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The role of universities in the innovation ecosystems dynamics : evidences for the state of São Paulo
No full textOrientadores: Sérgio Robles Reis de Queiroz, Bruno Brandão FischerTese (doutorado) - Universidade Estadual de Campinas, Instituto de GeociênciasResumo: As universidades são apontadas como instituições que formam recursos humanos, pesquisam, geram e difundem conhecimento, mas que também se relacionam com a sociedade, promovendo o desenvolvimento regional, econômico e social. Nesse contexto, emerge o conceito de universidade empreendedora. Entre os principais impactos positivos gerados pelas universidades no sistema regional, destaca-se a formação de recursos humanos qualificados, o aumento na geração de propriedade intelectual e publicações, a criação de novos empreendimentos e a atração de investimentos. Contudo, os impactos das atividades acadêmicas são localizados geograficamente e estão diretamente relacionados com os condicionantes internos à dinâmica universitária. Dessa forma, o estudo tem como objetivo geral analisar a dimensão dos impactos gerados pelas universidades nos ecossistemas de inovação e seus condicionantes em termos de proximidade espacial, do caráter público ou privado da instituição, da intensidade e qualidade da pesquisa, dos recursos financeiros e humanos, e da estrutura institucional e das práticas organizacionais. Para responder a esse objetivo, foi realizada uma pesquisa descritiva no estado de São Paulo. Na etapa quantitativa da pesquisa, explorou-se duas diferentes unidades de análise para os ecossistemas de inovação ¿ nível das cidades e microrregiões. Na etapa qualitativa, foram realizadas 25 entrevistas com núcleos de inovação tecnológica, líderes de grupos de pesquisa, centros de pesquisa e empresas do Programa PIPE/FAPESP dos cinco principais ecossistemas de inovação do estado: Campinas, Ribeirão Preto, São Carlos, São José dos Campos e São Paulo. Em termos de resultados, os achados indicam que as universidades exercem uma influência positiva sobre a geração de propriedade intelectual, a geração de empreendedorismo intensivo em conhecimento e a atração de investimentos. Ademais, foi possível observar que universidades intensivas em pesquisa, maiores em termos de recursos financeiros e humanos e com uma estrutura de suporte e práticas organizacionais são mais propensas a impactar positivamente nos seus respectivos ecossistemas, o que evidencia a relação direta entre os condicionantes internos e os resultados externos. A partir das conexões entre os resultados das análises quantitativas e qualitativas, foram propostos seis corolários centrais: (i) as universidades geram importantes impactos nos ecossistemas de inovação; (ii) os impactos gerados pelas universidades são concentrados geograficamente; (iii) o papel das universidades nos ecossistemas de inovação encontra-se limitado pela ausência de uma massa crítica em termos de atores; (iv) os fluxos de informações e conhecimentos nos ecossistemas assumem, predominantemente, características unidirecionais, isto é, originam nas universidades e têm como destinatário as empresas; (v) os fluxos bi-direcionais estão presentes, majoritariamente, nas universidades de excelência, sendo que, nesse caso, as interações assumem um caráter mais global; e, (vi) a ocorrência de fluxos de conhecimento e informação que se retroalimentam assumindo características bi-direcionais são um dos elementos chave para que os ecossistemas evoluam e alcancem um maior grau de maturidade. Como pesquisas futuras, sugere-se ampliar o horizonte de tempo das análises com o intuito de investigar os elementos, interações e processos que caracterizam os ecossistemas em diferentes estágios de amadurecimento e também analisar os diferentes mecanismos pelos quais a ciência de maior impacto alavanca as capacidades de inovação dos ecossistemasAbstract: Universities are identified as institutions that supply human resources, do research, generate and diffuse knowledge, but also interact with society, promoting regional, economic and social development. In this context, the concept of entrepreneurial university emerges. Among the main impacts generated by universities in the regional system, it is possible to identify the training of qualified human resources, the increase in the generation of intellectual property and publications, the generation of new entrepreneurship and the attraction of investments. However, the impacts of academic activities are geographically bounded and are directly related to the internal constraints of university dynamics. Thus, the study aims to analyze the dimension of the impacts generated by universities on innovation ecosystems and their conditions in terms of spatial proximity, the public or private character of the institution, the intensity and quality of research, financial and human resources, and the institutional structure and organizational practices. In order to answer this objective, a research was carried out in the state of São Paulo. In the quantitative phase of the research, different analytical units for the innovation ecosystems were explored - cities and microregions levels. In the qualitative stage, we interviewed 25 actors such as technology transfer offices, leaders of research groups, research centers and companies of the Program PIPE/FAPESP of the five major innovation ecosystems in the state: Campinas, Ribeirão Preto, São Carlos, São José dos Campos and São Paulo. In terms of results, the findings indicate that universities have a positive influence on the generation of intellectual property, the generation of knowledge-intensive entrepreneurship and the attraction of investments. In addition, it was possible to observe that universities which are research-intensive, larger in terms of financial and human resources and with an institutional structure of support and organizational practices are more likely to have a positive impact on their ecosystems, which confirm the direct relationship between internal conditions and external results. Based on the connections between the results of quantitative and qualitative analyzes, six central corollaries emerges: (i) universities generate important impacts on innovation ecosystems; (ii) the impacts generated by universities are geographically bounded; (iii) the role of universities on innovation ecosystems is limited by the absence of a critical mass in terms of actors; (iv) the information and knowledge flows in ecosystems predominantly assume unidirectional characteristics, that is, they originate in universities and are addressed to companies; (v) bi-directional flows are mainly present in top universities, in which case, interactions take on a more global trend; and, (vi) the occurrence of knowledge and information flows that feedback assuming bi-directional characteristics are one of the key elements for ecosystems to evolve and reach a greater degree of maturity. For future research, it is suggested to expand the time horizon of analyzes in order to investigate the elements, interactions and processes that characterize ecosystems in different stages of maturity and also to analyze the different mechanisms by which science with greatest impact leverages the innovation capabilities of ecosystemsDoutoradoPolítica Científica e TecnologicaDoutora em Política Científica e Tecnológica, 88882.329776/2019-012013/50524-6 2016/17801-4CAPESFAPES
Il2r monoclonal antibody (basiliximab) as induction therapy in immunosuppression for liver transplant patients: a retrospective study for renal dysfunction and acute cellular rejection
No full textsem informação284P66073573517th Congress of the European Society for Organ Transplantatio
A method to determine critical circuit blocks for electromigration based on temperature analysis
No full textIn this work, a method to determine critical circuit blocks for electromigration in an integrated circuit based on a temperature analysis of the metallization layers is developed. Considering a given maximum resistance increase due to the electromigration, a maximum temperature of operation of the interconnects is obtained. By comparing this maximum temperature with the actual operating temperature of the interconnects, which is calculated from the power dissipated by the circuit, the number of critical interconnects and the critical circuit blocks are determined. In this way, the method allows to design the chip floorplanning taking into account the temperature effects in the resistance increase of the interconnects due to electromigration. This helps to reduce the operating temperature of the interconnects, which also reduces the probability of the blocks to fail, improving the circuit reliability114COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES00
Cloud forest trees with higher foliar water uptake capacity and anisohydric behavior are more vulnerable to drought and climate change
No full textMany tropical montane cloud forest (TMCF) trees are capable of foliar water uptake (FWU) during leaf‐wetting events. In this study, we tested the hypothesis that maintenance of leaf turgor during periods of fog exposure and soil drought is related to species’ FWU capacity. We conducted several experiments using apoplastic tracers, deuterium labeling and leaf immersion in water to evaluate differences in FWU among three common TMCF tree species. We also measured the effect of regular fog exposure on the leaf water potential of plants subjected to soil drought and used these data to model species’ response to long‐term drought. All species were able to absorb water through their leaf cuticles and/or trichomes, although the capacity to do so differed between species. During the drought experiment, the species with higher FWU capacity maintained leaf turgor for a longer period when exposed to fog, whereas the species with lower FWU exerted tighter stomatal regulation to maintain leaf turgor. Model results suggest that without fog, species with high FWU are more likely to lose turgor during seasonal droughts. We show that leaf‐wetting events are essential for trees with high FWU, which tend to be more anisohydric, maintaining leaf turgor during seasonal droughts2112489501CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informaçãoSem informação10/17204-0; 11/52072-0; 13/19555-
Compartmentalization of therapeutic proteins into semi-crystalline PEG-PCL polymersomes
No full textPolymersomes are self-assembled nanostructures with high loading capacity, possibility to deliver hydrophilic as well as hydrophobic drugs and stealth characteristic resulting in low immunogenicity. These vesicles can be used to deliver enzyme drugs such as L-asparaginase (ASNase), a first line drug for acute lymphoblastic leukemia treatment. Here, polymersomes based on three semi-crystalline copolymers of poly(ethylene glycol)-b-poly(ε-caprolactone), namely PEG45PCL44, PEG114PCL98, and PEG114PCL114, were investigated for the encapsulation of ASNase, as well as of bovine serum albumin (BSA) as a model protein. Critical aggregation concentration (CAC) of the copolymers was determined by fluorescence spectroscopy and the values varied from 0.6 to 1.26 mg/L. Using film hydration, polymersomes of 200–400 nm and narrow size distribution (polydispersity index values of 0.2–0.3) were obtained when centrifugation was used as a post-film technique. The encapsulation efficiency (EE %) was determined either after centrifugation of the suspension, followed by the proteins measurement in the supernatant or after Size Exclusion Chromatography (SEC) purification, in which the quantification was performed in the eluted fractions corresponding to the free protein. Higher encapsulation efficiency values were obtained after centrifugation (EE% ≈ 20%) in comparison to the measurements after SEC (EE% ≈ 1–5%), indicating that the protein could be partially entrapped in the polymeric network when centrifugation is used as separation method. Nonetheless, this system could provide an initial effect of the free ASNase followed by a long-term effect based on the encapsulated enzyme, leading to decreased dose administrationCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP303334/2014-2; 301832/2017-0; 445442/2014-0não tem2013/08617-7; 2014/10456-
Dynamic sensory profile and drivers of liking on low-calorie functional tamarind beverage - Tamarindus indica L
No full textOrientador: Helena Maria André BoliniTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O objetivo desta pesquisa foi elaborar um perfil sensorial dinâmico e direcionador de preferências, que possibilite o melhor comportamento sensorial da bebida funcional de tamarindo ¿ Tamarindus indica L. de baixa caloria. As amostras de bebida funcional foram feitas com polpa comercial de tamarindo congelada com adição de frutooligossacarídeos (FOS). A razão de diluição foi de 100 g de polpa por 200 mL de água. A quantidade de FOS utilizada foi de 1,5 g por 100 mL, de acordo com as recomendações da legislação brasileira para alimentos líquidos. Ao todo, foram elaboradas sete amostras, uma padrão com sacarose e seis com diferentes edulcorantes não nutritivos em substituição à sacarose. Os edulcorantes utilizados nas formulações foram: estévia com 97% de rebaudiosídeo A, sucralose, acessulfame-K, sacarina, neohesperidina e neotame. Inicialmente, a intensidade ideal de sacarose na bebida funcional de tamarindo foi determinada pela escala do ideal (Just-About-Right scale), seguida pela determinação da equivalência de doçura dos seis diferentes edulcorantes em relação à concentração ideal de sacarose. O perfil sensorial das amostras foi determinado por Análise Descritiva Quantitativa (ADQ) e questionário Check-All-That-Apply (CATA). A avaliação da aceitação em relação à aparência, aroma, sabor, textura e impressão global das sete amostras de bebida funcional de tamarindo foi realizada utilizando teste de aceitação com escala hedônica de 9 cm. Após a caracterização do perfil sensorial, foi realizada a avaliação da intensidade dos estímulos percebidos durante o consumo da bebida com a aplicação do teste Tempo-Intensidade (TI). A pesquisa também avaliou o impacto de diferentes temperaturas ambiente durante o consumo da bebida funcional por meio da aplicação de três métodos de Temporal Dominance of Sensations (TDS), um para cada variação de temperatura (20, 24 e 26 ºC). Todos os dados foram analisados por ANOVA e Tukey's honestly significant difference procedure para comparação das médias das amostras e a Análise de Componentes Principais (ACP). As informações descritivas obtidas foram relacionadas com a aceitação do consumidor usando o método Partial Least Squares (PLS) e Mapa Externo de Preferência. A amostra adoçada com sucralose mostrou ser a melhor opção de substituto de sacarose na bebida funcional de tamarindo, apresentando um perfil sensorial mais próximo à amostra com sacarose, sem apresentar diferença significativa em relação à aparência, aroma, sabor, textura e impressão global. As amostras adoçadas com edulcorantes naturais apresentaram menor impressão global e menor aceitação por percentual de intenção de compra. A aplicação do teste TI foi importante para avaliar a duração e intensidade de estímulo de duas características naturais da fruta (refrescância e sabor de tamarindo), identificadas pela ADQ e CATA. A temperatura do laboratório, como fator extrínseco, também influenciou na percepção dos atributos sensoriais da bebida, com destaque para o ambiente frio, que acentuou a sensação de gosto amargo nas amostras adoçadas com estévia e neohesperidina. Sugerem-se novos estudos sobre a abrangência da análise sensorial em relação ao impacto dos fatores extrínsecos na aceitação e no perfil sensorial de bebidas à base de frutasAbstract: The purpose of this work consisted in elaborating a dynamic sensory and drivers of liking on low-calorie functional tamarind beverage. The samples of the functional beverage were made with commercial frozen tamarind pulp with the addition of frutctooligosaccharides (FOS). The dilution ratio was 100 g of pulp per 200 mL of water. The quantity utilized of FOS was 1,5 g per 100 mL, according to the recommendations of the Brazilian legislation for liquid foods. Altogether, seven samples were elaborated, one standard with sucrose and six with different non-nutritive sweeteners to replace sucrose. The utilized sweeteners in the formulations were: stevia with 97% rebaudioside A, sucralose, acesulfame-K, saccharin, neohesperidin, and neotame. Initially, the sucrose ideal intensity in the functional tamarind beverage was determined by the Just-About-Right scale, followed by the determination of sweetness equivalence of the six different sweeteners concerning the ideal sucrose concentration. The sensory profile of the samples was determined by the Quantitative Descriptive Analysis (QDA) and Check-All-That-Apply (CATA) questionnaire. The evaluation of the acceptance of the appearance, aroma, flavor, texture, and global impression of the seven tamarind functional drink samples was performed by the acceptance test with 9 cm hedonic scale. After the characterizing the sensory profile, the evaluation of the intensity of the stimuli perceived during the consumption of the beverage was performed by the application of the Time-Intensity (TI) test. This research also evaluated the impact of different ambient temperatures during the consumption of the functional beverage by application of three Temporal Dominance of Sensations (TDS) tests, one for each temperature variation (20, 24, and 26 ºC). All data were analyzed by ANOVA and Turkey's honestly significant difference procedure for comparison of the sample averages and the Principal Components Analysis (PCA). The descriptive information obtained was related to consumer acceptance using the Partial Least Squares (PLS) method and the External Preference Mapping. The sample sweetened with sucralose showed to be the best option of substitute for sucrose in the functional tamarind beverage, presenting a sensory profile closer to the sample with sucrose, without showing significant differences concerning the appearance, aroma, flavor, texture, and global impression. Samples sweetened with natural sweeteners presented lower global impression and less acceptance by percentage or purchase intention. The application of the TI test was important to assess the duration and intensity of the stimulus of two natural characteristics of the fruit (refreshing and tamarind flavor), identified by QDA and CATA. The laboratory temperature, as an extrinsic factor, also influenced the perception of the sensory attributes of the beverage, having prominence the cold ambient, which increased the bitter taste sensation in the samples sweetened with stevia and neohesperidin. Further studies are suggested on the scope of sensory analysis concerning the impact of extrinsic factors on the acceptance and sensory profile on fruit-based drinksDoutoradoConsumo e Qualidade de AlimentosDoutor em Alimentos e Nutrição001CAPE
Proposal of a new clinical scoring system to predict cardiac autonomic neuropathy in patients with type 1 diabetes
No full textsem informação591S461S461CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ52nd Annual Meeting of the European-Association-for-the-Study-of-Diabetes (EASD)sem informaçã
Complement in secondary thrombotic microangiopathy
No full textThrombotic microangiopathy (TMA) is a condition characterized by thrombocytopenia and microangiopathic hemolytic anemia (MAHA) with varying degrees of organ damage in the setting of normal international normalized ratio and activated partial thromboplastin time. Complement has been implicated in the etiology of TMA, which are classified as primary TMA when genetic and acquired defects in complement proteins are the primary drivers of TMA (complement-mediated TMA or atypical hemolytic uremic syndrome, aHUS) or secondary TMA, when complement activation occurs in the context of other disease processes, such as infection, malignant hypertension, autoimmune disease, malignancy, transplantation, pregnancy, and drugs. It is important to recognize that this classification is not absolute because genetic variants in complement genes have been identified in patients with secondary TMA, and distinguishing complement/genetic-mediated TMA from secondary causes of TMA can be challenging and lead to potentially harmful delays in treatment. In this review, we focus on data supporting the involvement of complement in aHUS and in secondary forms of TMA associated with malignant hypertension, drugs, autoimmune diseases, pregnancy, and infections. In aHUS, genetic variants in complement genes are found in up to 60% of patients, whereas in the secondary forms, the finding of genetic defects is variable, ranging from almost 60% in TMA associated with malignant hypertension to less than 10% in drug-induced TMA. On the basis of these findings, a new approach to management of TMA is proposed61112
Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: the effect of microcapsule application on the rheological and sensorial quality of a fruit juice
No full textIn this work, cashew gum (CG) and gelatin (GE) complexation was explored to encapsulate green coffee oil (GCO), rich in cafestol and kahweol, for use as ingredient in fruit juice. The microcapsules were loaded with 25, 50 and 75% (w/w) GCO and characterized by scanning electron microscopy, encapsulation efficiency and accelerated oxidation by Rancimat. Gas chromatography coupled to the mass detector was used to cafestol quantification in simulated gastrointestinal digestion and during fruit juice storage. Particles with 25% GCO (14.56 ± 6.36 μm) presented good encapsulation efficiency (85.57 ± 1.41%), reduced the GCO oxidation by six-fold and were resisted in the pasteurization conditions. The beverage added of capsules showed good sensory quality when compared to the control formulation. For the first time, the incorporation of GCO capsules into fruit juice has been reported, promoting a diterpene-rich drink with good rheological and sensory properties131CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ131605/2018-
Chemical composition and larvicidal activity of the essential oil from leaves of eugenia brejoensis mazine (myrtaceae)
No full textThe essential oil obtained by hydrodistillation of leaves of Eugenia brejoensiscollected in the Caatinga domain in northeastern Brazil was analyzed by gas chromatography-mass spectrometry. The forty-one compounds identified in the leaf oil accounted for 89.3 % of detected components and comprised mainly sesquiterpenes (62.7 %) and oxygenated sesquiterpenes (26.6 %). The principal constituents of the oil were -cadinene (22.6 %), -caryophyllene (14.4 %), -muurolol (9.34 %), -cadinol (8.49 %) and bicyclogermacrene (7.93 %). The larvicidal activity of the leaf oil against the yellow fever mosquito Aedesaegypti was assessed as moderate and an LC50 value of 214.7ppm was established in bioassays with fourth instar larvae. This paper constitutes the first report of the composition and larvicidal activity of the essential oil from leaves of E. brejoensis1861441144