Effects of physical activity levels on fatigue perception in patients with Parkinson's disease and neurologically healthy individuals

Background: Recent researches involving fatigue and Parkinson’s disease (PD) sought to verify its incidence and the impacts of fatigue on quality life of patients with PD. Despite the importance of regular physical activity practice, there are only few studies that verified the influence of the levels of physical activity on fatigue in patients with PD. Objective: The aim of this study was to compare perception of fatigue between individuals with PD and neurologically healthy individuals (control group), considering the physical activity levels; and to verify the relation between physical activity levels and fatigue dimensions for individuals with PD and control group. Methods: Eighty individuals (40 patients with PD and 40 control individuals) participated in this study. Physical activity levels were evaluated through Modified Baecke Questionnaire for Older Adults. Multidimensional Fatigue Inventory (MFI) was used in order to evaluate fatigue dimensions (general, physical and mental fatigue, reduced motivation and activity). MANOVA two-way and Pearson linear correlation test were performed to analyze the data. Results: Patients with PD presented higher levels of fatigue, in all dimensions evaluated by MFI, comparing to control individuals. There was no association between physical activity levels and perception of fatigue for patients with PD and control individuals. Conclusion: Patients with PD showed increased perception of fatigue when compared to control individuals, due to PD characteristics. In addition, the perception of fatigue’s symptom was not influenced and had no relation by the level of physical activity.

Estudo das interações de eIF5A com a maquinaria de tradução e com o complexo Ribosome Quality Control, utilizando modelo de Saccharomyces cerevisiae

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

Quality in anthurium andraeanum after postharvest BAP treatment

To ensure the ongoing quality of anthurium inflorescence it is necessary to use postharvest treatments aimed at extending the vase life and delaying senescence. Thus, the objective of this study was to assess the effect of postharvest spray application of 6-benzylaminopurine (BAP) in anthurium quality and sugar levels. Two experiments were done, one where inflorescences were sprayed 0, 100 and 200 mg L-1 of BAP and kept under 23±1°C and relative humidity of 65±5% for evaluations, and in the second experiment BAP concentrations were reduced to 0, 50 and 100 mg L-1 and inflorescences were cold stored for 2 days at 13±1°C and then transferred to the same evaluation conditions from the first experiment. Quality assessments were performed according to Paull (1982) for spathe loss of gloss and blueing and spadix necrosis along with stem weighting for fresh weight (FW) variation every two days. In the first experiment FW loss was significantly lower from the 14th until 26th day after harvest. Anthurium sprayed with 100 and 200 mg L-1 showed significantly less fresh weight loss when compared to control stems and in the second experiment 50 and 100 mg L-1 did not reduce fresh weight loss. Means of scores from quality analysis, blueing and loss of gloss of spathes and spadix necrosis, were significantly lower in BAP sprayed anthurium (100 and 200 mg L-1) than in control flowers and by lowering BAP spray concentration and cold storing stems for two days this positive effect was only observed for spadix necrosis and not observed for spathe parameters.

Meat characteristics of nellore cattle fed different levels of lipid-based diets

The objective of this study was to determine the effect of the dietary inclusion of lipid-based diets (whole cottonseed and protected fat) on the centesimal composition, fatty acid profile, and sensory properties of meat from finishing Nellore cattle. The study was carried out from August to October 2009. Thirty nine uncastrated Nellore males with average initial body weight of 494.1 ± 10.1 kg and 36 months of age were housed for 63 days in pens with thirteen animals each. A completely randomized design with three treatments and thirteen replications was used. The treatments evaluated were: feed with 2.50% cottonseed (control diet); feed with 11.50% cottonseed; and feed with 3.13% cottonseed added of protected lipid (PL), all on a dry matter basis. No differences between treatments were observed for moisture, protein, and ash contents. However, the addition of protected fat caused an increase in the percentage of ether extract in the meat. Diets containing cottonseed or protected lipid did not affect fatty acid concentration in the meat. The intensity of the aroma, strange aroma, flavor, strange flavor, juiciness, color, and overall appearance were similar between treatments, except for tenderness, which was positively affected in cattle fed a diet in which the only lipid source was cottonseed. The study demonstrated that the addition of PL in the diets of finishing cattle led to greater levels of intramuscular fat, but to less tender meat than the other treatments.

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.

Effect of natural antimicrobials on microbiological and sensorial quality of fresh-cut cantaloupe melon

The effect of different natural antimicrobials on the microbiological and sensorial quality of fresh-cut Cantaloupe melons stored up to 10 days at 5°C was examined. Pieces of melon were washed for 1 min at 5ºC in water (control), vanillin (1000 mg/L and 2000 mg/L) or cinnamic acid (148.16 mg/L and 296.32 mg/L). Other antimicrobial treatments consisted of packaging the pieces of melon with an antimicrobial pad which contained cinnamic acid (148.16 mg/L and 296.32 mg/L). After 10 days of storage, significant differences among antimicrobials treatments and water treatment were found. In water treatment, the psychrotroph load was 3.63 ± 0.09 log cfu g-1 meanwhile on all antimicrobial treatments the values ranged from 3.04 ±0.13 log cfu g-1 to 3.28±0.1 log cfu g-1. Mesophilic growth in the control treatment averaged 6.79±0.06 log cfu g-1 meanwhile on antimicrobial treatments the counts were from 5.15±0.01 log cfu g-1 to 5.30±0.03 log cfu g-1. Total coliform levels were 7.8±0.1 log cfu g-1 when melon was washed in water, followed by washing with cinnamon (296.32 mg/L) at 6.5 log cfu g-1 and for the rest of the treatments were around 5.5 log cfu g-1. The treatments did not display differences among mould and yeast growth after 10 days of storage. The sensorial quality decreased throughout storage. However, at the end of storage, the scores ranged between 6.5 and 7, above the minimum level for marketability (level 5). Sensorial panelist noted a ‘sweet’ taste when vanillin was used as sanitizer. In all antimicrobial treatments, no relation was found between a higher dose and a higher microbial reduction. So, vanillin at 1000 mg/L in water or cinnamic acid at 148.16 mg/L provided in water dip or as a pad inside the trays could be optimal natural sanitizers to substitute the use of chlorine in fresh-cut products as Cantaloupe melon.