A wavelet‐based expert system for digital subscriber line topology identification

This work proposes a new method for automatically identifying topologies of lines with one or more sections in a telephone network. The method is based on the examination of both impulse response and time‐domain reflectometry trace of a line under test. They are analyzed using a method based on the wavelet transform that identifies and extracts features that contain information about the line topology. Those features are interpreted by an expert system composed of three sequential modules that estimate, respectively, the type of line makeup (serial or bridge tap), the lengths of the line sections, and the corresponding cable type, which are the parameters that completely identify the topology according to the assumed model. A thorough comparison with two state‐of‐the‐art methods is also presented using several twisted‐pair copper cables. The results show that the proposed method provides good accuracy with respect to topology identification at low computational cost. Copyright © 2014 John Wiley & Sons, Ltd.     

Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate

The present work consisted of the supplementation of macaroni with fish protein concentrate (FPC) at the levels of 5, 10, 15, and 20% in relation to wheat flour. The FPC was obtained from eviscerated and deboned trairas (Hoplias malabaricus), using boiling ethanol as a solvent at a pH range of 5.5 to 6.0. The FPC showed desirable aspects such as bright color, no off-flavor, high levels of protein (84.3 g/100 g) and lysine (484 mg/g N) and low levels of fat (0.4 mg/100 g) and moisture (8.6 g/100 g). The macaroni became slightly dark in color with increasing additions of FPC. Nevertheless, the 20% level was the only one not accepted by the testing panel, in terms of color and flavor. Weanling Wistar rats were used in the biological assay to measure the macaroni protein quality at the different supplementation levels. Analyses of PER, NPR, NPU, digestibility and retained carcass N were carried out. The protein quality of the macaroni was improved by the addition of FPC. The level of 10% was similar to the casein and no subsequent improvement in the protein quality was notified with higher levels of FPC. Due to its high lysine content, the FPC is a promising supplement for cereals. From the nutritional and sensory aspects, the 10% level of FPC was the most satisfactory for macaroni supplementation.     

Soy beans as an alternative in infant nutrition in a community of northeastern Brazil

The use of a powdered soy extract (30% protein) as a supplement in infant feeding for children from 2-24 months who had stopped breastfeeding was tested for acceptance and impact in two semi-rural communities in the State of Bahia in Northeast Brazil. The product was supplied gratuitously by a Brazilian soy bean processing firm. The introduction of the product was one aspect of a University-sponsored integrated community-action program. Nutritional status was determined by weight for age, using the Gomez classification (Marcondes, Class IV). There was a statistically significant difference in improvement in the nutritional status of those children who received the soy supplement.     

The presence of aromatic L-amino acid decarboxylase in certain intestinal nerve cells

The presence of aromatic 1-amino acid decarboxylase (AADC) in nerve cell bodies of the intrinsic plexuses of the guinea-pig small intestine was demonstrated by incubating segments of intestine with 1-dopa in the presence of an inhibitor of monoamine oxidase, pargyline. After such incubation, some nerve cell bodies gave a fluorescence histochemical reaction indicative of the presence of a decarboxylated product of 1-dopa, probably dopamine. No fluorescence reaction occurred in the unincubated control or if the inhibitor of AADC, RO 4-4602, was included in the incubation mixture. The AADC-containing cell bodies apparently do not take up and store dopamine, because no fluorescence could be detected after incubation with dopamine and a monoamine oxidase inhibitor. The AADC-containing cells were found in about half of the ganglia of the submucous plexus of the guinea-pig small intestine, but were considerably less frequent in the myenteric plexus. They were also found in the other areas examined in this study, that is, in both enteric plexuses of the guinea-pig distal colon and of the small intestines of rabbits and rats.     

Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound

This paper reports on the use of ultrasound (US) as a suitable strategy to control the growth of spoiling yeasts in fruit juices. In a first phase, US technique was tested towards Saccharomyces cerevisiae inoculated in different juices (strawberry, orange, apple, pineapple and red-fruits): the treatment was performed by modulating the level of the power (20–60 %), the duration of the treatment (2–6 min) and the pulse (2–6 s), according to a fractional design. Then, the best treatment was applied against some other spoiling yeasts (Pichia membranifaciens, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Candida norvegica). Finally, a challenge test for a commercial beverage (red-fruit juice), inoculated with Z. bailii and containing a citrus extract, was conducted evaluating the effect of US on the sensory scores of the beverage. The results showed that the effect of US was mainly influenced by the power and the duration of the treatment; on the other hand, the effect of pulse was less significant and slight. The highest reduction of S. cerevisiae was found in the following combination of the design: power 60 %/time 4 min/pulse 2 s and power 60 %/time 6 min/pulse 6 s; this result was confirmed for the other spoiling yeasts. US and citrus extract could be combined to prolong the shelf life of the red-fruit juice and control the growth of Z. bailii. The two hurdles exerted a different role and acted in different times: US reduced the initial contamination, whilst citrus extract controlled the yeast within the storage.     

Dried Tomato‐Flavored Probiotic Cream Cheese with Lactobacillus paracasei

Abstract: A dried tomato‐flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc‐37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed on days 1 and 7, respectively. Titratable acidity, pH value and L. paracasei population were determined every 7 d during the refrigerated storage (21 d) of the cream cheeses. The experiment and analyses were performed in triplicate, using standard methods. Probiotic population remained greater than 10⁷ CFU/g throughout the storage period, thereby characterizing the product as potentially probiotic. Cream cheeses C and P did not differ on the sensory tests, both obtaining good overall acceptance by the consumers, of which 82.6% stated that they certainly or probably would buy the product. Practical Application: Lactobacillus paracasei Lpc‐37 is a probiotic bacterium and clinical studies have shown that this microorganism beneficially affects its host. In general, dried tomato‐flavored products and cream cheese are products with good acceptance by the consumers. Thus, regular consumption of the probiotic cream cheese developed in this study may have positive effects on health and well being of people if incorporated into their diet.     

In vivo antitumoural activity and composition of an oil extract of Brazilian propolis

The present study aimed to evaluate in vivo and in vitro the antitumoural activity of a propolis extract obtained with edible vegetable oil and its fractions and also to investigate its chemical composition by LC–MS and LC–MS/MS. To evaluate the toxicological aspects related to the propolis extract treatment, hematological, biochemical, histopathological and morphological analyses of treated animals were performed. All propolis extracts showed an in vivo antitumour activity in the experimental model with a moderate toxicity effect at experimental exposure levels. The oil extract was as effective as the ethanolic extract at inhibiting tumour growth. In vitro assays showed that the whole oil extract produced better inhibition of tumour cells than its fractions. LC–MS and LC–MS/MS identified four phenolic acids and three flavonoids. The anticancer potential of the oil extract of propolis has been demonstrated and the edible vegetable oil was shown as an attractive alternative solvent to extract bioactive natural propolis components.     

Giant Amazonian fish pirarucu (Arapaima gigas): Its viscera as a source of thermostable trypsin

A trypsin was purified from pyloric caeca of pirarucu (Arapaima gigas). The effect of metal ions and protease inhibitors on its activity and its physicochemical and kinetic properties, as well its N-terminal sequence, were determined. A single band (28.0 kDa) was observed by SDS–PAGE. Optimum pH and temperature were 9.0 and 65 °C, respectively. The enzyme was stable after incubation for 30 min in a wide pH range (6.0–11.5) and at 55 °C. The kinetic parameters K_m, k_cat and k_cat/K_m were 0.47 ± 0.042 mM, 1.33 s⁻¹ and 2.82 s⁻¹ mM⁻¹, respectively, using BApNA as substrate. This activity was shown to be very sensitive to some metal ions, such as Fe²⁺, Hg²⁺, Zn²⁺, Al³⁺, Pb²⁺, and was highly inhibited by trypsin inhibitors. The trypsin N-terminal sequence IVGGYECPRNSVPYQ was found. The features of this alkaline peptidase suggest that it may have potential for industrial applications (e.g. food and detergent industries).