Redução de sódio em salames : efeito sobre as propriedades bioquímicas, químicas, físicas e sensoriais

Orientadores: Marise Aparecida Rodrigues Pollonio, Roger WagnerTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: As recomendações da Organização Mundial da Saúde para redução do consumo de sódio, o qual tem sido positivamente correlacionado com aumento de risco de hipertensão arterial e doenças cardiovasculares, resultam na necessidade de redução do teor de NaCl, principal fonte de sódio nos produtos finais. Produtos cárneos fermentados, como salames, são caracterizados por elevados teores de NaCl, e portanto, tal redução é um grande desafio tecnológico em função de suas funções que incluem redução da atividade de água, solubilização das proteínas miofibrilares, controle do crescimento microbiológico e propriedades sensoriais. O uso de sais substitutos ao NaCl tais como, KCl, CaCl2 e MgCl2 apresenta-se como estratégia para reduzir teores de sódio, no entanto, poucos estudos abordam profundamente as reações bioquímicas ocorridas ao longo do processo de fermentação, maturação e vida útil de salames. O objetivo da pesquisa foi avaliar a estabilidade físico-química, microbiológica, bioquímica e sensorial de salames com redução de NaCl (50%) ou substituídos por KCl, CaCl2 e blend de KCl e CaCl2 durante o processamento e vida de prateleira de 90 dias. Os resultados indicaram que a redução de 50% de NaCl e a substituição de 50% de NaCl por 50% de KCl não alteraram as características físico-químicas, microbiológicas e sensoriais durante o processamento dos salames. Foi observado um aumento da proteólise nos salames com 50% de redução de NaCl e uma diminuição da dureza e firmeza dos salames durante o processamento e armazenamento. Os compostos voláteis provenientes da oxidação lipídica foram gerados em menor quantidade neste tratamento. Para os salames produzidos com 50% de NaCl e 50% de KCl, o desenvolvimento da proteólise e as propriedades reológicas não foram alterados. Os compostos voláteis da fermentação de carboidratos e degradação de aminoácidos aumentaram durante o armazenamento dos salames. A adição de 50% de CaCl2, bem como do blend de 25% de KCl e 25% de CaCl2 resultaram em valores mais altos de atividade de água, baixos valores de pH e uma diminuição na contagem de micrococaceas. Durante o processamento e armazenamento dos salames, foi observado um maior número de compostos voláteis provenientes da oxidação lipídica e baixa estabilidade oxidativa. Além disso, os salames adicionados de CaCl2 tiveram o perfil de eletroforese das proteínas sarcoplasmáticas alterado e apresentaram um aumento da dureza durante o armazenamento. A qualidade sensorial foi afetada negativamente e o painel treinado da Análise Descritiva Quantitativa caracterizou os salames adicionados de CaCl2 pelos atributos de aroma e sabor de ranço. De modo semelhante, os testes CATA e Free Listing reportaram este mesmo comportamento por parte dos consumidores. Desta forma, pode-se concluir que o KCl é o sal mais indicado para que a substituição de NaCl não resulte em prejuízos à qualidade físico química, microbiológica, bioquímica e sensorial dos produtos cárneos fermentadosAbstract: The recommendations of the World Health Organization for reducing sodium intake, which has been positively correlated with hypertension and increased risk of cardiovascular disease, have led to the need to reduce salt content, the main source of sodium in the processed products. In fermented meat products such as dry fermented sausages characterized by the high NaCl content, this reduction is a major technological challenge due to its functions including the reduction of water activity, solubilization of myofibrillar proteins, controlling of microbiological growth and sensory properties. Although the use of salt substitutes, such as KCl, CaCl2 and MgCl2 is presented as a strategy for reducing sodium levels, few studies have focused on the biochemical reactions occurring during the process of fermentation, maturation, and shelf life of dry fermented sausages. This study aimed to evaluate the physicochemical, microbiological, biochemical, and sensory stability of dry fermented sausages with reduced NaCl (50%), or NaCl replaced by KCl, CaCl2, and a blend of KCl and CaCl2 during the manufacturing process and throughout 90 days of storage. Overall, the results indicate that the reduction of 50% NaCl and 50% substitution of NaCI by KCI 50% did not change the physicochemical, microbiological, and sensory characteristics during processing. An increase in proteolysis was observed in the samples with 50% NaCl reduction, with a decrease in hardness and firmness during processing and storage. Volatile compounds from lipid oxidation were generated in smaller amounts in this treatment. For the dry fermented sausages produced with 50% NaCl and 50% KCl, both proteolysis and rheological properties were not changed. Volatile compounds from carbohydrates fermentation and amino acid degradation increased during storage. The greatest changes were observed in the formulations containing 50% CaCl2 and blend of 25% KCl and 25% CaCl2. High water activity, low pH, and a decrease in micrococcaceae counts. During processing and storage, a greater number of volatile compounds from lipid oxidation and low oxidative stability were observed. Furthermore, changes were observed in the electrophoretic profile of sarcoplasmic proteins from the dry fermented sausages containing CaCl2, which also presented an increase in hardness during storage. The sensory quality was adversely affected, once the dry fermented sausages containing CaCl2 were characterized by the attributes rancid aroma and rancid flavor by the descriptive analysis panel. Similar behavior was also obtained by the CATA and Free Listing tests. Thus, it can be concluded that KCl is the most suitable salt to replace NaCl in the formulations, once it did not affect the chemical, microbiological, biochemical, and sensory quality of the fermented meat productsDoutoradoTecnologia de AlimentosDoutora em Tecnologia de AlimentosCNPQFAPES

Akinwumi Ogundiran e a trajetória dos debates em arqueologia iorubá na Nigéria

O objetivo deste trabalho envolve um exercício de familiarização com a bibliografia sobre arqueologia Iorubá nigeriana, tendo, como porta de entrada ao tema publicações do pesquisador Akinwumi Ogundiran. Ogundiran traça panorâmas analíticos das pesquisas arqueológicas desenvolvidas na Nigéria ao longo da segunda metade do século XX, enfatizando os intelectuais pioneiros da disciplina no país, suas principais discussões e enfoques de investigação. Neste sentido, a partir da busca em periódicos de Arqueologia Africana, busco expandir a análise de Ogundiran para os últimos anos, traçando projetos de arqueologia Iorubá em curso, e de que forma estes dialogam com as discussões destacadas pelo autor.The main goal of this essay involves a familiarization exercise on the subject of Nigerian Yoruba Archaeology, with the work of nigerian Professor Akinwumi Ogundiran serving as a gateway to the theme. Ogundiran provides analytical overviews of archaeological research carried out in Nigeria during the second half of the 20th century, emphasizing the pioneering intellectuals of the discipline in the country, their main discussions and investigation approaches. In this sense, based on the search in african arqueology journals, this research seeks to expand Ogundiran’s analysis to the last few years, tracing ongoing Yoruba archaelogy projects, and how these dilogue the discussions highlighted by the author

A dança como linguagem no processo criativo de Alhures

O trabalho retrata o processo de criação da dança e das partituras-dança desenvolvidas no estágio de atuação nomeado ALHURES, experimentado e criado pela autora na sua graduação em Teatro, com Habilitação em Interpretação Teatral na Universidade Federal do Rio Grande do Sul (UFRGS). Com base em seus anos de experiência com a dança e as diversas modalidades já trabalhadas, a autora traz sua trajetória de bailarina examinando tal influência na criação dos movimentos, das partituras e do conjunto geral da dança que compõe o trabalho audiovisual ALHURES. Além de fundamentar a importância da dança no corpo de atriz, a autora apresenta um memorial de seus anos de bailarina como o seu principal alicerce criativo, incorpora a dança e o teatro na construção de uma dramaturgia e analisa os significados por trás de alguns movimentos marcantes nas coreografias presentes em ALHURES. O desenvolvimento deste trabalho foi embasado por personalidades ligadas ao teatro como Pina Bausch, Jacques Lecoq e Rudolf Laban.The work portrays the creation process of dance and dance scores developed in the acting internship named ALHURES, experimented and created by the author in her graduation in Theater, with Qualification in Theater Interpretation at the Federal University of Rio Grande do Sul (UFRGS). Based on the years of experience with dance and the different modalities she has already worked on, the author brings her trajectory as a dancer examining such influence in the creation of movements, scores and the general set of dances that made the film ALHURES. In addition to substantiating the importance of dance in the body of an actress, the author presents a memorial of her years as a dancer as her main creative foundation, incorporates dance and theater in the construction of a dramaturgy and analyzes the meanings behind some striking movements in the choreographies present in ALHURES. The development of this work was supported by personalities linked to theater such as Pina Bausch, Jacques Lecoq and Rudolf Laban

Service learning, educational innovation and social transformation

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Subjective well-being, life satisfaction and interpersonal relationships associated to socio-demographic and contextual variables

This study aims associating children’s satisfaction to their interpersonal relationships within their main contexts of interaction (family, friends and school) and their satisfaction regarding their subjective well-being, considering the variables age, gender, type of school (public or private) and city of living (capital or not). There were 2.280 children from 9 to 13 years old (M = 10,99; SD = 0,996), being 1.341 from the capital city (58,8%), most of them from public schools (61%) and 55,5% of the amount were girls. The results showed there is no difference between the average satisfaction data and the interpersonal relationships by age and that children living in country towns are more satisfied with their interpersonal relationships. Children who study in private schools are more satisfied with their family relationships and school environment, while students from public schools are more satisfied with their friendships; besides girls are more satisfied with both their school relationships and friends. The subjective well-being decreased as they become older and boys showed an average subjective well-being significantly higher than girls. Considering the interactions among subjective well-being and the variables evaluated, the children who presented higher average of subjective well-being are those who live in country towns and study in public schools and the ones who live in the capital and study at in private schools

FOXO family isoforms

FOXO family of proteins are transcription factors involved in many physiological and pathological processes including cellular homeostasis, stem cell maintenance, cancer, metabolic, and cardiovascular diseases. Genetic evidence has been accumulating to suggest a prominent role of FOXOs in lifespan regulation in animal systems from hydra, C elegans, Drosophila, and mice. Together with the observation that FOXO3 is the second most replicated gene associated with extreme human longevity suggests that pharmacological targeting of FOXO proteins can be a promising approach to treat cancer and other age-related diseases and extend life and health span. However, due to the broad range of cellular functions of the FOXO family members FOXO1, 3, 4, and 6, isoform-specific targeting of FOXOs might lead to greater benefits and cause fewer side effects. Therefore, a deeper understanding of the common and specific features of these proteins as well as their redundant and specific functions in our cells represents the basis of specific targeting strategies. In this review, we provide an overview of the evolution, structure, function, and disease-relevance of each of the FOXO family members.Agencia Estatal de Investigation and the European Regional Development Fund (PID2022-136654OB-I00 financed by MCIN/AEI /10.13039/501100011033 / FEDER, UE).info:eu-repo/semantics/publishedVersio

Tribbles pseudokinases in colorectal cancer

The Tribbles family of pseudokinases controls a wide number of processes during cancer on-set and progression. However, the exact contribution of each of the three family members is still to be defined. Their function appears to be context-dependent as they can act as oncogenes or tumor suppressor genes. They act as scaffolds modulating the activity of several signaling pathways involved in different cellular processes. In this review, we discuss the state-of-knowledge for TRIB1, TRIB2 and TRIB3 in the development and progression of colorectal cancer. We take a perspective look at the role of Tribbles proteins as potential biomarkers and therapeutic targets. Specifically, we chronologically systematized all available articles since 2003 until 2020, for which Tribbles were associated with colorectal cancer human samples or cell lines. Herein, we discuss: (1) Tribbles amplification and overexpression; (2) the clinical significance of Tribbles overexpression; (3) upstream Tribbles gene and protein expression regulation; (4) Tribbles pharmacological modulation; (5) genetic modulation of Tribbles; and (6) downstream mechanisms regulated by Tribbles; establishing a comprehensive timeline, essential to better consolidate the current knowledge of Tribbles’ role in colorectal cancer.Project TRIBBLES–748585 e Fundação para a Ciência e a Tecnologia (FCT) (PTDC/MEDONC/4167/2020 “ENDURING”)info:eu-repo/semantics/publishedVersio

Recent trends and advances in biogas upgrading and methanotrophs-based valorization

Producción CientíficaThe global quest for sustainability in industrial activities and waste management has recently boosted biogas production worldwide. However, the rapid decrease in the levelized cost of electricity of renewable energies will soon entail electricity prices from biogas much higher than those from solar or wind power. In this context, the upgrading of biogas into biomethane represents an alternative to on-site biogas combustion. Membrane separation technology is rapidly dominating the biogas upgrading market and displacing scrubbing and adsorption technologies driven by the recent breakthroughs in material science. Similarly, biogas biorefineries have recently emerged as an innovative platform for biogas valorization capable of biotransforming methane into added value products. The limited number of bioproducts naturally synthesized by methanotrophs can be boosted via metabolic engineering of methanotrophs, while novel bioreactor configurations capable of supporting a cost-effective methane mass transfer from the gas phase to the methanotrophic broth are currently under investigation to facilitate the full scale implementation of biogas biorefineries.Junta de Castilla y Leon - FEDER (program CLU 2017–09, CL-EI-2021–07 and UIC 315)European Commission-H2020-MSCA-IF-2019 project UP-GRAD (894515)Ministerio de Ciencia, Innovación y Universidades (project IJC2019–040495-I