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- Immune responses and gut morphology of Senegalese sole (Solea senegalensis, Kaup 1858) fed monospecies and multispecies probioticsPublication . Batista, S.; Ramos, M. A.; Cunha, S.; Barros, Rui; Cristóvão, B.; Rema, P.; Pires, M. A.; Valente, L. M. P.; Ozório, R. O. A.The current study aimed to determine the effects of dietary probiotic supplementation on growth, gut morphology and non-specific immune parameters in Senegalese sole (Solea senegalensis) juveniles during a 1-month trial. Fish were fed for 1-month two diets with 1.0 or 4.6 × 106 CFU kg−1) of probiotic A (Bacillus sp., Pediococcus sp., Enterococcus sp. and Lactobacillus sp.) and two diets with 3.5 or 8.6 × 105 CFU kg−1 of probiotic B (Pediococcus acidilactici) and tested against an unsupplemented diet (control). Growth performance, as well as respiratory burst activity, nitric oxide (NO), alternative complement pathway (ACH50), lysozyme and peroxidase activities, was not affected by the dietary treatments. Probiotic supplementation tended to increased growth homogeneity between tanks having diet A1 the best possible alternative to decrease costs associated to size grading. Villous length and number of goblet cells of the anterior intestine did not vary among treatments. Muscle duodenal layer was significantly thicker in fish fed probiotic A compared to probiotic B, when included at the lowest level (A2 versus B2). The current study indicate that the use of the multispecies probiotic at 1.0 × 106 CFU kg−1 might enhance protection against pathogen outbreak and increase nutrient absorption, whereas at the highest concentration could reduced size dispersion among tanks.
- Development of oral strips containing chitosan as active ingredient: a product for buccal healthPublication . Cardelle-Cobas, Alejandra; Madureira, Ana Raquel; Costa, Eduardo; Barros, Rui; Tavaria, Freni K.; Pintado, Manuela E.In the last years, the number of products for oral care has been expanded to adapt to consumer needs. Thus, in addition to conventional products, new pocket products such as sugar-free chewing gums and oral strips (OS) have been developed for oral care. In the present study, OS were formulated using chitosan as the film-forming polymer in adequate concentrations to also be used as antimicrobial agent. Other strip components, such as the type of plasticizer, were also optimized. Mechanical properties of the optimal OS were evaluated and, due to chitosan's characteristic astringency, the strips were also sensorially evaluated.
- Bacterial diversity and probiotic activity in sole aquaculturePublication . Cunha, Sofia; Carvalho, Ana; Barros, Rui; Gomes, Ana; Manaia, C. M.
- Peach polyphenol and carotenoid content as affected by frozen storage and pasteurizationPublication . Oliveira, Ana L.; Alexandre, Elisabete M. C.; Coelho, Marta; Barros, Rui M.; Almeida, Domingos P. F.; Pintado, ManuelaThe profile of polyphenol and carotenoid of peach were analysed on fresh fruits, immediately after freezing or after pasteurization, and during frozen storage at -20 ºC for 360 days. Freezing did not affect the concentration of polyphenols or carotenoids. Pasteurization of fresh and frozen samples induced an increase in the extractability of chlorogenic acid (38% and 24%) and of zeaxanthin (336% and 127%) and a decrease of lutein (22% and 56%) and b-cryptoxanthin (32 and 51%). Total antioxidant capacity and total phenolic content changed by less than 20% after frozen storage for 360 d. However, total carotenoid content decreased 41% and 48% in unpasteurized and pasteurized samples, after the same storage period. Long term storage induced an increase in the extractability of (+)-catechin (47%) and zeaxanthin (90%) and a decrease in neochlorogenic acid (59%), chlorogenic acid (39%), quercetin-3-glucoside (21%), lutein (24%) and b-cryptoxanthin (40%). Pasteurization of frozen samples promoted a decrease in the concentration of neochlorogenic acid (91%), chlorogenic acid (87%) and quercetin-3-rutinoside (71%) and increase in lutein (16%), b-cryptoxanthin (42%) and b-carotene (31%). Peach should be stored for periods no longer than 230 d, since pasteurization after that, induced a higher decrease in neochlorogenic, chlorogenic acids and quercetin-3-rutinoside content.