ABSTRACT Nidularium procerum and Nidularium innocentii (Bromeliaceae) were cultivated in vitro on media supplemented with different sources and levels of GA3 (gibberellic acid). These sources were the commercial powder (analytical degree) and fermented extract obtained by Fusarium moniliforme via solid state fermentation. The in vitro elongation and rooting of these plants were evaluated after 50 days of cultivation. The GA3 present in the fermented extract possess the same effect of purified GA3 (analytical degree) for the increase of the height of aerial part of shoots of N. innocentii, but not for the N. procerum being the GA3 fermented extract in a lesser degree. The GA3 fermented extract influences negatively the rooting in N. innocentii, while GA3 analytical degree practically does not interfere in the rooting. On the other hand, in N. procerum, both the GA3 sources reduce the root number and do not interfere in rooting percentage. GA3 crude fermented extract is an alternative to reduce costs, however, its results can vary depending on the species and parameter evaluated. The fermented extract was stored at temperature during 260 days and its shelf life presented a suitable stability, maintaining 92% of its initial GA3 amount.

Resumo O soro de queijo é o líquido resultante da coagulação do leite durante a manufatura do queijo. Em adição, o soro de queijo é uma importante fonte de poluição ambiental. O principal objetivo do presente experimento foi comparar a produção de β-galactosidase (EC 3.2.1.23) por Aspergillus oryzae a partir de uma solução de soro de queijo desproteinizada e não-desproteinizada por fermentação submersa. Para se determinar a atividade enzimática, um meio reacional contendo extrato livre de células e orto-nitrofenol-β-galactosídeo (ONPG) foi usado. Os resultados indicaram que a indução de β-galactosidase foi maior quando usada solução de SQP desproteinizada comparada à solução não-desproteinizada. Estes resultados podem permitir uma gestão alternativa do soro de queijo, diminuindo assim seu impacto no ambiente e produzindo biomacromoléculas de valor agregado.

Abstract Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.

ABSTRACT Polymeric films associating different concentrations of Eudragit(r) FS 30 D (EFS) and chondroitin sulfate (CS) were produced by casting for the development of a new target-specific site material. Formed films kept a final polymer mass of 4% (w/v) in the following proportions: EFS 100:00 CS (control), EFS 95:05 CS, EFS 90:10 CS and EFS 80:20 CS. They were analyzed for physical and chemical characteristics using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and Raman spectroscopy. Furthermore, they were characterized by their water vapor permeability and degree of hydration at different conditions simulating the gastrointestinal tract. No chemical interactions were observed between CS and EFS, suggesting only a physical interaction between them in the different combinations tested. The results suggest that EFS and CS, when combined, may form films that are candidates for coating processes seeking a modified drug delivery, especially due to the synergism between pH dependency and specific biodegradability properties by the colonic microbiota. EFS 90:10 CS proved to be the most suitable for this purpose considering hydration and permeability characteristics of different associations analyzed.

Abstract The commercial enzyme (E.C. = 3.2.1.23) from Kluyveromyces lactis (liquid) and Aspergillus oryzae(lyophilized) was investigated for its hydrolysis potential in lactose substrate, UHT milk, and skimmed milk at different concentrations (0.7; 1.0 and 1.5%), pH values (5.0; 6.0; 6.5 and 7.0), and temperature (30; 35; 40 and 55 ºC). High hydrolysis rates were observed for the enzyme from K. lactis at pH 7.0 and 40 ºC, and from A. oryzae at pH 5.0 and 55 ºC. The enzyme from K. lactis showed significantly higher hydrolysis rates when compared to A. oryzae. The effect of temperature and β-galactosidase concentration on the lactose hydrolysis in UHT milk was higher than in skimmed milk, for all temperatures tested. With respect to the thermal stability, a decrease in hydrolysis rate was observed at pH 6.0 at 35 ºC for K. lactisenzyme, and at pH 6.0 at 55 ºC for the enzyme from A. oryzae. This study investigate the hydrolysis of β-galactosidase in UHT and skimmed milk. The knowledge about the characteristics of the β-galactosidase fromK. lactis and A. oryzae enables to use it most efficiently to control the enzyme concentration, temperature, and pH in many industrial processes and product formulations.

The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized whey and effect of temperature and nitrogen source on ethanol yields from it. The batch fermentation conditions used to evaluate ethanol production were temperatures 30, 35, 40°C and pH 4.5, 5.0, 5.5, 6.0. To study the influence of nitrogen source on ethanol yield, a design matrix was applied using yeast extract and (NH4)2SO4.The final pH was analyzed to evaluate the buffering capacity. The results showed that the Kluyveromyces marxianus was thermotolerance to produce ethanol at 35 and 40°C, which was not observed at 30°C. Results also showed that the deproteinization procedure did not affect the buffering capacity of cheese whey. Finally, higher ethanol production was obtained using yeast extract (3% v/v). These results could be important for developing low-cost method for industrial production of ethanol from deproteinized whey.

The study aimed to investigate the antihyperglycemic and antilipidperoxidative effects of ethanol extract of the dry matter from culture broth of Coriolus versicolor (ECBC) in streptozotocin-induced diabetes mice. Blood glucose level, insulin level, total cholesterol (TC), triglyceride (TG), low density lipoprotein-cholesterol(LDL-C), high density lipoprotein -cholesterol (HDL-C) in serum and reduced glutathione level (GSH), lipid peroxidation, glycogen, antioxidant enzymes in liver were evaluated. Moreover, histopathological observation was conducted. Streptozotocin treatment (150 mg/kg body weight) induced the decrease of GSH level, antioxidant enzymes activities, glycogen content in liver, HDL-C content and insulin level in serum, accompanied by the elevation of the lipid peroxidation in liver, serum blood glucose level, contents of TC, TG and LDL-C. Treatment with ECBC restored the changes in the above parameters up to the basal level. The protective effects were further supported by the attenuation of the degree of pancreas damage in ECBC treated mice.

Em estudo recente empregando ratos Wistar com 6 h de privação alimentar demonstramos que ocorre ativação da neoglicogênese hepática durante a hipoglicemia induzida por insulina (HII). Neste estudo, os efeitos da administração intraperitoneal (ip) de glicose (100 mg/kg) sobre a ativação da neoglicogênese hepática durante a HII foi investigada. Assim, ratos com 6 h de privação alimentar que receberam insulina regular ip (1 U/kg) e 30 min depois salina (Grupo Controle) ou glicose ip (Grupo Experimental) foram comparados. Os experimentos foram executados 60 min após a injeção de insulina. A glicemia dos grupos Controle e Experimental não foi diferente (P > 0.05). Para investigar a neoglicogênese, realizouse experimentos de perfusão de fígado. Os resultados demonstraram, exceto para o glicerol, que fígados de ratos que receberam glicose ip (Grupo Experimental), apresentaram menor taxa (P < 0.05) de neoglicogênese a partir de L-alanina, Lglutamina, L-lactato ou L-alanina + L-glutamina + L-lactato + glicerol. Portanto, a ausência de recuperação da glicemia após administração de glicose foi mediada por inibição da neoglicogênese hepática.

The activation of hepatic gluconeogenesis in male Wistar adult 6 h fasted rats during insulin-induced hypoglycemia (IIH) was previously demonstrated. In this study, the effects of intraperitoneal (ip) glucose (100 mg/kg) on the activation of liver gluconeogenesis during IIH was investigated. Thus, 6 h fasted rats that received ip regular insulin (1 U/kg) and 30 min later ip saline (Control group) or glucose (Experimental group) were compared. All the experiments were executed 60 min after insulin injection. The glycemia of Control and Experimental groups were not different (P > 0.05). To investigate gluconeogenesis, liver perfusion experiments were performed. The results demonstrated that excepting glycerol, livers from rats which received ip glucose showed lower (P < 0.05) gluconeogenesis from L-alanine, L-glutamine, L-lactate or L-alanine + L-glutamine + L-lactate + glycerol. Therefore, the absence of glucose recovery after the glucose administration was mediated, at least in part, by an inhibition of hepatic gluconeogenesis.