In tomato, free amino acids increase dramatically during fruit ripening and their abundance changed differentially. More evident is L-glutamate which gives the characteristic "umami" flavor. Glutamate is the principal free amino acid of ripe fruits of cultivated varieties. In this paper, we examined the capacity of tomato fruits to process endogenous as well as exogenous polypeptides during the ripening transition, in order to analyze their contribution to the free amino acid pool. In addition, the activity of some enzymes involved in glutamate metabolism such as gamma-glutamyl transpeptidase (gamma-GTase), glutamate dehydrogenase (GDH), alpha-ketoglutarate-dependent gamma-aminobutyrate transaminase (GABA-T), alanine and aspartate aminotransferases was evaluated. Results showed that peptidases were very active in ripening fruits, and they were able to release free amino acids from endogenous proteins and glutamate from exogenously added glutamate-containing peptides. In addition, red fruit contained enough gamma-GTase activity to sustain glutamate liberation from endogenous substrates such as glutathione. From all the glutamate metabolizing enzymes, GDH and GABA-T showed the higher increase in activities when the ripening process starts. In summary, tomato fruits increase free amino acid content during ripening, most probably due to the raise of different peptidase activities. However, glutamate level of ripe fruit seems to be mostly related to GDH and GABA-T activities that could contribute to increase L-glutamate level during the ripening transition.

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The present study aimed to identify Eimeria species in young and adult sheep raised under intensive and / or semiintensive systems of a herd from Umuarama city, Parana State, Brazil using the traditional diagnostic methods and to correlate the infection level/types of infection in the different

Glutamate (Glu) is a taste enhancer that contributes to the characteristic flavour of foods. In fruit of tomato (Solanum lycopersicum L.), the Glu content increases dramatically during the ripening process, becoming the most abundant free amino acid when the fruit become red. There is also a concomitant increase in NADH-dependent glutamate dehydrogenase (GDH) activity during the ripening transition. This enzyme is located in the mitochondria and catalyses the reversible amination of 2-oxoglutarate to Glu. To investigate the potential effect of GDH on Glu metabolism, the abundance of GDH was altered by artificial microRNA technology. Efficient silencing of all the endogenous SlGDH genes was achieved, leading to a dramatic decrease in total GDH activity. This decrease in GDH activity did not lead to any clear morphological or metabolic phenotype in leaves or green fruit. However, red fruit on the transgenic plants showed markedly reduced levels of Glu and a large increase in aspartate, glucose and fructose content in comparison to wild-type fruit. These results suggest that GDH is involved in the synthesis of Glu in tomato fruit during the ripening processes. This contrasts with the biological role ascribed to GDH in many other tissues and species. Overall, these findings suggest that GDH has a major effect on the control of metabolic composition during tomato fruit ripening, but not at other stages of development.

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RESUMO Avaliou-se a prevalência dos helmintos das espécies Haemonchus contortus e Oesophagostomum columbianum, em pequenos ruminantes, através de análise macroscópica durante a necropsia e confirmação por estereoscopia. Foram analisados 78 ovinos e 17 caprinos, totalizando 95 animais, que foram submetidos à necropsia no

The aim of this study was to evaluate the effect of snake venom derived fibrin glue on the strength oftendon healing in dogs. The deep digital flexor tendon of the 5th digit of 24 thoracic limbs was partially sectioned for adhesive application. On the 7th, 15th, and 30th postoperative day tendons segments were removed for the clinical and biomechanical study. Results indicated that 62.5% of the tendons showed stump retraction and 20.8% moderate to excessive adherence, which affected gliding. The biomechanical evaluation showed that, over time, tendon healing gained progressive resistance for maximum traction and permanent deformations with satisfactory results on the 15th day for rigidity and resilience compared to the other two studied periods. Snake venom derived fibrin glue promotes healing in dog flexor tendon

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