Sparse Signal Representation in Digital and Biological Systems

Theories of sparse signal representation, wherein a signal is decomposed as the sum of a small number of constituent elements, play increasing roles in both mathematical signal processing and neuroscience. This happens despite the differences between signal models in the two domains. After reviewing preliminary material on sparse signal models, I use work on compressed sensing for the electron tomography of biological structures as a target for exploring the efficacy of sparse signal reconstruction in a challenging application domain. My research in this area addresses a topic of keen interest to the biological microscopy community, and has resulted in the development of tomographic reconstruction software which is competitive with the state of the art in its field. Moving from the linear signal domain into the nonlinear dynamics of neural encoding, I explain the sparse coding hypothesis in neuroscience and its relationship with olfaction in locusts. I implement a numerical ODE model of the activity of neural populations responsible for sparse odor coding in locusts as part of a project involving offset spiking in the Kenyon cells. I also explain the validation procedures we have devised to help assess the model's similarity to the biology. The thesis concludes with the development of a new, simplified model of locust olfactory network activity, which seeks with some success to explain statistical properties of the sparse coding processes carried out in the network.

Caracterização do estoque de anchoita (engraulis anchoita) da região Sul do Brasil e utilização desta matéria-prima na elaboração de produto de alto valor agregado

O trabalho teve por objetivo caracterizar o estoque de anchoita (Engraulis anchoita) capturado na região sul do Brasil, visando à utilização deste recurso de alto valor biológico no desenvolvimento de produtos semi-prontos e de fácil preparo, tipo empanado. Os experimentos foram conduzidos com anchoita resultante de cruzeiros realizados pelo Navio Oceanográfico Atlântico Sul da Universidade Federal do Rio Grande (FURG), RS, Brasil. Os exemplares foram capturados entre a cidade de Rio Grande (32ºS, RS-Brasil) e 51ºW. Após captura, o pescado foi armazenado a bordo em mistura de gelo e água do mar, na razão 1:1. As amostras foram transportadas para o laboratório de Biotecnologia da FURG e mantidas sob congelamento a -18°C, até a realização das análises. O trabalho está constituído por uma revisão bibliográfica, que enfatiza a importância do recurso pesqueiro em estudo como potencial a ser explorado, discorre sobre ácidos graxos e perfil de voláteis, bem como, o desenvolvimento de produtos à base de pescado. O desenvolvimento do trabalho é expresso por quatro artigos. O primeiro teve como objetivo caracterizar o estoque de anchoita segundo a biometria, rendimento, composição proximal, compostos nitrogenados e ácidos graxos. O rendimento, a composição proximal e o perfil de ácidos graxos foram realizados nas três frações que compõe o peixe: músculo claro, escuro e vísceras. A análise dos resultados demonstrou a variabilidade dos componentes em função das frações avaliadas e da época de captura, o que pode contribuir para a escolha do processo tecnológico a ser aplicado no desenvolvimento de produtos de alto valor agregado a partir dessa matéria-prima. No segundo artigo foi determinado o perfil de ácidos graxos da anchoita e avaliado o comportamento destes compostos durante o armazenamento congelado, bem como, dos voláteis gerados. Os resultados demonstraram a influência do armazenamento na modificação dos ácidos graxos, em especial, EPA e DHA, e que os voláteis gerados podem ser um índice em potencial para avaliar a qualidade da anchoita congelada. No terceiro artigo objetivou-se selecionar e treinar julgadores para avaliação do odor a pescado utilizando os padrões referência obtidos a partir do perfil de voláteis. Neste sentido, foi levantada a terminologia que descreve o odor da anchoita, definido padrões referência, bem como, selecionado e treinado uma equipe de julgadores. Foram utilizados 20 candidatos, deste total, 9 foram selecionados pelo método das amplitudes. Os julgadores selecionados foram submetidos ao treinamento no uso de escala não estruturada e na avaliação da intensidade do odor a pescado. O desempenho dos julgadores foi definido utilizando como amostra solução de lavagem resultante do processo de obtenção de base protéica de anchoita. Os resultados foram avaliados com base no poder de discriminação, repetibilidade das respostas e concordância entre julgadores, segundo análise de variância, com duas fontes de variação (amostra e repetições). Foram obtidos os valores de Famostra e Frepetição, para cada julgador. Os julgadores com o valor de Famostra significativo (p≤0,30) e Frepetição não significativo (p>0,05), bem como, concordância de médias com os demais julgadores foram considerados treinados. Segundo esse processo a equipe foi constituída por 8 julgadores selecionados e treinados na avaliação do odor a pescado. Finalmente, no quarto artigo foi avaliada a possibilidade de uso de base protéica (BPP) de anchoita na elaboração de massa base de empanados, bem como, em substituição a farinha de cobertura. Para obtenção das BPPs, foram testadas duas soluções extratoras (3 ciclos de extração com ácido fosfórico 0,05% e 1 ciclo de ácido fosfórico seguido de 2 ciclos com água). A BPP obtida na melhor condição utilizada foi seca a 70°C e submetida ao processo de moagem em moinho de facas para ser utilizada como farinha de cobertura. Formulações de empanado utilizando diferentes concentrações (25, 50, 75 e 100%) de anchoita desidratada na cobertura foram testadas no produto frito e forneado. Um teste de preferência com consumidores em potencial foi aplicado às diferentes formulações. Os resultados indicaram que a melhor condição de lavagem para obtenção das BPPs testadas foi quando são utilizados 3 ciclos de extração com ácido fosfórico. A avaliação da preferência junto ao consumidor em potencial demonstrou que a anchoita desidratada pode ser utilizada como farinha de cobertura em empanados na concentração de até 75%.

Características tecnológicas de espécies de pescado com potencial de criação na região sudoeste do Paraná

The fish meat has a particular chemical composition which gives its high nutritional value. However, this food is identified for being highly perishable and this aspect is often named as a barrier to fish consumption. The southwestern Paraná region, parallel to the country's reality, it is characterized by low fish consumption; and one of the strategies aimed at increasing the consumption of this important protein source is encouraging the production of other species besides tilapia. Within this context, it is necessary to know about the meat characteristics. In this sense, the objective of this study was to evaluate the technological potential of pacu, grass carp and catfish species. To do so, at first, it was discussed the chemical and biometric assessment under two distinct descriptive statistical methods, of the three species; and it was also evaluated the discriminating capacity of the study. In a second moment, an evaluation of effects done by two different processes of washing (acid and alkaline) regarding the removal of nitrogen compounds, pigments and the emulsifying ability of the proteins contained in the protein base obtained. Finally, in the third phase, it was aimed to realize the methodology optimization in GC-MS for the analysis geosmin and MIB (2-metilisoborneol) compounds that are responsible for taste/smell of soil and mold in freshwater fish. The results showed a high protein and low lipid content for the three species. The comparison between means and medians revealed symmetry only for protein values and biometric measurements. Lipids, when evaluated only by the means, overestimate the levels for all species. Correlations between body measurements and fillet yield had low correlation, regardless of the species analyzed, and the best prediction equation relates the total weight and fillet weight. The biometric variables were the best discriminating among the species. The evaluation of the washings, it was found that the acidic and basic processes were equally (p ≥ 0.05) efficient (p ≤ 0.05) for the removal of nitrogen compounds on the fish pulps. Regarding the extraction of pigments, a removal efficiency was recorded only for the pacu species, the data were assessed by the parameters L *, a *, b *. When evaluated by the total color difference (ΔE) before and after washing for both processes (acid/alkaline) the ΔE proved feasible perceived by naked eye for all species. The catfish was characterized as the fish that presents the clearest meat with the basic washing considered the most effective in removing pigments for this species. Protein bases obtained by alkaline washes have higher emulsifying capacity (p ≤ 0.05) when compared to unwashed and washed in acid process pulps. The methodology applied for the quantification of MIB and geosmin, allowed to establish that the method of extraction and purification of analytes had low recovery and future studies should be developed for identification and quantification of MIB and geosmin on fish samples.

Plasticity in Insect Olfaction: To Smell or Not to Smell?

International audience

Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.

Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork

Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium. Therefore a need exists to understand how varying impurity levels in salt affect meat quality. This study evaluated the effects of various salt preparations on lipid oxidation, sensory characteristics, protein extractability, and bind strength of ground turkey and pork. This study was a completely randomized design with 5 treatment groups and 6 replications in 2 species. Ground, turkey and pork meat was formulated into one hundred and fifty gram patties with sodium chloride (1%) containing varying amounts of metal impurities (copper, iron, and manganese). Samples were randomly assigned to frozen storage periods of 0, 3, 6, and 9 weeks. After storage, samples were packaged in PVC overwrap and stored under retail display for 5 days. Samples were evaluated for proximate analysis to ensure the fat content was similar for all of the starting material.Thiobarbituric acid reactive substances (TBARS) were determined on raw and cooked samples to evaluate lipid oxidation. A trained six member sensory panel evaluated the samples at each storage period for saltiness, off flavor, and oxidized odor. Break strength was conducted using a Texture Analyzer and compared with salt soluble proteins (increasing salt concentrations) to evaluate protein extractability characteristics. Statistical analyses were conducted using the MIXED procedure of SAS within repeated measures over time where appropriate. No significant differences were observed among the salt treatments for raw and cooked TBARS when the control group was removed (P>0.05). Sensory panelists detected increased levels of off flavor and oxidized odor over the entire storage duration. Less force was required to break the patties from the control group when compared with the salt treatments (P<0.05). As salt concentration increased salt-soluble protein extraction increased, but there was no effect of salt type. Overall, no meaningful statistical differences among the various salt treatments were observed for all of the parameters evaluated for turkey and pork. Salt at a 1% inclusion rate containing varying levels of copper, iron, and manganese impurities in ground turkey thigh meat and ground pork served as a prooxidant. However, if a meat processor uses a 1% inclusion rate of salt in turkey and pork regardless of impurities included, it is unlikely that differences in shelf life or protein functionality would be observed.

Effect of grape seed extract on oxidative, color and sensory stability of pre-cooked, frozen, re-heated beef sausage model system

The processing of meats at the factory level can trigger the onset of lipid oxidation, which can lead to meat quality deterioration. Warmed over flavor is an off-flavor, which is associated with oxidative deterioration in meat. To avoid or delay the auto-oxidation process in meat products, synthetic and natural antioxidants have been successfully used. Grape (Vitis Vinifera) is of special interest due to its high content of phenolic compounds. Grape seed extract sold commercially as a dietary supplement, has the potential to reduce lipid oxidation and WOF in cooked ground beef when added at 1%. The objective of study 1 was to compare the antioxidant activity of natural antioxidants including grape seed extract and some herbs belonging to the Lamiaciae family: rosemary (Rosmarinus Officinalis), sage (Salvia Officinalis) and oregano (Origanum Vulgare) with commercial synthetic antioxidants like BHT, BHA, propyl gallate and ascorbic acid using the ORAC assay. All sample solutions were prepared to contain 1.8 gm sample/10 ml solvent. The highest antioxidant activity was observed for the grape seed extract sample (359.75 µM TE), while the lowest was observed for BHA, propyl gallate and rosemary also showed higher antioxidant potential with ORAC values above 300 μmol TE/g. ORAC values obtained for ascorbic acid and Sage were between 250-300μ mol TE/g while lowest values were obtained for Butylated Hydroxytoluene (28.50 µM TE). Based on the high ORAC values obtained for grape seed extract, we can conclude that byproducts of the wine/grape industry have antioxidant potential comparable to or better than those present in synthetic counterparts. The objective of study 2 was to compare three levels of grape seed extract (GSE) to commonly used antioxidants in a pre-cooked, frozen, stored beef and pork sausage model system. Antioxidants added for comparison with control included grape seed extract (100, 300, 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70C, overwrapped in PVC, and then frozen at –18C for 4 months. GSE- and PG-containing samples retained their fresh cooked beef odor and flavor longer (p<0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p<0.05) than those of controls after 4 months of storage. The L* value of all samples increased (p<0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p<0.05); those of GSE-containing samples did not change significantly (p>0.05) over the storage period.

Población anidante e impacto en la pesca artesanal del cormorán neotropical Phalacrocorax brasilianus (Suliformes:Phalacrocoracidae), en el sitio Ramsar Cerrón Grande, El Salvador.

El cormorán neotropical (Phalacrocorax brasilianus) es una especie de ave acuática abundante en los humedales de El Salvador. La depredación de peces que realiza en los ecosistemas acuáticos, está generando un conflicto con los pescadores que asocian la disminución de la pesca con la conducta depredadora del ave. Entre abril de 2010 a febrero de 2011, se realizó una investigación tendiente a conocer el estado de la población de P. brasilianus en el Sitio Ramsar Embalse Cerrón Grande, El Salvador. El estudio se desarrolló por medio de cinco censos y recolecta de ejemplares, estos últimos se utilizaron para analizar el contenido estomacal. El máximo de ejemplares contabilizados fue de 28,063 individuos y 3,000 parejas reproductoras. Se recolectaron 266 ejemplares, de los cuales, 207 contenían peces en sus estómagos,cuyo peso individual varío de 2 a 307 g ±52 g.Se encontró un total de 1,078 ejemplares de peces correspondiente a diez especies, cuatro de ellas obtuvieron los mayores valores de abundancia: bagre (Cathorops steindachneri)con 29%, seguido por guapote (Parachromis managuensis) con 25%, tilapia (Oreochromis niloticus) con 22% y plateada (Astianax aeneus, Roeboides bouchellei) con 21%. ABSTRACT: The neotropical cormorant (Phalacrocorax brasilianus) is a species of waterfowl abundant in the wetlands of El Salvador. Fish predation on aquatic ecosystems is generating a conflict with fishermen that associating declining fishing with predatory behavior of this bird. From April 2010 to February 2011, an investigation was conducted aimed at knowing the state of the population of P. brasilianus in the Ramsar wetland Cerron Grande, El Salvador. The study was conducted through counting and collecting of birds, to analyze the stomachic contents. The maximum recorded was 28.063 individuals and 3,000 breeding pairs. 266 birds were collected, on 207 it found fish in their stomachs, whose individual weight ranged from 2-307 g ± 52 g. A total of 1,078 fish specimens was found, from ten species, four of them obtained the highest values of abundance: bagre (Cathorops steindachneri) with 29%, followed by guapote (Parachromis managuensis) with 25%,tilapia (Oreochromis niloticus) with 22% and plateada (Astyanax aeneus, Roeboides bouchellei) with 31%.

Optimizing Western Flower Thrips Management on French Beans by Combined Use of Beneficials and Imidacloprid

Western flower thrips (WFT), Frankliniella occidentalis (Pergande), is an important pest of vegetable crops worldwide and has developed resistance to many insecticides. The predatory mites Neoseiulus (=Amblyseius) cucumeris (Oudemans), the entomopathogenic fungus Metarhizium anisopliae (Metsch.), and an insecticide (imidacloprid) were tested for their efficacy to reduce WFT population density and damage to French bean (Phaseolus vulgaris L.) pods under field conditions in two planting periods. Metarhizium anisopliae was applied as a foliar spray weekly at a rate of one litre spray volume per plot while imidacloprid was applied as a soil drench every two weeks at a rate of two litres of a mixture of water and imidacloprid per m(2). Neoseiulus cucumeris was released every two weeks on plant foliage at a rate of three mites per plant. Single and combined treatment applications reduced WFT population density by at least three times and WFT damage to French bean pods by at least 1.7 times compared with untreated plots. The benefit-cost ratios in management of WFT were profitable with highest returns realized on imidacloprid treated plots. The results indicate that M. anisopliae, N. cucumeris, and imidacloprid have the potential for use in developing an integrated pest management program against WFT on French beans.

Characterisation and quantification of changes in odorants from litter headspace of meat chickens fed diets varying in protein levels and additives

The effect of dietary crude protein (CP) and additives on odor flux from meat chicken litter was investigated using 180 day-old Ross 308 male chicks randomly allocated to five dietary treatments with three replicates of 12 birds each. A 5 × 3 factorial arrangement of treatments was employed. Factors were: diet (low CP, high CP, high CP+antibiotic, high CP+probiotic, high CP+saponin) and age (15, 29, 35 days). The antibiotic used was Zn bacitracin, the probiotic was a blend of three Bacillus subtilis strains and the saponin came from a blend of Yucca and Quillaja. Odorants were collected from litter headspace with a flux hood and measured using selective ion flow tube mass spectrometry (SIFT-MS). Litter moisture, water activity (Aw), and litter headspace odorant concentrations were correlated. The results showed that low CP group produced lower flux of dimethyl amine, trimethyl amine, H2S, NH3, and phenol in litter compared to high CP group (P < 0.05). Similarly, high CP+probiotic group produced lower flux of H2S (P < 0.05) and high CP+saponin group produced lower flux of trimethylamine and phenol in litter compared to high CP group (P < 0.05). The dietary treatments tended (P = 0.065) to have higher flux of methanethiol in high CP group compared to others. There was a diet × age interaction for litter flux of diacetyl, 3-hydroxy-2-butanone (acetoin), 3-methyl-1-butanol, 3-methylbutanal, ethanethiol, propionic acid, and hexane (P < 0.05). Concentrations of diacetyl, acetoin, propionic acid, and hexane in litter were higher from low CP group compared to all other treatments on d 35 (P < 0.05) but not on d 15 and 29. A high litter moisture increased water activity (P < 0.01) and favored the emissions of methyl mercaptan, hydrogen sulfide, dimethyl sulfide, ammonia, trimethyl amine, phenol, indole, and 3-methylindole over others. Thus, the low CP diet, Bacillus subtilis based probiotic and the blend of Yucca/Quillaja saponin were effective in reducing the emissions of some key odorants from meat chicken litter.

Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

Background: Increased popularity of vegetarianism, lactose intolerance, and the high cholesterol content in dairy products, are all factors that have recently increased the demand for nondairy probiotic products. The objective of this study is to evaluate the effect of refrigeration on the viability of probiotics and asses someof the chemical and sensory characteristics in cornelian cherry juice. Results: The Iranian native probiotic strain (L. casei T4) showed greater viability compared to industrial types (viable count of 8.67 log cfu/mL versus <6.0 log cfu/mL at d 28). However, this most tolerant Iranian strain, could not withstand the conditions of ‘Natural juice’ at pH 2.6 for more than 7 d. Following a pH adjusted treatment (to pH ~3.5), the viability of the strain was improved to 28 d with some evidence of increased growth of the probiotic. However, the level of antioxidant activity, anthocyanin and phenolic compounds, revealed a slight decrease during cold storage. The changes in the chemical profile of the sample containing L. casei T4 indicated fermentation activity during cold storage. Sensory evaluation results showed significant differences between samples containing L. casei TD4 and other samples in taste, odor and overall acceptance in a complimentary way. Conclusions: The results showed that low pH and presence of inhibitor phenolic compounds of cornelian cherry juice have negative effect on viability of probiotics, especially industrial strains during refrigerated storage.

Asymmetrical processing of olfactory input in the piriform cortex mediates "activation" of the avian navigation circuitry

The role of odors in the long-distance navigation of birds has elicited intense debate for more than half a century. Failure to resolve many of the issues fueling this debate is due at least in part to the absence of controls for a variety of non-specific effects that odors have on the navigational process. The present experiments were carried out to investigate whether the olfactory inputs are involved only in “activation” of neuronal circuitry involved in navigation or are also playing a role in providing directional information. Experienced adult pigeons were exposed to controlled olfactory stimuli during different segments of the journey (release site vs. displacement + release site). Protein levels of IEGs (immediate early genes used to mark synaptic activity) were analyzed in areas within the olfactory/navigation avian circuitry. The results indicate that 1) exposure to natural odors at the release site (and not before) elicit greater activation across brain regions than exposure to filtered air, artificial odors, and natural odors along the entire outward journey (from home to the release site, inclusive); 2) activation of the piriform cortex in terms of odor discrimination is lateralized; 3) activation of the navigation circuitry is achieved by means of lateralized activation of piriform cortex neurons. Altogether, the findings provide the first direct evidence that activation of the avian navigation circuitry is mediated by asymmetrical processing of olfactory input occurring in the right piriform cortex.

Evaluation of the Genotoxicity of Chitosan Nanoparticles for Use in Food Packaging Films

The use of nanoparticles in food packaging has been proposed on the basis that it could improve protection of foods by, for example, reducing permeation of gases, minimizing odor loss, and increasing mechanical strength and thermal stability. Consequently, the impacts of such nanoparticles on organisms and on the environment need to be investigated to ensure their safe use. In an earlier study, Moura and others (2008a) described the effect of addition of chitosan (CS) and poly(methacrylic acid) (PMAA) nanoparticles on the mechanical properties, water vapor, and oxygen permeability of hydroxypropyl methylcellulose films used in food packaging. Here, the genotoxicity of different polymeric CS/PMAA nanoparticles (size 60, 82, and 111 nm) was evaluated at different concentration levels, using the Allium cepa chromosome damage test as well as cytogenetic tests employing human lymphocyte cultures. Test substrates were exposed to solutions containing nanoparticles at polymer mass concentrations of 1.8, 18, and 180 mg/L. Results showed no evidence of DNA damage caused by the nanoparticles (no significant numerical or structural changes were observed), however the 82 and 111 nm nanoparticles reduced mitotic index values at the highest concentration tested (180 mg/L), indicating that the nanoparticles were toxic to the cells used at this concentration. In the case of the 60 nm CS/PMAA nanoparticles, no significant changes in the mitotic index were observed at the concentration levels tested, indicating that these particles were not toxic. The techniques used show promising potential for application in tests of nanoparticle safety envisaging the future use of these materials in food packaging.

Social buffering of fear in zebrafish

Tese de Doutoramento em Biologia Comportamental apresentada ao ISPA - Instituto Universitário