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Actinobacteria from Antarctica as a source for anticancer discovery. Repositório Alice
SILVA, L. J. da; CREVELIN, E. J.; SOUZA, D. T.; LACERDA JÚNIOR, G. V.; OLIVEIRA, V. M.; RUIZ, A. L. T. G.; ROSA, L. H.; MORAES, L. A. B.; MELO, I. S. de.
Abstract: Although many advances have been achieved to treat aggressive tumours, cancer remains a leading cause of death and a public health problem worldwide. Among the main approaches for the discovery of new bioactive agents, the prospect of microbial secondary metabolites represents an effective source for the development of drug leads. In this study, we investigated the actinobacterial diversity associated with an endemic Antarctic species, Deschampsia antarctica, by integrated culture-dependent and culture-independent methods and acknowledged this niche as a reservoir of bioactive strains for the production of antitumour compounds. The 16S rRNA-based analysis showed the predominance of the Actinomycetales order, a well-known group of bioactive...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Anticancer activity; Antitumoral activity; Bactéria não Patogênica; Câncer; Actinobacteria; Antarctica.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128824
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Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil. Repositório Alice
SILVEIRA, A. de S.; PINHEIRO, A. C. T.; FERREIRA, W. P. M.; SILVA, L. J. da; RUFINO, J. L. dos S.; SAKIYAMA, N. S..
Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Quality cup; Slope exposure; Fruit color; Qualidade de bebida; Face de exposição; Cor do fruto; Coffea arabica; Altitude; Coffea arabica; Altitude.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1055553
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