Criopreservação de oócitos de Prochilodus lineatus (Valenciennes, 1836) (Teleostei, Prochilodontidae)

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Desenvolvimento in vitro e criopreservação de sementes de orquídeas

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

CHARACTERIZATION OF LYOPHILIZED LIPOSOMES PRODUCED WITH NON-PURIFIED SOY LECITHIN: A CASE STUDY OF CASEIN HYDROLYSATE MICROENCAPSULATION

A commercial casein hydrolysate was microencapsulated in liposomes produced with non-purified soy lecithin, cryoprotected with two different disaccharides and lyophilized. The encapsulation efficiency of casein hydrolysate ranged from 30 to 40%. The powders were analyzed by differential scanning calorimetry (DSC), scanning electron micrography (SEM), infrared spectroscopy (FTIR) and wide angle X-ray diffraction (WAXD). DSC data revealed the presence of an exothermal transition in empty lyophilized liposomes, which was ascribed to the presence of a quasicrystalline lamellar phase (intermediary characteristics between the L-beta and L-c phases). The addition of peptides to the liposomal system caused the disappearance of this exothermic phenomenon, as they were located in the polar headgroup portion of the bilayer, causing disorder and preventing the formation of the quasicrystalline phase. Infrared data indicated the presence of the peptides in the lyophilized formulations and showed that the cryoprotectants interacted effectively with the polar heads of phospholipids in the bilayer.

Effects of bovine sperm cryopreservation using different freezing techniques and cryoprotective agents on plasma, acrosomal and mitochondrial membranes

The success of semen cryopreservation is influenced by several factors, such as freezing curves and cryoprotectants. These two factors are of special interest once they may lead to many important physical-chemical changes resulting in different degrees of damage in spermatozoa structure. This experiment was designed to compare the effect of bull semen cryopreservation using two freezing techniques: conventional (CT cooling rate of -0.55 degrees C min-1 and freezing rate of -19.1 degrees C min-1) and automated (AT cooling rate of -0.23 degrees C min-1 and freezing rate of -15 degrees C min-1), performed with different curves, and with three cryoprotectants (glycerol, ethylene glycol and dimethyl formamide) on bovine sperm motility and integrity of plasma, acrosomal and mitochondrial membranes. These variables were simultaneously evaluated using the fluorescence probes propidium iodide, fluorescein-conjugated Pisum sativum agglutinin and MitoTracker Green FM. The effects of freezing techniques, as well as of different cryoprotectants were analysed by the analysis of variance. The means were compared by Fishers test. There were no significant differences between freezing techniques (P > 0.05). Glycerol showed higher percentages of motility, vigour and integrity of plasma, acrosomal and mitochondrial membranes than other two cryoprotectants (P < 0.05). Ethylene glycol preserved higher motility and integrity of plasma and mitochondrial membranes than dimethyl formamide (P < 0.05). Sperm motility with glycerol was 30.67 +/- 1.41% and 30.50 +/- 1.06%, with ethylene glycol was 21.17 +/- 1.66% and 21.67 +/- 1.13% and with dimethyl formamide was 8.33 +/- 0.65% and 9.17 +/- 0.72% to CT and AT curves, respectively. The percentage of spermatozoa with simultaneously intact plasma membrane, intact acrosome and mitochondrial function (IPIAH) was 14.82 +/- 1.49% (CT) and 15.83 +/- 1.26% (AT) to glycerol, 9.20 +/- 1.31% (CT) and 9.92 +/- 1.29% (AT) to ethylene glycol 4.65 +/- 0.93% (CT) and 5.17 +/- 0.87% (AT) to dimethyl formamide. Glycerol provided the best results, although nearly 85% of spermatozoa showed some degree of injury in their membranes, suggesting that further studies are required to improve the results of cryopreservation of bovine semen.

Vitrification of primordial germ cells using whole embryos for gene-banking in loach, Misgurnus anguillicaudatus

In gene-banking, primordial germ cells (PGCs), which are embryonic precursor cells of germ cells, are useful for cryopreservation because PGCs have a potential to differentiate into both eggs and sperm via germ-line chimera. Here, we have established vitrification methods for PGCs cryopreservation using 12- to 17-somite stage embryos in loach, Misgurnus anguillicaudatus, which were dechorionated, removed their yolk and injected with green fluorescent protein (GFP) -nos1 3'UTR mRNA to visualize their PGCs. In order to optimize cryopreservation medium for vitrification, the toxicity of cryoprotectants was analyzed. Different concentrations (2, 3, 4, 5 m) of dimethyl sulfoxide (DMSO), methanol (MeOH), ethylene glycol (EG) and propylene glycol (PG) as cryoprotectants were tested. Then, 5 m DMSO showed significantly-high toxicity. Based on this information, combinations called DMP (2 m (14.2% [v/v]) DMSO, 2 m (8.1% [v/v]) MeOH and 2 m (14.4% [v/v]) PG), DP (2 m (14.2% [v/v]) DMSO and 4 m (28.7% [v/v]) PG) and DE (2.1 m (15% [v/v]) DMSO and 2.7 m (15% [v/v]) EG) were evaluated for their toxicities and efficacy of PGCs cryopreservation using two types of equilibration step: direct immersion of cryopreservation media (one-step) and serial exposure to half and full concentration of cryopreservation media (two-step). Viable PGCs were obtained from post-thaw embryos which were cryopreserved by DP and DE with both 1- and 2-step equilibrations. Despite DP showing the highest toxicity, it gave the highest survival rate of embryonic cells after cryopreservation. When PGCs recovered from vitrified embryos were transplanted into host embryos at the blastula stage, the transplanted PGCs were able to migrate to a host genital ridge similarly as endogenous PGCs. It suggests that our methods could be useful to create a germ-line chimera for the production of gametes from PGCs of cryopreserved embryos.

Characterization of lyophilized liposomes produced with non-purified soy lecithin: a case study of casein hydrolysate microencapsulation

A commercial casein hydrolysate was microencapsulated in liposomes produced with non-purified soy lecithin, cryoprotected with two different disaccharides and lyophilized. The encapsulation efficiency of casein hydrolysate ranged from 30 to 40%. The powders were analyzed by differential scanning calorimetry (DSC), scanning electron micrography (SEM), infrared spectroscopy (FTIR) and wide angle X-ray diffraction (WAXD). DSC data revealed the presence of an exothermal transition in empty lyophilized liposomes, which was ascribed to the presence of a quasicrystalline lamellar phase (intermediary characteristics between the Lβ and Lc phases). The addition of peptides to the liposomal system caused the disappearance of this exothermic phenomenon, as they were located in the polar headgroup portion of the bilayer, causing disorder and preventing the formation of the quasicrystalline phase. Infrared data indicated the presence of the peptides in the lyophilized formulations and showed that the cryoprotectants interacted effectively with the polar heads of phospholipids in the bilayer.

Methodological study of the cryoconservation processes in miocroalgae

[EN]Two cryopreservation methods, controlled cooling and encapsulation/vitrification, were studied in order to find an appropriate protocol to maintain microalgae cultures by exposing them to ultra-low temperatures (cryogenics). This study has shown that the most efficient cryopreserving method is the use of cryoprotectants, being Glycerol and DMSO the best options for this procedure, and dismissing the encapsulation/vitrification method due to the low effectiveness, which results in a low post-thaw viability rate and a higher demanding of labour and consumables.

Advances in understanding of osmotic dehydration and vacuum impregnation of fruits

Osmotic Dehydration and Vacuum Impregnation are interesting operations in the food industry with applications in minimal fruit processing and/or freezing, allowing to develop new products with specific innovative characteristics. Osmotic dehydration is widely used for the partial removal of water from cellular tissue by immersion in hypertonic (osmotic) solution. The driving force for the diffusion of water from the tissue is provided by the differences in water chemical potential between the external solution and the internal liquid phase of the cells. Vacuum Impregnation of porous products immersed in a liquid phase consist of reduction of pressure in a solid-liquid system (vacuum step) followed by the restoration of atmospheric pressure (atmospheric step). During the vacuum step the internal gas in the product pores is expanded and partially flows out while during the atmospheric step, there is a compression of residual gas and the external liquid flows into the pores (Fito, 1994). This process is also a very useful unit operation in food engineering as it allows to introduce specific solutes in the tissue which can play different functions (antioxidants, pH regulators, preservatives, cryoprotectants etc.). The present study attempts to enhance our understanding and knowledge of fruit as living organism, interacting dynamically with the environment, and to explore metabolic, structural, physico-chemical changes during fruit processing. The use of innovative approaches and/or technologies such as SAFES (Systematic Approach to Food Engineering System), LF-NMR (Low Frequency Nuclear Magnetic Resonance), GASMAS (Gas in Scattering Media Absorption Spectroscopy) are very promising to deeply study these phenomena. SAFES methodology was applied in order to study irreversibility of the structural changes of kiwifruit during short time of osmotic treatment. The results showed that the deformed tissue can recover its initial state 300 min after osmotic dehydration at 25 °C. The LF-NMR resulted very useful in water status and compartmentalization study, permitting to separate observation of three different water population presented in vacuole, cytoplasm plus extracellular space and cell wall. GASMAS techniques was able to study the pressure equilibration after Vacuum Impregnation showing that after restoration of atmospheric pressure in the solid-liquid system, there was a reminding internal low pressure in the apple tissue that slowly increases until reaching the atmospheric pressure, in a time scale that depends on the vacuum applied during the vacuum step. The physiological response of apple tissue on Vacuum Impregnation process was studied indicating the possibility of vesicular transport within the cells. Finally, the possibility to extend the freezing tolerance of strawberry fruits impregnated with cryoprotectants was proven.

Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

Developing products having a high nutritional value and good storage stability during freezing is a challenge. Inulin (I) and extra virgin olive oil (EVOO) have interesting functional properties. The e?ect of the addition of I and EVOO blends at di?erent I:EVOO ratios (0:0, 0:60, 15:45, 30:30, 45:15, 60:0, 30:45 and 45:30) on the rheological, physical, sensory and structural properties of fresh and frozen ? thawed mashed potatoes formulated without and with added cryoprotectants was analysed and compared. Addition of I and EVOO (either alone or blended) reduced apparent viscosity and pseudoplasticity producing softer systems, indicating that both ingredients behave as soft ?llers. Samples with added I at the higher concentrations )1 (?45 g kg ) showed lower ?ow index and consistency, which is related to formation of smaller I particles; microphotographs indicated that gelling properties of I depended mostly upon processing. Frozen ? thawed samples were judged more acceptable and creamier than their fresh counterparts.

Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends

The effect of adding different ratios of inulin and extra virgin olive oil blends, formulated without (MPA) and with cryoprotectants (MPB), on texture properties of fresh mashed potatoes and frozen/thawed mashed potatoes was studied. Inulin and extra virgin olive oil behaved like soft ?llers, but inulin was associated with increased?brousness and extra virgin olive oil with increased creaminess. In the total dataset and frozen mashed potatoes, frozen/thawed mashed potatoes, and MPA subgroups, component 1 was a contrast between mechanical and surface textural attributes, whereas in MPB samples component 1 was determined by geometrical attributes. Addition of inulin at 30 g/kg and extra virgin olive oil at 45 g/kg is recommended.

Protein isolate and inulin: chemical, rheological and structural basis

Soy protein isolate is typical vegetable protein with health-enhancing activities. Inulin, a prebiotic no digestible carbohydrate, has functional properties. A mashed potato serving of 200 g with added soy protein isolate and inulin concentrations of 15?60 g kg provides from 3 to 12 g of soy protein isolate and/or inulin, respectively. Currently, no information is available about the possible texture-modifying effect of this non-ionizable polar carbohydrate in different soy-based food systems. In this study, the effect of the addition of soy protein isolate and inulin blends at different soy protein isolate: inulin ratios on the degree of inulin polymerization and the rheological and structural properties of fresh mashed and frozen/thawed mashed potatoes were evaluated. The inulin chemical structure remained intact throughout the various treatments, and soy protein isolate did not affect inulin composition being a protein compatible with this fructan. Small-strain rheology showed that both ingredients behaved like soft fillers. In the frozen/thawed mashed potatoes samples,0 addition of 30 : 30 and 15 : 60 blend ratios significantly increased elasticity (G value) compared with 0 : 0 control, consequently reducing the freeze/thaw stability conferred by the cryoprotectants. Inulin crystallites caused a significant strengthening effect on soy protein isolate gel. Micrographs revealed that soy protein isolate supports the inulin structure by building up a second fine-stranded network. Thereby, possibility of using soy protein isolate and inulin in combination with mashed potatoes to provide a highly nutritious and healthy product is promising.

Efecto de la adición de ingredientes funcionales en el comportamiento reológico y la textura de puré de patata (Cv. Kennebec) fresco y congelado

El interés creciente en encontrar alimentos precocinados congelados que se asemejen a productos naturales, capaces de superar un procesado con el menor daño, ha generado un aumento en el estudio de nuevos productos en este campo de la investigación. Las características de cada matriz alimentaria, la composición y estructura de los ingredientes, así como el efecto de las interacciones entre ellos, modifica la textura, estructura y las propiedades físicas y sensoriales del alimento, así como su aceptación por el consumidor. En este contexto, la investigación realizada en esta tesis doctoral se ha llevado a cabo en puré de patata considerado como una matriz alimentaria semisólida y se ha centrado en analizar los efectos de la concentración y modificación de la composición en las propiedades reológicas y de textura, en las propiedades físico-químicas y estructurales, así como en los atributos sensoriales de los purés de patata cuando a estos se le añaden diferentes ingredientes funcionales como fibra de guisante, inulina, aceite de oliva, aislado de proteína de soja, ácidos grasos omega 3 y/o sus mezclas. Para ello, se han realizado cuatro estudios donde se determinan las propiedades reológicas mediante ensayos dinámicos oscilatorios y en estado estacionario, los parámetros instrumentales de textura mediante ensayos de extrusión inversa y de penetración cónica, además de los cambios estructurales a través de cromatografía iónica con detector de pulsos amperométrico, cromatografía de gases con detector de ionización de llama y microscopía electrónica de barrido. Conjuntamente, se han evaluado los atributos sensoriales de los diferentes purés generando los descriptores que mejor definen la calidad sensorial del producto, utilizando un panel de jueces entrenados y valorándose la aceptación global de los nuevos productos mediante un panel de consumidores. En un primer estudio, el puré de patata natural congelado elaborado con crioprotectores se enriqueció con fibra dietética insoluble (fibra de guisante), fibra dietética soluble (inulina) y sus mezclas. La fibra de guisante influyó significativa y negativamente en la textura del puré de patata, percibiéndose en el producto un incremento de la dureza y de la arenosidad, mientras que la inulina produjo un ablandamiento del sistema. En un segundo estudio, el puré de patata natural fresco y congelado/descongelado elaborado con y sin crioprotectores, se enriqueció con fibra dietética soluble (inulina), aceite de oliva virgen extra y sus mezclas. La adición de estos dos ingredientes generó un ablandamiento de la matriz del sistema, produciéndose, sin embargo, un efecto sinérgico entre ambos ingredientes funcionales. La inulina tuvo un efecto más significativo en la viscosidad aparente del producto, mientras que el aceite de oliva virgen extra afectó más significativamente a la pseudoplasticidad, al índice de consistencia y a la viscosidad plástica del mismo. El proceso de congelación y descongelación utilizado favoreció la reducción del tamaño de las partículas de inulina haciéndolas imperceptibles al paladar, obteniéndose productos más cremosos y con mayor aceptabilidad global que sus homólogos frescos. En un tercer estudio, el puré de patata natural fresco y congelado/descongelado elaborado con crioprotectores se enriqueció con mezclas de fibra dietética soluble (inulina) y aislado de proteína de soja. Los resultados demostraron que el ciclo de congelación y descongelación realizado no afecta el grado de polimerización de la inulina. La estructura química de la inulina tampoco se vio afectada por la incorporación de la soja. El proceso de congelación/descongelación, así como la adición de concentraciones altas de inulina y bajas de aislado de proteína de soja, favorecen la disminución de la contribución de la componente viscosa en las propiedades viscoelásticas del puré de patata. La cremosidad fue el único atributo sensorial que presentó una correlación lineal significativa entre las puntuaciones otorgadas por panelistas entrenados y no entrenados. Por último, se elaboró un puré de patata natural fresco y congelado/descongelado optimizado con crioprotectores y enriquecido con la suma de ácido docosahexaenoico (DHA, C22:6 n-3) y ácido eicosapentaenoico (EPA, C20:5 n-3) y con ácido α-linolénico (ALA, C18:3 n-3) microencapsulados. El ciclo de congelación y descongelación no afectó al perfil de ácidos grasos del puré de patata. La adición de omega 3 procedente de aceites de lino y pescado microencapsulados mejora los indicadores nutricionales que definen la calidad de la grasa, obteniéndose un producto más saludable. ABSTRACT The growing interest in finding frozen precooked products that are like a natural product and capable of withstanding initial processing with minimum damage and remaining stable during preservation and reheating prior to consumption has generated an increase in studies of new products in this field of research. The characteristics of each food matrix, the composition and structure of the ingredients and the effect of interactions between them alter the texture, structure and physical and sensory properties of the food product and its acceptance by the consumer. In this context, the research conducted in this doctoral thesis was carried out on mashed potato, considered as a semi-solid food matrix, and focused on analysing the effects of concentration and modification of the composition of the mashed potato matrix on the rheological and textural properties, physicochemical and structural properties and sensory attributes of mashed potato when various functional ingredients are added to it, such as pea fibre, inulin, olive oil, soy protein isolate, omega 3 fatty acids and/or mixtures of these ingredients. Four studies were conducted for this purpose. Rheological properties were determined by oscillatory dynamic tests and stationary state tests, and instrumental texture parameters by backward extrusion and cone penetration tests. Structural changes were studied by ion chromatography with pulsed amperometric detector, gas chromatography with flame ionisation detector and scanning electron microscopy. The sensory attributes of the various mashed potato mixtures were evaluated by generating the descriptors that best defined the sensory quality of the products and using a panel of trained judges, and overall acceptance of the new products was evaluated by a panel of consumers. In the first study, frozen natural mashed potato incorporating cryoprotectants was enriched with insoluble dietary fibre (pea fibre), soluble dietary fibre (inulin) and mixtures of the two. Pea fibre had a significant negative influence on the texture of the mashed potato, producing an increase in hardness and granularity, whereas inulin produced a softening of the system. In the second study, fresh and frozen/thawed natural mashed potato prepared with and without cryoprotectants was enriched with soluble dietary fibre (inulin), extra virgin olive oil and mixtures of the two. The addition of these two ingredients generated softening of the matrix of the system, but a synergic effect between the two functional ingredients was produced. Inulin had a more significant effect on the apparent viscosity of the product, whereas extra virgin olive oil had a more significant effect on its pseudoplasticity, consistency index and plastic viscosity. The freezing and thawing process that was used contributed to a reduction in the size of the inulin particles, making them imperceptible to the palate and producing creamier products with greater overall acceptability than their fresh equivalents. In the third study, the fresh and frozen/thawed natural mashed potato incorporating cryoprotectants was enriched with mixtures of soluble dietary fibre (inulin) and soy protein isolate. The results showed that the freezing and thawing process that was performed did not affect the degree of polymerisation of the inulin. The chemical structure of the inulin was also not affected by the incorporation of soy. The freezing and thawing process and the addition of high concentrations of inulin and low concentrations of soy protein isolate favoured a decrease in the contribution of the viscous component to the viscoelastic properties of the mashed potato. Creaminess was the only sensory attribute that presented a significant linear correlation between the scores given by trained and untrained panellists. Lastly, fresh and frozen/thawed natural mashed potato optimised with cryoprotectants was prepared and enriched with the sum of docosahexaenoic acid (DHA, C22:6 n-3) and eicosapentaenoic acid (EPA, C20:5 n-3) and with α-linolenic acid (ALA, C18:3 n-3), microencapsulated. The freezing and thawing process did not affect the fatty acid profile of the mashed potato. The addition of omega 3 obtained from microencapsulated linseed and fish oils improved the nutritional indicators that define the quality of the fat, producing a healthier product.

Magnetic resonance microscopy and spectroscopy reveal kinetics of cryoprotectant permeation in a multicompartmental biological system.

Successful cryopreservation of most multicompartmental biological systems has not been achieved. One prerequisite for success is quantitative information on cryoprotectant permeation into and amongst the compartments. This report describes direct measurements of cryoprotectant permeation into a multicompartmental system using chemical shift selective magnetic resonance (MR) microscopy and MR spectroscopy. We used the developing zebrafish embryo as a model for studying these complex systems because these embryos are composed of two membrane-limited compartments: (i) a large yolk (surrounded by the yolk syncytial layer) and (ii) differentiating blastoderm cells (each surrounded by a plasma membrane). MR images of the spatial distribution of three cryoprotectants (dimethyl sulfoxide, propylene glycol, and methanol) demonstrated that methanol permeated the entire embryo within 15 min. In contrast, the other cryoprotectants exhibited little or no permeation over 2.5 h. MR spectroscopy and microinjections of cryoprotectants into the yolk inferred that the yolk syncytial layer plays a critical role in limiting the permeation of some cryoprotectants throughout the embryo. This study demonstrates the power of MR technology combined with micromanipulation for elucidating key physiological factors in cryobiology.

Increased potential of a cationic liposome-based delivery system:enhancing stability and sustained immunological activity in pre-clinical development

The combination of dimethyl dioctadecyl ammonium bromide (DDA) and the synthetic cord factor trehalose dibehenate (TDB) with Ag85B-ESAT-6 (H1 fusion protein) has been found to promote strong protective immune responses against Mycobacterium tuberculosis. The development of a vaccine formulation that is able to facilitate the requirements of sterility, stability and generation of a vaccine product with acceptable composition, shelf-life and safety profile may necessitate selected alterations in vaccine formulation. This study describes the implementation of a sterilisation protocol and the use of selected lyoprotective agents in order to fulfil these requirements. Concomitantly, close analysis of any alteration in physico-chemical characteristics and parameters of immunogenicity have been examined for this promising DDA liposome-based tuberculosis vaccine. The study addresses the extensive guidelines on parameters for non-clinical assessment, suitable for liposomal vaccines and other vaccine delivery systems issued by the World Health Organisation (WHO) and the European Medicines Agency (EMEA). Physical and chemical stability was observed following alteration in formulations to include novel cryoprotectants and radiation sterilisation. Immunogenicity was maintained following these alterations and even improved by modification with lysine as the cryoprotective agent for sterilised formulations. Taken together, these results outline the successful alteration to a liposomal vaccine, representing improved formulations by rational modification, whilst maintaining biological activity.

Formulation and characterisation of an effective particulate delivery vehicle for the novel sub-unit vaccine antigen, Ag85B-ESAT-6

This research focused on the formation of particulate delivery systems for the sub-unit fusion protein, Ag85B-ESAT-6, a promising tuberculosis (TB) vaccine candidate. Initial work concentrated on formulating and characterising, both physico-chemically and immunologically, cationic liposomes based on the potent adjuvant dimethyl dioctadecyl ammonium (DDA). These studies demonstrated that addition of the immunomodulatory trehalose dibehenate (TDB) enhanced the physical stability of the system whilst also adding further adjuvanticity. Indeed, this formulation was effective in stimulating both a cell mediated and humoural immune response. In order to investigate an alternative to the DDA-TDB system, microspheres based on poly(DL-lactide-co-glycolide) (PLGA) incorporating the adjuvants DDA and TDB, either alone or in combination, were first optimised in terms of physico-chemical characteristics, followed by immunological analysis. The formulation incorporating PLGA and DDA emerged as the lead candidate, with promising protection data against TB. Subsequent optimisation of the lead microsphere formulation investigated the effect of several variables involved in the formulation process on physico-chemical and immunological characteristics of the particles produced. Further, freeze-drying studies were carried out with both sugar-based and amino acid-based cryoprotectants, in order to formulate a stable freexe-dried product. Finally, environmental scanning electron microscopy (ESEM) was investigated as a potential alternative to conventional SEM for the morphological investigation of microsphere formulations. Results revealed that the DDA-TDB liposome system proved to be the most immunologically efficient delivery vehicle studied, with high levels of antibody and cytokine production, particularly gamma-interferon (IFN-ϒ), considered the key cytokine marker for anti-mycobacterial immunity. Of the microsphere systems investigated, PLGA in combination with DDA showed the most promise, with an ability to initiate a broad spectrum of cytokine production, as well as antigen specific spleen cell proliferation comparable to that of the DDA-TDB formulation.