4 research outputs found
Evaluation Of Brazilian Woods As An Alternative To Oak For Cachaças Aging
No full textCachaça was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d'arco, pau d'oleo, and pereiro) in order to determine total phenols, UV-visible spectra differences, and sensorial acceptance. Also used were 200-l casks of oak and pereiro for aging cachaça for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobá are good candidates to replace oak in the construction of cachaça aging casks. It was also observed that when using oak casks as a standard the major changes in the sensory properties occurred in the first 21 months of aging. The principal components analysis of UV-visible absorption spectra of the same beverage stored in casks made of different woods allowed identification of the wood in which the beverage had been aged. © Springer-Verlag 2003.21818387(2001) Cachaça: The Authentic Brazilian Drink, , ABRABE, São PauloNascimento, R.F., Cardoso, D., Lima-Neto, B.S., Franco, D.W., (1998) Chromatography, 48, pp. 758-762Boscolo, M., Lima-Neto, B.S., Franco, D.W., (1995) Engarrafador Mod, 41, pp. 30-33Lima-Neto, B.S., Bezerra, C.W.B., Polastro, L.R., Campos, P., Nascimento, R.F., Furuya, S.M.B., Franco, D.W., (1994) Quím Nova, 17, pp. 220-224Nascimento, R.F., Marques, J.C., Lima-Neto, B.S., Franco, D.W., (1997) J Chromatography, 782, pp. 13-16Bettin, S.M., Isique, D.I., Franco, D.W., Andersen, M.L., Knudsen, S., Skibsted, L.H., (2002) Eur Food Res Technol, 215, pp. 169-175Cardello, H.M.A.B., Faria, J.B., (1997) Bol CEPPA, 15, pp. 87-100Cardello, H.M.A.B., Faria, J.B., (1998) Ciênc Tecnol Aliment, 18, pp. 169-175Faria, J.B., Deliza, R., Rossi, E.A., (1998) Ciênc Tecnol Aliment, 13, pp. 90-93Nishimura, K., Matsuyama, R., Maturation and maturation chemistry (1989) The Science and Technology of Whiskies, pp. 235-263. , Piggott JR, Sharp R, Duncan REB (eds). Longman, Essex, EnglandReazin, G.H., (1981) Am J Enol Vit, 32, pp. 283-289Kloster, M.B., (1974) J Am Water Works Assoc, 66, pp. 44-46Stone, H., Sidel, J., (1993) Sensory Evaluation Practices, 2nd Edn., , Academic, New YorkMeilgaard, M., Civille, G.V., Carr, B.T., (1987) Sensory Evaluation Techniques, 3rd Edn., , CRC, Florida(1983) SAS User's Guide, , SAS Inst, Cary, USACadet, F., Offman, B., (1997) J Agric Food Chem, 15, pp. 1166-1171Massart, D.L., Vandeginste, B.G.M., Deming, S.N., Michote, Y., Kaufman, L., (1988) Chemometrics: A Textbook, , Elsevier, New YorkBoscolo, M., Andrade-Sobrinho, L.G., Lima-Neto, B.S., Franco, D.W., (2002) J Assoc off Anal Chem Int, 85, pp. 1-7Dias, S., Maia, A., Nelson, D., (1998) Ciênc Tecnol Aliment, 18, pp. 331-33
Measurement Of The Relative Sweetness Of Stevia Extract, Aspartame And Cyclamate/saccharin Blend As Compared To Sucrose At Different Concentrations
No full textSpecial diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin - two parts of cyclamate and one part of saccharin - (C/S) with the increase in their concentrations, and in neutral and acid pH in equisweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated the potency of all sweeteners decreased as the level of sweetner increased in equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.542119130Hanger, L.Y., Lotz, A., Lepeniotis, S., Descriptive profiles of selected high intensity sweeteners (IRS) HIS blends and sucrose (1996) J Food Sci, 61 (2), pp. 456-864Higginbotham, J.D., L'état présent des aspartame. stévioside et autres édulcorants (1982) La Sucrerie Belge, 101, p. 235Crosby, G.A., New sweeteners (1976) CRC in Food Sci Nutr, 297 JUNHomler, B.E., (1988) Low Calorie Products, , Birch CG, Lindle MG (eds), London: Elsevier Applied ScienceCloningert, M.R., Baldwin, R.E., L-aspartyl-L-phenylalanine methyl ester (aspartame) as a sweetener (1974) J Food Sci, 39, p. 347Tunaley, A., Thomson, D.M.H., McEwan, J.A., Determination of equi-sweet concentrations of nine sweeteners using a relative rating technique (1987) Int J Food Sci Tech, 22 (6), p. 627Redlinger, P.A., Setser, C.S., Sensory quality of selected sweeteners: Aqueous and lipid model systems (1987) J Food Sci, 52, p. 45Wie, S.G., Beyts, P.K., Sensory characteristics of sucralose and other high intensity sweeteners (1992) J Food Sci, 57 (4), p. 1014Baldwin, R.E., Korschgen, B.M., Intensification of fruit flavors by aspartame (1979) J Food Sci, 44, p. 938Bakal, A.I., O'Brien Nabors, L., (1986) Alternative Sweeteners, , O'Brien Nabors L, Gelardi RC (eds), New York: Marcel DekkerDuBois, E., Diterpenoid sweeteners: Syntesis and sensory evaluation of stevioside analogues nondegradable to steviol (1981) J Med Chem, 24, p. 1269Kinghorn, A.D., Soejarto, D.D., (1985) Economic and Medicinal Plant Research, , London: Academic PressSoejarto, D.D., Kinghorn, A.D., Farnsworth, N.R., Potential sweetening agents of plant origin. III. Organoleptic evaluation of stevia leaf herbarium samples for sweetness (1982) J Nat Prod, 45, p. 590Yamaguchi, S., Yoshikawa, T., Ikeda, S., Ninomyia, T., Studies on the taste of some sweet substances part I. Inter-relationships among them (1970) Agric Biol Chem, 34, p. 181Ennis, D.M., (1990) Chemical Senses, 14 (4), p. 597Stone, H., Oliver, S.M., Measurement of the relative sweetness of selected sweeteners and sweetener mixtures (1969) J Food Sci, 34, p. 215Giovanni, M.E., Pangborn, R.M., Measurement of taste intensity and degree of linking of beverages by graphic scales and magnitude estimation (1983) J Food Sci, 48, p. 1175Wiseman, J.J., McDaniel, M.R., Modification of fruit flavors by aspartame and sucrose (1991) J Food Sci, 56, p. 1668Moskowitz, H.R., Ratio scales of sugar sweetness (1970) Percep Psychoph, 7 (5), p. 315Bartoshuk, L.M., Renert, K., Rodin, J., Stevens, C., Effects of temperature on the perceived sweetness of sucrose (1982) Physiol Behav, 28, p. 905Hashimoto, Y., Moriyasu, M., Determination of sweet components in Stevia rebaudiana by high-perfomance liquid chromatograph. Ultraviolet detection (1978) Shoyakugaku Zasshi, 32 (2), p. 209Stevens, S.S., On the psychophysical law (1957) Psychol Rev, 64, p. 153Gremby, T.H., Intense sweeteneres for the food industry: An overview (1991) Trends Food Sci Tech, 1991 JAN, p. 2Isima, N., Kakayama, O., Sensory evaluation of stevioside as a sweetener (1976) Rep Nat Food Res Inst, 31, p. 80Inglett, G.E., (1974) Symposium: Sweeteners, , Westport, CT: AVI Publishing CoBeck, C.I., Sweetness, character, and applications of aspartic acid-based sweeteners (1974) Symposium: Sweeteners, , Inglett GE (ed), Westport, CT: AVI Publishing CoHarrison, S.K., Bernhardt, R.A., Time-intensity sensory characteristics of sacharin, xylitol and galactose and their effect on the sweetness of lactose (1984) J Food Sci, 49, p. 78
Chemical, Physical, Microstructural And Sensory Properties Of Set Fat-free Yogurts Stabilized With Whey Protein Concentrate
No full textThe aim of the present work was to study set-type, fat-free yogurt stabilized with skimmed milk powder (SMP) and whey protein concentrate (WPC) blends. The properties of interest were: fermentation kinetics, texture profile, syneresis, microstructure and sensory analysis. The fat-free yogurts were made with SMP/WPC addition at 1:0, 1.5:0.5, 1:1, 0.5:1.5 and 0:1. Whole yogurt with SMP/WPC addition at 1:0 was used as the control. Microscopy studies suggested that all the yogurts were similar, however the samples with a high proportion of WPC showed a slightly more compact structure. The addition of WPC resulted in a harder and more cohesive texture, greater water-holding capacity and reduced fermentation time. The fat-free yogurt with 5% of protein from SMP/WPC at 1.5:0.5 was similar to the control in texture profile, syneresis and sensory properties (p < 0.05).593-4161165(1996) Official Methods of Analysis, , Washington DCAugustin, M.A., Cheng, L.J., Clarke, P.T., (1999) Int. Dairy J., 9 (3-6), pp. 415-416Barrantes, E., Tamime, A.Y., Muir, D.D., Sword, A.M., (1994) J. Soc. Dairy Technol., 47 (2), pp. 61-68Bhullar, Y.S., Uddin, M.A., Shah, N.P., (2002) Milchwissenschaft, 57 (6), pp. 328-332Broome, M.C., Willman, N., Roginski, H., Hickey, M.W., (1982) Austr J. Dairy Technol., 37 (4), pp. 139-142Cheng, L.J., Augustin, M.A., Clarke, P.T., (2000) Aust J. Dairy Technol., 55 (2), p. 110Davies, F.L., Shankar, P.A., Brooker, B.E., Hobbs, D.G.J., (1978) Dairy Res., 45 (1), pp. 53-58El-Salam, M.H.A., El-Shibiny, S., Mahfouz, M.B., El-Dein, H., El-Atribi, H.M., Antila, V., (1991) J. Dairy Res., 58 (4), pp. 503-510Guirguis, N., Broome, M.C., Hickey, M.W., (1984) Aust. J. Dairy Technol., 39 (1), pp. 33-35Jelen, P., Buchheim, W., Peters, K.-H., (1987) Milchwissenschaft, 42 (7), pp. 418-421Lanara. Ministério da Agricultura, Brasília (1981)Kähkönen, P., Tuorila, H., (1999) Food Qual. Prefer., 10, pp. 83-91Martini, M.C., Bollweg, G.L., Levitt, M.D., Savaidano, D.A., (1987) Am. J. Clin. Nutr., 45 (2), pp. 432-436Modler, H.W., Larmond, M.E., Lin, C.S., Froehlinch, D., Emmons, D.B., (1983) J. Dairy Sci., 66 (3), pp. 423-429Modler, H.W., Kálab, M., (1983) J. Dairy Sci., 66 (3), pp. 430-437Parnell-Clunies, E.M., Kakuda, Y., Mullen, K., Arnott, D.R., Deman, J.M., (1986) J. Dairy Sci., 69, pp. 2593-2603Penna, A.L.B., Baruffaldi, R., Oliveira, M.N., (1997) J. Food Sci., 62 (4), pp. 846-850Rawson, H.L., Marshall, V.M., (1997) Int. J. Food Sci. Technol., 32 (3), pp. 213-220Rodrigues-Serrano, G., Perez-Hernandez, G., Gallardo, F., Gomez-Ruiz, L., Garcia-Garibay, M., (2002) Milchwissenschaft, 57 (9-10), pp. 540-543Tamime, A.Y., Deeth, H.C., (1980) J. Food Prot., 43 (12), pp. 939-977Torriani, S., Gardini, F., Guerzoni, M.E., Dellaglio, F., (1996) Int. Dairy J., 6 (6), pp. 625-636Verheul, M., Roefs, S.P.F.M., (1998) Food Hydrocolloids, 12 (1), pp. 17-24Yazici, F., Alvarez, V.B., Hansen, P.M.T., (1997) J. Food Sci., 62 (3), pp. 457-46
Citotoxicidade e atividade antitumoral de sais do galato de dodecila
No full textDissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Farmácia, Florianópolis, 2014.O câncer é considerado um problema de saúde pública mundial, sendo caracterizado pelo crescimento descontrolado das células. A incidência de tumores como leucemias, melanoma e câncer de mama vem aumentando a cada ano e a capacidade metastática das células tumorais é a principal causa de mortalidade por câncer. O início da formação de metástases é caracterizado pelo aumento da motilidade das células neoplásicas e por sua capacidade de invadir tecidos e órgãos adjacentes ao tumor primário. As metaloproteinases (MMPs) são enzimas que degradam vários componentes da MEC, desempenhando um papel importante em vários processos fisiológicos e patológicos, incluindo o desenvolvimento metastático. Alterações no ciclo celular e nas vias de apoptose ou nos respectivos mecanismos regulatórios também estão envolvidas nas malignidades humanas. Nesse contexto, novos medicamentos antitumorais e antimetastáticos devem ser desenvolvidos levando em consideração os princípios básicos da carcinogênese. O ácido gálico (AG) e seus derivados ésteres vêm apresentando diversas atividades biológicas. O galato de dodecila (G12) é bastante estudado como potencial agente antitumoral, no entanto, o composto é solúvel somente em solventes orgânicos. Para evitar a adição de solvente orgânico em ensaios biológicos foram sintetizados três sais do G12. Assim, este estudo tem como objetivo avaliar os efeitos citotóxicos e os mecanismos de ação antitumoral do G12 e os derivados sais monossódico (GS12A), dissódico (GS12B) e trissódico (GS12C) em linhagens celulares de leucemia linfoblástica aguda murina (L1210), leucemia promielocítica aguda humana (HL-60), melanoma murino (B16-F10), melanoma humano (SK-mel-28) e câncer de mama humano (MDA-MB-231). A citotoxicidade dos compostos foi avaliada por citometria de fluxo, pela verificação da integridade da membrana celular em linhagens tumorais de leucemia, melanoma e câncer de mama e em linhagens não tumorais de fibroblasto e melanócito humanos (MRC-5e NGM, respectivamente). Os compostos apresentaram seletividade para as células tumorais em comparação com linhagens não tumorais em um tempo de tratamento de 48 horas. Verificou-se uma CC50 menor que 10 µM para o G12 e entre 100 e 200 µM para os sais em linhagens de L1210, B16-F10 e SK-mel-28, sendo que o sal GS12A apresentou maior citotoxicidade. Na avaliação do ciclo celular, não foi verificada a parada ou alteração no ciclo, mas aumento de morte celular, com elevação do número de células em Sub/G1, o que corresponde à fragmentação de DNA, nas linhagens testadas. Ainda, a capacidade de formar colônias foi inibida nas linhagens B16-F10 e SK-mel-28 em doses subtóxicas. A morte celular por apoptose foi confirmada por citometria de fluxo, após coloração com anexina V-FITC e iodeto de propídeo. Em linhagem L1210, foram observadas alterações morfológicas típicas de apoptose e ativação da caspase-3. A possível ação antimetastática do G12 e do GS12A foi avaliada verificando-se a capacidade invasiva das células de melanona após o tratamento. Os compostos promoveram a inibição da migração e da invasão celular em linhagens B16-F10 e SK-mel-28. Nessas mesmas linhagens avaliou-se o efeito dos compostos sobre a atividade enzimática e expressão de MMP-2 e MMP-9. Sugere-se um potencial efeito antimetastáticos do G12 e do GS12A na inibição principalmente da expressão de MMPs, já que parecem não atuar diretamente na atividade das enzimas. Em conclusão, o presente estudo mostra que, apesar de apresentarem uma citotoxicidade mais baixa que seu precursor, os sais do G12 são potenciais agentes antitumorais e antimetastáticos, e apresentam seletividade, com destaque para o GS12A. Testes in vivo estão sendo realizados com o G12 e o sal monossódico, a fim de demonstrar a real importância da solubilidade dos compostos avaliados.Abstract : Cancer is considered a public health problem worldwide and is characterized by the uncontrolled cell growth and the incidence tumor such as leukemia, melanoma and breast cancer are increasing worldwide. The metastatic ability of tumor cells is the leading cause of cancer mortality. The early formation of metastases is characterized by increased motility of neoplastic cells and their ability to invade tissues and organs adjacent to the primary tumor. Metalloproteinases (MMPs) are enzymes that degrade various components of the ECM, playing an important role in various physiological and pathological processes, including metastatic development. Changes in cell cycle and apoptosis pathways or its regulatory mechanisms are involved in human malignancies. In this context, new antitumor and antimetastatic drugs should be developed taking into consideration the basic principles of carcinogenesis. Gallic acid (GA) and its ester derivatives have been presenting several biological activities including antitumor activity. Dodecyl gallate (G12) is extensively studied as potential antitumor agent, although the compound is only soluble in organic solvents. To avoid addition of organic solvent in biological assays G12Â s salts were synthesized. Thus, this study aims to evaluate the cytotoxic effects and the mechanisms of antitumor action of G12 and its monosodium (GS12A), disodium (GS12B) and trisodium (GS12C) salts in cell lines of murine acute lymphoblastic leukemia (L1210), promyelocytic leukemia human acute (HL-60), murine melanoma (B16-F10), human melanoma (SK-MEL-28) and human breast cancer (MDA-MB-231). Cytotoxicity was evaluated by flow cytometry analysis of cell membrane integrity in leukemia, melanoma and breast cancer cells and non-tumoral cell lines fibroblasts and human melanocyte (MRC-5 and NGM, respectively). G12 salts presented selectivity for tumor cells when compared to non-tumoral lines after 48 hour of incubation. On L1210, B16-F10 and SK-MEL-28 cell the CC50 was less than 10 µM for G12 and longed between 100 and 200 µM for G12 salt derivates. The GS12A presented the greatest cytotoxicity. No alterations in cell cycle were observed, however, an increased percentage of cells in Sub/G1 for both cell lines tested were observed indicating DNA fragmentation consequently cell apoptosis. Furthermore, the ability to form colonies was inhibited in B16-F10 and SK-MEL-28 cells with subtoxic doses. After, double staining with annexin V-FITC and propidium iodide was performed using flow cytometry and the apoptosis process was confirmed in both leukemia and melanoma cell lines. In L1210 cells, typical morphological changes of apoptosis and also activation of caspase-3 were observed. The possible antimetastatic action of G12 and GS12A was evaluated by checking the invasive capacity of melanoma cells after treatment. The compounds promoted the inhibition of cell migration and invasion in B16-F10 and SK-mel-28 cells. In these same cell line it was evaluated the effect of compounds on enzyme activity and expression of MMP-2 and MMP-9. We suggest a potential antimetastatic effect of G12 and GS12A in inhibiting mainly the expression of MMPs, as they seem not act directly on the enzyme activity. In conclusion, G12 salts demonstrated lower cytotoxicity to non-tumoral cells and potential antitumor and antimetastatic activity against leukemia and melanoma cells lines. The higher selectivity was observed especially for salt A. In vivo tests are being performed with G12 and the salt A in order to evaluate if the higher solubility will maintain or improve the antitumoral properties of G12
