Potencialidades da succinil quitosana como emulsificante e substituto de fração lipídica em massa de bolo / Potentialities of succinyl chitosan as emulsifier and lipid fraction substitute on cake batter

A necessidade da criação de produtos inovadores com características funcionais está relacionada com a demanda de consumidores que priorizam o bem-estar vinculado a uma alimentação saudável e equilibrado. Nesse sentido, o objetivo deste estudo foi avaliar os efeitos da adição de succinil quitosana (SQ) como um substituto da fração lipídica e agente emulsificante sobre a qualidade de bolos. Para tanto, no capítulo 1 foi realizado um levantamento conciso da literatura para a compreensão dos temas abordados. No capítulo 2, o estudo da SQ se baseou na sua obtenção e caracterização para aplicaçãoem bolos. A análise de infravermelho e difração de raio X validaram as reações de desacetilação e succinilação, sendo que os estudos térmicos demonstraram estabilidade térmica (acima de 300 °C) viabilizando a utilização da SQ em produtos de panificação. A aplicação da suspensão de SQ (2,0 g/100 g) em massas de bolos com níveis reduzidos de gordura (0 % (controle), 25 %, 50 %, 75 % e 100 % (ausência total de gordura)) com ajustes na quantidade de água, para adaptação das consistências das massas, resultou em massas de bolos com parâmetros de viscosidade semelhantes. A redução de gordura até um nível de 50 % e presença de SQ contribuiu para o aumento da área 2D (de 13, 83 para 19,05 mm2) e razão largura/altura, além da umidade e atividade de água. A SQ influenciou significativamente (p < 0,05) na vida de prateleira, visto que a taxa de endurecimento foi de 27,8 (N/dia) para os bolos controle, e em bolos com nível de 25 % apresentou o valor de 26,1 (N/dia) e 49,2 (N/dia) para àqueles com presença total de SQ. Os teores de lipídeos diminuíram significativamente (p < 0,05), embora o conteúdo total de minerais e proteínas tenham apresentado ligeiras variações. Em relação à análise sensorial, foram atribuídas aos bolos com redução de até 50 % de gordura notas entre 6 e 7, e àqueles com 75 % de redução, nota inferior para os atributos de textura, sabor e aspecto geral. Dos provadores, 35 % "provavelmente comprariam" os bolos com 50 % de gordura. Nesse sentido, a SQ pode ser considerada um potencial substituto de gordura em bolos, podendo-se reduzir à metade a quantidade deste ingrediente em sua formulação original, agregando qualidades tecnológicas, sensoriais e nutricionais a esses produtos

The need to create innovative products with functional characteristics is related to the demand of consumers which prioritize the well-being combined to a healthy and balanced diet. In this sense, the objective of this study was to evaluate the effects of the addition of succinyl chitosan (SQ) as an emulsifying agent and lipid fraction substitute on the qualities of cakes. Therefore, in chapter 1 a concise survey of the literature was carried out to understand the themes covered. In chapter 2, the SQ study was based on its obtaining and characterization for application in cakes. Infrared analysis and X-ray diffraction validated the deacetylation and succinylation reactions, and the thermal studies demonstrated thermal stability (above 300 °C), allowing the use of SQ in bakery products. The application of SQ suspension (2.0 g / 100 g) with reduced levels of fat (0 % (control), 25 %, 50 %, 75 % and 100 %) adjusting the amount of water, to adapt the batter's consistencies, resulted in cakes with similar viscosity parameters. The reduction of fat up to 50 % and presence of SQ contributed to the increase of the 2D area (from 13,83 to 19,05 mm2) and width / height ratio, as well as moisture and water activity. SQ significantly influenced (p <0.05) shelf life, since the hardening rate was 27,8 (N / day) for control cakes, and in cakes with a 25% level the value was 26,1 (N / day) and 49.2 (N / day) for those with total presence of SQ. The lipid contents decreased significantly (p <0.05), although the total content of minerals and proteins showed slight variations. Regarding sensory analysis, scores between 6 and 7 were attributed to cakes with a fat reduction of up to 50%, and those with a 75% reduction were attributed a lower score, according to the attributes of texture, taste and overall appearance. From consumers, 35% "I would probably purchase" the cakes with 50% fat. In this sense, SQ may be considered a potential substitute for fat in cakes, and it can reduce the amount of this ingredient by half in its original formulation, adding technological, sensorial and nutritional qualities to these products

Gene expression and pulmonary toxicity of chitosan-graft-polyethylenimine as aerosol gene carrier

Chitosan-graft-polyethylenimine [CHI-g-PEI] copolymer has been used for the improvement of low transfection efficiency of chitosan. The present study aims to test the pulmonary toxicity and efficiency of CHI-g-PEI as an aerosol gene carrier. Mice were exposed to aerosol containing green-fluorescent protein [GFP]-polyethylenimine [PEI] or GFP-CHI-g-PEI complexes for 30 min during the development of our nose-only exposure chamber [NOEC] system. CHI-g-PEI-mediated aerosol delivery demonstrated 15.65% enhancement of the fluorescence intensity. Compared to PEI, CHI-g-PEI showed no significant pulmonary toxicity. In summary, using CHI-g-PEI is safe and shows high transfection in aerosol gene delivery to animals, and enhanced efficiency was achieved through our aerosol gene delivery system. Therefore, CHI-g-PEI and this system would be applicable to future study for aerosol gene therapy

Prevenção de aderências pericárdicas pós-operatórias com uso de carboximetilquitosana termoestéril / Prevention of postoperative pericardial adhesions using thermal sterile carboxymethyl chitosan

OBJETIVO: Este trabalho tem como objetivo avaliar alterações físico-químicas da carboximetilquitosana após termoesterilização e sua eficácia na prevenção de aderências pericárdicas pós-esternotomia. MÉTODOS: Após ser submetida a termoesterilização em autoclave, a carboximetilquitosana termoestéril (CMQte) foi submetida a análises físico-químicas. Doze animais foram divididos em dois grupos e submetidos à pericardiotomia e a protocolo de indução de aderências. A seguir, foi aplicada de forma tópica a CMQte ou solução salina. Após 8 semanas, foi realizada esternotomia e avaliação macroscópica do grau de aderências, tempo de dissecção e quantidade do uso de dissecção cruenta e avaliação microscópica. RESULTADOS: As análises físico-químicas não mostraram diferença entre a CMQ e CMQte. A avaliação macroscópica mostrou que a intensidade das aderências foi significantemente menor no grupo CMQte (P=0,007). O tempo de dissecção e o uso de dissecção cruenta também apresentaram reduções significativas (P=0,007, P=0,008; respectivamente). CONCLUSÃO: O método de esterilização empregado não alterou as propriedades físico-químicas da carboximetilquitosana. O uso de biopolímeros de barreira como a CMQte pode reduzir a intensidade das aderências pós-cirúrgicas no pericárdio, diminuindo as complicações da esternotomia em reoperações cardiovasculares.

OBJECTIVE: The aim of this study is to evaluate CMC physical-chemical alterations after thermal sterilization and its efficacy in preventing poststernotomy pericardial adhesions. METHODS: After autoclaving thermal sterilization, thermal sterile Carboxymethyl Chitosan (CMCts) was submitted to physical-chemical analysis. Twelve animals were divided into two groups and underwent pericardiotomy and adhesion induction protocol. Afterward, topic CMCts or saline solution was administered. After 8 weeks, a sternotomy was performed for adhesion score macroscopic evaluation, dissection time and the amount of recalcitrant dissection, and microscopic evaluation. RESULTS: Physical-chemical analysis showed no difference between CMC and CMCts. A macroscopic analysis showed that the intensity of adhesions was significantly lower in the CMCts group (P=0.007). Dissection time and use of recalcitrant dissection also decreased significantly (P=0.007, P=0.008; respectively). Microscopic results indicated a significant reduction in the epicardium collagen area and in the total epicardium area (P=0.05) and (P=0.03). CONCLUSION: The sterilization method did not change Carboxymethyl Chitosan physical-chemical properties. Using barrier bipolymer, such as CMCts, can decrease the intensity of pericardium postoperative adhesions, reducing sternotomy complications in cardiovascular reoperations.

Evaluation of dermal irritancy potential of Carboxymethyl-chitosan hydrogel and poly-(acrylic acid) chitin hydrogel.

OBJECTIVE: The wound dressing synthesized from carboxymethylchitosan hydrogel (CM) and chitin-(polyacrylic acid) hydrogel (PAA) were examined for their dermal irritation potential response using the Draize test. MATERIAL AND METHOD: Eighteen male Sprague-Dawley rats were divided into three groups (6 rats/each). Rats in group 1 were designed as control, group 2 were treated with CM, and group 3 were treated with PAA. The test materials diameter 1 x 1 cm were topically applied on the skin in group 2 and 3. Two skin sites (1 x 1 cm in size) were located at the back. One site was intact and the other was abraded in such a way the stratum corneum had no bleeding. RESULT: After 24 and 72 hours of wrappings, the materials were removed and the test sites were evaluated in terms of erythema and edema using adopted Draize scoring system. At the end of the experiment, all rats were anesthesized with intravenous thiopental sodium. Blood samples from descending aorta were collected for liver and kidney function test and all organs were weighed. The results of this experiment showed 1) no irritation of both materials in this animal model; 2) no material-related induced liver and kidney dysfunction and 3) organ weights had no significant difference between the groups. CONCLUSION: Both CM and PAA should be considered safe to use in the purpose of wound dressing in further clinical trials.