Successful isolation of Leishmania infantum from Rhipicephalus sanguineus sensu lato (Acari: Ixodidae) collected from naturally infected dogs.

BACKGROUND: The main transmission route of Leishmania infantum is through the bites of sand flies. However, alternative mechanisms are being investigated, such as through the bites of ticks, which could have epidemiological relevance. The objective of this work was to verify the presence of Leishmania spp. in Rhipicephalus sanguineus sensu lato collected from naturally infected dogs in the Federal District of Brazil. METHODS: Ticks were dissected to remove their intestines and salivary glands for DNA extraction and the subsequent amplification of the conserved region of 120 bp of kDNA and 234 bp of the hsp70 gene of Leishmania spp. The amplified kDNA products were digested with endonucleases HaeIII and BstUI and were submitted to DNA sequencing. Isolated Leishmania parasites from these ticks were analyzed by multilocus enzyme electrophoresis, and the DNA obtained from this culture was subjected to microsatellite analyses. RESULTS: Overall, 130 specimens of R. sanguineus were collected from 27 dogs. Leishmania spp. were successfully isolated in culture from five pools of salivary glands and the intestines of ticks collected from four dogs. The amplified kDNA products from the dog blood samples and from the tick cultures, when digested by HaeIII and BstUI, revealed the presence of L. braziliensis and L. infantum. One strain was cultivated and characterized as L. infantum by enzyme electrophoresis. The amplified kDNA products from the blood of one dog showed a sequence homology with L. braziliensis; however, the amplified kDNA from the ticks collected from this dog showed a sequence homology to L. infantum. CONCLUSION: The results confirm that the specimens of R. sanguineus that feed on dogs naturally infected by L. infantum contain the parasite DNA in their intestines and salivary glands, and viable L. infantum can be successfully isolated from these ectoparasites.

Phenylalanine removal effect on the peptide profile of hydrolyzed protein from wheat flour / Efeito da remoção de fenilalanina sobre o perfil peptídico de hidrolisados proteicos da farinha de trigo

The effect of phenylalanine removal on the peptide profile of the protein hydrolysates from wheat flour wasinvestigated. Nine hydrolysates were prepared, using a successive association of a pancreatin and a crudeenzymatic extract obtained from pineapple peel (CE), and the effect of the order of enzymes addition, thereaction temperature, the enzyme: substrate (E:S) ratio, and the physical treatment of sample were examined.The analysis of peptide profile of hydrolysates was performed in two stages, that is before and after removingphenylalanine. The size-exclusion high performance liquid chromatography was used for performing thefractionation, followed by Correct Fraction Area technique for quantifying peptides and free amino acids.The process of phenylalanine removal improved the peptide profile of three hydrolyzed samples, but it didnot affect the five hydrolysates. The beneficial effect of this process is correlated with the increase of di- andtripeptides contents, or in reducing the amount of large peptides. The best peptide profile was obtainedafter phenylalanine removal by using pancreatin at E:S ratio of 4:100 at 50ºC for 210min, followed by CEat E:S ratio of 10:100 at 70ºC for 90 min.

Para avaliar o efeito da remoção de fenilalanina no perfil peptídico dos hidrolisados proteicos de farinhade trigo, foram preparados nove hidrolisados empregando-se a associação sucessiva de pancreatina e deextrato enzimático bruto obtido da casca de abacaxi (EB). Foram testados o efeito da ordem de adição dasenzimas, da temperatura de reação, da relação enzima: substrato (E:S) e do tratamento físico da amostra.A análise do perfil peptídico dos hidrolisados foi realizada em duas etapas: antes e após a remoção dafenilalanina. A cromatografia líquida de alta eficiência de exclusão molecular foi utilizada para efetuaro fracionamento e a quantificação dos peptídeos e aminoácidos livres pela técnica da Área Corrigida daFração. O processo de remoção de fenilalanina melhorou o perfil peptídico de três hidrolisados, mas nãoafetou no de cinco hidrolisados. O efeito benéfico desse processo está associado ao aumento no teor dedi- e tripeptídeos ou à redução na quantidade de peptídeos grandes. O melhor perfil peptídico foi obtidoapós a remoção de fenilalanina, utilizando-se pancreatina E:S de 4:100 a 50C, durante 210 min, seguidade EB E:S de 10:100 a 70C durante 90 min.

Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098 / Efeito da substituição parcial da gordura pela globina e plasma bovinos em patê de presunto - DOI: 10.4025/actascibiolsci.v25i1.2098

The effect of partial fat replacement, about 38,2% of bovine globin (GL), bovine plasma (PL) or 1:1 globin and plasma (GP) over the quality of ham paté was studied. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw matter stability (RBS) were evaluated in the raw matter. The incorporation of GL provoked SSP values similar to control. The use of PL, isolated or in association with GL, led to a significant increase of SSP in comparison to control. Similar results were observed for RBS, where the GL incorporation produced higher values (p 0.05) than the formulations containing PL or GP. In the case of WHC all the studied formulations were inferior to control, and the best results were those of GL while the worst ones were those of PL

O efeito da substituição parcial de gordura, cerca de 38,2%, por globina bovina (GL), plasma bovino (PL) ou globina e plasma 1:1 (GP) sobre a qualidade do patê de presunto foi estudado. Avaliou-se na massa crua o teor de proteínas sal-solúveis (SSP) e as propriedades ligantes representadas pela capacidade de retenção de água (WHC) e pela estabilidade da massa crua (RBS). A incorporação de GL resultou em valores de SSP similares aos do controle. O uso de PL, isoladamente ou em associação com GL, promoveu um aumento significativo de SSP, quando comparado ao controle. Resultados similares também foram observados para RBS, em que a incorporação GL resultou em maiores valores (p 0,05) do que nas formulações contendo PL ou GP. No caso de WHC, todas as formulações estudadas foram inferiores ao controle, sendo os melhores resultados obtidos para GL, e os piores quando foi utilizado PL

Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098 / Efeito da substituição parcial da gordura pela globina e plasma bovinos em patê de presunto - DOI: 10.4025/actascibiolsci.v25i1.2098

The effect of partial fat replacement, about 38,2% of bovine globin (GL), bovine plasma (PL) or 1:1 globin and plasma (GP) over the quality of ham paté was studied. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw matter stability (RBS) were evaluated in the raw matter. The incorporation of GL provoked SSP values similar to control. The use of PL, isolated or in association with GL, led to a significant increase of SSP in comparison to control. Similar results were observed for RBS, where the GL incorporation produced higher values (p 0.05) than the formulations containing PL or GP. In the case of WHC all the studied formulations were inferior to control, and the best results were those of GL while the worst ones were those of PL

O efeito da substituição parcial de gordura, cerca de 38,2%, por globina bovina (GL), plasma bovino (PL) ou globina e plasma 1:1 (GP) sobre a qualidade do patê de presunto foi estudado. Avaliou-se na massa crua o teor de proteínas sal-solúveis (SSP) e as propriedades ligantes representadas pela capacidade de retenção de água (WHC) e pela estabilidade da massa crua (RBS). A incorporação de GL resultou em valores de SSP similares aos do controle. O uso de PL, isoladamente ou em associação com GL, promoveu um aumento significativo de SSP, quando comparado ao controle. Resultados similares também foram observados para RBS, em que a incorporação GL resultou em maiores valores (p 0,05) do que nas formulações contendo PL ou GP. No caso de WHC, todas as formulações estudadas foram inferiores ao controle, sendo os melhores resultados obtidos para GL, e os piores quando foi utilizado PL