Descrições portuguesas e francesas acerca dos nativos da costa brasileira entre 1549 e 1615: aproximações e distanciamentos desses olhares

Pós-graduação em História - FCHS

Production of fibrolytic enzymes by Aspergillus japonicus C03 using agro-industrial residues with potential application as additives in animal feed

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

Optimization of fibrolytic enzyme production by Aspergillus japonicus C03 with potential application in ruminant feed and their effects on tropical forages hydrolysis

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

Exercise training attenuates acute hyperalgesia in streptozotocin-induced diabetic female rats

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

Nutritional and chemical composition of culinary-medicinal Royal Sun Agaricus (the Himematsutake mushroom) Agaricus brasiliensis S. Wasser et al. (agaricomycetideae)

The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six strains and from a mixture of strains of the culinary-medicinal mushroom Agaricus brasiliensis. The Kruskal-Wallis nonparametric and multiple comparisons tests and the Pearson correlation coefficient were used, with a 5% significance level. First, the results showed that strain 99/30 had a similar nutritional composition to the mixed sample. Second, when comparing strain nutrients to the mixture nutrients, the highest levels of carbohydrates, proteins, and calcium were in strain 99/25, and the highest levels of lipids were in strains 97/11, 99/28, and 99/30. Strain 99/30 was highest both in caloric value and moisture content. Finally, the mixture was established as a good source of macronutrients and micronutrients, and strain 99/30 was the closest to the mixture in nutritional composition.

Physical disability, recent illnesses and health self-assessment in a population-based study in São Paulo, Brazil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

iNOS-Derived Nitric Oxide Stimulates Osteoclast Activity and Alveolar Bone Loss in Ligature-Induced Periodontitis in Rats

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

Proteomic profiling of the molecular targets of interactions of the mastoparan peptide Protopolybia MP-III at the level of endosomal membranes from rat mast cells

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

Proteomic characterization of the multiple forms of the PLAs from the venom of the social wasp Polybia paulista

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

Detection of phenolic compounds using impedance spectroscopy measurements

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

Natural radioactivity and radon exhalation rate in Brazilian igneous rocks

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

A systematic approach to identify STRE-binding proteins of the gsn glycogen synthase gene promoter in Neurospora crassa

The gene encoding glycogen synthase in Neurospora crassa (gsn) is transcriptionally down-regulated when mycelium is exposed to a heat shock from 30 to 45 degrees C. The gsn promoter has one stress response element (STRE) motif that is specifically bound by heat shock activated nuclear proteins. In this work, we used biochemical approaches together with mass spectrometric analysis to identify the proteins that bind to the STRE motif and could participate in the gsn transcription regulation during heat shock. Crude nuclear extract of heat-shocked mycelium was prepared and fractionated by affinity chromatography. The fractions exhibiting DNA-binding activity were identified by electrophoretic mobility shift assay (EMSA) using as probe a DNA fragment containing the STRE motif DNA-protein binding activity was confirmed by Southwestern analysis. The molecular mass (MM) of proteins was estimated by fractionating the crude nuclear extract by SDS-PAGE followed by EMSA analysis of the proteins corresponding to different MM intervals. Binding activity was detected at the 30-50 MM kDa interval. Fractionation of the crude nuclear proteins by IEF followed by EMSA analysis led to the identification of two active fractions belonging to the pIs intervals 3.54-4.08 and 6.77-7.31. The proteins comprising the MM and pI intervals previously identified were excised from a 2-DE gel, and subjected to mass spectrometric analysis (MALDI-TOF/TOF) after tryptic digestion. The proteins were identified by search against the MIPS and MIT N. crassa databases and five promising candidates were identified. Their structural characteristics and putative roles in the gsn transcription regulation are discussed.

Cytogenetic and molecular analysis of the Pantaneiro cattle breed

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade do café natural e despolpado após secagem em terreiro e com altas temperaturas

Objetivou-se no presente trabalho verificar a qualidade do café natural e despolpado durante a secagem em terreiro e secagem com ar aquecido a 40º e 60ºC. O trabalho foi realizado no Departamento de Engenharia e no Pólo de Tecnologia em Pós-Colheita do Café da Universidade Federal de Lavras (UFLA). A colheita do café, cultivar Topázio, foi seletiva. Parte do café foi despolpado e outra parte processado de forma natural. Uma parcela de cada tipo de café foi conduzida para a secagem em terreiro e outra parcela para secagem com temperaturas de 40ºC e 60ºC. Para avaliação da qualidade, foram feitos teste de condutividade elétrica e lixiviação de potássio; determinação de acidez titulável total; teste de acidez graxa; açúcares totais e redutores. Os resultados obtidos permitem concluir que: o tempo para secagem é afetado pelos diferentes tipos de secagem e processamentos; a condutividade elétrica, a lixiviação de potássio, a acidez titulável total e a acidez graxa aumentam com a elevação da temperatura de secagem, independente do tipo de processamento; os açúcares redutores e os açúcares totais diminuem com o aumento da tem peratura de secagem independente do tipo de processamento; a secagem com temperatura de 60ºC afetou negativamente a qualidade do café.