Determinação de 'SB' e 'PB' em embalagens de poli(tereftalato) de etileno (PET) por espectrometria de absorção atômica com fonte contínua e de alta resolução em forno de grafite empregando amostragem direta de sólidos

Pós-graduação em Química - IQ

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

Da legitimidade de textos poéticos musicados como fonte para o estudo da prosódia de tempos passados do português: O exemplo das cantigas medievais galego-portuguesas

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

Fezes equina como fonte de inóculo na obtenção de indicadores indigestíveis para estimar a digestibilidade em equinos

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

Suplementação de alto consumo na terminação de tourinhos Nelore em pastagem de b. brizantha cv. Marandu

Pós-graduação em Zootecnia - FCAV

Ácidos graxos da gordura de cobertura do contrafilé de bovinos Nelore e Canchim terminados em confinamento e alimentados com diferentes níveis de concentrado nas dietas

The objective was to evaluate fatty acids composition of the back fat in loin meat (Longissimus muscle) from Nellore and Canchim young bulls. The animals were finished at feedlot and received sugar cane diets with two concentrate levels (40 and 60% of dry matter). The concentrates were formulated with sunflower grains, corn, soybean meal, dry sugar cane yeast, urea and mineral mixture. The experimental design was a completely randomized design with a 2x2 factorial arrangement (genetic group x concentrate level), and the results were submitted to the variance analysis and means compared by Tukey test at 5% probability, when the interaction was significant. The loin backfat of Nellore bulls had higher concentration of conjugated linoleic acids than Canchim bulls (0.86 and 0.59%, respectively). On the other hand, the loin back fat of Canchim bulls had higher concentrations of estearic (17.07%) and linoleic acids (2.40%) and polyunsaturated fatty acids than Nellore bulls, that showed values of 13.47 and 1.44%, respectively. The Nellore and Canchim loin back fat presents significant amounts of beneficial fatty acids to human health. Levels of 40 and 60% of concentrate in the diet did not alter the fatty acids composition of loin backfat.

O orquidário do Jardim Botânico do IBB como fonte de atividades de Educação Ambiental

Não disponível

Avaliação de Eichhornia crassipes como fonte de ácido chiquímico

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

Influência da fonte alimentar na infecção de triatomíneos por Trypanosoma cruzi

Embora a doença de Chagas seja amplamente estudada, ainda não se conhece todos os interferentes que modulam a relação parasitária Trypanosoma cruzi- vetor- hospedeiro vertebrado. Sabe-se que as aves são refratárias ao T. cruzi, ou seja, o parasito não consegue estabelecer parasitismo nas mesmas, enquanto que nos camundongos a infecção ocorre. Essa refratariedade representa um exemplo de resistência natural do hospedeiro a uma infecção parasitária. Originalmente, acreditava-se que isso ocorria devido à presença de um anticorpo natural contra o T. cruzi no sangue das aves, porém estudos atuais atribuem tal atividade ao sistema complemento presente no sangue das mesmas. Pretendeu-se avaliar neste projeto se a referida característica peculiar do sangue das aves interfere no processo e no nível de infecção dos triatomíneos, em especial de Rhodnius neglectus, espécie de comprovada importância epidemiológica. Para tanto, utilizou-se a cepa Y de T. cruzi e ninfas de 4º estádio de R. neglectus. Avaliou-se também a capacidade lítica do soro de galinha em formas epimastigotas e tripomastigotas em meio de cultura LIT, utilizando a cepa Y. Referente à influência de diferentes fontes alimentares na infecção de R. neglectus por T. cruzi, observou-se um decréscimo no número de exemplares infectados após alimentação em patos , apresentando Índice de Infecção médio de 19,74%. Por outro lado, exemplares infectados após alimentação em camundongos não apresentaram diferença significante na parasitemia total. Os testes in vitro demonstraram que a adição de soro de galinha em meio de cultura LIT, com formas epimastigotas e tripomastigotas, foi capaz de diminuir notoriamente a contagem de parasitos móveis até a contagem zero, uma hora após a adição. O conjunto desses resultados sugere que a refratariedade das aves ao T. cruzi influencia a infecção de R. neglectus pelo flagelado e foi demonstrada, in vitro, pela ...

Diferenciação miogênica “in vitro” de células tronco mesenquimais murinas de diferentes origens

Muscular dystrophy refers to a group of more than 30 genetical disorders characterized by progressive weakness and degeneration of the skeletal muscle. No effective therapy is available at present. Recent studies have reported that the transplantation of stem cells can offer an important potential therapy for genetic diseases. Adult bone marrow mesenchymal stem cells have been identified as a nonhematopoietic stem cell population capable of self-renewal with the ability to differentiate into many cell lineages, including bone, fat, cartilage and connective tissue. Because of their similarity with muscle progenitor cells, when they are injected in affected individuals, they are able to migrate into areas of skeletal muscle degeneration and participate in the regeneration process. The adipose tissue represents an alternative source of MSCs that, as the MSCs derived from bone marrow, are capable of in vitro differentiation into osteogenic, adipogenic, myogenic and chondrogenic lineages. The objective of this project is to investigate the “in vitro” myogenic potential of mesenchymal stem cells derived from murine bone marrow and adipose tissue. Four experimental groups were analyzed: mice from lineages Lama2dy-2J/J and C57black and, C2C12 lineage cells and transformed C2C12 expressing the eGFP protein. MSCs cultures were obtained by flushing the bone marrow femurs and tibials with α-MEM or by the subcutaneous and inguinal fat from the mice. Their characterization was done by flow cytometry and in vitro differentiation. Muscle differentiation was studied through the analysis of the expression of transcriptional factors involved in muscle differentiation and/or the presence and amount of specific proteins from muscle differentiated cell. The pluripotency from bone marrow MSCs of the two lineages was evidenced and, in the muscular differentiation... (Complete abstract click electronic access below)

Análise higiênico-sanitária de produtos cárneos comercializados na cidade de Botucatu

Brazil is one of the largest producers of animal protein. In 2010, the production of meat (beef, pork and poultry) was estimated at 24.5 million tons and 75% was consumed in the country. The meat is a primary source of water and fat and contains between 20% and 35% protein, providing all essential amino acids and several micronutrients and vitamins. Due to the large consumption of this food, its quality is extremely important and the research of some indicators microorganism become essential in order to ensure the hygienic and sanitary quality, indicating contamination of fecal origin, with the possible presence of pathogens or to identify food spoilage. Thus, the aim of study was to determine the microbiological quality of 90 samples handled meat products and pre- prepared marketed in Botucatu city, according to the parameters required by ANVISA (RDC  12, 2001). Among the samples analyzed, all of them were negative for Staphylococcus coagulase positive and were within the limit allowed by ANVISA for the Clostridium sulfite reducer (up to 3 x 103 CFU/ g). The presence of Salmonella was confirmed in only one sample (1.1%), against to the legal parameters. About thermotolerant coliforms, 54.4% of the samples were outside the acceptable limit by law (up to 5 x 103 MPN/g). Therefore, the presence of these microorganisms indicates inadequate hygiene conditions of foodhandlers and equipment used in the, which are considered inadequate for consumption

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Efeito da utilização de substitutos de gordura em queijos light

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.

Aspectos tecnológicos dos substitutos de gordura e suas aplicações em produtos lácteos

The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics of food. Therefore, making food with little or no fat and at the same time maintaining the desired quality is a challenge for the industry. Fat substitutes were created to achieve this objective. Fat substitutes can be more effective in their applications when mixtures of different types of them are used. The number and variety of these ingredients are still growing, expanding options of choice when a fat substitute is required in a certain type of food. Considering the importance of fat substitutes nowadays, this paper presents an overview of functions and implications of fats in the human body and food, the terminology used to refer to fat substitutes, the categories of different types of fat substitutes available in the market and their applications in dairy products.

Metais pesados: fonte e ação toxicológica

A contaminação do solo pelo descarte de substâncias tóxicas adquiriu, nos últimos anos, maior atenção da comunidade científica a qual tem alertado a população dos países, em geral, para as conseqüências, em especial, as patologias que podem ocorrer quando estas substâncias adentram nossa cadeia alimentar. Neste trabalho procurou-se apresentar as fontes de contaminação e a toxicidade do cádmio, do chumbo, do mercúrio e do manganês, quando estes se encontram em níveis elevados no solo e nos mananciais superficiais e subterrâneos. Com relação aos três primeiros metais, sua alta dosagem pode provocar, no ser humano, diversos tipos de câncer, lesões no estômago e pulmões, além de alterações importantes nos sistemas imunológico e nervoso central. O manganês, um dos metais mais comuns da crosta terrestre, largamente utilizado pela indústria e disponibilizado, em grandes quantidades no meio ambiente, em doses elevadas pode causar doenças pulmonares e neurológicas.