Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp Litopenaeus vannamei / Padronização da concentração da solução de metabissulfito de sódio e do tempo de imersão para camarão cultivado Litopenaeus vannamei

Sodium metabisulfite is the main additive used in the prevention of melanosis in shrimp; however, it has currently been employed with great variation in concentration by producers. Thus, the aim of the present study was to determine the correlation between the concentration of the sodium metabisulfite solution and immersion time of the whole shrimp to obtain the concentration of sulfur dioxide (SO2) in the edible muscle of farmed shrimp (Litopenaeus vannamei) in accordance with the limit established by law. For this, solutions of sodium metabisulfite at different concentrations (1%, 2 %, 3 %, 4% and 5%) were prepared and samples of L. vannamei shrimp (100g) were immersed during 10, 20 or 30 minutes at temperature of 7°C. For all treatment assayed the concentration of SO2 was determined in the edible muscle of farmed shrimp (L. vannamei). The results show that for the conditions used in this study, the correlations were linear, with significant increase (P<0.05) in the SO2 concentration in the edible muscle of shrimps both increasing sodium metabisulfite concentration as increasing immersion times, suggesting the immersion of shrimps in a 3% solution for a time of 13 minutes in order to obtain SO2 concentration of 100ppm in its edible muscle in accordance with Brazilian legislation.

O metabissulfito de sódio é o principal aditivo usado na prevenção da melanose em camarão, porém, atualmente, é empregado com grande variação de suas concentrações pelos produtores. Assim, o objetivo deste estudo foi determinar a correlação entre a concentração da solução de metabissulfito de sódio e do tempo de imersão do camarão inteiro para obter a concentração final de dióxido de enxofre (SO2) no músculo comestível de camarão cultivado (Litopenaeus vannamei), de acordo com os limites estabelecidos pela legislação. Para isso, foram preparadas soluções de metabissulfito de sódio em diferentes concentrações (1%, 2%, 3%, 4% e 5%); e amostras de camarão L. vannamei (100g) foram imersas durante 10, 20 e 30 minutos à temperatura de 7ºC. Para todos os tratamentos, foram realizadas análises da concentração de SO2 no músculo comestível do camarão cultivado (L. vannamei). Os resultados demonstraram que, para as condições empregadas nesta pesquisa, as correlações encontradas foram lineares, ocorrendo um aumento significativo (P<0,05) nos teores de SO2 no músculo comestível do camarão, tanto com o aumento da concentração das soluções de metabissulfito de sódio, quanto com o aumento no tempo de imersão, sendo possível sugerir a imersão dos camarões em solução a 3% por um tempo de 13 minutos, de forma a se obter, em seu músculo comestível, a concentração de 100ppm de SO2, de acordo com o recomendado pela legislação brasileira.

Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils

The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless steel recipients, these differences were higher when compared to glass and aluminium recipients. The analysis of the nhandiroba oil presented moderate oxidative modifications in all the frying recipients investigated.

O Objetivo fundamental foi quantificar a migração dos íons ferro, alumínio e avaliar a influencia dos recipientes de inox, de ferro, de alumínio e de vidro no processo de estabilidade oxidativo, durante a fritura em óleos refinados de soja (Glycine max) e de nhandiroba (Fevillea trilobata). O óleo de Soja durante o processo de fritura nos quatro tipos de recipientes apresentou valores aumentados de (AGL) e (IP) e valores diminuídos (II). O óleo de nhandiroba refinado apresentou taxas de (AGL) decrescidas nos recipientes pesquisados. As análises dos resultados mostraram que o óleo de soja apresentou alterações oxidativas relevantes, quando comparado com o tempo de aquecimento de 72 horas e os tipos de recipientes de frituras utilizados, sendo que, em recipientes de ferro e inox essas diferenças foram maiores do que em recipientes de alumínio e vidro. As análises do óleo de nhandiroba apresentaram modificações oxidativas brandas nos quatro tipos de recipientes pesquisados.

Down-regulation of the anti-inflammatory protein annexin A1 in cystic fibrosis knock-out mice and patients.

Cystic fibrosis is a fatal human genetic disease caused by mutations in the CFTR gene encoding a cAMP-activated chloride channel. It is characterized by abnormal fluid transport across secretory epithelia and chronic inflammation in lung, pancreas, and intestine. Because cystic fibrosis (CF) pathophysiology cannot be explained solely by dysfunction of cystic fibrosis transmembrane conductance regulator (CFTR), we applied a proteomic approach (bidimensional electrophoresis and mass spectrometry) to search for differentially expressed proteins between mice lacking cftr (cftr(tm1Unc), cftr-/-) and controls using colonic crypts from young animals, i.e. prior to the development of intestinal inflammation. By analyzing total proteins separated in the range of pH 6-11, we detected 24 differentially expressed proteins (>2-fold). In this work, we focused on one of these proteins that was absent in two-dimensional gels from cftr-/- mice. This protein spot (molecular mass, 37 kDa; pI 7) was identified by mass spectrometry as annexin A1, an anti-inflammatory protein. Interestingly, annexin A1 was also undetectable in lungs and pancreas of cftr-/- mice, tissues known to express CFTR. Absence of this inhibitory mediator of the host inflammatory response was associated with colonic up-regulation of the proinflammatory cytosolic phospholipase A2. More importantly, annexin A1 was down-regulated in nasal epithelial cells from CF patients bearing homozygous nonsense mutations in the CFTR gene (Y122X, 489delC) and differentially expressed in F508del patients. These results suggest that annexin A1 may be a key protein involved in CF pathogenesis especially in relation to the not well defined field of inflammation in CF. We suggest that decreased expression of annexin A1 contributes to the worsening of the CF phenotype.

Proteomic analysis identifies a new complex required for nuclear pre-mRNA retention and splicing.

Using the proteomic tandem affinity purification (TAP) method, we have purified the Saccharomyces cerevisie U2 snRNP-associated splicing factors SF3a and SF3b. While SF3a purification revealed only the expected subunits Prp9p, Prp11p and Prp21p, yeast SF3b was found to contain only six subunits, including previously known components (Rse1p, Hsh155p, Cus1p, Hsh49p), the recently identified Rds3p factor and a new small essential protein (Ysf3p) encoded by an unpredicted split ORF in the yeast genome. Surprisingly, Snu17p, the proposed yeast orthologue of the seventh human SF3b subunit, p14, was not found in the yeast complex. TAP purification revealed that Snu17p, together with Bud13p and a newly identified factor, Pml1p/Ylr016c, form a novel trimeric complex. Subunits of this complex were not essential for viability. However, they are required for efficient splicing in vitro and in vivo. Furthermore, inactivation of this complex causes pre-mRNA leakage from the nucleus. The corresponding complex was named pre-mRNA REtention and Splicing (RES). The presence of RES subunit homologues in numerous eukaryotes suggests that its function is evolutionarily conserved.