Estratégias tecnológicas para aumento de solubilidade e diminuição de toxicidade do fármaco antifúngico anfotericina B

A Anfotericina B é o fármaco antifúngico referência desde a sua descoberta na década de 50 até os dias atuais para o tratamento de infecções fúngicas sistêmicas. O objetivo do trabalho é realizar uma revisão bibliográfica que forneça os sistemas de liberação comercializados e os que estão em estudo, focando estratégias tecnológicas que possam servir para resolver os problemas da baixa solubilidade em água e da alta nefrotoxicidade da Anfotericina B. A AmB é um fármaco que apresenta inexpressiva solubilidade em meio-aquoso, principalmente na região de pH dos fluídos biológicos (7,4–8,0), sendo administrado atualmente por via endovenosa. Justificando a importância desse estudo para a área farmacêutica, novos sistemas de liberação que usem a via oral, aumentarão a adesão por crianças e idosos, além de aumentar o arsenal terapêutico e diminuir os gastos com hospitalizações. Por ter a sua utilidade clínica limitada em razão de sua alta toxicidade, tem-se buscado direcionar a AmB especificamente para o fungo ou pelo menos para o local da infecção, mantendo-se longe o fármaco das células hospedeiras. Para isso, se busca diferentes veículos que não o desoxicolato (Fungizone). Por fim, as formulações lipídicas mostram-se com maior eficácia e com menor toxicidade comparadas a Anfotericina B-desoxicolato, mas não fazem parte da rotina hospitalar em razão do seu alto custo

Avaliação de qualidade de amidos de mandioca modificados utilizados na fabricação de pão de queijo

The food industry looks for new ways and strategies to standardize the marketing products in the customer market. The modification of the cornflour that are produced in the manufacturing of the cheese bread has been one of the these ways, since some raw materials that are used to make the cornflour present different features in each supplyed allotment. The present research had as a main purpose to analyse such features looking forward to improving the quality of the final product. Thus, some tests were done to verify the pH, humidity and acidity; it was checked the percentage of carbonyl and carboxylic groups and the power of expansion to five different allotments and to farina, for example: pre-gel, natural, expandex farina as the combination of the three cited kinds. After diversifying the allotments, different results were acquired, even to an unique kind of farina and it was not possible to correlate the results of acidity, the percentage of carbonyl and carboxylic groups and the power of expansion. The pH and humidity are proper for each kind of farina. This way, the raw materials that are used for each cheese bread manufacturing must be analysed in each allotment

Alocação de atividades produtivas e tecnológicas em subsidiárias de empresasa multinacionais: o caso da indústria de máquinas agrícolas

O presente trabalho avalia a interação usuário-produtor na Indústria de Máquinas Agrícolas (IMA) e procura demonstrar como esse padrão interativo promove a descentralização das atividades inovativas do setor, com enfoque no caso brasileiro. O Estudo de Caso das empresas multinacionais (Deere & Co, CNH Global NV e AGCO Corp.) corrobora a hipótese do desenvolvimento de projetos em território brasileiro com predominância de projetos de caráter derivativo

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Efeito da utilização de substitutos de gordura em queijos light

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.

Cerne e alburno em eucaliptos: influência da espécie e da idade nas propriedades tecnológicas

Pós-graduação em Ciência Florestal - FCA

Estratégias Produtivas e Tecnológicas das empresas da Indústria Farmacêutica do Brasil e da Índia: um exame a partir de indicadores aplicados aos fluxos de comércio exterior

This work aims to evaluate the different trajectories in terms of production structure, technological capabilities and performance in international trade of pharmaceutical industries in Brazil and India. For this, we build international trade indicators, based on data provided by the COMTRADE, the UN database for trade. Through the indicators, it is observed that the countries have different results in the catch-up process of the pharmaceutical industry. India has built a productive structure strongly based on generic drugs, with which it is able to greatly meet domestic demand and export to many countries worldwide. Brazil remains in a position of dependence of foreign production, with a high level of imports and exports to the region of Latin America

Estratégias tecnológicas em transformação: um estudo da indústria farmacêutica brasileira

The aim of this research is to analyze the extension of changes in technological strategies of a group of Brazilian pharmaceutical companies, which we believe were induced by transformations in the institutional environment during the 1990s. Major institutional changes, such as the enacting of laws that recognized drug patents rights and fostered generic drugs market, have strengthened the market insertion and competitive position of these companies, what would enable an increase in research and development efforts in Brazil. In addition to the literature on technology strategy and drug industry, this study was based on interviews with six Brazilian pharmaceutical companies, all of which were ranked among the top national companies in the industry and have been considered in previous studies particularly active in the process of changing technological strategies. This research confirmed a significant intensification of technology efforts carried out by Brazilian drug companies. Nevertheless, the R&D intensity is still far below the global pattern and innovative impacts are slight.

Utilização de melaço, manipueira e soro de queijo como substratos para produção de biossurfactante por Bacillus Pumilus e sua aplicação em biorremediação de solo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de filmes biodegradáveis à base de zeína, caracterização das propriedades funcionais e estruturais e avaliação do uso como cobertura na conservação das características físico-químicas do queijo Minas padrão

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

Rendimento e qualidade do queijo tipo Minas Frescal de cabras alimentadas com raspa de mandioca e alfalfa

Pós-graduação em Zootecnia - FMVZ

Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura

Chemical composition, proteolysis and functional properties of commercial Mozzarella cheese with reduced fat content found in the market of Londrina – PR were evaluated. The cheeses were analyzed for chemical composition, meltability, free oil formation, and the indexes of extension and depth of proteolysis during 30, 45 and 60 days of storage at 5°C. The samples showed no significant difference in chemical composition. The fat content of all samples complied with current legislation regarding the minimum percentage (25%) of fat reduction. Among the three brands tested, the cheeses of brand C showed the highest depth index of proteolysis. In all chesses, the meltability has increased during storage period. The, the brand C had significantly higher (p <0.05) free oil content when compared to other brands tested.

Análise crítica da contribuição da Semana Nacional de Ciência e Tecnologia para a popularização do conhecimento científico

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

Percepção de desconforto na utilização de um produto: ralador de queijo

This study presents an analysis of the discomfort in the use of a cheese grater. Data was collected using a protocol of perceived discomfort and the results show that the subjects with no experience in cooking reported more experiences of discomfort and higher intensity than the subjects with experience in cooking.