Thesis (Ph.D.) -- University of Western Sydney, 2003. / "A thesis submitted for the degree of Doctor of Philosophy" Chief supervisor, Kaila Kailasapathy. Includes bibliography.

Thesis (Ph.D.). / Written for the Dept. of Biomedical Engineering. Title from title page of PDF (viewed 2009/06/11). Includes bibliographical references.

Thesis (M.S.)--University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 29, 2007) Includes bibliographical references.

Orientador: Katia Sivieri / Resumo: Objetivo: desenvolver um leite fermentado com Lactobacillus acidophilus- LA-5, Bifidobacterium lactis- BB-12 e Streptococcus thermophilus com concentrações otimizadas de farinha de acerola e pectina. Verificar as características físico-químicas, sensoriais e microbiológicas da formulação otimizada. Avaliar a viabilidade dos microrganismos e a sobrevivência dos microrganismos probióticos frente à simulação das condições gastrointestinais in vitro. Métodos: a farinha de acerola foi avaliada com relação ao conteúdo fenólico, atividade antioxidante e teor de fibras totais. Foi utilizada a Metodologia de Superfície de Resposta (MSR) para obtenção das concentrações otimizadas de farinha de acerola e pectina no leite fermentado. O leite fermentado otimizado foi avaliado durante 28 dias de armazenamento refrigerado (5 ± 1 °C) quanto às características físico-químicas: composição centesimal, pH, acidez Dornic, atividade antioxidante, sinérese, perfil de textura; às características sensoriais: sabor, impressão global e textura e às características microbiológicas: viabilidade dos microrganismos e sobrevivência gastrointestinal a partir de simulação de condições gastrointestinais in vitro dos microrganismos probióticos. Resultados: a farinha de acerola apresentou 52,50 mg EAG g-1 de compostos fenólicos totais, 226,86 mmols ET g-1 de atividade antioxidante segundo método de DPPH e 51mmol ET g-1 por FRAP com 56,28 ± 0,19 % de fibras totais. Somente a farinha de acerola influenciou signifi... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Objective: to develop fermented milk with Lactobacillus acidophilus LA-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus with optimized concentrations of acerola flour and pectin. The physical-chemical, sensorial and microbiological characteristics of the optimized formulation was verified. To assess the viability of microorganisms and the survival of probiotic microorganisms against the simulation of gastrointestinal conditions in vitro. Methods: acerola flour was evaluated for phenolic content, antioxidant activity and total fiber content. The Response Surface Methodology was used to obtain optimum concentrations of acerola flour and pectin in fermented milk. The optimized fermented milk was evaluated during 28 days of refrigerated storage (5 ± 1 °C) for the physico-chemical characteristics: centesimal composition, pH, Dornic acidity, antioxidant activity, syneresis, texture profile; sensory: taste, overall impression and texture and microbiological: viability of microorganisms and gastrointestinal survival from simulation of in vitro gastrointestinal conditions of probiotic microorganisms. Results: acerola flour presented 52.50 mg GAE g -1 of total phenolic compounds, 226.86 mmols TE g-1 of antioxidant activity according to DPPH method and 51 mmol TE g -1 by FRAP with 56.28 ± 0.19% of total fibers. Only acerola flour significantly influenced (p < 0.05) the sensorial attributes of symbiotic fermented milk. The developed mathematical model was effective in determining the optimized region of the independent variables. The optimized formulation showed 18.42 ± 0.75 g 100 g-1 dietary fiber. During the storage period there was no statistical difference (p <0.05) in the pH values comparing the treatment and control formulations. In relation... (Complete abstract click electronic access below) / Mestre

Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-11-22T16:49:47Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5) / Made available in DSpace on 2018-11-22T16:49:47Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5) Previous issue date: 2018 / Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG) / A melancia (Citrullus lanatus) ? um fruto refrescante que apresenta versatilidade de consumo e consider?vel potencial nutricional; entretanto, ? respons?vel por uma grande gera??o de res?duos, sendo o mesocarpo (entrecasca), o principal destes. Este res?duo agr?cola subutilizado ? uma boa alternativa para aproveitamento e desenvolvimentos de novos produtos. O presente estudo relata a possibilidade de agrega??o de valor ao mesocarpo de melancia por meio do desenvolvimento de picles acidificados e fermentados. A efici?ncia do emprego de culturas starters, cultura aut?ctone isolada e cultura de Lactobacillus acidophilus foram avaliados e comparados em rela??o ? fermenta??o natural do mesocarpo de melancia. As fermenta??es foram acompanhadas por meio de an?lises f?sico-qu?micas e microbiol?gicas, e os produtos foram caracterizados quanto ? composi??o centesimal, f?sico-qu?mica, qualidade microbiol?gica e sensorial. Inferiu-se que a exist?ncia de bact?rias l?ticas durante os processos fermentativos do mesocarpo de melancia afetou a comunidade microbiana presente, resultando no consumo de carboidratos, produ??o de ?cidos org?nicos e acidifica??o do meio fermentativo. Nas fermenta??es adicionadas de culturas starters, foram alcan?ados menores valores de pH ao final dos processos fermentativos, sendo atingidos pH 3,52 (cultura starter aut?ctone isolada) e pH 3,68 (cultura starter L. acidophilus). A fermenta??o do mesocarpo de melancia resultou em produtos com maior valor nutricional, mais seguros e est?veis. Determinou-se que os picles desenvolvidos foram seguros do ponto de vista microbiol?gico, al?m de apresentarem maior potencial bioativo que o mesocarpo in natura. Os melhores resultados sensoriais foram encontrados para os picles n?o fermentados. / Disserta??o (Mestrado) ? Programa de P?s-gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2018. / The watermelon (Citrullus lanatus) is a refreshing fruit that presents versatility for consumption and considerable nutritional potential; however, it is responsible for a large generation of residues, the mesocarp (inner rind) being the principal residue. This underutilized agricultural residue is a good alternative for the use and development of new products. The present study reports the possibility of increasing the value to the watermelon mesocarp through the development of acidified and fermented pickles. The efficiency of the use of starter cultures, isolated autochthonous culture and a culture of Lactobacillus acidophilus were evaluated and compared to the natural fermentation of the watermelon mesocarp. The fermentations were accompanied by physicochemical and microbiological analyses, and the products were characterized with regard to the proximate composition, physicochemical characteristics and the microbiological and sensorial qualities. It was inferred that the existence of lactic bacteria during the fermentative processes of the watermelon mesocarp affected the microbial community present, resulting in the consumption of carbohydrates, production of organic acids and acidification of fermentative media. In the fermentations to which starter cultures were added, lower pH values were reached at the end of the fermentation process, reaching pH 3.52 (native starter culture isolated) and pH 3.68 (L. acidophilus culture starter). The fermentation of the watermelon mesocarp resulted in products with higher nutritional value, being more secure and stable. The pickles developed were found to be safe from a microbiological point of view, in addition to having a greater bioactive potential than the fresh mesocarp. The best sensory results were obtained for the unfermented pickles.

Made available in DSpace on 2015-04-09T12:28:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-11-19Bitstream added on 2015-04-09T12:47:43Z : No. of bitstreams: 1 000815315_20160119.pdf: 119338 bytes, checksum: 5dd73d4aa0b35cd4f1e1bed4b422bee5 (MD5) Bitstreams deleted on 2016-01-19T16:32:48Z: 000815315_20160119.pdf,. Added 1 bitstream(s) on 2016-01-19T16:33:22Z : No. of bitstreams: 1 000815315.pdf: 1570467 bytes, checksum: 33e9ac560c01ca5c2a629a5b0bc77ba7 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Ocâncer de cólon e reto representa a terceira causa mais comum de câncer no mundo, sendo que pesquisas apontam ação benéfica dos probióticos, prebióticos e simbióticos no câncer de cólon. O objetivo desta pesquisa foi definir as etapas da carcinogênese de cólon que são mais afetadas pelo consumo de extrato aquoso de yacon, Lactobacillus acidophilus CRL 1014 e extrato aquoso de yacon + Lactobacillus acidophilus CRL 1014 em ratos induzidos quimicamente ao câncer de cólon com 1,2-dimetilhidrazina (DMH). Cem ratos Wistar machos foram divididos aleatoriamente em cinco tratamentos: G1: ratos não tratados; G2: DMH; G3 (probiótico): DMH + L. acidophilus CRL 1014; G4 (prebiótico): DMH + extrato aquoso de yacon; G5 (simbiótico): DMH + L. acidophilus CRL 1014 + extrato aquoso de yacon. Todos os tratamentos foram administrados via oral durante 8 meses, sendo que o L. acidophilus CRL 1014 foi administrado na quantidade de 3 mL/ kg de peso/ dia na concentração de 109 UFC/ mL e o extrato aquoso de yacon administrado foi calculado em relação ao seu conteúdo de frutooligossacarídeos (FOS). Os animais ingeriram 10% de FOS na dieta. A concentração de FOS no extrato aquoso de yacon foi previamente determinada utilizando kit enzimático (Megazyme®). Cinco animais pertencentes a cada grupo experimental foram sacrificados após a primeira administração de DMH, no terceiro, quinto e oitavo meses. Os tecidos foram submetidos à análise macroscópica, verificando-se o número e volume de massa tumorais, análise de focos de criptas aberrantes (FCA), análise histológica do tecido, ensaio cometa em amostras de sangue periférico, índice de apoptose, imunohistoquímica para p53 e Ki-67. Houve redução no dano no DNA nos tratamentos G3, G4 e G5. Os grupos G5 e G4 apresentaram aumento no índice de apoptose e diminuição da proliferação celular em relação ao G2 (p<0.05). Não houve diferença na marcação de p53 nos grupos G3, G4 e G5 ... / Colorectal cancer is the third commonest type of cancer in both sexes in the world. Research suggests beneficial effects of consuming probiotics and prebiotics on colon cancer. The aim of this project was to define the phases of the development of colon cancer that are more affected by aqueous yacon extract, Lactobacillus acidophilus CRL 1014 and aqueous yacon extract + Lactobacillus acidophilus CRL 1014 ingested by rats chemically treated with 1,2 dimethylhydrazine (DMH) to induce colon cancer. Hundred male Wistar rats were randomly divided into five treatments: G1: untreated rats; G2: DMH; G3 (probiotic): DMH + L. acidophilus CRL 1014; G4 (prebiotic): DMH + aqueous yacon extract; G5 (synbiotic): DMH + L. acidophilus CRL 1014 + aqueous yacon extract. All treatments were administered orally for 8 months, L. acidophilus CRL 1014 was administered at 109 CFU/ mL in 3 mL/ kg body weight and amount of aqueous yacon extract administered was calculated in relation of its fructooligosaccharides (FOS) content using fructan assay kit (Megazyme®). Animals ingested 10% of FOS in diet. Five animals from each treatment group were sacrificed after the first DMH injection and in the third, fifth and eighth months. Tissues were subjected to macroscopic analysis, measuring polyp number, volume and thickness, aberrant crypt foci (ACF) analysis, histological tissue analysis, comet assay in peripheral blood, apoptosis index, and colon samples from the first sacrifice were assessed for K-67 and p53 by immunohistochemical procedures. G3, G4 and G5 showed DNA damage reduction. G5 and G3 groups showed higher apoptosis index and decrease of Ki-67, compared to G2 (p<0.05). p53 staining did not differ among G2, G3, G4, G5. G5 showed fewer ACF number per colon in third month and in the fifth month G3, G4 and G5 showed a reduction of ACF number per colon relative to G2 (p<0.05). In the last month, G3, G4 and G5 showed no effect on ACF number per colon relative to G2..

Orientador: Célia Maria de Sylos / Coorientador: Elizeu Antônio Rossi / Banca: Daise Aparecida Rossi / Banca: Daniela Cardoso Umbelino Cavallini / Banca: Daniele Peres Miguel / Banca: Sueli Ciabotti / Resumo: O objetivo deste trabalho foi desenvolver uma bebida láctea sabor morango carbonatada e fermentada com bactérias probióticas. Foram elaboradas quatro formulações de bebida láctea: Controle (BL); Fermentada (BLF); Carbonatada (BLC) e Fermentada Carbonatada (BLFC). Nas amostras submetidas à carbonatação, utilizou-se um carbonatador para injeção do gás dióxido de carbono (CO2) dissolvido em água potável, resultando em um produto com a proporção de 2: 1 (volume de gás/ volume de bebida láctea) e nas amostras fermentadas, adotou-se o cultivo constituído das bactérias lácticas Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® e Streptococcus thermophilus. As amostras foram caracterizadas quanto a parâmetros físico-químicos (composição química, índice de proteólise e teor de carbonatação), parâmetros microbiológicos (contagens de coliformes totais, E. coli, bolores e leveduras e viabilidade das bactérias lácticas) e aspectos sensoriais através de testes de aceitação e intenção de compra, ao longo de 28 dias de armazenamento refrigerado das bebidas lácteas. As formulações de bebidas fermentadas BLF e BLFC apresentaram diferenças significativas (p < 0,05) em relação às amostras não fermentadas BL e BLC nos parâmetros glicídeos redutores em lactose e em sacarose, pH e índice de proteólise, com menores médias absolutas e acidez com maiores médias em todos os tempos estudados. As bebidas fermentadas BLF e BLFC não apresentaram presença de microrganismos contaminantes. A amostra BLC apresentou presença de leveduras e coliformes totais, mas as contagens indicaram que estava própria para o consumo no tempo 28 dias. Entretanto, a amostra controle (BL) apresentou contagens... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The goal of this work was to develop a strawberry flavored dairy beverages carbonated and fermented with probiotic bacteria. Four formulas of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2) gas injection dissolved in drinking water, resulting in a product with a ratio of 2:1 (volume of gas volume of dairy beverages) and the cultivation consisting of lactic bacteria Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® and Streptococcus thermophilus was employed on the fermented samples. The samples were characterized by physical and chemical parameters (chemical composition, proteolysis index and carbonation proportion), microbiological parameters (total coliform counts, E. coli, yeasts and molds and viability of the lactic bacteria) and sensory aspects through acceptance testing and purchase intention, over the course of 28 days of refrigerated storage of the dairy beverages. The formulations of the BLF and BLFC fermented drink presented significant differences (p < 0,05) in relation to the non-fermented samples BL and BLC in glucides reducer of lactose and sucrose parameters, pH and proteolysis index, with lower absolute averages and acidity with higher averages at all studied times. The fermented beverages BLF and BLFC did not show any presence of contaminating microorganisms. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. However, the sample... (Complete abstract click electronic access below) / Doutor

Orientador: Fernanda Lourenção Brighenti / Banca: Aline Voltan / Banca: Fabíola Galbiati / Banca: Elisa Aparecida Giro / Banca: Marlise Inêz Klein Furlan / Resumo: A proximidade entre micro-organismos presentes no biofilme dentário determina a existência de interações entre eles, que podem beneficiar ou antagonizar as espécies envolvidas. Os objetivos deste estudo foram: 1) apresentar uma revisão de literatura sobre interações entre espécies bacterianas cariogênicas no biofilme oral; 2) validar o uso do reator 'drip-flow' (DFR) para desenvolver biofilmes dentários e testar agentes antimicrobianos; 3) avaliar o crescimento e a suscetibilidade à clorexidina de biofilmes compostos por Streptococccus mutans ATCC 25175 e Lactobacillus acidophilus ATCC 4356, usando o DFR; 4) avaliar o crescimento e a suscetibilidade à clorexidina de biofilmes compostos por Streptococccus mutans e Actinomyces naeslundii ATCC 12104, usando o DFR. Biofilmes cresceram sobre lâminas de vidro cobertas com hidroxiapatita e caldo BHI suplementado com sacarose 0.2% ou 0.5%, dependendo das espécies e um fluxo de 10 mL/h foi usado. O DFR foi incubado por 24 h a 37 °C / 5% CO2. Biofilmes foram tratados com clorexidina 0.2% (CHX) ou NaCl 0.9% por 2 min. Crescimento e efeito dos tratamentos foram determinados por contagem de unidades formadoras de colônias (UFC). Biofilmes foram marcados com o kit de Viabilidade Live/Dead e analisados por microscopia confocal de varredura a laser para diferenciar células com membranas íntegras das lesadas pela ação da CHX. A validação do DFR foi analisada por teste t (α=0.05). Avaliação da interação foi analisada por ANOVA dois fatores e... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The proximity between microorganisms present in dental biofilm determines the existence of interaction between them, which can benefit or antagonize the involved species. The aims of this study were: 1) to present a review about interactions among cariogenic bacterial species within oral biofilm; 2) to show the applicability of the drip flow reactor (DFR) for developing oral biofilms and testing antimicrobial agents; 3) to evaluate the growth and chlorhexidine susceptibility of biofilms comprised by Streptococcus mutans ATCC 25175 and Lactobacillus acidophilus ATCC 4356, using DFR; 3) to assess the growth and chlorhexidine susceptibility of biofilms comprised by Streptococcus mutans ATCC 25175 and Actinomyces naeslundii ATCC 12104, using DFR. Biofilms grew on hydroxyapatite coated glass slides, with BHI broth at 10 mL/h flow rate supplemented with 0.2 or 0.5% sucrose depending on the species used. DFR was incubated for 24 h at 37 °C / 5% CO2. Biofilms were treated with 0.2% chlorhexidine (CHX) or 0.9% NaCl for 2 min. Growth and effect of treatments were determined by colony forming units (CFU) counts. Biofilms were stained using the Live/Dead Viability kit and analyzed by confocal laser scanning microscopy (CLSM) to differentiate bacterial cells without damage and damaged by the action of CHX. DFR validation was analyzed by unpaired t test (α=0.05). Interaction evaluation was analyzed by two-way ANOVA and Tukey test (α=0.05). Literature review showed the role of microbial int... (Complete abstract click electronic access below) / Doutor

Orientador: Kátia Sivieri / Banca: Luís Fernando Barbisan / Banca: Fernanda Lopes Kinoushi / Banca: Luis Vitor Silva do Sacramento / Banca: Ana Lúcia Martiniano Nasser / Resumo: Ocâncer de cólon e reto representa a terceira causa mais comum de câncer no mundo, sendo que pesquisas apontam ação benéfica dos probióticos, prebióticos e simbióticos no câncer de cólon. O objetivo desta pesquisa foi definir as etapas da carcinogênese de cólon que são mais afetadas pelo consumo de extrato aquoso de yacon, Lactobacillus acidophilus CRL 1014 e extrato aquoso de yacon + Lactobacillus acidophilus CRL 1014 em ratos induzidos quimicamente ao câncer de cólon com 1,2-dimetilhidrazina (DMH). Cem ratos Wistar machos foram divididos aleatoriamente em cinco tratamentos: G1: ratos não tratados; G2: DMH; G3 (probiótico): DMH + L. acidophilus CRL 1014; G4 (prebiótico): DMH + extrato aquoso de yacon; G5 (simbiótico): DMH + L. acidophilus CRL 1014 + extrato aquoso de yacon. Todos os tratamentos foram administrados via oral durante 8 meses, sendo que o L. acidophilus CRL 1014 foi administrado na quantidade de 3 mL/ kg de peso/ dia na concentração de 109 UFC/ mL e o extrato aquoso de yacon administrado foi calculado em relação ao seu conteúdo de frutooligossacarídeos (FOS). Os animais ingeriram 10% de FOS na dieta. A concentração de FOS no extrato aquoso de yacon foi previamente determinada utilizando kit enzimático (Megazyme®). Cinco animais pertencentes a cada grupo experimental foram sacrificados após a primeira administração de DMH, no terceiro, quinto e oitavo meses. Os tecidos foram submetidos à análise macroscópica, verificando-se o número e volume de massa tumorais, análise de focos de criptas aberrantes (FCA), análise histológica do tecido, ensaio cometa em amostras de sangue periférico, índice de apoptose, imunohistoquímica para p53 e Ki-67. Houve redução no dano no DNA nos tratamentos G3, G4 e G5. Os grupos G5 e G4 apresentaram aumento no índice de apoptose e diminuição da proliferação celular em relação ao G2 (p<0.05). Não houve diferença na marcação de p53 nos grupos G3, G4 e G5 ... / Abstract: Colorectal cancer is the third commonest type of cancer in both sexes in the world. Research suggests beneficial effects of consuming probiotics and prebiotics on colon cancer. The aim of this project was to define the phases of the development of colon cancer that are more affected by aqueous yacon extract, Lactobacillus acidophilus CRL 1014 and aqueous yacon extract + Lactobacillus acidophilus CRL 1014 ingested by rats chemically treated with 1,2 dimethylhydrazine (DMH) to induce colon cancer. Hundred male Wistar rats were randomly divided into five treatments: G1: untreated rats; G2: DMH; G3 (probiotic): DMH + L. acidophilus CRL 1014; G4 (prebiotic): DMH + aqueous yacon extract; G5 (synbiotic): DMH + L. acidophilus CRL 1014 + aqueous yacon extract. All treatments were administered orally for 8 months, L. acidophilus CRL 1014 was administered at 109 CFU/ mL in 3 mL/ kg body weight and amount of aqueous yacon extract administered was calculated in relation of its fructooligosaccharides (FOS) content using fructan assay kit (Megazyme®). Animals ingested 10% of FOS in diet. Five animals from each treatment group were sacrificed after the first DMH injection and in the third, fifth and eighth months. Tissues were subjected to macroscopic analysis, measuring polyp number, volume and thickness, aberrant crypt foci (ACF) analysis, histological tissue analysis, comet assay in peripheral blood, apoptosis index, and colon samples from the first sacrifice were assessed for K-67 and p53 by immunohistochemical procedures. G3, G4 and G5 showed DNA damage reduction. G5 and G3 groups showed higher apoptosis index and decrease of Ki-67, compared to G2 (p<0.05). p53 staining did not differ among G2, G3, G4, G5. G5 showed fewer ACF number per colon in third month and in the fifth month G3, G4 and G5 showed a reduction of ACF number per colon relative to G2 (p<0.05). In the last month, G3, G4 and G5 showed no effect on ACF number per colon relative to G2.. / Doutor

The goal of this work was a study the influence of food and beverages on the viability and growth of probiotic bacteria. The influence of food and beverages was tested on monocultures of Lactobacillus acidophilus, Bifidobacterium breve and mixed culture of probiotic microorganisms. In the experimental part, probiotic cultures were incubated in selected foods and beverages. After that they were tested in a model conditions of digestive tract. In some probiotic cultures, growth of viable cells during incubation in the digestive tract was observed. The increase of probiotic cells was showed predominantly in foods that contained higher levels of sugars and fats or a suitable combination. Their increase was up to four times in some cases. Based on the results, mixed probiotic cultures aren’t surprisingly exhibited better survival and maintain sufficient amount of viable cells even during the digestive process. Moreover, probiotic microorganisms could be recommended to consumption during meals better than just with a beverage.