Correlation between acidic ninhydrin and HPLC methods to evaluate fraudulent addition of whey in milk

The acidic ninhydrin spectrophotometric method (ANSM) for quantitative determination of free and bound sialic acid of milk glycoprotein has been proved to be fast and efficient for routine detection of fraudulent addition of rennet whey to fluid milk. In this research the ANSM was compared with the high performance liquid chromatography (HPLC) method, internationally recommended for caseinomacropeptide (CMP) determination, which besides its high accuracy is more sophisticated and requires trained personnel. For several sample conditions (raw milk and milk with variable added amounts of rennet cheese whey), the methods showed an excellent linear correlation, with r = 0.981 when milk was deproteinized with a 120 g.L-1 final concentration of trichloroacetic acid (TCA) concentration. The best correlations could be seen with final concentrations of 100 g.L-1 and 80 g.L-1 TCA; respectively, r = 0.992 and 0.993.

Atividade antioxidante e antimicrobiana do alecrim (Rosmarinus officinalis L.) em filés de tilápia (Oreochromis ssp) salgados secos durante o armazenamento congelado

Rosemary (Rosmarinus officinalis L.) is a spice from Lamiaceae family known since ancient times because its medicinal effects and, currently, several studies have pointed its antioxidant and antimicrobian effects. Lipid oxidation is a problem in food production because proceed the lost of organoleptical and nutritional qualities so required in Market. Fish salting is an ancient conservation method that expect reduce water activity and, consequently, microorganism growth in food, except halophillic bacteria. In the meantime, the inconvenient of this procedure is that the salt accelerates tissue's lipid oxidation. The aim of this work was evaluate the antioxidative and antimicrobian effects by treatment and pre treatment with rosemary (Rosmarinus officinalis L.) aqueous extract in dry salted tilapia fillets, storaged in freezing temperatures. To follow the oxidative, dry salted tilapia fillets were treated or pre treated with rosemary natural extract and storage at -18°C for 240 days. Analisys of 2-thiobarbituric acid reactive substances (TBARS), soluble nitrogen in trichloroacetic acid (TCA), water activity and microbiology were done. The pre treatment (3.39±0,53) and the treatment with rosemary (3.31±0.79) had oxidative index twice lower than the control treatment (6.14±1.21) in the last time of the research. The microbiological rosemary analisys showed count levels of resistant microorganisms to salt (2.0×103CFU/g of sample), whom causes the initial fillets contamination. The microbiological counts remained invariable in all groups during storage periods.

Secretoma da bactéria fitopatogênica Xanthomonas citri subsp. citri

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Discrimination of bile acids by the rainbow trout olfactory system: evidence as potential pheromone

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

Effects of pretreatment with rosemary (Rosmarinus officinalis L.) in the prevention of lipid oxidation in salted tilapia fillets

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

Efeitos da rifampicina na farmacocinética e hepatotoxicidade da isoniazida

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influência da pirazinamida na farmacocinética da isoniazida associada ou não à rifampicina

Pós-graduação em Ciências Farmacêuticas - FCFAR

Estudo in situ de culturas autóctones de Lactobacillus helveticus autolíticus sobre a dinâmica bioquímica e sensorial do queijo Paramesão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Colonização de cateteres venosos centrais por biofilme microbiano

Pós-graduação em Biociências e Biotecnologia Aplicadas à Farmácia - FCFAR

Bile acids as potential pheromones in pintado catfish Pseudoplatystoma corruscans (Spix &Agassiz, 1829): eletrophysiological and behavioral studies

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

The multifaceted roles of metabolic enzymes in the Paracoccidioides species complex

Paracoccidioides species are dimorphic fungi and are the etiologic agents of paracoccidioidomycosis, which is a serious disease that involves multiple organs. The many tissues colonized by this fungus suggest a variety of surface molecules involved in adhesion. A surprising finding is that most enzymes in the glycolytic pathway, tricarboxylic acid (TCA) cycle and glyoxylate cycle in Paracoccidioides spp. have adhesive properties that aid in interacting with the host extracellular matrix and thus act as 'moonlighting'proteins. Moonlighting proteins have multiple functions, which adds a dimension to cellular complexity and benefit cells in several ways. This phenomenon occurs in both eukaryotes and prokaryotes. For example, moonlighting proteins from the glycolytic pathway or TCA cycle can play a role in bacterial pathogenesis by either acting as proteins secreted in a conventional pathway and/or as cell surface components that facilitate adhesion or adherence. This review outlines the multifunctionality exhibited by many Paracoccidioides spp. enzymes, including aconitase, aldolase, glyceraldehyde-3-phosphate dehydrogenase, isocitratelyase, malatesynthase, triose phosphate isomerase, fumarase, and enolase. We discuss the roles that moonlighting activities play in the virulence characteristics of this fungus and several other human pathogens during their interactions with the host.

Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis

The babassu (Orbignya phalerata) is a native tree found in northern Brazil. Extracts of the babassu coconut have been widely used in industry. Babassu flour has about 60% starch, thus, besides nourishment it can be used as an alternative biofuel source. However, the properties of this starch lack of study and understanding. The main purpose of this study was to investigate the thermal behavior of raw babassu flour and its solid hydrolyzed fraction. The analyses were carried out using SHIMADZU DSC and TG thermic analyzers. The results demonstrated a reduction in thermal stability of the solid hydrolyzed fraction compared to raw matter. The kinetic parameters were investigated using non-isothermal methods and the parameters obtained for its decomposition process were an E(a) of 166.86 kJ mol(-1) and a frequency factor (beta) of 6.283 x 1014 min(-1); this was determined to be a first order reaction (n = 1). (C) 2011 Elsevier B.V. All rights reserved.

Thermal behaviour of malonic acid, sodium malonate and its compounds with some bivalent transition metal ions

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

Thermal behaviour of succinic acid, sodium succinate and its compounds with some bivalent transition metal ions

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

Thermal behaviour of mandelic acid, sodium mandelate and its compounds with some bivalent transition metal ions

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