Implicações clínicas da doença de Lyme em região facial: revisão da literatura

Lyme disease (LD) is a systemic infl ammatory changes resulting from direct action and the immune response to the spirochete Borrelia burgdoferi transmitted by inoculation of the fl ow of the genus Ixodes tick and is most commonly found in North America, Europe and Asia. This disease can lead to facial and peripheral neurological manifestations, such as Bell’s palsy, eye changes, disorders in the temporo-mandibular joint in addition to paresthesia of superior and inferior alveolar nerves. In Brazil, the diagnosis of LD is primarily based on clinical presentation, the erythema migrans skin, and epidemiological information of the patient. Recognition of the onset of the DL by health professionals is essential for the correct antibiotic treatment preventing the progression of the disease, and also relevant preventive guidelines for those living or working in endemic areas.

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.

Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile

The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we also investigated the ability of the mixed starter cultures (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416) to modify the isofl avones profi le of soy product during the fermentation process. Three products were analysed: soy product fermented with E. faecium CRL 183 and L. helveticus 416, isofl avonessupplemented soy product (fermented with E. faecium CRL 183 and L. helveticus 416; 50mg/100g, Isofl avin®, Galena, Brazil) and unfermented soy product. A panel of judges evaluated the acceptability of the samples on a nine point structured hedonic scale. The chemical composition namely fat, protein, ash and total carbohydrate contents, pH, enumeration of viable Lactobacillus spp. and Enterococcus spp. and quantifi cation of isofl avones using HPLC were investigated. All determinations were conducted after 7 days storage at 10°C. The sensorial acceptance was reduced in the isofl avones-supplemented soy product, but this effect was not signifi cant compared to the sample without isofl avones addition. Chemical composition did not differ (p<0.05) among the samples. Cell viable counts were reduced and total fermentation time was longer in the isofl avonessupplemented soy product, suggesting that the isofl avone addition could inhibit the starter cultures. However, all the products may be considered probiotic since they exhibited lactic acid bacterial populations varying from 2.3 x 109 up to 1.22 x 1010 CFU/mL. Fermentation of soymilk did not change the isofl avones profi le. In conclusion, it was possible to obtain a fermented soy product containing a high isofl avones concentration, adequate sensory and chemical characteristics and lactic acid bacterial viability suffi ciently high to characterize the product as a probiotic. The mixed starter culture was not able to convert the glycoside isofl avones into aglycone or produce equol during the fermented soy product processing.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Qualidade de água utilizada para consumo em escolas e creches no município de São Carlos - SP

We know the importance of treating water for human consumption because changes in the physicochemical and / or biological has been associated with various health problems, the quality of water intended for human consumption must meet potability standards established by governmental decree 518/2004. The aim of this study was to evaluate the quality of water supplied schools and daycare in the city of São Carlos - SP. We selected 31 schools and kindergartens, and at intervals of 3 months, two water samples taken at three different points - network, tank and fi lter - totaling 186 samples, with an interval of three months, to verify possible differences in sampling points and at different times. The samples were evaluated for the following parameters: presence of total coliform and fecal coliform / E. coli count of heterotrophic bacteria, determination of pH, fl uoride, free residual chlorine, turbidity and color. The largest number of samples outside the standard for coliform was coming from the fi lters and the network, heterotrophic bacteria in most samples was taken out of standard fi lters. In the physical-chemical analysis of samples as many non-standard pH occurred in the network, network, and fl uoride in the fi lter pair in the fi lter to free chlorine and turbidity in the reservoir. The parameter with a larger sample size was inadequate fl uoride. We need more attention to the conservation, cleaning and maintenance of building reservoirs and fi lters in schools and kindergartens of San Carlos, since the water was considered unfi t for consumption.

Potencialidades e dificuldades interpessoais de universitários: estudo de caracterização

The interpersonal development can stimulate quality social relationship and promote people´s health. Interpersonal relationships are demanded by the university context, which requires the students to develop and to express socially skillful behaviors. However, diffi culties in interpersonal relationship in the university are common. Characterization studies can help the identifi cation of diffi culties and behavioral potentialities of students and promote effi cient trainings with college students This research aimed to: a) describe the prevalence of reports of university students who sought for psychological help, as the behavior called social skills, (b) identify the partners (family, boyfriend (a), friends, colleagues, teachers) with whom such responses are issued, (c) describe consequences reported by students that occur in the interaction with such parties. Data were obtained from semi structured interviews and IHS-Del Prette instrument. The interviews data were categorized by the analysis content and IHS-Del Prette data were computed according to concerning instructions. The outcomes describe potentialities and diffi culties that the students presented in relation to the social skills according to different aspects: university, work, love relationship, friends and family. The behaviors reported with higher frequency are related to speaking in public, talking to the partner about the relationship, speaking with friends and family members and fl irt. It was also observed that in all the categories the behaviors had as consequence more punishing than reinforcing events. The outcomes obtained of IHS-Del Prette found out that 50% of the sample showed [ok] poor social skills repertoire demanding training.

Interferência do uso da terra para as inundações na área urbana do córrego da servidão, Rio Claro (SP)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Balanço entre intemperismo químico e remoção do solo na bacia do Ribeirão Monjolo Grande, Ipeúna (SP), determinado por geoquímica fluvial

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

Contribuição à análise de proveniência sedimentar pelo método Traços de Fissão em zircão e influências estruturais para a formação do Planalto Residual de Marília

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

Estudo da relação de ordem-desordem estrutural em nanopartículas de TiO2

Pós-graduação em Química - IQ

Aminas biogênicas e polifenóis no leite e queijo de ovelhas da raça Bergamácia suplementadas com óleo ou farelo de linhaça (Linum usitassimum L.)

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

Papiloma de plexo coroide em um cão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência de aspectos técnicos e anatômicos nos índices de fertilidade baseado no desempenho da inseminação artificial

The aim of this work was to examine both the influence of anatomical and technical aspects on fertility rate of sheep based on the performance of transcervical artificial insemination (TCAI). Transcervical artificial insemination was performed with traction of the cervix in 122 ewes using frozen semen from 11 rams, both Santa Ines breed. The data collected were: type of external cervical opening (CO) (P - papilla; FL - flap; DB - duckbill, S - spiral; RO - rosette), duration of cervical manipulation (2-3, 4-5 and 6-7 minutes), degree of difficulty in cervical transposition (low, moderate, high) and presumed semen deposition site (SC - superficial cervical; DC - deep cervical; IU - intrauterine). The influence of these variables on pregnancy rate was evaluated. Cervical opening type and duration of cervical manipulation had no influence (p>0.05) on fertility. The degree of difficulty in cervical manipulation influenced (p<0.05) pregnancy rate, since insemination classified as low grade had 52% of pregnancy, while those classified as high recorded only 20%. The presumed site of semen deposition influenced significantly (p<0.05) fertility. Pregnancy rates of deposition at each site were: UI – 45.8%, DC – 25.7%; SC – 15.4%. As expected, deeper depositions resulted in higher fertility. In conclusion, the performance of TCAI did not depend on the anatomical classification of external cervical opening of ewe and the duration of cervical manipulation within the range tested (2-7 minutes). The TCAI may have higher fertility rates if difficulties in the application were reduced and the semen deposition was deeper.

Efeito do Ácido Ascórbico em melões 'Orange Flesh' minimamente processados

The aim of this work was to evaluate the application of different concentrations of ascorbic acid on Orange Flesh melon. Whole Melons were sanifi ed with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts into cubes with 100 mg L-1 for 1 minute before being tested under different concentrations of ascorbic acid (0, 1, 2 and 3%) in immersion at room temperature for 10 minutes. After drainage, the cuts were packed in PET packages lined with polyethylene fi lm of 18 µm and stored at 5 ± 1°C and 85 ± 5% of RH for 8 days, being evaluated every 2 days. Physicochemical, microbiological and sensorial analyses were performed. The experimental design utilized for the experiment was the completely randomized in factorial scheme. Ten replicates were used for non-destructive analyses and 3 replicates were used for destructive ones. The application of ascorbic acid reduced the loss of mass; the fruits presented a low population of psychrotrophic bacterias, fi lamentous, fungi and yeasts, reduction of soluble solids, pH and fi rmness and, consequently, extended postharvest life of the fruits by 2 days. The appearance, fl avor and taste were also affected. The application of 1% of ascorbic acid was the best treatment for the fresh cuts “Orange Flesh” melons.