Made available in DSpace on 2017-07-10T19:24:01Z (GMT). No. of bitstreams: 1 Janaina Lima da Silva.pdf: 3461069 bytes, checksum: 86eccae232302ee27032f84e3721edb7 (MD5) Previous issue date: 2007-07-17 / Leaves and aerial part of the cassava are great protein, vitamins, minerals and essential amino acids sources, being these abundant and in low cost. However, this residual is still little explored. The cassava leaves use as protein source is, many times, not stimulated by the presence of anti nutritional factors what indicates the obtainment of proteic concentrates. The objective of this study was to obtain proteic concentrates from cassava leaf and aerial part (leaf, stalk and stem) through 4 extraction methods, besides to evaluate the mineral composition and functional properties of the obtained concentrates. The extraction methods used were: 1) Extraction method by isoeletric precipitation described by CEREDA; VILPOUX (2003); 2) Extraction Method by fermentation described by CHAVES (1987); 3) Extraction Method by fermentation described by CHAVES (1987) with fermentation time shortening described by FERRI (2006); 4) Extraction Method by fermentation described by CHAVES (1987) with pH alteration in the end of fermentation described by FERRI (2006).It was determined for each method the extraction yield, the proteic concentrate yield, the mass and protein loss. In the obtained concentrates were determined the Fe, Mn, Cu, Na, K and Zn levels, besides the functional properties of water and oil absorption. The factorial 2X4 experimental outline was used, being its factors the material kind (leaf and aerial part) and the protein extraction methods, with 3 repetitions, constituting 24 experimental parts. The variable analysis was also made, being its averages compared by the Tukey test in the 5% significance level. The yields obtained on the leaves were 18,31%, 14,11%,14,40% and 13,45% for methods 1, 2, 3 and 4 respectively. On the aerial parts the yields of concentrate obtained were 3,66%, 6,10%, 6,30% and 6,55% for methods 1, 2, 3 and 4 respectively. The leaves presented average extraction yield values three to four times bigger than the values presented by the aerial part, being them more adequate to get proteic concentrate from. The proteic concentrates obtained presented good quantity of nutrients like Fe, Mn, Cu, Na, K and Zn, indicating their application in the food industry, without difference between the concentrates obtained from the leaves or the aerial part. It was observed an elevated capacity of water absorption on the proteic concentrates, indicating its application in foods as meat, bread, soups and sauces. The oil absorption capacity on proteic concentrates was also high, indicating their industrial application in products preparation as sausages, dough, mayonnaise and other salad dressings increasing the good flavor retention of these products. / As folhas e parte aérea da mandioca constituem-se como fontes de proteínas, vitaminas, minerais e aminoácidos essenciais, abundantes e de baixo custo. Contudo este resíduo é ainda pouco explorado. O uso de folhas de mandioca como fonte de proteínas, muitas vezes é desestimulado pela presença de fatores antinutricionais, indicando a obtenção de concentrados protéicos. O objetivo do presente trabalho foi obter concentrados protéicos de folha e parte aérea (folha, haste e caule) de mandioca, por 4 métodos de extração e avaliar a composição mineral e propriedades funcionais dos concentrados obtidos. Os métodos de extração utilizados foram: 1) Método de extração por precipitação isoelétrica descrito por CEREDA; VILPOUX (2003); 2) Método de extração por fermentação descrito por CHAVES (1987); 3) Método de extração por fermentação descrito por CHAVES (1987), com redução no tempo de fermentação descrito por FERRI (2006); 4) Método de extração por fermentação descrito por CHAVES (1987), com alteração de pH no final da fermentação proposto por FERRI (2006). Determinou-se para cada método o rendimento de extração, o rendimento de concentrado protéico, a perda de massa e perda de proteínas. Nos concentrados obtidos determinou-se o teor de Fe, Mn, Cu, Na, K e Zn e as propriedades funcionais de absorção de água e óleo. Utilizou-se delineamento experimental do tipo fatorial 2 x 4, sendo os fatores, tipo de material (folha e parte aérea) e métodos de extração de proteínas, com 3 repetições, constituindo 24 parcelas experimentais. Realizou-se análise de variância, sendo as médias comparadas pelo teste de Tukey, ao nível de 5% de significância. Para as folhas os rendimentos de concentrado obtidos foram 18,31%, 14,11%,14,40% e 13,45% para os métodos 1, 2, 3 e 4, respectivamente. Para a parte aérea os rendimentos de concentrado obtidos foram 3,66%, 6,10%, 6,30% e 6,55% para os métodos 1, 2, 3 e 4, respectivamente. As folhas apresentaram valores médios de rendimento de extração três a quatro vezes maiores que os valores apresentados pela parte aérea, indicando serem mais adequadas para obtenção de concentrado protéico. Os concentrados protéicos obtidos apresentaram bons conteúdos de nutrientes como Fe, Mn, Cu, Na, K e Zn, indicando boa aplicação como suplemento na indústria de alimentos, não havendo diferenças entre os concentrados obtidos de folha ou de parte aérea. Foi observada elevada capacidade de absorção de água nos concentrados protéicos, indicando aplicação em alimentos como carnes, pães, sopas e molhos. A capacidade de absorção de óleo dos concentrados protéicos também foi elevada, indicando boa aplicação industrial para preparação de produtos como salsichas, massas de bolos, maionese e outros molhos para saladas, aumentando a retenção de sabor nestes produtos.

Lors de la primo-infection, la plupart des patients infectés par le VIH-1 développent des anticorps neutralisants autologues dirigés contre la glycoprotéine d’enveloppe virale. Ces anticorps exercent une pression de sélection conduisant à l’apparition de variants d’échappement. Nous avons montré que cette pression de sélection se répercute à l’échelle populationnelle, le VIH-1 en tant qu’espèce s’étant adapté au cours de l’épidémie à la réponse immunitaire de la population humaine en devenant de moins en moins sensible aux anticorps neutralisants. Cette adaptation du VIH‐1 a un impact sur les propriétés fonctionnelles de l’enveloppe. Nous avons ainsi observé une augmentation de l’infectivité associée à une augmentation de la cinétique d’entrée des virus qui circulent actuellement. Les virus contemporains montrent également une plus grande résistance à l’enfuvirtide, un inhibiteur de fusion, associée à une meilleure utilisation du co-récepteur CCR5 ainsi qu’une résistance accrue à l’inhibiteur du CD4 M48U1. L’ensemble de nos résultats est en faveur d’une adaptation progressive de l’espèce virale du VIH-1 à son hôte au cours de l’épidémie. / Most of HIV-1 infected patients develop autologous neutralizing antibodies against the viral envelope glycoprotein during primary infection. These antibodies exert a selective pressure that leads to the selection of escape variants. We showed that HIV-1 evolved at the population level towards an enhanced resistance to antibody neutralization over the course of the epidemic, subsequently to the selective pressure exerted by the individual autologous neutralizing antibodies responses. This antigenic drift has an impact on the functional properties of the viral envelope. We showed an increasing infectivity associated with an increasing entry kinetic of the most recently transmitted viruses. The contemporary viruses are also more resistant to the inhibitor of fusion enfuvirtide, related to a better use of the CCR5 co-receptor as well as a progressive increasing resistance to the CD4 inhibitor M48U1. Together our results are in favor of a progressive adaptation of HIV-1 species to humans over the course of the epidemic.

Lors de la production des poudres protéiques laitières, des précautions sont prises pour assurer des fonctions technologiques optimales selon leurs utilisations. Cependant, des évolutions structurales et fonctionnelles surviennent lors du stockage. Ce projet vise ainsi à comprendre les mécanismes de modification qui interviennent lors du stockage des poudres d’isolat de protéines solubles du lait (WPI). Pour ce faire, des poudres de WPI ont été stockées en conditions contrôlées (15 mois à 20°C, 40°C et 60°C), et leurs évolutions structurales et fonctionnelles après réhydratation ont été suivies expérimentalement à intervalles réguliers.Les résultats montrent que le vieillissement suit une trajectoire définie impliquant d’abord la lactosylation d’une partie des protéines, puis leur agrégation à l’état sec. De plus, cette trajectoire est caractérisée par un phénomène de rattrapage des modifications observées aux basses températures vers les plus hautes. L’impact des évolutions structurales sur les propriétés fonctionnelles est contrasté : les résultats montrent que les propriétés moussantes et interfaciales sont peu affectées, alors que les propriétés d’agrégation thermo-induites sont grandement modifiées. Pour minimiser ces modifications, deux pistes d’amélioration ont été suivies : 1. la granulométrie des poudres et 2. la teneur en lactose résiduel. La différence de granulométrie n’a pas eu d’influence sur le vieillissement alors que la diminution de la teneur en lactose a permis de limiter significativement l’étendue des modifications induites lors du stockage. / During dairy powder manufacture, precautionary measures are taken to ensure optimal technological functionalities regarding their use requirements. However, changes in structural and functional properties appear during storage. This project aimed understand the mechanisms of changes that occur during storage of whey protein isolate (WPI) powders. To do this, WPI powders were stored under controlled conditions (20°C, 40°C and 60°C for 15 months), and their structural and functional changes after rehydration were experimentally monitored at regular intervals. The results showed that ageing follows a specific path involving first protein lactosylation and then their aggregation in the dry state. In addition, this path was characterized by a catching up behaviour from the changes obtained at lower temperatures to those at highest temperatures. The impact of these structural changes on the functional properties was mixed:the results showed that the foaming and interfacial properties were only slightly affected, while the heat-induced aggregation properties were greatly modified. To minimize these storage-induced changes, several areas for improvement were followed, playing on either the powder particle size, or on lactose content whose role appeared to be crucial for the development of the Maillard reaction. The study showed that the difference in powder particle size had no influence on their ageing path while lowering the lactose concentration allowed to significantly reduce the extent of the storage-induced changes.

Orientador: Hélia Harumi Sato / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T13:38:26Z (GMT). No. of bitstreams: 1 Castro_RuannJanserSoaresde_D.pdf: 3791426 bytes, checksum: 08b166335935f4a40427f1ddea405399 (MD5) Previous issue date: 2015 / Resumo: O presente trabalho teve como objetivo utilizar a técnica de delineamento experimental de misturas como estratégia para a produção de proteases por Aspergillus niger LBA02 em fermentação semissólida utilizando formulações contendo diferentes resíduos agroindustriais e produção de hidrolisados proteicos com atividades biológicas e funcionais utilizando a hidrólise enzimática simultânea de proteínas de diferentes fontes. Efeitos sinérgicos e significativos entre as misturas quaternárias de farelo de trigo, farelo de soja, farelo de algodão e casca de laranja foram observados durante a fermentação de A. niger LBA02, atingindo aumentos de 33,7, 7,6, 30,8 e 581,7%, respectivamente, na produção de proteases em comparação com os substratos utilizados de forma isolada. O estudo das características bioquímicas das preparações enzimáticas mostrou que a linhagem de A. niger LBA02 foi capaz de secretar diferentes tipos de proteases em resposta a cada substrato. De um modo geral, as proteases apresentaram atividade ótima a 50 °C e na faixa de pH de 3 a 4. As maiores diferenças entre as preparações de proteases foram observadas para os parâmetros cinéticos e termodinâmicos de ativação e inativação térmica. Na hidrólise enzimática de misturas contendo proteína isolada de soja, proteínas do soro de leite e da clara de ovo utilizando a preparação comercial Flavourzyme® 500L foram observados efeitos sinérgicos entre as formulações contendo misturas binárias ou ternárias, para vários parâmetros. Para atividade antioxidante determinada pelo método DPPH, a mistura contendo proteínas do soro de leite e proteínas da clara de ovo apresentaram aumentos de 45,1 e 37,3% na atividade, quando comparada aos hidrolisados obtidos com as duas fontes de forma isolada, respectivamente. Entre as propriedades funcionais, a capacidade emulsificante foi a que apresentou maior efeito sinérgico, onde os hidrolisados contendo a mistura ternária de proteína isolada de soja, proteínas do soro de leite e da clara de ovo, alcançaram valores 2 a 12 vezes superiores, em relação aos hidrolisados obtidos de forma isolada. A determinação da atividade anti-adipogênica dos hidrolisados revelou que o tratamento de células pré-adipócitas 3T3-L1 com a mistura binária de proteínas do soro de leite e da clara de ovo na concentração de 1.200 ppm reduziu o acúmulo relativo de lipídeos nas células em até 47,9%. Em relação à atividade antimicrobiana, a linhagem de Staphylococcus aureus ATCC 6538 foi a única que apresentou inibição do crescimento quando cultivada em meio suplementado com uma mistura binária de proteína isolada de soja e proteínas da clara de ovo não hidrolisadas, resultando em inibição de 16,82%. Os hidrolisados obtidos com misturas binárias de proteínas do soro de leite e da clara de ovo ou proteína isolada de soja e soro de leite estimularam o crescimento de bactérias lácticas e probióticas, resultando em aumentos de 29,4 a 100% comparados aos meios não suplementados. A utilização de composições contendo diferentes preparações comerciais de proteases para hidrólise de proteína isolada de soja e estudo da atividade antioxidante mostrou diferentes resultados para cada método utilizado. Para inibição dos radicais DPPH, os hidrolisados obtidos com Flavourzyme® 500L combinada com Alcalase® 2.4L mostraram o maior efeito sinérgico, com aumentos de 10,9 e 13,2% da atividade antioxidante, em comparação aos hidrolisados produzidos com as enzimas isoladas. Os hidrolisados obtidos utilizando a mistura ternária de Flavourzyme® 500L, Alcalase® 2.4L e YeastMax® A apresentaram o maior poder de inibição da auto-oxidação do ácido linoleico / Abstract: This study aimed to use the mixture experimental design technique as a strategy to produce proteases by Aspergillus niger LBA02 under solid state fermentation, using formulations containing different agroindustrial wastes. It also aimed to produce protein hydrolysates with biological and functional activities using the simultaneous enzymatic hydrolysis of proteins from the different sources. Synergistic and significant effects between the quaternary mixtures of wheat bran, soybean meal, cottonseed meal and orange peel were observed during fermentation by A. niger LBA02, reaching increases of 33.7, 7.6, 30.8 and 581.7%, respectively, for the production of proteases as compared to the isolated substrates. The study of the biochemical properties of the enzyme preparations showed that the strain of A. niger LBA02 was able to secrete different types of proteases in response to each substrate. In general, the proteases showed optimal activity at 50 °C in the pH range from 3 to 4. The major differences between the protease preparations were observed for the kinetic and thermodynamic parameters of thermal activation and inactivation. In the enzymatic hydrolysis of mixtures containing soy protein isolate, bovine whey protein and egg white protein using the commercial preparation FlavourzymeTM 500L, synergistic effects were observed for various parameters between formulations containing binary or ternary mixtures,. For antioxidant activity as determined by the DPPH assay, the mixture containing bovine whey protein and egg white protein showed increases of 45.1 and 37.3% in their activities as compared to hydrolysates obtained with the isolated proteins, respectively. Of the functional properties, the emulsifying capacity showed the greatest synergistic effect, the hydrolysates containing the ternary mixture of soy protein isolate, bovine whey protein and egg white protein, showing increases ranging from 2 to 12-fold as compared to the hydrolysates obtained using isolated substrates. The determination of the anti-adipogenic activity of the hydrolysates indicated that the treatment of 3T3-L1 preadipocyte cells with 1200 ppm of the mixture containing bovine whey protein and egg white protein reduced the relative lipid accumulation to 47.9%. With respect to antimicrobial activity, the strain of Staphylococcus aureus ATCC 6538 was the only one which showed growth inhibition when cultivated in a medium supplemented with a non-hydrolyzed binary mixture of soy protein isolate and egg white protein, resulting in inhibition of 16.82%. The hydrolysates obtained with binary mixtures of bovine whey protein and egg white protein or soy protein isolate and bovine whey protein stimulated the growth of probiotic and lactic acid bacteria, reaching increases from 29.4 to 100% when compared to non-supplemented media. The use of formulations containing various commercial preparations of proteases for the hydrolysis of soy protein isolate and the study of antioxidant activities showed different results for each method. For DPPH radical scavenging, the hydrolysates obtained with FlavourzymeTM 500L combined with AlcalaseTM 2.4L showed greater synergistic effects, with increases of 10.9 and 13.2% in antioxidant activity as compared to the hydrolysates produced with individual enzymes. The hydrolysates obtained from ternary mixtures of FlavourzymeTM 500L, AlcalaseTM 2.4L and YeastMaxTM A showed the greatest power of inhibition of linoleic acid autoxidation / Doutorado / Ciência de Alimentos / Doutor em Ciência de Alimentos

V poslední době je snahou nahradit klasickou komerční olovnatou piezoelektrickou keramiku bezolovnatou, z důvodu zvýšeného zájmu o ochranu životního prostředí a zdraví. Různé typy materiálů již byly navrženy, jako například (K, Na) NbO3 (KNN), (Bi, Na) TiO3 (BNT), (Bi, Na) TiO3 – BaTiO3 (BNT-BT), ale jejich piezoelektrické vlastnosti zatím nedosáhly takových hodnot jako u olovnatý chkeramik (např. olovnatý titanát olova ((Pb Zr)TiO3). Nejvíce se olovnatým materiálů blíží bezolovnatý systém na bázi (1-x)Ba(Zr0.2Ti0.8)O3-x(Ba0.7Ca0.3)TiO3 nebo (Ba, Ca) (Zr, Ti) O3 ((1-x)BZT-xBCT, BCZT) a to díky vysokým piezoelektrickým a dielektrickým parametrům. Nevýhodou tohoto prostředku je jeho velmi vysoká teplota slinování (1520 ° C) za účelem dosažení vysokých piezoelektrických vlastností (např. Piezoelektrické konstanty d33 > 600 pC / N). Tato práce se zabývá bezolovnatou keramikou na bázi BCZT, její výrobou a vylepšením piezoelektrických vlastností dopováním CeO2. Přidáním CeO2 (y wt.%) do (Ba0.85Ca0.15) (Zr0.1Ti0.9) O3 se výrazně snížila slinovací teplota a došlo ke zhutnění při 1350°C. U této kompozice se Curieova teplota pohybovala kolem TC~105°C a velikost zrn byla v rozmezí ~ 10-13 m. Fázový přechod z romboedrické struktury na tetragonální (R-T) byl zjištěn pomocí rentgenové spektroskopie u y = 0 - 0.1 wt.%, což koreluje s výsledky Ramanovy spektrální analýzy. Mikrostrukturní a strukturní charakteristiky byly detailně studovány v korelaci s dielektrickými, feroelektrickými a piezoelektrickými vlastnostmi. Nejlepší funkční vlastnosti byly dosaženy pro keramiku BCZT – 0.07 wt.% CeO2. Tato keramika vykazovala piezoelektrický nábojový koeficient d33 = 507±20pC/N, elektromechanický planární koeficient kp = 51.8 %, dielektrickou konstantu r = 4091±100, ztrátový činitel tan = 0.02, remanentní polarizaci Pr = 13.58C/cm2, intenzitu koercitivního pole EC = 2.13kV/cm při normovaném napětí, d33* nebo Smax/Emax = 840pm/V. Dvoustupňovou kalcinační technikou bylo docíleno homogenního růstu zrn s vysokou relativní hustotou (~ 99% teoretické hustoty). Tato kompozice BCZT- CeO2 vykazovala stálé feroelektrické, dielektrické a piezoelektrické vlastností i při velikosti zrn 10 µm. Bezolovnatá piezoelektrická keramika (Ba0.85Ca0.15-y Cey) (Zr0.1Ti0.9) O3 (BCCeZT) byla dále dopována CeO2 s cílem substituce Ce4+ v místě A krystalické mřížky. Posunutí rentgenových vrcholů k vyšším úhlům naznačuje kontrakce mřížky, což by mohlo způsobit obsazení iontů ceru v místech A této soustavy. Bylo zjištěno, že velikost zrn kolem 10 - 12 m je významná pro vysokou piezoaktivitu bezolovnaté BCCeZT keramiky. Nejvyšší piezoelektrické vlastnosti tato keramika vykazovala při y;Ce = 0.00135 a slinovaná na teplotě 1350°C/4h, kdy piezoelektrické parametry byly d33 = 501±10 pC/N, kp = 38.5±1.92 %, Pr = 12.19 C/cm2, TC = 108.1 °C a s maximální deformací S do 0.14 %. Pro další studium substituce v místě A, byly vyrobeny keramické materiály (Ba1-x-y Cax Cey) (Zr0.1 Ti0.9) O3 (x:Ca = 0.05, 0.10, 0.15, 0.20 a y;Ce = 0.00135). Opět se ukázalo, že pokud byla velikost zrn ~13um, tak keramika vykazovala vysoké piezoelektrické vlastnosti (d33 = 457pC/N) pro x = 0.15 % kalcinované na teplotě 1425 °C. Když se se velikost zrn zvýšila nad 16 um, piezoelektrický nábojový koeficient d33 klesl na 200 pC/N. Rentgenová analýza ukázala změnu fázové struktury z rombické na tetragonální při zvýšení obsahu vápníku.

In vielen Bereichen des täglichen Lebens, angefangen vom Online-Banking bis hin zur Steuerung im Flugzeug, kommt Software mit laufzeitkritischen nicht-funktionalen Eigenschaften (NFE) zum Einsatz. Die Erfüllung der NFE spielt in diesen Anwendungen eine zentrale Rolle. Um dies zu erreichen, ist eine systematische und zielorientierte Behandlung dieser Anforderungen während der Entwicklung zwingend erforderlich. NFE zeichnen sich im Gegensatz zu funktionalen Eigenschaften durch besondere Merkmale aus, die ein adaptives Vorgehen zur Definition des Entwicklungsprozesses erzwingen. In der Arbeit wird eine Methodik zur kontextbasierten Anpassung von Vorgehensmodellen an laufzeitkritische NFE auf der Basis von Prozessmustern sowie das PROKRIS-Framework als unterstützende Umgebung vorgestellt.

Energy efficiency of IT infrastructures has been a well-discussed research topic for several decades. The resulting approaches include hardware optimizations, resource management in operating systems, network protocols, and many more. The approach the authors present in this chapter is a self-optimization technique for IT infrastructures, which takes hard- and software components as well as users of software applications into account. It is able to ensure minimal energy consumption for a user request along with a set of non-functional requirements (e.g., the refresh rate of a data extraction tool). To optimize the ratio between utility of end users and the cost in terms of energy consumption, the system needs inherent variability leading to differentiated energy profiles and mechanisms to reconfigure the system at runtime. The authors present their approach called Energy Auto-Tuning (EAT) comprised of these mechanisms and an architecture which automatically tunes the energy efficiency of IT systems.

Energy efficiency is gaining more and more importance, since well-known ecological reasons lead to rising energy costs. In consequence, energy consumption is now also an important economical criterion. Energy consumption of single hardware resources has been thoroughly optimized for years. Now software becomes the major target of energy optimization. In this paper we introduce an approach called energy auto tuning(EAT), which optimizes energy efficiency of software systems running on multiple resources. The optimization of more than one resource leads to higher energy savings, because communication costs can be taken into account. E.g., if two components run on the same resource, the communication costs are likely to be less, compared to be running on different resources. The best results can be achieved in heterogeneous environments as different resource characteristics enlarge the synergy effects gainable by our optimization technique. EAT software systems derive all possible distributions of themselves on a given set of hardware resources and reconfigure themselves to achieve the lowest energy consumption possible at any time. In this paper we describe our software architecture to implement EAT.

Successful translation of multipotent mesenchymal stromal cell (MSC)-based therapies into clinical reality relies on adequate cell production procedures. These should be available not only for human MSC, but also for MSC from animal species relevant to preclinical research and veterinary medicine. The cell culture medium supplementation is one of the critical aspects in MSC production. Therefore, we previously established a scalable protocol for the production of buffy-coat based equine platelet lysate (ePL). This ePL proved to be a suitable alternative to fetal bovine serum (FBS) for equine adipose-derived (AD-) MSC culture so far, as it supported AD-MSC proliferation and basic characteristics. The aim of the current study was to further analyze the functional properties of equine AD-MSC cultured with the same ePL, focusing on cell fitness, genetic stability and pro-angiogenic potency. All experiments were performed with AD-MSC from n = 5 horses, which were cultured either in medium supplemented with 10% FBS, 10% ePL or 2.5% ePL. AD-MSC cultured with 2.5% ePL, which previously showed decreased proliferation potential, displayed higher apoptosis but lower senescence levels as compared to 10% ePL medium (p < 0.05). Non-clonal chromosomal aberrations occurred in 8% of equine AD-MSC cultivated with FBS and only in 4.8% of equine AD-MSC cultivated with 10% ePL. Clonal aberrations in the AD-MSC were neither observed in FBS nor in 10% ePL medium. Analysis of AD-MSC and endothelial cells in an indirect co-culture revealed that the ePL supported the pro-angiogenic effects of AD-MSC. In the 10% ePL group, more vascular endothelial growth factor (VEGF-A) was released and highest VEGF-A concentrations were reached in the presence of ePL and co-cultured cells (p < 0.05). Correspondingly, AD-MSC expressed the VEGF receptor-2 at higher levels in the presence of ePL (p < 0.05). Finally, AD-MSC and 10% ePL together promoted the growth of endothelial cells and induced the formation of vessel-like structures in two of the samples. These data further substantiate that buffy-coat-based ePL is a valuable supplement for equine AD-MSC culture media. The ePL does not only support stable equine AD-MSC characteristics as demonstrated before, but it also enhances their functional properties.

Introdução - Algumas espécies vegetais comestíveis, mas ausentes na dieta do brasileiro, podem ser boas fontes de nutrientes e de compostos bioativos, e a falta ou a perda de conhecimento sobre elas desfavorece sua inclusão na dieta. Objetivo - Avaliar a composição nutricional e propriedades funcionais da farinha de folha de moringa (Moringa oleifera) e da polpa de murici (Byrsonima crassifolia). Metodologia Os frutos de murici foram coletados em três cidades diferentes do Pará. A farinha de folha de moringa foi coletada na cidade de Marília (SP), nos períodos de fevereiro (verão), maio (outono), julho (inverno) e outubro (primavera) de 2012. Foi realizada a caracterização físico-química, determinação de vitamina C e carotenoides das amostras. A partir do extrato da farinha da folha de moringa e do murici, foi analisado o teor de compostos redutores totais, o perfil de compostos fenólicos, a atividade antioxidante pela capacidade de captação do radical livre DPPH e pelo método de ORAC, atividade antiglicação e inibição de lipase pancreática. Resultados O murici é um fruto rico em vitamina C (39,1 mg 100 g carotenoides, principalmente, luteína (18,66 mg 100 g -1 -1 de amostra) e de amostra). O extrato de murici contêm flavonoides (epicatequina, catequina, rutina e quercetina), e possui elevada atividade antioxidante no método DPPH e ORAC, IC 46,1 mmol equivalente Trolox 100 g -1 50 de 1,2 mg de sólido solúvel mL de sólido solúvel, respectivamente. Além disso, foi observada atividade de inibição da lipase pancreática e atividade antiglicação do extrato de murici. De modo geral, a farinha da folha de moringa possui alto teor de proteína (24,5 g -1 e 100 g -1 de amostra), cálcio (1,9 g 100 g fibras totais (38,2 g 100 g luteína (304,1 mg 100 g -1 -1 -1 de amostra), potássio (1,8 g 100 g -1 de amostra), e de amostra). Possui elevado teor de carotenoides, destacando a de amostra) e -caroteno (90,4 mg 100 g -1 extrato da farinha de moringa foram identificados o ácido clorogênico e a rutina. O extrato da farinha de moringa apresenta baixa atividade de inibição da lipase pancreática (IC 849,1 µg de sólidos solúveis mL -1 de amostra). No ), mas foi capaz de inibir a formação de produtos finais da glicação no sistema BSA/metilglioxal. Conclusão - O murici e a moringa demostram ser espécies vegetais promissoras na melhoria da dieta do brasileiro, devido às características nutricionais apresentadas neste estudo / Introduction - Some vegetables species, not presented in the diet of the brazilian, can be a good source of nutrients and bioactive compounds, and the gap or loss of knowledge about them disfavors the inclusion in the diet. Objectives Evaluate the nutritional composition and the functional properties of drumstick leaves powder (Moringa oleifera) and the pulp of nance fruit (Byrsonima crassifolia). Methods The nance fruits were collected in three different cities of Pará (Brazil). The drumstick leaves powder was collected in the city of Marília (Brazil), in the periods of february (summer), may (autumn), july (winter) and october (spring) of 2012. It was performed physicochemical characterization of the samples, determination of vitamin C and carotenoids. From the extract of drumstick leaves powder and nance fruit, was analyzed the total reducing substance, the profile of phenolic compounds, antioxidant activity by the ability to scavenger peroxyl radical and by the ORAC method, antiglycation activity and inhibition of pancreatic lipase. Results The nance fruit is rich in vitamin C (39,1 mg 100 g (18,66 mg 100 g -1 -1 of sample) and carotenoids, mostly, lutein of sample). The extract of nance contains flavonoids (epicatechin, catechin, rutin and quercetin), and has high antioxidant activity by the DPPH and ORAC methods, IC 50 of 1,2 mg souble solid mL -1 and 46,1 mmol equivalent Trolox 100 g solid, respectively. Moreover, was observed inhibitory activity of pancreatic lipase and antiglycation activity of the extract of nance. Altogether, the drumstick leaves powder has -1 soluble high content of protein (24,5 g 100 g potassium (1,8 g 100 g 1 -1 of sample), calcium (1,9 g 100 g of sample), and total fiber (38,2 g 100 g 1 1 of sample), of sample). The drumstick leaves powder has high content of carotenoids, mostly, lutein (304,1 mg 100 g -1 of sample) and -carotene (90,4 mg 100 g -1 of sample). In the extracts of drumstick leaves powder were identified chlorogenic acid and rutin. The extract presents low activity of pancreatic lipase inhibition (IC 50 849.1 µg soluble solid mL -1 ), yet was capable of inhibiting the formation of glycation endproducts system BSA/ methylglyoxal. Conclusion The nance fruit and the drumstick leaves powder shows to be vegetable species promising in improving the diet of the Brazilian, due to the nutritional characteristics presented in this study