Increased sugar consumption is considered to be a contributor to the worldwide epidemics of obesity and diabetes and the consequent cardio metabolic risks. These include a significant increase for Type II diabetes and associated multiple comorbidities such as non-alcoholic fatty liver disease (NAFLD). The accumulation of excess triglycerides characterizes NAFL with a prevalence of up to 53% in morbidly obese populations. While in itself benign, fatty liver can progress to non-alcoholic steatohepatitis (NASH), which is characterized by apoptosis, inflammation and fibrosis in 10-20% of individuals. Progression to NASH increases the risk of further deterioration to cirrhosis and hepatocellular carcinoma (HCC). However, progression is unpredictable in any given individual and no risk factors predisposing to progression have been identified. Variation in a limited number of genes, such as patatin-like phospholipase (PNPLA3) and transmembrane 6 superfamily member 2 (TM6SF2), have been linked to an increased susceptibility to NAFLD. Recently, fibroblast growth factor 21 (FGF21) was reported to be a potential predictor for NAFLD as it significantly increases in patients with obesity and NAFL. Multiple lines of evidence indicate that FGF21 plays an important role in liver metabolism in mice and humans, playing a key role in carbohydrate and lipid metabolism. FGF21 was originally identified as an endocrine member of the fibroblast growth factor family as it can be released into the circulation. FGF21 was initially assigned a purely metabolic role as infusions led to weight loss and increased glucose clearance through induced expression of the GLUT1 transporter. However, FGF21 biology is now understood to be extremely complex, as it is expressed in many metabolically active tissues including, liver, white (WAT) and brown adipose tissue (BAT), muscle and pancreas. Functions of FGF21 are distinct in all these tissues. In the previous studies from our lab, we have seen fructose consumption, but not glucose, leads to an increase in serum FGF21 levels both in humans and mice. In general, sugar is typically consumed by humans in the form of sucrose or high fructose corn syrup (HFCS), both of which consist of nearly equal amounts of the simple sugars, glucose and fructose. Although attention has been focused on sucrose and fructose in many studies, no direct comparison was found to study fructose, glucose and sucrose. The current study aims to expand on the role of FGF21 in mediating the effects of chronic consumption of these refined sugars in mice. Wildtype (WT) and FGF21 knockout (KO) mice were fed with one of these diets for 20 weeks and in general, mice eating diets with high refined sugars gained less weight than mice eating chow, although calorie consumption was the same. In terms of body composition, sucrose fed FGF21 KO mice had less fat mass compared to chow fed animals. Dextrose fed and fructose fed mice had comparable fat mass reduction in WT and KO mice. Interestingly, glucose tolerance tests (GTT) showed increased glucose sensitivity in dextrose fed WT and KO mice after four weeks, however glucose tolerance decayed after 12 weeks on the diet. At 16 weeks fructose fed KO mice had significant increased glucose sensitivity compared to controls. Insulin tolerance tests showed similar results between all cohorts and a larger sample size would be needed to elicit any differences. Pyruvate tolerance tests (PTT) showed significantly increased hepatic gluconeogenesis in fructose fed KO mice compared to controls but not in dextrose or sucrose fed mice. Energy expenditure was measured by indirect calorimetry. No significance changes were observed in dextrose fed mice compared to chow controls in terms of VO2 or heat production. Both WT and KO dextrose fed mice had a higher RER, consistent with utilization of carbohydrates over fat for baseline energy expenditure. Sucrose fed mice showed marked increases in VO2 over an averaged 24-hour period and similarly fructose fed mice FGF21 KO mice had increased energy expenditure. Significant increases in RER were observed in both WT and KO sucrose fed mice controls and a similar trend was observed in WT and KO fructose fed mice. Overall, we see differential metabolic effects of all the high carbohydrate diets on the mice. Chronic consumption of dextrose only affected glucose sensitivity. Whereas chronic consumption of sucrose influences glucose and insulin sensitivity and energy expenditure suggesting internal metabolic changes while fructose consumption additionally showed increased hepatic gluconeogenesis without the marked increase in insulin sensitivity. However, detailed tissue analysis is required to determine specific physiological and molecular changes between refined sugar cohorts and the role of FGF21 in this context.

No description available.

<p> Using soluble organic carbon in the form of dextrose as a growth limiting substrate, and pure cultures of Escherichia coli, the carbon-containing products of a completely mixed, environmentally controlled, continuous bioreactor were quantitatively analyzed in order to determine if accurate carbon balances are obtainable for a wide spectrum of bacterial growth rates, and if gaseous carbon production exhibits a correlation with bacterial growth rate. </p> <p> The techniques of experimentation and analysis were developed and refined during the course of the study. Errors were accumulated in the carbon balances, these being considered due to inaccuracies in sampling of the gaseous reactor effluent. Assessment of error significance was made statistically. Soluble and cellular carbon analyses were accurately completed. A limited correlation of gaseous carbon production rate with growth rate was demonstrated. </p> / Thesis / Master of Engineering (ME)

Orientadores: Fernanda Paula Collares, Theo Guenter Kieckbusch / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T12:08:34Z (GMT). No. of bitstreams: 1 Takeiti_CristinaYoshie_D.pdf: 20201216 bytes, checksum: c1aa9903ccb493780afa2e5957c1db81 (MD5) Previous issue date: 2007 / Resumo: Maltodextrinas são oligossacarídeos solúveis em água, provenientes da hidrólise de amidos. As condições da hidrólise permitem definir a distribuição de massa molecular das maltodextrinas e, conseqüentemente, suas características funcionais podem ser ajustadas para aplicações distintas e específicas. Estes ingredientes são empregados em formulações de pós alimentícios prontos para o consumo e, portanto, o conhecimento de atributos que afetam sua reconstituição em água é determinante para o desenvolvimento desses produtos. Maltodextrinas comerciais com diferentes graus de dextrose-equivalente (DE) e provenientes de três fábricas nacionais distintas foram avaliadas quanto à: morfologia das partículas, teor de umidade, massa molecular, diâmetro médio, densidade aparente e real, porosidade, tempo de molhamento, tempo de dissolução, grau de cristalinidade, isotermas de sorção de umidade e temperatura de transição vítrea (Tg). Os pós comerciais apresentaram características morfológicas distintas, o que influenciou o seu desempenho quanto às propriedades de reconstituição em água. Os produtos que apresentaram características intermediárias de reconstituição foram submetidos a um processo de aglomeração por jato a vapor em mini-instantaneizador para melhorar suas qualidades tecnológicas. As condições de operação foram otimizadas por metodologia de superfície de resposta. O produto aglomerado de maltodextrina com DE igual a 10 apresentou o melhor rendimento e excelentes propriedades instantâneas, enquanto que, a maltodextrina com maior grau de DE, isto é, com menor Tg apresentou o menor rendimento de processo e um produto com piores características de reconstituição. A tendência geral indica que a morfologia e características instantâneas dos aglomerados obtidos foram influenciadas pela temperatura de transição vítrea. Um estudo complementar realizado em leito fluidizado com paredes de acrílico, utilizando soluções de maltodextrina como ligante entre partículas sólidas inertes, avaliou as condições de solidificação das pontes vítreas. A relação umidade vs temperatura obtida confirmou que o processo de aglomeração é influenciado pela massa molecular das amostras e, conseqüentemente, por suas Tgs. Esses parâmetros devem ser considerados no dimensionamento e/ou condições de operação de aglomeradores / Abstract: Maltodextrins are water soluble oligossacharides produced by starch hydrolysis. Their functional characteristics depend on their molecular mass distributions which can be taylormade for specific applications through the control of the process conditions during hydrolysis. Maltodextrin are widely used as ingredient in instant food powder mixes and the knowledge of their reconstitution attributes would assist the development of new formulations. Commercial maltodextrins produced by three different Brazilian manufacturers with dextrose-equivalent (DE) degrees ranging from 5 to 20 were evaluated with respect to morphology, moisture content, molecular mass distribution, average particle diameter, bulk and true densities, void fraction, wetting and dissolution times, crystallinity degree, equilibrium isotherms and glass transition temperature (Tg). The maltodextrin powder showed distinct morphological features, which influenced their water reconstitution abilities. The products with moderate instant properties were submitted to a steam jet agglomeration process in a pilot plant instantiser in order to improve their technological qualities. The operational conditions were optimized by surface response methodology. The general trend indicated that the agglomerates morphology as well as their instant properties are influenced by the glass transition temperature. The DE10 maltodextrin agglomerates showed the best process yield and superior instant properties. The agglomerates of maltodextrin with the highest DE, which has the lowest Tg , showed the lowest yield and poor reconstitution properties. A complementary study, conducted in an Plexiglassÿ fluidized bed equipment using maltodextrin solutions as ligand, evaluated the formation of vitreous bridges between inert particles. The moisture content/temperature relations obtained supported the assumption that the agglomeration process is influenced by the molecular mass of the samples and, consequently, by their Tgs. These parameters should be considered in the design and /or operational conditions of agglomerators / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

Orientador: Nelson Jose Beraquet / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T02:21:19Z (GMT). No. of bitstreams: 1 Cavenaghi_AngelaDulce_D.pdf: 820135 bytes, checksum: d87ee57cf9506eb8fcb111d97c637bf4 (MD5) Previous issue date: 2005 / Resumo: Face às demandas do mercado é necessário diversificar a elaboração de produtos industrializados à base de carne de frango, particularmente da carne da perna e coxa de frango que tem menor aceitação que o peito. Embutidos fermentados cozidos podem ser elaborados com carne de perna e coxa de frango constituindo-se num novo produto, ainda não disponível no mercado brasileiro. Carne de perna e coxa de frango foi utilizada em substituição às carnes suína e bovina numa formulação padrão de salame, mantendo-se o toucinho, e realizando-se a cocção após o estágio de fermentação quando o pH desejado foi atingido. Foram avaliados os efeitos da adição de dextrose em dois níveis 0,4 e 0,75%, duas misturas de culturas iniciadoras, sendo a cultura 1 (Staphylococcus carnosus e Lactobacillus pentosus) e a cultura 2 (Staphylococcus xylosus e Pediococcus pentosaceus), e adição de gordura suína também em dois níveis 12 e 16%. Essa última variável visa a obtenção de produtos lights e convencionais. O tempo de secagem/maturação foi controlado para obter duas faixas de atividade de água (Aa) no produto final, 0,87-0,88 e 0,90-0,91. O delineamento experimental foi um fatorial completo, totalizando 16 tratamentos efetuados em duplicata. As curvas de queda de pH e Aa foram determinadas a partir de medidas tomadas durante o processamento. Avaliou-se a composição aproximada da massa de embutimento e dos produtos finais. As medidas de L*, a* e b*, força de cisalhamento, nitrito residual, cloretos e acidez lática foram realizadas nos produtos finais e conduziu-se análises sensoriais de aceitação (sabor, firmeza, cor e avaliação global) e descritiva quantitativa (ADQ) (aparência, sabor, textura e aroma). Para a avaliação da segurança microbiológica determinou-se as contagens de coliformes, Salmonella e Staphylococcus coagulase positiva. Os produtos elaborados com 0,4% de dextrose não atingiram pH final abaixo de 5,3 e, portanto seria recomendável a adição de 0,75% de dextrose. O uso da cultura 2 reduziu em cerca de 10 horas o tempo de fermentação, quando comparado à cultura 1. Os produtos elaborados com a cultura 2 e Aa final 0,90-0,91 tiveram o tempo de processamento reduzido em 1 dia em relação aos com Aa 0,87-0,88. Por outro lado, produtos elaborados com a cultura 1 apresentaram aroma mais característico de salame e foram considerados mais suculentos. Os produtos com adição de 12% de gordura poderiam ser classificados como lights de acordo com a legislação brasileira. Para os atributos avaliados todos os tratamentos foram considerados ¿bons¿ com base na análise sensorial de aceitação e na ADQ. Numa segunda fase um produto do tipo light (23,7% de gordura) e outro do tipo convencional (29,5% de gordura) tiveram a sua vida útil determinada sob condições ambientais (temperatura ambiente, seco e fresco). Para este fim, foram conduzidas determinações de pH, Aa, força de cisalhamento, oxidação lipídica e ADQ ao longo do tempo de estocagem. A ADQ mostrou que as características sensoriais dos dois produtos foram praticamente iguais, e na análise de aceitação os dois produtos apresentaram 80% de intenção de compra por parte dos consumidores. A vida útil dos produtos foi estimada em aproximadamente 90 dias uma vez que as primeiras alterações dos atributos sensoriais só ocorreram após 120 dias de estocagem / Abstract: Taking into account the market demands, it is necessary to develop a wider array of industrialized chicken products, with special emphasis on the use of leg and thigh meat since they do not have a consumer acceptance as high as breast meat. Cooked fermented sausages can be made by using chicken leg and thigh meat, creating then a new product not yet available to the Brazilian market. Chicken leg and thigh meat was used to replace pork and beef on a standard salami formulation, maintaining the swine fat cubes and cooking the sausages after the fermentation stage and after they had reached the desired pH level. The effects of two levels of dextrose addition (0.4 and 0.75%) and the development of two different starter cultures (Culture 1 Staphylococcus carnosus and Lactobacillus pentosus, and culture 2 Staphylococcus xylosus and Pediococcus pentosaceus) were evaluated. The salamis also had different added swine fat contents (12 and 16%) in order to result in light e regular products, and the drying/maturation period was controlled in order to obtain two water activity levels (Aw) in the final product (0.87-0.88 and 0.90-0.91). The experimental design was a complete factorial, with a total of 16 treatments in duplicate. The pH and Aw fall curves were determined daily, as were the proximate composition of the initial and final product. The measurements of L*, a* and b* colour values, shear force, residual nitrote, chlorides, and lactic acidity were performed on the final product. Also, sensorial analysis of overall acceptance (taste, firmness, color and overall rating) as well as quantitative descriptive analysis (QDA) (appearance, taste, texture and aroma), were performed on the final product. The microbiological safety of those products was determined through the counting of coliforms, Salmonella, and Staphylococcus aureus. The products made with 0.4% dextrose addition did not reach a pH below 5.3. Therefore the 0.75% level is recommended. The use of culture 2 reduced in 10 hours the fermentation period, comparing to culture 1. The products made using culture 2 and with Aw 0.90-0.91 had the processing time reduced by one day when compared to Aw 0.87-0.88. On the other hand, products made using culture 1 were described as having an aroma more typical of salami and were considered juicier. The products with a 12% fat addition would be classified as light according to the Brazilian legislation. All treatments, considering both the sensorial analyses of overall acceptance and QDA methods, were considered ¿good¿ in terms of the attributes studied. On a second phase, the light product (23.7% fat content) and the regular one (29.5% fat content) had their shelf-lives determined at room temperature. In order to do so were determined the levels of pH and Aw, the shear force, the lipid oxidation, and the QDA throughout the storage period. The QDA showed that the sensory characteristics of the product were similar and presented 80% purchasing intent from consumers. The shelf-life of both product was around 90 days, although the sensory characteristics remained unchanged during 120th day of storage / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

Master of Science / Department of Clinical Sciences / James K. Roush / The objective of this study was to evaluate the effects of intraarticular dextrose prolotherapy on osteoarthritis of the elbow or stifle in dogs. This was a randomized, double-blind, placebo controlled prospective trial of intraarticular dextrose prolotherapy given at 0 and 6 weeks for relief of osteoarthritis. Dogs with unilateral lameness were evaluated by orthopedic exam, visual lameness score, Canine Brief Pain Inventory (CBPI), goniometry, and by kinetic gait analysis at 0, 6 and 12 weeks. Joint radiographs were scored at 0 and 12 weeks. Ten client-owned dogs with naturally occurring osteoarthritis of the elbow or stifle were enrolled. Initial visual lameness, age, body weight, duration of lameness, and CBPI scores did not differ between groups. Change in CBPI PS score in the prolotherapy group from week 6-12 was significantly less improved than placebo with no other significant differences in CBPI Pain Severity (PS) or Pain Interference (PI) scores between groups. There were no significant differences for range of motion or radiographic scores between groups at any time. Kinetic forces improved in prolotherapy dogs, but were not significantly different between treatment groups at any time. There were no significant benefits of intraarticular dextrose prolotherapy for treatment of osteoarthritis of the elbow and stifle in dogs in this study. Larger enrollments and more stringent inclusion criteria should be considered in future evaluations of prolotherapy.

<p> The present study has two objectives. The first is to apply a reliable and valid technique of eeg frequency analysis to the measurement of the human alpha rhythm. The second objective is to find a chemical agent which will alter an individual's dominant occipital frequency 2 Hz from its resting frequency. The techniques used are: dextrose ingestion, fasting, oxygen inhalation, hyperventilation, carbon dioxide inhalation, diamox, alcohol, librium and dexedrine. The treatments which did produce a 2 Hz shift in dominant frequency also produced new peaks in other parts of the frequency spectrum. Evidence is presented which suggests that the alpha rhythm can be made to fluctuate over a very narrow frequency range (approx. 1 Hz ).</p> / Thesis / Master of Arts (MA)

No description available.

At present, little is known concerning the fungi communities inhabiting the Greater Sudbury Region. This study aimed at identifying the fungal species and abundance in limed and unlimed areas contaminated with metals. Samples were collected from the LFH soil layer from Wahnapitae Hydro-Dam, Daisy Lake, Kingsway, Kelly Lake, Hagar, Onaping Falls and Capreol. Limed and unlimed areas were compared for soil metals, pH, fungi diversity, abundance and seasonal soil respiration. Fungi from soil samples were cultured using Sabouraud Dextrose Agar and Malt Extract Agar. A total of 52 fungi species from 34 genera were identified. There was a significantly higher fungal diversity in the limed areas compared to the samples from unlimed sites based on SDA medium data. Fungi abundance followed the same trend. Significantly higher soil respiration rates were recorded for limed sites compared to unlimed sites. Summer soil respiration rates correlated (r = 0.50) with total fungal abundance.

Importance of problem: The ice cream industry continually faces the problem of improving its frozen desserts. At the present time corn syrup solids are being used to supplement milk serum solids to improve the body and texture of these products. One of the problems is to increase the total solids content of frozen desserts without increasing sweetness or developing sandiness in the finished product. There is a limit to the amount of milk serum solids that can be used because of the danger of sandiness and the cost . The use of corn syrup solids helps to overcome these limiting factors. The corn syrup solids product now used contains a dextrose equivalent of 42. The corn products manufacturers are beginning to make a product with different dextrose equivalents with different degrees of sweetness. Modifications of DE 42 contain dextrose equivalents of 24 and 31 and will add corn syrup solids of different dextrose equivalents or degrees of sweetness to these frozen desserts. Robert L. Lloyd defines dextrose equivalent as follows: The percentage of reducing sugars present on a dry basis indicates the degree to which conversion has been carried in the hydrolysis of starch. Dextrose has a DE of 100 and is used as the standard. The lower the dextrose equivalent of a product the less the sweetening power. Purpose of problem: 1. To determine the optimun amounts of corn syrup solids to use in building body and texture in frozen desserts without impairing flavor. 2. To determine the comparative value of different amounts of DE 31, DE 24, and DE42.