Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352162
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampLollo, Pablo Christiano Barboza-
dc.contributor.authorunicampMorato, Priscila Neder-
dc.contributor.authorunicampMoura, Carolina Soares de-
dc.contributor.authorunicampOliveira, Miguel Meirelles de-
dc.contributor.authorunicampCruz, Adriano Gomes da-
dc.contributor.authorunicampFaria, José de Assis Fonseca-
dc.contributor.authorunicampAmaya-Farfán, Jaime-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleUltra-high temperature plus dynamic high pressure processing: an effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in wistar ratspt_BR
dc.contributor.authorLollo, Pablo Christiano B.-
dc.contributor.authorMorato, Priscila Neder-
dc.contributor.authorMoura, Carolina Soares de-
dc.contributor.authorOliveira, Miguel Meirelles de-
dc.contributor.authorCruz, Adriano Gomes-
dc.contributor.authorFaria, José de Assis F.-
dc.contributor.authorAmaya-Farfan, Jaime-
dc.contributor.authorCristianini, Marcelo-
dc.subjectExercícios físicospt_BR
dc.subjectSistema imunológicopt_BR
dc.subject.otherlanguageExercisept_BR
dc.subject.otherlanguageImmune systempt_BR
dc.description.abstractIntense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes. Consumption of a probiotic can attenuate immune suppression induced by exhausting exercise in rats. A potential probiotic fermented milk was manufactured from milk treated by dynamic high pressure (P.F. Milk DHP) containing Strep. Salivarius thermophilus ssp. TA 040 and Lactobacillus acidophilus LA14 was fed for 2 weeks to Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum parameter of health and immune system. The immune suppression exercise-induced was observed by alteration in lymphocytes, monocytes, leukocytes and neutrophil counts in all exhausted groups, but it was attenuated by consumption of P.F. Milk DHP. Thus, P.F. Milk DHP was effective in enhancing the immune system and could improve the health status as in Wistar ratspt_BR
dc.relation.ispartofJournal of functional foodspt_BR
dc.relation.ispartofabbreviationJ. funct. foods.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2015-
dc.date.monthofcirculationApr.pt_BR
dc.language.isoengpt_BR
dc.description.volume14pt_BR
dc.description.firstpage541pt_BR
dc.description.lastpage548pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1756-4646pt_BR
dc.identifier.eissn2214-9414pt_BR
dc.identifier.doi10.1016/j.jff.2015.01.009pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1756464615000134pt_BR
dc.date.available2020-11-11T14:28:48Z-
dc.date.accessioned2020-11-11T14:28:48Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-11T14:28:48Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-11T14:28:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352162-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordProbiotic yogurtpt_BR
dc.subject.keywordHomogenization by high pressurept_BR
dc.subject.keywordProbiotic bacteriapt_BR
dc.identifier.source000364500000054pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-6773-3258pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9285-9669pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-5011-8133pt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigopt_BR
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