Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells

Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6”-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).Fil: Rocha Parra, Diego Fernando. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: de Pascual Teresa, Sonia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; Españ

Drying/encapsulation of red wine to produce ingredientes for healthy foods

Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components.However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine's phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have littlecommercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Rocha Parra, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentin

Application of hedonic dynamics using multiplesip temporal-liking and facial expression for evaluation of a new beverage

Abstract: Drinking and eating are not a matter of a single sip or bite. Dynamic data gathered from multiple sip or bite, seem to be more reliable than simple sip/bite evaluation. However, methodologies and analyses based on multiple sips/bites have received little attention until recently. The present study tested an innovative approach to measure the temporal changes in acceptance. It combines multiple-sip temporal-liking measurements (MSTL) with implicit taste reactivity using facial pattern expressions at different time points, for evaluation of a new beverage. Seventy-three consumers (35 females and 38 males) evaluated acceptance during 60 s, drinking three sips, with each sip every 20 s. The consumers’ faces were filmed by a camera during the test session in order to analyze facial affective reactions. The results of the present paper show that MSTL modality allows seeing temporal changes in the acceptance of the beverage. Parameters analyzed maximum intensity (Imax) and area under the curve (AUC) in selfreported response curves presented variation through successive sips. The self-rated liking increased from the first sip to the third. In the same way facial expressions also showed a change over time during successive sips. In this case, the basic emotion of disgust, unpleasantness-related Action Units (AUs; AU 26 and AU 15) and negative valence showed a decrease from the first sip to the third one. It was observed that negative facial reactions are greater than the positive facial reactions in intensity

Manuka-type honeys can eradicate biofilms produced by Staphylococcus aureus strains with different biofilm-forming abilities

Chronic wounds are a major global health problem. Their management is difficult and costly, and the development of antibiotic resistance by both planktonic and biofilm-associated bacteria necessitates the use of alternative wound treatments. Honey is now being revisited as an alternative treatment due to its broad-spectrum antibacterial activity and the inability of bacteria to develop resistance to it. Many previous antibacterial studies have used honeys that are not well characterized, even in terms of quantifying the levels of the major antibacterial components present, making it difficult to build an evidence base for the efficacy of honey as an antibiofilm agent in chronic wound treatment. Here we show that a range of well-characterized New Zealand manuka-type honeys, in which two principle antibacterial components, methylglyoxal and hydrogen peroxide, were quantified, can eradicate biofilms of a range of Staphylococcus aureus strains that differ widely in their biofilm-forming abilities. Using crystal violet and viability assays, along with confocal laser scanning imaging, we demonstrate that in all S. aureus strains, including methicillin-resistant strains, the manuka-type honeys showed significantly higher anti-biofilm activity than clover honey and an isotonic sugar solution.We observed higher anti-biofilm activity as the proportion of manuka-derived honey, and thus methylglyoxal, in a honey blend increased. However, methylglyoxal on its own, or with sugar, was not able to effectively eradicate S. aureus biofilms.We also demonstrate that honey was able to penetrate through the biofilm matrix and kill the embedded cells in some cases. As has been reported for antibiotics, sub-inhibitory concentrations of honey improved biofilm formation by some S. aureus strains, however, biofilm cell suspensions recovered after honey treatment did not develop resistance towards manukatype honeys. New Zealand manuka-type honeys, at the concentrations they can be applied in wound dressings are highly active in both preventing S. aureus biofilm formation and in their eradication, and do not result in bacteria becoming resistant. Methylglyoxal requires other components in manuka-type honeys for this antibiofilm activity. Our findings support the use of well-defined manuka-type honeys as a topical anti-biofilm treatment for the effective management of wound healing. © 2014 Lu et al

Cellular and ultrastructural characterization of the grey-morph phenotype in southern right whales (Eubalaena australis)

Southern right whales (SRWs, Eubalena australis) are polymorphic for an X-linked pigmentation pattern known as grey morphism. Most SRWs have completely black skin with white patches on their bellies and occasionally on their backs; these patches remain white as the whale ages. Grey morphs (previously referred to as partial albinos) appear mostly white at birth, with a splattering of rounded black marks; but as the whales age, the white skin gradually changes to a brownish grey color. The cellular and developmental bases of grey morphism are not understood. Here we describe cellular and ultrastructural features of grey-morph skin in relation to that of normal, wild-type skin. Melanocytes were identified histologically and counted, and melanosomes were measured using transmission electron microscopy. Grey-morph skin had fewer melanocytes when compared to wild-type skin, suggesting reduced melanocyte survival, migration, or proliferation in these whales. Grey-morph melanocytes had smaller melanosomes relative to wild-type skin, normal transport of melanosomes to surrounding keratinocytes, and normal localization of melanin granules above the keratinocyte nuclei. These findings indicate that SRW grey-morph pigmentation patterns are caused by reduced numbers of melanocytes in the skin, as well as by reduced amounts of melanin production and/or reduced sizes of mature melanosomes. Grey morphism is distinct from piebaldism and albinism found in other species, which are genetic pigmentation conditions resulting from the local absence of melanocytes, or the inability to synthesize melanin, respectively

Transferencia de masa y calor en el secado de lechos rellenos por circulación transversal de aire

El término ’’secado” expresa la eliminación por evaporación dei líquido contenido en un sólido; el calor necesario para la evaporación puede ser suministrado por convección desde un gas caliente, conducción a través de una superficie, o por radiación. Cuando un sólido se seca ocurren simultáneamente dos procesos fundamentales: 1º) se transfiere calor para evaporar el líquido, y 2º) se transfiere materia como líquido o como vapor dentro del sólido, y como vapor desde la superficie. Los factores que gobiernan la velocidad de estos procesos determinan la velocidad de secado. La presente investigación tiene por objeto estudiar diversos aspectos del llamado ”período de velocidad de secado constante’’ en este período, el secado ocurre por difusión de vapor desde la superficie saturada del material a través de una película de aire. El movimiento de humedad dentro del sólido es suficientemente rápido como para mantener la condición de saturación en la superficie, y la velocidad de secado es controlada por la velocidad de transferencia de calor a la superficie de evaporación. La velocidad de transferencia de masa balancea a la de calor, y la temperatura de la superficie saturada permanece constante.Tesis digitalizada en SEDICI gracias a la colaboración de la Biblioteca de la Facultad de Ciencias Exactas (UNLP).Doctor en Ciencias QuimicasUniversidad Nacional de La PlataFacultad de Ciencias Exacta

Transferencia de masa y calor en el secado de lechos rellenos por circulación transversal de aire

El término ’’secado” expresa la eliminación por evaporación dei líquido contenido en un sólido; el calor necesario para la evaporación puede ser suministrado por convección desde un gas caliente, conducción a través de una superficie, o por radiación. Cuando un sólido se seca ocurren simultáneamente dos procesos fundamentales: 1º) se transfiere calor para evaporar el líquido, y 2º) se transfiere materia como líquido o como vapor dentro del sólido, y como vapor desde la superficie. Los factores que gobiernan la velocidad de estos procesos determinan la velocidad de secado. La presente investigación tiene por objeto estudiar diversos aspectos del llamado ”período de velocidad de secado constante’’ en este período, el secado ocurre por difusión de vapor desde la superficie saturada del material a través de una película de aire. El movimiento de humedad dentro del sólido es suficientemente rápido como para mantener la condición de saturación en la superficie, y la velocidad de secado es controlada por la velocidad de transferencia de calor a la superficie de evaporación. La velocidad de transferencia de masa balancea a la de calor, y la temperatura de la superficie saturada permanece constante.Tesis digitalizada en SEDICI gracias a la colaboración de la Biblioteca de la Facultad de Ciencias Exactas (UNLP).Facultad de Ciencias Exacta

O contributo da teoria de aprendizagem musical nas aprendizagens de conteúdo rítmico no 2º e 3º ciclo de ensino básico

Neste relatório existem vários anexo disponíveis no CDNeste relatório pretende-se descrever com alguma clareza e algum rigor científico as atividades realizadas no âmbito da Prática de Ensino Supervisionada no âmbito da Educação Musical e que integra uma componente de investigação exigida para a avaliação dos mestrandos no final do estágio. O relatório descreve, no âmbito do estágio realizado na escola Fernando Pessoa em duas turmas de 2º e 3º ciclo de estudos em Educação Musical, as observações realizadas nas turmas do 6º3º e 8º5º, a lecionação das aulas, o desenvolvimento e planificação das práticas em sala de aula, o contexto da escola onde estas atividades foram executadas, reflexões sobre as observações e as lecionações e as atividades da prática musical na sala de aula. Em relação à componente de investigação é abordada a Teoria de Aprendizagem Musical (TAM) de Edwin Gordon em relação aos conteúdos rítmicos de aprendizagem com o objetivo de resolver o problema que deu origem ao estudo e que esteve relacionado com a deficiência nas capacidades rítmicas da turma de 8º 5º, pondo em causa os objetivos de aprendizagem do programa curricular. Este estudo não só demostra a eficácia da metodologia de Edwin Gordon, como também aborda outras questões em relação ao estado da educação musical em Portugal, abordando pontos positivos e negativos e tecendo algumas reflexõe

Experimental determination of surface heat transfer coefficient in a dry ice-ethanol cooling bath using a numerical approach

Background: Dry ice-ethanol bath (-78ºC) have been widely used in low temperature biological research to attain rapid cooling of samples below freezing temperature. The prediction of cooling rates of biological samples immersed in dry ice-ethanol bath is of practical interest in cryopreservation. The cooling rate can be obtained using mathematical models representing the heat conduction equation in transient state. Additionally, at the solid cryogenic-fluid interface, the knowledge of the surface heat transfer coefficient (h) is necessary for the convective boundary condition in order to correctly establish the mathematical problem. Objective: The study was to apply numerical modeling to obtain the surface heat transfer coefficient of a dry ice-ethanol bath. Materials and methods: A numerical finite element solution of heat conduction equation was used to obtain surface heat transfer coefficients from measured temperatures at the center of polytetrafluoroethylene and polymethylmetacrylate cylinders immersed in a dry ice-ethanol cooling bath. The numerical model considered the temperature dependence of thermophysical properties of plastic materials used. Results: A negative linear relationship is observed between cylinder diameter and heat transfer coefficient in the liquid bath, the calculated h values were 308, 135 and 62.5 W/(m2K) for PMMA 1.3, PTFE 2.59 and 3.14 cm in diameter, respectively. Conclusion: The calculated heat transfer coefficients were consistent among several replicates; h in dry ice-ethanol showed an inverse relationship with cylinder diameter.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Determination of heat transfer coefficients of biological systems during cooling in liquid nitrogen under film and nucleate pool boiling regimes

The cryopreservation process consists of reducing the temperature of the sample to a point where biological stability is achieved. In particular the measurement of the temperature change of the sample is important to calculate cooling rates and to determine if a sample is vitrified or undergoes phase change transition. As soon an object is plunged into liquid nitrogen it enters into a film boiling regime due to the large temperature difference between the object and the liquid nitrogen (LN2). This determines a heat flux from the object to LN2 causing the latter to boil in the immediate vicinity of the object and creating a pocket of nitrogen vapor around the object which acts as an “insulator” and retards further heat transfer. Film boiling is also referred to as the “Leidenfrost effect”. Boiling curves for a specific cryobiological system are scarcely found in the literature due to the small dimensions of the devices used in the process and the experimental limitations. The experimental information such as the time-temperature curve allows the prediction of the surface heat transfer coefficients that govern the cooling process: film, transition and nucleate boiling. In order to predict the surface heat transfer coefficient for each boiling regime the mathematical modeling of the partial differential equations that represent the energy transfer must be implemented, applying convective boundary conditions. In this work the different heat transfer coefficients and the boiling curve of straws filled with ice (at an initial temperature between -2ºC to -9ºC) were experimentally measured when they were immersed in liquid nitrogen; this allowed to determine the existence of different boiling regimes. The application of a numerical finite element program using the software COMSOL was used to predict time-temperature curves and to obtain the surface heat transfer coefficients that control each boiling regime. Independent experiments were carried out using straws that contained a biological fluid (semen+extender), which were initially at room temperature, to further validate the different surface heat transfer coefficients for film and nucleate pool boiling. The program takes into account the variable thermo-physical properties of the biological sample. This constitutes a highly non-linear mathematical problem, as the freezing process evolves with a variable surface heat transfer coefficients as the different boiling regimes occur. The program was experimentally validated contrasting experimental temperatures vs. time with numerical predictions. The numerical program is an important tool in order to correctly assess the heat transfer process and optimize the cryopreservation of straws filled with biological fluids.Centro de Investigación y Desarrollo en Criotecnología de Alimento