{"id":16649,"date":"2018-08-04T10:54:54","date_gmt":"2018-08-04T10:54:54","guid":{"rendered":"https:\/\/blogs.funiber.org\/pt\/?p=16649"},"modified":"2018-08-03T13:11:41","modified_gmt":"2018-08-03T13:11:41","slug":"funiber-america-probioticos","status":"publish","type":"post","link":"https:\/\/www.funiber.blog\/pt\/saude-e-nutricao\/2018\/08\/04\/funiber-america-probioticos","title":{"rendered":"Pesquisadores analisam alimentos da Am\u00e9rica Latina para a cria\u00e7\u00e3o de probi\u00f3ticos"},"content":{"rendered":"<h2>Projeto de coopera\u00e7\u00e3o internacional estuda alimentos vegetais e bact\u00e9rias<span style=\"color: #000000; font-style: normal; font-weight: bold;\">\u00a0comuns de alguns\u00a0<\/span>pa\u00edses latino-americanos que poderiam servir para a cria\u00e7\u00e3o de alimentos probi\u00f3ticos<\/h2>\n<p>O projeto ProInfant, de coopera\u00e7\u00e3o cient\u00edfica entre a Argentina, a Col\u00f4mbia, a Espanha, a Guatemala, o M\u00e9xico, a Nicar\u00e1gua e o Peru, est\u00e1 desenvolvendo alimentos vegetais probi\u00f3ticos para crian\u00e7as com problemas de desnutri\u00e7\u00e3o.<!--more--><\/p>\n<p>Por enquanto, os pesquisadores analisam os tipos de vegetais fermentados que s\u00e3o tradicionais na Am\u00e9rica Latina, estudando quais mat\u00e9rias primas e bact\u00e9rias de cada pa\u00eds poderiam servir para elaborar alimentos probi\u00f3ticos.<\/p>\n<p>Patricia Ruas-Madiedo, do <a href=\"http:\/\/www.ipla.csic.es\/\" target=\"_blank\" rel=\"noopener\">Instituto de Produtos L\u00e1cteos de Asturias<\/a> (Espanha) e coordenadora do projeto, ressalta o valor ben\u00e9fico dos alimentos probi\u00f3ticos para a sa\u00fade. \u201cNeste projeto, centramo-nos em um dos mais habituais, o Lactobacillus spp, para avaliar a capacidade de produ\u00e7\u00e3o de vitaminas e compostos antimicrobianos, com o objetivo de selecionar as mais capaces para atuar contra os pat\u00f3genos causantes de infec\u00e7\u00f5es\u201d, explicou Ruas-Madiedo.<\/p>\n<p>O projeto \u00e9 financiado <a href=\"http:\/\/www.cienciactiva.gob.pe\/convocatorias\/innovacion-y-transferencia-tecnologica\/proyectos-en-temas-estrategicos-cyted-2016\">pelo Programa Iberoamericano de Ci\u00eancia e Tecnologia para o Desenvolvimento<\/a>, atrav\u00e9s de recursos de entidades nacionais dos pa\u00edses participantes.<\/p>\n<p><strong>Testes com alimentos locais<\/strong><\/p>\n<p>A agave, um tipo de suculenta e o huauzontle, uma erva, s\u00e3o vegetais comuns no M\u00e9xico que est\u00e3o sendo estudados pela equipe cient\u00edfica. Na Nicar\u00e1gua, analisam as propriedades da polpa fermentada da caba\u00e7a e no Peru, a bebida fermentada \u201cmasato\u201d, preparada com mandioca amassada e misturada em \u00e1gua. Esta prepara\u00e7\u00e3o \u00e9 feita por grupos ind\u00edgenas amaz\u00f4nicos. Outra bebida que ser\u00e1 pesquisada pelos cientistas no Peru \u00e9 a \u201cchicha de siete semillas\u201d, um ponche feito com a mistura de sete gr\u00e3os diferentes (entre elas, quinoa, milho, cevada e trigo) e \u00e1gua.<\/p>\n<p>Na Col\u00f4mbia, o projeto espera reunir informa\u00e7\u00f5es sobre a bebida \u201cmasato\u201d elaborada com milho, o polvilho da mandioca e a \u201cmassa de milho a\u00f1ejo\u201d.<\/p>\n<p>O estudo espera ainda criar bact\u00e9rias l\u00e1cteas pr\u00f3prias de cada p\u00e1is para selecionar as que apresentem melhor comportamento, a partir dos genomas das cepas de bact\u00e9rias para conhecer que caracter\u00edsticas probi\u00f3ticas t\u00eam e poss\u00edveis resist\u00eancia a antibi\u00f3ticos.<\/p>\n<p>O alimento ser\u00e1 analisado em laborat\u00f3rio e atrav\u00e9s de interven\u00e7\u00e3o com crian\u00e7as de bairros desfavorecidos na Guatemala. O objetivo \u00e9 que estes alimentos possam ajudar \u00e0s crian\u00e7as com problemas de nutri\u00e7\u00e3o.<\/p>\n<p>O <a href=\"https:\/\/www.funiber.org.br\/mestrado-em-nutricao-e-biotecnologia-alimentar\" hreflang=\"pt-br\">Mestrado em Nutri\u00e7\u00e3o e Biotecnologia Alimentar<\/a>, patrocinado pela <a href=\"http:\/\/www.funiber.org.br\/\" target=\"_blank\" rel=\"noopener\">FUNIBER<\/a>, oferece\u00a0conhecimentos para os profissionais interessados nos processos de transforma\u00e7\u00e3o das mat\u00e9rias-primas aliment\u00edcias que contribuem para alimentos saud\u00e1veis.<\/p>\n<p>Fonte:\u00a0<a href=\"http:\/\/www.quimica.es\/noticias\/1156676\/probioticos-contra-la-desnutricion-infantil.html\" target=\"_blank\" rel=\"noopener\">Probi\u00f3ticos contra la desnutrici\u00f3n infantil<\/a><\/p>\n<p>Foto: Todos os direitos reservados<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Projeto de coopera\u00e7\u00e3o internacional estuda alimentos vegetais e bact\u00e9rias\u00a0comuns de alguns\u00a0pa\u00edses latino-americanos que poderiam servir para a cria\u00e7\u00e3o de alimentos probi\u00f3ticos O projeto ProInfant, de coopera\u00e7\u00e3o cient\u00edfica entre a Argentina, a Col\u00f4mbia, a Espanha, a Guatemala, o M\u00e9xico, a Nicar\u00e1gua e o Peru, est\u00e1 desenvolvendo alimentos vegetais probi\u00f3ticos para crian\u00e7as com problemas de desnutri\u00e7\u00e3o.<\/p>\n","protected":false},"author":10,"featured_media":16723,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[67,384,210,144,855,285,408,119,248,911,671,125,57,641,255,943,113],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - 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