No description available.

No description available.

Crossbred pigs 3 to 4 weeks of age were randomly assigned from outcome groups based on weight and sex to one of four dietary treatments either with or without added soybean oil or hulls. Nursery air quality was evaluated by measuring the concentrations of ammonia, carbon dioxide, settled dust, suspended particle size, and by microbiologically culturing air samples. Weekly performance data was also collected. ADG was unaffected by dietary treatment. ADFI was increased when soybean hulls were added to the ration with the difference being significant in trials 1 and 2 and over-all. Adding soybean oil to the ration produced slightly lower feed intakes over all trials but was not significant. Rations with added soybean oil reduced F/G, whereas, the addition of soybean hulls increased F/G for over-all trials. The response to soybean oil was less when soybean hulls were added. A comparison of rations 1 and 4 showed only slight differences in ADG, ADFI and F/G. The addition of soybean oil resulted in a 47% reduction in settled dust for trials 1 and 2 combined, and a 45% reduction for trial 3. Mean bacterial colony counts for each week and over-all for trial 3 were lower when soybean oil was added to the ration. Ammonia and carbon dioxide concentrations were not affected by dietary treatment. From the results of this experiment, the addition of soybean oil to starter diets improved nursery air quality and performance in some cases, however, gas concentrations were not different. / Master of Science

Ce travail de recherche présente la préparation et la caractérisation de matériaux monolithiques hautement poreux dérivés majoritairement de ressources naturelles. L'objectif était de préparer de nouveaux gels biosourcés jusqu'à 91%, de proposer des alternatives au séchage supercritique au CO2, et d'étudier quelques propriétés d'intérêt de tels gels après séchage, non seulement à l'état organique mais, dans certains cas, après pyrolyse pour obtenir des gels de carbone. A ces fins, le tannin et le soja ont été testés comme précurseurs, à différentes concentrations et différents pH, et trois voies de séchages ont été utilisées : supercritique, lyophilisation et séchage évaporatif. Les gels obtenus ont été caractérisés en termes de densité, porosité, distributions de tailles de pores et surfaces spécifiques, qu'ils soient sous forme organique ou carbonée selon l'application envisagée ou le type de porosité attendue. Leurs propriétés mécaniques et thermiques ont aussi été mesurées. La très large gamme de textures poreuses obtenues a permis de proposer des applications en tant qu'isolants thermiques, supports de catalyseur, ou électrodes de condensateur électrochimiques, selon les cas / This manuscript presents the preparation and the characterization of highly porous monolithic materials mainly derived from natural resources. The objectives were to: (i) develop new gels, biosourced up to the 91% level; (ii) suggest alternatives to supercritical drying in CO2, and (iii) investigate properties of interest for such gels in the organic state and, in some cases, after pyrolysis for obtaining carbon gels. For those purposes, tannin and soy flour were tested as precursors, at different concentrations and different pH, and three ways of drying were used: supercritical drying, freeze drying and evaporative drying. The obtained gels were characterized in terms of density, porosity, pore size distributions and specific surface area, whether in organic or in carbon form, depending on the intended application or expected type of porosity. Mechanical and thermal properties were also measured. The obtained broad range of porous textures allowed suggesting applications such as thermal insulators, catalyst supports or electrodes for electrochemical capacitors

Master of Science / Department of Grain Science and Industry / Sajid Alavi / The objective of the study was to investigate extrusion as an alternative processing method and grain sorghum as a viable substitute for corn in fortified blended foods (FBFs) used in nutrition and food assistance programs around the world. In the first part of this study, sorghum-soy blend (SSB), corn-soy blend (CSB) and whole corn-soy blend (WCSB) were developed using extrusion and compared with traditional CSB13 for physico-chemical and sensory properties. After milling of extrudates, average particle size (PS) ranged between 341-447 microns, with 78-85% below 600 microns. In general, Bostwick flow rates (VB=12-23 cm/min) of rehydrated blends (11.75% solids) were within standard specifications but higher than CSB13. Descriptive sensory analysis indicated that the sorghum-based rehydrated blends were significantly less lumpy and had a more uniform texture as compared to corn-based blends and CSB13. In the second part, the impact of decortication level and process conditions was investigated with respect to sorghum-based extruded blends. Degree of gelatinization of the whole sorghum-soy blend (WSSB) and decorticated sorghum-soy blend (DSSB) extrudates ranged from 93-97%. Expansion ratio (ER=3.6-6.1) was correlated with specific mechanical energy input (SME=145-415 kJ/kg; r=0.99) and average particle size after milling (PS=336-474 microns; r= -0.75). Rehydrated blends at 20% solids concentration provided recommended energy density (0.8 kcal/g) for FBFs. Bostwick flow rates had high correlation (r = -0.91) with pasting data (final viscosity) obtained using rapid visco analyzer (RVA). Addition of oil (5.5%) prior to extrusion was also studied, and resulted in process instabilities and also lower shelf-life as determined via descriptive sensory analysis (rancid and painty attributes) and gas chromatography-mass spectroscopy (hexanal, heptenal and octanal concentrations). In conclusion, extruded sorghum-soy blends met standard specifications for energy density and consistency (Bostwick flow rate), and were superior in some aspects as compared to extruded corn-soy blends and traditional corn-soy blends (CSB13). Relationships between extrusion mechanical energy input, expansion, particle size after milling and consistency of rehydrated blends were established. Consistency of the rehydrated blends is an extremely important criterion as it affects the ease of ingestion by target consumers (children below 5 years, in this case).

A menopausa é provocada pela falência da produção de hormônios ovarianos e tem como consequências alterações desfavoráveis no metabolismo e perda de massa óssea. O declínio da produção de estrógeno é considerado um grande fator de risco para o desenvolvimento da osteoporose em mulheres e como tratamento faz-se o uso da Terapia de Reposição Hormonal. No entanto, esta terapia tem trazido riscos á saúde de alguns grupos de mulheres. Como alternativa ao tratamento tradicional, tem-se os fitoestrógenos, e com eles as isoflavonas, encontradas principalmente na soja, Trifolium pratense e Cimicifuga racemosa. Este estudo teve como objetivo comparar a capacidade de estimular a osteogênese in vitro, a partir de cultura de osteoblastos derivados de células tronco mesenquimais, em duas preparações de fitoestrógenos: O extrato de soja biotransformado pelo fungo Aspergillus awamori (ESBF), e o Menoflavon® 40mg (Melbrosin International) composto pela isoflavona Trifolium pratense. Para este objetivo foram realizadas: a) Avaliação do crescimento e proliferação celular b) Viabilidade e crescimento das culturas de osteoblastos. c) Dosagem de proteína total das culturas de osteoblastos. d) Determinação da atividade específica da enzima fosfatase alcalina. e) Formação da matriz mineralizada. O Menoflavon® foi testado nas concentrações de 28,75 nM de daidzeína (D) + 7,5 nM de genisteína (G) (0,5 ?g/mL de Menoflavon®); 57,5 nM de D + 15 nM de G (1 ?g/mL de Menoflavon®); e 230 nM de D + 60 nM de G (4 ?g/mL de Menoflavon®); controle padrão de 57,5 nM de D + 15 nM de G comercial e controle de dimetilsulfóxido (DMSO). O ESBF foi testado nas concentrações de 1,181 nM de D + 0,922 nM de G (0,5 ?g/mL de ESBF); 2,361 nM de D + 1,845 nM de G (1 ?g/mL de ESBF); 9,445 nM de D + 7,379 nM de G (4 ?g/mL de ESBF); controle padrão de 2,361 nM de D + 1,845 nM de G comercial e controle de DMSO. Com a metodologia do MTT (3[4,5-dimetiltiazol-2-il]-2,5-brometo difenil tetrazolium) e da Resazurina comprovamos que não houve morte celular nas concentrações testadas com as duas formulações. A dosagem de proteínas totais manteve-se constante com as duas formulações e a formação de matriz mineralizada também manteve-se constante em relação ao controle para ambos. A atividade específica da fosfatase alcalina teve um decréscimo significativo ao 14º dia com todas as concentrações testadas e ao 21º dia com algumas concentrações de Menoflavon e com o ESBF decresceu em alguns dias, no entanto manteve-se estável no restante do teste. O ESBF mostrou ser melhor que o Menoflavon®, já que obtivemos resultados semelhantes e sua concentração é 24 vezes menor. No entanto, o estudo realizado mostrou que tanto o ESBF quanto o Menoflavon® não são capazes de estimular a osteogênese in vitro, a partir de cultura de osteoblastos derivados de células tronco mesenquimais. / Menopause is caused by failure in the production of ovarian hormones and its consequences are unfavorable changes in metabolism and bone loss. The decline in estrogen production is considered a major risk factor for the development of osteoporosis in women, and the Hormone Replacement Therapy is used as treatment. However, this therapy has brought some risks to the health of some groups of women. As an alternative to the traditional treatment, phytoestrogens as isoflavones, found mainly in soy, Trifolium pratense, Cimicifuga racemosa and rye can be used. This study aimed to compare the ability of two preparations of phytoestrogens to stimulate osteogenesis in vitro (from cultures of osteoblasts derived from mesenchymal stem cells): soy extract biotransformed by the fungus Aspergillus awamori (ESBF), and Menoflavon® 40mg (Melbrosin International) composed by the isoflavone Trifolium pratense. With this objective, were used: a) Evaluation of cell growth and proliferation; b) Viability of the cultures of osteoblasts; c) Determination of total protein from the cultures of osteoblasts; d) Determination of the specific activity of the enzyme alkaline phosphatase; e) Formation of mineralized matrix. Menoflavon® was tested at the concentrations of 28.75 nM of daidzein (D) + 7.5 nM of genistein (G) (Menoflavon® 0.5 ?g/mL); 57.5 nM D + 15 nM G (Menoflavon® 1 ?g/mL); and 230 nM D + 60 nM G (Menoflavon® 4 ?g/mL); standard control of commercial 57.5 nM D + 15 nM G and DMSO control. ESBF was tested at the concentrations of 1.181 nM D + 0.922 nM G (ESBF 0.5 ?g/mL); 2.361 nM D + 1.845 nM G (ESBF 1 ?g/mL); 9.445 nM D + 7.379 nM G (ESBF 4 ?g/mL); standard control of commercial 2.361 nM D + 1.845 nM G and dimetilsulfoxide (DMSO) control. With the MTT and Resazurin methods we verified that there was no cell death for all concentrations tested with the two formulations. The amount of total protein remained constant with the two formulations, and the formation of mineralized matrix also were the same as the control. The specific activity of alkaline phosphatase decreased significantly on day 14 for all concentrations tested, and at day 21 for some concentrations of Menoflavon®, with the ESBF decreased some days, however remained constant in the other tests. Therefore, ESBF proved better than Menoflavon®, since we obtained similar results for both, but the concentration of ESBF is 24 times smaller than the concentration of Menoflavon®. However, both the ESBF and the Menoflavon® were not capable of stimulating osteogenesis in vitro from cultures of osteoblasts derived from mesenchymal stem cells.

The present study aimed to develop a fermented soy beverage containing fruit by-products and probiotics and to evaluate the impact of this product on the composition and metabolic activity of the human intestinal microbiota using an in vitro simulation model of the intestinal conditions (TIM-2). Therefore, the present study was divided into three stages. Stage I was based on obtaining, processing and physical-chemical, microbiological and functional characterization of fruit by-products (acerola, orange, mango, and passion fruit) and soybean (okara), as well as amaranth flour. Additionally, the ability to use these vegetable by-products and amaranth flour by probiotic and non-probiotic strains was evaluated. The results showed that the acerola byproduct presented the highest dietary fibre content (48.46 g/100 g) among the by-products tested, as well as amaranth flour. Orange and passion fruit by-products were the substrates that most promoted the growth of bacterial populations, including strains of Escherichia coli and Clostridium perfringens. On the other hand, the acerola by-product was the substrate that showed the highest selectivity for beneficial bacteria. Also, in this stage, ten probiotic strains (seven lactobacilli and three bifidobacteria) and three starter strains (Streptococcus thermophilus) were tested for their ability to deconjugate bile salts and for proteolytic activity against milk and soy proteins. The results showed that none of the tested strain showed proteolytic ability against milk and soybean proteins. In addition, the probiotic strains Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46 deconjugated more types of bile acids tested, and the strains of S. thermophilus tested showed no ability to deconjugate bile salts. Next, the acerola by-product (ABP) and the probiotic strains LA-5 and BB-46 were selected to continue stage II of the study (development of a fermented soy beverage). For this purpose, a 23 factorial design was used, in a total of 8 trials with three replicates of each one, and the effects of the probiotic strains and the acerola by-product on the physical-chemical, microbiological, and sensory characteristics of these fermented soy beverages were evaluated. At the same time, probiotic viability and survival under in vitro gastrointestinal (GI) simulated conditions were evaluated in fermented soy beverage (FSB). The results showed that the presence of BB-46 and ABP affected the sensory acceptability of FSB negatively. ABP also led to significant differences in the texture profile of the FSB (P<0.05). Populations of probiotic strains ranged from 7.0 to 8.2 log CFU equivalent/mL during 28 days of refrigerated storage (4° C) of FBS, and the co-culture (LA-5+BB-46) and the ABP did not affect the viability of both microorganisms significantly (P> 0.05). However, ABP increased the survival of BB-46 under in vitro simulated GI conditions significantly. For stage III, a 22 experimental design was performed. To evaluate the impact of these FBS on the composition and metabolic activity of the intestinal microbiota of lean and obese humans, a validated in vitro model called TIM-2 was used, available at the Maastricht University (Venlo, The Netherlands), which simulates normal conditions of the lumen of the proximal colon, with all parameters controlled by a computer. Samples were collected from TIM-2 to quantify probiotic microorganisms (LA-5 and BB-46), Lactobacillus spp., Bifidobacterium spp., and total bacteria, using the quantitative PCR method (qPCR) and the intestinal microbiota profile was determined using an Illumina Mysec Next Generation Sequencing (NGS) method. Concentrations of shortchain fatty acids and branched-chain fatty acids and lactate produced by the different microbiotas during fermentation in TIM-2 were also determined. The results showed that the lean microbiota presented the high production of acetate and lactate than the microbiota of obese individuals. Significant reductions in Bifidobacterium populations in the lean microbiota were observed at 0 and 48 h of an assay for all experimental meals, except for the meal that had the probiotic combination (LA-5 and BB-46) and the ABP supplementation, which showed an increased total Bifidobacterium and Lactobacillus populations throughout the experimental period for both microbiotas tested. The FSB supplemented with ABP presented the best characteristics regarding the modulation of the obese microbiota, with an increase in Bifidobacterium spp. and Lactobacillus spp. Additionally, after 48 hours of intervention in TIM-2, the obese microbiota was apparently similar to the lean microbiota, showing a beneficial modulation of this microbiota. The results suggest that the fermented soy beverage supplemented with the acerola by-product and the probiotic strains may present beneficial health effects. However, clinical studies are required to complement and confirm the results observed in the in vitro assays. / O presente trabalho visou desenvolver uma bebida fermentada de soja adicionada de resíduos de frutas e suplementada com cepas probióticas e avaliar o impacto desse produto sobre a composição e a atividade metabólica da microbiota intestinal humana, utilizando um modelo de simulação in vitro das condições intestinais (TIM-2). Para tanto, o presente trabalho foi dividido em três etapas. A etapa I foi baseada na obtenção, processamento e caracterização físico-química, microbiológica e funcional de subprodutos de frutas (acerola, laranja, manga e maracujá) e soja (okara), bem como da farinha de amaranto. Adicionalmente, a capacidade de utilização desses subprodutos vegetais e da farinha de amaranto por cepas probióticas e não probióticas foi avaliada. Os resultados mostraram que o subproduto de acerola apresentou o maior conteúdo de fibras alimentares totais (48,46 g/100 g) dentre os subprodutos testados, bem como a farinha de amaranto. Os subprodutos de laranja e maracujá foram os substratos que mais promoveram a multiplicação das populações bacterianas, incluindo das cepas de Escherichia coli e Clostridium perfringens. Por outro lado, o subproduto de acerola foi o substrato que apresentou a maior seletividade para bactérias benéficas. Ainda nessa etapa, dez cepas probióticas (sete lactobacilos e três bifidobacterias) e três cepas starter (Streptococcus thermophilus) foram testadas quanto à sua capacidade de desconjugação de sais biliares e atividade proteolítica frente às proteínas do leite e da soja. Os resultados revelaram que nenhuma cepa testada apresentou capacidade de proteólise das proteínas do leite e da soja. Adicionalmente, as cepas probióticas Lactobacillus acidophilus LA-5 e Bifidobacterium longum BB-46 desconjugaram a maior quantidade de ácidos biliares testados e as cepas de S. thermophilus testadas não apresentaram capacidade de desconjugação de sais biliares. Após a análise dos resultados da etapa I, o resíduo de acerola (ABP) e as cepas probióticas LA-5 e BB-46 foram selecionadas para dar continuidade à etapa II do estudo(desenvolvimento de uma bebida fermentada a base de soja). Para esse fim, foi utilizado um delineamento experimental do tipo fatorial 23, totalizando 8 ensaios com três repetições de cada, e foram avaliados os efeitos das cepas probióticas e do subproduto de acerola sobre as características físico-químicas, microbiológicas e sensoriais dessas bebidas fermentadas de soja. Paralelamente, foram realizadas análises da sobrevivência das cepas probióticas frente às condições gastrintestinais simuladas in vitro nas bebidas fermentadas de soja (FSB). Os resultados mostraram que a presença de BB-46 e ABP afetaram negativamente a aceitabilidade sensorial das FSB. O ABP também levou a diferenças significativas no perfil de textura das FSB (P<0,05). As populações das cepas probióticas nas diferentes formulações de FSB variaram de 7,0 a 8,2 log de UFC equivalente/mL durante os 28 dias de armazenamento (4 ºC) e a co-cultura (LA-5+BB-46) e o ABP não afetaram (P>0,05) a viabilidade de ambos os microrganismos. No entanto, ABP aumentou significativamente a sobrevivência de BB-46 frente às condições gastrintestinais sumuladas in vitro. Para a etapa III do presente estudo, um delineamento experimental fatorial 22 foi realizado. Para a avaliação do impacto dessas FSB sobre a composição e atividade metabólica da microbiota intestinal de humanos eutróficos e obesos, foi utilizado um modelo in vitro TIM-2 na Maastricht University (Venlo, Holanda), que simula as condições normais do lúmen do cólon proximal, com todos os parâmetros controlados por um computador. Amostras foram coletadas do TIM-2 para a quantificação dos microrganismos probióticos (LA-5 e BB-46), Lactobacillus spp., Bifidobacterium spp. e bactérias totais, utilizando o método de PCR quantitativo (qPCR), e o perfil da microbiota intestinal foi determinado utilizando Next-Generation Sequencing (NGS) Illumina Mysec. A concentração de ácidos graxos de cadeia curta e de cadeia ramificada e lactato produzidos pelas diferentes microbiotas durante a fermentação no TIM-2 também foi determinada. Os resultados mostraram que a microbiota de humanos eutróficos apresentou uma alta produção de acetato e lactato em comparação com a microbiota de obesos. Reduções significativas das populações de Bifidobacterium na microbiota de eutróficos foram observadas entre 0 e 48 h de ensaio para todas as refeições experimentais, exceto para a refeição que apresentou a combinação probiótica (LA-5 e BB-46) e a suplementação com ABP, que apresentou aumento de Bifidobacterium e Lactobacillus totais durante todo o período de análise para ambas as microbiotas testadas. As FSB suplementadas com ABP apresentaram os melhores resultados em relação à modulação da microbiota de humanos obesos, com o aumento Bifidobacterium spp. e Lactobacillus spp. Adicionalmente, após 48 horas de intervenção no TIM-2, a microbiota de obesos foi aparentemente similar à microbiota de eutróficos, mostrando uma modulação benéfica dessa microbiota. Os resultados sugerem que as bebidas fermentadas de soja suplementadas com o subproduto de acerola e cepas probióticas podem apresentar efeitos benéficos à saúde. No entanto, estudos clínicos são necessários para complementar e confirmar os resultados observados nos ensaios in vitro.

Nas últimas décadas, têm aumentado substancialmente a quantidade de pesquisas focando no desenvolvimento e caracterização de materiais biodegradáveis, particularmente, filmes comestíveis. O uso de polímeros de fontes renováveis, preparados a partir de produtos vegetais, vem ganhando importância nessa abordagem. O concentrado de proteína de soja e amido de mandioca podem ser considerados uma alternativa aos polímeros petroquímicos. O processamento pela radiação ionizante pode ser empregado para a modificação de polímeros e macromoléculas, resultando em novos materiais com grandes perspectivas de utilização industrial. A indústria de alimentos, uma das indústrias tradicionalmente mais inovadoras, exige o desenvolvimento constante de novos produtos. A capacidade de proteínas e polissacarídeos de formar filmes, amplamente conhecida, é um ponto de partida para o desenvolvimento de novos materiais que atendam os variados requerimentos dessa pungente indústria. Neste trabalho elaboraram-se filmes a base de fécula de mandioca e proteína isolada de soja em duas proporções diferentes e posteriormente irradiados e analisados quanto às suas propriedades mecânicas, cor, absorção de água, permeabilidade ao vapor de agua, análise térmica TGA e DSC entre outros. Os filmes tornaram-se aparentemente mais solúveis e menos resistentes a perfuração com o aumento da dose de radiação aplicada. Com relação às propriedades térmicas observou-se que os filmes com maior proporção de proteína são mais resistentes. Os filmes apresentaram-se menos permeáveis na dose de 40 kGy, e, com relação a absorção de água, esta foi reduzida em função da dose de radiação. Filmes com boa resistência ao vapor de água e com reduzida absorção podem ser considerados adequados para embalagens de alimentos. A radiação mostrou ser uma ferramenta conveniente na modificação de materiais poliméricos principalmente para elaboração de filmes solúveis onde esta é uma nova tendência para embalagens bioativas. / In recent decades, there has been a substantial increase in the amount of research focusing on the development and characterization of biodegradable materials, particularly edible films. The use of polymers from renewable sources, prepared from plant products, has gained importance in this approach. Soy protein concentrate and cassava starch may be considered an alternative to petrochemical polymers. Processing by ionizing radiation can be used for the modification of polymers and macromolecules, resulting in new materials with great prospects of industrial use. The food industry, one of the traditionally most innovative industries, requires the constant development of new products. The widely known ability of film forming proteins and polysaccharides is a starting point for the development of new materials that meet the varying requirements of this pungent industry. In this work, films based on manioc starch and isolated soy protein were prepared in two different proportions and later irradiated and analyzed for their mechanical properties, color, water absorption, water vapor permeability, TGA and DSC thermal analysis between others. The films became apparently more soluble and less resistant to drilling with the increased radiation dose applied. Regarding the thermal properties, it was observed that the films with greater protein orientation are more resistant. Properties such as water vapor permeability and water absorption, the films were less permeable at the 40 kGy dose. With regard to water absorption, it was reduced as a function of the radiation dose. Films with good resistance to water vapor and with low absorption are considered efficient for food packaging. Radiation has proven to be a convenient tool in the modification of polymeric materials mainly for the production of soluble films where it is a new trend for bioactive packaging.

A soja é a principal fonte de isoflavonas, tendo sido associada a efeitos benéficos à saúde humana, incluindo a redução do risco de câncer, de doenças cardiovasculares, osteoporose e melhora dos sintomas da menopausa. A população brasileira não consome soja tão habitualmente quanto os países asiáticos e, nesse contexto, as bebidas de soja poderiam ser uma forma de incluir essas substâncias bioativas na dieta ocidental. Contudo, trabalhos que avaliem o teor de isoflavonas desses produtos são escassos na literatura, o que justifica o presente trabalho. Amostras de doze marcas comercialmente disponíveis de bebidas de soja (n = 65), incluindo os produtos elaborados com isolado protéico de soja ou extrato de soja e acrescidos de sucos de fruta e/ou ingredientes aromatizantes, foram analisadas quanto ao teor e perfil de isoflavonas, utilizando-se a cromatografia líquida de alta eficiência. A capacidade antioxidante foi mensurada pelo método de sequestro de radicais livres do DPPH e o teor de fenólicos totais pelo método do Folin-Ciocalteau. Os valores da concentração total de isoflavonas e o teor de fenólicos totais mostraram uma grande variação entre as diversas marcas de bebidas de soja, variando de 0,7 a 4,9 mg isoflavonas/200 mL e de 6 a 146 mg equivalentes de catequina/200 mL para as bebidas contendo sucos de fruta. Bebidas de soja de sabor original ou chocolate apresentaram variação do teor de isoflavona de 4 a 13 mg/200 mL e fenólicos totais variando de 38 a 155 mg equivalentes de catequina/200 mL. O teor protéico variou de 0,8 a 6 g/200 mL e mostrou-se positivamente correlacionado ao teor de isoflavonas das amostras. As formas predominantes de isoflavonas, nos produtos analisados, foram os &#946;- glicosídeos. Os resultados mostraram que o teor e perfil de isoflavonas, assim como os valores de fenólicos totais das bebidas de soja dependem das condições de processamento e que a atividade antioxidante variou significantemente entre os produtos. Os resultados obtidos mostram que o consumo de uma porção de 300 mL de bebida de soja sabor natural poderia resultar em uma ingestão de 20 mg de isoflavonas, o equivalente a ingestão diária Koreana, indicando que as bebidas de soja poderiam representar fontes importantes de isoflavonas para a nossa dieta. Além disso, o teor de isoflavonas solúveis das bebidas de soja diminui com o decorrer do armazenamento associado à redução da solubilidade da proteína de soja. O perfil de isoflavonas e a capacidade antioxidante das bebidas também são alterados. / Soybean is the most important source of isoflavones, which have been associated with beneficial effects in humans, including prevention of cancer, cardiovascular diseases, osteoporosis and relief of menopausal symptoms. Soybean consumption in Brazil is not as significant as in Asian countries and in this context, soy beverages could be a way to include these bioactive substances in ocidental diet. However, studies about isoflavone content in these products are scarce, which accounts for the present work. Samples of 12 different brands of commercially available soy milk drinks (n = 65), including products made from isolated soy protein and soymilk mixed with fruit juices and/or containing flavoring ingredients were analysed for their isoflavone content and profile using highperformance liquid chromatography. The antioxidant activity was measured using 2.2- diphenil-1-picryl-hydrazil (DPPH) free radical method and the total phenolics was determined by Folin-Ciocalteau method. There was a large variation in total isoflavone concentration and total phenolics content among the different brands of soy milks ranging from 0.7 to 4.9 mg isoflavones/200 mL and 6 to 146 mg equivalents of catechin/200 mL of soymilk mixed with fruit juice. For natural or chocolate soy beverages, the isoflavone content varied from 4 to13 mg/200 mL and the total phenolics ranged from 38 to155 mg equivalent of catequina/200 mL. Levels of protein ranged from 0.8 to 6.0 g/200 mL, these values were associated positively with isoflavone content from samples. The &#946;-glycosides were the predominant form of the isoflavones in the products analyzed. The results showed that total isoflavone, phenolic contents and isoflavone profile of soy beverages depends on processing conditions. Also the antioxidant activity varied significantly among products. The results obtained show that the consumption of 300 mL of soy beverage natural flavor would result in an intake of around 20 mg isoflavone, very similar to the Korean daily intake, indicating that soy beverages could represent important sources of isoflavones in our diet. Furthermore, the soluble isoflavone content of soy beverage decreases with the storage time associated with a reduction of the solubility of soy protein. The profile of isoflavones and antioxidant capacity of beverages are also altered.

A aqüicultura desenvolveu-se rapidamente nos últimos anos, sendo a carcinicultura um dos segmentos mais lucrativos e crescentes, onde a ração representa o custo mais elevado da produção e a maior fonte de poluição das fazendas de camarão. Nesse contexto, verifica-se a busca por rações de qualidade e novos ingredientes. Assim, o presente trabalho objetivou aperfeiçoar o método in vivo de análise da digestibilidade de rações, desenvolvendo sistemas de cultivo (aquários: 14,3L e tanques: 160L), com recirculação de água marinha e filtro biológico, empregando rações comerciais (fase de crescimento) e dietas experimentais com diferentes produtos da soja (farelo de soja, farelo de soja texturIzado e farelo de soja micronizado) e marcador de óxido crômico (teste de digestibilidade) em camarões da espécie Litopenaeus vannamei. Os sistemas e a manutenção aplicada foram eficientes na conservação da estabilidade dos parâmetros abióticos monitorados (compostos nitrogenados, temperatura, salinidade e pH). Os camarões apresentaram maior ganho de peso (P<0,05) com menores coeficientes de variação nos tanques. Não houve diferenças (P>0,05) entre as dietas testadas (aquários), mas a digestibilidade acompanhou o maior processamento da soja (tanques). Os resultados sugerem a maior adequabilidade dos tanques para testes nutricionais. / Aquaculture have developed quickly in the last years, being the shrimp culture the more profitable and increasing sector. Feed comprise the highest variable costs of production and a major pollution source from shrimp farms. Hence is the search for quality feeds and new ingredients. Thus, the present work aimed to improve the in vivo method of feed protein digestibility, developing culture systems (aquariums: 14,3L and tanks: 160L) with seawater recirculation and biological filters. Commercial feeds (growth phase) and experimental diets with different soy products (soybean meal, texturized soybean meal and micronized soybean meal) with chromic oxide as marker (digestibility test) in Litopenaeus vannamei shrimps. Systems and maintenance procedures were efficient in the conservation of abiotic parameters (nitrogen products, temperature, salinity and pH). Shrimps showed higher weight gain (P<0,05) with low variation coefficient in the tanks compared to aquaria. No difference (P>0,05) was observed between the diets tested in the aquaria. But the digestibility was major to higher processed soybean meal (tanks). The results suggest the better adequacy to nutritional tests.