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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Biol. Res. (1) Autor Bonfim,Tania Maria Bordin (1) Brand,Debora (1) Gaensly,Fernanda (1) Hu,Chen (1) Liu,Chongbin (1) Wang,Rui (1) Wille,Grace Maria Ferreira de Castro (1) Zhang,Bo (1) Zhang,Hong (1) Mais... Palavra-chave Iron supplementation (2) Autophagy (1) Baker's yeast (1) Bakery (1) Fermenting power (1) Lycopene (1) Oxidative stress (1) Proliferation (1) Saccharomyces cerevisiae (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Journal article (1) Ano 2013 (1) 2011 (1) País Brazil (1) Chile (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Protective effects of lycopene on oxidative stress, proliferation and autophagy in iron supplementation rats Biol. Res. Liu,Chongbin; Wang,Rui; Zhang,Bo; Hu,Chen; Zhang,Hong. Lycopene is common in diet and known for its antioxidant activities. However, the impact of lycopene on iron metabolism is poorly investigated. In this study, we hypothesize that lycopene can prevent iron-mediated oxidative stress, proliferation and autophagy in liver and use a rat model of nutritional iron supplementation to confirm its intervention in these defence mechanisms. We found that iron supplementation induced cell proliferation predominantly in non parenchymal cells compared with hepatocytes, but not apoptosis. In addition, iron was accumulated within the hepatic lysosomes where it triggered autophagy as evidenced by the formation of autophagic vesicles detected by LC3-B staining. Iron supplementation also induced morphologic alterations of the... Tipo: Journal article Palavras-chave: Autophagy; Iron supplementation; Lycopene; Oxidative stress; Proliferation. Ano: 2013 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602013000200011 Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties Ciênc. Tecnol. Aliment. Gaensly,Fernanda; Wille,Grace Maria Ferreira de Castro; Brand,Debora; Bonfim,Tania Maria Bordin. Iron is an essential micronutrient in the metabolism of almost all living organisms; however, its deficiency is well documented especially in pregnant women and in children. Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules. These yeasts can be used as feed supplement for human and animals and also as baker's yeast. Baker's yeast Saccharomyces cerevisiae was cultivated in a reactor employing yeast media supplemented with 497 mg ferrous sulfate.L-1, and the resultant biomass incorporated 8 mg Fe.g-1 dry matter. This biomass... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Baker's yeast; Iron supplementation; Fermenting power; Bakery. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400025 Registros recuperados: 2 Primeira ... 1 ... Última

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