Navegando por Assunto "Ethanol"

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Acesso aberto (Open Access)
Avaliação do efeito neuroprotetor da cafeína em ratas intoxicadas por etanol no padrão binge
(Universidade Federal do Pará, 2019-05-03) BARROS, Mayara Arouck; FERNANDES, Luanna de Melo Pereira; http://lattes.cnpq.br/0156144290849777; https://orcid.org/0000-0001-7004-0719; MAIA, Cristiane do Socorro Ferraz; http://lattes.cnpq.br/4835820645258101
Ethyl alcohol is a substance consumed since the dawn of mankind, extending to the present day. In this context, adolescents are attracting attention because consumption in this group is constantly rising, especially in the Binge Drinking pattern. This model of consumption leads to functional impairments, such as symptoms associated with anxiety and depression. For this reason, has been sought bioactive compound to prevent such damages, among them we can highlight the caffeine, substance widely consumed in the world. In view of this, this paper aims to investigate the neuroprotective effect of caffeine in self administration on the damages caused by EtOH intoxication in the binge pattern, aiming at an alternative to minimize the neurotoxic damages promoted by alcohol with the simple habit of drinking coffee. For this, Wistar rats, females, age 35 days (n = 40) were used. At treatment, animals received caffeine repeatedly from the 35th to the 72nd postnatal day (PND). Caffeine was administered as a 0.3g / L caffeinated solution in self-administration in the active period, starting 14 days before the first day of ethanol intoxication and persisting during the 4 weeks of BD. For ethanol intoxication in the binge pattern, it was administered by gavage at a dose of 3 g / kg / day (20 w / v) for three consecutive days weekly in the animals from the 49th to the 72nd PND. For behavioral tests, the animals were exposed to Open Field, Elevated-plus-maze, Splash and Forced swimming test. In relation to the anxious type behavior, the Caffeine + EtOH Group showed a significant increase in the distance and time traveled in the central area in the Open Field Test when compared to the EtOH group. In the LCE Test, the EtOH group showed reduction in %EBA and %TBA when compared to the control group. However, the caffeine group showed reversion when increasing both parameters when compared to the EtOH group. In the depressive-type behavior, the EtOH-intoxicated group presented reduction of the grooming time and increased immobility time, in the Splash and Forced Swim tests, respectively. The EtOH + Caffeine group was able to increase grooming time in the first test and reduce immobility time in the second. Thus, we can conclude that chronic consumption of caffeine promoted neuroprotection by reversing symptoms similar to anxiety and depression
Acesso aberto (Open Access)
Cinética de secagem do camarão-da-amazônia (macrobrachium amazonicum) por refractance window
(Universidade Federal do Pará, 2023-10-19) ROSA, Matheus Yury de Oliveira; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
In the Amazon region, freshwater prawns are distributed throughout the hydrographic subbasins. Macrobrachium amazonicum, popularly known as the Amazon Prawn, is the species with the highest production in the region and has the greatest potential for fishing and aquaculture. Its capture and commercialization are one of the main and sometimes the only source of income for several families, especially those living along the riversides, due to the final destination of this production, with distribution in ports in Pará and Amapá. Although prawns are known for their high nutritional value, this characteristic can be affected when this food does not undergo a suitable preservation method to extend its shelf life. Given the importance of this food, it is necessary to explore new technologies, such as the use of ethanol in food pretreatment - which has the ability to dissolve cell membranes, alter the sample structure to be dehydrated, improve moisture transfer, and reduce drying time when combined with Refractance Window (RW) drying, a method that is known in literature as a technological innovation, in view of its advantages, which are: it retains bioactive compounds; it preserves quality and increases the product's shelf life; it has energy efficiency; it involves lower operating costs; and it is environmentally viable. The objective of this dissertation was to evaluate the performance of the RW drying method associated with ethanol pretreatment assisted by mechanical agitation and ultrasound in the dehydration process of an animal-based matrix (Amazon Prawn – Macrobrachium amazonicum). Simultaneously, mass transfer parameters and thermodynamic properties controlling the drying process were determined. The samples (peeled abdomen) were pretreated with 100% ethanol (1:18) under mechanical agitation (PTAG) and ultrasound (PTUS) for 10 minutes, in addition to the sample without pre-treatment (SPT). Then, the samples subjected to the drying process in RW at temperatures of 50, 70, and 90ºC. The parameters of the mathematical models by Dincer & Dost, Crank, and Motta Lima and Massarani were estimated using Origin Software 2023. The analyses were done in duplicate using analysis of variance (ANOVA) and the Tukey test at 5% probability. Additionally, the quality of fit for the experimental drying kinetics (CS) data was estimated by the coefficient of variation (R²) and the chi-squared (X²). After obtaining the data, the moisture determination indicated that at a temperature of 90ºC, the PTAG (12.93 ± 0.16%) and PTUS (11.86 ± 1.59%) samples had the lowest final moisture content. Through ANOVA, the results show that the ASPT and PTUS samples presented a significant difference, while the PTAG sample did not present a significant difference (p<0.05) between the temperatures. Regarding the mathematical modeling of CS, the Motta Lima and Massarani model showed the best fit to the experimental data, with R² ≥ 0.98 and reduced X² values for all temperatures. Thermodynamic properties were calculated based on data obtained by the Dincer & Dost model, such as activation energy (Ea) with a range between 42.97 - 30.37 kJ/mol; positive enthalpy (ΔH) values, indicating the need for heat energy for the drying process to occur; and negative entropy (ΔS) values, indicating that the process occurred without a significant increase in disorder in the system. Based on the results, it was evident that the combination of pretreatment with ethanol assisted by AG and US, coupled with RW drying, significantly reduced the time required for drying the Amazon Prawn.