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Search Results: 1 - 10 of 27075 matches for " Raul Jorge Hernan;Mori "
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Protective effect of carboxymethyl-glucan (CM-G) against DNA damage in patients with advanced prostate cancer
Magnani, Marciane;Castro-Gomez, Raul Jorge Hernan;Mori, Mateus Prates;Kuasne, Hellen;Gregório, Emerson Pereira;Libos Jr, Farid;Cólus, Ilce Mara de Syllos;
Genetics and Molecular Biology , 2011, DOI: 10.1590/S1415-47572010005000103
Abstract: carboxymethyl-glucan (cm-g) is a soluble derivative from saccharomyces cerevisiae (1 → 3)(1 → 6)-β-d-glucan. the protective efficiency of cm-g against dna damage in cells from patients with advanced prostate cancer (pca), and undergoing androgen deprivation therapy (adt), was evaluated. dna damage scores were obtained by the comet assay, both before and after treatment with cm-g. the reduction in dna damage, ranging from 18% to 87%, with an average of 59%, was not related to the increased number of leukocytes in peripheral blood. the results demonstrate for the first time the protective effect of cm-g against dna damage in patients with advanced pca. among smokers, three presented the highest reduction in dna damage after treatment with cm-g. there was no observable relationship between dna damage scores before and after treatment, and age, alcoholism and radiotherapy.
Antimicrobial activity of Lactobacillus acidophilus against foodborne pathogens/ Atividade antimicrobiana de Lactobacillus acidophilus, contra microrganismos patogênicos veiculados por alimentos
Valéria Garcia Pereira,Raul Jorge Hernan Castro Gómez
Semina : Ciências Agrárias , 2007,
Abstract: The antimicrobial activity of a commercial probiotic culture, Lactobacillus acidophilus (La5), was tested against two foodborne pathogens, Escherichia coli and Staphylococcus aureus. The antagonistic effect of the probiotic culture in vitro was performed by applying both Multilayer Agar Plate and Agar Well Diffusion methods. The results indicated that the inhibitory substance present on 72 hours culture broth supernatant was extracellular and diffusible. The incubation period of the lactic acid bacteria on MRS Broth, at 37oC in aerobic conditions, for the highest lactic acid production (1,08 g/%) was 72 hours, which gave a minimum pH value of the supernatant (3,90) and the best inhibition results by the Well Diffusion Agar Assay, showing inhibition zone diameters of 14,75mm and 15,0mm for E. coli and S. aureus, respectively. The inhibitor compound was not sensitive to proteolytic enzyme and freezing, but was totally inactivated when the supernatant was neutralized with NaOH 1 N solution. The results suggest that the inhibitory activity was due to the lactic acid concentration and the low pH of the probiotic culture broth. Foi avaliada a atividade antimicrobiana de uma cultura probiótica comercial, o Lactobacillus acidophilus La5, frente ao crescimento de dois microrganismos patogênicos veiculados por alimentos, Escherichia coli e Staphylococcus aureus. O antagonismo da cultura probiótica in vitro foi avaliado utilizando tanto a Metodologia de Multicamadas quanto a de Difus o em ágar. Os resultados demonstraram que a substancia inibidora presente no sobrenadante é extracelular e difusível. O período de incuba o da bactéria lática em caldo MRS, a 37oC em condi es de aerobiose, onde se obteve a maior produ o de ácido lático (1,08 g/%) foi 72 horas, o qual demonstrou o menor valor de pH do sobrenadante (3,90), e os melhores resultados de inibi o pelo método de difus o em ágar, com halos de inibi o de 14,75mm e 15,0mm de diametro para E. coli e S. aureus, respectivamente. O composto inibidor n o foi sensível à a o de enzimas proteolíticas e ao congelamento, mas foi totalmente inativado quando o sobrenadante foi neutralizado com solu o de NaOH 1N. Os resultados obtidos sugerem que atividade inibidora observada foi decorrente da concentra o de ácido lático e do baixo pH do meio de cultivo do microrganismo probiótico.
Beta-glucana from Saccharomyces cerevisiae: constitution, bioactivity and obtaining / Beta-glucana de Saccharomyces cerevisiae: constitui o, bioatividade e obten o
Marciane Magnani,Raul Jorge Hernan Castro-Gómez
Semina : Ciências Agrárias , 2008,
Abstract: b-glucans are polysaccharides that constitute the structure of the cell wall of yeast, fungi and some cereals, which differs each other by the linkages between glucose units. An important source of these polymers is the Saccharomyces cerevisiae cell wall, which is a yeast widely used in industrial processes of fermentation. The b-glucan is considered to be a modifier of biological response due to its immunomodulator potential. When it is recognized by specific cellular receptors, have the ability to enhance the host’s immune response. Other beneficial effects such as anticarcinogenic, antimutagenic, hypocholesterolemic and blood sugar reduction have also been related to the b-glucan. The aim of this literature review was expand scientific knowledge about the constitution and bioactivity of b-glucan, including its recognition by the immune system, as well as its obtaining from S. cerevisiae cell wall. b-glucanas s o polissacarídeos constituintes estruturais da parede celular de leveduras, fungos e alguns cereais, que se diferenciam pelo tipo de liga o presente entre as unidades de glicose. Uma importante fonte destes polissacarídeos é a parede celular de Saccharomyces cerevisiae, uma levedura amplamente empregada em processos industriais de fermenta o. A b-glucana é considerada um modificador da resposta biológica devido ao seu potencial imunomodulador, pois ao ser reconhecida por receptores celulares específicos tem habilidade de real ar a resposta imune do hospedeiro. Outros efeitos benéficos como anticarcinogênico, antimutagênico, hipocolesterolêmico e hipoglicêmico também têm sido relacionados à b-glucana Esta revis o de literatura teve por objetivo agregar conhecimentos científicos sobre a constitui o e bioatividade da b glucana, incluindo seu reconhecimento pelo sistema imune, bem como, a obten o a partir da parede celular de S. cerevisiae.
Optimization of protein extraction from the yeast Saccharomyces cerevisiae/ Otimiza o da extra o de proteínas da levedura Saccharomyces cerevisiae
Antonio Martins Oliveira,Raul Jorge Hernan C. Gómez
Semina : Ciências Agrárias , 2005,
Abstract: This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and definition of the variation levels of temperature (32,0 to 52,0°C), pH (1,32 to 7,00) and NaCl (2,0 to 75%) the Response Surface Analysis Methodology was used. The result obtained showed that the best extraction conditions were: temperature between 49,0 and 51,0°C combined with pH values between 3,8 and 5,0 and sodium chloride concentration between 10,0 and 12,0% (w/v), however, sodium chloride concentration higher than 12% was not recommended. Este trabalho objetivou determinar os melhores níveis de temperatura, pH e concentra o de cloreto de sódio para a extra o de proteínas de células de levedura pelo processo de autólise. O extrato celular foi obtido a partir da levedura comercial prensada Saccharomyces cerevisiae e para análise estatística e defini o dos níveis das variáveis temperatura (32,0 a 52,0°C), pH (1,32 a 7,00) e NaCl (2,0 a 75,0%) utilizou-se a metodologia da Análise de Superfície de Resposta. Os resultados obtidos por meio desta metodologia mostraram como melhores condi es: temperaturas entre 49,0 e 51,0°C combinadas com valores de pH entre 3,8 e 5,0 e concentra es de cloreto de sódio entre 10,0 e 12,0% (p/v), entretanto, concentra es de NaCl superiores a 12,0% n o se mostraram favoráveis.
Probiotic and antibiotics on swine feeding during nursery phase/ Uso de probiótico e de antibióticos na alimenta o de leit es em fase de creche
Caio Abércio da Silva,Ana Maria Bridi,Raul Jorge Hernan Castro-Gomez,Carla Renata Benitez da Silva
Semina : Ciências Agrárias , 2007,
Abstract: The purpose of the experiment was to evaluate the use of two probiotic doses compared with diets formulated with two antibiotics principles (tylosin and doxicycline+gentamicin) supplied to swines during nursery phase (ages of 21 to 63 days). Forty eight swines were submitted to the following treatments: T1 (Treatment 1) - diets with 39 ppm of tylosin phosphate; T2 (Treatment 2) - diets with 1.9 x 107 UFC/100g of ration; T3 (Treatment 3) - diets with 3.8 x 107 UFC/100g of ration and T4 (Treatment 4) - diets with 13.6 ppm of doxicycline chloridrate + 8.8 ppm of gentamicin sulfate. Were evaluated the daily weight gain, the daily feed intake, the feed conversion and the diarrhea occurrence. The experimental design was done in randomized blocks, with 4 treatments and 6 replications (each replication was represented by a pen with two swines). The performance data were submitted to a variance analysis (ANOVA) and the results were compared by the Tukey-Kramer post-hoc test. To compare the occurrence of diarrhea (among 2 treatments) was used the qui square test. There were no differences between treatments for performance parameters. The T1 presented the highest occurrence of diarrhea compared to the other treatments. The best economic efficiency results were observed to T4, T3, T1 and T2, respectively. The use of probiotics or antibiotics principles, on the applied doses, determined positive results in the performance of swines during nursery phase. O experimento foi conduzido visando avaliar o uso de duas doses de probióticos comparadas com ra es medicadas com dois princípios antimicrobianos (tilosina e doxiciclina+gentamicina) para leit es em fase de creche (21 a 63 dias de idade). Foram utilizados 48 animais submetidos aos seguintes tratamentos: T1- ra o com 39 ppm de sulfato de tilosina ; T2 - ra o com 1,9 x 107 UFC/100g de ra o; T3 – ra o com 3,8 x 107 UFC/100g de ra o; e T4 – ra o com 13,6 ppm de cloridrato de doxiciclina + 8,8 ppm de sulfato de gentamicina de doxigent. Foram avaliados o ganho diário de peso, o consumo diário de ra o, a convers o alimentar e a ocorrência de diarréias. O delineamento experimental foi em blocos casualizados, com 4 tratamentos e 6 repeti es (cada repeti o foi representada por uma baia com 2 leit es). Os dados de desempenho foram submetidos à análise de variancia e as médias comparadas pelo teste de Tukey. Para a compara o da ocorrência de diarréia (entre dois tratamentos) foi utilizado o teste de qui-quadrado. N o foram observadas diferen as entre os tratamentos para os parametros de desempenho. Houve maior ocorrê
Dos casos de síndrome Nefrósico tratados con cortisona
RAUL HERNANDEZ,HERNAN DEL PINO
Revista chilena de pediatría , 1954,
Abstract:
El síndrome nefrótico en la infancia
RAUL HERNANDEZ,HERNAN DEL PINO
Revista chilena de pediatría , 1953,
Abstract:
Revisión: tecnologia de agentes de software
Hernan Tolosa, Gabriel;Bordignon, Fernando Raul Alfredo;
Ciência da Informa??o , 1999, DOI: 10.1590/S0100-19651999000300008
Abstract: software agents in the era of global networks are a vital tool to overcome the so-called "information overload" phenomenon. the degree of maturity reached by this technology reveals concrete applications alredy functioning in organizations, as well as in the home user′s desktops. the objective of this work is to display a bibliographical overhaul on the technology of software agents, in particular in connection with models enabling the management of information overload.
Thermodynamic approach to dense granular matter: a numerical realization of a decisive experiment
Hernan A. Makse,Jorge Kurchan
Physics , 2001,
Abstract: Years ago Edwards proposed a thermodynamic description of dense granular matter, in which the grains (the `atoms' of the system) interact with inelastic forces. The approach is intriguing but is not justified from first principles, and hence, in the absence of conclusive tests of its validity, it has not been widely accepted. We perform a numerical experiment with a realistic granular matter model specially conceived to be reproducible in the laboratory. The results strongly support the thermodynamic picture.
Qualidade protéica do soro de leite fermentado pela levedura Kluyveromyces fragilis
Silva, Caio Abércio da;Hernan-Gomez, Raul Castro;
Ciência Rural , 2000, DOI: 10.1590/S0103-84782000000300025
Abstract: kluyveromyces fragilis fermented whey was spray dried and the protein quality of dried product was assayed by aminoacid analysis and three biological methods: protein efficiency ratio (per), net protein ratio (npr) and net protein utilization (npu). aminoacid analysis using casein and fao protein as standards had a high level of lysine (65.6mg/g protein) and low levels of methionine (14.9mg/g protein) and valine (45.8mg/g protein). biological evaluation of dried fermented whey protein, using 24 weaned rats, 23 days of age, during four weeks, using casein as standard protein, resulted in per, npr and npu, 19.75%, 46.33% and 26.54%. nutritional quality of the dried fermented whey protein was lower than the casein protein.
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