Para cá e para lá dos muros: relações familiares na interface entre o interior e o exterior da prisão

Tese de Doutoramento em Sociologia

Gellan gum-coated gold nanorods: an intracellular nanosystem for bone tissue engineering

Gold nanorods (AuNRs) have emerged as an exceptional nanotool for a myriad of applications ranging from cancer therapy to tissue engineering. However, their surface modification with biocompatible and stabilizing biomaterials is crucial to allow their use in a biological environment. Herein, low-acyl gellan gum (GG) was used to coat AuNRs surface, taking advantage of its stabilizing, biocompatible and gelling features. The layer-by-layer based strategy implied the successive deposition of poly(acrylic acid), poly(allylamine hydrochloride) and GG, which allowed the formation of a GG hydrogel-like shell with 7 nm thickness around individual AuNRs. Stability studies in a wide range of pH and salt concentrations showed that the polysaccharide coating can prevent AuNRs aggregation. Moreover, a reversible pH-responsive feature of the nanoparticles was observed. Cytocompatibility and osteogenic ability of GG-coated AuNRs was also addressed. After 14 days of culturing within SaOS-2, an osteoblast-like cell line, in vitro studies revealed that AuNRs-GG exhibit no cytotoxicity, were internalized by the cells and localized inside lysosomes. AuNRs-GG combined with osteogenic media enhanced the mineralization capacity two-fold, as compared to cells exposed to osteogenic media alone. The proposed system has shown interesting features for osteogenesis, and further insights might be relevant for drug delivery, tissue engineering and regenerative medicine.

Pneumomediastino espontâneo como apresentação de infecção por Mycoplasma pneumoniae

Introdução: O pneumomediastino espontâneo (PE) define-se pela presença de ar livre no mediastino, sem causa traumática. É raro em idade pediátrica e exige elevada suspeição diagnóstica. Caso Clínico: Adolescente de 17 anos, longilíneo, fumador ocasional, sem história traumática nem patologia pulmonar, observado na Urgência por dor retrosternal intensa acompanhada por dispneia ligeira. Referência a acessos de tosse seca violenta horas antes. O diagnóstico de PE suspeitou-se pela palpação de enfisema subcutâneo supraclavicular e confirmou-se por telerradiografia do tórax mostrando ar livre mediastínico. A investigação revelou infeção por Mycoplasma pneumoniae pelo que foi medicado com macrólido para além do repouso e analgesia propostos para o PE, evoluindo favoravelmente. Discussão/Conclusôes: O PE é um diagnóstico a não esquecer perante dor torácica aguda no adolescente. A presença de sintomas, por vezes, frustres e a evolução habitualmente benigna contribuem para um provável subdiagnóstico. O tabagismo é um fator predisponente. A associação a infeção por Mycoplasma pneumoniae só raramente foi descrita.

Determinação da medida da pena privativa de liberdade: um olhar crítico a partir do direito anglo-saxónico

Tese de Doutoramento em Ciências Jurídicas - Área de Ciências Jurídicas Públicas

Investigating a galactomannan gel obtained from Cassia grandis seeds as immobilizing matrix for Cramoll lectin

Characterization, with emphasis on the rheological properties, of Cassia grandis seeds galactomannan gel containing immobilized Cramoll 1,4 is presented. The gels, with and without immobilized Cramoll 1,4, were evaluated along time by rheometry, pH, color, microbial contamination and lectin hemagglutinating activity (HA). Rheological determinations confirmed the gels to be very stable up to 30 days with variations occurring after this period. Rheological data also showed that the gel/Cramoll 1,4 immobilizing matrix loses its elastic modulus substantially after 60 days. Both gels presented no microbial contamination as well as a pH close to neutral. Colorimetric parameters demonstrated the gels transparency with occasional yellowness. The opacity of the galactomannan gel did not change significantly along the study; the same did not occur for the gel with immobilized Cramoll 1,4 as a statistically significant reduction of its opacity was observed. In what concerns immobilized Cramoll 1,4HA, up to 90% of its initial HA was maintained after 20 days, with a decrease to 60% after 60 days. These results combined with the thickening and stabilizing characteristics of the galactomannan gel make this gel a promising immobilizing matrix for Cramoll 1,4 that can be further exploited for clinical and cosmetic applications.

Silver nanoparticles to fight Candida coinfection in the oral cavity

[Exert] This chapter is focused on the activity of silver nanoparticles (SN) as an antifungal agent against Candida albicans and Candida glabrata biofilms, which are involved in oral candidosis. A discussion focusing on the influence of the stabilizing agent, diameter of SN on its antibiofilm activity, influence of chemical stability of SN on Candida biofilms, the effect of SN against adhered cells and biofilms, the effect on extracellular matrix composition and structure of Candida biofilms, the combination of SN with conventional antifungal drugs, and the incorporation of SN into denture acrylic resin is incorporated in the present chapter. Because of the resistance of Candida biofilms to conventional drugs and the positive effect of SN against them, these nanoparticles can be used as an alternative antifungal agent (...).

Production and extraction of polysaccharides and oligosaccharides and their use as new food additives

Polysaccharides and oligosaccharides can improve quality and enhance nutritional value of final food products due to their technological and nutritional features ranging from their capacity to improve texture to their effect as dietary fibers. For this reason, they are among the most studied ingredients in the food industry. The use of natural polysaccharides and oligosaccharides as food additives has been a reality since the food industry understood their potential technological and nutritional applications. Currently, the replacement of traditional ingredients and/or the synergy between traditional ingredients and polysaccharides and oligosaccharides are perceived as promising approaches by the food industry. Traditionally, polysaccharides have been used as thickening, emulsifying, and stabilizing agents, however, at this moment polysaccharides and oligosaccharides claim health and nutritional advantages, thus opening a new market of nutritional and functional foods. Indeed, their use as nutritional food ingredients enabled the food industry to develop a countless number of applications, e.g., fat replacers, prebiotics, dietary fiber, and antiulcer agents. Based on this, among the scientific community and food industry, in the last years many research studies and commercial products showed the possibility of using either new or already used sources (though with changed properties) of polysaccharides for the production of food additives with new and enhanced properties. The increasing interest in such products is clearly illustrated by the market figures and consumption trends. As an example, the sole market of hydrocolloids is estimated to reach $7 billion in 2018. Moreover, oligosaccharides can be found in more than 500 food products resulting in a significant daily consumption. A recent study from the Transparency Market Research on Prebiotic Ingredients Market reported that prebiotics' demand was worth $2.3 billion in 2012 and it is estimated to reach $4.5 billion in 2018, growing at a compound annual growth rate of 11.4% between 2012 and 2018. The entrance of this new generation of food additives in the market, often claiming health and nutritional benefits, imposes an impartial analysis by the legal authorities regarding the accomplishment of requirements that have been established for introducing novel ingredients/food, including new poly- and oligosaccharides. This chapter deals with the potential use of polysaccharides and oligosaccharides as food additives, as well as alternative sources of these compounds and their possible applications in food products. Moreover, the regulation process to introduce novel polysaccharides and oligosaccharides in the market as food additives and to assign them health claims is discussed.