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Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
21/02/2017 |
Data da última atualização: |
29/03/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
KOENEN, E.; DEXTER, K.; RINGELBERG, E.; SOUZA, E. de; ALMEIDA, P. de; IGANCI, J.; RIBEIRO, P.; SIMON, M.; TERRA, V.; BAILEY, D.; BOATWRIGHT, J.; BROWN, G.; AJU, J.; BANK, M. van der; MILLER, J.; QUEIROZ, L. de; PENNINGTON, T.; HUGHES, C. |
Afiliação: |
ERIK KOENEN, UNIVERSITY OF ZURICH, SWITZERLAND; KYLE DEXTER, UNIVERSITY OF EDINBURGH, UNITED KINGDOM; ENS RINGELBERG, UNIVERSITY OF ZURICH, SWITZERLAND; ELVIA DE SOUZA, UNEB; PRISCILLA DE ALMEIDA, UEFS; JOÃO IGANCI, UFRGS; PÉTALA RIBEIRO, UEFS; MARCELO FRAGOMENI SIMON, Cenargen; VANESSA TERRA, UFU; DONOVAN BAILEY, NEW MEXICO STATE UNIVERSITY, USA; JAMES BOATWRIGHT, UNIVERSITY OF THE WESTERN CAPE, REPUBLIC OF SOUTH AFRICA; GILLIAN BROWN, QUEENSLAND HERBARIUM, AUSTRALIA; JAVIER AJU, UNIVERSITY OF MELBOURNE, AUSTRALIA; MICHELLE VAN DER BANK, UNIVERSITY OF JOHANNESBURG, REPUBLIC OF SOUTH AFRICA; JOE MILLER, NATIONAL SCIENCE FOUNDATION, USA; LUCIANO DE QUEIROZ, UEFS; TOBY PENNINGTON, ROYAL BOTANIC GARDENS EDINBURGH, UNITED KINGDOM; COLIN HUGHES, UNIVERSITY OF ZURICH, SWITZERLAND. |
Título: |
Temporal diversity dynamics of mimosoid legumes, a key ecological component of global tropical biomes. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
In: ANNUAL MEETING OF THE ASSOCIATION FOR TROPICAL BIOLOGY AND CONSERVATION, 53., 2016, Montpellier. Program & abstracts. [S.l.]: ATBC, 2016. p. 90. |
Idioma: |
Português |
Palavras-Chave: |
Mimosoid legumes. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1064901/1/53-ATBC-program-programme-en-ligne-1.pdf
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Marc: |
LEADER 00977nam a2200313 a 4500 001 2064901 005 2023-03-29 008 2016 bl uuuu u00u1 u #d 100 1 $aKOENEN, E. 245 $aTemporal diversity dynamics of mimosoid legumes, a key ecological component of global tropical biomes.$h[electronic resource] 260 $aIn: ANNUAL MEETING OF THE ASSOCIATION FOR TROPICAL BIOLOGY AND CONSERVATION, 53., 2016, Montpellier. Program & abstracts. [S.l.]: ATBC, 2016. p. 90.$c2016 653 $aMimosoid legumes 700 1 $aDEXTER, K. 700 1 $aRINGELBERG, E. 700 1 $aSOUZA, E. de 700 1 $aALMEIDA, P. de 700 1 $aIGANCI, J. 700 1 $aRIBEIRO, P. 700 1 $aSIMON, M. 700 1 $aTERRA, V. 700 1 $aBAILEY, D. 700 1 $aBOATWRIGHT, J. 700 1 $aBROWN, G. 700 1 $aAJU, J. 700 1 $aBANK, M. van der 700 1 $aMILLER, J. 700 1 $aQUEIROZ, L. de 700 1 $aPENNINGTON, T. 700 1 $aHUGHES, C.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Registro Completo
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
Data corrente: |
30/11/2023 |
Data da última atualização: |
30/11/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
SANTOS, H. M.; NICIURA, S. C. M.; NOGUEIRA, A. R. de A. |
Afiliação: |
HERICK MACEDO SANTOS, Federal University of São Carlos; SIMONE CRISTINA MEO NICIURA, CPPSE; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
Título: |
Analytical strategies and method validation to access the bioavailability of essential elements and arsenic from raw and cooked fish and shrimp. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Science & Technology, v. 3, n. 7, 2023. |
Páginas: |
p. 1229-1237. |
DOI: |
10.1021/acsfoodscitech.3c00132 |
Idioma: |
Inglês |
Conteúdo: |
The bioavailability of essential and toxic elements in raw/cooked tilapia and shrimp was estimated using in vitro gastrointestinal digestion followed by the Caco-2 cell model to simulate the human intestinal barrier. Analytical strategies such as aerosol dilution, collision cell, and matrix-matching calibration were successfully explored for multielement quantification using ICP OES and ICP-MS. From Caco-2 cell bioassays, the estimated bioavailability values ranged from 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7% (P) in shrimp. Air-frying and oven-baking methods decreased tilapia’s Mg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailability of essential elements (except Mn) in shrimp seemed to increase after air-frying. Arsenic bioavailability in cooked shrimp was significantly higher than in the raw sample (1.9 vs 5.7%) but fortunately below the limit allowed by legislation. In spite of the complexity of basal solutions from the cell-based bioassays, the applied analytical strategies allowed the accurate quantification of the bioavailable fractions by ICP-based methods. |
Palavras-Chave: |
Analytical strategies; Caco-2 cells; In vitro uptake; Thermal treatments. |
Categoria do assunto: |
W Química e Física |
Marc: |
LEADER 01841naa a2200217 a 4500 001 2158958 005 2023-11-30 008 2023 bl uuuu u00u1 u #d 024 7 $a10.1021/acsfoodscitech.3c00132$2DOI 100 1 $aSANTOS, H. M. 245 $aAnalytical strategies and method validation to access the bioavailability of essential elements and arsenic from raw and cooked fish and shrimp.$h[electronic resource] 260 $c2023 300 $ap. 1229-1237. 520 $aThe bioavailability of essential and toxic elements in raw/cooked tilapia and shrimp was estimated using in vitro gastrointestinal digestion followed by the Caco-2 cell model to simulate the human intestinal barrier. Analytical strategies such as aerosol dilution, collision cell, and matrix-matching calibration were successfully explored for multielement quantification using ICP OES and ICP-MS. From Caco-2 cell bioassays, the estimated bioavailability values ranged from 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7% (P) in shrimp. Air-frying and oven-baking methods decreased tilapia’s Mg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailability of essential elements (except Mn) in shrimp seemed to increase after air-frying. Arsenic bioavailability in cooked shrimp was significantly higher than in the raw sample (1.9 vs 5.7%) but fortunately below the limit allowed by legislation. In spite of the complexity of basal solutions from the cell-based bioassays, the applied analytical strategies allowed the accurate quantification of the bioavailable fractions by ICP-based methods. 653 $aAnalytical strategies 653 $aCaco-2 cells 653 $aIn vitro uptake 653 $aThermal treatments 700 1 $aNICIURA, S. C. M. 700 1 $aNOGUEIRA, A. R. de A. 773 $tFood Science & Technology$gv. 3, n. 7, 2023.
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