Influência do padrão alimentar e dos polimorfismos dos genes GSTM1, GSTT1, GSTP1, CYP2E1, XRCC1, MTHFR e TS sobre os níveis de danos oxidativos no DNA e de uracilas incorporadas ao DNA

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Síntese de novos derivados híbridos do Ácido Acetil Salicílico (AAS)

A aterosclerose é uma doença caracterizada pela perda de elasticidade e espessamento da parede arterial, sendo iniciada pelo acúmulo de lípides, células inflamatórias e elementos fibrosos na parede das artérias. Esses elementos, ao longo do tempo, darão origem a placas ateroscleróticas ou ateromas que podem por ventura se romper, ocasionando no extravasamento de seu conteúdo lipídico central. Tal situação promoverá a adesão e a agregação plaquetária com conseqüente formação de trombo. As doenças cardiovasculares (DCVs) são a principal causa de morte no mundo, sendo por isso bastante estudadas. Entre os recursos terapêuticos disponíveis se podem citar os antiagregantes plaquetários. A terapia com antiagregantes plaquetários apresenta alguns inconvenientes, que vão desde a ineficácia terapêutica em alguns indivíduos até efeitos adversos deletérios, como hemorragia e transtornos gastrointestinais. É devido a esses fatores, acrescidos à elevada prevalência dessas doenças, que se busca a síntese de novos antiagregantes plaquetários, mais efetivos e menos tóxicos para a prevenção e o tratamento das DCVs, sendo o ácido acetilsalicílico (AAS) um dos fármacos de primeira escolha para tratamento. Nesse projeto, usando a hibridação como estratégia de modificação molecular, planejou-se compostos derivados do AAS espaçados pela subunidade N-acilhidrazona contendo ainda uma subunidade doadora de óxido nítrico representado pelos furoxanos e benzofuroxanos. Esses híbridos constituem uma alternativa à “resistência” ao AAS por atuarem em diferentes vias bioquímicas potenciais para inibição da agregação plaquetária

A fuzzy Lyapunov function approach for stabilization and control of switched TS fuzzy systems

In this work, sufficient conditions for the existence of switching laws for stabilizing switched TS fuzzy systems via a fuzzy Lyapunov function are proposed. The conditions are found by exploring properties of the membership functions and are formulated in terms of linear matrix inequalities (LMIs). Stabilizing switching conditions with bounds on the decay rate solution and H1 performance are also obtained. Numerical examples illustrate the effectiveness of the proposed design methods.

Metalloproteomic profile determination of muscle samples from nile Tilapia (Oreochromis niloticus) using AAS and ESI-MS/MS after 2D-PAGE separation

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

Analytical procedures for cadmium determination in facial make-up samples by graphite furnace AAS

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

Síntese e avaliação biológica de novos compostos das séries LAPDESF FUR-PQ E LAPDESF FUR-TS contra Trypanosoma cruzi

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

Síntese e avaliação biológica de novos compostos das séries LAPDESF FUR-PQ E LAPDESF FUR-TS contra Trypanosoma cruzi

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

Cooking Effects on Iron and Proteins Content of Beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

The effects of domestic cooking on proteins, organic compounds and Fe distribution in beans (Phaseolus vulgaris L.) were investigated. Sequential extraction with different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L-1 NaCl, 70% v/v ethanol and 0.5 mol L-1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. Iron determination by graphite furnace atomic absorption spectrometry (GF AAS), proteins by Bradford method and organic compounds by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) were carried out in this work. High concentration of albumins, globulins and glutelins were found in raw beans, while in the cooked beans, albumins and glutelins are main proteins types. The MALDI-TOF MS spectra of raw and cooked beans revealed that the domestic cooking altered the molecular weight of the organic compounds, since that in the cooked beans were found compounds between 2 and 3.5 kDa, which were not presented in the raw beans. Besides this, in cooked beans were also observed the presence of four compounds of high molecular weight (12-16 kDa), being that in the raw grains there is only one (ca. 15.2 kDa). In raw grains is possible to observe that Fe is mainly associated to albumins, globulins and glutelins. For cooked grains, Fe is associated to albumins and globulins.

Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

The effects of domestic cooking on proteins, organic compounds and Fe distribution in beans (Phaseolus vulgaris L.) were investigated. Sequential extraction with different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L-1 NaCl, 70% v/v ethanol and 0.5 mol L-1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. Iron determination by graphite furnace atomic absorption spectrometry (GF AAS), proteins by Bradford method and organic compounds by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) were carried out in this work. High concentration of albumins, globulins and glutelins were found in raw beans, while in the cooked beans, albumins and glutelins are main proteins types. The MALDI-TOF MS spectra of raw and cooked beans revealed that the domestic cooking altered the molecular weight of the organic compounds, since that in the cooked beans were found compounds between 2 and 3.5 kDa, which were not presented in the raw beans. Besides this, in cooked beans were also observed the presence of four compounds of high molecular weight (12-16 kDa), being that in the raw grains there is only one (ca. 15.2 kDa). In raw grains is possible to observe that Fe is mainly associated to albumins, globulins and glutelins. For cooked grains, Fe is associated to albumins and globulins.

Abgrenzung der verschiedenen Schadensersatzansprüche nach §§ 280 ff., 311a Abs. 2 BGB

Die Schuldrechtsreform 2002 hat die Schadensersatzregelungen im Leistungsstörungsrecht grundlegend geändert. Es stellt sich die Frage, wie die verschiedene Schadensersatzansprüche nach §§ 280 ff., 311a Abs. 2 BGB voneinander richtig abgegrenzt werden sollen. Trotz intensiver Beschäftigung der Rechtsprechung und Literatur besteht bis heute keine übereinstimmende Antwort. In der Arbeit wird versucht, diese Frage anhand der Systematik der Schadensersatzregelungen zu lösen. Der Systematik entsprechend wird zunächst untersucht, wodurch sich die Schadensersatzansprüche auf der Rechtsfolgeseite unterscheiden. Anschließend wird auf die Abgrenzung auf der Tatbestandseite eingegangen, wobei die Pflichtverletzung und der Bezugspunkt des Vertretenmüssens der einzelnen Schadensersatzansprüche dargestellt und verglichen werden sollen. Schließlich wird unter Anwendung dieser zweistufigen Abgrenzung versucht, die typischen mangelbedingten Schadenspositionen im kaufrechtlichen Gewährleistungsrecht richtig einzuordnen.