Floculação de Chlorella sp. produzida em concentrado de dessalinização e estudo de método de extração de lipídeos intracelulares

Chlorella sp. was used to assess algal lipid production with concentrated desalination. In order to investigate the action of the flocculating agent calcium chloride and pH, a Box-Behnken Design and a Central Composite Design (CCD) were carried out. Also, Soxhlet and Supercritical Fluid Extraction (SFE), with and without sonication lipid extraction methods, were examined. The optimal flocculation conditions were pH 10.0 and 2.0 g/L of calcium chloride concentration. The highest lipid content of Chlorella sp. was obtained using the Soxhlet extraction method. The most abundant fatty acid extracted by Soxhlet and SFE, with and without sonication, was palmitic acid, whose proportions were 57.4%, 35.3% and 25.5%, respectively.

Migração precoce da fundoplicatura após tratamento cirúrgico videolaparoscópico da doença do refluxo gastroesofágico

OBJETIVO: A cirurgia antirefluxo videolaparoscópica foi um avanço significativo no tratamento da doença do refluxo gastroesofagiano (DRGE), e tem baixo índice de complicações. O objetivo deste estudo é apresentar a experiência no tratamento de pacientes submetidos à correção do RGE por videolaparoscopia, que desenvolveram no pósoperatório precoce migração da válvula antirefluxo. MÉTODO: Foram estudados 869 pacientes submetidos à fundoplicatura e hiatoplastia por videolaparoscopia, para tratamento de DRGE, durante o período de março de 1995 a março de 2002. RESULTADOS: Seis pacientes (0,69%) tiveram migração da válvula no pósoperatório. O diagnóstico foi realizado basicamente pelo quadro clínico e estudo radiológico simples do tórax. Todos foram reoperados: dois por videolaparoscopia e quatro por laparotomia. O resultado final foi bom, com desaparecimento completo do refluxo gastro-esofagiano e ausência de óbitos. CONCLUSÕES:A migração da válvula anti-refluxo é complicação pouco frequente após fundoplicatura vídeo-laparoscópica. Seu diagnóstico e tratamento precoces garantem a boa evolução destes pacientes.

Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk

Abstract The commercial enzyme (E.C. = 3.2.1.23) from Kluyveromyces lactis (liquid) and Aspergillus oryzae(lyophilized) was investigated for its hydrolysis potential in lactose substrate, UHT milk, and skimmed milk at different concentrations (0.7; 1.0 and 1.5%), pH values (5.0; 6.0; 6.5 and 7.0), and temperature (30; 35; 40 and 55 ºC). High hydrolysis rates were observed for the enzyme from K. lactis at pH 7.0 and 40 ºC, and from A. oryzae at pH 5.0 and 55 ºC. The enzyme from K. lactis showed significantly higher hydrolysis rates when compared to A. oryzae. The effect of temperature and β-galactosidase concentration on the lactose hydrolysis in UHT milk was higher than in skimmed milk, for all temperatures tested. With respect to the thermal stability, a decrease in hydrolysis rate was observed at pH 6.0 at 35 ºC for K. lactisenzyme, and at pH 6.0 at 55 ºC for the enzyme from A. oryzae. This study investigate the hydrolysis of β-galactosidase in UHT and skimmed milk. The knowledge about the characteristics of the β-galactosidase fromK. lactis and A. oryzae enables to use it most efficiently to control the enzyme concentration, temperature, and pH in many industrial processes and product formulations.