Efeitos de inseticidas na sobrevivência e no comportamento de abelhas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Centesimal composition and physical-chemistry analysis of the edible mushroom Lentinus strigosus occurring in the Brazilian Amazon

Avaliou-se a composição centesimal e análise físico-química do Lentinus strigosus, um cogumelo comestível de ocorrência na Amazônia brasileira, produzidos em substratos alternativos à base de resíduos madeireiros e agroindustriais. Com este objetivo, determinou-se C, N, pH, sólidos solúveis, atividade de água, proteína, lipídios, fibra total, cinzas, carboidratos e energia. Os substratos foram formulados a partir de serragem de Simarouba amara Aubl. (marupá), Ochroma piramidale Cav. ex. Lam. (pau-de-balsa) e Anacardium giganteum (cajuí); e do estipe de Bactris gasipaes Kunth (pupunheira) e de Saccharum officinarum (cana-de-açúcar). Os resultados demonstraram que: a composição nutricional do L. strigosus variou com o substrato de cultivo; os valores de proteína encontrados nos cogumelos cultivados nos diferentes substratos (18 - 21,5%) variaram de acordo com o substrato, sendo considerados elevados; os sólidos solúveis presentes nos cogumelos podem ter relação com vitaminas hidrossolúveis do complexo B; o L. strigosus pode ser considerado um importante alimento devido suas características nutricionais: alto teor de proteína, carboidratos metabolizáveis e fibras; baixos teores de lipídios e de calorias.

Atividade anti-inflamatória e antioxidante de flavonoides cítricos em camundongos submetidos a dieta indutora do estado pró-inflamatório

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effects of alcohol intake in periodontitis progression in female rats: a histometric study

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

Dinâmica populacional de Zaprionus indianus Gupta 1970 (Diptera: Drosophilidae) e caracterização de alguns aspectos biológicos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise isotópica, físico-química, centesimal e energética de água de coco

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Evolução antropométrica de crianças hospitalizadas com diarréia persistente e desnutrição grave, submetidas a suporte nutricional

In order to estimate the nutritional rehabilitation (NR) during admission of malnourished children with persistent diarrhea (PD) receiving standardized nutritional support (NS), we prospectively evaluated the weight, height, head circumference and arm measurements (AM) of 20 children, 19 below 1 year, admitted to the ward with weigh/age -2.89 to -5.21 standard deviation. Four infants comprised the death group (DG) and 16 survived (SG). The SG was separated, according to initial weight behavior, into weight gain (WG) or weight loss (WL). Compared to SG at admission, DG only had lower AM and more metabolic-infectious alterations (p<05). The survivors presented NR but this was evident for WL only when considering the minimum weight. DG received less calories than SG and weight loss during the pre-death period was higher than for WL (p<05). It was concluded that very altered AM, severe metabolic-infectious insults, low caloric input and high weight loss velocity are associated to bad prognosis; severely malnourished infants with PD began NR during hospitalization while receiving adequate NS, but minimum weight must be considered for this evaluation; AM must be obtained at admission, due to its prognostic value, and adequate NS as well as anthropometric follow-up during the hospital stay are essential.

Development of a synbiotic low-calorie beverage made from soy and yacon extracts

The objective of this study was to develop a new low-calorie symbiotic beverage made from yacon (prebiotic source) and soy extracts, containing probiotic Bifidobacterium animalis ssp. lactis BB-12. The synbiotic beverage was first produced with a range of sucrose concentrations in order to determine ideal sweetness by an acceptance test using a “just-about-right scale”. Sucrose was then replaced by sucralose or aspartame to produce sugar-free beverages. Characteristics including viable cell numbers, physicochemical properties, sensorial characteristics and fructooligosaccharides content were investigated. The ideal sweetness of the beverages with sucrose, aspartame and sucralose were 7.28%, 0.0486% and 0.0167%, respectively. Sucralose exhibited higher scores in acceptance test and was used to replace sucrose in the low-calorie symbiotic beverage. The synbiotic beverage exhibited counts of Bifidobacterium spp. of 108 CFU·mL-1 , sufficient condition to be considered probiotic. The chemical composition of the product was (g/100 g): 2.91 of protein, 1.41 of fat, 2.41 of total carbohydrate; 0.82 of FOS and 148.22 Kj of energy value. The synbiotic beverage developed in this study may be successful in health applications, due to their functional ingredients (soy, probiotic bacteria and yacon prebiotics) that can afford benefits to health or can present disease-preventing properties, beyond their inherent nutritional value. In addition this low-calorie beverage can be consumed by diabetic individuals and people concerned about the ingestion of calories.

Análise calorimétrica de cervejas produzidas utilizando cevada como adjunto de malte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos da suplementação de taurina ou flavonóides de cacau associado à achocolatado sobre a composição corporal, metabolismo de carboidratos e proteinas, desempenho fisico, dano muscular e estresse oxidativo em atletas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)