Database Survey of Anti-Inflammatory Plants in South America: A Review

Inflammation is a complex event linked to tissue damage whether by bacteria, physical trauma, chemical, heat or any other phenomenon. This physiological response is coordinated largely by a variety of chemical mediators that are released from the epithelium, the immunocytes and nerves of the lamina propria. However, if the factor that triggers the inflammation persists, the inflammation can become relentless, leading to an intensification of the lesion. The present work is a literature survey of plant extracts from the South American continent that have been reported to show anti-inflammatory activity. This review refers to 63 bacterial families of which the following stood out: Asteraceae, Fabaceae, Euphorbiaceae, Apocynaceae and Celastraceae, with their countries, parts used, types of extract used, model bioassays, organisms tested and their activity

Educomunicação, Transformação Social e Desenvolvimento Sustentável

Esta publicação apresenta os principais trabalhos dos GTs do II Congresso Internacional de Comunicação e Educação nos temas Transformação social, com os artigos que abordam principalmente Educomunicação e/ou Mídia-Educação, no contexto de políticas de diversidade, inclusão e equidade; e, em Desenvolvimento Sustentável os artigos que abordam os avanços da relação comunicação/educação no contexto da educação ambiental e desenvolvimento sustentável

Comparison of Two Lipid Extraction Methods Produced by Yeast in Cheese Whey

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococcus laurentii 11. A comparison was made between the two culture media: cheese whey and liquid YEPG, and two lipid extraction methods: Bligh and Dyer and Folch et al. for C. laurentii. The experiments were performed with 2(2) full factorial design using two factors and two levels. Lipid content was higher in cheese whey and there was no difference in the extraction methods statistically. The method of Bligh and Dyer was used in preference to Folch et al. as it resulted in larger mean of total lipids.564629636Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Pão sem gluten enriquecido com a microalga Spirulina platensis Elaboration of gluten-free bread enriched with the microalgae Spirulina platensis

Com a finalidade de oferecer pão sem glúten para consumidores com síndrome celíaca, em razão da intolerância ao glúten, elaboraram-se produtos com farinha de arroz em substituição à farinha de trigo. Para aumentar o conteúdo proteico dos pães adicionou-se a microalga Spirulina platensis seca, na faixa de 2 a 5% (base farinha). Os pães foram avaliados pelo volume específico, dureza do miolo uma e 24h após o forneamento e a cor do miolo. Verificou-se que o volume específico e a dureza dos pães não sofreram alteração com a adição de até 4% da alga, porem mostraram redução de 22% nos valores de volume e aumento de 113% na dureza quando se adicionou-se 5% (em base de farinha). Quando comparados ao pão não enriquecido, a adição de Spiriulina platensis provocou uma melhoria da qualidade nutricional dos pães, confirmada pelo aumento significativo de 39,04% do conteúdo protéico, alem de vários aminoácidos essenciais (treonina, metionina, isoleucina e leucina). Com relação a cor, os pães com Spirulina apresentaram redução de luminosidade com o aumento de adição de microalga, sendo também observada tendência de aumento de tonalidade verde. Na avaliação sensorial, não se verificou diferença significativa quanto a preferência entre os pães adicionados com 3% e 5% de Spirulina na formulação.With the objective of offering a product for people with celiac disease, due to their gluten intolerance, gluten-free bread made with rice flour was elaborated, in substitution of the wheat flour. To increase the protein content of the bread, dried Spirulina platensis, a microalga, was added to the products in the range from 2 to 5% (flour basis). The bread samples were evaluated according to their specific volume (V/W), crumb hardness, measured with a texturometer, and the crumb color. It was shown that the specific volume and crumb hardness were not affected by the addition of up to 4% of alga, but a decrease of 22% in the volume and an increase of 113% in crumb hardness of the bread were noted with the addition of 5%. The addition of Spirulina resulted in products with improved nutritional quality, with a significant increase of 39.04% in the protein content as well as of some essential amino acids (threonine, methionine, isoleucine and leucine), when compared to bread without the addition of the alga. With respect to color, the bread with Spirulina showed a decrease in luminosity with increase in the addition of the alga and a displacement of the hue angle towards a green color. With respect to the sensory evaluation, no significant difference was found between the bread with 3 and 5% of Spirulina in the formulation

Production of yacon plantlet (Polymnia sonchifolia poep. et endl.) in different organic fertilization

The work was carried out in nursery of the Agronomical Science College (ASC) UNESP-Botucatu, in period from September 21(st) to October 31(st) 2000. The propagation material (rhizophores) was obtained from plants, which were cultivated in the area of ASC. The rhizophores were selected according to their vigor and size. Healthy rhizophores were chosen between 15 and 25 g, which were treated with benomil (0,6%, 10 minutes). As a basic commercial substratum Solomix((R)) was used with mixing cattle manure and chicken manure in the following proportions: T1- pure substratum; T2 - substratum + cattle manure (1:1), T3- substratum + cattle manure (2:1); T4- substratum + chicken manure (4:1). The yacon rhizophores presented good shoots in all substrata with exception of T4. For all parameters no significant difference between the pure commercial substratum and its mixture with cattle manure were observed; however, the addition the chicken manure in the studied proportions revealed harmful effect on the survival and development of the plantlets. The results indicated, that the viability of smaller size rhizophores was higher as the size conventionally used in Brazil (60 to 80 g)

Systematic analysis of RhoGEF/GAP localizations uncovers regulators of mechanosensing and junction formation during epithelial cell division

International audienceCell proliferation is central to epithelial tissue development, repair, and homeostasis. During cell division, small RhoGTPases control both actomyosin dynamics and cell-cell junction remodeling to faithfully segregate the genome while maintaining tissue polarity and integrity. To decipher the mechanisms of RhoGTPase spatiotemporal regulation during epithelial cell division, we generated a transgenic fluorescently tagged library for the 48 Drosophila Rho guanine exchange factors (RhoGEFs) and GTPase-activating proteins (GAPs), and we systematically characterized their endogenous distributions by time-lapse microscopy. Therefore, we unveiled candidate regulators of the interplay between actomyosin and junctional dynamics during epithelial cell division. Building on these findings, we established that the conserved RhoGEF Cysts and RhoGEF4 play sequential and distinct roles to couple cytokinesis with de novo junction formation. During ring contraction, Cysts via Rho1 participates in the neighbor mechanosensing response, promoting daughter-daughter cell membrane juxtaposition in preparation to de novo junction formation. Subsequently and upon midbody formation, RhoGEF4 via Rac acts in the dividing cell to ensure the withdrawal of the neighboring cell membranes, thus controlling de novo junction length and cell-cell arrangements upon cytokinesis. Altogether, our findings delineate how the RhoGTPases Rho and Rac are locally and temporally activated during epithelial cytokinesis, highlighting the RhoGEF/GAP library as a key resource to understand the broad range of biological processes regulated by RhoGTPases