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Cystic fibrosis (CF) is the most frequent life threatening autosomal recessive disease in white subjects. The primary cause of morbidity and mortality in children with CF is chronic pulmonary infection, mainly caused by Pseudomonas aeruginosa. The purpose of this study was to assess the value of the measurement of antibodies to P. aeruginosa in diagnosing lung infection by the bacteria in CF patients. We assessed P. aeruginosa antibody titers in CF patients from Rio de Janeiro, Brazil, using cell lysate antigens as well as recombinant PcrV, a Type III Secretion System protein. Sputum (more than 70% of the specimens) or oropharyngeal swabs were obtained whenever patients were regularly followed for their pulmonary disease. Blood samples were obtained with an average interval of 6 months for a period of 2 years. The ELISA cut-offs were assigned as the positive 95% confidence interval of the mean antibody levels from non-fibrocystic controls. Our data showed that most CF patients (81%) of whom were not chronically infected by P. aeruginosa (Groups I and II), had their first serology positive for rPcrV. Cell-lysate ELISA was able to detect P. aeruginosa antibodies before positive culture in the first serum sample of 44% of the patients from Groups I and II. When serum reactivity to rPcrV and cell lysate were combined, 94% of CF patients from Groups I and II (n = 16) had the first serology positive for P. aeruginosa over a mean time of 20 months before the first isolation of P. aeruginosa. In conclusion, longitudinal P. aeruginosa serology should become part of respiratory care follow-up, in conjunction with other lung parameter functions.

This study aimed to evaluate the ethanol production by Pichia stipitis in brewer's spent grain hemicellulosic hydrolysate (BSGHH). Initially, the effect of nutritional supplementation was evaluated by adding rice bran extract, urea and yeast extract. The results showed that supplementation only with yeast extract promoted the highest conversion values (Y P/S = 0.44 g/L) and ethanol productivity (Q P = 0.33 g/L.h). Additional assays showed that the optimal concentration of this nutrient was 3.0 g/L. To acclimate the cells to inhibitors present in BSGHH the yeast was cultivated in hydrolysate after growth for 24 hours in semisynthetic medium. This study resulted in increased of the process rates, 16% of the ethanol productivity (Q P) and 10% on the substrate consumption (Q S) when compared to growing cells only in the semisynthetic medium. In the second step a 2 2 full factorial centeredface design was employed to optimized the conditions of pH and initial cells concentration (X 0) in fermentation of hydrolysate undetoxified and after detoxification with activated charcoal. Mathematical models that relate the Y P/S and Q P were obtained. For non-detoxified BSGHH (model 1) the optimal conditions of pH (6.4) and X 0 (5.0 g/L) showed values parameters of 0.41 g/g and 0.65 g/L.h, respectively. In detoxified BSGHH (model 2) the optimum conditions of pH (6.0) and X 0 (1.36 g/L), resulted in Y P/S and Q P values of 0.40 g/g and 0.46 g/L.h, respectively. Under these conditions, the the validity of the models were confirmed. The effect of acetic acid on fermentation by P. stipitis in semisynthetic medium, employing optimized conditions of pH and X 0 in model 1 and model 2 was evaluated. The results showed that under the conditions of model 1 and in a concentration of 2,9 g/L, the acetic acid favored the bioconversion by P. stipitis, increasing the Y P/S (15 %) and Q P (66 %). On the other hand, in the conditions of the model 2 the Y P/S values were similar, whereas the Q P values were reduced by 53% when the acetic acid was added. By using these optimized conditions in bioreactor fermentation it was obtained the ethanol productivity was approximately 48% lower (0.65 to 0.44 g/L.h), however the ethanol production was similar as compared to fermentation flasks. It is possible conclude that the HHBSG requires nutritional supplementation and that the optimized conditions of pH and initial cells concentration can be used as a strategy in order to raising the fermentation parameters.

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