Teses em Biotecnologia (Doutorado) - PPGBIOTEC/ICB
URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/7377
O Doutorado em Biotecnologia teve início em 2011 e funciona no Programa de Pós-Graduação em Biotecnologia (PPGBIOTEC) do Instituto de Ciências Biológicas (ICB) da Universidade Federal do Pará (UFPA).
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Navegando Teses em Biotecnologia (Doutorado) - PPGBIOTEC/ICB por Orientadores "ROGEZ, Hervé Louis Ghislain"
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Item Acesso aberto (Open Access) Biodiversidade bacteriana durante a fermentação espontânea de frutos de açaí (Euterpe oleracea)(Universidade Federal do Pará, 2015-06-22) MOURA, Fábio Gomes; ROGEZ, Hervé Louis Ghislain; http://lattes.cnpq.br/5202118426597590Açai (Euterpe oleracea) fruits (AF) and a wide variety of products derived from this fruit are an example of success of a local and typically Brazilian product on the global market. The AF suffer spontaneous fermentation during postharvest due mainly to its high microbial load and the favourable intrinsic and extrinsic parameters. The biodiversity of microbial community in AF and their evolution between three geographical origins and two fermentation conditions were examined. Culture-independent methods based on 16S rRNA from fifteen samples revealed that Proteobacteria, Firmicutes, Actinobacteria, Bacteroidetes and Acidobacteria were the most abundant phyla. At genus level, were identified Massilia (taxon with more than 50 % of sequences remaining constant during the 30 h of fermentation), Pantoea (taxon with the highest increase during fermentation), Naxibacter, Enterobacter, Raoultella and Klebsiella, forming the carposphere bacterial microbiota of AF. Attributes related to plant growth promotion (siderophores) and others compounds e.g. poly-3-hydroxybutyrate (PHB) and violacein in response to stress conditions could improve the Massilia preponderance. Beta diversity showed that quality parameters of AF (pH, soluble solids, titratable acididy and lipids) and elemental analysis (C, N, H and C/N ratio) were unable to establish microbial patterns in AF. This research offers new insights and perspectives of the indigenous bacterial community composition on AF as a function of spontaneous fermentation during postharvest.Item Acesso aberto (Open Access) O uso de compostos fenólicos na prevenção da doença de parkinson: análise bibliométrica e crítica dos 100 artigos mais citados da Web of Science e avaliação neuroprotetora do açaí (euterpe oleracea) em ratos wistar(Universidade Federal do Pará, 2022-12) SANTOS JUNIOR, José Messias dos; LIMA, Rafael Rodrigues; http://lattes.cnpq.br/3512648574555468; HTTPS://ORCID.ORG/0000-0003-1486-4013; ROGEZ, Hervé Louis Ghislain; http://lattes.cnpq.br/5202118426597590; https://orcid.org/0000-0001-8925-8881Parkinson's disease is characterized by the death of dopaminergic neurons with both motor and non-motor symptoms. The current treatment available does not prevent the progression of the disease and, therefore, new alternatives have been sought for its prevention. Phenolic compounds that are present in foods and beverages of plant origin have bioactivities including antioxidant and anti-inflammatory activity that may contribute to neuroprotection. The general objective of this thesis is to evaluate bibliometric parameters and experimental designs of the 100 most cited articles from WoS-CC on the use of phenolic compounds in Parkinson's disease and to carry out an in vivo laboratory study using Wistar rats exposed to açaí for 15 days before induction of Parkinson's disease-like symptoms through 6-hydroxydopamine. The 100 most cited articles in WoS-CC are predominantly from the Asian continent and China, EGCG and oxidative stress being the most evaluated compound and therapeutic target among the 100 studies. In vitro and in vivo laboratory studies represent approximately 70% of the list. The results demonstrated among the 100 articles are due to concentrations and administration routes that do not resemble consumption through the diet. Pre-treatment with açaí increased GSH levels and decreased MDA levels, in addition to preventing damage to spontaneous locomotion. The results suggest the neuroprotective potential of açaí related to its composition of phenolic compounds.