Evaluation of antioxidant potential on fermented dairy beverages prepared with Lactobacillus acidophilus: A systematic review / Avalição do potencial antioxidante em bebidas lácteas fermentadas, preparadas com Lactobacillus acidophilus: Uma revisão sistemática

Taking into account the physiopathology of diseases raised from free radical excess in the body (diabetes, hypertension, obesity, atherosclerosis, among others), some non-pharmacology alternatives has been developed, acting as therapeutic and prophylactic adjuvants, as the probiotic dairy drinks, for instance. In order to gather evidence on the antioxidant aspect about fermented milks in presence of a specific strain (in this case, Lactobacillus acidophilus) from in vitro experimental trials, this systematic review is developed from the following databases: Medline, Cochrane, Scopus, Science Direct, Scifinder, Web of Science, Scielo and Agricola. The search terms chosen are: "antioxidant activity", "oxidative stress", "Lactobacillus acidophilus", "lactic beverage", "fermented milk", "yogurt", "in vitro techniques" and "in vivo", associated with the boolean operators "AND" and "OR". The articles which have not filled these conditions were discharged.Through the search, 1751 articles were retrieved but 624 were discharged due to duplication and 36 had its content read in full. Up from these, eight articles were selected due to fulfillment of acceptance criteria for “in vitro” studies. From these, the composition of 17 samples were selected and used as data base to this research, which constituted three subgroups (A: fermented milk, B: acidophilic milk and C: yoghurt). Their antioxidant profile was deeply studied. Additionally, the DPPH test was the most used to antioxidant evaluation on these selected samples, however ABTS method seems to be preferably in in vitro tests

Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time,1,2 and attempts to address it require a clear un derstanding of how ecological communities respond to environmental change across time and space.3,4 While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes,5–7 vast areas of the tropics remain understudied.8–11 In the American tropics, Amazonia stands out as the world’s most diverse rainforest and the primary source of Neotropical biodiversity,12 but it remains among the least known forests in America and is often underrepre sented in biodiversity databases.13–15 To worsen this situation, human-induced modifications16,17 may elim inate pieces of the Amazon’s biodiversity puzzle before we can use them to understand how ecological com munities are responding. To increase generalization and applicability of biodiversity knowledge,18,19 it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple or ganism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region’s vulnerability to environmental change. 15%–18% of the most ne glected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lostinfo:eu-repo/semantics/publishedVersio

Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time,1,2 and attempts to address it require a clear understanding of how ecological communities respond to environmental change across time and space.3,4 While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes,5,6,7 vast areas of the tropics remain understudied.8,9,10,11 In the American tropics, Amazonia stands out as the world's most diverse rainforest and the primary source of Neotropical biodiversity,12 but it remains among the least known forests in America and is often underrepresented in biodiversity databases.13,14,15 To worsen this situation, human-induced modifications16,17 may eliminate pieces of the Amazon's biodiversity puzzle before we can use them to understand how ecological communities are responding. To increase generalization and applicability of biodiversity knowledge,18,19 it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple organism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region's vulnerability to environmental change. 15%–18% of the most neglected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lost

DESENVOLVIMENTO E CARACTERIZAÇÃO QUÍMICA E SENSORIAL DE IOGURTE SEMIDESNATADO ADICIONADO DE CONCENTRADO PROTEICO DE SORO

The aim of this work was to develop, to perform the chemical characterization and verify the acceptability of a semi skim yogurt added with whey protein concentrate (WPC 35 %), and compare it to traditional yogurt, without adding any protein source. For this, two formulations were prepared: 1- traditional semi skim and 2: semi skim added with WPC 35 %, with subsequent evaluation of physicochemical characteristics of acidity, pH and viscosity, as well as the compositional analysis of the levels of humidity, full solids, ash, protein, fat and carbohydrates for both formulations. The sensory analysis was performed with 80 untrained tasters, which was based on parameters of appearance, taste, flavor and consistency. The appearance and consistency parameters showed a significant difference between received grades, and the yogurt added with WPC 35 % the most preferred these aspects, as well as the formulation with the highest widespread acceptance among testers. The results indicate that the use of WPC 35 % in foods is a promising alternative, considering the overall acceptance obtained, the protein content beneficial to the consumers health, the improvement of technological properties provided to food coupled to the extent which it is produced, low cost and reducing the damage caused to the environment. Objetivou-se com este trabalho realizar a caracterização química e verificar a aceitabilidade de um iogurte semidesnatado adicionado com concentrado protéico de soro (WPC 35 %) e compará-lo ao iogurte tradicional, sem adição de qualquer fonte proteica. Para isso, foram elaboradas duas formulações: 1 – semidesnatado tradicional, e 2 - semidesnatado adicionado com WPC 35 %, com posterior avaliação das características físico-químicas de acidez, pH e viscosidade, bem como as análises composicionais dos teores de umidade, sólidos totais, cinzas, proteínas, gorduras e carboidratos de ambas as formulações. A análise sensorial foi realizada com 80 provadores não treinados, os quais tiveram como parâmetros de avaliação os aspectos de aparência, sabor, aroma e consistência. Os parâmetros aparência e consistência apresentaram diferença significativa entre as notas recebidas, sendo o iogurte adicionado com WPC 35 % o mais preferido nestes aspectos e com maior aceitação geral entre os provadores. Os resultados indicam que o uso de WPC 35 % em alimentos é uma alternativa promissora, considerando a aceitabilidade geral obtida, o conteúdo proteico benéfico à saúde dos consumidores, à melhoria das características tecnológicas proporcionada aos alimentos aliado à extensão em que é produzido, o baixo custo e à redução do dano causado ao meio ambiente.

Níveis de hormônios tireoideanos circulantes, desempenho e qualidade de carcaça e carne de suínos em crescimento e terminação Levels of circulating thyroid hormones, performance and carcass and meat quality of growing-finishing swine

Objetivou-se neste estudo comparar as concentrações séricas de triiodotironina (T3) e tiroxina (T4) em suínos de linhagem comercial no início e término da fase de crescimento-terminação, correlacionando-os com o desempenho produtivo, características de qualidade de carcaça e da carne. As amostras sanguíneas de 48 animais foram coletadas no início e no final da fase de crescimento-terminação por punção da veia jugular externa, sempre no mesmo horário (8-10h). As determinações séricas dos hormônios tireoideanos foram feitas por enzimaimunoensaio. Foram feitas avaliações de desempenho e de qualidade de carcaça e de carne. No início e final do alojamento, as concentrações séricas de T3 foram de 1,85 e 1,32nmol L-1, respectivamente, e para T4 de 100,33 e 86,53nmol L-1, respectivamente. Houve correlação negativa e baixa entre T3 final e ganho de peso médio diário, peso final e espessura de toucinho. T4 inicial correlacionou-se negativamente e moderadamente com peso inicial. Os valores de T3 e de T4 em suínos no início da fase de crescimento-terminação são maiores que na terminação. Os hormônios tireoideanos estão associados com o peso inicial e final, espessura de toucinho na última lombar, pH45min e pH24h de suínos em crescimento-terminação.The objective of this study was to compare serum concentrations of the hormones triiodothyronine (T3) and thyroxine (T4) in pigs on commercial line beginning and end of growing-finishing phase, correlating them with productive performance and quality characteristics of carcass and meat. Blood samples were collected from 48 animals at the beginning and end of growing-finishing phase by puncturing the jugular vein, around the same time (08:00 to 10:00a.m.). Measurements of serum thyroid hormones were made by enzyme-immunoassay. It was evaluated the performance and quality of carcass and meat. At the beginning and end of the housing, serum T3 concentrations were 1.85 and 1.32nmol L-1, respectively, and T4 of 100.33 and 86.53nmol L-1, respectively. There was negative correlation between T3 and low-end and average daily weight gain, final weight and backfat thickness. Inicial T4 was moderately and moderately negatively correlated with initial weight. The values of T3 and T4 in pigs early in the growing-finishing phase are larger than in termination. The thyroid hormones are associated with the initial and final weight, backfat thickness at the last lumbar, pH45min and pH24h of growing-finishing pigs

Comunicação no engajamento voluntário: case Casa de Apoio Santa Bernadete

Introdução: A comunicação na contemporaneidade é palco de expressivas transformações mediando relações em todo o corpo social. Campanhas publicitárias se tornam produtos indispensáveis a todos os setores e instâncias sociais em vias de fruição de resultados e otimização de projetos. Também o Terceiro Setor, ao largo de sua fenomenologia, alia-se ao fazer publicitário na condução de suas atividades. Objetivo: Neste prospecto, o presente trabalho propõe-se a desenvolver uma campanha publicitária para a Casa de Apoio Santa Bernadete, entidade filantrópica voltada ao acolhimento do público com diagnóstico de câncer e vulnerabilidade social. Metodologia: Através de um estudo de caso, procedeu-se à entrevista, dirigida ao núcleo diretor da instituição, marcando-se o viço publicitário da campanha. Resultados: O engajamento voluntário foi o intento escolhido pela entidade no desenvolvimento do trabalho. Os dados coletados foram combinados em briefing na orientação das decisões criativas, resultando no produto de uma campanha publicitária pertinente à necessidade comunicacional da casa. Considerações finais: A publicidade emerge como uma ferramenta de grande valia no trato organizacional, aqui se denota o usufruto dos produtos de comunicação na efetivação de resultados de escopo assistencial.</p