21 research outputs found

    Atividade carrapaticida do alfa-bisabolol sobre populações de Rhipicephalus microplus (acari: ixodidae) com diferentes perfis de resistência.

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    O presente estudo teve como objetivo investigar a atividade acaricida do alfa-bisabolol sobre populações de Rhipicephalus microplus, com diferentes perfis de resistência.Evento online

    Synthesis and antimalarial properties of streptocyanine dyes

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    Several streptocyanine dyes were synthesized that contain polymethine chains of varying length. Their in vitro antimalarial activities were evaluated against the virulent P. falciparum parasite. In addition to the influence of polymethine chain length, the effects of structural modifications at nitrogen end groups, para substitution of the phenyl groups, and counter-anions were studied. The most potent antimalarial activities were found for heptacarbon chain streptocyanines, with an IC50 value of 60 nM. Interestingly, most of the compounds were less cytotoxic toward the mammalian cells tested. The best selective toxicity profiles were found for pentacarbon chain streptocyanines, which have a good in vitro specificity index

    Screening of enzymatic activities within different enological non-Saccharomyces yeasts

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    Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor, Torulaspora delbrueckii, Williopsis pratensis and Zygosaccharomyces bailii) were screened for 13 enzymes related to wine aroma, color and clarity. Understanding the yeasts’ influence in these wine characteristics provides a platform for selecting strains for their development as starter cultures and for the management of alcoholic fermentation. Most of the strains showed the presence of one or more enzymes of biotechnological interest. Our screening demonstrated several intraspecific differences within the yeast species investigated, indicating that strain selection is of great importance for their enological application, and also that some non-Saccharomyces that have not been thoroughly explored, may deserve further consideration. This research represents the first stage for selecting non-Saccharomyces strains to be used as a starter along with Saccharomyces cerevisiae to enhance some particular characteristics of wines.This study has been undertaken with a Grant from the Instituto Nacional de Investigaciones Agrarias (INIA), Spain (Project RTA2013-0053-C03-03)Peer reviewe
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