Made available in DSpace on 2014-07-29T15:13:41Z (GMT). No. of bitstreams: 1 Rpbert Taylor Rocha Bezerra.pdf: 1480821 bytes, checksum: 5c9ea37c94c3053c5474aa724324d709 (MD5) Previous issue date: 2009-08-31 / This study was conducted to evaluate the application of near infrared spectroscopy (NIRS) in the prediction of levels of protein, moisture, fat besides cooking losses and shear force in non-ground frozen meat under slow method -20° C and rapid -40° C. The study was conducted in two stages, the first to identify the effect of freezing on the spectra and the second for the development of equations of calibration and validation of the quantitative method for the constituents and quality factors cited. For the two stages 16 muscles Longissimus dorsi purchased at a large cold-storage building in the state of Goiás under Federal Inspection were used. The method developed to identify the effect of freezing on the spectra obtained by NIRS was able to identify 100% of the samples for the processing -20° and -40° C, with coefficients of determination (R2) greater than 0.94. After identifying the differences between the spectra according to the treatments in the first stage, the calibration was developed to create equations for moisture, protein, fat, cooking losses and shear force for each treatment. In the stage of calibration the regression analysis was developed, , taking as independent variables the results of physical-chemical analysis, and as dependent variables, the results of reflectance in the near infrared region from 1100 to 2400nm. The method showed itself effective for determining differences between spectra of Longissimus dorsi muscles subjected to freezing in temperatures of -20° and -40° C. The influence of the method of freezing on moisture and cooking losses was significant (P<0.05) on the test. The determination coefficients (R2) obtained from the relation between the analysis values by reference methods and by NIRS, for the protein, moisture and fat contents at -20° and -40°C were superior to 0,90. For shear force and cooking losses the values of R2 were superior to 0,70. / O presente trabalho foi desenvolvido com o objetivo de avaliar a aplicação da espectroscopia de infravermelho próximo (NIRS) na predição de teores de proteínas, umidade, gorduras além de perdas por cocção e força de cisalhamento em carnes não trituradas e congeladas sob método lento -20°C e rápido -40°C. O trabalho foi desenvolvido em duas etapas sendo a primeira para a identificação do efeito do congelamento sobre os espectros e a segunda para o desenvolvimento de equações de calibração e adequação do método quantitativo para os constituintes e fatores de qualidade citados. Para as duas etapas foram utilizados 16 músculos Longissimus dorsi adquiridos em um grande frigorífico do estado de Goiás sob Inspeção Federal. O método desenvolvido para a identificação do efeito do congelamento sobre os espectros obtidos por NIRS foram capazes de identificar 100% das amostras quanto aos tratamentos -20 e a -40ºC, com coeficientes de determinação (R2) superiores a 0,94. Após a identificação das diferenças entre os espectros de acordo com os tratamentos na primeira etapa, foi desenvolvida a calibração para a criação das equações para umidade, proteínas, gorduras, perdas por cocção e força de cisalhamento para cada tratamento. Na etapa de calibração foi desenvolvida a análise de regressão (MPLS), tendo como variáveis independentes os resultados das análises físico-químicas e, como variáveis dependentes, os resultados da reflectância no infravermelho próximo na região de 1100 a 2400nm. O método mostrou-se eficaz para a determinação de diferenças entre espectros de músculos Longissimus dorsi bovino submetidos a congelamento sob temperaturas de -20 e a -40°C. A Influência do método de congelamento sobre umidade e perdas por cocção apresentou-se significativo (P<0,05) ao teste t. Os Coeficientes de determinação (R2) obtidos da relação entre os valores das análises por métodos de referência e pelo NIRS, para os conteúdos de proteínas, umidade, gordura a -20 e a -40 °C foram superiores a 0,90. Para força de cisalhamento e perdas por cocção os valores de R2 foram superiores a 0,70.

La cryopréservation, dans le domaine de la reproduction médicalement assistée, constitue depuis de nombreuses années une branche suscitant beaucoup d’intérêts et d’espoirs. En effet, de nombreuses équipes de recherche se sont attelées à mettre au point et à améliorer des protocoles permettant de conserver les gamètes, les embryons et les tissus reproducteurs.<p>Malgré le fait que la cryopréservation soit une technique très attractive, elle peut avoir des effets délétères sur les cellules. Les protocoles expérimentaux visent donc à minimiser ces effets afin d’augmenter la survie et la compétence cellulaire après décongélation.<p><p>Les deux méthodes les plus utilisées, la congélation lente et la vitrification, présentent chacune des avantages et des inconvénients. En effet, la première ne permet pas d’éliminer la cristallisation intracellulaire. Quant à la seconde, elle empêche la formation de cristaux de glace mais pourrait provoquer une toxicité due à la forte concentration des cryoprotecteurs. <p><p>Cette thèse de doctorat propose plusieurs objectifs :<p><p>•\ / Doctorat en Sciences biomédicales et pharmaceutiques / info:eu-repo/semantics/nonPublished

This work was aimed at studying lipid stability of silver catfish (Rhamdia quelen) fillets. The influence of the inclusion (5%) of soybean or rice oil in silver catfish diet and vacuum packaging on lipid and color stability of raw silver catfish fillets was evaluated during frozen storage (18 months). Besides, the influence of seven cooking methods (boiling, conventional baking, microwave baking, grilling, deep frying in soybean oil, canola oil, or partially hydrogenated vegetable oil) on the oxidation, proximate, and fatty acid composition of fillets was also evaluated. The different diets had no effect on the proximate composition of the fish fillets. The content of thiobarbituric acid reactive substances (TBARS, lipid oxidation index) of fillets from both diets increased after 12 months of storage with or without vacuum, but this increase was higher in fish fed with soybean oil. Color parameters were not affected by the vacuum storage or diet, but most parameters (a*, b*, chroma, and Hue values) were affected by the time of storage. Hue value showed that raw fillets tended to yellowness and after 18 months of frozen storage became greener. The content of various fatty acids in fillets was influenced by the type of vegetable oil used in the diet, but n-3/n-6 polyunsaturated fatty acids ratio and unsaturated/saturated ratio did not differ between diets. All cooking methods evaluated reduced moisture and increased protein content. Fat content was higher in the fried fillets. The free fatty acid content of fillets was significantly reduced by the different cooking methods, while conjugated dienes and peroxide values decreased for all fried samples, but remained constant in the samples submitted to the other cooking methods. Boiling and baking increased TBARS, while grilling and frying did not change TBARS. Boiling, baking, and grilling did not affect the silver catfish fillets fatty acid composition. Frying in canola oil increased n-3/n-6 ratio, in soybean oil increased general polyunsaturated fatty acid content, and in hydrogenated vegetable oil incorporated trans fatty acids in the fillets. Results indicated that fillets from silver catfish fed diets with soybean or rice oil have different lipid profile and lipid stability during frozen storage. Frying silver catfish fillets in canola oil could increase the low n-3/n-6 polyunsaturated fatty acids ratio of raw silver catfish fillets. / O presente trabalho teve por objetivo estudar a estabilidade lipídica de filés de jundiá (Rhamdia quelen). Foi avaliada a influência da inclusão (5%) de óleo de soja ou arroz na dieta do jundiá, e a embalagem a vácuo, sobre a estabilidade lipídica e a cor de filés crus congelados (18 meses). Avaliou-se também a influência de sete métodos de cocção (cozido em água, assado em forno convencional ou microondas, grelhado, ou frito em óleo de soja, arroz ou gordura vegetal hidrogenada) sobre a oxidação, a composição centesimal e de ácidos graxos de filés de jundiá. Não houve diferença na composição centesimal dos filés entre as dietas. O conteúdo de substâncias reativas ao ácido tiobarbitúrico (TBARS, índice de lipoperoxidação) aumentou nos filés dos peixes de ambas as dietas, após 12 meses de armazenamento congelado, tanto nos filés embalados com ou sem vácuo. Esse aumento foi mais acentuado nos filés dos peixes alimentados com dietas contendo óleo de soja. Os parâmetros de cor não foram afetados pela embalagem a vácuo ou pela dieta, mas a maioria dos parâmetros (a*, b*, croma e ângulo de matiz), foi afetada pelo tempo de estocagem. O valor de ângulo de matiz mostrou que os filés crus tendiam ao amarelo, e após 18 meses de armazenamento congelado tenderam ao verde. O conteúdo de vários ácidos graxos nos filés foi influenciado pelo tipo de óleo vegetal utilizado na dieta, porém a razão dos ácidos graxos poliinsaturados n-3/n-6 e insaturados/saturados não diferiu entre as dietas. Todos os métodos de processamento térmico avaliados reduziram a umidade e aumentaram o conteúdo de proteína dos filés. O teor de gorduras foi maior nos filés fritos. O conteúdo de ácidos graxos livres dos filés foi significativamente reduzido pelos diferentes métodos de processamento térmico, enquanto os teores de dienos conjugados e peróxidos diminuíram em todas as amostras submetidas à fritura, mas permaneceram constantes nas amostras submetidas aos demais métodos de processamento térmico. Nos filés cozidos e assados observou-se aumento dos teores de TBARS, enquanto os grelhados e fritos não sofreram alteração neste parâmetro. A composição de ácidos graxos dos filés de jundiá cozidos, assados e grelhados não foi alterada pelo tratamento térmico. A fritura em óleo de canola aumentou a razão n-3/n-6, enquanto que a fritura em óleo de soja aumentou o conteúdo total de ácidos graxos poliinsaturados, e a fritura em gordura vegetal hidrogenada incorporou ácidos graxos trans aos filés. Os resultados indicam que os filés de jundiá alimentados com dietas contendo óleo de soja ou de arroz tiveram perfil lipídico e estabilidade lipídica diferente durante o armazenamento congelado. A fritura dos filés de jundiá em óleo de canola poderia aumentar a razão de ácidos graxos poliinsaturados n-3/n-6, que é baixa nos filés de jundiá crus.

The objective of this thesis is to characterize the Labská rokle creek icefall in terms of its morphology and types of ice structures. It describes the icefall's development during the winter season and analyses the impact of meteorological factors. The data about the icefall's volume were collected via sequential photographing and 3D scanner measuring during the winter seasons 2014/15 and 2015/16. The collected data were compared with the data from temperature sensors situated below the icefall and in its close proximity and with the data from the meteorological station in Labská bouda hut. The given icefall showed a very fast growth in the first phase of its development. This phase was followed by a typically stable phase of small fluctuations and subtle reactions to surrounding stimuli. In the third phase, a rapid decline in volume occurred as a result of either episodic events, such as when a larger piece of ice came loose, or progressive thawing. Regarding the factors, it was confirmed that temperature had the biggest impact on the volume of the icefall. A very high correlation was also found to be between the icefall's volume and the height of snow. A bigger snow height apparently puts off the stable phase and allows a greater accumulation of ice. The impact of global radiation and sunlight...

Abstract Coronary artery bypass grafting (CABG) is the treatment of choice for patients with three-vessel disease or left main stenosis. However, it is associated with considerable risk of perioperative complications such as myocardial infarction, stroke, infections, and mortality to which excessive bleeding is a contributing factor. This thesis aims to determine the factors involved in and clinical implications of bleeding after CABG. The 1st study evaluated the effects of preoperative ASA discontinuation on the patient’s outcome after CABG. The results showed that late or no discontinuation of low-dose ASA before CABG may decrease the risk of postoperative stroke without increasing the risk of postoperative bleeding. In the 2nd study the use of warfarin was found to be a safe during CABG with no excess bleeding nor other major complications. The 3rd study estimated the impact of surgeons´ performances on blood loss and need for re-exploration after CABG. With 2001 study patients, this study clearly demonstrated that an individual surgeon is a powerful determinant of postoperative bleeding and need for re-exploration after CABG. Using systematic review and meta-analysis, we estimated the risk of complications related to re-exploration for bleeding after CABG. In literature search in 2011, 8 articles with 557 923 patients fulfilled the inclusion criteria. Re-exploration for bleeding after cardiac surgery carries a significantly increased risk of postoperative mortality and morbidity, and thus has a major impact on the patient’s immediate postoperative outcome. We also studied the impact of blood transfusion on the development of post-operative stroke after CABG. Of the study population of 2 226 CABG patients, stroke occurred postoperatively in 53 patients (2.4%). The statistical analysis showed that transfusion of blood products after CABG has a strong, dose-dependent association with the risk of stroke. The use of Octaplas® and platelet transfusions seem to have an even larger impact on the development of stroke than red blood cell transfusions. The 6th study investigated the impact of transfusion of blood products on intermediate outcome after CABG in 2001 patients. The findings indicated that transfusion of any blood product is associated with a significant risk of all-cause and cardiac mortality after CABG. / Tiivistelmä Sepelvaltimotauti on yleisin kuolinsyy ja sepelvaltimoiden ohitusleikkaus hyvine pitkäaikaistuloksineen on todettu parhaaksi hoidoksi potilailla, joilla on monen suonen tai vasemman päärungon tauti. Ohitusleikkaukseen liittyy kuitenkin verenvuodon sekä näihin kytkeytyvien komplikaatioiden riski. Tämän väitöskirjan tavoitteena oli määrittää verenvuodon riskitekijöitä sekä verituotteiden siirtojen vaikutusta ohitusleikkauspotilaiden ennusteeseen. Verenhyytymistä estävien lääkkeiden tiedetään lisäävän verenvuotoja. Ensimmäinen tutkimus osoitti, että ASA:n jatkaminen keskeytyksettä ohitusleikkauksissa vähentää aivoinfarktien riskiä lisäämättä silti verenvuodon riskiä. Toisessa tutkimuksessa pitkäaikainen warfariinihoito osoittautui turvalliseksi ohitusleikkauksen aikana eikä sen käyttö lisännyt verenvuotoja eikä muita komplikaatioita. Kolmas tutkimus osoitti kirurgin taidon merkityksen verenvuotojen ja uusintaleikkausten määrään 2001 potilaalla. Verenvuotojen vuoksi tehtävien uusintaleikkausten negatiivinen vaikutus postoperatiiviseen mortaliteettiin sekä morbiditeettiin on todettu yksiselitteisesti useissa tutkimuksissa. Vuonna 2011 tehdyllä systemaattisella kirjallisuuskatsauksella ja meta-analyysillä selvitimme yhteensä 557 923 ohitusleikkauspotilaan aineistosta, että verenvuodon jälkeisiin uusintaleikkauksiin liittyy huomattava kuoleman ja komplikaatioiden riski. Verenvuotoja hoidetaan yleisesti verensiirroilla, vaikkakin useat tutkimukset ovat osoittaneet verituotteiden annon lisäävän mortaliteettia sekä komplikaatioriskiä. Viides tutkimus selvitteli sepelvaltimoleikkauksissa potilaalle annettujen verituotteiden ja leikkauksen yhteydessä sairastettujen aivoinfarktien välistä yhteyttä. Osoittautui, että verituotteiden käyttöön liittyy annosriippuvaisesti lisääntynyt riski saada aivoinfarkti leikkauksen yhteydessä. Varsinkin verihiutale- ja jääplasmasiirtoihin on todettu liittyvän vielä suurempi aivoinfarktin riski kuin punasolusiirtoihin. Kuudes tutkimus selvitteli sepelvaltimoleikkauksien yhteydessä annettujen verituotteiden vaikutusta 2001 potilaan keskipitkään ennusteeseen. Tutkimus osoitti, että minkä tahansa verituotteen antoon sepelvaltimoleikkauksissa liittyy lisääntynyt kuoleman ja sydänkuoleman riski.

Les pâtes surgelées sont relativement stables et peuvent être fabriquées à l’échelle industrielle, distribuées et cuites à la demande au moment de la vente ou de la consommation (point chaud). La congélation des pâtes sucrées induit une baisse de volume et une augmentation du temps de fermentation, ces conséquences sont dues à deux facteurs : la baisse de la production de CO2 (viabilité des levures) et la faible capacité de rétention de gaz du réseau gluténique. La perte de la qualité des pâtes congelées est accélérée durant le stockage. Cette thèse porte sur l’étude de l’effet de la congélation et de la conservation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées type Kougelhopf. Ce travail vise à l’étude de l’impact de la vitesse de congélation sur les propriétés microbiologiques, rhéologiques, structurales et sensorielles de ces pâtes. Elles ont été congelées à différentes températures (-20 °C, -30 °C, -40 °C et une immersion dans l'azote liquide) puis conservées à -40 °C pendant 9 semaines. Les principaux résultats de cette étude ont permis de mettre en évidence le rôle de la vitesse de congélation et de la durée de conservation sur les propriétés intrinsèques des pâtes sucrées surgelées. Il en découle que l’activité fermentaire et l’intégrité du réseau du gluten sont tributaire de la vitesse de congélation. En effet, cette dernière contrôle la taille et la localisation des cristaux de glace d’où la recherche d’un compromis entre une vitesse de congélation ni trop rapide pour diminuer la viabilité des levures ni trop lente pour former de gros cristaux pouvant perforer le réseau de gluten de la pâte. Ce travail a démontré que le surdosage de levure reste valable uniquement pour les pâtes sucrées surgelées destinées à être conservées au-delà de 4 semaines. Ce surdosage améliore ainsi la qualité globale du Kougelhopf en compensant la perte de l'activité des levures pendant la congélation et le stockage / The frozen doughs are relatively stable and can be manufactured on an industrial scale, distributed and baked on demand at the point of sale or consumption (Bake-off). Freezing sweet dough induces a decrease in specific volume and an increase in fermentation time, these effects are due to two factors: lower production of CO2 (yeast viability) and losing capacity to retain gas (gluten network integrity). The loss of quality of frozen dough is accelerated during storage. This study focuses on the freezing and frozen storage effects on Kougelhopf sweet doughs. The aim of this work is to study the impact of freezing rate on microbiological, rheological, structural, and sensory properties of sweet doughs. The sweet doughs were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen doughs intrinsic properties. This study shown the dependence of fermentation activity and integrity of the gluten network with freezing rate, which controls size and location of ice crystals resulting in research of a compromise between freezing rate nor too fast to reduce yeast viability, nor too slow to form large ice crystals that could perforate gluten network. Added the yeast amount is necessary only for frozen sweet doughs to be stored beyond 4 weeks, which improves the overall quality of Kougelhopf by compensating for yeast activity decrease during freezing and frozen storage

L’objectif de cette thèse est l’étude des différents aspects de l’interaction à quelques corps entre des atomes de Rydberg froids. Cette thèse a été réalisée dans le cadre d’une cotutelle entre l’Université Paris-Saclay et l’Université de Pise en travaillant sur deux différents montages expérimentaux sur des atomes de Rydberg froids : respectivement sur le Cs au Laboratoire Aimé Cotton et sur le Rb au département de Physique de l’Université de Pise. Au Laboratoire Aimé Cotton nous avons démontré l’existence des nouvelles interactions à quelques corps dans un gas gelé d’atomes de Rydberg. Ces nouvelles résonances sont la généralisation des résonances de Förster bien connues dans le domaine des atomes de Rydberg. Ces résonances agissent sur les degrés de liberté interne des atomes de Rydberg et ont l’effet d’un transfert résonant d’énergie et de population comme dans le cas des FRET (Fluorescence Resonance Energy Transfer). Comme dans le cas de la résonance de Förster à deux corps, les résonances FRET à trois corps sont accordées à la résonance avec un champ électrique externe et peuvent être observées pour différents nombres quantique principaux. Les effets à trois corps sont observés en absence de tout effet à deux corps et sont qualifiés de Borroméens. La présence d’un champ externe peut générer d’autres résonances entre atomes de Rydberg qui sont interdites en absence de champ électrique. Ces résonances, qu’on peut qualifier des résonances quasi-interdites, sont dues à un couplage dipole-dipole de type Förster. Nous avons identifié toutes ces résonances liées au couplage entre les niveaux de multiplicité de n différents.Dans le montage expérimental à Pise on a étudié les effets mécaniques liés à la répulsion van der Waals entre atomes de Rydberg. Nous avons étudié l’expansion due à l’interaction van der Waals dans une chaîne 1D des atomes de Rydberg de Rb qui ont étés excités avec une excitation laser hors résonance. La comparaison entre les différents désaccords de l’excitation laser démontre le rôle central joué par l’interaction van der Waals. / The aim of this thesis is to investigate different aspects of few-body interactions in cold Rydberg atoms. It has been realized in a co-tutelle program between the University of Paris-Saclay and the University of Pisa working on two different experimental set ups: one at Laboratoire Aimé Cotton on cold Cs Rydberg atoms and a second at Physics Department of Pisa on cold Rb Rydberg atoms. In Laboratoire Aimé Cotton we demonstrated the existence of new few-body interactions we observed in a frozen Rydberg gas of Cs atoms. These new resonances are a generalization of already known two-body Förster resonances. They act on the internal degrees of freedom of the Rydberg atoms leading to a resonant energy transfer analogous to the one in FRET (Fluorescence Resonance Energy Transfer). In analogy with Förster resonance, three-body FRETs are tuned with an external electric field and can be observed for different principal quantum number. The three-body interaction appeared in the absence of any two-body ones and for this reasons it has a Borromean character. The presence of this external electric field leads to additional resonances between Rydberg atoms supposedly forbidden. These resonances, we call quasi-forbidden Förster resonances, are due to dipole-dipole interaction as in the case of Förster resonance. We investigated these resonances finding a large number close to the allowed two-body and three-body FRET. A precise study was necessary in order to identify and discriminate these resonances from the allowed ones.In the experiment in Pisa we instead focus our attention on the mechanical effect of van der Waals repulsion between Rydberg atoms. We studied the spatial expansion due to a van der Waals interaction in a 1D chain of Rb Rydberg atoms excited with an off-resonant laser excitation. The comparison of the spatial expansion for different detuning of the laser excitation reveals the central role of the van der Waals interaction whose strength is equal to the detuning of the laser excitation.

Des progrès importants ont été obtenus dans les principales populations porcines pour les caractères inclus dans l'objectif de reproduction, à savoir la croissance, l'efficacité alimentaire, la composition de la carcasse et, dans les lignées maternelles, la prolificité des truies. Les animaux sélectionnés pour une forte efficacité productive peuvent être particulièrement sensibles à des problèmes comportementaux, physiologiques ou immunologiques, c'est-à-dire être moins robustes. Ces effets défavorables de la sélection sont souvent difficiles à mettre en évidence, car les caractères correspondants ne sont pas systématiquement enregistrés dans les programmes de sélection. L'utilisation d’un stock de sperme congelé est une méthode élégante pour estimer les évolutions génétiques pour un grand nombre de caractères (habituellement non enregistrés). Deux groupes expérimentaux (L77 et L98) ont été produits par l'insémination de truies LW, nées en 1997-1998, soit avec du sperme congelé stocké à partir des verrats LW de 1977, soit avec du sperme frais de verrats nés en 1998. Cette étude a montré que deux décennies de sélection ont permis des progrès importants pour les principaux caractères d'intérêt, mais ont également affecté de façon défavorable des caractères tels que la longévité, le risque de mortalité, la variabilité de caractères, qui suggèrent un effet défavorable de la sélection sur la robustesse des porcs. Nos résultats soulignent la nécessité d'intégrer des caractères liés à la robustesse dans l'objectif de sélection des populations porcines. Il est donc nécessaire de poursuivre les recherches afin de mieux caractériser les différentes composantes de la robustesse et leur impact sur l’efficience, le bien-être et la santé des porcs afin de pouvoir définir les objectifs de sélection les plus pertinents pour l’avenir. / Large improvements have been obtained in major pig populations for traits included in the breeding goal, i.e. growth, feed efficiency, carcass composition and, in maternal lines, sow prolificacy. Animals selected for high production efficiency may in particular be more sensitive to behavioral, physiological, or immunological problems, I.e., be less robust. These adverse effects of selection are often difficult to reveal, as corresponding traits are not routinely recorded in breeding programs. The use of stored frozen semen has been shown to be an elegant method to estimate genetic trends for a large number of (usually not recorded) traits. Two experimental groups (L77 and L98) were produced by inseminating French Large White (LW) sows born in 1997-1998 with either stored frozen semen from the above-mentioned 1977 LW boars or with fresh semen from LW boars born in 1998. This study has shown that 2 decades of selection have resulted in large gains for major traits of interest, but have also adversely affected traits such as longevity, risk of mortality, trait variability, which tend to indicate an unfavorable effect of selection on pig robustness. Our results stress the necessity to integrate robustness related traits in the breeding goal of pig populations. Thus, further research is needed to better characterize the different components of robustness and their impact on pig efficiency, welfare and health to be able to define the most relevant breeding objectives for the future.

No description available.

Immunohistologic investigations of wound healing in human oral mucosa require specific cell biological markers as well as consecutive small biopsies. Small specimens are ideally embedded in plastic (methylmethacrylate, MMA) resin due to their miniature size. This limits the use of antibodies for these markers. In this immunohistochemical study, the distribution of wound healing markers, e.g. cytokeratin (CK), laminin, collagen IV, vimentin, vinculin and fibronectin, were compared between semithin sections of plastic-embedded tissue and frozen sections of mucosal tissue in order to assess their use for future investigations. The antibodies against laminin, collagen IV and CK 1/2/10/11, 5/6, 13, 14, 17, 19 gave comparable staining patterns on cryostat sections of attached mucosa and on semithin sections of MMA-embedded attached mucosa. In the epithelial cell layers, the following distribution of CK immunostaining was observed: The basal cell layer was positive for CK 5/6, CK 14 and CK 19; the intermediate cell layer for CK 13, CK 17 and CK 1/2/10/11, and the superficial cell layer for CK 13 and CK 1/2/10/11. For most of these antibodies, enzyme digestion with 0.1% trypsin was adequate for demasking the antigens, except for anti-CK 14, anti-CK 17 and anti-laminin; predigestion with 0.4% pepsin in 0.01 N HCl gave similar staining results. The antibodies against vimentin, vinculin, fibronectin and CK 4 showed no affinity or a reciprocal reaction on the semithin sections. Therefore, the antibodies against CK 1/2/10/11; 5/6; 13; 14; 17, and 19, as well as the basement proteins laminin and collagen IV are deemed markers suitable on semithin sections of plastic-embedded attached oral mucosa. / Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG-geförderten) Allianz- bzw. Nationallizenz frei zugänglich.