ß -glucan from saccharomyces cereviseae in skim yogurt production / ß-Glucana de Saccharomyces cereviseae na produção de iogurte desnatado

The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast ß-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (FFY) and skim milk (SMY) yogurt as controls. The samples were analyzed for physical, chemical, color,syneresis, culture starter count, textural, microstructure and sensory attributes. Yeast ß-glucan was not able to retain the serum of yogurts during cold storage. Skim yogurt firmness increased with the addition of 0.5% yeast ß-glucan, presenting a more compact microstructure. Yogurts containing yeast ß-glucan had low scores by the untrained panelists in the sensorial analysis (0.5% YBG overall acceptance 5.2, FFY 6.8, SY 6.3) and low purchase intention. Thus, although similar characteristics were observed, low scores in the sensorial analysis and purchase intention were a barrier to commercializing skim milk yogurt with yeast ß-glucan developed in the present study

A demanda por produtos funcionais tem aumentado recentemente, seguindo um padrão no qual os consumidores valorizam os alimentos que são associados a melhoria da saúde. Iogurte desnatado foi produzido com ß-glucana extraída de Saccharomyces cerevisiae e comparado com iogurte integral e iogurte desnatado. O iogurte desnatado contendo ß-glucana não reteve soro durante a estocagem refrigerada. A firmeza do produto aumentou com a adição de 0,5% de ß-glucana e sua microestrutura foi mais compacta. Iogurtes contendo ß-glucana apresentaram menor escore na análise sensorial. Assim, embora características semelhantes tenham sido observadas, os baixos escores da análise sensorial são uma barreira para a comercialização de iogurte desnatado contendo ß-glucana produzido no presente estudo

Analise por imagem e microscopia electrônica por varredura das farinhas extrudadas de arroz e maracujá / Image analysis and scanning electron microscopy of the extruded rice and passiflora

Um dos processos industriais que tem se mostrado eficiente na obtenção de produtos alimentícios é a extrusão. Este processo possibilita a obtenção de uma variedade de produtos como os snacks, as farinhas pré-gelatinizadas e os cereais pré-cozidos. O objetivo deste trabalho foi verificar as diferenças provocadas pelas condições de processamento, tais como percentual de farinha de maracujá nas amostras, umidade da mistura e temperatura na 3ª zona do extrusor, na estrutura interna dos extrudados. As imagens das amostras foram visualizadas através de um scanner e a análise da microestrutura das farinhas mistas extrudadas selecionadas foi realizada em um microscópio eletrônico de varredura (MEV), modelo TM 3000 Hitachi (Tókio, Japão), acoplado com o sistema de energia dispersiva de raios- -X Quanta EDS (Bruker, Karlsruhe, Alemanha), utilizando aumentos de 100x e 600x. Analisando as micrografias, de modo geral, observa-se que a farinha de arroz branco polido apresenta os componentes da sua estrutura aglomerados e íntegros. Já as farinhas mistas com diferentes concentracoes de farinha de maracujá, que foram submetidas ao processo de extrusão, apresentam aspecto de uma massa compacta, amorfa, em que não se distingue o amido e a proteína. De modo geral, pode-se concluir que houve diferença na estrutura interna dos extrudados, conforme se aumentou a concentração de farinha da casca de maracujá, verificando a presença de superfícies irregulares, provavelmente provocadas pelo aumento do teor de proteína nestas farinhas extrudadas.

One of the industrial processes that have proven effective in getting food products is extrusion. This process makes it possible to obtain a variety of products such as snacks, the gelatinization meals and precooked cereals, the aim of this study was to determine the differences caused by the processing conditions, such as passion fruit flour in the samples, humidity mixing and 3rd zone temperature in the extruder, the internal structure of the extrudates. Images of the samples were viewed through a scanner, as proposed by Tan, Gao and Hsieh (1994) and the analysis of the microstructure of selected extruded mixed flours was conducted in a scanning electron microscope (SEM), model TM 3000 Hitachi (Tokyo, Japan) coupled with energy dispersive x-ray system Quanta EDS (Bruker, Karlsruhe, Germany) using 100x and 600x. Analyzing the micrographs, in general, it is observed that the polished white rice flour shows the components of its agglomerated structure and integrity. Since the mixed flours were subjected to the extrusion process, have appearance of a compact mass, amorphous, that is indistinguishable starch and protein. In general, the extruded samples can verify the presence of irregular surface with a smooth and ridged parts and some small holes, probably formed by air bubbles generated during expansion.

Actividad antioxidante, análisis fitoquímico y micrografía analítica de hojas de Castela tweedii (Simaroubaceae) / Antioxidant activity, phytochemical analisys and micrographic characterization of Castela tweedii (Simaroubaceae) leaves

Castela tweedii is a small tree belonging to Simaroubaceae family. Infusions of its leaves are used in folk medicine to treat gastrointestinal disorders and diarrhea. In this work, we evaluated the antioxidant activity of ethanol and dicloromethane leaves extracts against DPPH radical (2,2-difenilpicrilhidrazil) in order to justify, at least in part, its popular use. Ethanol extract showed scavenging activity, with an IC50=0.1288 mg/mL. Responsible compounds for these activity were tannins, flavonoids and phenylcarboxilic acids, among them we identified rutine and chlorogenic acid. Microscopic and histochemical analysis of leaves was carry out to developed useful characterizations that will allow a future identification and authentication of raw material: such as, the presence of mucilaginous hypodermis, leaf of dorsiventral structure, 1 to 2 rows of empalisade parenchyma with tannin deposits, anomocytic stomata in low epidermis and simple, unicellular trichomes in both epidermis.

Castela tweedii es un árbol de bajo porte perteneciente a la Familia Simaroubaceae, las infusiones de sus hojas son utilizadas en la medicina popular Argentina para el tratamiento de desordenes gastrointestinales y diarreas. Con el objetivo de fundamentar el uso popular de esta especie se evaluó la actividad antioxidante de los extractos etanólicos y diclorometánicos de forma cuantitativa y cualitativa frente al radical 2,2-difenilpicrilhidrazilo (DPPH); el extracto etanólico demostró actividad obteniéndose una CI50= 0,1288 mg/mL. El análisis fitoquímico mostró que los compuestos responsables de esta actividad fueron taninos, flavonoides y ácidos fenilcarboxílicos, entre ellos se identificó rutina y ácido clorogénico. Además se realizó el estudio morfoanatómico e histoquímico de las hojas que aportó datos de valor diagnostico para el control de calidad de la droga vegetal: presencia de una hipodermis mucilaginosa, estructura dorsiventral con una a dos hileras de parénquima en empalizada conteniendo taninos, estomas anomocíticos solo en la epidermis abaxial y tricomas simples unicelulares en ambas epidermis.

Organotypic Culture of Organ of Corti with Floating Drop Method from Newborn Rat / 대한이비인후과학회지

BACKGROUND AND OBJECTIVES: Organotypic culture of organ of Corti maintains the basic organization of the spiral lamina and can conserve several factors responsible for the neuronal growth of the nervous components. The explant culture technique has been widely used in organ culture system, however, the floating drop method using collagen gel was also developed as a simple and reliable method. In order to study the effect of growth factors on the regenerative and protective ability of cochlear hair cells, we first had to establish an in vitro model of the inner ear. MATERIALS AND METHODS: Organ of Corti was obtained from newborn rats and cultured with the floating drop method using collagen gel. Immunohistochemical staining was used to visualize the stereocilia and scanning electron microscopic study was also carried out. RESULTS: Explants were maintained up to 10 days without contamination. Morphologically, immunofluorescent staining with phalloidin showed well preserved outer and inner hair cells with stereocilia on the second day of culture. On the tenth day of culture, the staining result showed inner and outer hair cells, although the stereocilia were poorly stained. In scanning electron microscopic examination, an explant on the tenth day of culture showed preserved outer and inner hair cells and stereocilia, although damaged hair cells and stereocilia were also observed. CONCLUSION: The floating drop method was an appropriate method for maintaining the organ of Corti in vitro with the advantage being the easiness in its manual manipulation.