introducing new food sources such
as microalgae, through innovative food shapes and textures, in a resource-scarce world whose sustainability is at
stake because of the current intensive production of meat and agriculture products. The present work intends to
create an innovative gluten-free cereal snack nutritionally improved by the incorporation of Chlorella vulgaris and
Arthrospira platensis (“Spirulina”) biomass using 3D printing technology. Doughs without (control) or with
microalgal biomass with different incorporation percentages (from 5 to 30 %) were tested and those showing the
most adequate rheology (low viscoelastic moduli and apparent viscosity) and texture (low firmness, adhesiveness
and high cohesiveness) properties for a correct printing process were selected and baked (control and 5 %
microalgae incorporation). Nutritional characterization of the control and 5 % snacks was performed, in terms of
total protein and lipid contents, ash, humidity, water activity, energy, and carbohydrates, as well as total phenolics,
pigments and antioxidant activity. Physical traits of snacks, including their colour and size, were also
analysed. Control snacks presented a lighter and yellow colour compared to snacks containing Chlorella and
Spirulina, which had higher green chromaticity (Control: a* - 0.953, b* 21.3; Chlorella 5 %: a* - 2.20, b* 11.8;
Spirulina 5 %: a* -1.05, b* 3.55). Nutritional characterization revealed that snacks containing Chlorella and
Spirulina had both higher protein and essential minerals content. Overall, 5 % Spirulina snacks presented the
best nutritional and sensory performance, with higher antioxidant activity, mineral and protein contents. These
Spirulina-snacks deserved a positive sensory appreciation from consumers
Gla-rich protein, magnesium and phosphate associate with mitral and aortic valves calcification in diabetic patients with moderate CKD
Publication . Silva, Ana P.; Viegas, Carla S. B.; Guilherme, Patrícia; Tavares, Nelson; Dias, Carolina; Rato, Fátima; Santos, Nélio; Faísca, Marília; Almeida, Edgar; Neves, Pedro L.; Simes, Dina C.
Accelerated and premature cardiovascular calcification is a hallmark of chronic kidney disease (CKD) patients. Valvular calcification (VC) is a critical indicator of cardiovascular disease and all-cause mortality in this population, lacking validated biomarkers for early diagnosis. Gla-rich protein (GRP) is a cardiovascular calcification inhibitor recently associated with vascular calcification, pulse pressure, mineral metabolism markers and kidney function. Here, we examined the association between GRP serum levels and mitral and aortic valves calcification in a cohort of 80 diabetic patients with CKD stages 2-4. Mitral and aortic valves calcification were detected in 36.2% and 34.4% of the patients and associated with lower GRP levels, even after adjustments for age and gender. In this pilot study, univariate, multivariate and Poisson regression analysis, show that low levels of GRP and magnesium (Mg), and high levels of phosphate (P) are associated with mitral and aortic valves calcification. Receiver operating characteristic (ROC) curves showed that the area under the curve (AUC) values of GRP for mitral (0.762) and aortic (0.802) valves calcification were higher than those of Mg and P. These results suggest that low levels of GRP and Mg, and high levels of P, are independent and cumulative risk factors for VC in this population; the GRP diagnostic value might be potentially useful in cardiovascular risk assessment.
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Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
6817 - DCRRNI ID
Número da atribuição
UIDB/04326/2020