A indústria de alimentos é responsável pela produção de grandes quantidades de resíduos que podem representar altos custos quando não utilizados. Entre estes resíduos estão as sementes oriundas do processamento de uva, uma das frutas mais consumidas no mundo. Além do aproveitamento de resíduos e consequentemente novas formas de consumo, este material tem sido relatado como fonte natural rica em compostos bioativos. Neste contexto, o consumo de alimentos mais saudáveis também tem impulsionado a busca e a preferência por alimentos orgânicos. Assim, para investigar o potencial de utilização de resíduo da indústria de processamento de suco de uva (Vitis labrusca, cv. “Bordô” e “Isabel”) foi analisado o resíduo da obtenção do óleo de sementes de uvas orgânicas e convencionais quanto ao teor de carotenoides e atividade antioxidante em comparação à semente integral. Os resíduos orgânicos e convencionais apresentaram os maiores teores de carotenoides totais, pró-vitamina A e atividade antioxidante por DPPH em relação a semente integral. O resíduo convencional destacou-se pela maior atividade antioxidante por TRAP e pelos teores mais significativos de carotenoides presentes no extrato antioxidante. também foram determinados O conteúdo de compostos bioativos e a estabilidade oxidativa dos óleos obtidos da prensagem das sementes orgânicas e convencionais Bordô e Isabel. Não foi observada diferença significativa entre as amostras quanto à atividade antioxidante por TRAP, porém os óleos Bordôs apresentaram-se mais estáveis ao aquecimento, com teores mais significativos de luteína, α e β-caroteno e α-tocoferol. A fim de investigar a qualidade, estabilidade oxidativa e conteúdo de compostos bioativos nestes óleos, foi realizado o refino do óleo Bordô orgânico. Não foi observada presença de β-caroteno e zeaxantina no óleo refinado e o óleo virgem de mesmo cultivar apresentou maior estabilidade ao aquecimento. Neste contexto, os resultados sugerem o consumo de óleos virgens devido a presença e maior quantidade de compostos bioativos. Não foi observada diferença significativa entre os diferentes modos de cultivo, sugerindo que a preferência por alimentos orgânicos pode restringir-se à motivos como ausência de agrotóxicos e apelo socioambiental. Os resíduos obtidos do processamento de uva, inclusive da obtenção do óleo destacaram-se pela alta atividade antioxidante e quantidade significativa de carotenoides, o que sugere sua inserção na alimentação como fonte natural rica em compostos bioativos. / The food industry is responsible for producing large quantities of waste that may represent high costs when not used. Some of these residues are the seeds derived from the processing of grapes, one of the most consumed fruits worldwide. In addition to the reuse of waste and consequently new forms of consumption, this material has been reported to be rich natural source of bioactive compounds. In this context, the consumption of healthier foods has also driven the search and preference for organic foods. Therefore, to investigate the potential use of grape processing waste (Vitis labrusca, variety “Bordô” and “Isabel”), the residues obtained from the extraction of oil from organic and conventional grape seeds were examined to determine their content of carotenoids and antioxidant activity compared with those found in the whole seed. The organic and conventional residues exhibited higher levels of total carotenoids, provitamin A, and antioxidant activity by DPPH compared with the corresponding whole seeds. The conventional residue presented the highest antioxidant activity by TRAP and the highest levels of carotenoids in the antioxidant extract. The content of bioactive compounds and the oxidative stability of the oils obtained from the pressing of organic and conventional seeds “Bordô” and “Isabel” were also determined. No significant difference in the antioxidant activity by TRAP was observed between the samples, but the “Bordô” oils were more stable when heated and exhibited higher levels of lutein, α and β-carotene, and α-tocopherol. To investigate the quality, oxidative stability, and content of bioactive compounds in these oils, the organic “Bordô” oil was refined. The refined oil did not contain β-carotene and zeaxanthin, and the virgin oil of the same variety showed greater stability to heating. Thus, the results recommend the consumption of virgin oils due to their larger content of bioactive compounds. No significant difference was observed between the different modes of cultivation, suggesting that the preference for organic foods can be restricted to reasons such as the absence of pesticides and environmental appeal. The residues obtained from grape processing, including the residues obtained from the extraction of oil, exhibited high antioxidant activity and a high amount of carotenoids, suggesting their inclusion in foods as a natural source rich in bioactive compounds.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-08-29T17:58:31Z No. of bitstreams: 1 2017 - Fabiola dos Santos Gouvea.pdf: 2182163 bytes, checksum: dfda9ecfc3001fc4f7db7aa0e3138b6a (MD5) / Made available in DSpace on 2017-08-29T17:58:31Z (GMT). No. of bitstreams: 1 2017 - Fabiola dos Santos Gouvea.pdf: 2182163 bytes, checksum: dfda9ecfc3001fc4f7db7aa0e3138b6a (MD5) Previous issue date: 2017-02-20 / CAPES / Consumers are increasingly becoming more critical in the selection of a food product, by mainly considering sensory, nutritional and safety issues in the decision to purchase. As a result, less drastic preservation methods have been more deeply investigated and broadly adopted in industrial scale, including the addition of natural antimicrobials and the high hydrostatic pressure processing. In this sense, the objective of the this study was to evaluate the effect of the incorporation of carrot either individually or in combination with high pressure tretament on the inhibition of Listeria innocua inoculated in Minas Frescal cheese, besides evaluating the effect on the proximate composition, carotenoids content and sensorial characteristics and acceptance. A 22 factorial design was first employed to perform the chemical and physical characterization, being the independent variables the pressure (0 and 500 MPa) and the carrot concentration (0% and 6%), with three repetitions of the central point. The following analyses were carried out in the cheeses resulting from the treatments: proximate composition (moisture, protein, ethereal extract, fixed mineral residue - FMR); instrumental color; carotenoid quantification (total carotenoids, lutein, ?-carotene and ?-carotene) and enumeration of Listeria innocua. For the sensory analysis, a full factorial design was adopted, by considering the central points of the first design as factors themselves. The global acceptance was evaluated by a 9-point hedonic scale and the CATA Test (check-all-that-apply) with 102 consumers. High pressure processing at the level of 500 MPa for 10 minutes reduced the Listeria innocua count from 7 log cfu /ml up to undetectable levels, without further sigificant increase along the chilled storage at 8 ?C for 22 days. On the contrary, the single carrot incorporation (6%) or its combination in the level of (3%) with pressure treatment at (250 MPa) had no effect on the inhibition of this microorganism. Moisture content, protein, ethereal extract and FMR were not significantly affected by either the carrot incorporation or the high pressure processing. As expected, carrot addition enhanced the levels of total carotenoids, lutein, ?-carotene and ?-carotene, as well as affected the instrumental color parameters. There again, high pressure processing had no significant effect on these compounds. Furthermore, high hydrostatic pressure processing did not influence the overall acceptance of the samples, while the incorporation of 6% of carrot tended to lower the acceptance. In the analyzis of individual consumers, the cheese with 3% of carrot processed at 250 MPa did not differ from the control sample, which was the most preferred sample. According to the CATA test, the consumers were able to sensory characterize and differentiate between the cheeses with or without the addition of carrot. / Os consumidores t?m se tornado mais cr?ticos na escolha de um produto aliment?cio, sendo as caracter?sticas sensoriais, nutricionais e funcionais, assim como a seguran?a do alimento, fatores preponderantes na decis?o de compra do consumidor. Tais demandas t?m induzido a busca por m?todos alternativos de conserva??o, menos danosos ? qualidade do produto, como adi??o de antimicrobianos naturais e o processamento por alta press?o hidrost?tica. Nesse sentido, o presente estudo objetivou avaliar o efeito da incorpora??o da cenoura e do tratamento por alta press?o hidrost?tica na inibi??o da Listeria innocua e nas caracter?sticas qu?micas, f?sica, microbiol?gicas e sensoriais do queijo Minas Frescal, visando desenvolver um produto diferenciado, mais seguro e saud?vel. O processamento dos queijos seguiu um delineamento fatorial 22 com os fatores: press?o (0 e 500 MPa) e concentra??o de cenoura (0 e 6%) com 3 repeti??es do ponto central. Foram realizadas an?lises f?sico-quimicas (umidade, prote?na, extrato et?reo, res?duo mineral fixo (RMF) e cor instrumental), quantifica??o dos carotenoides (carotenoides totais, lute?na, ?-caroteno e ?-caroteno) e contagem de Listeria innocua. A an?lise sensorial seguiu um delineamento fatorial completo (considerando os pontos centrais como fatores), em que foi avaliado a aceita??o global pela escala hed?nica de 9 pontos e o Teste CATA (check-all-that-apply) com 102 consumidores. O processamento por alta press?o em 500 MPa por 10 minutos reduziu a contagem de Listeria innocua em aproximadamente 7 log ufc/mL, para n?veis n?o detect?veis imediatamente ap?s o processamento, e essa contagem se manteve constante ao longo do armazenamento a 8?C por 22 dias. J? a incorpora??o individual (sem pressuriza??o) da cenoura (6%), ou a utiliza??o combinada desta na concentra??o de 3% com a press?o de 250 MPa, n?o apresentou efeito na inibi??o desse micro-organismo. Os teores de umidade, prote?na, extrato et?reo e RMF tamb?m n?o foram afetados significativamente pela incorpora??o da cenoura ou pelo processamento de alta press?o hidrost?tica. Como esperado, a incorpora??o da cenoura aumentou os teores de carotenoides totais, lute?na, ?-caroteno e ?-caroteno, bem como influenciou nos par?metros de cor instrumental. Em contrapartida, o processamento por alta press?o n?o apresentou efeito significativo sobre esses compostos. O processamento por alta press?o hidrost?tica pouco influenciou na aceita??o global da amostras, enquanto que a incorpora??o de 6% de cenoura tendeu a uma menor aceita??o. Quando analisados os consumidores individualmente, foi verificado que a amostra processada a 250 MPa com 3% de cenoura n?o diferiu da amostra controle, sendo essas as mais preferidas. O teste CATA mostrou que os consumidores conseguiram diferenciar e caracterizar sensorialmente os queijos incorporados com cenoura dos n?o adicionados.

A nêspera (Eriobotrya japonica Lindl.) é uma fruta do tipo pomo, que tem sido cultivada principalmente no estado de São Paulo. Cinco cultivares de nêspera foram selecionadas por se destacarem no sabor e na capacidade produtiva. Foi realizado o estudo das mudanças fisiológicas e físico-químicas dos frutos durante o desenvolvimento e o período pós-colheita. Amostras das cultivares (Centenária, Mizuho, Mizumo, Néctar de Cristal e Mizauto) foram colhidas semanalmente conforme o avanço do estádio de desenvolvimento (na planta), desde a fase verde dos frutos até se tornarem maduros. Os frutos maduros para estudo do período pós-colheita foram colhidos seguindo critérios adotados por produtores, através da cor dos frutos. As determinações físico-químicas realizadas nas nêsperas maduras foram umidade, fibra, ácido ascórbico, açúcares solúveis (glicose, frutose, sacarose e sorbitol), ácidos orgânicos e carotenóides. Durante o período de desenvolvimento das nêsperas, as curvas de respiração decresceram progressivamente, e houve um considerável aumento na produção de etileno, precedendo o aumento na concentração de açúcares e as mudanças de coloração dos frutos (verde a amarela ou alaranjada). A composição de açúcares e ácidos dos frutos maduros foi semelhante a encontrada nos frutos precocemente maduros durante o desenvolvimento na planta. Portanto, a observação visual da cor não foi apropriada para a definição do ponto ideal de colheita. Durante o período póscolheita, as curvas de respiração e de produção de etileno das cultivares tenderam a queda, mostrando comportamento típico de frutos não-climatéricos. O estudo fisiológico e físico-químico das cinco cultivares de nêspera permitiu conhecer melhor o padrão de amadurecimento de cada cultivar, e assim obter informações que auxiliem na definição do ponto ideal de colheita, e que permitam obter frutos de boa qualidade e apropriados para distribuição comercial. / Loquat (Eriobotrya japonica Lindl.) fruit is a pome fruit cultivated mainly in the state of São Paulo. Five loquat fruit cultivars were selected to analysis mainly by their high productivity and taste. Physiological and physico-chemical changes were analised during development and ripening fruit. Samples were harvest weekly according to progress in development stage (in the tree), since imature stage (green) until mature stage. Mature stage to harvest was defined by fruit color, like methods\' producer. The physico-chemical parameters analysed were moist value, fiber, ascorbic acid, soluble sugars (glucose, fructose, sucrose and sorbitol), organic acids and carotenoids. During development of loquat fruits, the respiration levels decreased, and show a increase in ethylene levels, which was associed with increase of sugar concentration in the pulp and the changes of fruit color (green to yellow or orange color). According to sugars and acids levels during development (in the tree) and in ripe stage, the composition in ripe fruits was similar to that early mature fruits analyzed during development in the tree. The visual determination of color was not appropriate to define the harvest point of fruits. During postharvest period of the cultivars, the levels in respiration and ethylene production decreased, which is a typical pattern of non-climacteric fruits. The study of physiological and physico-chemical characteristics of loquat cutivars contribute to know the ripening pattern of each cultivar and to auxiliary in the definition of best mature point to harvest and to comercial distribution.

A ervilha é um dos alimentos mais produzidos no mundo e, conseqüentemente, tem uma grande importância para a nutrição humana, sendo comercializada sob várias formas: fresca, seca, congelada e enlatada, necessitando de cozimento antes de ser consumida. Sendo assim, podem ocorrer alterações em sua composição durante esses processamentos. O presente trabalho teve como objetivos avaliar as mudanças ocorridas devido ao processamento na composição centesimal e no perfil de carotenóides em ervilhas frescas (tortas - com vagem comestível - e em grão), secas e enlatadas e relacionar esses dados com sua origem e safra. Foram analisados seis lotes de ervilhas tortas provenientes de duas regiões produtoras (cruas e cozidas por 5 minutos), três lotes de ervilhas frescas (cruas e cozidas por 7 minutos), dois lotes de ervilhas enlatadas (processadas e sua matéria-prima) e três lotes de ervilhas secas (cruas e cozidas por 35 minutos). A umidade em ervilhas tortas diferiu entre safras e regiões produtoras e em ervilhas em grão, aumentou após o cozimento em duas amostras e variou entre safras. O cozimento ocasionou perdas nos teores de Resíduo Mineral Fixo (RMF) em ervilhas em grão e secas. Em ervilhas enlatadas, o processamento causou aumento da umidade e RMF, devido à incorporação de água e sais. Os carotenóides encontrados foram a luteína, o β-caroteno e traços de violaxantina. O perfil de carotenóides em ervilhas tortas, em grão e secas não se alterou após o cozimento, já o enlatamento revelou um aumento aparente no teor de luteína em apenas um dos lotes estudados. Os teores de luteína e β-caroteno variaram entre as diferentes épocas de coleta de ervilhas tortas, em grão e secas, porém não foi observada variação entre as duas regiões produtoras de ervilhas tortas. Os teores de luteína variaram entre as matérias-primas dos diferentes fornecedores de ervilhas enlatadas. Apenas o β-caroteno possui atividade pró-vitamínica A, porém está presente em quantidade insuficiente para fazer das ervilhas fontes desse nutriente. / Pea is one of the world\'s most produced foods and therefore has great importance for human nutrition, being commercialized under different conditions: fresh, dried, frozen and canned, and further cooking is needed before being consumed. As a result, processing can cause some changes in its composition. The aim of the present work was to evaluate the changes in the centesimal composition and carotenoids profile of garden peas, snow peas, dry peas and canned peas due to processing and to compare these data according to geographic origin and crop. Six batches of snow peas from two different regions (raw and cooked for 5 min), three batches of garden peas (raw and cooked for 7 min), two batches of canned peas (processed and raw material) and three batches of dry peas (raw and cooked for 35 min) were analyzed. Water content in snow peas differed between crops and region and, in garden peas, it increased after cooking and varied between crops. Cooking caused losses in the ash content of garden and dry peas. In canned peas, processing increased water and ash contents due to absorption of water and salt. Lutein, β-carotene and traces of violaxanthin were identified in all samples. Carotenoids profile of snow, garden and dry peas did not change after cooking while canning caused an apparent increase in lutein contents only in one batch. Snow, garden and dry peas showed differences in lutein and β-carotene amount due to crops, though different regions revealed not to influence snow peas carotenoids content. The raw material from two suppliers of canned peas differed in their content of lutein. Only β-carotene is a pro-vitamin A carotenoid, however it was found in such small quantities that peas can not be considered source of this nutrient.

La fonction des caroténoïdes chez les hirondelles de cheminée (Hirundo rustica) Un signal, pour pouvoir évoluer et se répandre doit être honnête car son coût empêche l'apparition de tricheurs. Dans cette thèse, je m'intéresse aux signaux caroténoïde-dépendants qui influencent la valeur reproductive des hirondelles de cheminée. Les caroténoïdes sont des molécules colorées que les animaux doivent nécessairement ingérer avec la nourriture. Outre la reproduction, ils conditionnent de nombreuses activités physiologiques liées à la défense immunitaire et à la neutralisation des radicaux libres. Seuls les individus de meilleure qualité sont susceptibles d'accéder à une quantité suffisante de caroténoïdes pour l'investir dans des signaux sexuels, tout en conservant un bon état de santé. J'ai considéré tout d'abord la disponibilité des caroténoïdes dans la nourriture des hirondelles, pour vérifier s'il existe une variabilité dans la capacité des individus à obtenir ces pigments. Mon étude suggère que si les hirondelles ont accès aux caroténoïdes, certains individus ne se procurent ces pigment que de façon limité. Puis j'e me suis intéressée à deux activités qui semblent être particulièrement sensibles à la présence des caroténoïdes. La date d'arrivée au site de reproduction chez les hirondelles influence la valeur reproductive tout en étant assujettie au stress oxydatif dû aux radicaux libres. La concentration et la variation de caroténoïdes dans le sang des males semblent déterminer la variabilité observée dans la date d'arrivée. Les individus de moins bonne qualité ne peuvent pas avancer leur arrivée, à cause de besoins plus importants en caroténoïdes. Dans un troisième temps j'ai analysé la quantité et la variation des caroténoïdes dans le sang des femelles pendant la reproduction, considérant que les caroténoïdes représentent une ressource, importante pour le développement de l'embryon et le poussin à l'éclosion, mais aussi particulièrement nécessaire à la femelle pour conserver un bon état de santé pendant la reproduction. On observe une diminution de la concentration en caroténoïdes dans le sang pendant la production des œufs et une différence entre les sexes lors de la saison de reproduction qui témoignent d'une utilisation importante de ces pigments par les femelles. Je me suis intéressée enfin a l'éventuel dimorphisme sexuel dans la couleur des plumes rouges de la gorge, partiellement déterminée par les caroténoïdes. Les males développent une couleur plus intense que les femelles et investissent davantage en proportion de plumes pigmentées. Les males qui développent une couleur plus intense obtiennent d'ailleurs un bénéfice en terme de possibilité de trouver un partenaire pour se reproduire. En conclusion, je rapporte plusieurs résultats empiriques qui, dans leur ensemble, suggèrent un rôle des caroténoïdes dans l'évolution des signaux honnêtes.

Structure elucidation of charge delocalised carotenoid mono- and dications by NMR and VIS/NIR spectroscopy. Studies of the nucleophilic reactions of these cations. Studies of the β,β-carotene-iodine complex. Isolation and anmalysis of new carotenoid glucoside esters from extremophilic bacteria.

Health benefits related to consumption of whole grains have been attributed in part to phytochemical and micronutrient composition. Understanding the composition, structure and distribution of these components in different cereal grains is of potential importance in aiding the selection of whole grains and their processed fractions for inclusion in the diet, and as ingredients in development of new food products. The aim of this research was to characterise the chemical components in the botanical fractions of yellow corn, barley, wheat. Manual separation, a tedious and laborious technique that yields pure fractions, suitable for compositional analysis, was used to separate whole grains into pericarp, aleurone layer, germ and endosperm fractions. Component identification and quantification of tissue components was accomplished by several techniques. The study also explored the possibility of using spectral characteristics fluorescence intensity values to provide rapid estimates of the concentrations and distribution of ferulic acid (FA), a major phenolic compound in cereal grains. While composition of phenolic acids and carotenoids was similar, the distribution was significantly different (P < 0.05) among cereal types and grain fractions. Phenolic acids were concentrated in pericarp and aleurone fractions, followed by the germ and the endosperm had the lowest levels. Yellow corn exhibited the highest values. Carotenoids, lutein and zeaxanthin were concentrated in the germ and aleurone layer of wheat and barley while in yellow corn it was in the endosperm and aleurone layer. This is the first study to report on carotenoid composition of aleurone fractions. Mineral elements, thiamine and niacin were higher in wheat aleurone than in purple barley and yellow corn aleurone layers. These findings suggest that yellow corn aleurone layers have potential as a functional food ingredient despite the low micronutrient content. A positive, significant correlation (r= 0.421, p < 0.0001) was found between fluorescence intensity values and ferulic acid concentration. Thus, fluorescence intensity profiles are a promising approach for rapid assessment of FA concentration in grain in-situ. This work has provided information that would act as a database for selection of cereal fractions and guide the miller to obtain grain fractions with enriched levels of phytochemicals and micronutrients. / February 2016

Nutriomics is the study of the whole range of nutritional components (nutriome) in foods. In order to further understand the molecular basis for the positive health benefits of fruits identified from epidemiology, the mass balance through the human digestion and absorption should be studied. The components of the nutriome studied in this research were sugars, carotenoids, phenolics and organic acids, all important for defining dietary – human health relationships and linking to evidence obtained from epidemiological studies. An attempt to approach a realistic human mimetic digestion and absorption model has been carried out in this study using a static in-vitro model of the human digestive system. Two major novelities in this model compared to other in-vitro models are (i) the use of particles of solid fruit products that mimic the products of human chewing and (ii) a cell-based (Caco-2) in-vitro intestinal absorption model. Hence, imitative bioavailability, i.e. releasing nutrients and potential levels of target compounds reaching the portal circulatory system could be assessed. The fruits studied were tomato, mango, papaya; each as fresh, dried and juiced forms. In-vivo chewing suggested 0.5 cm size modes for dried products and 1.5 cm for fresh products. The agglomerates that were obtained from the chewing of dried products disaggregated during in-vitro digestions in the presence of acids (gastric simulation) or sodium bicarbonate at pH 6 (small intestinal simulation). The extent of this disaggregation followed the order: tomato > mango > papaya. Although all fresh samples contained separated cells, their responses to a 5 mm texture analysis probe (mimicking teeth cusps) varied depending on fruit products. All matrices were hardened by drying, becoming more brittle and breaking easier to produce smaller size modes. Variation between individual participants in the size of their chewed particles was lower for fresh products and high for dried products. The in-vitro digestion and absorption model developed had simulated particle sizes of approximately 0.5 cm3 for dried products or 1.5 cm3 (thickness varied with the products) for fresh products in a 9:1 ratio mix with blended samples, and were digested in-vitro using the following steps: 1. ‘Chewing’: pH 6.9; 37 C, 10 min, in a shaking-water bath (55 rpm) with human alpha-amylase (100 U/L). 2. ‘Gastric’ digestion: pH 2; 37 C, 60 min, in a shaking-water (55 rpm) with porcine pepsin (40 µg/L). 3. ‘Intestinal’ digestion: pH 6; 37 C, 60 min, in a shaking-water bath (55 rpm) with porcine pancreatin and bile extract (1.4 µg/L and 8.6 µg/L, respectively). 4. Caco-2 cell monolayer in-vitro passages: aged 22 days post confluent monolayers in a 24 transwell-insert well plate seeded at 105 cells, pH 7.4 with renewal of apical and basolateral solutions every 30 min for bioavailability estimations. In this study, two models of basolateral – apical solution renewals were carried out: both apical and basolateral were renewed (model A) and basolateral only was renewed (model B). To study metabolites produced by Caco-2 cells, the bioassays were carried out for 22 h without renewals of apical and basolateral solutions (model C). An overview of nutriomics analysis of in-vitro digestions of mango, papaya and tomato based on principal component analysis (PCA) suggested: (1) fruit types led to variable nutriome releases: in-vitro digestions affected tomato >mango >papaya; (2) processing varied nutriome releases from fruit products with juicing tended to release more nutriome components, whereas drying and unprocessed (fresh) did not show noticeably different patterns; (3) gastric and simultaneous gastric-intestinal digestions were similar in nutriome releases whereas contributions of intestinal digestion alone were negligible for water soluble nutriome components; and overall (4) during in-vitro digestions there were no interactions among releasing nutriome from the fruit products studied (independent nutriome releasing processes). Phenolic components showed molecular changes during in-vitro digestion and processing, due to, heating effects, pH or enzymic degradations. Caco-2 bioassays using model compounds showed a range of monolayer responses as follows: (1) mannitol, lycopene and catechin were strictly retained in the apical solution; (2) sugars, caffeine and atenolol were translocated in the apical-to-basolateral direction as intact molecules; (3) Beta-carotene partially disappeared from the apical solution without basolateral release. Models A – C consistently confirmed these responses. Low recoveries provided evidence for cellular metabolisms of (particularly) phenolic and carotenoid molecules by the Caco-2 cell monolayers.

Lic.-avh. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2003. / Härtill 2 uppsatser.

Orientador: Giuseppina Pace Pereira Lima / Banca: Eny Iochevet Segal Floh / Banca: João Domingos Rodrigues / Resumo: O presente trabalho teve como objetivo estabelecer o protocolo de desinfestação de estacas e sernentes e germinação de Pothomorphe umbeilata (L) e adaptar o protocolo de micropropagação de Pothomorphe umbeilata (L), incluindo a produção de calos e organogênese, além de comparar o teor de carotenóides entre calos e plântulas. O experimento foi conduzido no Laboratório de Biotecnologia Vegetal do Departamento de Química e Bioquímica, do Instituto de Biociências da UNESP - Botucatu, SP e o material vegetal (sementes e estacas) foi obtido no município de Adrianópolis-PR. Semente germinadas de P. umbeilata foram inoculadas em diferentes concentrações de BAP (0,5 mg.L’; 1,0 mgL’; 1,5 mg.L) e NAA (0,4 mg.L 0,6 mg.L’; 0,6 mg.L’) respectivamente, visando estimular a produção de calos e dosar o carotenóides. Após 60 dias do cultivo, os calos contendo algumas brotações, foram transferidos para meio de diferenciação das plântulas (GA3 0,1 mg.L’, BAP 0,5 mgL’) por um período de 40 dias, para logo serem transferidos para meio de diferenciação de plântulas. Calos (coletados aos 60 dias) e plântulas (coletadas aos 140 dias) foram congelados em nitrogênio líquido e mantidos em freezer a 80°C para posteriores análises de carotenóides. O melhor tratamento para a produção de calos e formação de gemas foi NAA 0.6 mgL’ em combinação com BAP 10 mg.L’. Nas plântulas sem adição de reguladores vegetais foi encontrada uma maior concentração de carotenõides, em comparação aos calos. / Abstract: The present research aimed at establishing a protocol of stalks and seed desinfectation, and seed germination of Pothomorphe umbeilata (L.). A protocol of micropropagation including the induction of callus formation and organogenesis was adapted. Besides, it was compared the carotenoids quantity between Porhomorphe umbeliata calius and plantlets. This experiment was carried out iii Biotechnology Vegetal Laboratory of the Chernistr and Biochemistry Department at the Instituto de Biociências of Universidade Estadual Paulista, Botucatu campus. The vegetal matenal (seed and stalks) was obtained from Adranópolis - PR. Pothomorphe umbeilata germinated seeds were inoculated in different concentrations of BAP (0,5 mg.L-l; 1,0 mg.L.-l; 1,5 mg.L-l) and NAA (0,4 mg.L-l; 0,6 mg.L-1; 0,6 mg.L-l) respectively, in order to stimulate calius induction and increase quantity of earotenoids. Afler 60 days, calius which contained shoots were inoculated in plantlets diferenciation medium GA3 0,1 mg.L4, BAP 0,5 mg.U’) during 40 days and transferred to plantlets growth medium. Plantlets were acclimatized Calius collected after 60 days and plantlets were collected afier 140 days. There were frozen in liquid nitrogen and maintained in freezer 80°C to be used in further carotenoids test. The best treatment for callus production and shoots elongation was NAA 0.6 mg.L’ in association with BAP 1.0 mg.L’. The higher carotenoids coneentration was in plantlets without growth regulators, compared with calius. / Doutor