Long term immunological perturbations post DAA therapy in chronic HCV/HIV co-infected patients

Direct-acting antiviral (DAA) therapies are efficacious for the achievement of sustained virologic response (SVR) in almost all treated hepatitis C virus (HCV)-infected patients. However, the impacts of HCV eradication on immune function and chronic immune activation in the long-term remain controversial and limited, especially in patients co-infected with human immunodeficiency virus (HIV). Indeed, although restoration of many immune responses clearly can be observed, several features of immune perturbations persist over time after HCV clearance. Understanding the degree and reasons of the partial recovery of the immune system in chronic HCV/HIV co-infection after HCV elimination is pivotal to avoid disease progression and possible long-term clinical outcomes in cured patients, as well as contributing to the development of immunotherapy drug design.     

Comparison of Spray-drying, Drum-drying and Freeze-drying for β-Carotene Encapsulation and Preservation

Pure β-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum). Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C. No significant influence of %RH was observed on the retention of β-carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period. Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods. The chromametric measurements of “L” and “a” corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.     

Characterization and Distribution of Lactic Acid Bacteria from Traditional Cocoa Bean Fermentations in Bahia

Bacteria of the families Lactobacilaceae and Streptococcaceae were isolated from cocoa beans fermented by the traditional method used in the State of Bahia (Brazil). During the first 48 hr of the process these bacteria were better established than the yeasts. This observation differs from those reported by other researchers working in other countries. Identification studies showed eight homolactic species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus lactis, Pediococcus cerevisiae, Pediococcus acidilactici, Streptococcus lactis and two heterolactic species: Leuconostoc mesenteroides and Lactobacillus brevis. L. plantarum was found better distributed and the thermophile L. delbrueckii was found to constitute 26% of the population at 16 hr.     

EVALUATION OF PROCESSING, PRESERVATION AND CHEMICAL AND FATTY ACID COMPOSITION OF NILE TILAPIA WASTE

In this experiment, the heads of Nile tilapia were used as a raw material to produce flour through cooking, grinding, drying and sieving processes. The flour obtained was stored for 90 days in a refrigerator and shelf time was monitored by chemical methods (acid number [AN] and thiobarbituric acid [TBA] test), fatty acid composition and microbiological methods. The proximate composition was: moisture (6.01%), ash (19.38%), proteins (38.41%) and total lipids (35.46%). Thirty-six fatty acids were found in the lipidic fraction. The predominant ones were 16:0, 18:1n-9 and 18:2n-6. The fatty acids of the series n-3, 18:3n-3 (alpha-linolenic acid), 18:2n-6 (linolenic acid), 20:5n-3 (eicosapentaenoic acid) and 22:6n-3 (docosahexaenoic acid) were found in smaller proportion. No changes were detected in the flour stored for 90 days as to polyunsaturated fatty acids and microbiological analysis. The AN remained constant up to 60 days of storage and TBA values increased throughout the 90-day storage.

PRACTICAL APPLICATIONS

Waste Nile tilapia heads are not commonly used in human feeding and, therefore, are discarded. In this experiment, Nile tilapia heads were used as a raw material to produce tilapia flour; it was stored in a refrigerator and the shelf time was monitored for 3 months by chemical and microbiological methods. The flour is a caloric food, has high lipid content with omega-3 fatty acids, minerals, proteins and can be used as human feeding.