Background: Given that 43-97% of preterm infants face postnatal growth restriction by hospital discharge, monitoring of growth is challenging but critical for clinical management of preterm infants. Currently, serial anthropometric measurements of weight and height are used to monitor growth but lack sensitivity. Thus, by the time significant deviations in growth trajectory are identified, an infant has already reached sub-optimal growth. A biomarker that is predictive of sub-optimal growth can serve as a preventative tool in clinical decision making. Blood urea nitrogen (BUN) may be one such potential metabolic biomarker, as it has been used as a measure of protein adequacy and thus, may additionally indicate quality of growth. While protein intake has a well-established correlation with growth, it is currently unknown if BUN is correlated with postnatal growth and if it can be used as a biomarker for growth. Objectives: 1) to examine the relationship between BUN and macronutrient intake factors such as protein intake, protein-to-energy (P:E) ratios, and carbohydrate to non-protein energy (CHO:NPE %) to better understand BUN response; 2) to examine the potential of using BUN as a predictive metabolic biomarker of growth status in a multiple linear regression. We hypothesize that BUN will positively correlate with protein intake, P:E and negatively with CHO:NPE ratio. It will also be positively correlated with growth parameters: growth velocity, length gain, head circumference gain and fat free mass. Methods: Very low birth weight preterm infants (n=101) born ≤30 weeks of gestation at McMaster Children’s Hospital’s level III NICU were included. BUN was assessed at three time points: baseline (SDay1), study day 14 (SDay14) and study day 21 (SDay21). Intake of protein and energy were collected for the 24-hour period prior to the BUN measure, their averages computed over SDay14 and SDay21 and included as confounding predictor variables. Other confounding variables such as maternal characteristics and baseline study group characteristics were also considered. Growth velocity, length gain and head circumference gain at SDay14 and SDay21, and body composition (FFM%, FFMI) between 36-40 weeks were examined as dependent growth variables. After an initial univariate analysis of baseline and maternal confounders, multiple linear regression models were then developed in a block design as follows: for the analysis of BUN vs macronutrient factors- block 1: 24-hour macronutrient intake factors + relevant baseline and/or maternal confounders; block 2: average macronutrient factors; for the analysis of BUN vs growth- block 3: BUN. Results: In the analysis of BUN and macronutrient intake, BUN was found to have a significant positive correlation with P:E ratio at all time points. Protein intake was positively correlated with BUN only at SDay1 and SDay21. CHO:NPE ratio did not correlated with BUN at any time point. The R2 for the multiple regression of BUN and macronutrient factor analysis at SDay1, SDay14 and SDay21 was 0.19, 0.42 and 0.44 respectively. In the analysis of BUN vs growth, SDay1 BUN had a significant negative correlation with SDay21 growth velocity (p=0.02). The addition of SDay1 BUN to the model of SDay21 growth velocity was significant (p<0.01 of F change statistic, R2= 0.17). SDay21 BUN also had a significant negative correlation with SDay21 growth velocity (p<0.01) and its addition was significant to the model (p<0.01 of F change statistic, R2 =0.22). BUN was not related to SDay 14 growth velocity, or to length gain, head circumference gain or any body composition estimates at any time point. Additionally, P:E was found to be significantly negatively correlated with growth. Conclusion: BUN is a statistically and clinically significant marker of nutritional adequacy, both of protein intake and energy in relation to protein intake. Addition of BUN adds to the explanation of variation in growth, and this is statistically significant, however, the additional variation explained may be too small to be clinically significant. Additionally, we observed that P:E ratio was significantly negatively correlated with growth. Thus, it may be more clinically pertinent to use high BUN values as a marker of inadequate energy to protein intake to prevent future sub-optimal growth. / Thesis / Master of Science (MSc)

本文以客語移除類動詞為研究對象探索語意和形式的關係。動詞的語義透過詞彙分解化、概念結構、詞彙化、框架語義和顯像等機制帶出。後以Goldberg (1995, 2006)的構式理論為基礎，運用Iwata (2005a, b)建議的修正模式，對動詞和結構之間的整合，提出更精細、更詳盡的解釋。根據前述方法，我們初步將移除類動詞分為六個次分類，並呈現出他們在結構上被顯像的論元。最後帶入Iwata提出的模組，分析各次分類動詞和不同句子結構的結合情形和其後的語義表現。 / This paper aims to explore verbs of removal in Hakka with respect to the relationship between form and meaning. Following the constructional approach in the shape of Goldberg (1995, 2006) and Iwata (2005a, b), we display a finer mechanism for the integration of verbal meanings and constructions. Verbal meanings, L-meanings (Lexical Head Level Meaning), are carried out through the following concepts: decomposition, conceptual structure, conflation, frame, profiling. Constructional meanings or P-meanings (Phrasal Level Meaning), variants of L-meanings, are manifested by different constructions. In our preliminary analysis, we display six tentative subclasses of verbs of removal in Hakka, depending on their different lexicalized meanings. We also present the different roles they profile in phrasal expressions. Last, we demonstrate the integration of the verbal meaning and several constructions (e.g., BUN construction and LAU construction).

Submitted by JÚLIO HEBER SILVA (julioheber@yahoo.com.br) on 2016-12-20T18:11:58Z No. of bitstreams: 1 Dissertação - Aline Bessa Parmigiani Monteiro - 2016.pdf: 1915724 bytes, checksum: 0fcf149b38867883e097f31a5fbcc5ce (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-12-26T12:42:17Z (GMT) No. of bitstreams: 1 Dissertação - Aline Bessa Parmigiani Monteiro - 2016.pdf: 1915724 bytes, checksum: 0fcf149b38867883e097f31a5fbcc5ce (MD5) / Made available in DSpace on 2016-12-26T12:42:18Z (GMT). No. of bitstreams: 1 Dissertação - Aline Bessa Parmigiani Monteiro - 2016.pdf: 1915724 bytes, checksum: 0fcf149b38867883e097f31a5fbcc5ce (MD5) Previous issue date: 2016-11-04 / Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG / Artificial dyes are commonly used in the food industry because of its low cost and the ease of obtaining. The consumer market, however, is demanding healthier products and an alternative would be to use natural pigments. In addition to plants, flowers, fruits and animals, microorganisms can be the source of these kind of pigments, like fungi, bacteria and microalgae. The purpose of this work was to produced red pigment from wheat by solid state fermentation from fungi Monascus ruber, in order to obtain modified flours and apply them in the production of bread. From the peaked fungi in Roux bottles, a spore solution was produced. The solution was used to inoculate wheat previously humidified and sterilized. After the incubation period, the fermented wheat was dried and ground to obtain fermented flour. Mixtures were produced in proportions of 5, 10 and 15% fermented flour and white flour. The samples were subjected to different chemical, physical and technological analysis. From the modified flour were produced breads, which were characterized and compared. The results demonstrated feasibility of producing red pigment from wheat. Furthermore, flour obtained from the mixtures exhibited good physical, chemical and technological. Breads can be produced from samples FC, F5%, F10% and F15%. / Corantes artificiais são comumente utilizados na indústria de alimentos, tanto pelo seu baixo custo como pela facilidade de obtenção. O mercado consumidor, entretanto, requer produtos mais saudáveis e uma alternativa viável seria a utilização de pigmentos naturais. Além de plantas, flores, frutos e animais, micro-organismos podem ser fonte deste tipo de pigmento, como fungos, bactérias e microalgas. A proposta deste trabalho foi produzir pigmento vermelho, a partir da fermentação de trigo pelo fungo Monascus ruber, visando a obtenção de farinhas modificadas e aplicá-las na produção de pães de forma. A partir dos fungos repicados em garrafas de Roux, foi produzida uma suspensão de esporos. A solução foi utilizada para inocular o trigo, previamente umidificado e esterilizado. O trigo fermentado, após o período de incubação, foi seco e moído para obtenção de farinha de trigo fermentado. Foram produzidas misturas nas proporções de 5, 10 e 15% de farinha de trigo fermentado e farinha de trigo branca. As amostras foram submetidas a diferentes análises químicas, físicas e tecnológicas. A partir das farinhas modificadas foram produzidos pães de forma, que foram caracterizados e comparados. Os resultados demonstraram viabilidade em produzir pigmento vermelho a partir de trigo. Além disso, as farinhas provenientes das misturas apresentaram boas características físicas, químicas e tecnológicas. podendo ser produzidos pães de forma a partir das amostras FC, F5%, F10% e F15%.

Submitted by JÚLIO HEBER SILVA (julioheber@yahoo.com.br) on 2017-01-02T18:39:44Z No. of bitstreams: 2 Dissertação - Aline Bessa Parmigiani Monteiro - 2016.pdf: 1915724 bytes, checksum: 0fcf149b38867883e097f31a5fbcc5ce (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-01-03T09:53:41Z (GMT) No. of bitstreams: 2 Dissertação - Aline Bessa Parmigiani Monteiro - 2016.pdf: 1915724 bytes, checksum: 0fcf149b38867883e097f31a5fbcc5ce (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-01-03T09:53:41Z (GMT). No. of bitstreams: 2 Dissertação - Aline Bessa Parmigiani Monteiro - 2016.pdf: 1915724 bytes, checksum: 0fcf149b38867883e097f31a5fbcc5ce (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2016-11-04 / Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG / Artificial dyes are commonly used in the food industry because of its low cost and the ease of obtaining. The consumer market, however, is demanding healthier products and an alternative would be to use natural pigments. In addition to plants, flowers, fruits and animals, microorganisms can be the source of these kind of pigments, like fungi, bacteria and microalgae. The purpose of this work was to produced red pigment from wheat by solid state fermentation from fungi Monascus ruber, in order to obtain modified flours and apply them in the production of bread. From the peaked fungi in Roux bottles, a spore solution was produced. The solution was used to inoculate wheat previously humidified and sterilized. After the incubation period, the fermented wheat was dried and ground to obtain fermented flour. Mixtures were produced in proportions of 5, 10 and 15% fermented flour and white flour. The samples were subjected to different chemical, physical and technological analysis. From the modified flour were produced breads, which were characterized and compared. The results demonstrated feasibility of producing red pigment from wheat. Furthermore, flour obtained from the mixtures exhibited good physical, chemical and technological. Breads can be produced from samples FC, F5%, F10% and F15%. / Corantes artificiais são comumente utilizados na indústria de alimentos, tanto pelo seu baixo custo como pela facilidade de obtenção. O mercado consumidor, entretanto, requer produtos mais saudáveis e uma alternativa viável seria a utilização de pigmentos naturais. Além de plantas, flores, frutos e animais, micro-organismos podem ser fonte deste tipo de pigmento, como fungos, bactérias e microalgas. A proposta deste trabalho foi produzir pigmento vermelho, a partir da fermentação de trigo pelo fungo Monascus ruber, visando a obtenção de farinhas modificadas e aplicá-las na produção de pães de forma. A partir dos fungos repicados em garrafas de Roux, foi produzida uma suspensão de esporos. A solução foi utilizada para inocular o trigo, previamente umidificado e esterilizado. O trigo fermentado, após o período de incubação, foi seco e moído para obtenção de farinha de trigo fermentado. Foram produzidas misturas nas proporções de 5, 10 e 15% de farinha de trigo fermentado e farinha de trigo branca. As amostras foram submetidas a diferentes análises químicas, físicas e tecnológicas. A partir das farinhas modificadas foram produzidos pães de forma, que foram caracterizados e comparados. Os resultados demonstraram viabilidade em produzir pigmento vermelho a partir de trigo. Além disso, as farinhas provenientes das misturas apresentaram boas características físicas, químicas e tecnológicas. podendo ser produzidos pães de forma a partir das amostras FC, F5%, F10% e F15%