No abstract

A literature review on the clinical, laboratory, and treatment features of type B insulin resistance syndrome (TBIRS). Data from PubMed, the Virtual Health Library and Cochrane database were selected and analyzed using the REDCap application and R statistical program. From 182 papers, 65 were selected, which assessed 119 clinical cases, 76.5% in females and 42.9% in African-Americans, with an average age of 44 years. A common feature of TBIRS is co-occurrence of autoimmune diseases, such as systemic lupus erythematosus (most frequently reported). Hyperglycemia of difficult control was the mostly reported condition. Tests for anti-insulin receptor antibodies were positive in 44.2% of the cases. Disease management comprised fractional diet, insulin therapy (maximum dose given was 57 600 IU/day), plasmapheresis and immunosuppression with several classes of drugs, mainly glucocorticoids. Remission occurred in 69.7% of cases, in 30.3% of these spontaneously. The mortality rate was 15.38%. There was an inverse relationship between anti-insulin antibodies and remission (p = 0.033); and a positive correlation between combined immunosuppressive therapy and remission (p = 0.002). Relapse occurred in 7.6% of the cases. This rare syndrome has difficult-to-control diabetes, even with high doses of insulin, and it is usually associated with autoimmune diseases. Therapeutic advances using immunomodulatory therapy have led to significant improvements in the rate of remission.

The new trends for consumption of healthy, innovative and practical food have led to the growth of cereal-bar market in recent years. In the native Brazilian flora, there are some species still unknown, which have high potential for nut market, such as chichá, sapucaia and gurguéia. The aim of the present study was to produce cereal bars from those nuts, supplemented with pineapple peel. Cereal-bars made with chichá, sapucaia and gurguéia nuts were prepared by using three formulations as follows: A, B and C, respectively, which differ according to the proportions of vegetal fat and pineapple peel powder used in the processing system. It was verified, by using the global appearance parameter, that among the different formulations tested, formulation B obtained the highest rate for the attribute 'acceptability'. Chichá and sapucaia cereal-bars were, in general, more accepted than gurguéia nut cereal-bar. It was observed that the use of almonds of chichá, sapucaia and gurguéia nuts, and pineapple peel is feasible to produce nutritional cereal-bars.

RESUMO -O objetivo deste trabalho foi avaliar a variabilidade fenotípica entre acessos de sapucaia para características físicas de frutos e amêndoas e características químico-nutricionais de amêndoas, para fins de uso em futuros trabalhos de melhoramento genético. Os frutos foram colhidos no estádio de pré-maturação e mantidos em temperatura ambiente por cerca de uma semana para completar a maturação. As seguintes características físicas e químico-nutricionais foram analisadas: peso médio de fruto, diâmetro longitudinal, diâmetro equatorial, relação diâmetro longitudinal/diâmetro equatorial do fruto, diâmetro da tampa, peso médio de amêndoa, comprimento da amêndoa, diâmetro da amêndoa, relação comprimento/diâmetro da amêndoa, número de amêndoas/fruto, energia, gordura, proteína bruta, cinzas e minerais. Os dados foram submetidos à análise de variância, e as médias dos acessos, comparadas pelo teste de Scott-Knott a 5%. Houve diferenças estatísticas entre os acessos para as características avaliadas, exceto gordura e proteína bruta. Observou-se grande variabilidade fenotípica no germoplasma analisado, indicando que essa variabilidade pode servir de base inicial para futuros trabalhos de melhoramento genético. Termos para indexação: Recursos genéticos, fruteira nativa, Lecythis pisonis, variabilidade fenotípica. FRUIT AND ALMOND PHYSICAL CHARACTERISTICS AND ALMOND CHEMICAL-NUTRITIONAL CHARACTERISTICS OF SAPUCAIA ACCESSESABSTRACT -The objective of this work was to evaluate fruit and almond physical characteristics and almond chemical-nutritional characteristics of sapucaia accesses. Fruits were harvested at the stage of pre-ripening and kept at environment temperature for about a week to complete the ripening. The following physical and chemical-nutritional characteristics were analyzed: fruit mean weight, fruit longitudinal diameter, fruit equatorial diameter, fruit longitudinal diameter/fruit equatorial diameter ratio, cover diameter, almond mean weight, almond length, almond diameter, almond length/diameter ratio, almond number/fruit; fat, brute protein, asher and minerals. The data was submitted to the variance analysis and access means compared by the Scott-Knott test at 5%. There were statistical differences among accesses for all the analyzed characteristics, except for fat and brute protein. It was observed a great phenotypic variability in the analyzed germplasm, indicating that this variability may serve as a baseline for future works on genetic improvement.