CARACTERIZAÇÃO E AVALIAÇÃO SENSORIAL DE SORVETE COM EXTRATO AQUOSO DE YACON

O yacon está sendo considerado um alimento nutracêutico em decorrência dos estudos sobre a diminuição dos níveis de açúcar no sangue após seu consumo repetido por de ser rico em fibras alimentares, especialmente as solúveis ou viscosas, dentre elas inulina e Frutoligossacarídeos (FOS). O crescente aumento da busca no mercado por produtos que apresentem, além de qualidade sensorial e nutricional, benefícios associados à saúde faz com que as pesquisas nesse ramo cresçam. Com isso, o objetivo do trabalho foi elaborar e avaliar um sorvete com extrato aquoso de yacon em diferentes concentrações. Foram elaboradas duas amostras (F1 com adição de 5% de extrato de yacon e F2 com 10%) e realizaram-se análises de composição centesimal (umidade, cinzas, proteínas, lipídeos e carboidratos) e sensoriais (escala hedônica para cor, sabor, textura, aroma e aspecto global), cor e textura instrumental. A composição centesimal não apresentou diferença significativa (p>0,05) para umidade, cinzas e carboidratos. O teor de proteína foi menor para F2 e o teor de lipídeo foi maior para F2. As amostras apresentaram a cor amarela clara com alta luminosidade e não diferiram significativamente na textura expressa em força de compressão. As duas formulações foram sensorialmente aceitas, não apresentando diferença significativa entre si e conferindo um alto índice de aceitação.AbstractYacon is being considered a nutraceutical food due to studies about the decrease of sugar levels in blood after its repeated consumption, and also for being rich in food fibers, specially the soluble or viscous, among them fructooligosaccharides and inulin. The increasing search in the market for products presenting beyond sensory qualities, nutritional and health benefits, makes the researches in this field grows. The goal of this task was to develop an ice cream with aqueous extract of yacon, in different concentrations. It were prepared two samples, (F1 with addition of 5% of yacon extract, and F2 with 10% of it) and were performed centesimal composition analysis (humidity, ashes, protein, lipids, carbohydrates) and sensory analysis (Hedonic scale for color, taste, texture, flavor and global aspect), beyond color and instrumental texture. The centesimal composition showed no significant difference (p> 0.05) for moisture, ash and carbohydrates. The protein content was lower for F2 and lipid content was higher for F2.Samples displayed a clear yellow coloration, with high luminosity and didn’t differ significantly in texture, expressed in compression force. The two formulations were sensory acceptable, showing no significant difference between it and confirming a high acceptance rate

SAINT LOUIS ENCEPHALITIS VIRUS IN MATO GROSSO, CENTRAL-WESTERN BRAZIL

The dengue virus (DENV), which is frequently involved in large epidemics, and the yellow fever virus (YFV), which is responsible for sporadic sylvatic outbreaks, are considered the most important flaviviruses circulating in Brazil. Because of that, laboratorial diagnosis of acute undifferentiated febrile illness during epidemic periods is frequently directed towards these viruses, which may eventually hinder the detection of other circulating flaviviruses, including the Saint Louis encephalitis virus (SLEV), which is widely dispersed across the Americas. The aim of this study was to conduct a molecular investigation of 11 flaviviruses using 604 serum samples obtained from patients during a large dengue fever outbreak in the state of Mato Grosso (MT) between 2011 and 2012. Simultaneously, 3,433 female Culex spp. collected with Nasci aspirators in the city of Cuiabá, MT, in 2013, and allocated to 409 pools containing 1-10 mosquitoes, were also tested by multiplex semi-nested reverse transcription PCR for the same flaviviruses. SLEV was detected in three patients co-infected with DENV-4 from the cities of Cuiabá and Várzea Grande. One of them was a triple co-infection with DENV-1. None of them mentioned recent travel or access to sylvatic/rural regions, indicating that transmission might have occurred within the metropolitan area. Regarding mosquito samples, one pool containing one Culex quinquefasciatus female was positive for SLEV, with a minimum infection rate (MIR) of 0.29 per 1000 specimens of this species. Phylogenetic analysis indicates both human and mosquito SLEV cluster, with isolates from genotype V-A obtained from animals in the Amazon region, in the state of Pará. This is the first report of SLEV molecular identification in MT

Clonal chromosomal mosaicism and loss of chromosome Y in elderly men increase vulnerability for SARS-CoV-2

The pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2, COVID-19) had an estimated overall case fatality ratio of 1.38% (pre-vaccination), being 53% higher in males and increasing exponentially with age. Among 9578 individuals diagnosed with COVID-19 in the SCOURGE study, we found 133 cases (1.42%) with detectable clonal mosaicism for chromosome alterations (mCA) and 226 males (5.08%) with acquired loss of chromosome Y (LOY). Individuals with clonal mosaic events (mCA and/or LOY) showed a 54% increase in the risk of COVID-19 lethality. LOY is associated with transcriptomic biomarkers of immune dysfunction, pro-coagulation activity and cardiovascular risk. Interferon-induced genes involved in the initial immune response to SARS-CoV-2 are also down-regulated in LOY. Thus, mCA and LOY underlie at least part of the sex-biased severity and mortality of COVID-19 in aging patients. Given its potential therapeutic and prognostic relevance, evaluation of clonal mosaicism should be implemented as biomarker of COVID-19 severity in elderly people. Among 9578 individuals diagnosed with COVID-19 in the SCOURGE study, individuals with clonal mosaic events (clonal mosaicism for chromosome alterations and/or loss of chromosome Y) showed an increased risk of COVID-19 lethality

CARACTERIZAÇÃO E AVALIAÇÃO SENSORIAL DE SORVETE COM EXTRATO AQUOSO DE YACON

O yacon está sendo considerado um alimento nutracêutico em decorrência dos estudos sobre a diminuição dos níveis de açúcar no sangue após seu consumo repetido por de ser rico em fibras alimentares, especialmente as solúveis ou viscosas, dentre elas inulina e Frutoligossacarídeos (FOS). O crescente aumento da busca no mercado por produtos que apresentem, além de qualidade sensorial e nutricional, benefícios associados à saúde faz com que as pesquisas nesse ramo cresçam. Com isso, o objetivo do trabalho foi elaborar e avaliar um sorvete com extrato aquoso de yacon em diferentes concentrações. Foram elaboradas duas amostras (F1 com adição de 5% de extrato de yacon e F2 com 10%) e realizaram-se análises de composição centesimal (umidade, cinzas, proteínas, lipídeos e carboidratos) e sensoriais (escala hedônica para cor, sabor, textura, aroma e aspecto global), cor e textura instrumental. A composição centesimal não apresentou diferença significativa (p>0,05) para umidade, cinzas e carboidratos. O teor de proteína foi menor para F2 e o teor de lipídeo foi maior para F2. As amostras apresentaram a cor amarela clara com alta luminosidade e não diferiram significativamente na textura expressa em força de compressão. As duas formulações foram sensorialmente aceitas, não apresentando diferença significativa entre si e conferindo um alto índice de aceitação.AbstractYacon is being considered a nutraceutical food due to studies about the decrease of sugar levels in blood after its repeated consumption, and also for being rich in food fibers, specially the soluble or viscous, among them fructooligosaccharides and inulin. The increasing search in the market for products presenting beyond sensory qualities, nutritional and health benefits, makes the researches in this field grows. The goal of this task was to develop an ice cream with aqueous extract of yacon, in different concentrations. It were prepared two samples, (F1 with addition of 5% of yacon extract, and F2 with 10% of it) and were performed centesimal composition analysis (humidity, ashes, protein, lipids, carbohydrates) and sensory analysis (Hedonic scale for color, taste, texture, flavor and global aspect), beyond color and instrumental texture. The centesimal composition showed no significant difference (p> 0.05) for moisture, ash and carbohydrates. The protein content was lower for F2 and lipid content was higher for F2.Samples displayed a clear yellow coloration, with high luminosity and didn’t differ significantly in texture, expressed in compression force. The two formulations were sensory acceptable, showing no significant difference between it and confirming a high acceptance rate

A required isolation index to support the health system during the pandemic of Covid-19 in Minas Gerais, Brazil

This paper addresses the effect of isolation on the spread of Covid-19 in the State of Minas Gerais, Brazil. The compartmental model SEIR (Susceptible, Exposed, Infectious, Recovered) has been employed. The parameters of the model have been estimated with the help of optimization techniques based on evolutionary strategies. From the model obtained, this work evaluates the impacts of reducing the isolation in the peak of infected people. Results show that the isolation has reduced the peak in 94%, which has played a crucial role in avoiding the health system collapse up to now. Moreover, around 70% of isolation guarantees a good quality of health system service to deal with the pandemic of Covid-19 according to the number of intensive care units and considering a reproductive number equals to 3.60. This is an important result to be considered during easing physical distancing measures