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  • Author or Editor: A Varela-Lopez x
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This study was aimed to analyze the effect of two different megadoses of α-tocopherol (vit E) in the antioxidant activity and red and white blood series of Wistar rats after a 180-min ultraendurance probe. Three groups of 10 rats were analyzed; VEAG: acute administration of a megadoses of 5,000 IU/kg of vit E the day before the probe; VECG: chronic administration of 1,000 IU/kg/day of vit E for 6 days before the probe; CG: placebo administration. VEAG presented white cells, red blood cells, hematocrit, hemoglobin values significantly higher than CG and VECG (p < 0.05). The mean corpuscular hemoglobin and lymphocytes concentrations were significantly higher in the VECG than in the other two groups (p < 0.05). Similarly, VEAG presented a significantly higher vit E blood concentration than VECG and CG (p < 0.05), and VECG than CG (p < 0.05). Finally, we found a significantly positive correlation between trolox equivalent antioxidant capacity (TEAC) and red blood cells concentration (r = 0.374) and a significantly inverse correlation between TEAC and blood lactate concentration (r = −0.365). Our findings suggest that acute vit E megadoses could protect against transitory sport anemia symptoms and increase the white blood cell count in comparison with the chronic dose and control groups after an ultraendurance probe.

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Three independent studies were conducted in Chile, Spain and Uruguay to assess the effects of the addition of enzymes on the shelf life of brown pan bread.Four batches of brown bread were prepared in each country: a control batch with no added enzymes, a second batch with amylase, a third batch with xylanase and a fourth batch with a 1:1 mixture of amylase and xylanase. Three sensory texture parameters were evaluated (softness, size of the soft area and cohesiveness) and a consumer study was conducted to determine the acceptability of the samples. In each country, the doses of each enzyme and enzyme mixtures (1:1) added to doughs have to be adapted to obtain good dough handling characteristics and minimise adhesiveness and stickiness of the corresponding flour in the traditional formulation.In all three countries the addition of the enzyme mixture gave the best results, achieving a longer shelf life, while the addition of xylanase accelerated bread staling.

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