Indicators of the risk mechanics for Class-I and Class-II amalgam and composite resin restorations

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

Transport of amino acids from milk whey by Caco-2 cell monolayer after hydrolytic action of gastrointestinal enzymes

The bioavailability of amino adds from milk whey protein hydrolysates was evaluated using diffusion of the substances through semi-permeable membranes (dialyzability) and transport by Caco-2 cell cultures. The hydrolysates with low degree of hydrolysis (LDH) and high degree of hydrolysis (HDH) were obtained after 120 min of reaction time at 50 degrees C after the initial addition of pepsin, followed by the addition of trypsin, chymotrypsin and carboxypeptidase-A. The proteins and hydrolysates were further subjected to in vitro digestion with pepsin plus pancreatin. HPLC was used to determine the concentrations of dialyzable amino adds (48.4% of the non-hydrolyzed proteins, 63.2% of the LDH sample and 58.3% of the HDH sample), demonstrating the greater dialyzability of the hydrolysates. The LDH and HDH whey protein hydrolysates prepared with pepsin, trypsin, chymotrypsin and carboxypeptidase-A showed only 14.7% and 20.8% of dialyzable small peptides and amino acids, respectively. The efficiency of absorption was demonstrated by the preferential transport of Ile, Lou and Arg through a layer of cells. In the LDH hydrolysate, Tyr was also transported. Prior high- and low-degree hydrolysis of the whey provided transport by 5.7% and 6.6%, respectively, in comparison with 23% for non-hydrolyzed proteins, considering the total amount of these amino adds that was applied to the cells. (C) 2014 Elsevier Ltd. All rights reserved.

Sampling density and proportion for the characterization of the variability of Oxisol attributes on different materials

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

Expressão gênica de MMP-2 e 9, TIMP-1 e 2, ATM, TP53, VEGF, COX-2 e CDH-1 no TVT canino

Pós-graduação em Medicina Veterinária - FCAV

Physical-chemical characterization and wet milling yield of four maize hybrids

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

Alterações cardiovasculares em pacientes com malária por Plasmodium vivax

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Análise físico-química do MTA e do cimento Portland associado a quatro diferentes radiopacificadores

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeitos imediatos e tardios da imersão em água pós-exercício: uma revisão sistemática e um ensaio clínico randomizado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da obesidade induzida por dieta hiperlipídica saturada sobre o comportamento da via beta-adrenérgica miocárdica em ratos Wistar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Antidepressant treatment decreases daily salt intake and prevents heart dysfunction following subchronic aortic regurgitation in rats

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

Dietary fiber as fat substitute in emulsified and cooked meat model system

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização bromatológica de frutos e geleias de amora-preta

The blackberry fruit is highly perishable and therefore its use is preferentially industrial. However, there is few information in the literature about the effect of products processing made of blackberry. In this study, it was evaluated blackberry fruits and jellies from three different stages of harvest. The aim was the bromatological, quantification of total and soluble pectin and macro and micronutrients from fruits and jellies. The results showed that the blackberry presents a high potential for industrialization since most of the compounds evaluated there were no big changes resulted from the processing.

Measurement of the W boson helicity in events with a single reconstructed top quark in p p collisions at root s=8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of smoking on the survival of dental implants

Background. Although the long-term success of implant treatment has been well- established, failures can still occur and the smoking habit has been reported as a risk factor for implant loss. A literature review on the effects of smoking on the survival of dental implants was undertaken. Methods and Results. Medline database was used to carry out the review with the keywords “osseointegration”, “smoking” and “bone healing”. The cigarette has more than 4,000 bioactive chemical components with potential toxic effects to human tissues including bone. Nicotine is the main component of the cigarette and it is frequently associated with bone healing failures. Since smoking negatively affects the osseointegration of dental implants, the main target is to quit the consumption of cigarettes. Conclusion. Nevertheless, the smoking habit should not be an absolute contraindication for implant treatment, but, patients should be advised that they are at a greater risk of implant failure.

Avaliação da prevalência e das repercussões clínicas da associação entre doença pulmonar obstrutiva crônica e doença coronariana crônica

Pós-graduação em Fisiopatologia em Clínica Médica - FMB