8-hydroxyquinoline and quinazoline derivatives as potential new alternatives to combat Candida spp. biofilm.

Often associated to the colonization by Candida spp. biofilm, the catheter-related infections are a serious health problem since the absence of a specific therapy. Hence, the main objective of this work was to evaluate the activity of 8-hydroxyquinoline and quinazoline derivatives on Candida spp. biofilms. A quinazoline derivative (PH100) and an 8-hydroxyquinoline derivative (PH157) were tested against nine strains of C. albicans, C. tropicalis and C. parapsilosis, and their biofilms in polystyrene microtitre plates and on polyurethane central venous catheter. The PH157 compound was incorporated into a film-forming system-type formulation and its capacity to inhibit biofilm formation on catheters was evaluated. The compounds were active against planktonic and sessile cells, as well as against the tested biofilms. PH157 compound performed better than the PH100 compound. The formulation containing PH157 presented results very similar to those of the compound in solution, which indicates that its activity was preserved. Both compounds showed activity against Candida spp. strains and their biofilm, with better PH157 activity. The formulation preserved the action of the PH157 compound, in addition, it facilitates its application on the catheter. The structural modifications that these compounds allow can generate compounds that are even more active, both against planktonic cells and biofilms.

Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk / Avaliação das características físico-químicas de leite fresco, resfriado e congelado de ovelhas Lacaune

The production of ewe milk is seasonal and milk yield per animal is low, even in specialized animals. This study aimed to verify the possibility of preserving bulk tank milk for seven days under cooling (5°C) and freezing (-5°C), verify the influence of cooling treatments and of the months of the year on the physical and chemical characteristics of the product. The chemical composition of milk, including the fat, protein, lactose and total solids contents, was not altered by cooling and freezing. Protein and lactose contents varied according to the months of the year. The average percentage and standard deviation of fat, protein, lactose and total solids was 8.10±1.30, 5.22±0.37, 4.43±0.23 and 19.34±1.54, respectively. The density, pH, titratable acidity, as well as alcohol and heat stability tests were significantly influenced by the treatments used (P < 0.05), but no differences were found between fresh and frozen milk. Prolonged refrigeration caused an increase in acidity and decrease in pH, with a consequent reduction in the stability of milk. These results demonstrated that freezing does not affect the chemical composition and physical characteristics of milk in nature and it could be a solution for the producer and the sheep milk industry.(AU)

O leite ovino, mesmo no caso de raças especializadas, apresenta sazonalidade de produção e baixa produtividade por fêmea. Em função disso, o objetivo do presente estudo foi verificar a possibilidade de conservação do leite fresco, por um período de sete dias, sob refrigeração e congelamento, verificando a influência dos tratamentos aplicados, e dos meses do ano, sobre as características físico-químicas do produto. A composição química, incluindo gordura, proteína, lactose e sólidos totais, não sofreu alterações com o resfriamento e congelamento do leite, contudo os teores de proteína e lactose variaram durante os meses do ano. O percentual médio de gordura, proteína, lactose e sólidos totais foi de 8,10±1,30, 5,22±0,37, 4,43±0,23 e 19,34±1,54, respectivamente. A densidade, o pH, a acidez titulável e as provas de estabilidade ao álcool e ao calor sofreram influência significativa dos tratamentos aplicados (P<0,05), não havendo diferenças entre o leite fresco e o leite congelado. O resfriamento prolongado causou aumento da acidez e diminuição do pH, com a consequente diminuição da estabilidade do leite. Os resultados do presente estudo demonstram que o congelamento não afeta a composição química e as características físicas do leite in natura, podendo ser uma solução para o produtor e para a indústria de leite ovino.(AU)

Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk / Avaliação das características físico-químicas de leite fresco, resfriado e congelado de ovelhas Lacaune

The production of ewe milk is seasonal and milk yield per animal is low, even in specialized animals. This study aimed to verify the possibility of preserving bulk tank milk for seven days under cooling (5°C) and freezing (-5°C), verify the influence of cooling treatments and of the months of the year on the physical and chemical characteristics of the product. The chemical composition of milk, including the fat, protein, lactose and total solids contents, was not altered by cooling and freezing. Protein and lactose contents varied according to the months of the year. The average percentage and standard deviation of fat, protein, lactose and total solids was 8.10±1.30, 5.22±0.37, 4.43±0.23 and 19.34±1.54, respectively. The density, pH, titratable acidity, as well as alcohol and heat stability tests were significantly influenced by the treatments used (P < 0.05), but no differences were found between fresh and frozen milk. Prolonged refrigeration caused an increase in acidity and decrease in pH, with a consequent reduction in the stability of milk. These results demonstrated that freezing does not affect the chemical composition and physical characteristics of milk in nature and it could be a solution for the producer and the sheep milk industry...

O leite ovino, mesmo no caso de raças especializadas, apresenta sazonalidade de produção e baixa produtividade por fêmea. Em função disso, o objetivo do presente estudo foi verificar a possibilidade de conservação do leite fresco, por um período de sete dias, sob refrigeração e congelamento, verificando a influência dos tratamentos aplicados, e dos meses do ano, sobre as características físico-químicas do produto. A composição química, incluindo gordura, proteína, lactose e sólidos totais, não sofreu alterações com o resfriamento e congelamento do leite, contudo os teores de proteína e lactose variaram durante os meses do ano. O percentual médio de gordura, proteína, lactose e sólidos totais foi de 8,10±1,30, 5,22±0,37, 4,43±0,23 e 19,34±1,54, respectivamente. A densidade, o pH, a acidez titulável e as provas de estabilidade ao álcool e ao calor sofreram influência significativa dos tratamentos aplicados (P<0,05), não havendo diferenças entre o leite fresco e o leite congelado. O resfriamento prolongado causou aumento da acidez e diminuição do pH, com a consequente diminuição da estabilidade do leite. Os resultados do presente estudo demonstram que o congelamento não afeta a composição química e as características físicas do leite in natura, podendo ser uma solução para o produtor e para a indústria de leite ovino...

Influence of nanoencapsulation on the sensory properties of cosmetic formulations containing lipoic acid.

Sensory analysis has become a valuable tool in qualifying consumer perception regarding cosmetic products. This study aims to explore the application of discriminative and affective consumers sensory analysis in evaluating the influence of nanoencapsulation on the sensory properties and rheological characteristics of a cosmetic formulation containing lipoic acid. The nanocapsules were prepared by the pre-formed polymer precipitation method. Semisolid formulations were prepared using a silicone emulsion system, and these pseudoplastic fluids were characterized using rheological methods. The panellists (n = 88) analysed the formulations with and without nanoencapsulated lipoic acid as paired comparisons within the discriminative and affective sensory analysis. In these measurements, spreadability, stickiness, oiliness and sulphur odour were evaluated. The panellists had no previous training in conducting these measurements. It was shown that nanotechnology can change some sensory characteristics of the formulations. The spreadability, stickiness and oiliness are the attributes for which the panellists noted differences with statistical significance. The spreadability difference could be due to the results found in the rheological profiles and consistency indexes between formulations. In the discriminative analysis, the panellists could not detect any noticeable differences in the sulphur odour or residual properties between samples, attributes that would influence whether consumers adhered to the selected treatment. Considering affective analysis, the consumers communicated that the formulation containing the nanoencapsulated lipoic acid, which presented less consistency, was preferred based on the reduction in immediate stickiness and residual sulphur odour. The free lipoic acid formulation was preferred in terms of residual oiliness and spreadability.

Endometrial biopsy with uretral plastic No. 12 sonde.

The authors demonstrate technique for obtaining endometrial fragments in 25 patients sent to Gynecological Cancer Preventive Service of the Arnaldo Vieira de Carvalho Cancer Institute, during the period of September 1991 through January 1992, presenting abnormal uterine hemorrhage. Technique consists in vacuum aspiration with the support of a No. 12 uretral sonde, provided with one lateral opening only. Correlation with curettage was positive in 88% of the patients; biopsy with sonde did not result in confirmation in three patients only. No complications at all were observed (infection, hemorrhage or uterus perforation). Authors understand that this method is in conformity with a correct diagnostic performance, being a low cost procedure, almost painless, easy to be done and furnishing sufficient material for the histo-pathologic diagnosis, in 88% of the cases studied.