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6 results on '"Gonçalves, Odete"'

3. Semeando práticas educativas no Ensino de Ciências - Eixos Vida e Universo - Volume 3

Author

Pereira, Adeisa Maria, primary, Rodrigues, Adneusa Moreno, additional, Santos, Alan, additional, Santos, Ana Glória de Jesus, additional, Conceição, Anderson de Carvalho, additional, Brandão, Antonio Araãn Jambeiro, additional, Rehem, Bruna Carmo, additional, Silva, Celina Kelly Nunes Bitencourt, additional, Santos, Cleide de Jesus, additional, Lauton, Denise Costa Rebouças, additional, Carapiá, Dilton Lopes, additional, Marques, Edinéia de Souza, additional, Santos, Eliane Cabral Borges dos, additional, Esteves, Évelyn dos Santos Jardim, additional, Ferreira, Graça Regina Armond Matias, additional, Santos, Janaina de Almeida Pedreira dos, additional, Santos, Joaria Santana dos, additional, Cotinguiba, Jorge Raphael Rodrigues de Oliveira, additional, Silveira, Laís Ribeiro da, additional, Freitas, Luciana Barreto, additional, Galvão, Luzia Cristina De Melo Santos, additional, Sousa Junior, Manuel Alves de, additional, Silveira, Marcos Ferreira Santos, additional, Silva, Maria Madalena Lima, additional, Pinheiro, Neide Souza Graça, additional, Gonçalves, Odete, additional, Moreira, Patrícia Machado, additional, Aquino, Paulo Rogério Borba de, additional, Almeida, Sheila Matos Viana Soares, additional, Azevedo, Silviameire Freitas, additional, Figueiredo, Sônia Maria Cavalcanti, additional, Santana, Tainan Amorim, additional, Assunção, Tatiane Vieira de, additional, and Santos, Viderlane Oliveira dos, additional

Published
2023
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4. Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, Dicentrarchus labrax

Author

Cardoso, Patrícia G., primary, Gonçalves, Odete, additional, Cavalheri, Thais, additional, Amorim, Vânia E., additional, Cao, Weiwei, additional, Alexandrino, Diogo A. M., additional, Jia, Zhongjun, additional, Carvalho, Maria F., additional, Vaz-Pires, Paulo, additional, and Ozório, Rodrigo O. A., additional

Published
2023
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5. Combined effects of temperature and dietary lipid level on body composition, growth, and freshness profile in european seabass, dicentrarchus labrax

Author

Cardoso, Patrícia G., Gonçalves, Odete, Cavalheri, Thais, Amorim, Vânia E., Cao, Weiwei, Alexandrino, Diogo A. M., Jia, Zhongjun, Carvalho, Maria F., Vaz-Pires, Paulo, Ozório, Rodrigo O. A., and Repositório Científico do Instituto Politécnico do Porto

Subjects
Freshness, Fish quality, Feeding, Fitness, Climate change, Fish-spoiling bacteria
Abstract

The effects of increasing temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (Dicentrarchus labrax) were evaluated through a fish trial lasting 56 days. Findings demonstrated that fish reared at 24 °C presented a lower lipid level and a higher daily growth index than those reared at 20 °C. On the other hand, the sea bass condition index did not change among treatments. Additionally, sensory analysis (the Quality Index Method) and microbiological analysis revealed that fish reared at 24 °C showed better freshness conditions than those at 20 °C. Nevertheless, the dietary lipid level did not have any influence on fish freshness conditions. Therefore, our data suggest that the increase in temperature to 24 °C is beneficial for the growth and freshness profile of this particular species in aquaculture.

Published
2023

6. Structural and functional analysis of broad pH and thermal stable protease from Penicillium aurantiogriseum URM 4622.

Author

Duarte Neto, José Manoel Wanderley, Silva, Jônatas de Carvalho, Sousa, Flávia, Gonçalves, Odete Sofia Lopes, Wanderley, Maria Carolina de Albuquerque, Sarmento, Bruno, Lima, Carolina de Albuquerque, Neves-Petersen, Maria Teresa, and Porto, Ana Lúcia Figueiredo

Subjects
FUNCTIONAL analysis, PHASE transitions, CIRCULAR dichroism, PENICILLIUM, THERMAL stability, PEPTIDASE, PROTEOLYTIC enzymes
Abstract

This study aimed to better characterize a recently purified stable extracellular alkaline peptidase produced by Penicillium aurantiogriseum (URM 4622) through fluorescence spectroscopy, far-UV circular dichroism, kinetic and thermodynamic models to understand its' structure-activity and denaturation. Fluorescence data showed that changing pH leads to tryptophan residues exposure to more hydrophilic environments at optimum activity pH 9.0 and 10.0. When thermally treated, it displayed less unfolding at these pH values, along with 4-fold less photoproducts formation than at neutral pH. Different pH CD spectra showed more β-sheet (21.5–43.0%) than α-helix (1–6.2%). At pH9.0, more than 2-fold higher α-helix content than any other pH. The melting temperature (Tm) was observed between 50 and 60 °C at all pH studied, with lower Tm at pH 9.0–11.0 (54.9–50.3 °C). The protease displayed two phase transition, with two energies of denaturation, and a 4-fold higher thermal stability (ΔH°m) than reports for other microorganism's proteases. An irreversible folding transition occurs between 50 and 60 °C. It displayed energies of denaturation suggesting higher thermal stability than reported for other microorganism's proteases. These results help elucidating the applicability of this new stable protease. [ABSTRACT FROM AUTHOR]

Published
2022
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