Cetoacidose diabética canina

A cetoacidose diabética (CAD), uma das complicações metabólicas em pacientes com diabetes mellitus (DM), caracteriza-se por hipercetonemia e alterações do equilíbrio ácido-base, juntamente com as alterações clínicas e laboratoriais compatíveis. Este trabalho objetiva apresentar uma revisão crítica dos principais pontos da etiopatogenia, dos sinais clínicos e das alterações laboratoriais da CAD, bem como discorrer sobre prognóstico e modalidades terapêuticas mais recentes, visando a fornecer subsídios ao clínico de pequenos animais.

Equilíbrio ácido-base e hidroeletrolítico em eqüinos com cólica

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

Concentrações sangüíneas de lactato em eqüinos durante a prova de fundo do concurso completo de equitação

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

Determinação de eletrólitos, gases sanguíneos, osmolalidade, hematócrito, hemoglobina, base titulável e anion gap no sangue venoso de equinos destreinados submetidos a exercício máximo e submáximo em esteira rolante

Estudaram-se as alterações nos eletrólitos, nos gases sanguíneos, na osmolalidade, no hematócrito, na hemoglobina, nas bases tituláveis e no anion gap no sangue venoso de 11 equinos da raça Puro Sangue Árabe, destreinados, submetidos a exercício máximo e submáximo em esteira rolante. Esses animais passaram por período de três dias de adaptação à esteira rolante e posteriormente realizaram dois exercícios testes, um de curta e outro de longa duração. Foram coletadas amostras de sangue venoso antes, imediatamente após e 30 minutos após o término dos exercícios. Após a realização do exercício máximo, observou-se diminuição significativa no pHv, na PvCO2, no HCO3, na cBase além de elevação no AG. Detectou-se também aumento do K+, do Ht e da Hb. Ao final do exercício submáximo, constatou-se somente aumento significativo no pHv, na cBase, na SatvO2 e na PvO2. Conclui-se que os equinos submetidos a exercício máximo desenvolveram acidose metabólica e alcalose respiratória compensatória, hipercalemia e aumento nos valores de hematócrito e hemoglobina. No exercício submáximo, os animais apresentaram alcalose metabólica hipoclorêmica e não ocorreram alterações no equilíbrio hidroeletrolítico.

Hemograma e perfil bioquímico sérico, inclusive hemogasométrico, de bezerros infectados experimentalmente com Salmonella Dublin

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

Digestibility and metabolizable energy of maize gluten feed for dogs as measured by two different techniques

Maize gluten feed (MGF) is a co-product of wet milling of maize, and is composed of structures that remain after most starch, gluten and germ has been extracted from the grain. Although currently used in dog foods, its digestibility and energy values have not been documented. Two techniques were used to determine nutrient digestibility of MGF for dog foods. Both techniques used extruded diets fed to Beagle dogs, with six replicates per diet. The first study used a difference method in which 300 g/kg of a reference diet was replaced by MGF. Based on the difference method, the coefficient of total tract apparent digestibility (CTTAD) of MGF was 0.53 for dry matter (DM), 0.69 for crude protein (CP), 0.74 for fat, 0.99 for starch, and 0.55 for gross energy (GE). The calculated metabolizable energy (ME) of MGF was 7.99 MJ/kg (as-fed). The second study used a regression method and included a basal diet and a basal diet with 70, 140 and 210 g MGF/kg of diet (as a substitute for maize starch). Maize gluten feed inclusion resulted in a linear reduction of CTTAD of DM (R(2)=0.99; P<0.001), CP (R(2)=0.95; P=0.002), fat (R(2)=0.87; P=0.009). starch (R(2)=0.81; P<0.001), and GE (R(2)=0.99; P<0.001). Faecal production increased linearly from 56 g to 107 g/dog/d (R(2)=0.99; P<0.001), with a linear reduction of faecal DM (R(2)=0.99: P<0.001) and a linear increase in faecal lactic acid concentration (P<0.02). Both urine (R(2)=0.77; P=0.029) and faeces (R(2)=0.92: P=0.019) showed a linear reduction in pH. Results of ingredient MAD obtained by the regression and difference methods were close (6% or less of variation) for CP, fat, and starch, and also for ME content (1.4% higher for the difference method), but the two methods disagreed on calculated CTTAD of DM and organic matter. The high dietary fiber content of MGF (382 g/kg) may explain the low digestibility of this ingredient. Maize gluten feed could be a useful ingredient for formulations designed to have low energy or reduce the urine pH of dogs. (C) 2011 Elsevier B.V. All rights reserved.

Study of caffeine urine and saliva of horses subjected to urinary acidification

The study of caffeine in racing horses has been of growing concern in veterinary sports medicine since the Association of Racing Commissioners International (ARCI) stated that it has no valid therapeutic use in racehorses. We examined the kinetic alterations in the urinary excretion and salivary secretion of caffeine in seven horses subjected to urinary acidification using ascorbic acid because this procedure can simulate the acidosis that follows anaerobic exercise. They participated in two treatment groups: the control group (SG) received 500 ml of saline and then 2.0 mg kg(-1) caffeine i.v. 30 min later; and the acidified group (AG) was subjected to urinary acidification with ascorbic acid at a dose of 0.5 g kg(-1) i.v. and then 2.0. mg kg(-1) caffeine i.v. 30 min later. Samples were collected 30 min before caffeine administration, immediately before caffeine administration (time zero) and at 0.25, 0.5, 1, 2, 4, 6, 8, 12, 24, 48 and 72 h afterwards. The samples were assayed by gas chromatography. The mean urinary pH for SG was 8.2, but for AG it was as low as 5.9 at 4 h, extending acidosis for up to 8 h. The kinetic curves for the two groups were similar for urinary excretion and salivary secretion. Differences occurred only in peak excretion and peak secretion in SG obtained at 1 h and 30 min, respectively, and in AG at 2 h and 1 h, respectively. This could be explained, in part, to the diuresis in AG compared with SG, resulting in less concentrated urine in the former group. The large difference between the pK(a) of caffeine and the pH of the medium may be responsible for the similar pharmacokinetics observed for the two groups. Copyright (C) 2004 John Wiley Sons, Ltd.

The locus coeruleus and central chemosensitivity

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

Inibição do crescimento de Escherichia coli isolada de Queijo Minas Frescal por Lactobacillus acidophilus

Escherichia coli faz parte da microbiota anaeróbica facultativa normal, sendo também considerada um dos maiores patógenos entéricos predominantes no cólon dos animais e homem. Neste trabalho, realizaram-se ensaios in vitro para avaliar o grau de atividade antagonista de cinco cepas de Lactobacillus acidophilus, com capacidade probiótica sobre Escherichia coli BIA 26 (STEC) isolada de queijo Minas Frescal. Para tanto, foi utilizado o teste de inibição através do método de dupla camada em triplicata para avaliar zonas de inibição de crescimento. Todas as cepas de Lactobacillus mostraram-se capazes de inibir a E. coli, com zonas de inibição variando de 12 a 15mm de diâmetro, sendo que a maioria apresentou 14mm de diâmetro, consideradas como fortes halos de inibição.

Auxin-producing bacteria isolated from the roots of Cattleya walkeriana, an endangered Brazilian orchid, and their role in acclimatization

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fermentation and aerobic stability of high-moisture corn silages inoculated with different levels of Lactobacillus buchneri

Fermentation and aerobic stability were evaluated in high-moisture corn (HMC) silage inoculated with different levels of Lactobacillus buchneri. The HMC composed of 654 g/kg dry matter (DM) was ensiled in quadruplicate laboratory silos (7 L) per treatment. L. buchneri 40788 was applied at 5 × 10(4); 1 × 10(5); 5 × 10(5); and 1 × 10(6) cfu/g to the ground corn. Silages with no additive were used as controls. After 140 d of ensiling, the silages were subjected to an aerobic stability evaluation for 12 days in which the chemical parameters, microbiological parameters and silage temperature were measured to determine the aerobic deterioration. The lactic acid, acetic acid and propionic acid concentrations did not differ between silages. The fermentation parameters of HMC were not affected by L. buchneri. The HMC containing L. buchneri had a low number of yeast and mould colonies and a more stable pH until in the eighth measurement, which improved the aerobic stability without affecting gas loss. Doses of L. buchneri greater than or equal to 5 × 10(5) cfu/g applied to the HMC were the most efficient in control of aerobic deterioration.

Fermentation and aerobic stability of corn silage inoculated with Lactobacillus buchneri

The characteristics of fermentation and aerobic stability were evaluated in corn silage inoculated with different doses of Lactobacillus buchneri. The whole corn plant (300 g/kg DM) was ensiled in quadruplicate laboratory silos (7L). L. buchneri 40788 was applied at 5×10(4), 1×10(5), 5×10(5) and 1×10(6) cfu/g of fresh forage. Silages with no additive were used as controls. After 130 d of ensiling, the silages were subjected to an aerobic stability evaluation for 12 days, in which chemical and microbiological parameters as well as the temperature of the silage were measured to determine the aerobic deterioration. The addition of L. buchneri resulted in increased acetic acid concentrations. The number of yeast colonies was low in all treated silages. The pH, lactic and propionic acid concentrations did not differ between silages. Under aerobic conditions, all the treated silages showed a low number of yeasts and a great aerobic stability. Therefore, L. buchneri is effective against yeasts and improves the aerobic stability of corn silage in laboratory silos. However, doses equal or superior to 1×10(5) cfu/g of fresh forage were more efficient in the control of aerobic spoilage.

Modificação superficial do tecido de malha de ácido polilatico (PLA) por tratamento plasma

Some fibrous materials, for having properties such as biocompatibility, strength and flexibility, are of great interest for medical and pharmaceutical applications. Among these materials, the fabric made from polylactic acid (PLA) has received special attention, and beside to present these features, is derived from biological source, antimicrobial and bioabsorbable. One of the limitations of PLA is its low wettability and capillarity. Due to this, it is necessary to perform surface modification of the knitted fabric, increasing its hydrophilicity. This work aims to realize the plasma treatment at low pressure in order to increase the surface energy of the polymer. The work was divided into three steps: i) Influence of the gas ratio (oxygen and nitrogen) in the surface modification of PLA fabric after the plasma treatment, ii) physical characterization and physicochemical surface tissue; iii) Evaluation of the effect from current and gas ratio in the capillary rise of tissues and iv) Study of capillarity in yarns and fabrics. The results showed that better gas ratios were the atmospheres: 100% oxygen; 100% nitrogen and 50% oxygen and 50% nitrogen. The surface characterization showed changes in topography and introduction of polar groups which increased the wettability of the fabric. In another part of this study, it was found that the atmosphere containing only nitrogen gas showed the most capillary rise to a current of 0.15 A. The results in capillary yarns and fabrics showed that the thread reached equilibrium in a time much less than the fabric to an atmosphere of 100% nitrogen and 0.15 A. Current Plasma technology was effective to increase the hydrophilicity of PLA fabric, providing surface characteristics favorable for future application in the biomedical field

Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol

The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the production of microbial toxins. The guarantee that the market dried beef is to provide a quality product hygienic, microbiological, physicochemical and sensory stable and adequate for the safety and consumer satisfaction, which has been increasingly attracted to food with natural preservatives. Thus, the meat industries are replacing the current seasonings and natural preservatives for similar, with it without affecting the shelf life of products. Lactic acid has been used to meet these requirements. In this sense, this study aimed to evaluate the effect of lactic acid on the physico-chemical, microbiological and sensory, besides knowing the consumer profile of dried meat of the City of Natal / RN. The results demonstrated that the use of lactic acid in concentrations of 1% and 2% during the processing of dried meat, had statistically significant effect (p < 0.05) on the physico-chemical (pH and water activity) and consequently reduced the microbial count does not alter the taste of the new product developed. Regarding the results on the consumer profile, it was found that the majority of respondents (71.75%) did not observe the presence of the stamp of the Federal Inspection Service (SIF) to buy this meat food that 81.55% of consumers check the hygiene conditions of the site and handlers, however, a large proportion of respondents not concerned with the guarantee of origin of typical regional products featuring a hazard to food safety for consumers of the city of Natal-RN

Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition

This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% and 15%, and 0% and 30%, respectively. The starter culture developed well with all formulations reaching pH 4.74.9 in 180 min of fermentation. Lactic acid bacteria in the products were above 8 log cfu/mL throughout the study. The beverages presented similar pH, acidity and viscosity. Buttermilk and whey can be interesting ingredients to be added into fermented milk beverages, because the consumers liked all the products equally, which had an average acceptance score exceeding liked moderately.