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ObjectiveTo demonstrate the prevalence of stress hyperglycemia in a cohort of patients with acute coronary syndrome and to determine the correlation of stress hyperglycemia with death, heart failure and/or left ventricular systolic dysfunction during the intrahospital phase. MethodsA prospective initial cohort study of hospitalized patients with acute coronary syndrome with or without ST segment elevation. The groups were compared to demonstrate the correlation between stress hyperglycemia and cardiovascular events. The chi-square test or Fisher's exact test and student's t-test were used to compare the groups with and without stress hyperglycemia. The variables with p<0.20 in the univariate analysis were submitted to logistic regression. ResultsIn total, 363 patients with an average age of 12.45 ± 62.06 were studied. There was a predominance of males (64.2%). In total, 96 patients (26.4%) presented with stress hyperglycemia. There were no differences between the groups with or without stress hyperglycemia. The area under the ROC curve was 0.67 for the relationship between stress hyperglycemia and the composite outcome heart failure, left ventricular systolic dysfunction or death at the end of the hospital admission. The ROC curve proved that stress hyperglycemia was the predictor of the composite outcome (death, heart failure and/or ventricular dysfunction). The multivariate analysis did not indicate age, stress hyperglycemia or admission heart rate as risk factors. ConclusionStress hyperglycemia was common in the studied sample. In the univariate analysis, the presence of stress hyperglycemia was associated with such events as death, heart failure and/or intrahospital ventricular dysfunction in patients with acute coronary syndrome.

The direct and simultaneous determination of cysteine, histidine, phenylalanine, lysine, tryptophan and arginine in brewery worts by capillary zone electrophoresis (CZE) was applied to evaluate the effects of temperature control and protease supplementation during mashing on the changes of these amino acids (AAs) wort composition. A cation exchange resin was used for AAs extraction from wort samples prior to CZE determination. The separation was achieved using a 50 mmol/L phosphate buffer at pH 12.5, containing 0.4 mmol/L cetyltrimethylammonium bromide (CTAB), as background electrolyte (BGE) solution; -20 kV; 20°C and hydrodynamic injection time of 15 s, at 50 mbar. Recovery evaluation using worts led to values between 83.1 and 96.2%, demonstrating the method feasibility, which was successfully applied in the quantification of AAs in wort samples. This study showed that temperature control and addition of exogenous proteases in the mashing may increase the AAs concentration in wort, improving the final product quality (beer). The present method is a good alternative for monitoring specific AAs in worts and their determination can allow the brewing process optimization.

Beer is the most consumed alcoholic beverage in the world. In order to reduce processing time and meet the fast market demand, several measures are taken by the breweries, such as exogenous enzymes supplementation and changes in the mash profile. The present study aims to evaluate the effect of proteolytic step suppression and the addition of exogenous proteases in mashing on wort and beer composition. For that, an experimental design was elaborated, which resulted in the production of four different worts and beers, with and without realization of the proteolytic step during the mashing, and with and without the addition of exogenous proteases. The brewer's worts were analyzed for the following parameters: °Plato, extract, total nitrogen and free amino nitrogen content. The amino acids cysteine, histidine, phenylalanine, lysine, tryptophan and arginine were quantified in sweet worts by capillary electrophoresis. The beers produced were analyzed for alcohol content, real extract, total nitrogen and free amino nitrogen content, fermentation efficiency and the mass of coagulable matter. The addition of proteolytic extract promoted higher fermentation efficiency and an increase of the extract, as well as the contents of amino acids and total nitrogen in the sweet wort.

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