Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/70368
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUniversidade Estadual de Campinaspt
dc.typeArtigo de periódicopt
dc.titleProduction and characterisation of alginate microparticles incorporating Aeromonas hydrophila designed for fish oral vaccinationpt
dc.contributor.authorRodrigues, APpt
dc.contributor.authorHirsch, Dpt
dc.contributor.authorFigueiredo, HCPpt
dc.contributor.authorLogato, PVRpt
dc.contributor.authorMoraes, AMpt
unicamp.author.emailammoraes@feq.unicamp.brpt
unicamp.authorUniv Estadual Campinas, Sch Chem Engn, Dept Biotechnol Proc, BR-13083970 Campinas, SP, Brazil Fed Univ Lavras, Dept Food Engn, BR-37200000 Lavras, MG, Brazil Fed Univ Lavras, Dept Vet Med, BR-37200000 Lavras, MG, Brazil Fed Univ Lavras, Dept Anim Sci, BR-37200000 Lavras, MG, Brazilpt
dc.subjectmicroparticlespt
dc.subjectalginatept
dc.subjectfish vaccinept
dc.subjectencapsulationpt
dc.subjectemulsionpt
dc.subjectAeromonas hydrophilapt
dc.subject.wosAntigen Deliverypt
dc.subject.wosMicrospherespt
dc.subject.wosAquaculturept
dc.subject.wosProteinspt
dc.subject.wosMicroencapsulationpt
dc.subject.wosImmunizationpt
dc.subject.wosReleasept
dc.description.abstractOral vaccination is a relevant alternative for fish immunisation in intensive culture. However, its effectiveness is limited by possible vaccine degradation in the fish digestive system. The purpose of this work was to obtain stable biocompatible alginate microparticles entrapping inactive Aeromonas hydrophila cells for fish oral immunisation. The particles were prepared through an emulsion-based methodology, employing different vegetable oils containing the surfactant Span 80, varying the ratio between aqueous alginate and oil phases, the stirring rate and the initial concentration of A. hydrophila. Microparticles stable under gastrointestinal conditions presenting mean diameters lower than 50 mu m were obtained with 1:9 (v/v) of aqueous phase containing 3.5% alginate (w/v) in relation to the oil phase (corn oil with 0.2% v/v Span 80) under stirring at 2000 rpm, with bacterium encapsulation efficiencies up to 100%. (c) 2005 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofProcess Biochemistrypt_BR
dc.relation.ispartofabbreviationProcess Biochem.pt
dc.publisher.cityOxfordpt
dc.publisher.countryInglaterrapt
dc.publisherElsevier Sci Ltdpt
dc.date.issued2006pt
dc.date.monthofcirculationMARpt
dc.identifier.citationProcess Biochemistry. Elsevier Sci Ltd, v. 41, n. 3, n. 638, n. 643, 2006.pt
dc.language.isoenpt
dc.description.volume41pt
dc.description.issuenumber3pt
dc.description.initialpage638pt
dc.description.lastpage643pt
dc.rightsfechadopt
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt
dc.sourceWeb of Sciencept
dc.identifier.issn1359-5113pt
dc.identifier.wosidWOS:000235727700021pt
dc.identifier.doi10.1016/j.procbio.2005.08.010pt
dc.date.available2014-11-14T17:00:32Z
dc.date.available2015-11-26T17:15:57Z-
dc.date.accessioned2014-11-14T17:00:32Z
dc.date.accessioned2015-11-26T17:15:57Z-
dc.description.provenanceMade available in DSpace on 2014-11-14T17:00:32Z (GMT). No. of bitstreams: 1 WOS000235727700021.pdf: 418664 bytes, checksum: 7029ae28a9f71dcdd09cbe86217895b7 (MD5) Previous issue date: 2006en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:15:57Z (GMT). No. of bitstreams: 2 WOS000235727700021.pdf: 418664 bytes, checksum: 7029ae28a9f71dcdd09cbe86217895b7 (MD5) WOS000235727700021.pdf.txt: 28239 bytes, checksum: f92b78110feaea92f75e38019961a47f (MD5) Previous issue date: 2006en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/70368pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/70368
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/70368-
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000235727700021.pdf408.85 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.