998 resultados para HD5119.W6 N3
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1912 (A123,N3).
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1886/01 (N3)-1886/06.
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1874/10/30 (T1,A18,N3).
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1873/02/02 (A17,N3).
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1872/01/06 (T1,N3).
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1855/04/21 (T1,N3).
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It has been shown that HLA class I molecules play a significant role in the regulation of the proliferation of T cells activated by mitogens and antigens. We evaluated the ability of mAb to a framework determinant of HLA class I molecules to regulate T cell proliferation and interferon gamma (IFN-g) production against leishmania, PPD, C. albicans and tetanus toxoid antigens in patients with tegumentary leishmaniasis and healthy subjects. The anti-major histocompatibility complex (MHC) mAb (W6/32) suppressed lymphocyte proliferation by 90% in cultures stimulated with aCD3, but the suppression was variable in cultures stimulated with leishmania antigen. This suppression ranged from 30-67% and was observed only in 5 of 11 patients. IFN-g production against leishmania antigen was also suppressed by anti-HLA class I mAb. In 3 patients IFN-g levels were suppressed by more than 60%, while in the other 2 cultures IFN-g levels were 36 and 10% lower than controls. The suppression by HLA class I mAb to the proliferative response in leishmaniasis patients and in healthy controls varied with the antigens and the patients or donors tested. To determine whether the suppression is directed at antigen presenting cells (APCs) or at the responding T cells, experiments with antigen-primed non-adherent cells, separately incubated with W6/32, were performed. Suppression of proliferation was only observed when the W6/32 mAb was added in the presence of T cells. These data provide evidence that a mAb directed at HLA class I framework determinants can suppress proliferation and cytokine secretion in response to several antigens.
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1877/04/24 (N3,A1).
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1914/09/10 (N3,A37).
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1884/07/20 (N3).
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O objetivo desse trabalho foi avaliar os efeitos de métodos de abate (MA) (humanitário (MH) e por tiro (MT)) e sexo na composição centesimal, perfil de ácidos graxos (AG) e colesterol da carne de capivara (Hydrochaeris hydrochaeris L. 1766). Foram abatidos 20 animais (13 machos (M) e 7 fêmeas (F)) com peso médio de 45,71kg. No músculo longissimus dorsi (LD) foram determinados: umidade, lipídios totais (LT), proteína e cinzas e no semimembranosus (SM), o colesterol por colorimetria e o perfil de AG por cromatografia gasosa. O LD apresentou: 75,87% de umidade, 1,37% de LT, 22,11% de proteínas e 1,09% de cinzas. Houve diferença (p<0,01) nos teores de LT de M (1,75%) e F (0,98%). Os fatores sexo e MA não influenciaram: umidade, proteína e cinzas. Os AG encontrados em maior proporção (%) foram: C16:0 (29,57); C18:1w9 (27,87); C18:2w6 (19,19); C18:0 (6,57); C18:3w3 (4,97); C14:0 (3,64); C20:4w6 (3,45); C18:1w7 (3,31) e C16:1w7 (1,90). A relação AG poliinsaturados/saturados foi 0,82. As médias de AG w6 e w3 foram 23,41 e 5,63%. Os fatores sexo e MA não influenciaram os poliinsaturados e colesterol (28,11mg/100g). A carne de capivara apresentou teores elevados de proteína e valores reduzidos de lipídios totais e de colesterol e relação w6/w3 nutricionalmente adequada.
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Foi realizado um estudo sobre o perfil de ácidos graxos e colesterol na manta de polvo comum, Octopus vulgaris, capturado na praia de Camocim - CE, no decorrer dos meses de abril a outubro em coletas bimensais. Apesar do ácido oleico (C18: 1n9) apresentar comportamento uniforme ao longo do tempo de coleta, a maioria dos demais ácidos graxos foi afetada (p = 1%) pela época de coleta. Os níveis dos ácidos araquidônico (C20:4n6), oleico (C18:1n9), esteárico (C18:0) e linoleico (C18:2n6) foram superiores àqueles reportados na literatura. O somatório de ácidos graxos poli-insaturados e monoinsaturados revelou que o óleo de polvo apresenta um teor significativo de ácidos graxos insaturados. Foi observado um aumento gradativo de colesterol ao longo do tempo estudado e um comportamento inverso para a relação de ácidos graxos n3/n6.
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The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids), n-6/n-3 ratio, and CLA (conjugated linoleic acid) content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage), and morcilla (cooked sausage). From the results obtained it can be said that the total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher than those comparison from databases from other regions of Argentina, USA, and Spain. Except for chorizo, which has a value lower than 0.4, the PUFA/SFA-stearic ratio of the other products were a little higher than those reported by other researchers. CLA (Conjugated linoleic acid) contents between 0.03% and 0.19% were detected. The results obtained indicate that salamín produced in northeastern Argentina, Chaco state, shows high protein and PUFA (Polyunsaturated fatty acids) contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition produced in other countries.
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Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio 1.81 ± 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 ± 0.25).
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Abstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not exceeded limit values on 9th day. In conclusion, whole or gutted (headed and eviscerated) storage of meagre is found to be more advantageous compared to fillets for storage at 4 ± 1 oC.
