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Differences in age modulates neutrophils function

Advances in Biological Chemistry 2014年第1期4卷 51-58页

作者： Claudia J. Lagranha Tatiana C. Alba-Loureiro Aline Isabel da Silva Danuta Duarte Bezerra de Lima anderson apolonio pedroza Diorginis Ferreira Tania Pithon-Curi Department of Nutrition Federal University of Pernambuco Recife Brazil Department of Physical Education and Sports Science Federal University of Pernambuco Vitoria de Santo Ant&atilde o Brazil Department of Physiology and Biophysics Institute of Biomedical Sciences University of S&atilde o Paulo S&atilde o Paulo Brazil Post-Graduate Program in Human Movement Science Biological Sciences and Health Center Cruzeiro do Sul University Sao Paulo Brazil

The sexual maturation in all mammals is the period in which the quiescent gonads are activated by gonadotropins from anterior pituitary, increasing the secretion of sexual hormones. Sexual maturation it is also related with the development of several other body features such as body mass and maturation of the circulatory, skeletal and hematopoietic systems. The aim of the present study was to evaluate the function of neutrophils submitted to in vivo lower and higher concentration of testosterone (sexually immature: 60 days and sexually mature: 90 days). Using different approaches we evaluated cell viability and function and gene expression in rat neutrophils from 60 and 90 days-old animals. Neutrophils from 90 days-old rats showed a decrease in phagocytic and fungicidal capacity, without change in cellular viability. Additionally, we verified that sexual maturation induced increase in production of reactive oxygen and nitrogen species (RONS) and also in TNF-α, IL-6 and IL-10 cytokines. In conclusion, our data suggest that increase in testosterone levels induced significant alteration in neutrophil function, impairing phagocytic capacity.

关键词： Testosterone Neutrophils Function NADPH-Oxidase Components Sexual Maturation

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The technological potential of agro-industrial residue from grape pulping(Vitis spp.)for application in meat products:A review

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Food Bioscience 2022年第5期49卷 40-49页

作者： Marcelo Edvan dos Santos Silva Cristiani Viegas Brand˜ao Grisi Suzana pedroza da Silva Marta Suely Madruga F´abio anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJo˜ao PessoaParaiba58051-900Brazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil Federal University of Pernambuco’s Agreste Av.Bom PastorBoa Vista55296-901GaranhunsPEBrazil

This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat *** pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical,sensory,and nutritional quality of meat and its *** studies have reported the presence of fiber,amino acids,essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal ***,the bioactive composition of grape pomace has anthocyanins,flavanols and phenolic acids capable of increasing the shelf life of meat products,inhibiting microbial development,and delaying the oxidative processes responsible for the deterioration of sensory and nutritional *** use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat *** technologies,applied individually or together,promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic *** addition to the technological potential,the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization,reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.

关键词： Natural antioxidant Grape bagasse Meat products Bioactive compounds Oxidation Waste reuse

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Microencapsulated phenolic-rich extract from juice processing grape pomace(Vitis *** Var):Effects on oxidative stability of raw and pre-cooked bovine burger

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Food Bioscience 2022年第6期50卷 2120-2129页

作者： Marcelo Edvan dos Santos Silva Rodrigo Lira de Oliveira Thamyres Cesar de Albuquerque Sousa Cristiani Viegas Brandão Grisi Valquíria Cardoso da Silva Ferreira Tatiana Souza Porto Marta Suely Madruga Suzana pedroza da Silva Fábio anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoão PessoaParaiba58051-900Brazil Northeast Biotechnology Network/RENORBIO Federal Rural University of Pernambuco (UFRPE)Dom Manoel de MedeirosDois Irmãos52171-900RecifePEBrazil Federal University of Pernambuco's Agreste (UFAPE) GaranhunsAv.Bom PastorBoa Vista55296-901 GaranhunsPEBrazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil

Grape processing generates residues rich in bioactive compounds with potential application in the meat ***,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat *** this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold *** hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein *** microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g−1 for DPPH,ABTS and FRAP,*** values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg ***−1,respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated *** behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM ***−1 in SEB,LEB and MEB,***,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold *** results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.

关键词： Lipid oxidation Protein oxidation Meat products Natural antioxidant Encapsulation

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