Response threshold to aversive stimuli in stimulated early protein-malnourished rats

Two animal models of pain were used to study the effects of short-term protein malnutrition and environmental stimulation on the response threshold to aversive stimuli. Eighty male Wistar rats were used. Half of the pups were submitted to malnutrition by feeding their mothers a 6% protein diet from 0 to 21 days of age while the mothers of the other half (controls) were well nourished, receiving 16% protein. From 22 to 70 days all rats were fed commercial lab chow. Half of the animals in the malnourished and control groups were maintained under stimulating conditions, including a 3-min daily handling from 0 to 70 days and an enriched living cage after weaning. The other half was reared in a standard living cage. At 70 days, independent groups of rats were exposed to the shock threshold or to the tail-flick test. The results showed lower body and brain weights in malnourished rats when compared with controls at weaning and testing. In the shock threshold test the malnourished animals were more sensitive to electric shock and environmental stimulation increased the shock threshold. No differences due to diet or environmental stimulation were found in the tail-flick procedure. These results demonstrate that protein malnutrition imposed only during the lactation period is efficient in inducing hyperreactivity to electric shock and that environmental stimulation attenuates the differences in shock threshold produced by protein malnutrition

Heterologous protein secretion in Lactococcus lactis: a novel antigen delivery system

Lactic acid bacteria (LAB) are Gram-positive bacteria and are generally regarded as safe (GRAS) organisms. Therefore, LAB could be used for heterologous protein secretion and they are good potential candidates as antigen delivery vehicles. To develop such live vaccines, a better control of protein secretion is required. We developed an efficient secretion system in the model LAB, Lactococcus lactis. Staphylococcal nuclease (Nuc) was used as the reporter protein. We first observed that the quantity of secreted Nuc correlated with the copy number of the cloning vector. The nuc gene was cloned on a high-copy number cloning vector and no perturbation of the metabolism of the secreting strain was observed. Replacement of nuc native promoter by a strong lactococcal one led to a significant increase of nuc expression. Secretion efficiency (SE) of Nuc in L. lactis was low, i.e., only 60% of the synthesized Nuc was secreted. Insertion of a synthetic propeptide between the signal peptide and the mature moiety of Nuc increased the SE of Nuc. On the basis of these results, we developed a secretion system and we applied it to the construction of an L. lactis strain which secretes a bovine coronavirus (BCV) epitope-protein fusion (BCV-Nuc). BCV-Nuc was recognized by both anti-BCV and anti-Nuc antibodies. Secretion of this antigenic fusion is the first step towards the development of a novel antigen delivery system based on LAB-secreting strains.

JNK regulates dendrite and spine architecture in the central nervous system influencing spatial learning and motor tasks

JNK1 is a MAP-kinase that has proven a significant player in the central nervous system. It regulates brain development and the maintenance of dendrites and axons. Several novel phosphorylation targets of JNK1 were identified in a screen performed in the Coffey lab. These proteins were mainly involved in the regulation of neuronal cytoskeleton, influencing the dynamics and stability of microtubules and actin. These structural proteins form the dynamic backbone for the elaborate architecture of the dendritic tree of a neuron. The initiation and branching of the dendrites requires a dynamic interplay between the cytoskeletal building blocks. Both microtubules and actin are decorated by associated proteins which regulate their dynamics. The dendrite-specific, high molecular weight microtubule associated protein 2 (MAP2) is an abundant protein in the brain, the binding of which stabilizes microtubules and influences their bundling. Its expression in non-neuronal cells induces the formation of neurite-like processes from the cell body, and its function is highly regulated by phosphorylation. JNK1 was shown to phosphorylate the proline-rich domain of MAP2 in vivo in a previous study performed in the group. Here we verify three threonine residues (T1619, T1622 and T1625) as JNK1 targets, the phosphorylation of which increases the binding of MAP2 to microtubules. This binding stabilizes the microtubules and increases process formation in non-neuronal cells. Phosphorylation-site mutants were engineered in the lab. The non-phosphorylatable mutant of MAP2 (MAP2- T1619A, T1622A, T1625A) in these residues fails to bind microtubules, while the pseudo-phosphorylated form, MAP2- T1619D, T1622D, Thr1625D, efficiently binds and induces process formation even without the presence of active JNK1. Ectopic expression of the MAP2- T1619D, T1622D, Thr1625D in vivo in mouse brain led to a striking increase in the branching of cortical layer 2/3 (L2/3) pyramidal neurons, compared to MAP2-WT. The dendritic complexity defines the receptive field of a neuron and dictates the output to the postsynaptic cells. Previous studies in the group indicated altered dendrite architecture of the pyramidal neurons in the Jnk1-/- mouse motor cortex. Here, we used Lucifer Yellow loading and Sholl analysis of neurons in order to study the dendritic branching in more detail. We report a striking, opposing effect in the absence of Jnk1 in the cortical layers 2/3 and 5 of the primary motor cortex. The basal dendrites of pyramidal neurons close to the pial surface at L2/3 show a reduced complexity. In contrast, the L5 neurons, which receive massive input from the L2/3 neurons, show greatly increased branching. Another novel substrate identified for JNK1 was MARCKSL1, a protein that regulates actin dynamics. It is highly expressed in neurons, but also in various cancer tissues. Three phosphorylation target residues for JNK1 were identified, and it was demonstrated that their phosphorylation reduces actin turnover and retards migration of these cells. Actin is the main cytoskeletal component in dendritic spines, the site of most excitatory synapses in pyramidal neurons. The density and gross morphology of the Lucifer Yellow filled dendrites were characterized and we show reduced density and altered morphology of spines in the motor cortex and in the hippocampal area CA3. The dynamic dendritic spines are widely considered to function as the cellular correlate during learning. We used a Morris water maze to test spatial memory. Here, the wild-type mice outperformed the knock-out mice during the acquisition phase of the experiment indicating impaired special memory. The L5 pyramidal neurons of the motor cortex project to the spinal cord and regulate the movement of distinct muscle groups. Thus the altered dendrite morphology in the motor cortex was expected to have an effect on the input-output balance in the signaling from the cortex to the lower motor circuits. A battery of behavioral tests were conducted for the wild-type and Jnk1-/- mice, and the knock-outs performed poorly compared to wild-type mice in tests assessing balance and fine motor movements. This study expands our knowledge of JNK1 as an important regulator of the dendritic fields of neurons and their manifestations in behavior.

The interaction of housing condition and acute immobilization stress on the elevated plus-maze behaviors of protein-malnourished rats

Protein malnutrition induces structural, neurochemical and functional alterations in the central nervous system, leading to behavioral alterations. In the present study, we used the elevated plus-maze (EPM) as a measure of anxiety to evaluate the interaction between acute immobilization and housing conditions on the behavior of malnourished rats. Pups (6 males and 2 females) were fed by Wistar lactating dams receiving a 6% (undernourished) or 16% (well-nourished) protein diet. After weaning, the animals continued to receive the same diets ad libitum until 49 days of age when they started to receive a regular lab chow diet. From weaning to the end of the tests on day 70, the animals were housed under two different conditions, i.e., individual or in groups of three. On the 69th day, half of the animals were submitted to immobilization for 2 h, while the other half were undisturbed, and both groups were tested 24 h later for 5 min in the EPM. Independent of other factors, protein malnutrition increased, while immobilization and social isolation per se decreased, EPM exploration. Analysis of the interaction of diet vs immobilization vs housing conditions showed that the increased EPM exploration presented by the malnourished group was reversed by acute immobilization in animals reared in groups but not in animals reared individually. The interaction between immobilization and housing conditions suggests that living for a long time in social isolation is sufficiently stressful to reduce the responses to another anxiogenic procedure (immobilization), while living in groups prompts the animals to react to acute stress. Thus, it is suggested that housing condition can modulate the effects of an anxiogenic procedure on behavioral responses of malnourished rats in the EPM.

Dynamics of immunosuppression in hamsters with experimental visceral leishmaniasis

Immunosuppression has been reported to occur during active visceral leishmaniasis and some factors such as the cytokine profile may be involved in this process. In the mouse model of cutaneous leishmaniasis using Leishmania (Leishmania) major, the Th1 response is related to protection while the Th2 response is related to disease progression. However, in hamsters, which are considered to be an excellent model for the study of visceral leishmaniasis, this dichotomy is not observed. Using outbred 45- to 60-day-old (140 to 150 g) male hamsters infected intraperitoneally with 2 x 10(7) L. (L.) chagasi amastigotes, we evaluated the immune response of spleen cells and the production of cytokines. We used 3 to 7 hamsters per group evaluated. We detected a preserved response to concanavalin A measured by index of proliferation during all periods of infection studied, while a proliferative response to Leishmania antigen was detected only at 48 and 72 h post-infection. Messenger RNA from cytokines type 1 (IL-2, TNF-α, IFN-γ) and type 2 (IL-4, IL-10 and TGF-β) detected by reverse transcriptase polymerase chain reaction and produced by spleen cells showed no qualitative difference between control non-infected hamsters and infected hamsters during any period of infection evaluated. Cytokines were measured by the DNA band intensity on agarose gel using the Image Lab 1D L340 software with no differences observed. In conclusion, the present results showed an antigen-dependent immunosuppression in hamsters with active visceral leishmaniasis that was not related to the cytokine profile.

Concentração de suco de laranja (Citrus sinensis) por osmose inversa

A concentração de suco de laranja por osmose inversa combinada com ultrafiltração foi estudada em escala semi-piloto, visando avaliar a utilização dessa tecnologia para substituição parcial da evaporação. Foram utilizados no processamento 100 litros de suco de laranja, com teor de polpa de 1,5%, cedidos pela CTM Citrus. Na primeira etapa, todo o suco passou pela etapa de ultrafiltração, para separação da polpa, enzimas pectinolíticas e microrganismos, que foram retidos. Foi utilizada uma membrana da Romicom (HF-43) de polissulfona em um sistema de configuração tubular, com peso molecular de corte de 50.000 daltons, à pressão de 1,2 bar. Obteve-se um fator de concentração de 27,6. O retentado da ultrafiltração foi pasteurizado à temperatura de 90°C, em trocador de calor de superfície raspada desenvolvido para este projeto. O processo de osmose inversa foi conduzido no equipamento Lab-unit M-20 da DDS, utilizando membranas da DDS (HR 95 PP) de filme composto em um sistema de configuração quadro e placas. Foram realizados três tratamentos com pressões de 20, 40 e 60 bar e para cada experimento, foram feitas três repetições. O retentado pasteurizado da ultrafiltração foi adicionado ao retentado da osmose inversa e caracterizado química, física e sensorialmente. Na osmose inversa foram obtidos fatores de concentração de 2,7, 3,5 e 3,6 e teores de sólidos solúveis de 18, 23 e 30 °Brix, para os tratamentos de 20, 40 e 60 bar, respectivamente. Os respectivos permeados apresentaram teores de sólidos solúveis de 3,3, 1,3 e 0,3°Brix e acidez de 262,50, 91,50 e 34,25 mg de ácido cítrico/100 ml. Os sucos obtidos pelos três tratamentos apresentaram valores de "defect score" e "color score" superiores aos do suco original, enquanto que para o "flavor score", os sucos obtidos às pressões de 40 e 60 bar, apresentaram valores próximos ao ideal. Os valores de "ratio", pH e formol foram semelhantes entre os tratamentos. O teor de óleo foi maior no tratamento realizado à menor pressão enquanto que o teor de vitamina C foi maior no de maior pressão. Tanto o suco concentrado quanto o diluído, nos três tratamentos, foram caracterizados como fluidos Newtonianos, apresentando valores de viscosidade maiores quando obtidos a maiores pressões.

Cinética da degradação da cor de solução hidrossolúvel comercial de urucum, submetida a tratamentos térmicos

Soluções comerciais hidrossolúveis de urucum foram submetidas a diferentes tratamentos de tempo/temperatura, a fim de se investigar a estabilidade da cor nestas condições. A cor foi medida em um espectrofotômetro COMCOR 1500 Plus no sistema Lab Hunter e os resultados são discutidos neste artigo, assim como as alterações de concentração do sal de norbixina e os parâmetros de cor L, a e b Hunter. Os resultados foram analisados quanto à ordem da reação e a dependência da temperatura pôde ser descrita pelo modelo de Arrhenius, com valores de energia de ativação entre 11 e 25 kcal/mol. As alterações de cor observadas foram o aumento de luminosidade do amarelo e diminuição do vermelho. As reações de degradação do sal de nobixina foram de 2a ordem e de 1a ordem para os outros parâmetros de cor.

Aspectos tecnológicos e sensoriais do guandu [Cajanus cajan (L.) Millsp.] enlatado em diferentes estádios de maturação

O objetivo deste trabalho é viabilizar a introdução do guandu verde enlatado no mercado brasileiro. Foram realizadas três colheitas de grãos ainda verdes da cultivar IAC Fava Larga obtidos no 44º, 57º e 62º dia após a floração (DAF) e finalmente no 92º DAF, quando os grãos já possuíam cor pardo-amarelada. Para todos os lotes, após otimização das condições de enlatamento, 121ºC durante 5 a 6 minutos, efetuaram-se estudos quanto ao acúmulo de matéria seca, composição dos grãos, cor, textura e aceitação sensorial. Conclui-se, através do acúmulo de matéria seca do grão, que a maturidade fisiológica ocorreu em torno do 62º DAF, quando também apresentou as melhores características para o enlatamento. As cores dos grãos pós-enlatamento, vermelha e amarela (unidades Lab Hunter) apresentaram estáveis até o 62º DAF. A textura foi gradativamente mais firme com o avanço do amadurecimento tendo verificado correlação positiva (r = 0,96) entre medidas de texturas sensorial e instrumental. A aceitação do guandu enlatado cultivar IAC Fava Larga foi apenas regular.

Influência do sexo e faixas de peso ao abate nas características físico-químicas da carne de capivara

Este trabalho objetivou avaliar o efeito dos fatores sexo e faixas de peso ao abate (30-40, 40-50, 50-60kg) sobre o declínio de pH, pH final, cor, capacidade de retenção de água (CRA), perda de peso por cozimento (PPC) e força de cisalhamento (FC) da carne de capivara (Hydrochaeris hydrochaeris). As amostras do músculo longissimus dorsi (LD) foram obtidas de 28 capivaras (16 machos e 12 fêmeas), provenientes de um zoocriadouro. Não houve influência dos fatores sexo e faixas de peso ao abate sobre o pH as 2h (6,29), 5h (6,29), 8h (6,25) e 24h (6,01) post mortem; na cor (Sistema CIE LAB) para luminosidade (34,28), teor de vermelho (10,74) e teor de amarelo (1,74); CRA (0,47), PPC (32,27%) e FC (5,20kgf/g). Comparando com espécies domésticas, a carne de capivara apresentou pH final elevado; índice de luminosidade baixo e teor de vermelho elevado, assemelhando-se à carnes de bovinos e ovinos (carnes vermelhas); CRA e PPC dentro dos limites considerados normais; e, textura (FC) considerada macia.

Simulation model of wind turbine gearbox and lubrication system

As increasing efficiency of a wind turbine gearbox, more power can be transferred from rotor blades to generator and less power is used to cause wear and heating in the gearbox. By using a simulation model, behavior of the gearbox can be studied before creating expensive prototypes. The objective of the thesis is to model a wind turbine gearbox and its lubrication system to study power losses and heat transfer inside the gearbox and to study the simulation methods of the used software. Software used to create the simulation model is Siemens LMS Imagine.Lab AMESim, which can be used to create one-dimensional mechatronic system simulation models from different fields of engineering. When combining components from different libraries it is possible to create a simulation model, which includes mechanical, thermal and hydraulic models of the gearbox. Results for mechanical, thermal, and hydraulic simulations are presented in the thesis. Due to the large scale of the wind turbine gearbox and the amount of power transmitted, power loss calculations from AMESim software are inaccurate and power losses are modelled as constant efficiency for each gear mesh. Starting values for simulation in thermal and hydraulic simulations were chosen from test measurements and from empirical study as compact and complex design of gearbox prevents accurate test measurements. In further studies to increase the accuracy of the simulation model, components used for power loss calculations needs to be modified and values for unknown variables are needed to be solved through accurate test measurements.

Influência das condições de armazenamento sobre os pigmentos cárneos e a cor do salame italiano fatiado

O consumo de produtos cárneos fatiados tem aumentado nos últimos anos, particularmente os produtos curados como o salame. Os vários tipos de salame existentes são fatiados pelas indústrias de carne e/ou pelos supermercados, sem levar em conta as possíveis alterações que possam vir a ocorrer com tal procedimento. As alterações que ocorrem nos pigmentos cárneos totais e nitrosos repercutem na cor, que é detectada pelo consumidor e influencia diretamente no consumo de produtos desta natureza. O presente estudo teve como objetivo investigar o efeito da intensidade de luz, do oxigênio e da temperatura na conversão dos pigmentos cárneos em nitrosos, na quantidade de pigmentos cárneos totais e nitrosos e no índice de cor vermelha, nas fatias de salame tipo italiano. Tais fatias foram acondicionadas em quatro modelos de embalagens diferentes quanto à permeabilidade à luz e ao oxigênio e armazenadas durante 32 dias em temperaturas de 10 °C e 15 °C sob 930 LUX, continuamente, sendo estas condições similares às empregadas em gôndolas de supermercados. A quantidade dos pigmentos cárneos totais e nitrosos, o índice de cor vermelha (a*), determinado pelo método CIE* Lab, foram mensurados nas fatias no zero, 4º, 6º, 12º, 14º, 19º, 25º, 27º e 32º dia de armazenamento. Os resultados obtidos foram avaliados estatisticamente por análise de variância e teste de Tukey, adotando nível de confiança de 95% (p < 0,05). Observou-se, pela análise global dos parâmetros, que o oxigênio diminui a quantidade de pigmentos cárneos totais, a conversão para pigmentos nitrosos e o índice de cor vermelha nas fatias de salame, enquanto que a temperatura potencializou essas reações. Verificou-se, também, que a luz influenciou na quantidade de pigmentos totais, na conversão dos pigmentos nitrosos e no índice de cor vermelha, porém com menor intensidade. Deste modo, o acondicionamento das fatias em embalagens com alta barreira ao oxigênio e à luz retardam significativamente a perda de cor vermelha e a oxidação dos pigmentos cárneos e nitrosos.

Coloração de cortes cozidos de frangos alimentados com urucum

Para atender às necessidades do mercado consumidor e, assim, agregar valor ao seu produto, a indústria avícola tem procurado formas de se ajustar a esse padrão. Sendo o urucum um excelente pigmentante, este trabalho teve como objetivo avaliar o comportamento do corante na carne de frango cozida. Cem animais foram divididos em quatro grupos e tratados com 0; 1; 2; e 3% de urucum incluso na ração. Para avaliação da coloração dos cortes, foi utilizado o sistema Hunter Lab. Para o parâmetro L, os cortes de peito foram inversamente proporcionais aos cortes de coxa, diminuindo, conforme aumento da porcentagem de urucum para peito, e aumentando, para coxa. Para o parâmetro Croma, os cortes apresentaram comportamento semelhante, aumentando, conforme aumentou a porcentagem de urucum. Os demais parâmetros (a, b e Hue-Angle) não tiveram diferenças significativas. Portanto, a utilização de urucum, com a intenção de aumentar a pigmentação da carne frangos, aumenta conforme aumenta a porcentagem de urucum na ração dos animais.

Elongated cells of Listeria monocytogenes in biofilms in the presence of sucrose and bacteriocin-producing Leuconostoc mesenteroides A11

Listeria monocytogenes is a foodborne pathogen which may survive in biofilms and persist in food processing plants. In this study, the ability of Leuconostoc mesenteroides (bac+ and bac-) to inhibit biofilm formation by L. monocytogenes ATCC 19115 was studied with stainless steel coupons immersed in BHI broth and BHI broth plus sucrose in combination with the Lactic Acid Bacteria (LAB). Adhered cells were collected with swabs and enumerated on selective agars (Oxford for listeria and MRS for leuconostoc). Leuconostoc mesenteroides bac+ in co-culture with L. monocytogenes was effective to inhibit biofilm formation by listeria for up to 3 hours of incubation, but at 24 hours, biofilm was present in all conditions tested, as confirmed by observations of stainless steel coupons under Scanning Electron Microscopy (SEM). It was also observed that in the presence of L. mesenteroides bac+ in BHI plus sucrose, a high number of elongated cells of L. monocytogenes was present, which may indicate an adaptation response of the pathogen to stress conditions with important implications for food safety.

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis

To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A significant (P < 0.005) increase was observed in pH and a w values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.