Search

Submitted by Leticia Schettini (leticia@ufrrj.br) on 2022-03-14T14:21:46Z No. of bitstreams: 1 2013 - Micheli de Moraes Ferreira.pdf: 1455175 bytes, checksum: 5c2f286e2f1aada2fb86e881eab57e01 (MD5) Made available in DSpace on 2022-03-14T14:21:47Z (GMT). No. of bitstreams: 1 2013 - Micheli de Moraes Ferreira.pdf: 1455175 bytes, checksum: 5c2f286e2f1aada2fb86e881eab57e01 (MD5) Previous issue date: 2013-07-30 CAPES The color and appearance of food are the first fundamental attributes, if not more important, to be evaluated by consumers at the time of its acquisition. The food can be more nutritious, safer and more economical, however, if not attractive, its acquisition will not occur. The salmon is basically a white fish that becomes pink by eating shrimp. The stored red pigment present in muscle or shrimp in the shell and accumulates in adipose tissue is acquired through ingestion algae and unicellular organisms by the shrimps from the sea. Carotenoids used in food, pharmaceutical, cosmetics and food are natural colorants responsible for yellow, orange and red. The raised salmon aquaculture has no access to the bodies mentioned above, however, it is added to their feed astaxanthin (ATX), a substance that gives a pinkish color to your meat. ATX (3,3 '-dihydroxy-beta, beta-carotene-4, 4'-dione) is a oxygenated carotenoid pigment that confers the characteristic reddish-pink coloration of certain fish, crustaceans, birds and microorganisms. The ATX has potent activity in scavenging free radicals and protecting against lipid peroxidation and the damage caused by oxidation of cell membranes and tissues. In this study we investigated in human blood cells in vitro genotoxicity and protective effect or antigenotoxicity ATX induction of oxidative DNA damage caused by hydrogen peroxide (H2O2). ATX (0.1 to 5 ?M) was not cytotoxic in human blood cells are cytotoxic in the range 10-1000 ?M inducing 1 to 10% mortality when compared to control cell-solvent dimethylsulfoxide (DMSO 5%). The ATX Comet assays performed did not induce DNA damage (p> 0.1) on human blood cells tested in the range 0.1 to 500 ?M compared to the 5% DMSO. H2O2 (12.5 to 2000 ?M) was not cytotoxic and did not cause cell lethality in human blood cells but was genotoxic (p 0,1) em c?lulas sangu?neas humanas na faixa testada de 0,1 a 500 ?M quando comparado ao DMSO 5%.. O H2O2 (12,5 a 2000 ?M) n?o foi citot?xico n?o causando letalidade celular em c?lulas sangu?neas humanas, por?m foi genot?xico (p

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2020-08-21T00:56:40Z No. of bitstreams: 1 2011 - Cyllene de Matos Ornelas da Cunha Corr?a de Souza.pdf: 954640 bytes, checksum: acab6a0de78f1ddb78e58879f2020864 (MD5) Made available in DSpace on 2020-08-21T00:56:40Z (GMT). No. of bitstreams: 1 2011 - Cyllene de Matos Ornelas da Cunha Corr?a de Souza.pdf: 954640 bytes, checksum: acab6a0de78f1ddb78e58879f2020864 (MD5) Previous issue date: 2011-08-01 Coffee is one of the most appreciated drinks in the world. Coffee grounds are obtained from the fruit of a small plant that belongs to the genus Coffea. Coffea arabica and Coffea canephora robusta are the two species of highest commercial importance. They are more commonly known as arabica and robusta, respectively. Two-thirds of Coffea arabica plants are grown in South and Central America and Eastern Africa (the place of origin for this coffee species). Contamination with microorganisms has been a major factor affecting coffee quality, due to the method of harvest adopted in Brazil. Brazilian harvests are based on mixing fruits collected from the ground with those that fall on cloths. As the Bacillus cereus bacterium frequently uses soil as an environmental reservoir, it is easily capable of becoming a contaminant. In the current study, microbiological analysis and polymerase chain reaction (PCR) analysis of the toxicogenic profile of isolated strains were used to evaluate B. cereus contamination in commercial samples of ground and roasted coffee in the city of Rio de Janeiro. The results revealed a significant frequency of these enterotoxin genes in isolated strains, which were: The HBL (57%); HBL C (71%); HBL D (64%); The NHE (50%); NHE B (100%) ; NHE C (64%). Strains of B.thuringiensis were also found in 44% of the samples. O caf? ? uma das bebidas mais consumidas e apreciadas no mundo. O gr?o de caf? ? obtido da fruta da planta, um arbusto pequeno, pertencente ao g?nero Coffea. Duas esp?cies t?m import?ncia comercial: Coffea arabica e Coffea canephora robusta; conhecidas como arabica e robusta. Cerca de dois ter?os da esp?cie Coffea arabica cresce principalmente na Am?rica do Sul, Am?rica Central e Leste da ?frica (origem deste caf?). A incid?ncia de microrganismos tem sido um dos principais fatores envolvidos na qualidade do caf?, principalmente na modalidade de colheita e preparo adotada no Brasil, isto ?, a colheita baseada na mistura de frutos derri?ados no ch?o com os derri?ados no pano. A bact?ria Bacillus cereus, que utiliza freq?entemente o solo e o meio ambiente como reservat?rio pode ser adicionado a esta lista de microrganismos. No presente estudo, avaliouse a contamina??o de B. cereus em amostras de caf? torrado e mo?do comercializado na cidade do Rio de janeiro, atrav?s de an?lises microbiol?gicas e an?lise do perfil toxig?nico das cepas isoladas atrav?s da Rea??o em Cadeia da Polimerase (PCR), considerando-se os complexos HBL e NHE. Os resultados revelaram elevada freq??ncia desses genes de enterotoxinas nas cepas isoladas, que foram: HBL A (57%); HBL C (71%); HBL D (64%); NHE A (50 %); NHE B (100%); NHE C (64%). Cepas de B. thuringiensis foram encontradas em 44% das amostras analisadas.