Thesis (M. Sc.)--Brock University, 2006. / Includes bibliographical references.

Thesis (Ph. D.)--Georgia State University, 2005. / Timothy Bartness, committee chair; Elliott Albers, Ruth Harris , Sarah Pallas, committee members. Electronic text (181 p. : ill.)) : digital, PDF file. Description based on contents viewed July 17, 2007. Includes bibliographical references (p. 148-181).

Thesis (M.S.)--Brock University, 2006. / Includes bibliographical references (leaves 68-87). Also available online (PDF file) by a subscription to the set or by purchasing the individual file.

Thesis (M.S.)--University of Massachusetts Amherst, 2008. / Includes bibliographical references (p. 58-62).

Made available in DSpace on 2014-06-11T19:32:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-06-24Bitstream added on 2014-06-13T19:22:52Z : No. of bitstreams: 1 costa_dpb_dr_botfmvz.pdf: 479096 bytes, checksum: 8839d8922f2bb2dde33b43a7d3395c1f (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / Objetivou-se avaliar o efeito da inclusão de diferentes níveis (0; 14,35; 27,51 e 34,09%) de caroço de algodão na dieta sobre a composição centesimal, maciez, cor e oxidação lipídica da carne de novilhos Nelore. Foram utilizados 36 novilhos não-castrados (peso vivo médio inicial de 333,50 kg e 20 meses de idade), os quais permaneceram por 94 dias confinados em baias com três animais. O delineamento foi o inteiramente casualizado com quatro tratamentos e nove repetições. Não houve diferença entre os tratamentos para o teor de umidade, proteína e cinzas. Entretanto o aumento dos níveis de caroço de algodão reduziu linearmente o percentual de gordura intramuscular. Os valores da força de cisalhamento, oxidação lipídica, cor da carne e cor da gordura foram semelhantes entre os tratamentos. / The objective of this study was to determine the effect of inclusion of whole cottonseed at different levels (0, 14.35, 27.51 and 34.09) in the diet on meat centesimal composition, tenderness, color and lipid oxidation of Nellore steers. Thirtysix steers (average initial body weight of 333.50 kg and aged 20 months) were housed during 94 days in pens with three animals each. A completely randomized design with four treatments and nine replications was used. No difference between treatments was observed concerning moisture, protein and ash contents. However, increasing levels of whole cottonseed caused a reduction in intramuscular fat. The values of shear force, lipid oxidation, meat color and fat color were similar between treatments.

The effect of fumed silica aggregates on fat crystal networks is studied using a combination of rheology, differential scanning calorimetry and polarized light microscopy. We probe a model system for fat-structured foods with the aim of reducing the amount of fat whilst retaining the desirable mechanical and thermal properties. We begin with oscillatory rheology to investigate the effect of added silica and different fat concentrations on the resulting gel networks. The addition of silica is shown to increase the linear viscoelastic region, without significantly changing the storage modulus within this region. Differential scanning calorimetry measurements show that the presence of silica slightly increases the crystallization temperature but does not act as a seed for nucleation or significantly affect the melting profile of the system. We propose the formation of a composite gel network structure with a layer of silica on the surface of the fat crystal chains. We demonstrate that it is possible to create reduced-fat alternatives with similar rheological behaviour and thermal properties as the full-fat systems through the addition of colloidal silica. Next, we look at the effects of silica concentration, surface area and surface chemistry on the model system. In particular, we focus of the storage modulus, the length of the linear viscoelastic region and the rate of network breakdown after the linear region. We interpret these results in terms of hydrogen bonding between the silica aggregates and its role in reinforcing the fat crystal networks. Then, we study the time-dependent rheological behaviour of this system using the three interval thixotropy test. We measure the deformation under an applied stress and the recovery of structure once the applied stress is removed. We show that, under certain conditions, both fat and silica networks are thixotropic, leading to a full recovery after an applied deformation. We observe a synergistic effect leading to much stronger gel networks when fat and silica are present together. We use polarized light microscopy to gain a more direct insight into the effect of silica aggregates on the fat crystal microstructure. In particular, we study the effects of different fat concentrations, cooling rates, silica concentrations and silica surface chemistries. We use various image analysis techniques to quantify the fat crystal microstructure and find no significant difference in the presence of silica, at low concentrations.

Background: Studies evaluating the possible health-promoting effects of sound nutrition in heart and lung transplant recipients are currently lacking. Despite advances in drug treatment and patient monitoring, lifestyle-associated complications such as obesity, diabetes and cardiovascular disease occur frequently. Following transplantation, a low-fat eating pattern is currently viewed as best standard care. However, a Mediterranean diet based on a varied range of fresh unprocessed foods and supplemented with extra virgin olive oil has demonstrated clinical benefit in various non-transplant populations. The aim of this study was to evaluate the feasibility and acceptability of a Mediterranean vs a low-fat diet intervention in heart and lung transplant recipients, and to assess clinical and biochemical outcomes. Methods: This was a randomised controlled feasibility trial to evaluate a Mediterranean diet supplemented with extra-virgin olive oil, vs a modified low-fat diet in heart and lung transplant recipients at a single centre. In total, 41 clinically stable male and female (median age 55 years) transplant recipients were randomly assigned (1:1) in two separate 12-month waves (n=24 and n=17) to one of these diet interventions. A range of validated food frequency and adherence questionnaires captured changes in participants' reported eating habits to 6 weeks post-study. Clinical and biochemical analysis was conducted at baseline, 25 and 52 weeks. Telephone and outpatient contact provided a support mechanism to reinforce dietary behavioural change. Caloric intake and physical exercise awareness were discussed, but not promoted. Results: Thirty nine participants completed the trial (95%). Adherence to both interventions improved significantly at week 25, and was maintained at 52 and 58 weeks. Compared with baseline, waist circumference decreased in both groups at week 25 (p=0.024). A decrease in blood pressure and heart rate occurred at 52 weeks in the low-fat group only. At 52 weeks, higher adherence resulted in significant improvements in fasting glucose in the Mediterranean (< 4.8%) and low-fat (< 5%) groups. This respective pattern was also observed with total cholesterol (≤ 9% and ≤ 7%), triglycerides (≤ 9% and ≤ 20%) and IGF-1 (≤ 9% and ≤ 15%). A significant decrease in the LDL/HDL ratio (≤ 12%) occurred in the Mediterranean group only. Moreover, clinically relevant lipid and glucose regulation changes were observed in each intervention. Conclusions: The implementation of a prospective 12-month Mediterranean or low-fat diet is feasible and acceptable in a heart and lung transplant outpatient setting. Both interventions were positively associated with improvements in lipid and blood glucose regulation and circulating IGF-1. As part of a multidisciplinary framework, these findings offer an additional therapeutic strategy to optimise outpatient care.

Orientador: Ellen Cristini de Freitas / Banca: Julio Sergio Marchini / Banca: Adelino Sanchez Ramos da Silva / Resumo: Objetivo: O objetivo desse estudo foi de avaliar os efeitos da suplementação de taurine no tecido adipose em ratos obesos treinados. Métodos: Ratos machos Wistar foram alimentados com dieta controle e hipercalórica para induzir a obesidade, e divididos em 4 grupos: controle (CT, dieta controle, n =6); sedentário (SD, dieta hipercalórica, n=6); sedentátio taurina (SDTAU; dieta hipercalórica e suplementação de taurina; n=6); treinado (TR; dieta hipercalórica e exercício físico; n=6), treinado taurina (TRTAU; dieta hipercalórica, suplementação de taurina e exercício físico; n =6). Resultados: Foi observado um aumento significativo do peso dos animais dos grupos SD e SDTAU em comparação com grupos de TR e TRTAU. Observou-se que os grupos que foram suplementados com taurina (SDTAU e TRTAU) apresentaram um aumento significativo na concentração sérica de taurina. A área total do grupo de animais SDTAU foi 132% superior em relação ao grupo TRTAU (p <0,0073). Em relação à área de gordura foi observada diferença significativa no grupo SDTAU quando comparado com os grupos treinados associados ou não com a suplementação de taurina. O Os grupos SDTAU e SD apresentaram maior peso da gordura epididimal (p <0,0001), enquanto que o valor mais baixo foi observado no grupo TRTAU. Em relação ao tamanho dos adipócitos grupos houve diferença estatisticamente significativa entre eles. Conclusão: Com base nos resultados apresentados, pode concluir-se que oito semanas de suplementação com taurina associado com exercício foi capaz de reduzir a gordura visceral e diminuir o peso da gordura epididimal. No entanto, a suplementação de taurina com e sem o exercício não causaram mudanças no tamanho do adipócito. / Abstract: Pupose: The objective of this study was to evaluate the effects of taurine supplementation in adipose tissue of obese trained mice. Methods: Male Wistar mice were fed with control or hypercaloric diet to induce obesity, and divided into 4 groups: control (CT, control diet, n =6); sedentary (SD, high calorie diet, n= 6); taurine sedentary (SDTAU, high calorie diet with taurine supplementation, n=6); trained (TR, high calorie diet and physical exercise, n=6), taurine trained (TRTAU, high calorie diet with taurine supplementation and physical exercise, n=6). Results: A significant increase in the weight of animals in SD and SDTAU groups compared to groups TR and TRTAU. It is observed that the groups that were supplemented with taurine (SDTAU and TRTAU) showed a significant increase in the blood taurine concentration. The total area of the animals SDTAU group was 132 % higher compared to TRTAU group (p< 0.0073). Regarding fat area was observed significant difference in SDTAU group when compared with to the trained groups associated or not with taurine supplementation. SDTAU and the SD group showed greater weight of epididymal fat (p< 0.0001), while the lowest value was observed in TRTAU group. Regarding the size of adipocytes groups there was significant statistically difference between them. Conclusion: Based on the results presented, it can be concluded that eight weeks of supplementation with taurine associated with exercise was able to reduce visceral fat and decrease the weight of epididymal fat. However, taurine supplementation with and without exercise have not caused changes in the size of the adipocyte. / Mestre

Made available in DSpace on 2014-08-13T14:50:55Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-03-28Bitstream added on 2014-08-13T18:00:05Z : No. of bitstreams: 1 000767273.pdf: 813036 bytes, checksum: 1f4cef23671bdff7ab7f46d510271cca (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Objetivo: O objetivo desse estudo foi de avaliar os efeitos da suplementação de taurine no tecido adipose em ratos obesos treinados. Métodos: Ratos machos Wistar foram alimentados com dieta controle e hipercalórica para induzir a obesidade, e divididos em 4 grupos: controle (CT, dieta controle, n =6); sedentário (SD, dieta hipercalórica, n=6); sedentátio taurina (SDTAU; dieta hipercalórica e suplementação de taurina; n=6); treinado (TR; dieta hipercalórica e exercício físico; n=6), treinado taurina (TRTAU; dieta hipercalórica, suplementação de taurina e exercício físico; n =6). Resultados: Foi observado um aumento significativo do peso dos animais dos grupos SD e SDTAU em comparação com grupos de TR e TRTAU. Observou-se que os grupos que foram suplementados com taurina (SDTAU e TRTAU) apresentaram um aumento significativo na concentração sérica de taurina. A área total do grupo de animais SDTAU foi 132% superior em relação ao grupo TRTAU (p <0,0073). Em relação à área de gordura foi observada diferença significativa no grupo SDTAU quando comparado com os grupos treinados associados ou não com a suplementação de taurina. O Os grupos SDTAU e SD apresentaram maior peso da gordura epididimal (p <0,0001), enquanto que o valor mais baixo foi observado no grupo TRTAU. Em relação ao tamanho dos adipócitos grupos houve diferença estatisticamente significativa entre eles. Conclusão: Com base nos resultados apresentados, pode concluir-se que oito semanas de suplementação com taurina associado com exercício foi capaz de reduzir a gordura visceral e diminuir o peso da gordura epididimal. No entanto, a suplementação de taurina com e sem o exercício não causaram mudanças no tamanho do adipócito. / Pupose: The objective of this study was to evaluate the effects of taurine supplementation in adipose tissue of obese trained mice. Methods: Male Wistar mice were fed with control or hypercaloric diet to induce obesity, and divided into 4 groups: control (CT, control diet, n =6); sedentary (SD, high calorie diet, n= 6); taurine sedentary (SDTAU, high calorie diet with taurine supplementation, n=6); trained (TR, high calorie diet and physical exercise, n=6), taurine trained (TRTAU, high calorie diet with taurine supplementation and physical exercise, n=6). Results: A significant increase in the weight of animals in SD and SDTAU groups compared to groups TR and TRTAU. It is observed that the groups that were supplemented with taurine (SDTAU and TRTAU) showed a significant increase in the blood taurine concentration. The total area of the animals SDTAU group was 132 % higher compared to TRTAU group (p< 0.0073). Regarding fat area was observed significant difference in SDTAU group when compared with to the trained groups associated or not with taurine supplementation. SDTAU and the SD group showed greater weight of epididymal fat (p< 0.0001), while the lowest value was observed in TRTAU group. Regarding the size of adipocytes groups there was significant statistically difference between them. Conclusion: Based on the results presented, it can be concluded that eight weeks of supplementation with taurine associated with exercise was able to reduce visceral fat and decrease the weight of epididymal fat. However, taurine supplementation with and without exercise have not caused changes in the size of the adipocyte.

Doctor of Philosophy / Department of Animal Sciences and Industry / Terry Houser / One experiment was conducted to determine the collagen and adipocyte characteristics in pork belly fat with different iodine values (IV) and if these factors contribute to belly firmness. An additional two experiments were conducted to create an objective method to score bacon distortion during cooking and to determine how IV and cooking method contribute to bacon distortion. Experiment 1 sorted pork bellies (n=72) into three IV categories: High 76.5 g/100g, Intermediate 70.5 g/100g, and Low 64.9 g/100g. Belly characteristics and firmness were measured before processing into bacon. After processing, 3 bacon slices were selected from the belly and analyzed for histochemistry and collagen analysis. No differences were observed between belly characteristics, while High IV bellies showed softer bellies. Adipocyte characteristics remained unchanged between IV groups. High IV bellies showed greater amounts of collagen. Experiment 2 cooked bacon slices (n=585) on three different appliances (griddle, microwave, and oven) and scored the resulting distortion using a subjective scale. Raw and cooked bacon characteristics were measured to determine which response variables contributing to distortion. Bacon slices were removed from 6 different locations within each belly sampled. Two distortion measurements were created to objectively describe distortion response (crest frequency and bacon distortion index. Subjective distortion scores, crest frequency, bacon distortion index, and raw and cooked bacon characteristics were shown to change between locations of the belly. Accuracy of predictive equations developed to predict distortion scores were low. Experiment 3 evaluated how IV interacts with cooking methodology to influence cooking characteristics, fat quality and distortion of bacon. Bacon slices (n=300) were organized into two IV categories, Low (61.52 to 65.54 g/100g) and High (78.83 to 85.34 g/100g) and cooked using three different appliances (oven, microwave, and griddle). Bacon from the Low IV group had the greatest amount of fat. Cooking bacon on a griddle showed the greatest distortion scores, while the oven produced bacon with the lowest distortion scores. Bacon with higher IV produced bacon with increased distortion scores. Bacon from the High IV group showed smaller cooked dimensions than the Low IV bacon. Neither cooking method nor IV level affected the cooked fatty acid composition.