Caracterização química, microbiológica e toxicológica da água da fermentação do amido de mandioca

Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.O amido fermentado de mandioca (polvilho azedo), apesar da sua importância, ainda é obtido de maneira empírica, com uma fermentação prolongada e praticamente sem nenhum controle. A fermentação é do tipo submersa, normalmente com uma lâmina de 20 cm de água na superfície. As águas resultantes da fermentação do amido, descartadas ao final do processo, são ainda pouco estudadas, sendo até hoje consideradas como efluente poluidor, no entanto compostos ácidos, aromáticos, vitaminas e muitos outros podem ser formados pelas bactérias láticas e leveduras durante o processo fermentativo. Neste trabalho foram avaliadas as características químicas, microbiológicas e toxicológicas deste resíduo para contribuir para sua conversão em matéria-prima para outros produtos. A água residual da fermentação, em laboratório, do amido de mandioca proveniente de três regiões diferentes do Estado de Santa Catarina, e a água coletada em uma polvilharia apresentaram pH entre 3,0 e 3,7, índice de acidez de 21 a 68,0 mL de NaOH N por 100mL; 0,19 a 0,62 g de ácido lático por 100mL, respectivamente. A produtividade de 15,00 mg de ácido lático/g de amido representa uma porcentagem de bioconversão de apenas 1,5%. O teor de sólidos totais deste resíduo (1.700 a 6.000 mg/L) é muito baixo e também apresentou uma composição muito pobre. A contagem de bactéria lática ao final da fermentação variou de 5,27 a 7,84 log UFC/mL, ocorrendo em menor número nas fermentações com amido proveniente de Rio do Sul. Valores semelhantes foram encontrados para bactérias mesófilas totais (6,39 a 8,02 log UFC/mL) e bolores e leveduras (5,92 a 6,99 log UFC/mL), mas não diferiram entre as diferentes fermentações. Esta água apresentou baixa toxicidade aguda em camundongos (>5,0 g/Kg de peso) e sua ingestão por 28 dias em concentrações de 0, 25%, 50% e 100% durante 28 dias não causou alterações clínicas e hematológicas significativas nos animais. Mais estudos ainda são necessários para avaliar a utilização deste resíduo tanto para produção de ácidos orgânicos como para o desenvolvimento de produtos probióticos

Effects of masticatory hypofunction on mandibular morphology, mineral density and basal bone area

Aim: This experimental study investigated the association between masticatory hypofunction and mandibular morphological dimensions and internal bone characteristics. Methods: Twentyfour 21-day-old male Wistar rats were randomly divided into two groups, according to the diet consistency. The control group (CG) was fed a solid diet (pellets) and the experimental group (EG) received a powdered diet during 50 days. All animals were euthanized and their mandibles removed and processed for histomorphometric analysis. A calibrated examiner performed linear and angular measurements (mandibular body length and height, mandibular lengths, ramus depth and height, mandibular base depth, mandibular head and gonial angle) on photographs, estimated bone density in the mandibular ramus region on digital radiographs and assessed the area of cortical and trabecular bone tissue in the second molar region, in 5-μm-thick serial cuts stained with Cason’s Trichrome. Measurements for the study groups were compared using Mann-Whitney test (α=0.05). Results: some of the macroscopic dimensions evaluated on photographs were significantly smaller in EG compared to CG, specifically mandibular ramus height (10.77 mm vs. 11.11 mm, p=0.0375), mandibular body length (21.67 mm vs. 22.36 mm, p=0.0165) and height (4.24 mm vs. 4.54 mm, p=0.0016), as well as mandibular base depth (1.24 mm vs. 1.47 mm, p=0.0325). The relative mineral bone density was significantly decreased in EG (1.04) compared to CG (1.25), p<0.001. Rats in the EG also presented smaller trabecular and cortical bone area (2.36 mm²) than those in CG (3.16 mm²), p<0.001. Conclusions: Based on the above-mentioned measurements, it may be concluded that masticatory hypofunction induced by a powdered diet affected mandibular morphology and was associated with significantly reduced bone content

Effects of masticatory hypofunction on mandibular morphology, mineral density and basal bone area

AIM: This experimental study investigated the association between masticatory hypofunction and mandibular morphological dimensions and internal bone characteristics. METHODS: Twentyfour 21-day-old male Wistar rats were randomly divided into two groups, according to the diet consistency. The control group (CG) was fed a solid diet (pellets) and the experimental group (EG) received a powdered diet during 50 days. All animals were euthanized and their mandibles removed and processed for histomorphometric analysis. A calibrated examiner performed linear and angular measurements (mandibular body length and height, mandibular lengths, ramus depth and height, mandibular base depth, mandibular head and gonial angle) on photographs, estimated bone density in the mandibular ramus region on digital radiographs and assessed the area of cortical and trabecular bone tissue in the second molar region, in 5-µm-thick serial cuts stained with Cason's Trichrome. Measurements for the study groups were compared using Mann-Whitney test (&#945;=0.05). larvae to induce experimental candidiasis, and after 24 hours, the survival rate was assessed. RESULTS: some of the macroscopic dimensions evaluated on photographs were significantly smaller in EG compared to CG, specifically mandibular ramus height (10.77 mm vs. 11.11 mm, p=0.0375), mandibular body length (21.67 mm vs. 22.36 mm, p=0.0165) and height (4.24 mm vs. 4.54 mm, p=0.0016), as well as mandibular base depth (1.24 mm vs. 1.47 mm, p=0.0325). The relative mineral bone density was significantly decreased in EG (1.04) compared to CG (1.25), p<0.001. Rats in the EG also presented smaller trabecular and cortical bone area (2.36 mm²) than those in CG (3.16 mm²), p<0.001. CONCLUSIONS: Based on the above-mentioned measurements, it may be concluded that masticatory hypofunction induced by a powdered diet affected mandibular morphology and was associated with significantly reduced bone content

Effects of masticatory hypofunction on mandibular morphology, mineral density and basal bone area

is experimental study investigated the association between masticatory hypofunction and mandibular morphological dimensions and internal bone characteristics. Methods: Twentyfour 21-day-old male Wistar rats were randomly divided into two groups, according to the diet consistency. The control group (CG) was fed a solid diet (pellets) and the experimental group (EG) received a powdered diet during 50 days. All animals were euthanized and their mandibles removed and processed for histomorphometric analysis. A calibrated examiner performed linear and angular measurements (mandibular body length and height, mandibular lengths, ramus depth and height, mandibular base depth, mandibular head and gonial angle) on photographs, estimated bone density in the mandibular ramus region on digital radiographs and assessed the area of cortical and trabecular bone tissue in the second molar region, in 5-µm-thick serial cuts stained with Casons Trichrome. Measurements for the study groups were compared using Mann-Whitney test (&#945;=0.05). Results: some of the macroscopic dimensions evaluated on photographs were significantly smaller in EG compared to CG, specifically mandibular ramus height (10.77 mm vs. 11.11 mm, p=0.0375), mandibular body length (21.67 mm vs. 22.36 mm, p=0.0165) and height (4.24 mm vs. 4.54 mm, p=0.0016), as well as mandibular base depth (1.24 mm vs. 1.47 mm, p=0.0325). The relative mineral bone density was significantly decreased in EG (1.04) compared to CG (1.25), p<0.001. Rats in the EG also presented smaller trabecular and cortical bone area (2.36 mm²) than those in CG (3.16 mm²), p<0.001. Conclusions: Based on the above-mentioned measurements, it may be concluded that masticatory hypofunction induced by a powdered diet affected mandibular morphology and was associated with significantly reduced bone content