No abstract

The development of the inflammatory response in SHR differs from that in NTR, depending on the nature of the inflammatory stimulus. Endogenous NO plays a clear role in carrageenan-induced inflamma-tion, but not in immunologically mediated inflammation in the analyzed period.

This study aimed to improve the production of β-cyclodextrin (β-CD) by microbial cells immobilized on synthetic or loofa sponges both with and without the use of alginate or chitosan. The most suitable matrix for the immobilization of Bacillus firmus strain 7B was synthetic sponge and for Bacillus sphaericus strain 41 was loofa sponge. After 330 days of storage, the β-CD production by Bacillus firmus and Bacillus sphaericus remained at around 41% and 49%, respectively, of initial levels. After 24 days of immobilization on loofa sponge, Bacillus sphaericus strain 41 achieved an improved operational stability, reaching 86.6 mM β-CD after 20 days of production, compared to only 32.8 mM of β-CD produced by free Bacillus sphaericus strain 41 cells. The expected increase in β-CD production by immobilized cells of Bacillus firmus strain 7B on synthetic sponge for 4 days was not statistically different to that for cells immobilized for 24 days. The application of this process on an industrial scale using loofa sponge, an inexpensive and renewable matrix, will allow the stable production of β-CD.

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The aim of this study was to evaluate the effect of incorporating inulin and oligosaccharides resulted from the enzymatic hydrolysis of the commercial succinoglycan, regarding the physicochemical properties, rheology, syneresis and probiotic viability of soy and rice-based fermented beverages added with Lactobacillus paracasei. Four formulations were prepared and supplemented with 3.5% of inulin; 0.5% of succinoglycan oligosaccharides; 3.0% of inulin and 0.5% of succinoglycan oligosaccharides, and evaluated for 28 days of storage under refrigeration at 5 ºC. The succinoglycan oligosaccharides presented an average degree of polymerization (DPn) of 8. All the formulations were characterized as pseudoplastic fluids. Regarding syneresis, the formulations with succinoglycan oligosaccharides and Mix exhibited a reduction of it and this was not observed in the formulation with inulin. Regarding the probiotic viability, all the formulations maintained the subsistence of Lactobacillus paracasei with counts above 10 8 CFU mL -1 up to the 28th storage day, however, only the incorporated prebiotic formulations presented sufficient numbers of viable cells after exposure to simulated gastrointestinal conditions. Therefore, this fermented beverage proved to be an innovative alternative of non-dairy products interesting for the food industry to attend the population's aspirations for functional products.