Toxicidade de Disruptores Endócrinos Sintéticos Manipulados em Odontologia

A saúde humana, em especial no tocante ao sistema endócrino, tem sido colocada em risco devido a interação com certos produtos químicos que, inalados, ingeridos através da água e/ou alimentos ou absorvidos através da pele ou da mucosa oral (materiais envolvidos em tratamento odontológico), desencadeiam reações alérgicas, aumento de enzimas hepáticas relacionadas com a cirrose e de biomarcadores inflamatórios, além de doenças no aparelho reprodutor, anovulação, processos de tumorogênicos, obesidade, diabetes, hipertensão e cardiopatias, por exemplo. Tais efeitos variam com o tempo de exposição, concentração, carga genética e período de vida do indivíduo submetidos às mesmas. Este trabalho apresenta um levantamento bibliográfico dos resultados divulgados sobre a toxicidade dos disruptores endócrinos sintéticos derivados de ftalatos e Bisfenol-A (BPA) e utilizados na formulação de resinas (compostas e acrílicas) e selantes odontológicos

Microfiltração do soro de leite de búfala utilizando membranas cerâmicas como alternativa ao processo de pasteurização Microfiltration of whey from buffalo milk using ceramic membranes as an alternative to the process of pasteurization

O objetivo deste trabalho foi avaliar a eficiência de uma membrana cerâmica (0,8 µm de porosidade) na filtração de soro de leite de búfala (SLB) e comparar a qualidade microbiana e nutricional do filtrado com aquela do soro proveniente do processo de pasteurização (65 ºC, 30 minutos). Foram realizadas sete repetições em que as amostras de SLB colhidas, antes e após a filtração (SF) ou pasteurização (SP), foram caracterizadas quanto ao pH, densidade (d), acidez lática (ºD), umidade (U), extrato seco total (EST), teor de gordura (TG), lactose (Lac) e proteínas (Pro), e também quanto ao número de bactérias aeróbias mesófilas. As amostras in natura de SLB apresentaram médias de pH = 6,31, acidez = 10,00, U = 89,60, EST = 10,40, d = 1,027, P = 1,19%, Lac = 5,84%, e G = 1,20%. Os resultados indicaram que houve uma redução de carga microbiana média de 4,04 x log UFC.mL-1 em AS para 1,50 x log UFC.mL-1 nas amostras de SP e para 0,70 x log UFC.mL-1 nas amostras de SF. Portanto, a microfiltração por membrana cerâmica foi mais eficiente que o processo de pasteurização lenta em relação à redução de carga microbiana.<br>The purpose of this work was to evaluate the efficiency of a ceramic membrane with (porosity of 0.8 µm) to filter the whey of buffalo's milk aiming to reduce the microbial charge and characterize the nutritional value of this product. The results were compared with those of the pasteurization process (65 ºC, 30 minutes). Seven assays were carried out by submitting the samples to filtration or pasteurization processes. The samples were then analyzed before (SBF) and after (SAF) filtration and after pasteurization (SAP) regarding the mesophyllic aerobic bacteria count. The milk whey samples before filtration (SBF) was also characterized regarding physico-chemical parameters (pH, density, acidity, humidity, total dried extract, concentration of total fats, lactose, and protein). The results indicate a reduction of the microbial charge from 4.04 x log CFU.mL-1 to 1.50 x log CFU.mL-1 in the SAP samples and to 0.70 x log CFU.mL-1 in the SAF samples. Other findings were pH = 6.29, acidity = 10.07, humidity = 89.94, total dried extract = 10.06, density = 1.029, protein = 1.19%, lactose = 5.85%, and fat = 1.37%. The microfiltration process using a ceramic membrane proved more efficient than the pasteurization process regarding microbial charge reduction

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS+• (2,2’-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste

Composition and antioxidant activity of honey from Africanized and stingless bees in Alagoas (Brazil): a multivariate analysis

The purpose of this study was to evaluate the antioxidant activity of honey from different entomological sources which were harvested in the dry season of 2008-2009 from distinct mesoregions of the State of Alagoas in the North East of Brazil. Honey produced by five different species of bees, even from the same region and season, showed a statistically significant difference (p &lt;0.05) in the content of phenols, flavonoids and antioxidants, with higher levels of these compounds found in honey produced by Plebeia spp. and A. mellifera. Honey from stingless bees was quite different from that of A. mellifera, especially from the Plebeia spp. A dendrogram of the five species of bees showed the formation of 3 groups, one being formed by Apis mellifera, one by the genus Melipona (M. subnitida, M. quadrifasciata and M. scutellaris) and another formed by Plebeia spp.Banco do Nordeste SA BNBBanco do Nordeste SA- BNBFundacao de Amparo a Pesquisa de Alagoas FAPEALFundacao de Amparo a Pesquisa de Alagoas - FAPEA