This study evaluated the anti-inflammatory efficacy of the crude extract (CE), the fractions derived from hexane (HEX), ethyl acetate (AcOEt), n-butanol (BuOH), and aqueous (Aq) and isolated compounds (oleanolic acid or kaempferitrin) obtained from the aerial parts of Lotus corniculatus var. São Gabriel in mice with bradykinin-induced pleurisy. Swiss mice were used for the In Vivo experiments. Inflammatory parameters [leukocytes; exudate concentrations; myeloperoxidase and adenosine-deaminase activities, and nitric oxide and interleukin-17 levels] were evaluated 4 h after pleurisy induction. The crude extract of Lotus corniculatus, its derived fractions, and isolated compounds inhibited leukocytes and the exudate. This inhibitory effect was associated with decreased of myeloperoxidase and adenosine-deaminase activities, nitric oxide products, and IL-17A levels. Lotus corniculatus presented important anti-inflammatory action by inhibiting leukocyte influx and exudate concentrations. This effect was directly related to the inhibition of nitric oxide and interleukinin17 levels. Oleanolic acid and kaempferitrin can account for these anti-inflammatory effects.
INTRODUCTION: Human serofrequency of antibodies against Taenia solium antigens was determined and risk factors for cysticercosis transmission were identified. METHODS: Individuals (n=878) from periurban and rural locations of Lages, SC, were interviewed to gather demographic, sanitary and health information. Interviews and blood sample collections by finger prick on Whatman filter paper were performed from August 2004 to May 2005. Observation determined that 850 samples were suitable for analysis and were tested by ELISA using vesicular fluid of Taenia crassiceps heterologous antigen. To ensure the reliability of the results, 77 samples of the dried blood were matched with sera. The reactive samples were submitted to a serum confirmatory immunoblot (IB) test using purified Taenia crassiceps glycoproteins. RESULTS: The ELISA results for the dried blood and serum samples were statistically consistent. ELISA was positive in 186 (21.9%) out of 850 individuals. A group of 213 individuals were asked to collect vein blood for IB (186 with positive result in ELISA and 27 with inappropriate whole blood samples) and 130 attended the request. The IB was positive in 29 (3.4%) out of 850 individuals. A significant correlation (p = 0.0364) was determined among individuals who tested positive in the IB assay who practiced both pig rearing and kitchen gardening. CONCLUSIONS: ELISA with dried blood eluted from filter paper was suitable for cysticercosis population surveys. In Lages, human infection was associated with pig rearing and kitchen gardening. The prevalence index was compatible with other Latin American endemic areas.
RESUMO -A enzima alfa-acetolactatodecarboxilase (ALDC) é utilizada no processo cervejeiro, sendoadicionada ao mosto inoculado com levedura para evitar a formação de diacetil, que confere sabor e aroma indesejáveis à cerveja. Neste trabalho, avaliou-se os efeitos do pH e temperatura sobre a atividade da enzima ALDC através de um planejamento experimental. Para tanto, utilizou-se o software Statisca 5.0 (Statsoft, USA), assegurando a validação de coeficientes dentro de um nível de confiança de 90%. Um planejamento experimental fatorial completo 2 2 , com pontos centrais e axiais, foi conduzido e os resultados foram submetidos a análise de Pareto, análise de variância (ANOVA) e teste F, verificando se o modelo se ajustou adequadamente aos dados experimentais. Dentro de uma faixa de temperatura de 50 a 70ºC e numa escala de pH de 4 a 10, foi observado uma influência significativa do pH na atividade enzimática da ALDC.
INTRODUÇÃOAs enzimas são proteínas especializadas na catálise de reações biológicas, possuindo uma extraordinária especificidade e poder catalítico, que são muito superiores aos dos catalisadores produzidos pelo homem. Entretanto, atuam em concentrações muito baixas e em condições suaves de temperatura e pH. Assim, conhecer tais condições de operação, além de controlá-las, é importantíssimo em processos industriais (VIEIRA, 2009).A fermentação é um importante passo no processo de produção da cerveja, na qual as células de levedura usam os nutrientes encontrados no meio para acelerar o metabolismo e se multiplicar. Um importante composto carbonilo produzido na fermentação, que está presente na cerveja, é o diacetil. Este, por sua vez, acarreta ao produto uma característica organoléptica indesejável, um sabor Área temática: Processos Biotecnológicos 1
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