Açaí palm (Euterpe oleracea Mart.) is native to the Amazon and presents great economic interest in Brazil and in the world. Brazil is the world's largest producer of açaí fruit, the state of Pará being the largest national producer. This production was destined for local consumption, but the conquest of new markets and the increase in exports stimulated the expansion of commercial plantations on land. However, the high demand for seedlings has limited the implantation of commercial plantations, due to the slow growth, high sensitivity to the water deficit and the occurrence of anthracnose caused by Colletotrichum. The study objective was to evaluate the growth promotion, water deficit mitigation and reduction of anthracnose by rhizobacteria in açaí palm seedlings. The experiment was carried out in a completely randomized design in the nursery conditions with açaí seedlings inoculated with rhizobacteria R-35, R-38, BRM32113, BRM32111, R-58, R-61 and R-92. All rhizobacteria promoted growth, accumulation of biomass, higher content of nutrients and chlorophylls, as well as improvements in photosynthetic performance. The rhizobacteria BRM32113, BRM32111, R-58 and R-92 were inoculated in açaí seedlings submitted to the water deficit. Depletion of soil water up to 50% of field capacity reduced water potential and photosynthetic performance. However, the higher activity of antioxidant enzymes alleviated the effects of water deficit on açaizeiro seedlings inoculated with rhizobacteria. The infection of Colletotrichum sp. in leaves of açaí seedlings altered the capture of light and the assimilation of CO2 in the mesophyll, resulting in lower photosynthetic performance. However, when the açaí seedlings were inoculated with the R-92 rhizobacteria the severity of the anthracnose was reduced and the damages in the photosynthetic apparatus were attenuated. The results show that the rhizobacteria accelerate the growth of the açaí palm seedlings, which can contribute to decrease the time of quality seedlings, greater tolerance to water deficit and greater resistance to anthracnose. The application of rhizobacteria can be used as a clean technology to aid in the sustainable management of the production of açaí palm seedlings in nurseries. / O açaizeiro (Euterpe oleracea Mart.) é uma palmeira nativa da Amazônia e de grande interesse econômico no Brasil e no mundo. O Brasil é o maior produtor mundial do fruto de açaí, sendo o estado do Pará o maior produtor nacional. Essa produção era destinada ao consumo local, porém a conquista de novos mercados e o aumento nas exportações estimulou a expansão dos plantios comerciais em terra firme. No entanto, a alta demanda por mudas tem limitado a implantação de plantios comerciais, devido ao crescimento lento, alta sensibilidade ao déficit hídrico e a ocorrência de antracnose causada por Colletotrichum sp. O objetivo do estudo foi avaliar a promoção de crescimento, mitigação do déficit hídrico e redução da antracnose por rizobactérias em mudas de açaizeiro. O experimento foi realizado em delineamento inteiramente casualizado nas condições de viveiro com mudas de açaizeiro inoculadas com as rizobactérias R-35, R-38, BRM- 32113, BRM-32111, R-58, R-61 e R-92. Todas rizobactérias promoveram crescimento, acúmulo de biomassa, maior conteúdo de nutrientes e clorofilas, além de melhoria no desempenho fotossintético. As rizobactérias BRM-32113, BRM-32111, R-58 e R-92 foram inoculadas em mudas de açaizeiro submetidas ao déficit hídrico. A diminuição do conteúdo de água no solo até 50% da capacidade de campo reduziram o potencial hídrico e o desempenho fotossintético. Porém, a maior atividade das enzimas antioxidantes aliviou os efeitos do déficit hídrico nas mudas de açaizeiro inoculadas com as rizobactérias. A infecção de Colletotrichum sp. em folhas de mudas de açaizeiro alterou a captação de luz e a assimilação de CO2 no mesofilo, resultando em menor desempenho fotossintético. Porém, quando as mudas de açaizeiro foram inoculadas com a rizobactéria R-92, a severidade da antracnose foi reduzida e os danos no aparato fotossintético foram atenuadas. Os resultados revelam que as rizobactérias aceleram o crescimento das mudas de açaizeiro, podendo contribuir para diminuir o tempo de obtenção das mudas de qualidade, maior tolerância ao déficit hídrico e maior resistência a antracnose. A aplicação das rizobactérias pode ser utilizada como uma tecnologia limpa para auxiliar no manejo sustentável da produção de mudas de açaizeiro em viveiros.

Submitted by Cleide Dantas (cleidedantas@ufpa.br) on 2014-05-06T14:43:24Z No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_CaracterizacaoFitoquimicaAvaliacao.pdf: 424265 bytes, checksum: 4cad69f86a06130c2bf1bcd9670dfe22 (MD5) / Approved for entry into archive by Ana Rosa Silva (arosa@ufpa.br) on 2014-09-05T16:58:46Z (GMT) No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_CaracterizacaoFitoquimicaAvaliacao.pdf: 424265 bytes, checksum: 4cad69f86a06130c2bf1bcd9670dfe22 (MD5) / Made available in DSpace on 2014-09-05T16:58:46Z (GMT). No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_CaracterizacaoFitoquimicaAvaliacao.pdf: 424265 bytes, checksum: 4cad69f86a06130c2bf1bcd9670dfe22 (MD5) Previous issue date: 2009 / Euterpe oleracea Mart. é uma típica palmeira da Amazônia, que cresce espontaneamente nos estados do Pará e Amapá, apreciada por sua atrativa beleza e valor nutricional. O fruto de Euterpe oleracea, comumente conhecido como açaí, tem demonstrado exibir significante capacidade anti-oxidante in vitro, o que pode ter benefícios à saúde. Estudos químicos revelaram a presença de ácidos graxos, antocianinas e esteroides. O objetivo deste trabalho foi caracterizar fitoquimícamente o óleo fixo dos frutos desta espécie (OEO) e avaliar em modelos inflamatórios e hiperalgésicos in vivo, o possível envolvimento dos compostos nas respostas inflamatória e analgésica. Para tanto, os modelos experimentais usados foram: teste de contorção induzida por ácido acético, edema de pata de rato, teste do granuloma em ratos, permeabilidade vascular em ratos, migração leucocitária em ratos e eritema de orelha induzida por óleo de cróton em camundongos. Doses orais de 500, 1000 e 1500 mg/kg de OEO inibiu o número de contorções em 33,67%, 45,88% e 55,58, respectivamente. O OEO produziu efeito dose-dependente, e a dose média efetiva encontrada foi de 1226,8mg/kg. Com a administração oral da dose de 1226,8 mg/kg, o OEO inibiu o processo inflamatório em 29,18% quando comparado ao grupo controle. A administração diária de OEO por 6 dias inibiu a formação do tecido granulomatoso em 36,66%. No eritema de orelha por óleo de cróton, o OEO provocou efeito inibitório significativo em 37,9%. No teste de permeabilidade vascular, o OEO inibiu a permeabilidade vascular em 54,5%. Na peritonite induzida por carragenina, o OEO reduziu o número de neutrófilos quando comparado ao grupo controle (inibição de 80,14%). A partir dos resultados obtidos, sugere-se que o OEO apresenta atividade anti-inflamatória, sobre os processos inflamatórios agudo e crônico, e atividade antinociceptiva, provavelmente de origem periférica. / Euterpe oleracea Mart. Is a typical palm tree from the Amazon, growing spontaneously in Pará and Amapá States, appreciated for its attractive beauty and for nutritional purposes. The fruit of Euterpe oleracea, commonly known as açaí, has been demonstrated to exhibit significantly high antioxidant capacity in vitro, and, therefore, may have possible health benefits. Phytochemical studies have revealed the presence of fatty acids, anthocyanins and steroids. The aim of this work was study the fatty oil of this species (OEO) on inflammatory and hyperalgesic models in vivo, in order to detect the possible involvement of its compounds on the inflammatory and algesic responses. The following experimental models were used: writing test in mouse, rat paw edema, granulomas testing rat, vascular permeability in rat, migration test in rats and ear erythema by croton oil in mice. The oral doses of 500, 1000 and 1500 mg/kg of OEO inhibited the number of writhes by 33,67%, 45,88% and 55,58%, respectively. The OEO produced dose-dependent effect, and the median effective dose (ED50) was 1226,8mg/kg, the OEO inhibited the inflammatory process by 29,18% on the 4 hour of the assay (edema peak) when compared to the untreated control. The daily administration of OEO for 6 days inhibited the granulomatous tissue formation in 36,66%. In the ear erythema by croton oil, the OEO, provoked the significant inhibitory effect of 37.9%. In the vascular permeability test, the OEO inhibited the vascular permeability in 54.5%. Pretreatment (60min) of rats with OEO significantly decreased neutrophil migration on carrageenan-induced peritonitis (with inhibition of 80.14%). The results suggest that OEO shows anti-inflammatory activity in both acute and chronic inflammatory processes, and analgesic activity, probably of peripheral origin.

Submitted by Cássio da Cruz Nogueira (cassionogueirakk@gmail.com) on 2017-01-26T13:42:35Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_EstudoCombinacaoPreparacoes.pdf: 1912383 bytes, checksum: c587e8688360de0620b5c0fa43389759 (MD5) / Approved for entry into archive by Edisangela Bastos (edisangela@ufpa.br) on 2017-01-27T13:29:42Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_EstudoCombinacaoPreparacoes.pdf: 1912383 bytes, checksum: c587e8688360de0620b5c0fa43389759 (MD5) / Made available in DSpace on 2017-01-27T13:29:42Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_EstudoCombinacaoPreparacoes.pdf: 1912383 bytes, checksum: c587e8688360de0620b5c0fa43389759 (MD5) Previous issue date: 2016-03-23 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O óleo dos frutos do açaizeiro (Euterpe oleracea) possui um perfil lipídico benéfico para a saúde com um alto teor de ácidos graxos mono e poli-insaturados, além de substâncias antioxidantes, o que propicia sua valorização na indústria. A extração aquosa de óleos vegetais com o auxílio de enzimas vem sendo amplamente utilizada devido aos benefícios frente aos processos tradicionais. Neste contexto, o objetivo deste trabalho foi identificar a melhor combinação de preparações enzimáticas que permitisse maximizar o rendimento de extração aquosa do óleo de frutos de açaizeiro a partir da polpa. A polpa de açaí foi obtida a partir de frutos coletados em Abaetetuba na safra de 2015. Quatro preparações enzimáticas comerciais (Novozymes) foram utilizadas: Celluclast 1,5L (celulase); Viscozyme L (endo 1,3(4) β-glucanase, xilanase, celulase e hemicelulase); Ultrazym AFP (pectino liase, celulase e poligalacturonase); e Shearzyme 500L (endo 1,4-xilanase). Os ensaios de extração do óleo de açaí foram realizados através de um processo desenvolvido neste trabalho com os seguintes parâmetros: granulometria média da polpa de açaí de 0,75 cm; matéria-seca global da mistura aquosa da polpa de 15%; concentração enzimática individual de 1% (w:w) em base da polpa; agitação orbital constante de 100 rpm e manual vigorosa a cada 30 minutos; tempo e temperatura de incubação de 4 horas e 50ºC, respectivamente. As preparações enzimáticas foram testadas individualmente (1x1) em quadruplicata, ou combinadas (2x2; 3x3 e 4x4) em triplicata, totalizando 89 ensaios. O controle negativo apresentou um rendimento médio de extração de 34,91±11,81%, sendo o mais baixo de todos os ensaios. Os ensaios realizados com as preparações enzimáticas isoladas permitiram um incremento do rendimento de extração em até 36,66% em relação ao controle negativo, confirmando o papel importante das enzimas no processo de extração aquosa. Os ensaios realizados com as preparações enzimáticas combinadas 3x3 e 4x4 aumentaram o rendimento de extração em até 99,05% em relação ao controle negativo, demostrando a importância de utilizar combinações de preparações enzimáticas. Entre os diferentes ensaios realizados, a combinação de preparações enzimáticas que teve destaque foi Celluclast 1,5 L, Viscozyme L e Ultrazym AFP por facilitar a recuperação do óleo com um desvio padrão reduzido (±3,01%). Além disso, o rendimento de extração com o uso desta combinação de três preparações enzimáticas é estatisticamente igual ao rendimento de extração usando as quatro preparações enzimáticas, o que se torna interessante para a indústria, pois há redução de custo no processo. / The oil of the açai palm tree (Euterpe oleracea) fruits has a beneficial lipid profile for health with a high content of mono and polyunsaturated fatty acids, besides antioxidant substances, which provides its appreciation on the industry. The aqueous extraction of vegetable oils supported by enzymes has been widely used because of its benefits compared to the traditional processes. In this context, this work aims to identify the best combination of enzymatic preparations, which would maximize the aqueous extraction yield of the oil of the açai palm tree fruits from the pulp. The açai pulp was obtained from fruits collected in Abaetetuba during the 2015 crop. Four commercial enzymatic preparations (Novozymes) were used: Celluclast 1,5L (cellulase); Viscozyme L (endo 1,3(4) β-glucanase, xylanase, cellulase and hemicellulase); Ultrazym AFP (pectin lyase, cellulase and polygalacturonase); and Shearzyme 500L (endo 1,4-xylanase). The tests of açai oil extraction were performed by a process developed in this work with the following parameters: mean granulometry of the açai pulp of 0,75 cm; global dry matter of the aqueous mixtures of the pulp of 15%; individual enzymatic concentration of 1% (w:w) on pulp basis; constant orbital agitation of 100 rpm and vigorous agitation by hand every 30 minutes; incubation time and temperature of 4 hours and 50°C, respectively. The enzymatic preparations were tested individually (1x1) in quadruplicate, or combined (2x2; 3x3 and 4x4) in triplicate, totaling 89 tests. The negative control presented a mean yield of extraction of 34,91±11,81%, the lowest of all the tests. The tests performed with the isolated enzymatic preparations have enabled an increase of the extraction yield up to 36,66% compared to the negative control, confirming the important role of the enzymes in the aqueous extraction process. The tests performed with the enzymatic preparations combined 3x3 and 4x4 have increased the extraction yield up to 99,05% compared to the negative control, demonstrating the importance of using the combinations of enzymatic preparations. Among the different tests performed, the enzymatic preparations that stood out are Celluclast 1,5 L, Viscozyme L and Ultrazym AFP by facilitating the oil recovery with a reduce standard deviation (±3,01%). Furthermore, the extraction yield using this combination of three enzymatic preparations is statistically equal to the extraction yield using the four enzymatic preparations, which becomes interesting to the industry due to the cost reduction in the process.

Submitted by Cássio da Cruz Nogueira (cassionogueirakk@gmail.com) on 2017-01-26T14:01:14Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PotencialProducaoAntimicrobianos.pdf: 1176650 bytes, checksum: 183b0682fd4e9a13c6f00ba2602ab401 (MD5) / Approved for entry into archive by Edisangela Bastos (edisangela@ufpa.br) on 2017-01-27T13:34:58Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PotencialProducaoAntimicrobianos.pdf: 1176650 bytes, checksum: 183b0682fd4e9a13c6f00ba2602ab401 (MD5) / Made available in DSpace on 2017-01-27T13:34:58Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PotencialProducaoAntimicrobianos.pdf: 1176650 bytes, checksum: 183b0682fd4e9a13c6f00ba2602ab401 (MD5) Previous issue date: 2015-08-17 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico / FAPESPA - Fundação Amazônia de Amparo a Estudos e Pesquisas / O açaí é o fruto de uma palmeira amplamente distribuída na região amazônica e possui uma alta carga microbiana que favorece o processo de fermentação do fruto. Desconhecem-se estudos específicos que investiguem a produção de substâncias antimicrobianas de interesse biotecnológico a partir de micro-organismos presentes no fruto açaí, o que pode resultar no aumento do valor agregado ao fruto. Desde que a segurança alimentar se tornou cada vez mais uma preocupação internacional, a aplicação de bacteriocinas, que visam patógenos alimentares sem efeitos adversos tóxicos, tem recebido grande atenção. O objetivo deste trabalho é isolar as bactérias do açaí, identificar a atividade antimicrobiana das bactérias isoladas, e caracterizar os extratos destas bactérias quanto à estabilidade e ao espectro de ação. Os frutos selecionados foram coletados na Ilha do Combú e em Abaetetuba, no estado do Pará, Brasil. Estes seguiram para assepsia e despolpamento, e as diluições foram inoculadas em ágar MRS e isoladas para análise. O antagonismo in vitro foi realizado com as técnicas de spot-on-the lawn e de difusão em poços contra três bactérias reveladoras: Corinebacterium sp, Listeria monocytogenes e Bacillus cereus. Estes extratos foram caracterizados de acordo com estabilidade térmica (121°C/15 minutos), sensibilidade à enzima tripsina e neutralização do pH. Das trinta e nove bactérias isoladas, foi possível observar atividade antagonista em dezenove delas. Destas, foi possível observar que doze apresentaram atividade antagonista extracelular. Quatro extratos apresentaram sensibilidade à tripsina, indicando que estas podem ser bacteriocinas. Os extratos neutralizados não apresentaram nenhuma atividade, o que indica uma melhor atividade dos extratos em pH ácido. A maioria dos extratos apresentou atividade depois de autoclavagem, o que pode ser um indicativo de que os extratos possuem bacteriocinas que pertencem às classes I e II. Este trabalho mostra que bactérias isoladas de açaí possuem potencial para a produção de substâncias antimicrobianas. / Açaí is the fruit of a palm tree widely distributed in the Amazon region and has a high microbial load that favors the fruit fermentation process. It is unknown specific studies to investigate the production of antimicrobial substances of biotechnological interest from microorganisms present in acai fruit, which can result in increased value to the fruit. Since food safety has become an increasingly international concern the application of bacteriocins that target food pathogens without adverse toxic effects, have received great attention. The objective of this work is to isolate bacteria from acai, identify the antimicrobial activity of the isolated bacteria, and characterize the extracts of these bacteria as pH, temperature, stability and action spectrum. The selected fruits were collected in Combu Island and Abaetetuba, State of Para, Brazil. These followed for asepsis and pulp removal and dilutions were inoculated in MRS agar and isolated for analysis The antagonism in vitro was performed with the technique of spot-on-the lawn revealing against three bacteria: Corynebacterium sp, Listeria monocytogenes and Bacillus cereus; and with the well diffusion technique. These extracts were characterized for thermal stability (121 ° C / 15 minutes), enzyme sensitivity to trypsin and pH neutralization. Of the thirty-nine bacterial isolates, it was observed antagonistic activity in nineteen of them. Of thesecould be observed twelve showed extracellular antagonist activity. Four extracts showed sensitivity to trypsin, indicating that these may be bacteriocins. Neutralized extracts showed no activity, which indicates better activity at pH acid extracts. Most of the extracts showed activity after being autoclaved, which may be an indication that the extracts have bacteriocins in Classes I and II. This work shows that bacteria isolated from acai have potential for the production of antimicrobial substances.

Submitted by Cássio da Cruz Nogueira (cassionogueirakk@gmail.com) on 2017-03-20T12:41:59Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_NovasFerramentasTerapeuticas.pdf: 1232278 bytes, checksum: 0863b80f238a5c0052e2743c49fe63d2 (MD5) / Approved for entry into archive by Edisangela Bastos (edisangela@ufpa.br) on 2017-03-24T13:21:48Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_NovasFerramentasTerapeuticas.pdf: 1232278 bytes, checksum: 0863b80f238a5c0052e2743c49fe63d2 (MD5) / Made available in DSpace on 2017-03-24T13:21:48Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_NovasFerramentasTerapeuticas.pdf: 1232278 bytes, checksum: 0863b80f238a5c0052e2743c49fe63d2 (MD5) Previous issue date: 2016-09-28 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O açaí (Euterpe Oleracea Mart.) é uma palmeira típica do norte do Brasil, rica em compostos fenólicos e antocianinas, substâncias com elevada atividade antioxidante, anti-inflamatória e de comprovados efeitos benéficos à saúde. O estresse oxidativo e a inflamação estão envolvidos na geração e propagação de crises convulsivas, principal característica clínica da epilepsia, e na patogenia da depressão. Neste trabalho investigamos o potencial efeito neuroprotetor, anticonvulsivante e antidepressivo de amostras comerciais de açaí clarificado (AC). Apenas 4 doses de AC foram suficientes para aumentar as latências para crises convulsivas mioclônicas e tônico-clônicas e para diminuir a duração total das crises tônicoclônicas induzidas pelo Pentilenotetrazol (PTZ). Alterações eletrocorticográficas induzidas pelo PTZ foram prevenidas de forma significativa pelo AC. Já no modelo de comportamento tipo depressivo induzido pelo lipopolissacarídeo (LPS), o AC reduziu o tempo de imobilidade e aumentou significativamente o consumo de sacarose dos animais, indicando que o AC possui atividade preventiva sobre o aparecimento de comportamentos que são característicos da depressão clínica. Tanto no modelo de PTZ quanto de LPS o AC exibiu potente atividade preventiva em relação ao estresse oxidativo. O AC preveniu a peroxidação lipídica e a elevação dos níveis de nitritos no córtex cerebral, hipocampo, estriado e córtex pré-frontal. Estes resultados demonstram pela primeira vez que o açaí é uma fruta que exerce potente atividade protetora frente ao desenvolvimento de crises convulsivas, do comportamento tipo depressivo e do estresse oxidativo, o que representa uma proteção adicional para indivíduos que consomem essa fruta. / Açai (Euterpe oleracea Mart.) Is a typical northern palm of Brazil, rich in phenolics and anthocyanins, substances with high antioxidant activity, anti-inflammatory and proven beneficial health effects. Oxidative stress and inflammation are involved in the generation and propagation of seizures, main clinical feature of epilepsy, and in the pathogenesis of depression. In this work we investigated the potential neuroprotective effect, anticonvulsant and antidepressant commercial samples of clarified açaí (CA). Only four doses of CA were enough to increase latencies for myoclonic and tonic-clonic seizures and to reduce the total duration of tonic-clonic seizures induced Pentylenetetrazole (PTZ). Eletrocorticográfics changes induced by PTZ were prevented significantly by CA. In the depressive-like behavior model induced by lipopolysaccharide (LPS), CA decreased immobility time and increased significantly the sucrose consumption of animals, indicating that the CA has preventive activity on the appearance of behaviors which are characteristic of clinical depression. Both the PTZ model as LPS CA exhibited potent preventive activity against the oxidative stress. CA prevented lipid peroxidation and elevated nitrite levels in the cerebral cortex, hippocampus, striatum and prefrontal cortex. These results demonstrate for the first time that acai is a fruit that exerts potent protective activity against the development of seizures, the depressive-like behavior and oxidative stress, which is an additional protection for individuals who consume this fruit.

Submitted by Nathalya Silva (nathyjf033@gmail.com) on 2017-04-07T17:30:15Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_BiodiversidadeBacterianasFermentação.pdf: 6853574 bytes, checksum: 5de6a4fbf13df35b52431b1ad2a200f7 (MD5) / Approved for entry into archive by Edisangela Bastos (edisangela@ufpa.br) on 2017-04-10T12:02:22Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_BiodiversidadeBacterianasFermentação.pdf: 6853574 bytes, checksum: 5de6a4fbf13df35b52431b1ad2a200f7 (MD5) / Made available in DSpace on 2017-04-10T12:02:22Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese_BiodiversidadeBacterianasFermentação.pdf: 6853574 bytes, checksum: 5de6a4fbf13df35b52431b1ad2a200f7 (MD5) Previous issue date: 2015-06-22 / Frutos de açai (Euterpe oleracea) (FA) e uma gama de produtos derivados desse fruto são um exemplo de sucesso comercial de um produto regional genuinamente brasileiro no mercado global. Os FA sofrem fermentação espontânea durante o pós-colheita devido, principalmente, sua elevada carga microbiana e aos fatores intrínsecos e extrínsecos favoráveis. A biodiversidade da comunidade microbiana em FA e sua evolução em três origens geográficas e duas condições de fermentação foram estudadas. Métodos independente de cultivo baseados no gene 16S rRNA de quinze amostras revelaram que os filos Proteobacteria, Firmicutes, Actinobacteria, Bacteroidetes e Acidobacteria foram os mais abundantes. Ao nível do gênero, foram identificados a Massilia (taxon com mais de 50% das sequências e constante durante as 30h de fermentação), Pantoea (taxon com o maior aumento durante a fermentação), Naxibacter, Enterobacter, Klebsiella e Raoultella, formando a microbiota bacteriana dos FA. Atributos relacionados à promoção de crescimento vegetal (sideróforos) e outros compostos como, por exemplo, o poli-3-hidroxibutirato (PHB) e a violaceína podem promover a preponderância de Massilia em resposta a condições de estresse do fruto. Análises de beta diversidade demonstraram que os parâmetros de qualidade dos FA (pH, sólidos solúveis, acidez titulável e lípidos) e de análise elementar (C, N, H e razão C/N) não foram capazes de correlacionar padrões de grupos taxonômicos em FA. Este trabalho oferece novos conhecimentos e perspectivas sobre a composição da comunidade bacteriana nativa nos FA em função de sua fermentação espontânea durante o período do pós-colheita. / Açai (Euterpe oleracea) fruits (AF) and a wide variety of products derived from this fruit are an example of success of a local and typically Brazilian product on the global market. The AF suffer spontaneous fermentation during postharvest due mainly to its high microbial load and the favourable intrinsic and extrinsic parameters. The biodiversity of microbial community in AF and their evolution between three geographical origins and two fermentation conditions were examined. Culture-independent methods based on 16S rRNA from fifteen samples revealed that Proteobacteria, Firmicutes, Actinobacteria, Bacteroidetes and Acidobacteria were the most abundant phyla. At genus level, were identified Massilia (taxon with more than 50 % of sequences remaining constant during the 30 h of fermentation), Pantoea (taxon with the highest increase during fermentation), Naxibacter, Enterobacter, Raoultella and Klebsiella, forming the carposphere bacterial microbiota of AF. Attributes related to plant growth promotion (siderophores) and others compounds e.g. poly-3-hydroxybutyrate (PHB) and violacein in response to stress conditions could improve the Massilia preponderance. Beta diversity showed that quality parameters of AF (pH, soluble solids, titratable acididy and lipids) and elemental analysis (C, N, H and C/N ratio) were unable to establish microbial patterns in AF. This research offers new insights and perspectives of the indigenous bacterial community composition on AF as a function of spontaneous fermentation during postharvest.

Submitted by Cássio da Cruz Nogueira (cassionogueirakk@gmail.com) on 2017-06-26T15:09:51Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_ObtencaoCaracterizacaoNanoemulsao.pdf: 1643399 bytes, checksum: 2c815d56b93093eb330d3dc6343ee06f (MD5) / Approved for entry into archive by Irvana Coutinho (irvana@ufpa.br) on 2017-06-28T13:19:45Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_ObtencaoCaracterizacaoNanoemulsao.pdf: 1643399 bytes, checksum: 2c815d56b93093eb330d3dc6343ee06f (MD5) / Made available in DSpace on 2017-06-28T13:19:45Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_ObtencaoCaracterizacaoNanoemulsao.pdf: 1643399 bytes, checksum: 2c815d56b93093eb330d3dc6343ee06f (MD5) Previous issue date: 2015-05-13 / CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico / Nanoemulsões têm sido propostas como uma opção de sistemas de liberação de fármacos de atual e crescente interesse, devido a uma série de vantagens quando comparadas a formulações tradicionais. Os óleos vegetais são considerados insumos farmacêuticos de grande valor como matriz lipídica desses sistemas, como o óleo de açaí, óleo de origem amazônica, que possui uma série de benefícios medicinais, como atividade antioxidante e hidratante, além de biocompatibilidade, aumenta a elasticidade da pele e atua como barreira física. O objetivo do presente trabalho foi obter nanoemulsão O/A, a partir de óleo de açaí, tensoativo e água, por meio do método de temperatura de inversão de fase, para uso tópico. O óleo de açaí foi caracterizado por ensaios físico-químicos, bem como quanto ao perfil de ácidos graxos por Cromatografia gasosa (CG), espectrometria na região do infravermelho (FT-IR) e análise térmica por termogravimetria (TG) e calorimetria diferencial exploratória (DSC). O tensoativo, o cetoconazol e suas misturas binárias com o óleo de açaí foram avaliados por DSC. Obteve-se nanoemulsões fazendo uso do óleo de açaí, BrijTM CS20, água e o cetoconazol. A caracterização das nanoemulsões foi realizada quanto ao tamanho das gotículas, índice de polidispersidade (IP), potencial zeta (PZ), morfologia e eficiência de encapsulação (EE). O óleo de açaí apresentou índice de acidez (3,78 mg KOH/g), índice de iodo (71 gl2/100g), índice de saponificação (1λλ mg KOH/g), índice de refração (1,470) e densidade (0,λ50g/ml). Na análise por CG apresentou 68,05% de ácidos graxos insaturados, sendo 47,58% de ácido oleico. A estabilidade oxidativa do óleo de açaí em Rancimat foi cerca de 11,7λ horas. A análise espectrométrica FT-IR confirmou bandas sugestivas dos ácidos graxos insaturados e por análises térmicas observou-se que a degradação térmica ocorre acima de 200°C. As combinações das matérias-primas analisadas por DSC foi possível observar que a incorporação do cetoconazol com o óleo de açaí. A nanoemulsão B10 com cetoconazol a 0,5 % apresentou 98,31 % de EE. A microscopia eletrônica de transmissão mostrou gotículas com formato esférico e após estudo de PZ (-25,53 mV ± 10,04), IP (0,37 ± 0,04) e tamanho (128,53 nm ± 10,04) por 30 dias, a nanoemulsão apresentou pouca variação. Assim, pode-se afirmar que o óleo de açaí tem potencial para ser empregado como insumo farmacêutico podendo ser usado como fase oleosa de nanoemulsões carreadoras de substancias lipossolúveis. / Nanoemulsions have been proposed as an option for drug delivery current systems and increasing interest due to several advantages when compared with traditional formulations. Vegetable oils are considered pharmaceutical ingredients of great value as lipid matrix of these systems, such as oil açaí, of Amazonian origin oil, which has a number of medicinal benefits such as antioxidant and moisturizing activity, and biocompatibility, increases skin elasticity and acts as a physical barrier. The objective of this study was to obtain nanoemulsion O / W, from açaí oil, surfactant and water, through the phase inversion temperature method for topical use. Açaí oil was characterized by physical-chemical tests and on the profile of fatty acids by gas chromatography (GC), spectrometry in the infrared (FT-IR) and thermal analysis by thermogravimetry (TG) and differential scanning calorimetry (DSC). The surfactant, ketoconazole and their binary mixtures with oil açaí were evaluated by DSC. Obtained nanoemulsions making use of açaí oil, BrijTM CS20, water and ketoconazole. The characterization of nanoemulsions was performed on the droplet size, polydispersity index (PI), the zeta potential (PZ), morphology and encapsulation efficiency (EE). The açaí oil showed acid value (3.78 mg KOH / g), iodine value (71 gl2 / 100g), saponification number (199 mg KOH / g), refractive index (1.470) and density (0,950g / ml). In GC analysis showed 68.05% of unsaturated fatty acids, being 47.58% oleic acid. Oxidative stability of açaí oil Rancimat was about 11.79 hours. The FT-IR spectrometric analysis confirmed bands suggestive of unsaturated fatty acids and thermal analysis it was observed that the thermal degradation occurs above 200 ° C. The combinations of raw materials analyzed by DSC was observed that the incorporation of ketoconazole with açaí oil. The nanoemulsion B10 with 0.5% ketoconazole showed 98.31% EE. The transmission electron microscopy showed droplets with spherical shape and after study of PZ (-25.53 ± 10.04 mV), PI (0.37 ± 0.04) and size (128.53 nm ± 10.04) by 30 days, nanoemulsion showed little variation. Thus, it can be said that açaí oil has the potential to be used as a pharmaceutical ingredient can be used as oil phase nanoemulsions loaders of fat-soluble substances.

Broccoli is a vegetable crop of increasing importance in Australia, particularly in south-east Queensland and farmers need to maintain a regular supply of good quality broccoli to meet the expanding market. However, harvest maturity date, head yield and quality are all affected by climatic variations during the production cycle, particularly low temperature episodes. There are also interactions between genotype and climatic variability. A predictive model of ontogeny, incorporating climatic data including frost risk, would enable farmers to predict harvest maturity date and select appropriate cultivar - sowing date combinations. The first stage of this research was to define floral initiation, which is fundamental to predicting ontogeny. Scanning electron micrographs of the apical meristem were made for the transition from the vegetative to advanced reproductive stage. During the early vegetative stage (stage 1), the apical meristem was a small, pointed shoot tip surrounded by leaf primordia. The transitional stage (stage 2) was marked by a widening and flattening to form a dome-shaped apical meristem. In the floral initiation stage (stage 3), the first-order floral primordia were observed in the axils of the developing bracts. Under field conditions, the shoot apex has an average diameter of 500 micro m at floral initiation and floral primordia can be observed under a light microscope. Sub-zero temperatures can result in freezing injury and thereby reduce head yield and quality. In order to predict the effects of frosts, it is desirable to know the stages of development at which plants are most susceptible. Therefore, the effects of sub-zero temperatures on leaf and shoot mortality, head yield and quality were determined after exposure of plants to a range of temperatures for short periods, at different stages of development (vegetative, floral initiation and buttoning). Plants in pots and in the field were subjected to sub-zero temperature regimes from -1 C to -19 C. Extracellular ice formation was achieved by reducing temperatures slowly, at a rate of -2 C per hour. The floral initiation stage was most sensitive to freezing injury, as yields were significantly reduced at -1 C and -3 C, and shoot apices were killed at -5 C. There was no significant yield reduction when the inflorescence buttoning stage was subjected to -1 C and -3 C. Although shoot apices at buttoning survived the -5 C treatment, very poor quality heads of uneven bud size were produced as a result of arrested development. The lethal temperature for pot-grown broccoli was between -3 C and -5 C, whereas the lethal temperature for field-grown broccoli was between -7 C and -9 C. The difference was presumably due to variation in cold acclimation. Freezing injury can reduce broccoli head yield and quality, and retard plant growth. Crop development models based only on simple thermal time without restrictions will not predict yield or maturity if broccoli crops are frost-damaged. Field studies were conducted to develop procedures for predicting ontogeny, yield and quality. Three cultivars, (Fiesta, Greenbelt and Marathon) were sown on eight dates from 11 March to 22 May 1997, and grown under natural and extended (16 h) photoperiods in a sub-tropical environment at Gatton College, south-east Queensland, under non-limiting conditions of water and nutrient supply. Daily climatic data, and dates of emergence, floral initiation, harvest maturity, together with yield and quality were obtained. Yield and quality responses to temperature and photoperiod were quantified. As growing season mean minimum temperatures decreased, fresh weight of tops decreased while fresh weight harvest index increased linearly. There was no definite relationship between fresh weight of tops or fresh weight harvest index and growing season minimum temperatures greater than 10 C. Genotype, rather than the environment, mainly determined head quality attributes. Fiesta had the best head quality, with higher head shape and branching angle ratings than Greenbelt or Marathon. Bud colour and cluster separation of Marathon were only acceptable for export when growing season mean minimum temperatures were less than 8 C. Photoperiod did not influence yield or quality in any of the three cultivars. A better understanding of genotype and environmental interactions will help farmers optimise yield and quality, by matching cultivars with time of sowing. Crop developmental responses to temperature and photoperiod were quantified from emergence to harvest maturity (Model 1), from emergence to floral initiation (Model 2), from floral initiation to harvest maturity (Model 3), and in a combination of Models 2 and 3 (Model 4). These thermal time models were based on optimised base and optimum temperatures of 0 and 20 C, respectively. These optimised temperatures were determined using an iterative optimisation routine (simplex). Cardinal temperatures were consistent across cultivars but thermal time of phenological intervals were cultivar specific. Sensitivity to photoperiod and solar radiation was low in the three cultivars used. Thermal time models tested on independent data for five cultivars (Fiesta, Greenbelt, Marathon, CMS Liberty and Triathlon) grown as commercial crops on the Darling Downs over two years, adequately predicted floral initiation and harvest maturity. Model 4 provided the best prediction for the chronological duration from emergence to harvest maturity. Model 1 was useful when floral initiation data were not available, and it predicted harvest maturity almost as well as Model 4 since the same base and optimum temperatures of 0 C and 20 C, respectively, were used for both phenological intervals. Model 1 was also generated using data from 1979-80 sowings of three cultivars (Premium Crop, Selection 160 and Selection 165A). When Model 1 was tested with independent data from 1983-84, it predicted harvest maturity well. Where floral initiation data were available, predictions of harvest maturity were most precise using Model 3, since the variation, which occurred from emergence to floral initiation, was removed. Prediction of floral initiation using Model 2 can be useful for timing cultural practices, and for avoiding frost and high temperature periods. This research has produced models to assist broccoli farmers in crop scheduling and cultivar selection in south-east Queensland. Using the models as a guide, farmers can optimise yield and quality, by matching cultivars with sowing date. By accurately predicting floral initiation, the risk of frost damage during floral initiation can be reduced by adjusting sowing dates or crop management options. The simple and robust thermal time models will improve production and marketing arrangements, which have to be made in advance. The thermal time models in this study, incorporating frost risk using conditional statements, provide a foundation for a decision support system to manage the sequence of sowings on commercial broccoli farms.

The açaí berry has grown in popularity for dieters and the health conscious. The berry contains high levels of antioxidants. The main anthocyanins are cyanidin-3-rutinoside and cyanidin-3-glucoside. The berries also contain vitamins and nutrients that help boost energy and alertness, and fatty acids that help maintain normal cholesterol levels. As a result of the health benefits of the constituents, the berries are chosen for obtaining the active ingredients by extraction. The solids left over after extraction still contain nutrients and useful components. There is a possibility of fermenting this residual and creating an açaí berry wine. Açaí berry wine is another new product on the market. The extracts and the wine are analyzed using Fourier transform infrared spectroscopy (FTIR). In an effort to utilize every part of the berry, the residual from the extract is also successfully fermented. Pilot plant studies are conducted utilizing supercritical carbon dioxide, an ethanol entrainer to increase its solubility, and subcritical water to extract components from freeze dried açaí berry. There is much potential and flexibility in the process, which effectively extracted lipids from the berry leaving behind anthocyanins without solvent residue.

In order to develop an environmentally friendly seaweed extract treatment which will benefit both pre- and post-harvest qualities of vegetables, the effects of pre-harvest application of the brown algae Ascophyllum nodosum extracts on the nutritional quality and post-harvest storability of spinach (Spinacia oleracea L.) was investigated. Plants treated with A. nodosum extracts accumulated higher concentrations of iron, potassium, total soluble protein, and total phenolics as compared to untreated controls. 1H NMR and LC-MS analysis revealed a roughly 50% enhanced accumulation of the 9 flavonoids identified, which is partially confirmed by the elevated chalcone isomerase activity. A. nodosum extract treatment caused an increase in transcription of the genes related to plant growth, osmolyte accumulation, and antioxidative activities. Post-harvest analysis revealed that A. nodosum extract treatment caused an enhanced storability of spinach leaves in terms of visual quality, weight loss, and senescence. Lipid peroxidation and ascorbate content were correlated with visual quality during storage. Animal experiments using the Caenorhabditis elegans nematode model revealed that spinach extracts prolonged the life span of C. elegans, and A. nodosum extract-enhanced polyphenols exerted improved beneficial effects in C. elegans against oxidative and heat stresses. Taken together, the results suggest that A. nodosum extracts enhance both pre- and post-harvest quality of spinach through stimulation of flavonoid pathways, thus leading to accumulation of flavonoids and promotion of anti-radical capacity in spinach leaves, which may protect the plant tissue against reactive oxygen species and subsequent decay. Furthermore, the increased flavonoid content in spinach exerted beneficial effects in C. elegans against oxidative and heat stresses via different mechanisms.