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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
15/07/2009 |
Data da última atualização: |
08/08/2019 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Autoria: |
MENEZES, D. R.; COSTA, R. G.; ARAUJO, G. G. L. de; PEREIRA, L. G. R.; MORAES, S. A. de; OLIVEIRA, P. T. L. de; SANTOS, R. A. |
Afiliação: |
Daniel Ribeiro Menezes, UNIVASF; Roberto Germano Costa, UFRPE; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; LUIZ GUSTAVO RIBEIRO PEREIRA, CPATSA; SALETE ALVES DE MORAES, CPATSA; Pablo Teixeira Leal de Oliveira, UNIVASF; Rafael Araújo Santos, UNIVASF. |
Título: |
Consumo de nutrientes em dietas contendo torta de mamona para ovinos. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 46., 2009, Maringá. Inovação científica e tecnológica em zootecnia: anais dos resumos. Maringa: SBZ: UEM, 2009. |
Descrição Física: |
1 CD-ROM. |
Idioma: |
Português |
Conteúdo: |
Objetivou-se com este experimento avaliar os consumos dos nutrientes em ovinos alimentados com dietas com substituição parcial do farelo de soja pela torta de mamona detoxificada. |
Palavras-Chave: |
Consumo de nutriente; Farelo de soja; Suplementação; Torta de mamona. |
Thesagro: |
Ovino. |
Thesaurus Nal: |
biodiesel. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA-2009-09/40978/1/OPB2339.pdf
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Marc: |
LEADER 01032nam a2200265 a 4500 001 1161712 005 2019-08-08 008 2009 bl uuuu u00u1 u #d 100 1 $aMENEZES, D. R. 245 $aConsumo de nutrientes em dietas contendo torta de mamona para ovinos. 260 $aIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 46., 2009, Maringá. Inovação científica e tecnológica em zootecnia: anais dos resumos. Maringa: SBZ: UEM$c2009 300 $c1 CD-ROM. 520 $aObjetivou-se com este experimento avaliar os consumos dos nutrientes em ovinos alimentados com dietas com substituição parcial do farelo de soja pela torta de mamona detoxificada. 650 $abiodiesel 650 $aOvino 653 $aConsumo de nutriente 653 $aFarelo de soja 653 $aSuplementação 653 $aTorta de mamona 700 1 $aCOSTA, R. G. 700 1 $aARAUJO, G. G. L. de 700 1 $aPEREIRA, L. G. R. 700 1 $aMORAES, S. A. de 700 1 $aOLIVEIRA, P. T. L. de 700 1 $aSANTOS, R. A.
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Embrapa Semiárido (CPATSA) |
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![](/consulta/web/img/deny.png) | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
27/11/2020 |
Data da última atualização: |
09/05/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
ROLIM, F. R. L.; OLIVEIRA, C. J. B.; FREITAS NETO, O. C. de; SANTOS, K. M. O. dos; GUERRA, G. C. B.; RODRIGUES, R. V.; ASSIS, P. O. A. de; ARAUJO, D. F. de S.; CARVALHO, V. A. G. de; LEMOS, M. L. P.; SILVA, N. M. V. da; SOARES, J. K.; GARCIA, H. E. M.; SOUZA, E. L. de; SOUZA, F. de A. L.; BARROS, M. E. G.; OLIVEIRA, M. E. G.; QUEIROGA, R. C. R. E. |
Afiliação: |
Rolim, F. R. L., UFP; C. J. B. Oliveira, UFP; Freitas Neto, O.C. de, UFMG; KARINA MARIA OLBRICH DOS SANTOS, CTAA; G. C. B. Guerra, UFRN; R. V. Rodrigues, UFCG; P.O.A. de Assis, UFPB; D. F. de S. Araújo, UFRJ; V. A. G. de Carvalho, UFPB; M. L. P. Lemos, UFPB; N. M. V. da Silva, UFPB; J. K. Soares, UFCG; H. E. M. GARCIA, UFPB; E. L. de SOUZA, UFPB; F. de A. L. SOUZA, UFRPE; M. E. G. de Barros, UFRPE; M. E. G. de Oliveira, UFPB; R. C. R. E. Queiroga, UFPB. |
Título: |
Microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Dairy Science, v. 104, n. 1, p. 179-197, 2021. |
DOI: |
https://doi.org/10.3168/jds.2020-18820. |
Idioma: |
Inglês |
Conteúdo: |
Cheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (109 colony-forming units in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-?B) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-?, IL-1?, IL-10, and IFN-?) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-?B expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers. MenosCheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (109 colony-forming units in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-?B) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-?, IL-1?, IL-10, and IFN-?) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In additi... Mostrar Tudo |
Palavras-Chave: |
Gut microbiome. |
Thesagro: |
Tecnologia de Alimento. |
Thesaurus NAL: |
Goat cheese; Lactobacillus rhamnosus; Probiotics; Salmonella Enteritidis. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 03229naa a2200409 a 4500 001 2127153 005 2024-05-09 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.3168/jds.2020-18820.$2DOI 100 1 $aROLIM, F. R. L. 245 $aMicrobiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107.$h[electronic resource] 260 $c2021 520 $aCheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (109 colony-forming units in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-?B) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-?, IL-1?, IL-10, and IFN-?) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-?B expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers. 650 $aGoat cheese 650 $aLactobacillus rhamnosus 650 $aProbiotics 650 $aSalmonella Enteritidis 650 $aTecnologia de Alimento 653 $aGut microbiome 700 1 $aOLIVEIRA, C. J. B. 700 1 $aFREITAS NETO, O. C. de 700 1 $aSANTOS, K. M. O. dos 700 1 $aGUERRA, G. C. B. 700 1 $aRODRIGUES, R. V. 700 1 $aASSIS, P. O. A. de 700 1 $aARAUJO, D. F. de S. 700 1 $aCARVALHO, V. A. G. de 700 1 $aLEMOS, M. L. P. 700 1 $aSILVA, N. M. V. da 700 1 $aSOARES, J. K. 700 1 $aGARCIA, H. E. M. 700 1 $aSOUZA, E. L. de 700 1 $aSOUZA, F. de A. L. 700 1 $aBARROS, M. E. G. 700 1 $aOLIVEIRA, M. E. G. 700 1 $aQUEIROGA, R. C. R. E. 773 $tJournal of Dairy Science$gv. 104, n. 1, p. 179-197, 2021.
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