Call number: LD2668 .T4 1986 O38 / Master of Science / Animal Sciences and Industry

Submitted by Ricardo Cedraz Duque Moliterno (ricardo.moliterno@uefs.br) on 2017-11-27T20:53:26Z No. of bitstreams: 1 edilenemqa-tese.pdf: 4986958 bytes, checksum: 98721b3ed915b46fe60ca445665ea3ca (MD5) / Made available in DSpace on 2017-11-27T20:53:26Z (GMT). No. of bitstreams: 1 edilenemqa-tese.pdf: 4986958 bytes, checksum: 98721b3ed915b46fe60ca445665ea3ca (MD5) Previous issue date: 2016-09-26 / Metabolic syndrome (MS) is a complex disorder with a strong genetic basis and multifactorial etiology. Insulin resistance (IR) causes MS and it can be triggered by intestinal inflammation like the use of lactose in patients intolerant of this carbohydrate. It was found that variants in the lactase gene are associated with lactase non persistence LNP and MS in a population sample of Salvador/Bahia; and whether these variants are modifying the response to diet-therapeutic intervention in patients with this syndrome; also compared the biochemical test of lactose tolerance (LTT) with genetic diagnosis; and tested the association of mutations in the lactase gene with cofactors SM (TGL, HDL-C, blood pressure, glucose levels, waist circumference), with anthropometric variables (Arm Circumference, Body Mass Index, Hip Circumference, hip-waist ratio,lean massand fat mass percentages) and other factors associated with MS: insulin, total cholesterol, LDL-C, VLDL-C, C-reactive protein, HOMA-IR, renal function (creatinine, urea, uric acid, microalbuminuria) and vitamin D. There were two studies: a case-control with 257 cases (MS) and 210 controls and other clinical trial study, which was conducted with three types of diet in patients with metabolic syndrome: diet 1 - No lactose; Diet 2 - Lactose and energy restriction; Diet 3 - Only energy restriction. In all groups were also evaluated for nine SNPs in the lactase (LCT) gene. The genotyping of SNPs was carried out by TaqMan assays. Data were analyzed using SPSS, 20.0, and the Hardy-Weinberg Equilibriumhaplotype frequencies were calculated using Arlequin, 2000 program. The results showed that all diets improve several MSaspects after two months of intervention, especially in the diet 1, that also decreased inflammation, insulin resistance and dyslipidemia (LDL-C). In addition,it was the diet that most took out patients of the MS: 2.72 times more likely to get out of MS than diet 3. LNP was high in both cases and controls. There was compatibility between clinical diagnosis for LNP by Lactose Tolerance Test and two of the studied SNPs, they were rs4988253 and rs182549, those that have proved functional studies. Thus, it is suggested the analysis of LCT gene polymorphisms before the nutritional therapeutics for patients with MS, as well as to take out the lactose in their diet. / A S?ndrome Metab?lica (SM) ? uma desordem complexa, de forte base gen?tica e de etiologia multifatorial. Dentre as suas causas, encontra-se a Resist?ncia ? Insulina (RI) que pode ser desencadeada pela inflama??o intestinal, pelo uso de lactose em pacientes intolerantes a este carboidrato. Verificou-se quais variantes no gene da lactase est?o associados ? IL e SM em amostra da popula??o de Salvador/Bahia; e tamb?m se estas variantes s?o modificadoras da resposta ? interven??o dietoter?pica em portadores desta s?ndrome; comparou-se tamb?m o teste bioqu?mico de toler?ncia ? lactose (TTL) com o diagn?stico gen?tico; e testou-se a associa??o das muta??es no gene da lactase com os cofatores da SM (TGL, HDL-c, press?o arterial, glicemia, circunfer?ncia da cintura), com vari?veis antropom?tricas (circunfer?ncia do bra?o, ?ndice de massa corporal, circunfer?ncia do quadril, raz?o cintura quadril, percentual de massa magra e massa gorda) e com outros fatores associados ? SM: insulina, colesterol total, LDL-C, VLDL, Prote?na C reativa, HOMA-IR, fun??o renal (creatinina, ur?ia, ?cido ?rico, microalbumin?ria) e vitamina D. Foram realizados dois estudos: um caso-controle com 257 casos (SM) e 210 controles e outro estudo de tipo ensaio cl?nico, que foi realizado com tr?s tipos de dieta com os pacientes com SM: dieta 1 ? sem lactose; dieta 2 ? sem lactose e com restri??o energ?tica; Dieta 3 ? apenas restri??o energ?tica. Em ambos os grupos tamb?m foram avaliados 9 SNPs no gene da lactase. A genotipagem dos SNPs foi realizada pela tecnologia de ensaios TaqMan. Os dados foram analisados pelo programa SPSS ver 20.0 e a adequa??o das frequ?ncias genot?picas ao Equilibrio de Hardy-Weinberg e c?lculo da frequ?ncia dos hapl?tipos formados pelos polimorfismos foram obtidos atrav?s do programa Arlequin ver 2000. Os resultados mostraram que todas as dietas melhoram o quadro da SM ap?s dois meses de interven??o, com destaque para a dieta 1, que tamb?m diminuiu a inflama??o, resist?ncia ? insulina e a dislipidemia (LDL-C). Al?m disso foi a dieta que mais tirou paciente da SM: apresentou 2,72 vezes mais chances de sair da SM que a dieta 3. A intoler?ncia ? lactose foi alta tanto em casos como em controles. Houve compatibilidade do TTL com os SNPsrs4988253 e rs182549, os ?nicos que possuem estudos funcionais. Assim, sugere-se an?lise de polimorfismos do gene da lactase antes da prescri??o nutricional para pacientes com SM, bem como, a retirada da lactose da dieta.

Submitted by FERNANDA DA SILVA VON PORSTER (fdsvporster@univates.br) on 2014-09-29T19:48:15Z No. of bitstreams: 3 license_text: 22302 bytes, checksum: 1e0094e9d8adcf16b18effef4ce7ed83 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) 2014RuandaSilvaRafael.pdf: 903715 bytes, checksum: 324efd3857a20f7e9735070f16b1b6f9 (MD5) / Approved for entry into archive by Ana Paula Lisboa Monteiro (monteiro@univates.br) on 2014-10-06T14:07:37Z (GMT) No. of bitstreams: 3 license_text: 22302 bytes, checksum: 1e0094e9d8adcf16b18effef4ce7ed83 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) 2014RuandaSilvaRafael.pdf: 903715 bytes, checksum: 324efd3857a20f7e9735070f16b1b6f9 (MD5) / Made available in DSpace on 2014-10-06T14:07:37Z (GMT). No. of bitstreams: 3 license_text: 22302 bytes, checksum: 1e0094e9d8adcf16b18effef4ce7ed83 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) 2014RuandaSilvaRafael.pdf: 903715 bytes, checksum: 324efd3857a20f7e9735070f16b1b6f9 (MD5) / A enzima β – galactosidase é reconhecida por catalisar a hidrólise da lactose e possibilitar a formação de galactooligossacarídeos. O objetivo do presente trabalho foi estudar diferentes condições de imobilização de β – galactosidases de Aspergillus oryzae e Kluyveromyces lactis utilizando suporte comercial Immobead. Ambas as enzimas foram imobilizadas nos suportes tratados e não tratados com etilenodiamina e submetidas a processos de imobilização uni e multipontual. Os derivados também foram avaliados quanto ao bloqueio dos grupamentos epóxi com glicina. As análises de estabilidade ao armazenamento sob refrigeração, estabilidade térmica, ciclos de reuso para hidrólise da lactose, determinação das propriedades cinéticas e determinação de pH e temperatura ótimos foram realizadas nos derivados obtidos. Os resultados de eficiência de imobilização variaram de 30 a 50% e os valores de rendimento variaram entre 80 e 90%. Modificações químicas no suporte foram realizadas utilizando etilenodiamina com o objetivo de gerar modificações químicas no suporte, causando a rápida adsorção de enzimas e favorecendo a formação de ligações covalentes multipontuais em tempo reduzido. Verificou-se que suportes modificados com etilenodiamina imobilizaram a mesma carga de enzimas em menor tempo, quando comparados a suportes sem modificação. Entretanto, a significativa perda de atividade verificada nesses suportes durante os ciclos de reuso sugere que a superfície do suporte possa ter sido modificada em sua totalidade, dificultando a formação de ligações covalentes e permitindo a lixiviação de enzimas para o meio reacional. Derivados não bloqueados apresentaram perda considerável de atividade enzimática durante a armazenagem, indicando a ocorrência de possíveis distorções da enzima, ocasionadas pela interação de grupamentos epóxi livres. Ensaios submetidos à imobilização multipontual apresentaram melhorias em sua estabilidade térmica. Os valores de Km para as enzimas imobilizadas de K. lactis e A. oryzae foram 49,69 e 55,29 mM, valores superiores àqueles verificados para as enzimas livres (19,11 e 17,37 mM, respectivamente), indicando possíveis alterações conformacionais na estrutura da proteína, resultantes do processo de imobilização. Os resultados indicaram que derivados não tratados com etilenodiamina, submetidos à imobilização covalente multipontual e bloqueio com glicina apresentaram os resultados mais expressivos para as condições estudadas de estabilidade ao armazenamento, estabilidade térmica e ciclos de reuso para hidrólise de lactose. Esses derivados não apresentaram distorções em relação às condições ótimas de temperatura e pH quando comparadas com as respectivas enzimas livres. As β – galactosidases de A. oryzae e K. lactis submetidas à imobilização covalente multipontual no suporte Immobead posteriormente bloqueado com glicina apresentaram as melhores propriedades para futura aplicação industrial.

Actualmente, las personas optan por alimentos más saludables y buscan alimentos que complementen sus comidas, es decir, sean más balanceados. Por ello, el presente proyecto consiste de nutri batidos a base de avena y quinua, leche de almendras y frutas como Arándanos, Lúcuma y Fresa, este producto destaca principalmente por ser natural, saludable y no contiene lactosa, además que puedes consumirlo en cualquier momento del día. Al analizar la viabilidad de este proyecto, se pudo identificar que nuestro tamaño de mercado se encuentra en las zonas 6 y 7 de Lima Metropolitana en los NSE A y B, que permitió detectar un público poco satisfecho debido a la falta de productos sin lactosa, frutados naturalmente y sean saludables por el contenido de quinua y avena. Por ello, 4Lite se presenta ante nuestro público objetivo como una opción bebible y de fácil consumo debido a su presentación de 300ml y su botella de material eco amigable. Para poner en marcha este proyecto, se requerirá una inversión inicial de 14,500 soles, financiado básicamente por el aporte de los cinco accionistas que cuenta 4Lite. Se estima recuperar el dinero invertido al segundo año de operación. / Nowadays, people opt for healthier foods and look for foods that complement their meals, something more balanced. Therefore, the present project consists of nutri smothies based on oats and quinoa, almond milk and fruits such as Blueberries, Lucuma and Strawberry, this product stands out mainly for being natural, healthy and lactose-free, also you can consume it at any time of the day. When analyzing the viability of this project, it was possible to identify that our market size is located in zones 6 and 7 of Metropolitan Lima in NSE A and B, which allowed us to detect an unhappy public due to the lack of products without lactose, naturally fruity and healthy due to the content of quinoa and oats. Therefore, 4Lite is presented to our target audience as a drinkable and easy to consume option due to its presentation of 300ml and its bottle of eco-friendly material. To start up this project, an initial investment of 14,500 soles will be required, basically financed by the contribution of the five shareholders that 4Lite has. It is estimated to recover the money invested in the second year of operation. / Trabajo de investigación

Listeria monocytogenes leads to severe health problems and is the third leading cause of death among the major 5 pathogens. A synthesized novel sugar ester, lactose monolaurate (LML), has antimicrobial properties against Listeria monocytogenes. The minimum bactericidal concentration (MBC) of LML is less than 5 mg/mL (9.5 mM) in growth media. To determine which moiety of LML dominates in its bacteriostatic activities, the antibacterial effect of lactose, lauric acid and Tween 20 were tested. Lactose has no inhibition effect on Listeria. Lauric acid and Tween 20 had some antimicrobial effect (3.48 and 1.59 log reduction respectively), but did not have a bactericidal effect as LML did. To determine the antibacterial effect of LML on L. monocytogenes a 5-strain cocktail of L. monocytogenes with an initial concentration of approximately 5 log CFU/mL was incubated in milk, yogurt and cottage cheese. The effects were determined via plate counts after 24-hour incubation at 37°C. LML had at least a 4 log reduction and killed all the bacteria at 5 mg/mL in fat-free milk, fat-free drinkable yogurt, 1% fat drinkable yogurt, and fat-free cottage cheese. LML also showed bacteriostatic effect in low-fat milk, whole milk, 1.5% fat drinkable yogurt, and 2% fat cottage cheese with a log reduction varying from 3.54 to 4.35. These tests showed that the antibacterial effect of LML was related to the fat content of the dairy products as well as temperature. LML only inhibited Listeria at room temperature (37°C) and showed no inhibitive effects at refrigeration temperature (4°C). LML can inhibit the viable but nonculturable state of Listeria monocytogenes for up to 6 weeks at room temperature.

The nature of the cell surface components involved in donor cell clumping (Clu+) and the relationship of Clu+ to high frequency conjugal transfer of lactose utilization (Lac) in Lactococcus lactis subsp. lactis ML3 was examined. Lactose positive (Lac+), Clu+ transconjugants, containing a novel 104 kilobase Lac plasmid, were obtained by mating ML3 with LM2301. When used as Lac+ donors in second round matings, these transconjugants transferred Lac at high frequencies ranging from 10-2 to 10-4 transconjugants per donor CFU. Treatment of donor cells with EDTA and EGTA containing solutions or proteolytic enzymes (proteinase K and chymotrypsin A) resulted in a loss of Clu+. By using a direct plate conjugation technique, these treatments also decreased the capacity for transferring Lac at high frequency. Analysis of cell-surface proteins by SOS-PAGE identified a novel protein of approximately 125 kDa which was present in Clu+ transconjugants, but not in non-clumping transconjugants. These results suggest that Clu+ is required for high frequency Lac transfer in ML3 transconjugants, and at least one large protein is involved in Clu+. De novo synthesis requirements of donor cells for conjugal transfer of Lac were tested on direct plate conjugation technique. Results indicate that de novo protein synthesis and RNA synthesis are not required for conjugal transfer of Lac.

No description available.

Identifier le rôle et la contribution de chaque flore au sein de l'écosystème fromager a déjà fait l'objet de nombreux travaux, mais les modes d'investigation sont restés trop souvent descriptifs par manque d'outils moléculaires. L'objectif principal de cette étude était d'élucider les voies métaboliques impliquées dans la désacidification et la production de composés soufrés chez trois levures (Debaryomyces hansenii, Kluyveromyces marxianus et Yarrowia lipolytica) et une bactérie de surface (Brevibacterium linens) par une approche transcriptomique. La conception et l'utilisation d'une puce à ADN dédiée à ces quatre micro-organismes ont permis de mettre en évidence une divergence des voies cataboliques de la L-méthionine entre les levures et la bactérie d'affinage. L'ensemble des résultats obtenus a montré que la transamination est l'étape essentielle du catabolisme de la L-méthionine chez les levures. Elle s'accompagne d'une accumulation transitoire de l'acide α-céto-γ- méthylthiobutyrique chez Y. lipolytica, et essentiellement de sa forme réduite, l'acide α- hydroxy-γ-méthylthiobutyrique, chez K. marxianus et D. hansenii. La dégradation de ces composés se traduit par une augmentation de la production de méthanethiol et des composés soufrés volatils qui en résultent. Une étude plus approfondie réalisée sur Y. lipolytica a montré que les gènes ARO8 et BAT2 jouent un rôle prépondérant dans l'étape de transamination de la L-méthionine chez cette levure. En revanche, chez la bactérie B. linens, l'enzyme clef du catabolisme de la L-méthionine est la L-méthionine γ-lyase. L'apport de L-méthionine dans le milieu de culture induit fortement l'expression du gène mgl et génère une large gamme de composés soufrés volatils. L'étude des voies de dégradation du lactose et du lactate chez les levures a également permis d'obtenir des informations sur la part fonctionnelle de chaque espèce au cours de l'affinage. Ainsi, il semblerait qu'en culture mixte, K. marxianus soit plus impliqué dans la consommation du lactose via l'induction des gènes LAC12 et LAC4, D. hansenii dans le métabolisme du pyruvate puis le catabolisme du lactate en fin de culture, et Y. lipolytica dans la dégradation de la L-méthionine via l'induction des gènes ARO8 et BAT2. De façon plus globale, l'ensemble de nos résultats permet de mettre en évidence la possibilité de complémentarités métaboliques entre les levures d'affinage.

Background Lactose intolerance is a common condition which individuals are not able to completely digest lactose. Each individual has varying degree of lactose intolerance varying level of symptoms experienced. Due to the symptoms of lactose intolerance, lactose intolerant individuals are likely to eliminate milk and dairy products from their diet. Actually, milk and other dairy products are the preferred food sources of calcium for most people. It is essential to maintain adequate calcium intake everyday for the proper growth and development of bones. Individuals who avoid milk and dairy products from diet may not meet the daily requirements for calcium. Therefore, the lactose intolerant individuals are at a higher risk of osteoporosis. Calcium supplementations are an alternative source of calcium for lactose intolerant individuals who have low calcium intake to meet their daily needs. Objectives This review is to assess the impacts and effect of calcium supplements on bone density and bone fracture risk in lactose intolerant individuals. Methodology HKU library database, PubMed, and reference screening for trials published in English from 1990 to May 2014. Randomized, controlled trials of individuals using calcium supplements (calcium carbonate and calcium citrate malate) and placebo group with bone fractures and bone mass density as outcome measure. Finding Adding calcium supplements into a low calcium diet reduces the rate of bone loss and prevents bone fractures. Evidence for calcium supplements in significant reduction of bone mass density; however, the impact of calcium supplements on bone fracture risk remains unclear. Conclusion Based on my review, it shows that there is an association between the use of calcium supplementations and retardation of the rate of bone loss as well as reduction in bone fracture risk in individuals with low dietary calcium and are generally compliance with the treatment. To get enough calcium through diet is encouraged over calcium supplements. / published_or_final_version / Public Health / Master / Master of Public Health

No description available.