The effects of the fenretinide and genistein as single or combined drugs on ovarian cancer proliferation and viability were investigated. Hypothesis: Co-treatment with genistein will enable a lower dose of fenretinide to be effective in inhibiting the proliferation and survival of ovarian cancer cells. Methods: Low and high doses of genistein and fenretinide were tested on A2780s and A2780cp cells using trypan blue viable cell count, MTS assay. Results and conclusions: Unlike low doses of fenretinide, genistein had anti-proliferative effects on both cell lines. There were no additive or synergistic effects of the two compounds. Higher dose treatments induced anti-proliferative effects and apoptotic cell death in both A2780s and A2780cp cells, with a greater sensitivity of A2780s cells to both test compounds. Overall Conclusion: Genistein and higher doses of fenretinide similarly impair cell cycle progression and induce apoptosis. The anti-proliferative effects of genistein can be affected by co-treatment with fenretinide

The effects of the fenretinide and genistein as single or combined drugs on ovarian cancer proliferation and viability were investigated. Hypothesis: Co-treatment with genistein will enable a lower dose of fenretinide to be effective in inhibiting the proliferation and survival of ovarian cancer cells. Methods: Low and high doses of genistein and fenretinide were tested on A2780s and A2780cp cells using trypan blue viable cell count, MTS assay. Results and conclusions: Unlike low doses of fenretinide, genistein had anti-proliferative effects on both cell lines. There were no additive or synergistic effects of the two compounds. Higher dose treatments induced anti-proliferative effects and apoptotic cell death in both A2780s and A2780cp cells, with a greater sensitivity of A2780s cells to both test compounds. Overall Conclusion: Genistein and higher doses of fenretinide similarly impair cell cycle progression and induce apoptosis. The anti-proliferative effects of genistein can be affected by co-treatment with fenretinide

The effects of the fenretinide and genistein as single or combined drugs on ovarian cancer proliferation and viability were investigated. Hypothesis: Co-treatment with genistein will enable a lower dose of fenretinide to be effective in inhibiting the proliferation and survival of ovarian cancer cells. Methods: Low and high doses of genistein and fenretinide were tested on A2780s and A2780cp cells using trypan blue viable cell count, MTS assay. Results and conclusions: Unlike low doses of fenretinide, genistein had anti-proliferative effects on both cell lines. There were no additive or synergistic effects of the two compounds. Higher dose treatments induced anti-proliferative effects and apoptotic cell death in both A2780s and A2780cp cells, with a greater sensitivity of A2780s cells to both test compounds. Overall Conclusion: Genistein and higher doses of fenretinide similarly impair cell cycle progression and induce apoptosis. The anti-proliferative effects of genistein can be affected by co-treatment with fenretinide

The effects of the fenretinide and genistein as single or combined drugs on ovarian cancer proliferation and viability were investigated. Hypothesis: Co-treatment with genistein will enable a lower dose of fenretinide to be effective in inhibiting the proliferation and survival of ovarian cancer cells. Methods: Low and high doses of genistein and fenretinide were tested on A2780s and A2780cp cells using trypan blue viable cell count, MTS assay. Results and conclusions: Unlike low doses of fenretinide, genistein had anti-proliferative effects on both cell lines. There were no additive or synergistic effects of the two compounds. Higher dose treatments induced anti-proliferative effects and apoptotic cell death in both A2780s and A2780cp cells, with a greater sensitivity of A2780s cells to both test compounds. Overall Conclusion: Genistein and higher doses of fenretinide similarly impair cell cycle progression and induce apoptosis. The anti-proliferative effects of genistein can be affected by co-treatment with fenretinide

Probiotics can influence intestinal responses and mucosal immunity either directly or indirectly through transient modulation of the endogenous microenvironment or the immune system. During space travel, astronauts experience various physiological stresses including putting them at risk for infections or inappropriate immune responses. Macrophages and monocytes are a key cell type involved in innate immunity. The effects of dairy milk or soy milk base fermented with S. thermophilus ST5 in combination with either B. longum R0175 or L. helveticus R0052 on the cell line U937 and all-trans retinoic acid differentiated U937 were examined under normal gravity and simulated microgravity conditions, in order to screen for effects on monocytes and macrophages. Soy and milk ferments demonstrated the ability to modulate certain aspects of the innate immune system, both in normal gravity and in simulated microgravity. These probiotics affected U937 cells differently depending on differentiation stage (monocyte or macrophage) and whether or not the cells were tested in regular gravity or in simulated microgravity conditions. These results provide insight into effects on this aspect of innate immunity and may provide guidelines to potential in vivo administration. / UOIT

Made available in DSpace on 2014-06-11T19:23:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2005-12-13Bitstream added on 2014-06-13T18:09:33Z : No. of bitstreams: 1 maia_mjl_me_arafcf.pdf: 390263 bytes, checksum: 985435c6537d89980afa8aae7e61d6a2 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / O leite é um dos derivados da soja mais conhecido no Brasil, e apresenta grande potencial de utilização. Enquanto cultivares de soja apropriados ao processamento do leite não estão efetivamente disponíveis no mercado, o tratamento térmico dos grãos é necessário para inativação de enzimas que depreciam o sabor e a qualidade nutricional do grão. Neste contexto, realizou-se este trabalho com o objetivo de avaliar a qualidade do leite produzido pela Unisoja, verificando a influência das condições de processamento sobre a inativação de enzimas, rendimento do processo e composição química do leite. Foram determinadas as atividades do inibidores de tripsina e da lipoxigenase e índice de solubilidade da proteína durante o tratamento térmico (97º C/14 minutos) dos grãos decorticados, rendimento do processo, composição química e digestibilidade in vitro da proteína do leite produzido. O tratamento térmico do grão favoreceu uma rápida absorção de água (6,31 vezes), inativação das atividades dos inibidores de tripsina (85%) e da lipoxigenase (86%) e diminuição na solubilidade da proteína (14,7%). Os teores de umidade (82,58%) e proteína (3,31%) do leite atendem as especificações da legislação vigente. O procedimento adotado pela UNISOJA fornece leite isento de inibidores de tripsina e lipoxigenase ativos, boa digestibilidade in vitro para a proteína (86,21%) o que assegura sua qualidade nutricional, além de proporcionar bons rendimentos de processo (547,36%) de proteína (54,91%) e de lipídeos (40,88%). / Milk is one of the most known derived of soy in Brazil, and presents great potential of use. While appropriate soy cultures to the processing of milk are not effectively available in the market, the thermal treatment of the grains is necessary for inativation of enzymes that depreciate the flavor and the nutritional quality of the product. In this context, this work was developed in order to evaluate the quality of the milk produced by Unisoja, verifying the influence of the processing conditions about inativation of enzymes, yield of the process and chemical composition of milk. The activities of inhibitors of trypsin and lipoxygenase and index of solubility of the protein during the thermal treatment (97º C/14 minutes) of the decorticated grains, the yield of the process, the chemical composition and digestibility in vitro of the protein of produced milk were determined. The thermal treatment of the grain favored a fast water absorption (6.31 times), inativation of the activities of inhibitors of trypsin (85%) and of lipoxygenase (86%) and reduction in the solubility of the protein (14.7%). The amounts of humidity and protein (3.31%) of milk follow the specifications of the current law. The procedure used for the UNISOJA supplies milk without inhibitors of active trypsin and lipoxygenase, good digestibility in vitro for the protein (86.21%) what it assures its nutritional quality, and also provides good yield of process (547.36%) of protein (54.91%) and of lypids (40.88%).

Orientador: Maria Regina Barbieri de Carvalho / Banca: Elizeu Antonio Rossi / Banca: Maria Teresa Ribeiro Silva Diamantino / Resumo: O "leite" é um dos derivados da soja mais conhecido no Brasil, e apresenta grande potencial de utilização. Enquanto cultivares de soja apropriados ao processamento do "leite" não estão efetivamente disponíveis no mercado, o tratamento térmico dos grãos é necessário para inativação de enzimas que depreciam o sabor e a qualidade nutricional do grão. Neste contexto, realizou-se este trabalho com o objetivo de avaliar a qualidade do "leite" produzido pela Unisoja, verificando a influência das condições de processamento sobre a inativação de enzimas, rendimento do processo e composição química do "leite". Foram determinadas as atividades do inibidores de tripsina e da lipoxigenase e índice de solubilidade da proteína durante o tratamento térmico (97º C/14 minutos) dos grãos decorticados, rendimento do processo, composição química e digestibilidade in vitro da proteína do "leite" produzido. O tratamento térmico do grão favoreceu uma rápida absorção de água (6,31 vezes), inativação das atividades dos inibidores de tripsina (85%) e da lipoxigenase (86%) e diminuição na solubilidade da proteína (14,7%). Os teores de umidade (82,58%) e proteína (3,31%) do "leite" atendem as especificações da legislação vigente. O procedimento adotado pela UNISOJA fornece "leite" isento de inibidores de tripsina e lipoxigenase ativos, boa digestibilidade in vitro para a proteína (86,21%) o que assegura sua qualidade nutricional, além de proporcionar bons rendimentos de processo (547,36%) de proteína (54,91%) e de lipídeos (40,88%). / Abstract: Milk is one of the most known derived of soy in Brazil, and presents great potential of use. While appropriate soy cultures to the processing of milk are not effectively available in the market, the thermal treatment of the grains is necessary for inativation of enzymes that depreciate the flavor and the nutritional quality of the product. In this context, this work was developed in order to evaluate the quality of the "milk" produced by Unisoja, verifying the influence of the processing conditions about inativation of enzymes, yield of the process and chemical composition of "milk". The activities of inhibitors of trypsin and lipoxygenase and index of solubility of the protein during the thermal treatment (97º C/14 minutes) of the decorticated grains, the yield of the process, the chemical composition and digestibility in vitro of the protein of "produced milk" were determined. The thermal treatment of the grain favored a fast water absorption (6.31 times), inativation of the activities of inhibitors of trypsin (85%) and of lipoxygenase (86%) and reduction in the solubility of the protein (14.7%). The amounts of humidity and protein (3.31%) of "milk" follow the specifications of the current law. The procedure used for the UNISOJA supplies "milk" without inhibitors of active trypsin and lipoxygenase, good digestibility in vitro for the protein (86.21%) what it assures its nutritional quality, and also provides good yield of process (547.36%) of protein (54.91%) and of lypids (40.88%). / Mestre

Background: At pH 5.5, a clear demineralization of the enamel is seen and is thus considered to be the criticalpH. Bovine milk has several different properties that protect against caries. Calcium and phosphate can prevent the progression of caries as well as some proteins in bovine milk. The replacement of bovine milk with plant-based alternatives has become increasingly common. The aim of this study is to analyze if different milk substitutes create a greater disturbance of the oral cavity’s neutral pH than bovine milk.  Methods: Twenty dental students participated to the study. Saliva samples were collected to analyze pH. Prior to sampling participants were asked to rinse mouth with one product at a time. There were five different products: bovine milk, oat milk, soy milk, almond milk and 10% sucrose solution. Baseline of saliva was taken prior to rinsing. After rinsing samples were taken at two different time points. Between products participants were asked to rinse with water. pH measurements were made after sampling of saliva. The results were analyzed with Microsoft® Excel and SPSS.  Results: Significant differences were found in saliva pH when bovine milk, almond milk and soy milk were compared to 10% sucrose solution at time 15, otherwise no significant differences were found.  Conclusions: No significant difference between bovine milk and milk substitutes was found when rinsing with the products in the pH of saliva.

No description available.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-11-19T11:18:09Z No. of bitstreams: 2 Dissertação - Taís Cristina Capra - 2014.pdf: 1079250 bytes, checksum: a95af4a45bccdca43ab39cdb86bbda93 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-11-19T11:20:00Z (GMT) No. of bitstreams: 2 Dissertação - Taís Cristina Capra - 2014.pdf: 1079250 bytes, checksum: a95af4a45bccdca43ab39cdb86bbda93 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2015-11-19T11:20:00Z (GMT). No. of bitstreams: 2 Dissertação - Taís Cristina Capra - 2014.pdf: 1079250 bytes, checksum: a95af4a45bccdca43ab39cdb86bbda93 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-06-16 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The effect of soy protein addition and partial and total fat replacement by inulin on physic, chemical, rheological and sensory properties of creamy ricotta was evaluated. Control sample and mixed creamy ricotta (with soy protein) with addition or not of inulin and with addition or not of cream were manufactured and abovementioned properties were contrasted. Samples without cream had fat content about 2,6 % and samples with cream had fat content between 9 and 12 %. Soy proteins increased yield, color intensity, firmness, consistency, syneresis and taste sensorial acceptation of creamy ricotta. Total fat replacement by inulin (3 %), decreased color luminosity and intensity, and all sensory attributes analyzed and increased syneresis, adhesiveness, consistency and firmness of creamy ricottas. Total fat replacement by inulin (6 %), decreased color luminosity and intensity, and increased work of adhesion and adhesiveness of creamy ricotta. Partial fat replacement by inulin (3 and 6 %) did not affect on color luminosity, intensity and hue, nor on firmness, consistency, adhesiveness, work of adhesion, however increased syneresis of creamy ricotta. Soy proteins addition and total and partial fat replacement by inulin did not affect substantially on rheological behavior at linear viscoelastic region among samples of creamy ricottas. Spreadability sensory acceptance was inversely related with adhesiveness and work of adhesion while sensorial consistency was directly related with instrumental consistency and firmness. All samples presented rheological behavior as weak gel, as observed from mechanical spectra. Both at room temperature (30 °C) and in cold temperature (10 °C) samples showed microstructural stability and it was noted tendency to increase elastic behavior over time. Partial fat replacement by inulin (3 %) was the most indicated formulation, because this sample showed good properties, besides soy proteins and low fat content, promising a great nutritional appeal. / O efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina nas propriedades físicas, químicas, reológicas e sensoriais de ricota cremosa foram avaliados. Ricotas cremosas padrão e ricotas cremosas mistas (adicionadas de proteínas de soja), com e sem inulina em solução e com e sem creme de leite foram elaboradas e as propriedades supracitadas foram comparadas. O teor de lipídeos das amostras sem creme de leite foi ~2,6 % e o das amostras com creme de leite ficou entre 9 e 12 %. As proteínas da soja aumentaram rendimento, intensidade da cor, firmeza, consistência, sinerese e aceitação sensorial de sabor das ricotas cremosas. A substituição total de creme de leite por inulina em 3 %, reduziu luminosidade, intensidade da cor e aceitação sensorial de todos os atributos avaliados e aumentou sinerese, adesividade, consistência e firmeza das ricotas cremosas. A substituição total de creme de leite por inulina em 6 %, reduziu luminosidade, intensidade da cor e aumentou o trabalho de adesão e adesividade das ricotas cremosas. A substituição parcial de gordura por inulina (3 e 6 %) não influenciou na luminosidade, intensidade e tonalidade da cor, tampouco na firmeza, consistência, adesividade, trabalho de adesão, mas aumentou a sinerese das ricotas cremosas. A adição de proteínas de soja e substituição total e parcial de gordura por inulina não alteraram expressivamente o comportamento reológico a baixas deformações das amostras. A aceitação sensorial do atributo espalhabilidade foi inversamente proporcional à adesividade e ao trabalho de adesão instrumental. A consistência sensorial foi diretamente relacionada à consistência e à firmeza instrumental. Todas as ricotas cremosas foram caracterizadas como gel fraco a partir da análise de espectro mecânico. Em temperatura ambiente (30 °C) e em temperatura de refrigeração (10 °C) as amostras apresentaram boa estabilidade microestrutural e houve tendência ao aumento do caráter elástico com o tempo. A substituição parcial de gordura por inulina (3 %) foi a mais indicada por interferir menos nas propriedades analisadas, além de possuir proteínas de soja e baixo teor de lipídeos, caracterizando um produto com bom apelo nutricional.