El síndrome del intestino irritable es un trastorno común que afecta a millones de personas en todo el mundo. Dicho transtorno tiene un impacto significativo en la calidad de vida de las personas que lo padecen afectando en mayor o menor medida la esfera sociolaboral de estos individuos con el consecuente sufrimiento individual e impacto macroeconómico por aumento en las tasas de ausentismo y rendimiento laboral. Los prebióticos y probióticos son suplementos de la dieta no digerible, elementos químicos y microorganismos vivos (bacterias o levaduras de la flora comensal intestinal) que al consumirlos en volúmenes óptimos (tratamiento simbiótico), resultan beneficiosos para la salud humana. La mucosa intestinal es sin duda la mayor superficie del organismo humano expuesta al medio externo, ademas de contener una alta densidad de células inmunitarias. La alteración de la homeostasis entre los microorganismos beneficiosos y potencialmente nocivos de la microflora intestinal se expresa en un incremento del riesgo a padecer infecciones y enfermedades inmunoinflamatorias y, en este sentido, los pre y probióticos ayudan a mantener esta armonía. / Irritable intestine syndrome is a common condition that affects millions of persons all over the world. It has a significant impact in the quality of life of affected persons, influencing their social and working environments and leading to individual suffering and a macroeconomic impact because of increased absenteeism and poor working performance. Prebiotics and probiotics are supplements of nondigestible diet, made up of some chemicals and live microorganisms (bacteria or yeasts from the intestinal commensal flora), which, when ingested in optimal amounts (symbiotic therapy), are beneficial for human health. With no doubt, the intestinal mucosa is the greatest surface in the human body exposed to external stimuli, and it also contains a high proportion of immune cells. Any alteration in homeostasis between beneficial and potentially harmful microorganisms in the intestinal microflora is expressed as an increased risk for the occurrence of infectious and immune and inflammatory diseases; therefore, prebiotics and probiotics may help to maintain a harmonic environment in the intestine. / Revisión por pares

Foram produzidas micropartículas simbióticas com carreador de natureza lipídica, obtidas por spray chilling. Como materiais ativos foram utilizadas duas cepas de micro-organismos probióticos (L. acidophilus-LA e L. rhamnosus-LR), dois prebióticos (inulina e polidextrose) e gordura de palma e palmiste interesterificada. Estudou-se a resistência destes probióticos ao processo aplicado, o comportamento das micropartículas sólido lipídicas (MSLs) frente ao fluido gástrico e intestinal simulados e suas viabilidades durante 120 dias de armazenamento à -18, 7 e 22°C sob vácuo ou umidade relativa controlada. A caracterização morfológica, granulometria, análise térmica (DSC), atividade de água, espectroscopia na região do infravermelho (FTIR) e difração de raios-X (XRPD) foram estudados. Spray chilling configurou-se como processo adequado aos probióticos, devido à baixa perda de células viáveis durante a obtenção das micropartículas, sendo que não foi observado interferência da ausência, presença e do tipo de prebiótico. Foram obtidas MSLs esféricas com superfície relativamente uniforme, e com tamanho médio entre 62,4±2,8 a 69,6±5,1 µm, sendo que não houve diferença significativa entre as formulações. As análises de difração de raios-X indicaram que não ocorreram alterações polimórficas durante o armazenamento refrigerado das MSLs. Quanto à análise térmica pode-se dizer que a presença de probióticos e prebióticos praticamente não interferiu na alteração da temperatura de fusão para todas as formulações estudadas, que variou de 45,37°C a 47,58°C, inferindo-se a ausência de interações significativas entre os ingredientes microencapsulados e o carreador, ausência que foi reafirmada pelos espectros de infravermelho. A microencapsulação favoreceu a sobrevivência frente aos fluidos gástrico e intestinal simulados, e possibilitou a manutenção de células viáveis acima de 106 UFC por grama até 120 dias de armazenamento em umidade relativa controlada para a formulação com L. acidophilus e polidextrose, a qual foi influenciada pela atividade de água da partícula, que por sua vez foi afetada pela incorporação de prebióticos. Tendo em vista o potencial da MSLs desenvolvidas, estas foram incorporadas ao sorvete. Nesta matriz as micropartículas não apresentaram um bom desempenho, seja na sobrevivência de L. acidophilus durante o armazenamento do produto, como na proteção diante da exposição às condições gastrointestinais simuladas. Além disso, sorvetes com adição das MSLs foram avaliados com notas significativamente menores (p≤0,05) nos atributos textura, sabor e aceitação global em relação a amostras controle e a com adição de probióticos livres na análise sensorial do produto desenvolvido. As micropartículas lipídicas produzidas mostraram-se aptas como ingrediente alimentício, porém no sorvete não atenderam as premissas de proteção e extensão de contagens apropriadas do probiótico. As MSLs também foram incorporadas em polpas de fruta, abacate e melão, neste tipo de matriz as MSLs conferiram proteção ao micro-organismo pois aumentaram sua viabilidade em relação aos micro-organismos livres. / Symbiotic microparticles were produced with a lipid carrier, obtained by spray chilling technology. In this study were used two strains of probiotic (L. acidophilus-LA and L. rhamnosus-LR) and two prebiotics (inulin and polydextrose) as active or core materials. The resistance of these probiotics to the spray chilling process was evaluated, as well as the viability of the solid lipid microparticles (SLMs) during the exposition to the simulated gastric and intestinal fluids and stability during 120 days of storage at -18, 7 and 22°C, in vacuum or controlled relative humidity. Morphology characterization, particle size, water activity, thermal analysis (DSC), infrared spectroscopy and X-ray diffraction (XRPD) were studied. Spray chilling process was configured as a suitable technology to probiotics due to low loss of viable cells in processing of the particle, and no interference was observed from the presence/absence and type of prebiotic component. MSLs were obtained with relatively uniform spherical surface, and average size between 62.4 ± 2.8 µm to 69.6 ± 5.1 µm, there was no significant difference between formulations. Analyses of X-ray diffraction indicated that there were no polymorphic changes during refrigerated storage of SLMs. As for the thermal analysis it can be said that the presence of probiotics and prebiotics had practically no effect on the melting temperature for all formulations, which was 45.37° C up to 47.58° C, inferring with this the absence of significant interactions between the lipid carrier and microencapsulated ingredients, absence that was reaffirmed by the infrared spectra. Microencapsulation favored the survival against gastric and simulated intestinal fluids, and was possible to maintain viable cells up to 106 CFU per gram up to 120 days of storage for formulation with L. acidophilus and polydextrose in low temperatures and relative humidity (11%), which the stability was influenced by the water activity of the particle, which in turn is affected by the incorporation of prebiotics to the formulation of the SLMs. Given the potential of SLMs developed, they were incorporated into the ice cream. In this matrix microparticles not performed well, either on the survival of L. acidophilus during product storage, such as in protection against exposure to simulated gastrointestinal conditions. Furthermore, the addition of SLMs on strawberry ice cream was evaluated with grades significantly lower (p ≤ 0.05) in the attributes texture, flavor and overall acceptability compared to the control samples and with added of free probiotic sensory analysis of the product developed. The lipid microparticles produced were shown to be suitable as a food ingredient, but the ice cream did not meet the assumptions of protection and extension of appropriate probiotic counts. The MSLs were also incorporated in the fruit pulp, avocado and melon, in this application the SLMs provided protection to the micro-organism increasing the probiotic viability in relation to the free microorganisms.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2016-09-22T17:36:44Z No. of bitstreams: 1 analiviadeoliveira.pdf: 855679 bytes, checksum: a8093d9f1de0ed3dc5c30c78ab17fab3 (MD5) / Approved for entry into archive by Diamantino Mayra (mayra.diamantino@ufjf.edu.br) on 2016-09-26T20:29:55Z (GMT) No. of bitstreams: 1 analiviadeoliveira.pdf: 855679 bytes, checksum: a8093d9f1de0ed3dc5c30c78ab17fab3 (MD5) / Made available in DSpace on 2016-09-26T20:29:55Z (GMT). No. of bitstreams: 1 analiviadeoliveira.pdf: 855679 bytes, checksum: a8093d9f1de0ed3dc5c30c78ab17fab3 (MD5) Previous issue date: 2010-06-28 / A depleção nutricional é observada em pacientes com câncer colorretal em estado avançado mesmo com mediadas de peso adequadas e esta perda pode estar associada a fatores de co – morbidades como: redução da imunidade, aumento de infecções, cicatrização prejudicada e fraqueza muscular. A presença de tumor maligno estimula as respostas metabólicas de fase aguda, com aumento de proteínas positivas, como a proteína-C reativa esta elevação pode simplesmente refletir um processo inflamatório inespecífico secundário a necrose tumoral ou injuria tecidual. Atualmente uma abordagem nutricional utilizada em pacientes com câncer são as dietas imunomoduladoras. O uso de prebióticos e probióticos ou a mistura dos dois os simbióticos estão entre os estudados. O objetivo deste estudo foi Avaliar o estado Nutricional e a Atividade Inflamatória Sistêmica em pacientes com câncer colorretal submetidos a suplementação com suplemento simbiótico. Foi realizado um estudo longitudinal prospectivo com pacientes com câncer colorretal .Foram coletados dados antropométricos e exames de sangue para avaliação da proteína C- reativa (PCR), Hormônio carcionombrionário (CEA), interleucina - 6 (IL6), interleucina 10(IL10) e abumina. Os índices médios da proteína C reativa eram de 11mg/dl no início do estudo, antes da administração do simbiótico, e reduziram para valore menores que 6 mg/dl no final do estudo. Os resultados sugerem que a suplementação com o simbiótico foi benéfica, pois, embora os índices de albumina e CEA se mantiveram os índices de PCR diminuíram ao longo do estudo. / Nutritional depletion, found in patients with advanced colorectal cancer even with adequate weight, may be associated with co-morbidity factors such as: reduction of immunity, increased rate of infections, impaired cicatrization and muscle weakness. The presence of a malignancy stimulates the acute phase metabolic responses, with an increase of positive proteins, such as C-reactive protein, simply reflecting a non-specific inflammatory process secondary to tumor necrosis or tissue injury. Immunomodulating diets have recently been used as a nutritional approach to cancer patients. Prebiotics, probiotics and symbiotics (a mixture of the first two) have been studied. This study assessed the Nutritional Status and Systemic Inflammatory Activity of colorectal patients on symbiotic supplementation. It was a progressive longitudinal study with colorectal cancer patients. Besides anthropometric data, the following blood components were measured: C-reactive protein (CRP), carcinoembryonic antigen (CEA), interleukin-6 (IL6), interleukin-10 (IL10) and albumin. The mean CRP level at baseline, before symbiotic administration, was 11 mg/dl, with a reduction to below 6 mg/dl at the end of the study. The results suggest a beneficial effect of symbiotic supplementation, because although albumin and CEA levels were stable during the study, there was a CRP reduction throughout the study.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The dulce de leche is a typical product from Latin America, mainly in Brazil, Argentina and Uruguay. It‟s a product very appreciated by consumers because of its sensorial characteristics despite its high energy values. With the growing concern of the costumers in having healthy and low calories products which brings benefits to their health, this project aimed to develop a low fat dulce de leche adding microencapsulated Enterococcus faecium probiotics. The microcapsules were elaborated through the external ionic gelling by extrusion and they‟ve received a protein recover of whey milk protein concentrate (WPC) of 0,5% and 2%. In the control Treatment were added free culture of E. faecium. The thermical resistence, gastrointestinal resistance in vitro, protein rate water activity and morphology were analyzed. The dulce de leche was prepared with skim milk with 0.5% fat , replacing 20% of sacorose by sucralose, adding 3% inulin and probiotic microcapsules whit differents overcoat WPC concentrations. The dulce de leche was monitored during 90 days stored at 4 ºC. During this period it were analysed the viability of the probiotic, the microbiology of the product and the color and texure patterns while in the shelf. The microcapsules have the ideal shape and size to be added in the food and at the same time grant protection to the probiotic. The value of the capsules were significantly different among the treatments, ranging from 0,49% to 7,16% of protein adsorbed in the microcapsule. The microcapsules also granted thermal protection to the probiotic cells in the in vitro tests. The microencapsulated microorganisms presented countings of 8,21 and 9,28 Log UFC.mL-1to the treatments with an overlay of 0,5% and 2% of WPC respectively, while the free cells presented a viability of only 0,10 Log UFC.mL-1 after a heating of 70 ºC during 30 min. Therefore, about the viability of the probiotic strain, we can conclude that the microencapsulation influenced significantly the surviving of the probiotic, once the bacteria which have received the microcapsule had a viability at the end of its life in shelf above 7 Log UFC.g-1of the product, while the probiotics which haven‟t received the microcapsule haven‟t had the viability of the product at the end of its period of storage. However, the percentage of protein added to the microcapsule hasn‟t interfered in the survival of the bacterial strain. The results of the microbiological analysis have shown a significant reduction of positive S. aureus coagulase, moulds and yeasts during the storage of the product. The results found show that the substitution of the sucrose by sucralose and the fat by inulin reduced the caloric value of the dulce de leche. The texture results for hardness parameters, adhesiveness, gumminess and flexibility differed among the treatments during its life in shelf. In the analysis of the dulce de leche color we could notice a significant variant in the lightness parameter between the treatment without the microcapsules and the treatments that they were added. With these results we can conclude that it‟s possible to formulate low fat dulce de leche with probiotics throught the substitution of the sucrose and fat and using a microencapsulation to grant consistence and viability to the probiotic cells until the end of the product‟s life in shelf. / O doce de leite é um produto típico da América Latina, principalmente do Brasil, Argentina e Uruguai e muito apreciado pelos consumidores devido as suas características sensoriais. No entanto, esse produto possui um elevado valor energético devido às altas concentrações de açúcar e gordura. Com a crescente preocupação dos consumidores em ingerir alimentos saudáveis, com baixo valor calórico e que proporcionem benefícios à saúde, esse trabalho buscou desenvolver um doce de leite light com adição do probiótico Enterococcus faecium microencapsulado. As microcápsulas foram elaboradas através do método de gelificação iônica externa por extrusão e receberam sobrecamada de concentrado proteico de soro do leite (WPC) na concentração de 0,5% e 2%. Foram realizadas análises de resistência térmica, resistência gastrointestinal in vitro, teor de proteína, atividade de água, umidade e morfologia. O doce de leite foi elaborado com leite desnatado, com 0,5% de gordura, substituição de 20% da sacarose por sucralose, adição de 3% de inulina e microcápsulas probióticas com diferentes concentrações de WPC na sobrecamada. No tratamento controle (C) foi adicionado cultura livre de E. faecium. O doce de leite foi monitorado por 90 dias, armazenado a 4 ºC e, durante esse período foram analisadas a viabilidade do probiótico, a microbiologia do doce e os padrões de cor e textura no decorrer da vida de prateleira. Observou-se que as microcápsulas apresentaram formato e tamanho ideais para serem adicionadas em alimentos e ao mesmo tempo conferir proteção ao probiótico. O valor de proteína das cápsulas foi significativamente diferente entre os tratamentos, variando de 0,49% a 7,16% de proteína adsorvida na microcápsula. As microcápsulas também conferiram proteção térmica à célula probiótica em testes in vitro. Os microrganismos microencapsulados apresentaram contagens de 8,21 e 9,28 Log UFC.mL-1 para os tratamentos com sobrecamada de 0,5% e 2% de WPC, respectivamente, enquanto que as células livres apresentaram viabilidade de somente 0,10 Log UFC.mL-1após aquecimento a 70 ºC por 30 min. Quanto à viabilidade da cepa probiótica, podemos concluir que a microencapsulação influenciou significativamente a sobrevivência do probiótico, uma vez que as bactérias que foram microencapsuladas obtiveram viabilidade no final da vida de prateleira do produto acima de 7 Log UFC.g-1, enquanto que os probióticos que não receberam a microcápsula não tiveram viabilidade no produto, até o final do período de estocagem. No entanto, a porcentagem de proteína adicionada na microcápsula não interferiu na sobrevida do probiótico. Os resultados da substituição da sacarose por sucralose e da gordura por inulina mostraram redução no valor calórico do doce de leite. Os resultados da análise microbiológica demonstraram redução significativa da contagem de S. aureus coagulase positiva e bolores e leveduras durante o tempo de estocagem do produto. Os resultados de textura para os parâmetros dureza, adesividade, gomosidade e flexibilidade variaram entre os tratamentos e no decorrer do tempo de vida de prateleira. Na análise da cor do doce de leite foi observada uma variação significativa no parâmetro luminosidade e na intensidade de amarelo (b*), entre o tratamento sem as microcápsulas e os tratamentos adicionados das mesmas. Desse modo, foi possível elaborar um doce de leite light com probióticos microencapsulados através da substituição da sacarose e da gordura e da utilização da tecnologia de microencapsulação para conferir resistência e viabilidade às células probióticas até o final da vida de prateleira do produto.

Foram produzidas micropartículas simbióticas com carreador de natureza lipídica, obtidas por spray chilling. Como materiais ativos foram utilizadas duas cepas de micro-organismos probióticos (L. acidophilus-LA e L. rhamnosus-LR), dois prebióticos (inulina e polidextrose) e gordura de palma e palmiste interesterificada. Estudou-se a resistência destes probióticos ao processo aplicado, o comportamento das micropartículas sólido lipídicas (MSLs) frente ao fluido gástrico e intestinal simulados e suas viabilidades durante 120 dias de armazenamento à -18, 7 e 22°C sob vácuo ou umidade relativa controlada. A caracterização morfológica, granulometria, análise térmica (DSC), atividade de água, espectroscopia na região do infravermelho (FTIR) e difração de raios-X (XRPD) foram estudados. Spray chilling configurou-se como processo adequado aos probióticos, devido à baixa perda de células viáveis durante a obtenção das micropartículas, sendo que não foi observado interferência da ausência, presença e do tipo de prebiótico. Foram obtidas MSLs esféricas com superfície relativamente uniforme, e com tamanho médio entre 62,4±2,8 a 69,6±5,1 µm, sendo que não houve diferença significativa entre as formulações. As análises de difração de raios-X indicaram que não ocorreram alterações polimórficas durante o armazenamento refrigerado das MSLs. Quanto à análise térmica pode-se dizer que a presença de probióticos e prebióticos praticamente não interferiu na alteração da temperatura de fusão para todas as formulações estudadas, que variou de 45,37°C a 47,58°C, inferindo-se a ausência de interações significativas entre os ingredientes microencapsulados e o carreador, ausência que foi reafirmada pelos espectros de infravermelho. A microencapsulação favoreceu a sobrevivência frente aos fluidos gástrico e intestinal simulados, e possibilitou a manutenção de células viáveis acima de 106 UFC por grama até 120 dias de armazenamento em umidade relativa controlada para a formulação com L. acidophilus e polidextrose, a qual foi influenciada pela atividade de água da partícula, que por sua vez foi afetada pela incorporação de prebióticos. Tendo em vista o potencial da MSLs desenvolvidas, estas foram incorporadas ao sorvete. Nesta matriz as micropartículas não apresentaram um bom desempenho, seja na sobrevivência de L. acidophilus durante o armazenamento do produto, como na proteção diante da exposição às condições gastrointestinais simuladas. Além disso, sorvetes com adição das MSLs foram avaliados com notas significativamente menores (p≤0,05) nos atributos textura, sabor e aceitação global em relação a amostras controle e a com adição de probióticos livres na análise sensorial do produto desenvolvido. As micropartículas lipídicas produzidas mostraram-se aptas como ingrediente alimentício, porém no sorvete não atenderam as premissas de proteção e extensão de contagens apropriadas do probiótico. As MSLs também foram incorporadas em polpas de fruta, abacate e melão, neste tipo de matriz as MSLs conferiram proteção ao micro-organismo pois aumentaram sua viabilidade em relação aos micro-organismos livres. / Symbiotic microparticles were produced with a lipid carrier, obtained by spray chilling technology. In this study were used two strains of probiotic (L. acidophilus-LA and L. rhamnosus-LR) and two prebiotics (inulin and polydextrose) as active or core materials. The resistance of these probiotics to the spray chilling process was evaluated, as well as the viability of the solid lipid microparticles (SLMs) during the exposition to the simulated gastric and intestinal fluids and stability during 120 days of storage at -18, 7 and 22°C, in vacuum or controlled relative humidity. Morphology characterization, particle size, water activity, thermal analysis (DSC), infrared spectroscopy and X-ray diffraction (XRPD) were studied. Spray chilling process was configured as a suitable technology to probiotics due to low loss of viable cells in processing of the particle, and no interference was observed from the presence/absence and type of prebiotic component. MSLs were obtained with relatively uniform spherical surface, and average size between 62.4 ± 2.8 µm to 69.6 ± 5.1 µm, there was no significant difference between formulations. Analyses of X-ray diffraction indicated that there were no polymorphic changes during refrigerated storage of SLMs. As for the thermal analysis it can be said that the presence of probiotics and prebiotics had practically no effect on the melting temperature for all formulations, which was 45.37° C up to 47.58° C, inferring with this the absence of significant interactions between the lipid carrier and microencapsulated ingredients, absence that was reaffirmed by the infrared spectra. Microencapsulation favored the survival against gastric and simulated intestinal fluids, and was possible to maintain viable cells up to 106 CFU per gram up to 120 days of storage for formulation with L. acidophilus and polydextrose in low temperatures and relative humidity (11%), which the stability was influenced by the water activity of the particle, which in turn is affected by the incorporation of prebiotics to the formulation of the SLMs. Given the potential of SLMs developed, they were incorporated into the ice cream. In this matrix microparticles not performed well, either on the survival of L. acidophilus during product storage, such as in protection against exposure to simulated gastrointestinal conditions. Furthermore, the addition of SLMs on strawberry ice cream was evaluated with grades significantly lower (p ≤ 0.05) in the attributes texture, flavor and overall acceptability compared to the control samples and with added of free probiotic sensory analysis of the product developed. The lipid microparticles produced were shown to be suitable as a food ingredient, but the ice cream did not meet the assumptions of protection and extension of appropriate probiotic counts. The MSLs were also incorporated in the fruit pulp, avocado and melon, in this application the SLMs provided protection to the micro-organism increasing the probiotic viability in relation to the free microorganisms.

Submitted by Adriana Martinez (amartinez@unoeste.br) on 2017-08-15T18:29:36Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Heliard.pdf: 621969 bytes, checksum: a50b4df93e7c86837a14de977e405df2 (MD5) / Made available in DSpace on 2017-08-15T18:29:36Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Heliard.pdf: 621969 bytes, checksum: a50b4df93e7c86837a14de977e405df2 (MD5) Previous issue date: 2017-04-20 / Male Wistar rats were randomly divided into eight groups (n = 8). The animals were fed standard diet, or supplemented with probiotic, prebiotic and symbiotic and exposed or not to passive smoking. After 180 days of exposure to cigarette smoke, samples from the soleus muscle were collected for histological analysis and after staining with Hematoxylin Eosin, the captured images were submitted to fractal dimension analysis. For normality of the data by the Shapiro Wilk test, and analysis of variance (ANOVA), post test of Tukey (p <0.05). The results revealed a significant increase in the fractal dimension of the HE stained section of the soleus muscle of rats poisoned by chronic exposure to cigarette smoke. The groups supplemented with functional, probiotic, prebiotic and symbiotic foods and smokers presented a significant decrease in the fractal dimension when compared to the smoking control group and did not differ from the non - smoking experimental groups (p> 0.05). The results obtained provide convincing evidence that chronic exposure to passive smoking in rats, as an experimental model in vivo, induces inflammatory changes. Functional foods, probiotic, prebiotic and symbiotic, and supplemented in the diet, bioremediation the inflammation, due to chronic passive exposure to smoking. The fractal dimension revealed to be a tool capable of quantifying inflammatory alterations in the soleus skeletal muscle. / O objetivo deste estudo foi analisar através da análise da dimensão fractal os efeitos dos alimentos funcionais probióticos, prebióticos e simbióticos no tecido muscular esquelético em ratos expostos cronicamente a fumaça do cigarro. O objetivo do presente estudo foi avaliar o efeito dos alimentos funcionais, probiótico, prebiótico e simbiótico, no músculo esquelético, sóleo, em ratos expostos cronicamente a fumaça de cigarro, através da análise da dimensão fractal. Ratos Wistar machos foram randomicamente divididos em oito grupos (n=8). Os animais foram alimentados com dieta padrão, ou suplementados com probiótico, prebiótico e simbiótico e expostos ou não ao tabagismo passivo. Após 180 dias de exposição à fumaça de cigarro, amostras do músculo sóleo foram colhidas para analise histológica e após coloração com Hematoxilina e Eosina, as imagens capturadas foram submetidas à análise da dimensão fractal. Para normalidade dos dados pelo teste de Shapiro Wilk, e análise de variância (ANOVA), post teste de Tukey (p<0,05). Os resultados revelaram que o GCT obteve maior valor de dimensão fractal (DF) de 1.353 ± 61 apresentando diferença significativa dos demais grupos expostos e não expostos a fumaça do cigarro das secções corada em HE do músculo sóleo dos ratos submetidos a exposição crônica a fumaça do cigarro. Os grupos suplementados com alimentos funcionais, GPRO 1.213 ± 69, GPRE 1.258 ± 78 e GSIM 1.271 ± 64, e GPROT 1.326 ± 59, GPRET 1.293 ± 59 e GSIMT 1.330 ± 46 apresentaram uma diminuição significativa da média da dimensão fractal quando comparado ao GCT e não diferiram dos grupos experimentais não tabagistas (p>0,05). Concluindo que a exposição crônica ao tabagismo passivo em ratos, como modelo experimental, induz alterações degenerativas, e os alimentos funcionais, probiótico, prebiótico e simbiótico, suplementados na ração, bioremediaram a degeneração, decorrente da exposição crônica passiva ao tabagismo. A dimensão fractal revelou ser uma ferramenta capaz de quantificar alterações inflamatórias no músculo esquelético sóleo.

Submitted by Adriana Martinez (amartinez@unoeste.br) on 2017-08-31T19:57:40Z No. of bitstreams: 1 Adriano Falvo.pdf: 404274 bytes, checksum: 74011dfc5c8eaacfcb256865f54e7bb3 (MD5) / Made available in DSpace on 2017-08-31T19:57:40Z (GMT). No. of bitstreams: 1 Adriano Falvo.pdf: 404274 bytes, checksum: 74011dfc5c8eaacfcb256865f54e7bb3 (MD5) Previous issue date: 2017-06-28 / According to the World Health Organization (WHO), cigarette smoking accounts for 5 million annual deaths. Cigarette smoke causes malevolent effects in many other systems, including the male reproductive system and functional foods that may mitigate the toxic effects of cigarette smoking. The objective of the present study was to investigate the possible attenuating effects of prebiotic, probiotic and symbiotic oral supplementation on the testis and epididymis of growing rats exposed to cigarette smoke. To perform the present study, 72 male rats were randomly divided into eight groups: control; probiotic; Prebiotic (MOS); Symbiotic; Smoking Control; Prebiotic Tobacco; Probiotic Smoking; And Smoking Symbiotic. The animals in the smoking groups were exposed to cigarette smoke for one hour daily, divided into two 30-minute periods, five days a week. After the experimental period, the animals were anesthetized, sacrificed, the testes and epididymides were removed. Microscopic lesions were analyzed using the chi-square test, Fisher's exact test or G test at 5% significance. The results showed that the smoking groups had a higher prevalence of lesions in the testes and epididymis when compared to the control groups. Functional, prebiotic, probiotic, and symbiotic foods attenuated the harmful effects of chronic exposure to cigarette smoke in the testis and epididymis. The results allow us to state that functional, probiotic, prebiotic and symbiotic foods can attenuate the chronic harmful effects of passive smoking on the testis and epididymis of rats during the growth phase. / Segundo a Organização Mundial da Saúde (OMS), o cigarro é responsável por 5 milhões de mortes anuais. A fumaça do cigarro causa efeitos maléficos em muitos outros sistemas, incluindo entre eles o sistema reprodutor masculino e alimentos funcionais podem atenuar os efeitos tóxicos do tabagismo. O objetivo do presente estudo foi o investigar os possíveis efeitos atenuadores da suplementação oral do prebiótico, probiótico e simbiótico sobre o testículo e epidídimo de ratos em fase de crescimento expostos à fumaça de cigarro. Para realização do presente estudo, foram utilizados 72 ratos machos, divididos aleatoriamente em oito grupos: controle; probiótico; prebiótico (MOS); Simbiótico; Controle Tabagista; Prebiótico Tabagista; Probiótico Tabagista; e Simbiótico Tabagista. Os animais dos grupos tabagistas foram expostos a fumaça de cigarro por uma hora diária, divididos em dois períodos de 30 minutos, cinco dias por semana. Após o período experimental, os animais foram anestesiados, sacrificados, os testículos e epidídimos foram retirados. As lesões microscópicas foram analisadas por meio do teste do qui-quadrado, teste exato de Fisher ou teste G a 5% de significância. Os resultados revelaram que os grupos tabagistas apresentaram uma maior prevalência de lesões nos testículos e epidídimo, quando comparados com os grupos controle. Os alimentos funcionais, prebiótico, probiótico e simbiótico, atenuaram os efeitos nocivos da exposição crônica a fumaça do cigarro no testículo e epidídimo. Os resultados obtidos nos permitem afirmar que os alimentos funcionais, probiótico, prebiótico e simbiótico, podem atenuar os efeitos crônicos nocivos do tabagismo passivo no testículo e epidídimo de ratos na fase de crescimento.

Submitted by Adriana Martinez (amartinez@unoeste.br) on 2017-09-22T18:22:04Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Adriano Falvo.pdf: 401706 bytes, checksum: 62cf14b1237c1f73ed1dcb3fc033dd57 (MD5) / Made available in DSpace on 2017-09-22T18:22:04Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Adriano Falvo.pdf: 401706 bytes, checksum: 62cf14b1237c1f73ed1dcb3fc033dd57 (MD5) Previous issue date: 2017-06-28 / According to the World Health Organization (WHO), cigarette smoking accounts for 5 million annual deaths. Cigarette smoke causes malevolent effects in many other systems, including the male reproductive system and functional foods that may mitigate the toxic effects of cigarette smoking. The objective of the present study was to investigate the possible attenuating effects of prebiotic, probiotic and symbiotic oral supplementation on the testis and epididymis of growing rats exposed to cigarette smoke. To perform the present study, 72 male rats were randomly divided into eight groups: control; probiotic; Prebiotic (MOS); Symbiotic; Smoking Control; Prebiotic Tobacco; Probiotic Smoking; And Smoking Symbiotic. The animals in the smoking groups were exposed to cigarette smoke for one hour daily, divided into two 30-minute periods, five days a week. After the experimental period, the animals were anesthetized, sacrificed, the testes and epididymides were removed. Microscopic lesions were analyzed using the chi-square test, Fisher's exact test or G test at 5% significance. The results showed that the smoking groups had a higher prevalence of lesions in the testes and epididymis when compared to the control groups. Functional, prebiotic, probiotic, and symbiotic foods attenuated the harmful effects of chronic exposure to cigarette smoke in the testis and epididymis. The results allow us to state that functional, probiotic, prebiotic and symbiotic foods can attenuate the chronic harmful effects of passive smoking on the testis and epididymis of rats during the growth phase. / Segundo a Organização Mundial da Saúde (OMS), o cigarro é responsável por 5 milhões de mortes anuais. A fumaça do cigarro causa efeitos maléficos em muitos outros sistemas, incluindo entre eles o sistema reprodutor masculino e alimentos funcionais podem atenuar os efeitos tóxicos do tabagismo. O objetivo do presente estudo foi o investigar os possíveis efeitos atenuadores da suplementação oral do prebiótico, probiótico e simbiótico sobre o testículo e epidídimo de ratos em fase de crescimento expostos à fumaça de cigarro. Para realização do presente estudo, foram utilizados 72 ratos machos, divididos aleatoriamente em oito grupos: controle; probiótico; prebiótico (MOS); Simbiótico; Controle Tabagista; Prebiótico Tabagista; Probiótico Tabagista; e Simbiótico Tabagista. Os animais dos grupos tabagistas foram expostos a fumaça de cigarro por uma hora diária, divididos em dois períodos de 30 minutos, cinco dias por semana. Após o período experimental, os animais foram anestesiados, sacrificados, os testículos e epidídimos foram retirados. As lesões microscópicas foram analisadas por meio do teste do qui-quadrado, teste exato de Fisher ou teste G a 5% de significância. Os resultados revelaram que os grupos tabagistas apresentaram uma maior prevalência de lesões nos testículos e epidídimo, quando comparados com os grupos controle. Os alimentos funcionais, prebiótico, probiótico e simbiótico, atenuaram os efeitos nocivos da exposição crônica a fumaça do cigarro no testículo e epidídimo. Os resultados obtidos nos permitem afirmar que os alimentos funcionais, probiótico, prebiótico e simbiótico, podem atenuar os efeitos crônicos nocivos do tabagismo passivo no testículo e epidídimo de ratos na fase de crescimento.

Immediately post-hatch, broiler chicks are exposed to microbes that begin colonizing the gut, including environmental pathogens. One of the costliest enteric diseases in broiler production is necrotic enteritis (NE), caused by the ubiquitous opportunistic bacteria Clostridium perfringens (CP). With the worldwide reduction in antibiotic growth-promoters (AGPs), there is increased interest in natural alternatives to reduce disease and improve broiler health. The overall objective of the studies described herein was to apply probiotics or synbiotics to birds by in ovo application or orally before they leave the hatchery, then evaluate bird performance and various intestinal responses. Data were analyzed in JMP with LS Means to separate means with significance assigned at P ≤ 0.05 and trends at 0.05 < P ≤ 0.10. The first 21-day (D) study used 480 male Cobb 500 broilers randomly divided into one of four treatments using a 2x2 factorial design: a no-additive control (CTRL), a one-time oral application of synbiotic at the hatchery fed a basal diet (HS), an oral application of water at the hatchery with dietary synbiotics (DS), and a hatchery synbiotic plus dietary synbiotic (HSDS). Performance was measured on day-of-hatch (DOH), D3, D7, D14, and D21. mRNA abundance of various intestinal markers was measured at D7 and D21, including tight junction proteins ZO-1, ZO-2, and CLD-1; nutrient transporters SGLT1 and PepT1; and immune response markers TLR2, TLR4, and IL-10. HS lowered feed intake (FI) and feed conversion ratio (FCR) without lowering body weight (BW) from D14-21. There was greater abundance of PepT1 mRNA (P ≤ 0.1) and IL-10 mRNA (P ≤ 0.05) on D21 in HSDS. Second, a 21-day pilot study with 480 male and female Cobb 500 broilers was conducted to determine the optimum in ovo dosage level of a probiotic or synbiotic (PROB or SYNB) applied at embryonic day 18 (E18) with subsequent NE challenge using seven treatments: in ovo application of sterile water (CTRL), low (PROB-L or SYNB-L: 1x105 CFU), medium (PROB-M or SYNB-M: 1x106 CFU), or high (PROB-H or SYNB-H: 1x107 CFU) probiotic or synbiotic doses dissolved in sterile water. Performance measurements were taken on DOH, D4, D8, D14 and D21. On D8, NE lesion scores were not impacted by treatment. D8 ileal samples were taken for mRNA abundance of TLR4, IL-10, IL-1β, AvBD8, AvBD10, and AvBD13. SYNB-H had higher abundance of AvBD10 mRNA compared to CTRL (P ≤ 0.1), and higher IL-1β mRNA compared to SYNB-L (P ≤ 0.05). PROB-H and SYNB-H had better performance than the low and medium doses, but were not better than the CTRL. The high doses were chosen for subsequent studies. Third, a longer 42-day study using 1,630 Ross 708 male and female broilers was conducted consisting of the following six treatments. A negative control (NC): sterile water in ovo fed basal corn/soybean meal mash diet without NE challenge; antibiotic growth-promoter (AGP+): sterile water in ovo fed basal diet with virginiamycin (0.5 kg/MT) as an AGP with NE challenge; NC+: same as NC plus NE challenge; SI+: synbiotic in ovo fed the basal diet and NE challenged; SD+: sterile water in ovo fed basal diet supplemented with synbiotic (0.5 kg/MT feed) and NE challenged; and SID+: synbiotic in ovo fed basal diet with synbiotic (0.5 kg/MT feed) with NE challenge. Cumulatively, SID+ had lower FI and FCR than NC+, but no change in BW or BWG. The combination treatment (SID+) often had an additive effect compared to SD+ or SI+ alone on mRNA abundance and D7 cecal fatty acid profiles. SD+ and SID+ also had higher D42 lean:fat ratios compared to NC+. Last, a 42-day study was conducted using 1,630 male and female Ross 708 broilers and the in ovo application of probiotics and subsequent NE challenge with five treatments. NC: sterile water in ovo, fed basal corn/soybean meal mash diet without NE challenge; AGP+: sterile water in ovo, fed basal diet with virginiamycin (0.5 kg/MT of feed) as AGP with NE challenge; NC+: NC treatment, with NE challenge; PI+: probiotic in ovo, fed basal diet, with NE challenge; PD+: sterile water in ovo, fed basal diet supplemented with probiotic (1.3 kg/MT of feed), with NE challenge. The use of probiotics in this study had little effect on performance, lean:fat ratios, and cecal fatty acid profiles, but PD+ increased mRNA abundance of D14 TLR2, D14 TNF-α, and D42 LEAP2 in cecal tonsils compared to controls. PI+ increased mRNA abundance of D7 and D42 MUC2, D7 LEAP2, and D42 TNF-α in the ileum. PI+ increased mRNA abundance in the cecal tonsils of D7 TLR2 and D42 TNF-α. These studies yielded interesting results about probiotics and synbiotics during a NE challenge by evaluating performance, intestinal immune responses, and fatty acid profiles in the ceca of broilers. In conclusion, the probiotic in this study did not improve broiler health during a NE challenge, but synbiotic use in ovo and continuation in the feed showed improvement over in ovo or dietary application alone. Synbiotic improved FCR over a challenged control, and altered mRNA abundance in the small intestine. / Doctor of Philosophy / The poultry industry is one of the most popular animal protein sources worldwide. As with any livestock operation, industry goals include optimizing animal health and well-being, maximizing animal productivity, and producing quality products in the most cost effective manner. Improvements in genetics, nutrition, and management have increased productivity and cut costs. One important application was the low-level use of antibiotics in feed. These medications reduced the risk of disease outbreak in flocks, which led to healthier birds and improved growth rates. However, when global concern of antibiotic resistance in human medicine came to light, both the livestock industry and governing bodies implemented voluntary and mandatory reduction or elimination of antibiotics. Previously, these important antibiotics helped to control costly diseases. As they are removed, alternatives to antibiotics will be important in disease control and prevention. A major group of alternatives to antibiotics in poultry includes probiotics, prebiotics, and synbiotics. Probiotic bacteria are considered 'good bacteria' in the gut, and provide various health benefits to the host. Prebiotics are non-living substances that support the growth of healthy bacteria. A synbiotic is the combination of both probiotics and prebiotics in a single application method. The goal of this research project was to give probiotics or synbiotics to broiler chicks and evaluate their potential benefits and effects on bird performance and the immune response. Ideally, applying probiotic bacteria as early as possible might translate into early colonization of the gut with healthy bacteria. This included oral application of synbiotics at the hatchery, or by safely injecting them into part of the egg that is swallowed by the chick embryo before hatch. This egg application, or in ovo application, is a safe, effective, widely-practiced method of vaccinating chicks to jumpstart their defense against disease. By vaccinating them in ovo, they can start to prime the immune system before they even hatch. Applying probiotics in ovo may improve health after early gut colonization with beneficial microbes. Numerous studies on natural alternatives to antibiotics have been conducted, with varying results. Results of this research indicate that in ovo application of probiotics and synbiotics is safe. Birds that received probiotics in the feed often performed similar to those that received none. However, the in ovo use of synbiotics combined with the continued use in the feed after hatch improved efficiency in broilers during an intestinal disease challenge and improved various aspects of gut function. Overall, as antibiotics are phased out, using probiotics and synbiotics may improve poultry health, but continued research will help understand the optimum ways to use them.