Efeitos da ingestão aguda do suco de laranja na resposta glicêmica e insulínica, níveis séricos de leptina e adiponectina, consumo energético e atividade antioxidante

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Microbiota contaminante em bebidas lácteas fermentadas comerciais

Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

Expectativas sobre os efeitos do uso de álcool e padrão de beber em alunos de ensino médio

Studies have shown that adolescents begin to make use of alcoholic beverages earlier and excessively, a behavior which has several negative consequences. Thus, the present study aims at investigating whether the expectations they have for the effects of alcohol consumption are high or low and if there is a relationship between expectation and consumption pattern. AUDIT and IECPA were applied as data collection instruments. The first indentifies the pattern of alcohol use and the second investigates the expectations the subjects have in relation to the use of alcohol. The results of this study, differently than others, do not evidence the positive relationship between binge-drinking and high expectations about the use of alcohol.

Desenvolvimento cognitivo e sintomas depressivos em adolescentes que fazem uso de bebidas alcoólicas

Surveys on alcohol use show that people usually begin using this substance as adolescents. In this stage of development, it is common for some people to show depressive symptoms. The combination of alcohol and depressive symptoms may affect students’ cognitive and school development. This study aims at identifying and discussing on the relationship between alcohol use in adolescents, depression and the consequences on cognitive development. Participants were 127 students of two schools in the state of São Paulo, who answered the AUDIT, the BDI and Tests for Operatory Development. Results show that excessive alcohol use is significant, but we did not observe a relationship between alcohol use, depressive symptoms and low cognitive performance.

Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

Imobilização da enzima álcool desidrogenase em suportes alginato-quitosana e glioxil-agarose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

In vitro comparison of the force degradation of orthodontic intraoral elastics from different compositions

The synthetic intermaxillary elastic emerged as an alternative for clinical use in patients with latex sensitivity. However, there are disagreements about this elastic protocol use according to the force degradation. The aim of this study was to evaluate, in vitro, the forces generated by latex and synthetic elastics over time. Material and methods: Sample size of 840 elastics were used (420 latex and 420 synthetic), delivering medium strength (Dental Morelli®) with internal diameter of 1/8", 3/16", 1/4" and 5/16". The elastics were randomly divided into 7 groups according to the time of the force measuring and immersed into distilled water at 37°C. To measure the force in each group, the elastics were stretched in six progressive increases of 100% of its internal diameter with the aid of a testing machine Emic and measured up to 72 hours. Data were analyzed with SPSS 16.0, using one-way analysis of variance (ANOVA). Results: Immediate force level of synthetic elastics was statistically higher than latex elastics in all strains, for the same size. However, the latex elastics mean forceslightly decreased over time, while the synthetic elastics presented an abrupt decrease. Conclusion: In view of these findings, Sudanese homemade alcoholic beverages cause oral epithelial atypical changes, which lead to oral precancerous and cancerous lesions. OEFC is a useful procedure for detection and assessment of oral ET.

Influence of light source and immersion media in surface roughness and hardness of a nanofilled composite resin

The study evaluated the influence of light curing units and immersion media on superficial roughness and microhardness of the nanofilled composite resin Supreme XT (3M/ESPE). Light curing units used were: XL 3000 (3M/ESPE), Jet Lite 4000 Plus (JMorita) and Ultralume Led 5 (Ultradent) and immersion media were artificial saliva, Coke®, tea and coffee, totaling 12 experimental groups. Specimens (10mm x 2mm) were immersed in each respective solution for 5 seconds, three times a day, during 60 days and so, were submitted to measure of superficial roughness (Ra) and Vickers hardness. Data were subjected to two-way ANOVA test (p<0.05). Results showed that only the light source factor showed statistically difference for hardness. It was observed that the hardness of the composite resin Filtek Supreme XT (3M/ESPE) was influenced by the light source (p<0.01) independently of the immersion media (p= 0.35) and the Jet Lite 4000 Plus (JMorita) was the light curing unit that presented lower values. In relation to surface roughness, it was noted no-significant statistical difference for light source (p=0.84), when specimens were immersed in different beverages (p=0.35).

Chemical and morphological features of dental composite resin: influence of light curing units and immersion media

Aims: The study evaluated the influence of light curing units and immersionmedia on superficial morphology and chemistry of the nanofilled composite resin Supreme XT (3M)through the EDX analysis and SEM evaluation. Light curing units with different power densitiesand mode of application used were XL 3000 (480 mW/cm2), Jet Lite 4000 Plus (1230mW/cm2), andUltralume Led 5 (790 mW/cm2) and immersion media were artificial saliva, Coke1, tea and coffee,totaling 12 experimental groups. Specimens (10 mm 3 2 mm) were immersed in each respectivesolution for 5 min, three times a day, during 60 days and stored in artificial saliva at 378C 6 18Cbetween immersion periods. Topography and chemical analysis was qualitative. Findings: Groupsimmersed in artificial saliva, showed homogeneous degradation of matrix and deposition of calciumat the material surface. Regarding coffee, there was a reasonable chemical degradation with loss ofload particles and deposition of ions. For tea, superficial degradation occurred in specific areaswith deposition of calcium, carbon, potassium and phosphorus. For Coke1, excessive matrix degra-dation and loss of load particles with deposition of calcium, sodium, and potassium. Conclusion:Light curing units did not influence the superficial morphology of composite resin tested, but theimmersion beverages did. Coke1affected material’s surface more than did the other tested drinks.Microsc. Res. Tech. 73:176–181, 2010.

Expressão, purificação e caracterização de proteínas dos fitovírus SBMV e RSPaV

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

Análise isotópica, físico-química, centesimal e energética de água de coco

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Surface degradation of lithium disilicate ceramic after immersion in acid and fluoride solutions

Purpose: To analyze whether immersion in sodium fluoride (NaF) solutions and/or common acidic beverages (test solutions) would affect the surface roughness or topography of lithium disilicate ceramic. Methods: 220 ceramic discs were divided into four groups, each of which was subdivided into five subgroups (n = 11). Control group discs were immersed in one of four test beverages for 4 hours daily or in artificial saliva for 21 days. Discs in the experimental groups were continuously immersed in 0.05% NaF, 0.2% NaF, or 1.23% acidulated phosphate fluoride (APF) gel for 12, 73, and 48 hours, respectively, followed by immersion in one of the four test beverages or artificial saliva. Vickers microhardness, surface roughness, scanning electron microscopy (SEM) associated with energy dispersive spectroscopy, and atomic force microscopy (AFM) assessments were made. Data were analyzed by nested analysis of variance (ANOVA) and Tukey's test (alpha = 0.05). Results: Immersion in the test solutions diminished the microhardness and increased the surface roughness of the discs. The test beverages promoted a significant reduction in the Vickers microhardness in the 0.05% and 0.2% NaF groups. The highest surface roughness results were observed in the 0.2% NaF and 1.23% APF groups, with similar findings by SEM and AFM. Acidic beverages affected the surface topography of lithium disilicate ceramic. Fluoride treatments may render the ceramic surface more susceptible to the chelating effect of acidic solutions.

Microfluidic electronic tongue

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

Effect of different solutions on color stability of acrylic resin-based dentures

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

Isotope analysis (δ 13c) of pulpy whole apple juice

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