Induction of mitotic and chromosomal abnormalities on Allium cepa cells by pesticides imidacloprid and sulfentrazone and the mixture of them

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy

The aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with differing proportions of soy and quinoa extracts were tested. The viability of the microorganism, the pH, and the acidity of all formulations were monitored until the 28th day of storage at 5 ℃. The chemical composition of the extracts and beverages and the rheological and sensory properties of the final products were analyzed. Although an increase in acidity and a decrease in pH were observed during the 28 days of storage, the viability of the probiotic microorganism was maintained at 10(8) CFU·mL(-1) in all formulated beverages throughout the storage period. An increase in viscosity and consistency in the formulations with higher concentrations of quinoa (F1 and F2) was observed. Formulation F4 (70% soy and 30% quinoa extracts) showed the least hysteresis. Formulations F4 and F5 (100% soy extract) had the best sensory acceptance while F4 resulted in the highest intention to purchase from a group of 80 volunteers. For chemical composition, F3 (50% soy and 50% quinoa extracts) and F4 showed the best results compared to similar fermented beverages. The formulation F4 was considered the best beverage overall.

Analysis of the genotoxic potential of low concentrations of Malathion on the Allium cepa cells and rat hepatoma tissue culture

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Quantitative trait loci with sex-specific effects for internal organs weights and hematocrit value in a broiler-layer cross

Rapid growth in broilers is associated with susceptibility to metabolic disorders such as pulmonary hypertension syndrome (ascites) and sudden death. This study describes a genome search for QTL associated with relative weight of cardio respiratory and metabolically important organs (heart, lungs, liver and gizzard), and hematocrit value in a Brazilian broiler-layer cross. QTL with similar or different effects across sexes were investigated. At 42 days of age after fasted for 6 h, the F2 chickens were weighed and slaughtered. Weights and percentages of the weight relative to BW42 of gizzard, heart, lungs, liver and hematocrit were used in the QTL search. Parental, F1 and F2 individuals were genotyped with 128 genetic markers (127 microsatellites and 1 SNP) covering 22 linkage groups. QTL mapping analyses were carried out using mixed models. A total of 11 genome-wide significant QTL and five suggestive linkages were mapped. Thus, genome-wide significant QTL with similar effects across sexes were mapped to GGA2, 4 and 14 for heart weight, and to GGA2, 8 and 12 for gizzard %. Additionally, five genome-wide significant QTL with different effects across sexes were mapped to GGA 8, 19 and 26 for heart weight; GGA26 for heart % and GGA3 for hematocrit value. Five QTL were detected in chromosomal regions where QTL for similar traits were previously mapped in other F2 chicken populations. Seven novel genome-wide significant QTL are reported here, and 21 positional candidate genes in QTL regions were identified.

Wettability behavior of nanotubular TiO2 intended for biomedical applications

Nanotubes have been subject of studies with regard to their ability to promote differentiation of several cells lines. Nanotubes have been used to increase the roughness of the implant surfaces and to improve bone tissue integration on dental implant. In this study TiO2 nanotube layer prepared by anodic oxidation was evaluated. Nanotube formation was carried out using Glycerol-H2O DI(50-50 v/v)+NH4F(0,5 a 1,5% and 10-30V) for 1-3 hours at 37ºC. After nanostructure formation the topography of surface was observed using field-emission-scanning-microscope (FE-SEM). Contact angle was evaluated on the anodized and non-anodized surfaces using a water contact angle goniometer in sessile drop mode with 5 μL drops. In the case of nanotube formation and no treatment surface were presented 39,1° and 75,9°, respectively. The contact angle describing the wettability of the surface is enhanced, more hydrophilic, on the nanotube surfaces, which can be advantageous for enhancing protein adsorption and cell adhesion.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.

Impacto do estresse no bem-estar dos animais e na qualidade da carcaça e da carne

Pós-graduação em Zootecnia - FCAV

Estudo genético de populações de soja com fonte de resistência à Heterodera glycines (raça 3) oriundas de topocruzamentos tipo alimento x tipo grão

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Emissão de CO2 em um latossolo vermelho coberto com palha sob aplicação de efluente e lodo de esgoto

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Reguladores vegetais e nutrientes minerais no metabolismo de plantas de tomateiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Fisiologia e bioquímica do tomateiro submetido à irrigação salina parcial do sistema radicular

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Parâmetros industriais para produção de Pleurotus ostreatus

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Interação entre Citocinas, Plaquetas e Fibrogênese na Investigação da Metaplasia Mielóide Hepática

Pós-graduação em Pesquisa e Desenvolvimento (Biotecnologia Médica) - FMB