The effect of adding oleic acid in the production of stearic acid lipid microparticles with a hydrophilic core by a spray-cooling process

The objective of the present work was to study the effect of adding oleic acid (OA) to the stearic acid (SA) used in the production of lipid microparticles (LP) by the spray-cooling process, the core material being a glucose solution, using lecithin as the surfactant. The fatty acid composition of the lipid raw materials was characterized. For the lipid mixtures the thermal behavior was determined by differential scanning calorimetry (DSC), and the solid fat content (SFC) and iso-solids diagrams also determined. The efficiency of encapsulation was determined in the LP produced, and also the particle size distribution, morphology and the release of the core material into the aqueous medium. The LP showed spherical, wrinkled forms. The addition of OA modified their crystallization pattern and aided in incorporation of the core material, resulting in a lower surface glucose amount of 2 to 7% for the mixtures as compared to 22% for pure SA. The encapsulation efficiency was high for the OA/SA mixtures (92%-96%) but only reached 75% when SA was used alone. The release profile was also modified, being greater for SA as compared to the mixtures containing OA. (C) 2012 Elsevier Ltd. All rights reserved.471384

Prostatic acid phosphatase in serum and semen of dogs

The incidence of prostatic malignancy has increased the use of tissue markers to detect cancer. Tissue specific antigens or differentiation antigens are found on the surface of normal cells. Clinically, these antigens are important to diagnose alterations in the tissues and for immunotherapy. The objective of the present study was to evaluate the prostatic acid phosphatase concentration in blood and seminal plasma of intact and healthy dogs at different ages. The evaluation was carried out by spectrophotometer, using a commercial kit. The prostatic acid phosphatase (PAP) levels did not differ according to the age and did not correlate with age or prostatic dimensions verified by ultrasonography. The PAP concentration values varied greatly within each group. However, more studies are necessary to evaluate the role of prostatic acid phosphatase in the canine prostate and its importance as a diagnostic test for prostate disorders

Viability of Lactobacillus acidophilus La5 in pectin-whey protein microparticles during exposure to simulated gastrointestinal conditions

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The objective of this study was to evaluate whether the coating of pectin microparticles containing Lactobacillus acidophilus La5 with whey protein heat treated or without heat treatment affects the viability of probiotics when exposed to conditions simulating the passage through the gastrointestinal tract. The microparticles were produced by ionotropic gelation and coated with whey protein by electrostatic interaction. The microparticle morphology and the viability of L. acidophilus La5 during exposure to simulated gastric (pH 1.2 or 3.0) and intestinal (pH 7.0) conditions were evaluated. There was no significant difference in the viability of L acidophilus La5 after encapsulation, which was in the order of 8 log(10) CFU/g for all the microparticles. The pectin microparticles remained intact when exposed to simulated gastrointestinal conditions at pH 12, 3.0 and after 300 min at pH 7.0. On the other hand, both microparticles coated with whey protein heat treated or without heat treatment have remained intact for 120 min exposure to simulated gastric juice but have disintegrated after 300 min exposure to simulated intestinal juice (pH 7.0). This occurrence suggests that the probiotics would be released in a different part of the intestinal tract whether delivered by one microparticle or another. Microencapsulation conferred greater protective effect to L acidophilus as compared to the free cells. However, the coating of pectin microparticles with whey protein did not confer additional protection to probiotics when exposed to simulated gastrointestinal conditions. (C) 2013 Elsevier Ltd. All rights reserved.512872878Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)FAPESP [2009/54268-9

Production and characterization of microparticles containing pectin and whey proteins

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this study was to produce and evaluate pectin particles obtained by ionic gelation and coated with whey protein without heat treatment and heat treated. The zeta potential of pectin solutions, protein solutions, mixtures of pectin solution and protein solutions and mixtures of particles of pectin and whey protein solutions were evaluated to identify the pH and best pectin particles:whey protein solution ratio to allow for the electrostatic interaction between particles and protein solutions. The effect of different concentrations of proteins in solution on the protein adsorption on the surface of pectin particles was assessed. The morphology of the particles was determined and also the mean size at different pH levels. The protein solubility of moist particles subjected to in vitro gastrointestinal conditions (pH, temperature and enzymes) was evaluated. The negative charge remaining on the surface of pectin particles permitted protein adsorption by electrostatic interaction, and higher adsorption was observed for pectin particles covered with whey protein without heat treatment (49.2% - dry basis) compared to particles covered with whey heat treated (27.6% - dry basis) when 4% proteins in solution were used. The proteins adsorbed on the surface of the particles were highly solubilized under simulated conditions of the gastric tract at a pH of 1.2 (>40%). However, when the initial pH was 3.0, solubilities were limited, reaching 5.6% for pectin particles covered with whey protein without heat treatment and 18.6% for those coated with whey heat treated. The particles coated with protein desintegrated, when the pH was changed to 7.0 in the presence of pancreatin. (C) 2012 Elsevier Ltd. All rights reserved.491560566CPKelco (Limeira, Sao Paulo, Brazil)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAPESP [09/54268-9

A forja identitária de lutadores veteranos: além do último “round”

Discute aspectos relacionados com a forja (bio)identitária de praticantes veteranos de esportes de combate na região metropolitana de Vitória, Espírito Santo/ES. A pesquisa se desenvolveu por meio de trabalho empírico, realizando entrevistas semiestruturadas com cinco lutadores com idades entre 38 e 74 anos. Problematiza aspectos recorrentes nos estudos que se dedicaram a mapear os referenciais que participam da construção (bio)identitária de lutadores, assim como aquelas pesquisas que se dedicaram às análises sobre o término da carreira esportiva. Conclui que os lutadores desenvolvem maneiras (alternativas) de manutenção (bio)identitária diante a diminuição do rendimento esportivo.This paper discusses some aspects related to identity shaping of old fighters in combat sports in the metropolitan area of Vitoria (Espírito Santo, Brazil). The empirical data were collected with semi-structured interviews with five fighters between 38 and 74 years old. The paper discusses recurring aspects in studies devoted to mapping the frames of reference that take part in the construction of identities of fighters, as well as works that have researched fighters’ retirement. It concludes that fighters develop manners (alternatives) of maintaining their identity when they face their own decline in sport performance