Literatura académica sobre el tema "Efficience alimentaire"

Objective: Understand, through research found in the scientific literature, the effects of early food introduction on the development of allergies. Methodology: This study is an integrative literature review, with a descriptive character, with a quantitative approach, in the main health databases.Results and Discussion: Currently, the most consistent results favorable to the early introduction of allergenic foods encourage the implementation of this practice with peanuts and eggs, with emphasis also on the introduction of wheat. Furthermore, the better efficiency of regulatory T cells at the time of weaning also justifies early food introduction, but a healthy intestinal microbiota is crucial for the development of tolerance to food allergens. Final Considerations: more qualified studies are needed to obtain data that can better guide the most appropriate childhood age for the introduction of certain foods, since this is a subject with an impact on public health

Electrophoretic approaches are increasingly used for the determination of food additives in real samples based on the easy operation modes and enhanced separation efficiency of Capillary Electrophoresis (CE). This chapter presents a summary of recent breakthroughs related to the development of different analytical strategies focused on enhancing the study of food samples and reviews the determination of food additives by CE, including some promising approaches. The effectiveness of these strategies to solve alimentary issues is also discussed.

Objectif : dans le domaine de l’odontologie, l’objectif du Service de santé est de permettre aux armées de disposer en opération de militaires capables d’effectuer leurs missions sans perte de temps ni d’efficacité attribuable à une cause dentaire. Pour atteindre cet objectif, les militaires doivent respecter les recommandations en matière de prévention dentaire (hygiène alimentaire et bucco-dentaire et suivi dentaire). L’objectif de l’étude HALBUMIL (Hygiène ALimentaire et BUcco-dentaire des MILitaires) est d’objectiver le respect de ces recommandations par les militaires. Méthode : un questionnaire portant sur les recommandations internationales en matière de prévention bucco-dentaire a été complété par les militaires des trois armées, de la gendarmerie et des services se présentant dans le cadre de leur visite médicale périodique dans l’une des antennes médicales des centres médicaux des armées de Draguignan, Toulon, Istres ou Clermont-Ferrand du 1er avril 2015 au 1er février 2016. Résultats : sur les 2 431 questionnaires recueillis durant l’étude, les 2 416 entièrement complétés (99,4 %) ont été analysés. Les recommandations sont respectées par 7,2 % des militaires pour l’hygiène alimentaire, 13,8 % pour l’hygiène bucco-dentaire de base, 71,5 % pour le suivi dentaire. Aucun militaire (0 %) ne respecte l’intégralité des recommandations. Le taux de respect de chaque recommandation est influencé par des facteurs qui lui sont propres : armée et catégorie de grade du militaire, âge, etc. Seul le genre influence tous les aspects de la prévention bucco-dentaire, les femmes étant plus respectueuses des recommandations que les hommes. Conclusion : en ne respectant pas les recommandations en matière de prévention bucco-dentaire, les militaires présentent un risque élevé de survenue de pathologies bucco-dentaires. Ceci est en concordance avec les taux élevés de consultations dentaires relevés en opération. Le déficit de connaissances et d’intérêt pour la santé bucco-dentaire semble jouer un rôle primordial dans le non-respect des recommandations contrairement au niveau socio-éducatif et au niveau de revenus. Pour pallier cette situation, la sensibilisation des militaires à la santé bucco-dentaire est indispensable. Pour être efficiente, cette sensibilisation devrait s’inclure dans une stratégie globale d’amélioration de la santé bucco-dentaire des militaires comprenant le dépistage, la prévention et la réalisation de soins dentaires précoces.

Functional foods are those with health benefits but cannot incorporate and protect from oxidation or deterioration, maintaining the bioactive compounds (BC) activity. The liposomes have several advantages for BC encapsulation: ease of obtention, characterization, scaling-up, lipid protection for hydrophilic and lipophilic BC, and best, they are made with natural lipids of alimentary grade. In our studies, liposomes were made of soy phosphatidylcholine (SPC) with Stearic Acid or Calcium Stearate as membrane stabilizer. They encapsulated BC as vitamin E, vitamin C and folic acid (B9). The liposome’s design strategy is that SPC lipid’s components are BC like choline and essential fatty acids. These liposomes preserved and maintain the activity of the thermolabile vitamins C and B9. Like milk and fruit juice, in various food types can incorporate liposomes protecting BC. A series of laboratory studies will be performed to select the most stable liposomal formulations, like characterization, encapsulation efficiency, physicochemical, microbiological, thermal and sensory stability. Liposomes- BC design and development are discussed in the chapter. The food heat treatment and the conditions/storage time are also crucial and must be considered in these studies. Finally, incorporating the BC into a food production line is feasible with an excellent economic prospect until supermarket shelves are reached, like our food product proposal.

The liver has long been recognized as important in digestion. However, the liver’s abundance of innate immune cells strongly suggests that it has specific defense mechanisms. A characteristic anatomical feature of the liver is its large blood flow. The blood flowing out from the whole alimentary tract is transported to the liver via the portal vein and distributed to peripheral structures called sinusoids. Kupffer cells, a typical example of resident macrophages, are located in sinusoids and are in continuous contact with various portal blood components. They have vigorous phagocytic activity and eliminate bacteria coming from the gut before they enter systemic circulation. Based on this framework, Kupffer cells were considered a filter for portal blood pathogens. However, recent evidence reveals that they exert crucial functions in systemic host defense against bacterial infection. To defend against various sources of bacterial pathogens, Kupffer cells construct an efficient surveillance system for systemic circulation, cooperating aggressively with other immune cells. They collaborate with non-immune cells such as hepatocytes and platelets to potentiate defense function. In conclusion, Kupffer cells coordinate immune cell activity to efficiently defend against infections, making them crucial players in systemic antibacterial immunity.

By 2050, the UN predicts a world population of 9.7 billion. To meet the protein needs of this population, food production will have to increase by 70% and there are several challenges to overcome in order to reach this target. Insects have proved to be a sustainable alternative for meeting this protein demand and the black soldier fly (BSF, Hermetia illucens L.) stands out for its high protein value and ease of rearing. In addition to being a source of lipids and fatty acids, its nutritional value includes chitin, which acts as a fiber. The influence of different drying techniques - fixed bed drying (FB), oven drying (OD), wind tunnel drying (WT) at different temperatures (50; 55 and 60ºC); sun drying (SUN) and microwave drying (MW) at different powers (20 and 50%) - on the final moisture content and nutritional value (protein, lipid and ash content) of black soldier fly larvae was analyzed. A randomized block design (RBD) was used in a factorial scheme (3 x 3) + 3 additional controls. The data was submitted to analysis of variance and the Tukey and Dunnett tests were used to compare means. Foram encontradas diferenças significativas para o teor de lipídios após a aplicação das técnicas de secagem. Os resultados mostraram que temperaturas e condições mais elevadas tendem a favorecer o aumento do teor de lipídios na matéria seca. A secagem por FB a 55ºC apresentou o maior resultado (35,24%), estatisticamente comparável ao FB-60 (35,00%), MW-50 (34,77%) e BV-60 (34,61%). Em contraste, as proteínas retornaram valores mais elevados em condições menos extenuantes. O WT a 50ºC (36,42%) e a secagem em estufa nas 3 temperaturas pesquisadas (35,71%; 36,10% e 35,49%) proporcionaram os maiores resultados para proteína. Estes estudos contribuirão para o estabelecimento de um meio eficiente de secagem para larvas de FBS. Apresentamos também um levantamento sobre os pré-tratamentos que devem preceder a secagem para garantir a melhor segurança alimentar. Significant differences were found in the lipid content after the drying techniques were applied. The results showed that higher temperatures and conditions tend to favor an increase in the lipid content in the dry matter. FB drying at 55ºC showed the highest result (35.24%), statistically comparable to FB-60 (35.00%), MW-50 (34.77%) and BV-60 (34.61%). In contrast, proteins returned higher values under less strenuous conditions. WT at 50ºC (36.42%) and oven drying at the 3 temperatures investigated (35.71%; 36.10% and 35.49%) provided the highest results for protein. These studies will contribute to establishing an efficient drying medium for BSF larvae. We also present a survey on the pre-treatments that should precede drying to ensure the best food safety.

The paper shows the possibility of combining in a single food system the biomass of a
 consortium of probiotic microorganisms and bioactive vegetable oils, which ensures more efficient
 absorption and assimilation of micro- and macro-components. The resulting emulsion probiotic
 products provide a significant increase in the preventive, therapeutic and biocorrective action of
 bioactive oils from low-oil domestic raw materials, proven by numerous studies of physicians,
 biologists, physiologists.