Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content.

The effect of salt addition (3% and 6% in the final product) on the shelf-life related physicochemical characteristics and proteolysis profile during the ripening period of a Portuguese dry fermented sausage "Painho de Portalegre", were evaluated. The product with 6% salt concentration had low a(w) and pH values at most ripening periods evaluated, due to the influence of NaCl on the water binding capacity of the protein structure and to the low ammonia accumulation, respectively. Similar changes were observed for total basic volatile nitrogen (TBVN), free amino acid nitrogen (FAAN) and non-protein nitrogen (NPN) fractions in both products. After a clear increase during the first days of the processing phase, all the initial rates slowed down with some fluctuation in FAAN and NPN. In relation to small peptides and free amino acid accumulation, the major differences between the tested formulations were mainly observed on distinct profiles rather than on overall concentrations.

Voluntary intake of "Tiquira", an alcoholic beverage prepared from fermented manioc, decreases immunoglobulin production and increases self-reactivity in mice.

UNLABELLED: We studied the effects of chronic voluntary ingestion of "Tiquira" (50%)--an alcoholic beverage prepared from fermented manioc, widely consumed in Maranhão,--on the natural immunological activity of young adult (2-3 months old) C57B1/6J mice (16-17 g) by evaluating the number of plaque-forming cells (PFCs) in the spleen and by titrating serum antibodies by ELISA. Voluntary ingestion of "Tiquira" for 30 days decreased immunoglobulin secretion in serum ( CONTROL: 1600 +/- 30 vs EXPERIMENTAL: 193 +/- 20), caused an impressive reduction in the total number of PFCs in the spleen ( CONTROL: 482 +/- 22 vs EXPERIMENTAL: 58 +/- 3) and increased the proportion of self-reacting antibody molecules in serum ( CONTROL: 119 +/- 16 vs EXPERIMENTAL: 800 +/- 20) and self-reactive PFCs to mouse red blood cells (MRBC) in the spleen ( CONTROL: 183 +/- 14 vs EXPERIMENTAL: 272 +/- 16; N = 10 animals per group). These preliminary results suggest that the voluntary ingestion of "Tiquira" for 30 days may interfere with immunological relations by decreasing the total number of immunoglobulin secreting cells and increasing the anti-self antibody production. Experiments are in progress to determine if ethanol or other substances present in "Tiquira" are responsible for the effects documented here.

Voluntary intake of "Tiquira", an alcoholic beverage prepared from fermented manioc, decreases immunoglobulin production and increases immunoglobulin production and increases self-reactivity in mice

We studied the effects of chronic voluntary ingestion of "Tiquira" (50%) - an alcoholic beverage prepared from fermented manioc, widely consumed in Maranhäo, on the natural immunological activity of young adult (2-3 months old) C57B1/6J mice (16-17 g) by evaluating the number of plaque-forming cells (PFCs) in the spleen and by titrating serum antibodies by ELISA. Voluntary ingestion of "Tiquira" for 30 days decreased immunoglobulin secretion in serum (Control: 1600 ñ 30 vs Experimental: 193 ñ 20), caused an impressive reduction in the total number of PFCs in the spleen (Control: 482 ñ 22 vs Experimental: 58 ñ 3) and increased the proportion of self-reacting antibody molecules in serum (Control: 119 ñ 16 vs Experimental: 800 ñ 20) and self-reactive PFCs to mouse red blood cells (MRBC) in the spleen (Control: 183 ñ 14 vs Experimental: 272 ñ 16; N=10 animals per group). These preliminary results suggest that the voluntary ingestion of "Tiquira" for 30 days may interfere with immunological relations by decreasing nthe total number of immunologlobulin secreting cells and increasing the antiself antibody production. Experiments are in progress to determine if ethanol or other substances present in "Tiquira" are responsible for the effects documented here