12 research outputs found
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens
Design, Simulation And Hardware Implementation Of A Digital Television System: Performance Evaluation
In this paper we present the tests and performance evaluations carried out on the modulation system for the terrestrial Digital Television System (MI-SBTVD) described in [1]. All the results were obtained using computer simulated models, portraying relevant operating scenarios based on well-established channel models. The results obtained in this work have allowed us to estimate the expected system performance on working conditions as different as, for example, reception through single, fixed external antenna and single-antenna mobile reception. © 2006 IEEE.213217Brito, J.M.C., Mendes, L.L., Cardoso, F.A.C.M., Rocha, C.A.F., Arantes, D.S., Design, Simulation and Hardware Implementation of a Digital Television System: System Overview (2006) The 9th International Symposium on Spread Spectrum Techniques and Applications - ISSSTA2006, , Manaus, Brazil, AugustLago-Fernández, J., Salter, J., Modelling Impulsive Interference in DVB-T: Statistical Analysis, Test Waveforms and Receiver Performance (2004), BBC R&D White Paper WHP 080, AprilLago-Fernández, J., Salter, J., Modelling Impulsive Interference in DVB-T: Statistical Analysis, Test Waveforms and Receiver Performance (2004) EBU TECHNICAL REVIEW, , JulyITU Radiocommunication Study Groups: Document 6E/TEMP/131-E, Guidelines And Techniques For The Evaluation Of DTTB Systems, 19 March 2003(1994) Microwave Mobile Communications, , W. C. Jakes and D. C. Cox editors, 2nd Ed, New Jersey, IEEE PressYacoub, M.D., (1993) Foundations of Mobile Radio Engineering, , CRC Press, New YorkMessier, G.G., Beaulieu, N.C., Processing Rayleigh transmit diversity propagation measurements to reflect arbitrary antenna separation (2000) Proc. of the 12th Intern. Conf. on Wireless Communications, 1, pp. 156-163. , Calgary, Canada, JulyFormulário de Descrição de Atendimento de Requisito, Subsistema Inovador de Modulação (anexo à Carta Convite MC/MCT/FINEP/FUNTTEL - No 18/2004)Brito, J.M.C., Panaro, J.S.G., Mendes, L.L., Guimarães, D.A., Gomes, G.G.R., Cardoso, F.A.C.M., (2004) Relatório de Prova de Conceito, Relatório Técnico, Convênio 0026/05 em atendimento a carta convite MC/MCT/FINEP/FUNTTEL-TV Digital, , 18/, outubr
Cross-talk between neurons and glia: highlights on soluble factors
The development of the nervous system is guided by a balanced action between intrinsic factors represented by the genetic program and epigenetic factors characterized by cell-cell interactions which neural cells might perform throughout nervous system morphogenesis. Highly relevant among them are neuron-glia interactions. Several soluble factors secreted by either glial or neuronal cells have been implicated in the mutual influence these cells exert on each other. In this review, we will focus our attention on recent advances in the understanding of the role of glial and neuronal trophic factors in nervous system development. We will argue that the functional architecture of the brain depends on an intimate neuron-glia partnership
Supplementary Material for: Activation of MAPK/PI3K/SMAD Pathways by TGF-β<sub>1</sub> Controls Differentiation of Radial Glia into Astrocytes in vitro
The major neural stem cell population in the developing cerebral cortex is the radial glia cells, which generate neurons and glial cells. The mechanisms that modulate the maintenance of the radial glia stem cell phenotype, or its differentiation, are not completely elucidated. We previously demonstrated that transforming growth factor-β<sub>1</sub> (TGF-β<sub>1</sub>) promotes radial glia differentiation into astrocytes in vitro [Glia 2007;55:1023–1033]. Here we investigated the intracellular signaling pathways involved in the TGF-β<sub>1</sub>-induced radial glia fate commitment. We demonstrate that the mechanisms underlying the TGF-β<sub>1</sub> effect on radial glia cell differentiation or progenitor potential maintenance diverge. Whereas radial glia differentiation into astrocytes is mediated by the activation of the MAPK signaling pathway, neurogenesis is modulated by different levels of PI3K and SMAD2/3 activity. Our work demonstrates that radial glia cells are a heterogeneous population and a potential target of TGF-β<sub>1</sub>, and suggests that its effect on radial glia fate commitment is mediated by the recruitment of a complex multipathway mechanism that controls astrocyte and neuronal generation in the developing cerebral cortex
Probiotic Cheese: Health Benefits, Technological And Stability Aspects
This review presents the technological hurdles involved in the development and stability of probiotic cheeses. Firstly, the potential of cheese as a food probiotic carrier is discussed, emphasizing its advantages, when compared to fermented milks and yogurts. Fresh cheese and ripened cheeses are also discussed, and questions concerning the viability of probiotic cultures in these foods are considered. Overall, the manufacture of probiotic cheese should have minimum changes when compared to traditional products. In addition, the physico-chemical parameters that influence the quality of these products must be measured, aiming at process optimization. © 2009 Elsevier Ltd. All rights reserved.208344354Ahola, A.J., Knnuttila-Yli, H., Suomalainen, T., Poussa, T., Ahlsrom, A., Meurman, J.H., Short-term consumption of probiotic containing cheese and its effect on dental caries risk factors (2002) Archives of Oral Biology, 47 (11), pp. 799-804Aimutis, W.R., Challenges in developing effective probiotic functional foods including scientific and regulatory considerations: dairy nutrition for a healthy future (2001) Bulletin IDF, 363, pp. 30-38ANVISA, (2008) Brazilian agency of sanitary surveillance. 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Report of a joint FAO/WHO expert consultation, Córdoba, Argentina, , ftp://ftp.fao.org/es/esn/food/probioreport_en.pdf, Available fromFox, P.F., Guinee, T.P., Cogan, T.P., McSweeney, P.L.H., (2000) Fundamentals of cheese science, , Aspen, Gaithersburg pp. 1-9Gardiner, G., Stanton, C., Lynch, P.B., Collins, J.K., Fitzgerald, G., Ross, R.P., Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract (1999) Journal of Dairy Science, 82 (7), pp. 1379-1387Gill, H.S., Stimulation of the immune system by lactic cultures (1998) International Dairy Journal, 8 (5-6), pp. 535-544Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A., de Angelis, A., Production of Crescenza cheese by incorporation of bifidobacteria (1998) Journal of Dairy Science, 81 (1), pp. 37-47Gomes, A.M.P., Malcata, F.X., Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics (1999) Trends in Food Science and Technology, 10 (4-5), pp. 139-157Grattepanche, F., Miescher-Schwenninger, S., Meile, L., Lacroix, C., Recent developments in cheese cultures with protective and probiotic functionalities (2008) Dairy Science and Technology, 88 (4-5), pp. 421-444Grundelius, A.U., Lodaite, K., Östergren, K., Paulsson, M., Dejmek, P., Syneresis of submerged single curd grains and curd rheology (2000) International Dairy Journal, 10 (7), pp. 489-496Guinee, T.P., Salting and the role of salt in cheese (2004) International Journal of Dairy Technology, 57 (2-3), pp. 99-109Hatakka, K., Ahola, A.J., Yli-Knuuttila, H., Richardson, M., Poussa, T., Meurman, J.H., Probiotics reduce the prevalence of oral Candida in the elderly - a randomized controlled trial (2007) Journal of Dental Research, 86 (2), pp. 125-130Hayes, M., Coakley, M., O'Sullivan, L., Stanton, C., Hill, C., Fitzgerald, G.F., Cheese as a delivery vehicle for probiotics and biogenic substances (2006) Australian Journal of Dairy Technology, 61 (2), pp. 132-141Heller, K.J., Bockelmann, W., Schrezenmeir, J., deVrese, M., Cheese and its potential as a probiotic food (2003) Handbook of fermented functional foods, pp. 203-225. , Farnworth E.R. (Ed), CRC Press, Boca RatonInternational Dairy Federation, The world market for cheese 1995-2004 (2005) Bulletin IDF, 402, pp. 5-18International Dairy Federation, The world dairy situation 2007 (2007) Bulletin IDF, 423, pp. 5-18Jayamanne, V.S., Adams, M.R., Determination of survival, identity, and stress resistance of probiotic bifidobacteria in bio-yoghurts (2006) Letters in Applied Microbiology, 42 (3), pp. 189-194Judicial Commission of the International Committee on Systematics of Bacteria, The type strain of Lactobacillus casei is ATCC 393, ATCC 334 cannot serve as the type because it represents a different taxon, the name Lactobacillus paracasei and its subspecies names are not rejected and the revival of the name ' Lactobacillus zeae' contravenes Rules 51b (1) and (2) of the International Code of Nomenclature of Bacteria. Opinion 82 (2008) International Journal of Systematic and Evolutionary Microbiology, 58 (7), pp. 1764-1765Kailasapathy, K., Masondole, L., Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese (2005) Australian Journal of Dairy Technology, 60 (3), pp. 252-258Kalavrouzioti, I., Hatzikamari, M., Litopoulou-Tzanetaki, E., Tzanetakis, N., Production of hard cheese from caprine milk by use of probiotic cultures as adjuncts (2005) International Journal of Dairy Technology, 58 (1), pp. 30-38Kasimoǧlu, A., Göncüoǧlu, M., Akgün, S., Probiotic white cheese with Lactobacillus acidophilus (2004) International Dairy Journal, 14 (12), pp. 1067-1073Kourkoutas, Y., Bosnea, L., Taboukos, S., Baras, C., Lambrou, D., Kanellaki, M., Probiotic cheese using Lactobacillus casei cells immobilized on fruit pieces (2006) Journal of Dairy Science, 89 (5), pp. 1439-1451Lomholt, S.B., Qvist, K.B., The formation of cheese curd (1999) Technology of cheesemaking, pp. 66-98. , Law B.A. (Ed), CRC Press, Boca RatonMcSweeney, P.L.H., Biochemistry of cheese ripening (2004) International Journal of Dairy Technology, 57 (2-3), pp. 127-144Madureira, A.R., Pereira, C.I., Truszkowska, K., Gomes, A.M.P., Pintado, M.E., Malcata, F.X., Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract (2005) International Dairy Journal, 15 (6-9), pp. 921-927Masuda, T., Yamanari, R., Itoh, T., The trial for production of fresh cheese incorporated probiotic Lactobacillus acidophilus group lactic acid bacteria (2005) Milchwissenschaft, 60 (2), pp. 167-171Maus, J.E., Ingham, S.C., Employment of stressful conditions during culture production to enhance subsequent cold- and acid-tolerance of bifidobacteria (2003) Journal of Applied Microbiology, 95 (1), pp. 146-154Medici, M., Vinderola, C.G., Perdigón, G., Gut mucosal immunomodulation by probiotic fresh cheese (2004) International Dairy Journal, 14 (7), pp. 611-618Modzelewska-Kapitula, M., Klebukowska, L., Kornacki, K., Influence of inulin and potentially probiotic Lactobacillus plantarum strain on microbiological quality and sensory properties of soft cheese (2007) Polish Journal of Food and Nutrition Sciences, 57 (2), pp. 143-146Nagpal, R., Yadav, H., Puniya, A.K., Singh, K., Jain, S., Marotta, F., Potential of probiotic and prebiotics for synbiotic functional dairy foods: an overview (2007) International Journal of Probiotics and Prebiotics, 2 (2-3), pp. 75-84Ong, L., Henriksson, A., Shah, N.P., Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on the proteolytic patterns and production of organic acid (2006) International Dairy Journal, 16 (5), pp. 446-456Ong, L., Henriksson, A., Shah, N.P., Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp (2007) International Dairy Journal, 17 (8), pp. 937-945Ong, L., Henriksson, A., Shah, N.P., Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp (2007) International Dairy Journal, 17 (1), pp. 67-78Ong, L., Shah, N.P., Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12°C (2008) Journal of Food Science, 73 (3), pp. M111-M120Özer, B., Kirmaci, H.A., Şenel, E., Atamer, M., Hayaloǧlu, A., Improving the viability of Bifidobacterium bifidum Bb-12 and Lactobacillus acidophilus La-5 in white-brined cheese by microencapsulation (2009) International Dairy Journal, 19 (1), pp. 22-29Özer, B., Uzun, Y.S., Kirmaci, H.A., Effect of microencapsulation on viability of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 during kasar cheese ripening (2008) International Journal of Dairy Technology, 61 (3), pp. 237-244Robertson, G.L., (2006) Food packaging: Principles and practices, , CRC Press, Boca Raton pp.507-549Ross, R.P., Fitzgerald, G., Collins, K., Stanton, C., Cheese delivering biocultures: probiotic cheese (2002) Australian Journal of Dairy Technology, 57 (2), pp. 71-78Roy, D., Technological aspects related to the use of bifidobacteria in dairy products (2005) Lait, 85 (1-2), pp. 39-56Ryhänen, E.L., Pihlanto-Leppälä, A., Pahkala, E., A new type of ripened, low-fat cheese with bioactive properties (2001) International Dairy Journal, 11 (4-7), pp. 441-447Saad, S.M.I., Probiotics and prebiotics: the state of the art (2006) Brazilian Journal of Pharmaceutical Sciences, 42 (1), pp. 1-16Saarela, M., Rantala, M., Hallamaa, K., Nohynek, L., Virkajärvi, I., Mättö, J., Stationary-phase acid and heat treatments for improvement of the viability of probiotic lactobacilli and bifidobacteria (2004) Journal of Applied Microbiology, 96 (6), pp. 1205-1214Santosa, S., Farnworth, E., Jones, P.J.H., Probiotics and their potential health claims (2006) Nutrition Reviews, 64 (6), pp. 265-274Sanz, Y., Ecological and functional implications of the acid-adaptation ability of Bifidobacterium: a way of selecting improved probiotic strains (2007) International Dairy Journal, 17 (11), pp. 1284-1289Saxelin, M., Korpela, R., Mäyrä-Mäkinen, A., Introduction: classifying functional dairy products (2003) Functional dairy products, pp. 1-16. , Mattila-Sandholm T., and Saarela M. (Eds), CRC Press, Boca Raton, LA, USAShah, N.P., Bifidobacteria: characteristics and potential for application in fermented dairy products (1997) Milchwissenschaft, 52 (1), pp. 16-20Shah, N.P., Functional cultures and health benefits (2007) International Dairy Journal, 17 (11), pp. 1262-1277Sharp, M.D., McMahon, D.J., Broadbent, J.R., Comparative evaluation of yogurt and low-fat Cheddar cheese as delivery media for probiotic Lactobacillus casei (2008) Journal of Food Science, 73 (7), pp. M375-M377Songisepp, E., Kullisaar, T., Hütt, P., Elias, P., Brilene, T., Zilmer, M., A new probiotic cheese with antioxidative and antimicrobial activity (2004) Journal of Dairy Science, 87 (7), pp. 2017-2023Sousa, M.J., Ardö, Y., McSweeney, P.L.H., Advances in the study of proteolysis during cheese ripening (2001) International Dairy Journal, 11 (4-7), pp. 327-345Souza, C.H.B., Buriti, F.C.A., Behrens, J.H., Saad, S.M.I., Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture (2008) International Journal of Food Science and Technology, 43 (5), pp. 871-877Souza, C.H.B., Saad, S.M.I., Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009) LWT - Food Science and Technology, 42 (2), pp. 633-640Stanton, C., Desmond, C., Coakley, M., Collins, J.K., Fitzgerald, G., Ross, R.P., Challenges facing development of probiotic-containing functional foods (2003) Handbook of fermented functional foods, pp. 27-58. , Farnworth E.R. 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