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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
29/06/2021 |
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Data da última atualização: |
06/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GIGLIOTI, R.; OKINO, C. H.; AZEVEDO, B. T.; WEDY, B. C. R.; GUTMANIS, G.; VERÍSSIMO, C. J.; KATIKI, L. M.; VERCESI FILHO, A. E.; OLIVEIRA, H. N. DE; OLIVEIRA, M. C. de S. |
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Afiliação: |
RODRIGO GIGLIOTI, IZ; CINTIA HIROMI OKINO, CPPSE; BIANCA TAINA AZEVEDO, IZ; BRUNA COSTA RODRIGUES WEDY, IZ; GUNTA GUTMANIS, IZ; CECÍLIA JOSE VERÍSSIMO, IZ; LUCIANA MORITA KATIKI, IZ; ANIBAL EUGENIO VERCESI FILHO, IZ; HENRIQUE NUNES DE OLIVEIRA, UNESP; MARCIA CRISTINA DE SENA OLIVEIRA, CPPSE. |
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Título: |
Semi-quantitative evaluation of Babesia bovis and B. bigemina infection levels estimated by HRM analysis. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Ticks and Tick-borne Diseases, v.12, n.5, 101753, sep. 2021. |
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Páginas: |
6 p. |
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DOI: |
https://doi.org/10.1016/j.ttbdis.2021.101753 |
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Idioma: |
Inglês |
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Conteúdo: |
Bovine babesiosis is economically the most important arthropod-borne disease of cattle worldwide. The most significant damage caused by bovine babesiosis is attributed to Babesia bovis due to its higher pathogenicity. This study aimed to develop a real-time PCR method followed by HRM (high-resolution melting) analysis for the simultaneous detection of B. bovis and B. bigemina, enabling a semi-quantitative analysis of Babesia levels using a single-tube reaction. The HRM was compared with real-time PCR using species-specific hydrolysis probes. The HRM analysis allowed to differentiate both Babesia species and was sensitive in the detection and differentiation of 10% for each Babesia species in the sample. Our results suggest the use of this method to estimate the prevalence of infections by B. bovis or B. bigemina as an alternative to the methods of absolute quantification by real-time PCR since it neither requires precise estimates of the number of DNA loads nor the construction of calibration curves. The simultaneous detection of the two Babesia species can be used to characterise the infection levels in cattle populations from different geographical regions, allowing a better control of these diseases. |
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Palavras-Chave: |
HRM analysis; QPCR; Semi quantification. |
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Thesaurus Nal: |
Babesiosis. |
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Categoria do assunto: |
H Saúde e Patologia |
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Marc: |
LEADER 02127naa a2200301 a 4500
001 2132630
005 2021-12-06
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ttbdis.2021.101753$2DOI
100 1 $aGIGLIOTI, R.
245 $aSemi-quantitative evaluation of Babesia bovis and B. bigemina infection levels estimated by HRM analysis.$h[electronic resource]
260 $c2021
300 $a6 p.
520 $aBovine babesiosis is economically the most important arthropod-borne disease of cattle worldwide. The most significant damage caused by bovine babesiosis is attributed to Babesia bovis due to its higher pathogenicity. This study aimed to develop a real-time PCR method followed by HRM (high-resolution melting) analysis for the simultaneous detection of B. bovis and B. bigemina, enabling a semi-quantitative analysis of Babesia levels using a single-tube reaction. The HRM was compared with real-time PCR using species-specific hydrolysis probes. The HRM analysis allowed to differentiate both Babesia species and was sensitive in the detection and differentiation of 10% for each Babesia species in the sample. Our results suggest the use of this method to estimate the prevalence of infections by B. bovis or B. bigemina as an alternative to the methods of absolute quantification by real-time PCR since it neither requires precise estimates of the number of DNA loads nor the construction of calibration curves. The simultaneous detection of the two Babesia species can be used to characterise the infection levels in cattle populations from different geographical regions, allowing a better control of these diseases.
650 $aBabesiosis
653 $aHRM analysis
653 $aQPCR
653 $aSemi quantification
700 1 $aOKINO, C. H.
700 1 $aAZEVEDO, B. T.
700 1 $aWEDY, B. C. R.
700 1 $aGUTMANIS, G.
700 1 $aVERÍSSIMO, C. J.
700 1 $aKATIKI, L. M.
700 1 $aVERCESI FILHO, A. E.
700 1 $aOLIVEIRA, H. N. DE
700 1 $aOLIVEIRA, M. C. de S.
773 $tTicks and Tick-borne Diseases$gv.12, n.5, 101753, sep. 2021.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical. |
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Data corrente: |
14/06/2021 |
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Data da última atualização: |
18/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
LIMA, J. R.; ARAUJO, I. M. da S.; PINTO, C. O.; GOIANA, M. L.; RODRIGUES, M. do C. P.; LIMA, L. V. de. |
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Afiliação: |
JANICE RIBEIRO LIMA, CTAA; IDILA MARIA DA SILVA ARAUJO, CNPAT; CLAUDIA OLIVEIRA PINTO, CNPGL; MAYARA LIMA GOIANA, Universidade Federal do Ceará (UFC); MARIA DO CARMO PASSOS RODRIGUES, Universidade Federal do Ceará (UFC); LARISSA VIEIRA DE LIMA, Universidade Federal do Ceará (UFC). |
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Título: |
Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Brazilian Journal Of Food Technology, v. 24, e2020232, p. 1-9, 2021. |
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DOI: |
https://doi.org/10.1590/1981-6723.23220 |
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Idioma: |
Inglês |
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Notas: |
Obtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal. |
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Conteúdo: |
Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process. |
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Palavras-Chave: |
Acid precipitation; Anacardium occidentale L; Composição centesimal; Ingrediente proteico; Nut; Precipitação ácida; Propriedades funcionais; Protein ingredient. |
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Thesagro: |
Castanha; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food technology; Functional properties; Proximate composition; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/223760/1/LIMA-JRL-obtaining.pdf
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Marc: |
LEADER 02538naa a2200385 a 4500
001 2132301
005 2021-06-18
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.23220$2DOI
100 1 $aLIMA, J. R.
245 $aObtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.$h[electronic resource]
260 $c2021
500 $aObtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.
520 $aBroken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process.
650 $aFood technology
650 $aFunctional properties
650 $aProximate composition
650 $aVegetable products
650 $aCastanha
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aAcid precipitation
653 $aAnacardium occidentale L
653 $aComposição centesimal
653 $aIngrediente proteico
653 $aNut
653 $aPrecipitação ácida
653 $aPropriedades funcionais
653 $aProtein ingredient
700 1 $aARAUJO, I. M. da S.
700 1 $aPINTO, C. O.
700 1 $aGOIANA, M. L.
700 1 $aRODRIGUES, M. do C. P.
700 1 $aLIMA, L. V. de
773 $tBrazilian Journal Of Food Technology$gv. 24, e2020232, p. 1-9, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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