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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
26/12/2018 |
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Data da última atualização: |
24/01/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ASCARI, I. J.; MARTINS, S. C.; CAMARGO, L. S. de A.; MENDEZ-OTERO, R.; JASMIN. |
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Afiliação: |
LUIZ SERGIO DE ALMEIDA CAMARGO, CNPGL. |
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Título: |
Development of bovine embryos in vitro in coculture with murine mesenchymal stem cells and embryonic fibroblasts. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Molecular Biology Reports, v. 45, n. 6, p. 1827-1837, 2018. |
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DOI: |
10.1007/s11033-018-4329-y |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract Despite the progress on development of new culture media, in vitro-produced embryos still display lower quality when compared to the in vivo-produced counterparts. Coculture has been reconsidered as an alternative to improve embryo quality. Mesenchymal stem cells (MSC) and murine embryonic fibroblasts (MEF) have been extensively used as feeder layers due to their capacity to release growth factors. In the present study we investigated the effect of these feeder layers in oocyte maturation and/or embryo development under in vitro conditions. Oocytes were matured in control (CTRL) conditions or in coculture with MSC or MEF. In vitro fertilization and embryo culture until fourth day were performed in CTRL condition for all groups. Embryos from fourth day on were then cultured until the eighth day in CTRL or in coculture system. No significant differences for metaphase II stage and apoptosis in oocytes were found among the groups. There was also no difference among the groups when we evaluated blastocyst formation on the seventh and eighth day, with exception of a higher hatched blastocyst rate in the group maturated and cultivated in CTRL condition when compared to the group matured and cocultured with MSC. Also no difference was observed in the number of cells in the whole embryos, in the inner cell mass, in the trophoblast and at apoptotic stage on the eighth day. We conclude that coculture with MSC or MEF during maturation and/or embryo development do not enhance the in vitro production of bovine embryos. MenosAbstract Despite the progress on development of new culture media, in vitro-produced embryos still display lower quality when compared to the in vivo-produced counterparts. Coculture has been reconsidered as an alternative to improve embryo quality. Mesenchymal stem cells (MSC) and murine embryonic fibroblasts (MEF) have been extensively used as feeder layers due to their capacity to release growth factors. In the present study we investigated the effect of these feeder layers in oocyte maturation and/or embryo development under in vitro conditions. Oocytes were matured in control (CTRL) conditions or in coculture with MSC or MEF. In vitro fertilization and embryo culture until fourth day were performed in CTRL condition for all groups. Embryos from fourth day on were then cultured until the eighth day in CTRL or in coculture system. No significant differences for metaphase II stage and apoptosis in oocytes were found among the groups. There was also no difference among the groups when we evaluated blastocyst formation on the seventh and eighth day, with exception of a higher hatched blastocyst rate in the group maturated and cultivated in CTRL condition when compared to the group matured and cocultured with MSC. Also no difference was observed in the number of cells in the whole embryos, in the inner cell mass, in the trophoblast and at apoptotic stage on the eighth day. We conclude that coculture with MSC or MEF during maturation and/or embryo development do not enhance th... Mostrar Tudo |
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Palavras-Chave: |
Bovine; In vitro embryonic development; Mesenchymal stem cells; Murine embryonic fibroblast. |
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Thesaurus Nal: |
Coculture. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02308naa a2200241 a 4500
001 2102511
005 2023-01-24
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1007/s11033-018-4329-y$2DOI
100 1 $aASCARI, I. J.
245 $aDevelopment of bovine embryos in vitro in coculture with murine mesenchymal stem cells and embryonic fibroblasts.$h[electronic resource]
260 $c2018
520 $aAbstract Despite the progress on development of new culture media, in vitro-produced embryos still display lower quality when compared to the in vivo-produced counterparts. Coculture has been reconsidered as an alternative to improve embryo quality. Mesenchymal stem cells (MSC) and murine embryonic fibroblasts (MEF) have been extensively used as feeder layers due to their capacity to release growth factors. In the present study we investigated the effect of these feeder layers in oocyte maturation and/or embryo development under in vitro conditions. Oocytes were matured in control (CTRL) conditions or in coculture with MSC or MEF. In vitro fertilization and embryo culture until fourth day were performed in CTRL condition for all groups. Embryos from fourth day on were then cultured until the eighth day in CTRL or in coculture system. No significant differences for metaphase II stage and apoptosis in oocytes were found among the groups. There was also no difference among the groups when we evaluated blastocyst formation on the seventh and eighth day, with exception of a higher hatched blastocyst rate in the group maturated and cultivated in CTRL condition when compared to the group matured and cocultured with MSC. Also no difference was observed in the number of cells in the whole embryos, in the inner cell mass, in the trophoblast and at apoptotic stage on the eighth day. We conclude that coculture with MSC or MEF during maturation and/or embryo development do not enhance the in vitro production of bovine embryos.
650 $aCoculture
653 $aBovine
653 $aIn vitro embryonic development
653 $aMesenchymal stem cells
653 $aMurine embryonic fibroblast
700 1 $aMARTINS, S. C.
700 1 $aCAMARGO, L. S. de A.
700 1 $aMENDEZ-OTERO, R.
700 1 $aJASMIN
773 $tMolecular Biology Reports$gv. 45, n. 6, p. 1827-1837, 2018.
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Embrapa Gado de Leite (CNPGL) |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
20/04/2020 |
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Data da última atualização: |
30/04/2020 |
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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: |
OLIVEIRA, F. C. E de; PONTES, J. P.; QUEIROZ, V. A. V.; RONCHETI, E. F. S.; DUTRA, V. L. M.; CORREIA, V. T. da V.; FERREIRA, A. A. |
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Afiliação: |
Fernanda Cristina Esteves de Oliveira, Centro Universitário Una; Jovana Pontelo Pontes, Universidade Federal de São João del Rei; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Elder Felipe Silva Roncheti, Instituto Federal do Pará - IFPA; Victor Luiz Melo Dutra, Universidade Federal de Minas Gerais; Vinícius Tadeu da Veiga Correia, Universidade Federal de Minas Gerais; Andreza Angélica Ferreira, Universidade Federal de Minas Gerais. |
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Título: |
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Revista Chilena de Nutricion, v. 47, n. 2, p. 272-280, 2020. |
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DOI: |
http://dx.doi.org/10.4067/S0717-75182020000200272 |
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Idioma: |
Espanhol |
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Conteúdo: |
The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product. MenosThe aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this ... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional. |
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Thesagro: |
Antocianina; Laticínio; Sorgo; Tanino. |
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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/212692/1/Greek-yogurt-added.pdf
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Marc: |
LEADER 02320naa a2200265 a 4500
001 2121739
005 2020-04-30
008 2020 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.4067/S0717-75182020000200272$2DOI
100 1 $aOLIVEIRA, F. C. E de
245 $aGreek yogurt with added sorghum flours$bantioxidant potential and sensory acceptance.$h[electronic resource]
260 $c2020
520 $aThe aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.
650 $aAntocianina
650 $aLaticínio
650 $aSorgo
650 $aTanino
653 $aAlimento funcional
700 1 $aPONTES, J. P.
700 1 $aQUEIROZ, V. A. V.
700 1 $aRONCHETI, E. F. S.
700 1 $aDUTRA, V. L. M.
700 1 $aCORREIA, V. T. da V.
700 1 $aFERREIRA, A. A.
773 $tRevista Chilena de Nutricion$gv. 47, n. 2, p. 272-280, 2020.
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