The aims of this study were to investigate the frequency of pulmonary hemorrhage (PH) in mice unable to produce functional B and T lymphocytes and to explore the effect of an inducible nitric oxide synthase gene (Inos) knockout (KO) on the frequency/severity of interstitial nephritis in vivo. We studied the outcome of infection by the virulent Leptospira interrogans serovar Copenhageni strain Cop. The animals used were Inos KO mice, recombination activating gene 1 (Rag1) KO mice, CB17 severe combined immunodeficiency (SCID) mice, and the respective wild-type (WT) C57BL/6 and BALB/c controls. The Inos KO and WT mice survived with no clinical symptoms of leptospirosis. The frequency and severity of nephritis was significantly lower in the Inos KO mice. All of the Rag1 KO and SCID animals died of acute leptospirosis, whereas all of the WT mice survived. PH was observed in 57 and 94% of Rag1 KO mice and in 83 and 100% of SCID mice, using inoculum doses of 10 7 and 10 6 leptospires, respectively. There was no evidence of PH in the WT controls. In conclusion, the loss of the Inos gene had a negligible effect on the outcome of leptospiral infection, although we observed a reduced susceptibility for interstitial nephritis in this group. Of note, the absence of functional B-and T-cell lymphocytes did not preclude the occurrence of PH. These data provide evidence that PH in leptospirosis may not be related only to autoimmune mechanisms.

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Thalidomide had minimal impact on survival in the late treatment of leptospirosis hamster model.

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_________________________________________________________________________________________________________________Resumo: O mercado de embutidos tem apresentado grande expansão e alta competitividade na última década, uma vez que o consumo de produtos cárneos como salsichas, linguiças e mortadelas tem se tornado cada vez mais presente no hábito alimentar da população brasileira. Sais de cura, como nitrato e nitrito de sódio e de potássio, são largamente utilizados como aditivos alimentares no processamento de produtos cárneos e têm a finalidade de conservar, intensificar ou modificar as propriedades sensoriais dos alimentos. Este trabalho teve como objetivo determinar o teor de nitrito em embutidos comercializados na cidade de Avaré -SP e região através do método espectrofotométrico. Os embutidos utilizados na pesquisa foram mortadelas, salsichas e linguiças frescais. Foi analisado um total de 270 amostras de embutidos de três diferentes marcas cada. A determinação do íon nitrito foi realizada através do método espectrofotométrico a 540 nm. A presença de nitrito estava em todas as amostras dos produtos cárneos analisados, cujas concentrações médias variaram de 29,25 ppm a 249,80 ppm. Entre os embutidos, a linguiça das marcas A e C apresentaram um teor de nitrito superior ao permitido na legislação brasileira (máximo 150 ppm). Conclui que medidas de controle de produção de linguiça frescal e educação sanitária poderiam ser aplicadas com mais rigor em indústrias e estabelecimentos comerciais a fim de se garantir produtos de maior qualidade e seguros quanto ao teor de nitrito em sua composição. Palavras-chave:Embutidos, Linguiça Frescal, Mortadela, Nitrito, Salsicha. Abstract:The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the food habits of the Brazilian population. Curing salts, such as sodium and potassium nitrate and nitrite, are widely used as food additives in the processing of meat products and have the purpose of preserving, enhancing or modifying the sensory properties of foods. The objective of this work was to determine the content of nitrite in cured meat products in the city of Avaré -SP and region using the spectrophotometric method. The cured meat products used in the research were mortadellas, sausages and fresh sausages. We analyzed a total of 270 samples of sausages market from three different brands each. The determination of the nitrite ion was performed by the spectrophotometric method at 540 nm. The presence of nitrite was present in all samples of the meat products analyzed, whose average concentrations ranged from 29.25 ppm to 249.80 ppm. Among the cured meat products, the sausage brands A and C presented nitrite content higher than allowed in Brazilian legislation (maximum 150 ppm). It concludes that measures to control the production of fresh sausage and health Revista Brasileira de Higiene e Sanidade Animal Brazilian Jour...

pH and acidity analyzes were performed in the 15th, 30th and 45th day after the manufacture of the product. The results showed that there were no significant variations in the pH values. However, the lactic acid had greater variability in values. Despite this, all the tests remained within acceptable parameters for yogurt.

Resumo: O presente estudo teve como objetivo avaliar o efeito do consumo de íon nitrito na morfologia dos órgãos genitais e na bioquímica do sangue dos ratos machos da linhagem Wistar. Os ratos foram divididos em dois grupos: controle (CO) e nitrito de sódio (NI). Os ratos do grupo NI receberam uma dieta líquida de solução de nitrito de sódio a 200 mg.L -1 . As análises morfológicas do sistema genital dos ratos foram próstata, glândula seminal, epidídimo direito e testículo direito. As análises bioquímicas do sangue dos ratos foram glicemia, colesterol total, proteína total e albumina. O antígeno prostático específico (PSA) foi determinado pelo método rápido imunocromatográfico. Os principais resultados mostraram que os ratos do grupo NI apresentaram massas da próstata e do epidídimo maior e menor, respectivamente, comparados com os ratos do grupo CO. Não apresentaram diferenças significativas na glicemia, colesterol total, proteína total, albumina e PSA nos grupos CO e NI. Concluímos que o consumo de íon nitrito alterou a massa da próstata e do epidídimo dos ratos da linhagem Wistar. Palavras-chave:Bioquímica, Morfologia, Nitrito, PSA.Abstract: This study aimed to evaluate the effect of nitrite ion consumption in the morphology of the genital organs and the biochemistry of the blood of male Wistar rats. The rats were divided into two groups: control (CO) and sodium nitrite (NI). Rats NI group received a liquid diet sodium nitrite solution to 200 mg.L -1 . Morphological analysis of the genital system of rats were prostate, seminal gland, right epididymis and right testicle. The blood biochemistries analysis of the rats were glucose, total cholesterol, total protein and albumin. The prostate specific antigen (PSA) was determined by rapid immunochromatographic method. The main results showed that the NI group rats showed masses prostate Revista Brasileira de Higiene e Sanidade AnimalBrazilian Journal of Hygiene and Animal Sanity