Thesis (MSc)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Diss. (sammanfattning) Göteborg : Göteborgs universitet, 2010. / Härtill 4 uppsatser.

Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 52-57). Also available on the World Wide Web.

Orientadores: Reginaldo Guirardello, Cristiane Barbieri Rodella, Fábio de Ávila Rodrigues / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-25T22:54:30Z (GMT). No. of bitstreams: 1 SepulvedaLanziano_CarlosAlberto_M.pdf: 2488855 bytes, checksum: f2b18af4d9c9b44b4d3596ab297bbcda (MD5) Previous issue date: 2014 / Resumo: O presente trabalho teve como objetivo avaliar catalisadores de titânia-zircônia na reação de isomerização de glicose para frutose. Foram testados catalisadores puros de titânia e zircônia, além de mistos desses óxidos em proporções em massa de 25:75, 50:50 e 75:25. Os catalisadores foram caracterizados por adsorção de nitrogênio a 77 K, difração de raios X e dessorção a temperatura programada de CO2 e NH3. A atividade catalítica dos catalisadores foi testada em reator de batelada, a temperaturas de 393, 403, 413 e 423 K e tempos de reação de 0.5, 1, 1.5, 2, 3, 4, 5, 6, 7 e 8 h. Os resultados mostraram que os catalisadores puros possuem estrutura cristalina, no caso da titânia fase anatásio e mistura de fase monoclínica e tetragonal no caso da zircônia. A área superficial dos catalisadores puros foi menor em comparação com os catalisadores mistos que mostraram ser materiais amorfos. Além disso, os catalisadores mistos apresentaram maior concentração de sítios ácidos e básicos. Todos os catalisadores permitiram a reação de isomerização, contudo favoreceram reações secundárias que transformaram a frutose em HMF e/ou ácido lático. A isomerização de frutose é atribuída às características básicas, enquanto a formação de HMF às características ácidas. Já a formação de ácido lático é considerada como a intervenção de sítios básicos e ácidos. Finalmente, considerando esses resultados foram supostas rotas de reação sobre os catalisadores e modeladas matematicamente. Os parâmetros reacionais foram determinados ajustando os dados experimentais aos modelos matemáticos usando a metodologia de ajuste de parâmetros de equações diferenciais ordinárias / Abstract: In this work, titania-zirconia catalyst were evaluated in the reaction of glucose into fructose. Pure Titania and Zirconia and mixed oxides in mass proportions 25:75, 50:50 and 75:25 were tested. The catalysts were characterized by nitrogen adsorption at 77K, X-ray diffraction and temperature programmed desorption of \ce{CO2} and \ce{NH3}. The catalytic activity was measured in batch reactor at temperatures of 393, 403, 413 and 423 K and reaction times of 0.5, 1, 1.5, 2, 3, 4, 5, 6, 7 and 8 h. The results showed that pure catalyst structure is crystalline, Titania phase was anatase and Zirconia was mixture of monoclinic and tetragonal phase. The surface area of pure catalysts was lower that the mixed catalysts, these showed properties of amorphous solids. Similarly, the mixed catalysts showed higher concentration of acidic and basic sites. The catalysts allowed the isomerization reaction, but favored side reactions that convert fructose to HMF and lactic acid. Basic sites favored the reaction of isomerization of glucose into fructose and acid sites favored the reaction of dehydration of fructose to HMF. Basic and acid site favored lactic acid formation. Finally taking into account these results were supposed routes of reaction on the catalysts and modeled mathematically. The reaction parameters were determined by fitting the experimental data to mathematical models. The methodology used was parameter estimation for differential equations / Mestrado / Desenvolvimento de Processos Químicos / Mestre em Engenharia Química

Abstract Leptin is a hormone secreted by adipose tissue. It is involved in the regulation of appetite and energy expenditure. Leptin binds to its receptor (LEPR) that is expressed in the central nervous system as well as in other tissues including adipocytes and endothelial cells. Plasma leptin level reflects the amount of adipose tissue and previously, it has been shown to be associated with the risk for coronary artery disease. Two LEPR polymorphisms, Lys109Arg and Gln223Arg, have been extensively studied and they have been associated with several risk factors of atherosclerosis. Earlier studies have also shown that the risk for developing atherosclerosis and various other diseases might already be determined during the fetal period or immediately after birth. It seems that intrauterine undernourishment might cause changes on epigenetic level and result in alterations in gene expression. It has been suggested that the impaired fetal growth could affect plasma leptin level and leptin messenger RNA expression from adipose tissue. Long-term fructose consumption has also been shown to result in leptin resistance. Recently, leptin has been observed to be associated with autophagy. Autophagy has been demonstrated to act in several interesting processes such as fat storage in adipocytes and liver. Autophagy and the leptin system might also regulate each another. The aim of this thesis was to investigate the association of LEPR polymorphisms with thickness of the wall of carotid artery as well as with fatal and nonfatal cardiovascular disease events. In addition, we aimed to clarify the effects of fetal undernourishment and fructose consumption on the leptin system and autophagy. We were also interested in studying the role of the leptin system and autophagy in elevated triglycerides and liver fat accumulation seen as a result of high-fructose diet. In our studies, we observed that LEPR polymorphisms, Lys109Arg and Gln223Arg, are associated with intima-media thickness of carotid artery. Moreover, 19-year follow-up study showed that 109Arg homozygotes display lower incidence of cardiovascular events and lower total mortality. In our animal experiments, we were able to detect that fructose diet affects both LEPR isoform and autophagy gene expression. It seems that these changes might partly explain the mechanism behind the rise in blood triglyceride levels and liver fat accumulation caused by fructose diet. In conclusion, the results of this study clarify the role of leptin receptor in cardiovascular diseases. In addition, they offer new information especially about the effects of fructose diet on the leptin system, the dysfunction of which might predispose to the development of diseases. / Tiivistelmä Leptiini on rasvakudoksen tuottama hormoni. Se osallistuu ruokahalun ja energiankulutuksen säätelyyn. Leptiini sitoutuu reseptoriinsa (LEPR), joita on sekä keskushermostossa että muissakin kudoksissa, myös adiposyyteissä ja endoteelisoluissa. Plasman leptiinitaso heijastaa rasvakudoksen määrää ja sen on aiemmin osoitettu olevan yhteydessä sepelvaltimotaudin riskiin. Erityisesti kahta LEPR:n polymorfiaa, Lys109Arg ja Gln223Arg, on tutkittu aiemmin ja niiden on osoitettu olevan yhteydessä useisiin ateroskleroosin riskitekijöihin. Aiemmat tutkimukset ovat myös osoittaneet, että ateroskleroosiin ja useisiin muihin sairauksiin sairastumisen riski voi osittain määräytyä jo sikiöaikana tai varhain syntymänjälkeisen kehityksen aikana. Vaikuttaa siltä, että sikiöaikainen aliravitsemus voi aikaansaada muutoksia epigeneettisellä tasolla ja aiheuttaa näin muutoksia geeniekspressiossa. On ehdotettu, että sikiön heikentynyt kasvu vaikuttaisi plasman leptiinitasoon ja rasvakudoksen leptiinin lähetti-RNA:n ilmentymiseen. Pitkäaikaisen fruktoosinkulutuksen on myös osoitettu aiheuttavan leptiiniresistenssiä. Hiljattain leptiinin on havaittu olevan yhteydessä myös autofagiaan. Autofagian on osoitettu vaikuttavan useisiin kiinnostaviin prosesseihin, kuten rasvan varastoitumiseen adiposyytteihin sekä maksaan. Autofagia ja leptiinijärjestelmä mahdollisesti myös säätelevät toisiaan. Tämän väitöskirjan tavoitteena oli tutkia LEPR-polymorfioiden yhteyttä kaulavaltimon seinämän paksuuteen sekä sydän- ja verisuonitautitapahtumiin ja kuolleisuuteen. Pyrimme lisäksi selvittämään sikiöaikaisen aliravitsemuksen ja fruktoosin käytön vaikutusta leptiinijärjestelmään sekä autofagiaan ja olimme kiinnostuneita tutkimaan näiden osuutta fruktoosin kulutuksen seurauksena nähtävien metabolisten muutosten, kuten kohonneiden triglyseridien sekä maksan rasvoittumisen, synnyssä. Tutkimuksessamme havaittiin yhteys LEPR polymorfioiden Lys109Arg ja Gln223Arg sekä kaulavaltimon paksuuden välillä. Lisäksi 19-vuoden seurantatutkimus osoitti 109Arg-homotsygotian liittyvän pienentyneeseen sydän- ja verisuonitapahtumien ilmaantuvuuteen sekä matalampaan kokonaiskuolleisuuteen. Eläinmallissamme havaitsimme sekä LEPR-muotojen että autofagiageenien ilmentymisen muuttuneen fruktoosidieetin vaikutuksesta. Vaikuttaa siltä, että nämä muutokset voisivat osaltaan selittää esimerkiksi fruktoosiruokavalion aiheuttaman veren triglyseriditasojen nousun sekä maksan rasvoittumisen rotilla. Tutkimuksen tulokset selventävät leptiinireseptorin roolia sydän- ja verisuonitautien taustalla. Lisäksi ne tarjoavat uutta tietoa erityisesti fruktoosinkulutuksen vaikutuksesta leptiinijärjestelmään, jonka häiriöt altistavat sairauksien kehittymiselle.

No description available.

This master's thesis deals with the optimalization of HPLC-ELSD method for the determination of carbohydrates in food. The theoretical part focuses on the classification and characterization of carbohydrates, the occurrence of carbohydrates in food and their physiological importance. There was targeted mainly glucose, fructose, sucrose and maltose. There is a brief summary of the analytical methods that can be used to determine carbohydrates. Experimental part is based on a literary review. It also deals with high performance liquid chromatography with evaporative light scattering detector. The main content in this part is the optimalization of condition for reliable and rapid separation of the most frequently occurring carbohydrates in foods. The carbohydrates were identified and quantified under optimum condition in real samples specifically in fruit juice, beer, ketchup and red pepper powder. The result is commented in conclusion.

The performance of a maltodextrin gel as a replacement (25, 50, 75, and 100%) for shortening along with high-fructose corn syrup-90 (HFCS-90), adjusted for sweetness in each treatment, were evaluated in a high-ratio white-layer cake formulation. Two controls were used to compare to fat-replaced cakes: control A (100% fat with 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS-90), which closely matched the sugar system of the fat-replaced cakes. Objective tests indicated that treatments D (50%), E (75%), and F (100%) had significantly higher (P<0.05) batter specific gravity values compared to both controls. Batter specific gravity, however, only significantly decreased (P<0.05) the volume of treatment F. Crust and crumb L and b values, indicated that control B produced a dark crust (P<0.05) with a light crumb (P<0.05), while treatment E produced a light crust (P<0.05) and treatment F a darker crumb (P<0.05). Treatment F produced a firm cake (P<0.05) with significantly (P<0.05) high percent moisture. Overall, no significant differences (Pâ⠰¥0.05) in water activity were found among treatments over time; in contrast, degree of staling significantly increased (P<0.05) over time for all treatments. Sensory results indicated that treatment F produced a significantly (P<0.05) moister, shorter, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly (P<0.05) tougher and less sweet, respectively, when compared to the other treatments. Results from physical and sensory tests indicated that the combination of a maltodextrin gel and HFCS-90, up to 75% shortening replacement, resulted in satisfactory cakes. / Master of Science

The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes mellitus, the study was designed to investigate the possibility of fructose as an alternative sweetener. Taste panel members were used to evaluate the products. All products were served in duplicate and only data from those judges who had sampled both replications were used for the statistical analysis. Each product was prepared at 100%, 50% and 25% of the specified recipe quantity, using three different sugars: sucrose, fructose equal to sucrose by weight and fructose equal to sucrose by volume. A second objective of this study was to determine if quantities less than suggested in traditional recipes for either sugar could be used without damaging product acceptability. The results of this study indicated that sucrose was both preferred and considered sweeter than fructose in sugar cookies, however; the reverse held true in lemonade. Based on the results of this study the author does not recommend that individuals substitute fructose for sucrose. In addition to panels comparing sucrose and fructose in baked products, the difference in diabetic and non diabetic taste sensitivity was also evaluated. Detection and recognition thresholds were determined for diabetic and non diabetic youth (19-15 yrs.) and adults (16 yrs. and older) for sweet, sour, salty and bitter taste stimuli. Diabetics showed a lower sensitivity, especially in older individuals, with the exception of sour stimuli. As previously reported, detection thresholds were lower than recognition thresholds. The youth groups were better able to detect the presence of stimuli at lower levels than the adult groups, however, they were not as good at recognizing the stimuli.

京都大学 / 0048 / 新制・課程博士 / 博士(生命科学) / 甲第18426号 / 生博第306号 / 新制||生||40(附属図書館) / 31284 / 京都大学大学院生命科学研究科高次生命科学専攻 / (主査)教授 松崎 文雄, 教授 渡邉 大, 教授 松田 道行 / 学位規則第4条第1項該当 / Doctor of Philosophy in Life Sciences / Kyoto University / DFAM