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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
26/02/2010 |
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Data da última atualização: |
04/04/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
LIMA, A. R. de S.; SOUZA, V. L. N. de; PEREIRA, M. C. N.; BRITO, M. A. A.; CARNEIRO, E. de F.; RIBEIRO, A. B. de S.; OLIVEIRA, G. M. T. de; PIEROZZI JUNIOR, I.; TUPINAMBÁ, M. J. F.; BERNI, R. F.; ROCHA, A. S. N. da C.; SANTOS, M. O. dos. |
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Afiliação: |
Araluce Regina de Souza Lima, CPAA; Victor Leonard Nascimento de Souza, CPAA; Mirza Carla Normando Pereira, CPAA; Maria Augusta Abtibol Brito de Sousa, CPAA; Elizângela de França Carneiro, CPAA; Adriana Barbosa de Souza Ribeiro, CPAA; Gleise Maria Teles de Oliveira, CPAA; Ivo Pierozzi Junior; Maria José Ferreira Tupinambá, CPAA; Rodrigo Fascin Berni, CPAA; Antônio Sabino Neto da Costa Rocha, CPAA; Mirilete Oliveira dos Santos, CPAA. |
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Título: |
Gestão integrada em negócios e comunicação na Embrapa Amazônia Ocidental. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: REUNIÃO TÉCNICA DE PESQUISA E DESENVOLVIMENTO DA EMBRAPA AMAZÔNIA OCIDENTAL, 4., 2009, Manaus. Anais... Manaus: Embrapa Amazônia Ocidental, 2009. p. 172-174. (Embrapa Amazônia Ocidental. Documentos, 73). |
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Idioma: |
Português |
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Conteúdo: |
Este trabalho teve como objetivo identificar e mapear os processos realizados pela Área de Comunicação e Negócios da Embrapa Amazônia Ocidental e elaborar um sistema de gestão, pela reestruturação do Sistema SIGSAC, sistema de atendimento e cadastro de usuários dos produtos e serviços da Embrapa Amazônia Ocidental; propor uma lista de indicadores de desempenho em consonância com os requisitos dos relatórios gerenciais; elaborar um sistema informatizado de coleta e quantificação dos produtos e serviços disponibilizados pela Unidade; compor um banco de dados com índices quantitativos das atividades desenvolvidas pela Área de Comunicação e Negócios da Embrapa Amazônia Ocidental; aperfeiçoar um sistema informatizado que integre e melhore o fluxo de informações sobre os processos (atividade de rotina) desenvolvidos pela Chefia de Comunicação e Negócios (CCN); sanar deficiências no fluxo de informações de atividades da CCN; identificar as demandas por sistemas de informação dos setores da CCN; implementar melhorias em um sistema de informação/apoio para melhoria do fluxo de informações dos processos de trabalho. |
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Palavras-Chave: |
Amazonas; Brasil; Embrapa Amazônia Ocidental; Gestão de negócios; Manaus; Mapeamento de processos. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/64671/1/Doc-73p174-176.pdf
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Marc: |
LEADER 02263nam a2200313 a 4500
001 1685073
005 2022-04-04
008 2009 bl uuuu u00u1 u #d
100 1 $aLIMA, A. R. de S.
245 $aGestão integrada em negócios e comunicação na Embrapa Amazônia Ocidental.$h[electronic resource]
260 $aIn: REUNIÃO TÉCNICA DE PESQUISA E DESENVOLVIMENTO DA EMBRAPA AMAZÔNIA OCIDENTAL, 4., 2009, Manaus. Anais... Manaus: Embrapa Amazônia Ocidental, 2009. p. 172-174. (Embrapa Amazônia Ocidental. Documentos, 73).$c2009
520 $aEste trabalho teve como objetivo identificar e mapear os processos realizados pela Área de Comunicação e Negócios da Embrapa Amazônia Ocidental e elaborar um sistema de gestão, pela reestruturação do Sistema SIGSAC, sistema de atendimento e cadastro de usuários dos produtos e serviços da Embrapa Amazônia Ocidental; propor uma lista de indicadores de desempenho em consonância com os requisitos dos relatórios gerenciais; elaborar um sistema informatizado de coleta e quantificação dos produtos e serviços disponibilizados pela Unidade; compor um banco de dados com índices quantitativos das atividades desenvolvidas pela Área de Comunicação e Negócios da Embrapa Amazônia Ocidental; aperfeiçoar um sistema informatizado que integre e melhore o fluxo de informações sobre os processos (atividade de rotina) desenvolvidos pela Chefia de Comunicação e Negócios (CCN); sanar deficiências no fluxo de informações de atividades da CCN; identificar as demandas por sistemas de informação dos setores da CCN; implementar melhorias em um sistema de informação/apoio para melhoria do fluxo de informações dos processos de trabalho.
653 $aAmazonas
653 $aBrasil
653 $aEmbrapa Amazônia Ocidental
653 $aGestão de negócios
653 $aManaus
653 $aMapeamento de processos
700 1 $aSOUZA, V. L. N. de
700 1 $aPEREIRA, M. C. N.
700 1 $aBRITO, M. A. A.
700 1 $aCARNEIRO, E. de F.
700 1 $aRIBEIRO, A. B. de S.
700 1 $aOLIVEIRA, G. M. T. de
700 1 $aPIEROZZI JUNIOR, I.
700 1 $aTUPINAMBÁ, M. J. F.
700 1 $aBERNI, R. F.
700 1 $aROCHA, A. S. N. da C.
700 1 $aSANTOS, M. O. dos
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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 | 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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/05/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ALVES, T.; GEISSLITZ, S. M.; NASCIMENTO, T. P. DO; CARVALHO, C. W. P. de; SCHEERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. |
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Afiliação: |
THAIS ALVES, UNIRIO; SABRINA MARIA GEISSLITZ, Karlshuhe Institute of Technology; TATIANA PIMENTA DO NASCIMENTO, UNIRIO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; KATHARINA ANNE SCHEERF, Karlsruhe Institute of Technology; CRISTINA YOSHIE TAKEITI, CTAA; MARIANA SIMÕES LARRAZ FERREIRA, UNIRIO. |
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Título: |
A proteomic-based study to assess the effect of extrusion in the allergenic profile of wheat flours of different technological qualities. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Poster 157774. CIPCA 2023. Colóides alimentares e saúde (peptídeos bioativos, alergenicidade). |
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Conteúdo: |
Although wheat is widely produced and consumed worldwide, predisposed people can present sensitivities or inflammatory reactions to the wheat proteins. These reactions are caused by the stimulation of the immune system of individuals presenting celiac disease, non-celiac gluten sensitivity, wheat allergy, dermatitis herpetiformis, amongst other disorders. This study aimed to understand how wheat flours of contrasting technological end-use qualities submitted to thermoplastic and cold extrusion behave concerning the expression of allergenic proteins. Wheat flours (Triticum aestivum) were extracted from two wheat genotypes of different end-uses (ORS Agile, classified as bread/improver wheat; ORS Vintecinco, classified as biscuit wheat). Then, extrudates were produced using single-screw extruder, applying two different screw rotation speeds (150 and 300 rpm). Pasta was also produced by the cold-extrusion process with further cooking. Proteins were sequentially extracted based on the Osborne solubility classification: salt-soluble (AG), ethanol-soluble (Gli), SDS-soluble with reduction (Glu) and then quantified by RP-HPLC. Extracts were reduced (DTT), alkylated (IAM), and digested (thermolysin, 1:20). Peptides were diluted and analyzed by nanoLC-MS/MS in a Q Exactive Plus Orbitrap by using data?dependent acquisition (DDA) in positive ion mode. MS data was processed in MaxQuant using a Triticum database from UniprotKB using the following parameters: maximum of two missed cleavages, methionine oxidation and N-terminal protein acetylation as variable modifications, cysteine carbamidomethylation as fixed modification, maximum of 5 modifications per peptide, minimal length of 7 amino acids and 1% peptide and protein FDR. Filters (at least 2/3 replicates, score ? 1, no reverses, no potential contaminants) were applied to processed data to assign protein identification. Uni, multivariate and hierarchical clustering analysis were performed, and the identified proteins were searched against a compiled of wheat allergenic proteins built from official allergenic databases available online. After processing proteomic data, a total of 339 proteins were evaluated, from which 250 were present in ORS Agile and 162 in ORS Vintecinco. PCA allowed the separation of samples in three distinct clusters (1: flour; 2: 300 rpm extrudates; 3: 150 rpm extrudates, raw and cooked pasta) with the same pattern for both samples. Flours and expanded extrudates (300 rpm) presented a more distinct profile from the samples in third cluster. In the latter cluster, these samples presented a related protein profile among themselves. Dendrograms and its corresponding heatmaps corroborate, showing flours as the most hierarchically distant from products. Preliminary results concerning the expression of allergenic proteins showed that from the set of identified proteins, only 3% were stablished as wheat allergens. Proteins representative of all fractions (AG, Gli, Glu) were present in this list. From those, five were shared by samples from ORS Agile and ORS Vintecinco. ORS Agile flour had the highest expression intensity from the samples, while ORS Vintecinco expanded extrudate has the lowest. Although interesting and pointing to some effect of processing, further studies are necessary to determine the role of technological quality and processing in causing changes to the allergenic potential of wheat products. MenosAlthough wheat is widely produced and consumed worldwide, predisposed people can present sensitivities or inflammatory reactions to the wheat proteins. These reactions are caused by the stimulation of the immune system of individuals presenting celiac disease, non-celiac gluten sensitivity, wheat allergy, dermatitis herpetiformis, amongst other disorders. This study aimed to understand how wheat flours of contrasting technological end-use qualities submitted to thermoplastic and cold extrusion behave concerning the expression of allergenic proteins. Wheat flours (Triticum aestivum) were extracted from two wheat genotypes of different end-uses (ORS Agile, classified as bread/improver wheat; ORS Vintecinco, classified as biscuit wheat). Then, extrudates were produced using single-screw extruder, applying two different screw rotation speeds (150 and 300 rpm). Pasta was also produced by the cold-extrusion process with further cooking. Proteins were sequentially extracted based on the Osborne solubility classification: salt-soluble (AG), ethanol-soluble (Gli), SDS-soluble with reduction (Glu) and then quantified by RP-HPLC. Extracts were reduced (DTT), alkylated (IAM), and digested (thermolysin, 1:20). Peptides were diluted and analyzed by nanoLC-MS/MS in a Q Exactive Plus Orbitrap by using data?dependent acquisition (DDA) in positive ion mode. MS data was processed in MaxQuant using a Triticum database from UniprotKB using the following parameters: maximum of two missed cleavage... Mostrar Tudo |
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Palavras-Chave: |
Allergenic proteins; LC-MS/MS; Wheat allergy. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 04321nam a2200229 a 4500
001 2153778
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aALVES, T.
245 $aA proteomic-based study to assess the effect of extrusion in the allergenic profile of wheat flours of different technological qualities.$h[electronic resource]
260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023
500 $aPoster 157774. CIPCA 2023. Colóides alimentares e saúde (peptídeos bioativos, alergenicidade).
520 $aAlthough wheat is widely produced and consumed worldwide, predisposed people can present sensitivities or inflammatory reactions to the wheat proteins. These reactions are caused by the stimulation of the immune system of individuals presenting celiac disease, non-celiac gluten sensitivity, wheat allergy, dermatitis herpetiformis, amongst other disorders. This study aimed to understand how wheat flours of contrasting technological end-use qualities submitted to thermoplastic and cold extrusion behave concerning the expression of allergenic proteins. Wheat flours (Triticum aestivum) were extracted from two wheat genotypes of different end-uses (ORS Agile, classified as bread/improver wheat; ORS Vintecinco, classified as biscuit wheat). Then, extrudates were produced using single-screw extruder, applying two different screw rotation speeds (150 and 300 rpm). Pasta was also produced by the cold-extrusion process with further cooking. Proteins were sequentially extracted based on the Osborne solubility classification: salt-soluble (AG), ethanol-soluble (Gli), SDS-soluble with reduction (Glu) and then quantified by RP-HPLC. Extracts were reduced (DTT), alkylated (IAM), and digested (thermolysin, 1:20). Peptides were diluted and analyzed by nanoLC-MS/MS in a Q Exactive Plus Orbitrap by using data?dependent acquisition (DDA) in positive ion mode. MS data was processed in MaxQuant using a Triticum database from UniprotKB using the following parameters: maximum of two missed cleavages, methionine oxidation and N-terminal protein acetylation as variable modifications, cysteine carbamidomethylation as fixed modification, maximum of 5 modifications per peptide, minimal length of 7 amino acids and 1% peptide and protein FDR. Filters (at least 2/3 replicates, score ? 1, no reverses, no potential contaminants) were applied to processed data to assign protein identification. Uni, multivariate and hierarchical clustering analysis were performed, and the identified proteins were searched against a compiled of wheat allergenic proteins built from official allergenic databases available online. After processing proteomic data, a total of 339 proteins were evaluated, from which 250 were present in ORS Agile and 162 in ORS Vintecinco. PCA allowed the separation of samples in three distinct clusters (1: flour; 2: 300 rpm extrudates; 3: 150 rpm extrudates, raw and cooked pasta) with the same pattern for both samples. Flours and expanded extrudates (300 rpm) presented a more distinct profile from the samples in third cluster. In the latter cluster, these samples presented a related protein profile among themselves. Dendrograms and its corresponding heatmaps corroborate, showing flours as the most hierarchically distant from products. Preliminary results concerning the expression of allergenic proteins showed that from the set of identified proteins, only 3% were stablished as wheat allergens. Proteins representative of all fractions (AG, Gli, Glu) were present in this list. From those, five were shared by samples from ORS Agile and ORS Vintecinco. ORS Agile flour had the highest expression intensity from the samples, while ORS Vintecinco expanded extrudate has the lowest. Although interesting and pointing to some effect of processing, further studies are necessary to determine the role of technological quality and processing in causing changes to the allergenic potential of wheat products.
653 $aAllergenic proteins
653 $aLC-MS/MS
653 $aWheat allergy
700 1 $aGEISSLITZ, S. M.
700 1 $aNASCIMENTO, T. P. DO
700 1 $aCARVALHO, C. W. P. de
700 1 $aSCHEERF, K. A.
700 1 $aTAKEITI, C. Y.
700 1 $aFERREIRA, M. S. L.
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