The photodynamic and non-photodynamic actions of porphyrins

Porphyrias are a family of inherited diseases, each associated with a partial defect in one of the enzymes of the heme biosynthetic pathway. In six of the eight porphyrias described, the main clinical manifestation is skin photosensitivity brought about by the action of light on porphyrins, which are deposited in the upper epidermal layer of the skin. Porphyrins absorb light energy intensively in the UV region, and to a lesser extent in the long visible bands, resulting in transitions to excited electronic states. The excited porphyrin may react directly with biological structures (type I reactions) or with molecular oxygen, generating excited singlet oxygen (type II reactions). Besides this well-known photodynamic action of porphyrins, a novel light-independent effect of porphyrins has been described. Irradiation of enzymes in the presence of porphyrins mainly induces type I reactions, although type II reactions could also occur, further increasing the direct non-photodynamic effect of porphyrins on proteins and macromolecules. Conformational changes of protein structure are induced by porphyrins in the dark or under UV light, resulting in reduced enzyme activity and increased proteolytic susceptibility. The effect of porphyrins depends not only on their physico-chemical properties but also on the specific site on the protein on which they act. Porphyrin action alters the functionality of the enzymes of the heme biosynthetic pathway exacerbating the metabolic deficiencies in porphyrias. Light energy absorption by porphyrins results in the generation of oxygen reactive species, overcoming the protective cellular mechanisms and leading to molecular, cell and tissue damage, thus amplifying the porphyric picture.

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prepared and trehalose was added at three concentrations (0, 400, 800 ppm); dough was pre fermented and frozen at two freezing rates then stored for 42 days. Frozen dough samples were thawed every two weeks. CO2 production and elastic and viscous modulus were determined. In addition, bread was elaborated and specific volume and firmness were evaluated. High trehalose concentrations (400 and 800 ppm) produced dough with the best viscoelastic and fermentative properties. Greater bread volume and less firmness were observed when a slow freezing rate (-.14 °C/min) was employed.

A economia brasileira puxada pela demanda agregada

The Brazilian economy pulled by the aggregate demand. This article aims to present the demand-led growth theory and some empirical evidences for a demand-led growth regime in Brazil. First of all, we will do a brief review of the theory of demand led-growth, based in the seminal work of Kaldor (1988), for whom long-run growth is determined by the growth rate of consumption expenditures and the growth rate of exports. Based in the empirical methodology developed by Atesoglu (2002), we run some econometric tests for the hypothesis of demand-led growth for Brazilian economy. The results of such tests shown that near of 85% of GDP growth in Brazil in the period 1991-2005 is explained by variables at the demand side of the economy. Besides that, based in the methodology developed by Ledesma and Thirwall (2002), we shown that natural rate of growth for Brazilian economy is endogenous, increasing during boom times. This means that appears to be no restrictions in the supply side of the economy for a faster growth of Brazilian economy. Finally, we argue that a necessary condition for a sustained growth of Brazilian economy is the adoption of a export-led growth model. For such it is necessary to put an end on the actual over-valuation of real exchange rate.

Luis de León (1527-1591) y su teoría de la justicia: aspectos principales de su doctrina

Las investigaciones sobre Luis de León se han centrado, sobre todo, en su mística, narrativa y teoría literaria. En este trabajo, el autor intenta desarrollar los principales aspectos de su teoría jurídica. Al igual que otros grandes teólogos de la Escuela de Salamanca, también León ha estudiado el problema de la naturaleza de la ley humana y su vinculación con el derecho natural. Éste es, justamente, el tema del siguiente trabajo.