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Despite the significant socioeconomic impact of yam cultivation in developing countries, this field needs more scientific studies and incentives. In Brazil, the absence of a developed processing chain has resulted in a considerable production loss due to the predominant form of commercialization (in natura). This study aimed was to examine the physicochemical and technological composition of yams of the species Dioscorea trifida L., including both white and purple varieties. The aim was to contribute to an increase in food utilization and technological potential. The proximate composition of the flours indicated that the yam species investigated have the potential for human consumption and are good sources of energy (1,489 and 1,527 kJ), with considerable levels of total fiber (8.18 and 6.69 g 100 g-1), potassium (1,325 and 981 mg 100 g-1), and phenolic compounds (133 and 110 mg 100 g-1) for white and purple yams, respectively. Additionally, the yams demonstrated distinct properties in water and oil, indicating their potential for use in breading applications. The viscoamylographic profiles of purple yam flour and yam starches were found suitable for use in quick-cooking foods that reach high viscosity when heated, whereas white yam flour was identified as a suitable thickening agent. The yams yielded flours and starches with favorable characteristics as food ingredients, offering greater added value and enhanced stability compared to the original raw materials. They present a sustainable alternative for reducing post-harvest losses and, as they are gluten-free, they cater to the celiac population.

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Purpose: Bacterial cellulose (BC) has shown high capacity for the treatment of wounds and burns, providing a moisty environment. Calcium alginate can be associated with BC to create gels that aid in wound debridement and contribute to appropriate wound healing. This study is aimed at characterizing and evaluating the use of bacterial cellulose/alginate gel in skin burns in rats. Methods: Cellulose and cellulose/alginate gels were compared regarding the capacity of liquid absorption, moisture, viscosity, and potential cytotoxicity. The 2nd degree burns were produced using an aluminum metal plate (2.0cm) at 120ºC for 20s on the back of rats. The animals were divided into non-treated, CMC(Carboxymethylcellulose), Cellulose(CMC with bacterial cellulose), and Cellulose/alginate(CMC with bacterial cellulose and alginate). The animals received topical treatment 3 times/week. Biochemical (MPO, NAG and oxidative stress), histomorphometry and immunohistochemical assays (IL-1ß IL-10 and VEGF) were conducted on the 14th, 21st, 28th, and 35th days. Results: Cellulose/Alginate gel showed higher absorption capacity and viscosity compared to Cellulose gel, with no cytotoxic effects. Cellulose/alginate presented lower MPO values, a higher percentage of IL-10, with greater and balanced oxidative stress profile. Conclusions: The use of cellulose/alginate gel reduced neutrophils and macrophage activation and showed greater anti-inflammatory response, which can contribute to healing chronic wounds and burns.

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Millions of tons of fish are filleted each year, and a significant portion of unwanted carcasses is discarded worldwide. An alternative approach to use these materials is through hydrolysis reactions, which allow for the production of compounds with modified technological properties such as solubility, emulsification capacity, foam formation ability, and viscosity. In addition, they may exhibit different biological activities with beneficial effects such as antioxidant, antihypertensive, anticarcinogenic, lipid profile-lowering, and neuroprotective properties. Thus, these compounds can be included in food formulations as promising adjuncts in treatments, with health benefits to consumers. This study discussed the different enzymatic hydrolyses used in the treatment of fish waste and evaluate the compounds and their effects.

Milhões de toneladas de peixes são cortados em filés todos os anos, e uma porção significativa de carcaças indesejadas é descartada em todo o mundo. Uma abordagem alternativa para utilização desses materiais é por meio de reações de hidrólise, que permitem a produção de compostos com propriedades tecnológicas modificadas como solubilidade, capacidade de emulsificação, de formação de espuma e viscosidade. Além disso, podem apresentar diferentes atividades biológicas com efeitos benéficos, como propriedades antioxidantes, anti-hipertensivas, anticarcinogênicas, redutoras do perfil lipídico e neuroprotetoras. Assim, esses compostos podem ser incluídos em formulações de alimentos como coadjuvantes promissores em tratamentos, com benefícios à saúde dos consumidores. Este estudo teve como objetivo discutir as diferentes hidrólises enzimáticas utilizadas no tratamento de resíduos de pescado e avaliar os compostos e seus efeitos.

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This study optimized the rheological parameters of doughs with partial substitution of wheat flour for blends of whole grain flours from germinated Andean pseudocereals such as quinoa (GQF), kiwicha (GKF), and cañihua (GCF) for bread production. The optimization was conducted through a Simplex-Centroid Mixture Design (SCMD) and Desirability Function (DF). Experiments were formulated using 80 to 90% wheat flour and 5 to 15% germinated pseudocereal blends. The rheological evaluation included farinograph, extensograph, and amylography analyses. Results showed that whole flour from germinated pseudocereals increases the water absorption, consistency, and extensibility of the doughs; and decreases its development time, stability, resistance to extensibility, temperature, and peak viscosity. The GQF-GKF blend developed more extensible and stable doughs, while GCF increased its consistency and was recommended for bread production. The data allowed us to obtain response surface models and the optimal substitution percentages to produce bread using GQF-GKF, GQF-GCF, and GKF-GCF blends.

Este estudo teve como objetivo otimizar os parâmetros reológicos de massas com substituição parcial de farinha de trigo por blends de farinhas de grãos inteiros germinados de pseudocereais andinos como quinoa (GQF), kiwicha (GKF) e cañihua (GCF) para a produção de pães. A otimização foi realizada através de um Planejamento de Mistura Simplex-Centróide (SCMD) e a Função de Desejabilidade (DF). Os experimentos foram formulados com 80 a 90% da farinha de trigo e 5 a 15% de farinha de pseudocereais germinados. A avaliação reológica incluiu as análises de farinografia, extensografia e amilografia. Os resultados mostraram que a inclusão de farinhas germinadas aumenta a absorção de água, a consistência e a extensibilidade das massas; e diminui seu tempo de desenvolvimento, estabilidade, resistência à extensibilidade, temperatura de gelatinização e viscosidade pico. O blend GQF-GKF desenvolveu massas mais extensíveis e estáveis, enquanto a GCF aumentou sua consistência, por tanto foi recomendada a produção de pães. Os dados nos permitiram obter modelos de superfície de resposta assim como as porcentagens de substituição ótimas para produzir pães usando os blends de GQF-GKF, GQF-GCF e GKF-GCF.

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Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder- LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 µmol TE g-1), FRAP (112.93 ± 4.38 µmol TE g-1), total phenolic content (103.66 ± 3.35 mg GAE g-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P < 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient.

Batata-doce de polpa roxa é um tubérculo rico em antocianinas, as quais são pigmentos fenólicos que conferem cor e apresentam capacidade bioativa. Além disso, sua incorporação em produtos lácteos pode trazer benefícios tecnológicos e funcionais. Desta forma, este estudo teve como objetivo avaliar o impacto da adição de pó liofilizado de batata-doce de polpa roxa - LP (0% - Controle, 2% e 4%) nas características físicas, químicas e tecnológicas de iogurte tipo Grego. LP apresentou capacidade antioxidante e bioativa in vitro para DPPH (20.64 ± 1.61 µmol TE g-1), FRAP (112.93 ± 4.38 µmol TE g-1), teor de compostos fenólicos totais (103.66 ± 3.35 mg GAE g-1) e teor de antocianinas totais (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Adicionalmente, os ensaios demonstraram que o LP possui 16,82 ± 0,63% de amido resistente. A fortificação do iogurte Grego com LP reduziu a sinérese, indicando que LP aumentou a capacidade de retenção de água, LP também inibiu o processo pós-acidificação, aumentando a viscosidade aparente, a dureza e a gomosidade, e promovendo uma coloração rosa estável durante todo o armazenamento (P < 0,05). No nível de 4%, o iogurte apresentou-se mais firme e com maior mastigabilidade, o que é altamente desejável para o iogurte tipo Grego. Assim, os resultados sugerem que o pó liofilizado de batata-doce de polpa roxa é um potencial ingrediente natural multifuncional.

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This research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules for classification of the culinary quality of rice (texture), based on isolated or combined parameters. The combination of amylose content and gelatinization temperature was able to predict the rice quality. According to the sensorial panel, the instrumental stickiness was able to segregate rice with very low amylose content or waxy to the other ones. Regarding pasting properties, rice that presented high final viscosity (310-480 RVU), setback (165-245 RVU), and pasting temperature (78 - 88 °C), and low values for breakdown (15-120 RVU), associated with a high stickiness (>-5N) was desirable by the Brazilian consumers. The classification rules created through the relationship between the physicochemical parameters and the texture profile evaluated by the sensory panel will help to verify the culinary profile of the rice samples (through free software), which makes it easier to predict the probability of rice meeting the desired quality standards.

Este trabalho avaliou diferentes genótipos de arroz quanto a parâmetros físico-químicos e instrumentais de qualidade do grão e associou os dados à análise sensorial para subsidiar a criação de regras de classificação da qualidade culinária do arroz (textura), com base em parâmetros isolados ou combinados. A combinação do teor de amilose e temperatura de gelatinização foi capaz de predizer a qualidade do arroz. De acordo com o painel sensorial, a pegajosidade instrumental foi capaz de segregar arroz com baixo teor de amilose ou ceroso dos demais. Em relação às propriedades de pasta, o arroz que apresentou alta viscosidade final (310-480RVU), retrogradação (165-245RVU) e temperatura de pasta (78-88 °C) e baixos valores de quebra pasta (15-120RVU), associados a uma alta pegajosidade (> -5N) será desejável pelos consumidores brasileiros. As regras de classificação criadas por meio da relação entre os parâmetros físico-químicos e o perfil de textura avaliado pelo painel sensorial ajudarão a verificar o perfil culinário das amostras de arroz (por meio de um software livre), o que torna mais fácil prever a probabilidade de o arroz atender aos padrões de qualidade desejados.

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Canine leishmaniasis (CanL) is a multifaceted disease triggered by the protozoan Leishmania infantum, characterized by diverse clinical presentations, including osteoarticular complications. Immune-mediated joint diseases invariably initiate at the synovial membrane, implicating its pivotal role in arthritis pathogenesis. This study aimed to investigate the influence of natural L. infantum infection on synovial fluid characteristics and the expression of immune markers, including TLR-2, FOXP3, and COX-2, in the synovial membrane. Twenty naturally infected dogs (NID) with L. infantum were sourced from the Zoonosis Surveillance Unit (ZSU). Clinical-orthopedic assessments were conducted, encompassing lameness, joint edema, crepitus, patellar luxation, and the drawer test. Synovial fluid (SF) parameters, including volume, appearance, viscosity, total nucleated cell count (TNC), neutrophil count, and total protein (TP) content, were determined. After anesthesia and euthanasia, synovial membrane specimens were obtained. SF protein concentrations categorized dogs into three groups: GI (2 to 2.5g/dL), GII (2.5 to 6.0g/dL), and GIII (>6g/dL). Inflammatory infiltrates and synovial membrane changes were assessed, and immunohistochemistry evaluated TLR-2, FOXP3, and COX-2 marker expressions. Clinical evaluations revealed various osteoarticular abnormalities in NID dogs, including lameness (55%), joint edema (25%), crepitus (30%), patellar luxation (20%), and positive drawer test (25%). Post mortem examinations revealed bilateral subchondral bone, meniscus, and trochlea erosion in 30% of cases. Amastigotes of L. infantum were identified extracellularly and within macrophages (60%). An inflammatory infiltrate was predominant in 70% of dogs, with varying intensity among the groups. Mononuclear cells, chiefly macrophages and lymphocytes, and neutrophils comprised the infiltrate. TLR-2 and COX-2 expression levels were elevated in GIII compared to GII and GI. Conversely, FOXP3 showed moderate expression in GI and minimal expression in GII and GIII. This study underscores the contributory role of L. infantum infection in the development of joint lesions in CanL. Additionally, alterations in the expression of immune markers TLR2, FOXP3, and COX2 within the synovial membrane imply the perpetuation and exacerbation of the inflammatory processes, shedding light on the intricate pathogenesis of CanL-induced arthritis.

A leishmaniose canina (LC) é uma doença causada pelo protozoário Leishmania infantum com diversas manifestações clínicas, incluindo alterações osteoarticulares. A membrana sinovial é o local inicial de eventos patogênicos em todos os tipos de doenças articulares mediadas pelo sistema imunológico. Devido a essa relação, o objetivo foi avaliar a influência da infecção natural por L. infantum nas características do líquido sinovial e na expressão de TLR-2, FOXP3 e COX-2 na membrana sinovial. Cães naturalmente infectados por L. infantum (NID, N=20) foram obtidos na Unidade de Vigilância de Zoonoses (UVZ). Critérios clínicos ortopédicos foram avaliados, assim como foram obtidas amostras de líquido sinovial por artrocentese. O volume, aspecto, viscosidade, contagem total de células nucleadas (TNC) e contagem de neutrófilos e proteína total (PT) no líquido sinovial (LS) foram determinados. Os cães foram anestesiados e posteriormente eutanasiados para obtenção da membrana sinovial. Os animais do estudo apresentaram claudicação (55%), edema (25%), crepitação na articulação do joelho (30%) e luxação patelar medial (20%) e foram positivos no teste da gaveta (25%). Trinta por cento (30%) dos cães apresentaram erosão bilateral do osso subcondral, menisco e tróclea. Amastigotas de L. infantum foram visualizadas extracelularmente e dentro de macrófagos (60% dos animais). Os cães foram ainda divididos em três grupos de acordo com a concentração de proteína no líquido sinovial: GI: 2 a 2,5g/dL (valor de referência normal), GII: 2,5 a 6,0g/dL, GIII: >6g/dL. Infiltrado celular inflamatório, bem como aumento da camada da membrana sinovial, foram identificados em 70% (14/20) dos cães. O infiltrado inflamatório estava ausente em membranas sinoviais originadas de GI, presente em GII com intensidade moderada e presente em GIII com intensidade alta. O infiltrado inflamatório era predominantemente composto por macrófagos, linfócitos e neutrófilos. Houve um aumento na expressão dos marcadores TLR2 e COX2 em GIII em comparação com os grupos GII e GI. Contudo, em relação à expressão de FOXP3, houve uma marcação moderada em GI e apenas uma marcação leve em GII e GIII. Este trabalho reforça o papel da infecção por L. infantum no desenvolvimento de lesões articulares em cães. Além disso, nosso estudo indica que a LC modifica a expressão de TLR2, FOXP3 e COX2 na membrana sinovial, o que implica a manutenção e progressão do processo inflamatório.

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The state of Santa Catarina is the largest national producer of onions. The consumption of onion (Allium cepa) by domestic animals can cause hemolytic anemia and hyperhemoglobinemia of Heinz bodies in erythrocytes. The epidemiological data and the pathological clinical picture were obtained during a visit to the property where the disease occurred. A herd of 54 beef cattle from a property in the municipality of Bom Retiro/SC, was placed in an onion crop, which had not been completely harvested because it was outside the desired standard for trade. The animals remained in this field for eight days. At the end of this period, all of them presented apathy, anorexia, brown urine and mucous membranes and an onion odor on expiration. The macroscopic changes observed were pale mucous membranes, blood with decreased viscosity and increased clotting time, liver with an evident lobular pattern and remains of onion in the rumen. The carcass gave off a strong onion odor. By histological analysis, there was central lobular coagulation necrosis in bridging in the liver. In the kidneys, there were intracytoplasmic hyaline droplets in tubular epithelial cells and a deposit of eosinophilic material in the lumen of the tubules. For the diagnosis of onion poisoning, epidemiological data associated with clinical signs, such as pale mucous membranes with evidence of hemoglobin pigmentation (brown mucosa) and hemoglobinuria, should be taken into account. This article seems to be the first report of onion poisoning in cattle in Brazil.

O estado de Santa Catarina é o maior produtor nacional de cebola. O consumo de cebola (Allium cepa) por animais domésticos pode causar anemia hemolítica, hiper-hemoglobinemia de corpúsculos de Heinz nos eritrócitos. Os dados epidemiológicos e o quadro clínico-patológico foram obtidos em visita à propriedade onde a enfermidade ocorreu. Um rebanho de 54 bovinos de corte de uma propriedade localizada no município de Bom Retiro/SC, foi colocado em uma lavoura de cebola, a qual não havia sido completamente colhida por estar fora do padrão desejado para o comércio. Os animais permaneceram por um período de oito dias nesta lavoura e, ao final deste período, todos apresentaram apatia, anorexia, urina e mucosas de coloração marrom e odor de cebola na expiração. As alterações macroscópicas observadas foram mucosas pálidas, sangue com viscosidade diminuída e aumento do tempo de coagulação, fígado com padrão lobular evidente e restos de cebola no rúmen. A carcaça exalava forte odor de cebola. Pela análise histológica havia, no fígado, necrose de coagulação centrolobular em ponte e nos rins havia gotas hialinas intracitoplasmáticas em células do epitélio tubular e depósito de material eosinofílico na luz de túbulos. Para o diagnóstico da intoxicação por cebola deve-se levar em conta principalmente os dados epidemiológicos associados aos sinais clínicos, como palidez de mucosas com evidências de pigmentação por hemoglobina (mucosa marrom) e hemoglobinúria. Este artigo parece ser o primeiro relato de intoxicação por cebola em bovinos no Brasil.

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The objective of the current study was to examine the effect of replacing maize with new or stored wheat on the nutrient intake, digestibility, digesta viscosity, and growth performance of growing broilers from 1-21 days of age. For this purpose, 560 one-day-old male broiler chicks were randomly divided into seven experimental treatments, each with 8 replicates of 10 birds. The control diet was a corn soybean-based diet, while six other experimental treatments replaced the corn of the control diet with either 50% or 100% of new, 1.5 year, and 2.5-year-old wheat. The results showed that the replacement of corn with new wheat at 50% and 100% in the diet of broilers significantly reduced feed intake and body weight gain, and increased FCR (p<0.05) at week 3. Similarly, in the overall period of the starter phase (1-21 days), replacement of corn with new wheat at 50% and 100% in the diet of broilers significantly reduced feed intake, nutrient digestibility, and body weight gain, and increased digesta viscosity and FCR (p<0.05). Based on the findings of the current study, it is concluded that stored wheat successfully replaces corn and new wheat in the diet of broilers. Furthermore, stored wheat has a positive impact on feed intake, performance parameter, digesta viscosity, and nutrient digestibility as compared to new wheat.(AU)

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The maintenance of viable and stable Xanthomonascells is crucial for the xanthan reliable research and industrial production. The method, storage and recovery conditions should preserve bothviability and phenotypical and genotypical features. Here, the effectiveness classical methods on the long-term preservation of different Xanthomonas arboricola pathovar pruni strains was to determine.Strains were preserved by monthly sub-culturing in solid medium and lyophilization. After 12 years the viability of the strains, was assessed, as well as their productive capacity and the viscosity of the xanthan gum produced by these strains kept by lyophilization and sub-culturing. Among the lyophilized strains, only those stored at -18 °C were viable after 12 years. The productive capacity of the strains were poorly affected by lyophilization, the passage of the cultures into a solid nutrition medium being sufficient for them to return to their normal metabolism. The viscosity of the synthesized xanthan gum was method-dependent and higher for the lyophilized strains. The work and its findings arenew and original because a work on this topic has never been published before. The results obtained allow the breaking of paradigms regarding the preservation of Xanthomonas.(AU)

A manutenção de células de Xanthomonas viáveis e estáveis é crucial para se obter uma pesquisa confiável e para a produção de xantana industrial.O método, o armazenamento eascondições de recuperação devem preservar tanto a viabilidade quanto as características fenotípicas e genotípicas. O objetivo do estudo foi determinar a eficácia dos métodos clássicos na preservação a longo prazo de diferentes cepas de Xanthomonas arboricolapatovarpruni. As cepas foram preservadas por subcultivo mensal em meio sólido e liofilização. Após 12 anos,avaliou-se a viabilidade das linhagens, bem como a capacidade produtiva e a viscosidade da goma xantana produzida por essas linhagens mantidas por liofilização e subcultivo. Entre as cepas liofilizadas, somente foram viáveis, após 12 anos, as armazenadas a -18°C. A capacidade produtiva das cepas foi pouco afetada pela liofilização, sendo suficiente a passagem das culturas para um meio de cultivosólido para que elas voltassem ao seu metabolismo normal. A viscosidade da goma xantana sintetizada foi dependente do método e maior para as cepas liofilizadas. O estudo e suas descobertas sãonovos e originais porque um trabalho sobre este tópico nunca foi publicado antes. Os resultados obtidos permitem quebrar paradigmas quanto à preservação de Xanthomonas.(AU)

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The food industry has presented a great diversification of products with different flavors, textures, and target consumers. In particular, the dairy dessert branch presents a wide range of milkand dairy-based products. Chocolate-flavored dairy desserts are one of the most common types of commercial desserts in Brazil. In this context, the aim of this work was to evaluate the sensory and instrumental attributes of chocolate dairy desserts available in the local market. Five brands of commercial dairy desserts available in retail markets were evaluated for their instrumental color, apparent viscosity and sensory attributes to determine how they affect consumers' perceptions using penalty analysis and hierarchical cluster analysis. A lack of uniformity between the analyzed samples was observed, a fact confirmed by the sensory perspective since for most of the attributes, consumers considered the samples to be above or below the ideal, and overall liking, color and flavor were the most significant attributes that could positively influence the buying decision. The attributes of sensory and instrumental analysis could be an important tool for the food industry to determine the points of weakness of products and the desires of target consumers.

A indústria alimentícia tem apresentado uma grande diversificação de produtos com diferentes sabores, consistências e públicos-alvo. Sobretudo o ramo das sobremesas lácteas apresenta uma vasta gama de produtos com base láctea ou de seus derivados. As sobremesas lácteas sabor chocolate são um dos tipos de sobremesas comerciais mais comuns no Brasil. Nesse contexto, o objetivo deste trabalho foi avaliar atributos sensoriais e instrumentais de sobremesas lácteas achocolatadas disponíveis no mercado local. Cinco marcas de sobremesas lácteas comerciais disponíveis nos mercados de varejo foram avaliadas quanto à cor instrumental, viscosidade aparente e atributos sensoriais para determinar como isso afeta a percepção dos consumidores, usando a Análise de Penalidades e a Análise Hierárquica de Agrupamento. Observou-se falta de uniformidade entre as amostras analisadas, fato que se confirma do ponto de vista sensorial já que entre as opiniões dos consumidores, para a maioria dos atributos, as amostras foram consideradas acima ou abaixo do ideal e que os parâmetros de impressão global, cor e sabor foram os atributos mais significativos que podem influenciar positivamente na decisão de compra. Podemos concluir que os atributos das análises sensorial e instrumental podem ser uma ferramenta importante para a indústria de alimentos para determinar os pontos fracos dos produtos e os desejos dos consumidores-alvo.

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Background: In a healthy organism, oxidants and antioxidants are in balance. However, in cases such as inflammation, infection, and stress, this balance is disrupted in favor of oxidants, creating oxidative stress that can cause damage to cells or tissues. It is known that oxidative stress plays a role in the pathogenesis of many diseases. Determination of oxidant and antioxidant balance, especially in inflammatory diseases, plays an important role in elucidating the pathogenesis of the disease and developing treatment strategies. This study, it was aimed to reveal the oxidant status in inflammatory disease of calves with septic and aseptic arthritis. Materials, Methods & Results: The material of the study consisted of 21 calves up to 2 months old, of different races and genders, 14 (9 male, 5 female) with arthritis and 7 healthy (control, 5 male, 2 female). Of the calves with arthritis, 11 were septic and 3 were acute aseptic. In the calves with arthritis, the affected joint or joints were determined by clinical examinations. By palpating the joints, swelling, local temperature increase, tension in the joint capsule, presence of pain, and the presence and severity of lameness were examined. The color, clarity, viscosity, odor, and clot formation of the synovial fluid were examined and determined to be septic or aseptic. To determine the antioxidant status, the levels of malondialdehyde (MDA), which is the most important oxidative stress marker, and superoxide dismutase (SOD), gluta-thione peroxidase (GSH-Px), and catalase (CAT), which are the enzymatic antioxidant enzymes, were measured spectro-photometrically in serum samples. Vitamin E, C, and A levels, which are nonenzymatic antioxidants, were also measured colorimetrically. In the clinical examination, lameness was detected in the relevant extremity of all patients with arthritis. In the macroscopic examination of the synovial fluids taken from animals with arthritis, the colors of the synovial fluids varied between yellow and yellow tones in 11 cases; in 3 cases, it was determined that they were red and brown. It was observed that the colors of the synovial fluids were transparent in the subjects in the control group. It was observed that the synovial fluid clarity of the calves with arthritis was lost, with severe turbidity (+++) in 3 cases, moderately turbid (++) in 6 cases, slightly turbid (+) in 2 cases, and clear (-) in 3 cases. It was observed that the viscosity of synovial fluid taken from calves with arthritis decreased in varying degrees according to the severity of the disease, severe (+++) in 5 cases, moderately decreased (++) in 4 cases, slightly decreased (+) in 2 cases, and normal in 3 cases. It was determined that the viscosity of the synovial fluid taken from the calves in the control group was normal. There was a statistically significant difference between the groups in terms of MDA (P < 0.01), SOD (P < 0.01), GSH-Px (P < 0.05), vitamin E (P < 0.001), and vitamin C (P < 0.01), while MDA levels increased in calves with arthritis, SOD and GSH-Px activities and vitamin E and C levels decreased significantly. Although there was no statistically significant difference in CAT (P > 0.05) enzyme activity, it was determined that it was at a lower level in calves with arthritis, and there was no significant difference be-tween the groups in terms of vitamin A (P > 0.05). Discussion: According to the results of the study, there is an increase in oxidative stress and a decrease in antioxidant status in calves with arthritis. It is thought that these changes may be due to efforts to reduce tissue damage by reducing lipid peroxidation. As a result, it was determined that oxidant and antioxidant balance was impaired in calves with arthritis, and oxidative stress and lipid peroxidation developed due to the increase in free radicals. It is thought that giving additional antioxidants to the calves may contribute to the recovery of the disease and reduce treatment costs.

Resumo

The consumption of products with high nutritional value and antioxidant capacity has increased notably in recent years. Due to health problems such as triglycerides and cardiovascular problems, its use is becoming reduced. So that, chia (Salvia hispánica) and sachatomate (Cyphomandra betacea) have gained interest as an alternative to develop nutraceutical products, compared to conventional products. The objective of the study was to determine the effect of the partial substitution of mango (Mangifera indica) and ground chia (Salvia hispánica) on the antioxidant capacity in the elaboration of nectar based on Sachatomate. The physicochemical characteristics were determined where sample 11 complies with the established parameters: 13.4° Brix, pH 4.323, 0.354 of C6-H8-O7 and viscosity 3967.3 mPas, according to the NTP 203.110 standard. Regarding the antioxidant capacity, sample 12 was the most optimal, according to the DPPH method, it has been determined 104.3 micromoles Trolox equivalents; according to the ABTS method, it was determined with an antioxidant content of 187.4 micromoles Trolox equivalents. Regarding the proximal chemical evaluation, sample 12 was determined to be the most suitable with a moisture percentage of 87.45%, ash 0.32%, crude fiber 0.09%, fat 0.10%, protein 0.45% and carbohydrates 11.59%. Concluding that substituting sachatomate and ground chia significantly influences the antioxidant capacity, increasing to 104.3 and 187.4 micromoles Trolox equivalents, determined by both methods, indicates that nectar consumption can be used to improve the health of consumers.

O consumo de produtos com alto valor nutricional e capacidade antioxidante tem aumentado notavelmente nos últimos anos. Devido a problemas de saúde, como triglicerídeos e problemas cardiovasculares, seu uso está cada vez mais reduzido. Assim, a chia (Salvia hispanica) e o sachatomato (Cyphomandra betacea) têm ganhado interesse como alternativa para o desenvolvimento de produtos nutracêuticos, em comparação aos produtos convencionais. O objetivo do estudo foi determinar o efeito da substituição parcial da manga (Mangifera indica) e da chia moída (Salvia hispanica) na capacidade antioxidante na elaboração de néctar à base de Sachatomate. As características físico-químicas foram determinadas onde a amostra 11 atende aos parâmetros estabelecidos: 13,4° Brix, pH 4,323, 0,354 de C6-H8-O7 e viscosidade 3967,3 mPas, conforme norma NTP 203.110. Quanto à capacidade antioxidante, a amostra 12 foi a mais ótima, de acordo com o método DPPH, foram determinados 104,3 micromoles equivalentes de Trolox; de acordo com o método ABTS, foi determinado um teor antioxidante de 187,4 micromoles equivalentes de Trolox. Em relação à avaliação química proximal, a amostra 12 foi considerada a mais adequada, com percentual de umidade de 87,45%, cinzas 0,32%, fibra bruta 0,09%, gordura 0,10%, proteína 0,45% e carboidratos 11,59%. Concluir que a substituição do sachatomato pela chia moída influencia significativamente a capacidade antioxidante, aumentando para 104,3 e 187,4 micromoles equivalentes de Trolox, determinados por ambos os métodos, indica que o consumo de néctar pode ser utilizado para melhorar a saúde dos consumidores.

Resumo

Sperm cryopreservation is an important tool for genetic diversity management programs and the conservation of endangered breeds and species. The most widely used method of sperm conservation is slow freezing, however, during the process, sperm cells suffer from cryoinjury, which reduces their viability and fertility rates. One of the alternatives to slow freezing is vitrification, that consist on rapid freezing, in which viable cells undergo glass-like solidification. This technology requires large concentrations of permeable cryoprotectants (P- CPA's) which increase the viscosity of the medium to prevent intracellular ice formation during cooling and warming, obtaining successful results in vitrification of oocytes and embryos. Unfortunately, this technology failed when applied to vitrification of sperm due to its higher sensitivity to increasing concentrations of P-CPAs. Alternatively, a technique termed 'kinetic sperm vitrification' has been used and consists in a technique of permeant cryoprotectant-free cryopreservation by direct plunging of a sperm suspension into liquid nitrogen. Some of the advantages of kinetic vitrification are the speed of execution and no rate-controlled equipment required. This technique has been used successfully and with better results for motility in human (50-70% motility recovery), dog (42%), fish (82%) and donkey (21.7%). However, more studies are required to improve sperm viability after devitrification, especially when it comes to motility recovery. The objective of this review is to present the principles of kinetic vitrification, the main findings in the literature, and the perspectives for the utilization of this technique as a cryopreservation method.(AU)

Resumo

Purpose: To investigate putative mechanism of wound healing for chitosan-based bisacurone gel against secondary burn wounds in rats. Methods: A second-degree burn wound with an open flame using mixed fuel (2 mL, 20 seconds) was induced in Sprague Dawley rats (male, 180-220 g, n = 15, each) followed by topical treatments with either vehicle control (white petroleum gel, 1%), silver sulfadiazine (1%) or bisacurone gel (2.5, 5, or 10%) for 20 days. Wound contraction rate and paw withdrawal threshold were monitored on various days. Oxidative stress (superoxide dismutase, glutathione, malondialdehyde, and nitric oxide), pro-inflammatory cytokines (tumour necrosis factor-alpha, interleukins by enzyme-linked immunosorbent assay), growth factors (transforming growth factor-ß, vascular endothelial growth factor C using real time polymerase chain reaction and Western blot assay) levels, and histology of wound skin were assessed at the end. Results: Bisacurone gel showed 98.72% drug release with a 420.90­442.70 cps viscosity. Bisacurone gel (5 and 10%) significantly (p < 0.05) improved wound contraction rate and paw withdrawal threshold. Bisacurone gel attenuated oxidative stress, pro-inflammatory cytokines, and water content. It also enhanced angiogenesis (hydroxyproline and growth factor) and granulation in wound tissue than vehicle control. Conclusions: These findings suggested that bisacurone gel can be a potential candidate to treat burn wounds via its anti-inflammatory, antioxidant, and angiogenic properties.

Resumo

The addition of natural molecules such as microbial exopolysaccharides in cosmetics is a trend in the current market, adding properties and improving the product quality. Therefore, the aim of this study was to develop a facial biocosmetic formulation containing microbial levan, almond and cinnamon oils. The centroid-simplex design was used to evaluate the spreadability, antioxidant activity, moisture retention capacity and viscosity of formulations. Since it is a facial cosmetic, the formulation was optimized using the intermediate viscosity. The optimized formulation with intermediate viscosity was 75% (0.75 g) levan and 25% (2 mL) almond oil, without the addition of cinnamon oil. This formulation was submitted to 90 days under different exposure conditions, and the results showed a spreadability of 805 mm2, pH and density ideal for the facial area, with an antioxidant activity of 72%, hydration capacity of 100.3%, viscosity with no-Newtonian behavior, and normal organoleptic properties when stored at room and low temperature. The formulation with levan associated with almond oil showed potential for application in the facial area, with high antioxidant properties, moisturizing intermediate viscosity and stability for 90 days. The utilization of centroid-simplex design allowed the development of a biocosmetic with desired characteristics just by adjusting the concentrations of the bioactive.(AU)

Resumo

Abstract As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.

Resumo Como há uma grande escassez de estudos sobre a importância de boas práticas de manipulação na elaboração de cosméticos, o presente estudo teve como objetivo avaliar o controle de qualidade de cosméticos com princípio ativo cafeína para o tratamento de celulite, elaborados por farmácias de manipulação de Campo Mourão. Foram realizadas análises microbiológicas, determinação do pH, mensuração da coloração, quantificação da porcentagem do princípio ativo cafeína e viscosidade em cremes e geís com 5% do princípio ativo cafeína. Nas análises microbiológicas foi verificada a presença de bolores e leveduras acima do pemitido segundo a farmacopéia brasileira. O pH diminuiu ao longo do tempo, contribuindo para que as formulações ficassem mais ácidas. Nos parâmetros de cor averiguou-se que a farmácia F4 apresentou uma coloração amarronzada, tanto para o gel quanto para o creme. A porcentagem de cafeína estava dentro das especificações em todas as formulações e a viscosidade se manteve inalterada durante o prazo de validade das amostras. Com o propósito de um melhor preparo magistral é importante que as farmácias de manipulação exijam de forma mais eficaz o comprometimento da equipe, bem como a análise da matéria-prima segundo as regulamentações de controle microbiológico. Além disso, a implementação de normas mais rígidas e o melhor controle da matéria-prima e das formulações finais fazem com que a qualidade dos produtos manipulados pelas farmácias magistrais seja aumentada significativamente, favorecendo o consumidor na efetiva finalidade a que o produto objetiva atingir.

Resumo

As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.

Como há uma grande escassez de estudos sobre a importância de boas práticas de manipulação na elaboração de cosméticos, o presente estudo teve como objetivo avaliar o controle de qualidade de cosméticos com princípio ativo cafeína para o tratamento de celulite, elaborados por farmácias de manipulação de Campo Mourão. Foram realizadas análises microbiológicas, determinação do pH, mensuração da coloração, quantificação da porcentagem do princípio ativo cafeína e viscosidade em cremes e geís com 5% do princípio ativo cafeína. Nas análises microbiológicas foi verificada a presença de bolores e leveduras acima do pemitido segundo a farmacopéia brasileira. O pH diminuiu ao longo do tempo, contribuindo para que as formulações ficassem mais ácidas. Nos parâmetros de cor averiguou-se que a farmácia F4 apresentou uma coloração amarronzada, tanto para o gel quanto para o creme. A porcentagem de cafeína estava dentro das especificações em todas as formulações e a viscosidade se manteve inalterada durante o prazo de validade das amostras. Com o propósito de um melhor preparo magistral é importante que as farmácias de manipulação exijam de forma mais eficaz o comprometimento da equipe, bem como a análise da matéria-prima segundo as regulamentações de controle microbiológico. Além disso, a implementação de normas mais rígidas e o melhor controle da matéria-prima e das formulações finais fazem com que a qualidade dos produtos manipulados pelas farmácias magistrais seja aumentada significativamente, favorecendo o consumidor na efetiva finalidade a que o produto objetiva atingir.

Resumo

As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.

Como há uma grande escassez de estudos sobre a importância de boas práticas de manipulação na elaboração de cosméticos, o presente estudo teve como objetivo avaliar o controle de qualidade de cosméticos com princípio ativo cafeína para o tratamento de celulite, elaborados por farmácias de manipulação de Campo Mourão. Foram realizadas análises microbiológicas, determinação do pH, mensuração da coloração, quantificação da porcentagem do princípio ativo cafeína e viscosidade em cremes e geís com 5% do princípio ativo cafeína. Nas análises microbiológicas foi verificada a presença de bolores e leveduras acima do pemitido segundo a farmacopéia brasileira. O pH diminuiu ao longo do tempo, contribuindo para que as formulações ficassem mais ácidas. Nos parâmetros de cor averiguou-se que a farmácia F4 apresentou uma coloração amarronzada, tanto para o gel quanto para o creme. A porcentagem de cafeína estava dentro das especificações em todas as formulações e a viscosidade se manteve inalterada durante o prazo de validade das amostras. Com o propósito de um melhor preparo magistral é importante que as farmácias de manipulação exijam de forma mais eficaz o comprometimento da equipe, bem como a análise da matéria-prima segundo as regulamentações de controle microbiológico. Além disso, a implementação de normas mais rígidas e o melhor controle da matéria-prima e das formulações finais fazem com que a qualidade dos produtos manipulados pelas farmácias magistrais seja aumentada significativamente, favorecendo o consumidor na efetiva finalidade a que o produto objetiva atingir.

Resumo

The study investigated the wound healing effect of medicinal oil (MO) formulation prepared from Murraya koenigii leaves extract (methanolic) incorporated in olive oil. The MO was visually transparent, homogenous, smooth in texture, the viscosity grade was observed as 140 cP and easily spreadable. Pro-inflammatory cytokines IL-1ß, IL-6, and TNF-α were significantly reduced to 82.3 ± 3.5, 156 ± 6.2, 137.3. ± 5.5 pg/ml, respectively after treatment with MO when compared to disease control animals that showed IL-1ß, IL-6, and TNF-α levels of 170 ± 6, 265 ± 7, and 288.6 ± 11, pg/ml respectively. The level of pro-inflammatory cytokine in povidone iodine solution (PIS) group was 95.3 ± 3, 162 ± 6, 177.6 ± 8.9 pg/ml of IL-1ß, IL-6, and TNF-α respectively. Interestingly, the wound-healing efficacy of MO was found better as compared to povidone iodine treated standard group and concluded that MO has excellent wound healing effect.

O estudo investigou o efeito cicatrizante da formulação de óleo medicinal (MO) preparado a partir do extrato de folhas de Murraya koenigii (metanol) incorporado ao azeite de oliva. O MO era visualmente transparente, homogêneo, de textura lisa, o grau de viscosidade observado foi de 140 cP e facilmente espalhável. As citocinas pró-inflamatórias IL-1ß, IL-6 e TNF-α foram significativamente reduzidas para 82,3 ± 3,5, 156 ± 6,2, 137,3. ± 5,5 pg/ml, respectivamente, após o tratamento com MO quando comparados aos animais controle da doença que apresentaram níveis de IL-1ß, IL-6 e TNF-α de 170 ± 6, 265 ± 7 e 288,6 ± 11, pg/ml, respectivamente . O nível de citocina pró-inflamatória no grupo solução de iodopovidona (PIS) foi de 95,3 ± 3, 162 ± 6, 177,6 ± 8,9 pg/ml de IL-1ß, IL-6 e TNF-α, respectivamente. Curiosamente, a eficácia de cicatrização de feridas de MO foi encontrada melhor em comparação com o grupo padrão tratado com iodopovidona e concluiu que a preparação de MO tem efeito de cicatrização de feridas.