Background: Obesity and diabetes are major public health problems. Resistin is an adipokine that links the two diseases. There are few reports regarding colostrum cells and resistin from mothers with obesity and diabetes. Thus, this study aimed to determine the functional activity of macrophages present in the breast milk and colostrum of diabetic mothers with obesity and the effects of resistin on these cells. Methods: The women were divided according to BMI and glycemic status into normal weight non-diabetic, obese non-diabetic, normal weight type 2 diabetic, or obese type 2 diabetic groups. ELISA determined the resistin in colostrum. The cell subsets and apoptosis were determined by flow cytometry and the functional activity of cells by fluorescence microscopy. Results: The resistin levels were higher in the colostrum from diabetic mothers with obesity. The frequencies of CD14⁺ cells and cells expressing CD95⁺, independent of resistin treatment, were higher in the colostrum from diabetic mothers with obesity. The frequency of cells expressing CD14⁺CD95⁺ was higher in cells not treated with resistin in the colostrum from diabetic mothers with obesity. Apoptosis, irrespective of the presence of resistin, increased, whereas microbicidal activity decreased in cells from diabetic mothers with obesity. Conclusion: The data suggest that hyperglycemia associated with low-grade inflammation caused by obesity affects the percentage of cells expressing CD14⁺CD95⁺, death by apoptosis, and microbicidal indices; meanwhile, resistin restored the microbicidal activity of colostrum cells.

The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.

Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with information about the ingredients, their benefits, and the product label) by 100 potential consumers. The beverages were characterized for their proximate composition, pH, soluble solids content, instrumental color, microbiological analyses, steady state rheology, and kinetic stability test. The sensory acceptability of both formulations increased with information provision, reaching an acceptability index exceeding 70%. Furthermore, the sweet taste was the primary driver of acceptance, with consumers generally preferring sucrose as the sweetener. The perception of the sweet taste of FA compared to FS was 67% and 63% in the blind and informed tests, respectively, and showed similar results for physical, chemical, and rheological properties, as well as physical and microbiological stability. Thus, this study underscores the potential of allulose to replace sucrose without significantly altering product characteristics, showcasing its importance from both technological and sensory perspectives. Additionally, the novel product developed with baru contributes to the diversification and valorization of this Brazilian fruit, as well as being a tasty alternative for consumers.