These alterations directly increased the rate of biliary sterol excretion and increased

uptake of LDL cholesterol by the liver via the up-regulation of LDL-R. This study was supported by the National Council of Scientific and Technological Development (CNPq, Brazil; CNPq No. 480068/2009-7). We thank Maria Terezinha Bahia (Chagas’ Disease Laboratory, Federal University of Ouro Preto) for the use of the real-time PCR ABI 7300 equipment (Applied Biosystems). M.O.S and M.L.P were sponsored by a fellowship from CAPES and CNPq, respectively. We are also grateful to Rinaldo Cardoso dos Santos for his suggestions and careful review of the manuscript. “
“There has been an error with regard to Fig. 1. The orientation selleck chemicals llc of ICP gene cassette is given from EcoRI to HindIII where it should be from HindIII to EcoRI. This error is deeply regretted. The correct map of T-DNA is given below. “
“Acerola (Malpighia emarginata D.C.), also known as Barbados Cherry, is a tropical

fruit of great economic and nutritional value because of its high content of vitamin C, which is associated with the presence of carotenoids, anthocyanins, iron and calcium. Acerola’s consumption in natura is limited because it is a small fruit with relatively large seeds and is very perishable. The fruit, however, has a good pulp yield, facilitating the development of several click here industrial products. Acerola has been processed in the form of juices, jams, ice creams, syrups, liqueurs and fruit syrups, among other products ( Soares Filho & Oliveira, 2003). In this context, processed products, such as frozen pulp and concentrated pulp, have economic importance; pulp production is a profitable activity that allows the freshly harvested perishable fruit to be stored and reprocessed off-season. The preservation of nutritional constituents during processing represents a major challenge for the traditional

techniques of pulp production. Processing generally involves heat treatment that can reduce the nutritional and organoleptic quality of the product. Over the years, new processing technologies have emerged to reduce or to eliminate the exposure SPTLC1 of the fruit to heat. Ohmic heating is one alternative pulp pasteurization process. This technology can provide rapid and uniform heating, resulting in less thermal damage to labile substances such as vitamins and pigments (Castro et al., 2004 and Sarang et al., 2008). Ohmic heating is defined as a process where electric currents pass through foods to heat them by internally generated energy, without involving any heating medium or heat transfer surface (Castro, Teixeira, Salengke, Sastry, & Vicente, 2003). This heating technology is particularly interesting for viscous products and foods containing particulates because it simultaneously generates heat in both phases and does not need to transfer heat either through a solid–liquid interface or within a solid (de Alwis and Fryer, 1990, Imai et al.