Diferenciación de leche y productos lácteos enriquecidos naturalmente en compuestos antioxidantes

Tesis para obtener el grado de Doctor en Farmacia y Bioquímica, área Productos naturales, de la Universidad de Buenos Aires, en octubre 2015In order to add value to milk, assays were performed to improve antioxidant capacity through the diet of animals. For basal data, milk from dairy farms and the diets used were assayed giving a correlation between them as well as a seasonal correlation. Incorporation kinetics of fresh pasture antioxidants into milk, showed that in 20 days the composition of milk was modified yielding a product with higher antioxidant capacity. Since production conditions do not always allow high pasture levels in the diet of dairy cows, two alfalfa concentrations during two different seasons were assayed. To determine the transfer of incorporated compounds into milk products, powdered milk and mature cheese were studied. It was estimated that pastures with aproximately 50% alfalfa would be able to modify the quality of milk and that the season influences the incorporation of these compounds. The characteristics of raw milk were transfered to milk products. The study of the shelf life of powdered milk showed that increased concentrations of liposoluble antioxidants were able to preserve it from oxidation effects.Para agregar valor a la leche se realizaron ensayos para mejorar la capacidad antioxidante a través de la dieta de los animales. Para obtener datos basales se ensayaron leches de tambos comerciales y de los alimentos utilizados encontrándose una correlación entre ellos, además de una relación estacional. Ensayos de cinética de incorporación de compuestos antioxidantes de pastura fresca en la leche, determinaron que en 20 días su composición se modificaba, lográndose una leche con mayor capacidad antioxidante. Dado que las condiciones productivas no permiten altas asignaciones de pastura en la dieta, se ensayaron dos niveles de alfalfa y dos épocas del año. Para determinar la transferencia de los compuestos incorporados a productos lácteos, se estudiaron en leche entera en polvo y en queso duro. Se vio que un nivel de 50% de pastura lograba la modificación diferencial de las leches y que la estación influye sobre la incorporación de estos compuestos. Las características de la leche cruda se transfirieron a los productos lácteos. Al realizar el seguimiento de la leche en polvo para ver la implicancia en la vida útil, se observó que el aumento de los antioxidantes liposolubles sirvió para preservarla de los efectos de la oxidación.Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina

Diferenciación de leche y productos lácteos enriquecidos naturalmente en compuestos antioxidantes

In order to add value to milk, assays were performed to improve antioxidant capacity through the diet of animals.\nFor basal data, milk from dairy farms and the diets used were assayed giving a correlation between them as well as a seasonal correlation. Incorporation kinetics of fresh pasture antioxidants into milk, showed that in 20 days the composition of milk was modified yielding a product with higher antioxidant capacity. Since production conditions do not always allow high pasture levels in the diet of dairy cows, two alfalfa concentrations during two different seasons were assayed. To determine the transfer of incorporated compounds into milk products, powdered milk and mature cheese were studied. It was estimated that pastures with aproximately 50% alfalfa would be able to modify the quality of milk and that the season influences the incorporation of these compounds. The characteristics of raw milk were transfered to milk products. The study of the shelf life of powdered milk showed that increased concentrations of liposoluble antioxidants were able to preserve it from oxidation effects.Fil: Rossetti, Luciana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Buenos Aires, ArgentinaPara agregar valor a la leche se realizaron ensayos para mejorar la capacidad antioxidante a través de la dieta de los animales.\nPara obtener datos basales se ensayaron leches de tambos comerciales y de los alimentos utilizados encontrándose una correlación entre ellos, además de una relación estacional.\nEnsayos de cinética de incorporación de compuestos antioxidantes de pastura fresca en la leche, determinaron que en 20 días su composición se modificaba, lográndose una leche con mayor capacidad antioxidante. Dado que las condiciones productivas no permiten altas asignaciones de pastura en la dieta, se ensayaron dos niveles de alfalfa y dos épocas del año. Para determinar la transferencia de los compuestos incorporados a productos lácteos, se estudiaron en leche entera en polvo y en queso duro. Se vio que un nivel de 50% de pastura lograba la modificación diferencial de las leches y que la estación influye sobre la incorporación de estos compuestos. Las características de la leche cruda se transfirieron a los productos lácteos. Al realizar el seguimiento de la leche en polvo para ver la implicancia en la vida útil, se observó que el aumento de los antioxidantes liposolubles sirvió para preservarla de los efectos de la oxidación

The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening

Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds.Fil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Pérez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Diaz, G.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Ruzal, Sandra Mónica. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nanni, M.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Centre de Coopération Internationale en Recherche Agronomique pour le Développerment; Francia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Improving concentration of healthy fatty acids in milk, cheese and yogurt by adding a blend of soybean and fish oils to the ration of confined dairy cows

Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18:1), conjugated linoleic cid (cis-9, trans-11 C18:2, CLA), α-linolenic (cis-9, cis-12, cis-15C18: 3), eicosapentaenoic (EPA, C20:5) and docosahexaenoic (DHA, C22:6) whose presence in milk and dairy products can be increased by feeding polyunsaturated FA (PUFA). The aim of the study was to determine the differences in milk composition and FA profile between a regular (Reg) milk (Reg-Milk), a Reg-Dambo type cheese (Reg-DCh) and a Reg yogurt (Reg-Yog) with that obtained after including a blend (7:1) of soybean (SO) and fish (FO) oils in the total mixed ration (TMR) of lactating dairy cows. The experiment was carried out at the Talar Farm located at Laguna del Sauce, Maldonado Department, Punta del Este, Uruguay Republic during a period of 30 experimental days using a single production batch of 29 Holstein cows. Within this batch, one group of 8 cows (1.88 ± 0.99 calves) in early lactation (135 ± 19 days postpartum) was selected to individually measure milk yield and composition. During the first 7 days of the experiment, cows were fed a TMR without oil-blend inclusion to obtain the Reg-Milk, Reg-DCh and Reg-Yog. From the 8th day onwards, the oil blend was added to the TMR at 4% DM (1.0 kg oil blend cow−1 day−1) and after 23 days of feeding, the modified (Mod-Milk) was analyzed and collected to elaborate the modified Dambo- type cheese (Mod-DCh) and Mod-yogurt (Mod-Yog). Milk yield was recorded daily in the selected 8 cows and milk composition was determined over two consecutive days prior to the start of blend-oil supply (Reg-Milk) and at the end of oil supplementation (Mod-Milk) on days 29th and 30th. Milk-tank samples of Reg-Mi and Mod-Mi were also collected and analyzed for chemical composition and milk FA profile. Cheese and yogurt were assayed for its FA profile. Differences in milk yield and composition and in the FA profile before and after oil-feeding were stated using the Student T-test for paired observations. Milk production (kg∙cow−1∙day−1) slightly (−6.7%) decreased (P < 0.03) from 36.89 (before) to 34.69 after oil feeding. Milk fat content decreased (P < 0.05) from 3.28 to 3.02 g 100 g−1 g leading to a lower (P < 0.02) yield (kg∙cow−1∙day−1) of fat corrected milk (4%FCM) from 32.83 (before) to 29.63 after oil. Milk protein content (g 100 g−1) increased (P < 0.04) from 2.89 (before) to 3.08 (after) oil feeding (+5.92%) a result confirmed (P < .01) in samples taken from the tank. Milk protein output (1.07 kg∙cow−1∙day−1) (P < 0.96), lactose (P < 0.65) and total solid (P < 0.38) contents were not affected. Concentration of non-fat solids (NFS) tended (P < 0.08) to increase from 8.50 in Reg-Mi, to 8.68 g 100 g−1 in Mod-Mi as it was observed (P < 0.001) in samples taken from the tank (8.78 vs. 9.93 g 100 g−1). Yield of NFS tended (P < 0.07) to decrease from 3.14 to 3.01 kg∙cow−1∙day−1 after oil supply. Content of atherogenic FA (C12:0 to C16:0) was significantly (P < 0.064) reduced (−10.29%) from 44.50 (Reg-Mi) to 39.92 g 100 g−1 (Mod-Mi) with a concomitant decrease (P < 0.10) in the atherogenic index (AI) from 2.45 (Reg-Mi) to 2.03 (Mod-Mi). Concentration (g 100 g−1 FA) of elaidic (trans-9 C18:1) and trans-10 C18:1 FA was low in Reg-Mi (0.22 and 0.34 respectively) but tended (P < 0.11) to increase in Mod-Mi (0.43 and 0.95). Concentration (g 100 g−1 FA) of VA resulted higher (+110%, P < 0.039) in Mod-Mi (2.42) compared to Reg-Mi (1.15). Total CLA content (g 100 g−1 FA) increased (P < 0.036) from 0.66 in Reg-Mi to 1.36 in Mod-Mi (+106%). Levels (g 100 g−1) of α-linolenic were higher (P < 0.004) in Reg-Mi (0.34) compared to Mod-Mi (0.29). The omega-6/omega-3 ratio was not changed (P < 0.13) averaging 5.98 in R-Mi and 7.18 in M-Mi. Oleic acid (cis-9 C18:1) content (g 100 g−1) remained unchanged (P < 0.504) averaging 21.99 in Reg-Mi and 22.86 in Mod-Mi. Composition of FA of the Mod-DCh was highly correlated (R2 = 0.999) with FA profile from its original Mod-Mi. A serving of the M-DCh (30 g) theoretically involved a 12.1% reduction in total fat consumption with 16.9% less in SF intake compared to the Reg-Ch. A serving of the M-DCh could putatively increase total CLA consumption by 72.7% compared to the Reg-DCh. Compared to Reg-Yo, a portion (178 g) of the Mod-Yo could increase (69.4%) total CLA intake. The nutritional value of milk fat was improved by feeding a blend of PUFA oils to confined dairy cows and the consumption of the mofified dairy products obtained could promote a lower intake of the potentially atherogenic saturated FA and some increase in healthy FA ingestion.Fil: Gagliostro, Gerardo Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Balcarce. Area de Producción Animal. Balcarce; Argentina.Fil: Antonacci, Liliana Elisabet. Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Balcarce. Area de Producción Animal. Balcarce; Argentina.Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Carabajal, Augusto. Establecimiento Agroindustrial Talar. Laguna del Sauce. Departamento de Maldonado; Urugua

Improving the Quality of Milk Fatty Acid in Dairy Cows Supplemented with Soybean Oil and DHA-Micro Algae in a Confined Production System

The objective was to reduce saturated fatty acids (SFA) and increase conjugated linoleic acid (CLA, cis- 9, trans -11 C18:2), α-linolenic (cis- 9, cis- 12, cis- 15 C18:3) and docosahexaenoic (DHA, C22:6) contents in milk from confined dairy cows in order to promote a healthier option. The work was carried out in a commercial farm (Talar) located in Laguna del Sauce, Maldonado (Uruguay). Twenty four cows were assigned to one of two treatments (12 cows per treatment) over a 6 weeks experimental period. Treatments consisted in a control total mixed ration (C-TMR) without supplementary lipids (L) or the same TMR with the addition of 0.144 kg/cow∙day of algae and 0.72 kg/cow∙day of soybean oil (L-TMR). Chemical composition of the TMR (44.27% DM) averaged 15.94% for crude protein (CP), 38.20% neutral detergent fiber (NDF), 20.36% acid detergent fiber (ADF), 5.56% fat, 5.30% ash and 28.6% nonstructural carbohydrate (NSCH) with 1.81 Mcal/kg of net energy for lactation (NEL). After 39 days of feeding, individual milk samples were collected during three consecutive days. From the total milk collected, 20 ml were immediately used for chemical composition (Milko Scan) and 80 ml for analysis for milk FA profile. From week 3 onwards, milk production (kg/cow∙day) resulted higher (P < 0.001) in L-TMR (36.9) compared to C-TMR (35.2). At week 6 of trial, the difference in milk production averaged 5.14% for L-TMR. Supplementary lipids reduced (P < 0.002) milk fat concentration (g/100g) from 3.36 in C-TMR to 2.40 in L-TMR without effect (P = 0.43) on milk protein content (C-TMR = 3.20; L-TMR = 3.07 g/100g). Milk lactose (C-TMR = 4.86, L-TMR = 4.69 g/100g) and urea nitrogen contents (C-TMR = 21.18, L-TMR = 17.33 g/100g) tended (P < 0.056) to decrease in L-TMR as well as fat corrected milk output (C-TMR = 30.89, L-TMR = 29.49 kg/cow∙day, P < 0.098). Lipid supplementation reduced (−23%) milk content of C12:0 to C16:0 FA averaging 45.19 in C-TMR and 34.74 g/100g in L-TMR (P < 0.001). The atherogenic index (AI) of milk decreased (P < 0.001) from 2.69 in C-TMR to 1.50 in L-TMR (−44.2%). Concentration (g/100g) of elaidic (C18:1 trans -9) (0.23) and C18:1 trans -10 (0.44) FA increased (P < 0.001) in L-TMR milk. Milk vaccenic acid (trans- 11 C18:1, VA) increased from 1.08 in C-TMR to 2.56 g/100g of FA in L-TMR (P < 0.001). Milk CLA content (cis- 9, trans- 11 C18:2) increased (127%) from 0.62 in C-TMR to 1.41 g/100g FA in L-TMR milk. Content of α-linolenic acid resulted 20% higher (P < 0.001) in L-TMR milk (0.35 g/100g FA) compared to C-TMR (0.30 g/100g FA). Milk DHA increased from 0 in C-TMR to 0.14 g/100g FA in L-TMR. The omega-6/-3 ratio in C-TMR milk (9.61) was reduced (P < 0.001) to 6.78 in L-TMR milk. Milk oleic acid (cis -9 C18:1) resulted higher (P < 0.001) in L-TMR (23.65) than in C-TMR (19.75 g/100g FA). The nutritional value of milk fat from confined cows was naturally improved by feeding polyunsaturated FA in the ration, obtaining a reduction of saturated FA and increased levels of healthy FA (CLA, DHA and α-linolenic).Fil: Gagliostro, Gerardo Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Balcarce. Area de Producción Animal; Argentina.Fil: Antonacci, Liliana Elisabet. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Balcarce. Area de Producción Animal; Argentina.Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Carabajal, Augusto. Establecimiento Agroindustrial Talar. Laguna del Sauce. Departamento de Maldonado; Urugua

Adaptação marginal na interface intermediário-cilindro antes e após as sobrefundições

The aim of this study was to measure marginal fit at cylinder-abutment interface, before and after overcasting procedure. A hexagonal implant was fixed to a stainless steel base and a Estheticone-like abutment used during all the experiment. Before casting procedure, gold (Group I) and Ni-Cr-Be (Group II) premachined cylinders were tightened to the abutment with gold and titanium screws (in both groups), with 10Ncm and 20Ncm torque values for the same screw type. Vertical measures were taken at the light microscope (Mitutoyo 5050, Tokyo, Japan) three times in six different parts along the abutment-cylinder interface for each torque value. Cylinders were overcast with Ag-Pd (Group I) or Ni-Cr-Be (Group II) alloy. After casting, the same measures and torque values were repeated. Intragroup differences (10 or 20Ncm torque values, before and after casting) and intergroup differences (10 and 20Ncm torque values, before or after casting) were analyzed by the Paired t Test; (pO objetivo deste estudo foi medir a adaptação marginal na interface intermediário-cilindro, antes e após a sobrefundição. Um implante do tipo hexágono externo afixado numa base de aço inoxidável e um intermediário do tipo Estheticone foram usados durante todo o experimento. Antes das fundições, cilindros pré-usinados de ouro (Grupo I) e de Ni-Cr-Be (Grupo II) foram aparafusados ao intermediário com parafusos de ouro e titânio em ambos os grupos, com torques de 10Ncm e 20Ncm para o mesmo tipo de parafuso. As medidas verticais foram feitas num microscópio óptico (Mitutoyo 5050, Tóquio, Japão) três vezes em seis locais diferentes ao longo da interface intermediário-cilindro para cada valor de torque. Os cilindros foram encerados e fundidos tanto em liga de Ag-Pd (Grupo I) ou liga de Ni-Cr-Be (Grupo II). Após as fundições, as mesmas medidas e os mesmos valores de torque foram repetidos. As diferenças intra-grupo (torques de 10 ou 20Ncm, antes e após as fundições) e as diferenças inter-grupos (torques de 10 e 20Ncm, antes ou após as fundições) foram analisadas pelo teste t pareado (

Platelet-derived exosomes induce endothelial cell apoptosis through peroxynitrite generation: experimental evidence for a novel mechanism of septic vascular dysfunction

Abstract\ud \ud \ud \ud Introduction\ud \ud Several studies link hematological dysfunction to severity of sepsis. Previously we showed that platelet-derived microparticles from septic patients induce vascular cell apoptosis through the NADPH oxidase-dependent release of superoxide. We sought to further characterize the microparticle-dependent vascular injury pathway.\ud \ud \ud \ud Methods\ud \ud During septic shock there is increased generation of thrombin, TNF-α and nitric oxide (NO). Human platelets were exposed for 1 hour to the NO donor diethylamine-NONOate (0.5 μM), lipopolysaccharide (LPS; 100 ng/ml), TNF-α (40 ng/ml), or thrombin (5 IU/ml). Microparticles were recovered through filtration and ultracentrifugation and analyzed by electron microscopy, flow cytometry or Western blotting for protein identification. Redox activity was characterized by lucigenin (5 μM) or coelenterazine (5 μM) luminescence and by 4,5-diaminofluorescein (10 mM) and 2',7'-dichlorofluorescein (10 mM) fluorescence. Endothelial cell apoptosis was detected by phosphatidylserine exposure and by measurement of caspase-3 activity with an enzyme-linked immunoassay.\ud \ud \ud \ud Results\ud \ud Size, morphology, high exposure of the tetraspanins CD9, CD63, and CD81, together with low phosphatidylserine, showed that platelets exposed to NONOate and LPS, but not to TNF-α or thrombin, generate microparticles similar to those recovered from septic patients, and characterize them as exosomes. Luminescence and fluorescence studies, and the use of specific inhibitors, revealed concomitant superoxide and NO generation. Western blots showed the presence of NO synthase II (but not isoforms I or III) and of the NADPH oxidase subunits p22phox, protein disulfide isomerase and Nox. Endothelial cells exposed to the exosomes underwent apoptosis and caspase-3 activation, which were inhibited by NO synthase inhibitors or by a superoxide dismutase mimetic and totally blocked by urate (1 mM), suggesting a role for the peroxynitrite radical. None of these redox properties and proapoptotic effects was evident in microparticles recovered from platelets exposed to thrombin or TNF-α.\ud \ud \ud \ud Conclusion\ud \ud We showed that, in sepsis, NO and bacterial elements are responsible for type-specific platelet-derived exosome generation. Those exosomes have an active role in vascular signaling as redox-active particles that can induce endothelial cell caspase-3 activation and apoptosis by generating superoxide, NO and peroxynitrite. Thus, exosomes must be considered for further developments in understanding and treating vascular dysfunction in sepsis.LRL and MJ have research grants from Fundação de Amparo a Pesquisa do Estado de São Paulo – FAPESP. MJ received a research grant from Sociedade Beneficente Israelita-Brasileira Hospital Albert Einstein.LRL and MJ have research grants from Fundação de Amparo a Pesquisa do Estado de São Paulo – FAPESP. MJ received a research grant from Sociedade Beneficente IsraelitaBrasileira Hospital Albert Einstein

Construção e validação de quiz para avaliação de conhecimento cognitivo sobre febre maculosa

Objective: to create and validate a cognitive assessment Quiz about Spotted Fever, targeted at evaluating what students living in and/or traveling to risk cities know about the disease. Methods: a methodological study developed in three stages: creation of the Quiz; face and content validation with nine judges, with analysis performed by calculating the Content Validity Index, with a cutoff value of 0.80; and semantic validation, following the DISABKIDS® methodology with 12 students from professional technical courses, with data evaluation performed by means of descriptive statistics, using the Statistical Package for the Social Sciences program. Results: the validation process was subdivided into two stages: face and content validation by professionals in the Biology and Education areas, and semantic validation by students attending professional courses. The Quiz was prepared and applied and the results showed a Content Validity Index above 0.80 for all the variables analyzed. In the semantic validation, the Quiz was considered as easy to understand and there were no difficulties filling it in. Conclusion: the Quiz created was validated in terms of face, content and semantics, having achieved satisfactory agreement, which guarantees that it is an adequate instrument for the evaluation process on the theme investigated. With this, the expectation is to contribute to disseminating knowledge about the identification of risk and health prevention factors related to Spotted fever

The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening

Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds.Inst. de Tecnol. de los Alimentos- ITAFil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX. Centre de Coopération Internationale en Recherche Agronomique pour le Déeveloppement. Déepartement PERSYST, UMR Qualisud; FranciaFil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Diaz, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Ruzal, Sandra Monica Consejo Nacional de Investigaciones Científicas y Téecnica; ArgentinaFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentin

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C – 7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antioxidant capacity, carotene content, and sensory characteristics, compared to control juice (CJ). Both treatments allowed obtaining microbiologically stable and safe carrot juice and achieved 99% peroxidase inactivation levels. Significant differences were obtained in L* parameter, polyphenoloxidase activity and total antioxidant capacity, compared to HT-treated and CJ. The OH-treated juice presented greater color preference (p<0.05) by semi-trained panelists and a high level of acceptance among consumers (corresponding to "like extremely"). The results allow concluding that OH could be an alternative to conventional HT for the pasteurization of carrot juice, providing benefits in its sensory perception.Instituto de Investigación de Tecnología de AlimentosFil: Negri Rodriguez, Livia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Arias, Ricardo. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Electrónica. Laboratorio de Control de Accionamientos, Tracción y Potencia (LABCATYP); Argentina.Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Soteras, Trinidad. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Sancho Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Genética; Argentina.Fil: Tacca, Hernán. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Electrónica. Laboratorio de Control de Accionamientos, Tracción y Potencia (LABCATYP); Argentina.Fil: Aimaretti, Nora Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Agencia de Extensión Rural Montevera; Argentina.Fil: Rojas Cervantes, María Luisa. Universidad Nacional de Educación a Distancia. Departamento de Química Inorgánica y Química Técnica; España.Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Szerman, Natalia. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Pesquero, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Pesquero, Natalia. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina