Thesis (Ph.D. in Cell Biology, Stem Cells, and Development) -- University of Colorado Denver, 2008. / Typescript. Includes bibliographical references (leaves 102-114). Free to UCD Anschutz Medical Campus. Online version available via ProQuest Digital Dissertations;

Thesis (Ph. D.)--University of Oklahoma. / Bibliography: leaves 234-253.

Thesis (M.S.)--University of Michigan, 1968.

Thesis (M.S.)--University of Michigan, 1968.

Thesis (Ph. D.)--University of Washington, 1996. / Vita. Includes bibliographical references (leaves [115]-128).

Thesis (Ph. D.)--West Virginia University, 2007. / Title from document title page. Document formatted into pages; contains xiii, 127 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references.

Thesis (MSc Food Sc)--Stellenbosch University, 2000. / ENGLISH ABSTRACT: Maas is a traditional fermented milk drink of the indigenous people of Southern Africa and can thus be used to uplift the nutritional status of the South African population, especially for the lower income groups. Furthermore, the problem of lactose intolerance among the Black population can also be addressed by the consumption of Maas. The objective of this study was to screen mesophylic lactic acid bacterial strains (25 in total) from the University of Stellenbosch Food Science Culture Collection for suitable metabolite production and then to produce traditional Maas with a starter culture combination that produces a distinctive acid and traditional flavour. The representative 25 single lactic acid starter strains were identified as Lactococcus lactis subsp. leetis biovar diacetylactis (12 strains), L. leetis subsp. leetis (four strains) and L. leetis subsp. cremoris (nine strains). These strains were inoculated into pasteurised full cream milk and activated for 8 h at 22°C. Pasteurised full cream milk was then inoculated with each of the activated starter strains, incubated at 22°C for 16 h and assessed for acid production abilities (pH = 4.6) under controlled time-temperature conditions. The results of this study showed that nine of the single strains, L. lactis subsp. leetis biovar diacetylactis (S1, S2, S3 and S5), L. teetis subsp. lactis (S13, S15 and S16) and two L. leetis subsp. cremoris strains (S17 and S22), produced sufficient acid, rendering them suitable for the use as starters in the production of traditional Maas. A pH range of 4.3 - 5.1 was reached by the nine single strains after 16 h at 22°C. Two-strain starter combinations were then formed by combining the most suitable single L. leetis subsp. leetis biovar diacetylactis, L. lactis subsp. lactis and L. lactis subsp. cremoris strains, respectively. From the data, it was concluded that acceptable Maas could be produced with four two-strain combinations (S3S 17, S3S22, S5S17 and S5S22). This selection was again based on suitable acid and metabolite production, as well as on sensory evaluation of the final product. These four two-strain combinations produced sufficient acid to reach a pH in the 4.6 - 4.8 range, and showed a high metabolite concentration for the most suitable compounds and formed a thick, smooth and creamy body texture after 16 h at 22°C. Three-strain combinations formed between the two-strain starter combinations and L. leetis subsp. teetis strains (813, 815 and 816), were also evaluated. With these combinations a lack of a pronounced Maas flavour was found. Thus, it was decided to add aroma producing strains of the species Leuconostoc mesenteroides subsp. dextranicum (strain L1) and L. mesenteroides subsp. citrovorum (strain L2) to the three-strain combinations. Four culture combinations (A, B, C and D) were then formed by combining the selected Leuconostoc strains (L1 and L2) with the most suitable Lactococcus strains (83,817,813 and 822). These combinations produced sufficient acid to reach the pH 4.5 - 4.6 range after 14 h at 22°C. Acetaldehyde was the major flavour metabolite formed in the Maas made with these four combinations, with concentrations ranging between 26.6 - 89.3 mg.l ̄ ¹, while other flavour metabolites (ethanol, acetone, diacetyl and 2-butanone) were present at lower concentrations. It was found that three of the four culture combinations (A, C and D) were characterised by a superior, but delicate flavour and a typical characteristic Maas body texture. Fruit flavoured Maas was subsequently prepared with the three most suitable culture combinations (A, C and D) using 11 flavours and a sensory evaluation performed. The statistically evaluated data showed that the appearance, smoothness, flavour intensity, sweetness and overall acceptability were influenced by the type of fruit flavour and the culture combination. Fruit flavour 4 (banana) was the most preferred flavour. The sensory panellists also indicated that the culture combination C gave the best overall acceptability over a three week study period. Data on the shelf-life study of natural unflavoured Maas, prepared with the three culture combinations (A, C and D), showed that the Maas still had an acceptable appearance, taste and good microbiological quality after 15 d at refrigerated temperatures. / AFRIKAANSE OPSOMMING: Maas is 'n tradisionele gefermenteerde melkdrankie onder die inheemse bevolking van Suid-Afrika en kan gebruik word om die voedingstatus van die Suid-Afrikaanse bevolking te verhoog, veral vir die laer inkomste groepe. Bowendien, kan die probleem van laktose intoleransie onder die Swart gemeenskap ook aangespreek word deur die verbruik van Maas. Die doel van hierdie studie was om enkelstam mesofiliese melksuur bakterieë (25 in totaal) van die Universiteit van Stellenbosch Voedselwetenskap Kultuur Versameling te ondersoek vir geskikte metaboliet produksie en tradisionele Maas met 'n kenmerkende suurheid en tradisionele geur met 'n geskikte kultuur kombinasie te produseer. Die toonaangewende 25 enkelstamme is Lactococcus lactis subsp. leetis biovar diacetylactis (12 stamme), L. lactis subsp. lactis (vier stamme) en L. lactis subsp. cremoris (nege stamme). Hierdie stamme was in gepasteuriseerde volroom melk geïnokuleer en geaktiveer vir 8 h teen 22°C. 'n Inokulum van die onderskeie geaktiveerde stamme is hierna in gepasteuriseerde volroom melk geplaas, vir 16 h teen 22°C geïnkubeer en hul vermoë om suur te produseer (pH = 4.6) onder beheerde tyd-temperatuur kondisies is bepaal. Die resultaat van die studie het aangedui dat nege enkelstamme, naamlik L. leetis subsp. lactis biovar diacetylactis (S1, S2, S3 en S5), L. lactis subsp. leetis (S13, S15 en S16) en twee L. leetis subsp. cremoris (S 17 en S22), geskikte suurheidsvlakke vir die produksie van Maas bereik het. 'n pH vlak van 4.3 - 5.1 is na 16 h teen 22°C deur hierdie nege enkelstamme bereik. Twee-stam kombinasies is onderskeidelik gevorm tussen die geskikte enkel L. lactis subsp lactis biovar diacetylactis, L. lactis subsp. lactis en L. lactis subsp. cremoris stamme. Die gevolgtrekking gemaak uit die data, is dat aanvaarbare Maas voorberei kan word met vier van die twee-stam kombinasies (S3S17, S3S22, S5S17 en S5S22) op grond van suurvorming, metaboliet produksie en sensoriese evaluasie. Hierdie vier kombinasies het genoegsame suur geproduseer om 'n pH vlak van 4.6 - 4.8 bereik, hoë metaboliet konsentrasies geproduseer en 'n dik, gladde en romerige tekstuur aangeneem na 16 h teen 22°C. Drie-stam kombinasies is gevorm tussen die onderskeie twee-stam kombinasies en L. lactis subsp. lactis stamme (813,815 en 816) en ook geëvalueer. Die tekort aan 'n skerp Maas geur in die drie-stam kombinasies het daartoe gelei dat Leuconostoc mesenteroides subsp. dextranicum (stam L1) en L. mesenteroides subsp. citrovorum (stam L2) bygevoeg is. Vier kultuur kombinasies (A, B, C en D) is gevorm deur die geselekteerde Leuconostoc stamme (L1 en L2) te kombineer met die mees gepaste Lactococcus stamme (83, 817, 813 en 822). Hierdie kombinasies het genoegsame suur geproduseer wat 'n pH vlak van 4.5 - 4.6 na 14 h teen 22°C bereik het. In die Maas wat met bovermelde kombinasies gemaak is, was die asetaldehied die mees geproduseerde geur metaboliet teen konsentrasies van 26.6 - 89.3 mg.l ̄ ¹. Ander geur metaboliete (etanol, asetoon, diasetiel, 2-butanoon) is in laer konsentrasies geproduseer. Daar is gevind dat drie uit die vier kultuur kombinasies (A, C en D) 'n superieur, delikate geur wat 'n tipies karakteristiek van die Maas gehad het. Vrugte gegeurde Maas geproduseer met die drie kultuur kombinasies (A, C en D) deur 11 geursels te gebruik, is sensories geëvalueer. Die statistiese geëvalueerde data het getoon dat die voorkoms, gladheid, geur intensiteit, soetheid en die algehele aanvaarbaarheid beïnvloed is deur die tipe vrugte geursels en die kultuur kombinasies. Die vrugte geursel 4 (piesang) het voorkeur geniet. Die sensoriese paneellede het ook aangedui dat kultuur kombinasie C die algehele mees aanvaarbare Maas geproduseer het oor die studie periode van drie weke. Data van die rakleeftyd van die natuurlike ongegeurde Maas wat geproduseer is met die drie kultuur kombinasies (A, C en D) het aangedui dat die Maas na 15 d by yskas temperatuur steeds 'n aanvaarbare voorkoms, smaak en goeie mikrobiologiese kwaliteit gehad het.

Thesis (MSc)--Stellenbosch University, 2001. / ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that has been consumed for centuries and is traditionally made by incubating Kepi grains in milk. The Kepi grain is a complex starter culture consisting of a variety of lactic acid bacteria and yeasts. The successful marketing of the grains requires the effective preservation of the microbes present in the grains as well as an appropriate packaging that will retain the acidification activity of the preserved grains over an extended period of time. The aim of this study was to evaluate different preservation techniques and packaging materials in terms of their respective abilities to retain grain viability and activity over an extended storage period. Four different preservation techniques (freezing at -18°C, refrigeration at 4°C, air-drying and Iyophilisation) and three packaging materials including a low density polyethylene film (LOPE), an oriented polyester film (OPET) and a metallised oriented polyester film (MOPET), were evaluated. Activity tests were used to evaluate the impact of the preservation techniques in terms of the retainment of the acidification activity of the preserved grains, and the storage potential of the preserved and packaged grains. The activity tests included changes in pH, %TA, lactic acid production and lactose and volatile compound content over an 18 h fermentation period. In addition, the microbial viability of the packaged Iyophilised grains after two months of storage, was also investigated. Frozen and refrigerated grains showed the best retainment of the acidification activity over a 10-month storage period. Air-drying and Iyophilisation showed a good retention of the activity up to three months of storage, but the application of these techniques both resulted in a retarded initial acidification activity. After 10 months of storage, the air-dried and Iyophilised grains showed only a low acidification activity. No volatile compounds could be detected during the course of the fermentation period, due to the relative short fermentation period of 18 h. Overall, the best retainment of the fermentation activity was given by the LOPE and the OPET packaging films. However, the storage period had a considerable influence on the retention of the activity of the packaged Iyophilised grains. The viability study of the Iyophilised packaged Kepi grains after two months of storage showed leuconostocs and lactobacilli to be the prevalent microbes in the grains. Low microbial counts were obtained from the lactococciselecting medium for all three of the differently packaged Kepi grains, whereas no growth was observed on the media that selected for the propionibacteria and yeasts. The OPET packaging film provided the best preservation of the microbial composition. It was, therefore, concluded that all four preservation techniques would be suitable for the preservation of Kepi grains and the subsequent storage at room temperature for three months. However, for storage periods of 10 months or longer the use of freezing and refrigeration are recommended as most suitable preservation techniques. All three of the packaging materials proved to be suitable for the packaging and storage of the Iyophilised Kepi grains for periods of up to one month. However, for storage periods of two months or longer, the use of the OPET film for the packaging and retainment of the acidification activity of the Iyophilised grains, can be recommended. / AFRIKAANSE OPSOMMING: Kepi is 'n eeu-oue verfrissende, gefermenteerde suiweldrankie wat tradisioneel vervaardig word deur Kepikorrels in melk te inkubeer. Hierdie Kepikorrels bestaan uit 'n komplekse samestelling van hoofsaaklik melksuurbakteriee en giste. Die effektiewe preservering en verpakking van die korrels is belangrike voorvereistes vir die suksesvolle bemarking daarvan. Dis belangrik dat die preserverinq en die verpakking van die korrels 'n positiewe bydrae sal lewer tot die behoud van die fermentasie-aktiwiteit van die mikrobes in die korrels oar 'n verlengde opbergingsperiode. Die doel van hierdie studie was om die opbergingspotensiaal van verskillend gepreserveerde en -verpakte Kepikorrels te evalueer in terme van die behoud van die lewensvatbaarheid en fermentasie-aktiwiteit van die samestellende mikrobes. Vier verskillende preserveringstegnieke (bevriesing by -18°C, verkoeling by 4°C, lugdroging en vriesdroging) en drie verskillende tipes verpakkingsmateriale, nl. 'n "low density polyethylene film" (LOPE), 'n "oriented polyester film" (OPET) en 'n "metallised oriented polyester film" (MOPET) was qeevalueer. Aktiwiteitstoetsing was gebruik om die impak van die verskillende preserveringstegnieke en die verpakkingsmateriale op die behoud van die fermentasie-aktiwiteit van die Kepikorrels te ondersoek. Die verskillende aktiwitieitstoetse wat gedoen is, het die meting van die verandering in pH, %TA, melksuur- en laktosekonsentrasie oor 'n fermentasieperiode van 18 h ingesluit. Tesame met die aktiwitietstoetsing IS die lewensvatbaarheid van die gevriesdroogde, verpakte Kepikorrels na twee maande van opberging ook ondersoek. Die bevrore en verkoelde Kepikorrels het die beste behoud van aktiwitiet na 'n 10-maande opbergingsperiode getoon. Die gelugdroogde en gevriesdroogde korrels het 'n goeie behoud van aktiwiteit getoon vir 'n opbergingstydperk van tot drie maande, maar beide die lugdroging- en vriesdrogingstegnieke het 'n aanvanklik vertraagde fermentasie-aktiwitieit getoon. Na 'n : opbergingsperiode van 10 maande het beide die gelugdroogde en gevriesdroogde korrels egter 'n lae fermentasie-aktiwiteit getoon. As gevolg van 'n relatiewe kort fermentasieperiode van 18 h kon geen vlugtige komponente in die Kepimonsters gevind word nie. Die LDPE- en OPET-verpakkingsmateriale het die beste behoud van die fermentasie-aktiwiteit van die gevriesdroogde korrels getoon. Die opbergingsperiode het egter 'n aansienlike impak op die aktiwitietsbehoud van die korrels gehad. Die lewensvatbaarheidstudie het aangetoon dat Leuconostoc- en Lactobacillus-spesies die oorheersende mikrobes in die verpakte, gevriesdroogde Kepikorrels na 'n opbergingsperiode van twee maande was. Lae mikrobiese tellings vir al drie van die verpakkingsmateriale was gevind op die Lactococcusselekterende medium, en geen mikrobegroei kon op die giste- en propionibakteriee-selekteringsmedium waargeneem word nie. Die beste behoud van die mikrobiese samestelling in die verpakte, gevriesdroogde Kepikorrels was gevind vir die OPET-verpakkingsmateriaal. Die gevolgtrekking kan gemaak word dat al vier die preserveringstegnieke geskik is vir die preservering van die Kepikorrels en die daaropvolgende opberging van drie maande by kamertemperatuur. Vir opbergingsperiodes van 10 maande en langer word die gebruik van bevriesing en verkoeling aanbeveel as die mees geskikte preserveringstegnieke. AI drie verpakkingsmateriale kan gebruik word vir die verpakking en opberging van gevriesdroogde Kepikorrels vir 'n tydperk van een maand. Indien 'n opbergingsperiode van twee maande of langer verlang word, word die OPET-verpakkingsmateriaal aanbeveel vir die suksesvolle behoud van die fermentasie-aktiwiteit van die Kepikorrels.

Thesis (MSc Food Sc )--Stellenbsosch University, 2003. / ENGLISH ABSTRACT: Kepi is a fermented milk beverage that originated in Eastern Europe. Traditional Kepi is a lightly acidic, carbonated beverage, with a slight yeasty taste. The starter used to produce this beverage is an irregularly shaped, yellowish-white grain-like structure similar in appearance to a cauliflower floret. The characteristic flavour of Kepi is produced by a complex spectrum of microbial species that include species of yeasts, lactic acid bacteria, acetic acid bacteria and mycelial fungi. At the end of the fermentation process the grainy starter can be recovered and re-used, since the microbes can easily be recovered as a solid matrix. The microbes comprising Kepi grains have only been identified using classical identification techniques such as selective growth media, morphological, physiological and biochemical characteristics. In this study, polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE) analysis was used to typify and identify the complex microbial consortium present in the Kepi grains. A part of the 168 ribosomal RNA (rRNA) gene from the microbial population in mass-cultured, traditionally cultured and Irish Kepi grains were amplified using 'Eubacterial' specific primers and a part of the 268 rRNA gene was amplified using yeast specific primers. The PCR fragments were resolved by DGGE, resulting in unique fingerprints for the Eubacteria and yeasts present in the different Kepi grain types. The traditionally cultured Kepi grains were found to incorporate the most Eubacteria and yeast species, while the mass-cultured Kepi grains contained the lowest number of Eubacteria and yeast species. The different Eubacteria and yeast species were identified by cloning the PCR products and sequencing the cloned inserts. The obtained DNA sequences were compared to sequences available on the NCBI website. 8ix lactobacilli were identified: Lb. crispatus (KC-4); three Lb. species (KC-36, KC-38 and KC-43); and two unculturable lactobacilli (KC-2 and KC-3). The yeasts were identified as Saccharomyces cerevisiae (KC-y18) and Candida lambica (KC-y1). Unidentified isolates from kefiran strings that could not be identified using traditional methods were also identified by cloning the PCR products and sequencing the cloned inserts. The four isolates were identified as Lb. kefiri (KGI-A), Lb. parakefiri (KGIB), Lb. gallina rum (KGI-D) and an unculturable Lactobacillus (KGI-5). The phylogenetic relationship between the identified lactobacilli and the lactobacilli commonly found in Kepi grains was determined. The identified lactobacilli were grouped together in a clade with a bootstrap support value of 84%. The clade also contained representatives of Lb. delbrueckii subsp. lactis, Lb. acidophilus, Lb. gallinarum, Lb. helveticus, Lb. crispatus, Lb. species and unculturable lactobacilli. The bands in the peR-based DGGE fingerprints of the Eubacteria and the yeasts were identified, and a DGGE marker was subsequently constructed for the rapid identification of the Eubacteria present in mass-cultured Kepi grains. The data obtained in this study clearly showed that Kepi grains that are cultured differently, as well as Kepi grains from different origins have unique peRbased DGGE banding patterns for both the Eubacteria and yeasts present in the grains. The complex microbial consortium comprising Kepi grains could be typified and identified using PeR-based DGGE, DNA cloning and sequencing. The identification of the members of the microbial consortium is of importance for the future commercialisation of the mass-cultured Kepi grains. / AFRIKAANSE OPSOMMING: Kepi is 'n gefermenteerde melkdrankie wat sy oorsprong het in Oos Europa. Tradisionele Kepi is 'n effens suur, gekarboneerde drankie wat effens na gis smaak. Die beginkultuur wat gebruik word om dié drankie te maak is 'n oneweredige, geel-wit korrelagtige struktuur wat baie lyk soos 'n blomkoolkoppie. Die karakteristieke smaak van Kepi word geproduseer deur 'n komplekse spektrum mikrobiese spesies wat giste, melksuur- en asynsuurbakterieë en ~. misillêre fungi insluit. Aan die einde van die fermentasieproses kan die korrelagtige beginkultuur herwin word en weer gebruik word, aangesien die mikrobes maklik herwin kan word as 'n soliede matriks. Die mikrobes waaruit Kepikorrels bestaan, is nog slegs met behulp van klassieke identifikasiemetodes soos selektiewe groeimedia, morfologiese, fisiologiese and biochemiese eienskappe geïdentifiseer. In hierdie studie is polimerase kettingreaksie (PKR)-gebaseerde denaturerende gradiënt jelelektroforese (DGGE) analise gebruik om die komplekse mikrobiologiese konsortium in die Kepikorrels te tipeer en te identifiseer. 'n Gedeelte van die 16S ribosomale RNS (rRNS) geen van die mikrobiologiese populasie in massagekweekte, tradisioneel gekweekte en Ierse Kepikorrels is geamplifiseer met 'Eubakferiële' spesifieke peilers en In gedeelte van die 26S rRNS geen is geamplifiseer met gis spesifieke peilers. Die PKR fragmente is onderskei deur DGGE, wat unieke vingerafdrukke vir die Eubakteriële- en gisspesies in die verskillende Kepikorrel tipes gelewer het. Die tradisioneel gekweekte Kepikorrels het die meeste Eubakteriële- en gisspesies geïnkorporeer, terwyl die Ierse Kepikorrels die minste Eubakteriële- en gisspesies geïnkorporeer het. Die verskillende Eubakteriële- en gisspesies is geïdentifiseer deur klonering van die PKR produkte en deur die gekloneerde insetsels se volgordes te bepaal. Die ONS volgordes is dan vergelyk met volgordes wat op die NCSI webwerf beskikbaar is. Ses lactobacilli is geïdentifiseer: Lb. ctispetus (KC-4); drie Lb. spesies (KC-36, KC-38 en KC-43); en twee onkultiveerbare lactobacilli (KC-2 en KC-3). Die giste is geïdentifiseer as Saccharomyces cerevisiae (KC-y18) en Candida lambica (KC-y1). Ongeïdentifiseerde isolate van kefiranstringe is ook geïdentifiseer deur klonering van die PKR produkte en deur die gekloneerde insetsels se volgorde te bepaal. Dié vier isolate is geïdentifiseer as Lb. kefiri (KGIA), Lb. parakefiri (KGI-B), Lb. gallina rum (KGI-D) en 'n onkultiveerbare Lactobacillus (KGI-5). Die filogenetiese verwantskap is bepaal tussen die geïdentifiseerde lactobacilli en lactobacilli wat geredelik in Kepikorrels gevind word. Die geïdentifiseerde lactobacilli was saam in 'n groep gegroepeer met 'n bootstrap waarde van 84%. Die groep het ook verteenwoordigers van Lb. delbrueckii subsp. lactis, Lb. acidophilus, Lb. gallina rum, Lb. helveticus, Lb. crispatus, Lb. species en 'n onkultiveerbare laktobacilli ingesluit. Die bande in die PKR-gebaseerde DGGE vingerafdrukke van die Eubakterieë en die giste is geïdentifiseer, en 'n DGGE merker is gemaak vir die vinnige identifikasie van die Eubakterieë wat in die massagekweekte Kepikorrels teenwoordig is. Die data wat in die studie verkry, is wys duidelik dat Kepikorrels wat op verskillende maniere gekweek is, en wat verskillende oorspronge het, unieke PKR-gebaseerde DGGE bandpatrone het vir beide die Eubakterieë en giste wat in die korrels teenwoordig is. Die komplekse mikrobiologiese konsortium waaruit Kepikorrels bestaan kon getipeer en geïdentifiseer word deur PKR-gebaseerde DGGE, klonering van DNS en volgordebepaling. Die identifikasie van lede van die mikrobiologiese konsortium is belangrik vir die toekomstige kommersialisasie van die massagekweekte Kepikorrels.

Orientadora: Profa. Dra. Christiane Bertachini Lombello / Dissertação (mestrado) - Universidade Federal do ABC, Programa de Pós-Graduação em Engenharia Biomédica, 2015. / A engenharia de tecidos visa cultivar celulas sobre substratos tridimensionais, para implantacao no organismo, restaurando desta forma partes danificadas. Os materiais utilizados como substratos devem apresentar caracteristicas propicias ao cultivo celular. Na cultura de celulas e necessario o estabelecimento de certas condicoes, como o modo de suplementacao do meio de cultura. Sendo assim, este estudo avaliou sistemas de cultura autologo (coagulo e soro do plasma rico em plaquetas) e xenogeno (gelatina e soro fetal bovino), como substratos e suplementos para a cultura de celulas. O plasma rico em plaquetas (PRP) apos ativacao da cascata de coagulacao apresenta uma estrutura tridimensional, o coagulo. Com a retracao do coagulo, ocorre a liberacao do soro do PRP. A gelatina e uma substancia com capacidade de gelificacao. Para manutencao de sua estrutura, a gelatina foi reticulada com glutaraldeido. A caracterizacao do substrato de gelatina e a liberacao de glutaraldeido foram avaliadas por espectroscopia. Foram realizadas avaliacoes do intumescimento e da degradacao do coagulo e da gelatina por 24 horas e cinco dias, respectivamente. A analise da ultraestrutura dos substratos foi realizada por microscopia eletronica de varredura (MEV). O diametro das fibras do coagulo e a rugosidade superficial da gelatina tambem foram examinados. Para as analises biologicas foram utilizadas celulas Vero. Nas culturas com o coagulo, o meio foi suplementado com 10% do soro do PRP e as culturas com gelatina tiveram o meio suplementado com 10% de SFB. A avaliacao da citotoxicidade foi realizada atraves do teste do extrato e de contato direto das celulas com os substratos. Nas analises do comportamento celular com os substratos, as celulas foram inoculadas sobre o coagulo e a gelatina. As culturas foram mantidas a 37¿C com 5% CO2. As avaliacoes por espectroscopia da gelatina nao identificaram alteracao da estrutura primaria e a presenca do agente reticulador. Os substratos do coagulo e da gelatina exibiram intumescimentos superiores a 200% e ambos demonstraram boa estabilidade, nao apresentando uma degradacao significativa no periodo de cinco dias. A ultraestrutura do coagulo e formada por uma rede irregular de fibras de diferentes diametros, com um valor medio de 0,210}0,097 ¿Êm. A gelatina apresentou uma estrutura densa e plana, exibindo uma micro-rugosidade de 0,11}0,02 ¿Êm. As avaliacoes da citotoxicidade confirmaram que os sistemas de cultura nao foram toxicos para as celulas Vero, exibindo valores de viabilidade celular superiores a 90%. Na analise da interacao celular com os substratos foi verificado que as celulas aderiram e se espalharam sobre os materiais. As celulas presentes na gelatina exibiram maior area superficial (866,32}390,53 ¿Êm) do que as celulas aderidas no coagulo (425,53}245,21 ¿Êm), indicando maior interacao com o substrato. Portanto, os resultados sugerem que ambos os sistemas de cultura sao promissores para utilizacao em engenharia de tecido. Todavia o sistema autologo apresenta a vantagem de ser proprio do organismo. / Tissue engineering aims to grow cells on three dimensional substrates for implantation in the body, restoring damaged parts. The materials used as substrates must have favorable characteristics to the cell culture. In cell culture, it is necessary to establish certain conditions, such as supplementation of the culture medium. Thus, this study evaluated autologous culture systems (clot and serum platelet-rich plasma) and xenogeneic (gelatin and fetal bovine serum) as substrates and supplements for cell culture. The platelet-rich plasma (PRP) upon activation of the coagulation cascade has a three dimensional structure, the fibrin clot. With clot retraction, the serum PRP is released. Gelatin is a substance with gelling capacity. To maintain its structure, gelatin was crosslinked with glutaraldehyde. Characterization of the gelatin substrate and the release glutaraldehyde were assessed by spectroscopy. For the characterization of the substrates were performed assessments of swelling and degradation for 24 hours and five days, respectively. The analysis of the ultrastructure of the substrates was performed by scanning electron microscopy (SEM). The diameter of the clot fiber and the surface roughness of gelatin were also examined. For biological testing, Vero cells were used. In cultures with the clot the medium was supplemented with 10% serum from PRP and gelatin medium were supplemented with 10% FBS. Assessment of cytotoxicity was performed using the test extract and direct contact of the cells with the substrates. In cellular behavior analysis with the substrates, the cells were inoculated onto the clot and gelatin. Cultures were maintained at 37°C with 5% CO2. The evaluations of gelatin by spectroscopy have not identified change in the primary structure and the presence of the crosslinking agent. The substrates of the clot and gelatin exhibited swellings higher than 200% and both demonstrated good stability, showing no significant degradation over a five day period. The ultrastructure of the clot is formed by an irregular network of fibers of different diameters, with an average value of 0.210±0.097 ìm. The gelatin presented a dense and planar structure, showing a micro-roughness of 0.11±0.02 ìm. The evaluation of cytotoxicity confirmed that culture systems were not toxic to Vero cells, exhibiting cell viability higher than 90%. In the analysis of cell interaction with the substrates, was found that the cells adhered and spread on the materials. Cells present in the gelatin exhibited a greater surface area (866.32±390.53 ìm) than the cells adhered in the clot (425.53±245.21 ìm), indicating a greater interaction with the substrate. Therefore, the results suggest that both culture systems are promising for use in tissue engineering. However autologous system has the advantage of being the body itself.