<div>Wireless sensor networks are highly integrated across numerous industries from industrial</div><div>manufacturing to personal health monitoring. They provide several key benefits over</div><div>traditional wired systems including positioning flexibility, modularity, interconnectivity, and</div><div>robust data routing schemes. However, their adoption into certain sectors such as vacuum</div><div>and aerospace has been slow due to tight regulation, data security concerns, and device</div><div>reliability.</div><div>Lyophilization is a desiccation technique used to stabilize sensitive food and drug products</div><div>using vacuum sublimation. A series of wireless devices based on the Pirani architecture are</div><div>developed to quantify the spatial variations in pressure and temperature throughout this</div><div>process. The data is coupled to computational fluid dynamics simulations to estimate the</div><div>sublimation rate over time. This information is then used to quantify the heat and mass</div><div>transfer characteristics of the product, allowing estimates of product temperature and mass</div><div>flux to be obtained for an arbitrary cycle. This capability is significant, having the ability</div><div>to accelerate process development and reduce manufacturing time.</div><div>Drying performance during lyophilization is highly sensitive to the dynamics of the freezing</div><div>process. This work therefore also develops a wireless network to monitor both gas</div><div>pressure and temperature throughout the controlled ice nucleation process, a technique used</div><div>to improve batch uniformity by inducing simultaneous and widespread ice nucleation via</div><div>adiabatic decompression. The effects of initial charge pressure, ballast composition, and vial</div><div>size are investigated. Experimental data is supported by numerical modeling to describe the</div><div>evolution of the true gas temperature during the discharge event.</div><div>Finally, The mechanisms governing the lyophilization process are directly applied to the</div><div>aerospace industry in the form of a novel milliNewton-class evaporation-based thruster concept.</div><div>The device was tested under vacuum using a torsional balance and demonstrated peak</div><div>thrust magnitudes on the order of 0.5 mN. A state observer model was then implemented</div><div>to decouple the dynamics of the balance with the time-dependent thrust input. With this</div><div>model the true time-dependent thrust output and corresponding thruster performance are</div><div>analyzed.</div>

京都大学 / 0048 / 新制・課程博士 / 博士(薬科学) / 甲第21345号 / 薬科博第95号 / 新制||薬科||10(附属図書館) / 京都大学大学院薬学研究科薬科学専攻 / (主査)教授 髙倉 喜信, 教授 小野 正博, 教授 山下 富義 / 学位規則第4条第1項該当 / Doctor of Pharmaceutical Sciences / Kyoto University / DFAM

Muscle foods/meat enhances bioavailability of non-heme iron form the diet. This effect is generally thought to be due to production of peptides, by gastro-intestinal digestion, which reduces/chelate the iron in upper intestine. Dialyzable iron is widely used as an in-vitro indicator of iron bioavailability, and with few exceptions, correlates well with human studies. Human studies have used cooked meat to test the effect on iron, but little attention has been given to the effects of cooking. We studied the effect of heating chicken muscle on the production of dialyzable iron. Chicken breast muscle was homogenized and heated to the temperatures in the range of 130-195oF. The concentration of amino acid binding residues was determined in the heated samples. The samples were then mixed with ferric iron and digested with pepsin and pancreatin. Heating chicken muscle caused a large drop in sulfhydryl (-SH) content and a lesser but significant loss in histidine content, both of which increased progressively with temperature. At 165oF, considered a safe cooking temperature, the loss in –SH and histidine was 75% and 37%, respectively. Changes in dialyzable iron and dialyzable ferrous iron (often considered the best indicator of bioavailability) paralleled the drop in amino acid. Raw uncooked chicken muscle produced about 11 times as much dialyzable iron and 17 times as much dialyzable iron as the control but heating to 165oF reduced the values by 47% and 74% respectively. Heating to 195oF reduced caused a further drop in dialyzable iron values. Our result showed that cooking chicken muscle caused a large decrease in the production of dialyzable iron forms-especially in the ferrous form- and this is correlated with the loss in critical iron binding amino acids.

Charles University in Prague, Faculty of Pharmacy in Hradec Králové Department of Pharmaceutical Technology Consultant: PharmDr. Ondřej Holas, PhD. Student: Ingrid Švehlíková Title od thesis: Lyophilization of polymeric nanoparticles Lyophilization is a widely used drying method with extensive application possibilities in the drug preparation. Its importance in pharmacy is growing because it is one of the important methods of stabilizing active substances, especially proteins. A detailed understanding of the properties of the drug and the physicochemical phenomena of the individual phases of lyophilization is a basic prerequisite for the preparation of a safe, effective and stable drug. Biomedical nanoparticles as drug carriers are the type of the dosage forms in which lyophilization is also used. A series of lyophilization experiments were performed using trehalose, mannitol, dextran and xylitol as cryo and lyoprotectant. The parameters assessed were particle size, PDI, appearance and lyophilisate reconstitution. The properties of nanoparticles prepared by nanoprecipitation from PLGA polymer were evaluated. Furthermore, experiments were performed to validate the deep-freezing method as an alternative method to lyophilization for long-term storage of nanoparticles. The nanoparticles were stored in...

A radioimunoterapia tem se mostrado uma modalidade terapêutica promissora, especialmente para terapia de tumores hematológicos o que tem impulsionado o desenvolvimento deste tipo de radiofármaco. Existe hoje apenas um radioimunoconjugado aprovado pelo Food and Drug Administration (FDA), ibritumomabe-tiuxetan-90Y (Zevalin®), e ele apresenta maior taxa de resposta global e de remissão completa quando comparados aos tratamentos convencionais. Entretanto, nenhum deles é comercialmente disponível no Brasil. Neste contexto, o objetivo deste trabalho foi estudar as etapas envolvidas no processo de conjugação e radiomarcação com Lu-177 do anticorpo monoclonal anti-CD20, de forma que fosse possível consolidar nacionalmente a metodologia para desenvolvimento de outros radioimunoconjugados. Nos estudos realizados para determinar a melhor razão molar anticorpo:quelante (DOTA), a razão molar 1:50, apresentou pureza radioquímica elevada (superior a 95%, após a purificação) e imunorreatividade superior a muitos estudos publicados. Além disto, o imunoconjugado apresentou estabilidade de, no mínimo 3 meses, sob refrigeração quando conjugado por dois métodos diferentes. O estudo dos parâmetros de radiomarcação permitiu a obtenção de um radioimunoconjugado com atividade específica de 740 MBq/mg, com estabilidade suficientemente longa que permitirá seu transporte às clínicas médicas. Os perfis de biodistribuição e farmacocinético foram compatíveis com outros radioimunoconjugados encontrados na literatura. O radioimunoconjugado apresentou captação tumoral e estabilidade in vivo apreciáveis, esta última evidenciada pela baixa captação óssea. Realizaram-se estudos de liofilização da formulação aperfeiçoada do imunoconjugado que promoveram a liofilização sem dano estrutural evidenciado por eletroforese em gel de poliacrilamida com manutenção da imunorreatividade. A pureza radioquímica foi acima de 95% (após purificação) quando radiomarcado com atividade específica de 740 MBq/mg, com estabilidade relevante quando armazenado à -20 °C por até 48 horas. Foi possível não somente padronizar as metodologias de conjugação e radiomarcação de anticorpos monoclonais, mas também aprimorá-las de forma que o radioimunoconjugado produzido foi superior em muitos aspectos quando comparado com a literatura publicada. Conclui-se, portanto, que o radioimunoconjugado anti-CD20-DOTA-177Lu é uma ferramenta promissora para o tratamento de tumores linfáticos que expressam o receptor CD20. / The radioimmunotherapy (RIT) has proven to be a promising therapeutic modality, especially for therapy of hematological malignancies, which has stimulated the development of this type of radiopharmaceutical. Currently, there is one radioimmunoconjugated approved by Food and Drug Administration (FDA) for refractory or relapsed non-Hodgkin lymphoma (NHL) therapy, 90Y-ibritumomab tiuxetan (Zevalin®), and it has higher overall response and complete remission rates compared to conventional treatments. However, Zevalin® is not commercially available in Brazil. In this context, the goal of this work was to study the steps involved in the process of conjugation and radiolabeling with Lu-177 of anti-CD20 monoclonal antibody, in order to consolidate the in house methodology for development of this radioimmunoconjugate, contributing for the treatment of patients with NHL and also contributing for the future development of other radioimmunoconjugates. In the studies performed to determine the best antibody: chelator (DOTA) molar ratio, the molar ratio 1:50, showed high radiochemical purity (greater than 95% after purification) and the immunoreactivity was higher than many published studies. Additionally, the immunoconjugate was stable for, at least, 3 months under refrigeration when conjugated by two different methods. The study of radiolabeling parameters, produced a radioimmunoconjugate with specific activity of 740 MBq/mg, with adequate stability that allowed the transportation of the radiopharmaceutical to nuclear medicine centers. The biodistribution and pharmacokinetic profiles were consistent with other radioimmunoconjugates in the literature. The radioimmunoconjugate showed tumor uptake and in vivo stability appreciable, the latter evidenced by low bone uptake. The lyophilization studies were performed for the optimized formulation of immunoconjugate that allowed the lyophilization without structural damage, evidenced by polyacrylamide gel electrophoresis, and with maintenance of immunoreactivity. The radiochemical purity was above 95% (after purification) when radiolabeled with a specific activity of 740 MBq/mg, with significant stability when stored at -20 ° C for 48 hours. It was possible, not only to standardize the conjugation of the monoclonal antibody and radiolabelling methodologies, but also improve them so that the radioimmunoconjugate produced was superior in many aspects when compared with the published literature. In conclusion, the radioimmunoconjugate 177Lu-DOTA-anti-CD20 is a promising tool for the therapy of tumors that express CD20.

Submitted by Maria Medeiros (maria.dilva1@ufcg.edu.br) on 2018-11-05T14:38:58Z No. of bitstreams: 1 JOSÉ CARLOS FERREIRA - TESE (PPGEP) 2011.pdf: 2583715 bytes, checksum: 354f3d59e0d3399d607fa4a93fbde40a (MD5) / Made available in DSpace on 2018-11-05T14:38:58Z (GMT). No. of bitstreams: 1 JOSÉ CARLOS FERREIRA - TESE (PPGEP) 2011.pdf: 2583715 bytes, checksum: 354f3d59e0d3399d607fa4a93fbde40a (MD5) Previous issue date: 2011-08-05 / Capes / O presente trabalho tem, como objetivo, propor um novo equipamento para obtenção do extrato de soja e desenvolver um novo produto alimentício elaborado com polpa de umbu, extrato de soja e rapadura, de alta qualidade protéica e energética, para suprir as carências nutritivas essenciais da população de baixa renda, principalmente para merenda escolar. O estudo foi dividido em quatro capítulos. No Capítulo 1 se avaliaram o processo de obtenção do extrato de soja com diferentes proporções de água:soja (1:8, 1:10 e 1:12), e o preparo da umbuzada com diferentes concentrações de polpa de umbu (30, 40 e 50%). Avaliaram-se também as características físico-químicas (proteínas, carboidratos, lipídios, pH, acidez total titulável, cinzas, teor de água e valor calórico), termofísicas (condutividades térmica, difusividade térmica, massa específica e calor específico), as propriedades sensoriais (cor, aroma e sabor) do extrato de soja, polpa de umbu e das formulações de umbuzada. No Capítulo 2 estudou-se o comportamento reológico (10, 20, 30 e 40 oC) do extrato de soja, da polpa de umbu e das formulações da umbuzada e se avaliou dentre os modelos de Ostwald-de-Waelle e Casson qual apresentava o comportamento reológico. No Capítulo 3 foram estudadas a cinética de congelamento e o efeito das condições de congelamento sobre as características físico-químicas, sensoriais e microbiológicas das formulações de umbuzada. Ademais, avaliaram-se as formulações da umbuzada em condições de armazenamento nas temperaturas de (-20 oC, a -170 oC até -50 oC em vapor de nitrogênio líquido e a -196 oC até - 50 oC por imersão em nitrogênio líquido). No Capítulo 4 estudou-se a cinética de secagem por liofilização das formulações de umbuzada congeladas em três condições (-20 oC e até -50 oC em vapor e por imersão em nitrogênio líquido) e se avaliou dentre os modelos de Cavalcanti Mata, Page e Midilli, qual representa o comportamento das curvas de secagem com precisão e se quantificou o efeito das temperaturas de congelamento e do percentual de polpa de umbu nas características físico-químicas e sensoriais da umbuzada liofilizada. Com base nos resultados obtidos verificou-se que o extrato de soja na proporção soja:água de 1:8 apresentou as melhores características físicoquímicas e sensoriais. A condutividade térmica e a difusividade térmica diminuem e a massa específica aumenta com a elevação da concentração de polpa de umbu. Os modelos de Ostwalt-de-waelle e Casson foram, de maneira geral, os que melhor representaram o comportamento reológico do extrato de soja, da polpa de umbu e das formulações nas temperaturas estudadas. O congelamento até -50 oC por imersão em nitrogênio líquido, apresentou o menor tempo de congelamento. A difusividade efetiva média aumentou de acordo com a ordem do método de congelamento apresentada: -20 oC, a 50 oC em vapor de nitrogênio e a 50 oC por imersão em nitrogênio líquido. A formulação com 50% de polpa de umbu apresentou a maior taxa de secagem por liofilização e o modelo de Cavalcanti Matta foi o que melhor representou o comportamento das curvas de secagem por liofilização. / The present work has the aim to propose a new device to get the soybean extract and develop a new food product made with umbu pulp, soymilk and brown sugar, highquality protein and energetic, to supply the main nutritional needs of low-income population, especially for school lunches. The study was divided into four chapters. In Chapter 1 we evaluated the process of obtaining the soybean extract with different proportions of water: soybean (1:8, 1:10 and 1:12), the preparation of umbuzada with different concentrations of umbu pulp (30, 40 and 50%). Still, we evaluated the physico-chemical characteristic (protein, carbohydrates, lipids, pH, total acidity, ash, moisture content and calorific value), thermophysical (thermal conductivity, thermal diffusivity, density and specific heat), the sensory properties (color aroma and flavor) of soymilk, umbu’s pulp, umbuzada’s formulations. In Chapter 2 we studied the Rheological behavior (10, 20, 30 and 40 °C) of the soymilk of umbu’s pulp and umbuzada’s formulations and it was evaluated from the model Ostwald-Waelle and Casson which represented the rheological behavior. In Chapter 3 we studied the freezing kinetics and the effect of freezing conditions on the physico-chemical characteristic, sensory and microbiological umbuzada’s formulations. Moreover, the formulations were evaluated in the umbuzada storage conditions at temperatures of (-20 °C, the -170 °C to -50 °C in nitrogen steam liquid and -196 °C to -50 °C by immersion in liquid nitrogen). In Chapter 4, we studied the kinetics of drying by lyophilization umbuzada’s formulations frozen in three conditions (-20 °C and -50 °C in steam and immersion in liquid nitrogen), they were evaluated from the models Cavalcanti Mata, Page and Midilli which represents the behavior of the drying curves with precision, and quantified the effect of freezing temperatures and the percentage of umbu’s pulp in physico-chemical and sensory umbuzada lyophilized. Based on the results obtained the soy extract in proportion soybean: water 1:8 showed better physico-chemical and sensory. The thermal conductivity and thermal diffusivity decreases and density increases with concentration increasing of umbu’s pulp. Models Ostwalt-of-Waelle and Casson were, in general, those which better represent the behavior rheology of the soy extract, the umbu’s formulations and temperatures studied. Freezing to -50 °C by immersion in liquid nitrogen had the lowest freezing time. The average effective diffusivity increased according to the order of presented freezing method: -20 °C to 50 °C in nitrogen steam and 50 °C by immersion in liquid nitrogen. The formulation with 50% umbu’s pulp show the highest rate of drying by lyophilization and Cavalcanti Mata model was the one that best represented the behavior of drying curves by lyophilization.

Orientador: Prof. Dr. Arnaldo Rodrigues dos Santos Jr. / Dissertação (mestrado) - Universidade Federal do ABC, Programa de Pós-Graduação em Biotecnociência, 2017. / A engenharia tecidual aplicada a regeneracao de lesoes da pele e uma area de estudos interdisciplinar, e envolve principalmente o desenvolvimento de biomateriais em forma de arcaboucos (scaffolds) e a associacao destes as celulas. Biomateriais polimericos naturais, como quitosana (QUI) e acido hialuronico (AH), tem apresentado resultados promissores nesta area, ja que possuem propriedades biomimeticas da matriz extracelular. Este fato motiva o desenvolvimento de arcaboucos como matrizes artificiais que dao suporte mecanico para celulas do tecido a ser regenerado. Neste estudo, acido hialuronico (AH) e quitosana (QUI) foram utilizados para preparo de arcaboucos de QUI e a blenda composta por QUI-AH para a regeneracao tecidual cutanea. Os arcaboucos foram obtidos pela tecnica de gelificacao seguida de liofilizacao, o que resultou em estruturas porosas adequadas para utilizacao em engenharia tecidual, ja que permite melhor interacao e proliferacao celular. Estruturas porosas promovem a vascularizacao, essencial para a nutricao do tecido, e consequentemente, a melhora do processo de reparacao tecidual. Amostras de arcaboucos produzidas foram caracterizadas quanto ao intumescimento em meio de cultura, microscopia eletronica de varredura (MEV) e Fourier Transform Infrared spectroscopy (FTIR). A tecnica de liofilizacao nao proporcionou distribuicao e topografia homogeneas e coordenada dos poros, porem obteve-se poros com alta distribuicao ao longo do arcabouco seco com tamanho medio de aproximadamente (20 } 7) ¿Êm em composto por QUI e de (15 } 5) ¿Êm em composto por QUI-AH. Apos o intumescimento, os arcaboucos apresentaram (95.6 }8.8) ¿Êm e (86.3 }13.6) ¿Êm, respectivamente. Ambos os compostos demonstraram perda de massa residual, porem o composto de QUI-AH demonstrou maior diminuicao de massa residual no decorrer do estudo. O presente estudo foi realizado em celulas HaCaT, um modelo in vitro para citotoxicidade cutanea. Os arcaboucos demonstraram-se nao toxicos e proporcionaram adesao e migracao celular das celulas HaCaT e HDFB sobre ambos os substratos. As celulas HaCaT demonstraram maior formacao de colonias e migracao sobre o composto de QUI-AH e HDFB apresentou maior migracao no composto de QUI. / Tissue engineering applied to the regeneration of skin wounds is an area of interdisciplinary study and involves mainly the development of biomaterials in the form of scaffolds and the association of these to cells. Natural polymeric biomaterials, such as chitosan (CS) and hyaluronic acid (HA), have shown promising results in this area since they have biomimetic properties of the extracellular matrix. This fact motivates the development of scaffolds as artificial matrices that give mechanical support to cells of the tissue to be regenerated. In this study, hyaluronic acid (HA) and chitosan (CS) were used to prepare CS and hybrid CS-HA scaffold for cutaneous tissue regeneration. The scaffolds were obtained by the gelation technique followed by lyophilization, which resulted in porous structures suitable for use in tissue engineering since it allows better interaction and cell proliferation. Porous structures promote vascularization, essential for the nutrition of the tissue, and consequently, the improvement of the tissue repair process. Samples of scaffolds produced were characterized by swelling in the culture medium, scanning electron microscopy (SEM) and FTIR. The freeze-drying technique did not provide a homogeneous and coordinated pore distribution and topography, however, the pores with high distribution along of the dry scaffolds were obtained with a mean size of approximately (20 ± 7) ìm in composites composed of CS and (15 ± 5) ìm in the compound by CS-HA. After swelling, they presented (95.6 ±8.8) ìm and (86.3 ±13.6) ìm, respectively. Both compounds showed the residual mass loss, but the CS-HA compound demonstrated a greater decrease in residual mass during the study. The present study was carried out on HaCaT keratinocytes, an in vitro model of skin cytotoxicity. The scaffolds demonstrated no toxicity and provided cell adhesion and migration of HaCaT cells on both substrates. HaCaT cells demonstrated increased colony formation and migration through the CS-HA compound. In the other hand, HDFB presented increased migration through the CS compounds.

Made available in DSpace on 2014-06-11T19:24:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-01-29Bitstream added on 2014-06-13T19:11:26Z : No. of bitstreams: 1 vieira_ap_me_sjrp.pdf: 1170453 bytes, checksum: faa7b669c28de2c8e9cd50641a485051 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O uso de novas tecnologias de processamento, as quais permitem a manutenção dos atributos de qualidade do produto em níveis mais próximos daqueles observados na matériaprima in natura, tem permitido a obtenção de frutas desidratadas de aspecto sensorial apreciado pelos consumidores e contribuído para que sua disponibilidade se estenda para além dos períodos de safra, permitindo o consumo em qualquer período do ano. Entre os processos de desidratação que resultam em produtos de bons atributos sensoriais e nutritivos destaca-se a liofilização, onde a separação da água é baseada no fenômeno de sublimação. Considerando que as condições de congelamento exercem influência sobre as propriedades físicas e sobre os atributos sensoriais e nutritivos dos produtos liofilizados, neste trabalho foi estudada a liofilização de fatias de abacaxi (Ananas comosus) da variedade Smooth Cayenne, avaliandose os efeitos da temperatura de congelamento das amostras (-14, -24 e -34 oC) e da espessura das fatias (0,5, 1,0, e 1,5 cm) sobre a taxa de congelamento, cinética de secagem e sobre alguns atributos de qualidade (textura, reidratação e retenção da vitamina C) do produto final desidratado. Os resultados mostraram que existe uma forte dependência da cinética de secagem e dos atributos de qualidade do produto liofilizado, fatias de abacaxi, em função das condições utilizadas durante a etapa de congelamento. A taxa de congelamento, a difusividade efetiva da água no período inicial da liofilização, a retenção de vitamina C, o índice de reidratação e a dureza das amostras foram afetados significativamente, a um nível de 95 % de significância, pela temperatura de congelamento e espessura das fatias de abacaxi. / The use of new processing technologies, which permit keeping the quality attributes of the product at similar levels of those observed in the raw material, has permitted to obtain dehydrated fruits with sensorial aspects appreciated by consumers and contributed to extend their availability for periods beyond their harvest season, allowing their consumption during the whole year. Among the dehydration processes that result in products of good sensorial and nutritional attributes, the freeze drying, in which the water separation is based on the sublimation phenomenon, has an outstanding position. Taking into account that the freezing conditions exert influence on the physical properties and on the quality and nutritional attributes of freeze dried products, in this work the freeze drying of pineapple (Ananas comosus) slices of the Smooth Cayenne variety was studied, evaluating the effects of the samples’ freezing temperature (-14, -24 e -34 oC) and of the slices’ thickness (0,5, 1,0, e 1,5 cm) on the freezing rate, drying kinetics and on some quality attributes (texture, rehydration, and vitamin C retention) of the final dehydrated product. The results showed that there is and strong dependence of the drying kinetics and of the quality attributes of freeze dried product, pineapple slices, as functions of the conditions used during the freezing step. The freezing rate, the water effective diffusivity at the initial period of freeze drying, the vitamin C retention, the rehydration index and the hardness of the samples were significantly affected, at a level of 95 % of significance, by the freezing temperature and by the pineapple slices thickness.

Made available in DSpace on 2014-10-09T12:53:18Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T13:58:30Z (GMT). No. of bitstreams: 0 / Dissertação (Mestrado) / IPEN/D / Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP

Made available in DSpace on 2014-10-09T12:42:24Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T13:59:41Z (GMT). No. of bitstreams: 0 / Dissertação (Mestrado) / IPEN/D / Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP