Bactérias psicrotróficas foram isoladas de leite cru refrigerado oriundo de duas indústrias de beneficiamento localizadas no sul do Brasil. Contagens de bactérias psicrotróficas foram entre 4,9 e 7,8 logUFC/mL e de 5,3 a 7,2 logUFC/mL, em amostras coletadas no caminhão-tanque e no silo de armazenamento da indústria, respectivamente. Dentre as bactérias isoladas, 90% foram Gram-negativas. A maioria das cepas apresentaram baixa atividade proteolítica, mas cepas de Burkholderia cepacia, Klebsiella oxytoca e Aeromonas sp. apresentaram valores superiores a 20 U/mL em azocaseina como substrato. Proteases das cepas selecionadas foram resistentes aos tratamentos térmicos convencionais e causaram coagulação de leite UAT depois de cinco dias de estocagem em temperatura ambiente. A atividade proteolítica de uma variedade psicrotrófica de Burkholderia cepacia isolada de leite cru refrigerado foi caracterizada. A atividade proteolítica na azocaseina apresentou atividade máxima com pH 6-7 e decréscimo com pHs ácido e alcalino. A enzima apresentou relativa estabilidade térmica entre 40-55°C durante 25 min, mantendo pelo menos 80% de sua atividade inicial a 40°C. O ensaio de coagulação do leite demostrou que a protease da B. cepacia causou coagulação do leite desnatado a partir do segundo dia, enquanto a coagulação do leite integral foi observada a partir do quinto dia. A aderência desta cepa ao aço inoxidável foi avaliada e os substratos apresentaram níveis de cerca de 107 UFC/cm², independente dos diferentes tempos de imersão. A cepa denominada de 1A4 apresentou expressiva atividade proteolítica em pH 6-7 e 40ºC, atividade de coagulação do leite e capacidade de aderir ao aço inoxidável. Estes resultados indicam que B. cepacia representa um potencial perigo a qualidade do leite e produtos lácteos. / Psychrotrophic bacteria were isolated from refrigerated raw milk of two processing plants at Southern Brazil. Psychrotrophic counts were between 4.9 and 7.8 log CFU/mL, and 5.3 to 7.2 log CFU/mL, for samples collected at the truck and the milk storage silo, respectively. Among the bacterial isolates, 90% were Gram-negative. Most strains presented low proteolytic activity, but strains of Burkholderia cepacia, Klebsiella oxytoca and Aeromonas sp. showed higher than 20 U/mL on azocasein as substrate. Crude proteases from selected strains were resistant to conventional heat treatments and caused coagulation of UHT milk after 5 days storage at room temperature. The proteolytic activity of a psychrotrophic strain of Burkholderia cepacia isolated from refrigerated raw milk was characterized. The proteolytic activity on azocasein showed maximum activity at pH 6-7 and decrease at acid and alkaline pHs. The enzyme showed relative thermal stability in the range 40-55°C during 25 min, maintaining at least 80% its initial activity at 40°C. Milk coagulation assay showed that the crude protease from B. cepacia caused coagulation from day 2 for skimmed milk, whereas coagulation was observed from day 5 for whole milk. The adherence of this strain to stainless steel was evaluated, and the substrata had around 107CFU/cm², regardless the different immersion time evaluated. The strain 1A4 showed elevated proteolytic activity at pH 6-7 and 40ºC, high milk coagulating-activity, and elevated capability to adhere to stainless steel. These results indicate that B. cepacia may represent a potential hazadous to milk and dairy products.

Bactérias psicrotróficas foram isoladas de leite cru refrigerado oriundo de duas indústrias de beneficiamento localizadas no sul do Brasil. Contagens de bactérias psicrotróficas foram entre 4,9 e 7,8 logUFC/mL e de 5,3 a 7,2 logUFC/mL, em amostras coletadas no caminhão-tanque e no silo de armazenamento da indústria, respectivamente. Dentre as bactérias isoladas, 90% foram Gram-negativas. A maioria das cepas apresentaram baixa atividade proteolítica, mas cepas de Burkholderia cepacia, Klebsiella oxytoca e Aeromonas sp. apresentaram valores superiores a 20 U/mL em azocaseina como substrato. Proteases das cepas selecionadas foram resistentes aos tratamentos térmicos convencionais e causaram coagulação de leite UAT depois de cinco dias de estocagem em temperatura ambiente. A atividade proteolítica de uma variedade psicrotrófica de Burkholderia cepacia isolada de leite cru refrigerado foi caracterizada. A atividade proteolítica na azocaseina apresentou atividade máxima com pH 6-7 e decréscimo com pHs ácido e alcalino. A enzima apresentou relativa estabilidade térmica entre 40-55°C durante 25 min, mantendo pelo menos 80% de sua atividade inicial a 40°C. O ensaio de coagulação do leite demostrou que a protease da B. cepacia causou coagulação do leite desnatado a partir do segundo dia, enquanto a coagulação do leite integral foi observada a partir do quinto dia. A aderência desta cepa ao aço inoxidável foi avaliada e os substratos apresentaram níveis de cerca de 107 UFC/cm², independente dos diferentes tempos de imersão. A cepa denominada de 1A4 apresentou expressiva atividade proteolítica em pH 6-7 e 40ºC, atividade de coagulação do leite e capacidade de aderir ao aço inoxidável. Estes resultados indicam que B. cepacia representa um potencial perigo a qualidade do leite e produtos lácteos. / Psychrotrophic bacteria were isolated from refrigerated raw milk of two processing plants at Southern Brazil. Psychrotrophic counts were between 4.9 and 7.8 log CFU/mL, and 5.3 to 7.2 log CFU/mL, for samples collected at the truck and the milk storage silo, respectively. Among the bacterial isolates, 90% were Gram-negative. Most strains presented low proteolytic activity, but strains of Burkholderia cepacia, Klebsiella oxytoca and Aeromonas sp. showed higher than 20 U/mL on azocasein as substrate. Crude proteases from selected strains were resistant to conventional heat treatments and caused coagulation of UHT milk after 5 days storage at room temperature. The proteolytic activity of a psychrotrophic strain of Burkholderia cepacia isolated from refrigerated raw milk was characterized. The proteolytic activity on azocasein showed maximum activity at pH 6-7 and decrease at acid and alkaline pHs. The enzyme showed relative thermal stability in the range 40-55°C during 25 min, maintaining at least 80% its initial activity at 40°C. Milk coagulation assay showed that the crude protease from B. cepacia caused coagulation from day 2 for skimmed milk, whereas coagulation was observed from day 5 for whole milk. The adherence of this strain to stainless steel was evaluated, and the substrata had around 107CFU/cm², regardless the different immersion time evaluated. The strain 1A4 showed elevated proteolytic activity at pH 6-7 and 40ºC, high milk coagulating-activity, and elevated capability to adhere to stainless steel. These results indicate that B. cepacia may represent a potential hazadous to milk and dairy products.

Neste trabalho descrevemos o isolamento, a caracterização funcional e estrutural de uma metaloprotease hemorrágica, denominada BjussuMP-I. A proteína foi isolada da peçonha de Bothrops jararacussu por combinação de dois passos cromatográficos, utilizando filtração molecular em Sephacryl S-200, equilibrada em tampão Tris-HCl (0,01 M, pH 7,0) seguida de cromatografia de interação hidrofóbica em Phenyl-Sepharose CL-4B, equilibrada em tampão Tris-HCl (0,01 M, pH 7,6 mais NaCl 4 M) e eluída com gradiente de NaCl (4-0 M) a 25°C no mesmo tampão. BjussuMP-I é uma proteína com massa molecular de 60 kDa e pI 5,6, a qual induziu hemorragia após injeção intradérmica em camundongos, com uma dose hemorrágica mínima (DHM) de 4,5 g. A atividade hemorrágica da BjussuMP-I foi totalmente inibida após incubação com um agente quelante (EDTA), confirmando a dependência de metal da enzima para esse efeito. BjussuMP-I possui atividade proteolítica sobre a caseína e fibrinogênio e nenhum efeito sobre a gelatina. Por outro lado, demonstrou alta especificidade pela cadeia do fibrinogênio enquanto que a cadeia somente foi hidrolisada na presença de altas concentrações da metaloprotease. A protease foi ativa sobre o fibrinogênio em pH neutro e alcalino e inativada a 75 °C. A dependência de metal da enzima foi demonstrada pela inibição exercida por EDTA, EGTA e 1,10 fenantrolina. Verificou-se uma inibição parcial pelo ?-mercaptoetanol e PMSF, enquanto que leupeptina e aprotinina não afetaram a atividade fibrinogenolítica. A enzima foi ativada na presença de íons Ca++ e Mg++, sendo inibida por Mn++, Fe++, Zn++, Co++ e Ni++. Além disso, baixas concentrações da enzima produziram lise no coágulo de fibrina. BjussuMP-I também demonstrou inibição da agregação plaquetária induzida por colágeno e ADP e atividade bactericida sobre Escherichia coli e Staphylococcus aureus. Verificou-se que as atividades hemorrágica e proteolítica da BjussuMP-I foram neutralizadas pelo diterpenóide clerodane (Bt-CD) de Bacharis trimera. Também se observou uma inibição total do efeito hemorrágico, utilizando o extrato aquoso de Pentaclethra macroloba (EPema). A enzima foi reconhecida por anticorpos antineuwiedase, com uma reação de identidade imunológica parcial. A seqüência completa do cDNA da BjussuMP-I com 1540 pb codificou para uma proteína de 547 resíduos de aminoácidos, que conservou os domínios comuns a metaloproteases hemorrágicas de alto peso molecular da classe PIII: (i) pré-pró-peptideo, (ii) metaloprotease, (iii) disintegrina-símile e (iv) domínio rico em cisteína. / In this study the isolation, functional and structural characterization of a hemorrhagic metalloprotease, named BjussuMP-I is reported. The protein was isolated from Bothrops jararacussu snake venom by a combination of two chromatographic steps, using gel filtration on Sephacryl S-200 (0.01 M Tris-HCl, pH7.6 buffer) and Phenyl-Sepharose CL-4B chromatography (0.01 M Tris-HCl plus 4 M NaCl, pH7.6 buffer) followed by a concentration gradient from 4 to 0 M NaCl at 25°C in the same buffer. BjussuMP-I is a 60 kDa protein with a pI 5.6, which induced hemorrhage after intradermal injection in mice with a minimum hemorrhagic dose (MHD) of 4.5 g. The hemorrhagic activity of BjussuMP-I was totally abolished after incubation with a chelating agent (EDTA), corroborating the metal-dependence of this effect. BjussuMP-I shows proteolytic activity on casein, collagen and fibrinogen, although no effect on gelatin was observed. In addition, it presented a high specificity toward the -chain of fibrinogen, while the -chain was only hydrolyzed at high concentrations of the metalloprotease. The protease was active against fibrinogen in neutral and alkaline pH and was inactivated at 75°C. The metal dependence of the enzyme was confirmed through inhibition by EDTA, EGTA and 1,10 phenantroline. A partial inhibition was observed with -mercaptoetanol and PMSF, while leupeptin and aprotinin did not inhibit the fibrinogenolytic activity. The enzyme was active in the presence of Ca++ and Mg++ and it was inhibited by Mn++, Fe++, Zn++, Co++ and Ni++. In addition, low concentrations of the enzyme presented lyses in fibrin plate after 12 h of incubation. BjussuMP-I also displayed inhibitory effect on collagen- and ADP-stimulated platelet aggregation, as well as bactericidal activity against Escherichia coli and Staphylococcus aureus. It was reported that both hemorrhagic and proteolytic activities of BjussuMP-I were neutralized by the clerodane diterpenoide (Bt-CD) from Bacharis trimera. Full inhibition of hemorrhage was also observed by using aqueous extract from Pentaclethra macroloba (EPema). The enzyme was recognized by anti-neuwiedase antibodies in a reaction of partial immunologic identity. The complete cDNA sequence of BjussuMP-I with 1540 pb encoded open reading frames of 547 amino acid residues which conserved the common domains of P-III high molecular weight hemorrhagic metalloproteases: (i) pre-pro-peptide, (ii) metalloprotease, (iii) disintegrin-like and (iv) rich cysteine domain.

Submitted by Biblioteca da Faculdade de Farmácia (bff@ndc.uff.br) on 2017-03-17T17:34:41Z No. of bitstreams: 1 Nicoletti, Caroline Deckmann [Dissertação, 2015].pdf: 2492191 bytes, checksum: 2cc1df517b27092f16baf567910a3c1a (MD5) / Made available in DSpace on 2017-03-17T17:34:41Z (GMT). No. of bitstreams: 1 Nicoletti, Caroline Deckmann [Dissertação, 2015].pdf: 2492191 bytes, checksum: 2cc1df517b27092f16baf567910a3c1a (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / A papaína é uma enzima proteolítica utilizada no tratamento de feridas. É parcialmente solúvel em água e tem baixa estabilidade em preparações farmacêuticas, dessa forma os géis com concentrações de papaína acima de 1% podem apresentar precipitados. O presente trabalho teve como objetivo o desenvolvimento de géis de papaína a 4% (p/p) usando tensoativos como agente solubilizante. Como fase inicial do estudo realizou-se a determinação da Concentração Micelar Crítica (CMC) por meio da medida de tensão superficial de geis de papaína a 4,0% (p/p) com e sem L-cisteína e diferentes concentrações de polissorbato 80. Novas preparações foram desenvolvidas usando-se concentrações de polissorbato e L-cisteína que resultavam na completa solubilização da papaína. O estudo de estabilidade dos géis de papaína a 4,0% (p/p) com polissorbato 80 foi planejado e executado a partir de desenho experimental fatorial 33 em amostras armazenadas sob refrigeração por 30 dias. As variáveis independentes estipuladas foram concentração de L-cisteína, concentração de polissorbato 80 e o tempo de armazenagem; a variável dependente avaliada foi a concentração de papaína ativa. Todas as amostras foram analisadas quanto à manutenção das características sensoriais e físico-químicas. Durante o período de avaliação as preparações conservaram-se como géis homogêneos, mantendo-se estáveis quanto aos valores de pH, de viscosidade e de estabilidade termodinâmica. Estas amostras não apresentaram mudanças no seu comportamento reológico. As preparações estudas apresentaram concentrações de papaína ativa entre 90 e 110% apos 24 horas de preparo, mas não foi possível a manutenção desta atividade durante o período de estudo. As avaliações estatísticas decorrentes do desenho experimental fatorial resultaram em gráficos de superfície de resposta e de contorno, que demonstraram que o tempo é o fator de maior influência sobre a perda da atividade da papaína nas preparações em gel. A L-cisteína interfere favoravelmente para a manutenção da atividade, mas sua ação isolada é incapaz de sobrepor-se ao efeito do tempo. A associação da L-cisteína e do polissorbato 80 também apresenta ação favorável a manutenção da atividade enzimática, que se torna evidente somente nas maiores concentrações estudadas para estes adjuvantes / Papain is a proteolytic enzyme used in the treatment of wounds. It is partially soluble in water and has low stability in pharmaceutical preparations thus gels with papain above 1% concentration may have precipitated. This study aimed to the development of papain gels at 4% (w / w) using surfactants as solubilizing agent. As the initial phase of study was carried out to determine the critical micellar concentration (CMC) by action of surface tension of papain gels at 4.0% (w / w) with and without L-cysteine and different concentrations of polysorbate 80. New preparations were developed using concentrations of polysorbate and Lcysteine resulted in complete solubilization of papain. The stability study of papain gels at 4.0% (w / w) polysorbate 80 was planned and carried out from 33 factorial experimental design for samples stored under refrigeration for 30 days. The independent variables were prescribed concentration of L-cysteine, concentration of polysorbate 80 and the storage time; the evaluated dependent variable was the concentration of active papain. All samples were analyzed for the maintenance of sensorial and physicochemical characteristics. During the evaluation period preparations presented as homogeneous gels, remaining stable as the pH, viscosity and thermodynamic stability. These samples showed no changes in their rheological behavior. The preparations studied showed ative papain concentrations between 90 and 110% after 24 hours of preparation, but it was not possible to maintain this activity over the study period. The statistical evaluations resulting from the factorial experimental design resulted in response surface graphs and contour, showing that time is the most influential factor on the loss of papain activity in preparations gel. L-cysteine favorably affects the maintenance of the activity, but its action alone is unable to override the effect of the time. The combination of Lcysteine and polysorbate 80 also presents favorable action to maintain the enzyme activity, which becomes evident only at the highest concentrations investigated for these adjuvants

A Bothrops atrox é uma serpente de amplia distribuição na Sul América e é responsável por um número importante de mortes de pessoas, principalmente na Amazônia. As alterações na composição do veneno desta espécie têm sido associados a fatores como a ontogenia, distribuição geográfica e alimentação. Assim, este projeto visa comparar e identificar a partir da diferença entre os sexos, as características bioquímicas e biológicas do veneno de irmãos de B. atrox, sob condições ambientais controladas, contribuindo no conhecimento das mudanças nas características do veneno da espécie e pudendo auxiliar no aprimoramento da produção de antissoros mais efetivos. Os venenos foram coletados de 5 fêmeas e 4 machos irmãos de B. atrox, nascidas em cativeiro. Os venenos foram analisados quanto individualmente como o pool de cada grupo. As análises consistiram em dosagem de proteína através de BCA, eletroforese mono e bidimensional, cromatografia liquida, espectrometria de massas, atividades caseinolítica, fosfolipásica A2, L-aminoácido oxidase, zimografias contendo gelatina e caseína como substrato, dose mínima coagulante sobre o plasma e fibrinogênio, dose leta 50% e dose mínima hemorrágica. A análise individual dos venenos mostrou que os machos apresentaram maior concentração de proteínas e atividade fosfolipásica A2. No quanto aos pools de veneno, o das fêmeas apresentou maior letalidade e capacidade coagulante sobre plasma e fibrinogênio e o dos machos apresentaram maior capacidade hemorrágica e atividade L-aminoácido oxidase. O perfil espectrométrico mostrou que o pool de veneno das fêmeas, teve um 29% a mais na quantidade de proteínas identificadas em relação aos machos. Em conclusão, a ação do veneno das fêmeas estaria relacionado a uma maior capacidade para gerar dano sistêmico na presa, entanto que os venenos dos machos poderiam ocasionar um maior dano local. Além, a variabilidade nas atividades biológicas dos venenos confirma que além dos fatores ambientais existem outros que poderiam influir na plasticidade da composição dos venenos. / Bothrops atrox snake is widespread in South America and causing a large number of human deaths, mainly in the Amazon. Changes in the composition of the venom of this species have been linked to factors such as ontogeny, geographical distribution and feeding. Thus, this study aims to compare and identify from the sex difference, the biochemical and biological characteristics of venom of B. atrox siblings, under controlled environmental conditions, contributing to the knowledge of changes in the characteristics of the venom of the species and can assist in improving the production of more effective antisera. Venoms were collected from 5 females and 4 males of B. atrox siblings, born in captivity. The venoms were analyzed both, individually and as a pool of each group. The assays consisted in protein quantification using BCA, one and two-dimensional electrophorese, liquid chromatography, mass spectrometry, caseinolytic, phospholipase A2, and L-amino acid oxidase activities, zimography containing gelatin and casein as substrate, minimum coagulant dose upon plasma and fibrinogen, lethal dose 50 % and minimum hemorrhagic dose. Individual analysis of venoms showed that males had higher proteins concentration and phospholipase A2 activity. Concerning the venoms pool, the female showed higher lethality and coagulant capacity upon plasma and fibrinogen and the male had higher L-amino acid oxidase activity and hemorrhagic capacity. Spectrometric profile showed that the venom pool of female snakes had a 29 % increase in the number of proteins identified in comparison to males. In conclusion, the action of the female venom would be related to a higher capacity to generate systemic damage in the prey and male venoms could lead to higher local damage. In addition, variability in the biological activities of venoms confirms that there are other factors that could would be influencing the plasticity of the composition of venoms, in addition to environmental.

An affinity column for cathepsin D was prepared making use of the strong affinity of pepstatin for cathepsin D. Pepstatin is an N-acylated pentapeptide from Actinomycetes with the following structure: isovaleryl-L-valyl-L-valyl-4-amino-3-hydroxy-6-methylheptanoyl-L-alanyl-4-amino-3-hydroxy- 6-methyl heptanoic acid. A relatively rapid and efficient method for cathepsin D purification has been developed; Steps include homogenization, ammonium sulfate fractionation, and chromatography on pepstatin-Sepharose column. The final preparation has a specific activity of 38 units/mg. and shows a single protein band on polyacrylamide gel electrophoresis in sodium dodecyl sulfate corresponding to a subunit molecular weight of 42,000. Polyacrylamide gel electrophoresis studies did not reveal any impurities. The proteolytic activity of isolated cathepsin D on bovine myofibrils and myosin was examined at pH 3.80, 37 °C. The heavy chains of myosin, as well as other smaller regulatory proteins of the myofibrils were degraded. Actin was degraded less rapidly than myosin heavy chain. Degradation became more extensive when the substrate-enzyme incubation time was increased.

The Mozzarella cheese market is growing rapidly. Major concerns with cheese meltability and color have arisen in the fast food industry. Pre starter culture was used in this study to improve the physical properties of Mozzarella cheese. Three tests (stretch test, melt test, and browning test) were modified to evaluate the quality of cheese. A stretch test using the Brookfield helipath viscometer to stretch the cheese sample at 60°C was successful in distinguishing cheeses from different make procedures and from different proteolytic strains. A melt test using a glass tube to hold the cheese flow at 110°C for 60 min was used to determine meltability of cheese. A chroma meter was used to measure color change after the cheese sample was subjected to boiling water for 60 min. The b* value was used to indicate the color change. Cheese made with Pre strains of Lactobacillus bulgaricus stretched less but showed longer melting flow than that from Prt+ strains. Cheese made with Pre strains was lighter in color than cheese from Prt+ strains. An inverse relationship existed between stretchability and meltability. When mixed cultures of L. bulgaricus and Streptococcus thermophil us were used, the symbiotic interaction in acid production of Prt+ strains was more effective than mixed cultures of Prt- strains. Stretchability of...

String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too. Age related softening in cheese is due primarily to an important biochemical event known as proteolysis, which is attributed to inherent milk proteinases, residual coagulant activity, and enzymes from the lysis of starter culture microorganisms. It is hypothesized that a post manufacture heat treatment of string cheese could inactivate these proteolytic enzymes and slow or eliminate proteolysis during storage. Therefore, the main objective of this study was to determine the effects of a post manufacture thermal dip treatment on proteolytic activity in packaged, commercial string cheese. Proteolysis was examined qualitatively by Urea-PAGE electrophoresis, quantitatively by measuring percentage of water-soluble nitrogen (%WSN), and by using a scoring method to analyze stringy texture during refrigerated storage. Fresh, commercial string cheese was sourced on two separate occasions and treated six days after manufacture. Treatment consisted of dipping the packaged cheese sticks in water baths at 55°C, 75°C, and 95°C for 30 and 60 seconds. String cheese that did not undergo treatment served as the control. Treated and control cheeses were stored at 4°C until sampling for Urea-PAGE, WSN extraction, and texture analysis on days 1, 11, 22, 29, 49, 91, and 172 after treatment. The degree of β-CN breakdown was not observed to be different between all treatment levels throughout the storage period. This was not expected since Mozzarella cheese exposed to a higher temperature should have more plasmin activity than that of cheese exposed to a lower temperature. There was a trend of slightly more intact αs1-CN in the most severely treated string cheese (95°C for 60s) when compared to the control at the final time point of the study. This suggests the possibility of successful inactivation of residual coagulant, intracellular enzymes, or other proteolytic enzymes in the string cheese at this treatment. However, only storage time had a significant effect on %WSN (p The research completed in this study provides insight of the proteolytic effects from a thermal treatment process applied post string cheese manufacture. Though relationships between the treatments to the extent of secondary proteolysis and stringy texture were not significant, it was still found that there was more intact αs1-CN due to one of the treatments. These results suggest that it is possible that the use of other heat treatment parameters, longer storage period, or a combination of the two could show a significant relationship between thermal treatment and proteolysis. These results also suggest that further work to improve shelf life of string cheese or other cheese varieties through the concept of a post manufacture heat treatment may be promising.

The liver fluke, Fasciola hepatica, is one of the most important parasites of livestock, and it also infects humans. The proteolytic system of trematodes is critical for their interaction with the host and is a potential target for the development of novel vaccines. This work is focused on proteases secreted by F. hepatica adults and on FheCy2, a new protease inhibitor from the cystatin family. The proteolytic activity of the secreted proteases was analyzed using: (a) chromogenic protein substrates and fluorogenic peptide substrates, (b) selective protease inhibitors, and (c) a fluorescent activity-based probe for visualization of proteases. The results showed that the secreted proteases are cysteine proteases of papain family belonging to cathepsins L and B. These proteases were effectivelly inhibited by FheCy2 as demonstrated by enzymological analysis. It can be assumed that FheCy2 participates in the physiological regulation of endogenous proteases secreted by F. hepatica adults, which makes it attractive candidate protein for vaccination studies. Key words: Fasciola hepatica, cathepsins, proteolytic activity, substrate specificity, protease inhibitors (In Czech)

Submitted by Biblioteca da Faculdade de Farmácia (bff@ndc.uff.br) on 2017-03-13T18:50:12Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Duarte, Letícia de Souza Guimarães [Dissertação, 2016].pdf: 2499210 bytes, checksum: 961dab593ba2ea593fadba0a224c15cc (MD5) / Made available in DSpace on 2017-03-13T18:50:12Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Duarte, Letícia de Souza Guimarães [Dissertação, 2016].pdf: 2499210 bytes, checksum: 961dab593ba2ea593fadba0a224c15cc (MD5) / A papaína, que corresponde a um complexo de enzimas extraídas do vegetal Carica papaya L., tem sido utilizada pela sua propriedade proteolítica em desbridamento enzimático de feridas. Diversos estudos descrevem o uso da papaína na forma de pó, solução, gel e creme sobre feridas, porém a baixa estabilidade da enzima nesses meios limita sua utilização em larga escala. O objetivo principal do trabalho consiste em desenvolver e avaliar formulações de papaína 10%(p/p) em gel carbômero, contendo antioxidantes como acetato de alfa-tocoferol e metabissulfito de sódio, associados a outros adjuvantes que permitam melhor estabilidade da enzima. As formulações iniciais para o estudo foram planejadas segundo desenho experimental fatorial 23, sendo as variáveis independentes representadas pelas concentrações de cisteína, de polissorbato 80 e de antioxidante (acetato de alfa-tocoferol ou metabissulfito de sódio). As amostras, mantidas sob refrigeração (5°C ± 3) por 7 dias, foram submetidas a ensaios de espectrofluorimetria para avaliação da atividade enzimática. Os resultados iniciais revelaram que as amostras que continham metabissulfito de sódio associado às maiores concentrações de polissorbato 80, apresentaram as melhores condições para manutenção da atividade proteolítica, enquanto que as amostras contendo alfa-tocoferol não foram capazes de manter a atividade. Sendo assim, realizou-se estudo de estabilidade com preparações contendo concentrações fixas de papaína 10% (p/p), polissorbato 80 2,0% (p/p), com variações nas concentrações de cisteína de 0,10, 0,13 e 0,16% (p/p) e metabissulfito de sódio de 0,50, 0,75 e 1,00% (p/p). Durante o período estudado, as amostras apresentaram aspecto homogêneo, sem mudanças na coloração e no odor. Na avaliação de pH não houve variação significativa dos valores (p>0,05). A variação de potencial Zeta foi menor que ǀ10ǀmV, não havendo diferença estatisticamente significativa em função do tempo (p>0,05). A partir dos resultados obtidos, novo desenho fatorial 23 foi traçado considerando como variáveis independentes: o tempo, as concentrações de metabissulfito e de cisteína. A presença de metabissulfito 0,5% ou 1,0% (p/p) associado a cisteína 0,16%(p/p) e polissorbato 80 2,0% (p/p), proporcionaram os menores valores de decaimento na concentração de papaína ativa nas formulações testadas por 28 dias. / Papain, which corresponds to a complex of enzymes from the plant Carica papaya L., has been used for its proteolytic property in enzymatic wound debridement. Several studies describe the use of papain as powder, solution, gel and cream forms over wounds; however, the low stability of the enzyme in the media limits its use in large scale. The main objective of this work is to develop and evaluate formulations with papain 10% (w/w) at carbomer gel, containing antioxidants as alpha-tocopherol acetate and sodium metabisulphite, associated with other adjuvants that enable better stability of the enzymes. The early formulations for the study were planned in a factorial experimental design 23, with the independent variables represented by cysteine, polysorbate 80 and antioxidant (alpha-tocopherol or sodium metabisulphite) concentrations. The samples, kept under refrigeration (5°C ± 3) for 7 days, were submitted to spectrofluorimetry essays for enzyme activity evaluation. Initial findings showed that the samples containing sodium metabisulphite associated with higher concentrations of polysorbate 80, presented the best conditions for proteolytic activity maintenance, whereas the samples containing alpha-tocopherol were not able to maintain activity. Thus, stability study was carried out with preparations with fixed concentrations of papain 10% (w/w), polysorbate 80 2.0% (w/w), with variations in the concentrations of cystein 0.10, 0.13 and 0.16% (w/w) and sodium metabisulphite 0.50, 0.75 and 1.00% (w/w). During the studied period, the samples showed a homogeneous appearance, without color or odor changes. At pH evaluation there was no significant change in values (p> 0.05). Zeta potential have varied less than |10|mV, with no statistically significant difference over time (p> 0.05). From the results, a new factorial design 23 was traced, considering as independent variables: time, metabisulphite and cystein concentrations. The presence of metabisulphite 0.5 % or 1.0 % (w/w) associated with cysteine 0.16 % (w/w), and polysorbate 80 2.0% (w/w), showed the lowest decay values of active papain concentration in the formulations tested for 28 days.