SAMPAIO NETA, Nair do Amaral. Estudo da reação de produção de ésteres de ácidos graxos por via enzimática objetivando aplicações alimentícias. 2007. 99 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-05T15:42:42Z No. of bitstreams: 1 2007_dis_nasampaioneta.pdf: 429587 bytes, checksum: e95171ae3ed4bc0f19b43d878deb4444 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-07-05T15:43:09Z (GMT) No. of bitstreams: 1 2007_dis_nasampaioneta.pdf: 429587 bytes, checksum: e95171ae3ed4bc0f19b43d878deb4444 (MD5) / Made available in DSpace on 2016-07-05T15:43:09Z (GMT). No. of bitstreams: 1 2007_dis_nasampaioneta.pdf: 429587 bytes, checksum: e95171ae3ed4bc0f19b43d878deb4444 (MD5) Previous issue date: 2007 / Several experiments were done aiming at the study on the enzymatic esterification of the oleic acid with fructose in ethanolic medium, focusing the synthesis of biodegradable biosurfactants. For that purpose, it was utilized the enzyme, Candida antartica B., at temperature of 55 ºC, in reacting time of 48, 72, 96 e 120 hours. Accordingly to the obtained results it was verified that the related enzyme catalyzed primarily the ethanol present in the reactional medium to form the ester: ethyl oleate. This fact was confirmed through magnetic nuclear resonance spectra (1H and 13C) as well as, through infrared spectrum, by the presence of absorption peak at 1738, 4 cm- 1, characteristic of that ester. The results of the reaction of ethyl oleate production indicate that the highest yield was observed in about 96 hours time, and for the 120 hours time it was observed also an inferior yield. The experiments accomplished for the obtention of fructose esters from oleic acids in ethanolic medium were not successful like in other solvents not recommended for food use. The ethyl oleate shows a lipophilic character and in the food industry it finds application in the osmotic dehydration of tomatoes and peppers “dedo de moça”, improving water release, sugar yield and solar brightness. The use of ethyl oleate in the dehydration process decreases the drying time increases its efficiency without leaving any traces pf chemical residues / Diversos experimentos foram realizados com o objetivo de estudar a reação de esterificação enzimática do ácido oléico com a frutose em meio etanólico, visando a síntese de biosurfactantes biodegradáveis. Para tanto, foi utizada a enzima Cândida Antartica B na temperatura de 55 °C e em tempos de reação variando entre 48, 72, 96 e 120 horas. De acordo com os resultados obtidos, constatou-se que a citada enzima catalisou preferencialmente o etanol presente no meio reacional para a formação do éster oleato de etila. Este fato foi confirmado através do espectro de ressonância magnética nuclear (1H e 13C), bem como do espectro de infravermelho pela presença de um pico de absorção em 1738,4 cm-1, característico deste éster. Os resultados da reação de formação do oleato de etila indicam que o maior rendimento da reação foi observado no tempo de 96 horas e que o tempo de 120 horas o rendimento foi inferior. Os experimentos realizados com o objetivo de se obter ésteres de frutose a partir do ácido oléico em meio etanólico não lograram êxito, apesar da literatura indicar a possibilidade de se realizar esta reação em outros meios que utilizam solventes não recomendados para o uso alimentício. O oleato de etila apresenta caráter lipofílico e na indústria de alimentos encontra aplicação na desidratação osmótica de tomates e pimentas do tipo “dedo de moça”, facilitando a perda de água, ganho de açúcar e cor mais luminosa. O uso do oleato de etila no processo de desidratação diminui o tempo de secagem, aumenta sua eficiência sem deixar nenhum tipo de resíduo químico.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Diversos experimentos foram realizados com o objetivo de estudar a reaÃÃo de esterificaÃÃo enzimÃtica do Ãcido olÃico com a frutose em meio etanÃlico, visando a sÃntese de biosurfactantes biodegradÃveis. Para tanto, foi utizada a enzima CÃndida Antartica B na temperatura de 55 ÂC e em tempos de reaÃÃo variando entre 48, 72, 96 e 120 horas. De acordo com os resultados obtidos, constatou-se que a citada enzima catalisou preferencialmente o etanol presente no meio reacional para a formaÃÃo do Ãster oleato de etila. Este fato foi confirmado atravÃs do espectro de ressonÃncia magnÃtica nuclear (1H e 13C), bem como do espectro de infravermelho pela presenÃa de um pico de absorÃÃo em 1738,4 cm-1, caracterÃstico deste Ãster. Os resultados da reaÃÃo de formaÃÃo do oleato de etila indicam que o maior rendimento da reaÃÃo foi observado no tempo de 96 horas e que o tempo de 120 horas o rendimento foi inferior. Os experimentos realizados com o objetivo de se obter Ãsteres de frutose a partir do Ãcido olÃico em meio etanÃlico nÃo lograram Ãxito, apesar da literatura indicar a possibilidade de se realizar esta reaÃÃo em outros meios que utilizam solventes nÃo recomendados para o uso alimentÃcio. O oleato de etila apresenta carÃter lipofÃlico e na indÃstria de alimentos encontra aplicaÃÃo na desidrataÃÃo osmÃtica de tomates e pimentas do tipo âdedo de moÃaâ, facilitando a perda de Ãgua, ganho de aÃÃcar e cor mais luminosa. O uso do oleato de etila no processo de desidrataÃÃo diminui o tempo de secagem, aumenta sua eficiÃncia sem deixar nenhum tipo de resÃduo quÃmico. / Several experiments were done aiming at the study on the enzymatic esterification of the oleic acid with fructose in ethanolic medium, focusing the synthesis of biodegradable biosurfactants. For that purpose, it was utilized the enzyme, Candida antartica B., at temperature of 55 ÂC, in reacting time of 48, 72, 96 e 120 hours. Accordingly to the obtained results it was verified that the related enzyme catalyzed primarily the ethanol present in the reactional medium to form the ester: ethyl oleate. This fact was confirmed through magnetic nuclear resonance spectra (1H and 13C) as well as, through infrared spectrum, by the presence of absorption peak at 1738, 4 cm- 1, characteristic of that ester. The results of the reaction of ethyl oleate production indicate that the highest yield was observed in about 96 hours time, and for the 120 hours time it was observed also an inferior yield. The experiments accomplished for the obtention of fructose esters from oleic acids in ethanolic medium were not successful like in other solvents not recommended for food use. The ethyl oleate shows a lipophilic character and in the food industry it finds application in the osmotic dehydration of tomatoes and peppers âdedo de moÃaâ, improving water release, sugar yield and solar brightness. The use of ethyl oleate in the dehydration process decreases the drying time increases its efficiency without leaving any traces pf chemical residues

Submitted by Marilene Donadel (marilene.donadel@unioeste.br) on 2018-04-19T23:12:45Z No. of bitstreams: 1 Cintia_Kruger_2017.pdf: 1926572 bytes, checksum: 365416cbae7153ee1220106ae7f6204f (MD5) / Made available in DSpace on 2018-04-19T23:12:45Z (GMT). No. of bitstreams: 1 Cintia_Kruger_2017.pdf: 1926572 bytes, checksum: 365416cbae7153ee1220106ae7f6204f (MD5) Previous issue date: 2017-09-06 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The objective of this study was to produce the lipase of Penicillium sumatrense by solid-state fermentation (SSF), in this manner taking advantage of agroindustrial residues for the production of an enzyme that is useful in biocatalysis. It was studied as a substrate, the agroindustrial residue, crambe cake (Crambe abyssinica hochst), provided by MS Foundation, Mato Grosso do Sul. The enzymatic activity was determinated by the titrimetric method, using olive oil as substrate. In order to optimize the lipase production, was performed an experimental design 22, aiming to evaluate the effects of the variables involved in the process (substrate granulometry and moisture). The response variable chosen was the enzymatic activity in U (Total Units), of each fermented enviorement. Statistical analyzes were performed by the software Statistica 7.0. The results of the experimental design indicated that the enzymatic activity was maximum (243,0 U) when using a substrate moisture of 60 % (m/m, wet basis), substrate granulometry of 28 mesh, 29°C, after 96 h of fermentation. The dry fermented solid produced from the industrial waste crambe cake (24,3 U gss-1) was used in the synthesis studies of ethyl oleate in n-heptane studying the variables temperature and molar ratio (MR, acid:alcohol). The ester yield was evaluated by the method of LowryTinsley. The best conditions for ester production were 37C, MR of 1:3 and the amount of enzyme in the reaction of 60,0 U, obtaining a yield or conversion in ester of 100,0% after 30 min of reaction. It was also found that the time required to reach equilibrium was 40 min. The crambe cake was reused 10 times for the synthesis reaction of ethyl oleate. In the sixth reuse the enzyme reached half of the yield initially obtained (half life time). The results obtained in this work are inedited, since no papers were found in the literature using lipase of Penicillium sumatrense produced by solid-state fermentation with applications in biocatalysis and show the feasibility of using fermented solids directly in reactions of ester synthesis in organic solvents. Key-words: enzymes; SSF; ethyl oleate. / O objetivo deste trabalho foi estudar a produção da lipase de Penicillium sumatrense por Fermentação no Estado Sólido (FES), utilizando como substratos resíduos agroindustriais à produção de uma enzima com características especiais para utilização em biocatálise. Foi estudado como substrato, o resíduo agroindustrial, torta de crambe (Crambe abyssinica hochst), fornecida pela Fundação MS, Mato Grosso do Sul. A atividade enzimática foi determinada pelo método titulométrico utilizando-se o óleo de oliva como substrato. Para otimizar a produção de lipases foi realizado um planejamento experimental 22, visando avaliar os efeitos das variáveis envolvidas no processo (granulometria do substrato e umidade). A variável resposta escolhida foi a atividade enzimática em U (Unidades totais), de cada meio fermentado. As análises estatísticas foram realizadas pelo software Statistica 7.0. Os resultados do planejamento experimental indicaram que a atividade enzimática foi máxima (243,0 U) quando utilizamos uma umidade do substrato de 60 % (m/m, base úmida) granulometria do substrato de 28 mesh, 29°C, após 96 h de fermentação. O sólido fermentado seco produzido a partir do resíduo industrial torta de crambe (24,3 U gss-1) foi empregado nos estudos da síntese do oleato de etila em n-heptano estudando-se as variáveis temperatura e razão molar (RM, ácido:álcool). O rendimento em éster foi avaliado pelo método de LowryTinsley. As melhores condições para a produção do éster foram 37C, RM de 1:3 e a quantidade de enzima no meio reacional de 60,0 U, obtendo-se um rendimento ou conversão em éster de 100,0% após 30 min de reação. Verificou-se também que o tempo necessário para atingir o equilíbrio químico foi de 40 min. A torta de crambe foi reutilizada 10 vezes para a reação de síntese do oleato de etila. Na sexta reutilização a enzima atingiu a metade do rendimento obtido inicialmente (tempo de meia vida). Os resultados obtidos neste trabalho são inéditos, uma vez que não foram encontrados trabalhos na literatura utilizando-se a lipase de Penicillium sumatrense produzida por FES com aplicações em biocatálise e mostram a viabilidade de utilização de sólidos fermentados diretamente em reações de síntese de ésteres em solventes orgânicos.

Nosema ceranae est un parasite émergeant d’Apis mellifera décrit dans certaines régions comme la cause majeure de la mortalité des abeilles. Dans d’autres cas, il est soupçonné d’affaiblir les colonies par l’interaction avec d’autres facteurs de pression de l’environnement. Dans le cadre du phénomène global de la mortalité des abeilles, nous avons orienté nos recherches vers l’étude des effets N. ceranae, en faisant l’hypothèse que ce parasite est capable d’induire des changements comportementaux chez A. mellifera dus à des altérations physiologiques, ce qui pourrait éventuellement perturber l’organisation sociale et aboutir à la mort de la colonie. Etant donné cette hypothèse, trois domaines d’étude ont été inclus dans notre recherche, (i) les effets de N. ceranae sur l’organisation sociale de la colonie, (ii) les mécanismes moléculaires à la base des effets chez les abeilles parasitées, et (iii) les différences en virulence d’isolats de N. ceranae ce qui pourrait expliquer la variation des effets du parasite chez l’abeille. Nous avons obtenu trois résultats majeurs. D’abord, nous avons constaté des modifications dans la structure sociale des abeilles après l’infection. Ces changements sembleraient contribuer à la survie de la colonie constituant probablement un mécanisme d’immunité sociale. Ce mécanisme géré par un signal phéromonal, permettrait de diminuer la transmission du parasite au sein de la colonie et prolonger la survie des abeilles saines. Ensuite, nous avons mis en évidence des effets sur la physiologie de l’intestin de l’abeille qui pourraient causer sa mort : l’induction du stress oxydatif et l’inhibition du renouvellement cellulaire de l’épithélium. Finalement, nos résultats suggèrent que certaines caractéristiques de l’hôte et conditions environnementales augmenteraient la probabilité de N. ceranae d’induire la mort. En conclusion, N. ceranae a le potentiel de causer la mort des abeilles, cependant, la colonie pourrait contrer l’infection, par exemple, par de mécanismes d’immunité sociale, or, la réponse générale à l’infection dépendrait des caractéristiques de l’hôte en combinaison avec les conditions de l’environnement. Le phénomène d’effondrement de colonies à l’échelle mondiale a mis en évidence la fragilité du système colonie d’abeilles – environnement. L’étude de chaque facteur participant au système, en autres, parasites, pesticides, changements dans l’environnement, pratiques apicoles, est essentielle pour une meilleure compréhension de toutes les interactions qui maintiennent l’équilibre écologique des colonies / Nosema ceranae is an emergent parasite of the honey bee Apis mellifera. In some regions it has been found to be the main reason for bee mortality, while in others it is suspected of weakening honey bee colonies by interacting with other environmental stressors. In the context of worldwide colony losses, we focus our research on the study of N. ceranae, with the hypothesis that this parasite is able to induce behavioral changes in bees through physiological modifications, which could alter social organization and cause colony death. Given this hypothesis, the program of study falls into three areas; (i) N. ceranae effects on colony social organization, (ii) molecular mechanisms of N. ceranae infection underlying observed effects, and (iii) differences in virulence of N. ceranae strains which could explain the diversity of parasite effects. We obtained three main results. First, we observed modifications in honey bee social structure after infection. This mechanism under pheromone control, would reduce parasite transmission within the colony and increase the lifespan of healthy bees. These changes may contribute to colony survival as part of a mechanism of social immunity. Second, we found two mechanisms whereby the pathogen affects the physiology of bee midgut epithelium that could lead to host mortality: oxidative stress and the inhibition of cellular renewal. Finally, our results suggest that certain host and environmental conditions increase the probability that N. ceranae will cause bee mortality. In conclusion, N. ceranae has the potential to cause bee death, however at colony level bees might counteract infection through, for example, social immunity mechanisms; although, overall honey bee response to infection would depend on characteristics of the host in combination with environmental conditions. Worldwide colony losses phenomenon have highlighted the fragility of the “honey bee colony – environment” system. The study of each factor involve in this system, including parasites, pesticides, environmental changes and beekeeping practices, is essential to better understand all of the interactions that maintain the ecological balance of honey bee colonies

La colonie d’abeille (Apis mellifera L.) est une société complexe où les individus interagissent entre eux, notamment par le biais de phéromones. L’étude de cette communication chimique est indispensable à la compréhension des régulations sociales mises en place dans la colonie. Chez l’abeille, plus de 50 substances chimiques avec des effets incitateurs ou modificateurs sur la colonie ont été identifiées. Malgré ces découvertes, de nombreux travaux sont à accomplir pour mieux comprendre ce système de communication particulier.La problématique de cette thèse vise à caractériser l’histoire de vie d’une phéromone majeure l’Oléate d’Ethyle (EO), qui permet d’optimiser l’équilibre nourrices / butineuses dans la colonie. Parallèlement, d’autres recherches ont été entreprises, notamment l’étude de la communication chimique de la reine et du couvain, chez qui seulement deux phéromones ont été identifiées avec des effets pléiotropiques dans la colonie.Nos résultats ont mis en évidence une production variable d’EO par les ouvrières, en fonction de l’environnement de la colonie. La production de cette molécule chimique dans la colonie peut également être modifiée par un stress : des abeilles parasitées par du Nosema spp. ont une production anormalement élevée d’EO. En outre, cette molécule phéromonale est transmise des butineuses vers les nourrices par contact cuticulaire et par le pollen.Pour la compréhension de la communication entre la reine et les ouvrières, nos résultats montrent que la reine utilise d’autres composés phéromonaux puissant en redondance de la QMP pour orienter la construction de cire, le phénomène de cour et l’inhibition des ovaires des ouvrières.Chez le couvain, nous avons identifié un composé phéromonal volatil, le E-ß-ocimène, produit majoritairement par les jeunes larves, inhibant le développement des ovaires des ouvrières et accélérant leur maturation comportementale.Ces études nous ont permis d’avoir une connaissance plus précise de la communication chimique au sein de la colonie. Ainsi nous expliquons par deux théories le rôle de la complexité et de la redondance phéromonale de la colonie d’abeilles / In the honeybee colony (Apis mellifera L.) studies of the chemical communication are essential to understand social regulations. In the honey bee colony more than 50 chemical substances with releaser and primer effects have been identified. Despite years of research on this type of communication, significant work remains to be done.In this thesis, the aim is to characterize the dynamics of a major pheromone: ethyl oleate (EO), which optimizes the balance between nurses and foragers in the colony. In addition, we initiated research on the queen and brood chemical communication in which only two pheromones have been identified in the colony.We have demonstrated that EO production by workers varies under different colony environment. EO production can also be modified by stress; honey bees parasitized by the Nosema spp. have abnormally high EO production. In addition, we identified that EO is transmitted from foragers to nurses by contact (cuticle and pollen).For the queen, our results indicate that the queen uses multiple redundant pheromones (QMP and other unknown compounds), that affect wax construction, retinue behaviour and worker ovary inhibition.For the brood we have identified a volatile pheromone E-ß-ocimene produced mostly by the young larvae to inhibit the development of workers ovaries and accelerate workers’behavioural maturation.With these studies we clarify some aspects of what is known about chemical communication in the honey bee colony. Then we try to explain the role of complexity and redundancy of pheromones in the honey bee colony by two theories