ONTOGENETIC DEVELOPMENT OF SENSORY STRUCTURES ON THE ANTENNULES AND ANTENNAE OF THE GIANT RIVER PRAWN MACROBRACHIUM ROSENBERGII (DE MAN)

In this study the occurrence of sensory structures on the antennules and antennae of the giant river prawn Macrobrachium rosenbergii (De Man) during postembryonic ontogenetic development were examined. Larvae and postlarvae were obtained from hatchery recirculating tanks, juveniles from indoor nursery tanks, and adults from earthen grow-out ponds. The animals were fixed with Karnovsky fixative and dissected. Antennules and antennae were removed, metal-coated, and photodocumented using a scanning electron microscope. The antennules have aesthetascs and simple plumose and pappose setae; the antennae have simple, plumose and pappose setae. These structures increase in density, covered surface, and distribution during ontogeny and should be related to chemoreception and mechanoreception. The antennular statocyst that appears during larval stage VII of the giant river prawn has an array of sensory structures that enable the perception of chemical and tactile stimuli beginning with its early life stages. The ontogenetic changes observed allow an inference that initial-stage larvae, advance-stage larvae, juveniles, and adults have different capacities to exploit the environment.

Synaptic plasticity and sensory-motor improvennent following fibrin sealant dorsal root reimplantation and mononuclear cell therapy

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Analysis of the chronic intake of and withdrawal from diazepam on emotional reactivity and sensory information processing in rats

It has been demonstrated that, on abrupt withdrawal, patients with chronic exposure can experience a number of symptoms indicative of a dependent state. In clinical patients, the earliest to arise and most persistent signal of withdrawal from chronic benzodiazepine (Bzp) treatment is anxiety. In laboratory animals, anxiety-like effects following abrupt interruption of chronic Bzp treatment can also be reproduced. In fact, signs that oscillate from irritability to extreme fear behaviours and seizures have been described already. As anxiety remains one of the most important symptoms of Bzp withdrawal, in this study we evaluated the anxiety levels of rats withdrawn from diazepam. Also studied were the effects on the motor performance and preattentive sensory gating process of rats under diazepam chronic treatment and upon 48-h withdrawal on three animal models of anxiety, the elevated plus-maze (EPM), ultrasonic vocalizations (USV) and startle + prepulse inhibition tests. Data obtained showed an anxiolytic- and anxiogenic-like profile of the chronic intake of and withdrawal from diazepam regimen in the EPM test, 22-KHz USV and startle reflex. Diazepam chronic effects or its withdrawal were ineffective in promoting any alteration in the prepulse inhibition (PPI). However, an increase of PPI was achieved in both sucrose and diazepam pretreated rats on 48-h withdrawal, suggesting a procedural rather than a specific effect of withdrawal on sensory gating processes. It is also possible that the prepulse can function as a conditioned stimulus to informing the delivery of an aversive event, as the auditory startling-eliciting stimulus. All these findings are indicative of a sensitization of the neural substrates of aversion in diazepam withdrawn animals without concomitant changes on the processing of sensory information

Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil

Background: Plant extracts have b een used as an alternative to the use of synthetic antioxidants in order to preserve oils fromoxidative degradation. Additionally, these extracts add special flavors and aromas to the food. Thus, the objective of this studywas to evaluate the effect of hydroethanolic extracts of fresh and freeze-dried rosemar y in the oxidative stability of soybean oilunder accelerated storage in an oven. Results: The application of the extracts in the oil showed that that freeze-dried extract was better in reducing the formation ofoxidation products, showing 8.6 meq kg−1of peroxides after 20 days of storage. On the other hand, the mixture of the naturalextract with t-butylhydroquinone conferred better oxidative stability index until the 20th day, 9.7 h. Both extracts prevented theloss of tocopherol, not d iffering between each other (P > 0.05), and present approximately 505 mg kg−1of residual tocopherols.The sensory evaluation revealed that consumers accepted equally the oils added and not added of the rosemary extracts. Conclusion: The extracts are therefore potential sources of natural antioxidants and they would be well accepted by consumersif applied by the food industry to replace synthetic antioxidants.

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Perivascular adipose tissue and vascular responses in healthy trained rats

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

The effect of prior exercise intensity on oxygen uptake kinetics during high-intensity running exercise in trained subjects

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability

Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the sugar proportion raised the liking of flavor and sweetness and the overall acceptability of papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the ash and soluble solids content in papaya nectars. The internal preference mappings showed that all nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic. (C) 2015 Elsevier Ltd. All rights reserved.

Production, composition and processing of milk from ewes fed soybean seeds

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

Structural damage detection in an aeronautical panel using analysis of variance

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

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages.